Sarah and Rachel lay up some fresh wit and wisdom for the winter as they discuss the history of canning. What did people even do before canning came along? Eat pickles and jerky or starve? Find out!
- The Ball Complete Book of Home Preserving is the canning book Sarah mentioned using the most in her canning adventures. It’s a good one for getting the hang of basic canning technique, plus it has a ton of unique and interesting recipes.
- Rachel mentioned this sweet documentary on the history of canning (circa 1950s). It’s worth watching just for the great acting involved:
- Here’s the BBC’s article on How the Tin Can Nearly Wasn’t. Spoilers: It was spoiled meat.
- This canning jars collector’s guide will help you make sure you’re not sitting on a gold mine … of cans.
Rachel recommended this recipe found in A Taste of Lebanon: Cooking Today the Lebanese Way and the recipe is from Mary Salloum.
- 6 large tomatoes
- 1/2 cup pine nuts
- 3 tbsp butter
- 1 lb. ground beef or lamb
- 1 medium onion (finely chopped
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp cinnamon
- 2 cups crushed tomatoes (canned or fresh)
- 1 cup water
- Preheat oven to 400 F.
- Cut a 1 inch opening in the stem end of the tomato and hollow out the pulp (save the pulp to add to the filling).
- Heat a frying pan and saute the pine nuts in the butter until golden brown.
- Add meat and onions until almost fully cooked.
- Add salt, pepper, cinnamon and tomato pulp and remove from heat.
- Stuff the hollowed out tomatoes with meat mixture to 1/4 inch from the top.
- Arrange tomatoes upright in a baking dish. Pour crushed tomatoes over the top.
- Add the water to the bottom of the dish, cover and bake for 40-50 minutes until done.
Potatoes or green peppers can be used instead of tomatoes. With potatoes, peel and core, leaving a 1/2 inch wall. With peppers, remove stem and hollow out seeds. Follow the same method as above.