With canning and preserving so in vogue, I love the idea of hosting a canning party! If everyone brings a different recipe along with the fruits or vegetables for it, just think of all the delicious home preserved goodies you could take home!
These clever invites, labels, tags and recipe cards are available for free download from Cottage Industrialist via Paper Crave. For more information on canning and preserving, check out these sites…
Pick Your Own is a fantastic resource for learning how to can pretty much anything.
Fresh Preserving has step-by-step videos on canning different types of goods, and they have an online shop where you can purchase canning jars and more.
The National Center for Home Food Preservation is another great resource with plenty of safety tips and recipes.
Sunset has a great article that gives you a basic outline for throwing a canning party. Recipes included, too.
Canning Pantry is a great resource for buying supplies. They have everything you’ll need!
Filed under DIY, Food, How To
5. – The Chicago Tribune Get Cracking with Eggs “My friends, this is the moment we’ve all been waiting for: the moment when we learn how to crack open an egg with one hand.”
4. – The Boston Globe Local Smackdown “The oyster course, a large platter of Island Creek oysters from Duxbury, and another of the famed Prince Edward Island oysters, is accompanied by cucumber and spring onion mignonette (a light sherry vinegar and white wine sauce traditionally spooned onto raw oysters). Not all the guests are oyster-lovers, or even oyster-eaters, but everyone tastes. Island Creeks were harvested that morning, and the PEIs were harvested six days before.”
3. – The LA Times Preserving the Fruits of a Season’s Labors “My harvest season always begins with worry about weather, prices and accidents. If I’m fortunate, it ends with a hope for preservation — both the preserving of foods and the sustaining of farms and family farmers. As this summer started, the last thing I wanted to think about was extending it. Recent failures have outweighed gains. A string of 100-degree days stung my nectarines; they ripened unevenly and were easily bruised.”
2. – The NY Times A Farm Vacation – Wish You Were Here “They might also say I was a fool to pay the farmer an additional $35 so I could dig up the beets and carrots she would later sell at a farmers’ market. It did have a little of that Tom Sawyer fence-painting quality to it. But I got a little education in the process. And I got to keep a pile of spectacular Tuscan kale, some tender stalks of fennel and a few crookneck squash. In a world where small farmers need to diversify to keep their fields afloat and city dwellers are more desperate than ever to learn where their food comes from, a “haycation” for about the price of a nice hotel room in Manhattan didn’t seem like such a far-fetched idea.”
1. – The Washington Post Farm to Hub to Table “The Jefferson Area Board of Aging wants exactly that kind of food for the more than 3,000 meals it serves each week. But it needs 100 pounds of tomatoes. And that’s for one day’s worth of salads at its 11 area senior citizen centers. Until now, JABA had only two options: Cobble together an order by making weekly pickups at several local farms, or call a one-stop national distributor.”
photo from The Chicago Tribune
While pickling anything normally involves the tedious process of canning the jars to store for months to come, this recipe is perfect if you want to whip up a quick batch of beets to keep in the fridge of give to friends to use in the next week or so.
Quick & Easy Pickled Beets
A couple of bunches of beets, cleaned with greens removed
1 cup apple cider vinegar
1 cup sugar
1 cup water
Begin by placing the beets in a large pot with water just coming to the top of the beets. Parboil the beets, until tender when sticking a knife in them. Remove from heat and drain. Run the beets under cold water to easily remove the skins. Slice into 1/4″ inch rounds.
In a medium-sized saucepan heat the water, sugar and vinegar. Stir until sugar has dissolved. Add sliced beets. Remove from heat and let sit for about 20-30 minutes or until room temperature. Divide beets out into canning jars or containers for storing in the fridge. Beets will keep for about 10 days.