Preserved and Pickled

01/03/2013 01:54 PM

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PICKLED ONIONS

In England, pickled onions are enjoyed regularly. They are eaten with fish and chips, as part of a Ploughman's Lunch, with meat pies, and so many other savory dishes. There are hundreds of commercial varieties available, both across the pond and here in the States, but nothing beats a jar of homemade pickled onions. Tiny pickling or button onions

Preserved and Pickled

12/18/2012 03:07 PM

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SPICY PEAR BUTTER

SPICY PEAR BUTTER INGREDIENTS Splash Hard Cider (or Cider or Apple Juice) 5 Pears ( 5 1/2 Cups Pear Sauce) 4 Tablespoons Diced Fresh Ginger 2 Tablespoons Lemon Juice 2 Fresh Jalapenos (diced) included seeds for spicier Butter 1 Cup Honey 2 Cups Sugar DIRECTIONS? This can either be a one or two day process. If you start

Preserved and Pickled

12/03/2012 10:25 AM

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A PANOPLY OF PUMPKIN

PUMPKIN JAM; PUMPKIN SAUCE or JELLY & ROASTED PUMPKIN SOUP Amazingly easy to store, incredibly versatile as far as their use in the kitchen, the fall harvest of pumpkins and squash are something you really should consider putting up in your winter pantry. Pumpkins are technically a fruit and a member of the cucurbit family, defined as ‘any creep

Preserved and Pickled

10/19/2012 02:06 PM

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SWEET PRESERVATION: Nectarine Jelly

As Sweet Preservation points out, 'A canning resurgence is sweeping the nation, as people everywhere bottle up the bounties of the season and celebrate an art that’s once again au courant.' Canning and preserving are enjoying a strong rebirth, and in my book nothing really beats a traditional single fruit jelly. Tried and true they should be a staple in yo

Preserved and Pickled

10/03/2012 12:46 PM

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SWEET PRESERVATION: Pickled Italian Plums

Preserved and Pickled is honored to have been chosen as a Canbassador for the Washington State Fruit Commission. Well, not just honored, tickled pink actually. What exactly is the Canbassador program, you might ask? Well, I received a box of stone fruit from Washington State which I was encouraged to preserve (like I needed encouragement), blog about my efforts, and use Sw

Preserved and Pickled

10/03/2012 12:45 PM

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SWEET PRESERVATION: Boozy Peach Sauce

Peaches have always been one of my favorite fruits. When you bite into a fresh picked summer peach and the juice runs over your tongue, well I find it to be one of the most satisfying natural sweets under the sun. The Sweet Preservation website is Washington State Fruit Commission’s blog dedicated to the art of preserving fruit, and really is chock full of useful in

Preserved and Pickled

08/29/2012 04:41 PM

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OLD FASHIONED TOMATO CONSERVE

? Heritage Tomatoes from Paley's Farm Market in Sharon, Connecticut. ? Summer is winding down and loads of vegetables are coming out of local gardens. Here in the northeast it is officially tomato time, and there are so many ways to preserve tomatoes! Probably because when they are in season there are so many it is hard to know what to do with them, kind of l

Preserved and Pickled

07/30/2012 12:54 PM

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REDISCOVERING THE CREAM PUFF

When I was growing up my mother cooked everything from scratch, she loved to cook - still does. I honestly did not know a pie crust could come from a box or the refrigerator section of the grocery store, that spaghetti sauce came in a jar, or that corned beef hash was sold in a can for quite a long time. In the spirit of 'preserving' I decided to re

Preserved and Pickled

07/02/2012 12:36 PM

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MABBETTSVILLE FRIED CHICKEN AND CLASSIC CREAMY COLESLAW

I had spent the weekend cleaning and organizing dozens of boxes stacked in the closets and guestrooms of our newly acquired, old Victorian, culling through endless papers and receipts (Paul does not believe in throwing away ANY receipts or notepads, or scraps of paper with notes on them, or old lottery tickets - you get the picture) when lo and behold I uncovered a scrap of paper that ha

Preserved and Pickled

05/31/2012 09:42 AM

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PRESERVING CELERY IN OIL

??? pixmac photo ??? The Italians still preserve in olive oil, so why can't we Americans? Oil in itself does not ward off bacteria, a cause for concern with many folks, but it does create an effective barrier against direct contact with air. Good olive oil has a balance of fatty acids that resist oxidation, and as any good cook knows, air is not our frien

Preserved and Pickled

04/06/2012 01:22 PM

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ODE TO MAINE SHRIMP

Maine Shrimp Season is always cause for celebration here in New England. Though short and sweet like the delicate pink crustaceans: just 136 days, the fishery is sustainable with catches closely monitored and regulated. Maine shrimp are not what most people expect, they are smaller, sweeter, delicate in comparison to their cousins from the Gulf of Mexico with their whit

Preserved and Pickled

04/05/2012 10:20 PM

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ALL GOOD THINGS TAKE TIME

In 1797, James Keiller and his mother Janet ran a small sweet and preserves shop in the Seagate section of Dundee, Scotland, eventually opening a factory to produce Dundee Marmalade: thick chunks of Seville orange rind suspended in jelly; a business that prospered and upon which other marmalades have since been judged. The general definition for marmalade is a sw

Preserved and Pickled

04/05/2012 10:17 PM

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ODE TO MAINE SHRIMP

Maine shrimp are not what most people expect; they are smaller, sweeter, much different than the Gulf of Mexico shrimp with their white-gray color and chunkier meatiness. Envision Maine’s petite wild blueberries compared to the larger cultivated berries, it is the same difference. A shiny pink-to-red color Maine shrimp have are usually sold with the head and t

Preserved and Pickled

03/09/2012 02:54 PM

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HOMEMADE PIZZA AND SAUCE

Today's pizza has a long and interesting history. In the 3rd century B.C., Romans ate a "flat round of dough dressed with olive oil, herbs, and honey, baked on stones". In 16th century Europe the tomato was believed to be poisonous, as most fruits of the nightshade family are, but by the late 18th century cooks around Naples were adding it to their yeast-based flat bread: the dish now kn

Preserved and Pickled

02/29/2012 08:23 PM

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HOW TO RENDER LARD

Rendering your own lard is a tradition being rediscovered and rendering lard in your own home is not a difficult task. Lard is a remarkably good source of Vitamin D and of monounsaturated fat: the same fatty acid found in olive oil and avocado and heralded for cardiovascular health benefits. Lard is definitely a food that our grandmothers would recognize, recipes passed down from previous g

Preserved and Pickled

02/25/2012 06:16 PM

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RED CAULIFLOWER PICKLE

I wanted to pickle some cauliflower. When researching recipes for pickling cauliflower I found most recipes included mustard or mustard seeds (rai), fennel seeds, red chili powder, turmeric (haldi), and asafetida (hing). Of course, there is always the popular Piccalilli also known as 'Spiced Mustard Pickle', as well as other variations of a mixed vegetable pickle such as Chow-Chow, whi

Preserved and Pickled

02/18/2012 02:19 AM

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BRUSCHETTA: BY ANY OTHER NAME STILL TASTES AS SWEET.

I have written before about cooking with our children. They learn from us in so many ways and I believe taking the time to cook not only for them, but also with them, is just one way to teach our children well. ?The time for cooking together with my family has evolved into mostly holidays or special celebrations now that our boys are

Preserved and Pickled

01/31/2012 08:30 AM

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ORANGE-CARROT MARMALADE

I have become enamored with marmalades. Their taste is like a grown-up Sweet -Tart making one want to pucker up and smile all at the same time. I recently made a lovely, pale, light on the peel Pink Grapefruit Marmalade, but I wanted to do something more, something bright and orange. I wanted to find the perfect balance between fruit and vegetable, something

Preserved and Pickled

01/21/2012 07:16 PM

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HOMEMADE TACO SEASONING

In my home tacos are a favorite meal. Not only are they delicious and quite easy to make, but versatile allowing everyone to create a unique meal. I like re-fried beans, lettuce, onions, jalapenos, cheese, and sour cream all wrapped up in a soft tortilla lightly toasted on my lovely flat cast iron pan, an old Warner Ware. I was raised cooking in cast iron cookwar

Preserved and Pickled

01/16/2012 12:53 PM

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DRY CITRUS RIB RUB

The leftover skins from citrus fruits are aromatic and full of flavor. They can be dried out in the sun, in an oven, a dehydrator, or in a warm, dry spot in your kitchen or pantry. Then those dried skins can be used for creating a variety of culinary delights including a lovely barbeque rub. Your citrus peels can be used in so

Preserved and Pickled

01/09/2012 12:32 PM

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PUTTING BY THE PERFECT 'POT' OF MARMALADE

Here in the northeast United States, the bulk of preserving happens from June to September; however there are still plenty of fun preserving projects possible during the darker months of the year - like now, for instance. For those of us here in New England, all the citrus fruits stacked along the produce shelves are a wonderful splash of color (and taste) remind

Preserved and Pickled

01/07/2012 06:09 AM

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PICKLED PEPPERS IN OIL

Several years ago, I developed a pickled pepper recipe for a friend. Daryl had given me some seeds from a pepper he had wrapped up in tin foil. He had been to a restaurant for dinner and complimented the chef on the meal, particularly the peppers. Well, the peppers were imported from Italy and the chef had given Daryl an actual dried pepper (hence, the tin foil wrap

Preserved and Pickled

12/29/2011 09:16 AM

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PRESERVED EGGPLANT ITALIAN STYLE

I am moved into my new home – albeit not completely unpacked and organized, yet – the holiday season has passed, and I have slowed down on my canning and preserving, so I finally have a few moments to post some more recipes and photos from all my small batches I put by at the end of the harvest season! I really, really like eggplant. I like it as parmigiana or as a grinder

Preserved and Pickled

12/27/2011 09:06 PM

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SNEAK PEEK OF UPCOMING EVENTS...

The summer is flying by and I have been so busy that I haven't had time to post anything for about a month. It certainly doesn't look like my schedule is going to slow down anytime soon. In the meanwhile, here are some photos of what's been happening in the kitchen. Hand Chopper I inherited from my grandmother and my favorite wooden bowl. ? ? Preparing for Pickl

Preserved and Pickled

12/21/2011 10:48 AM

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HONEY SPICE POUND CAKE WITH CLEMENTINES AND PLUMS

I believe that if you love to preserve or can foods then you love to cook and enjoy fine dining, not just eating. For me, half the fun of putting by small batch preserves is also discovering ways to incorporate those rainbows of color and flavor into your baking, your daily meals, creating delectable dishes to share with those you love. It is from that desire that

Preserved and Pickled

12/01/2011 02:56 PM

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PRESSURE CANNING VS. BOILING WATER BATH

You may have heard the terms "Hot Water Bath" or “Boiling Water Bath” and "Pressure Canning” when you are looking into preserving foods at home, but do you know the difference? If you plan to can fruits, vegetables, or meats you will be using both methods. The following is a quick overview on both types of canners. Whether you are preserving high acid or low acid foods, it

Preserved and Pickled

12/01/2011 01:26 PM

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PERSIMMON MARMALADE & QUINCE-APPLE SAUCE

Heart-shaped Hachiya persimmons. photo courtesy of Pixmax It really should not surprise me, knowing just how many different, unique and nutritional fruits are available for canning and preserving, but sometimes I am pleasantly startled by the local bounty sitting right under my nose. I have learned that taking the time to put aside fresh foods in season is good not

Preserved and Pickled

11/22/2011 03:58 PM

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ROSE HIP JELLY

???????? ? Our new home in Lime Rock, Connecticut! ? ?????I had been putting off making Rose Hip Jelly for a few years. Even though the most beautiful, fragrant Rosa Rugosa bushes grew right out my back door, it always seemed with work and life’s other numerous distractions, I never got around to it. Ah, but this year, right before we moved to our new home, did I tell you Pa

Preserved and Pickled

11/22/2011 01:47 PM

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PICKLED RHUBARB

?? ?? A spring treasure, rhubarb, the season’s first, and in my case favorite “fruit”, is delicious and good for you. It can be enjoyed throughout the summer, but as far as I am concerned springtime is the best time for rhubarb. Botanically, rhubarb is a vegetable. A close relative of garden sorrel, rhubarb’s long, ribbed, red stalks are crisp w

Preserved and Pickled

11/22/2011 01:46 PM

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SHERRIED STRAWBERRY JAM

What a lovely surprise – two quarts of strawberries hand-delivered by Paul’s parents, Gayle and Richard. They have a home in the bucolic town of Bethel, Delaware; surrounded by farmland they always bring us the season’s first offerings of strawberries, sweet corn, and melons. Of course, strawberries have been on my mind since gathering the season’s first stalks of rhubarb, and I

Preserved and Pickled

11/22/2011 01:45 PM

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BLUEBERRY GINGER JAM

It is July and the blueberries are ripe and plentiful, which made for a very busy weekend for me. A friend dropped off a cardboard box full of plump, juicy, fresh from the bush blueberries and I was anxious to preserve every last delicious one. Blueberries have been riding high on the antioxidant campaign wagon for several years now, in part because the United States

Preserved and Pickled

11/22/2011 01:45 PM

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SWEET CORN RELISH

‘Tis the season for Sweet Corn, and when the corn comes in there is a lot of it. Unfortunately, it does not last forever, and not only because we all cannot get enough of that delicious, buttery corn-on-the-cob, but because the season is short and sweet like our New England summers. Luckily you can enjoy this taste of summer all year long by canning some good, old-fashioned Corn

Preserved and Pickled

11/22/2011 01:44 PM

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BLACK CHERRY COMPOTE

Cherries have a very short growing season, with June being the peak season in North America. Cherries are grown in several regions of this country, but seventy percent of the cherries produced in the U.S. come from four states: Washington, Oregon, Idaho, and Utah. Cynthia Thomson, PhD, RD, Department of Nutritional Sciences, and Chieri Kubota, PhD, Department of Plan

Preserved and Pickled

11/22/2011 01:43 PM

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PICKLED RADISHES

I had toyed with the idea of pickling radishes for a while, but when Paul and I had dinner one evening at The Community Table in Washington, Connecticut, I knew they were going on my “to pickle list.” Community Table’s Executive Chef Joel Viehland has an extensive background having worked with numerous well-respected chefs throughout his career, including Chef Katy Spark

Preserved and Pickled

11/22/2011 01:42 PM

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WHAT EXACTLY IS A PICKLE?

For thousands of years, our ancestors have explored ways to pickle foods. According to Wikipedia, “pickling began 4000 years ago using cucumbers native to India.” Pickling was a way to preserve food "for out-of-season use and for long journeys, especially by sea… Although the process was invented to preserve foods, pickles are also made and eaten because people enjoy the resulting flavors.”

Preserved and Pickled

08/18/2011 11:29 AM

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EASY REFRIGERATOR PICKLES

Cucumbers are like zucchini, once they start to grow in the garden there are so many it is hard to know what to do with them all. I make a Hot Crock Pickle that has a nice bite, but it takes a week to cure and pack them up. Then, of course, there are Dill Pickles, Bread and Butter Pickles, Curry Pickles; besides pickles there are seemingly hundreds of cucumber s

Preserved and Pickled

07/28/2011 03:42 PM

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BLUEBERRY PICKLES

This recipe is from The White House Cookbook, The Whole Comprising a Comprehensive Cyclopedia of Information for the Home. Published in 1887, the authors are Mrs. F.L. Gillette and Hugo Ziemann, Steward of the White House. I wonder if this was one of Grover Cleveland’s favorites? Instructions For blueberry pickles, old jars which have lost their covers, or whose edges have been broken

Preserved and Pickled

07/19/2011 10:00 PM

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PECTIN

[pek-tin] Pectin is a thickening agent, which naturally occurs in fruits and vegetables. It is used when making jams and jellies because of its ability to help fruits form a gel when heated together for a short period of time. It is most often derived from apples or citrus peels, and can be purchased in powdered or liquid form. Fully ripe fruit contains less pectin than under ri

Preserved and Pickled

07/19/2011 09:58 PM

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HOMEMADE PECTIN

Although life can be quite busy, leaving many of us little to no time in the kitchen, a bit of pre-emptive planning and working in small batches make it possible for just about anyone to do canning of some sort. Making jams or jellies is relatively easy, and since summer is here with all kinds of fresh fruits becoming available, it is a tasty way to begin your canning career.

Preserved and Pickled

06/20/2011 02:39 PM

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BETH’S SPICY HOTDOG RELISH

Summertime is here and it is time for hotdogs and hamburgers, chicken and ribs, coleslaw, potato salad, and all those other wonderful picnic foods. Paul and I enjoy hotdogs year-round and we have a few favorite places, like Blackie's in Cheshire, CT., Hotdog Heaven in Ft. Lauderdale, FL., and Dalla Riva's Hotdog Cart seasonally in Kent, CT., where we like to stop when we can for a dog or

Preserved and Pickled

06/16/2011 10:32 AM

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MEXICAN STYLE PICKLED CARROTS

Well, wouldn’t you know it, on what was certainly one of the coldest nights of the year my refrigerator decided to stop working. I guess that was good in a way, because the food that hadn’t already defrosted went out in a cooler on the porch. Unfortunately, the repairman said that it could be several weeks until he got some part he needed. Many items had already spoiled becau

Preserved and Pickled

06/13/2011 09:48 AM

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PICKLED RAMPS

Ramps (allium tricoccum), also known as spring onion, ramson, wild leek, wild garlic, or in French, ail sauvage and ail des bois - are an early spring vegetable native to eastern North America. A wild onion of the amaryllis family, this plant has broad, smooth leaves, often with dark purple or burgundy tints on the lower stems, and a scallion-like stalk and bulb. The green leav

Preserved and Pickled

06/11/2011 09:54 AM

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TEACH YOUR CHILDREN WELL

Our children learn from us in so many ways. Taking the time to cook not only for them but also with them is just one way to help teach your children well. Creating and serving a meal does not have to be a chore, returning to the world of slow food should be a celebration. Involving your family in the rituals of food preparation teaches them how to care for themselves, as well as others.

Preserved and Pickled

05/29/2011 04:44 PM

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PLANTING SEASON IS (ALMOST) HERE

Well, it has been several weeks since I have had the time to post any updates here on Preserved and Pickled. Spring is finally “officially” here but Mother Nature hasn’t been making nice in my neck of the woods, what with lots of snow, ice storms and electrical outages; she even played her own April Fool’s joke by covering us one more time with icy rain and snow! All the while gard

Preserved and Pickled

03/08/2011 01:41 AM

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ROSE PETAL VINEGAR

"What's in a name? That which we call a rose by any other name would smell as sweet." William Shakespeare My sweetheart, Paul, gave me the most beautiful roses for Valentine’s Day. As they slowly began to fade I contemplated ways to preserve the petals. I’ve experimented with this task many times in the past. When my son Hunter was younger he collected some beautiful little bottles an

Preserved and Pickled

03/02/2011 06:13 PM

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PRESSURE CANNING

Pressure canning is an economical method of preserving low acid foods and the only method recommended as safe by the United States Department of Agriculture (USDA) for low-acid foods such as vegetables, some fruits, meats, fish and seafood. A temperature of 240 F must be reached and maintained for a specified amount of time to kill harmful bacteria. This temperature can be reached o

Preserved and Pickled

03/02/2011 06:09 PM

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DILLED CARROT SOUP

I have enjoyed several variations of Carrot Soup lately. Two of my favorites are created by the Irving Farm Coffee House in Millerton, New York and at The Falls Village Inn, Falls Village, Connecticut. Of course, I had to come up with something I could do myself at home, and I wanted to be able to preserve it. As much as I enjoy cooking, sometimes I just want delicious food with minima

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