Wednesday, February 17, 2010

Preservation Link Roundup 2/18/10

Slashfood passes on the news that the European Food Safety Authority is concerned that one or more of the flavorings in artificial smoke flavor may be toxic to humans (Smoke-Flavoring in Some Foods May Be Toxic).
The European Food Safety Authority examined 11 smoke flavorings used in the European Union and found that several of the flavorings had chemicals in them that could cause cell damage in high quantities.
Time to go back to real smoke flavor.

One way to add real smoke flavor, without actually smoking something, is to use actually smoked salt. Coincidentally, smoked salt is the flavor of the week for Anarchy in a Jar (Flavor of the Week: Smoked Salt). Just be sure your salt is actually smoked. Also, note that there are various flavors of smoke. Alder and applewood are quite different.

Stick a Fork in It, the OC Weekly's food blog, promotes making preserved lemons (Cliché-Killing Preserved Lemons).
A tagine is a good trial dish for a first batch, to taste the lemons in what may be thought of as their natural environment, but if they become a standard flavor in your kitchen, you'll find yourself chopping them up to add into just about any dish.
Hmm, that sounds familiar.

The SF Gate reports on the seed trends for gardening this year (Seed Trends - Food Gardening, Pickling). What's hot? Food, particularly food that can be preserved.
Since last year, Josh Kirschenbaum, product development director for Oregon's Territorial Seed Co., has seen a jump in sales of vegetables for home preserving, including pickling cucumbers and saucing tomatoes.
In other trend news, Jarden Home Brands, owners of Ball and Kerr, report that they beat expectations and saw increased profits, according to Reuters (Jarden Profit Beats View, Sees Sales Growth).
With an average price of $30 for its products, Jarden has managed to appeal to consumers looking to entertain in their homes or cook their own food while saving money. Products geared to home canning and fishing, for example, had strong sales, [Chief Executive Martin] Franklin said.
If you do a lot of canning, Two Frog Home has a good tip to save money: buy canning lids by the case (Bulk Canning Lids). Other ways are to save money is to buy on sale (usually late fall), or special order through an ACE Hardware (but see if you can negotiate a discount on a full case). If you don't plan on using a full case, why not split a case with a canning friend?

Chef Talk has a nice primer on canning meat using the raw pack method (Hot to Can Meat AKA Jar Meat).

Carrot Can Jam update: provides a great description of her pickling process for baby carrots (Pickled Baby Carrots: Tigress Can Jam #2).

Local Kitchen (local, that is, if you're from New York's Hudson Valley) struggled with the can jam because she didn't want to make more marmalade and doesn't like carrot pickles. So, after some searching, she modified (safely, I might add since she used more acidic ingredients than the original tested recipe) a recipe for carrot pepper salsa (Can Jam: Apple Carrot Chilé Chutney). Looks and sounds great!


  1. Check out my Vietnamese Carrot Daikon pickle I made for the Can Jam this month...great on banh mi:

  2. Yep ... I linked to it on Feb 16 update: