As the tomatoes and peaches start piling up on our kitchen counters, I know many start contemplating ways to preserve these tastes of summer for the months ahead. Food preservation can be a daunting task, especially when it comes to canning. I used to shy away from canning especially when freezing was an option. The glass, the hot water baths, and the potential for botulism all scared me. That all changed when I discovered the informative and delicious Philly based food blog Food In Jars. Food in Jars is dedicated to the art of "putting up" food in jars, not all of it necessarily canned. Blog creator Marisa McClellan often features granola, herb flavored salts, drink mixes, as well as frozen fruits,vegetables, stocks, etc...This concept of storing in glass has become doubling appealing as the dangers of plastic have started to emerge. Check out this very timely post dedicated to preserving small tomatoes--as you can see the preservation techniques are quite varied--freezing, drying, roasting, canning and pickling.
|The recipe of choice-Gingery Pickled Beets|
|Hot water bath, heating jars and lids|
|The ingredients of the Gingery Pickled Beet Recipe|
|The finished product|
So get yourself 6 pound of yellow peaches, 1 lemon, a little sugar, a bottle of bourbon and a copy of Food in Jars. Happy canning.