If you’ve found our site, chances are you love food, or cooking and are curious about preserving…hopefully all three.
What you’ll find here is an ongoing archive of more than 1700 posts. We write about topics that including: hunting, urban gardening, foraging, food security, small farms, farmers markets, sustainable fish, and of course preserving among many other things. WellPreserved is an extension of our kitchen and our life together.
Everyone’s gotta eat. You can chose to treat it like a chore and think of it as little as possible, or a battle that has to be fought or a project you have to complete. But we have enough of those right? We’ve decided to make this basic necessity of all animals on this planet a fun and fulfilling part of our time here. To make it as rewarding and uncomplicated as we can, and use it as an opportunity to spend quality time and connect with friends and family and each other. To meet new people and explore new (and old) ideas. Most of all to think and feel good about the choices we make.
Perfection isn’t the goal here. Rolling up our sleeves and getting into the muck of life is. Fearlessly trying new things, going new places and talking about new ideas.
So let’s help you get started. There’s a lot to digest (pun intended).
1. We know you’re busy … start off by signing up for our weekly newsletter.
You will get one email every weekend that will include: A summary of the weeks posts (we post 5 days a week), plus tips and tricks, and extra special content just for subscribers. We look at our newsletter community as our dedicated inner circle and want to make sure you have all the best and newest information first.
2. Start Preserving NOW.
Here are some popular posts for people just starting out. If you’re new to preserving you definitely want to go and like our Facebook page. Lots of people post questions and ideas and the community really helps each other out over there (sometimes we can hardly get a word in edgewise…and we love that).
A great place to start is with our “Gateway Preserving Projects” Simple preserves that have had a big impact on our kitchen. If you want to jump into specific types of preserving. Here are some links…
are where a lot of people get their start in the spring. We always say strawberry jam is the ‘gateway drug’ to preserving…but our favourite (and we think it’s easier) is Raspberry Jam. We broke our favourite recipe for Raspberry Jalapeno jam down into a 6 post case study to get you started. You can find the links at the bottom of the preserving page.
is also one of the first places people gravitate to when they get started. You can pickle so many different things and it’s easy to do.
Fermenting is amazing. It’s so good for you, so easy to do and doesn’t involve any investment in equipment except jars. The link above is for non-alcoholic fermenting.
3. Go Analog: Get a Great Book
Our bookshelf is also full of dog-eared vinegar and jam stained copies of these books. They’re essential if you’re diving into preserving (and if the power goes out, or the wifi goes down)*
1. Sarah Hood’s ‘We Sure Can!’ has a tonne of great recipes, including our own pickled garlic.
2. Marisa McClellan’s ‘Food In Jars’ is amazing for getting started with small batches
3. The Ball Complete Book of Home Preserving (in Canada it’s by Bernardin)
4. The Complete Book of Small Batch Preserving: Over 300 Recipes to Use Year-Round: Ellie Top and Margaret Howard
5. Preserves: River Cottage Handbook #2 : Pam Corbin
6. Canning for a New Generation: Liana Krissoff
7. The Art of Fermentation: Sandor Katz is a fantastic book if you’re interested in getting started in fermentation.
8. Jill Ciciarelli’s “Fermented: a four-season approach to paleo probiotic foods” has a tonne of great fermenting recipes and loads of information to get you started.
*If you’re in Toronto check out our favourite independent booksellers: The Cookbook Store, Yes…a whole store of nothing but cookbooks (set aside a few hours)…and wish them happy anniversary…2013 is their 30th!
4. Join the Community
Make something and Share it! ~ It’s fun.