Andrea Chesman





7/19/2016
Making fruit jellies without a lot of added sugar is easy when you let chopped apples supply the pectin your fruit lacks. A simple test of jelly on a cold plate tells you when the jelly point is reached.
12/30/2015
Buying a half-pig directly from a farmer ensures quality and well-raised pork, although it will cost more than supermarket pork. Understanding how to fill out a cut sheet guarantees you get what you paid for.
11/20/2015
Roasting enhances the flavor of root vegetables, as long as the vegetables are cut in uniform pieces and aren't crowded in the pan and are roasted in a hot oven.
10/12/2015
No matter how many pounds of vegetables you are working with, a good tasting result is guaranteed if you ferment in canning jars because the ferments are never exposed to the airborne yeasts and molds that result in off-flavors. As fermentation gases build up, loosen the screw bands on the jars and allow the brine to overflow onto a saucer. In this way, gases leave the jars, but air does not flow back in.
9/16/2015
Freezing, fermenting, and using a steam canner can reduce the amount of time it takes to preserve foods. Some vegetables can be blanched without freezing, and some can be cooked in a finished dish to make efficient use of your time while the weather is still hot.
8/11/2015
An abundant harvest of cherry tomatoes can be roasted to make a tomato preserve called tomato confit. The recipe is simple, and the tomato confit can be used to make tomato tarts and tomato bruschetta.
7/16/2015
Before commercial pectins, our grandmothers made jam by cooking down fruit, slowly, slowly to keep it from scorching. Pectin is what makes a jam or jelly gel. A little known fact: Which brand of commercial pectin you buy matters in terms of taste, texture, and how fast you are likely to get in and out of the kitchen.
11/9/2012
The thing about self-sufficiency, working with nature, making delicious food: There’s always something new to learn.
9/27/2011
Andrea Chesman, author of Recipes from the Root Cellar, shares one of her favorite winter vegetable recipes.
11/17/2008
Roasting is the best way to cook winter root vegetables, because dry heat coaxes out and concentrates flavors. Use this simple method and fool-proof tips to bring out the best in  parsnips, carrots, rutabagas and other root vegetables.




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