Preservation Link Roundup 3/15/10

The March Can Jam entries continue to roll in.

Mother's Kitchen modifies a tested barbecue sauce recipe to more closely match a favorite of hers (Can Jam: Alliums Barbeque Sauce). Read this post for some great tips on modifying a tested recipe safely.

What Julia Ate makes one of those really involved canning recipes that Slate hates so much (Shallot Confiture). But you know why you go through so much effort for this recipe? This is why:

How can you be so good? To be honest, I haven't really thought of how I'm going to eat this. This is no work horse chutney or every day jelly. This is something that deserves the spotlight. The suggestion is warm or cold, with meats. I'm thinking with a pork roast, or a salad even? On top of ice cream? I don't know, help me out. I'm a little star struck at the moment.

Thinking Out Loud thought she had all the ingredients for her marmalade when she discovered other members of her household sneaking into the dried cranberries and apple juice (Red Onion Marmalade). Luckily, she was able to get resupply and finished her entry in this month's Can Jam.

Serious Eats picks chamomile as a secret ingredient (The Secret Ingredient (Chamomile): Seared Sea Scallops with Chamomile Beurre Blanc). It can be the secret ingredient for jams and jellies too. Lemons, honey, ginger and apricot are some flavors that go well with chamomile.

Leda's Urban Homestead explains how she participated in a food-swapping tea party tweet-up (Food-Swapping Tweet-Up).

The way the gals set up the swap was that we each filled out tags with the name of what we had brought plus our name. Then several other people each wrote one of their items on the bottom of our tag, offering it in exchange for our item. Each of us got to decide which of the items offered we wanted to accept in trade. Kind of like a silent auction for edibles.

Sounds very cool.

Well Preserved has a two-part post on dehydrating beets, onions and celery root (Dehydrating Beets, Onions and Celery Root and What to do with Dehydrated Beets and Celery Root). SPOILER ALERT: They make powders with beets and celery root. Beet powder is one of those ingredients you usually find only in fancy restaurants. And it is so easy to make at home. You an be creative as you want to be with powders. Use them for garnish, or make unique and interesting combinations ... why not try some celery root powder on fresh homemade french fries or potato chips?

The Seattle Times profiles gardener and country living author Lorene Edwards Forkner (Growing Your Own Veggies Fills the Larder and the Soul). She has revised two of Carla Emery's books, Growing Your Own Vegetables: An Encyclopedia of Country Living Guide and Canning and Preserving Your Own Harvest: An Encyclopedia of Country Living Guide.

The Local Beet has a good overview article on all the various means of food preservation, freezing, cold storage, dehydrating, canning and fermenting (Making the Most of the Seasonal Bounty).

Purposefully Mom has some suggestions for using Mason jars for purposes other than canning (Endless Uses for Glass Canning Jars.....).

Finally, a photo for Sara Dickerson: 18 pints of chicken I canned yesterday.