I don't always listen to our local foodie radio program - in fact, I don't listen much - but this one caught my attention. Host Michele Anna Jordan and organic gardener Wendy Krupnik talk about preserving the harvest.
Just scroll down to "Mouthful" and listen to the September 21 program.
There's some sort of weird dialogue and music at the beginning, but hang in there.
I've been concerned, with the resurgence in home gardening, about all the people with no experience in home canning. Perhaps the best advice they give is to be sure to get a good reference book.
Like Wendy, I don't do pressure canning and I do have a passion for seedless blackberry jam - but my jars don't seem to come back at the same rate as hers do.
Like Michele, my best applesauce is gravensteins laced with zinfandel.
I do have one comment for both of them - the latest edition of the Joy of Cooking has restored the chapter on food preserving and some of the traditional recipes. The edition they are griping about is the one before this, I think.
My latest trick - not energy efficient, I am sure, but so much easier - is to roast tomatoes and assorted other vegetables tossed in olive oil, then just puree with the immersion blender. Instant thick sauce for pizza or pasta, which I can freeze in one person sized containers (re-used). Tonight I simmered some mushrooms in wine until all the wine was evaporated and added them to the tomato and veg puree. Now I've got to go heat it through one more time before packing it for freezing.