Emily Paster's obsession with food preservation began the same way it did for many others: as an attempt to make her summer hauls from the farmer's market last. She started simply with pickles and a couple of jams. But before long, she caught the bug and began filling her pantry with fruit butters, chutneys, and countless batches of pickled vegetables.
Over time, her culinary hobby transformed into a source of connection to her family's Jewish heritage. “I put up jar after jar of kosher dill pickles and pickled green tomatoes,” she writes in the introduction to her new book, The Joys of Jewish Preserving, out this month.
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