We update the site 7 days a week (since 2008). There`s a lot of articles and the common theme (for us) is conscious eating. Although we preserve far more in the summer and fall than the winter and spring you`ll find that about 20% of the site is about preserving food. The rest is all food related and ranges from design (a mutual passion of both of us), food tradition, people we love and our own journeys with conscious eating.
Click on Preserving Summer to see the entire series!
If you`re looking for recipes or explanations from the spring article above you can see our entire series of posts about here. There are recipes for every idea explained in full (or links to some of the best).
We love comments and thank you for coming by!
If you`re looking for the fundamentals, we`ll list some of our common `where to start`articles below. There are almost 500 posts on the site – so feel welcome to use the search or fire us an email if you are looking for somethign more specific!
Many people enter our blog to look for information on jam, pickling, jarring, canning and the like. This is certainly a passion of ours and is a big part of what we intend to post here. Preserving is seasonal and we are passionate home cooks as opposed to a professional kitchen – limiting our posting to the times we are actively preserving would be limiting.
The blog is also in the spirit of the best parts of preserving – sharing our passion, results and experiences of food is our digital equivalent of sharing our bounty. I encourage you to look around – there are handy tags which will help you find the posts of preserving if that is what you are looking for and plenty of other options as well.
This page was created for those of you who wish to cut to the quick – links to a few of our posts that will walk you through the process of making your own preserves. We start with an overview and the basics and then a step-by-step case study of making your own jam. There are other articles on preserving and this is not intended to be links to all of our jam tips – just a handy reference and quick start guide.
For a link to most of our Preserving articles, click here.
In a Jam…
A high-level overview of how to make your own preserves. A good article for those looking for a understanding of what is involved from start-to-finish. Here.
I be Jammin`
10 all-purpose tips for making jam. We all have little tricks and tips when it comes to the kitchen – read this to learn from my experience and share your own. Here.
How to Make Your Own Jam – Step-By-Step Case Study (Intro)
Introduction to the case study – the next 5 articles provide very detailed information and an example of the jam making process, complete with recipe of my own jalapeno raspberry jam. Here.
How to Make Your Own Jam – Step-By-Step Case Study (Step 0)
The fundamental decisions to make before starting and detailed review of the needed equipment. This is a one-time step that is done before you preserve anything. Here.
How to Make Your Own Jam – Step-By-Step Case Study (Step 1)
Ingredients – short tips on purchasing or acquiring your own. Here.
How to Make Your Own Jam – Step-By-Step Case Study (Step 2)
Jam day – preparatory steps before beginning the cooking process. Here.
How to Make Your Own Jam – Step-By-Step Case Study (Step 3)
The cooking process – how to know when you are done and what to do. Here.
How to Make Your Own Jam – Step-By-Step Case Study (Step 4)
Jarring and sealing – the final step. Here.
Share your tips, enjoy and good luck!
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[…] of our friends at WellPreserved.ca. In the last few issues of Edible Toronto, they have released a series of posters to inspire creative preserving ideas, divided seasonally. And on their blog right now they’re detailing some of their own adventures, such as […]
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I have a question on canning chicken. I did up six – two quart jars of chicken – cold pack, no liquid, pressure canner for 1.5 hours at 11 to 13 pounds as I am at sea level. They were boiling inside the jar for four minutes after removal.
Now I learn nothing should be canned in 2 qr (1.9L) jars except grape juice.
Information is thin on this and no explanations on why not except may encourage botulism.
Any suggestions?
Robert,
Unfortunately I don’t have any. I’m just not qualified to know what’s goingon in the jar other than hunches. We use those jars to store dry things and to ferment. If you check with National Center for Home Food Preservation, you may find something or contact the manufacturer – but I am going to guess that each would reccomend err’ing on the side of safety.
Th Canadian Government (where we are from) doesn’t reccomend canning meat at all – so even less tolerance up here. The fear with the large jars would be getting the heat distributed through the entire piece I suspect…
Sorry that I’m not much more help than that.
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Just got a food dehydrator and stumbled on your site looking for ways to make yogurt! Have recently gotten into canning (just relishes and jams/marmalades so far) and vegetable gardening. LOVE your site! Live in Hamilton so it’s really nice to find a local source for this kind of information! Keep up the great work:)
Megan – thanks so much and welcome aboard! You’ll find lots of canning and dehydrating stuff here!
We’re hoping to do an event in Hamilton later this year or sometime next year. Love your city and can’t wait to visit again!
J
Hi Joel,
I posted a comment a few days ago, but I don’t know where it went. Anyway, it was about the Gartopf crock and the water seal, and the disappearing water. I emailed Gartopf and here is the reply:
“I try to help you. When fermentation starts the vacuum sucks the water under the lid. Itß´s a sign that everything is ok. Now you have to lift the lid a little bit, not really open just a little bit. The water comes back. New water in the rim is not good. Sometime the vacuum is not enough and the water run in the pot. When this is happen the fermentation is over.
“Just lift a little bit and everything comes back and is ok.”
Hope this helps in case you or anyone encounters this.
Ben
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