Even if our trees don’t change color, our fruits and vegetables do.    It’s almost fall  when peppers of all colors show up at the market.  Pictured are gypsy peppers from Armstrong Valley Farm and amazing colored carrots.  But still in the picture are all the things we expect from summer – cucumbers and tomatoes.  It’s the perfect time to think about saving something for winter.

Join Jill Nussinow, The Veggie Queen, on September 7, 2012 at Santa Rosa’s Finley Center to learn how to preserve summer’s abundance.  More information here.

Sebastopol Hardware sells canning supplies and has some  canning classes
We’ll have a class on food preservation September 5 at 6:30. Wendy Krupnick will talk about tomatoes, apples, pears and peppers.

Got no plans for this weekend….Yes We Can: Summer Fruit Jam (hands-on)with chef Elissa Rubin-Mahon  Sunday, August 26  1:00 – 4:30 PM             Relish Culinary Center, Healdsburg,$84

“Canning is not just for grandma anymore. In fact, interest in preserving seems to have skipped a generation as young DIY-combine tried-and-true methods with modern flavor combinations. Chef Elissa Rubin-Mahon, owner of Artisan Preserves and Good Food Award winner, leads this class on delicious summer jams. Participants will use local farm-fresh fruit and natural methods (read: no pectin or other additives)to make each of the jams from scratch—prepping the fruit, adding sugar, and cooking to specific temperature levels—as chef Elissa discusses best canning practices, including the ideal ripeness of the fruit, correct sugar:fruit ratios, temperature requirements, and more. Once our fruit is set, we shift to canning where Chef Elissa will cover steam and water-bath canning basics, including temperatures, times, pH, cleanliness and safety. After all of our work, participants will take home a jar of each jam, copies of all recipes and methods, and the knowledge and experience to confidently and safely make and can jam at home. ”

Strawberry-Lemon Verbena Jam

Sweet Spiced Peach Jam

Sweet-Hot Moroccan Cherry Tomato Jam

 

 

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Veggie Queen Jill Nussinow shopping  for cucumbers for pickling at the Beet Generation Farm , Wednesday and Saturday Market.  Min-Hee Garden, Armstrong Valley Farm, Redwood Empire Farm are all at both the Wednesday and Saturday markets and have a wide variety of cucumbers.

The Veggie Queen’s Note: You can stop the fermentation any time that you like the flavor of the pickles. You must pay attention to your pickles daily.

Here is her basic recipe for pickles and some ideas for variations.

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