Top | my kitchen
(post, Kim Carlson)
Dear readers, In my childhood, my family put the summer's bounty up for winter feasting. Whether it was smoked salmon (which, by the way, freezes beautifully), canned cinnamon-applesauce, corn cut from the cob and frozen, or big, clean jars of honey, we put food by. As an adult, I never approached the level of preserving that my grandparents and parents achieved. But every year there are a few things I do; and every year I'm doing a bit more. Here are three ideas for easy preserving: Make pesto from bunches of fresh basil and freeze it in jars; find an empty large deli jar and fill it with Mary's Spicy Garlic Dills, which will stay crispy in your fridge for six months; and freeze blueberries in plastic containers (freeze them first in single layers on cookies sheets to prevent them from sticking together). If you're more ambitious, you can make jam or freeze Tomato Sauce with Roasted Vegetables. Or buy a food dryer and [%74868 "learn to use it."] Will you preserve food this summer? Tell us about it!