Photos From the Food in Jars Flickr Pool

Each Saturday, I dig through the Food in Jars Flickr pool and feature some of your photographs here in this space. If you’d like to see your hard work on the blog, please add your images to the group! Here are this week’s selections.

sauce day

For all of those in the Southern Hemisphere, it’s tomato season. Ock Du Spock has shared some photos of canning tomatoes in jars that once belonged to her grandparents.

Pickled Ginger

Elsewhere in the world, there is ginger to be pickled. Katvanb did a nice batch back in late summer, with a small slice of red beet to add color.


Pretty pickled peppers from Erin.

this summer's pickle project

Emily from Relishments made a whole heck of a lot of pickles this summer and managed to line them all up for a picture. Here’s hoping those will keep you in pickles for the year!


Susan made some asian pear butter that looks pretty darn lovely on that toast!

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Physical Copies of Preserving by the Pint

Preserving by the Pint

I got back to Philadelphia earlier this afternoon after a week spent hanging out with my sister and her family in Austin (it was a magically good trip and I miss my nephew like a pain). I’d been home for all of fifteen minutes when I headed out again to swing by my editor’s office. Kristen had emailed on Monday to say that she had a few copies of the new book in. I’d been itching for days to see it in person and couldn’t wait any more.

Last time, when I got that first copy of a book I’d written in my hands, I swore like Tony Soprano for a full five minutes. Kristen had to pull me into her office and shut the door to contain my salty words. This time, I didn’t feel moved to let loose a streak of colorful verbiage. Instead, I held it in my hands and felt deeply satisfied.

One of the things I’ve learned over the past few years is that when you write a cookbook, you are capturing a moment in time. Kitchen habits and preserving practices naturally evolve and so as perfect a technique as an author thought they were sharing, it may not remain their preferred approach for all time. I already do a number of things differently now than I did when I wrote Food in Jars*. And while I know my ways of being will continue to develop, I really, really love the moment in time that I caught for Preserving by the Pint. I hope you all will too.

Oh, and just so you know, this book will be officially available on March 25. It’s available for pre-order at Amazon, Powell’s, Barnes and Noble, Indigo, and your local, independent bookseller.

*For example, I don’t use a thermometer nearly as much as I once did to determine the doneness of jam. I rely far more on how it looks and sounds these days.


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Links: Canning Aprons, Lemon Oaty Bars, and a Winner

January 11

I am snuggled down in my sister’s very cozy guest room in Austin, Texas right now. I arrived Thursday afternoon and head home again on Thursday morning. I’m here to see Raina and Andrew’s new-ish house and spend as much time reading books and playing trains with Emmett (it’s hard work and he takes it all very seriously). I’m easing back on my work time a little while I’m here, so if you send me an email and I don’t reply quickly, that is why. I’ll plug myself back into the frenzy soon, but for now, I’m enjoying the mellower pace. Now, links.

stacked half pint jars

january fillmore winner I think we set a Food in Jars record with this most recent giveaway from Fillmore Container. A total of 2063 people left comments on the post, which just blew me away. I am so happy that you all love these jars as much as I do.

Our winner is #676, which is the comment left by Cory. She said, ” I resolve in 2014 to actually eat my way through the larder I created this summer and fall. Which means a lot of pickles.”

Cory, I wish you the very best of luck eating through all those pickles!

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Pictures from the Food in Jars Flickr Pool

Each Saturday, I dig through the Food in Jars Flickr pool and feature some of your photographs here in this space. If you’d like to see your hard work on the blog, please add your images to the group! Here are this week’s selections.


Cheryl’s gorgeous red pepper jelly. She put the recipe right into the photo description on Flickr, so click through to see it!

2013-08-29 16.19.47-2

A very pretty and colorful canning cabinet from Katvanb.

Spicy Pickles

Spicy pickles from Misty of Sticks in the Mud.

pickled tomatoes

Shira’s in progress pickled green tomatoes!


Looks like Meryl from My Bit of Earth has been making her own chai blend. It’s such a good drink for these chilly winter days.

Under Pressure

I think we’ve all been there, in the kitchen late at night, finishing off a canning project. This photo from Sharon evokes that moment and mood perfectly.

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Pictures from the Pennsylvania Farm Show


After years spent meaning to go to the Pennsylvania Farm Show, I got to spend two whole days there earlier this week. In between my canning demos and book signings, Scott and I wandered around the show. We ate a vast array of fried foods, gawked at the rows of cattle, and admired the chickens, rabbits, and ducks. The photos below are just some of the ones I took while there. The full set of images can be found here.

fried vegetables

Fried broccoli, cauliflower, zucchini, and onion rings, served with a horseradish dipping sauce. One of the most delicious things I’ve eaten in recent memory.

January 6

Such horns!

PA Dairymen's Shake

All milkshakes should be half chocolate and half vanilla.

make way for sliding ducklings

Ducklings are delightful, but they don’t like to go on the slide.

cider lovers

I am most definitely a cider lover.

Fillmore Container!

At the Fillmore Container Preservation Station.

baby bunnies

Baby bunnies!

battered and fried mushrooms

These breaded and fried button mushrooms were delicious!

whole fruits

Just some of the canned foods entered into the competition.

matching chickens

I loved how these two were standing in the same position.

green beans

Nice examples of pressure canned green beans.

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Links: Cave Raisings, Hot Toddies, and More

The last meal of Christmas leftovers. Open face turkey sandwich with beet dip and arugula. Made by my dad.

For most of November and all of December, I felt well and truly bogged down and overwhelmed but with the arrival of 2014, I’m feeling a welcome sense of lightness. I’ve been taking advantage of this wave of new energy by restarting my nearly nine-year-old personal blog (it doesn’t have much of a design at the moment, but the content is what’s important, I think) and trying to be more on top of the content I write here. Fingers crossed that I can keep it up! Now, links.

various half pint shapes

There’s no giveaway winner tonight because the current giveaway is still going on. If you haven’t entered yet, click over to this post and leave a comment.

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