Preserving Recipes

Yes YOU Can!
Fall is the time for 'putting down' the bounty of the garden and if you are planning to make pickles or chutney, you will also want to make your own spice blends.
It's economical and the flavours are much more vivid when you purchase fresh, whole spices and combine them in blends that suit your own taste. Just be sure to purchase spices from a busy spice seller and get small amounts, use them up and then get more. This way, you are assured of the freshest possible seeds and berries.

Here is my own recipe for Classic Pickling Spice-

Use this spice blend with fruit and vegetable chutneys and savory preserves as well as for pickles and relishes.

Inside Pat's Work as Food Writer

A CONVERSATION WITH… PAT CROCKER

Posted by The Secret Ingredient on May 31, 2012 · Leave a Comment 

For a woman who specializes in canning and preserving, Pat Crocker is poetically named. Hertome, Preserving (now on sale) is the most complete—and beautiful—cookbook on canning, freezing and jarring you will ever need. Suitable for both novice and experiences canners, this cookbook not only helps you create your preserves, but then offers dozens of delicious recipes in which you can use your canned fruits and veggies! We invited Pat to answer a few questions about her food life and likes. Click over to this past blog post to get a feel for the book and see some of the beautiful color spreads, but in the meantime, get to know Pat!

 Mission:  Write with insight and experience, cook with playful abandon, eat with gusto.  

More on Pat Crocker and her cooking/food/life's work, click here...