Preserving/canning | Sarah's Cucina Bella

preserving/canning

Cooking with Kids: Heirloom Tomato and Provolone Sauce

by Sarah W. Caron • September 27, 2010 • Cooking with Kids, Eating Locally, Homecooking, Gardening, Farm Fresh, pasta, preserving/canning, Raising Healthy Kids, Recipes, sauce • 0 Comments

Every fall, I make a big batch of Roasted Tomato Sauce (and, last year, tomato paste) and can it for wintertime. Opening up a jar of it in the dead of winter is glorious. It’s like bottling summertime. But this year I just haven’t gotten to it and really am not sure if I...
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Putting Up for Winter So We Can Eat Local

by Sarah W. Caron • October 7, 2009 • Eating Locally, Homecooking, Gardening, preserving/canning • 3 Comments

Eating local in the winter has always been an enigma to me. Where do you find local produce during the New England winter? I really let snow, harsh temperatures and a lack of understanding come between my family and the tastiest local foods. But earlier this summer, I had an epiphany — it’s not...
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How to Freeze Fresh Strawberries

by Sarah W. Caron • June 28, 2009 • Eating Locally, Homecooking, Gardening, Farm Fresh, pick your own, preserving/canning • 5 Comments

One of my goals for this year is to extend our local eating for as long into the winter as we can. I’ve done this hear and there in the past, putting up jams and relishes and freezing pestos and sauces, but this year I want a more comprehensive effort. As fruits and vegetables...
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June’s Rosy Joy: Strawberry Picking

by Sarah W. Caron • June 22, 2009 • Eating Locally, Homecooking, Gardening, pick your own, preserving/canning • 6 Comments

The kids and I and two of my friends went strawberry picking yesterday afternoon. So what that it was raining? So what that the skies clued us in that this was a rain that wasn’t going to just pass … It just didn’t matter. We all wanted the berries and nothing was standing in...
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Spicy Three Pepper Relish

by Sarah W. Caron • August 5, 2008 • Eating Locally, Homecooking, Gardening, Gifting Goodies, Great Gifts, preserving/canning, Recipes, spreads/dips • 0 Comments

Look at those colors. I loved the way this looked when I was measuring out ingredients, so I had to snap a picture. It was these same colors that seduced me into buying too many peppers at the farmer’s market a few weeks ago. Fresh. Tasty. Just picked. At first, I thought I would...
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Inspired

by Sarah W. Caron • October 13, 2007 • preserving/canning • 1 Comment

In checking out some sites across the blogosphere today, I was inspired. Yes, INSPIRED. Traveler’s Lunchbox had a great pictorial this week on creating homemade vanilla extract and suggested it would make a good holiday gift. Did I run right out to Williams-Sonoma and pay an arm and a leg for some vanilla beans?...
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RECIPE: Sarah’s Spiced Applesauce

by Sarah W. Caron • October 1, 2007 • Farm Fresh, Fruit, preserving/canning • 1 Comment

I promised my applesauce recipe, didn’t I? Well here it goes. Love this applesauce. It is supremely tasty and is a little thicker than applesauces from the jar so it sticks better when eating with chops or potato pancakes or whatever. And you gotta love that this was made with local apples that we...
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Eating local: Pick Your Own apples

by Sarah W. Caron • September 30, 2007 • Eating Locally, Homecooking, Gardening, Farm Fresh, Fruit, pick your own, preserving/canning • 1 Comment

Have I mentioned that it’s apple season here in the northeast? Of course I have . . . And apple season is off to a great start. The apples are plentiful both in the fields and in my home (we’ve done lots of picking this week!). Will and I went apple picking yesterday ....
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Fresh, Chopped Onions on a Weeknight

by Sarah W. Caron • September 25, 2007 • Eating Locally, Homecooking, Gardening, meal planning, preserving/canning • 3 Comments

No time for a full post this morning, but here’s a nifty little tip. If you have a FoodSaver or a similar device that seals bags while sucking all the air out of them, you can speed up your mid-week cooking. How? Chop ingredients like onions, carrots, peppers and potatoes or mince garlic over...
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How to Make a Big Batch of Roasted Tomato Sauce to Store for the Winter

by Sarah W. Caron • September 7, 2007 • Fruit, preserving/canning, vegetables • 4 Comments

Tomatoes, tomatoes, tomatoes! When I bought the 10 pounds of seconds tomatoes last weekend, I was worried that my ultimate goal of transforming them into a succulent sauce was, well, a bit lofty. But, fortunately, the plan worked like a charm and I was able to use my small batch process on a much...
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