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Chelsea Green Blog

Get Pickled: Canning Makes a Comeback

If you’re a fan of living, probiotic superfoods like yogurt, kimchee, or any number of pickled vegetables, this article’s for you. Vancouver’s offers a few tips on canning fermented foods for yourself and your loved ones, and gives a much-appreciated shout-out to two of our DIY guides for the budget gourmand: Preserving Food Without Freezing or Canning: by the farmers and gardeners of Terre Vivante and Wild Fermentation: by Sandor Katz.
Self-described “food geek” Andrea Potter is the queen of cool canning in Vancouver. But as innovative, hip things often do, it started by accident. “I made this raspberry coulis at a restaurant I was working at,” she told the Georgia Straight. “After a few days, it got kind of fizzy. I thought it was lovely, kind of neat-tasting. But the chef said, ‘That’s rancid! Throw it out.’ That’s when I started learning about aged sausages, sourdough bread, miso, sauerkraut, and I really got into this book.” The book she’s referring to is Wild Fermentation: the Flavour, Nutrition, and Craft of Live-Culture Foods (Chelsea Green, 2003). For those who are part of the burgeoning DIY foodie culture, it’s a paperback bible on the 21st-century version of home-based food preservation. As the head chef at Radha Yoga & Eatery, Potter’s got the food-safety background to responsibly lead a new revolution of an old craft. Fermenting, she said, looks a lot like old-style canning. But instead of an OCD-like focus on sterilized jars, she claims that a finger straying into a jar of ginger beer won’t kill off your nearest and dearest. In addition, unlike regular canning, in which food is boiled until all bacteria—good and bad—die, fermenting means food is still alive with enzymes, probiotic bacteria, and other goodies. Potter claims her kombucha (a fermented tea) can “battle pathogens”. […] For those with limited patience, an easy way of preserving fruit is to dump booze on it. The basic technique is to start with a clean jar, layer fruit and white sugar in equal amounts, pour rum or another type of alcohol over the whole thing, and twist on a lid. Voilà—totally doable in a condo kitchen. (For detailed instructions, check out Preserving Food Without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation [Chelsea Green, 2007].) For Potter and McDonald, with the best of the region’s produce bursting into markets and stores, canning is as relevant today as ever. Plus, a can made in July is one less present to buy come December.
Read the whole article here.

A Thanksgiving Hit: Apple Pie with Cider Jelly

The Thanksgiving season means a barrage of holiday recipes that overflow your inbox and social media feeds. Some of these are new and innovative, meant to impress guests and sure to fade away from the culinary canon. However, there’s a reason that certain other recipes stand the test of time: they just work. We’ve had […] Read More..

Release Your Inner Viking With New Book on Mead

Unlock the mead brewing secrets of the ancient Norse with homesteader and fermentation enthusiast Jereme Zimmerman’s new book Make Mead Like a Viking. Whether you’re new to homebrewing or looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into an exciting new territory of wildcrafted experimentations, including more than 20 recipes to try.The fermentation […] Read More..

For a Very Viking Thanksgiving, Try Homemade Mead

The people who lived the Viking lifestyle a thousand years ago enjoyed myriad foods and beverages and throwing feasts that lasted several days to show off what they had stockpiled throughout the harvest season. Bring the Viking spirit of celebration to your Thanksgiving table this year with a traditional batch of spiced orange mead. Brew up the following recipe […] Read More..

Brew Outside the Box: Making Mushroom-Infused Beer

When thinking about drinking a nice cold beer, the flavor of mushrooms doesn’t exactly spring to mind. But for the adventurous brewer – and drinker – infusing mushrooms into brews is a great way to combine the medicinal benefits of fungi with one of the world’s most consumed beverages.The best part? You can grow mushrooms […] Read More..

Recipe: How To Make Your Own Chèvre Using Natural Ingredients

Making cheese at home may seem like a time and labor-intensive process, but what if you could make a delicious, high-quality cheese that practically “sits and takes care of itself”? According to David Asher, author of The Art of Natural Cheesemaking, you can.Asher is an organic farmer and goatherd, so his recipe for chèvre, or goat […] Read More..
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