Archive: Canning/Preserving

Hurry Up and Get Canning!

The first day of autumn is but 10 days away, which means the opportunities for home canning and preserving are diminishing by the minute. If you’ve been putting off “putting up” like I have, there’s no more time to waste! This weekend, I hope to devise a plan and get real busy real fast next week with my canning partner Kate if she’s game. Last year, we canned peaches and made berry jam, and this year, I’m going to suggest pickled cauliflower (as seen in the September issue of Saveur and a big ol' batch of tomato sauce, using Barbara Kingsolver’s (“Animal, Vegetable, Miracle”) recipe (details below). Looks like we might have help; I just received an e-mail from fellow food blogger Leslie Hatfield, of Eat Well Guide, who’s in Seattle visiting family. She says she’s ready to lend a hand; wonder if that would give us time to try...

 

By Kim ODonnel | September 12, 2008; 11:40 AM ET | Comments (7)

Adventures in Home Canning

It took a cross-country flight, a ferry ride, a two-hour drive and a lady named Midge from Indiana for me to learn the fine art of canning. While planning my trip to Seattle earlier this summer, I asked my friend Kate, a self-proclaimed hippie who's done her fair share of homesteading and living off the land, if she could teach me how to can. Much to my surprise, Kate was equally in the dark as this home-canning rube, so we agreed to embark on this adventure together. A view of the Olympic Mountains from Kate's front yard in Port Angeles. (Leslie Silverman) It was decided that the canning extravaganza would take place at Kate's house in Port Angeles, Wash. About 90 miles northwest of Seattle, Port Angeles is a funky Olympic Mountain town known for Dungeness crabs, endless lavender fields and its close proximity to Victoria, B.C. It's also where...

 

By Kim ODonnel | September 7, 2007; 10:54 AM ET | Comments (0)

 

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