Yes, they can | September 10, 2010 | Palo Alto Weekly | Palo Alto Online |

Palo Alto Weekly

Eating Out - September 10, 2010

Yes, they can

As home canning enjoys a surge in popularity, devotees say it's not hard to make pickled veggies, jams and jellies

by Robin Migdol

The thought of canning, or preserving fruits and vegetables in glass jars, may bring to mind a bygone era of life on the family farm and women cooking over a hot stove all day long. But in a modern Palo Alto kitchen simmering with the sights and smells of pickled beets, it's clear that canning is not quite a lost culinary art.

This story contains 1030 words.

Stories older than 90 days are available only to subscribing members. Please help sustain quality local journalism by becoming a subscribing member today.

If you are already a subscriber, please log in so you can continue to enjoy unlimited access to stories and archives. Subscriptions start at $5 per month and may be cancelled at any time.

Log in     Subscribe

Comments

Sorry, but further commenting on this topic has been closed.