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Perhaps you've heard it? The hustle and buzz around the interwebs? America's plugged-in home cooks and food-obsessed are all talking about the Canvolution. It started in Seattle and it has spread east with a frenzy, culminating last weekend in canning and preserving parties all over the country. I was lucky enough to attend the Boston area event in Somerville on Sunday. Organized and led by Linsey of Cake and Commerce, 20 plus canvolutionaries gathered in a borrowed Thai restaurant to discuss boiling water canning, pressure canning, and lactofermentation. Things got hands on (and messy!) and we all went home happy with jars of tomato sauce, dill pickles, sauerkraut, and mixed berry jam. (Actually, I stuck around to help clean up and was rewarded with an extra jar of jam for my troubles, wee!). Linsey, who taught boiling-water canning, wrapped up the experience on her blog here; Nika, who demonstrated pressure canning, discusses the day on her blog, too. Oh, and if you're interested in the sauerkraut, check out Alex's blog as well.
Of course, now I've got the canning bug and I went out and bought a big ol' canning pot and some jars the other day. I can't wait to hit the markets this week, and I sure as heck hope my friends and family like jam, because I know what everybody's getting for the holidays this year!
So tell me, friends: Do you can? Have you got any favorite pickle recipes?What about drying? Freezing? How do you keep summer's bounty preserved for the chilly days of winter?
Of course, now I've got the canning bug and I went out and bought a big ol' canning pot and some jars the other day. I can't wait to hit the markets this week, and I sure as heck hope my friends and family like jam, because I know what everybody's getting for the holidays this year!
So tell me, friends: Do you can? Have you got any favorite pickle recipes?What about drying? Freezing? How do you keep summer's bounty preserved for the chilly days of winter?
I am so kicking myself for not signing up now. It looks like you guys had a complete blast!
ReplyDeleteI have a really fantastic plum tree in my yard. Just after I moved into the house, I put up about 30 pints of plum jam, then gave it all away at Christmas. Big hit. I added lemon and orange zest to the fruit as it cooked so it had a marmalade-like taste and texture.
ReplyDeleteI was recently considering doing some tomatoes, since it looks like our garden's going to be overwhelmed with them soon. I'm really kind of excited about that. :P
Erin - it was a total blast! Keep your eyes peeled for another holiday-focused event in November. Alex is teaching lacto-fermentation at the Cambridge School of Culinary Arts in September, too. Check out his blog, feedmelikeyoumeanit.com. Speaking of which I should add that to the post...
ReplyDeleteAdrienne - You have a plum tree?! Pardon me while I rage about in a jealous fit. I freaking love plums!
Oh good for you!!
ReplyDeleteI'm writing an article on an Intro to jam making right now. It's so addicting--and rewarding.
I've never canned but it was definitely a huge part of my family traditions back in the day... actually I bet my grandmother in Russia still cans quite a bit.
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