Canning, Fermenting, and Preserving


Marisa McClellan from Food in Jars has set forth a Mastery Challenge, and I cannot resist. Her intention? Get as many people as possible canning and preserving and get them feeling confident about it. And so, for the next year, she set forth this calendar:
  • March – Jelly OR Shrubs (Celery Shrub)
  • June – Jam (Spiced Plum Jam)
  • July – Hot Pack Preserving
  • August – Low Temperature Pasteurization
  • October – Drying and Dehydration OR Pressure Canning
  • December – Fruit Pastes



 Follow along.  I'll post here with links.  But here are all of my canning, fermenting, and preserving links:

Baechu (Napa Cabbage) Kimchi
Cherries in Red Wine Syrup
Duck Confit
Figgy Mostarda
Peach Butter
Salt-Preserved Lemons
Sauerkraut
Slow Cooker Cinnamon Pear Butter
Strawberry Vanilla Jam
Vanilla Citrus Marmalade

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Cookbook #4: Cheese Board: Collective Works

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Ottolenghi's Semolina, Coconut and Marmalade Cake

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Whole Roasted Celery Root from NOPI

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