Food in Jars Canning Queen Comes to Bay Area
DIY: Seville Orange Marmalade
Canning for a Cause: Let's Preserve
Ketchup: Of Being and Next-to-Nothingness
Recipe: Apricot Jam
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Gutierrez","credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2010/12/letspreserve.group_.agustin.gutierrez.jpg","width":3504,"height":2336}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"michael-procopio":{"type":"authors","id":"5017","meta":{"index":"authors_1591205172","id":"5017","found":true},"name":"Michael Procopio","firstName":"Michael","lastName":"Procopio","slug":"michael-procopio","email":"m_procopio@mac.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I am terribly fond of martinis, Edward Gorey, and sleeping with many pillows. \r\nYou are more than welcome to follow me on Twitter: \u003ca href=\"http://twitter.com/#!/procopster\">@procopster\u003c/a>","avatar":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g","twitter":"procopster","facebook":"foodforthethoughtless","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Michael Procopio | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/michael-procopio"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. 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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"}},"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_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_21489":{"type":"posts","id":"bayareabites_21489","meta":{"index":"posts_1591205157","site":"bayareabites","id":"21489","score":null,"sort":[1295197245000]},"guestAuthors":[],"slug":"diy-seville-orange-marmalade","title":"DIY: Seville Orange Marmalade","publishDate":1295197245,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/canned-marmalade500.jpg\" alt=\"jars of marmalade\" title=\"jars of marmalade\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21632\">\u003c/p>\n\u003cp>Being an enthusiastic jam maker means never arriving empty-handed. It also means heavy luggage that has to be checked, especially if you're being hosted by several different kind folks over the span of a week or so, as I was during an East Coast holiday jaunt last month.\u003c/p>\n\u003cp>But it's worth schlepping a dozen glass jars among the socks and sweaters, if you can send an old friend into eye-rolling, toe-scrunching ecstasy with one spoonful of last winter's \u003cstrong>Seville Orange Marmalade.\u003c/strong> Here, on an icy, slushy Manhattan morning, was the concentrated sunshine of a California summer, brought to full ripeness by the cold, simmered down into an aromatic, bronze-y gold essence.\u003c/p>\n\u003cp>Of course, it helped that this friend once owned a ruined castle in a glen and is mad for all things Scottish. Not everyone loves marmalade; like chutney, it has its diehard fans, who have strong opinions on whether the citrus peel within should be in meltingly fine shreds or rambunctious fall-off-the-toast strips, or if the marmalade itself should be cheery and sunny or bitingly bittersweet. I can give a jar of strawberry jam to anyone; with marmalade, I ask first, because there are many people out there who would rather put anything, even the cheap grape jelly found in those little foil tubs at the diner, onto their toast instead.\u003c/p>\n\u003cp>In my experience, though, people with an affinity for Scottish things, even just plaid and a tot of Ardbeg, are more likely than not to appreciate a good marmalade. According to \"Maximum Marmalade,\" a well-researched and entertaining chapter in John Thorne's most recent book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0374531439/kqedorg-20\">Mouth Wide Open: A Cook and His Appetite\u003c/a>, marmalade found its way onto the Scottish breakfast table at about the same time as the morning's masculine \"wee dram\" of chill-chasing whisky was being replaced by the gentler, more feminine pot of tea. What could, in its brawn and bite, slap a man's tastebuds awake and give him the strength to face the damp, the fog, and the accents of Glasgow? Why, marmalade, sharp and complex, tart and snappy with just the cheekiest edge of sweetness. (And if you want to celebrate \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/25/burns-night-meet-pie-day/\">Burns Night\u003c/a>, coming up on January 25th, why not start the day properly with porridge, oatcakes, and marmalade?)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But what is marmalade, anyway, and how is it different from jelly or jam? First off, it's made from citrus, traditionally oranges but potentially any kind or combination of citrus fruit, from Rangpur limes to grapefruits. Unlike jelly, made from juice only, or jam, made from crushed fruit (or fruits) with all their juice, marmalade is made from the juice, pulp, and peel of citrus fruits, cooked with sugar and (usually) water. The peel may not always be visible in the finished product (it can be strained out for clarity after cooking), but the fragrant oils in the peel are what gives marmalade its unique flavor. Without peel, you'd just have orange jelly.\u003c/p>\n\u003cp>As noted earlier, you can make marmalade with just about any citrus fruit. But true-blue British marmalade lovers know that the most classic marmalade is made from just one fruit: the Seville orange, a knobbly, seedy, green-patched fruit cultivated not for its scant and sour juice but for its ravishingly aromatic peel. These Spanish-born oranges, which make a marmalade of rich complexity, were for a long time the only oranges used for marmalade in Britain. (For a deep and fascinating dive into the centuries-old history of British preserving, C. Anne Wilson's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1903018773/kqedorg-20\">The Book of Marmalade\u003c/a> is a must-read.) I've made numerous marmalades over the years, and nothing compares in depth and intrigue to one made with Sevilles. \u003c/p>\n\u003cp>Local jam makers like \u003ca href=\"http://www.junetaylorjams.com\">June Taylor\u003c/a> do make wonderful marmalades, but alas, the high price of those itty-bitty jars can be prohibitive to a daily toast habit. Anyway, aren't we all making our own now? Making homemade marmalade can be a sticky business, but one cold afternoon's worth of effort can produce months of happy mornings. And if you have any oranges left over, you can make \u003ca href=\"http://www.saveur.com/article/Kitchen/Grande-Dame-Duck-a-lorange\">duck à l'orange\u003c/a>, or the tangy, garlicky Cuban marinade known as \u003ca href=\"http://www.saveur.com/article/Recipes/Mojo-\">mojo\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/marmalade500.jpg\" alt=\"Seville oranges, sugar, and equipment\" title=\"Seville oranges, sugar, and equipment\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21634\">\u003cbr>\n\u003cem>Seville oranges, lemons, sugar, and equipment (from left: jar lid, jars, wide-mouth funnel, muslin bag, jar lifter tongs)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Now is the time to find Seville oranges:\u003c/strong> they have only a brief winter season, and are grown on only the smallest commercial scale even in California. The only grower I've found with a steady supply of Sevilles in season is the \u003ca href=\"http://pantry.blogs.pressdemocrat.com/11037/citrus-primer-with-photos-recipes/\">DeSantis Farm\u003c/a> from the Central Valley. They sell these and many other beautiful specialty varieties at the \u003ca href=\"http://www.yelp.com/biz/alemany-farmers-market-san-francisco\">Alemany Farmers' Market\u003c/a> on Saturdays, the Marin Civic Center market on \u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080812134550.active\">Thursdays\u003c/a> and \u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080805091943.active\">Sundays\u003c/a>, and the \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/01/22/revisiting-the-heart-of-the-city-farmers-market/\">Heart of the City Farmers' Market\u003c/a> on Wednesdays. \u003c/p>\n\u003cp>\u003cstrong>A warning:\u003c/strong> don't buy anything unless it's clearly marked and sold as a Seville orange. Unless they work for an orchard specializing in odd varieties of citrus, like Buddha's Hand or bergamot, few farmers' market sellers will have any idea what a Seville orange is. Just asking for Sevilles, or for good marmalade oranges, isn't enough; sellers are in the business of selling, and the easiest way to deal with a customer's weird request is simply to sell her whatever's already on the table, be it a navel or a satsuma. Currently, both \u003ca href=\"http://www.berkeleybowl.com\">Berkeley Bowl\u003c/a> and \u003ca href=\"http://biritemarket.com/produce/the-citrus-bomb-has-exploded/\">Bi-Rite Market\u003c/a> have Seville oranges for sale, for $1.69/lb and $3.99/lb, respectively.\u003c/p>\n\u003cp>If you make jam on any kind of a regular basis, you should already have \u003cstrong>the basic gear:\u003c/strong> a scale, a wide-mouth funnel, a jar lifter, a bunch of canning jars, and a wide, heavy pot for cooking. If not, make the small investment and go to the hardware store and at least get the scale and the jar lifter. Trying to wrestle slippery hot jars in and out of a potful of boiling water with a pair of tongs is a crazy-making endeavor, trust me. And to measure fruit and sugar accurately, you really do need a small, preferably digital kitchen scale, available at any well-stocked kitchen-supply or hardware store.\u003c/p>\n\u003cp>\u003cstrong>Something else to know about marmalade:\u003c/strong> sometimes, you do everything right, and it doesn't seem to gel up. Don't despair, and don't cook it to death trying to get it to thicken. Once you've added the sugar, cooking it longer (say, more than an hour) won't always give you better results. Overly long cooking can break down the pectin and/or caramelize the sugar, giving a heavier, darker taste that's not so bright and citrusy.\u003c/p>\n\u003cp>If everything else about it seems right, jar it up and put it away for a week or two. I've had this happen to me--imagining that I'll have to re-open the jars and try boiling down the whole mess a second time--only to find that, left to its own devices for a while, the marmalade has gelled up perfectly all by itself. It happens. So, don't despair right away. \u003c/p>\n\u003cp>\u003cstrong>Seville Orange Marmalade\u003c/strong>\u003cbr>\nParticularly heavenly with hot tea and toast made from last year's recipe for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/09/easy-multi-grain-bread-draft/\">Easy Multi-Grain Bread\u003c/a>.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Makes:\u003c/strong> 8 half-pint jars\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 lbs Seville oranges, approximately 8-10 oranges\u003cbr>\n2 lemons\u003cbr>\n2 quarts plus 1 cup water\u003cbr>\n3 lbs granulated sugar, preferably the pale-blond, organic kind\u003c/p>\n\u003cul>\n\u003cstrong>Special Equipment:\u003c/strong>\n\u003cli>small muslin jelly bag or 8\"x8\" doubled square of cheesecloth\u003c/li>\n\u003cli>wide-mouth funnel\u003c/li>\n\u003cli>jar-lifting tongs\u003c/li>\n\u003cli>8 half-pint canning jars or 4 pint canning jars, with metal rings and flat lids\u003c/li>\n\u003cli>a wide, heavy, non-reactive pot, such as copper, stainless steel, or enameled cast iron\u003c/li>\n\u003cli>a tall, deep pot\u003c/li>\n\u003cli>candy thermometer (optional)\u003c/li>\n\u003cli>a few saucers, in the freezer\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Wash oranges and lemons well. Halve fruit and squeeze juice into a bowl. Pour the juice through a strainer, and drop the seeds into a separate bowl.\u003c/p>\n\u003cp>2. Using your fingers, and possibly a serrated-edged grapefruit spoon if necessary, pull out the remaining pulp, seeds, and membrane from inside the fruit halves. Using the spoon, scrape out as much white pith from the inside of the fruit halves as you can. Put the pulp, seeds, membrane and pith into the bowl of seeds.\u003c/p>\n\u003cp>3. Cut the now-scraped halves into quarters. If you have a food processor, shred the quarters using the slicing disk. Otherwise, use a mandoline or a very sharp knife to slice the peel into fine strips.\u003c/p>\n\u003cp>4. Scoop the pulp, pith, and seeds into a muslin bag or a square of cheesecloth. Tie the bag shut, or knot the pointed ends of the cheesecloth square together firmly.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/marmalade-2-500.jpg\" alt=\"Simmering the peel to make marmalade\" title=\"Simmering the peel to make marmalade\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21645\">\u003c/p>\n\u003cp>5. Pour the juice, water, and shredded peel into a large, heavy pot. Add the bag of pulp. Bring to a simmer over medium-low heat. Cover and let simmer gently for about an hour, until peel is very tender.\u003c/p>\n\u003cp>6. Remove pot from heat. Lift out bag, put it in a bowl and let cool for 15 or 20 minutes, until it can be comfortably handled.\u003c/p>\n\u003cp>7. While bag is cooling, add sugar to pot, stirring until dissolved and mixture is clear.\u003c/p>\n\u003cp>8. When bag is cool enough to handle, hold bag over the pot and squeeze firmly to get all the liquid out. Yes, it will feel slimy; this is a good thing. That slimy-feeling stuff is the natural pectin present in the seeds and membranes, and it's what will make your marmalade gel.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/marmalade-3-500.jpg\" alt=\"Marmalade ready to be jarred\" title=\"Marmalade ready to be jarred\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21648\">\u003c/p>\n\u003cp>9. Bring pot to a fierce boil, stirring frequently to make sure it doesn't burn or stick. It should reach the setting point in about 20-30 minutes. Visually, it should look dark amber in color, with a maple-syrupy consistency. The peels should look thinned down and translucent. \u003c/p>\n\u003cul>To check the set:\n\u003cli>Use a candy thermometer. The setting point should be reached around 220 degrees F. Or,\u003c/li>\n\u003cli>Remove pot from heat. Take a saucer out of the freezer and drop a spoonful onto the saucer. Return it to the freezer for a minute or two. Push the spoonful of marmalade with your finger. If it feels like warm honey and sets in one place rather than running all over the saucer, it's done. If not, return pot to heat and cook, stirring, for a few more minutes, then test again. Don't expect it to be as thick as store-bought marmalade at this point; it won't fully gel up until cold. \u003c/li>\n\u003c/ul>\n\u003cp>10. Let the marmalade sit for 30 minutes, in order to keep all the peel from floating up to the top of the jars. Meanwhile, fill a large, deep pot with hot water. Sink jars into the water--they should be covered by at least an inch. Bring to a boil and simmer for 10 minutes to sterilize jars.\u003c/p>\n\u003cp>11. Lift jars out of the pot. Using a ladle and a wide-mouthed funnel, fill jars to within 1/4\" inch of the rim. Wipe rim with a wet paper towel or clean dish towel dipped in hot water. Top with flat lid. Screw on ring finger-tight.\u003c/p>\n\u003cp>12. Replace jars in pot of hot water. Bring pot to a boil and simmer for 8 minutes. Cover a tray or nearby counter with a clean, dry dishtowel. Lift jars out of hot water and let cool completely on towel. \u003cstrong>Don't disturb the jars while they're cooling. \u003c/strong>As they cool, you should hear a sharp popping noise from each jar as it seals.\u003c/p>\n\u003cp>13. When jars are completely cool, check lids for seal by pressing in the middle of lid. Lid should not move. If lid pops up and down, it didn't seal. Store any unsealed jars in the refrigerator and eat within a month.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>14. Loosen rings and wipe off any accumulated moisture. Replace rings, if desired, and store sealed jars in a cool, dry, dark place. Once opened, store in the refrigerator and eat within a month. \u003c/p>\n\n","blocks":[],"excerpt":"Start your morning the Scottish way, with real Seville orange marmalade, made at home. But do it now--the season for these bracingly sour but aromatic fruit is short. ","status":"publish","parent":0,"modified":1295199177,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":2034},"headData":{"title":"DIY: Seville Orange Marmalade | KQED","description":"Start your morning the Scottish way, with real Seville orange marmalade, made at home. But do it now--the season for these bracingly sour but aromatic fruit is short. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIY: Seville Orange Marmalade","datePublished":"2011-01-16T17:00:45.000Z","dateModified":"2011-01-16T17:32:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"21489 http://blogs.kqed.org/bayareabites/?p=21489","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/01/16/diy-seville-orange-marmalade/","disqusTitle":"DIY: Seville Orange Marmalade","path":"/bayareabites/21489/diy-seville-orange-marmalade","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/canned-marmalade500.jpg\" alt=\"jars of marmalade\" title=\"jars of marmalade\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21632\">\u003c/p>\n\u003cp>Being an enthusiastic jam maker means never arriving empty-handed. It also means heavy luggage that has to be checked, especially if you're being hosted by several different kind folks over the span of a week or so, as I was during an East Coast holiday jaunt last month.\u003c/p>\n\u003cp>But it's worth schlepping a dozen glass jars among the socks and sweaters, if you can send an old friend into eye-rolling, toe-scrunching ecstasy with one spoonful of last winter's \u003cstrong>Seville Orange Marmalade.\u003c/strong> Here, on an icy, slushy Manhattan morning, was the concentrated sunshine of a California summer, brought to full ripeness by the cold, simmered down into an aromatic, bronze-y gold essence.\u003c/p>\n\u003cp>Of course, it helped that this friend once owned a ruined castle in a glen and is mad for all things Scottish. Not everyone loves marmalade; like chutney, it has its diehard fans, who have strong opinions on whether the citrus peel within should be in meltingly fine shreds or rambunctious fall-off-the-toast strips, or if the marmalade itself should be cheery and sunny or bitingly bittersweet. I can give a jar of strawberry jam to anyone; with marmalade, I ask first, because there are many people out there who would rather put anything, even the cheap grape jelly found in those little foil tubs at the diner, onto their toast instead.\u003c/p>\n\u003cp>In my experience, though, people with an affinity for Scottish things, even just plaid and a tot of Ardbeg, are more likely than not to appreciate a good marmalade. According to \"Maximum Marmalade,\" a well-researched and entertaining chapter in John Thorne's most recent book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0374531439/kqedorg-20\">Mouth Wide Open: A Cook and His Appetite\u003c/a>, marmalade found its way onto the Scottish breakfast table at about the same time as the morning's masculine \"wee dram\" of chill-chasing whisky was being replaced by the gentler, more feminine pot of tea. What could, in its brawn and bite, slap a man's tastebuds awake and give him the strength to face the damp, the fog, and the accents of Glasgow? Why, marmalade, sharp and complex, tart and snappy with just the cheekiest edge of sweetness. (And if you want to celebrate \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/25/burns-night-meet-pie-day/\">Burns Night\u003c/a>, coming up on January 25th, why not start the day properly with porridge, oatcakes, and marmalade?)\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>But what is marmalade, anyway, and how is it different from jelly or jam? First off, it's made from citrus, traditionally oranges but potentially any kind or combination of citrus fruit, from Rangpur limes to grapefruits. Unlike jelly, made from juice only, or jam, made from crushed fruit (or fruits) with all their juice, marmalade is made from the juice, pulp, and peel of citrus fruits, cooked with sugar and (usually) water. The peel may not always be visible in the finished product (it can be strained out for clarity after cooking), but the fragrant oils in the peel are what gives marmalade its unique flavor. Without peel, you'd just have orange jelly.\u003c/p>\n\u003cp>As noted earlier, you can make marmalade with just about any citrus fruit. But true-blue British marmalade lovers know that the most classic marmalade is made from just one fruit: the Seville orange, a knobbly, seedy, green-patched fruit cultivated not for its scant and sour juice but for its ravishingly aromatic peel. These Spanish-born oranges, which make a marmalade of rich complexity, were for a long time the only oranges used for marmalade in Britain. (For a deep and fascinating dive into the centuries-old history of British preserving, C. Anne Wilson's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1903018773/kqedorg-20\">The Book of Marmalade\u003c/a> is a must-read.) I've made numerous marmalades over the years, and nothing compares in depth and intrigue to one made with Sevilles. \u003c/p>\n\u003cp>Local jam makers like \u003ca href=\"http://www.junetaylorjams.com\">June Taylor\u003c/a> do make wonderful marmalades, but alas, the high price of those itty-bitty jars can be prohibitive to a daily toast habit. Anyway, aren't we all making our own now? Making homemade marmalade can be a sticky business, but one cold afternoon's worth of effort can produce months of happy mornings. And if you have any oranges left over, you can make \u003ca href=\"http://www.saveur.com/article/Kitchen/Grande-Dame-Duck-a-lorange\">duck à l'orange\u003c/a>, or the tangy, garlicky Cuban marinade known as \u003ca href=\"http://www.saveur.com/article/Recipes/Mojo-\">mojo\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/marmalade500.jpg\" alt=\"Seville oranges, sugar, and equipment\" title=\"Seville oranges, sugar, and equipment\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21634\">\u003cbr>\n\u003cem>Seville oranges, lemons, sugar, and equipment (from left: jar lid, jars, wide-mouth funnel, muslin bag, jar lifter tongs)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Now is the time to find Seville oranges:\u003c/strong> they have only a brief winter season, and are grown on only the smallest commercial scale even in California. The only grower I've found with a steady supply of Sevilles in season is the \u003ca href=\"http://pantry.blogs.pressdemocrat.com/11037/citrus-primer-with-photos-recipes/\">DeSantis Farm\u003c/a> from the Central Valley. They sell these and many other beautiful specialty varieties at the \u003ca href=\"http://www.yelp.com/biz/alemany-farmers-market-san-francisco\">Alemany Farmers' Market\u003c/a> on Saturdays, the Marin Civic Center market on \u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080812134550.active\">Thursdays\u003c/a> and \u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080805091943.active\">Sundays\u003c/a>, and the \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/01/22/revisiting-the-heart-of-the-city-farmers-market/\">Heart of the City Farmers' Market\u003c/a> on Wednesdays. \u003c/p>\n\u003cp>\u003cstrong>A warning:\u003c/strong> don't buy anything unless it's clearly marked and sold as a Seville orange. Unless they work for an orchard specializing in odd varieties of citrus, like Buddha's Hand or bergamot, few farmers' market sellers will have any idea what a Seville orange is. Just asking for Sevilles, or for good marmalade oranges, isn't enough; sellers are in the business of selling, and the easiest way to deal with a customer's weird request is simply to sell her whatever's already on the table, be it a navel or a satsuma. Currently, both \u003ca href=\"http://www.berkeleybowl.com\">Berkeley Bowl\u003c/a> and \u003ca href=\"http://biritemarket.com/produce/the-citrus-bomb-has-exploded/\">Bi-Rite Market\u003c/a> have Seville oranges for sale, for $1.69/lb and $3.99/lb, respectively.\u003c/p>\n\u003cp>If you make jam on any kind of a regular basis, you should already have \u003cstrong>the basic gear:\u003c/strong> a scale, a wide-mouth funnel, a jar lifter, a bunch of canning jars, and a wide, heavy pot for cooking. If not, make the small investment and go to the hardware store and at least get the scale and the jar lifter. Trying to wrestle slippery hot jars in and out of a potful of boiling water with a pair of tongs is a crazy-making endeavor, trust me. And to measure fruit and sugar accurately, you really do need a small, preferably digital kitchen scale, available at any well-stocked kitchen-supply or hardware store.\u003c/p>\n\u003cp>\u003cstrong>Something else to know about marmalade:\u003c/strong> sometimes, you do everything right, and it doesn't seem to gel up. Don't despair, and don't cook it to death trying to get it to thicken. Once you've added the sugar, cooking it longer (say, more than an hour) won't always give you better results. Overly long cooking can break down the pectin and/or caramelize the sugar, giving a heavier, darker taste that's not so bright and citrusy.\u003c/p>\n\u003cp>If everything else about it seems right, jar it up and put it away for a week or two. I've had this happen to me--imagining that I'll have to re-open the jars and try boiling down the whole mess a second time--only to find that, left to its own devices for a while, the marmalade has gelled up perfectly all by itself. It happens. So, don't despair right away. \u003c/p>\n\u003cp>\u003cstrong>Seville Orange Marmalade\u003c/strong>\u003cbr>\nParticularly heavenly with hot tea and toast made from last year's recipe for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/09/easy-multi-grain-bread-draft/\">Easy Multi-Grain Bread\u003c/a>.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Makes:\u003c/strong> 8 half-pint jars\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 lbs Seville oranges, approximately 8-10 oranges\u003cbr>\n2 lemons\u003cbr>\n2 quarts plus 1 cup water\u003cbr>\n3 lbs granulated sugar, preferably the pale-blond, organic kind\u003c/p>\n\u003cul>\n\u003cstrong>Special Equipment:\u003c/strong>\n\u003cli>small muslin jelly bag or 8\"x8\" doubled square of cheesecloth\u003c/li>\n\u003cli>wide-mouth funnel\u003c/li>\n\u003cli>jar-lifting tongs\u003c/li>\n\u003cli>8 half-pint canning jars or 4 pint canning jars, with metal rings and flat lids\u003c/li>\n\u003cli>a wide, heavy, non-reactive pot, such as copper, stainless steel, or enameled cast iron\u003c/li>\n\u003cli>a tall, deep pot\u003c/li>\n\u003cli>candy thermometer (optional)\u003c/li>\n\u003cli>a few saucers, in the freezer\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Wash oranges and lemons well. Halve fruit and squeeze juice into a bowl. Pour the juice through a strainer, and drop the seeds into a separate bowl.\u003c/p>\n\u003cp>2. Using your fingers, and possibly a serrated-edged grapefruit spoon if necessary, pull out the remaining pulp, seeds, and membrane from inside the fruit halves. Using the spoon, scrape out as much white pith from the inside of the fruit halves as you can. Put the pulp, seeds, membrane and pith into the bowl of seeds.\u003c/p>\n\u003cp>3. Cut the now-scraped halves into quarters. If you have a food processor, shred the quarters using the slicing disk. Otherwise, use a mandoline or a very sharp knife to slice the peel into fine strips.\u003c/p>\n\u003cp>4. Scoop the pulp, pith, and seeds into a muslin bag or a square of cheesecloth. Tie the bag shut, or knot the pointed ends of the cheesecloth square together firmly.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/marmalade-2-500.jpg\" alt=\"Simmering the peel to make marmalade\" title=\"Simmering the peel to make marmalade\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21645\">\u003c/p>\n\u003cp>5. Pour the juice, water, and shredded peel into a large, heavy pot. Add the bag of pulp. Bring to a simmer over medium-low heat. Cover and let simmer gently for about an hour, until peel is very tender.\u003c/p>\n\u003cp>6. Remove pot from heat. Lift out bag, put it in a bowl and let cool for 15 or 20 minutes, until it can be comfortably handled.\u003c/p>\n\u003cp>7. While bag is cooling, add sugar to pot, stirring until dissolved and mixture is clear.\u003c/p>\n\u003cp>8. When bag is cool enough to handle, hold bag over the pot and squeeze firmly to get all the liquid out. Yes, it will feel slimy; this is a good thing. That slimy-feeling stuff is the natural pectin present in the seeds and membranes, and it's what will make your marmalade gel.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/marmalade-3-500.jpg\" alt=\"Marmalade ready to be jarred\" title=\"Marmalade ready to be jarred\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21648\">\u003c/p>\n\u003cp>9. Bring pot to a fierce boil, stirring frequently to make sure it doesn't burn or stick. It should reach the setting point in about 20-30 minutes. Visually, it should look dark amber in color, with a maple-syrupy consistency. The peels should look thinned down and translucent. \u003c/p>\n\u003cul>To check the set:\n\u003cli>Use a candy thermometer. The setting point should be reached around 220 degrees F. Or,\u003c/li>\n\u003cli>Remove pot from heat. Take a saucer out of the freezer and drop a spoonful onto the saucer. Return it to the freezer for a minute or two. Push the spoonful of marmalade with your finger. If it feels like warm honey and sets in one place rather than running all over the saucer, it's done. If not, return pot to heat and cook, stirring, for a few more minutes, then test again. Don't expect it to be as thick as store-bought marmalade at this point; it won't fully gel up until cold. \u003c/li>\n\u003c/ul>\n\u003cp>10. Let the marmalade sit for 30 minutes, in order to keep all the peel from floating up to the top of the jars. Meanwhile, fill a large, deep pot with hot water. Sink jars into the water--they should be covered by at least an inch. Bring to a boil and simmer for 10 minutes to sterilize jars.\u003c/p>\n\u003cp>11. Lift jars out of the pot. Using a ladle and a wide-mouthed funnel, fill jars to within 1/4\" inch of the rim. Wipe rim with a wet paper towel or clean dish towel dipped in hot water. Top with flat lid. Screw on ring finger-tight.\u003c/p>\n\u003cp>12. Replace jars in pot of hot water. Bring pot to a boil and simmer for 8 minutes. Cover a tray or nearby counter with a clean, dry dishtowel. Lift jars out of hot water and let cool completely on towel. \u003cstrong>Don't disturb the jars while they're cooling. \u003c/strong>As they cool, you should hear a sharp popping noise from each jar as it seals.\u003c/p>\n\u003cp>13. When jars are completely cool, check lids for seal by pressing in the middle of lid. Lid should not move. If lid pops up and down, it didn't seal. Store any unsealed jars in the refrigerator and eat within a month.\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>14. Loosen rings and wipe off any accumulated moisture. Replace rings, if desired, and store sealed jars in a cool, dry, dark place. Once opened, store in the refrigerator and eat within a month. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/21489/diy-seville-orange-marmalade","authors":["5038"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_2638","bayareabites_95","bayareabites_12"],"tags":["bayareabites_344","bayareabites_347","bayareabites_3336","bayareabites_8833","bayareabites_2274","bayareabites_8831"],"label":"bayareabites"},"bayareabites_19706":{"type":"posts","id":"bayareabites_19706","meta":{"index":"posts_1591205157","site":"bayareabites","id":"19706","score":null,"sort":[1292097392000]},"guestAuthors":[],"slug":"canning-for-a-cause-lets-preserve","title":"Canning for a Cause: Let's Preserve","publishDate":1292097392,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://site.preservesonoma.com/LET_S_PRESERVE.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/letspreserve.group500.jpg\" alt=\"Lets Preserve group ready to make applesauce\" title=\"Lets Preserve group ready to make applesauce\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19777\">\u003c/a>\u003cbr>\n\u003cem>Let's Preserve volunteers get ready to make apple sauce. Photo: Agustin Gutierrez\u003c/em>\u003c/p>\n\u003cp>Foraging with friends and gleaning for good is very much back in vogue. Locally folks like \u003ca href=\"http://lettuceeatkale.com/2009/food-foraging-101/\">Asiya Wadud\u003c/a> of \u003ca href=\"http://www.forageoakland.blogspot.com\">Forage Oakland \u003c/a>and \u003ca href=\"http://lettuceeatkale.com/2010/wild-man-iso-rabins-a-new-food-entrepreneur\">Iso Rabins\u003c/a> of \u003ca href=\"http://foragesf.com\">forageSF\u003c/a>, as well as \u003ca href=\"http://northberkeleyharvest.org\">North Berkeley Harvest\u003c/a>, \u003ca href=\"http://www.peopleunited.org/uyh\">PUEBLO Urban Youth Harvest\u003c/a> in Oakland, and Anna Chan (aka \u003ca href=\"http://thelemonlady.blogspot.com\">The Lemon Lady\u003c/a>) in Clayton have that covered.\u003c/p>\n\u003cp>And D.I.Y. canning is also au courant, with Bay Area cookbook authors like \u003ca href=\"http://vanessabarrington.com\">Vanessa Barrington\u003c/a> encouraging urban homesteaders to put up provisions in their pantry.\u003c/p>\n\u003cp>Now comes canning for a cause. The Sonoma County group \u003ca href=\"http://site.preservesonoma.com/LET_S_PRESERVE.html\">Let's Preserve\u003c/a> a community effort to continue old-fashioned (now newly chic) food traditions, make good use of excess produce, and help those in need.\u003c/p>\n\u003cp>This past harvest season in Healdsburg, Santa Rosa, and Petaluma thousands of pounds of gleaned apples, tomatoes, and quince were preserved and donated to local food pantries, in an effort, says one organizer, to close the gap between waste and want. Apples and tomatoes were canned for sauce, the quince became filling for empanadas that were frozen for future use.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_19719\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/merrilee.olson_.lets_.preserve.agustin.gutierrez.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/merrilee.olson_.lets_.preserve.agustin.gutierrez-200x300.jpg\" alt=\"Chef Merrilee Olson\" title=\"Chef Merrilee Olson\" width=\"200\" height=\"300\" class=\"size-medium wp-image-19719\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Merrilee Olson. Photo: Agustin Gutierrez\u003c/figcaption>\u003c/figure>\n\u003cp>Merrilee Olson, who runs her own Sebastapol-based food business \u003ca href=\"http://site.preservesonoma.com/\">PRESERVEsonoma\u003c/a>, didn't grow up hungry but her family needed help to put food on the table. Raised by a single mom, who supported three kids on a state salary in Lincoln, Nebraska, food stamps frequently helped to provide dinner. Now a professional chef who works with local farmers and artisan food and wine clients, Olson wanted to find a way to give back through food.\u003c/p>\n\u003cp>She teamed up with Judy Christensen from \u003ca href=\"http://slowharvest.org/3.html\">Slow Harvest\u003c/a> in Healdsburg and Elissa Rubin-Mahon of \u003ca href=\"http://www.artisanpreserves.com/home.html\">Artisan Preserves\u003c/a> in Forestville and last summer offered a training workshop for volunteers who want to galvanize their community to preserve surplus produce.\u003c/p>\n\u003cp>Last month, she led a group of volunteers who peeled, cut, cooked, and canned hundreds of pounds of apples to benefit the \u003ca href=\"http://www.COTS-homeless.org/how_kitchen.php\">COTS Petaluma Kitchen\u003c/a>.\u003c/p>\n\u003cp>Food pantries will accept preserved products that have been processed in a commercial kitchen under the supervision of someone who is food-safety certified, says Olson.\u003c/p>\n\u003cp>Nobody doubts the need is out there. NPR reported this week that the number of \u003ca href=\"http://www.npr.org/blogs/money/2010/12/08/131905683/a-grim-record-one-in-seven-americans-is-on-food-stamps\">people on food stamps hit a new all-time high\u003c/a>; as of September nearly 43 million people were using the program, according to data released this week. \"Food insecurity is reaching frightening levels,\" says Olson. \"We believe we can make a difference in our communities by preserving and making healthy food available where it's needed.\"\u003c/p>\n\u003cp>Last month, KQED's \u003ca href=\"http://www.kqed.org/a/forum/R201011260931\">Forum addressed hunger in the Bay Area\u003c/a>. In San Francisco, one of every five children is at risk of going hungry and the numbers are similar in other local counties. During this holiday season, food bank and soup kitchen operators are reporting a spike in the number of families that are seeking food.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_19721\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/letsspreserve.apple_.sauce_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/letsspreserve.apple_.sauce_-300x225.jpg\" alt=\"Let's Preserve apple sauce on its way to needy homes.\" title=\"Let's Preserve apple sauce on its way to needy homes.\" width=\"300\" height=\"225\" class=\"size-medium wp-image-19721\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let's Preserve apple sauce on its way to needy homes. Photo: Jennie Kimmel\u003c/figcaption>\u003c/figure>\n\u003cp>\"I'd love to see every community in the Bay Area doing its own preserving and feeding their neighbors in need,\" says Olson, who notes that \u003ca href=\"http://foodpreservationnetwork.net\">groups as far away as Minneapolis\u003c/a> have been inspired by the \u003cem>Let's Preserve\u003c/em> model to can food for the needy. She also points to Anya Fernald's Commando Canning events, \u003ca href=\"http://yeswecanfood.com/Yes,_We_Can_Food/home.html\">Yes We Can Food\u003c/a>, in Oakland as a local example of community canning.\u003c/p>\n\u003cp>In the future, Olson would like to include other preservation methods, such as pickling, drying, and curing, to ensure that good produce -- including vegetables -- finds its way to the underserved. She'd also like to teach families in need preservation techniques so they can can for themselves.\u003c/p>\n\u003cp>Clearly, community canning events do good. They're also fun. \"We get volunteers from 18 on up -- at our last event we had eight young adults from the Coast Guard -- and everyone had a good time sharing stories in the kitchen and around a table at a potluck afterwards,\" says Olson. \"There's nothing like food to build community.\"\u003c/p>\n\u003cp>To learn more about how to start something similar in your area or to sign up for future community canning events, visit \u003ca href=\"http://site.preservesonoma.com/LET_S_PRESERVE.html\">Let's Preserve\u003c/a>.\u003c/p>\n\u003cp>Do you know of similar efforts in your area? Let us know below.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>[Thanks to Jennie Kimmel and \u003ca href=\"http://www.flickr.com/photos/49669037@N03/\">Agustin Guiterrez\u003c/a> for sharing their photos.]\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Sonoma County's \u003cem>Let's Preserve\u003c/em> closes the gap between waste and want by preserving surplus produce for hungry people in need.","status":"publish","parent":0,"modified":1292097392,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":727},"headData":{"title":"Canning for a Cause: Let's Preserve | KQED","description":"Sonoma County's Let's Preserve closes the gap between waste and want by preserving surplus produce for hungry people in need.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Canning for a Cause: Let's Preserve","datePublished":"2010-12-11T19:56:32.000Z","dateModified":"2010-12-11T19:56:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"19706 http://blogs.kqed.org/bayareabites/?p=19706","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/12/11/canning-for-a-cause-lets-preserve/","disqusTitle":"Canning for a Cause: Let's Preserve","path":"/bayareabites/19706/canning-for-a-cause-lets-preserve","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://site.preservesonoma.com/LET_S_PRESERVE.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/letspreserve.group500.jpg\" alt=\"Lets Preserve group ready to make applesauce\" title=\"Lets Preserve group ready to make applesauce\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19777\">\u003c/a>\u003cbr>\n\u003cem>Let's Preserve volunteers get ready to make apple sauce. Photo: Agustin Gutierrez\u003c/em>\u003c/p>\n\u003cp>Foraging with friends and gleaning for good is very much back in vogue. Locally folks like \u003ca href=\"http://lettuceeatkale.com/2009/food-foraging-101/\">Asiya Wadud\u003c/a> of \u003ca href=\"http://www.forageoakland.blogspot.com\">Forage Oakland \u003c/a>and \u003ca href=\"http://lettuceeatkale.com/2010/wild-man-iso-rabins-a-new-food-entrepreneur\">Iso Rabins\u003c/a> of \u003ca href=\"http://foragesf.com\">forageSF\u003c/a>, as well as \u003ca href=\"http://northberkeleyharvest.org\">North Berkeley Harvest\u003c/a>, \u003ca href=\"http://www.peopleunited.org/uyh\">PUEBLO Urban Youth Harvest\u003c/a> in Oakland, and Anna Chan (aka \u003ca href=\"http://thelemonlady.blogspot.com\">The Lemon Lady\u003c/a>) in Clayton have that covered.\u003c/p>\n\u003cp>And D.I.Y. canning is also au courant, with Bay Area cookbook authors like \u003ca href=\"http://vanessabarrington.com\">Vanessa Barrington\u003c/a> encouraging urban homesteaders to put up provisions in their pantry.\u003c/p>\n\u003cp>Now comes canning for a cause. The Sonoma County group \u003ca href=\"http://site.preservesonoma.com/LET_S_PRESERVE.html\">Let's Preserve\u003c/a> a community effort to continue old-fashioned (now newly chic) food traditions, make good use of excess produce, and help those in need.\u003c/p>\n\u003cp>This past harvest season in Healdsburg, Santa Rosa, and Petaluma thousands of pounds of gleaned apples, tomatoes, and quince were preserved and donated to local food pantries, in an effort, says one organizer, to close the gap between waste and want. Apples and tomatoes were canned for sauce, the quince became filling for empanadas that were frozen for future use.\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>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_19719\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/merrilee.olson_.lets_.preserve.agustin.gutierrez.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/merrilee.olson_.lets_.preserve.agustin.gutierrez-200x300.jpg\" alt=\"Chef Merrilee Olson\" title=\"Chef Merrilee Olson\" width=\"200\" height=\"300\" class=\"size-medium wp-image-19719\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Merrilee Olson. Photo: Agustin Gutierrez\u003c/figcaption>\u003c/figure>\n\u003cp>Merrilee Olson, who runs her own Sebastapol-based food business \u003ca href=\"http://site.preservesonoma.com/\">PRESERVEsonoma\u003c/a>, didn't grow up hungry but her family needed help to put food on the table. Raised by a single mom, who supported three kids on a state salary in Lincoln, Nebraska, food stamps frequently helped to provide dinner. Now a professional chef who works with local farmers and artisan food and wine clients, Olson wanted to find a way to give back through food.\u003c/p>\n\u003cp>She teamed up with Judy Christensen from \u003ca href=\"http://slowharvest.org/3.html\">Slow Harvest\u003c/a> in Healdsburg and Elissa Rubin-Mahon of \u003ca href=\"http://www.artisanpreserves.com/home.html\">Artisan Preserves\u003c/a> in Forestville and last summer offered a training workshop for volunteers who want to galvanize their community to preserve surplus produce.\u003c/p>\n\u003cp>Last month, she led a group of volunteers who peeled, cut, cooked, and canned hundreds of pounds of apples to benefit the \u003ca href=\"http://www.COTS-homeless.org/how_kitchen.php\">COTS Petaluma Kitchen\u003c/a>.\u003c/p>\n\u003cp>Food pantries will accept preserved products that have been processed in a commercial kitchen under the supervision of someone who is food-safety certified, says Olson.\u003c/p>\n\u003cp>Nobody doubts the need is out there. NPR reported this week that the number of \u003ca href=\"http://www.npr.org/blogs/money/2010/12/08/131905683/a-grim-record-one-in-seven-americans-is-on-food-stamps\">people on food stamps hit a new all-time high\u003c/a>; as of September nearly 43 million people were using the program, according to data released this week. \"Food insecurity is reaching frightening levels,\" says Olson. \"We believe we can make a difference in our communities by preserving and making healthy food available where it's needed.\"\u003c/p>\n\u003cp>Last month, KQED's \u003ca href=\"http://www.kqed.org/a/forum/R201011260931\">Forum addressed hunger in the Bay Area\u003c/a>. In San Francisco, one of every five children is at risk of going hungry and the numbers are similar in other local counties. During this holiday season, food bank and soup kitchen operators are reporting a spike in the number of families that are seeking food.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_19721\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/letsspreserve.apple_.sauce_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/letsspreserve.apple_.sauce_-300x225.jpg\" alt=\"Let's Preserve apple sauce on its way to needy homes.\" title=\"Let's Preserve apple sauce on its way to needy homes.\" width=\"300\" height=\"225\" class=\"size-medium wp-image-19721\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let's Preserve apple sauce on its way to needy homes. Photo: Jennie Kimmel\u003c/figcaption>\u003c/figure>\n\u003cp>\"I'd love to see every community in the Bay Area doing its own preserving and feeding their neighbors in need,\" says Olson, who notes that \u003ca href=\"http://foodpreservationnetwork.net\">groups as far away as Minneapolis\u003c/a> have been inspired by the \u003cem>Let's Preserve\u003c/em> model to can food for the needy. She also points to Anya Fernald's Commando Canning events, \u003ca href=\"http://yeswecanfood.com/Yes,_We_Can_Food/home.html\">Yes We Can Food\u003c/a>, in Oakland as a local example of community canning.\u003c/p>\n\u003cp>In the future, Olson would like to include other preservation methods, such as pickling, drying, and curing, to ensure that good produce -- including vegetables -- finds its way to the underserved. She'd also like to teach families in need preservation techniques so they can can for themselves.\u003c/p>\n\u003cp>Clearly, community canning events do good. They're also fun. \"We get volunteers from 18 on up -- at our last event we had eight young adults from the Coast Guard -- and everyone had a good time sharing stories in the kitchen and around a table at a potluck afterwards,\" says Olson. \"There's nothing like food to build community.\"\u003c/p>\n\u003cp>To learn more about how to start something similar in your area or to sign up for future community canning events, visit \u003ca href=\"http://site.preservesonoma.com/LET_S_PRESERVE.html\">Let's Preserve\u003c/a>.\u003c/p>\n\u003cp>Do you know of similar efforts in your area? Let us know below.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>[Thanks to Jennie Kimmel and \u003ca href=\"http://www.flickr.com/photos/49669037@N03/\">Agustin Guiterrez\u003c/a> for sharing their photos.]\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/19706/canning-for-a-cause-lets-preserve","authors":["5125"],"categories":["bayareabites_109","bayareabites_2638","bayareabites_3032"],"tags":["bayareabites_344","bayareabites_8574","bayareabites_8575","bayareabites_472","bayareabites_8572","bayareabites_8571","bayareabites_8573","bayareabites_2274"],"featImg":"bayareabites_19710","label":"bayareabites"},"bayareabites_6452":{"type":"posts","id":"bayareabites_6452","meta":{"index":"posts_1591205157","site":"bayareabites","id":"6452","score":null,"sort":[1251469240000]},"guestAuthors":[],"slug":"ketchup-of-being-and-next-to-nothingness","title":"Ketchup: Of Being and Next-to-Nothingness","publishDate":1251469240,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/ketchup.jpg\" alt=\"ketchup\" title=\"ketchup\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-6451\">If there is one fruit that stands out in my mind as the poster child for late summer, it is the tomato. It bursts upon the scene in July, crowding farmers markets and restaurant menus.\u003c/p>\n\u003cp>With the possible exception of my sister, people I know can't seem to get enough of tomatoes. We slice them, dice them, pickle them, stew them, can them, stuff them, and do just about everything decent and indecent one can think of to them. The Spanish are so overwhelmed by them that the strip down and throw them at each other in what is possibly\u003ca href=\"http://en.wikipedia.org/wiki/Tomatina\"> the largest single-item, annual food fight in the world\u003c/a>.\u003c/p>\n\u003cp>Then suddenly, like all good things, their season comes to an end. The Spaniards clean up their mess, the marketeers start pimping other fruit like persimmons (which, to the extremely myopic, might look like anemic tomatoes), the rest of us move on to the next ripe thing that catches our eye, and summer just goes away.\u003c/p>\n\u003cp>For most people, anyhow.\u003c/p>\n\u003cp>I seem to know a lot of folks who are doing their damnedest to bottle up enough summer to warm themselves and their loved ones in the upcoming colder months. For example, the gentlemen over at Hedonia \u003ca href=\"http://hedonia.seantimberlake.com/hedonia/2009/08/the-eatsdropper-will-go-blind-doing-that-.html\">recently processed 200 pounds of tomatoes\u003c/a> and have offered their services to help friends do the same. And there are others. Thanks to the connective powers of Facebook, I was recently re-acquainted with a fellow named Kevin West, \u003ca href=\"http://greenvalleycanning.blogspot.com/2009/08/recipe-crushed-tomatoes.html\">who is not only saving his tomatoes\u003c/a>, but seemingly anything and everything that can be pickled, jammed, or otherwise preserved in a burst of worker ant hyper-activity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After reading West's blog, I had to admit to myself that preserves and other \"put-up\" items are an enormous weakness of mine, in terms of both affection and, sadly, experience. Why have I never preserved anything beyond cherries for my winter Manhattans? I decided I must do something about both my inexperience and my bad habit of playing Aesop's grasshopper, while my worker ant friends toiled away with an eye toward winter. I decided to stop fiddling around and roll up my sleeves.\u003c/p>\n\u003cp>I gave my \u003cem>début\u003c/em> into the society of preservationists some thought. I was going to bottle up my own bit of summer as brightly as a child collecting fireflies in a Mason jar. Noting that I owned a few empty Mason jars, but that fireflies are rather difficult to come by in San Francisco, I opted for tomatoes instead. Yes, I would create something that I thought best captured the essence of the tomato's warm, summer ripeness.\u003c/p>\n\u003cp>Ketchup.\u003c/p>\n\u003cp>Why I chose ketchup is rather hard to say. I may have thought a lot about it, but I never said that my thinking wasn't fundamentally flawed.\u003c/p>\n\u003cp>While discussing this condiment that the Reagan administration legally defined as a vegetable with my friend Jay, I was wondering aloud about how it was made. \"Well, Mikey, ketchup doesn't just \u003cem>happen\u003c/em>, you know,\" implying that \u003cem>somebody\u003c/em> has to make it. I decided to become that somebody who happens to make ketchup.\u003c/p>\n\u003cp>I bought the loveliest tomatoes I could find and waited for them to ripen. I pored over dozens of ketchup recipes, selectively hybridizing them the way growers create new strains of corn or pumpkins. I even added my own, secret touches to add depth. I would start small and see what became of my creation.\u003c/p>\n\u003cp>Three pounds of beautiful tomatoes, ripe and bursting with juice, sat on my cutting board. I saluted them and told them how lucky they were to be giving their lives for such a time-honored experiment in preservation before hacking them to pieces and throwing them into my dutch oven.\u003c/p>\n\u003cp>I added the shallots, the vinegar, and the spices neatly tied up in cheese cloth. I let them all stew, stirred them with care, puréed them, and sieved the sauce according to direction. Everything was perfect. I reduced it and then I reduced it some more. I added sugar and salt.\u003c/p>\n\u003cp>I took a bit of the sauce and spooned it onto a cold plate. Not as thick as the Heinz variety, not nearly as runny as soup. It had both the color and viscosity of arterial blood, which seemed to me the perfect metaphor of essence-- a sort of tomato life force. Three pounds of gorgeous tomatoes reduced to slightly more than half a cup of sauce.\u003c/p>\n\u003cp>And then I tasted it.\u003c/p>\n\u003cp>It tasted exactly like ketchup. Of course, that's what it was supposed to taste like. It just didn't taste much like summer. More correctly, it tasted as much of summer as the yellow mustard that typically sits next to the ketchup at an outdoor barbecue. I had taken those three pounds of tomatoes and turned them into next-to-nothingness. The concentration of tomato flavor was there, but it was obscured by the twelve or so other ingredients it shared space with. It was as though someone had taken their grandmother's ashes and dumped them into a giant ashtray. You know she's there but, unless she was known as a heavy smoker, her true essence has been lost in a mix of menthols and ultra-lights.\u003c/p>\n\u003cp>The experiment was not a total disaster, since I actually learned how to make ketchup-- mediocre ketchup, to be sure, but ketchup, nevertheless. Spending $30.00 to make a half cup of passable ketch, however, is not exactly cost-effective. In the future, I shall stick to my beloved \u003ca href=\"http://www.muirglen.com/products/product_detail.aspx?cat=7\">Muir Glen\u003c/a> brand and let them do all the work.\u003c/p>\n\u003cp>This doesn't mean I'm giving up on the canning and preserving idea. Quite the opposite, in fact. If anything, I have learned that I have a lot to learn about technique, subtlety, and, above all, patience.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In the meantime I will move on to other fruits that are ripe for experiment. I'll leave tomatoes alone, save to occasionally slice one and decorate it with a drizzle of olive oil and a sprinkle of sea salt until I have had my fill of them for the season. Then, when it's colder, I will beg my more productive friends for a jar or two of their efforts to tide me over until next year. That is, if they take pity upon a poor grasshopper like me.\u003c/p>\n\n","blocks":[],"excerpt":"I decided to make ketchup. Why I chose ketchup is rather hard to say. I may have thought a lot about it, but I never said that my thinking wasn't fundamentally flawed.\r\n\r\nWhile discussing the possibility of making this condiment that the Reagan administration legally defined as a vegetable with my friend Jay, I was wondering aloud about how it was made. \"Well, Mikey, ketchup doesn't just \u003cem>happen\u003c/em>, you know,\" implying that somebody has to make it. Well, sometimes it does just happen. I decided to become that somebody who happens to make ketchup.\r\n","status":"publish","parent":0,"modified":1251564163,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1074},"headData":{"title":"Ketchup: Of Being and Next-to-Nothingness | KQED","description":"I decided to make ketchup. Why I chose ketchup is rather hard to say. I may have thought a lot about it, but I never said that my thinking wasn't fundamentally flawed.\r\n\r\nWhile discussing the possibility of making this condiment that the Reagan administration legally defined as a vegetable with my friend Jay, I was wondering aloud about how it was made. "Well, Mikey, ketchup doesn't just happen, you know," implying that somebody has to make it. Well, sometimes it does just happen. I decided to become that somebody who happens to make ketchup.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ketchup: Of Being and Next-to-Nothingness","datePublished":"2009-08-28T14:20:40.000Z","dateModified":"2009-08-29T16:42:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"6452 http://blogs.kqed.org/bayareabites/?p=6452","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/08/28/ketchup-of-being-and-next-to-nothingness/","disqusTitle":"Ketchup: Of Being and Next-to-Nothingness","path":"/bayareabites/6452/ketchup-of-being-and-next-to-nothingness","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/ketchup.jpg\" alt=\"ketchup\" title=\"ketchup\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-6451\">If there is one fruit that stands out in my mind as the poster child for late summer, it is the tomato. It bursts upon the scene in July, crowding farmers markets and restaurant menus.\u003c/p>\n\u003cp>With the possible exception of my sister, people I know can't seem to get enough of tomatoes. We slice them, dice them, pickle them, stew them, can them, stuff them, and do just about everything decent and indecent one can think of to them. The Spanish are so overwhelmed by them that the strip down and throw them at each other in what is possibly\u003ca href=\"http://en.wikipedia.org/wiki/Tomatina\"> the largest single-item, annual food fight in the world\u003c/a>.\u003c/p>\n\u003cp>Then suddenly, like all good things, their season comes to an end. The Spaniards clean up their mess, the marketeers start pimping other fruit like persimmons (which, to the extremely myopic, might look like anemic tomatoes), the rest of us move on to the next ripe thing that catches our eye, and summer just goes away.\u003c/p>\n\u003cp>For most people, anyhow.\u003c/p>\n\u003cp>I seem to know a lot of folks who are doing their damnedest to bottle up enough summer to warm themselves and their loved ones in the upcoming colder months. For example, the gentlemen over at Hedonia \u003ca href=\"http://hedonia.seantimberlake.com/hedonia/2009/08/the-eatsdropper-will-go-blind-doing-that-.html\">recently processed 200 pounds of tomatoes\u003c/a> and have offered their services to help friends do the same. And there are others. Thanks to the connective powers of Facebook, I was recently re-acquainted with a fellow named Kevin West, \u003ca href=\"http://greenvalleycanning.blogspot.com/2009/08/recipe-crushed-tomatoes.html\">who is not only saving his tomatoes\u003c/a>, but seemingly anything and everything that can be pickled, jammed, or otherwise preserved in a burst of worker ant hyper-activity.\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>After reading West's blog, I had to admit to myself that preserves and other \"put-up\" items are an enormous weakness of mine, in terms of both affection and, sadly, experience. Why have I never preserved anything beyond cherries for my winter Manhattans? I decided I must do something about both my inexperience and my bad habit of playing Aesop's grasshopper, while my worker ant friends toiled away with an eye toward winter. I decided to stop fiddling around and roll up my sleeves.\u003c/p>\n\u003cp>I gave my \u003cem>début\u003c/em> into the society of preservationists some thought. I was going to bottle up my own bit of summer as brightly as a child collecting fireflies in a Mason jar. Noting that I owned a few empty Mason jars, but that fireflies are rather difficult to come by in San Francisco, I opted for tomatoes instead. Yes, I would create something that I thought best captured the essence of the tomato's warm, summer ripeness.\u003c/p>\n\u003cp>Ketchup.\u003c/p>\n\u003cp>Why I chose ketchup is rather hard to say. I may have thought a lot about it, but I never said that my thinking wasn't fundamentally flawed.\u003c/p>\n\u003cp>While discussing this condiment that the Reagan administration legally defined as a vegetable with my friend Jay, I was wondering aloud about how it was made. \"Well, Mikey, ketchup doesn't just \u003cem>happen\u003c/em>, you know,\" implying that \u003cem>somebody\u003c/em> has to make it. I decided to become that somebody who happens to make ketchup.\u003c/p>\n\u003cp>I bought the loveliest tomatoes I could find and waited for them to ripen. I pored over dozens of ketchup recipes, selectively hybridizing them the way growers create new strains of corn or pumpkins. I even added my own, secret touches to add depth. I would start small and see what became of my creation.\u003c/p>\n\u003cp>Three pounds of beautiful tomatoes, ripe and bursting with juice, sat on my cutting board. I saluted them and told them how lucky they were to be giving their lives for such a time-honored experiment in preservation before hacking them to pieces and throwing them into my dutch oven.\u003c/p>\n\u003cp>I added the shallots, the vinegar, and the spices neatly tied up in cheese cloth. I let them all stew, stirred them with care, puréed them, and sieved the sauce according to direction. Everything was perfect. I reduced it and then I reduced it some more. I added sugar and salt.\u003c/p>\n\u003cp>I took a bit of the sauce and spooned it onto a cold plate. Not as thick as the Heinz variety, not nearly as runny as soup. It had both the color and viscosity of arterial blood, which seemed to me the perfect metaphor of essence-- a sort of tomato life force. Three pounds of gorgeous tomatoes reduced to slightly more than half a cup of sauce.\u003c/p>\n\u003cp>And then I tasted it.\u003c/p>\n\u003cp>It tasted exactly like ketchup. Of course, that's what it was supposed to taste like. It just didn't taste much like summer. More correctly, it tasted as much of summer as the yellow mustard that typically sits next to the ketchup at an outdoor barbecue. I had taken those three pounds of tomatoes and turned them into next-to-nothingness. The concentration of tomato flavor was there, but it was obscured by the twelve or so other ingredients it shared space with. It was as though someone had taken their grandmother's ashes and dumped them into a giant ashtray. You know she's there but, unless she was known as a heavy smoker, her true essence has been lost in a mix of menthols and ultra-lights.\u003c/p>\n\u003cp>The experiment was not a total disaster, since I actually learned how to make ketchup-- mediocre ketchup, to be sure, but ketchup, nevertheless. Spending $30.00 to make a half cup of passable ketch, however, is not exactly cost-effective. In the future, I shall stick to my beloved \u003ca href=\"http://www.muirglen.com/products/product_detail.aspx?cat=7\">Muir Glen\u003c/a> brand and let them do all the work.\u003c/p>\n\u003cp>This doesn't mean I'm giving up on the canning and preserving idea. Quite the opposite, in fact. If anything, I have learned that I have a lot to learn about technique, subtlety, and, above all, patience.\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>In the meantime I will move on to other fruits that are ripe for experiment. I'll leave tomatoes alone, save to occasionally slice one and decorate it with a drizzle of olive oil and a sprinkle of sea salt until I have had my fill of them for the season. Then, when it's colder, I will beg my more productive friends for a jar or two of their efforts to tide me over until next year. That is, if they take pity upon a poor grasshopper like me.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/6452/ketchup-of-being-and-next-to-nothingness","authors":["5017"],"categories":["bayareabites_752","bayareabites_2638"],"tags":["bayareabites_2637","bayareabites_2274","bayareabites_453"],"label":"bayareabites"},"bayareabites_4506":{"type":"posts","id":"bayareabites_4506","meta":{"index":"posts_1591205157","site":"bayareabites","id":"4506","score":null,"sort":[1244905971000]},"guestAuthors":[],"slug":"recipe-apricot-jam","title":"Recipe: Apricot Jam","publishDate":1244905971,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Underappreciated fruits and vegetables will always have a special place in my heart. Rhubarb, nettles, quince: all these things, so tasty when cooked, used to be very popular until they got shouldered aside by easier pleasures that didn't sting the unwary picker into welts, or weren't so sour or astringent at first bite as to make you wince. Artichokes' dip-scooping leaves were probably its saving grace. But for its use as a nifty delivery system for melted butter and lemon mayonnaise, it would be a forgotten thistle today. \u003c/p>\n\u003cp>Apricots, while more accessible, still have a certain forgotten-fruit quality to them. Just as quince gets described as apple's tough, weird older sister, so apricots are often just a placeholder for peach-lovers, something sweet and orange with a pit that will do until the real goodies come along. \u003c/p>\n\u003cp>But apricots are good for cooking in a way that peaches aren't, their flavor intensifying into an ineffable tangy sweetness that leans just right against a crumbly, buttery short crust or a piece of whole-grain toast, especially one spread with mild fresh chevre. Too often, though, all that the marketplace offers is the big bland Patterson, so smooth-skinned, so bright, so uniform and so utterly dull. \u003c/p>\n\u003cp>What you really want, especially for jam, are Blenheims, also called Royal Blenheims. You have to trust in these, because they're not so pretty. Mostly they're small, often green-shouldered, often freckly. At peak ripeness, they're almost deliquescent, their pulp turning to jam right inside the skin. \u003c/p>\n\u003cp>But, oh, what juicy, sticky-dripping flavor! Slurpy-good right off the tree, they're sublime for jam. I like to use the same \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/07/strawberry-jam/\">overnight-sugar macerating technique\u003c/a> as for strawberries, although these apricots don't throw off enough liquid to make straining necessary. Instead, they subside gracefully into a pool of satiny slush that's part pulp, part skin, part juice, and all divine. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/apricots400.jpg\" alt=\"apricot jam\" title=\"apricot jam\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-4531\">\u003c/p>\n\u003cp>Being wildly uncommercial—too small, too funny-looking, too mushy, too short a season—Blenheims have to be hunted out, either from soft-hearted orchardists or friends with an old tree in the backyard. \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_28.php\">Everything Under the Sun\u003c/a> (the folks with the \"Sampling is Mandatory-We're Watching!\" sign) at the Ferry Plaza Farmers' Market had them last week, and probably this week, but not for much longer. Carpe diem! Get out your jars!\u003c/p>\n\u003cp>\u003cstrong>Apricot Jam\u003c/strong>\u003cbr>\nOf all the jams I make, this one remains my favorite. Letting the fruit and sugar macerate together before cooking mellows the sweetness and helps thickens the final product without the need for long cooking. This preserves the fruit's naturally vivid flavor and color.\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 to 5 8-oz jars.\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 15-20 minutes, plus 10-16 hours resting time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30-40 minutes\u003cbr>\n\u003cstrong>Total: \u003c/strong>1 hour, plus 10-16 hours resting time\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 lb apricots\u003cbr>\n2 1/2 cups sugar\u003cbr>\n1/4 cup fresh lemon juice (1-2 lemons)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Halve apricots and pop out pits. Cut fruit into quarters if large. Toss apricots, sugar, and lemon juice together in a glass or ceramic bowl. Cover with a towel and set aside for several hours at room temperature, or overnight in the refrigerator. Stir occasionally to help the sugar dissolve evenly, if you feel like it. \u003c/p>\n\u003cp>2. When all the sugar has been dissolved, pour the mixture into a wide, heavy-bottomed nonreactive pot and bring to a boil over medium heat. Reduce heat to low and simmer 10 minutes, stirring gently but frequently. Cook for another 8 minutes, until the fruit looks translucent and is beginning to break down. It's easy to scorch it at this stage, so stir frequently and don't wander off. \u003c/p>\n\u003cp>3. Pour mixture back into the bowl, let cool, then cover with a towel and set aside at room temperature for at least six hours, or overnight in the refrigerator.\u003c/p>\n\u003cp>4. Return fruit mixture to the large pot. Over low heat, bring to a simmer, stirring frequently. Cook for another 10-12 minutes, until fruit has mostly broken down and juices look syrupy. Scoop a small amount of juice onto a clean metal spoon. Tip the spoon sideways and let juice run off the edge. When juice has reached the jelly point, the last few drops will look thicker and run together into one viscous drop. Remove from heat. Ladle into clean, sterilized jars. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Set jars on a clean towel and do not touch or move them until they are completely cool. If you're using canning jars, listen for the slurpy sucking pop of the jars vacuum-sealing. Sealed jars will keep up to 1 year in a cool, dry place. If jar isn't sealed, store in fridge and eat within 2-3 weeks. \u003c/p>\n\n","blocks":[],"excerpt":"Just as quince gets described as apple's tough, weird older sister, so apricots are often just a placeholder for peach-lovers, something sweet and orange with a pit that will do until the real goodies come along. \r\n\r\nBut apricots are good for cooking in a way that peaches aren't, their flavor intensifying into an ineffable tangy sweetness that leans just right against a crumbly, buttery crust or a piece of whole-grain toast. And ask any home jam-maker what apricot they prefer, and you're bound to hear paens of praise for a little, freckly, squishy, short-season fruit that, when ripe, practically turns to jam all by itself. ","status":"publish","parent":0,"modified":1299258298,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":807},"headData":{"title":"Recipe: Apricot Jam | KQED","description":"Just as quince gets described as apple's tough, weird older sister, so apricots are often just a placeholder for peach-lovers, something sweet and orange with a pit that will do until the real goodies come along. \r\n\r\nBut apricots are good for cooking in a way that peaches aren't, their flavor intensifying into an ineffable tangy sweetness that leans just right against a crumbly, buttery crust or a piece of whole-grain toast. And ask any home jam-maker what apricot they prefer, and you're bound to hear paens of praise for a little, freckly, squishy, short-season fruit that, when ripe, practically turns to jam all by itself. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Recipe: Apricot Jam","datePublished":"2009-06-13T15:12:51.000Z","dateModified":"2011-03-04T17:04:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"4506 http://blogs.kqed.org/bayareabites/?p=4506","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/","disqusTitle":"Recipe: Apricot Jam","path":"/bayareabites/4506/recipe-apricot-jam","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Underappreciated fruits and vegetables will always have a special place in my heart. Rhubarb, nettles, quince: all these things, so tasty when cooked, used to be very popular until they got shouldered aside by easier pleasures that didn't sting the unwary picker into welts, or weren't so sour or astringent at first bite as to make you wince. Artichokes' dip-scooping leaves were probably its saving grace. But for its use as a nifty delivery system for melted butter and lemon mayonnaise, it would be a forgotten thistle today. \u003c/p>\n\u003cp>Apricots, while more accessible, still have a certain forgotten-fruit quality to them. Just as quince gets described as apple's tough, weird older sister, so apricots are often just a placeholder for peach-lovers, something sweet and orange with a pit that will do until the real goodies come along. \u003c/p>\n\u003cp>But apricots are good for cooking in a way that peaches aren't, their flavor intensifying into an ineffable tangy sweetness that leans just right against a crumbly, buttery short crust or a piece of whole-grain toast, especially one spread with mild fresh chevre. Too often, though, all that the marketplace offers is the big bland Patterson, so smooth-skinned, so bright, so uniform and so utterly dull. \u003c/p>\n\u003cp>What you really want, especially for jam, are Blenheims, also called Royal Blenheims. You have to trust in these, because they're not so pretty. Mostly they're small, often green-shouldered, often freckly. At peak ripeness, they're almost deliquescent, their pulp turning to jam right inside the skin. \u003c/p>\n\u003cp>But, oh, what juicy, sticky-dripping flavor! Slurpy-good right off the tree, they're sublime for jam. I like to use the same \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/07/strawberry-jam/\">overnight-sugar macerating technique\u003c/a> as for strawberries, although these apricots don't throw off enough liquid to make straining necessary. Instead, they subside gracefully into a pool of satiny slush that's part pulp, part skin, part juice, and all divine. \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>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/apricots400.jpg\" alt=\"apricot jam\" title=\"apricot jam\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-4531\">\u003c/p>\n\u003cp>Being wildly uncommercial—too small, too funny-looking, too mushy, too short a season—Blenheims have to be hunted out, either from soft-hearted orchardists or friends with an old tree in the backyard. \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_28.php\">Everything Under the Sun\u003c/a> (the folks with the \"Sampling is Mandatory-We're Watching!\" sign) at the Ferry Plaza Farmers' Market had them last week, and probably this week, but not for much longer. Carpe diem! Get out your jars!\u003c/p>\n\u003cp>\u003cstrong>Apricot Jam\u003c/strong>\u003cbr>\nOf all the jams I make, this one remains my favorite. Letting the fruit and sugar macerate together before cooking mellows the sweetness and helps thickens the final product without the need for long cooking. This preserves the fruit's naturally vivid flavor and color.\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 to 5 8-oz jars.\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 15-20 minutes, plus 10-16 hours resting time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30-40 minutes\u003cbr>\n\u003cstrong>Total: \u003c/strong>1 hour, plus 10-16 hours resting time\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 lb apricots\u003cbr>\n2 1/2 cups sugar\u003cbr>\n1/4 cup fresh lemon juice (1-2 lemons)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Halve apricots and pop out pits. Cut fruit into quarters if large. Toss apricots, sugar, and lemon juice together in a glass or ceramic bowl. Cover with a towel and set aside for several hours at room temperature, or overnight in the refrigerator. Stir occasionally to help the sugar dissolve evenly, if you feel like it. \u003c/p>\n\u003cp>2. When all the sugar has been dissolved, pour the mixture into a wide, heavy-bottomed nonreactive pot and bring to a boil over medium heat. Reduce heat to low and simmer 10 minutes, stirring gently but frequently. Cook for another 8 minutes, until the fruit looks translucent and is beginning to break down. It's easy to scorch it at this stage, so stir frequently and don't wander off. \u003c/p>\n\u003cp>3. Pour mixture back into the bowl, let cool, then cover with a towel and set aside at room temperature for at least six hours, or overnight in the refrigerator.\u003c/p>\n\u003cp>4. Return fruit mixture to the large pot. Over low heat, bring to a simmer, stirring frequently. Cook for another 10-12 minutes, until fruit has mostly broken down and juices look syrupy. Scoop a small amount of juice onto a clean metal spoon. Tip the spoon sideways and let juice run off the edge. When juice has reached the jelly point, the last few drops will look thicker and run together into one viscous drop. Remove from heat. Ladle into clean, sterilized jars. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Set jars on a clean towel and do not touch or move them until they are completely cool. If you're using canning jars, listen for the slurpy sucking pop of the jars vacuum-sealing. Sealed jars will keep up to 1 year in a cool, dry place. If jar isn't sealed, store in fridge and eat within 2-3 weeks. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/4506/recipe-apricot-jam","authors":["5038"],"categories":["bayareabites_752","bayareabites_1653","bayareabites_95","bayareabites_12"],"tags":["bayareabites_2273","bayareabites_390","bayareabites_347","bayareabites_2274"],"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? 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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. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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