Tag Archives | so easy to preserve

So Easy to Preserve Winners

Thanks to all of you who left comments sharing your hopes and excitements for the coming season! You all are ready for your gardens to bloom, for ripe strawberries and for sun-ripened tomatoes (in my opinion, there is nothing better). I’ve consulted the randomizer and it selected numbers 83 (Kat) and 170 (Sharon). Congratulations ladies, I’ll be in touch shortly to get your contact information.

For those of you who did not win, I do still highly recommend So Easy to Preserve, particularly if you’re planning on branching out and doing more canning this summer!

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Classes, Folk Music + Giveaway

strawberry table

All over the country, farmers’ markets are opening, gardens are growing and edible abundance is pouring forth. Preserving season is here and what better way to get yourself on board to capture some of the summer season than to take a class with me! Classes will be held at Indy Hall, which is located at 20 N. 3rd Street, 2nd floor (sadly, Foster’s Homewares has shuttered, leaving a giant hole in the Philadelphia retail scene).

My classes are good both for people just starting out canning as well as those who have been doing it for awhile. I always hit the fundamentals of boiling water canning and also share the many tricks I’ve developed while standing over a steamy stove. Each class offers multiple opportunities to ask questions, so that each student can get the information they need from the experience.

For the complete schedule of classes, click here. There are still five spots available in my Rhubarb Chutney class this Saturday, May 15th. Each student who attends that class will receive a print-out of the recipe and a jar of the chutney we make in class. I still have a jar of this chutney that I made last year (I’ve been saving it just for this occasion), so we’ll also have a little snack of goat cheese, baguette and chutney to nibble while we work. Classes cost $39. Please email me at foodinjarsATgmail.com if you’d like to sign up.

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lovely raina

If you follow me on Twitter, you might have picked up the fact that my sister Raina is a musician. She’s been playing guitar since she was 9 years old and has been making her living (such as it is) as a performer for more than five years. Music is all she’s ever wanted to do.

She is currently a top contender in a contest held by The Recording Conservatory of Austin, but desperately needs more votes. Winning this contest would be an enormous boon to her career, so much so that I’m interrupting my endless stream of food chatter to ask you all to consider supporting her. It’s just what big sisters do.

Voting is easy.  CLICK HERE and vote for the Raina Rose Trio, which is Raina and her backup band. Right now she has a good chance of winning but it is competitive and every vote is important. Only one vote from each email address is allowed. There is nothing to join and you won’t be subscribed to a new mailing list.

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Now the giveaway. My birthday is Friday (wow, 31. How did that happen?) and I am hip deep in celebrations. Last night, my husband took me out for the most elegant (and expensive) meal of my life. Tomorrow, I’m having a cluster of friends and family over for a potluck (because I like nothing more than honoring a special moment over delicious food that has been made with love).

In order to share some of the joy with you, I’m giving away two copies of my very favorite canning book. Called So Easy to Preserve, this is the most referenced book on this site. It’s not a glossy book filled with pictures, it actually looks more like a community cookbook than anything else. However, whenever I want to try something new, this is the book that I look to first. The instructions are easy to follow and the explanations are written in a way that inspires confidence in the reader. If you are someone who takes your canning seriously, you must have a copy of this book on your shelf.

To enter yourself in this giveaway, leave a comment on this post and tell me what you’re most looking forward to about  summer foods. Whether it’s making your annual batch of peach butter, eating fresh raw peas or attending your neighborhood’s annual tomato festival, I want to read about it. Entries will be accepted until 11:59 p.m. on Sunday, May 16th. The winners will be posted Monday morning (I promise).

Dilly Beans

dilly beans

String beans are one of my favorite vegetables around. My idea of a perfect easy summer meal is a tangle of lightly steamed string beans, dressed with a bit of butter and salt, along side some scrambled eggs and a sliced tomato. A couple of summers ago, I ate that for dinner three or four times a week for at least a month. Of course, that was before I had to think of Scott’s likes and dislikes when making dinner and sadly, he is a string bean hater. So my perfect little meal has been relegated to a once-in-a-while, solo experience (however, it’s a trade-off I happily make for love).

Thing is, I still find myself buying string beans like they’re a four times a week vegetable, which becomes a problem when trying to keep the refrigerator eco-system balanced. That is where the dilly bean comes in. It’s a gentle, zippy little pickle that preserves my green beans for months to come (well, if they last that long) and maintains the dinnertime peace.

One thing to note about string beans. They are perfectly safe to can in a boiling water bath when you’re making pickles out of them. They are NOT safe to can without the brine unless you’re using a pressure canner. One of the few documented cases of botulism that occurred last year was because a family ate some poorly preserved green beans. So if you want to preserve your beans but you don’t want to pickle them, either get yourself a pressure canner or blanch and freeze them.

Enough safety warnings, on to the recipe…

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