Author: Julie Laing | Twice As Tasty

Learn how to eat well year-round by preserving, pickling, freezing, dehydrating, fermenting, and more at TwiceasTasty.com.

Bonus Post: Giveaway for Can-It-Forward Day

On By Julie Laing | Twice As TastyIn Canning, Event, Giveaway6 Comments

Canners, prep your gear: The Ball brand is hosting its sixth annual Can-It-Forward Day on July 22. As a bonus for Twice as Tasty readers, it is letting me give away a new book to help get you started in home canning or give you new ideas for favorite produce.

I love this event. I’m a pay-it-forward person: I would rather go through life knowing the things I do for or give to others are encouraging them to pass it on than build lists of people who owe me. Much of what I give comes from my kitchen. By canning food, I have a stash of salsas, preserves, and other goodies to give as gifts at Christmas, birthdays, or weddings; to share at potlucks, picnics, and parties; and to turn into delicious meals and snacks when people gather at my table. With this blog, I can it forward by sharing what I’ve learned so that you too can preserve, enjoy, and share. Participate in Can-It-Forward Day and in the Twice as Tasty giveaway

Tart Cherries: Sweet

On By Julie Laing | Twice As TastyIn Baking, Canning, Freezing, Ingredient, UsingLeave a comment

My area is known for its sweet Flathead (Lambert) cherries, but I grew up with a pie cherry tree that I would climb into to pick its tart, bright red fruit—and often eat right within the branches. So let that warn you as to how tart I like my cherries.

If you’ve read the Canning Tools page, you may have noticed a slow cooker on the optional list. Fruit butters are entirely the reason. Fruit butters use both pulp and juice (unlike jelly) but let a long cooking time evaporate excess moisture and build dense texture and flavor (unlike jam). I use a slow cooker to make all fruit butters, which lengthens the cooking time but makes the process nearly hands off and burnproof. Add some spices to the reduction, and the cherries pop. If you have more cherries than your slow cooker can hold, set them aside for scones. Learn to make Tart Cherry Butter with Chai Spices and Sour Cream Scones with Tart Cherries

Canning My Way

On By Julie Laing | Twice As TastyIn Canning, Topic10 Comments

Canning, jarring, putting up—depending on where you live, one of these terms likely comes to mind when you hear someone talk about preserving food. Once the domain of grandmothers with giant gardens and 4-Hers learning home-ec skills, recent years have seen a shift in the people processing at home. Eugenia Bone released Well-Preserved in 2009, sharing recipes developed in her New York apartment and designed to fill two to six jars at a time. Blogger Marisa McClellan launched Food in Jars, and her success and subsequent books helped popularize small-batch canning. Articles on home canning appeared in the Wall Street Journal and New York Times and on NPR, and Slate declared at-home preserving “ridiculously trendy.” Since then, the number of books, blogs, and people canning at home have only grown.

I love that a rising interest in eating well year-round has led more people to support farmer’s markets and CSAs, make meals from scratch, and save what’s in season for later use. The appeal of small-batch processing is understandable: Take your leftover fruit or veg and seal it in a couple of jars. The argument is that it’s a quick and easy way to preserve food.

The “couple of jars” part is where I disagree. By the time I prep my canning gear and the food item, heat a kettle of water, make a brine or jam, and finally process the batch, I want to pull the maximum number of jars from that kettle. Instead of going small, I recommend going big—at least big enough to maximize your yield while minimizing your effort and sometimes spreading out the work.
Read more about canning my way

Zucchini

On By Julie Laing | Twice As TastyIn Freezing, Using1 Comment

Zucchini and yellow summer squash—if you don’t grow it, you’re bound to know someone who does. It’s as versatile as it is prolific: grilled, baked, pickled, fried, sautéed—the list goes on.

But besides pickling it, how do you save it? Grate and freeze is my choice: you won’t want to feature it on a plate, but it can be used in a range of recipes year-round. Grating is particularly ideal for zukes that seem to go from inches to feet long overnight. The recipes here use fresh ingredients for a light in-season meal featuring zucchini pancakes and cucumber-and-tomato salad. You can as easily adapt it for winter using frozen produce and different preserved accompaniments. Learn to make Zucchini Pancakes and Fresh Asian Salad

Basil

On By Julie Laing | Twice As TastyIn Freezing, Ingredient2 Comments

I love basil. Its flavor really only pops when it’s just off the plant—and boy, does it pop. Sweet, Italian, lemon, lime, Thai, purple—there are so many options, all with a slightly different taste. Unfortunately, once the garden winds down, that fresh taste is difficult to find, particularly if your house, like mine, lacks a sunny windowsill. Dried basil is a kitchen staple off-season, but it lacks the full summer flavor.

That’s where pesto comes in. Its texture and flavor don’t match the basil leaf you pinch off the stem and slip into your mouth while you harvest, but it will remind you of that leaf when you drop a cube into a dish midwinter. I prefer to save my basil as a pesto base—minus the pine nuts and Parmesan—so that it’s versatile. The same technique lets you make pesto with other ingredients, such as pea shoots and garlic scapes. Learn to make Basil Pesto Base and Spring Pesto with Pea Shoots

Rhubarb

On By Julie Laing | Twice As TastyIn Canning, Ingredient, Refrigerating, Using2 Comments

I grew up in a rhubarb family: large patches growing in my dad’s and grandpa’s gardens, rhubarb pie at Thanksgiving (never diluted with strawberries), and a stash of rhubarb sauce in my mom’s fridge that I put on everything from ice cream to Cheerios. Among the first things I planted when I moved to Montana were rhubarb eyes taken from my dad’s plants; they’ve since spread out into a garden patch that produces all summer long and never bolts—one of the few perks of gardening in the shady woods.

After a winter of playing with various combinations of produce-influenced cocktails that put a splash of summer into the grayest day, I instantly saw “beverage” when I cut my first stalks of rhubarb in spring. The straight rhubarb needed another flavor to balance the bright pink syrup, and I knew from making sorbet that rosemary would add just the right touch in a summer cocktail. Learn to make Rhubarb–Rosemary Syrup and Rhubarb–Orange–Ginger Marmalade

Welcome to Twice as Tasty

On By Julie Laing | Twice As TastyIn Other4 Comments

Welcome to Twice as Tasty, a food blog that encourages all of us to eat well year-round. This project has its roots in years of preserving food, and it shares experiences, ideas, and recipes developed over that time. It’s also the start of a journey to learn more about home preservation, play with new flavors and ideas, and eventually build a community of people who choose making over buying.

The best way to subscribe to Twice as Tasty is via email, although you can also get post updates by liking the Facebook page. Finally, I’ve started a companion group on Facebook as a forum for asking questions and offering your own ideas about food and preserving; click here to join. Read more about making food Twice as Tasty

Salad Dressing Bases

On By Julie Laing | Twice As TastyIn Refrigerating, Topic, Using1 Comment

The salad dressing aisle at a grocery store baffles me: so long, so heavily preserved, so expensive—and so easy to make at home. Every dressing starts with oil and an acid, like vinegar, or something to make it creamy. From there, spices and other flavorings are added to make the desired blend. Even the most dedicated bachelor likely has the basic ingredients in his kitchen.

Imagine this: You’re invited over for a first dinner date, and the guy pulls out a squeeze jug of store-brand ranch. Impressed? Perhaps he splurged for a bottle with a fancy label. It’s probably still not memorable. Now imagine he combines oil, vinegar, and a few spices in a bottle, shakes it, and sprinkles the result over greens. Suddenly, you’re paying attention. In less than 5 minutes, he has a lip-smacking salad dressing—and you might be considering a second date before you even taste the main dish. Learn to make Vinegary and Creamy Salad Dressing Bases

Cherry Tomatoes

On By Julie Laing | Twice As TastyIn Freezing, Ingredient, UsingLeave a comment

In the shortest days of winter, I crave the freshest produce. Forget sweets or chips—I yearn for cherry tomatoes, raspberries, and other garden goodies. I suppose the desire for sun-kissed fruit and veg as the snow falls is the main reason this blog exists: Every summer, I play with new and better ways to preserve homegrown produce that we can eat year-round. This blog is all about sharing those ideas with you.

I use “cherry” to describe many tiny tomatoes: Sweet 100s, Sun Golds, Black Cherry, my favorite Yellow Pear. We go big, growing a mix of cultivars to eat like candy off the vine and turn into a pasta sauce easily recreated from frozen toms in the coldest months. These bite-sized bursts of flavor are so simple to save for winter, you’ll wonder why you’ve never done so. Learn to freeze cherry tomatoes and make Pasta That Pops

Snap Beans

On By Julie Laing | Twice As TastyIn Canning, Ingredient2 Comments

If this is your first attempt at water bath canning, I highly recommend pickled snap beans. It’s hard to mess them up: simply prepare your beans like you would to eat them fresh, heat up a vinegar brine, and pop everything in a canning jar. I find them even easier than cucumber pickles, primarily because extra prep steps and even fermenting are required to get the maximum crispness of cukes. With snap beans, crispness is guaranteed as long as you start with crisp beans. They’re also forgiving of your schedule; if pressed for time, you can harvest one day, snap the next, and process the third, keeping them in the refrigerator between steps.

When most people think of pickled beans, they think “dilly,” but it’s easy to play with the flavors. One of my favorite variations was inspired by Liana Krissoff’s wasabi-pickled beans in Canning for a New Generation. I’ve altered her flavors slightly so that I can use the horseradish that grows weed-like in my garden. Learn to make Definitely Dilly Beans and Asian-Style Pickled Beans