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Category Archives: Canning & Preserving
With a jar of this decadent Apple Cider Pumpkin Butter in your fridge, you can keep autumn in your kitchen even when winter winds howl. Slather a rich, golden spoonful onto toast, biscuits, or pancakes, or stir a dollop into … Continue reading
Preserve up the bounty of sweet summer saskatoon berries in jars of glistening saskatoon jelly. A special ingredient helps enhance the berries’ natural flavour. (Skip to recipe) I’m heading off to my parents’ cabin, and before I go I want … Continue reading
Garlic Scape Pesto is a magical, flavour-packed green sauce – intensely garlicky and delicious when used raw; gently garlicky and mellow when used warm. You’ll want to hunt down some garlic scapes to make this amazing pesto. (Freezes well, too.) … Continue reading
This isn’t any ordinary chow chow – it’s Veggie Chow! A tangy mix of crunchy, pickled fresh veggies that you can spoon into salads to add colour and zing, or pile onto a burger, or stir into eggs. Add it … Continue reading
Delicate Pickled Spruce Tips are a special seasonal treat – put them up when the spruce trees are budding in spring and you’ll have delicious, caper-like pickles to add flavour and interest to cheese platters, sandwiches, or salads. Use them … Continue reading
Make up a big batch of this zesty, spicy zucchini salsa to use the glut of zucchinis overflowing your garden, and you can enjoy the harvest bounty all winter long. (Skip to recipe) The Zucchini Monster has struck again! He … Continue reading
With this simple method for canning dill pickles, anybody can do it – even if you’ve never canned before. No canner needed; you just pop ’em in the oven to seal the jars. Easy step-by-step instructions below. (Skip to recipe) … Continue reading
A bowl of sweet and fruity Saskatoon Ice Cream will make you happy, whether you pick a pail of plump, ripe saskatoon berries or raid the pantry and freezer. How can you tell I’ve been on on ice cream kick … Continue reading
The Canadian Food Experience Project (October) The Canadian Food Experience Project began June 7, 2013. As we, the participants, share our collective stories across the vastness of our Canadian landscape through our regional food experiences, we hope to bring global clarity to … Continue reading
The Canadian Food Experience Project (September) Use your Evans cherries or other sour cherries to make luscious brandied cherries – perfect for gifting to hosts or friends at Christmas time, or for a grown-up treat all year round. The Canadian … Continue reading