Canning the Best Blueberry Jam.
(eVideo)

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Published
San Francisco : Creativebug.com, 2020.
Physical Desc
1 online resource (1 video file): color, sound
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Format
eVideo
Language
English

Notes

General Note
2014-06-11 00:32:29
Participants/Performers
Karen Solomon has been a well-published food writer for over a decade. In addition tothe Asian Picklesseries, she's also author of JamIt, Pickle It, Cure ItandCan It, Bottle It, Smoke It(Ten Speed Press/Random House). Additionally, she's the author ofThe Cheap Bastard's Guide to San Francisco(Globe Pequot Press) and contributing author toChow! San Francisco Bay Area: 300 Affordable Places for Great Meals & Good Deals(Sasquatch Press) and a former contributing editor toZagat Survey: San Francisco Bay Area Restaurants. Her edible musings on DIY cooking, the restaurant scene, sustainable food programs, culinary trends, food history, and recipe development have appeared inSaveur.com,Fine Cooking, Prevention, Yoga Journal, Vegetarian Times, Food52, Organic Style, the San Francisco Chronicle, San Francisco Magazine, the San Francisco Bay Guardian,and elsewhere, all of which showcase the diversity of her word-wrangling plate. Karen has presented as a guest speaker atBoston University's Gastronomy Program(September, 2011) and at the 2009Epicurean Classicin Michigan. She's the former organizer and host of theJam It Salon, a quarterly DIY "show and taste" at 18 Reasons (2009-2011) and a former organizer and host of theBaby Food Swap(2010). She has served as a judge for both theEat Real Festival Contestand theGood Food Awards, and she's currently a guest blogger forThe Blender, the Williams-Sonoma blog, and theBay Area BitesKQED Food Blog. Karen is also a culinary concierge of her beloved SF Mission District through eating/walking tour companyEdible Excursions. Television appearances includeBay Area Backroads,Check, Please! Bay Area, andThe Big Dish. Karen's culinary influences come from a variety of sources. While teaching English in Japanese schools and traveling throughout Asia, she had ample time to learn the satisfaction and simplicity of Japanese home cooking. And from the time she could stand on a stool and stir, Karen always enjoyed cooking alongside her mother to make chicken soup, kugel, stuffed cabbage, and other comfort foods of her Eastern European heritage. Most recently, Karen's cooking has become more project-based and crafty, taking on homemade, improved flavors where mass production tends to dominate. She is dedicated to food preservation, as well as eating locally, sustainably, seasonally, and supporting a judicious and delicious food system. Karen currently resides in San Francisco's Mission district with her partner, her sons, and an equally food-obsessed dachshund, Mabel.
Description
In this class, our resident jamming expert, Karen Solomon, shares a simple recipe for a classic favorite: blueberry jam. Karen demonstrates exactly how to make this stove-top recipe, and she also walks you through the basics for properly canning the jars, ensuring a long shelf-life. If you would like to veer away from the classic, Karen provides lots of ideas for add-in flavors, like fruity liqueurs, fresh herbs, citrus zest and extracts.
System Details
Latest version of the following browsers: Chrome, Safari, Firefox or Internet Explorer. JavaScript must be enabled. Broadband Internet connection.
Language
Closed-captioned.

Citations

APA Citation, 7th Edition (style guide)

Solomon, K. (2020). Canning the Best Blueberry Jam . Creativebug.com.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Solomon, Karen. 2020. Canning the Best Blueberry Jam. Creativebug.com.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Solomon, Karen. Canning the Best Blueberry Jam Creativebug.com, 2020.

MLA Citation, 9th Edition (style guide)

Solomon, Karen. Canning the Best Blueberry Jam Creativebug.com, 2020.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

Staff View

Grouped Work ID
6fc650c1-28c0-4d38-71bd-d8882af68f67-eng
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Grouping Information

Grouped Work ID6fc650c1-28c0-4d38-71bd-d8882af68f67-eng
Full titlecanning the best blueberry jam
Authorsolomon karen
Grouping Categorymovie
Last Update2024-03-23 02:40:16AM
Last Indexed2024-03-27 02:15:10AM

Book Cover Information

Image Sourcesideload
First LoadedJul 17, 2021
Last UsedOct 6, 2023

Marc Record

First DetectedOct 01, 2020 12:00:00 AM
Last File Modification TimeJul 31, 2021 06:59:28 PM

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5110 |a Karen Solomon has been a well-published food writer for over a decade. In addition tothe Asian Picklesseries, she's also author of JamIt, Pickle It, Cure ItandCan It, Bottle It, Smoke It(Ten Speed Press/Random House). Additionally, she's the author ofThe Cheap Bastard's Guide to San Francisco(Globe Pequot Press) and contributing author toChow! San Francisco Bay Area: 300 Affordable Places for Great Meals & Good Deals(Sasquatch Press) and a former contributing editor toZagat Survey: San Francisco Bay Area Restaurants. Her edible musings on DIY cooking, the restaurant scene, sustainable food programs, culinary trends, food history, and recipe development have appeared inSaveur.com,Fine Cooking, Prevention, Yoga Journal, Vegetarian Times, Food52, Organic Style, the San Francisco Chronicle, San Francisco Magazine, the San Francisco Bay Guardian,and elsewhere, all of which showcase the diversity of her word-wrangling plate. Karen has presented as a guest speaker atBoston University's Gastronomy Program(September, 2011) and at the 2009Epicurean Classicin Michigan. She's the former organizer and host of theJam It Salon, a quarterly DIY "show and taste" at 18 Reasons (2009-2011) and a former organizer and host of theBaby Food Swap(2010). She has served as a judge for both theEat Real Festival Contestand theGood Food Awards, and she's currently a guest blogger forThe Blender, the Williams-Sonoma blog, and theBay Area BitesKQED Food Blog. Karen is also a culinary concierge of her beloved SF Mission District through eating/walking tour companyEdible Excursions. Television appearances includeBay Area Backroads,Check, Please! Bay Area, andThe Big Dish. Karen's culinary influences come from a variety of sources. While teaching English in Japanese schools and traveling throughout Asia, she had ample time to learn the satisfaction and simplicity of Japanese home cooking. And from the time she could stand on a stool and stir, Karen always enjoyed cooking alongside her mother to make chicken soup, kugel, stuffed cabbage, and other comfort foods of her Eastern European heritage. Most recently, Karen's cooking has become more project-based and crafty, taking on homemade, improved flavors where mass production tends to dominate. She is dedicated to food preservation, as well as eating locally, sustainably, seasonally, and supporting a judicious and delicious food system. Karen currently resides in San Francisco's Mission district with her partner, her sons, and an equally food-obsessed dachshund, Mabel.
520 |a In this class, our resident jamming expert, Karen Solomon, shares a simple recipe for a classic favorite: blueberry jam. Karen demonstrates exactly how to make this stove-top recipe, and she also walks you through the basics for properly canning the jars, ensuring a long shelf-life. If you would like to veer away from the classic, Karen provides lots of ideas for add-in flavors, like fruity liqueurs, fresh herbs, citrus zest and extracts.
538 |a Latest version of the following browsers: Chrome, Safari, Firefox or Internet Explorer. JavaScript must be enabled. Broadband Internet connection.
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655 7|a Educational films.|2 lcgft
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