Oops. I didn’t mean to drop out of sight last week, but I got home from Canada on Monday afternoon and just couldn’t find my way back to the blog. It happens sometimes.
That trip to Toronto though, it was pretty darn terrific. I met so many of my long-time internet canning friends, including Christine from Manning Canning (check out her just-launched commercial kitchen Kickstarter!), Sarah B. Hood (author of We Sure Can!), and Joel and Dana from Well Preserved. The Kitchen Party at the Harbourfront Centre was incredibly fun and I loved meeting all the dedicated food preservers who came out for it.
I also enjoyed getting to explore a little bit of Toronto and seeing the roof garden and bee hives at the Fairmont Royal York (as a Kitchen Party sponsor, they put me up in a gloriously comfy room).
This week, things will start to return to normal around these parts. Let’s get that started off with links!
- Recently, Sean Timberlake (founder of Punk Domestics) took over the Food Preservation page at About.com. He’s been writing all sorts of useful things and I found his recent piece on how to safely pack oven dried tomatoes in oil really useful. He also recently addressed a question I’ve been getting a lot recently, about whether it’s safe to thicken preserved jams with chia. The short answer? No.
- If you’ve ever considered making your own lacto-fermented hot sauce, look no further than this most excellent tutorial from Alana at Eating From the Ground Up.
- Looking to make the crunchiest pickle possible? Caitlin (The Babbling Botanist) preserved pickles in five different ways, trying to scientifically determine which method would preserve the most snap and texture.
- In another head to head showdown, Eileen pits tomato sauce made with a Victorio strainer again a batch made with an immersion blender.
- Check out the gorgeousness that is Kaela’s Nectarine Plum Butter. It’s the end of the season for both fruits, but I bet you could get your hands on some if you tried.
- Starting to preserve apples? If so, make sure to save the scraps and follow Kate’s advice on how to turn those odds and ends into vinegar.
- Roasted heirloom tomato sauce. Safe for canning and delicious.
- Raspberry plum jam. It’s the end of the season for both, so get on it!
- Smokey tomato jam make with oven roasted tomatoes. Yes.
- If you’re in need of a vehicle for cheese and jam, try these olive oil crackers from Meg at the Joy of Cooking blog.
When I fell off the grid last week, I failed to post the winner of the Roma Deluxe Electric Tomato Strainer Giveaway, sponsored by Blue Kitchen Canning. Oops. Now, without any further ado, the winner is #539/Rebekah Jones.