Funnels are pretty basic items. I've got a few with openings of different sizes to fit narrow-necked bottles and to fit larger jars, but the new canning funnel from Progressive ($15) has a few—actually, make that five—unique features that make it worth the storage space it takes up in my kitchen.
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In my Berkeley neighborhood this time of year, plums are falling from trees, staining the sidewalks, and making up a huge part of my fruit intake. With such a massive influx, it's the perfect time to turn the quickly ripening fruit into jam. This cardamom-plum version in Southern Living's Little Jars, Big Flavors is an elegant extension of a basic recipe.
A wonderful new resource for home canners is Southern Living Magazine's new cookbook, Little Jars, Big Flavors. Like many newer canning cookbooks, Little Jars, Big Flavors focuses on small-batch preserving (instead of the massive homesteader-sized projects in books from our parents' generation), keeping things manageable—even in small kitchens with negligible counter space.
We're turning the famous Thai sweet chili sauce into jelly. Here's a great way to preserve the fresh red peppers from your summer garden to use throughout the year.
Ready to finally start canning? Here is your primer complete with what you'll need to start canning, the mechanics of canning, troubleshooting when something funky happens, and a little bit of history.
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.
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.
Chinese long beans make a fun, curly pickle that is as tasty as it is beautiful. Try these on a relish plate or tucked into an untraditional Nicoise salad.
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.
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.
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....
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.
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...
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.
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.
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.
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.
[Photograph: Caroline Russock] Summer might be the height of pickling and preserving season, but a recent trip to the market left me with plenty of fruits and vegetables that were just waiting to be put up. The inspiration for...
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...
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...