Category: Canning

Twice as Tasty Turns 4

On By Julie Laing | Twice As TastyIn Canning, Cookbook, Event, Fermenting, Workshops3 Comments

Twice as Tasty turns 4 this month! Read more about what’s new at TwiceasTasty.com.
I can hardly believe it: Twice as Tasty turns 4 this month! It’s been a year of growth and change, particularly with my focus in recent months on writing my first cookbook. But the blog and Twice as Tasty Live have grown in other areas as well, with a jump in online readership, an explosion of interest in baking with sourdough, and more workshops focused on eating well year-round.

Thanks for being part of the journey—your interest, questions, and feedback keep me returning to my computer each week to share new recipes, techniques, and ideas. Many of these can be found in the ever-growing recipe index. If you’ve been following along steadily, let me jog your memory with a few of the year’s highlights. If you’re new to the blog or have missed some of the latest news, here’s your chance to catch up. Skip down the page for more on what’s in store for the rest of the year.
Read more about what’s new at Twice as Tasty

Pickling Cookbook Update

On By Julie Laing | Twice As TastyIn Canning, Cookbook, Fermenting, Refrigerating, TopicLeave a comment

I apologize for regular no blog post today. I just filed the last of 125 recipes for my forthcoming pickling cookbook (scheduled for release this fall). Hooray! But I must admit: I’m out of words at the moment. Look for a fresh post next week. In the meantime, I proudly present some beautiful test batches for your viewing pleasure. This book is going to be delicious.

My first cookbook is scheduled for release in fall 2020. Learn more at TwiceasTasty.com.
First ferment in my new crock from Stone Creek Trading

See more photos

Taking Stock

On By Julie Laing | Twice As TastyIn Canning, Dry storage, Freezing, Topic5 Comments

Amid signs of the steady march toward spring, it’s time to take stock of your last saved harvest. Learn more at TwiceasTasty.com.
Growing food has been on my mind: I’ve been busy prepping for a sprout-growing workshop this week and organizing next month’s Free the Seeds event. You too are probably noticing the steady march toward spring as bright seed catalogs arrive regularly and storage vegetables beg to be front and center in your meals. Now’s the time to take stock of what you’ve saved from your last growing season, particularly what you’ve used and what’s left.
Read more about taking stock of stored food

Gifting Food

On By Julie Laing | Twice As TastyIn Baking, Canning, Dehydrating, Freezing, Refrigerating, Topic3 Comments

With a little thought, you can make your food gifts the highlight of someone’s holiday season—and of yours. Learn more at TwiceasTasty.com.
With the holiday season on your doorstep, you’re likely planning meals and buying and making gifts. If you’re like me, you’re preparing to give the gift of food. It may not sound as sexy as an Apple AirPod or gravity blanket, but when you’ve taken the time to make it, package it, and set it aside with a specific person in mind, it carries far more love.

Still, giving and receiving food has its challenges. I’m not talking about the effort you put into preparing it, which you’ve likely already planned into your schedule and budget. I’m talking about ensuring your hard work will truly be appreciated by the receiver—and about how you, when you’re the receiver, can value what’s been created for you. With a little thought, you can make your food gifts the highlight of someone’s holiday season—and of yours.
Read more about gifting food