I WON’T tell you much about “The Signature of All Things,” the novel due out October 1 from Elizabeth Gilbert that I read in galley form this summer, except this: The backdrop of this historical tale is brilliantly botanical, and you can download the first chapter free right now, by clicking here. (More on this great read after publication, including a giveaway of some copies I’ve pre-ordered to share with you.)
how-to: canning whole peeled tomatoesI SAID I’ve been making tomato sauce to freeze, but perhaps you are thinking about canning whole peeled tomatoes. I love this simple how-to in photos and words from the Food in Jars’ website author, Marisa McClellan. Note that she has updated her processing times since she first published the how-to in 2009. Total time in the hot-water bath or pressure canner is always under discussion, even among experts on food safety. Other references to compare to, for the range of thinking on that score: the Center for Home Food Preservation; the Oregon State University Extension, or Iowa State Extension.
seasonal bounty…of fruit flies?MY KITCHEN COUNTER is heaped with fruit and vegetables this time of year, each awaiting their turn in the pot or on the plate, but that means I’m also
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