Marisa McClellan, of Food In Jars, talks about the canning process. High acid foods & the purpose of adding sugar.
In this video, Marisa McClellan—from her new book Preserving By the Pint— demonstrates how to make a apricot lavender butter using honey instead of sugar. The written recipe is included in the post.
Marge Braker, a retired home economics teacher, demonstrates how to make small batch strawberry jam using fresh strawberries, sugar, and lemon.
Marge Braker, a home economics instructor, shows us how to can crushed tomatoes using a boiling-water canner.
Kathryn Yeomans shows us how to make bread and butter pickles. Visit to a small organic co-processing cannery.
We learn how to can sardines, and visit a sustainable seafood micro-cannery to see how albacore tuna is canned.
Harriet Fasenfest offers a page-turning seasonal monthly breakdown of food in “A Householder’s Guide to the Universe: A Calendar of Basics for the Home and Beyond.”
March 25, 2011 Canning and preserving food had nearly become a lost art in the kitchen by the turn of the recent century. For many, time spent in the kitchen became less as work and family demanded more time. Convenience became de rigueur. If there was a food item you wanted, you went to the […]
Bethany Rydmark shares some of her thoughts about the Food Swap event she has created for local foodies at the Branch & Birdie store in southeast Portland.