Tag: canning

Learn to Can Your Own Food with preZerve


Canned Food

catch of the day fish (2)The time was, almost everyone canned or otherwise preserved their own food at some point each year. We grew tons of edibles and harvested them. And a bumper crop meant that we could continue to have tomatoes or green beans or strawberries year round– all it took was a little know how and dedication. At this point, many of us weren’t taught to can growing up, but with more and more city-dwellers planting their own gardens and participating in urban farming, there’s no reason we should be letting summer’s bounty run out any time soon. And thanks to the ladies at preZerve, you can learn all the tricks and tips of days gone by.

PreZerve is proud to bring the art of canning back to the communal table. They can teach you everything you need to be able to can your own food and nourish your loved ones with food you know well – no mystery ingredients – while simultaneously choosing a more stable, environmentally responsible food system. Yes! We can certainly get behind that. PreZerve is happy to meet in your kitchen or theirs. You can host a canning party or show up to one of their pop-up style workshops around town. The next one focuses on tomato canning (perfect timing, are we right?) and is in conjunction with Slow Food Baltimore on August 30th at 1:00 PM at a beautiful home in Mt. Washington (address will be provided upon registration). They’ll provide everything you need, and you’ll come away with a whole jar of summer to store away for winter.

PreZerve hosts a variety of canning workshops throughout Baltimore. For more information, visit www.learntoprezerve.org.


Pigtown Design: Peach and Bourbon Preserves


My neighbour, an older Greek man who is the most amazing gardener, brought me over some peaches from one of his trees. While they weren’t the biggest or the most beautiful peaches, I know that they were grown with love, and without lots of chemicals.Since I had just gotten some Maryland peaches the day earlier, I pondered what I could do with them. I remembered last year when Mr. Stephanos had given me some figs, I made fig & bourbon jam from them, so I thought Peach and Bourbon are a great combination, so why not try it.

Charm City Cook: Oh For the Love of Figs



They always seemed a little too exotic for me. Too fancy pants. I didn’t grow up eating things like figs – we were more of a steak and potatoes kind of family. But the older and wiser (yep, I said wiser…) I get, the more I want to try new things. So, when I discovered fig paste, I was intrigued. It was on a cheese plate at The Wine Market with Manchego cheese, honey, toasted baguette slices with olive oil, sea salt and pepper. It was the best flavor combo, so simple and perfect! I was in love. Soon I was buying fresh figs at Trader Joe’s. I found a recipe for fig paste online and made a pint of the sweet and savory goodness, shared it with some friends and it was a hit, so I thought I had to make it again. But this time, I went a little crazy. I filled many, many  jars…and this time, PRESERVED it! (Feeling so domestic, hon.)

Charm City Cook: Yes We Can!


Whatever you choose to call it – canning, preserving, putting up – I’m into it. I used to be pretty intimidated by the idea of preserving food, it just seemed so, well…domesticated. So, I started out with one of the easiest things you can make: applesauce. It made me feel like, okay, wow. I did it. I didn’t realize how easy it was going to be, clearly! Then, later I moved onto jams, jellies, tomatoes and pickles. For the last few years, I’ve made some pretty darn good fig jam. I sold a boatload of it last year and didn’t save any for myself. That’s not gonna happen this year. I’ve already hoarded some…