Preserving the Harvest: A peach of a jam

Preserving the Harvest: A peach of a jam

Preserving the Harvest is a regular guest column by Lauren Gross Add 5 pints of peach jam to your pantry before the fresh fruit goes out of season. Ingredients 3-1/2 pounds fresh, ripe peaches 8 tablespoons pectin 1/4 cup lemon juice 1/2 cup water 4-1/2 cups sugar Procedure As always, bring water in your water bath canner to a boil, have lids simmering in a pan of water and sterilize your jars. This week, though, you’re going to need to...

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Preserving the Harvest: Raspberry compote to top your favorite dishes

Preserving the Harvest: Raspberry compote to top your favorite dishes

Preserving the Harvest is a regular guest column by Lauren Gross This past week, I made raspberry compote. A friend of mine brought me raspberries fresh-picked from her parents’ home in Berks County, and I just love raspberry compote on angel food cake. Because the berries were several days old by the time I was preparing to preserve them, I couldn’t make a traditional compote, which would have been just sugar and berries. I needed...

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From Scratch: Redeem zucchini with these cakes

From Scratch: Redeem zucchini with these cakes

From Scratch is a regular guest column by Julie Falsetti My groundhog and I are in agreement on one thing — zucchini is not our favorite vegetable. In fact, he (or she) won’t touch them. I look upon them more favorably. I have already gotten more than 50 pounds from my garden this year. I put in a few extra plants in anticipation of losing some to the squash vine borer, but so far all of the plants are healthy and producing like crazy....

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Preserving the Harvest: Pickled peppers for your pantry

Preserving the Harvest: Pickled peppers for your pantry

Preserving the Harvest is a regular guest column by Lauren Gross Do you remember the tongue-twister about Peter Piper picking a peck of pickled peppers? This week we’re going to can pickled peppers — not a full peck, but enough to put on salads and breads for several months. Ingredients 6 medium-to-large sweet peppers (more if you’re doing smaller, spicy peppers) 2 cups water 2 cups vinegar 1 tablespoon pickling salt (or Kosher...

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Homemade waffle sticks: Worth the effort or a pointless pain?

Homemade waffle sticks: Worth the effort or a pointless pain?

A name like Babycakes immediately conjures an image of something twee and precious, and the Babycakes Mini Waffle Sticks Maker is indeed a chubby-cheeked cherub of kitchen appliances. This little unitasker is designed to pop out four perfectly cooked waffle sticks in three minutes, and that’s what it does. That’s all it does, for which we cannot fault it. The waffle sticks maker is a tiny thing, about the size of a bread pan, so although it...

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Preserving the Harvest: Strawberry? Yeah, that’s my jam

Preserving the Harvest: Strawberry? Yeah, that’s my jam

Preserving the Harvest is a regular guest column by Lauren Gross About a month ago, I had on-the-verge-of-going-mushy strawberries and a Saturday afternoon with nothing scheduled, which I figured meant it was a perfect day to make strawberry jam. I chose to make no-pectin-added jam, because I had the berries, sugar and lemon juice handy. Pectin is a naturally occurring gelling agent, and its presence in jams and jellies is what makes them...

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