It's winter, and many of us don't have an incoming abundance of seasonal ingredients to preserve as we did in summer. Nonetheless, winter food preservation isn't just about enjoying the fruits of last year's labor. It's also about not wasting the grocery store food we buy.
That bundle of fresh sage (you only needed two leaves for the recipe), the half container of mushrooms starting to get slimy, the once-beautiful kale from the farmers' market that is in danger of turning yellow...you know the scenario.
This year, make a resolution to do something with those lovely ingredients before they turn into science experiments.
Photo ŠLeda Meredith