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Preservation Panic

By • May 17, 2012 • 3 Comments

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Canning vegetables is one culinary endeavor that can strike fear into the heart of even the most experienced cooks. We are told not to leave vegetables out - to make sure that once cooked they go right onto the dinner table or into the fridge. In that sense, canning is a bit counterintuitive. But with help from this New York Times article, some of the trepidation can be replaced with sterilization, vinegar, and sugar. 

You must think of canning as a sort of 6-month make-ahead meal. Who doesn't love homemade strawberry jam with your Christmas morning popovers? And pickled vegetables can turn an ordinary salad or cheese plate into something extraordinary. Plus, nothing is more satisfying than opening one of your long-stored jars in midwinter and hearing that ever-so-pleasing "pop" as the lid is removed.

(Spoiler alert: the article was written by FOOD52 user and Charcutepaloooza organizer MrsWheelbarrow!)

Easy Steps to Preserving Produce from The New York Times

Comments (3)

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almost 2 years ago cheese1227

Go Cathy!!

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almost 2 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Thank you, Emily, and Food52 for this nice shout out.

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almost 2 years ago ENunn

Another great article by our own MrsWheelbarrow! This piece is what has been missing for those of us who never thought we could (or would) "put up" some vittles.