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Every vegetable or fruit gardener has faced the dilemma of too much, all at once, much more than they can eat fresh. The question becomes, how to preserve that harvest and enjoy it throughout the year. In this episode, we make jam from tomatoes, preserve home grown lemons the Moroccan way, pickle cucumbers, beets, fennel, and onions, make kimchi from cabbages, smoke peppers, and so much more. We’ll show you a panoply of preservation, from our kitchens to yours.
Links to Resources
- Tomato Ginger Jam from Karrie Hills
- Bruschetta of Tomatoes and Preserved Lemons from Kitty Morse
- Grandma Helen’s Kosher Dills from Nan Sterman