Making It, and Making It Last
Late summer is my favorite time of year, the slow inevitable decent into the painful depths of winter aside. There is so much bounty about, whether it is from one of my little urban gardens or cheap n’ fresh at my local organic farmer’s market. While I’m getting plenty from the garden, the desire to hoard is strong and I have found myself over-buying fresh produce on countless occassions simply because everything looks so good and when will it be that good again? There are all kinds of ways to save and store food from freezing to drying with the scariest being canning. It can be tricky in a small apartment-sized kitchen like mine but really isn’t that much bother if you’ve got a couple of hours to kill. Here are a few primers and recipes to get you started.
- Pickled Peril
- Pickled Green Beans
- Cooking, Canning, and Putting Up Food
- Chilean Hot Pepper Sauce
- Roasted Tomato Sauce (Jump to bottom) - Everything tastes better roasted. It also operates on the set-it-and-forget-it methodology of cooking which is a lot easier (and did I mention tastier) than blanching.
