To find out how to turn culinary projects into homemade holiday gifts, we turned to Karen Solomon, author of Jam It, Pickle It, Cure It and Can It, Bottle It, Smoke It and most recently, Asian…
Canning & Preserving
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To discover the ins and outs of pickling at home, we turned to Karen Solomon, author of Jam It, Pickle It, Cure It and Can It, Bottle It, Smoke It and most recently, Asian Pickles: Japan.…
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Stone fruits and tomatoes get all the love when summer fades, as we buy them by the box to can for the winter. But come fall, we have a new…
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Congratulations to Ann P., winner in last week’s Agrarian giveaway. Ann is the lucky new owner of our Kilner Jam Pan Kit, including the preserving pan, funnel and tongs. …
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Congratulations to Beth H., winner in the second week of our Agrarian giveaway. Beth is the lucky new owner of a full set of Kilner Canning Jars, plus our…
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Imagine a pantry stocked with vegetables picked at their peak, preserved in tart, herbal brines, that you can use for delicious accompaniments and starters all year long. Read…
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Created by Canal House Cooking, this luscious jelly is perfect to serve with lamb or veal. You can make it with any soft summer berries or currants. Currants have…
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Making fruit spreads—jams, jellies, preserves, conserves, marmalades—allows you to capture the flavor of a favorite fruit in a jar. You need only a handful of ingredients: a sweetener, an acid…
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While tomatoes are at their peak, set aside a Saturday or Sunday afternoon to make and put up this delicious, all-purpose tomato sauce from Canal House Cooking. Come winter,…
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Christopher Hirsheimer and Melissa Hamilton, the cooks behind Canal House, contributed their beautiful styling and delicious recipes to our latest catalog, all about summer preserving. I asked them for some…