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Food in Jars: Preserving in Small Batches Year-Round


Food in Jars

Food in Jars: Preserving in Small Batches Year-Round by Marisa McClellan.

I’ve always been a bit skittish about canning. I live alone in a small apartment. My grandmother had a basement stocked with jams, jellies and veggies. Walls lined with jars. And with every visit we’d take home an armful of her home preserves. I couldn’t imagine doing that. In later years my mother recruited me to help can bushels of tomatoes on a hot and humid August afternoon. The kitchen became a sauna. Ugh!

But I DO like having canned goodies in my life. And especially if I helped with them. So, this year I received a shipment of kumquats from a pal in California and I knew I had to make something with them, but what? His idea was to cook them in a simple syrup and serve over ice cream. Well, that’s nice but I did that last year, and not too satisfying. So this year I went for the true prize: marmalade. I made a single batch of marmalade from the ONLY cookbook that had a recipe for kumquats! (And I have LOTS of cookbooks!) The cookbook was called Tart and Sweet by Kelly Geary. (By the way, this is a wonderful cookbook.) I did the math based on the amount of kumquats in my possession and I made one jar of delicious marmalade. I did it. And I want to do it again. THAT’S when I found this book. Food in Jars gives me the hope that I can pull things off in my tiny kitchen that other canning books fail to provide me. All this started from THIS ARTICLE on Apartment Therapy’s Kitchn page and now I’m ready for this year’s bounty to become goodies throughout the year!

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