Tag: preserving

Food in Jars Canning Queen Comes to Bay Area

Food in Jars Canning Queen Comes to Bay Area

| June 18, 2012 | 0 Comments

Food in Jars author Marisa McClellan talks with Sarah Henry about the renewed interest in the age-old art of preserving.

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DIY: Seville Orange Marmalade

DIY: Seville Orange Marmalade

| January 16, 2011 | 1 Comment

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.

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Ten Top Food News Stories of 2010: Part One

Ten Top Food News Stories of 2010: Part One

| January 1, 2011 | 9 Comments

Food, glorious, food. It’s that time of year people: Bay Area Bites brings you the best in food news for 2010.

In this two-part package, we look at the national trends and topics that sizzled over the past 12 months and serve up some local flavor on the side.

Feel free to weigh in with your own edible highlights from the year that was.

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Canning for a Cause: Let’s Preserve

Canning for a Cause: Let’s Preserve

| December 11, 2010 | 16 Comments

Sonoma County’s Let’s Preserve closes the gap between waste and want by preserving surplus produce for hungry people in need.

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Ketchup: Of Being and Next-to-Nothingness

Ketchup: Of Being and Next-to-Nothingness

| August 28, 2009 | 5 Comments

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.

While 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.

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Recipe: Apricot Jam

Recipe: Apricot Jam

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.

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 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.

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