Canning |

So, what has my weekly total been you ask? I don’t want to talk about it. What with the holiday and my newfound desire to can things, I have fallen off the wagon, so to speak. I still don’t think I’ve gone that far off the rails (I haven’t had any extravagant meals out), but I haven’t been keeping track of every little thing as closely. Anyway, my failed attempt at discipline notwithstanding, I have canning news to report!

If you have any interest in canning, I encourage you to go out and buy Eugenia Bone’s new book, Well-Preserved. I love her for her correct hyphen usage alone. It has a great intro to the various types of food preservation, and after reading it I feel confident I won’t poison myself with botulism. Unless it’s voluntary and involves going to a “dermatologist.” She also describes how to make one’s own bacon, pickled things, conserves, preserved lemons, etc. It’s definitely worth it if you think you’ll put in the time and money required to get the proper equipment and get familiar with the process. I’m not even going to pretend it’s a good idea to post a recipe here, because I will definitely get you killed for poor sterilization. Just read the book.

I’m really looking forward to canning my own tomatoes and then using them into the winter…see how I get ahead of myself there?

I made her recipe for Strawberry Balsamic Jam, because it’s the season for strawberries, and because, well, it sounded DELICIOUS. I can confirm, it is pretty much face-exploding good. I can’t wait to try it on some scones.