Spring in a Jar???
I have written about summer in a jar since I feel it is the last celebration of the summer. What better treat than eating something in January that you have grown last summer. But lately I think some are pushing the season.
In the Sunday newspaper coupon section Ball Jars had a coupon a few weeks ago. I clipped it and hope I can find it when I need it in August. And then today the NY Times had a great article called "Preserving Time in a Bottle." It had great information about pickle different vegetables. I can fruits so most of my recipes end up as jelly, jams or preserves. I know many people pickle veggies to be canned. Some people make them spicy and they are great to add to fresh salsas. But if you are like me you are just putting your garden in. The only thing that might be ready to be harvested is asparagus and rhubarb.
What I really like about Julia Moskin's article is, she like me feels you really do not need to grow all you can. Yes, you can go to the farmer's market and pick some great foods to be shared this winter. But the foods at the market right now is not local and that to me is like opening a tin can of a veggie. some farmer's markets don't open until some time in later June. nytimes.com/dining
The best part of the article is the side where she provides links to may sites for information on canning. The heading is Some Canning Dos and Don'ts. Great Stuff! She also has a list of books that you can read about canning.
For those of you who are over planners and organizers, you might want to plan what you want to can by choosing those things for your garden now. Plant it now and can it when they are at their peak flavor.
In the Sunday newspaper coupon section Ball Jars had a coupon a few weeks ago. I clipped it and hope I can find it when I need it in August. And then today the NY Times had a great article called "Preserving Time in a Bottle." It had great information about pickle different vegetables. I can fruits so most of my recipes end up as jelly, jams or preserves. I know many people pickle veggies to be canned. Some people make them spicy and they are great to add to fresh salsas. But if you are like me you are just putting your garden in. The only thing that might be ready to be harvested is asparagus and rhubarb.
What I really like about Julia Moskin's article is, she like me feels you really do not need to grow all you can. Yes, you can go to the farmer's market and pick some great foods to be shared this winter. But the foods at the market right now is not local and that to me is like opening a tin can of a veggie. some farmer's markets don't open until some time in later June. nytimes.com/dining
The best part of the article is the side where she provides links to may sites for information on canning. The heading is Some Canning Dos and Don'ts. Great Stuff! She also has a list of books that you can read about canning.
For those of you who are over planners and organizers, you might want to plan what you want to can by choosing those things for your garden now. Plant it now and can it when they are at their peak flavor.
Posted by Hella at 5/27/2009 11:07 AM 
Categories: Adding More than Recipes In Your Cookbook
Tags: garden write your own cookbook eat locally family cookbooks recipes creating a cookbook canning recipes family traditions cookbooks
Categories: Adding More than Recipes In Your Cookbook
Tags: garden write your own cookbook eat locally family cookbooks recipes creating a cookbook canning recipes family traditions cookbooks
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