Pickled Pink

It's a new tradition here at Foodie Pantry to write about what was in yesterday's New York Times Food Section. The main article was about pickling. This is a great way of preserving not just summer produce but also meats. You can also store up on any favorite veggie or fruit and enjoy the taste at your leisure.

Canning is nothing new. It's been used for the last two centuries to preserve everything from chicken to strawberries. The Times article written by Julia Moskin also dispels some of the old myths such as using pectins. Pectins are emulsifiers used in the preservation process. You can make your own using green apples . Commercially made pectins are a recent addition to canning. Many purists believe that the fruits and veggies have enough of their own. The article also goes on about what also to can such as cucumbers along with various fruits . There is even a recipe for sun cooked strawberry preserves. This involves letting the sun do its' work after a quick boiling.

If you are thinking about canning this summer remember to also follow safety tips. You should have new jars and paper towels on hand. Canning takes place in a water bath locale so sterilizing the jars isn't an issue. They should be clean to begin with However is the lids that need looking at Make sure they are tight and not easily loosened. This will cause air to rush in. Some air space is needed for creating a vacuum seal. If you're having reservations about canning, attend classes or check the various magazines and web sites devoted to it.

Canning can be a great way to save a season's harvests. Homemade jams , relishes and pickles are a nice addition to any meal. They give an old fashioned flavor not found in the commercially canned stuff.