By Aimee Wimbush-Bourque
Written by Marisa of Food in Jars.
By the time November rolls around, the abundance of summer is well behind us. No more mountains of peaches and plums at the farmers’ markets, just pumpkins, potatoes and hearty greens. It’s enough to make a preserver hang up her canning pot until spring.
However, I’ve found that if I spend just a little bit of time searching out ingredients, there’s still a world of delicious things just waiting to be cooked up and put into jars.
All photos by Marisa
Chief among those this time of year are pears and cranberries.
Not only do they both come in a world of varieties, but they make such excellent sauces, jams and butters. I like to cook with thin-skinned pears like Bartlett, Bosc or Anjou pears, because they don’t... More...
