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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.

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6 Comments | Posted by Marisa McClellan, August 30, 2011 at 9:00 AM
Tagged: canning, In a Pickle, pickles, pickling, preserving, tomatoes

Edible DIY: Marinated Artichoke Hearts

The bay leaves give these artichokes a subtle woodsy, almost piney flavor, and you can really taste the citrus and spice. They would be perfect in salads (naturally), as a pizza topping, or as part of an antipasti platter. The best part is you use frozen artichoke hearts—so easy! No stemming, blanching, or trimming of outer leaves required.

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3 Comments | Posted by Lucy Baker, April 27, 2011 at 10:30 AM
Tagged: artichokes, Edible DIY, jarring, Patricia Wells, preserving, vegetarian

Cook the Book: 'Put 'em Up!'

With a little planning and a few afternoons in the kitchen you can preserve all of the wonderful flavors of summer by, well, preserving. Put 'em Up! by Sherri Brooks Vinton is the modern cooks' guide to preserving, employing the tried and true techniques of canning and pickling but also taking advantage of less labor and time-intensive fermenting, freezing, and drying. Enter to win a copy here.

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322 Comments | Posted by Caroline Russock, July 26, 2010 at 12:45 PM
Tagged: contests, Cook the Book, preserving, Put 'em Up!, Sherri Brooks Vinton

Cook the Book: Eugenia Bone's 'Well-Preserved'

Canning and preserving usually fall into the "shoulda, coulda, woulda" category of home cooking. There are many reasons that people are apprehensive when it comes to preserving: It's too labor-intensive, too time-consuming, and requires all of that special equipment. Why bother doing it yourself when your supermarket is brimming with cans and jars? Eugenia Bone is on a mission to change your mind with her new book, Well-Preserved. A passion for preserving was instilled in Bone at an early age. She was fortunate to grow up with home-cured olives and prosciutto, canned tomatoes and canned tuna, all lovingly put up by her father. Although she thoroughly enjoyed her father's preserves, it was not until Bone was eight months pregnant with...

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467 Comments | Posted by The Serious Eats Team, May 18, 2009 at 1:45 PM
Tagged: canning, contests, Cook the Book, cookbooks, Eugenia Bone, preserving, Well-Preserved