04477cgm a2200361 i 4500 922007582 TxAuBib 20230807120000.0 r 230623s2020||||||||||||||||||||||||eng|u Creativebug.com eng TxAuBib rda Solomon, Karen, Instructor. Canning Basics : How to Can Tomatoes. San Francisco : Creativebug.com, 2020. 1 online resource (1 video file) : color, sound. tdi rdacontent c rdamedia cr rdacarrier 2014-08-18 10:03:14. Class includes description, chapter level access to the video, printable materials list, shared gallery of images of the project, discussion list for questions and answers about the project, personal notes section, and a transcript of the class. 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. Learn how to preserve the taste of late-summer garden tomatoes with canning pro, Karen Solomon. Karen will teach you the basics of selecting and peeling perfectly ripe tomatoes, then show you how to safely can and process them so you can enjoy the taste of summer sunshine all year long. These whole canned tomatoes are perfect for soups, sauces, and everyday cooking throughout the year. Latest version of the following browsers: Chrome, Safari, Firefox or Internet Explorer. JavaScript must be enabled. Broadband Internet connection. Closed-captioned. Canning and preserving. Internet videos. Food + Home. Classes. Quick Classes. Instructional films. Educational films. Creativebug.com. https://www.creativebug.com/classseries/single/canning-basics-how-to-can-tomatoes?utm_source=library&utm_medium=marc&x=0000000000000000000000000000000000000000000000000000000000000000000000000000000&org=00bigrapidslibrary