Episode Details

A much-expanded edition of Grow Figs Where You Think You Can’t is coming this summer. For sneak peeks and updates, and to be the first to know when it’s available, click here.
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We dig into the art and science of preserving—and talk about preserving apples— with Sarah Page, a contributor to the latest version of the Bernardin Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today.

Page, who works as a recipe developer and tester, is a trained consumer chef and home economist. She loves creating new recipes with local and seasonal harvests.  

Page’s top tips for successful preserving are to use a tested and approved recipe; and use fresh produce.

Page, who grew up in a household where her mother served applesauce regularly, loves to work with apples and shares a few of her favourite ideas:
Apple-cranberry butter, preserving apples for pie filling later in the year, apple sauce with a savoury flavour (e.g. chipotle), and leaving the skin on pink apples when making apple sauce to give the sauce a pink colour.

 A much-expanded edition of Grow Figs Where You Think You Can’t is coming this summer. For sneak peeks and updates, and to be the first to know when it’s available, click here.