Make preserves for next-level home cooking

Water bath canning 101, and recipes for roasted rhubarb jam, pickled asparagus spears and wood-fermented hot sauce from Joel MacCharles and Dana Harrison, founders of WellPreserved and authors of Batch

PHOTO: Appetite by Random House; Wood-Fermented Hot Sauce, far left (recipe follows), and more preserves made with chili peppers from Batch by Joel MacCharles and Dana Harrison.
Laura Brehaut, Postmedia News
Originally published on May 31, 2016; National Post
Preserving food can be as effortless as air-drying mushrooms or drowning chili peppers in vodka for a wicked-hot infusion. Or popping fruits or vegetables into a vinegar-based brine and storing in the fridge for a quick pickle.
PUBLISHED IN PRINT:
Calgary Herald: June 1, 2016; page C1 / Front
Saskatoon StarPhoenix: June 1, 2016; page C1 / Front
Regina Leader-Post: June 1, 2016; page C1 / Front
Windsor Star: June 1, 2016; page C1 / Front
Kingston Whig-Standard: June 11, 2016; page C10
Sarnia Observer: June 11, 2016; page C6
Daily Observer (Pembroke): June 11, 2016; page B10
Peterborough Examiner : June 16, 2016; page B10
Northumberland Today: June 15, 2016; page D4
Collingwood Enterprise-Bulletin: June 17, 2016; page D4
Welland Tribune: June 18, 2016; page C3
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