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Tag Archives: Canning
Pickled Mixed Peppers
Here is a very easy recipe for making pickled peppers. The peppers may be eaten a day or two after canning, but are better if you wait a month or more.
Quince Jam
Quince are an under appreciated fruit. Cooks know them as the last fruit to be harvested in the Fall, and the real indication that winter in Seattle is on its way. My grandmother use to include them in other jams … Continue reading
Preserving the fruits of GPS labor
GPS Farm Stand This Summer, I added a new stop to my weekly Farmer’s Market rounds. In a good week I am able to visit the Pike Place Market at least once, the University Market on Saturday and either Columbia … Continue reading
Jam Making 101
Summer’s Gift I recently happened into 8 pounds of deliciously ripe, honey sweet Green King figs. By “happened into” I mean that my neighbor across the hall got a whole bunch of these rare local treats from a tree … Continue reading
Canned albacore tuna
This recipe is from Jeremy Brown, local fisherman, who was in charge of the Slow Foods Seattle Tuna Canning Class in January 2012. At that demonstration, half pint glass jars with screw top lids were used.
Canning Tuna with Slow Foods Seattle
Slow Foods Seattle held their 2nd Annual Tuna Canning Workshop, directed by local fisherman Jeremy Brown on Sunday January 8, 2012. This event caught my eye for a couple of reasons. First, I am a big fan of preserved fish … Continue reading
Pickled Asparagus
Pickling is a great way to put aside asparagus during the spring season to be enjoyed all year long. This recipe gives a pickle with a mild dill flavor, great in a bloody mary or on a relish plate. Note … Continue reading