Friday, November 12, 2010

Heirloom Foods: Jarring Calabrian Olives

I was thrilled to see Lisa and Louis' latest olive-making movie hit my in-box this evening.  Tomorrow I will embark on the process of jarring the olives I've made over the past week.  I must admit that I was feeling a little nervous about it, but this video has me convinced that it's not as hard as I thought it would be.  (Turns out, it's much easier than "real" canning, which requires heat baths and pinging lids.)  Of course, since these olives aren't really "canned", they have to be kept in the refrigerator.  But something tells me this won't be much of an issue.  They won't last long enough to create a storage problem.  

Thanks again, Lisa and Louis, for sending this final installment in our first video tutorial.  Next, I'll be posting photos and full directions for the Calabrian olive-making process, just in case you missed a step or two along the way.