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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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Thursday
Jul052012

Where to buy Blenheims

DateThursday, July 5, 2012 | | | Comment2 Comments

Go get a pencil, or take a note on your smartphone, because I'm about to give you the best tip of the year. Ready? Mike Cirone of See Canyon is back at the Santa Monica Farmers Market with his organic, dry-farmed Blenheim apricots, ABOVE. Mike says it's a bumper crop this year, and he's selling them for $40 dollars per 20-pound boxcase. There's not a better deal in the market. He'll be in Santa Monica Wednesdays and Saturdays for the next three weeks or so.

If you make one batch of jam this year, let it be Blenheim apricot jam. There's nothing to compare.

Reader Comments (2)

Never heard of that species but will look in catalogs for one. Also never heard of dry farmed. I bet they are wonderful. I haven't had any luck with apricot trees, but my white peaches will be ready in a day or so.

July 6, 2012 | Unregistered CommenterDonna Shaw

I'm looking at 6 jars of the golden apricot nectar right now. Your recipe is the best!

July 16, 2012 | Unregistered CommenterNina R

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