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Yum's September Must Haves
As much as I hate to see the Summer go, I always enjoy September. San Francisco's weather finally warms up and it's my birthday! The month also marks the start of Fall, which means heading back to school and a new season of fruits and vegetables.
Do You Like Canning at Home?
Summer, with its bounty of exquisite produce, couldn't be a more fitting time to preserve fruits and vegetables for less-than-abundant months to come. Last year, I was obsessed with making quick pickles; this year, I'd love to pick up some professional canning equipment so I can save jams, jellies, preserves, and pickles for the Winter. Have you dabbled in home preserving?
Must-Read: Jam It, Pickle It, Cure It
Given that some say we're in the middle of a food revolution, and local, sustainable, home-grown produce is popping up everywhere, it's only logical that an uptick in home preserving will happen, too. Enter Karen Solomon's Jam It, Pickle It, Cure It, a new book that's focused on making your own artisanal food products, either to keep or to give as gifts. The tome isn't simply limited to fruit jellies and quick pickles — it also includes instructions on making everything from flatbread to watermelon Popsicles to chai tea.
Simple Tip: Save Old Glass Jars
Instead of recycling glass jars, go eco chic and place them in the dishwasher. Once they're clean, hold onto them. I started doing this last year and have come to rely on the glass jars for a variety of uses.
12 Days of Edible Gifts: Pomegranate Jelly
Our 12 Days of Edible Gifts continues with a juicy homemade jelly. I used to think that jams and jellies took hours to can, but I'm glad I realized was wrong. This recipe for pomegranate jelly takes only 15 minutes of active time, and costs under $10 to make.
Trend Alert: Pickling
Pickling has been a craft for the past 5,000 years, but its biggest moment may be right now.
With supermarket prices on the rise, the home consumer products industry has seen a spike in canning and pickling at home. The Martha Stewart Show recently featured Momofuku minimogul David Chang giving a pickling demonstration.
Yummy Links: From Expensive Sandwiches to Soaked Skewers
- Are you ready to spend nearly $200 on a sandwich? - Serious Eats
- There's still some great produce out there, so take advantage of these recipes for a late summer harvest. - iVillage Food
- This is one of the neatest things I've read all week: When it's hot outside, you can bake cookies in a car.
Other Search Results
Making Preserves at a Public Fruit Jam
Last weekend, I attended a collective canning event. Sponsored by Fallen Fruit, an activist group that promotes the planting of public fruit trees, the public fruit jam was a free, communal jam-making session where participants shared fruit and jam-making tips.
I arrived with empty jars and lots of plums, and left with new friends, half a dozen jars of different kinds of jam, and the know-how to make fruit preserves.
What's Cooking at Slashfood
We love Slashfood so much that every Thursday we round up their most delicious stories. Here are this week's finds: - Meet Tracy Porter, tabletop's new hero.
- Beef terroir: the grassfed difference.
- Canning of craft beers is becoming more popular.
- The Food Network has launched a new line of kitchenware.
- What makes you feel like a real cook?
- Tuck an edible note into your kid's lunches with FoodWriters.
- The new cocktail shakers are antique pitchers.
Trend Alert: Food-Swapping Groups
A while back, we talked about the rise of pickling and canning at home. But what happens once you've filled your pantry with homemade pickled watermelon rinds and apricot jam? Our friends across the pond have come up with a smart solution: organizing food exchanges.
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