Season with salt. Spoon grits into bowls and top with tomato stew and aromatic oil. Garnish generously with torn basil leaves, a pinch of salt and extra olive oil. Serve immediately.

preserves) unique. Turns out, there are some major differences—which are regulated by the FDA. Although it can be made in ...

Stock up on extra jars and fill ’em up with pickles, preserves, sauces and more ... you need to process foods with high acidity—think tomato-based sauces and salsas as well as fruit.

Modified pectin is a powder you can buy at the pharmacy. Jams and preserves use natural pectin as a setting agent for fruits that don’t contain enough of it. Stone fruits, berries, and most ...

causing many people to look for other ways to preserve more naturally and with less sugar. Pomona’s Pectin is the answer to this canning conundrum.

For the tomato sauce, heat the olive oil in a pan over a medium heat and gently fry the onion and garlic for 3-4 minutes, or until softened but not coloured. Stir in the tomato purée, if using ...

Here, she offers ideas on how to preserve apples to see you through ... “With this, you can use crab apples because they are high in pectin, which is what makes it set. Alternatively, you ...

In his video, Bernath opened up a fresh ball of bursata, then shaved a fair amount of frozen tomato on top of the cheese. He then drizzled it with olive oil and a balsamic glaze and topped it off ...

Italian tomato purée is the most acclaimed variety. For the best flavour, buy tomato purée in jars rather than cans or tubes. There is also a ‘double concentrated’ version of purée ...

In this excerpt from chapter 4, “Sweet Preserves,” she shares how to make homemade pectin from citrus fruits. You can purchase this book from the MOTHER EARTH NEWS store: Preserving Everything.