Tag Archives | Facebook Live

Fermented Hot Sauce Livestream Tonight!

For this first livestream of September I demonstrated how to make two variations of fermented hot sauces. This topic was motivated because there were so many comments and questions on this Instagram post.

For those of you who want a recipe to work from, I used a similar technique as is detailed in this blog post. To watch the livestream, scroll down to the bottom of this post. It’s hidden after the jump.

If you’re looking for more information about fermentation (and more specifically, fermenting spicy things), these books will help you out.

Ferment Your Vegetables  by Amanda Feifer – A terrific book written by a fellow Philadelphian that features lots of small batch ferments and creative flavor combinations.

Preservation Pantry by Sarah Marshall – Sarah is the fermentation mastermind behind the company Haute Sauce. Her book contains a world of tasty things, including some of her most delicious spicy concoctions.

Fiery Ferments by Kirsten K. Shockey and Christopher Shockey – The best and most comprehensive book available on fermenting spicy things. If this is your favorite category, this book should be on your shelf.

Fermented Vegetables also by Kirsten K. Shockey and Christopher Shockey – For more basic ferments, organized by vegetable, this book is invaluable.

Continue Reading →

Comments { 1 }

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.

Comments { 2 }

Small Batch Spiced Blueberry Jam

On tonight’s live broadcast over on Facebook (Monday, June 18, 9 pm ET/6 pm PT), I am going to be making a small batch of spiced blueberry jam. This recipe is super speedy, because blueberries need so little prep and because it’s a small batch (it cooks down in less than 15 minutes!).

I will show you how to process the jars so that it’s shelf stable, but you could also scrape the jam into a couple containers, stash them in the fridge, and eat through them over the course of the next couple months. Perfect for folks who want to make their jam right now!

Oh, and don’t forget about Can Together! This month, we’re focusing on berry preserves. If you make something with berries and post it to social media, make sure to use the hashtag #cantogether so that your fellow jammers and picklers can find you. Let’s keep our preserving community strong!

Continue Reading →

Comments { 14 }

Links: Rhubarb Compote and Homemade Harissa

Happy April, friends! Happy Easter and Passover, as well! I hope you’ve all had lovely weekends, filled with family and celebratory meals. I’ve spent most of the weekend with my extended family, first on Saturday night for our annual Seder and then today for brunch and an extended hang out at my cousin Angie’s house.

Angie is starting the process of cleaning out after 50 years in her home, and so none of us left empty-handed. Scott and I came home with a terracotta fish baker that once belonged to my Aunt Doris, and a five branch candelabra that was originally part of the decoration in the Russian tea room that my family ran in Philadelphia many years ago. We’re all set if the power goes out!

I’m really sorry that it’s been so quiet around here lately. After nine years of writing here, my creative well seems to be running a little dry. I’m hoping that the return of warmer days will help me regain my footing. In the meantime, I’ve got some links for you!

  • I’ve yet to spot any rhubarb around these parts, but when I do, I’m sure to make some of this hot pink rhubarb compote.
  •  While we wait for spring produce, there’s always candied grapefruit peel!
  • My food processor makes a terrible noise when I ask it to make almond butter, but with the help of earplugs, it does turn into the most gorgeous, spreadable paste.
  • I love Alexandra Stafford’s Instagram Stories because she’s always making the most wonderful dishes. I’ve been particularly jealous about her homemade harissa and overnight focaccia lately.
  • It has nothing to do with canning or preserving, but doesn’t this vegan alfredo sauce look good?!
  • This olive oil cake speaks to me.
  • I love the idea of building a zero waste grocery kit. Whenever I go grocery shopping, I do try to think through my list and determine what bags and containers I can bring with me to reduce the amount of packaging I consume, but this takes it a step further!

Also, a reminder! I’ve restarted my Facebook Live series. This month, I’ll be doing a live stream demo on Monday, April 2 at 9 pm eastern (6 pm pacific). I’m going to make a batch of the Strawberry Cocoa Jam from Naturally Sweet Food in Jars (if you have the book, you can follow along!). Just head over to the Food in Jars Facebook page to join the fun!

Comments { 3 }

Where I’m Going, Where I’ve Been – March 2018

Though the true start of the canning season is still a ways off where I live, my calendar is beginning to fill up with classes and events (and if you want me to come and teach at your school, church, farm, library, or market in 2018, now’s the time to get in touch!).

Where I’m Going

My first in-person class of the season is Saturday, March 24 from 9:30 to 11:30 am at Valley Variety in Hudson, NY. In this two-hour workshop, we’ll make a batch of low sugar strawberry vanilla jam. It’s a good opportunity to learn more about Pomona’s Pectin, the role of sugar in canning, and how to process jars in a boiling water bath. Whether you’re a new canner or someone who’s looking to refresh your skills, this will be a good class for you! $80. Register here.

If you’re not in the Hudson Valley or can’t swing the class, I’m also restarting my regular Facebook Livestreaming demos. The first one of the season will be on Monday, March 19 at 9 pm ET/6 pm PT. These are free, hour-long sessions in which I’ll demonstrate how to make a recipe from one of my books and I’ll answer all your questions. Make sure to like and follow the Food in Jars Facebook page to get the notification when the livestream is beginning!

Where I’ve Been

Many moons ago, I had a conversation with Aleen Simms for Originality, the podcast she co-hosts with K. Tempest Bradford. I love the format of this podcast, because Aleen and Tempest share snippets of what their guests have to say and then use those bits of audio as a springboard into their own conversation. The episode went live last month and you can listen to it here.

Also, do you know that I also co-host a podcast? Called Local Mouthful, it’s a show in which Joy Manning and I talk shop with obsessed home cooks everywhere. I mention it because it’s come to my attention that I don’t do a great job making sure that my Food in Jars readers know about the show and I really think you guys would like it. We talk about food news, offer audio recipes, interview cookbook authors, and share all our culinary tricks and tips. If this sounds like something you’d dig, subscribe here!

Comments { 1 }

Cranberry Blueberry Jam

On Monday night, I did my final live demo of the year. I talked about fruit pastes, answered questions, and made a batch of cranberry blueberry jam using fresh cranberries and frozen wild blueberries (though regular frozen blueberries would also work).

This recipe uses the same technique as the raspberry version I posted over the weekend. You combine frozen fruit with fresh cranberries to get a preserve that is flavorful, not-too-sweet, and perfectly set (cranberries are magical in the setting ability).

If you want to watch me making this jam, you can see the full video after the jump (or, if you navigated directly to this post, you should see the player below).

Continue Reading →

Comments { 12 }