Marisa McClellan’s Profile
Recent Comments
In a Pickle: Pickled Kumquats
You're welcome to try it! I can't guarantee the results though, since it essentially becomes a new recipe when you change it like that.
In a Pickle: Pickled Oyster Mushrooms
Yep, you certainly can!
In a Pickle: Marinated Carrots with Mint
@lastbatch, this isn't a recipe designed for canning. It's simply a quick pickle.
See more comments by Marisa McClellan »
Recent Posts
In a Pickle: Quick Pickled Fennel with Orange
Posted by Marisa McClellan, February 8, 2012 at 2:15 PM
Quick Pickled Fennel with Orange
Posted by Marisa McClellan, February 8, 2012 at 2:10 PM
In a Pickle: Salt Preserved Meyer Lemons
Posted by Marisa McClellan, February 1, 2012 at 4:30 PM
See more posts by Marisa McClellan »
Recent Favorites
Marisa McClellan hasn't favorited a post yet.
Recent Polls
Marisa McClellan hasn't answered any polls yet.
Recent Quizzes
Marisa McClellan got 50% correct on How Much Do You Know About Food Preservation?
Quiz posted by Katie Quinn, March 1, 2010 at 4:30 PM
See more polls and quizzes by Marisa McClellan »
Recent Comments
In a Pickle: Salt Preserved Meyer Lemons
@Ciaoileana - Thank you!
@fishsaucey - These would be great in that salted lemonade.
@J.W. Hamner - I like chopping them up and adding them to grain salads. Mash a bit of the flesh into a vinaigrette. They're quite versatile.
@jfb1138 - Their rind is a little thinner and then end up being slightly less puckery. I prefer them to standard preserved lemons.
@filthyS - That's a vintage bailing wire Ball jar. You can typically find them on eBay or in antique stores.
@savillel - Sounds delicious!
In a Pickle: Pickled Kumquats
You're welcome to try it! I can't guarantee the results though, since it essentially becomes a new recipe when you change it like that.
In a Pickle: Pickled Oyster Mushrooms
Yep, you certainly can!
In a Pickle: Marinated Carrots with Mint
@lastbatch, this isn't a recipe designed for canning. It's simply a quick pickle.
In a Pickle: Pickled Cranberries
Happy_Baker, do you have Penzeys in your area? They're always a good source for spices. Even if you can't find the juniper berries, don't let that deter you from making this pickle, just sub in a bit of fresh ginger for a slightly different flavor profile.
In a Pickle: Pickled Garlic
Syannelevovna, I would imagine that some of what you're seeing is absorption. If the seal truly is tight, there's no other place for the brine to go. However, I've not noticed anything similar in any of the batches of pickles I've made, so I'm a little puzzled.
In a Pickle: Pickled Garlic
Thsu, you could certainly make this one as a refrigerator pickle.
Kriklaf, the ratio of vinegar to water in this recipe is universally accepted as plenty acidic for pickling low-acid food. It's the same proportion that is used for pickled asparagus and asparagus is far lower in acid than garlic is. So while this recipe hasn't been reviewed by a county extension office, it is well within the commonly accepted pickling practice.
In a Pickle: Pickled Hot Pepper Rings
As long as it is a 5% acidity vinegar, you can use whatever you want. Essentially, distilled white, apple cider and red wine vinegars are interchangeable (though apple cider does have a bit of sweetness that the others don't). Pickling with balsamic isn't advised because it has such a strong flavor.
In a Pickle: Pickled Hot Pepper Rings
Adam, they would be amazing on pizza. That's just the sort of application where they shine.
Thsu, this is essentially how you make those pickled banana peppers. I've seen fresh banana peppers at Latino shops and farmers' markets. Ask around, I'm sure you'll find some.
In a Pickle: How to Make Garlic Dill Pickles
Pickling salt is best because it dissolves better and doesn't have any anti-clumping additives (which many varieties of kosher have), but you can sub if you can't find the pickling kind.
Too much clove!
The USDA says that it isn't safe to can pumpkin butter, even in a pressure canner. Here's a link to a PDF that explains why.
Gluten-Free Tuesday: Delicata Squash
There were two delicata squash in my CSA box this week. Now I can't wait to roast them!
Serious Eats...in Philadephia?
Also consider checking out gophila.com, which is the official tourism website for Philadelphia! One of the most useful things about our site (yes, I work for the website) is the itinerary section. There are lots of weekend-long visits that include restaurant suggestions for every meal along the way.
canning
Canning your own food is really fun and satisfying. I find that jams and fruit butters are the easiest, with pickling running a close second. Having all the special equipment is nice, but not necessary if you're canning on a small scale.
I've recently started a new blog, http://www.foodinjars.com, where I posting canning tutorials and writing about the different projects I do. Stop by if you'd like!
An Open Challenge to Food Blogs on 'Major League Eating: The Game'
Hey guys, Marisa from Slashfood here. You can count me in. I'll see if I can't get the rest of the SF team ramped up and ready to go!
Cook the Book: Truffled Egg Toast
I was just reading this essay this morning (I'm loving the entire book). It prompted me to leap up and make some really gently scrambled eggs. I ate them with a very ripe sliced tomato instead of truffled toast. So good.
See more comments by Marisa McClellan »Loading...No more comments by Marisa McClellan
Recent Posts
In a Pickle: Quick Pickled Fennel with Orange
Posted by Marisa McClellan, February 8, 2012 at 2:15 PM
Quick Pickled Fennel with Orange
Posted by Marisa McClellan, February 8, 2012 at 2:10 PM
In a Pickle: Salt Preserved Meyer Lemons
Posted by Marisa McClellan, February 1, 2012 at 4:30 PM
In a Pickle: Pickled Prunes
Posted by Marisa McClellan, January 25, 2012 at 2:45 PM
In a Pickle: Pickled Kumquats
Posted by Marisa McClellan, January 18, 2012 at 1:00 PM
In a Pickle: Pickled Oyster Mushrooms
Posted by Marisa McClellan, January 10, 2012 at 1:15 PM
In a Pickle: Pickled Brussels Sprouts Halves
Posted by Marisa McClellan, January 3, 2012 at 4:00 PM
In a Pickle: Marinated Carrots with Mint
Posted by Marisa McClellan, December 27, 2011 at 9:15 AM
In a Pickle: Lemony Cauliflower Florets
Posted by Marisa McClellan, December 20, 2011 at 2:15 PM
In a Pickle: Small Batch Sauerkraut
Posted by Marisa McClellan, December 13, 2011 at 1:45 PM
Gift Guide: For the Pickler, Jammer, Canner
Posted by Marisa McClellan, December 9, 2011 at 4:30 PM
In a Pickle: Shredded Kohlrabi Quick Pickle
Posted by Marisa McClellan, November 29, 2011 at 9:00 AM
Shredded Kohlrabi Quick Pickle
Posted by Marisa McClellan, November 29, 2011 at 8:55 AM
In a Pickle: Pickled Cranberries
Posted by Marisa McClellan, November 22, 2011 at 9:30 AM
In a Pickle: Sweet Pickled Daikon Radish
Posted by Marisa McClellan, November 15, 2011 at 3:45 PM
See more posts by Marisa McClellan »Loading...No more posts by Marisa McClellan
Recent Favorites
Marisa McClellan hasn't favorited a post yet.
Polls
Marisa McClellan hasn't answered any polls yet.
Quizzes
Marisa McClellan got 50% correct on How Much Do You Know About Food Preservation?
Quiz posted by Katie Quinn, March 1, 2010 at 4:30 PM
See more quizzes by Marisa McClellan »Loading...No more quizzes by Marisa McClellan
About Marisa McClellan
Website: http://www.foodinjars.com
Location: Philadelphia
About:
Favorite foods:
Last bite on earth:
@Ciaoileana - Thank you!
@fishsaucey - These would be great in that salted lemonade.
@J.W. Hamner - I like chopping them up and adding them to grain salads. Mash a bit of the flesh into a vinaigrette. They're quite versatile.
@jfb1138 - Their rind is a little thinner and then end up being slightly less puckery. I prefer them to standard preserved lemons.
@filthyS - That's a vintage bailing wire Ball jar. You can typically find them on eBay or in antique stores.
@savillel - Sounds delicious!