The Foodie File: Precious Preserves
The test kitchen has been busy all month putting up preserves, pickles, jellies and jams. The fresh smell of peaches, strawberries and vinegar has wafted through the office for weeks now. The other day, I ran into Adele, one of our Test Kitchen staff, in the elevator with a box of her preserves and I asked her where she was headed. It turns out that three jars of every preserve that the test kitchen develops is shipped out for analysis to make sure it is free of bacteria and has been preserved in a safe and effective manner.
I thought it was a shame to lose her lovely glistening jars, especially when some recipes yield only four or five jars, but I was also impressed with the rigorous processes of the test kitchen. They make sure that the directions they give are the best and safest possible, so that you can be assured that what you make at home is just as safe and even better tasting than anything you can get in a can.
Look for upcoming recipes in the spring, summer and fall issues of Canadian Living Magazine – Adele says the crabapple jelly is especially delicious!
I would like to have the canning pointers that were included with the article on pickling.