Greetings!
It has been awhile, too long, since I've sent out one of my preserving emails. I hope that everyone is well, and I do intend to send emails more frequently.
However, I do have a fairly good excuse: I've been doing a lot of food preservation and (although many of you have already heard) ...
Brenda Roche (UC Cooperative Extension Nutrition Family & Consumer Sciences Advisor), Dr. Rachel Surls (Director, UC Cooperative Extension Los Angeles) and I are re-launching the Master Food Preserver program in Los Angeles County.
Yep, after more than a 10-year absence, the Master Food Preserver program is returning to Los Angeles.
We were very excited to have received so many applications. Unfortunately, we could not take everyone who applied. We could have easily filled three or four classes with highly qualified individuals.
We have accepted 18 fantastic and enthusiastic volunteers for our first class. I look forward to introducing them to you down the road. And, perhaps, some of them will help with these newsletters.
I will be teaching the majority of the classes, but will also get some assistance from Master Food Preservers Delilah Snell and Kevin West.
Soon, there will be many more people qualified to provide information on food preservation in Los Angeles. And, hopefully, some of you on this list will also join the ranks of the Master Food Preservers through a future class.
For those of you not familiar with the Master Food Preserver program, it is similar to the Master Gardener program, in which volunteers are trained by the UC Extension to teach and train others in proper and safe food preservation techniques.
Here are a couple of posts on the relaunch of the program:
http://efnep.ucdavis.edu/?blogpost=4388&blogasset=17351
http://blogs.laweekly.com/squidink/2011/01/master_food_preserver_program.php
Additionally, I've been doing a lot of preserving as chef for the Farmer's Kitchen in Hollywood. I encourage everyone to stop by my restaurant, where you can see dozens and dozens of different preserved foods, both sweet and savory. Every week we are making new and interesting canned goods using farmers' market produce. For example, I'm doing a pickled carrot series using Weiser Farms carrots. Red heirloom carrots in a spicy brine, yellow heirloom carrots in a dill brine, and, next week, "Purple Haze" heirloom carrots in a fennel brine. Or, you can check my series of herbal jellies, such as mint, dill, and apple/sage (more to follow). If we're not too busy, I'm also happy to discuss food preservation and answer questions.
You can keep up with what I'm doing at the Farmer's Kitchen via our twitter: http://www.twitter.com/HollywoodFK
I'm particularly enthused by the response of our customers to preserved foods on the menu. Our fried egg reuben (with house made sauerkraut) is our most popular sandwich, while our "pickled egg" egg salad sandwich is also getting very good reviews and our Sunday fried sauerkraut and eggs is our second most popular egg dish.
We're also lining up classes on food preservation. A week from Saturday on March 26th, I'll be teaching a class on fermentation: how to make yogurt, sauerkraut and vinegar. Participants will taste a variety of preparations and take mother cultures home with them.
You can sign up here: www.hollywoodfarmerskitchen.org/events/
You'll also see some of the other classes we're doing, such as a class on mushrooms.
The next preservation class isn't posted yet, but in April I will be doing classes on pressure canning and a separate class on basic knife skills. I'm also scheduled to do a couple of demos in April, including on Earth Day in South LA and traditional food preservation for Ranchero Days at the Workman-Temple Homestead in the City of Industry. More information on these events in a future email.
That's it for this email - I look forward to seeing some of you at my classes and at the Farmer's Kitchen.
As usual, if you have any questions about canning, pressure canning, fermentation, dehydration, freezing, pickling, curing, smoking or brewing, feel free to email me at ernest.miller @ gmail.com.
Be sure to check out the blog, which hasn't been updated in awhile, but I plan to do some updating (probably):
http://preservenation.blogspot.com/
And/or join the Facebook group:
http://www.facebook.com/group.php?gid=280846286958
Thanks,
Ernie
Showing posts with label Weekly Email. Show all posts
Showing posts with label Weekly Email. Show all posts
Thursday, March 17, 2011
Tuesday, January 11, 2011
Happy New Year - Classes, Classes and Lots of Sauerkraut - Weekly Email
Greetings and Happy New Year!
I hope that everyone had a wonderful holiday and new year!
Did you notice that food preservation was actually represented on one of the Rose Parade floats this year?
Discover's float, "A State Fair to Remember," represented many of the activities of a state fair; rides, pie-eating contests, and livestock judging. They also had some award-winning pies and preserves made from flowers. On the right side of the float, just behind the pies, is a blue-ribbon jar of preserves, which is mostly blocking a view of some canned pickles:
http://discoveratroseparade.files.wordpress.com/2011/01/img_7181x10.jpg
I was pretty excited about that. But then, I get excited about food preservation fairly easily.
Speaking of state and county fairs, it is never too early to start canning and making preserves for the LA County Fair ... don't wait until the last minute ... start making some of those marmalades, pickles and jellies now from in-season fruit. This year's forms aren't up yet, but they probably won't change all that much from last year's. Check out the rules for all their culinary contests here:
http://www.lacountyfair.com/2011/entertainment/Competition_CulinaryStyles.asp
I'm hoping to be involved in the judging this year.
Of course, maybe you want to learn a little more about canning before entering a contest. In that case, I've got several classes coming up.
This Saturday, the 15th, I will be teaching a class on pickling basics at the Farmer's Kitchen in Hollywood from 9am-1pm:
Sour, crunchy, spicy, tart, sweet, and aromatic, pickles bring exciting seasoning, piquancy, nutrition and interest to our meals. They are a flavor counterpoint; harmonically interdependent with the aroma and taste of the main elements of a dish. Eating would be much less interesting without pickles, chutneys, relishes, salsas and other such condiments. Of course, pickling is not only a means of creating flavor, but also of preserving food.
Learn food safety and pickle basics in this small, hands-on class featuring recipes using fresh food from the farmer's market.
Space is limited. Participants will take home one or more jars of what we preserve.
Cost: $75.00 (pay when you arrive)
Registration deadline is 1/14/2011 8:00 p.m..
You can register here:
http://www.hollywoodfarmerskitchen.org/events/event-info?event_id=4094
The Saturday after next, on the 22nd from 11am-2pm, I will be teaching a class on citrus and marmalades at Delilah Snell's Road Less Traveled Store in Santa Ana.
Learn about some of the more obscure citrus available to us in California (yuzu, calamansi, and buddha's hand, among others) and a couple of techniques for turning them into delicious marmalade.
Cost: $50.00
You can register here:
http://roadlesstraveledstore.com/shop/product.php?productid=16399&cat=263&page=1
On February 5th, I will be teaching a class on fermentation (yogurt, vinegar and kombucha) at the Road Less Traveled Store and on February 12th, I'll be doing another hands-on workshop at the Farmer's Kitchen in Hollywood in anticipation of Valentine's Day "Food Preservation for Your Sweetheart." More information on those classes in a future newsletter.
I've been keeping my food preservation externs busy at the Farmer's Kitchen. We've been making lots of sauerkraut as Tutti Frutti Farms keeps providing us with plenty of cabbage. We made 36 pounds of what I consider a spectacular red cabbage kraut that kept its' beautiful color with fantastic flavor. We canned 25 pints and served the rest as fried sauerkraut and eggs on our breakfast menu. I like the dish, a lot. The saltiness and tartness of the kraut pair wonderfully with the richness of the egg yolk. Even though I like the dish a lot, I was surprised when it sold out within a few hours. Don't worry if you
missed it, though, we've got a lot more sauerkraut on the way for future breakfasts, and we'll probably be making an egg Reuben with our kraut for the lunch menu.
One of the reasons I put the sauerkraut with eggs on the menu was to get people to think of kraut in new and different ways. It is culinarily versatile and darn healthy. Like many fermented foods, we should probably be eating more. Those visiting the Farmer's Kitchen should expect to see a number of different and interesting recipes using kraut for the near future.
I'm very happy with the flavor of the kraut we made, so I'm keeping the left over brine as a starter. One of our guests this Sunday liked our sauerkraut so much that they purchased some of our brine to use as a starter to make their own kraut.
You can, of course, purchase starters online, but I'm not that big a fan of those for this type of fermentation. The reason is that, though the starters will work well initially, over time natural bacterial flora will tend to take over anyway. That is why you can't make San Francisco sourdough outside of San Francisco. Boudin, for example, has bakeries in Southern California, but they ship in new mother culture to their bakeries every month to keep the bacteria strain pure and not taken over by local Southern California flora. So, rather, than purchase a starter for sauerkraut online, I prefer to make my own. When I do find a local, natural culture that works well, then I will keep that strain as a starter.
We've also been making lots of grape jelly from MB Farms grapes. The regular jelly is fantastic, but we've also been making flavor variations, such as Cinnamon-Grape, Ginger-Grape, and a favorite of mine, Rosemary-Grape. More on flavor variations in a future email.
That's it for this week - I look forward to seeing some of you at my classes and at the Farmer's Kitchen.
As usual, if you have any questions about canning, pressure canning, fermentation, dehydration, freezing, pickling, curing, smoking or brewing, feel free to email me at
ernest.miller @ gmail.com.
Be sure to check out the blog, which hasn't been updated in awhile, but I plan to do some updating (probably):
http://preservenation.blogspot.com/
And/or join the Facebook group:
http://www.facebook.com/group.php?gid=280846286958
Thanks,
Ernie
Thursday, December 2, 2010
Canning Journal and a Class - Canning for the Holidays! - Weekly Email
Greetings!
Happy holidays to all ... I hope that Thanksgiving was enjoyed by everyone. I had a very nice holiday with my family and I am looking forward to more celebration as the holiday season continues.
Of course, I've remain busy at the Farmer's Kitchen. We're now selling baked goods for holiday - if you are having an office party or family feast, what is better than some baked goods featuring local farmers' market produce?
http://www.hollywoodfarmerskitchen.org/baked-goods
And speaking of holidays, Happy Hanukkah! This Sunday we will be serving latkes with sour cream and applesauce we canned a couple of months ago.
Someday I'm going to have to do a newsletter devoted to that pantry must-have, applesauce. Seriously, applesauce is something everyone should keep in their pantry - it is extremely versatile - but enough about applesauce (for now).
I'll finally be getting around to making my turkey stock tonight from the two turkey carcasses taking up room in my refrigerator. I think that I'll be freezing the stock, rather than pressure can it, because I'll probably be using it sooner rather than later, and I won't have too much.
Of course, I've been doing a lot of canning at the Farmer's Kitchen (over 60 pints of lemon squash concentrate the last two weeks)! This has really re-emphasized to me the need to keep a journal of my canning. When your shelves start to fill up with canned goods, it is not only important to label the jars, but to keep a good record of what you did so you can repeat successes and avoid less-than-perfect results.
What information should you keep? Name, date and ingredients are the most important. I like to write where I got the key ingredients as well (i.e., Scattaglia Farms' Arkansas Black Apples for my apple butter). The recipe is crucial. I'll either write out the entire recipe or a reference to the recipe in a book with any modifications I've made. Processing method and time come in handy. Finally, notes are very important.
For example, last spring I made a raspberry-based jam. One batch I strained the seeds out, the other I left the seeds in. Needless to say, the seedless jam required more berries than the one with seeds. Because I kept notes, next year I'll know how many berries I need to make either version. When you do a lot of preserving, this is the sort of detail that you forget the next year.
A journal can save you from making the same mistakes and remind you of your past triumphs. Canning journals - start one if you haven't already.
As for me, I'm ready to make the leap from a simple spreadsheet to a database for my canning journal. Is there anyone on this list interested in helping me develop a canning journal/database? It would be an open source project we could share on the internet for all the canners out there. If you have some database experience and are interested in helping, email me.
It has been awhile, but I would also like to announce that I'll be holding two "Canning for the Holidays" classes at the Farmer's Kitchen. Both classes are the same, so you only need to go to one. They are both on Saturday, Dec. 4th (in 2 days!) and Dec. 11th, from 9am - 1pm (4 hours). Snacks and beverages will be available, and you'll take home some of the items we can. From the class description:
"Learn the basics of jam and jelly making just in time for you to create homemade gifts for the holidays. This small, hands-on class covers food safety, elementary canning techniques, and simple, but delicious recipes for preserves using fresh produce from the farmers market. Other gift ideas using canning jars and preserved foods will also be covered. Space is limited."
The cost is a bargain at $75, paid when you come, so please don't sign up unless you are certain to attend.
You can sign up here:
http://hollywoodfarmerskitchen.org/events/
That's it for this week - I look forward to seeing some of you at my class.
As usual, if you have any questions about canning, pressure canning, fermentation, dehydration, freezing, pickling, curing, smoking or brewing, feel free to email me at: ernest.miller @ gmail.com.
Be sure to check out the blog, which hasn't been updated in awhile, but I plan to do some updating (probably):
http://preservenation.blogspot.com/
And/or join the Facebook group:
http://www.facebook.com/group.php?gid=280846286958
Thanks,
Ernie
Happy holidays to all ... I hope that Thanksgiving was enjoyed by everyone. I had a very nice holiday with my family and I am looking forward to more celebration as the holiday season continues.
Of course, I've remain busy at the Farmer's Kitchen. We're now selling baked goods for holiday - if you are having an office party or family feast, what is better than some baked goods featuring local farmers' market produce?
http://www.hollywoodfarmerskitchen.org/baked-goods
And speaking of holidays, Happy Hanukkah! This Sunday we will be serving latkes with sour cream and applesauce we canned a couple of months ago.
Someday I'm going to have to do a newsletter devoted to that pantry must-have, applesauce. Seriously, applesauce is something everyone should keep in their pantry - it is extremely versatile - but enough about applesauce (for now).
I'll finally be getting around to making my turkey stock tonight from the two turkey carcasses taking up room in my refrigerator. I think that I'll be freezing the stock, rather than pressure can it, because I'll probably be using it sooner rather than later, and I won't have too much.
Of course, I've been doing a lot of canning at the Farmer's Kitchen (over 60 pints of lemon squash concentrate the last two weeks)! This has really re-emphasized to me the need to keep a journal of my canning. When your shelves start to fill up with canned goods, it is not only important to label the jars, but to keep a good record of what you did so you can repeat successes and avoid less-than-perfect results.
What information should you keep? Name, date and ingredients are the most important. I like to write where I got the key ingredients as well (i.e., Scattaglia Farms' Arkansas Black Apples for my apple butter). The recipe is crucial. I'll either write out the entire recipe or a reference to the recipe in a book with any modifications I've made. Processing method and time come in handy. Finally, notes are very important.
For example, last spring I made a raspberry-based jam. One batch I strained the seeds out, the other I left the seeds in. Needless to say, the seedless jam required more berries than the one with seeds. Because I kept notes, next year I'll know how many berries I need to make either version. When you do a lot of preserving, this is the sort of detail that you forget the next year.
A journal can save you from making the same mistakes and remind you of your past triumphs. Canning journals - start one if you haven't already.
As for me, I'm ready to make the leap from a simple spreadsheet to a database for my canning journal. Is there anyone on this list interested in helping me develop a canning journal/database? It would be an open source project we could share on the internet for all the canners out there. If you have some database experience and are interested in helping, email me.
It has been awhile, but I would also like to announce that I'll be holding two "Canning for the Holidays" classes at the Farmer's Kitchen. Both classes are the same, so you only need to go to one. They are both on Saturday, Dec. 4th (in 2 days!) and Dec. 11th, from 9am - 1pm (4 hours). Snacks and beverages will be available, and you'll take home some of the items we can. From the class description:
"Learn the basics of jam and jelly making just in time for you to create homemade gifts for the holidays. This small, hands-on class covers food safety, elementary canning techniques, and simple, but delicious recipes for preserves using fresh produce from the farmers market. Other gift ideas using canning jars and preserved foods will also be covered. Space is limited."
The cost is a bargain at $75, paid when you come, so please don't sign up unless you are certain to attend.
You can sign up here:
http://hollywoodfarmerskitchen.org/events/
That's it for this week - I look forward to seeing some of you at my class.
As usual, if you have any questions about canning, pressure canning, fermentation, dehydration, freezing, pickling, curing, smoking or brewing, feel free to email me at: ernest.miller @ gmail.com.
Be sure to check out the blog, which hasn't been updated in awhile, but I plan to do some updating (probably):
http://preservenation.blogspot.com/
And/or join the Facebook group:
http://www.facebook.com/group.php?gid=280846286958
Thanks,
Ernie
Saturday, October 9, 2010
Grape Jelly - You Really Ought to Try Making Some - Weekly Email
Greetings,
It has been a busy week at the Farmer's Kitchen as I settle into my new job. I'm really having a good time.
This past Wednesday the Farmer's Kitchen and SEE-LA were participants in “Good Food for All,” a fundraiser for a dollar matching program for farmer's markets. EBT (aka “food stamp”) holders will soon be able to come to a farmer's market and get a matching dollar for every dollar they spend in the market. Not only do those in need get access to more fresh produce, but the farmers also benefit from the increase in spending. It is a win-win-win program (those who donate win because their donations do double duty).
The benefit was also the public unveiling of the report from the LA Food Policy Task Force: “Good Food for All” and the launch of the Food Policy Council, which is tasked with implementing the recommendations of the task force. The report is a must for anyone interested in creating a viable, local and sustainable foodshed here in Los Angeles. Read the whole report here: http://goodfoodla.org/.
I was excited just to be at the event, meeting and interacting with some of the top chefs and farmers in the greater Los Angeles metropolis. And, heck, LA Mayor Antonio Villaraigosa ate some of the food I prepared.
Just to let you know, we prepared Baba Ganoush (using some of the last of the summer eggplant) and Muhammara (peak of the season red bell peppers and walnuts just coming into season) with farmer's market crudités (in order to really highlight the wonderful produce we get from local farmers). We also made goat cheese crostinis topped with roasted cherry tomatoes. The goat cheese (from Soledad Goats) had not been refrigerated, since it had been made just that morning. How cool is it to work with ingredients like that?
We brought some of our preserves to display, of course, but I was excited to see some other preservers at the event as well. Chef Akasha Richmond of Akasha Restaurant fame was sampling some of her preserves there. They were all excellent, but her McGrath Strawberry Jam was amazing!
Last word on the event … I just want to give a shout out to all the members of this email list I saw there! How wonderful that so many of you care so much about food policy here in Los Angeles. Thanks for coming!
Ok, so perhaps these emails will digress a bit from food preservation, I can't help but be excited about my new position. On to the food preservation.
Go into any supermarket and look at their preserves. Inevitably, even in the smallest store, you will see two items: strawberry jam and grape jelly (usually made from Concord grapes). Most preservers try their hand at a homemade strawberry jam and discover how much better homemade is compared to the commercial product. But how many of you have made grape jelly at home?
If you haven't, you really ought to give it a try. The stuff in the store is flavorless compared to the incredibly rich, deep flavors you can achieve at home.
First, if you want some amazing grape jelly, you need to start with good grapes. Supermarket Thompson Seedless isn't going to cut it. Go into your local farmers market to find grapes with real flavor (and don't worry about grapes with seeds, you're going to be juicing them anyway). Concord is the classic, of course, but there are many other grapes varietals that can blow your socks off when turned into jelly.
And don't forget to check with your gardening neighbors. I know someone who is growing Gewurztraminer grapes on a North-facing slope in the City Terrace neighborhood. Maybe next year I'll get a chance to harvest some for jelly making. Or, check Craigslist. I saw an ad a few weeks ago from someone with homegrown grapes they needed taken off their hands here in the LA area.
Of course, I have access to some amazing grapes thanks to the Hollywood Farmer's Market. This week I got to turn two cases of Cabernet Sauvignon grapes (yep, the ones they make wine from) into jelly. Thank you, Mill Road Orchard.
Probably the most intimidating thing about jellies is that you have to juice the fruit and then filter it. I'll admit, it does take more time and effort than mashing some berries for jam, but your efforts will be rewarded.
In the case of my wine grapes, I first ran them through a food mill to get the juice out. I diligently saved all the skins and seeds however. That is where most of the color and flavor are. Many people are surprised that the juice from red grapes is actually pretty pale, almost clear. The color in red wines comes from the grape skins. The same with jellies.
Next, I took all those grape skins and seeds added enough water to almost cover and then boiled them for about ten minutes so that they would release their color and flavor. And then I pressed and strained. And strained again. And again. And one more time.
You see, for a crystal clear jelly, you need to really strain the heck out of the juice. I use progressively finer strainers every time. I start with a large perforated strainer, then a smaller one, then a smaller one and so on, until I finally strain with a fine-mesh strainer or jelly bag (yep, that's what jelly bags are for).
The final step is to let the juice rest overnight in the refrigerator. Smaller particles left in the juice will settle out overnight. The next morning, carefully pour the beautifully clear juice into another container without disturbing the sediment. Now your juice is ready to make jelly.
Of course, you can skip however many steps you want in clarifying the juice if you don't mind a less-than-perfectly transparent jelly. Don't let perfection be the enemy of the good.
As for the rest … follow your recipe. Many juices require additional pectin to set as jellies, but a few do not. Grape juice can go either way, especially with the thicker skinned varieties.
That's it for this week – this email is probably already too long. Thanks for reading to the end!
If you have any questions about canning, pressure canning, fermentation, dehydration, freezing, pickling, curing, smoking or brewing, feel free to email me at ernest.miller@gmail.com.
Be sure to check out the blog, which is updated several times a week
(usually): http://preservenation.blogspot.com/
And/or join the Facebook group:
http://www.facebook.com/group.php?gid=280846286958
Thanks,
It has been a busy week at the Farmer's Kitchen as I settle into my new job. I'm really having a good time.
This past Wednesday the Farmer's Kitchen and SEE-LA were participants in “Good Food for All,” a fundraiser for a dollar matching program for farmer's markets. EBT (aka “food stamp”) holders will soon be able to come to a farmer's market and get a matching dollar for every dollar they spend in the market. Not only do those in need get access to more fresh produce, but the farmers also benefit from the increase in spending. It is a win-win-win program (those who donate win because their donations do double duty).
The benefit was also the public unveiling of the report from the LA Food Policy Task Force: “Good Food for All” and the launch of the Food Policy Council, which is tasked with implementing the recommendations of the task force. The report is a must for anyone interested in creating a viable, local and sustainable foodshed here in Los Angeles. Read the whole report here: http://goodfoodla.org/.
I was excited just to be at the event, meeting and interacting with some of the top chefs and farmers in the greater Los Angeles metropolis. And, heck, LA Mayor Antonio Villaraigosa ate some of the food I prepared.
Just to let you know, we prepared Baba Ganoush (using some of the last of the summer eggplant) and Muhammara (peak of the season red bell peppers and walnuts just coming into season) with farmer's market crudités (in order to really highlight the wonderful produce we get from local farmers). We also made goat cheese crostinis topped with roasted cherry tomatoes. The goat cheese (from Soledad Goats) had not been refrigerated, since it had been made just that morning. How cool is it to work with ingredients like that?
We brought some of our preserves to display, of course, but I was excited to see some other preservers at the event as well. Chef Akasha Richmond of Akasha Restaurant fame was sampling some of her preserves there. They were all excellent, but her McGrath Strawberry Jam was amazing!
Last word on the event … I just want to give a shout out to all the members of this email list I saw there! How wonderful that so many of you care so much about food policy here in Los Angeles. Thanks for coming!
Ok, so perhaps these emails will digress a bit from food preservation, I can't help but be excited about my new position. On to the food preservation.
Go into any supermarket and look at their preserves. Inevitably, even in the smallest store, you will see two items: strawberry jam and grape jelly (usually made from Concord grapes). Most preservers try their hand at a homemade strawberry jam and discover how much better homemade is compared to the commercial product. But how many of you have made grape jelly at home?
If you haven't, you really ought to give it a try. The stuff in the store is flavorless compared to the incredibly rich, deep flavors you can achieve at home.
First, if you want some amazing grape jelly, you need to start with good grapes. Supermarket Thompson Seedless isn't going to cut it. Go into your local farmers market to find grapes with real flavor (and don't worry about grapes with seeds, you're going to be juicing them anyway). Concord is the classic, of course, but there are many other grapes varietals that can blow your socks off when turned into jelly.
And don't forget to check with your gardening neighbors. I know someone who is growing Gewurztraminer grapes on a North-facing slope in the City Terrace neighborhood. Maybe next year I'll get a chance to harvest some for jelly making. Or, check Craigslist. I saw an ad a few weeks ago from someone with homegrown grapes they needed taken off their hands here in the LA area.
Of course, I have access to some amazing grapes thanks to the Hollywood Farmer's Market. This week I got to turn two cases of Cabernet Sauvignon grapes (yep, the ones they make wine from) into jelly. Thank you, Mill Road Orchard.
Probably the most intimidating thing about jellies is that you have to juice the fruit and then filter it. I'll admit, it does take more time and effort than mashing some berries for jam, but your efforts will be rewarded.
In the case of my wine grapes, I first ran them through a food mill to get the juice out. I diligently saved all the skins and seeds however. That is where most of the color and flavor are. Many people are surprised that the juice from red grapes is actually pretty pale, almost clear. The color in red wines comes from the grape skins. The same with jellies.
Next, I took all those grape skins and seeds added enough water to almost cover and then boiled them for about ten minutes so that they would release their color and flavor. And then I pressed and strained. And strained again. And again. And one more time.
You see, for a crystal clear jelly, you need to really strain the heck out of the juice. I use progressively finer strainers every time. I start with a large perforated strainer, then a smaller one, then a smaller one and so on, until I finally strain with a fine-mesh strainer or jelly bag (yep, that's what jelly bags are for).
The final step is to let the juice rest overnight in the refrigerator. Smaller particles left in the juice will settle out overnight. The next morning, carefully pour the beautifully clear juice into another container without disturbing the sediment. Now your juice is ready to make jelly.
Of course, you can skip however many steps you want in clarifying the juice if you don't mind a less-than-perfectly transparent jelly. Don't let perfection be the enemy of the good.
As for the rest … follow your recipe. Many juices require additional pectin to set as jellies, but a few do not. Grape juice can go either way, especially with the thicker skinned varieties.
That's it for this week – this email is probably already too long. Thanks for reading to the end!
If you have any questions about canning, pressure canning, fermentation, dehydration, freezing, pickling, curing, smoking or brewing, feel free to email me at ernest.miller@gmail.com.
Be sure to check out the blog, which is updated several times a week
(usually): http://preservenation.blogspot.com/
And/or join the Facebook group:
http://www.facebook.com/group.php?gid=280846286958
Thanks,
Saturday, October 2, 2010
Meet the New Chef at the Hollywood Farmer's Kitchen - Weekly Email
Greetings!
I know it has been quite some time since this newsletter has gone out - the last one was about pickling Easter eggs, actually. I had to put this newsletter on hiatus when I changed jobs and my new work schedule prevented me from continuing this newsletter.
Today, however, I announce that I've taken a new job as the chef at the Hollywood Farmer's Kitchen: http://www.hollywoodfarmerskitchen.com/
The Hollywood Farmer's Kitchen is a project of Sustainable Economic Enterprises of Los Angeles (SEE-LA - http://www.see-la.org/), a
nonprofit community development corporation dedicated to providing local food sources and food security, nutrition education, microenterprise incubation and related services to our surrounding community. The Farmer's Kitchen is a community kitchen that will further those goals as a permanent addition to the Hollywood Farmers' Market.
This position is a much better match for my interests and talents. Indeed, it is my dream job. Not only will I be able to cook with fresh, seasonal produce direct from the market, but food preservation is a significant part of the plan. Finally, I will also be able to support the other missions of SEE-LA through teaching, among other things. For example, I am participating in the Cafeteria Improvement Committee for the LA Unified School District, trying to improve school lunches.
On the food preservation front, I just started this past Monday but we've already canned some Rancho Santa Cecilia Applesauce and some Peach-Amaretto Jam, made with heirloom Indian Red Peaches from Yingst Ranch in Littlerock (where you can pick your own). We're also cooking with our preserves. On Thursday we made a cake for a VIP birthday. We did a two-layer Italian Almond Cake and, rather than frosting, the filling and topping was the Peach-Amaretto jam, topped with toasted sliced almonds for crunch and appearance. Tomorrow, at the Hollywood Farmer's Market, we will be serving a zucchini-apple soup (summer squash meets fall fruit in this light, yet flavorful soup) garnished with diced dried apples.
I expect that future newsletters will often reflect what I'm working on in the Farmer's Kitchen.
In other news, I'd like to invite everyone on this list to attend "Good Food for All" this coming Wednesday evening, Oct. 6th. The Hollywood Farmer's Kitchen and SEE-LA are working in partnership with Hunger Action LA and Roots of Change on the "Veggie Voucher" program to increase the purchasing power of low-income consumers by matching their dollars in farmers' markets. This innovative new program directly benefits small family farmers, and consumers who lack the resources to buy the fresh fruits and vegetables that they and their families need. All funds raised at this event will support the "Veggie Voucher" program! The event will feature tastings from forty of LA's finest chefs, including SEE-LA's Farmer's Kitchen.
For more information and to purchase tickets, see here: http://rootsofchange.org/Goodfoodforall
I'll be in the Farmer's Kitchen this Sunday, but Master Food Preserver Delilah Snell will be at the market to answer your questions from 9:30-12:30, and be sure to drop by HFK to say "hi"!
That's it for this week. If you have any questions about canning, pressure canning, fermentation, dehydration, freezing, pickling, curing, smoking or brewing, feel free to email me at ernest.miller_at_gmail.com.
Be sure to check out the blog, which is updated several times a week
(usually): http://preservenation.blogspot.com/
And/or join the Facebook group:
http://www.facebook.com/group.php?gid=280846286958
Thanks,
Ernie Miller
I know it has been quite some time since this newsletter has gone out - the last one was about pickling Easter eggs, actually. I had to put this newsletter on hiatus when I changed jobs and my new work schedule prevented me from continuing this newsletter.
Today, however, I announce that I've taken a new job as the chef at the Hollywood Farmer's Kitchen: http://www.hollywoodfarmerskitchen.com/
The Hollywood Farmer's Kitchen is a project of Sustainable Economic Enterprises of Los Angeles (SEE-LA - http://www.see-la.org/), a
nonprofit community development corporation dedicated to providing local food sources and food security, nutrition education, microenterprise incubation and related services to our surrounding community. The Farmer's Kitchen is a community kitchen that will further those goals as a permanent addition to the Hollywood Farmers' Market.
This position is a much better match for my interests and talents. Indeed, it is my dream job. Not only will I be able to cook with fresh, seasonal produce direct from the market, but food preservation is a significant part of the plan. Finally, I will also be able to support the other missions of SEE-LA through teaching, among other things. For example, I am participating in the Cafeteria Improvement Committee for the LA Unified School District, trying to improve school lunches.
On the food preservation front, I just started this past Monday but we've already canned some Rancho Santa Cecilia Applesauce and some Peach-Amaretto Jam, made with heirloom Indian Red Peaches from Yingst Ranch in Littlerock (where you can pick your own). We're also cooking with our preserves. On Thursday we made a cake for a VIP birthday. We did a two-layer Italian Almond Cake and, rather than frosting, the filling and topping was the Peach-Amaretto jam, topped with toasted sliced almonds for crunch and appearance. Tomorrow, at the Hollywood Farmer's Market, we will be serving a zucchini-apple soup (summer squash meets fall fruit in this light, yet flavorful soup) garnished with diced dried apples.
I expect that future newsletters will often reflect what I'm working on in the Farmer's Kitchen.
In other news, I'd like to invite everyone on this list to attend "Good Food for All" this coming Wednesday evening, Oct. 6th. The Hollywood Farmer's Kitchen and SEE-LA are working in partnership with Hunger Action LA and Roots of Change on the "Veggie Voucher" program to increase the purchasing power of low-income consumers by matching their dollars in farmers' markets. This innovative new program directly benefits small family farmers, and consumers who lack the resources to buy the fresh fruits and vegetables that they and their families need. All funds raised at this event will support the "Veggie Voucher" program! The event will feature tastings from forty of LA's finest chefs, including SEE-LA's Farmer's Kitchen.
For more information and to purchase tickets, see here: http://rootsofchange.org/Goodfoodforall
I'll be in the Farmer's Kitchen this Sunday, but Master Food Preserver Delilah Snell will be at the market to answer your questions from 9:30-12:30, and be sure to drop by HFK to say "hi"!
That's it for this week. If you have any questions about canning, pressure canning, fermentation, dehydration, freezing, pickling, curing, smoking or brewing, feel free to email me at ernest.miller_at_gmail.com.
Be sure to check out the blog, which is updated several times a week
(usually): http://preservenation.blogspot.com/
And/or join the Facebook group:
http://www.facebook.com/group.php?gid=280846286958
Thanks,
Ernie Miller
Sunday, April 4, 2010
Happy Easter and Pickled Eggs - Weekly Email
Greetings!
Happy Easter! I hope everyone is enjoying the holiday, spring break or just a beautiful Southern California weekend.
A couple of announcements.
First, I have accepted a new position as sous-chef at the Coto de Caza Golf & Racquet Club, effective in a couple of weeks. This will have a significant impact on my schedule, so my presence at the farmers' markets will certainly change. I will continue to be available to answer questions via email, but it may be awhile before I have a regular schedule of time at various farmers' markets again.
It will also likely take me some time and effort to get up to speed in my new position, so if these emails are shorter, or non-existent, please be patient.
Second, I have a class and a demo coming up. I will be teaching a class on fermentation (yogurt, vinegar, and kombucha) on Sunday, April 18th at Delilah Snell's Road Less Traveled Store in Santa Ana. Sign up for my class or one of the many other food preservation classes (sauerkraut and kimchi, working with chilis, foraging) here:
http://www.roadlesstraveledstore.com/shop/home.php?cat=263
The demo will be on Sunday, May 16th at the Hollywood Farmers' Market to celebrate the 19th Anniversary of the market. Delilah and I will be demonstrating some food preservation techniques as well as giving out samples. I look forward to seeing many of you at the demo!
Today is Easter and for those of you who celebrate it, you will probably be left with a significant number of hard boiled eggs at the end of the day. There are many things you can do with fresh hard boiled eggs, but after several days, you might start getting a bit tired of them. You don't want the eggs to go to waste, though, so what do you do?
Pickle them, of course.
Happy Easter! I hope everyone is enjoying the holiday, spring break or just a beautiful Southern California weekend.
A couple of announcements.
First, I have accepted a new position as sous-chef at the Coto de Caza Golf & Racquet Club, effective in a couple of weeks. This will have a significant impact on my schedule, so my presence at the farmers' markets will certainly change. I will continue to be available to answer questions via email, but it may be awhile before I have a regular schedule of time at various farmers' markets again.
It will also likely take me some time and effort to get up to speed in my new position, so if these emails are shorter, or non-existent, please be patient.
Second, I have a class and a demo coming up. I will be teaching a class on fermentation (yogurt, vinegar, and kombucha) on Sunday, April 18th at Delilah Snell's Road Less Traveled Store in Santa Ana. Sign up for my class or one of the many other food preservation classes (sauerkraut and kimchi, working with chilis, foraging) here:
http://www.roadlesstraveledstore.com/shop/home.php?cat=263
The demo will be on Sunday, May 16th at the Hollywood Farmers' Market to celebrate the 19th Anniversary of the market. Delilah and I will be demonstrating some food preservation techniques as well as giving out samples. I look forward to seeing many of you at the demo!
Today is Easter and for those of you who celebrate it, you will probably be left with a significant number of hard boiled eggs at the end of the day. There are many things you can do with fresh hard boiled eggs, but after several days, you might start getting a bit tired of them. You don't want the eggs to go to waste, though, so what do you do?
Pickle them, of course.
Saturday, March 27, 2010
Sour Wine - Vinegar - Weekly Email
Greetings!
As of last Sunday, spring is officially here. And although we are dealing with our usual morning overcast, it is neither too hot, nor too cold - great for a nice walk (fantastic wildflowers right now) or working outside. And it is a good thing too, since it it time to plant those tomatoes! Don't forget to plant some extra for canning next August.
I was so busy planting last week (among other things) that I couldn't get to the weekly email. Sorry.
A quick announcement:
We do have some local food preservation classes scheduled in April. Not by yours truly, but local chefs and artisans.
Certified Master Food Preserver trainee Kevin West and Valerie Gordon of Valerie's Confections will be holding a class on sweet and piquant preserving (jams and pickling):
http://www.savingtheseason.com/journal/sign-up-for-private-preserving-lessons.html
The sustainable supperclub Chicks with Knives will also be holding a pickling class:
http://www.chickswithknives.com/cookingclassespickling.html
Now, when I think spring, I think fresh spring greens. When I think fresh spring greens, I think salad. The thought of salad leads to thoughts of vinaigrette. Vinaigrette --> vinegar. Time to refresh my vinegar stocks!
Making your own vinegar couldn't be easier or result in higher quality than you can get in the average store.
As of last Sunday, spring is officially here. And although we are dealing with our usual morning overcast, it is neither too hot, nor too cold - great for a nice walk (fantastic wildflowers right now) or working outside. And it is a good thing too, since it it time to plant those tomatoes! Don't forget to plant some extra for canning next August.
I was so busy planting last week (among other things) that I couldn't get to the weekly email. Sorry.
A quick announcement:
We do have some local food preservation classes scheduled in April. Not by yours truly, but local chefs and artisans.
Certified Master Food Preserver trainee Kevin West and Valerie Gordon of Valerie's Confections will be holding a class on sweet and piquant preserving (jams and pickling):
http://www.savingtheseason.com/journal/sign-up-for-private-preserving-lessons.html
The sustainable supperclub Chicks with Knives will also be holding a pickling class:
http://www.chickswithknives.com/cookingclassespickling.html
Now, when I think spring, I think fresh spring greens. When I think fresh spring greens, I think salad. The thought of salad leads to thoughts of vinaigrette. Vinaigrette --> vinegar. Time to refresh my vinegar stocks!
Making your own vinegar couldn't be easier or result in higher quality than you can get in the average store.
Thursday, March 11, 2010
Pi(e) Filling - Weekly Email
Greetings!
First, I just wanted to thank everyone who came to Delilah and my canning demo this past Sunday. Beautiful weather, fantastic market and great people. It doesn't get much better than that. We plan to do at least a couple more demos at the market as canning season really gets underway later in the Spring and Summer.
Second, St. Patrick's day is six days away on the 17th. There is still time to start that beef brisket brining for corned beef. For more information, see this past weekly email:
http://preservenation.blogspot.com/2010/02/taking-cure-weekly-email.html
Third, if you don't read the blog, Slate magazine published an article yesterday dismissing the revival of canning as "cute" and a "cultish hobby". Naturally, I took issue with the article and wrote my response here:
http://preservenation.blogspot.com/2010/03/slate-magazine-on-canning-uninformed.html
Fourth, I just want to encourage those who've joined the Facebook group to add photos and let people know what you are preserving. Let's see what everyone is preserving in Southern California!
http://www.facebook.com/group.php?gid=280846286958
With those notes out of the way, I observe that March 14th is just a few days away. Why does this matter? Why, March 14th (aka 3/14 aka 3.14) is Pi Day (3.14159 26535 89793 23846 26433 83279 50288 41971 69399 37510 etc. etc. etc.). Coincidentally, it is also the anniversary of the birth of Albert Einstein.
So, let us discuss the canning of pi(e) filling.
First, I just wanted to thank everyone who came to Delilah and my canning demo this past Sunday. Beautiful weather, fantastic market and great people. It doesn't get much better than that. We plan to do at least a couple more demos at the market as canning season really gets underway later in the Spring and Summer.
Second, St. Patrick's day is six days away on the 17th. There is still time to start that beef brisket brining for corned beef. For more information, see this past weekly email:
http://preservenation.blogspot.com/2010/02/taking-cure-weekly-email.html
Third, if you don't read the blog, Slate magazine published an article yesterday dismissing the revival of canning as "cute" and a "cultish hobby". Naturally, I took issue with the article and wrote my response here:
http://preservenation.blogspot.com/2010/03/slate-magazine-on-canning-uninformed.html
Fourth, I just want to encourage those who've joined the Facebook group to add photos and let people know what you are preserving. Let's see what everyone is preserving in Southern California!
http://www.facebook.com/group.php?gid=280846286958
With those notes out of the way, I observe that March 14th is just a few days away. Why does this matter? Why, March 14th (aka 3/14 aka 3.14) is Pi Day (3.14159 26535 89793 23846 26433 83279 50288 41971 69399 37510 etc. etc. etc.). Coincidentally, it is also the anniversary of the birth of Albert Einstein.
So, let us discuss the canning of pi(e) filling.
Thursday, March 4, 2010
Time to Prepare for the Oscars of Food Preservation - Weekly Email
Greetings!
It's Oscar week here in LA and the award craziness is in full swing. Are you ready for that Oscar party yet?
Wolfgang Puck has preserved food on his retro menu for the Governor's Ball - smoked salmon (which is usually cured as well) on crackers in the shape of the Oscar statuette. Little know fact about me, I worked the Governor's Ball in 2005, and I made lots and lots of those Oscar-shaped crackers.
Speaking of the Oscars, traffic and parking may be affected at the Hollywood Farmers' Market this Sunday. This is important because Delilah Snell and I will be doing a demo of how to can pickled vegetables from 10am - 12pm. We will giving away some of the cans at the end of the demo, so you too might be a winner on Oscar Sunday.
Speaking of award ceremonies, it is time to prepare for the Oscars of food preservation - the 2010 Los Angeles County Fair!
Although the fair isn't until the end of August, and the entering deadline for the food preservation judging is near the end of June, if you want to win some blue ribbons, now is the time to get ready as the canning season begins to swing into full gear.
If you haven't considered entering your preserves in the fair competition, why not? It isn't that difficult, there are dozens of classes, and how cool would it be to have an actual blue ribbon you could show off?
So what is the first thing you need to do?
It's Oscar week here in LA and the award craziness is in full swing. Are you ready for that Oscar party yet?
Wolfgang Puck has preserved food on his retro menu for the Governor's Ball - smoked salmon (which is usually cured as well) on crackers in the shape of the Oscar statuette. Little know fact about me, I worked the Governor's Ball in 2005, and I made lots and lots of those Oscar-shaped crackers.
Speaking of the Oscars, traffic and parking may be affected at the Hollywood Farmers' Market this Sunday. This is important because Delilah Snell and I will be doing a demo of how to can pickled vegetables from 10am - 12pm. We will giving away some of the cans at the end of the demo, so you too might be a winner on Oscar Sunday.
Speaking of award ceremonies, it is time to prepare for the Oscars of food preservation - the 2010 Los Angeles County Fair!
Although the fair isn't until the end of August, and the entering deadline for the food preservation judging is near the end of June, if you want to win some blue ribbons, now is the time to get ready as the canning season begins to swing into full gear.
If you haven't considered entering your preserves in the fair competition, why not? It isn't that difficult, there are dozens of classes, and how cool would it be to have an actual blue ribbon you could show off?
So what is the first thing you need to do?
Thursday, February 25, 2010
Taking the Cure - Weekly Email
Greetings!
It's that time of year. The weather is vacillating between winter and spring, wildflower season is nearly upon us (be sure to check http://www.theodorepayne.org/ for the wildflower hotline), and shamrock shakes are sprouting at participating McDonald's.
When the shamrock shakes appear, it must mean that St. Patrick's Day is just around the corner. Which means it is time to start thinking about curing some beef brisket to make homemade corned beef. Time to take the cure. Which, in this case, is about five to seven days; you're going to need to plan ahead for that corned beef and cabbage dinner.
Before that though, an announcement. Fellow Master Food Preserver Delilah Snell and I will be hosting a canning demo a week from this Sunday, on March 7th from 10am-12pm at the Hollywood Farmers' Market. We will be canning spicy asparagus pickles from the ones that are showing up in the market now. Did I mention that it is free?
Back to the cure.
It's that time of year. The weather is vacillating between winter and spring, wildflower season is nearly upon us (be sure to check http://www.theodorepayne.org/ for the wildflower hotline), and shamrock shakes are sprouting at participating McDonald's.
When the shamrock shakes appear, it must mean that St. Patrick's Day is just around the corner. Which means it is time to start thinking about curing some beef brisket to make homemade corned beef. Time to take the cure. Which, in this case, is about five to seven days; you're going to need to plan ahead for that corned beef and cabbage dinner.
Before that though, an announcement. Fellow Master Food Preserver Delilah Snell and I will be hosting a canning demo a week from this Sunday, on March 7th from 10am-12pm at the Hollywood Farmers' Market. We will be canning spicy asparagus pickles from the ones that are showing up in the market now. Did I mention that it is free?
Back to the cure.
Saturday, February 20, 2010
Beans, Beans, Beans - Weekly Email
Greetings!
More mixed weather, but we sure do need that rain. When the sun does comes out, the air and sky are so clear it is a wonder. It definitely feels like spring is around the corner (although maybe it is just the unseasonably warm weather when it isn't raining). Over these next couple of weeks, we might start seeing some early spring vegetables and fruit. Early asparagus, rhubarb, that sort of thing. Isn't California grand?
Of course, that means I need to finish work on my winter canning, before spring is in full bloom and I'm overwhelmed.
Winter vegetables are still abundant and beautiful in the markets, especially the multi-hued carrots that are just gorgeous to look at. I've been blogging about the February Can Jam, which is dedicated to carrots, all week. The canners out there have come out with all sorts of interesting ideas for using carrots in butters, chutneys, slaws, jams and a variety of pickles. So many different textures and flavors are available, it is truly amazing. And to think of all the possible dishes these canned goods would go with. Imagine filleting open a pork loin, slathering it with carrot-apple-chipotle butter, rolling it back up and roasting it. Sweet, earthy, smoky and pork ... wow.
Check out some of the carrot possibilities by scrolling down on the PreserveNation blog:
http://preservenation.blogspot.com/
Not all canning is flashy like that, however. Winter is actually a good time to store up some convenience foods, so that you can enjoy the spring and summer without spending all day over the stove. Which brings me to this weeks topic: beans. Yes, beans.
Beans may not sound very exciting, but they can be eaten with any meal and are incredibly versatile, used in virtually every culture. They're also a nutritional powerhouse, full of protein, fiber, potassium, folate and also low in fat. Dried, they are very, very inexpensive and easily stored. The problem is that dried beans can take a long time to cook, which means when you're hurried, you'll rush right past them. Can those beans, and they are ready to eat simply by popping off the lid.
Beans with rice provide a fundamental nutritional base on any table. Pickles and relishes make a nice accompaniment to beans. I add them to soups, stews and, of course, chilis. Cold and rinsed, they go well in salads. Cold and pureed, a dip is a fine thing. One of my favorite beans to can is the garbanzo. That way, I'm only 10 minutes away from some freshly made hummus. The possibilities are endless, and when the beans are so easy to use, you'll get more use out of them.
The only problem, of course, is that you'll need a pressure canner.
The procedure is simple. Clean the beans (small stones often sneak through, especially when you buy in bulk), soak the beans overnight, boil for only 30 minutes, and then pressure can (with or without salt). You only have to boil the beans for 30 minutes because they will finish cooking in the pressure canner. Detailed instructions can be found here:
http://www.uga.edu/nchfp/how/can_04/beans_peas_shelled.html
Couldn't be simpler. You can do all sorts of beans for canning. My favorites are pinto, black, kidney and garbanzo. But use whatever you like. I may try canning some tuscan-style white beans this year.
Now, normally, I advocate using farmers markets produce. However, the heirloom beans now available (love you, Rancho Gordo) are just too expensive for canning. Bulk beans, especially in ethnic markets, are much more economical.
Well, that is all for this week. I'll be at the Studio City farmers market this Sunday, not Hollywood. If you have any questions, feel free to email me at: ernest.miller@gmail.com
Be sure to check out the blog:
http://preservenation.blogspot.com/
And/or join our facebook group:
http://www.facebook.com/group.php?gid=280846286958
Thanks,
Ernest
More mixed weather, but we sure do need that rain. When the sun does comes out, the air and sky are so clear it is a wonder. It definitely feels like spring is around the corner (although maybe it is just the unseasonably warm weather when it isn't raining). Over these next couple of weeks, we might start seeing some early spring vegetables and fruit. Early asparagus, rhubarb, that sort of thing. Isn't California grand?
Of course, that means I need to finish work on my winter canning, before spring is in full bloom and I'm overwhelmed.
Winter vegetables are still abundant and beautiful in the markets, especially the multi-hued carrots that are just gorgeous to look at. I've been blogging about the February Can Jam, which is dedicated to carrots, all week. The canners out there have come out with all sorts of interesting ideas for using carrots in butters, chutneys, slaws, jams and a variety of pickles. So many different textures and flavors are available, it is truly amazing. And to think of all the possible dishes these canned goods would go with. Imagine filleting open a pork loin, slathering it with carrot-apple-chipotle butter, rolling it back up and roasting it. Sweet, earthy, smoky and pork ... wow.
Check out some of the carrot possibilities by scrolling down on the PreserveNation blog:
http://preservenation.blogspot.com/
Not all canning is flashy like that, however. Winter is actually a good time to store up some convenience foods, so that you can enjoy the spring and summer without spending all day over the stove. Which brings me to this weeks topic: beans. Yes, beans.
Beans may not sound very exciting, but they can be eaten with any meal and are incredibly versatile, used in virtually every culture. They're also a nutritional powerhouse, full of protein, fiber, potassium, folate and also low in fat. Dried, they are very, very inexpensive and easily stored. The problem is that dried beans can take a long time to cook, which means when you're hurried, you'll rush right past them. Can those beans, and they are ready to eat simply by popping off the lid.
Beans with rice provide a fundamental nutritional base on any table. Pickles and relishes make a nice accompaniment to beans. I add them to soups, stews and, of course, chilis. Cold and rinsed, they go well in salads. Cold and pureed, a dip is a fine thing. One of my favorite beans to can is the garbanzo. That way, I'm only 10 minutes away from some freshly made hummus. The possibilities are endless, and when the beans are so easy to use, you'll get more use out of them.
The only problem, of course, is that you'll need a pressure canner.
The procedure is simple. Clean the beans (small stones often sneak through, especially when you buy in bulk), soak the beans overnight, boil for only 30 minutes, and then pressure can (with or without salt). You only have to boil the beans for 30 minutes because they will finish cooking in the pressure canner. Detailed instructions can be found here:
http://www.uga.edu/nchfp/how/can_04/beans_peas_shelled.html
Couldn't be simpler. You can do all sorts of beans for canning. My favorites are pinto, black, kidney and garbanzo. But use whatever you like. I may try canning some tuscan-style white beans this year.
Now, normally, I advocate using farmers markets produce. However, the heirloom beans now available (love you, Rancho Gordo) are just too expensive for canning. Bulk beans, especially in ethnic markets, are much more economical.
Well, that is all for this week. I'll be at the Studio City farmers market this Sunday, not Hollywood. If you have any questions, feel free to email me at: ernest.miller@gmail.com
Be sure to check out the blog:
http://preservenation.blogspot.com/
And/or join our facebook group:
http://www.facebook.com/group.php?gid=280846286958
Thanks,
Ernest
Monday, February 15, 2010
Preserved Citrus - Weekly Email
Greetings!
Fantastic weather this week, perfect for going on a walk. One of the great things about Southern California is that just by walking around your neighborhood, chances are you will see plenty of fruit trees. Unfortunately, the vast majority of the fruit you see will go to waste. Don't let it go to waste. Take a chance. Talk to your neighbors and ask them if you can pick their fruit to make jam, marmalade, conserves, or whatever else you'd like to make. Offer to give them some of the results. I've never had anyone say no.
This time of year the most common types of fruit you see is citrus. Tons and tons of citrus. Lemons, oranges, tangerines and even the occasional lime.
Marmalade is the obvious use, and a great one, but for my money the most culinarily useful preserved product you can make with citrus is preserved with salt. Preserved lemons are one of my "secret" goto ingredients when I want to punch up a dish. Seriously, you need these in your refrigerator.
Preserved lemons themselves are very common in Northern African cuisine, particularly Moroccan. They are also common in Vietnamese and Cambodian dishes, but their uses go far beyond tagines and pho. You can use preserved citrus in nearly everything, you just have to realize what it is: salty, citrus rind pickles.
Fantastic weather this week, perfect for going on a walk. One of the great things about Southern California is that just by walking around your neighborhood, chances are you will see plenty of fruit trees. Unfortunately, the vast majority of the fruit you see will go to waste. Don't let it go to waste. Take a chance. Talk to your neighbors and ask them if you can pick their fruit to make jam, marmalade, conserves, or whatever else you'd like to make. Offer to give them some of the results. I've never had anyone say no.
This time of year the most common types of fruit you see is citrus. Tons and tons of citrus. Lemons, oranges, tangerines and even the occasional lime.
Marmalade is the obvious use, and a great one, but for my money the most culinarily useful preserved product you can make with citrus is preserved with salt. Preserved lemons are one of my "secret" goto ingredients when I want to punch up a dish. Seriously, you need these in your refrigerator.
Preserved lemons themselves are very common in Northern African cuisine, particularly Moroccan. They are also common in Vietnamese and Cambodian dishes, but their uses go far beyond tagines and pho. You can use preserved citrus in nearly everything, you just have to realize what it is: salty, citrus rind pickles.
Monday, February 8, 2010
Pickled Winter Vegetables - Weekly Email
Greetings!
Well, we've got more well-needed wet weather here in Southern California ... hopefully it won't ruin too many Super Bowl parties. You are breaking out the pressure-canned chili for the party, right? Did I mention that home canned chili is a wonderful thing to keep in the cupboard for a rainy day ... or any sporting event? I'll have to talk about chili in another post ... too many subjects, not enough
time.
As if you hadn't already figured it out from the subject line, today's topic will be pickled winter vegetables. But first, a couple of announcements.
My friend Kevin West of www.savingtheseason.com has entered Pepsi's Refresh Project with the "Open Kitchen" - a proposed local food program for a new local school. If Kevin's project gets enough votes, the project will get $250,000 to make it a reality. You can learn more and vote for the Open Kitchen here:
http://www.refresheverything.com/TheOpenKitchen
Delilah Snell and I will be giving a free canning demo at the Hollywood Farmers' Market on Sunday, March 7th. Time and item to be canned TBD.
My final announcement is that PreserveNation is moving onto the web. You can become a fan of PreserveNation on Facebook:
http://www.facebook.com/group.php?gid=280846286958
I've also started a blog, if my emails are too few and far between for your taste. The blog will be updated several times a week with plenty of links and some original content here and there. Next week look forward to a post on Michael Pollan's new book, Food Rules, and how some of the rules apply to food preservation:
http://preservenation.blogspot.com/
Neither page is pretty (yet), but there is a lot of information available. Suggestions, feedback and offers of assistance welcome.
Back to this week's topic - pickled winter vegetables.
Right now the farmers' markets are full of some of the most beautiful root and winter vegetables I've seen. Carrots (in a rainbow of colors), beets (also in a rainbow of colors) rutabagas, turnips, radishes, parsnips, broccoli, cauliflower, onions, garlic, parsley root, brussel sprouts (some of those stems are gorgeous) and mushrooms (to name just the most common). Cooked or eaten fresh, they're fantastic (mmmm ... breakfast radish with some butter and salt ....). Yet pickling them will not only preserve them, but transform their flavor into something new and different ... fantastic stuff. Sour, crunchy, spicy, tart, sweet, and aromatic, pickles bring exciting flavors, piquancy, nutrition and interest to our meals. They are a flavor counterpoint; harmonically interdependent with the aroma and taste of the main elements of a dish. Eating would be much less interesting without pickles, chutneys, relishes, salsas and other such condiments.
Not only should pickles be a part of nearly all meals, but a variety plate of pickles makes an excellent, healthy, and classy alternative (or addition to), cheese platters, charcuterie (the French serve cornichons with pate for a reason), and crudités. Which brings us back to the Super Bowl (or any party) ... yeah, you still need the seven-layer dip, guacamole and California dip, but a good selection of pickles (sweet, spicy, sweet & spicy) is something that will cut down on the unhealthy stuff.
Although some of these winter vegetables can be fermented, most of them are best as quick pickles made with a combination of vinegar, salt and spices. A few guidelines:
1) These vegetables are not naturally acidic, thus, if you don't add enough acid and can them, you risk botulism. So, use a tested and trusted recipe (you can vary spices, but don't vary the amount of vinegar and other liquids - unless it is too add more acid). Of course, this is only an issue if you are canning. Not all pickles need to be canned; sometimes you can keep them in the refrigerator. See, for example, our own Nina Corbett's pickled golden beets with tangerine (http://www.putsup.com/2010/01/pickled-golden-beets.html).
2) Use 5% or higher acid vinegar. Most commercial vinegars (except for rice wine vinegar) are a minimum of 5% acidity; it will be on the label. Some specialty vinegars (champagne) have higher acidity: 6, 7 or even 8%. You can freely substitute these vinegars, but they can change color and flavor. I like using apple cider vinegar for its fruitiness. Be wary of Apple Cider flavored vinegar (which is common in some markets). And don't be afraid to try exotic stuff ... beet with blackberry vinegar, for example.
3) Pickling salt and popcorn salt (with no additives) are good choices for pickling. Kosher will work too, but be careful of the measurement since a teaspoon of pickling salt is the equivalent of a teaspoon and a half of kosher salt. Other salts can contain free-flow agents, iodine or other containments that can alter the flavor for the worse and make brines cloudy.
4) Whole or broken spices are best. Ground spices will cloud the brine.
5) Very hard water can cause cloudy brine. Distilled water or boiling your tap water and let it settle for 24 hours are good alternatives.
6) Some vegetable colors (particularly blues and reds) are water soluble (beets are famous for this) ... they will color the liquid and lose a little color themselves. This isn't a problem. Also, some vegetables have a special chemical reaction when pickled that will cause them to turn blue. Garlic is famous for this. This isn't a problem either.
7) Don't discard the brine when you've used the pickles. It is excellent in sauces (gastriques), making more pickles (just for the refrigerator) and vinaigrettes.
Good stuff! And the possibilities are endless. There are so many different recipes out there, I'll just leave you with a basic pickled carrot recipe for the National Center for Home Food Preservation. Why carrots? Because February's Can Jam ingredient is carrots:
http://dorisandjillycook.com/2010/01/28/february-can-jam-carrots/
Check it out, the can jam is a nation-wide challenge for canning a monthly, seasonal ingredient.
That's it for this week. Good luck with the can jam ... I'd be happy to share your results on the PreserveNation blog (or link to it if you already blog). If you have any questions or would like a recipe for pickling those sunchokes (or any other ingredient) you bought at the farmers market, feel free to email me anytime at:
ernest.miller@gmail.com. I won't be at the Hollywood Farmers' Market this week, but Delilah Snell will be there. I'll next be at the Santa Monica Farmers' Market Wednesday, March 17th.
I know that a lot of you have been interested in classes. I've been having a hard time finding a place for a class, especially during the week (on my day off). But if you are interested in doing something in yours or a friends kitchen, I'm more than willing to teach small classes on any topic that you are interested in. Just email and we can discuss details.
Until next week, thanks,
Ernie
Well, we've got more well-needed wet weather here in Southern California ... hopefully it won't ruin too many Super Bowl parties. You are breaking out the pressure-canned chili for the party, right? Did I mention that home canned chili is a wonderful thing to keep in the cupboard for a rainy day ... or any sporting event? I'll have to talk about chili in another post ... too many subjects, not enough
time.
As if you hadn't already figured it out from the subject line, today's topic will be pickled winter vegetables. But first, a couple of announcements.
My friend Kevin West of www.savingtheseason.com has entered Pepsi's Refresh Project with the "Open Kitchen" - a proposed local food program for a new local school. If Kevin's project gets enough votes, the project will get $250,000 to make it a reality. You can learn more and vote for the Open Kitchen here:
http://www.refresheverything.com/TheOpenKitchen
Delilah Snell and I will be giving a free canning demo at the Hollywood Farmers' Market on Sunday, March 7th. Time and item to be canned TBD.
My final announcement is that PreserveNation is moving onto the web. You can become a fan of PreserveNation on Facebook:
http://www.facebook.com/group.php?gid=280846286958
I've also started a blog, if my emails are too few and far between for your taste. The blog will be updated several times a week with plenty of links and some original content here and there. Next week look forward to a post on Michael Pollan's new book, Food Rules, and how some of the rules apply to food preservation:
http://preservenation.blogspot.com/
Neither page is pretty (yet), but there is a lot of information available. Suggestions, feedback and offers of assistance welcome.
Back to this week's topic - pickled winter vegetables.
Right now the farmers' markets are full of some of the most beautiful root and winter vegetables I've seen. Carrots (in a rainbow of colors), beets (also in a rainbow of colors) rutabagas, turnips, radishes, parsnips, broccoli, cauliflower, onions, garlic, parsley root, brussel sprouts (some of those stems are gorgeous) and mushrooms (to name just the most common). Cooked or eaten fresh, they're fantastic (mmmm ... breakfast radish with some butter and salt ....). Yet pickling them will not only preserve them, but transform their flavor into something new and different ... fantastic stuff. Sour, crunchy, spicy, tart, sweet, and aromatic, pickles bring exciting flavors, piquancy, nutrition and interest to our meals. They are a flavor counterpoint; harmonically interdependent with the aroma and taste of the main elements of a dish. Eating would be much less interesting without pickles, chutneys, relishes, salsas and other such condiments.
Not only should pickles be a part of nearly all meals, but a variety plate of pickles makes an excellent, healthy, and classy alternative (or addition to), cheese platters, charcuterie (the French serve cornichons with pate for a reason), and crudités. Which brings us back to the Super Bowl (or any party) ... yeah, you still need the seven-layer dip, guacamole and California dip, but a good selection of pickles (sweet, spicy, sweet & spicy) is something that will cut down on the unhealthy stuff.
Although some of these winter vegetables can be fermented, most of them are best as quick pickles made with a combination of vinegar, salt and spices. A few guidelines:
1) These vegetables are not naturally acidic, thus, if you don't add enough acid and can them, you risk botulism. So, use a tested and trusted recipe (you can vary spices, but don't vary the amount of vinegar and other liquids - unless it is too add more acid). Of course, this is only an issue if you are canning. Not all pickles need to be canned; sometimes you can keep them in the refrigerator. See, for example, our own Nina Corbett's pickled golden beets with tangerine (http://www.putsup.com/2010/01/pickled-golden-beets.html).
2) Use 5% or higher acid vinegar. Most commercial vinegars (except for rice wine vinegar) are a minimum of 5% acidity; it will be on the label. Some specialty vinegars (champagne) have higher acidity: 6, 7 or even 8%. You can freely substitute these vinegars, but they can change color and flavor. I like using apple cider vinegar for its fruitiness. Be wary of Apple Cider flavored vinegar (which is common in some markets). And don't be afraid to try exotic stuff ... beet with blackberry vinegar, for example.
3) Pickling salt and popcorn salt (with no additives) are good choices for pickling. Kosher will work too, but be careful of the measurement since a teaspoon of pickling salt is the equivalent of a teaspoon and a half of kosher salt. Other salts can contain free-flow agents, iodine or other containments that can alter the flavor for the worse and make brines cloudy.
4) Whole or broken spices are best. Ground spices will cloud the brine.
5) Very hard water can cause cloudy brine. Distilled water or boiling your tap water and let it settle for 24 hours are good alternatives.
6) Some vegetable colors (particularly blues and reds) are water soluble (beets are famous for this) ... they will color the liquid and lose a little color themselves. This isn't a problem. Also, some vegetables have a special chemical reaction when pickled that will cause them to turn blue. Garlic is famous for this. This isn't a problem either.
7) Don't discard the brine when you've used the pickles. It is excellent in sauces (gastriques), making more pickles (just for the refrigerator) and vinaigrettes.
Good stuff! And the possibilities are endless. There are so many different recipes out there, I'll just leave you with a basic pickled carrot recipe for the National Center for Home Food Preservation. Why carrots? Because February's Can Jam ingredient is carrots:
http://dorisandjillycook.com/2010/01/28/february-can-jam-carrots/
Check it out, the can jam is a nation-wide challenge for canning a monthly, seasonal ingredient.
Pickled Carrots
2¾ pounds peeled carrots (about 3½ pounds as purchased)
5½ cups white distilled vinegar (5%)
1 cup water
2 cups sugar
2 teaspoons canning salt
8 teaspoons mustard seed
4 teaspoons celery seed
Yield: About 4 pint jars
Procedure:
Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids and bands according to manufacturer's directions.
Wash and peel carrots well. Wash again after peeling and cut into rounds that are approximately ½-inch thick.
Combine vinegar, water, sugar and canning salt in an 8-quart Dutch oven or stockpot. Bring to a boil and boil gently 3 minutes. Add carrots and bring back to a boil. Then reduce heat to a simmer and heat until the carrots are half-cooked (about 10 minutes).
Meanwhile, place 2 teaspoons mustard seed and 1 teaspoon celery seed in the bottom of each clean, hot pint jar.
Fill hot jars with the hot carrots, leaving 1-inch headspace. Cover with hot pickling liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; adjust two-piece metal canning lids.
Process pint jars in a boiling water canner for fifteen minutes at 0-1,000 ft altitude. Let cool, undisturbed, 12 to 24 hours and check for seals.
Allow carrots to sit in processed jars for 3 to 5 days before consuming for best flavor development.
That's it for this week. Good luck with the can jam ... I'd be happy to share your results on the PreserveNation blog (or link to it if you already blog). If you have any questions or would like a recipe for pickling those sunchokes (or any other ingredient) you bought at the farmers market, feel free to email me anytime at:
ernest.miller@gmail.com. I won't be at the Hollywood Farmers' Market this week, but Delilah Snell will be there. I'll next be at the Santa Monica Farmers' Market Wednesday, March 17th.
I know that a lot of you have been interested in classes. I've been having a hard time finding a place for a class, especially during the week (on my day off). But if you are interested in doing something in yours or a friends kitchen, I'm more than willing to teach small classes on any topic that you are interested in. Just email and we can discuss details.
Until next week, thanks,
Ernie
Friday, January 29, 2010
Taking Stock - Weekly Email
Greetings!
January is nearly done and I still feel like I'm catching up from the holidays. The rain didn't really help, but I did get some cooking done. Cherry pie from canned cherries anyone? Too late ... it went fast. How pleasant it is to have the taste of spring in the middle of winter.
I can and preserve all year long, but the busy season for canning is spring, summer and fall. I'll come home from the market with a case of produce (got it cheap at the end of the market) and can away. Sometimes a neighbor or friend will drop off a basket of produce - canning time. If it is a bargain I'll can it. I don't really care what it is - I just preserve as much as I can as cheaply as possible. Jams, jellies, pickles, condiments, dried fruit, leathers, it is all good and I know that I'll come up with a way to use it somehow.
Supplies are the same way, if I see a bargain, I'll take it - canning jars and lids, pectin, sugar, etc., etc.
Come the holidays, I don't really have a spare minute between my job and family, and if I do, I'm making last minute gifts and putting together gift baskets - filling them from my stock of delicious preserved goodness - making sure everyone gets their favorites as well as something new and different.
So, after all of this ... I'm honestly not sure what the heck I have in my various storage places. How many jars of nectarine jam do I have left? Beats me. My precious 4oz jars of pomegranate jelly are definitely running low, but do I have 1, 2 or none left? Not sure. I haven't used up all the stock yet, have I? (Canned or frozen)
In all honesty, a couple of days ago I was searching for some pickled carrots and came across some jalapeno escabeche I made last year that I had completely forgotten about. Didn't remember I had them. Well, now I remember, and I've got a great condiment for the Super Bowl - homemade and ready to go.
Which must mean it is time for taking stock ... not making stock, but taking stock. Time to go through the kitchen, pantry and other storage areas to assess what I have left and what I need. January is a great time to organize my larder, get rid of some things and put other things on the "use soon" list. It is a good time for some deep cleaning as well.
First, I like to figure out what I have - divided into a few categories. Canned goods, of course, not only my homemade but the commercially canned goods as well. I need to know what I have and rotate the stock. I'll organize it and make sure the older stuff is in front of the newer stuff. Canned goods last a long time, but eventually time takes a toll and the quality degrades. Those jars aren't just there to look pretty (though many of them do). Eat them. If you've been saving for an indeterminate "special occasion" - make one up - make it special by using those precious canned "drunken" figs.
Also, cook from your pantry whenever you get the chance. Instead of deciding what you're going to make ahead of time ... just check your pantry (hey, that can of beans has been there awhile) and make something using what you already have. A few fresh ingredients and what is in your pantry often make the best and most satisfying home meals. All part of taking stock.
Restocking is also part of the drill - especially for some of my "go to" basic ingredients, such as tomato paste, pineapple juice (surprisingly versatile), canned tomatoes (I don't can enough myself), and a few others.
The freezer is my next category. I've got two ... the refrigerator/freezer in the kitchen and a stand alone chest freezer. Needless to say, the contents are in worse organizational shape then my shelves and cabinets. I have to face it, I don't open the freezer that often ... and digging things out of the back is a bit of a pain. Stuff has a tendency to linger in the freezer longer than it should.
Time to pull everything out, toss what is no longer any good (hopefully very little) and remind myself what is there and what I should probably be using in the near future (damn, I have a lot of pork bones - time for some hearty soups - and those walnuts aren't going to eat themselves - pesto?). This is also a reminder why proper labeling is critical for frozen goods - they can be virtually unrecognizable months later. You'll have to open the packaging to figure out what they are - or when they were frozen. I can't emphasize proper labeling enough. It will save you a great deal of effort later on.
Finally, my spices and similar small dry goods. Spices don't last forever. Whole spices I generally keep for a year, ground spices for six months. This is a good time of year to clean out your spice cabinet and remind yourself why you spent so much on that one spice you only used that one time. Here, I'm not very reticent about tossing out old spices. I get rid of the stuff I haven't used and restock. The flavor is worth it. Also, don't forget to label your spices with the date purchased. This way, when you buy some spices in a few months, you'll know next year what is still good and what isn't.
Taking stock might not sound like much of a food preservation technique, but it is actually a very important aspect of a food preservation program.
In other news, my friend Kevin West of Saving the Season (savingtheseason.com) is doing a marmalade demo at Surfas in Culver City this Saturday at 11am!:
Don't be afraid of marmalade any longer! Come see how it's done! Delicious results in one hour or less! FREE tasting to follow! Step right up!
Come join Bettina Birch and me [Kevin West] for a FREE marmalade demonstration at Surfas in Culver City.
This Saturday, January 30, at 11:00 a.m.
Bust the recession and save the season by learning to make this innovative, time-saving, labor-efficient, one-step, no-soak TIME TO KILL CITRUS MARMALADE. As an added bonus, we'll stir up a batch of VIN DE PAMPLEMOUSSE, a zingy aperitif of winter citrus.
Now tell me, how could you let such an offer pass you by?
In Kevin's words: "Be there or be square."
As always, if you have any questions, please feel free to email me anytime. One note, I've been having some problems with my email filters recently, causing messages to go away before I see them. Hopefully I've fixed the problem, so if you've sent me anything in the last couple of weeks and didn't get a response, please try again.
See you at the HFM this Sunday and Santa Monica on the third Wednesday of the month!
Ernie
January is nearly done and I still feel like I'm catching up from the holidays. The rain didn't really help, but I did get some cooking done. Cherry pie from canned cherries anyone? Too late ... it went fast. How pleasant it is to have the taste of spring in the middle of winter.
I can and preserve all year long, but the busy season for canning is spring, summer and fall. I'll come home from the market with a case of produce (got it cheap at the end of the market) and can away. Sometimes a neighbor or friend will drop off a basket of produce - canning time. If it is a bargain I'll can it. I don't really care what it is - I just preserve as much as I can as cheaply as possible. Jams, jellies, pickles, condiments, dried fruit, leathers, it is all good and I know that I'll come up with a way to use it somehow.
Supplies are the same way, if I see a bargain, I'll take it - canning jars and lids, pectin, sugar, etc., etc.
Come the holidays, I don't really have a spare minute between my job and family, and if I do, I'm making last minute gifts and putting together gift baskets - filling them from my stock of delicious preserved goodness - making sure everyone gets their favorites as well as something new and different.
So, after all of this ... I'm honestly not sure what the heck I have in my various storage places. How many jars of nectarine jam do I have left? Beats me. My precious 4oz jars of pomegranate jelly are definitely running low, but do I have 1, 2 or none left? Not sure. I haven't used up all the stock yet, have I? (Canned or frozen)
In all honesty, a couple of days ago I was searching for some pickled carrots and came across some jalapeno escabeche I made last year that I had completely forgotten about. Didn't remember I had them. Well, now I remember, and I've got a great condiment for the Super Bowl - homemade and ready to go.
Which must mean it is time for taking stock ... not making stock, but taking stock. Time to go through the kitchen, pantry and other storage areas to assess what I have left and what I need. January is a great time to organize my larder, get rid of some things and put other things on the "use soon" list. It is a good time for some deep cleaning as well.
First, I like to figure out what I have - divided into a few categories. Canned goods, of course, not only my homemade but the commercially canned goods as well. I need to know what I have and rotate the stock. I'll organize it and make sure the older stuff is in front of the newer stuff. Canned goods last a long time, but eventually time takes a toll and the quality degrades. Those jars aren't just there to look pretty (though many of them do). Eat them. If you've been saving for an indeterminate "special occasion" - make one up - make it special by using those precious canned "drunken" figs.
Also, cook from your pantry whenever you get the chance. Instead of deciding what you're going to make ahead of time ... just check your pantry (hey, that can of beans has been there awhile) and make something using what you already have. A few fresh ingredients and what is in your pantry often make the best and most satisfying home meals. All part of taking stock.
Restocking is also part of the drill - especially for some of my "go to" basic ingredients, such as tomato paste, pineapple juice (surprisingly versatile), canned tomatoes (I don't can enough myself), and a few others.
The freezer is my next category. I've got two ... the refrigerator/freezer in the kitchen and a stand alone chest freezer. Needless to say, the contents are in worse organizational shape then my shelves and cabinets. I have to face it, I don't open the freezer that often ... and digging things out of the back is a bit of a pain. Stuff has a tendency to linger in the freezer longer than it should.
Time to pull everything out, toss what is no longer any good (hopefully very little) and remind myself what is there and what I should probably be using in the near future (damn, I have a lot of pork bones - time for some hearty soups - and those walnuts aren't going to eat themselves - pesto?). This is also a reminder why proper labeling is critical for frozen goods - they can be virtually unrecognizable months later. You'll have to open the packaging to figure out what they are - or when they were frozen. I can't emphasize proper labeling enough. It will save you a great deal of effort later on.
Finally, my spices and similar small dry goods. Spices don't last forever. Whole spices I generally keep for a year, ground spices for six months. This is a good time of year to clean out your spice cabinet and remind yourself why you spent so much on that one spice you only used that one time. Here, I'm not very reticent about tossing out old spices. I get rid of the stuff I haven't used and restock. The flavor is worth it. Also, don't forget to label your spices with the date purchased. This way, when you buy some spices in a few months, you'll know next year what is still good and what isn't.
Taking stock might not sound like much of a food preservation technique, but it is actually a very important aspect of a food preservation program.
In other news, my friend Kevin West of Saving the Season (savingtheseason.com) is doing a marmalade demo at Surfas in Culver City this Saturday at 11am!:
Don't be afraid of marmalade any longer! Come see how it's done! Delicious results in one hour or less! FREE tasting to follow! Step right up!
Come join Bettina Birch and me [Kevin West] for a FREE marmalade demonstration at Surfas in Culver City.
This Saturday, January 30, at 11:00 a.m.
Bust the recession and save the season by learning to make this innovative, time-saving, labor-efficient, one-step, no-soak TIME TO KILL CITRUS MARMALADE. As an added bonus, we'll stir up a batch of VIN DE PAMPLEMOUSSE, a zingy aperitif of winter citrus.
Now tell me, how could you let such an offer pass you by?
In Kevin's words: "Be there or be square."
As always, if you have any questions, please feel free to email me anytime. One note, I've been having some problems with my email filters recently, causing messages to go away before I see them. Hopefully I've fixed the problem, so if you've sent me anything in the last couple of weeks and didn't get a response, please try again.
See you at the HFM this Sunday and Santa Monica on the third Wednesday of the month!
Ernie
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