Preserving - eatinscanada.com https://dev.eatinscanada.com Recipes, reviews, interviews and events. A blog about food. Wed, 17 Apr 2024 09:38:22 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.2 https://dev.eatinscanada.com/wp-content/uploads/2022/12/EatinsCanadaBigLogoSQ200-120x120.jpg Preserving - eatinscanada.com https://dev.eatinscanada.com 32 32 Ana Quinn’s Roasted Salsa Asada https://dev.eatinscanada.com/ana-quinns-cooked-salsa/?utm_source=rss&utm_medium=rss&utm_campaign=ana-quinns-cooked-salsa https://dev.eatinscanada.com/ana-quinns-cooked-salsa/#respond Mon, 05 Jun 2023 22:57:08 +0000 https://dev.eatinscanada.com/?p=13058 All ingredients in this Salsa recipe are roasted (which is the meaning of “asada”). This salsa recipe is the gift of the wife of an old friend in appreciation for some cooking advice about eggs. Ana Quinn is from Mexico and this is her family’s recipe. It was given with the note that an important… Read More »Ana Quinn’s Roasted Salsa Asada

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]]> https://dev.eatinscanada.com/ana-quinns-cooked-salsa/feed/ 0 Fermented Salsa https://dev.eatinscanada.com/fermented-salsa/?utm_source=rss&utm_medium=rss&utm_campaign=fermented-salsa https://dev.eatinscanada.com/fermented-salsa/#respond Fri, 26 May 2023 15:33:16 +0000 https://dev.eatinscanada.com/?p=11331 The crazy gardening season of 2022 left me still dealing with the slowly ripening late tomatoes through November, and right into December, upsetting my holiday baking schedule. I already had some excellent salsa recipes that allow canning, but was looking for quick and easy ways to get this bounty processed. Fermentation was recommended by my… Read More »Fermented Salsa

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]]> https://dev.eatinscanada.com/fermented-salsa/feed/ 0 Easy garlic-stuffed olives with red peppers and rosemary https://dev.eatinscanada.com/easy-garlic-stuffed-olives-with-red-peppers-and-rosemary/?utm_source=rss&utm_medium=rss&utm_campaign=easy-garlic-stuffed-olives-with-red-peppers-and-rosemary https://dev.eatinscanada.com/easy-garlic-stuffed-olives-with-red-peppers-and-rosemary/#respond Sat, 11 Mar 2023 23:26:26 +0000 https://dev.eatinscanada.com/?p=15445 About stuffed olives This is a simple original recipe for making garlic-stuffed olives with brine-cured black olives red pepper, sun-dried tomatoes, and rosemary. They are meant to be served cold. With a zing of garlic and the slight tanginess of the olives, these make a delicious snack with a burst of flavor that kisses your… Read More »Easy garlic-stuffed olives with red peppers and rosemary

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]]> https://dev.eatinscanada.com/easy-garlic-stuffed-olives-with-red-peppers-and-rosemary/feed/ 0 Frozen & preserved food & power outages https://dev.eatinscanada.com/frozen-and-preserved-food-and-power-outages/?utm_source=rss&utm_medium=rss&utm_campaign=frozen-and-preserved-food-and-power-outages https://dev.eatinscanada.com/frozen-and-preserved-food-and-power-outages/#comments Sun, 06 Nov 2022 15:21:50 +0000 https://dev.eatinscanada.com/?p=9633 The first power outage of the season hit us during a windstorm on Friday night when the transformer across the road exploded. There’s nothing worse for a thrifty cook than a freezer full of food and a power outage, especially if you grew any or all of the food yourself. Given that we’re in Canada,… Read More »Frozen & preserved food & power outages

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]]> https://dev.eatinscanada.com/frozen-and-preserved-food-and-power-outages/feed/ 2 Having The Best, Brine Curing Black Olives At Home https://dev.eatinscanada.com/brine-curing-black-olives/?utm_source=rss&utm_medium=rss&utm_campaign=brine-curing-black-olives https://dev.eatinscanada.com/brine-curing-black-olives/#respond Sun, 06 Nov 2022 00:11:05 +0000 https://dev.eatinscanada.com/?p=11102 Why settle for less? Olives are so simple to prepare and home-cured olives are so superior to commercial ones that it’s surprising that more people don’t line up to do it. The only real drawback is that they’re a delicate crop with an unpredictable ripening schedule. One has to be standing ready to work on… Read More »Having The Best, Brine Curing Black Olives At Home

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]]> https://dev.eatinscanada.com/brine-curing-black-olives/feed/ 0 Brine Curing Green Olives for the Best Flavors https://dev.eatinscanada.com/brine-curing-olives/?utm_source=rss&utm_medium=rss&utm_campaign=brine-curing-olives https://dev.eatinscanada.com/brine-curing-olives/#comments Sun, 22 Oct 2017 21:08:38 +0000 https://dev.eatinscanada.com/?post_type=recipe&p=9554 Olive me baby I’ve been curing olives for a few years now. It used to be easier when living in Toronto where it was merely a quick walk to the local fruit market to buy a bag of raw olives.  Now living in Cobble Hill on Vancouver Island it’s more complicated, as raw olives aren’t… Read More »Brine Curing Green Olives for the Best Flavors

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]]> https://dev.eatinscanada.com/brine-curing-olives/feed/ 7 Tomato Ketchup with Roasted Red Pepper and Tomatoes https://dev.eatinscanada.com/tomato-ketchup-with-roasted-red-pepper-and-sundried-tomatoes/?utm_source=rss&utm_medium=rss&utm_campaign=tomato-ketchup-with-roasted-red-pepper-and-sundried-tomatoes https://dev.eatinscanada.com/tomato-ketchup-with-roasted-red-pepper-and-sundried-tomatoes/#respond Sat, 02 Sep 2017 00:08:09 +0000 https://dev.eatinscanada.com/?post_type=recipe&p=9479 I’ve been making variations on this recipe for nearly 20 years now.  This is the best version of this sauce to date . It’s especially timely now while tomatoes are at their most plentiful, and an ideal way to use up all the skins and cores generated in canning. Try this recipe too!Jaine’s mum’s Pecan… Read More »Tomato Ketchup with Roasted Red Pepper and Tomatoes

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]]> https://dev.eatinscanada.com/tomato-ketchup-with-roasted-red-pepper-and-sundried-tomatoes/feed/ 0 Pickled Beets and Shallots https://dev.eatinscanada.com/pickled-beets-and-shallots-by-gaddabouteating/?utm_source=rss&utm_medium=rss&utm_campaign=pickled-beets-and-shallots-by-gaddabouteating https://dev.eatinscanada.com/pickled-beets-and-shallots-by-gaddabouteating/#respond Sun, 07 Jun 2015 20:43:32 +0000 https://dev.eatinscanada.com/?post_type=recipe&p=9025 Recipe and photos by GaddAboutEating.

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]]> https://dev.eatinscanada.com/pickled-beets-and-shallots-by-gaddabouteating/feed/ 0 Philly’s Easy Kim Chi https://dev.eatinscanada.com/easy-kim-chi/?utm_source=rss&utm_medium=rss&utm_campaign=easy-kim-chi https://dev.eatinscanada.com/easy-kim-chi/#respond Thu, 11 Dec 2014 19:07:46 +0000 https://dev.eatinscanada.com/?post_type=recipe&p=8501 Recipe and photos by Philly Markowitz This is a non-traditional recipe for those who don’t have easy access to dried shrimp or don’t want to use it. It makes about 3.5 litres –if you have a glass gallon jar it will be the perfect size to hold the batch. Try this recipe too!Pico de Gallo - Fresh… Read More »Philly’s Easy Kim Chi

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]]> https://dev.eatinscanada.com/easy-kim-chi/feed/ 0 Zen Green Tomatoes https://dev.eatinscanada.com/zen-green-tomatoes/?utm_source=rss&utm_medium=rss&utm_campaign=zen-green-tomatoes https://dev.eatinscanada.com/zen-green-tomatoes/#comments Tue, 28 Oct 2014 23:44:40 +0000 https://dev.eatinscanada.com/?post_type=recipe&p=8246 Recipe and photos by Fake Cook.

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