Canning Season is Coming

by Cindi Sutter, Founder & Editor Spirited Table® - all content provided by LE PARFAIT

LEARN TO PRESERVE WITH LE PARFAIT!

Picture it: a warm end of day, clinking glasses, the sound of chairs being moved across a few square meters of asphalt to make room for friends, laughter and good food. It’s the beginning of June, and the first signs of summer are here. We can feel it in the air, and on the farmer’s, market stalls, overflowing with all its fresh and colorful glory. For some, this equals to a certain festive mood, some kind of laidback hedonism for the next months to come. For others, it is an equally pleasure-seeking and flavors abounding time: canning season!

Le Parfait, the famous French jars manufacturer, sides with the latter. Don’t get them wrong, gorging oneself with fresh products all summer long is cool, but finding ways to extend those flavors and treats all year long is cooler. Those strawberry jams that accompany us in the darkest times of winters are proof of this. So here are 12 recipes for beginners and experts alike, to learn how to preserve, ferment, and ready-meal (make it a verb) summer produces and gave them a longer shelf life.

Below you’ll find jams and pickles, sauces, ready-meal and other fermented delights. Some have those grandma’s (i.e.: easy & efficient) style, while others, - cooked by French food gurus and Michelin stars chefs alike - will pique your curiosity and appetite in new ways. So, if you want to enjoy canning season at its fullest, follow Le Parfait Guide:

For more information on canning and preserving go to leparfait.com.