Posts Tagged ‘canning’

The Home Ec Big Outdoor Kitchen Party

This is the time of year when everyone goes canning crazy. Unless you’re someone who doesn’t know the first thing about preserving. If that’s the case and you’re feeling left out of all the fun of making your own jams, pickles and chutneys then you are in luck. This weekend you can attend the first ever Home Ec Big Outdoor Kitchen Party at Harbourfront Centre and you can learn how to preserve and pickle from some of the best canners in town.

 

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New Cookbook! Meals In a Jar

It seems simple enough, having a meal ready and waiting for you. So simple that giant food companies have been doing this for years, preparing meals that you just pop in the oven. A classic example is the  “TV Dinner” that originated in the mid-twentieth century; typically a TV dinner is frozen, and goes into the oven solid as a rock for about  half an hour to 45 minutes. Then in the eighties we got microwavable dinners that still hog a large part of the market.

But Julie Languille,  a Seattle based homemaker who owns a dinner planning website, Dinners in a Flash, has come up with a great idea and and a great book; Meals In a Jar-Quick and Easy, Just-Add-Water, Homemade Recipes.  Continue »



Preserves Swap + Jam & Jelly Tasting with Sarah B.Hood

This Monday is my second annual Preserves Swap & Sale, where anyone who has some preserves they’ve made can come in and swap with other canners. Last year we had marmalade, tomato sauce, dill pickles, pepper jelly, bread and butter pickles, pickled beets, and more. It was a huge cornucopia of canning! Continue »



The Condiment Aisle: Ketchup

This is the first image that comes up when you Google ‘ketchup’.

Malcolm Gladwell, the Canadian intellectual, author and journalist, wrote at length about ketchup for the The New Yorker,and the article appears in his collection of essays, What the Dog Saw and Other Adventures. In the essay, The Ketchup Conundrum” Gladwell argues the reasons why the public welcomes a variety of tastes when it comes to mustard, and tomato sauces, but is staunchly resilient to any ketchup that strays too far from the taste of good old Heinz.

Who knew that a condiment as seemingly innocuous as ketchup could inspire such impassioned journalistic investigation, and weigh-in as a metaphor for cultural conditioning? Continue »