Friends, in case you haven't noticed, it's October outside.  It's getting colder, leaves have dropped off the trees, and produce that you got used to seeing this summer is fading away fast.  In order to give fruit like nectarines and crabapples their last hurrah long into the dead of winter, we at Cuisine en Locale are canning our hearts out.  For me, this is a chance to revive a lost art - a skill that I never learned and considered too time-consuming and rule-ridden to attempt.  Preservation might follow a certain set of rules and might take a little bit of time, but I'm willing to do it for an end product like nectarine preserves.  Here is my second (wildly successful) attempt at Read more...