As if learning to cook wasn’t enough, my friend Kendra recently got me excited about canning. It turns out, canning isn’t all scary and filled with botulism. Botulism can’t exist in highly acidic environments so there are lots of good recipes you can safely preserve. For a starter, Kendra suggested this recipe for Strawberry Preserves with Balsamic Vinegar & Black Pepper. She said it wasn’t as overly sweet as some of the other strawberry preserves. Canning is really meant to preserve extra in season fruits and vegetables so I would like to say that I had an abundance of strawberries laying around, but I didn’t. I made the preserves using a pint of strawberries from the CSA, two strawberries from my garden, and the rest from the grocery store. The jelly made a great dessert with just a hint of pepper.
I only opened one jar and I am going to hold off opening the others for a taste of summer in the bitter cold of the Los Angeles winter. I think pickled cocktail onions might be next.