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.

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This morning at the Hollywood Farmers Market, I got a nice surprise from farmer James Birch of Flora Bella Farms: cardoons, a thistle that's related to artichokes and tastes somewhat like them. Cardoon stems make a good pickle. James should have more at the Santa Monica Farmers Market on Wednesday. Don't miss this tasty rarity.

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    Bob Marley
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    Many stems and vegetables can be used as pickle. Some bitter items are used especially for making the pickle much tastier than it can be. That is the reason why man fast food restaurants use them in their recipes and this thing really give them better taste and feel.
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