Comments for Canning Across America

Comment on Old-Fashioned Fig Preserves, by Chef John Besh by Jeanne

Jeanne — Tue, 21 Feb 2012 00:24:17 +0000

Jen: Yes–but either freeze it in a plastic container or freeze in a straight-sided glass container (not one with a narrow mouth).

Comment on Old-Fashioned Fig Preserves, by Chef John Besh by Jen

Jen — Thu, 16 Feb 2012 22:01:21 +0000

can you freeze this jam? thanks

Comment on Savory Tomato Basil Jam by Jeanne

Jeanne — Wed, 15 Feb 2012 21:39:11 +0000

Corey: If you don’t want it sweet, just make it without the sugar–but don’t can it for shelf storage. Store it in the fridge.

Comment on CAA Flickr Photo of the Week by 7thswan by Emmy

Emmy — Sat, 11 Feb 2012 09:47:09 +0000

WOW that looks absolutely amazing. My husband would think he was in heaven if he saw that in our house. Actually that pantry looks about the same size as my kitchen

I want to learn “canning”. Can anyone recommend any good sites that provides simple instructions on how to do it, recipes, how long they store etc?

I would love some advice.

Comment on CAA Flickr Photo of the Week by 7thswan by dixiebelle

dixiebelle — Sat, 21 Jan 2012 21:26:37 +0000

No labels? Can you tell from looking what’s in there? Or are the labels on top of the jars? In Australia, we have Fowlers Vacola jars, which are a solid metal lid, which of course you could stick a label onto, but not just place one in, like with Mason jars. Anyways, it looks fantastic, would been better without the boxes in front, but wow, impressive pantry. Is this just one years worth of harvesting & preserving?

Comment on Savory Tomato Basil Jam by Corey

Corey — Sat, 14 Jan 2012 20:38:21 +0000

Hi!
I love tomato-basil jam! One quick question… do you have a recipe that doesn’t include sugar? I love the savory of it, but I’m not a big fan of the sugar.
Thanks!

Comment on Preserving Fruit, Preserving Memories, Preserving Myself by Jay @ LocalFood.me

Jay @ LocalFood.me — Thu, 12 Jan 2012 19:35:55 +0000

Thanks for sharing such a candid post. I feel like I had a similar experience this year. I started eating as locally as possible in order to understand what I was putting in my body, support local farmers, etc. What I didn’t anticipate was how connected I became to food, nourishment, textures, feeding others, growing food, etc. The magic and wonder!

Comment on CAA Flickr Photo of the Week by 7thswan by Michelle

Michelle — Sun, 18 Dec 2011 22:11:19 +0000

I have started canning this year and though I grew alot of vegetables, I still had to purchase produce to can more. How do you cut cost to have such an abundant pantry full of canned food?

Comment on Orange Marmalade by Jeanne

Jeanne — Fri, 09 Dec 2011 19:39:10 +0000

Charlotte: We don’t recommend that you halve canning recipes.

Comment on Orange Marmalade by Charlotte Boord

Charlotte Boord — Mon, 14 Nov 2011 16:24:44 +0000

Can this recipe be halved?
thanks!