Search results for "pickling"

October Sponsors: Cuppow, Mason Jar reCAP, Fillmore Container, MightyNest, Mrs. Wages, Jar-Z, Fermentools, & Hobby Hill Farm

It’s the beginning of October and that means that it’s time to acknowledge and thank all the businesses who help keep the lights on over here at Food in Jars HQ. I am continually grateful for their support! In the top spot, we’ve got Cuppow! They are the creator of the original mason jar travel […]

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Can-It-Forward Demo Videos Now Available on FreshPreserving.com + Home Depot Gift Card Giveaway

Back in July, I traveled to Indiana to participate in Ball Canning’s International Can-It-Forward Day. We were supposed to be streaming live from their brand new test kitchen (kitted out in Martha Stewart Living cabinets, counters and hardware), but there were some technical difficulties and the videos were never made available. Happily, the Can-It-Forward team […]

Links: Roasted Tomatoes, Basil Salt, and a Winner

I spent last night on a red eye, traveling back home to Philadelphia from San Francisco. I was in the Bay Area for a whirlwind three days for the Good Food Awards judging (and a bit of family time). Now I’m settling in to being home (at least for the next week) and trying to […]

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CSA Cooking: Single Quart Fermented Dilly Beans

Last Thursday, the nice folks from Philly Foodworks dropped off my September share of goodies. The box contained a little bag of spring mix, 12 ounces of perfect green beans, one hefty eggplant, a tiny watermelon, both hot and sweet peppers, half a dozen ears of corn, a bundle of sweet corn, one giant heirloom […]

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September Sponsors: Cuppow, iLids, Mason Jar reCAP, Fillmore Container, and More!

It is the beginning of September and that means that it’s time to thank the companies who help make this blog possible. If you like the products and services these folks offer, please do show them your appreciation by giving them your business. Cuppow is the creator of the original mason jar travel mug topper and the BNTO, a small […]

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Gingery Pickled Peaches

Last weekend, I taught a canning and preserving workshop at the Omega Institute in the Hudson Valley. On my drive up there, my car was packed to the gills with pots and pans, jars, bowls, cutting boards, jars (I brought 13 cases and ended up dashing out between sessions for two more boxes of quarter […]

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