Eating Floyd...

growing, gathering, cooking and preserving in Floyd, Virginia

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Showing posts with label can ketchup. Show all posts

Showing posts with label can ketchup. Show all posts

Friday, August 26, 2011

Preserving Floyd: Marinara and Ketchup

I previously talked about how most tomato recipes start with scalding or blanching, peeling, and coring. When it comes to tomato sauces and...

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Rebecca...: started out as a dishwasher and somehow ended up a chef. She is an instructor of home food preservation and culinary arts, and a Slow Food member. Rebecca is certified through Virginia Tech in Canned Foods, Principles of Thermal Process Control, Acidification, and Container Closure. In addition to holding a degree in Graphic Design she is an avid gardener and is busy growing her 2 acres in the southwest Virginia Blue Ridge Mountains into a productive small holding.

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