Join the Canvolution!
This week’s photo is Mango Habanero Jam by covetthycupcake — can’t you just picture how good that would be with biscuits at breakfast?
Thank you, Kelly, for sharing!
If you’d like to participate, please join our community’s Flickr pool and submit your photos.
This week’s featured photo is by one of our most talented contributors, Rachel, of Coconut and Lime. On her blog, she shares a the recipe for Smokin’ Hot Pickled Okra — check it out!
Thanks again for your contribution, Rachel.
If you’d like to participate, please join our community’s Flickr pool and submit your photos!
This week’s featured photo of the week is Rum Peaches by Putting Up with the Turnbulls. If you’d like to have their recipe for peaches, check it out on their blog entry Peaches in Syrup.
Thank you for your contributions of both pictures and recipes!
If you’d like to participate, please join our community’s Flickr pool and submit your photos!
This week, we have another photo from Kathie, known on Flickr as mtkatiecakes. Check out the beautiful color of her Spicy Pinot Noir Jelly — what a great idea for wine!
Thank you for sharing again with this picture, Kathie.
If you’d like to participate, please join our community’s Flickr pool and submit your photos!
This week’s Canning Across America Flickr photo of the week is by elana joy, who goes by the Flickr name loveandponies. As she described to me: the jam in the photos was made from grapes from a friend’s backyard. The two friends watched the vines grow bigger all Summer (calling it Grape Mountain), then used these grapes to try their hands at canning. Thus began their canning obsession. Welcome to the club!
If you’d like to participate, please join the pool and submit your photos!
This week from our CAA Flickr Photo pool, we’re featuring Trish P.’s photo of Concord Grapes from Michigan. If you’d like to check out her blog entry on canning grape jam, visit her blog entry here: Adventures in Preserving and Canning.
Thank you for participating, Trish!
If you’d like to participate, please join our community’s Flickr pool and submit your photos!
This week’s photo of the week was shared by Cafe Mama — an adorable behind the scenes look at her Can-a-Rama participation. Check out more pictures of her canning festivities in southeast Portland here.
Thanks again for your ongoing contribution to the CAA Flickr Pool, Cafe Mama!
Don’t forget, if you’d like to participate, please join our community’s Flickr pool and submit your photos!
Photo by Lelonopo/from Flickr
A fresh strawberry is one of life’s great delights. Icons of summer, these luscious red jewels of nature inspire our senses with their perfumed and sweet flavor.
Canning lets us capture the bounty of this delicate and perishable fruit so we can enjoy it all year long. Strawberry jam, for example, is a staple of many a home pantry. It’s easy to make and a recipe that allows for the expression of unique tastes and creative flights of fancy. Whether it be a basic jam that lets this beautiful fruit stand on its own, a recipe that couples it with its classic partner of rhubarb, or a more exotic one that combines it with black pepper and fresh mint as Christine Ferber does in her book Mes Confitures: The Jams and Jellies of Christine Ferber, the sky’s the virtual limit when it comes to creating a lovely preserve that can allow us to connect back to summertime any time during the year.
In addition to their deliciousness, strawberries also offer us their nutritiousness. With vitamin C that rivals that of the oranges, strawberries can also be counted on as concentrated sources of fiber, manganese, and antioxidant phytonutrients such as flavonoids and ellagic acid.
If you don’t have a favorite strawberry jam recipe, check out the two we feature on our website:
Strawberry Jam, by Greg Atkinson
Strawberry Jam, by Karen Solomon
CAA contributor Stephanie Gailing, MS, CN is an astrologer, wellness consultant, and natural health writer. She is the author of Planetary Apothecary: An Astrological Approach to Health and Wellness (Crossing Press, 2009). Read her recent post, A Stellar Approach to Putting Up Food.
Last week, my daughter and I went to one of our favorite bookstores to get some books to tide us over on the 4th of July weekend–and we were met with this happy sight:
The folks at the Secret Garden Bookshop in the Ballard neighborhood of Seattle are canning aficionados!
Photo by cafemama
Hey folks! It’s National Pickle Day! A day devoted to pickling is designed for preserving folks like us. It’s the perfect time to make pickles, eat pickles, or decide what homemade pickled items we want to give as a gifts.
Almost anything can be pickled. A pickle is: “An edible product, such as a cucumber, that has been preserved and flavored in a solution of brine or vinegar” (definition from Answers.com). Although almost any food can be pickled–don’t forget that Peter picked a peck of pickled peppers–the food that we in the US usually call “pickles” are most often pickled cucumbers. And, there is a whole range of pickled cucumbers on our shelves, with dill pickles and bread and butter pickles being the most commonly known. And there are food items other than pickled fruits and vegetables to explore, like pickled pig’s feet and pickled eggs.
Of course, pickling can be said to apply to humans, as well. We can be “in a pickle,” which means we are in some sort of trouble, and we can be “pickled,” which means we have had too much to imbibe.
What have you been pickling? Let us know! Don’t forget that we have many pickle recipes on our recipe page–check them out!
