Looking for new ways to try out your canning skills? Here are some recipes we’ve been making. For a complete canning how-to, check out our posts Canning 101 and Canning 201, or download our guide How to Can Your Harvest. RHUBARB KETCHUP 4 cups rhubarb, diced2 med onion, diced3/4 cup cider vinegar3/4 cup packed brown sugar3/4 cup cane sugar1 can tomato – 28 oz1 tsp … Continue reading Canning Recipes
Canning season is in full bloom. It’s right about now when we place bulk tomato orders with farms for canned soups, sauces, and salsa for the year. Tomatoes are one of our favourite things to preserve. Canning your own is often more affordable than purchasing tomato-based products, and a jar of salsa in January is a taste of summer all over again. Here are some … Continue reading Four Ways to Can Tomatoes: Salsa, Spaghetti Sauce, Quartered Tomatoes and Chow
Our Katimavik volunteer, Fiona Tunmer, contributed the following report on a Zukes and Cukes workshop we did earlier this week with a group of self-professed junk food loving teenagers as part of an initiative with Health and Wellness Nova Scotia. Enjoy!
We kicked off the cold and foggy morning with a preserving workshop in Dartmouth. With very little to do outside in these slow moving days it seemed to be the perfect place to be; in a nice warm kitchen. Continue reading “Workshop Recipes: Zucchini Fritters and Dill Pickles”
In January, two masters students contacted me at the EAC offering their time and food expertise. In the end, they decided to organize and lead a Mexican cooking class. The class was a big hit – lots of interest from participants, terrific recipes, delicious food and charismatic instructors. It was so great that Jorge, one of the two students, has offered to lead a second … Continue reading Winter Cooking Class Recipes: A Taste of Mexico