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Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.","avatar":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twitter":"lettuceeatkale","facebook":"pages/Lettuce-Eat-Kale/239312194611","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Sarah Henry | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/sarahhenry"},"katewilliams":{"type":"authors","id":"5485","meta":{"index":"authors_1591205172","id":"5485","found":true},"name":"Kate Williams","firstName":"Kate","lastName":"Williams","slug":"katewilliams","email":"williaka@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.","avatar":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twitter":"KateHWilliams","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kate Williams | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/katewilliams"},"alexandrawall":{"type":"authors","id":"5567","meta":{"index":"authors_1591205172","id":"5567","found":true},"name":"Alix Wall","firstName":"Alix","lastName":"Wall","slug":"alexandrawall","email":"alixwall@sbcglobal.net","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Alix Wall appeared in her hometown paper in Riverside, California as “Chef of the Week” when she was 15 years old, and in high school, she founded “The Bon Appetit Club.” After working as a journalist for many years, Alix became a certified natural foods chef from Bauman College in Berkeley. While she cooks part-time healthy, organic meals for busy families, she is also a contributing editor of j. weekly, the Bay Area’s Jewish newspaper, in which she has a monthly food column. Her food writing can also be found on Berkeleyside’s NOSH and in Edible East Bay. In addition to food, she loves writing about how couples met and fell in love, which she does for The San Francisco Chronicle’s Style section and j. weekly. In 2016, she founded The Illuminoshi: The Not-So-Secret Society of Bay Area Jewish Food Professionals. She is also writer/producer for a documentary-in-progress called \u003ca href=\"https://www.lonelychildmovie.com/\">The Lonely Child\u003c/a>. Follow Alix on Twitter \u003ca href=\"https://twitter.com/WallAlix\">@WallAlix\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Alix Wall | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/alexandrawall"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_124176":{"type":"posts","id":"bayareabites_124176","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124176","score":null,"sort":[1514417892000]},"guestAuthors":[],"slug":"in-a-new-deal-era-cannery-old-meets-new","title":"In A New Deal-Era Cannery, Old Meets New","publishDate":1514417892,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/12/20171226_atc_in_a_new_deal-era_cannery_old_meets_new.mp3\u003c/p>\n\u003cp>Allie Hill got really serious about eating local food about eight years ago. She was cooking for three young children. \"I was able to go to the farmers' market and find my produce — fruits and veggies,\" she says. \"I was able to find meat, and even some dairy.\"\u003c/p>\n\u003cp>She simply couldn't find local version of other foods, though. These are foods that fill her pantry, like marinara sauce, apple sauce and everything else that comes to us preserved in sealed jars and cans.\u003c/p>\n\u003cp>The technology of canning, which brings those foods to us, was invented 200 years ago, and it was life-changing. With heat to kill disease-causing bacteria and a vacuum-sealed lid to prevent contamination, you could keep food edible for years.\u003c/p>\n\u003cfigure id=\"attachment_124178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/262_custom-cedbe699313ec101ac8f6c27b2167dd290d0c635-e1514417060663.jpg\" alt=\"Allie Hill, left, director of Virginia Food Works, and Patty Gulick, manager of the Prince Edward Cannery.\" width=\"1920\" height=\"1207\" class=\"size-full wp-image-124178\">\u003cfigcaption class=\"wp-caption-text\">Allie Hill, left, director of Virginia Food Works, and Patty Gulick, manager of the Prince Edward Cannery. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, cans are everywhere, but the act of canning has vanished inside the walls of huge factories. People don't do it as much at home anymore, and Allie Hill couldn't find many local farmers doing it in central Virginia.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then she discovered Prince Edward County's \u003ca href=\"http://www.co.prince-edward.va.us/cannery_index.shtml\">public cannery\u003c/a>, a place where anybody can walk in with bags of produce from their garden and walk out with preserved food.\u003c/p>\n\u003cp>Places like this once were common. \"It used to be, every county in the commonwealth [of Virginia] would have a cannery,\" says Wade Bartlett, the administrator of Prince Edward County.\u003c/p>\n\u003cp>Across the country, there were hundreds of them. Most were set up during the \u003ca href=\"https://www.britannica.com/event/New-Deal\">New Deal\u003c/a> and the second World War. Many were part of the agricultural extension service charged with bringing technical know-how to rural America. They brought almost industrial-scale food preservation to small towns.\u003c/p>\n\u003cfigure id=\"attachment_124179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/239_custom-56600450bf79e9a1924e8befd161e49e0cbfd896-e1514417459879.jpg\" alt=\"Tom Crouse (left), Lester Goin, and Becky Goin peel sweet potatoes in the Prince Edward County cannery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124179\">\u003cfigcaption class=\"wp-caption-text\">Tom Crouse (left), Lester Goin, and Becky Goin peel sweet potatoes in the Prince Edward County cannery. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most of these public canneries have since disappeared, shut down when funding got tight. But Bartlett says that \"the board of supervisors for Prince Edward County always thought it was an important part of the fabric of this county.\"\u003c/p>\n\u003cp>From the outside, the cannery doesn't look like much. It's just a long, single-story brick structure in the outskirts of the town of Farmville. But Patty Gulick, who manages the place, says what happens inside is like magic.\u003c/p>\n\u003cp>\"If everybody could see what goes on in the cannery, the world wold be a much happier place,\" she says. People work side by side, help each other out, trade advice and recipes. \"It doesn't matter if you're old, if you're young, your race, your wealth; everybody's the same in the cannery!\"\u003c/p>\n\u003cfigure id=\"attachment_124180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/280_custom-997d745901f4cf8bdb20f784f8689e0a97e2f4b0-e1514417524280.jpg\" alt=\"Rodney Scott, who works at the public cannery, loads a batch of cans into one of the two giant pressure cookers in the cannery.\" width=\"1920\" height=\"1278\" class=\"size-full wp-image-124180\">\u003cfigcaption class=\"wp-caption-text\">Rodney Scott, who works at the public cannery, loads a batch of cans into one of the two giant pressure cookers in the cannery. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Half a dozen people are here today, both men and women, black and white. They're dropping sweet potatoes, collard greens, and tomato soup into huge cooking kettles that can hold up to 60 gallons. Cooked food then goes into steel cans of various sizes. Lids are attached by machines, and batches of cans then are lowered into giant pressure cookers.\u003c/p>\n\u003cfigure id=\"attachment_124181\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/324_custom-563a86ec8be3e377339cf56b0e946aa556968733-e1514417590181.jpg\" alt=\"Cans of tomato sauce, after emerging from the pressure cooker.\" width=\"1920\" height=\"1288\" class=\"size-full wp-image-124181\">\u003cfigcaption class=\"wp-caption-text\">Cans of tomato sauce, after emerging from the pressure cooker. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rhonda Mayberry is canning what she calls creasy greens — similar to watercress. You won't find these greens in a supermarket, and they have a special place in Mayberry's heart because they helped get her through nursing school.\u003c/p>\n\u003cp>\"My husband and I lived in a little mobile home, and I was broke as a convict,\" she recalls. She spied these greens growing in a nearby corn field \"and so I took his good hunting knife, and I found a patch of creasies, and sent them off to sell. And that was my gas money to get back and forth to my nursing courses!\"\u003c/p>\n\u003cfigure id=\"attachment_124190\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/179_custom-23cea4882bac70b70d70f8cf427e5de5014525c6-s1600-c85.jpg\" alt=\"Rhonda Mayberry's creasy greens, ready to be cooked and canned.\" width=\"1600\" height=\"1062\" class=\"size-full wp-image-124190\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/179_custom-23cea4882bac70b70d70f8cf427e5de5014525c6-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/179_custom-23cea4882bac70b70d70f8cf427e5de5014525c6-s1600-c85-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/179_custom-23cea4882bac70b70d70f8cf427e5de5014525c6-s1600-c85-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/179_custom-23cea4882bac70b70d70f8cf427e5de5014525c6-s1600-c85-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/179_custom-23cea4882bac70b70d70f8cf427e5de5014525c6-s1600-c85-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/179_custom-23cea4882bac70b70d70f8cf427e5de5014525c6-s1600-c85-1180x783.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/179_custom-23cea4882bac70b70d70f8cf427e5de5014525c6-s1600-c85-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/179_custom-23cea4882bac70b70d70f8cf427e5de5014525c6-s1600-c85-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/179_custom-23cea4882bac70b70d70f8cf427e5de5014525c6-s1600-c85-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/179_custom-23cea4882bac70b70d70f8cf427e5de5014525c6-s1600-c85-520x345.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Rhonda Mayberry's creasy greens, ready to be cooked and canned. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For all the memories, though, the number of people who use this facility is modest, and the county has thought about closing it. \u003c/p>\n\u003cp>But then Allie Hill, the local food enthusiast, discovered the cannery. She set up a non-profit group — \u003ca href=\"https://virginiafoodworks.org/\">Virginia Food Works\u003c/a> — that now operates this cannery on days when the home gardeners aren't using it. And it's bringing in a whole different group of cannery users. This is the farmers' market crowd: Internet-savvy young farmers and small food companies that sell to people who'll pay extra for food grown nearby.\u003c/p>\n\u003cp>\"It almost seems to me that we are part of saving this facility. We are allowing this facility to be used in new ways,\" Hill says.\u003c/p>\n\u003cp>Companies are using it to make apple sauce, ketchup, and barbecue sauces, packaging them in glass jars, with artsy labels. And in the process, they're reinventing an old tradition. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"During the New Deal, the government set up hundreds of public canneries in small towns. Most have disappeared, but a surviving cannery in Farmville, Va., is getting a boost from local farmers.","status":"publish","parent":0,"modified":1514417892,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":854},"headData":{"title":"In A New Deal-Era Cannery, Old Meets New | KQED","description":"During the New Deal, the government set up hundreds of public canneries in small towns. Most have disappeared, but a surviving cannery in Farmville, Va., is getting a boost from local farmers.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"In A New Deal-Era Cannery, Old Meets New","datePublished":"2017-12-27T23:38:12.000Z","dateModified":"2017-12-27T23:38:12.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"124176 https://ww2.kqed.org/bayareabites/?p=124176","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/12/27/in-a-new-deal-era-cannery-old-meets-new/","disqusTitle":"In A New Deal-Era Cannery, Old Meets New","nprImageCredit":"Dan Charles","nprByline":"Dan Charles, NPR Food","nprImageAgency":"NPR","nprStoryId":"571740909","nprApiLink":"http://api.npr.org/query?id=571740909&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2017/12/26/571740909/in-a-new-deal-era-cannery-old-meets-new?ft=nprml&f=571740909","nprRetrievedStory":"1","nprPubDate":"Tue, 26 Dec 2017 20:19:00 -0500","nprStoryDate":"Tue, 26 Dec 2017 16:34:24 -0500","nprLastModifiedDate":"Tue, 26 Dec 2017 16:34:24 -0500","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/12/20171226_atc_in_a_new_deal-era_cannery_old_meets_new.mp3?orgId=1&topicId=1053&d=233&p=2&story=571740909&ft=nprml&f=571740909","nprAudioM3u":"http://api.npr.org/m3u/1573628894-d9a0c9.m3u?orgId=1&topicId=1053&d=233&p=2&story=571740909&ft=nprml&f=571740909","path":"/bayareabites/124176/in-a-new-deal-era-cannery-old-meets-new","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/12/20171226_atc_in_a_new_deal-era_cannery_old_meets_new.mp3?orgId=1&topicId=1053&d=233&p=2&story=571740909&ft=nprml&f=571740909","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/12/20171226_atc_in_a_new_deal-era_cannery_old_meets_new.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Allie Hill got really serious about eating local food about eight years ago. She was cooking for three young children. \"I was able to go to the farmers' market and find my produce — fruits and veggies,\" she says. \"I was able to find meat, and even some dairy.\"\u003c/p>\n\u003cp>She simply couldn't find local version of other foods, though. These are foods that fill her pantry, like marinara sauce, apple sauce and everything else that comes to us preserved in sealed jars and cans.\u003c/p>\n\u003cp>The technology of canning, which brings those foods to us, was invented 200 years ago, and it was life-changing. With heat to kill disease-causing bacteria and a vacuum-sealed lid to prevent contamination, you could keep food edible for years.\u003c/p>\n\u003cfigure id=\"attachment_124178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/262_custom-cedbe699313ec101ac8f6c27b2167dd290d0c635-e1514417060663.jpg\" alt=\"Allie Hill, left, director of Virginia Food Works, and Patty Gulick, manager of the Prince Edward Cannery.\" width=\"1920\" height=\"1207\" class=\"size-full wp-image-124178\">\u003cfigcaption class=\"wp-caption-text\">Allie Hill, left, director of Virginia Food Works, and Patty Gulick, manager of the Prince Edward Cannery. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, cans are everywhere, but the act of canning has vanished inside the walls of huge factories. People don't do it as much at home anymore, and Allie Hill couldn't find many local farmers doing it in central Virginia.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then she discovered Prince Edward County's \u003ca href=\"http://www.co.prince-edward.va.us/cannery_index.shtml\">public cannery\u003c/a>, a place where anybody can walk in with bags of produce from their garden and walk out with preserved food.\u003c/p>\n\u003cp>Places like this once were common. \"It used to be, every county in the commonwealth [of Virginia] would have a cannery,\" says Wade Bartlett, the administrator of Prince Edward County.\u003c/p>\n\u003cp>Across the country, there were hundreds of them. Most were set up during the \u003ca href=\"https://www.britannica.com/event/New-Deal\">New Deal\u003c/a> and the second World War. Many were part of the agricultural extension service charged with bringing technical know-how to rural America. They brought almost industrial-scale food preservation to small towns.\u003c/p>\n\u003cfigure id=\"attachment_124179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/239_custom-56600450bf79e9a1924e8befd161e49e0cbfd896-e1514417459879.jpg\" alt=\"Tom Crouse (left), Lester Goin, and Becky Goin peel sweet potatoes in the Prince Edward County cannery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124179\">\u003cfigcaption class=\"wp-caption-text\">Tom Crouse (left), Lester Goin, and Becky Goin peel sweet potatoes in the Prince Edward County cannery. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most of these public canneries have since disappeared, shut down when funding got tight. But Bartlett says that \"the board of supervisors for Prince Edward County always thought it was an important part of the fabric of this county.\"\u003c/p>\n\u003cp>From the outside, the cannery doesn't look like much. It's just a long, single-story brick structure in the outskirts of the town of Farmville. But Patty Gulick, who manages the place, says what happens inside is like magic.\u003c/p>\n\u003cp>\"If everybody could see what goes on in the cannery, the world wold be a much happier place,\" she says. People work side by side, help each other out, trade advice and recipes. \"It doesn't matter if you're old, if you're young, your race, your wealth; everybody's the same in the cannery!\"\u003c/p>\n\u003cfigure id=\"attachment_124180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/280_custom-997d745901f4cf8bdb20f784f8689e0a97e2f4b0-e1514417524280.jpg\" alt=\"Rodney Scott, who works at the public cannery, loads a batch of cans into one of the two giant pressure cookers in the cannery.\" width=\"1920\" height=\"1278\" class=\"size-full wp-image-124180\">\u003cfigcaption class=\"wp-caption-text\">Rodney Scott, who works at the public cannery, loads a batch of cans into one of the two giant pressure cookers in the cannery. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Half a dozen people are here today, both men and women, black and white. They're dropping sweet potatoes, collard greens, and tomato soup into huge cooking kettles that can hold up to 60 gallons. Cooked food then goes into steel cans of various sizes. Lids are attached by machines, and batches of cans then are lowered into giant pressure cookers.\u003c/p>\n\u003cfigure id=\"attachment_124181\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/324_custom-563a86ec8be3e377339cf56b0e946aa556968733-e1514417590181.jpg\" alt=\"Cans of tomato sauce, after emerging from the pressure cooker.\" width=\"1920\" height=\"1288\" class=\"size-full wp-image-124181\">\u003cfigcaption class=\"wp-caption-text\">Cans of tomato sauce, after emerging from the pressure cooker. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rhonda Mayberry is canning what she calls creasy greens — similar to watercress. You won't find these greens in a supermarket, and they have a special place in Mayberry's heart because they helped get her through nursing school.\u003c/p>\n\u003cp>\"My husband and I lived in a little mobile home, and I was broke as a convict,\" she recalls. She spied these greens growing in a nearby corn field \"and so I took his good hunting knife, and I found a patch of creasies, and sent them off to sell. And that was my gas money to get back and forth to my nursing courses!\"\u003c/p>\n\u003cfigure id=\"attachment_124190\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/179_custom-23cea4882bac70b70d70f8cf427e5de5014525c6-s1600-c85.jpg\" alt=\"Rhonda Mayberry's creasy greens, ready to be cooked and canned.\" width=\"1600\" height=\"1062\" class=\"size-full wp-image-124190\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/179_custom-23cea4882bac70b70d70f8cf427e5de5014525c6-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/179_custom-23cea4882bac70b70d70f8cf427e5de5014525c6-s1600-c85-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/179_custom-23cea4882bac70b70d70f8cf427e5de5014525c6-s1600-c85-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/179_custom-23cea4882bac70b70d70f8cf427e5de5014525c6-s1600-c85-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/179_custom-23cea4882bac70b70d70f8cf427e5de5014525c6-s1600-c85-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/179_custom-23cea4882bac70b70d70f8cf427e5de5014525c6-s1600-c85-1180x783.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/179_custom-23cea4882bac70b70d70f8cf427e5de5014525c6-s1600-c85-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/179_custom-23cea4882bac70b70d70f8cf427e5de5014525c6-s1600-c85-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/179_custom-23cea4882bac70b70d70f8cf427e5de5014525c6-s1600-c85-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/179_custom-23cea4882bac70b70d70f8cf427e5de5014525c6-s1600-c85-520x345.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Rhonda Mayberry's creasy greens, ready to be cooked and canned. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For all the memories, though, the number of people who use this facility is modest, and the county has thought about closing it. \u003c/p>\n\u003cp>But then Allie Hill, the local food enthusiast, discovered the cannery. She set up a non-profit group — \u003ca href=\"https://virginiafoodworks.org/\">Virginia Food Works\u003c/a> — that now operates this cannery on days when the home gardeners aren't using it. And it's bringing in a whole different group of cannery users. This is the farmers' market crowd: Internet-savvy young farmers and small food companies that sell to people who'll pay extra for food grown nearby.\u003c/p>\n\u003cp>\"It almost seems to me that we are part of saving this facility. We are allowing this facility to be used in new ways,\" Hill says.\u003c/p>\n\u003cp>Companies are using it to make apple sauce, ketchup, and barbecue sauces, packaging them in glass jars, with artsy labels. And in the process, they're reinventing an old tradition. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124176/in-a-new-deal-era-cannery-old-meets-new","authors":["byline_bayareabites_124176"],"categories":["bayareabites_2695"],"tags":["bayareabites_344"],"featImg":"bayareabites_124177","label":"bayareabites"},"bayareabites_107760":{"type":"posts","id":"bayareabites_107760","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107760","score":null,"sort":[1458696888000]},"guestAuthors":[],"slug":"first-look-oaklands-newly-expanded-preserved-offers-everything-for-the-diy-set","title":"First Peek: Oakland’s Newly-Expanded 'Preserved' Offers Everything for the DIY Set","publishDate":1458696888,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Elizabeth Vecchiarelli managed to do a lot with 100 square feet of space. For a year, she sold wares related to food preservation and DIY in a backyard shed called Preserved on Oakland’s Piedmont Avenue and taught classes on how to make your own sauerkraut, kimchi, vinegar and kombucha on a bench right outside. But after a year, she has moved into much grander digs in Temescal, on a popular stretch of Telegraph Avenue (her presence next to Bakesale Betty’s guarantees \u003cem>a lot\u003c/em> of foot traffic). The second iteration of her store, also called \u003ca href=\"http://www.preservedgoods.com\" target=\"_blank\">Preserved\u003c/a>, had its grand opening March 4.\u003c/p>\n\u003cp>“This is 500 square feet, but it feels way bigger than five times the size of the last one,” said Vecchiarelli.\u003c/p>\n\u003cp>While her shed was filled floor to ceiling, the store is as well, with a ladder needed to reach the highest shelves. Vecchiarelli is hoping to fill a niche that didn’t exist in the East Bay before Preserved.\u003c/p>\n\u003cp>When the fermentation enthusiast first moved here four years ago from Portland, she realized she couldn’t find one-stop shopping to buy all the supplies she might need for various food projects. While \u003ca href=\"http://biofueloasis.com\" target=\"_blank\">Biofuel Oasis\u003c/a> had some, their selection was small, and while \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a> has an excellent kitchenware section, it required crossing the bridge.\u003c/p>\n\u003cp>Broken down by section, Preserved carries supplies for making your own: sauerkraut, kimchi and other fermented vegetables; jams, jellies and vinegars; sourdough and other breads; yogurt, cheese and butter; beer, cider and mead; kombucha, \u003ca href=\"https://en.wikipedia.org/wiki/Kefir\" target=\"_blank\">kefir\u003c/a> – both milk and water – bitters and tinctures; soap, salves, and then what Vecchiarelli calls “functional kitchen wares,” things like old school food mills, mortars and pestles, and many sizes of strainers.\u003c/p>\n\u003cfigure id=\"attachment_107819\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107819\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1868-1920.jpg\" alt=\"Part of the bread section at Preserved.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Part of the bread section at Preserved. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I’m trying to bring in things that are affordable, functional and economical,” she said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Preserved sells fermentation crocks that span a range of prices, from handmade ceramic ones to those that are mass-produced; as well as a wide variety of mason jars.\u003c/p>\n\u003cp>Then there are the stranger things like a jerky gun (to make beef and other jerkies); a deluxe cherry pitter, which uses suction to excise the stone; and a non-electric dehydrator that hangs from a hook, allowing fruits and vegetables to air-dry.\u003c/p>\n\u003cp>Less affordable is the food section, as she carries things like \u003ca href=\"http://www.southrivermiso.com\" target=\"_blank\">South River\u003c/a> miso, which can cost up to four times as much as the brands of miso found at the market.\u003c/p>\n\u003cp>“The misos I carry are aged a minimum of one to two years,” she said. “They are traditionally fermented using old wooden barrels and are unpasteurized. Most miso you get from the grocery store has been fermenting only a couple of weeks. These are not only more healthful, but much more flavorful. The taste of these is unparalleled, and you use much less of it. Once you taste these, you won’t want anything else.”\u003c/p>\n\u003cfigure id=\"attachment_107821\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107821\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1884-1920.jpg\" alt=\"The store is stocked floor to ceiling with items needed for DIY projects in the kitchen. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The store is stocked floor to ceiling with items needed for DIY projects in the kitchen. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She says the same about Red Boat fish sauce – she is very choosy about the products she features – and says it’s head and shoulders above most brands.\u003c/p>\n\u003cp>She also carries other Japanese products, like tamari and umeboshi plum vinegar, both of which are organic and made using traditional methods with no preservatives. She stocks many local producers, like jam from \u003ca href=\"http://bluechairfruit.com\" target=\"_blank\">Blue Chair Fruit\u003c/a>, shrubs from \u003ca href=\"http://innajam.com\" target=\"_blank\">Inna\u003c/a> and spices from \u003ca href=\"http://oaktownspiceshop.com\" target=\"_blank\">Oaktown Spice Shop\u003c/a> (she’s working on some custom blends with them, stay tuned). Refrigerated products include: cheeses from local producers like \u003ca href=\"http://sierranevadacheese.com\" target=\"_blank\">Sierra Nevada Cheese Company\u003c/a>, \u003ca href=\"http://www.bellwetherfarms.com\" target=\"_blank\">Bellwether Farms\u003c/a> and \u003ca href=\"http://gardenvarietycheese.com\" target=\"_blank\">Garden Variety\u003c/a>, a producer of sheeps’ milk products in Watsonville. Also stocked are the cultures to make a variety of cheeses at home. While in Portland Vecchiarelli worked at the award-winning \u003ca href=\"http://www.olympiaprovisions.com\" target=\"_blank\">Olympia Provisions\u003c/a>, so she carries a number of their salamis and other cured meats.\u003c/p>\n\u003cp>Raised in New Jersey, Vecchiarelli’s entrée into the food world, and specifically the area of fermentation, occurred when she moved to Philadelphia and worked at a wine, cheese and beer bar called \u003ca href=\"https://www.triaphilly.com\" target=\"_blank\">Tria\u003c/a>.\u003c/p>\n\u003cp>“Not only were we as a staff required to do weekly trainings on how different cheeses are made, but on the different styles of cheeses,” she said. “We had blind tastings, and we also had a little school there for customers to take classes, which I eventually got involved in.”\u003c/p>\n\u003cp>Later, Vecchiarelli got into farming, and with that came her introduction to Sandor Katz’s fermentation bible: \u003ca href=\"http://www.amazon.com/Wild-Fermentation-Flavor-Nutrition-Live-Culture/dp/1931498237/ref=sr_1_1?ie=UTF8&qid=1458237014&sr=8-1&keywords=wild+fermentation\" target=\"_blank\">“Wild Fermentation.”\u003c/a>\u003c/p>\n\u003cp>That book was completely eye-opening for Vecchiarelli, because while she had been already immersed in the world of wine, cheese and beer; she hadn’t considered that foods like yogurt, tempeh and sourdough were all fermented, too.\u003c/p>\n\u003cp>While Katz’s book led Vecchiarelli to begin experimenting with preserving her own vegetables, she found she wasn’t successful at it right off the bat. But the more she tinkered, the more delicious her ferments became. When she moved to Portland, she began offering classes to friends and then friends of friends.\u003c/p>\n\u003cfigure id=\"attachment_107820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107820\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1873-1920.jpg\" alt=\"The cheese and butter-making section features books from different authors on how to make them.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cheese and butter-making section features books from different authors on how to make them. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Classes are awesome because they’re community-based and give people a direct connection to ask questions. And people feel more comfortable in groups. I had a great experience and that really empowered me to teach,” she said.\u003c/p>\n\u003cp>When Vecchiarelli began reading up on the health effects of fermented products, she decided to become more educated in nutrition and moved to the East Bay to attend \u003ca href=\"http://www.baumancollege.org\" target=\"_blank\">Bauman College\u003c/a>. While studying nutrition, she worked in front of the house at the Oakland restaurant \u003ca href=\"http://www.caminorestaurant.com\" target=\"_blank\">Camino\u003c/a> for three years.\u003c/p>\n\u003cp>“They are on message with everything I believe in,” she said. “I familiarized myself with food culture in the Bay. While I had been immersed in the food world for over a decade, this was a great crash course into all the local farms. [Chef Russell Moore] also does a ton of fermentation and preserving, so even though I had quite the repertoire, he introduced me to new things. ‘You’re a fermenter, and you’re not making your own vinegar?’ he asked me.”\u003c/p>\n\u003cp>(Camino’s vinegar is one that is in stock as well).\u003c/p>\n\u003cp>Ultimately, Vecchiarelli is hoping to educate the masses about how to make all of these products, and sell the supplies to make them at an affordable price-point while she’s at it.\u003c/p>\n\u003cp>“A main mission is to make all of this approachable on an economic and educational level,” she said.\u003c/p>\n\u003cp>\u003ca href=\"http://www.preservedgoods.com/#!classroom/c1675\" target=\"_blank\">Classes\u003c/a> are offered twice weekly, both Thursday evenings and Saturday mornings, and whether you take a kombucha class or a kimchi and sauerkraut class, you can then buy whatever supplies you need to do-it-yourself at home. Vecchiarelli teaches many of the classes herself, but some are offered by other local experts-- Rachel Saunders of Blue Chair Fruit teaches the jam class, and Camino chef Danny Keiser teaches the sausage-making class.\u003c/p>\n\u003cp>While most supplies can be bought individually, Vecchiarelli makes her own starter kits as well, with more coming soon. She also writes her own recipe cards, which, she believes “make all of these things wholly approachable, so people think, ‘I really can go home and do this right now.’”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.preservedgoods.com\" target=\"_blank\">\u003cstrong>Preserved\u003c/strong>\u003c/a>\u003cbr>\n5032 Telegraph Avenue [\u003ca href=\"https://goo.gl/X0zfdO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nTel: (510) 922-8434\u003cbr>\nHours: Wed-Sun 12pm-7pm, Closed Mon-Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Preserved-555931467868433/\" target=\"_blank\">Preserved\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/preservedgoods\" target=\"_blank\">@preservedgoods\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/preservedgoods/\" target=\"_blank\">preservedgoods\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Want to learn how to make your own cheese, kombucha, bitters, yogurt, sauerkraut, kimchi, kefir, sausage, pickles, vinegar, pickled fish or beer? Preserved in Oakland should be your first stop.","status":"publish","parent":0,"modified":1459272429,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1305},"headData":{"title":"First Peek: Oakland’s Newly-Expanded 'Preserved' Offers Everything for the DIY Set | KQED","description":"Want to learn how to make your own cheese, kombucha, bitters, yogurt, sauerkraut, kimchi, kefir, sausage, pickles, vinegar, pickled fish or beer? Preserved in Oakland should be your first stop.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"First Peek: Oakland’s Newly-Expanded 'Preserved' Offers Everything for the DIY Set","datePublished":"2016-03-23T01:34:48.000Z","dateModified":"2016-03-29T17:27:09.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"107760 http://ww2.kqed.org/bayareabites/?p=107760","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/03/22/first-look-oaklands-newly-expanded-preserved-offers-everything-for-the-diy-set/","disqusTitle":"First Peek: Oakland’s Newly-Expanded 'Preserved' Offers Everything for the DIY Set","source":"DIY & urban homesteading","sourceUrl":"https://ww2.kqed.org/bayareabites/category/diy-and-urban-homesteading/","path":"/bayareabites/107760/first-look-oaklands-newly-expanded-preserved-offers-everything-for-the-diy-set","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Elizabeth Vecchiarelli managed to do a lot with 100 square feet of space. For a year, she sold wares related to food preservation and DIY in a backyard shed called Preserved on Oakland’s Piedmont Avenue and taught classes on how to make your own sauerkraut, kimchi, vinegar and kombucha on a bench right outside. But after a year, she has moved into much grander digs in Temescal, on a popular stretch of Telegraph Avenue (her presence next to Bakesale Betty’s guarantees \u003cem>a lot\u003c/em> of foot traffic). The second iteration of her store, also called \u003ca href=\"http://www.preservedgoods.com\" target=\"_blank\">Preserved\u003c/a>, had its grand opening March 4.\u003c/p>\n\u003cp>“This is 500 square feet, but it feels way bigger than five times the size of the last one,” said Vecchiarelli.\u003c/p>\n\u003cp>While her shed was filled floor to ceiling, the store is as well, with a ladder needed to reach the highest shelves. Vecchiarelli is hoping to fill a niche that didn’t exist in the East Bay before Preserved.\u003c/p>\n\u003cp>When the fermentation enthusiast first moved here four years ago from Portland, she realized she couldn’t find one-stop shopping to buy all the supplies she might need for various food projects. While \u003ca href=\"http://biofueloasis.com\" target=\"_blank\">Biofuel Oasis\u003c/a> had some, their selection was small, and while \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a> has an excellent kitchenware section, it required crossing the bridge.\u003c/p>\n\u003cp>Broken down by section, Preserved carries supplies for making your own: sauerkraut, kimchi and other fermented vegetables; jams, jellies and vinegars; sourdough and other breads; yogurt, cheese and butter; beer, cider and mead; kombucha, \u003ca href=\"https://en.wikipedia.org/wiki/Kefir\" target=\"_blank\">kefir\u003c/a> – both milk and water – bitters and tinctures; soap, salves, and then what Vecchiarelli calls “functional kitchen wares,” things like old school food mills, mortars and pestles, and many sizes of strainers.\u003c/p>\n\u003cfigure id=\"attachment_107819\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107819\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1868-1920.jpg\" alt=\"Part of the bread section at Preserved.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Part of the bread section at Preserved. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I’m trying to bring in things that are affordable, functional and economical,” she said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Preserved sells fermentation crocks that span a range of prices, from handmade ceramic ones to those that are mass-produced; as well as a wide variety of mason jars.\u003c/p>\n\u003cp>Then there are the stranger things like a jerky gun (to make beef and other jerkies); a deluxe cherry pitter, which uses suction to excise the stone; and a non-electric dehydrator that hangs from a hook, allowing fruits and vegetables to air-dry.\u003c/p>\n\u003cp>Less affordable is the food section, as she carries things like \u003ca href=\"http://www.southrivermiso.com\" target=\"_blank\">South River\u003c/a> miso, which can cost up to four times as much as the brands of miso found at the market.\u003c/p>\n\u003cp>“The misos I carry are aged a minimum of one to two years,” she said. “They are traditionally fermented using old wooden barrels and are unpasteurized. Most miso you get from the grocery store has been fermenting only a couple of weeks. These are not only more healthful, but much more flavorful. The taste of these is unparalleled, and you use much less of it. Once you taste these, you won’t want anything else.”\u003c/p>\n\u003cfigure id=\"attachment_107821\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107821\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1884-1920.jpg\" alt=\"The store is stocked floor to ceiling with items needed for DIY projects in the kitchen. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The store is stocked floor to ceiling with items needed for DIY projects in the kitchen. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She says the same about Red Boat fish sauce – she is very choosy about the products she features – and says it’s head and shoulders above most brands.\u003c/p>\n\u003cp>She also carries other Japanese products, like tamari and umeboshi plum vinegar, both of which are organic and made using traditional methods with no preservatives. She stocks many local producers, like jam from \u003ca href=\"http://bluechairfruit.com\" target=\"_blank\">Blue Chair Fruit\u003c/a>, shrubs from \u003ca href=\"http://innajam.com\" target=\"_blank\">Inna\u003c/a> and spices from \u003ca href=\"http://oaktownspiceshop.com\" target=\"_blank\">Oaktown Spice Shop\u003c/a> (she’s working on some custom blends with them, stay tuned). Refrigerated products include: cheeses from local producers like \u003ca href=\"http://sierranevadacheese.com\" target=\"_blank\">Sierra Nevada Cheese Company\u003c/a>, \u003ca href=\"http://www.bellwetherfarms.com\" target=\"_blank\">Bellwether Farms\u003c/a> and \u003ca href=\"http://gardenvarietycheese.com\" target=\"_blank\">Garden Variety\u003c/a>, a producer of sheeps’ milk products in Watsonville. Also stocked are the cultures to make a variety of cheeses at home. While in Portland Vecchiarelli worked at the award-winning \u003ca href=\"http://www.olympiaprovisions.com\" target=\"_blank\">Olympia Provisions\u003c/a>, so she carries a number of their salamis and other cured meats.\u003c/p>\n\u003cp>Raised in New Jersey, Vecchiarelli’s entrée into the food world, and specifically the area of fermentation, occurred when she moved to Philadelphia and worked at a wine, cheese and beer bar called \u003ca href=\"https://www.triaphilly.com\" target=\"_blank\">Tria\u003c/a>.\u003c/p>\n\u003cp>“Not only were we as a staff required to do weekly trainings on how different cheeses are made, but on the different styles of cheeses,” she said. “We had blind tastings, and we also had a little school there for customers to take classes, which I eventually got involved in.”\u003c/p>\n\u003cp>Later, Vecchiarelli got into farming, and with that came her introduction to Sandor Katz’s fermentation bible: \u003ca href=\"http://www.amazon.com/Wild-Fermentation-Flavor-Nutrition-Live-Culture/dp/1931498237/ref=sr_1_1?ie=UTF8&qid=1458237014&sr=8-1&keywords=wild+fermentation\" target=\"_blank\">“Wild Fermentation.”\u003c/a>\u003c/p>\n\u003cp>That book was completely eye-opening for Vecchiarelli, because while she had been already immersed in the world of wine, cheese and beer; she hadn’t considered that foods like yogurt, tempeh and sourdough were all fermented, too.\u003c/p>\n\u003cp>While Katz’s book led Vecchiarelli to begin experimenting with preserving her own vegetables, she found she wasn’t successful at it right off the bat. But the more she tinkered, the more delicious her ferments became. When she moved to Portland, she began offering classes to friends and then friends of friends.\u003c/p>\n\u003cfigure id=\"attachment_107820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107820\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1873-1920.jpg\" alt=\"The cheese and butter-making section features books from different authors on how to make them.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cheese and butter-making section features books from different authors on how to make them. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Classes are awesome because they’re community-based and give people a direct connection to ask questions. And people feel more comfortable in groups. I had a great experience and that really empowered me to teach,” she said.\u003c/p>\n\u003cp>When Vecchiarelli began reading up on the health effects of fermented products, she decided to become more educated in nutrition and moved to the East Bay to attend \u003ca href=\"http://www.baumancollege.org\" target=\"_blank\">Bauman College\u003c/a>. While studying nutrition, she worked in front of the house at the Oakland restaurant \u003ca href=\"http://www.caminorestaurant.com\" target=\"_blank\">Camino\u003c/a> for three years.\u003c/p>\n\u003cp>“They are on message with everything I believe in,” she said. “I familiarized myself with food culture in the Bay. While I had been immersed in the food world for over a decade, this was a great crash course into all the local farms. [Chef Russell Moore] also does a ton of fermentation and preserving, so even though I had quite the repertoire, he introduced me to new things. ‘You’re a fermenter, and you’re not making your own vinegar?’ he asked me.”\u003c/p>\n\u003cp>(Camino’s vinegar is one that is in stock as well).\u003c/p>\n\u003cp>Ultimately, Vecchiarelli is hoping to educate the masses about how to make all of these products, and sell the supplies to make them at an affordable price-point while she’s at it.\u003c/p>\n\u003cp>“A main mission is to make all of this approachable on an economic and educational level,” she said.\u003c/p>\n\u003cp>\u003ca href=\"http://www.preservedgoods.com/#!classroom/c1675\" target=\"_blank\">Classes\u003c/a> are offered twice weekly, both Thursday evenings and Saturday mornings, and whether you take a kombucha class or a kimchi and sauerkraut class, you can then buy whatever supplies you need to do-it-yourself at home. Vecchiarelli teaches many of the classes herself, but some are offered by other local experts-- Rachel Saunders of Blue Chair Fruit teaches the jam class, and Camino chef Danny Keiser teaches the sausage-making class.\u003c/p>\n\u003cp>While most supplies can be bought individually, Vecchiarelli makes her own starter kits as well, with more coming soon. She also writes her own recipe cards, which, she believes “make all of these things wholly approachable, so people think, ‘I really can go home and do this right now.’”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.preservedgoods.com\" target=\"_blank\">\u003cstrong>Preserved\u003c/strong>\u003c/a>\u003cbr>\n5032 Telegraph Avenue [\u003ca href=\"https://goo.gl/X0zfdO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nTel: (510) 922-8434\u003cbr>\nHours: Wed-Sun 12pm-7pm, Closed Mon-Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Preserved-555931467868433/\" target=\"_blank\">Preserved\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/preservedgoods\" target=\"_blank\">@preservedgoods\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/preservedgoods/\" target=\"_blank\">preservedgoods\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/107760/first-look-oaklands-newly-expanded-preserved-offers-everything-for-the-diy-set","authors":["5567"],"categories":["bayareabites_109","bayareabites_2695","bayareabites_64","bayareabites_2638","bayareabites_8770","bayareabites_1962","bayareabites_4084","bayareabites_2554","bayareabites_1245","bayareabites_1875","bayareabites_366","bayareabites_60"],"tags":["bayareabites_344","bayareabites_987","bayareabites_15359","bayareabites_15358","bayareabites_8843"],"featImg":"bayareabites_107822","label":"source_bayareabites_107760"},"bayareabites_81544":{"type":"posts","id":"bayareabites_81544","meta":{"index":"posts_1591205157","site":"bayareabites","id":"81544","score":null,"sort":[1400516214000]},"guestAuthors":[],"slug":"preserve-the-bounty-of-spring-produce-with-homemade-pickled-vegetables","title":"Preserve the Bounty of Spring Produce with Homemade Pickled Vegetables","publishDate":1400516214,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_82107\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/packed-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/packed-jars.jpg\" alt=\"Transforming spring vegetables into pickles is a great way to preserve their flavor for the coming year. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82107\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Transforming spring vegetables into pickles is a great way to preserve their flavor for the coming year. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Canning is often thought of as a summertime activity, what with the bounty of fruits and tomatoes sure to head our way in a few short months. Yet the humbler spring produce now showing its face at farmers’ markets is still a fine—nay, great—object for preservation. I wouldn’t suggest trying to sort out asparagus jam, but these green stalks, as well as their seasonal friends, make glorious pickles. I like to stuff as many different spring goodies as I can get my hands on into a few good canning jars in order to save them for less exciting times (like, say, January). I’d suggest you do the same. Here’s how:\u003c/p>\n\u003cp>Before getting to work on the vegetables, it’s a good idea to prepare your jars for canning. I like to make pickles in pint jars because they’re big enough to hold sizable pickles, but they’re not so large that the pickles will go bad before you eat up the entire contents of the jar. (If you choose to use a larger jar, you will need to process the pickles an additional 5 minutes in the boiling water bath.)\u003c/p>\n\u003cfigure id=\"attachment_82098\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/boiling-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/boiling-jars.jpg\" alt=\"Bring jars to a rapid boil for at least 10 minutes in order to sterilize before adding the pickles. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82098\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bring jars to a rapid boil for at least 10 minutes in order to sterilize before adding the pickles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Glass canning jars need to be boiled for at least 10 minutes in order to be considered sterile. For some canning projects, the items being processed in the boiling water bath will be in the water for 10 minutes or more; in those cases, the jars wouldn’t need to be sterilized. These pickles, however, only need 5 minutes in the boiling water bath in order to be shelf-stable, so it will be necessary to sterilize the jars before canning. To do so, place 4 pint jars on the rack of a canning pot or large stockpot and cover completely with water. Bring this water up to a full, rolling boil. Once it hits a boil, start your 10 minute timer. After the allotted time, turn the heat down to low, cover the pot, and let the jars sit in the hot water until you’re ready for them. They will remain sterile as long as they stay hot and submerged. To soften and sterilize the lids and bands, place four new lids and the accompanying bands in a medium-sized bowl. Ladle over some of the boiling water to cover. Let them sit until the vegetables and brine are ready.\u003c/p>\n\u003cfigure id=\"attachment_82104\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ingredients-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ingredients-1.jpg\" alt=\"You can pickle whichever spring vegetables look best at the market. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82104\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can pickle whichever spring vegetables look best at the market. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re waiting for the jars to boil, get to work on the vegetables. You’ll need around 2 pounds of ready-to-eat vegetables for four pints of pickles. This means you’ll likely need to buy 2 1/2 to 3 pounds of whatever looks wonderful and fresh. Here, I’m using spring onions, carrots, fennel, asparagus, fava beans, and sugar snap peas. Depending on the vegetable, you’ll need to give it more or less attention. You can cut vegetables into any shape you’d like, but make sure to cut the vegetables into comparable sizes to ensure that they’ll pickle at the same rate. Also be sure to slice long vegetables, like carrots and asparagus, into thin spears so that they will fit upright in the jars. Take a look below to see how I’ve prepped by future pickles:\u003c/p>\n\u003cfigure id=\"attachment_82110\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spring-onions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spring-onions.jpg\" alt=\"Spring onions should be trimmed of the dark green sections and sliced into 1/2-inch wide wedges. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spring onions should be trimmed of the dark green sections and sliced into 1/2-inch wide wedges. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82100\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/carrots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/carrots.jpg\" alt=\"Carrots should be peeled or well-scrubbed and sliced into batons around 1/4-inch thick and 3 to 4 inches long. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82100\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carrots should be peeled or well-scrubbed and sliced into batons around 1/4-inch thick and 3 to 4 inches long. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82102\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fennel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fennel.jpg\" alt=\"Fennel should be trimmed of the stems, scrubbed, and sliced into wedges 1/4- to 1/2-inch thick. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82102\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fennel should be trimmed of the stems, scrubbed, and sliced into wedges 1/4- to 1/2-inch thick. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82105\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/measuring-asparagus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/measuring-asparagus.jpg\" alt=\"Asparagus should be trimmed of its tough base and cut into pieces that are 3 to 4 inches long. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82105\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Asparagus should be trimmed of its tough base and cut into pieces that are 3 to 4 inches long. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82108\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/snap-peas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/snap-peas.jpg\" alt=\"Sugar snap peas should have their tops and tails removed, as well as any tough strings. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82108\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sugar snap peas should have their tops and tails removed, as well as any tough strings. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82101\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fava-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fava-collage.jpg\" alt=\"Fava beans require a bit more work. Shuck the beans from the pod, and collect in a bowl. Bring a small saucepan of salted water to a boil, and add shucked beans. Let boil until the beans start to turn bright green, about 1 minute. Drain and immediately rinse under cold water. Using your fingers, squeeze out the tender center from the tough skin. Photo: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-82101\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fava beans require a bit more work. Shuck the beans from the pod, and collect in a bowl. Bring a small saucepan of salted water to a boil, and add shucked beans. Let boil until the beans start to turn bright green, about 1 minute. Drain and immediately rinse under cold water. Using your fingers, squeeze out the tender center from the tough skin. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, prepare the brine. When I’m making pickles or other preserved foods, I like to think about the flavor accents that I would use if I were to say, sauté, these vegetables instead of pickling them. One of my favorite spring herbs is tarragon, which I like to pair with fennel seeds, garlic, ginger, and chile flakes. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To translate this palate to a pickle brine, I use a couple of tricks: First, I steep the fresh herbs in the hot brine, and then remove them before pickling. Why? Fresh herbs have a tendency to turn slimy and dark if they sit in vinegar for too long. Steeping allows me to add flavor without compromising the aesthetic of the pickle. Second, I add the spices and garlic directly to the sterilized jars before pouring in the brine. I’ve found that when spices are added to a brine and then poured over pickles, the spices have a tendency to clump together and not distribute evenly in the jars. We’ll return to these spices in a moment.\u003c/p>\n\u003cfigure id=\"attachment_82111\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tarragon-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tarragon-1.jpg\" alt=\"Bundle 2 cups of tarragon leaves and stems in cheesecloth to make it easy to remove from the brine. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bundle 2 cups of tarragon leaves and stems in cheesecloth to make it easy to remove from the brine. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To make it easier to remove the tarragon from the brine, I like to tie up the leaves in cheesecloth. You could also strain the herbs out of the brine using a sieve if you don’t have cheesecloth. I like to use a lot of tarragon (2 whole cups of leaves and stems), but feel free to scale back if you don’t want quite the same intensity of flavor. Place the tarragon leaves and stems in the center of a large piece of cheesecloth. Bring the corners of the cheesecloth together and tie the cheesecloth into a bundle around the tarragon using kitchen twine. \u003c/p>\n\u003cfigure id=\"attachment_82099\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/brine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/brine.jpg\" alt=\"Bring the brine to a boil, cover, and let the mixture steep off the heat to infuse with tarragon flavor. Photo: Kate Williams\" width=\"1000\" height=\"709\" class=\"size-full wp-image-82099\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bring the brine to a boil, cover, and let the mixture steep off the heat to infuse with tarragon flavor. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now I build the brine by combining 3 cups each of champagne vinegar (you could also use white wine vinegar) and water in a saucepan with 6 tablespoons each of sugar and salt. I get this heating and add the tarragon bundle. Once the mixture comes to a boil, remove the pot from the heat and let the brine steep for 5 to 10 minutes. Taste as you go, and remove the tarragon once you’ve reached the optimum flavor. Keep the pot covered so that the brine remains hot. \u003c/p>\n\u003cp>Once your brine is ready, remove the jars from the canning pot. Work slowly and carefully (I like to use a long pair of tongs) to let the water drain out of the jars and back into the pot. Place the jars on a towel-lined section of the counter or on a towel-lined baking sheet. Cover the canning pot and return the heat to high to bring it back up to a boil. \u003c/p>\n\u003cfigure id=\"attachment_82109\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spices-in-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spices-in-jars.jpg\" alt=\"I like to place the spices into the jars before adding the vegetables and brine to ensure that they are evenly distributed. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to place the spices into the jars before adding the vegetables and brine to ensure that they are evenly distributed. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Into the bottom of the hot jars go the spices. In each jar, I like to use 1 clove of garlic and a few slices of ginger, plus 1/4 teaspoon each of black peppercorns and fennel seeds, and a pinch of red pepper flakes. Next, add the vegetables. Try and place an equal amount of each vegetable in each jar, packing them in as tightly as possible. All of the vegetables will shrink when the jars are boiled, so be sure to cram in as many pieces as you can. Finally, top the vegetables with the hot brine. Be sure to leave 1/2 inch of headspace between the top of the brine (and vegetables) and the top of the jar. This headspace will allow for the expansion of the liquid and prevent the jars from breaking when they are boiled. Try to work quickly while packing the jars; you want the jars to still be hot when you are finished.\u003c/p>\n\u003cfigure id=\"attachment_82106\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/packed-and-brined-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/packed-and-brined-jars.jpg\" alt=\"Pack the vegetables into the jars as tightly as possible, as they will shrink upon processing. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pack the vegetables into the jars as tightly as possible, as they will shrink upon processing. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Add the lids and bands, screwing them shut just until they are closed. (This is called “finger-tip tight.”) You will want air to be able to escape the jars as they boil to create a vacuum inside of the jars. If the lids are screwed on too tightly, the jars may break. Now transfer the jars back to the pot and bring the water back up to a rolling boil. Do not start timing until the water is fully boiling. Sometimes, air bubbles escaping from the jars will make the water appear as though it is boiling; wait until you can see the bubbling from the bottom of the pot. Let the jars boil for a full 5 minutes, and then remove them from the pot, placing them back on the towel-lined counter. \u003c/p>\n\u003cp>The lids should start to ping and seal within a few minutes. Still, it is a good idea to let the jars rest undisturbed until they are fully cooled before handling. Once they’re cool, you can remove the bands and store them at room temperature for up to 1 year. If any of the jars fail to seal, store them in the fridge. \u003c/p>\n\u003cp>My favorite way to serve these pickles is standing at the counter, straight out of the jar, but they’d also pair well with fresh or lightly aged goat cheese and a slice of salami or two.\u003c/p>\n\u003cfigure id=\"attachment_82103\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/finished-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/finished-jars.jpg\" alt=\"Homemade spring vegetable pickles. Photo: Kate Williams\" width=\"1000\" height=\"591\" class=\"size-full wp-image-82103\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade spring vegetable pickles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Spring Vegetable Pickles\u003c/h3>\n\u003cp>\u003cem>Makes 4 pints\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I find it easiest to weigh the produce after it has been prepared for pickling. Depending on the vegetable, it might need to be peeled or shucked ahead of time. Try to cut vegetables into similar sizes to ensure that they will pickle at the same rate. Long vegetables, such as carrots and asparagus, should be cut to fit into jars vertically.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/2 to 3 pounds seasonal vegetables, such as asparagus, carrots, spring onions, fava beans, and sugar snap peas\u003c/li>\n\u003cli>2 bunches tarragon (about 2 cups of leaves and stems)\u003c/li>\n\u003cli>3 cups champagne or white wine vinegar\u003c/li>\n\u003cli>3 cups water\u003c/li>\n\u003cli>6 tablespoon granulated sugar\u003c/li>\n\u003cli>6 tablespoons kosher salt\u003c/li>\n\u003cli>4 garlic cloves, halved\u003c/li>\n\u003cli>1 teaspoon whole black peppercorns\u003c/li>\n\u003cli>1 teaspoon fennel seeds\u003c/li>\n\u003cli>1 (1-inch piece) fresh ginger, peeled and sliced thin\u003c/li>\n\u003cli>1/4 teaspoon red pepper flakes\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1 large canning pot with rack\u003c/li>\n\u003cli>4 glass canning pint jars with new lids and bands\u003c/li>\n\u003cli>Scale\u003c/li>\n\u003cli>Cheesecloth\u003c/li>\n\u003cli>Kitchen twine\u003c/li>\n\u003cli>Medium saucepan\u003c/li>\n\u003cli>Canning tongs\u003c/li>\n\u003cli>Canning funnel\u003c/li>\n\u003cli>Kitchen towel\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place 4 glass pint jars in a large canning pot fitted with a canning rack and add water to cover the tops of the jars by 1 inch. Bring the water to a rapid boil over high heat. Boil the jars for at least 10 minutes to sterilize. After 10 minutes, reduce the heat to low, cover the pot, and let the jars sit in the hot water until the vegetables and brine are ready.\u003c/li>\n\u003cli>Place the lids and bands in a medium bowl and ladle over some of the boiling water to cover. Let sit until the vegetables and brine are ready.\u003c/li>\n\u003cli>While the jars are being sterilized, peel, shuck, and/or slice vegetables as needed to fit into jars. See above photographs for examples. You will need 2 pounds of prepped vegetables for the pickles. Save any extras for snacking.\u003c/li>\n\u003cli>Place tarragon leaves and stems in the center of a large piece of cheesecloth. Bring the corners of the cheesecloth together and tie the cheesecloth into a bundle around the tarragon using kitchen twine.\u003c/li>\n\u003cli>Combine the vinegar, water, sugar, and kosher salt in medium saucepan. Add the tarragon bundle. Bring the mixture to a boil, cover, and remove from the heat. Let brine steep until desired tarragon flavor is reached, 5 to 10 minutes. Remove tarragon bundle, squeezing the cheesecloth over the saucepan to remove any excess water. Cover the saucepan to keep warm and set aside.\u003c/li>\n\u003cli>Carefully remove the sterilized jars from the canning pot, allowing the water inside of the jars to fall back into the pot. Re-cover the pot and return the heat to high. Place the jars on a kitchen towel-lined counter or sheet pan. Working quickly (you want to pack the jars while they are still hot), divide garlic, peppercorns, fennel seeds, ginger, and red pepper flakes between the jars.\u003c/li>\n\u003cli>Pack the vegetables into the jars, fitting as many vegetables in as possible. They will shrink upon canning. Using the canning funnel, pour the hot brine over the pickles, leaving 1/2 inch headspace. Place the lids on the jars and screw the bands on until they are just closed (“finger-tip tight”).\u003c/li>\n\u003cli>Using canning tongs, place the jars back into the canning pot. If it is not already boiling, bring the water back to a rolling boil.\u003c/li>\n\u003cli>Once the water has reached a full boil, set a timer for 5 minutes. After 5 minutes at a rolling boil, remove the jars from the pot and set back down on to the towel-lined counter. Let the jars cool completely before removing the bands and storing. If any jars fail to seal, store them in the fridge.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Canning is often thought of as a summertime activity, what with the bounty of fruits and tomatoes sure to head our way in a few short months. Yet the humbler spring produce now showing its face at farmers' markets make gorgeous pickles. Kate Williams shows you how.","status":"publish","parent":0,"modified":1550267028,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":2379},"headData":{"title":"Preserve the Bounty of Spring Produce with Homemade Pickled Vegetables | KQED","description":"Canning is often thought of as a summertime activity, what with the bounty of fruits and tomatoes sure to head our way in a few short months. Yet the humbler spring produce now showing its face at farmers' markets make gorgeous pickles. Kate Williams shows you how.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Preserve the Bounty of Spring Produce with Homemade Pickled Vegetables","datePublished":"2014-05-19T16:16:54.000Z","dateModified":"2019-02-15T21:43:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"81544 http://blogs.kqed.org/bayareabites/?p=81544","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/19/preserve-the-bounty-of-spring-produce-with-homemade-pickled-vegetables/","disqusTitle":"Preserve the Bounty of Spring Produce with Homemade Pickled Vegetables","path":"/bayareabites/81544/preserve-the-bounty-of-spring-produce-with-homemade-pickled-vegetables","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82107\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/packed-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/packed-jars.jpg\" alt=\"Transforming spring vegetables into pickles is a great way to preserve their flavor for the coming year. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82107\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Transforming spring vegetables into pickles is a great way to preserve their flavor for the coming year. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Canning is often thought of as a summertime activity, what with the bounty of fruits and tomatoes sure to head our way in a few short months. Yet the humbler spring produce now showing its face at farmers’ markets is still a fine—nay, great—object for preservation. I wouldn’t suggest trying to sort out asparagus jam, but these green stalks, as well as their seasonal friends, make glorious pickles. I like to stuff as many different spring goodies as I can get my hands on into a few good canning jars in order to save them for less exciting times (like, say, January). I’d suggest you do the same. Here’s how:\u003c/p>\n\u003cp>Before getting to work on the vegetables, it’s a good idea to prepare your jars for canning. I like to make pickles in pint jars because they’re big enough to hold sizable pickles, but they’re not so large that the pickles will go bad before you eat up the entire contents of the jar. (If you choose to use a larger jar, you will need to process the pickles an additional 5 minutes in the boiling water bath.)\u003c/p>\n\u003cfigure id=\"attachment_82098\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/boiling-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/boiling-jars.jpg\" alt=\"Bring jars to a rapid boil for at least 10 minutes in order to sterilize before adding the pickles. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82098\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bring jars to a rapid boil for at least 10 minutes in order to sterilize before adding the pickles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Glass canning jars need to be boiled for at least 10 minutes in order to be considered sterile. For some canning projects, the items being processed in the boiling water bath will be in the water for 10 minutes or more; in those cases, the jars wouldn’t need to be sterilized. These pickles, however, only need 5 minutes in the boiling water bath in order to be shelf-stable, so it will be necessary to sterilize the jars before canning. To do so, place 4 pint jars on the rack of a canning pot or large stockpot and cover completely with water. Bring this water up to a full, rolling boil. Once it hits a boil, start your 10 minute timer. After the allotted time, turn the heat down to low, cover the pot, and let the jars sit in the hot water until you’re ready for them. They will remain sterile as long as they stay hot and submerged. To soften and sterilize the lids and bands, place four new lids and the accompanying bands in a medium-sized bowl. Ladle over some of the boiling water to cover. Let them sit until the vegetables and brine are ready.\u003c/p>\n\u003cfigure id=\"attachment_82104\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ingredients-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ingredients-1.jpg\" alt=\"You can pickle whichever spring vegetables look best at the market. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82104\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can pickle whichever spring vegetables look best at the market. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re waiting for the jars to boil, get to work on the vegetables. You’ll need around 2 pounds of ready-to-eat vegetables for four pints of pickles. This means you’ll likely need to buy 2 1/2 to 3 pounds of whatever looks wonderful and fresh. Here, I’m using spring onions, carrots, fennel, asparagus, fava beans, and sugar snap peas. Depending on the vegetable, you’ll need to give it more or less attention. You can cut vegetables into any shape you’d like, but make sure to cut the vegetables into comparable sizes to ensure that they’ll pickle at the same rate. Also be sure to slice long vegetables, like carrots and asparagus, into thin spears so that they will fit upright in the jars. Take a look below to see how I’ve prepped by future pickles:\u003c/p>\n\u003cfigure id=\"attachment_82110\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spring-onions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spring-onions.jpg\" alt=\"Spring onions should be trimmed of the dark green sections and sliced into 1/2-inch wide wedges. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spring onions should be trimmed of the dark green sections and sliced into 1/2-inch wide wedges. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82100\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/carrots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/carrots.jpg\" alt=\"Carrots should be peeled or well-scrubbed and sliced into batons around 1/4-inch thick and 3 to 4 inches long. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82100\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carrots should be peeled or well-scrubbed and sliced into batons around 1/4-inch thick and 3 to 4 inches long. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82102\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fennel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fennel.jpg\" alt=\"Fennel should be trimmed of the stems, scrubbed, and sliced into wedges 1/4- to 1/2-inch thick. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82102\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fennel should be trimmed of the stems, scrubbed, and sliced into wedges 1/4- to 1/2-inch thick. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82105\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/measuring-asparagus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/measuring-asparagus.jpg\" alt=\"Asparagus should be trimmed of its tough base and cut into pieces that are 3 to 4 inches long. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82105\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Asparagus should be trimmed of its tough base and cut into pieces that are 3 to 4 inches long. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82108\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/snap-peas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/snap-peas.jpg\" alt=\"Sugar snap peas should have their tops and tails removed, as well as any tough strings. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82108\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sugar snap peas should have their tops and tails removed, as well as any tough strings. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82101\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fava-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fava-collage.jpg\" alt=\"Fava beans require a bit more work. Shuck the beans from the pod, and collect in a bowl. Bring a small saucepan of salted water to a boil, and add shucked beans. Let boil until the beans start to turn bright green, about 1 minute. Drain and immediately rinse under cold water. Using your fingers, squeeze out the tender center from the tough skin. Photo: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-82101\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fava beans require a bit more work. Shuck the beans from the pod, and collect in a bowl. Bring a small saucepan of salted water to a boil, and add shucked beans. Let boil until the beans start to turn bright green, about 1 minute. Drain and immediately rinse under cold water. Using your fingers, squeeze out the tender center from the tough skin. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, prepare the brine. When I’m making pickles or other preserved foods, I like to think about the flavor accents that I would use if I were to say, sauté, these vegetables instead of pickling them. One of my favorite spring herbs is tarragon, which I like to pair with fennel seeds, garlic, ginger, and chile flakes. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To translate this palate to a pickle brine, I use a couple of tricks: First, I steep the fresh herbs in the hot brine, and then remove them before pickling. Why? Fresh herbs have a tendency to turn slimy and dark if they sit in vinegar for too long. Steeping allows me to add flavor without compromising the aesthetic of the pickle. Second, I add the spices and garlic directly to the sterilized jars before pouring in the brine. I’ve found that when spices are added to a brine and then poured over pickles, the spices have a tendency to clump together and not distribute evenly in the jars. We’ll return to these spices in a moment.\u003c/p>\n\u003cfigure id=\"attachment_82111\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tarragon-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tarragon-1.jpg\" alt=\"Bundle 2 cups of tarragon leaves and stems in cheesecloth to make it easy to remove from the brine. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bundle 2 cups of tarragon leaves and stems in cheesecloth to make it easy to remove from the brine. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To make it easier to remove the tarragon from the brine, I like to tie up the leaves in cheesecloth. You could also strain the herbs out of the brine using a sieve if you don’t have cheesecloth. I like to use a lot of tarragon (2 whole cups of leaves and stems), but feel free to scale back if you don’t want quite the same intensity of flavor. Place the tarragon leaves and stems in the center of a large piece of cheesecloth. Bring the corners of the cheesecloth together and tie the cheesecloth into a bundle around the tarragon using kitchen twine. \u003c/p>\n\u003cfigure id=\"attachment_82099\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/brine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/brine.jpg\" alt=\"Bring the brine to a boil, cover, and let the mixture steep off the heat to infuse with tarragon flavor. Photo: Kate Williams\" width=\"1000\" height=\"709\" class=\"size-full wp-image-82099\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bring the brine to a boil, cover, and let the mixture steep off the heat to infuse with tarragon flavor. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now I build the brine by combining 3 cups each of champagne vinegar (you could also use white wine vinegar) and water in a saucepan with 6 tablespoons each of sugar and salt. I get this heating and add the tarragon bundle. Once the mixture comes to a boil, remove the pot from the heat and let the brine steep for 5 to 10 minutes. Taste as you go, and remove the tarragon once you’ve reached the optimum flavor. Keep the pot covered so that the brine remains hot. \u003c/p>\n\u003cp>Once your brine is ready, remove the jars from the canning pot. Work slowly and carefully (I like to use a long pair of tongs) to let the water drain out of the jars and back into the pot. Place the jars on a towel-lined section of the counter or on a towel-lined baking sheet. Cover the canning pot and return the heat to high to bring it back up to a boil. \u003c/p>\n\u003cfigure id=\"attachment_82109\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spices-in-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spices-in-jars.jpg\" alt=\"I like to place the spices into the jars before adding the vegetables and brine to ensure that they are evenly distributed. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to place the spices into the jars before adding the vegetables and brine to ensure that they are evenly distributed. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Into the bottom of the hot jars go the spices. In each jar, I like to use 1 clove of garlic and a few slices of ginger, plus 1/4 teaspoon each of black peppercorns and fennel seeds, and a pinch of red pepper flakes. Next, add the vegetables. Try and place an equal amount of each vegetable in each jar, packing them in as tightly as possible. All of the vegetables will shrink when the jars are boiled, so be sure to cram in as many pieces as you can. Finally, top the vegetables with the hot brine. Be sure to leave 1/2 inch of headspace between the top of the brine (and vegetables) and the top of the jar. This headspace will allow for the expansion of the liquid and prevent the jars from breaking when they are boiled. Try to work quickly while packing the jars; you want the jars to still be hot when you are finished.\u003c/p>\n\u003cfigure id=\"attachment_82106\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/packed-and-brined-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/packed-and-brined-jars.jpg\" alt=\"Pack the vegetables into the jars as tightly as possible, as they will shrink upon processing. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pack the vegetables into the jars as tightly as possible, as they will shrink upon processing. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Add the lids and bands, screwing them shut just until they are closed. (This is called “finger-tip tight.”) You will want air to be able to escape the jars as they boil to create a vacuum inside of the jars. If the lids are screwed on too tightly, the jars may break. Now transfer the jars back to the pot and bring the water back up to a rolling boil. Do not start timing until the water is fully boiling. Sometimes, air bubbles escaping from the jars will make the water appear as though it is boiling; wait until you can see the bubbling from the bottom of the pot. Let the jars boil for a full 5 minutes, and then remove them from the pot, placing them back on the towel-lined counter. \u003c/p>\n\u003cp>The lids should start to ping and seal within a few minutes. Still, it is a good idea to let the jars rest undisturbed until they are fully cooled before handling. Once they’re cool, you can remove the bands and store them at room temperature for up to 1 year. If any of the jars fail to seal, store them in the fridge. \u003c/p>\n\u003cp>My favorite way to serve these pickles is standing at the counter, straight out of the jar, but they’d also pair well with fresh or lightly aged goat cheese and a slice of salami or two.\u003c/p>\n\u003cfigure id=\"attachment_82103\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/finished-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/finished-jars.jpg\" alt=\"Homemade spring vegetable pickles. Photo: Kate Williams\" width=\"1000\" height=\"591\" class=\"size-full wp-image-82103\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade spring vegetable pickles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Spring Vegetable Pickles\u003c/h3>\n\u003cp>\u003cem>Makes 4 pints\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I find it easiest to weigh the produce after it has been prepared for pickling. Depending on the vegetable, it might need to be peeled or shucked ahead of time. Try to cut vegetables into similar sizes to ensure that they will pickle at the same rate. Long vegetables, such as carrots and asparagus, should be cut to fit into jars vertically.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/2 to 3 pounds seasonal vegetables, such as asparagus, carrots, spring onions, fava beans, and sugar snap peas\u003c/li>\n\u003cli>2 bunches tarragon (about 2 cups of leaves and stems)\u003c/li>\n\u003cli>3 cups champagne or white wine vinegar\u003c/li>\n\u003cli>3 cups water\u003c/li>\n\u003cli>6 tablespoon granulated sugar\u003c/li>\n\u003cli>6 tablespoons kosher salt\u003c/li>\n\u003cli>4 garlic cloves, halved\u003c/li>\n\u003cli>1 teaspoon whole black peppercorns\u003c/li>\n\u003cli>1 teaspoon fennel seeds\u003c/li>\n\u003cli>1 (1-inch piece) fresh ginger, peeled and sliced thin\u003c/li>\n\u003cli>1/4 teaspoon red pepper flakes\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1 large canning pot with rack\u003c/li>\n\u003cli>4 glass canning pint jars with new lids and bands\u003c/li>\n\u003cli>Scale\u003c/li>\n\u003cli>Cheesecloth\u003c/li>\n\u003cli>Kitchen twine\u003c/li>\n\u003cli>Medium saucepan\u003c/li>\n\u003cli>Canning tongs\u003c/li>\n\u003cli>Canning funnel\u003c/li>\n\u003cli>Kitchen towel\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place 4 glass pint jars in a large canning pot fitted with a canning rack and add water to cover the tops of the jars by 1 inch. Bring the water to a rapid boil over high heat. Boil the jars for at least 10 minutes to sterilize. After 10 minutes, reduce the heat to low, cover the pot, and let the jars sit in the hot water until the vegetables and brine are ready.\u003c/li>\n\u003cli>Place the lids and bands in a medium bowl and ladle over some of the boiling water to cover. Let sit until the vegetables and brine are ready.\u003c/li>\n\u003cli>While the jars are being sterilized, peel, shuck, and/or slice vegetables as needed to fit into jars. See above photographs for examples. You will need 2 pounds of prepped vegetables for the pickles. Save any extras for snacking.\u003c/li>\n\u003cli>Place tarragon leaves and stems in the center of a large piece of cheesecloth. Bring the corners of the cheesecloth together and tie the cheesecloth into a bundle around the tarragon using kitchen twine.\u003c/li>\n\u003cli>Combine the vinegar, water, sugar, and kosher salt in medium saucepan. Add the tarragon bundle. Bring the mixture to a boil, cover, and remove from the heat. Let brine steep until desired tarragon flavor is reached, 5 to 10 minutes. Remove tarragon bundle, squeezing the cheesecloth over the saucepan to remove any excess water. Cover the saucepan to keep warm and set aside.\u003c/li>\n\u003cli>Carefully remove the sterilized jars from the canning pot, allowing the water inside of the jars to fall back into the pot. Re-cover the pot and return the heat to high. Place the jars on a kitchen towel-lined counter or sheet pan. Working quickly (you want to pack the jars while they are still hot), divide garlic, peppercorns, fennel seeds, ginger, and red pepper flakes between the jars.\u003c/li>\n\u003cli>Pack the vegetables into the jars, fitting as many vegetables in as possible. They will shrink upon canning. Using the canning funnel, pour the hot brine over the pickles, leaving 1/2 inch headspace. Place the lids on the jars and screw the bands on until they are just closed (“finger-tip tight”).\u003c/li>\n\u003cli>Using canning tongs, place the jars back into the canning pot. If it is not already boiling, bring the water back to a rolling boil.\u003c/li>\n\u003cli>Once the water has reached a full boil, set a timer for 5 minutes. After 5 minutes at a rolling boil, remove the jars from the pot and set back down on to the towel-lined counter. Let the jars cool completely before removing the bands and storing. If any jars fail to seal, store them in the fridge.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/81544/preserve-the-bounty-of-spring-produce-with-homemade-pickled-vegetables","authors":["5485"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_2638","bayareabites_4084","bayareabites_1873"],"tags":["bayareabites_344","bayareabites_310","bayareabites_1293","bayareabites_8833","bayareabites_8986","bayareabites_1011"],"featImg":"bayareabites_82112","label":"bayareabites"},"bayareabites_71818":{"type":"posts","id":"bayareabites_71818","meta":{"index":"posts_1591205157","site":"bayareabites","id":"71818","score":null,"sort":[1381509992000]},"guestAuthors":[],"slug":"diy-concord-grape-jelly","title":"DIY: Concord Grape Jelly","publishDate":1381509992,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_71825\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/final-jelly-in-jar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/final-jelly-in-jar.jpg\" alt=\"Homemade grape jelly captures some of the best of the early fall harvest. Photo: Kate Williams\" width=\"1000\" height=\"753\" class=\"size-full wp-image-71825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade grape jelly captures some of the best of the early fall harvest. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Given their grocery store ubiquity, it is easy to forget that grapes are best enjoyed seasonably. The best fall grapes are truly ephemeral, appearing on shelves as soon as the air begins to chill, and departing far too soon afterward. In California, much of the attention goes to those destined for wine barrels: cabernet, chardonnay, merlot, and pinot. But fresh table grapes, those with hearty skins and copious seeds, deserve just as much attention.\u003c/p>\n\u003cp>Gobbling down pounds of the fresh fruit are a great way to embrace their fleeting season, especially when paired with a nutty blue cheese or a few slices of smoky speck, but I wanted to harness their sweet-tart juice for the winter to come. I thought of conserves and jams, but couldn’t stop imagining a perfectly giggly and brilliantly purple jar of jelly.\u003c/p>\n\u003cp>Here’s the catch: I am not, and have never been, a huge grape jelly fan. Something about the combination of cooked Welch’s and corn syrup has never been an appealing condiment for crackers or almond butter sandwiches. Yet I’d never tried a homemade version. Besides, DIY recipes are always the most fun when they transform an unlikeable grocery store item into a winning pantry staple.\u003c/p>\n\u003cp>Jelly-making isn’t terribly difficult, but there are quite a few steps to get it right. \u003c/p>\n\u003cp>First, you’ll want to sterilize your jars to get ready for canning. I use my biggest stockpot with a small canning rack set in the bottom. It’ll fit 5 half-pint jars—perfect for this recipe. You can get the jars boiling while you prep the fruit; they’ll need a full 10 minutes to sterilize, and then you can leave them in the pot covered over low heat until you’re ready to add the jelly. \u003c/p>\n\u003cfigure id=\"attachment_71831\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Green-grapes-are-good.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Green-grapes-are-good.jpg\" alt=\"Under-ripe fruit contributes extra pectin to the jelly. Photo: Kate Williams\" width=\"1000\" height=\"752\" class=\"size-full wp-image-71831\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Under-ripe fruit contributes extra pectin to the jelly. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I used fat, juicy Concords for my jelly, but any flavorful grape with seeds will work. I like to weigh out the grapes inside my colander so they can go straight into the sink for a wash after weighing. Be sure to pick through the grapes to remove any stems, leaves, and moldy or dried grapes. If you see any unripe green grapes in the bunch, keep them. Underripe fruit has more pectin than ripe fruit, so it’s good to have a mix. \u003c/p>\n\u003cfigure id=\"attachment_71829\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Granny-smith.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Granny-smith.jpg\" alt=\"A chopped whole Granny Smith, core and all, adds sour notes in addition to valuable added pectin. Photo: Kate Williams\" width=\"1000\" height=\"752\" class=\"size-full wp-image-71829\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chopped whole Granny Smith, core and all, adds sour notes in addition to valuable added pectin. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I also like to add a whole Granny Smith apple, cut into big pieces (core included) into the pot with the grapes. Granny Smiths are naturally high in pectin—they’re actually used in many DIY pectin recipes—and I like the contrasting sourness they contribute to the otherwise sweet jelly.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Once you’ve got the fruit prepped, place it in a large pot, and give it a few good mashes with a potato masher to get things going. Bring the fruit and juice to a boil, and then cook the fruit until the apples are softened. Periodically smash grapes while the fruit is cooking to make sure they release all of their juice. \u003c/p>\n\u003cfigure id=\"attachment_71824\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/draining-fruit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/draining-fruit.jpg\" alt=\"I like to use a cheesecloth-lined colander to drain the cooked fruit—it’s cheaper and more readily available than a jelly bag, and it is just as re-usable. Photo: Kate Williams\" width=\"1000\" height=\"747\" class=\"size-full wp-image-71824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to use a cheesecloth-lined colander to drain the cooked fruit—it’s cheaper and more readily available than a jelly bag, and it is just as re-usable. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Hard-core jelly fanatics often say that the only way to drain jelly is to let it slowly drip through a jelly bag overnight. A second straining the next morning is not unheard of. I am not that much of a fanatic. Instead, I drain the juice through a cheesecloth-lined colander. I try not to press on the grapes too much since it will make the final jelly cloudier, but a little nudge or two doesn’t hurt anything. After about 20 minutes, the draining will slow down, and you can discard the pulp. \u003c/p>\n\u003cp>To determine the amount of sugar you’ll need to set the jelly, you’ll need to measure out the juice. I like to use equal parts sugar and juice, by volume. This means if you have 4 1/2 cups juice, you’ll need to add 4 1/2 cups sugar. Add the measured juice and sugar back to the pot (which you’ve cleaned in the meantime, right?). \u003c/p>\n\u003cfigure id=\"attachment_71822\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/black-pepper-and-fennel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/black-pepper-and-fennel.jpg\" alt=\"It’s easy to flavor jellies with herbs and spices. Tie them up an a little packet of cheesecloth and throw add it to the pot with the juice and sugar. Photo: Kate Williams\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">It’s easy to flavor jellies with herbs and spices. Tie them up an a little packet of cheesecloth and throw add it to the pot with the juice and sugar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to flavor your jelly in any way, now is the time. Tie up any spices or herbs in a small packet using cheesecloth and a bit of butcher’s twine. Here I’ve got a tablespoon each of fennel and black peppercorns. Leave enough string to tie the packet to your pot handle so you can fetch it out easily. Place the packet in the juice and sugar mixture.\u003c/p>\n\u003cfigure id=\"attachment_71823\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/canning-set-up.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/canning-set-up.jpg\" alt=\"I don’t have a counter next to my stove, so I place a towel-lined baking sheet next to my boiling jelly as a landing pad for the mason jars (sterilizing in the stockpot in the back). The jelly should be cooking at a rolling boil, pictured bottom right. Photo: Kate Williams\" width=\"1000\" height=\"752\" class=\"size-full wp-image-71823\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I don’t have a counter next to my stove, so I place a towel-lined baking sheet next to my boiling jelly as a landing pad for the mason jars (sterilizing in the stockpot in the back). The jelly should be cooking at a rolling boil, pictured bottom right. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Bring the juice and sugar mixture to a boil over medium-high heat while stirring to dissolve the sugar. Once the mixture reaches a vigorous boil, toss in a little butter. In what seems like an act of magic, the butterfat will help reduce foaming as the jelly boils. It won’t prevent boiling over, so be sure to stir regularly as the jelly cooks. If you’re using a seasoning packet, taste occasionally as you’re cooking the jelly to gauge the flavor. Once you can taste your seasonings, remove the seasoning packet.\u003c/p>\n\u003cfigure id=\"attachment_71821\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/222-degrees.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/222-degrees.jpg\" alt=\"I like to cook jelly until I can get a reading 222 degrees; this helps guarantee that the rest of the pot is at least at 220 degrees, which is the set point for sugar. Photo: Kate Williams\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71821\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to cook jelly until I can get a reading 222 degrees; this helps guarantee that the rest of the pot is at least at 220 degrees, which is the set point for sugar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I tried making the jelly with and without pectin, but found that the jelly made with pectin needed far too much sugar to set properly. I wanted to taste grapes, not sugar. To set the jelly without pectin, you need to cook the jelly until it reaches a temperature of 220 degrees throughout. But don’t just look for a single 220-degree reading. There are often pockets of higher temperature sugar in the pot, so be sure to give the jelly mixture a few good stirs and check the temperature several times. As extra insurance, I’ll often cook the jelly until I get a reading of 222; that way, I know that the rest of the jelly is at least 220 degrees. \u003c/p>\n\u003cfigure id=\"attachment_71828\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/funneling-jelly.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/funneling-jelly.jpg\" alt=\"I use a standard size canning funnel to help fill the jars. This jar needs just a little more jelly to fill it within 1/4-inch headspace. Photo: Kate Williams\" width=\"1000\" height=\"752\" class=\"size-full wp-image-71828\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I use a standard size canning funnel to help fill the jars. This jar needs just a little more jelly to fill it within 1/4-inch headspace. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Carefully remove the jars from the canning pot. Use a ladle and canning funnel to fill the jars with the jelly mixture, leaving 1/4 inch of headspace between the top of the jelly and the top of the jar. Wipe any jelly drips from the rims of the jars with a wet towel dipped in hot water. Top the jars with the flat lid and screw on the rings just until it is closed (“finger-tip” tight). You don’t want to close the jars too tightly because you want oxygen to bubble out while the jars are boiling. \u003c/p>\n\u003cp>Return the filled jars to the canning and the water back to a rolling boil. Once the water reaches a boil, set a timer for 5 minutes. Many older canning books call for at least 10 minutes of boiling because it was believed that anything canned using a water bath need at least that long to reach 210 degrees in the center of the jar. But since the jelly is not dense and the jars are small, they only need 5 minutes to reach the proper temperature. \u003c/p>\n\u003cp>Remove the jars from the canner and place them on the towel-lined counter or baking sheet. Let them cool completely before storing them. You should hear all of the lids “ping” shut; if not, you’ll need to refrigerate any jars with imperfect seals. \u003c/p>\n\u003cp>Spooned atop a schmear of homemade cream cheese, this grape jelly is worlds away from the dreaded Welch’s of my youth. The sweet, faintly musty flavor of the concords truly shines through; it’s a great snack today, but will be even better come January when fall grapes are a distant memory.\u003c/p>\n\u003cfigure id=\"attachment_71826\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/final-jelly-on-cracker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/final-jelly-on-cracker.jpg\" alt=\"This grape jelly pairs well with cool, spreadable homemade cream cheese and a hearty whole grain cracker. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-71826\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This grape jelly pairs well with cool, spreadable homemade cream cheese and a hearty whole grain cracker. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Concord Grape Jelly\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Makes about 5 half-pint jars\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>5\tpounds concord grapes or other flavorful, seeded grape\u003c/li>\n\u003cli>1\tGranny Smith apple, chopped with core, seeds, and skin\u003c/li>\n\u003cli>4–5\tcups granulated sugar\u003c/li>\n\u003cli>2\ttablespoons seasonings like lemon peel, ginger, black peppercorns, fennel seeds, or rosemary sprigs (optional)\u003c/li>\n\u003cli>1\tpacket liquid pectin\u003c/li>\n\u003cli>1/4\tteaspoon unsalted butter\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1\tcanning set-up including large stockpot or canning pot, canning rack, jar lifter, and jar funnel\u003c/li>\n\u003cli>6\thalf-pint mason jars\u003c/li>\n\u003cli>1\tcolander\u003c/li>\n\u003cli>1\tlarge bowl\u003c/li>\n\u003cli>cheesecloth\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>First, sterilize six half-pint canning jars: Place jars on a rack set in the canning pot. Cover the jars with water by at least 2 inches. Bring water to a rolling boil, and let jars boil for 10 minutes. Reduce heat to low, cover pot, and let jars sit in hot water until jelly is finished cooking.\u003c/li>\n\u003cli>Place jar lids and bands in small bowl, and ladle boiling water from canning pot to cover completely. Let the lids sit in the water until the jelly is finished cooking.\u003c/li>\n\u003cli>To make the jelly: Place the grapes and apple in large pot or Dutch oven over medium heat. Smash a few grapes with potato masher to release juice. Bring mixture to a boil, and cook, smashing occasionally, until the grapes are very juicy and the apples are softened, 10 to 15 minutes. Transfer to cheesecloth-lined colander set in large bowl. Let juice drip gently until pulp is relatively dry, about 20 minutes. Do not squeeze or press on the pulp. While grapes are draining, clean out pot.\u003c/li>\n\u003cli>Measure the volume of juice. You should have between 4 and 5 cups. Measure out an equal amount of sugar by volume.\u003c/li>\n\u003cli>Combine juice and sugar in now-clean pot. If using seasoning, tie spices and/or herbs in small packet of cheesecloth. Tie packet to the handle of the pot and place packet in the juice.\u003c/li>\n\u003cli>While stirring to dissolve the sugar, bring mixture to a vigorous boil over medium-high heat. Add butter, and stir to dissolve. Continue to boil jelly, stirring regularly to prevent boiling over, until the jelly mixture registers 220-222 degrees. This should take about 20 minutes. Remove from heat, discard seasoning packet, and skim off any foam from surface of the jelly.\u003c/li>\n\u003cli>Carefully remove jars from canning pot, draining water from jars back into pot, and place on towel-lined counter or baking sheet next to the cooked jelly.\u003c/li>\n\u003cli>Using a ladle and funnel, pour the jelly into the hot, sterilized jars leaving 1/4 inch of headspace. Wipe rim with a wet paper towel or clean dishtowel dipped in hot water. Top with flat lid. Screw on ring finger-tight.\u003c/li>\n\u003cli>Place jars on rack in canning pot and bring water to a rolling boil. Rapidly boil jars for 5 minutes. Submerge the jars in a pot of water and boil for 5 minutes. Carefully remove the jars and let cool on towel-lined counter. Check the jar lids to make sure they’ve fully sealed; refrigerate any jars with imperfect seals.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"All too often, grape jelly gets the short stick. Jars from the grocery store are nothing to treasure, but a homemade version made at the peak of the grape season is another story—take it from a vocal critic of Welch's. Make it yourself with this step-by-step DIY recipe.","status":"publish","parent":0,"modified":1450208555,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":2059},"headData":{"title":"DIY: Concord Grape Jelly | KQED","description":"All too often, grape jelly gets the short stick. Jars from the grocery store are nothing to treasure, but a homemade version made at the peak of the grape season is another story—take it from a vocal critic of Welch's. Make it yourself with this step-by-step DIY recipe.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIY: Concord Grape Jelly","datePublished":"2013-10-11T16:46:32.000Z","dateModified":"2015-12-15T19:42:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"71818 http://blogs.kqed.org/bayareabites/?p=71818","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/10/11/diy-concord-grape-jelly/","disqusTitle":"DIY: Concord Grape Jelly","path":"/bayareabites/71818/diy-concord-grape-jelly","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71825\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/final-jelly-in-jar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/final-jelly-in-jar.jpg\" alt=\"Homemade grape jelly captures some of the best of the early fall harvest. Photo: Kate Williams\" width=\"1000\" height=\"753\" class=\"size-full wp-image-71825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade grape jelly captures some of the best of the early fall harvest. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Given their grocery store ubiquity, it is easy to forget that grapes are best enjoyed seasonably. The best fall grapes are truly ephemeral, appearing on shelves as soon as the air begins to chill, and departing far too soon afterward. In California, much of the attention goes to those destined for wine barrels: cabernet, chardonnay, merlot, and pinot. But fresh table grapes, those with hearty skins and copious seeds, deserve just as much attention.\u003c/p>\n\u003cp>Gobbling down pounds of the fresh fruit are a great way to embrace their fleeting season, especially when paired with a nutty blue cheese or a few slices of smoky speck, but I wanted to harness their sweet-tart juice for the winter to come. I thought of conserves and jams, but couldn’t stop imagining a perfectly giggly and brilliantly purple jar of jelly.\u003c/p>\n\u003cp>Here’s the catch: I am not, and have never been, a huge grape jelly fan. Something about the combination of cooked Welch’s and corn syrup has never been an appealing condiment for crackers or almond butter sandwiches. Yet I’d never tried a homemade version. Besides, DIY recipes are always the most fun when they transform an unlikeable grocery store item into a winning pantry staple.\u003c/p>\n\u003cp>Jelly-making isn’t terribly difficult, but there are quite a few steps to get it right. \u003c/p>\n\u003cp>First, you’ll want to sterilize your jars to get ready for canning. I use my biggest stockpot with a small canning rack set in the bottom. It’ll fit 5 half-pint jars—perfect for this recipe. You can get the jars boiling while you prep the fruit; they’ll need a full 10 minutes to sterilize, and then you can leave them in the pot covered over low heat until you’re ready to add the jelly. \u003c/p>\n\u003cfigure id=\"attachment_71831\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Green-grapes-are-good.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Green-grapes-are-good.jpg\" alt=\"Under-ripe fruit contributes extra pectin to the jelly. Photo: Kate Williams\" width=\"1000\" height=\"752\" class=\"size-full wp-image-71831\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Under-ripe fruit contributes extra pectin to the jelly. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I used fat, juicy Concords for my jelly, but any flavorful grape with seeds will work. I like to weigh out the grapes inside my colander so they can go straight into the sink for a wash after weighing. Be sure to pick through the grapes to remove any stems, leaves, and moldy or dried grapes. If you see any unripe green grapes in the bunch, keep them. Underripe fruit has more pectin than ripe fruit, so it’s good to have a mix. \u003c/p>\n\u003cfigure id=\"attachment_71829\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Granny-smith.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Granny-smith.jpg\" alt=\"A chopped whole Granny Smith, core and all, adds sour notes in addition to valuable added pectin. Photo: Kate Williams\" width=\"1000\" height=\"752\" class=\"size-full wp-image-71829\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chopped whole Granny Smith, core and all, adds sour notes in addition to valuable added pectin. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I also like to add a whole Granny Smith apple, cut into big pieces (core included) into the pot with the grapes. Granny Smiths are naturally high in pectin—they’re actually used in many DIY pectin recipes—and I like the contrasting sourness they contribute to the otherwise sweet jelly.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once you’ve got the fruit prepped, place it in a large pot, and give it a few good mashes with a potato masher to get things going. Bring the fruit and juice to a boil, and then cook the fruit until the apples are softened. Periodically smash grapes while the fruit is cooking to make sure they release all of their juice. \u003c/p>\n\u003cfigure id=\"attachment_71824\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/draining-fruit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/draining-fruit.jpg\" alt=\"I like to use a cheesecloth-lined colander to drain the cooked fruit—it’s cheaper and more readily available than a jelly bag, and it is just as re-usable. Photo: Kate Williams\" width=\"1000\" height=\"747\" class=\"size-full wp-image-71824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to use a cheesecloth-lined colander to drain the cooked fruit—it’s cheaper and more readily available than a jelly bag, and it is just as re-usable. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Hard-core jelly fanatics often say that the only way to drain jelly is to let it slowly drip through a jelly bag overnight. A second straining the next morning is not unheard of. I am not that much of a fanatic. Instead, I drain the juice through a cheesecloth-lined colander. I try not to press on the grapes too much since it will make the final jelly cloudier, but a little nudge or two doesn’t hurt anything. After about 20 minutes, the draining will slow down, and you can discard the pulp. \u003c/p>\n\u003cp>To determine the amount of sugar you’ll need to set the jelly, you’ll need to measure out the juice. I like to use equal parts sugar and juice, by volume. This means if you have 4 1/2 cups juice, you’ll need to add 4 1/2 cups sugar. Add the measured juice and sugar back to the pot (which you’ve cleaned in the meantime, right?). \u003c/p>\n\u003cfigure id=\"attachment_71822\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/black-pepper-and-fennel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/black-pepper-and-fennel.jpg\" alt=\"It’s easy to flavor jellies with herbs and spices. Tie them up an a little packet of cheesecloth and throw add it to the pot with the juice and sugar. Photo: Kate Williams\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">It’s easy to flavor jellies with herbs and spices. Tie them up an a little packet of cheesecloth and throw add it to the pot with the juice and sugar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to flavor your jelly in any way, now is the time. Tie up any spices or herbs in a small packet using cheesecloth and a bit of butcher’s twine. Here I’ve got a tablespoon each of fennel and black peppercorns. Leave enough string to tie the packet to your pot handle so you can fetch it out easily. Place the packet in the juice and sugar mixture.\u003c/p>\n\u003cfigure id=\"attachment_71823\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/canning-set-up.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/canning-set-up.jpg\" alt=\"I don’t have a counter next to my stove, so I place a towel-lined baking sheet next to my boiling jelly as a landing pad for the mason jars (sterilizing in the stockpot in the back). The jelly should be cooking at a rolling boil, pictured bottom right. Photo: Kate Williams\" width=\"1000\" height=\"752\" class=\"size-full wp-image-71823\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I don’t have a counter next to my stove, so I place a towel-lined baking sheet next to my boiling jelly as a landing pad for the mason jars (sterilizing in the stockpot in the back). The jelly should be cooking at a rolling boil, pictured bottom right. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Bring the juice and sugar mixture to a boil over medium-high heat while stirring to dissolve the sugar. Once the mixture reaches a vigorous boil, toss in a little butter. In what seems like an act of magic, the butterfat will help reduce foaming as the jelly boils. It won’t prevent boiling over, so be sure to stir regularly as the jelly cooks. If you’re using a seasoning packet, taste occasionally as you’re cooking the jelly to gauge the flavor. Once you can taste your seasonings, remove the seasoning packet.\u003c/p>\n\u003cfigure id=\"attachment_71821\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/222-degrees.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/222-degrees.jpg\" alt=\"I like to cook jelly until I can get a reading 222 degrees; this helps guarantee that the rest of the pot is at least at 220 degrees, which is the set point for sugar. Photo: Kate Williams\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71821\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to cook jelly until I can get a reading 222 degrees; this helps guarantee that the rest of the pot is at least at 220 degrees, which is the set point for sugar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I tried making the jelly with and without pectin, but found that the jelly made with pectin needed far too much sugar to set properly. I wanted to taste grapes, not sugar. To set the jelly without pectin, you need to cook the jelly until it reaches a temperature of 220 degrees throughout. But don’t just look for a single 220-degree reading. There are often pockets of higher temperature sugar in the pot, so be sure to give the jelly mixture a few good stirs and check the temperature several times. As extra insurance, I’ll often cook the jelly until I get a reading of 222; that way, I know that the rest of the jelly is at least 220 degrees. \u003c/p>\n\u003cfigure id=\"attachment_71828\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/funneling-jelly.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/funneling-jelly.jpg\" alt=\"I use a standard size canning funnel to help fill the jars. This jar needs just a little more jelly to fill it within 1/4-inch headspace. Photo: Kate Williams\" width=\"1000\" height=\"752\" class=\"size-full wp-image-71828\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I use a standard size canning funnel to help fill the jars. This jar needs just a little more jelly to fill it within 1/4-inch headspace. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Carefully remove the jars from the canning pot. Use a ladle and canning funnel to fill the jars with the jelly mixture, leaving 1/4 inch of headspace between the top of the jelly and the top of the jar. Wipe any jelly drips from the rims of the jars with a wet towel dipped in hot water. Top the jars with the flat lid and screw on the rings just until it is closed (“finger-tip” tight). You don’t want to close the jars too tightly because you want oxygen to bubble out while the jars are boiling. \u003c/p>\n\u003cp>Return the filled jars to the canning and the water back to a rolling boil. Once the water reaches a boil, set a timer for 5 minutes. Many older canning books call for at least 10 minutes of boiling because it was believed that anything canned using a water bath need at least that long to reach 210 degrees in the center of the jar. But since the jelly is not dense and the jars are small, they only need 5 minutes to reach the proper temperature. \u003c/p>\n\u003cp>Remove the jars from the canner and place them on the towel-lined counter or baking sheet. Let them cool completely before storing them. You should hear all of the lids “ping” shut; if not, you’ll need to refrigerate any jars with imperfect seals. \u003c/p>\n\u003cp>Spooned atop a schmear of homemade cream cheese, this grape jelly is worlds away from the dreaded Welch’s of my youth. The sweet, faintly musty flavor of the concords truly shines through; it’s a great snack today, but will be even better come January when fall grapes are a distant memory.\u003c/p>\n\u003cfigure id=\"attachment_71826\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/final-jelly-on-cracker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/final-jelly-on-cracker.jpg\" alt=\"This grape jelly pairs well with cool, spreadable homemade cream cheese and a hearty whole grain cracker. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-71826\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This grape jelly pairs well with cool, spreadable homemade cream cheese and a hearty whole grain cracker. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Concord Grape Jelly\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 5 half-pint jars\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>5\tpounds concord grapes or other flavorful, seeded grape\u003c/li>\n\u003cli>1\tGranny Smith apple, chopped with core, seeds, and skin\u003c/li>\n\u003cli>4–5\tcups granulated sugar\u003c/li>\n\u003cli>2\ttablespoons seasonings like lemon peel, ginger, black peppercorns, fennel seeds, or rosemary sprigs (optional)\u003c/li>\n\u003cli>1\tpacket liquid pectin\u003c/li>\n\u003cli>1/4\tteaspoon unsalted butter\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1\tcanning set-up including large stockpot or canning pot, canning rack, jar lifter, and jar funnel\u003c/li>\n\u003cli>6\thalf-pint mason jars\u003c/li>\n\u003cli>1\tcolander\u003c/li>\n\u003cli>1\tlarge bowl\u003c/li>\n\u003cli>cheesecloth\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>First, sterilize six half-pint canning jars: Place jars on a rack set in the canning pot. Cover the jars with water by at least 2 inches. Bring water to a rolling boil, and let jars boil for 10 minutes. Reduce heat to low, cover pot, and let jars sit in hot water until jelly is finished cooking.\u003c/li>\n\u003cli>Place jar lids and bands in small bowl, and ladle boiling water from canning pot to cover completely. Let the lids sit in the water until the jelly is finished cooking.\u003c/li>\n\u003cli>To make the jelly: Place the grapes and apple in large pot or Dutch oven over medium heat. Smash a few grapes with potato masher to release juice. Bring mixture to a boil, and cook, smashing occasionally, until the grapes are very juicy and the apples are softened, 10 to 15 minutes. Transfer to cheesecloth-lined colander set in large bowl. Let juice drip gently until pulp is relatively dry, about 20 minutes. Do not squeeze or press on the pulp. While grapes are draining, clean out pot.\u003c/li>\n\u003cli>Measure the volume of juice. You should have between 4 and 5 cups. Measure out an equal amount of sugar by volume.\u003c/li>\n\u003cli>Combine juice and sugar in now-clean pot. If using seasoning, tie spices and/or herbs in small packet of cheesecloth. Tie packet to the handle of the pot and place packet in the juice.\u003c/li>\n\u003cli>While stirring to dissolve the sugar, bring mixture to a vigorous boil over medium-high heat. Add butter, and stir to dissolve. Continue to boil jelly, stirring regularly to prevent boiling over, until the jelly mixture registers 220-222 degrees. This should take about 20 minutes. Remove from heat, discard seasoning packet, and skim off any foam from surface of the jelly.\u003c/li>\n\u003cli>Carefully remove jars from canning pot, draining water from jars back into pot, and place on towel-lined counter or baking sheet next to the cooked jelly.\u003c/li>\n\u003cli>Using a ladle and funnel, pour the jelly into the hot, sterilized jars leaving 1/4 inch of headspace. Wipe rim with a wet paper towel or clean dishtowel dipped in hot water. Top with flat lid. Screw on ring finger-tight.\u003c/li>\n\u003cli>Place jars on rack in canning pot and bring water to a rolling boil. Rapidly boil jars for 5 minutes. Submerge the jars in a pot of water and boil for 5 minutes. Carefully remove the jars and let cool on towel-lined counter. Check the jar lids to make sure they’ve fully sealed; refrigerate any jars with imperfect seals.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/71818/diy-concord-grape-jelly","authors":["5485"],"categories":["bayareabites_752","bayareabites_2638","bayareabites_4084","bayareabites_12"],"tags":["bayareabites_344","bayareabites_12552","bayareabites_12551","bayareabites_347","bayareabites_11508"],"featImg":"bayareabites_71827","label":"bayareabites"},"bayareabites_48333":{"type":"posts","id":"bayareabites_48333","meta":{"index":"posts_1591205157","site":"bayareabites","id":"48333","score":null,"sort":[1347030024000]},"guestAuthors":[],"slug":"preserving-recipe-round-up-jam-chutney-pickles-ketchup","title":"Preserving Recipe Round-Up: Jam, Chutney, Pickles & Ketchup ","publishDate":1347030024,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Get out the canning jars, locavores! It may be hard to imagine the long months of kale and tangerines ahead, but our local tomatoes, berries, and peaches will only be around for another couple of months. Time to get canning to capture the taste of summer in January, without having to succumb to the pricey carbon footprint of out-of-season produce. \u003cstrong>Bay Area Bites\u003c/strong> writers share their favorite tips and tricks for making homemade jam, jelly, pickles, sauces, and more. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/berries300.jpg\" alt=\"strawberries\" title=\"strawberries\" width=\"300\" height=\"225\" class=\"alignnone size-full wp-image-4351\">\u003cbr>\n\u003cem>Strawberry Jam\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/07/strawberry-jam/\">Strawberry Jam\u003c/a> by Stephanie Rosenbaum\u003cbr>\nWhat's the secret to making a strawberry jam that tastes just like a handful of ripe, sun-warmed berries? Find out here!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/brandied-peaches.jpg\" alt=\"brandied peaches\" title=\"brandied peaches\" width=\"261\" height=\"350\" class=\"alignnone size-full wp-image-5430\">\u003cbr>\n\u003cem>Brandied Peaches\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/24/peaches-eat-me-alfred-j-prufrock/\">Brandied Peaches\u003c/a> by Michael Procopio\u003cbr>\nOooh la la! Warm up your winter desserts with these elegantly boozified peaches in brandy. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/plum-sauce560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/plum-sauce560.jpg\" alt=\"Plum BBQ Sauce\" title=\"Plum BBQ Sauce\" width=\"500\" class=\"alignnone size-full wp-image-46258\">\u003c/a>\u003cbr>\n\u003cem>Plum Barbecue Sauce\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/25/what-to-do-with-too-many-plums-part-1-plum-barbecue-sauce/\">Plum Barbecue Sauce\u003c/a> by Stephanie Rosenbaum\u003cbr>\nPlums work like tomatoes in this tangy purple homemade barbecue sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chutney.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chutney.jpg\" alt=\"Plum Chutney\" title=\"Plum Chutney\" width=\"300\" height=\"225\" class=\"alignnone size-full wp-image-48569\">\u003c/a>\u003cbr>\n\u003cem>Plum Chutney\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/07/28/plum-chutney-tales-from-the-backyard/\">Plum Chutney\u003c/a> by Kim Laidlaw\u003cbr>\nStill got too many plums in the backyard? Simmer them down with vinegar, sugar, and spices to make Kim Laidlaw's plum chutney, great with Indian food or for perking up a turkey sandwich. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ready.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ready.jpg\" alt=\"tomatoes ready for canning\" title=\"ready\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-33137\">\u003c/a>\u003cbr>\n\u003cem>Canned Tomatoes\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/20/prevent-wintertime-tomato-deprivation-and-create-a-canned-collection/\">Canned Tomatoes\u003c/a> by Stephanie Hua\u003cbr>\nNo need to spend all winter cranking open the cans of \u003ca href=\"http://www.muirglen.com\">Muir Glen\u003c/a> when you can stock up your pantry with home-preserved tomatoes picked at the height of summer ripeness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ketchup560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ketchup560.jpg\" alt=\"DIY Ketchup\" title=\"DIY Ketchup\" width=\"500\" class=\"alignnone size-full wp-image-33857\">\u003c/a>\u003cbr>\n\u003cem>DIY Tomato Ketchup\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/02/homemade-ketchup/\">DIY Tomato Ketchup\u003c/a> by Stephanie Rosenbaum\u003cbr>\nGrilling burgers for Labor Day? Lavish them with this homemade ketchup...then add some of these easy homemade pickles, below. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pickled-okra400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pickled-okra400.jpg\" alt=\"Pickled okra\" title=\"Pickled okra\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-44679\">\u003c/a>\u003cbr>\n\u003cem>Pickled Okra. Photo: Steve Legato\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/18/food-in-jars-canning-queen-comes-to-bay-area/\">Pickled Okra\u003c/a> by Sarah Henry\u003cbr>\nSarah Henry interviews Marisa McClellan, author of the recently published canning guide \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762441437/kqedorg-20\">Food in Jars\u003c/a>, and offers her recipe for crunchy, slime-free pickled okra. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\" alt=\"Fusebox liquor license. Photo: SunIm Chang\" title=\"Fusebox liquor license. Photo: SunIm Chang\" width=\"500\" class=\"alignnone size-full wp-image-36084\">\u003c/a>\u003cbr>\n\u003cem>Chef Sunhui Chang showcases Fusebox beer + wine license notice. Photo: SunIm Chang\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/01/fusebox-in-oakland-a-soon-to-open-korean-restaurant-featuring-hand-crafted-pickles/\">Korean Cucumber Pickles\u003c/a> by Karen Solomon\u003cbr>\nKaren Solomon interviews \u003ca href=\"http://fuseboxoakland.com/index.html\">FuseBox Oakland\u003c/a> owner Sunhui Chang and shares his recipe for oiji, Korean-style cucumber pickles with rice vinegar and hot pepper.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/pickles.jpg\" alt=\"pickles.jpg\" align=\"none\">\u003cbr>\n\u003cem>Freezer Pickles\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/11/freezer-pickles/\">Freezer Pickles\u003c/a> by Thy Tran\u003cbr>\nThy Tran offers a update of her family's longtime recipe for \"icebox\" cucumber pickles: pop 'em in the freezer, and make crisp, crunchy dill pickles in no time. \u003c/p>\n\n","blocks":[],"excerpt":"Get out the canning jars, locavores! It may be hard to imagine the long months of kale and tangerines ahead, but our local tomatoes, berries, and peaches will only be around for another couple of months. Time to get canning to capture the taste of summer in January, without having to succumb to the pricey carbon footprint of out-of-season produce. \u003cstrong>Bay Area Bites\u003c/strong> writers share their favorite tips and tricks for making homemade jam, jelly, pickles, sauces, and more. ","status":"publish","parent":0,"modified":1348002270,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":376},"headData":{"title":"Preserving Recipe Round-Up: Jam, Chutney, Pickles & Ketchup | KQED","description":"Get out the canning jars, locavores! It may be hard to imagine the long months of kale and tangerines ahead, but our local tomatoes, berries, and peaches will only be around for another couple of months. Time to get canning to capture the taste of summer in January, without having to succumb to the pricey carbon footprint of out-of-season produce. Bay Area Bites writers share their favorite tips and tricks for making homemade jam, jelly, pickles, sauces, and more. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Preserving Recipe Round-Up: Jam, Chutney, Pickles & Ketchup ","datePublished":"2012-09-07T15:00:24.000Z","dateModified":"2012-09-18T21:04:30.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"48333 http://blogs.kqed.org/bayareabites/?p=48333","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/09/07/preserving-recipe-round-up-jam-chutney-pickles-ketchup/","disqusTitle":"Preserving Recipe Round-Up: Jam, Chutney, Pickles & Ketchup ","path":"/bayareabites/48333/preserving-recipe-round-up-jam-chutney-pickles-ketchup","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Get out the canning jars, locavores! It may be hard to imagine the long months of kale and tangerines ahead, but our local tomatoes, berries, and peaches will only be around for another couple of months. Time to get canning to capture the taste of summer in January, without having to succumb to the pricey carbon footprint of out-of-season produce. \u003cstrong>Bay Area Bites\u003c/strong> writers share their favorite tips and tricks for making homemade jam, jelly, pickles, sauces, and more. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/berries300.jpg\" alt=\"strawberries\" title=\"strawberries\" width=\"300\" height=\"225\" class=\"alignnone size-full wp-image-4351\">\u003cbr>\n\u003cem>Strawberry Jam\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/07/strawberry-jam/\">Strawberry Jam\u003c/a> by Stephanie Rosenbaum\u003cbr>\nWhat's the secret to making a strawberry jam that tastes just like a handful of ripe, sun-warmed berries? Find out here!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/brandied-peaches.jpg\" alt=\"brandied peaches\" title=\"brandied peaches\" width=\"261\" height=\"350\" class=\"alignnone size-full wp-image-5430\">\u003cbr>\n\u003cem>Brandied Peaches\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/24/peaches-eat-me-alfred-j-prufrock/\">Brandied Peaches\u003c/a> by Michael Procopio\u003cbr>\nOooh la la! Warm up your winter desserts with these elegantly boozified peaches in brandy. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/plum-sauce560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/plum-sauce560.jpg\" alt=\"Plum BBQ Sauce\" title=\"Plum BBQ Sauce\" width=\"500\" class=\"alignnone size-full wp-image-46258\">\u003c/a>\u003cbr>\n\u003cem>Plum Barbecue Sauce\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/25/what-to-do-with-too-many-plums-part-1-plum-barbecue-sauce/\">Plum Barbecue Sauce\u003c/a> by Stephanie Rosenbaum\u003cbr>\nPlums work like tomatoes in this tangy purple homemade barbecue sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chutney.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chutney.jpg\" alt=\"Plum Chutney\" title=\"Plum Chutney\" width=\"300\" height=\"225\" class=\"alignnone size-full wp-image-48569\">\u003c/a>\u003cbr>\n\u003cem>Plum Chutney\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/07/28/plum-chutney-tales-from-the-backyard/\">Plum Chutney\u003c/a> by Kim Laidlaw\u003cbr>\nStill got too many plums in the backyard? Simmer them down with vinegar, sugar, and spices to make Kim Laidlaw's plum chutney, great with Indian food or for perking up a turkey sandwich. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ready.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ready.jpg\" alt=\"tomatoes ready for canning\" title=\"ready\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-33137\">\u003c/a>\u003cbr>\n\u003cem>Canned Tomatoes\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/20/prevent-wintertime-tomato-deprivation-and-create-a-canned-collection/\">Canned Tomatoes\u003c/a> by Stephanie Hua\u003cbr>\nNo need to spend all winter cranking open the cans of \u003ca href=\"http://www.muirglen.com\">Muir Glen\u003c/a> when you can stock up your pantry with home-preserved tomatoes picked at the height of summer ripeness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ketchup560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ketchup560.jpg\" alt=\"DIY Ketchup\" title=\"DIY Ketchup\" width=\"500\" class=\"alignnone size-full wp-image-33857\">\u003c/a>\u003cbr>\n\u003cem>DIY Tomato Ketchup\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/02/homemade-ketchup/\">DIY Tomato Ketchup\u003c/a> by Stephanie Rosenbaum\u003cbr>\nGrilling burgers for Labor Day? Lavish them with this homemade ketchup...then add some of these easy homemade pickles, below. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pickled-okra400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pickled-okra400.jpg\" alt=\"Pickled okra\" title=\"Pickled okra\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-44679\">\u003c/a>\u003cbr>\n\u003cem>Pickled Okra. Photo: Steve Legato\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/18/food-in-jars-canning-queen-comes-to-bay-area/\">Pickled Okra\u003c/a> by Sarah Henry\u003cbr>\nSarah Henry interviews Marisa McClellan, author of the recently published canning guide \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762441437/kqedorg-20\">Food in Jars\u003c/a>, and offers her recipe for crunchy, slime-free pickled okra. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\" alt=\"Fusebox liquor license. Photo: SunIm Chang\" title=\"Fusebox liquor license. Photo: SunIm Chang\" width=\"500\" class=\"alignnone size-full wp-image-36084\">\u003c/a>\u003cbr>\n\u003cem>Chef Sunhui Chang showcases Fusebox beer + wine license notice. Photo: SunIm Chang\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/01/fusebox-in-oakland-a-soon-to-open-korean-restaurant-featuring-hand-crafted-pickles/\">Korean Cucumber Pickles\u003c/a> by Karen Solomon\u003cbr>\nKaren Solomon interviews \u003ca href=\"http://fuseboxoakland.com/index.html\">FuseBox Oakland\u003c/a> owner Sunhui Chang and shares his recipe for oiji, Korean-style cucumber pickles with rice vinegar and hot pepper.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/pickles.jpg\" alt=\"pickles.jpg\" align=\"none\">\u003cbr>\n\u003cem>Freezer Pickles\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/11/freezer-pickles/\">Freezer Pickles\u003c/a> by Thy Tran\u003cbr>\nThy Tran offers a update of her family's longtime recipe for \"icebox\" cucumber pickles: pop 'em in the freezer, and make crisp, crunchy dill pickles in no time. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/48333/preserving-recipe-round-up-jam-chutney-pickles-ketchup","authors":["5038"],"categories":["bayareabites_752","bayareabites_2638","bayareabites_12"],"tags":["bayareabites_344","bayareabites_345","bayareabites_347","bayareabites_2637","bayareabites_1293","bayareabites_348","bayareabites_8833"],"featImg":"bayareabites_48580","label":"bayareabites"},"bayareabites_44519":{"type":"posts","id":"bayareabites_44519","meta":{"index":"posts_1591205157","site":"bayareabites","id":"44519","score":null,"sort":[1340043653000]},"guestAuthors":[],"slug":"food-in-jars-canning-queen-comes-to-bay-area","title":"Food in Jars Canning Queen Comes to Bay Area","publishDate":1340043653,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/marisa-mcclellan500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/marisa-mcclellan500.jpg\" alt=\"Marisa McClellan\" title=\"Marisa McClellan\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-44685\">\u003c/a>\u003cbr>\n\u003cem>Food in Jars author Marisa McClellan. Photo: Scott McNulty\u003c/em>\u003c/p>\n\u003cp>Philadelphia-based canning and jamming queen Marisa McClellan, of \u003ca href=\"http://www.foodinjars.com/\">Food in Jars\u003c/a> blog fame, swings through the Bay Area this week offering a series of classes, workshops, and book signings for fans of putting up (scroll below for details). The author, whose new book \u003cem>\u003ca href=\"http://www.amazon.com/Food-Jars-Preserving-Batches-Year-Round/dp/0762441437\">Food in Jars: Preserving in Small Batches Year-Round\u003c/a>\u003c/em>, is likely to be well received here, given this region's current preoccupation with preserving -- though, okay, maybe it doesn't quite rival the D.I.Y. zeal of \u003ca href=\"http://www.youtube.com/watch?v=yYey8ntlK_E\">picklers in Portland\u003c/a>.\u003c/p>\n\u003cp>We'll let McClellan be the judge of that, given her West Coast pedigree. A former Californian (she was born in Hollywood), who lived in L.A. until she was nine, McClellan moved with her family to Portland and went to college in Washington state. Post college, she relocated to Pennsylvania to take care of her ailing grandmother and wound up staying put -- and rediscovering the old-fashioned practice of \u003ca href=\"http://en.wikipedia.org/wiki/Home_canning\">putting up\u003c/a>.\u003c/p>\n\u003cp>Growing up on the West Coast, McClellan had apple and plum trees and blackberry bushes in easy reach. She went blueberry picking and came home to preserve with a mom who was touched by the back-to-the-land hippie vibe of that time and place. Every summer, McClellan remembers making a dozen jars of jam and filling the freezer with bags of apple sauce. It was just something she grew up knowing how to do, it wasn't like her family was canning crazy.\u003c/p>\n\u003cp>But that can-do spirit never left McClellan, who writes a weekly pickling post for \u003ca href=\"http://www.seriouseats.com/in_a_pickle/\">Serious Eats\u003c/a>. The old-fashion practice became a modern passion and ended up finding a home in her new book, a collection of recipes for jams, jellies, marmalades, pickles, relishes, and chutneys -- with some syrups, sauces, and salsas thrown in for good measure, along with a boozy infusion or two. (See below for select recipes.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>BAB caught up with McClellan at the recent \u003ca href=\"http://www.blogher.com/blogher-food-12\">BlogHer Food conference in Seattle\u003c/a>. As a former Portlandian, it must be noted that this canner was dispensing cookbook postcards via a thoroughly \u003cem>au courant\u003c/em> little purse with, yes, dear readers, birds on it. Proving, perhaps, that you can take the pickler out of Portland, but you can't take \u003ca href=\"http://www.youtube.com/watch?v=0XM3vWJmpfo\">Portlandia\u003c/a> out of this preserver.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Food-Jars-Preserving-Batches-Year-Round/dp/0762441437\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/foodinjars.cover4001.jpg\" alt=\"Food in Jars - Preserving in Small Batches Year-Round\" title=\"Food in Jars - Preserving in Small Batches Year-Round\" width=\"400\" height=\"524\" class=\"alignnone size-full wp-image-44701\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>How is your book different from all the other canning, jamming, and pickling cookbooks already out there?\u003c/strong>\u003c/p>\n\u003cp>It's a modern take on small batch canning -- between three and four pints. Most classic canning recipes are designed to fill a canning pot, we're talking seven to nine pints. Living in a small apartment I found that was always far too much: My apartment is a little less than 1,100 square feet and my kitchen is about 80 square feet, so storage and counter space are at a premium. For me, small batches are a way to be creative and explore different flavor combinations without canning taking up my whole life.\u003c/p>\n\u003cp>\u003cstrong>How would you characterize the canning community here?\u003c/strong>\u003c/p>\n\u003cp>The West Coast canning scene is about three or four years ahead of the East Coast -- that's just how things tend to happen in food trends -- the East Coast is a little slower to pick up on things. The West Coast has ridiculously beautiful produce. California, Oregon, and Washington are all blessed, and people should remember not to take it for granted.\u003c/p>\n\u003cp>\u003cstrong>What do you miss about West Coast eating and drinking?\u003c/strong>\u003c/p>\n\u003cp>Pennsylvania has a lot of obnoxious liquor laws. I miss being able to buy a bottle of wine in the grocery store.\u003c/p>\n\u003cp>I miss the general aesthetic and attitude of the West Coast around food -- especially California -- everybody is really engaged in food here, whether it's preserving or wanting to make things from scratch. On the East Coast I often feel like I'm shouting to an empty room.\u003c/p>\n\u003cp>\u003cstrong>What's wonderful on the food front where you live?\u003c/strong>\u003c/p>\n\u003cp>We get really great sour cherries. And sour cherry jam is one of my favorite jams to make. So I feel really lucky to live in a place that has such an abundant sour cherry season.\u003c/p>\n\u003cp>We're also fortunate to have the classic Brandywine tomato, which is originally from Pennsylvania. It was developed for that soil and it grows beautifully in that area. It's particularly good for sauces and salsas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/6-jars400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/6-jars400.jpg\" alt=\"6 jars\" title=\"6 jars\" width=\"400\" height=\"435\" class=\"alignnone size-full wp-image-44680\">\u003c/a>\u003cbr>\n\u003cem>Savory and sweet preserved produce. Photo: Steve Legato\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How do you explain the new-found popularity of putting up?\u003c/strong>\u003c/p>\n\u003cp>So many factors have come together right now to make preserving popular again. There's the locavore movement: If you want to eat locally and have variety through the winter and live in a colder place, as I do, then you've got to can. There's the fact that people want some control over their food -- they want to avoid chemicals or \u003ca href=\"http://well.blogs.nytimes.com/2011/11/22/bpa-lurks-in-canned-soups-and-drinks/\">BPA\u003c/a> -- and the best way to know what's in your food is by canning it yourself. There are also economic factors: People need to save money and canning can be one way to do that.\u003c/p>\n\u003cp>And there's also the fact that many people are really disconnected from their food and they want to be more in touch with it and canning is a way to do that too. All those factors are coming together and making it just a perfect storm for food preservation.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/assorted-pickles400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/assorted-pickles400.jpg\" alt=\"Assorted pickles\" title=\"Assorted pickles\" width=\"400\" height=\"491\" class=\"alignnone size-full wp-image-44682\">\u003c/a>\u003cbr>\n\u003cem>Pickle pleasure. Photo: Steve Legato\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What's a good gateway savory and sweet option for novice preservers?\u003c/strong>\u003c/p>\n\u003cp>On the vegetable side: \u003ca href=\"http://www.seriouseats.com/2011/08/how-to-make-garlic-dill-pickles-canning-pickling-kirby.html\">basic refrigerator pickle\u003c/a>, you don't even have to do the boiling water bath process. It's just chopping cucumbers, adding some garlic and other spices, pouring some hot vinegar over it, and letting it sit in the refrigerator for a day or two. That makes the best, crunchiest, most flavorful pickle you've ever had. They'll stay crisp and good in the refrigerator for three or four weeks as opposed to six to twelve months on the shelf but the texture is better if you just do it as a refrigerator pickle.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/blueberry-butter400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/blueberry-butter400.jpg\" alt=\"Blueberry butter\" title=\"Blueberry butter\" width=\"400\" height=\"531\" class=\"alignnone size-full wp-image-44683\">\u003c/a>\u003cbr>\n\u003cem>Blueberry butter. Photo: Steve Legato\u003c/em>\u003c/p>\n\u003cp>On the fruit side: \u003ca href=\"http://www.tasteofhome.com/Recipes/Blueberry-Jam-2\">blueberry jam\u003c/a> because blueberries are very high in natural pectin, so even a beginner is going to get a good jammy set out of blueberries. Strawberries -- which new jammers often try first -- are one of the hardest to get a good set out of, so they end up with a failure, a strawberry syrup, and they're disappointed and may not make jam again because it didn't turn out. Blueberry jam always turns out.\u003c/p>\n\u003cp>\u003cstrong>How do you feel about the cult status and gentle mockery of preserving by the \u003ca href=\"http://www.ifc.com/shows/portlandia\">Portlandia\u003c/a> crew: \"We Can Pickle That!\"\u003c/strong>\u003c/p>\n\u003cp>At first I was sort of uneasy about the whole Portlandia thing and now I love it. I feel like: Why not? The more people talk about this stuff the better. It's making fun of it but it's doing it in a loving way and that's fine with me. I laugh when I watch Portlandia because I feel like I know those people, I grew up with those people.\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wednesday, June 20\u003c/strong>\u003cbr>\n4-5 pm - Book signing at \u003ca href=\"http://www.hmsbeekeeper.com/HMSB/Blog/Blog.html\">HMSBeekeeper\u003c/a>, 3520 20th Street, San Francisco, Free.\u003c/p>\n\u003cp>7-9 pm - Class at \u003ca href=\"http://cookhousesf.com/\">Cookhouse\u003c/a>, 253 Columbus Avenue, San Francisco. $65.\u003cbr>\n\u003ca href=\"http://foodinjarssf.eventbrite.com/\">Registration here.\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Thursday, June 21\u003c/strong>\u003cbr>\n12-2 pm - Class at \u003ca href=\"http://www.purcellmurray.com/larissa/cooking\">Purcell Murray\u003c/a>, 185 Park Lane, Brisbane. $35\u003cbr>\n\u003ca href=\"http://www.purcellmurray.com/larissa/cooking\">Registration here\u003c/a>.\u003cbr>\n6-7 pm - Book signing and refrigerator pickle workshop at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a>, 3885a Cesar Chavez Street, San Francisco, $10 \u003c/p>\n\u003cp>\u003cstrong>Friday, June 22\u003c/strong>\u003cbr>\n7-9 pm - Canning class at \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/24/ripe-for-action-colorful-cookbook-encourages-cooking/\">\u003cem>Ripe\u003c/em> author Cheryl Sternman Rule\u003c/a>'s San Jose home. (Sold out.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/apricots.marisa.mcclellan500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/apricots.marisa.mcclellan500.jpg\" alt=\"Apricots\" title=\"Apricots\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-44681\">\u003c/a>\u003cbr>\n\u003cem>Photo: Marisa McClellan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Apricot Jam\u003c/strong>\u003c/p>\n\u003cp>Apricot was not part of my childhood repertoire of jams. When it came to homemade jams, we were more of a plum and blueberry crowd. So I never gave it much thought until the day someone introduced me to the company “We Love Jam” and their Blenheim apricot jam, and it blew my preserve-lovin’ mind. \u003c/p>\n\u003cp>While I can’t get those precious Blenheims where I live, I’ve found that just about any locally grown, tree-ripened apricot makes stellar jam and I can’t really see going a year without its sweet-tart goodness for spreading on buttered toast. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 3 (1 pint/500 ml) jars\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 cups peeled, pitted, and diced apricots (about 3 pounds/1.4 kg whole apricots)\u003cbr>\n31/2 cups/700 g granulated sugar\u003cbr>\nZest and juice of 1 lemon\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPrepare a boiling water bath and 3 regular-mouth 1-pint/500 ml jars according to the process on page 11. \u003c/p>\n\u003cp>Place the lids in a small saucepan, cover them with water, and simmer over very low heat.\u003cbr>\nCombine the apricots and sugar in a large pot and bring to a boil over medium-high heat. Boil for 10 to 15 minutes, until the fruit is tender and the liquid looks syrupy. \u003c/p>\n\u003cp>Add the lemon juice and zest and return to a boil. Insert your candy thermometer into the jam and attach it to the side of the pot. Let the jam boil vigorously until it reaches 220°F/105°C.\u003c/p>\n\u003cp>When the jam has reached 220°F/105°C and the temperature has remained steady for 2 minutes, remove the pot from the heat and ladle the jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pickled-okra400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pickled-okra400.jpg\" alt=\"Pickled okra\" title=\"Pickled okra\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-44679\">\u003c/a>\u003cbr>\n\u003cem>Photo: Steve Legato\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Pickled Okra\u003c/strong>\u003c/p>\n\u003cp>During my early canning days, I spent a week in Austin, Texas. It was there that I had the chance to try the most delectable fried okra I’d ever encountered. It transformed my opinion of this sometimes texturally challenging vegetable and sent me running to the kitchen to try it as a pickle. \u003c/p>\n\u003cp>It was transcendently good. Pickling manages to eradicate the interior slime and just leaves you with a crunchy, brine-filled pickle. It’s a dream eaten alongside a plate of spicy food. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 (1-pint/500 ml) jars\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 cups/720 ml apple cider vinegar\u003cbr>\n3 tablespoons pickling salt\u003cbr>\n4 lemon slices\u003cbr>\n4 tablespoons Mixed Pickling Spice (see recipe below), divided\u003cbr>\n2 pounds/910 g okra, washed and trimmed\u003cbr>\n4 garlic cloves, peeled\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPrepare a boiling water bath and 4 regular-mouth 1-pint/500 ml jars according to the process on page 11. Place the lids in a small saucepan, cover them with water, and simmer over very low heat. \u003c/p>\n\u003cp>Combine the vinegar, 3 cups/720 ml water, and pickling salt in a pot and bring the brine to a boil. \u003c/p>\n\u003cp>Meanwhile, put a lemon slice and 1 tablespoon pickling spice in the bottom of each sterilized jar. Then pack the okra in, first laying them in so that the points are up. Then insert another layer with the points down, so that they interlock. Nestle 1 garlic clove among the okra in each jar. \u003c/p>\n\u003cp>Slowly pour the hot brine over the okra in each jar, leaving 1/2 inch/12 mm headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Check the headspace again and add more brine if necessary. \u003c/p>\n\u003cp>Wipe the rims, apply the lids and rings, and process in a hot water bath for 10 minutes.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Mixed Pickling Spice\u003c/strong>\u003c/p>\n\u003cp>You can buy ready-made pickling spice from a variety of outlets and manufacturers and many of them are excellent. I like to mix my own so that I can customize the balance of flavors. As you spend some time making and eating your pickles, you can adjust the amounts to please your palate. The proportions I particularly like are listed below. However, if making your own pickling spice feels like a daunting task, feel free to use a pre-blended mix. I like the one that \u003ca href=\"http://www.penzeys.com/\">Penzeys Spices\u003c/a> makes. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>3 tablespoons each:\u003c/em>\u003cbr>\nCrushed bay leaves\u003cbr>\nPeppercorns\u003cbr>\nWhole allspice\u003cbr>\nCoriander seeds\u003cbr>\nMustard seeds\u003cbr>\nJuniper berries\u003cbr>\n\u003cem>1 tablespoon each:\u003c/em>\u003cbr>\nWhole cloves\u003cbr>\nBroken cinnamon stick\u003cbr>\nDill seed\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPour all the spices into a jar and shake to combine. Use any time a mixed pickling spice is called for. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Recipes reprinted with permission from Food in Jars © 2012 by Marisa McClellan, Running Press, a member of the Perseus Book Group.\u003c/em>\u003c/strong>\u003c/p>\n\n","blocks":[],"excerpt":"Food in Jars author Marisa McClellan talks with Sarah Henry about the renewed interest in the age-old art of preserving.","status":"publish","parent":0,"modified":1340044834,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":61,"wordCount":2080},"headData":{"title":"Food in Jars Canning Queen Comes to Bay Area | KQED","description":"Food in Jars author Marisa McClellan talks with Sarah Henry about the renewed interest in the age-old art of preserving.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Food in Jars Canning Queen Comes to Bay Area","datePublished":"2012-06-18T18:20:53.000Z","dateModified":"2012-06-18T18:40:34.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"44519 http://blogs.kqed.org/bayareabites/?p=44519","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/06/18/food-in-jars-canning-queen-comes-to-bay-area/","disqusTitle":"Food in Jars Canning Queen Comes to Bay Area","path":"/bayareabites/44519/food-in-jars-canning-queen-comes-to-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/marisa-mcclellan500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/marisa-mcclellan500.jpg\" alt=\"Marisa McClellan\" title=\"Marisa McClellan\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-44685\">\u003c/a>\u003cbr>\n\u003cem>Food in Jars author Marisa McClellan. Photo: Scott McNulty\u003c/em>\u003c/p>\n\u003cp>Philadelphia-based canning and jamming queen Marisa McClellan, of \u003ca href=\"http://www.foodinjars.com/\">Food in Jars\u003c/a> blog fame, swings through the Bay Area this week offering a series of classes, workshops, and book signings for fans of putting up (scroll below for details). The author, whose new book \u003cem>\u003ca href=\"http://www.amazon.com/Food-Jars-Preserving-Batches-Year-Round/dp/0762441437\">Food in Jars: Preserving in Small Batches Year-Round\u003c/a>\u003c/em>, is likely to be well received here, given this region's current preoccupation with preserving -- though, okay, maybe it doesn't quite rival the D.I.Y. zeal of \u003ca href=\"http://www.youtube.com/watch?v=yYey8ntlK_E\">picklers in Portland\u003c/a>.\u003c/p>\n\u003cp>We'll let McClellan be the judge of that, given her West Coast pedigree. A former Californian (she was born in Hollywood), who lived in L.A. until she was nine, McClellan moved with her family to Portland and went to college in Washington state. Post college, she relocated to Pennsylvania to take care of her ailing grandmother and wound up staying put -- and rediscovering the old-fashioned practice of \u003ca href=\"http://en.wikipedia.org/wiki/Home_canning\">putting up\u003c/a>.\u003c/p>\n\u003cp>Growing up on the West Coast, McClellan had apple and plum trees and blackberry bushes in easy reach. She went blueberry picking and came home to preserve with a mom who was touched by the back-to-the-land hippie vibe of that time and place. Every summer, McClellan remembers making a dozen jars of jam and filling the freezer with bags of apple sauce. It was just something she grew up knowing how to do, it wasn't like her family was canning crazy.\u003c/p>\n\u003cp>But that can-do spirit never left McClellan, who writes a weekly pickling post for \u003ca href=\"http://www.seriouseats.com/in_a_pickle/\">Serious Eats\u003c/a>. The old-fashion practice became a modern passion and ended up finding a home in her new book, a collection of recipes for jams, jellies, marmalades, pickles, relishes, and chutneys -- with some syrups, sauces, and salsas thrown in for good measure, along with a boozy infusion or two. (See below for select recipes.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>BAB caught up with McClellan at the recent \u003ca href=\"http://www.blogher.com/blogher-food-12\">BlogHer Food conference in Seattle\u003c/a>. As a former Portlandian, it must be noted that this canner was dispensing cookbook postcards via a thoroughly \u003cem>au courant\u003c/em> little purse with, yes, dear readers, birds on it. Proving, perhaps, that you can take the pickler out of Portland, but you can't take \u003ca href=\"http://www.youtube.com/watch?v=0XM3vWJmpfo\">Portlandia\u003c/a> out of this preserver.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Food-Jars-Preserving-Batches-Year-Round/dp/0762441437\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/foodinjars.cover4001.jpg\" alt=\"Food in Jars - Preserving in Small Batches Year-Round\" title=\"Food in Jars - Preserving in Small Batches Year-Round\" width=\"400\" height=\"524\" class=\"alignnone size-full wp-image-44701\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>How is your book different from all the other canning, jamming, and pickling cookbooks already out there?\u003c/strong>\u003c/p>\n\u003cp>It's a modern take on small batch canning -- between three and four pints. Most classic canning recipes are designed to fill a canning pot, we're talking seven to nine pints. Living in a small apartment I found that was always far too much: My apartment is a little less than 1,100 square feet and my kitchen is about 80 square feet, so storage and counter space are at a premium. For me, small batches are a way to be creative and explore different flavor combinations without canning taking up my whole life.\u003c/p>\n\u003cp>\u003cstrong>How would you characterize the canning community here?\u003c/strong>\u003c/p>\n\u003cp>The West Coast canning scene is about three or four years ahead of the East Coast -- that's just how things tend to happen in food trends -- the East Coast is a little slower to pick up on things. The West Coast has ridiculously beautiful produce. California, Oregon, and Washington are all blessed, and people should remember not to take it for granted.\u003c/p>\n\u003cp>\u003cstrong>What do you miss about West Coast eating and drinking?\u003c/strong>\u003c/p>\n\u003cp>Pennsylvania has a lot of obnoxious liquor laws. I miss being able to buy a bottle of wine in the grocery store.\u003c/p>\n\u003cp>I miss the general aesthetic and attitude of the West Coast around food -- especially California -- everybody is really engaged in food here, whether it's preserving or wanting to make things from scratch. On the East Coast I often feel like I'm shouting to an empty room.\u003c/p>\n\u003cp>\u003cstrong>What's wonderful on the food front where you live?\u003c/strong>\u003c/p>\n\u003cp>We get really great sour cherries. And sour cherry jam is one of my favorite jams to make. So I feel really lucky to live in a place that has such an abundant sour cherry season.\u003c/p>\n\u003cp>We're also fortunate to have the classic Brandywine tomato, which is originally from Pennsylvania. It was developed for that soil and it grows beautifully in that area. It's particularly good for sauces and salsas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/6-jars400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/6-jars400.jpg\" alt=\"6 jars\" title=\"6 jars\" width=\"400\" height=\"435\" class=\"alignnone size-full wp-image-44680\">\u003c/a>\u003cbr>\n\u003cem>Savory and sweet preserved produce. Photo: Steve Legato\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How do you explain the new-found popularity of putting up?\u003c/strong>\u003c/p>\n\u003cp>So many factors have come together right now to make preserving popular again. There's the locavore movement: If you want to eat locally and have variety through the winter and live in a colder place, as I do, then you've got to can. There's the fact that people want some control over their food -- they want to avoid chemicals or \u003ca href=\"http://well.blogs.nytimes.com/2011/11/22/bpa-lurks-in-canned-soups-and-drinks/\">BPA\u003c/a> -- and the best way to know what's in your food is by canning it yourself. There are also economic factors: People need to save money and canning can be one way to do that.\u003c/p>\n\u003cp>And there's also the fact that many people are really disconnected from their food and they want to be more in touch with it and canning is a way to do that too. All those factors are coming together and making it just a perfect storm for food preservation.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/assorted-pickles400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/assorted-pickles400.jpg\" alt=\"Assorted pickles\" title=\"Assorted pickles\" width=\"400\" height=\"491\" class=\"alignnone size-full wp-image-44682\">\u003c/a>\u003cbr>\n\u003cem>Pickle pleasure. Photo: Steve Legato\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What's a good gateway savory and sweet option for novice preservers?\u003c/strong>\u003c/p>\n\u003cp>On the vegetable side: \u003ca href=\"http://www.seriouseats.com/2011/08/how-to-make-garlic-dill-pickles-canning-pickling-kirby.html\">basic refrigerator pickle\u003c/a>, you don't even have to do the boiling water bath process. It's just chopping cucumbers, adding some garlic and other spices, pouring some hot vinegar over it, and letting it sit in the refrigerator for a day or two. That makes the best, crunchiest, most flavorful pickle you've ever had. They'll stay crisp and good in the refrigerator for three or four weeks as opposed to six to twelve months on the shelf but the texture is better if you just do it as a refrigerator pickle.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/blueberry-butter400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/blueberry-butter400.jpg\" alt=\"Blueberry butter\" title=\"Blueberry butter\" width=\"400\" height=\"531\" class=\"alignnone size-full wp-image-44683\">\u003c/a>\u003cbr>\n\u003cem>Blueberry butter. Photo: Steve Legato\u003c/em>\u003c/p>\n\u003cp>On the fruit side: \u003ca href=\"http://www.tasteofhome.com/Recipes/Blueberry-Jam-2\">blueberry jam\u003c/a> because blueberries are very high in natural pectin, so even a beginner is going to get a good jammy set out of blueberries. Strawberries -- which new jammers often try first -- are one of the hardest to get a good set out of, so they end up with a failure, a strawberry syrup, and they're disappointed and may not make jam again because it didn't turn out. Blueberry jam always turns out.\u003c/p>\n\u003cp>\u003cstrong>How do you feel about the cult status and gentle mockery of preserving by the \u003ca href=\"http://www.ifc.com/shows/portlandia\">Portlandia\u003c/a> crew: \"We Can Pickle That!\"\u003c/strong>\u003c/p>\n\u003cp>At first I was sort of uneasy about the whole Portlandia thing and now I love it. I feel like: Why not? The more people talk about this stuff the better. It's making fun of it but it's doing it in a loving way and that's fine with me. I laugh when I watch Portlandia because I feel like I know those people, I grew up with those people.\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wednesday, June 20\u003c/strong>\u003cbr>\n4-5 pm - Book signing at \u003ca href=\"http://www.hmsbeekeeper.com/HMSB/Blog/Blog.html\">HMSBeekeeper\u003c/a>, 3520 20th Street, San Francisco, Free.\u003c/p>\n\u003cp>7-9 pm - Class at \u003ca href=\"http://cookhousesf.com/\">Cookhouse\u003c/a>, 253 Columbus Avenue, San Francisco. $65.\u003cbr>\n\u003ca href=\"http://foodinjarssf.eventbrite.com/\">Registration here.\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Thursday, June 21\u003c/strong>\u003cbr>\n12-2 pm - Class at \u003ca href=\"http://www.purcellmurray.com/larissa/cooking\">Purcell Murray\u003c/a>, 185 Park Lane, Brisbane. $35\u003cbr>\n\u003ca href=\"http://www.purcellmurray.com/larissa/cooking\">Registration here\u003c/a>.\u003cbr>\n6-7 pm - Book signing and refrigerator pickle workshop at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a>, 3885a Cesar Chavez Street, San Francisco, $10 \u003c/p>\n\u003cp>\u003cstrong>Friday, June 22\u003c/strong>\u003cbr>\n7-9 pm - Canning class at \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/24/ripe-for-action-colorful-cookbook-encourages-cooking/\">\u003cem>Ripe\u003c/em> author Cheryl Sternman Rule\u003c/a>'s San Jose home. (Sold out.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/apricots.marisa.mcclellan500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/apricots.marisa.mcclellan500.jpg\" alt=\"Apricots\" title=\"Apricots\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-44681\">\u003c/a>\u003cbr>\n\u003cem>Photo: Marisa McClellan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Apricot Jam\u003c/strong>\u003c/p>\n\u003cp>Apricot was not part of my childhood repertoire of jams. When it came to homemade jams, we were more of a plum and blueberry crowd. So I never gave it much thought until the day someone introduced me to the company “We Love Jam” and their Blenheim apricot jam, and it blew my preserve-lovin’ mind. \u003c/p>\n\u003cp>While I can’t get those precious Blenheims where I live, I’ve found that just about any locally grown, tree-ripened apricot makes stellar jam and I can’t really see going a year without its sweet-tart goodness for spreading on buttered toast. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 3 (1 pint/500 ml) jars\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 cups peeled, pitted, and diced apricots (about 3 pounds/1.4 kg whole apricots)\u003cbr>\n31/2 cups/700 g granulated sugar\u003cbr>\nZest and juice of 1 lemon\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPrepare a boiling water bath and 3 regular-mouth 1-pint/500 ml jars according to the process on page 11. \u003c/p>\n\u003cp>Place the lids in a small saucepan, cover them with water, and simmer over very low heat.\u003cbr>\nCombine the apricots and sugar in a large pot and bring to a boil over medium-high heat. Boil for 10 to 15 minutes, until the fruit is tender and the liquid looks syrupy. \u003c/p>\n\u003cp>Add the lemon juice and zest and return to a boil. Insert your candy thermometer into the jam and attach it to the side of the pot. Let the jam boil vigorously until it reaches 220°F/105°C.\u003c/p>\n\u003cp>When the jam has reached 220°F/105°C and the temperature has remained steady for 2 minutes, remove the pot from the heat and ladle the jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pickled-okra400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pickled-okra400.jpg\" alt=\"Pickled okra\" title=\"Pickled okra\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-44679\">\u003c/a>\u003cbr>\n\u003cem>Photo: Steve Legato\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Pickled Okra\u003c/strong>\u003c/p>\n\u003cp>During my early canning days, I spent a week in Austin, Texas. It was there that I had the chance to try the most delectable fried okra I’d ever encountered. It transformed my opinion of this sometimes texturally challenging vegetable and sent me running to the kitchen to try it as a pickle. \u003c/p>\n\u003cp>It was transcendently good. Pickling manages to eradicate the interior slime and just leaves you with a crunchy, brine-filled pickle. It’s a dream eaten alongside a plate of spicy food. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 (1-pint/500 ml) jars\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 cups/720 ml apple cider vinegar\u003cbr>\n3 tablespoons pickling salt\u003cbr>\n4 lemon slices\u003cbr>\n4 tablespoons Mixed Pickling Spice (see recipe below), divided\u003cbr>\n2 pounds/910 g okra, washed and trimmed\u003cbr>\n4 garlic cloves, peeled\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPrepare a boiling water bath and 4 regular-mouth 1-pint/500 ml jars according to the process on page 11. Place the lids in a small saucepan, cover them with water, and simmer over very low heat. \u003c/p>\n\u003cp>Combine the vinegar, 3 cups/720 ml water, and pickling salt in a pot and bring the brine to a boil. \u003c/p>\n\u003cp>Meanwhile, put a lemon slice and 1 tablespoon pickling spice in the bottom of each sterilized jar. Then pack the okra in, first laying them in so that the points are up. Then insert another layer with the points down, so that they interlock. Nestle 1 garlic clove among the okra in each jar. \u003c/p>\n\u003cp>Slowly pour the hot brine over the okra in each jar, leaving 1/2 inch/12 mm headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Check the headspace again and add more brine if necessary. \u003c/p>\n\u003cp>Wipe the rims, apply the lids and rings, and process in a hot water bath for 10 minutes.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Mixed Pickling Spice\u003c/strong>\u003c/p>\n\u003cp>You can buy ready-made pickling spice from a variety of outlets and manufacturers and many of them are excellent. I like to mix my own so that I can customize the balance of flavors. As you spend some time making and eating your pickles, you can adjust the amounts to please your palate. The proportions I particularly like are listed below. However, if making your own pickling spice feels like a daunting task, feel free to use a pre-blended mix. I like the one that \u003ca href=\"http://www.penzeys.com/\">Penzeys Spices\u003c/a> makes. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>3 tablespoons each:\u003c/em>\u003cbr>\nCrushed bay leaves\u003cbr>\nPeppercorns\u003cbr>\nWhole allspice\u003cbr>\nCoriander seeds\u003cbr>\nMustard seeds\u003cbr>\nJuniper berries\u003cbr>\n\u003cem>1 tablespoon each:\u003c/em>\u003cbr>\nWhole cloves\u003cbr>\nBroken cinnamon stick\u003cbr>\nDill seed\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPour all the spices into a jar and shake to combine. Use any time a mixed pickling spice is called for. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Recipes reprinted with permission from Food in Jars © 2012 by Marisa McClellan, Running Press, a member of the Perseus Book Group.\u003c/em>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/44519/food-in-jars-canning-queen-comes-to-bay-area","authors":["5125"],"categories":["bayareabites_752","bayareabites_588","bayareabites_2638","bayareabites_50","bayareabites_12"],"tags":["bayareabites_344","bayareabites_10516","bayareabites_347","bayareabites_10515","bayareabites_1293","bayareabites_2274","bayareabites_10517"],"featImg":"bayareabites_44685","label":"bayareabites"},"bayareabites_39718":{"type":"posts","id":"bayareabites_39718","meta":{"index":"posts_1591205157","site":"bayareabites","id":"39718","score":null,"sort":[1331142680000]},"guestAuthors":[],"slug":"food-works-canning-company-preserves-marins-produce","title":"FoodWorks: Canning Company Preserves Marin's Produce","publishDate":1331142680,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/CAM-staff560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/CAM-staff560.jpg\" alt=\"Merrilee Olson, on right, and her crew in the FoodWorks kitchen.\" title=\"Merrilee Olson, on right, and her crew in the FoodWorks kitchen.\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-39928\">\u003c/a>\u003cbr>\n\u003cem>Merrilee Olson, on right, kitchen supervisor Mayte Lopez on her left, and crew in the FoodWorks kitchen. Photo: Duncan Garrett \u003c/em>\u003c/p>\n\u003cp>It's no secret that Marin County farms produce an abundance of local, seasonal, and organic produce enjoyed by residents around the Bay Area.\u003c/p>\n\u003cp>But finding homes for all that fresh food, whether lemons, tomatoes, or apples, can be a challenge for farmers during harvest time -- and what to do to generate income during the months when specialty crops are out of season?\u003c/p>\n\u003cp>Enter \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/11/canning-for-a-cause-lets-preserve/\">canning queen Merrilee Olson\u003c/a> to the rescue. Olson heads up the new food manufacturing company \u003ca href=\"http://www.camfoodworks.com/\">Community Action Marin's (CAM) FoodWorks\u003c/a>, a small-batch, co-packing company that helps Marin farmers turn their excess fruits and vegetables into jams and jellies, conserves and chutneys, and salsas and sauces, giving them a shelf life beyond the growing season, adding another source of revenue to farmers, and providing an artisan product to consumers. \u003c/p>\n\u003cp>And -- the CAM community hopes down the track -- turning a profit that would supplement this San Rafael-based, non-profit, county organization, which funds, among other services, food programs for local residents in need.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>From Olson's perspective, it's a win-win all round.\u003c/p>\n\u003cblockquote>\u003cp>\"We're trying to create a model here that's replicable and plays a role in creating a resilient, thriving, and healthy community,\" she says. \"Though my new motto is: We're sailing the ship while we're building it. Since we're creating something that hasn't been done it's both exciting and challenging,\" she adds. \"We're a local food company for the people and we want to make stars out of our local farmers and their produce through these value-added products.\"\u003c/p>\u003c/blockquote>\n\u003cp>Launched last June as a project with long-term fundraising objectives for \u003ca href=\"http://camarin.org/\">Community Action Marin\u003c/a>, a social services agency that provides child care, energy assistance, emergency family needs, mental health care, employment training, and senior programs for the county's low-income residents, FoodWorks began producing jars of jams back in August from the agency's central kitchen and production has been steadily building ever since.\u003c/p>\n\u003cp>The CAM kitchen -- which feeds more than 600 children in the county's Head Start program every day -- used to shut down at 2 p.m. CAM staffers realized that the state-of-the-art space was an underutilized resource that could be put to good use and hired canning guru and recipe tester Olson, the founder of \u003ca href=\"http://www.facebook.com/pages/PRESERVEsonoma/142805682435645\">PRESERVESonoma\u003c/a>, a nonprofit canning organization previously profiled on BAB, to come on board as FoodWorks' director. \u003c/p>\n\u003cp>Given her canning and culinary background, Olson was able to attract many big name small producers to her nascent project, including \u003ca href=\"http://mcevoyranch.com/\">McEvoy Ranch\u003c/a> in northern Marin, as well as Middleton Farms, \u003ca href=\"https://www.prestonvineyards.com/\">Preston Vineyard\u003c/a>, and \u003ca href=\"http://www.medlockames.com/\">Medlock Ames Winery\u003c/a>, all in Healdsburg. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/cam.foodworks.products400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/cam.foodworks.products400.jpg\" alt=\"A trio of value-added products produced by FoodWorks.\" title=\"A trio of value-added products produced by FoodWorks.\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-39930\">\u003c/a>\u003cbr>\n\u003cem>A trio of value-added products produced by FoodWorks. Photo: Shae Irving\u003c/em>\u003c/p>\n\u003cp>Others who have sought out FoodWorks include small local food entrepreneurs, who want to sell their own BBQ sauce, and restaurant clients who want to produce their own line of condiments. Kenny Rochford of \u003ca href=\"http://www.schoolgardenwines.com/\">School Garden\u003c/a> called on Olson's service for an apple chutney product using gleaned produce from an unused farm in Healdsburg as part of a fund-raising effort for a local school garden. \"As charitable endeavors go, I'd rather write a check for apple chutney than gift wrap,\" jokes Rochford. The project has proven popular; up next: Meyer lemon marmalade. \"Gleaned fruit is tricky, there are variations in color, flavor, and texture,\" notes Rochford. \"Olson is good at tweaking recipes to accommodate that.\"\u003c/p>\n\u003cp>FoodWorks recently landed a commitment from \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a> to make tomato sauce using produce from the independent retailer's farm, and FoodWorks' biggest client, whose product will hit a major grocery store chain at a $5.99 price point, will be announced shortly. Both are big gets for the budding business.\u003c/p>\n\u003cp>While Olson, a former culinary director for \u003ca href=\"http://www.bamco.com/\">Bon Appetit Management Corporation\u003c/a>, enjoys coming up with unique specialty products for farmers, she's especially glad to be crafting quality artisan products out of pristine produce that was otherwise destined for the compost pile. (Speaking of compost: Olson sends all of hers to \u003ca href=\"http://tarafirmafarms.com/\">Tara Firma Farms\u003c/a> in Petaluma, where it's enjoyed by the resident pigs.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/fuyu.persimmons.400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/fuyu.persimmons.400.jpg\" alt=\"Persimmon-ginger-chile preserves ready for canning.\" title=\"Persimmon-ginger-chile preserves ready for canning.\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-39932\">\u003c/a>\u003cbr>\n\u003cem>Persimmon pickles with ginger and chile ready for canning. Photo: Shae Irving\u003c/em>\u003c/p>\n\u003cp>Olson, who supervises a kitchen crew of three, works with clients on product concept, recipe development, production, and packaging and labeling, often with farmers own private label attached for instant branding purposes. Higher-value, less-perishable products can also help subsidize small farmers whose profit margins are slim in the sustainable, organic produce world.\u003c/p>\n\u003cp>CAM FoodWorks plays an invaluable role as an incubator for small food businesses, says Sarah Darcey-Martin, outreach director for \u003ca href=\"http://www.agriculturalinstitute.org/\">Agricultural Institute of Marin\u003c/a>, which operates eight Bay Area farmers' markets. And the group can assume many of the costs of regulation and certification, a commercial kitchen space, and labor that could prove prohibitive for small farmers, adds Ellen Roggemann, the specialty food developer and an assistant gardener at McEvoy Ranch, who works with Olson on recipes for the ranch's line of products, including apple and lavender jelly.\u003c/p>\n\u003cp>Each jar that comes out of the FoodWorks kitchen costs between $2 and $3.50 to produce, with a minimum order of 25 cases (by comparison, the industry average is around 500). Farmers pass on this cost to consumers, with products retailing around $8-$12 for the gourmet goodies, typically sold on site, at farmers' markets around the Bay Area, or in small specialty stores. (Though the notion of landing bigger takers like Whole Foods remains a goal, as is farmers pooling produce to come up with a product -- say, five-farm soup -- for the wholesale or retail market.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/medlock_jars560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/medlock_jars560.jpg\" alt=\"The range of products produced by FoodWorks for Medlock Ames Winery.\" title=\"The range of products produced by FoodWorks for Medlock Ames Winery.\" width=\"560\" height=\"388\" class=\"alignnone size-full wp-image-39934\">\u003c/a>\u003cbr>\n\u003cem>The range of products produced by FoodWorks for Medlock Ames Winery. Photo: Shae Irving\u003c/em>\u003c/p>\n\u003cp>\"Foodworks is one of the few kitchen partners able to work with boutique volumes and Merrilee Olson has the skill and zeal to help us craft delicious products, says Dawn Pacheco of Medlock Ames Winery, for whom FoodWorks has produced strawberry jam, quince apple butter, apple pear butter, mandarin marmalade, and rustic marinara sauce. \"The scale, flexibility and passion of Foodworks is perfect for us.\"\u003c/p>\n\u003cp>Olson, a \u003ca href=\"http://www.goodfoodawards.org/preserves/middleton-farm-raspberry-preserves/\">Good Foods Award winner for her raspberry preserves using Middleton Farm fruit\u003c/a>, would also like to see the kitchen made available for community canning projects, such as jarring excess tomatoes, for instance, that can be used as sauce in school lunch programs.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Olson also hopes to see other small-scale food processing places popping up emulating FoodWorks efforts. And she's already talking about expansion plans for her own nascent enterprise. \u003c/p>\n\u003cblockquote>\u003cp>\"We need other local food-processing facilities to get where we need to go in terms of advancing a local, sustainable food system,\" she says. \"We need to build momentum here -- for us that means a bigger facility and more investment. We've already demonstrated the business is there.\"\u003c/p>\u003c/blockquote>\n\n","blocks":[],"excerpt":"Canning queen Merrilee Olson lends her expertise to a new preservation project designed to help Marin farms -- and county children fed by the Head Start program -- by producing an artisan product from excess produce.","status":"publish","parent":0,"modified":1342311156,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1171},"headData":{"title":"FoodWorks: Canning Company Preserves Marin's Produce | KQED","description":"Canning queen Merrilee Olson lends her expertise to a new preservation project designed to help Marin farms -- and county children fed by the Head Start program -- by producing an artisan product from excess produce.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"FoodWorks: Canning Company Preserves Marin's Produce","datePublished":"2012-03-07T17:51:20.000Z","dateModified":"2012-07-15T00:12:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"39718 http://blogs.kqed.org/bayareabites/?p=39718","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/03/07/food-works-canning-company-preserves-marins-produce/","disqusTitle":"FoodWorks: Canning Company Preserves Marin's Produce","path":"/bayareabites/39718/food-works-canning-company-preserves-marins-produce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/CAM-staff560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/CAM-staff560.jpg\" alt=\"Merrilee Olson, on right, and her crew in the FoodWorks kitchen.\" title=\"Merrilee Olson, on right, and her crew in the FoodWorks kitchen.\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-39928\">\u003c/a>\u003cbr>\n\u003cem>Merrilee Olson, on right, kitchen supervisor Mayte Lopez on her left, and crew in the FoodWorks kitchen. Photo: Duncan Garrett \u003c/em>\u003c/p>\n\u003cp>It's no secret that Marin County farms produce an abundance of local, seasonal, and organic produce enjoyed by residents around the Bay Area.\u003c/p>\n\u003cp>But finding homes for all that fresh food, whether lemons, tomatoes, or apples, can be a challenge for farmers during harvest time -- and what to do to generate income during the months when specialty crops are out of season?\u003c/p>\n\u003cp>Enter \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/11/canning-for-a-cause-lets-preserve/\">canning queen Merrilee Olson\u003c/a> to the rescue. Olson heads up the new food manufacturing company \u003ca href=\"http://www.camfoodworks.com/\">Community Action Marin's (CAM) FoodWorks\u003c/a>, a small-batch, co-packing company that helps Marin farmers turn their excess fruits and vegetables into jams and jellies, conserves and chutneys, and salsas and sauces, giving them a shelf life beyond the growing season, adding another source of revenue to farmers, and providing an artisan product to consumers. \u003c/p>\n\u003cp>And -- the CAM community hopes down the track -- turning a profit that would supplement this San Rafael-based, non-profit, county organization, which funds, among other services, food programs for local residents in need.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>From Olson's perspective, it's a win-win all round.\u003c/p>\n\u003cblockquote>\u003cp>\"We're trying to create a model here that's replicable and plays a role in creating a resilient, thriving, and healthy community,\" she says. \"Though my new motto is: We're sailing the ship while we're building it. Since we're creating something that hasn't been done it's both exciting and challenging,\" she adds. \"We're a local food company for the people and we want to make stars out of our local farmers and their produce through these value-added products.\"\u003c/p>\u003c/blockquote>\n\u003cp>Launched last June as a project with long-term fundraising objectives for \u003ca href=\"http://camarin.org/\">Community Action Marin\u003c/a>, a social services agency that provides child care, energy assistance, emergency family needs, mental health care, employment training, and senior programs for the county's low-income residents, FoodWorks began producing jars of jams back in August from the agency's central kitchen and production has been steadily building ever since.\u003c/p>\n\u003cp>The CAM kitchen -- which feeds more than 600 children in the county's Head Start program every day -- used to shut down at 2 p.m. CAM staffers realized that the state-of-the-art space was an underutilized resource that could be put to good use and hired canning guru and recipe tester Olson, the founder of \u003ca href=\"http://www.facebook.com/pages/PRESERVEsonoma/142805682435645\">PRESERVESonoma\u003c/a>, a nonprofit canning organization previously profiled on BAB, to come on board as FoodWorks' director. \u003c/p>\n\u003cp>Given her canning and culinary background, Olson was able to attract many big name small producers to her nascent project, including \u003ca href=\"http://mcevoyranch.com/\">McEvoy Ranch\u003c/a> in northern Marin, as well as Middleton Farms, \u003ca href=\"https://www.prestonvineyards.com/\">Preston Vineyard\u003c/a>, and \u003ca href=\"http://www.medlockames.com/\">Medlock Ames Winery\u003c/a>, all in Healdsburg. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/cam.foodworks.products400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/cam.foodworks.products400.jpg\" alt=\"A trio of value-added products produced by FoodWorks.\" title=\"A trio of value-added products produced by FoodWorks.\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-39930\">\u003c/a>\u003cbr>\n\u003cem>A trio of value-added products produced by FoodWorks. Photo: Shae Irving\u003c/em>\u003c/p>\n\u003cp>Others who have sought out FoodWorks include small local food entrepreneurs, who want to sell their own BBQ sauce, and restaurant clients who want to produce their own line of condiments. Kenny Rochford of \u003ca href=\"http://www.schoolgardenwines.com/\">School Garden\u003c/a> called on Olson's service for an apple chutney product using gleaned produce from an unused farm in Healdsburg as part of a fund-raising effort for a local school garden. \"As charitable endeavors go, I'd rather write a check for apple chutney than gift wrap,\" jokes Rochford. The project has proven popular; up next: Meyer lemon marmalade. \"Gleaned fruit is tricky, there are variations in color, flavor, and texture,\" notes Rochford. \"Olson is good at tweaking recipes to accommodate that.\"\u003c/p>\n\u003cp>FoodWorks recently landed a commitment from \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a> to make tomato sauce using produce from the independent retailer's farm, and FoodWorks' biggest client, whose product will hit a major grocery store chain at a $5.99 price point, will be announced shortly. Both are big gets for the budding business.\u003c/p>\n\u003cp>While Olson, a former culinary director for \u003ca href=\"http://www.bamco.com/\">Bon Appetit Management Corporation\u003c/a>, enjoys coming up with unique specialty products for farmers, she's especially glad to be crafting quality artisan products out of pristine produce that was otherwise destined for the compost pile. (Speaking of compost: Olson sends all of hers to \u003ca href=\"http://tarafirmafarms.com/\">Tara Firma Farms\u003c/a> in Petaluma, where it's enjoyed by the resident pigs.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/fuyu.persimmons.400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/fuyu.persimmons.400.jpg\" alt=\"Persimmon-ginger-chile preserves ready for canning.\" title=\"Persimmon-ginger-chile preserves ready for canning.\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-39932\">\u003c/a>\u003cbr>\n\u003cem>Persimmon pickles with ginger and chile ready for canning. Photo: Shae Irving\u003c/em>\u003c/p>\n\u003cp>Olson, who supervises a kitchen crew of three, works with clients on product concept, recipe development, production, and packaging and labeling, often with farmers own private label attached for instant branding purposes. Higher-value, less-perishable products can also help subsidize small farmers whose profit margins are slim in the sustainable, organic produce world.\u003c/p>\n\u003cp>CAM FoodWorks plays an invaluable role as an incubator for small food businesses, says Sarah Darcey-Martin, outreach director for \u003ca href=\"http://www.agriculturalinstitute.org/\">Agricultural Institute of Marin\u003c/a>, which operates eight Bay Area farmers' markets. And the group can assume many of the costs of regulation and certification, a commercial kitchen space, and labor that could prove prohibitive for small farmers, adds Ellen Roggemann, the specialty food developer and an assistant gardener at McEvoy Ranch, who works with Olson on recipes for the ranch's line of products, including apple and lavender jelly.\u003c/p>\n\u003cp>Each jar that comes out of the FoodWorks kitchen costs between $2 and $3.50 to produce, with a minimum order of 25 cases (by comparison, the industry average is around 500). Farmers pass on this cost to consumers, with products retailing around $8-$12 for the gourmet goodies, typically sold on site, at farmers' markets around the Bay Area, or in small specialty stores. (Though the notion of landing bigger takers like Whole Foods remains a goal, as is farmers pooling produce to come up with a product -- say, five-farm soup -- for the wholesale or retail market.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/medlock_jars560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/medlock_jars560.jpg\" alt=\"The range of products produced by FoodWorks for Medlock Ames Winery.\" title=\"The range of products produced by FoodWorks for Medlock Ames Winery.\" width=\"560\" height=\"388\" class=\"alignnone size-full wp-image-39934\">\u003c/a>\u003cbr>\n\u003cem>The range of products produced by FoodWorks for Medlock Ames Winery. Photo: Shae Irving\u003c/em>\u003c/p>\n\u003cp>\"Foodworks is one of the few kitchen partners able to work with boutique volumes and Merrilee Olson has the skill and zeal to help us craft delicious products, says Dawn Pacheco of Medlock Ames Winery, for whom FoodWorks has produced strawberry jam, quince apple butter, apple pear butter, mandarin marmalade, and rustic marinara sauce. \"The scale, flexibility and passion of Foodworks is perfect for us.\"\u003c/p>\n\u003cp>Olson, a \u003ca href=\"http://www.goodfoodawards.org/preserves/middleton-farm-raspberry-preserves/\">Good Foods Award winner for her raspberry preserves using Middleton Farm fruit\u003c/a>, would also like to see the kitchen made available for community canning projects, such as jarring excess tomatoes, for instance, that can be used as sauce in school lunch programs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Olson also hopes to see other small-scale food processing places popping up emulating FoodWorks efforts. And she's already talking about expansion plans for her own nascent enterprise. \u003c/p>\n\u003cblockquote>\u003cp>\"We need other local food-processing facilities to get where we need to go in terms of advancing a local, sustainable food system,\" she says. \"We need to build momentum here -- for us that means a bigger facility and more investment. We've already demonstrated the business is there.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/39718/food-works-canning-company-preserves-marins-produce","authors":["5125"],"categories":["bayareabites_752","bayareabites_63","bayareabites_1874","bayareabites_60"],"tags":["bayareabites_9576","bayareabites_344","bayareabites_10193","bayareabites_8828","bayareabites_10195","bayareabites_8573","bayareabites_10194"],"featImg":"bayareabites_39928","label":"bayareabites"},"bayareabites_34181":{"type":"posts","id":"bayareabites_34181","meta":{"index":"posts_1591205157","site":"bayareabites","id":"34181","score":null,"sort":[1320604008000]},"guestAuthors":[],"slug":"farmers-market-profile-jarred-sf-brine","title":"Farmers' Market Profile: JARRED SF brine","publishDate":1320604008,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/IMG_0803.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/IMG_0803.jpg\" alt=\"JARRED SF brine\" title=\"JARRED SF brine\" width=\"500\" height=\"370\" class=\"alignnone size-full wp-image-34141\">\u003c/a>\u003cbr>\n\u003cem>\"For Eva and I, life is just better with pickles!\"\u003c/em>\u003c/p>\n\u003cp>Saturday mornings at \u003ca href=\"http://marincountrymart.com/\">Marin Country Mart Farmers' Market\u003c/a> recently got a little brighter with the addition of Emiliana Puyana and partner, Eva Lauderback of JARRED SF brine. \u003ca href=\"http://www.lacocinasf.org/business_directory/jarred/\">JARRED SF brine\u003c/a> is a new pickle business based out of the \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> kitchen in San Francisco. They specialize in seasonal pickles like pickled yellow wax beans, fennel, incredible shitaki mushrooms and beets (among many other rotating weekly choices). After working as a cook for years, eventually going to the Culinary Institute of America in New York, and moving to San Francisco in 2002, Emiliana started experimenting with pickling on her days off. The rest is history. Emiliana and Eva just began selling their pickles in Marin, but plans are already in place to branch out into other venues around the Bay Area and, someday, perhaps open a little artisan food shop. Chatting with both women, it's clear that a once weekend hobby can, with patience, persistence, and community support, become more of a viable business option. I asked them to tell us more about how they got started, what they're inspired by, and how the feel about the local Bay Area food scene. Here's what Emiliana had to say. \u003c/p>\n\u003cp>\u003cstrong>1. Tell me a little about your business, how and why you decided to start it.\u003c/strong>\u003cbr>\nFor the last year or so of working in restaurants I began to get a little restless. I wanted a little more time for myself, time to spend with Eva, to plan our wedding, to have a \"normal\" work schedule and to get home at a reasonable hour. I started thinking of ways in which I might be able to make a living without having to be in a restaurant 12-13 hours a day. I was really thinking about starting a business that specialized in making organic pickles using local ingredients when they are in season and pickling every ingredient with its own unique flavor profile. But it was just an idea at the time. Then, came our wedding; we got married in our home and made a ton of different pickles: carrots, baby fennel, green beans, spring garlic, radishes, etc. and we used those as part of our center pieces. It was a massive hit. Everyone loved them (we had my brother design a label for us that was a sketch of our home). For days and weeks after the wedding people were coming up to us saying \"You have to sell your pickles they are so good.\" That was the final push that I needed. Now with the help of La Cocina, Eva and my family we are finally out selling our products. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/pickles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/pickles.jpg\" alt=\"pickles\" title=\"pickles\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-34142\">\u003c/a>\u003cbr>\n \u003cstrong>2. Why pickles?\u003c/strong>\u003cbr>\nBecause they are delicious and you can use them or put them on everything. Fried pickles, pickled fennel salsa verde, tuna salad with pickled onions, Gibson martini with pickled ramps, Bloody Mary's with pickled yellow wax beans, fried green tomatoes made with sweet pickled green tomatoes, pizza with pickled jalapeños. And so on, and so on.\u003c/p>\n\u003cp>\u003cstrong>3. Do you think living in the Bay Area allows your business to flourish? \u003c/strong>\u003cbr>\nWithout a doubt, living in the Bay Area helps us to flourish. It puts us at such close proximity to our products from the wine vinegars that we use for our brine to the different fruits and veggies that we pickle. We also love the customers here. They are well informed, they know food, they know what they want and they are adventurous with what they eat which is great for us because one of the things that we really want to do is to continue to experiment with what we pickle.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>4. What have been the highlights of being a small business owner in the Bay Area thus far?\u003c/strong>\u003cbr>\nBeing a small business in the Bay Area has proven to be pretty difficult for us so far. A few of the bright stops have been the local resources available to help small business start to operate. The Small Business Administration and La Cocina have been a tremendous help for us. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/jarred-sf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/jarred-sf.jpg\" alt=\"JARRED SF brine\" title=\"JARRED SF brine\" width=\"500\" height=\"252\" class=\"alignnone size-full wp-image-34143\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>5. What inspires you, day to day?\u003c/strong>\u003cbr>\nI get inspiration from a number of different places: first and foremost from food. Every Wednesday I go pick up my CSA box, open it, and look at what is in it and I get inspired. Last week for instance, we got beautiful fresh Cayenne pepper in our CSA box and now we are working on developing \"MARYS MATE\" which will be pickle brine that we we'll sell for people to spice up their Bloody Mary's. It will have grated horseradish, fresh Cayenne pepper, and garlic. The idea is that you can put a splash of \"MARYS MATE\" in a glass, add a little vodka, top it off with your favorite tomato juice and voila BLOODY MARY'S! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Website: \u003ca href=\"http://jarredsf.com/\">JARRED SF brine\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Jarred-SF-brine/236935059660639\">Jarred SF brine\u003c/a> \u003c/p>\n\n","blocks":[],"excerpt":"Megan Gordon speaks with JARRED SF brine about their new Bay Area-based pickling business.","status":"publish","parent":0,"modified":1320604365,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":827},"headData":{"title":"Farmers' Market Profile: JARRED SF brine | KQED","description":"Megan Gordon speaks with JARRED SF brine about their new Bay Area-based pickling business.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Farmers' Market Profile: JARRED SF brine","datePublished":"2011-11-06T18:26:48.000Z","dateModified":"2011-11-06T18:32:45.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"34181 http://blogs.kqed.org/bayareabites/?p=34181","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/11/06/farmers-market-profile-jarred-sf-brine/","disqusTitle":"Farmers' Market Profile: JARRED SF brine","path":"/bayareabites/34181/farmers-market-profile-jarred-sf-brine","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/IMG_0803.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/IMG_0803.jpg\" alt=\"JARRED SF brine\" title=\"JARRED SF brine\" width=\"500\" height=\"370\" class=\"alignnone size-full wp-image-34141\">\u003c/a>\u003cbr>\n\u003cem>\"For Eva and I, life is just better with pickles!\"\u003c/em>\u003c/p>\n\u003cp>Saturday mornings at \u003ca href=\"http://marincountrymart.com/\">Marin Country Mart Farmers' Market\u003c/a> recently got a little brighter with the addition of Emiliana Puyana and partner, Eva Lauderback of JARRED SF brine. \u003ca href=\"http://www.lacocinasf.org/business_directory/jarred/\">JARRED SF brine\u003c/a> is a new pickle business based out of the \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> kitchen in San Francisco. They specialize in seasonal pickles like pickled yellow wax beans, fennel, incredible shitaki mushrooms and beets (among many other rotating weekly choices). After working as a cook for years, eventually going to the Culinary Institute of America in New York, and moving to San Francisco in 2002, Emiliana started experimenting with pickling on her days off. The rest is history. Emiliana and Eva just began selling their pickles in Marin, but plans are already in place to branch out into other venues around the Bay Area and, someday, perhaps open a little artisan food shop. Chatting with both women, it's clear that a once weekend hobby can, with patience, persistence, and community support, become more of a viable business option. I asked them to tell us more about how they got started, what they're inspired by, and how the feel about the local Bay Area food scene. Here's what Emiliana had to say. \u003c/p>\n\u003cp>\u003cstrong>1. Tell me a little about your business, how and why you decided to start it.\u003c/strong>\u003cbr>\nFor the last year or so of working in restaurants I began to get a little restless. I wanted a little more time for myself, time to spend with Eva, to plan our wedding, to have a \"normal\" work schedule and to get home at a reasonable hour. I started thinking of ways in which I might be able to make a living without having to be in a restaurant 12-13 hours a day. I was really thinking about starting a business that specialized in making organic pickles using local ingredients when they are in season and pickling every ingredient with its own unique flavor profile. But it was just an idea at the time. Then, came our wedding; we got married in our home and made a ton of different pickles: carrots, baby fennel, green beans, spring garlic, radishes, etc. and we used those as part of our center pieces. It was a massive hit. Everyone loved them (we had my brother design a label for us that was a sketch of our home). For days and weeks after the wedding people were coming up to us saying \"You have to sell your pickles they are so good.\" That was the final push that I needed. Now with the help of La Cocina, Eva and my family we are finally out selling our products. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/pickles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/pickles.jpg\" alt=\"pickles\" title=\"pickles\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-34142\">\u003c/a>\u003cbr>\n \u003cstrong>2. Why pickles?\u003c/strong>\u003cbr>\nBecause they are delicious and you can use them or put them on everything. Fried pickles, pickled fennel salsa verde, tuna salad with pickled onions, Gibson martini with pickled ramps, Bloody Mary's with pickled yellow wax beans, fried green tomatoes made with sweet pickled green tomatoes, pizza with pickled jalapeños. And so on, and so on.\u003c/p>\n\u003cp>\u003cstrong>3. Do you think living in the Bay Area allows your business to flourish? \u003c/strong>\u003cbr>\nWithout a doubt, living in the Bay Area helps us to flourish. It puts us at such close proximity to our products from the wine vinegars that we use for our brine to the different fruits and veggies that we pickle. We also love the customers here. They are well informed, they know food, they know what they want and they are adventurous with what they eat which is great for us because one of the things that we really want to do is to continue to experiment with what we pickle.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>4. What have been the highlights of being a small business owner in the Bay Area thus far?\u003c/strong>\u003cbr>\nBeing a small business in the Bay Area has proven to be pretty difficult for us so far. A few of the bright stops have been the local resources available to help small business start to operate. The Small Business Administration and La Cocina have been a tremendous help for us. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/jarred-sf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/jarred-sf.jpg\" alt=\"JARRED SF brine\" title=\"JARRED SF brine\" width=\"500\" height=\"252\" class=\"alignnone size-full wp-image-34143\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>5. What inspires you, day to day?\u003c/strong>\u003cbr>\nI get inspiration from a number of different places: first and foremost from food. Every Wednesday I go pick up my CSA box, open it, and look at what is in it and I get inspired. Last week for instance, we got beautiful fresh Cayenne pepper in our CSA box and now we are working on developing \"MARYS MATE\" which will be pickle brine that we we'll sell for people to spice up their Bloody Mary's. It will have grated horseradish, fresh Cayenne pepper, and garlic. The idea is that you can put a splash of \"MARYS MATE\" in a glass, add a little vodka, top it off with your favorite tomato juice and voila BLOODY MARY'S! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Website: \u003ca href=\"http://jarredsf.com/\">JARRED SF brine\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Jarred-SF-brine/236935059660639\">Jarred SF brine\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/34181/farmers-market-profile-jarred-sf-brine","authors":["5072"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2638","bayareabites_95","bayareabites_1875"],"tags":["bayareabites_344","bayareabites_2172","bayareabites_9880","bayareabites_9831","bayareabites_1506","bayareabites_1293"],"featImg":"bayareabites_34141","label":"bayareabites"},"bayareabites_33119":{"type":"posts","id":"bayareabites_33119","meta":{"index":"posts_1591205157","site":"bayareabites","id":"33119","score":null,"sort":[1316523655000]},"guestAuthors":[],"slug":"prevent-wintertime-tomato-deprivation-and-create-a-canned-collection","title":"Prevent Wintertime Tomato Deprivation and Create a Canned Collection","publishDate":1316523655,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/early-girl.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/early-girl.jpg\" alt=\"early girl tomatoes\" title=\"early girl\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-33136\">\u003c/a>\u003c/p>\n\u003cp>For the past month, every meal I've had at home has included tomatoes in some form. I'm not exaggerating. This time of year brings out the greedy tomato monster in me, and I just gorge on them until they vanish from the stands of farmers' markets. \u003c/p>\n\u003cp>I'm not alone in my \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/21/tomatoes-an-addiction-early-girl-tomato-sauce/\">obsession\u003c/a>, and I'm particularly fond of \u003ca href=\"http://en.wikipedia.org/wiki/Early_Girl\">Early Girl tomatoes\u003c/a>. This year I resolved to eat these red jewels as long as possible and decided to finally make the time to stockpile them in my pantry. Wintertime won't be as bleak knowing that I have a stash of tomatoes to brighten my dishes on occasion. \u003c/p>\n\u003cp>This past Saturday morning, I bought a crate of \u003ca href=\"http://en.wikipedia.org/wiki/Dryland_farming\">dry-farmed\u003c/a> Early Girls from \u003ca href=\"http://dirtygirlproduce.com\">Dirty Girl Produce\u003c/a> at the Ferry Building (be sure to ask for the ones for canning, they're cheaper!) and hauled 20 pounds home in my bicycle \u003ca href=\"http://en.wikipedia.org/wiki/Pannier\">panniers\u003c/a>. I set aside the rest of the afternoon for this enterprise because canning is an all-day affair, especially if you're planning on doing a large batch (and you should, since it's so time-consuming.)\u003c/p>\n\u003cp>I had already stocked up on Weck jars from \u003ca href=\"http://www.weckcanning.com/\">Weckjars.com\u003c/a>; I confess part of my impetus for canning tomatoes this season was that I have a deep affection for these beautiful German jars. You might have spotted them at \u003ca href=\"http://www.heathceramics.com/go/heath/homeware/store/index.cfm?catID=52\">Heath Ceramics\u003c/a> or \u003ca href=\"http://www.crateandbarrel.com/search.aspx?query=weck%20jars\">Crate and Barrel\u003c/a>. (They're available on plenty of other online retailers as well, so search around if you can't find them locally.) They're pricier than \u003ca href=\"http://www.freshpreserving.com/home.aspx\">Ball and Kerr jars\u003c/a>, but the lids are reusable as long as you don't crack them. (Ball and Kerr jars lids are one-time use only.) \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Weckjars.com was kind enough to provide me with a home-canning guide that was immensely useful and included recipes for a variety of \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/07/strawberry-jam/\">jams\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/11/strawberry-rhubarb-preserves/\">preserves\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/22/bloody-mary-beans/\">pickled\u003c/a> food. Here's a run-down of the essentials: \u003c/p>\n\u003cp>1) You need a large pot that's deep enough to accommodate both a rack that you can rest in the bottom and the jars. The jars will rest on this rack and should be completely submerged in water when processing. \u003c/p>\n\u003cp>2) You'll also need a \u003ca href=\"http://www.shopwiki.com/jar-lifter\">jar lifter\u003c/a> to remove the jars from hot water with ease. \u003c/p>\n\u003cp>3) Be sure all of your jars are in pristine condition and have been thoroughly cleaned with hot, soapy water. If you see any mold (from being stored in a damp cellar, for instance), boil them for 10 minutes. Always use new rubber rings, and they should have no cracks or tears. Boil the rubber canning rings for 2-3 minutes and leave them in the hot water until you need them. \u003c/p>\n\u003cp>4) Prep your tomatoes. Chop them up and can them raw, or \u003ca href=\"http://www.youtube.com/watch?v=tCUx9xPZFe8\">blanch them to remove the skins\u003c/a>, make a sauce, roast them...the possibilities are endless. I like the skins and don't mind seeds, so I just sliced mine up, then roasted them in the oven with olive oil and salt. \u003c/p>\n\u003cp>5) Fill your jars up almost to the top (I left approximately 1/8\" of room, Weck recommends 1/2\" but I thought that was too much); you want to be sure that the lids don't squeeze any liquid out when you press them down. Wipe down the rims, then add the lids with the rubber canning rings. Be sure the rings are evenly seated around the lid and don't poke up anywhere. This is very important as it will insure a tight seal later on. Weck jars use rust-proof metal clamps to secure the lids during processing. Clamp two of them on top on opposite ends of the lid. Be sure to completely press down so that they click firmly in place. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ready.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ready.jpg\" alt=\"tomatoes ready for canning\" title=\"ready\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-33137\">\u003c/a>\u003c/p>\n\u003cp>6) If you're packing raw tomatoes, you must submerge the jars in room temperature water and bring it to boil. Once the water's boiling (212 °F), you must process them for 90 minutes. For cooked tomatoes, bring the water to a boil and then gently submerge the jars for 50 minutes. You may notice that the volume of your tomatoes has decreased slightly due to the processing stage, as steam and occasionally liquid may leave the jar (but won't enter in.) \u003c/p>\n\u003cp>7) Don't stack jars on top of each other; be sure to use another rack if you add a second level of jars. It's ok for the jars to touch one another and the walls of the pot itself. However, don't pack them in too tightly. Leave some room so you can remove them easily. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/lift.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/lift.jpg\" alt=\"remove jars from pot\" title=\"lift\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-33138\">\u003c/a>\u003c/p>\n\u003cp>8) Remove the jars with the lifter and let them cool completely. Then remove the clamps and test the lids. Here's the moment of truth: they should be firmly in place, and the tab of the rubber canning ring should be pointing downward. If the lids have any give, refrigerate this batch and start over. Store your jars in a cool, dry place away from sunlight and periodically test the lids of your jars over the next few days to ensure they've successfully sealed. If you notice that the tabs are level, check the seal -- it may be loose. I'd avoid consuming any tomatoes if you feel the seal has been compromised. You don't want to get sick and not be able to eat the good ones over the next few months. \u003c/p>\n\u003cp>9) When you're ready to eat your tomatoes, pull on the rubber tab to break the seal. You'll hear a satisfying pop and you can feast away. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/done.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/done.jpg\" alt=\"finished canned tomatoes\" title=\"done\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-33139\">\u003c/a>\u003c/p>\n\u003cp>If you're feeling a bit on the lazier side, you can always \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/01/the-lazy-girls-guide-to-preserving-tomatoes/\">freeze your tomatoes, too\u003c/a>. \u003c/p>\n\u003cp>Good luck and happy hoarding!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>. \u003c/p>\n\n","blocks":[],"excerpt":"For the past month, every meal I've had at home has included tomatoes in some form. I'm not exaggerating. This time of year brings out the greedy tomato monster in me and I decided to can some for wintertime eating.","status":"publish","parent":0,"modified":1345699828,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":965},"headData":{"title":"Prevent Wintertime Tomato Deprivation and Create a Canned Collection | KQED","description":"For the past month, every meal I've had at home has included tomatoes in some form. I'm not exaggerating. This time of year brings out the greedy tomato monster in me and I decided to can some for wintertime eating.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Prevent Wintertime Tomato Deprivation and Create a Canned Collection","datePublished":"2011-09-20T13:00:55.000Z","dateModified":"2012-08-23T05:30:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"33119 http://blogs.kqed.org/bayareabites/?p=33119","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/09/20/prevent-wintertime-tomato-deprivation-and-create-a-canned-collection/","disqusTitle":"Prevent Wintertime Tomato Deprivation and Create a Canned Collection","path":"/bayareabites/33119/prevent-wintertime-tomato-deprivation-and-create-a-canned-collection","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/early-girl.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/early-girl.jpg\" alt=\"early girl tomatoes\" title=\"early girl\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-33136\">\u003c/a>\u003c/p>\n\u003cp>For the past month, every meal I've had at home has included tomatoes in some form. I'm not exaggerating. This time of year brings out the greedy tomato monster in me, and I just gorge on them until they vanish from the stands of farmers' markets. \u003c/p>\n\u003cp>I'm not alone in my \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/21/tomatoes-an-addiction-early-girl-tomato-sauce/\">obsession\u003c/a>, and I'm particularly fond of \u003ca href=\"http://en.wikipedia.org/wiki/Early_Girl\">Early Girl tomatoes\u003c/a>. This year I resolved to eat these red jewels as long as possible and decided to finally make the time to stockpile them in my pantry. Wintertime won't be as bleak knowing that I have a stash of tomatoes to brighten my dishes on occasion. \u003c/p>\n\u003cp>This past Saturday morning, I bought a crate of \u003ca href=\"http://en.wikipedia.org/wiki/Dryland_farming\">dry-farmed\u003c/a> Early Girls from \u003ca href=\"http://dirtygirlproduce.com\">Dirty Girl Produce\u003c/a> at the Ferry Building (be sure to ask for the ones for canning, they're cheaper!) and hauled 20 pounds home in my bicycle \u003ca href=\"http://en.wikipedia.org/wiki/Pannier\">panniers\u003c/a>. I set aside the rest of the afternoon for this enterprise because canning is an all-day affair, especially if you're planning on doing a large batch (and you should, since it's so time-consuming.)\u003c/p>\n\u003cp>I had already stocked up on Weck jars from \u003ca href=\"http://www.weckcanning.com/\">Weckjars.com\u003c/a>; I confess part of my impetus for canning tomatoes this season was that I have a deep affection for these beautiful German jars. You might have spotted them at \u003ca href=\"http://www.heathceramics.com/go/heath/homeware/store/index.cfm?catID=52\">Heath Ceramics\u003c/a> or \u003ca href=\"http://www.crateandbarrel.com/search.aspx?query=weck%20jars\">Crate and Barrel\u003c/a>. (They're available on plenty of other online retailers as well, so search around if you can't find them locally.) They're pricier than \u003ca href=\"http://www.freshpreserving.com/home.aspx\">Ball and Kerr jars\u003c/a>, but the lids are reusable as long as you don't crack them. (Ball and Kerr jars lids are one-time use only.) \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Weckjars.com was kind enough to provide me with a home-canning guide that was immensely useful and included recipes for a variety of \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/07/strawberry-jam/\">jams\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/11/strawberry-rhubarb-preserves/\">preserves\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/22/bloody-mary-beans/\">pickled\u003c/a> food. Here's a run-down of the essentials: \u003c/p>\n\u003cp>1) You need a large pot that's deep enough to accommodate both a rack that you can rest in the bottom and the jars. The jars will rest on this rack and should be completely submerged in water when processing. \u003c/p>\n\u003cp>2) You'll also need a \u003ca href=\"http://www.shopwiki.com/jar-lifter\">jar lifter\u003c/a> to remove the jars from hot water with ease. \u003c/p>\n\u003cp>3) Be sure all of your jars are in pristine condition and have been thoroughly cleaned with hot, soapy water. If you see any mold (from being stored in a damp cellar, for instance), boil them for 10 minutes. Always use new rubber rings, and they should have no cracks or tears. Boil the rubber canning rings for 2-3 minutes and leave them in the hot water until you need them. \u003c/p>\n\u003cp>4) Prep your tomatoes. Chop them up and can them raw, or \u003ca href=\"http://www.youtube.com/watch?v=tCUx9xPZFe8\">blanch them to remove the skins\u003c/a>, make a sauce, roast them...the possibilities are endless. I like the skins and don't mind seeds, so I just sliced mine up, then roasted them in the oven with olive oil and salt. \u003c/p>\n\u003cp>5) Fill your jars up almost to the top (I left approximately 1/8\" of room, Weck recommends 1/2\" but I thought that was too much); you want to be sure that the lids don't squeeze any liquid out when you press them down. Wipe down the rims, then add the lids with the rubber canning rings. Be sure the rings are evenly seated around the lid and don't poke up anywhere. This is very important as it will insure a tight seal later on. Weck jars use rust-proof metal clamps to secure the lids during processing. Clamp two of them on top on opposite ends of the lid. Be sure to completely press down so that they click firmly in place. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ready.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ready.jpg\" alt=\"tomatoes ready for canning\" title=\"ready\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-33137\">\u003c/a>\u003c/p>\n\u003cp>6) If you're packing raw tomatoes, you must submerge the jars in room temperature water and bring it to boil. Once the water's boiling (212 °F), you must process them for 90 minutes. For cooked tomatoes, bring the water to a boil and then gently submerge the jars for 50 minutes. You may notice that the volume of your tomatoes has decreased slightly due to the processing stage, as steam and occasionally liquid may leave the jar (but won't enter in.) \u003c/p>\n\u003cp>7) Don't stack jars on top of each other; be sure to use another rack if you add a second level of jars. It's ok for the jars to touch one another and the walls of the pot itself. However, don't pack them in too tightly. Leave some room so you can remove them easily. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/lift.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/lift.jpg\" alt=\"remove jars from pot\" title=\"lift\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-33138\">\u003c/a>\u003c/p>\n\u003cp>8) Remove the jars with the lifter and let them cool completely. Then remove the clamps and test the lids. Here's the moment of truth: they should be firmly in place, and the tab of the rubber canning ring should be pointing downward. If the lids have any give, refrigerate this batch and start over. Store your jars in a cool, dry place away from sunlight and periodically test the lids of your jars over the next few days to ensure they've successfully sealed. If you notice that the tabs are level, check the seal -- it may be loose. I'd avoid consuming any tomatoes if you feel the seal has been compromised. You don't want to get sick and not be able to eat the good ones over the next few months. \u003c/p>\n\u003cp>9) When you're ready to eat your tomatoes, pull on the rubber tab to break the seal. You'll hear a satisfying pop and you can feast away. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/done.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/done.jpg\" alt=\"finished canned tomatoes\" title=\"done\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-33139\">\u003c/a>\u003c/p>\n\u003cp>If you're feeling a bit on the lazier side, you can always \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/01/the-lazy-girls-guide-to-preserving-tomatoes/\">freeze your tomatoes, too\u003c/a>. \u003c/p>\n\u003cp>Good luck and happy hoarding!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/33119/prevent-wintertime-tomato-deprivation-and-create-a-canned-collection","authors":["2100"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_95"],"tags":["bayareabites_344","bayareabites_8845","bayareabites_9725","bayareabites_9724","bayareabites_2172","bayareabites_9727","bayareabites_1049","bayareabites_453","bayareabites_9726"],"featImg":"bayareabites_33137","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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