After making a savory version of French toast topped with tomato jam last weekend, it occurred to me that, when preserved, tomatoes are well-suited for both sweet and savory applications, too. Tomatoes are technically fruit, and when they're ripe they possess a level of sweetness that rivals a sassy nectarine. This means the seedy red rounds are ideal contenders for a traditional fruit jam style, Read more

In the Winter, I always love to invite my friends over for a cookie swap or edible gift-making party. However, I've never done something like this during the warmer months — until now. Inspired by a new Williams-Sonoma book, The Art of Preserving, I'm hosting a canning party and I suggest you do the same. First select a date — preferably a relaxed time, like Sunday afternoon — then decide Read more

Our very own FabSugarUK attended some nuptials and brought back an edible gift idea that's brilliant. She had this to share in the Wedding Talk group in the YumSugar Community. I attended a wedding a few weeks ago and couldn't resist sharing these gorgeous place settings. The bride had made a pot of jam for all the guests and had names printed on them. They were then used as place settings! They Read more

With the exception of Italian tomatoes, I rarely buy canned vegetables, unless I'm desperate for something like artichokes when they're out of season. But one thing I have always noticed is that while just about every vegetable — onions, asparagus, tomatoes, corn, beets, even kale — is readily available on a shelf, I've never seen broccoli that comes in a tin. Why doesn't canned broccoli Read more

I've always wanted to cure my own olives, but it's not every day that I spot fresh olives at the store. So I was thrilled to discover one sunny Saturday that the Ferry Plaza Farmers Market was selling bags of small, black Coratinas for $5, along with a recipe for curing olives. To make bitter and astringent fresh olives edible, there are two ways of preparing them: dry-curing them in salt, or Read more

Everyone has had pickled ginger as a condiment in a sushi restaurant, but did you know it can be made at home? The preparation isn't that time consuming, but the ginger has to sit in a vinegar mixture for several hours. Considering that the pickled ginger can last for up to six months in the fridge, it's well worth the effort! The final product has a wonderful color and is fresh in both flavor Read more