'canning' on Serious Eats

Gift Guide: For the Pickler, Jammer, Canner

Over the last few years, this home canning trend has blossomed into a full-on renaissance. Everywhere you turn, you're being handed homemade jam and jars of refrigerator pickles. The best way to encourage more gifts of delicious treats is to offer up a few tools to these canners and jammers to make their work even easier. More

In a Pickle: Pickled Golden Beets

Beets haters are one thing but some people object to beets strictly because they make a mess in the kitchen. And it's true, red beets do bleed all over the place when peeled and sliced. But when you opt for golden beets, you get all the sweet, earthy flavor of beets but without the risk of staining your countertops and cutting boards. More

In a Pickle: Pickled Red Tomatoes

Late summer and its joyous glut of tomatoes is a bittersweet time for a canner. Tomatoes signal the end of summer fruit and bring with them the knowledge that the growing season is nearing its end. However, there's just so darn much that can be done with tomatoes that the possibilities make this preserver positively giddy. More

Edible DIY: Candied Jalapeños

What works equally well as a cocktail garnish, sandwich condiment, cupcake topper, and guacamole ingredient? Answer: these candied jalapeños. They only take about 30 minutes to prepare, and will last for at least a month in the fridge. More

Candied Jalapeños

These sweet, very hot candied jalapeños work equally well as a cocktail garnish, sandwich condiment, cupcake topper, or guacamole ingredient. The cayenne adds even more spice. Feel free to omit it if you prefer.... More

Preserved: Carrot Cake Jam

This carrot cake jam is just the thing to make on the cusp of spring, when you're itching to bust out your canning supplies but strawberries and rhubarb aren't quite yet in season. It's filled with juicy raisins and crunchy walnuts, and spiced with cinnamon, nutmeg, and cloves. At first I was a bit skeptical about whether it would truly taste like carrot cake, but trust me—spread over any kind of bread with cream cheese (bagel, toast, English muffin, etc.), it's exactly like the real thing. More

Vanilla-Orange Marmalade

This marmalade is bright, sweet, and bursting with citrus flavor. It tastes like the juiciest orange you ever ate, only slathered over buttered bread. Yum. While it may seem a bit fussy to use two different kinds of oranges, it... More

Cook the Book: Indian Pickle

After doing a bit of research in the world of Indian pickling I'm going to have to say that this Indian Pickle from Put 'em Up! aren't likely to be found anywhere in Mumbai or Kashmir. These pickles made from cucumbers, cauliflower, onions, and carrots struck me as more of an Indian accented giardiniera or piccalilli, and a perfect sandwich pickle. More

Cook the Book: Pickled Ginger Peaches

To those of you not familiar with this classic Southern pickle, adding copious amounts of vinegar and sugar to perfectly ripe summer peaches might sound a little strange. But bear with me here—the combination of vinegar, sugar, and a few choice spices turn summer peaches in to a spectacular pickle that can be enjoyed well after peach season is over. More

Cook the Book: Szechuan Beans

This recipe for quick-pickled Szechuan Beans from Sherri Brooks Vinton's Put 'em Up! takes the green bean's snappy nature and pairs it with the numbing heat of Szechuan peppercorns for a jar of beans that won't last long in the fridge. They're infused with a perfect balance of the five primary taste sensations. The sweetness comes from the sugar; the acidity from cider vinegar; the salt by way of soy sauce; a slight vegetal bitterness from the barely blanched beans; and heat from the Szechuan peppercorns, garlic, and ginger. More

Cook the Book: Spicy Tomato Jam

I recently encountered the kind of dilemma that only occurs in mid-summer. I was packing to go away for the weekend when I noticed the bowl of beautiful, perfectly ripe tomatoes sitting on the counter. The problem? The tomatoes would be way past their prime by the time I returned Sunday night. As I sat pondering their fate, I flipped through the pages of Farm to Fork by Emeril Lagasse and came up with an ideal solution: this quick Spicy Tomato Jam. More

Critic-Turned-Cook Steels Herself for Canning Season with Canning Across America

Critic Turned Cook follows former Seattle Post-Intelligencer food critic Leslie Kelly on her journey away from the keyboard and into the kitchen. Take it away, Leslie! [Flickr: thebittenword.com] If there's a silver lining in losing my dream job as a newspaper restaurant critic, it's that taking the Grand Canyon-size leap from the keyboard to the professional kitchen has made me a better home cook and caused me reconnect with my collection of cookbooks. (Like everyone else who swooned over Julie & Julia, I cracked open my dusty copy of Mastering the Art of French Cooking as soon as I got home from the movie. Admittedly, I'm still working up the nerve to try the duck.) But even though I get... More

On the Home Canning Trend

Photograph from The Bitten Word Today both Salon and The Washington Post published articles about the trend of canning at home. Kelly DiNardo of The Washington Post profiles food bloggers Clay Dunn and Zach Patton of The Bitten Word and their experience canning tomatoes at home, including their reasons for canning, equipment used, and cost. For a broader look at home canning, Sarah Karnasiewicz of Salon lists reasons behind the trend and gives book recommendations for those new to food preservation. Serious Eats has a handful of recipes from one of Karnasiewicz's recommendations, Well-Preserved by Eugenia Bone. Related Canning/Jarring - How Do I Not Kill Myself? [SE Talk, 6/3/09] Canning Questions [SE Talk, 9/27/09] In Videos: How to Make... More

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