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Stephanie Tipton's avatar

As a result of canning the contents of the CSA basket, I discovered pickled kohlrabi. It was sooooo good! Thanks for your recipes and fun newsletter!

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Lukas Volger's avatar

A few people have mentioned pickled kohlrabi - I love kohlrabi but have never pickled it!

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Chris Dias's avatar

I had a good chuckle reading your article! Yep, I’ve been canning for 50 years (I’m 70!) and slugging away at giant cases of produce, burning my hands on splattering jelly, and pirate bubbles of canning water! All the while thinking there had to be a better way. Would love to win the “cold Canning “ cookbook. Thanks for all your great articles. Keep them coming.

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Lukas Volger's avatar

Thanks, Chris!

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Joy B's avatar

I like to dehydrate tomatoes, so much less work and space than canning, and so useful! Favorite uses include sun-dried tomato pesto and just adding to soups for color and flavor.

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Lukas Volger's avatar

That sounds fun!

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Sabine Walter's avatar

Ha! Me too! I dehydrate tomatoes, mushrooms, and garlic scapes! I love Garlic! Since I grow my own, I had so many scapes last year that I just cut them and dehydrated a bunch. Then I ground them up into green garlic powder!!

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Priscilla's avatar

I like to can whatever we have too much of in the garden…helps preserve our harvest when it’s too much to eat at the moment. My favorite are dilly beans made with yard long beans.

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SallyT's avatar

I’m a fan of fermenting foods so sauerkraut, kimchi, and miso are always in my fridge.

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Anne's avatar

This sounds like a delicious book. We had a huge garden growing up. I remember helping my mom make bread and butter pickles and plum jam. Thank you for this wonderful piece.

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annunziata's avatar

I'm really keen on garlic chili crisp- I make it in big batches and hand it out to my family and friends. I like to hide functional nutrients and medicinals in it, like powdered lions mane.

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li's avatar

my favorite is canning dilly beans :)!!!

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PattiT's avatar

Pickled okra is my fav!

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Fallon's avatar

I like to freeze pesto! In fact, that's on my to do list tonight as my basil plants are overflowing their garden bed.

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Laura Lemon's avatar

I love the concept of “cold canning”. It’s something I think about often as a homesteader. It’s more my style and one I’ve given myself permission to adopt more and more frequently for all the reasons you mention. I’m glad you shared and excited for this book.

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Emily's avatar

I love pickled anything. Cauliflower and green beans are favorites. Small batch without all the heat and seal drama sounds amazing

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Martin Sorge's avatar

That bread looks dandy, too.

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Lukas Volger's avatar

It really is the perfect toast.

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Martin Sorge's avatar

I love canning so much. My favorite fruits to preserve are apricots, plums, and quince, and my favorite veggies are beets and all kinds of cabbage. I store my homemade jams under the bed in our guest room, and I let any guests choose a jar to take home with them!

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Andrea Goering's avatar

My favorite is Meyer Lemons. The routine is that friends in the Bay Area bring them from their tree to deliver us a burst of yellow cheer in the dead of our cloudy Oregon winter. Preserving lemons involves just lemons, salt, and time - the magic of fermentation does the rest. We slip them into so many things that they feel like a signature of our cooking.

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Lukas Volger's avatar

One of my very favorites, I always mean to order a crate of lemons from CA and stash away a bunch of preserved lemons

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Deb Nielsen's avatar

I’ve never canned anything the “hot” way, but I love quick-pickling things. Basically any veggie will do!

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