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LH 113: Modern Preserves with Traditional Roots

An exploration of flavor preserves through Jewish Traditions

You know when you pick up a cookbook and the recipes make your mouth water?

That’s when you know you have winner on your hands.

And such was the case with the preserving book featured in this week’s podcast.

I brought on author Emily Paster who has been on the podcast before (Episode 54). This time, she shares insights into creating flavorful preserves that are steeped in tradition.

Her latest book is called The Joys of Jewish Preserving.

Now I’m not Jewish, but I can’t wait to dive into some of these recipes because they are so innovative.

There are preserves using rose petals, wine,  and honey. And the recipes shift between jams, conserves and syrups and fermented and/or quick pickles.

There is something for everyone.

This book is meant to open the eyes of both new and experienced canners and explore modern combinations of fruit and spice.

 

You will learn:

  • Why canners should look outside regular cookbooks for canning ideas
  • The exact steps to making Cinnamon Salt-Preserved Lemons
  • How to make delicious fruit syrups with ease
  • The many uses for fruit syrups including desserts and beverages
  • How Emily transitioned traditional recipes into modern preserves
  • Where she got inspiration for new flavor combinations
  • Different ways to use a lemon-walnut jam
  • Some of the stories behind the creations in the book

Emily Paster:

Emily Paster is the author of two cookbooks, 2016’s Food Swap: Specialty Recipes for Bartering, Sharing & Giving and the newly released The Joys of Jewish Preserving. A graduate of Princeton University and the University of Michigan Law School, Emily redirected her career from law to food after the birth of her second child.

She is the writer and photographer behind the website West of the Loop, which has been called “a family food blog to savor.” As the founder of the Chicago Food Swap, a community event where handmade foods are bartered and exchanged, Emily is a leader in the national food swap movement.

Emily teaches and speaks on garden-to-table cooking, canning and fermentation throughout the country

 

Try Emily’s Green Tomato Pickle Recipe!

Emily was gracious enough to share her Green Tomato Pickle Recipe as a PDF download. This is the perfect time to give it a try!

 

 

Resources & Links Mentioned:

The Joys of Jewish Preserving * – Emily’s book

Food Swap * – Emily’s first book

West of the Loop – Emily’s blog

Food Swapping – Episode 54

Transcript:

Click here for the full transcript for Episode #113

*denotes an affiliate link

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About the Author:

Theresa Loe is the founder of Living Homegrown® and the Canning Academy® and is the Co-Executive Producer & Canning Expert on the national PBS gardening series, Growing A Greener World®. Theresa homesteads on just 1/10th of an acre in Los Angeles with her husband, two teenage boys and several disorderly but totally adorable chickens. Learn more about Living Homegrown here and about the Canning Academy here.

Comments:

  • Renee Mustard says:

    I really loved this episode! I just ordered Emily’s book and can’t wait to dive in. I love the mixing of traditional recipes with modern. I have deep rooted traditional foods (Italian) that I think will pair well with Emily’s recipes. Thanks so much!

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