Preserving a box of Bartlett pears via canning and dehydration.
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A (pretty nearly) final gardening update for the 2011 growing season: carrots, beets, and potatoes!
I love using every part of a purchase! In this case, the scraps from canning applesauce became apple jelly, and the cores from making dried apple rings became cider vinegar.
Italian prune plums are halved and canned in a bath of sweet spices and honey syrup---these gorgeous preserves will be well-appreciated come winter!
From wild plums growing in the greenbelt to jars of orange jam in my pantry.
The last grape post of the season---canning syrup and pie filling, baking pies, and straining homemade vinegar!
Roasted tomato bisque with potato latke melts and pickled peppers, a warming autumn meal.
Tons of grape jelly made from homemade juice strained through a pillowcase---this was quite the project!
Preserving the grape harvest with lots of canning: jam, jelly, juice, and even vinegar!
Homegrown rhubarb and the first jams of the year: strawberry-rhubarb with cinnamon and cherry-rhubarb with vanilla.
A mini citrus-fest at our house: preserved Meyer lemons and dehydrated zest.
You can't beat a brown-butter cake made with pantry staples and studded with chunks of melty bittersweet chocolate and juicy pear.
Gathering a treasure trove of fragile wild blackberries was the perfect way to celebrate the winding-down of summer on Labor Day. I used my stash to make blackberry-mint vinegar, blackberry-chile syrup, and blackberry-apple compote, incredibly…
The final week of the Preserve the Bounty challenge, focusing on dried foods such as corn, herbs, and zucchini. Also included is an overall list of the fruits of my labor this summer.
I’ve gone to the farmer’s market this summer more regularly than the past several years combined (it helps that my son is now old enough to come along on the hour-plus round-trip walk, and his…
Chard stems and okra pickled in vinegar are my contributions for this week's Preserve the Bounty challenge.
In the second week of the Preserve the Bounty Challenge, we preserved fruits and vegetables in fat and oil. My approach was three flavorful compound butters: basil, peach-praline, and tomato-garlic.
My very first attempt to lacto-ferment cabbage into sauerkraut, as part of the Preserve the Bounty challenge.