Putting Food By: Experiments in Preservation
Inspired by the advice in this classic tome, I’ve resolved to refrain (in as many ways as possible) from the grocery store for as long as my health can handle it. Hopefully, the duration of this exercise will be long and “fruitful”. For the past 3 weeks, I’ve been jamming out, jellying it up, and freezing up a storm with this year’s garden abundance…
L to R: Spicy Tomato Relish, Raspberry Rhubarb Jam, Hot Pepper Jelly, Raspberry Jam
L to R: White Bread, Wheat Bread, Whole Cherry Tomatoes, Herbed Tomato Sauce, Blanched Squash
L to R: Dilly Beans, Pickled Radishes
———————–
The Complete Planned Roster of Preserves for 2010-11:
Sundried Tomatoes
Spicy Tomato Jam
Zucchini Bread
Dill Pickles
Pesto
Dried Basil
Dried Oregano
Dried Sage
Dried Thyme
Dilly Beans
Whole wheat bread
Sweet Tomato Jam
Whole frozen tomatoes
Tomato Sauce
Frozen Steamed Beans
Sauteed Summer Squash
White Bread
Chicken Stock
Hot Pepper Jam
Raspberry Jam
Raspberry Rhubarb Jam
Pea Soup Starter
Garlic Oil
Raspberry Vinegar
———————–
Updates to follow…
For more canning/preserving tips, check out the website and DVD of Harriet & Marge, the two fabulous ladies behind PRESERVE (Portland)!
