“I’m canning tomatoes this weekend,” the woman replied, as she slid her credit card through the machine.

It was like a lightbulb went off over my head. Honestly, I’m not sure why the second the clock turned from winter to spring I didn’t immediately dust off my own collection of Ball jars and start canning everything in sight. The markets are overflowing with bright, beautiful produce right now—perfect for the home cook to use for his or her own canning adventures. Jams? Chutneys? Pickles? The possibilities are endless—all you need is some time, some space and some patience.

That being said, the rewards of preserving and canning your food are great. Aside from having a stock of delicious canned goods in your own home, canned items make fantastic, thoughtful gifts. And thanks to these tips by Ellie Topp, author of The Complete Book of Year-Round Small-Batch Preserving, and Bon Appetit magazine, you can soon be on your way to canning heaven.

1. Don’t change the recipe. This is incredibly important, as changing the proportions of ingredients can alter the acidity of the final product, which can allow dangerous organisms to creep in. To be safe, canned items must have a pH of 4.5 or lower. And on that note, don’t can sauces or jams that were originally meant for the refrigerator.
2. Don’t change the time it takes to process. Again, doing so might cause harmful organisms to get into your canned goods. Keep in mind that these recipes have been carefully tested to avoid just that, so it’s best not to tinker.
3. Use best-quality produce you’ve picked yourself. This will only pay off in the end, especially if you choose fruit that’s slightly underripe or just at the peak of ripeness, says Topp. Why does the level of ripeness matter so much? Pectin, which thickens jams and jellies, decreases as the fruit ages.
4. Make sure your equipment is clean and ready to go. If your work areas is messy canning is not going to be pleasant, especially because there’s such emphasis placed on avoiding contamination. So keep your equipment clean and close by, and make sue you have lots of fresh, clean towels, too. (And speaking of equipment, you’ll want to have a boiling water canner; jars, lids and screw bands; tongs, a jar lifter and/or lid wand; a ladle and jar funnel; a small rubber spatula and a mesh sieve and cheesecloth on hand. For instructions on how to preserve food with a boiling water canner, click here: http://www.epicurious.com/articlesguides/howtocook/primers/canningtechnique.)
   

Think you’re ready to go? Here’s a recipe for raspberry jam and one for garlic dill pickles, also from Ellie Topp, to start you off—and please share your favorite recipe in the comments. Happy canning!

Old-Fashioned Raspberry Jam

Ellie Topp

4 cups granulated sugar

4 cups raspberries

Place sugar in an ovenproof shallow pan and warm in a 250-degree oven for 15 minutes.

Place berries in a large stainless steel or enamel saucepan. Bring to a full boil over hig heat, masing berries with a potato masher as they heat. Boil hard for 1 minute, stirring constantly.

Add warm sugar, return to a boil, and boil until mixture will form a gel.

Ladle into sterilized jars and process as directed here (http://www.epicurious.com/recipes/food/views/Procedure-for-Shorter-Time-Processing-230703).

Garlic Dill Pickles

Ellie Topp

8-10 small pickling cucumbers

2 cups white vinegar

2 cups water

2 Tbsp pickling salt

4 heads fresh dill or 4 tsp dill seeds

4 small cloves garlic

Cut a thin slice from the ends of each cucumber.

Combine vinegar, water and salt in a saucepan and bring to a boil.

Remove hot jars from canner. Place 1 head fresh dill or 1 tsp dill seeds and 1 clove garlic in each jar, pack in cucumbers. Pour boiling vinegar mixture over cucumbers with ½ inch of rim space. Process 10 minutes for pint jars and 15 minutes for quart jars as directed here (http://www.epicurious.com/recipes/food/views/Procedure-for-Longer-Time-Processing-230704). Your garlic may turn green or blue in the jar; this is a natural reaction.

Most herbs – even those that used to be considered exotic – are now readily available at major supermarkets; at any given time, I have several packets in my fridge. But lately, I’ve discovered that growing my own herb garden at home, with herbs that I’ve picked up from my local farmer’s market, is incredibly easy and rewarding. All it takes is a little research and a little effort.

Sunlight and water are crucial to growing herbs successfully, of course. Make sure they get at least six hours of sunlight a day, and keep them in a temperate (read: mildly cool to warm) climate. A certain amount of humidity is good for herbs, so the kitchen or even the bathroom is a great place to keep them. Don’t ever overwater your herbs or they’ll drown; keep the soil moist and make sure there’s plenty of drainage in whatever planter you choose to grow your herbs in (clay is best). If your herbs become infested with insects, give them a soapy bath. And finally, harvest your plants often – even daily – so it will grow back abundantly.

If you have an overabundance of herbs on your hands, you can dry them by heating them in the microwave for a couple of minutes and rub them together so they crumble between your fingers, creating your own dried herb. Alternatively – and this is one of my favorite herb storage methods – you can chop your herbs, coat them in olive oil and then freeze them in ice cube trays. Just pop the whole cube into whatever recipe you’re making as needed.

So that’s a little Herbs 101 for you – below are three of my favorite herb-centric recipes for you to try, as well. And tell me: What’s your favorite way to use herbs?

Basil-Arugula Pesto

¾ cup extra-virgin olive oil, divided

3 cups loosely packed fresh basil leaves

1 cup loosely packed fresh arugula

½ cup grated pecorino Romano cheese

1/3 cup pine nuts

2 garlic cloves, peeled

½ tsp. grated lemon peel

2 Tbsp. lukewarm water

Place ½ cup oil and basil, arugula, cheese, pine nuts, garlic and lemon peel in a food processor. Process to thick paste. With motor running, add remaining ¼ cup oil and 2 Tbsp. water to processor and blend until smooth. Season to taste with salt and pepper.

Chive Tartine with Smoked Salmon

1 cup 1-inch pieces fresh chives

¾ cup extra-virgin olive oil

6 Tbsp. crumbled soft fresh goat cheese

2 Tbsp. minced shallot

20 ¾-inch-thick diagonal slices French baguette

6 oz. thinly sliced smoke salmon

Additional chopped fresh chives

Puree 1 cup chives and oil in blender for two minutes. Pour into fine sieve set over medium bowl. Let drain 1 hour (do not press on solids). Discard solids.

Preheat oven to 400 degrees. Mix goat cheese and shallot in a small bowl; season to taste with pepper. Place bread slices on a large baking sheet. Brush both sides of bread lightly with chive oil. Spread each slice with 1 ½ teaspoons cheese mixture.

Bake until light golden, about five minutes. Transfer to platter. Drape one salmon slice over each piece of bread. Sprinkle with additional chopped chives.

Thyme Garlic Butter

1 garlic clove

½ tsp. salt

1 stick (1/2 cup) unsalted butter, softened

3 Tbsp. chopped fresh flat-leaf parsley

2 tsp. chopped fresh thyme

2 tsp. grated fresh lemon zest

¼ tsp. black pepper

Mince garlic and mash to a paste with salt using a heavy knife. Transfer to a food processor along with remaining ingredients and blend.

Roll into a 6-inch log in a sheet of plastic wrap, twisting ends closed. Chill covered, at least 2 hours for flavors to develop. Bring to room temperature before using.

Of course, my favorite of the winter drinks are hot chocolates and various coffee beverages, and lately I’m seeing punched-up versions of each all over the place—like spiced hot chocolate with star anise, cinnamon, coriander, nutmeg and red pepper flakes, or mocha hot chocolate with espresso powder and vanilla. If you feel like an adult version of hot cocoa, try adding a splash of Bailey’s to your recipe of choice—or there’s always Nigella Lawson’s “Alcoholic Hot Chocolate” recipe (http://www.foodnetwork.com/recipes/nigella-lawson/alcoholic-hot-chocolate-recipe/index.html), which incorporates vanilla, brown sugar, honey and dark rum into the already almost-perfect combination of milk and dark chocolate.

The most famous of the hot chocolate drinks, though, is New York City institution Serendipity’s frozen hot chocolate (http://www.epicurious.com/recipes/food/views/Frrrozen-Hot-Chocolate-Serendipitys-Best-Kept-Secret-109560). People come from all over the world to taste it (and break their diet resolutions); really, it’s what put hot chocolate on the map and elevated it to a gourmet beverage from a home cook’s favorite. Click on the link above for a version of the restaurant’s recipe and enjoy.

I love coffee drinks, too, and Brasserie Belge here in Sarasota has the art of decadent caffeinated beverages down to a science. The restaurant’s Belgian iced coffee with vanilla ice cream is just as easy to make at home as it is to order off the menu; serve with a spoon and enjoy. Similarly, the classic Italian affogato—hot espresso over ice cream or, even better, gelato—makes for a delicious after-dinner drink. If you’re in the mood for something cold, how about a Kahlua-spiked frozen mocha latte, courtesy of Bon Appetit? (http://www.epicurious.com/recipes/food/views/Kahlua-Spiked-Frozen-Mocha-Lattes-360236)  Kahlua, espresso, cocoa powder and vanilla combine to form an ultra-decadent drink that, when topped with whipped cream, is guaranteed to send you straight to coffee heaven.

Do you love coffee drinks and hot chocolate drinks as much as I do? What’s your favorite twist to put on these classic beverages?

But now November is creeping up on us, and I’m about to navigate one of foodies’ favorite—and most contentious—holiday foods: stuffing. I’m not sure there’s another American food that inspires such passion—whether you call it stuffing or dressing, whether it’s served inside the bird or out, whether you make it with white bread or cornbread. It’s all incredibly personal, and everyone has an opinion about it.

The word “stuffing” first came to be in the 16^th century, although in the 19^th century the stuffy Victorians decided they preferred the word “dressing,” so that term increased in popularity. Now the two are used interchangeably, and regional variations of the food itself have emerged: oyster stuffing is popular throughout the country, but many Southerners enjoy pecan, rice or cornbread stuffing. Italians often enjoy sausage in their stuffing, and dried fruit, potatoes and apples are prevalent in German variations. Some people actually stuff their dressing into the bird; some make it outside and serve it on the side.

The good news is that there’s a variety of stuffing options out there—both for the cook looking for to stay close to tradition and the cook who wants to branch out and try something different. Truly, the possibilities are endless. Why not try a Southwestern stuffing that’s filled with jalapeños and tamales and corn? (You can serve it with corn ships, salsa and sour cream and have it do double-duty as a side dish.) Or—yum—sourdough stuffing with balsamic-roasted red onions, sweet Italian sausage and sage? For another Southern twist, you could do bread stuffing with crawfish, bacon and collard greens. Or, if you want to stay traditional, how about a classic farmhouse herbed stuffing flavored with sage, rosemary and thyme?

You can find one of my favorite stuffing recipes below—while I’m still plotting my meal, I find that this one is always a classic. And be sure to share your favorite ways to dress your turkey with me in the comments! Happy Thanksgiving and happy eating!

• 1 cup diced pumpkin (from 1 whole small pumpkin)
• 3 tablespoons butter
• 1 1/2 cups diced sweet onions
• 1 1/2 cups diced celery
• 1/4 cup finely chopped fresh thyme leaves
• 1/4 cup finely chopped sage leaves
• Salt and cracked black pepper
• 2 1/2 cups stale cornbread
• 1 egg, beaten
• 1/4 cup chicken stock
• Preheat the oven to 425 degrees F
• Cut pumpkin in half, and then cut each half into several pieces. Place the pumpkin on a baking sheet and roast until tender, about 30 minutes. Let cool, peel away skin, and dice. Lower oven temperature to 350 degrees F.
• In a large skillet, melt 2 tablespoons butter over medium heat. Add onion, celery, thyme, and sage, and saute for 5 minutes or until tender. Season, to taste, with salt and cracked black pepper.
• Meanwhile, crumble the stale cornbread into a large bowl. Add sautéed vegetables to the corn bread crumbs. Stir in remaining 1 tablespoon butter, beaten egg, and roasted pumpkin and mix well. Then add the chicken stock and mix well.

Transfer stuffing into a medium-sized casserole dish. Bake for 45 minutes

1 package kumquats-sliced thin, stems removed

2TBSp. brandy

3 TBSP. red wine vinegar

3 TBSP. sugar

1 TBSP. butter

½ cup orange juice

1 TBSP. apricot marmalade

1 tsp. cayenne pepper

Cook the Kumquats in melted butter until soft. Add brandy, flame slightly to burn off alcohol, add vinegar, sugar orange juice and apricot marmalade.

Sprinkle in cayenne and cook until fruit begins to break down and sauce is thick.

Serve on pork chops, as a dipping sauce for shrimp, or as a spread on turkey burgers.

Will last in the refrigerator one week.

And now , thanks to the cupcake trend, mini-cupcakes (and mini-everything, really), doughnuts and cakepops have heightened in popularity, as well.  But there’s another classic that’s having its moment in the spotlight, as well: whoopie pies. Whoopie pies are a bit ambiguous in that they can be considered cookie, cake or pie, thanks to the soft pieces of chocolate cake that surround a creamy frosting center. But no matter how you classify them, one thing is certain: They are delicious.

Whoopie pies got their start in Pennsylvania—they were originally a highly regional Amish treat that may have been thought up as a use for leftover cake batter. Amish wives would put the treats in their farmer husbands’ lunchboxes, and when the men opened the boxes and discovered the treat, they would holler, “Whoopie!” Hence: whoopie pies. Cute, huh?

Now, of course, whoopie pies are everywhere. They’re the official state treat of Maine. You can find them in high-end bakeries, but Starbucks also sells mini-versions at all its retail locations. They’ve become popular in baking-oriented cookbooks—Baked Explorations: Classic American Desserts Reinvented, by Matt Lewis and Renato Poliafito of the famous Baked bakeries, offers an especially tantalizing version.

Although red velvet and pumpkin are also popular whoopie pie flavors, I prefer good old chocolate. Make sure you start with a good cake base—it’ll throw the whole thing off if you don’t. And as far as frosting goes, you can’t skimp. Whoopie pies are one of those desserts where you just have to go whole-hog—they simply taste better with a thick layer of creamy filling.

And speaking of filling, whoopie pie purists often insist that it should be made with marshmallow fluff, but I say feel free to experiment. Peanut butter filling would be delicious; so would a slightly tangy cream cheese frosting. Why not mix it up?

Do you have a favorite whoopie pie recipe? Please share it!

Judi and Matt at Brasserie BeLge

http://www.youtube.com/watch?v=H65NgNBsp9Y

httpv://www.youtube.com/watch?v=TYjcOlcAAdw

Mmm, and there’s also blueberry pie, blueberry cobbler, blueberry tarts…the possibilities are endless.

Do you see where I’m going here? My name is Judi Gallagher, and I’m a blueberry-aholic.

But I really don’t feel bad about my blueberry addiction because blueberries are what nutritionists like to call a “superfood”: they’re full of antioxidants, omega-3s, omega-6s, and vitamins, and they work just as well in a smoothie as they do in a pie or tart.

I think my favorite blueberry treat, though, is the classic blueberry muffin. I like mine straight out of the oven, topped with a pat of butter, devoured in a few quick bites. It’s not unusual that a batch of blueberry muffins disappear in less than 24 hours from my house – and I’d like to say it’s because I give them to friends and family, but the truth is, I just can’t help myself.

The best blueberry muffins are dense but light, with a sturdy but not heavy crumb, laden with pockets of plump, moist blueberries.

Here are some tried-and-true tips to help your blueberry muffins be the best they can be:

1. Don’t overmix. This is a muffin death sentence.
2. Buttermilk is your friend when it comes to muffins.
3. If you want to use fresh blueberries (which I love), their season is summer, beginning in May. My favorite thing to do, whenever possible, is to pick them straight from the plant, then haul home a big bushel and get to baking.

And if you’re looking for a great blueberry muffin recipe that’s a little outside the box, here’s one I love that’s been adapted from the Gourmet magazine cookbook. Happy eating!

Browned Butter Blueberry Muffins

7 Tbsp unsalted butter

1/3 cup whole milk

1 large egg

1 large egg yolk

1 tsp vanilla extract

1 1/2 cups all-purpose flour

3/4 cup sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

2 cups fresh blueberries

For the Topping

3 Tablespoons cold, unsalted butter, cut into 1/2-inch cubes

1/2 cup all-purpose flour

3 1/2 tablespoons sugar

Put a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line muffin pan with paper or foil liners

Melt butter in a small saucepan over medium heat.  Keep an eye on the butter.  Melt and cook down the butter until little brown bits appear in the pan.  The crackling will subside and butter will begin to brown fairly quickly after that.  Keep a close eye.  Remove from heat.

Whisk milk, egg, yolk and vanilla until combined.  Add the brown butter and stir to combine.

Whisk together flour, sugar, baking powder and salt in a medium bowl  Add milk and butter mixture all at one and stir gently to combine.  Gently but thoroughly fold in the blueberries.

Divide the batter among muffin cups and spread evenly.

To make the topping, combine all of the ingredients in a bowl and rub together with your fingertips until crumbly.  Sprinkle evenly over the batter in the cups.

Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes.  Cool in pan on a rack for 15 minutes then remove from the pan.  Serve warm or at room temperature.