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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Jam Class at the Institute


Can you guess what kind of jam we made yesterday at the Institute of Domestic Technology's Foodcrafting 101 class at Greystone Mansion in Beverly Hills? Hint: look at the spoon.

And the correct answer is...blueberry jam, with my secret ingredient to restore the fugitive terpene flavor molecules that give fresh blueberries their delicate taste. It's good jam, if I do say so myself.

But, wait, you say, aren't blueberries a summer fruit? Well, this is California, and it's always blueberry season somewhere in the Golden State.

Today's project at the Jam Factory was more in keeping with the winter preserving season: 78 jars of Seville Orange Marmalade (see in the preserving pan). On the market soon.

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