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Tips For Preserving Your Autumn Bounty, From 'The Food Guys'

By The Food Guys • Oct 10, 2016
  • Apricot Jam
    Apricot Jam
    FLICKR USER, MICHAEL GEMINDER (CC-BY-2.0)

Winter is coming. Are you ready? The Food Guys recommend preserving the last of the autumn bounty by making jam, pickling, and dehydrating fruits and vegetables — even meat. It's easier than you think. Here are some helpful tips to get you started.

(Broadcast: "The Food Guys," 10/9/16 and 10/13/16. Listen weekly on the radio at 11:50 a.m. Sundays and again at 4:54 p.m. Thursdays, or via podcast.)

Tags: 
food preservation

Related Content

You Can't Beat A Babka, Especially If It's Apple

By The Food Guys • Oct 2, 2016
Babka, a Polish sweet yeast cake
Flickr user, Matt Baume (CC-BY-2.0)

After hearing 'cherry babka' mentioned in a play, Greg Patent was intrigued. Could there be an apple version as well? He looked through all of his cook books, and when he couldn't find any, Patent decided to invent one. From Greg and Dorothy Patent's 1999 book, "A Is for Apple," here's how to make apple babka.

From Cake To Tart, Zucchini Has A Place At The Table

By The Food Guys • Sep 19, 2016
Herbed Zucchini, Summer Squash and Ricotta Tart
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An abundance of zucchini can leave gardeners and cooks overwhelmed at the end of summer. Stories abound of neighbors dropping off excess zucchini late at night, but the Food Guys recommend getting creative. From sautéed side dishes to chocolate cake, zucchini is highly versatile. Greg suggests the zucchini cheese tart recipe below.

Asian Green Beans: Getting Your Black Soy Sauce On

By The Food Guys • Sep 11, 2016
Flicker user, insatiablemunch (CC-BY-2.0)

Jon and Greg a share pet peeve: undercooked green beans in restaurants. "I think they wave a match near them to pretend to warm them up," says Greg. He prefers beans cooked just enough to bring out their flavor, but not so much as to create what Jon calls "the sodden cabbage effect."  Greg recommends basil pesto or miso as flavoring for blanched or sautéed green beans. Jon wonders where the strings in stringbeans have gone.

Recipe: Swedish Apple Pudding

By The Food Guys • Sep 4, 2016
Flickr user, Patrick Truby (CC-BY-2.0)

Late-summer apples have a thin skin and a gossamer flavor. They don't enjoy the endless shelf life of autumn's "storage" apples, but if you refrigerate them, you can easily pile up enough to make a big batch of  applesauce - or the following recipe. From Greg Patent's 2007 book, "A Baker's Odyssey: Celebrating Time-Honored Recipes from America's Rich Immigrant Heritage," here's how to make Missoulian Jody Anderson's recipe for Swedish Apple Pudding, an applesauce topped with a layer of sponge cake.