Canning, Pickling and Freezing with Irma Harding

In Canning, Pickling and Freezing with Irma Harding, Austin writer Marilyn McCray leads readers through step-by-step techniques on how to preserve fresh foods and offers great tips for preparing tasty recipes provided by food artisans, chefs, and farms from across the country. Join Marilyn McCray at the market for this informative demonstration, visit our market […]

Market Recipe: Small-batch peach jam

Peach Jam provided courtesy of Kate Payne, author of Hip Girl’s Guide to Homemaking; yields approximately 1 pint 1. Juice half of a large lemon (~2 Tbs of lemon juice) into a 9 or 10” skillet or saucepan, stainless steel or enameled cast iron preferably. Save spent rind for zesting later. 2. Peel 1-1.5lbs peaches (which […]

Market Recipe: Hip Girl’s Watermelon Rind Pickles

Watermelon Rind Pickles Makes 2 quarts, recipe based on Linda Ziedrich’s Gingery Rind Pickles in the Joy of Pickling This recipe uses up about half of a medium-sized watermelon. 1. Cut up watermelon into wedges for eating. Cut red portion off the rind and then carefully slice off the dark green portion of the peel. This […]

Canning & Preserving Local Foods

What’s the point of canning in your home or buying canned foods at a farmer’s market? Wouldn’t that defeat the purpose of buying fresh, seasonal, chemical-free foods? Not entirely so. There are numerous ways to can and preserve local, seasonal foods, without adding toxins or chemically-derived preservatives.   Methods of Canning and Preserving Foods Include: […]