How To Peel A Lot Of Tomatoes Fast

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If you’re like me, you are in the thick of canning season. Over the past three weeks or so I’ve gotten something like 240 pounds of tomatoes turned into sauce, chopped tomatoes, salsa, various relishes, savory jams, etc. So it’s fair to say I’ve peeled many, many tomatoes. At this point, I think I’ve honed the [Continue Reading...]

Kitchen Tip: 9 By 9 Inch Pan Perfectly Sized For 1 Gallon Freezer Bag

9 by 9 square pan

I bake almost all my quick breads and cakes in square 9 by 9 pans. I’ll admit that this started out as a happy accident. Six years ago, in an effort to earn a little extra holiday cash, I took a seasonal job as the Holiday Food Demo Girl at my local mall’s Williams-Sonoma store. [Continue Reading...]

Tomato Canning Quick Reference Guide

Tomato Canning Guide

When I was canning up tomatoes this past weekend, and I was sick, so I kept double checking things and kinda getting hazy about what the hell I was doing. Moral of the story: do not attempt to can 100 pounds of tomatoes while sick. But as I was shuffling back and forth to my [Continue Reading...]

Do You Need To Heat Milk For Yogurt Making?

Homemade Yogurt

I recently chatted with my friend Margaret Roach on her radio show, A Way To Garden, about yogurt making. One of the things we discussed was if home yogurt makers can skip the traditional step of heating the milk to 180-degrees and then cooling it back down to 110-degrees for culturing. As it turns out, [Continue Reading...]

Homebrewing Basics, Hops For Aroma, Carbonation Techniques and More

Four Steps Of Homebrewing

Podcast: Play in new window | Download Today on Grow Edible I talk homebrewing with NW Edible’s very own Homebrew Husband. Nick covers the four basic steps of homebrewing and talks about how to use hops to get your ideal blend of aroma and bitterness. He explains the importance of temperature control in mashing and [Continue Reading...]

{Reader Question} What Foods Should I Preserve?

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My wife and I are newer to the preserving game and are super pumped on it. Last year we preserved a lot of food but it wasn’t really conducive to living off of. We canned mostly jams, jellies, some pickled veggies (cauli, beans, asparagus, etc) and then did a lot of peaches! What I hope [Continue Reading...]

How To Make and Freeze Guacamole

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I was at the store to pick up milk before heading into the April Eat From The Larder Challenge and there was a screaming good deal on organic avocados. At $5 for 6 avocados I’ll admit I did sort of stock up. A dozen ripe avocados later, it was guacamole time. Even someone like me, a girl [Continue Reading...]

How To Make Beef Jerky At Home (With Four Recipes)

How To Make Beef Jerky

Jerky is a favorite snack around here. The kids will eat it as willingly as sweet stuff like muffins or cookies, and it’s easy and lightweight enough to carry around in a jacket pocket or mom purse. The only issue we have with jerky is the price – have you costed out grass-fed beef jerky [Continue Reading...]

How To Make Salt Preserved Meyer Lemons (The Easy Way)

Salt Preserved Meyer Lemons

It’s Meyer lemon season and I’m going nuts. (Meyer lemon curd, anyone?) Regular readers probably already know how much I love salt-cured lemons. They are an essential condiment around my house, worked into salad dressings, braises, rice pilaf, fresh salsa and more. Last year, I ran out of salted Meyer lemons in July, with months [Continue Reading...]

Meyer Lemon Curd, A Love Affair

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My mom used to make me a special cake on my birthday. It was a four-layer white cake, each layer filled with lemon pie filling. The cake was frosted with Seven Minute Frosting – which is basically like marshmallow fluff – and coated with sweetened shredded coconut. I loved this cake. It went down like [Continue Reading...]

The Freeze-Fill Line (How To Freeze Food In Mason Jars)

Freeze-fill line

Here’s a quick tip for knowing how much to fill mason jars with food for freezing. Most straight-sided mason-type jars are made with something called the Freeze-Fill Line. This line shows you how much food you can safety put into a glass jar without risking a cracked jar when the contents freeze and expand. Look [Continue Reading...]

You Can Make Bacon At Home. And It’s Delicious.

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In about a week you could be eating the best bacon of your entire life. You could be holding in your hand a glistening mahogany slab of perfectly crisped pink, tender, juicy meat streaked through with succulent fat. You could be proclaiming to the world: “Behold what I have made! It is bacon and it is sublime!” Instead [Continue Reading...]