This is a blog about home canning—or "putting up" as one might say where I'm from—and it will cover jams and other fruit preserves, pickles and briny things, canned vegetables (above all tomatoes) and the complement of condiments that includes relishes, sauces, salsas and those related preparations that result when you chunk bits of seasonal produce and preserve them in a syrup either piquant or sweet.
I know it's well past prime apple season, but I just finished some apple butter with late-harvest and root-cellared fruit from Windrose Farms. No suger added. And very little spice, too. Every apple butter I ate growing up was too sweet and too spicy, so here's my answer. The dark color comes from long cooking—about 5 hours. A little molasses would make it even darker and richer. Next time.
Which photo do you prefer for my book, A or B?
A:
B:
I'm remiss for not having posted this earlier, but this Sunday from 4 - 8, Nicola Atkinson and I will be serving marmalade and wee scones (she's Scottish you know) at the Urban: Sanctuary Gallery.
It's the closing party for Nicola's installation called "wee," and I'm tickled to be collaborating with her.
Nicola and the wee band will peform songs (including songs she wrote with Stevie Jackson of Belle & Sebastian). And a 6:00 pm a mariachi band will play.
Come join us! Here are the details of time and place.
I love this: the Institute of Domestic Technology is selling gift certificates for its 2012 classes. (Including preserving classes taught my moi.) Check it out here.
In response to many inquiries, here's what I've got in stock for holiday sales:
SCOTCH MARMALADE, 8 ounces, $12.
SCOTCH MARMALADE, 34 ounces, $50. (It will last a long time.)
If you'd like to order something, email me using the Contact link at the top of this page. Or if you live in LA, you can buy SCOTCH MARMALADE at Shelter Half on La Brea. You can find a very special, very limited supply of CLASSIC APRICOT JAM at Standard Goods on Beverly Boulevard, right next door to Lulu's Cafe. I'll also make an appearance, live and in person, at the UCLA Hammer Museum artisan's fair on December 15 from 6 to 9 pm. Come by and say hi.
I bought one of these bowls from Pope Valley Pottery. Notice the spout and the clever, useful handle on the side. Three sizes from biggish to huge. Perfect for the jam kitchen. I also love the ceramic pears.
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Tip of the week: Frog Hollow will be back at the Santa Monica Farmers Market tomorrow with more Warren pears. See above. The flavor is unbelievable. Here is David Karp's account of whence this exceptional fruit.
This has nothing to do with preserving, but it's being designed by my friend Pincus and I think it's brilliant/hilarious: the Higher Power surge protector.
Join the Kickstart campaign here.
Monday, January 9, 2012