Last week, the New York Times food section featured Eugenia Bone and her new book Well-Preserved. Since then, she’s been answering reader questions on Diner’s Journal, and there’s lot of good info there for those of you who are looking to learn more from an expert (and Eugenia is a lovely, down-to-earth, experienced canner). There’s also a short video of Eugenia showing how to check the seal on a processed jar, if you’re curious about that.
Yesterday, I kept spotting gorgeous food in jars all over the city. First, I went to a short soap making demonstration at Duross & Langel (a most beautiful soap and body products store) and discovered that they keep their soap ingredients in an eclectic array of glass jars. Later, I stopped into the new flower/chocolate shop across the street called Verde and spotted a small selection of housemade preserves and pickles. I brought home a small jar of Rhubarb Caramel, as I’d never seen anything like it (and now have a burning desire to attempt to recreate it).
I’ve been spotting a lot of food in jars on the internet as well recently. Here are some of the ones that particularly caught my eye.
- The Old Foodie digs into the history of women, war, bread and jam and then expounds on the origin of the word jam.
- Jennie at Straight from the Farm made some gorgeous candied rhubarb and kumquats.
- Tigress in a Jam made lavender rhubarb jam, and includes some great tips on infusing fruit with herbal flavors.
- Picking strawberries is hard work. Luckily, you can make jam with just a couple quarts. Cooking up a Story shows you how to make small batch strawberry jam.
And on to the savory stuff…
- How to make quick pickles! And don’t forget the radish pickles!
- Red salsa. Green salsa.
- My father’s childhood favorite, watermelon rind pickles.
- Lastly, rhubarb mustard. Doesn’t that sound amazing?