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Winners + Linkage

blue book picture

Wow. There were a lot of you who wanted this book. Unfortunately, I have but two copies to pass along (I calculated it out, and it would have cost more than $500 to send each one of you a copy. Until I become independently wealthy, that’s just not in the budget). I turned to the very handy Randomizer to pick the winners and it spit out numbers 9 and 43. That means that the lucky recipients are Pat and Meghan. I’ll be in touch with the two of you posthaste.

In other news, have you heard about the Can-volution? A bunch of us jar-crazy folk are putting together a coast-to-coast canstravaganza for the weekend of August 29th and 30th. The goal is for people to get together in groups and do a whole bunch of puttin’ up. I’m actually going to be heading out to Seattle that weekend, to attend a canning party with a few of my favorite bloggers and hopefully teach a canning class. Leave a comment if you’re interested in participating and I’ll do my best to hook you up with other canners in your area.

Also, I did an interview with Jen A. Miller (aka Jersey Shore Jen) recently in which we talk about canning, preserving and fresh produce. She posted it to NJ Monthly earlier this week and you can find it here if you’re inclined. .

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Sour Cherry Winner, Classes + More

sour cherries

Once again, I’m a bit later in announcing the giveaway winner than I had intended. However, I’ve had a lovely weekend, in which I taught a peach jam class (I’ll be posting the recipe tomorrow), spent some quality time with my fiance, finally got the mess of the apartment under control and ate some delicious summer produce (I think the highlight was the purple potato salad with sweet onions and homemade mayo), so I just don’t feel bad about my tardiness.

This little jar of sour cherry jam goes to Heather, commenter #14. Congratulations Heather (I’ll be emailing you shortly). I do wish I had enough to share with all of you, as this was a particularly delicious batch, but sadly, my supplies are quite limited. I do have good news for those of you in the Philly area, though. I was down at the Headhouse Square Farmers Market this morning, and I spotted sour cherries at Three Springs Fruit Farm, so there are still some to be had if you want to make your own jam.

In other news, I’ve got a new class to announce. I’m going to be leading a community canning workshop at Philly Kitchen Share on Saturday, July 25th, from 2-6 p.m. The reason for the extended block of time is that this a hands-on session in which we’ll peel and process 120 pounds of tomatoes. The workshop is limited to ten people, and all participants will be taking home 4 quarts of tomatoes. There are still a few spots left, so click here if you want to sign up. Cost is $30 per person.

And now, some links!

Veggicurious has been making savory jellies. They look gorgeous.

Culinate’s Caroline Cummins remembers her father-in-law and the jams he made.

Canning is so hot right now that it’s getting a mention in the Washington Post.

Minimally Invasive made a rosemary-thyme syrup that sounds totally divine.

Rich in peaches? Check out Doris and Jilly’s post on how to have homemade peach sherbet in January.

The Kitchn makes Blenheim apricot jam and discusses the differences between jams, jellies, conserves and more.

And pickles! Pickled mustard greens. Pickled shallots. Tarragon-garlic pickles.

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A few canning links

I spent yesterday at the Fancy Food Show up in New York, and I’m still catching up on life after just one day away. I took a bunch of pictures of various foods in jars while there, and I hope to have a post up for you guys about what I saw there (as well as a recipe for sour cherry jam) up in the next day or so. In the meantime, to tide you all over, here are some links to good canning stuff elsewhere.

There are a couple of interesting conversations going on about canning over on MetaFilter right now, including one that mentions this here blog (thanks for the nod sararah!). The Oregonian has a terrific article on preserving cherries and the recipe for gooseberry jam on Doris and Jilly Cooks (made out of gleaned berries) looks wonderful.

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A Winner, a Book and Some Links

pasta in jars

Last Friday, I offered up a copy of Catherine Friend’s memoir A Compassionate Carnivore as a fun little giveaway until I have a fresh batch of jam ready to go. I’m a little behind posting the winner, but better late than not at all, right? The random number generator spat out the number five, which corresponds the comment left by Holly, the blogger over at The Unintended By-Products of Domestic Bliss. Hooray Holly!

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A couple of months back, I heard tell of a book that sounded very much like one I hoped to write someday. Called, Jam It, Pickle It, Cure It, it tries to make jams, pickles, basic salumi and other kitchen crafts accessible and available to the people out there who have never committed fruit to jar, or veg to brine. When I got my hands on a review copy, I was delighted by the book (and relieved to see that it wasn’t entirely the same volume I imagined myself writing on the topic). I have yet to cook or craft anything out of it yet (mostly because I’ve been happily making up my own recipes of late), but I’ve been keeping it on my coffee table for inspiration, as well as a reminder to write about it.

Another reminder that this book deserved a mention came today, when I noticed that Erin (of Erin Cooks!) had made the Toaster Tarts on page 98. Erin did a great job with the recipe, altering it slightly from the neat squares that author Karen Solomon recommends to charming heart cut-outs.

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I’ve had a couple of open pages in my browser for weeks now and it’s time to finally commit their links to this blog, so that I can close those tabs without forgetting their contents. Both are from Kevin of Closet Cooking and, if you’re like me, fond of both mangos and putting food in jars, they are most certainly for you as well. The first is a recipe for an aromatic and spicy Mango Chutney and the second is a Mango and Cardamom Jam. Don’t they sound good? Both have been added to my “Must Make” list (which grows longer by the day).

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Hear me on Hear Philly

Several weeks ago, I had the opportunity to sit down in a recording booth and talk about one of my favorite things: food blogging. The interview was for an online radio show called Hear Philly. It’s a partnership between KYW 1060 and the Greater Philadelphia Tourism Marketing Corporation (an organization who also happens to be my full-time employer).

If you decide to tune in, you can hear me talking about Fork You (the online cooking show I co-host with my very charming fiance, Scott), the Philadelphia food blogger scene and some of my favorite Philadelphia restaurants. The program loops every hour, so all you need to do to hear me is tune in at approximately twenty minutes after the hour (I think I actually come on at around the :21 mark). The show in which I appear runs through the rest of this week, so don’t wait too long to check it out!

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