After spending time lower on the list, apples have now been deemed the dirtiest conventionally grown produce by the Environmental Working Group. Yuck! Just another good reason to seek out locally and responsibly grown produce. We usually buy our apples (and peaches, nectarines, and pears) from Breezy Hill Orchard. They’re Eco-Apple certified, which means they use integrated pest management (IPM) rather than just dumping a bunch of chemicals on their fruit. Just look at those . . . → Read More: Conventional apples are now the dirtiest!
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Keeping these rules in mind will help you create safe, tasty canned goods. Wash your hands, wash your tools, wash your food! Your preserves won’t get cleaner in the jar. Wash everything that will touch the preserves right before you start – spoons, pots, funnels, jars/lids/screwbands, etc. Even if I think everything’s clean, it gives me peace of mind to do it again. When in doubt, throw it out! If you open a jar . . . → Read More: Our Unbreakable Rules 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 This was a simple and tasty dinner. Sorry for the lack of pictures, but we didn’t expect this to be as good as it was (and didn’t anticipate posting it). In any case, this one is so easy that you the in-process pictures aren’t really necessary. Spicy Sweet Potato Hash with Watercress Makes 2-4 servings Amount Ingredient Preparation Where we bought it (* Union Sq. Greenmarket) 3 Medium-sized sweet potatoes Cut into 0.5 inch . . . → Read More: Spicy Sweet Potato Hash with Watercress 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 |
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