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Good Things to Preserve in Late Summer

One of the funny things that happens to me as a result of writing this blog is that I rarely allow myself to repeat preserve recipes. Once I’ve mastered a particular preserve and have shared it here or in a book, I typically move on. The result of this continual search for the new and novel means that I often leave some truly delicious things on the table.

To combat this tendency to forget the successes of the past, I thought I’d do some archive diving and shine a light on some of my favorite late summer preserves.

What are your favorite recipes for this end-of-season push? I always love hearing about your go-to recipes!

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Links: Goosecherry Jam, Pickled Corn, and Cherry Week

Happy Sunday, friends! Just a quick reminder that tomorrow night is Food in Jars TV night over on Facebook. I’ll be demonstrating how to make the Bourbon Sour Cherries from my second book, Preserving by the Pint at 8 pm ET/6 pm PT. These cherries come together quickly and are perfect for cocktails, serving with stinky cheeses, or eating directly from the jar with a spoon.

Now, links.

This week on the blog, look for a nonstop celebration of cherries. I’m going to be posting a new recipe every day, featuring sweet cherries, sour cherries, and Rainier cherries (by the time the week is over, I will have processed through nearly 25 pounds). While you await all these new recipes, here are some of my favorite cherry recipes from the archives.

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In Taproot and Edible Philly

My work as a freelance writer for magazines has ebbed and flowed a lot over the years. When I was first starting out in this world, I saw magazines as the pinnacle of success and would move heaven and earth to place pieces in those glossy pages. However, over time I realized that I was giving a lot of best my work to magazines and that in the long run, I’d be better served by sharing those ideas here.

In the last couple of years, I’ve found something of a happy medium and have found a niche occasionally writing about some of my favorite topics for magazines I value and appreciate.

This quarter, I have pieces in two such publications. First up is a piece I wrote for Taproot on the topic of infusing flowers into my homemade preserves (the theme of this issue is Bloom). The recipes included in the piece are for Strawberry Hibiscus Butter, Chamomile Jelly, and Meyer Lemon Lavender Jam.

The other story is in the summer issue of Edible Philly and this piece was a year in the making. It’s about the resurgence of currants and gooseberries after years of a US ban. In the Philly area, you can get them from Ben Wenk at Three Springs Fruit Farm and they make excellent jams and jellies.

Go check them out!

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Links: Rhubarb, Lemon Curd, and Crumbles

It’s been ages since I’ve done one of these link round-ups, but given that I have a nice cache of links set by and a couple things I want to share, I thought it was high time.

First, the shares.

  1. I’m doing a Facebook Livestream on Monday, June 18 at 9 pm ET/6 pm PT. You’ll find me over on the FIJ Facebook, making a small batch of blueberry jam (I’ll post the recipe tomorrow!) and answering questions. Please do tune in.
  2. Speaking of Facebook, did you know that Food in Jars has a community discussion group over there? We do! It’s a place where you can chat with your fellow canners, ask questions, and share recipes. The only requirements are that you stay on topic and that you’re kind to your fellow members. To join, go here.
  3. My classes and events page is currently up-to-date with all my upcoming classes for the summer. If you’ve been wanting to take a class, check it out.

Now, the links.

May you have a lovely week, full of food, canning, and summer fun!

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Are you a Podcast Listener? Subscribe to Local Mouthful!

Friends! Did you know that I make a podcast? It’s true, I do! Called Local Mouthful, it’s a weekly, 30 minute show in which we talk shop with obsessed home cooks. I cohost the show with my dear friend Joy Manning (she’s the editor of Edible Philly, the author of Stuff Every Cook Should Know, and writes over at Better Without Booze).

Joy and I launched the podcast nearly three years ago and have been steadily releasing half hour long episodes on a near-weekly basis ever since (we have missed a week here and there).

If you’re a podcast listener and you are hungry for more food-centric shows, I encourage you to give us a try. I think you might like the show!

Oh, and one last thing. If you’re in the Philly area and you’re free this Sunday from 5-8 pm, Joy and I are hosting a potluck for our listeners and you guys are invited. The only requirement is that you bring a dish to share that uses a recipe from any edition of Joy of Cooking. If you’d like to join us, leave a comment on this post and I will be in touch.

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Links: Stewed Rhubarb, Wilted Greens Pesto, and Winners

By the time you read this, Scott and I will be on a plane to Ireland! We’re heading off on a bit of vacation and I could not be more excited for the break from real life. I have some posts scheduled to run while I’m away and I’ll be dropping in now and then with some pictures from our travels. Additionally, thanks to the purchase of Irish SIM cards, I’ll be sharing snippets on Instagram (both in my feed and the Stories), so make sure to follow if you want to see some of our adventures. Now, links!

  • Because we’re having a long, cold spring, local rhubarb hasn’t appeared in any stores or markets yet. But I know it’s coming. When it does, I will make some of this gorgeous braised rhubarb.
  • Creamy date caramel. I’m making a “date” with this one as soon as I get back from my trip.
  • Wilted greens pesto. Deliciously preventing food waste is the best.
  • Nothing helps unify leftovers and make them feel like a fresh meal than a tasty sauce. This trio of sauces would all make your refrigerator proud.
  • Add some pickled red onions or tomato jam to this savory Dutch baby and I’m all in.
  • In anticipation of Ashley English’s new book (Southern from Scratch!), you should make a batch of her pickled eggs.
  • Wild garlic soda bread. I bet you could make this with ramps or even scallion greens to similar effect.

Last week, I ran a giveaway of silicone jar sleeves from Mason Jar Lifestyle. The winners on the blog are Annie Wyatt and Kelly Kerr. The Instagram winner is #1129/Meg Myers. Congratulations!

a Rafflecopter giveaway

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