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The Science of Canning

Note: This is for peace of mind. Every time I get a little worried about the amount of produce just hanging out on my guestroom bookshelf, I remind myself that this is a process backed by science and very safe if done correctly.

Most fresh foods have a very high water content, which makes them deteriorate quickly due to micro-organisms, food enzymes, contact with oxygen, and moisture loss. Canning slows this decay by vacuum-sealing jars . . . → Read More: The Science of Canning

My Ode to Canning

Last March, I decided to can a tiny bit of rhubarb rosemary jam. Just as an experiment. I had spent the last five or six years studying for professional exams and I suddenly had time on my hands and needed a hobby. The jam itself was a failure, because it stayed syrupy (but it makes great cocktails), but I was hooked! I canned like a crazy person. We bought 90 pounds of tomatoes. The . . . → Read More: My Ode to Canning

How to Store your Leafy Greens to Make them Last Longer

Spinach, swiss chard, kale, romaine, lambsquarter… leafy greens are the most nutritious things you can eat. We’ve spent a lot of time learning how to prepare them in ways that make them enjoyable to eat. But they are delicate, and we only go to the market on Saturdays. Wilted, soggy, rotting greens are nasty. How can you keep them fresh for a whole week? Here is what we have learned…

The overarching strategy:

Immediately get . . . → Read More: How to Store your Leafy Greens to Make them Last Longer

How to Make Pizza

Pizza is a definite DIY situation. It’s cheaper, less likely to be delivered cold, and only covered in surplus commodity cheese if you like that kind of thing. The most time-consuming part is making the dough, which has to rise for an hour or so (although you could cut this to 30 minutes if you were in a big hurry). Because of this, we usually save pizza for weekends and plan to work out, . . . → Read More: How to Make Pizza

A Dark Days Secret: Our Larder

We try to write this blog at a level that anyone can follow, whether a seasoned cook or someone who is just learning. When I learn a new technique, I often need to be told how to do things in painful detail. Pictures help. When writing, I make sure that we assume nothing.

In that vein, I don’t want this post to scare anyone away. You don’t need to be as crazy as . . . → Read More: A Dark Days Secret: Our Larder