Home preserving, whether it’s an exotic or an indigenous product, gives the home cook ultimate control over ingredients, flavors, and cost. In my kitchen I don’t need to compromise on quality. I can make jams with less sugar, pickles with less salt, and preserve roasted peppers with NO additives or artificial colors. My own imagination and the RULES OF CHEMISTRY are the only limits. I can do what commercial manufacturers can’t: make small batches so that quality is never sacrificed (although, remember to never double a recipe in one batch). I constantly look for ways to improve upon common flavors, such as strawberry, and create new products. I recently created Strawberry Chocolate Jam with only one cup of sugar. Home preserving can mean bringing taste you never knew existed to the table. Preserving at home is a natural progression of America’s renewed passion for homemade favorites. We want less complicated dishes and high quality ingredients at reasonable costs. In the past, canning and preserving were tasks our grandmothers had to do; I feel that we should look at these not as tiresome chores but as pleasurable chores. Home preserving is for the cooks today that want to eat healthy (less sugar, less salt and less fat) and have a lot of wonderful taste.
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