Allison Carroll Duffy’s Canning Workshop
by Meg Jones Wall
On a freezing October night, while we slowly watched the cold rain turn into snow, a little group of food enthusiasts and Gastronomy students gathered with Allison Carroll Duffy to learn more
about canning jellies, jams and marmalades. While some of us were canning for the first time and others were frequent jelly-makers, nobody knew more about the art of preserving food than Duffy, a Gastronomy program graduate and certified Master Food Preserver.
A teacher, writer and proud mother of two, Duffy's sweet and nurturing personality suits her homey love of canning and preserving perfectly. After providing tons of useful tips and basic tricks of the art of preparing food for canning, as well as providing resources for future study and recipes (posted at the end of this entry), we were given the opportunity to create one of her own recipes: pear-ginger jam. We were put to work in the kitchen, peeling, chopping, mashing and cooking, following the simple recipe from start to finish. And as someone who had absolutely no experience with canning, this workshop proved to me that it's not nearly as complicated or challenging as it first appears.
Even if you're like me and have never tried creating jam before, give this recipe a shot. The equipment is inexpensive and there are many kits available to get you started, including the Ball Utensil Kit and canning pot with rack, both recommended and used by Duffy.
Pear-Ginger Jam, from Allison Carroll Duffy
Makes 8-10 half-pint jars
Note: this recipe requires 1 package of Pomona's Universal Pectin, available at Whole Foods and other natural food stores. The pectin box will contain two packets - one packet containing tan-colored pectin powder, and one smaller packet of white-colored calcium powder. For the ingredients listed below, follow the directions contained within the box.
Before beginning, wash and rinse pint jars, lids, and screw bands. Set screw bands aside until ready to use. Place jars in hot water bath canner, fill at least 2/3 of the way full with water, and bring to a boil. Sterilize jars for 10 minutes, then turn down heat and let jars stand in hot water until ready to use. Place lids in water in a small pan, bring to a low simmer, and hold there until ready to use.
Ingredients:
8 cups ripe pears, peeled, cored and mashed
2 tbsp grated ginger root
1/2 cup bottled lemon juice
2 tbsp plus 2 tsp Pomona's Calcium water
2 1/2 cups sugar
2 tbsp Pomona's Pectin powder
In a large sauce pan, combine mashed pears with grated ginger, lemon juice and calcium water. In a separate bowl, combine sugar and pectin powder. Bring pear mixture to a boil, then add sugar mixture and stir vigorously for 1-2 minutes to dissolve the pectin. Allow mixture to come back to a boil, then remove from heat.
Remove hot jars from canner and fill jars with jam, leaving 1/4 inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, and put on lids and screw bands finger-tight. Place jars back in the canner, cover with lid, return to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.) Turn off heat and allow canner and jars to sit for 5 minutes. Then remove jars from canner and allow to cool undisturbed for 12-24 hours. Confirm that jars have sealed before storing in a cool, dry place.
Sealed jars have a shelf life of 1 year, and once opened, jam should last for about 2 weeks, refrigerated.
Want even more? Check out Duffy's website, CanningCraft, filled with tips, recipes and ideas, and explore some of her favorite links on home canning and food preservation.
Ball Complete Book of Home Preserving
So Easy to Preserve
National Center for Home Food Preservation
USDA Complete Guide to Home Canning
So…What’s After Graduation?
As this semester's editor of the BU Gastronomy blog and a graduate student in her last semester, working obsessively on her thesis, I'm not afraid to say it - this program is fantastic, but I'm a little afraid of my (currently non-existent) post-graduate plans. Right now I'm so ingrained in my thesis project, class readings and papers, and graduate assistant duties that it's hard to see more than a week or two in the future - how am I supposed to find time to get a real career? And what if I'm not even sure what I want to do for a living? It's both exciting and terrifying to feel like I can do whatever I want, and the possibilities for a career in the food world seem endless and often completely out of reach.
When I tell friends and acquaintances about our MLA program - and I know for a fact that I'm not alone in this - I tend to hear the same few questions: So, what is gastronomy exactly? And what are you going to do with this degree? These simple questions are somehow much more complicated than they seem to answer. Gastronomy can encompass so many things, and I have a number of varying interests within our field. Where to begin?
If you're reading this and nodding emphatically, I can offer a glimmer of hope - Saturday, November 5th, the Gastronomy program will be holding an afternoon workshop designed to answer one major question that we all have to answer: what's next? This question is a big one, but it doesn't have to be as scary as it seems. We'll tackle all your fears about the future with a panel of graduates and alumni, experts on developing resumes and e-portfolios, and some strong coffee and delicious cookies. Let us help you take those first steps towards your career, help you build some good connections, and be better prepared to begin the job hunt after graduation.
Wanna come? It's completely free (even the snacks), and even though it'll only take a few hours out of your Saturday, this workshop will really help you plan your future. RSVP through our Facebook event page, and feel free to email me with any questions.

What's Next?: Life After MLA Gastronomy
Saturday, November 5th, 1-4:30
Room 117, 808 Commonwealth Avenue, Fuller Building
Canning Class with Allison Carroll Duffy
If you haven't heard about this Thursday's exclusive canning class with food preservation guru Allison Carroll Duffy, consider this your heads up! This Thursday, from 6-9pm, join us in the Fuller building at 808 Commonwealth Avenue to learn all the techniques you need to create jams, jellies and preserves. $50 covers all of your equipment and materials.
Allison is a graduate of the Gastronomy program, and also has training as a Master Food Preserver from the University of Maine. To learn more about Allison, check out her personal bio and browse her wonderful blog, featuring tons of recipes and techniques for canning and cooking.
There are still a few spots in this workshop left, so if you'd like to participate shoot us an email at gastrmla@bu.edu. See you there!
Beyond Bubbie’s Kitchen – A Preview!
This weekend, 13 of Boston's top chefs will be competing to recreate traditional Jewish dishes for a hungry crowd at WGBH Boston. Beyond Bubbie's Kitchen
is in its third year, blending classic dishes with modern flavors and cooking techniques. For just $36, those under 40 can taste these delicious creations, meet special guest Avron Honig and his own Bubbie, and even take home a recipe book filled with the dishes you've enjoyed.
Want to know more? Gastronomy student Molly Parr attended last year's sold out event, and wrote a feature for her vegetarian food blog, Cheap Beets. Check out her take on the previous event, then head over to the event site to get signed up!
For more events, around Boston and from the Gastronomy program, bookmark our events calendar and stay connected on Facebook. We have some incredible events coming up, including a canning workshop with Allison Carroll Duffy, a tasting featuring recipes by Jacques Pepin, and an afternoon program all about how to get ready for post-graduation job opportunities!
A Busy October
The Gastronomy program is absolutely packed with exciting events throughout the month, and there are great things happening all over Boston as well! Many of these lectures, presentations and workshops are free or inexpensive for students, so check some out and get signed up. And if you're interested in writing about any of these events, please shoot us an email!
WEDNESDAY, OCTOBER 19
Food and the City: Session 2. City Planning presents The Edge: Urban and Regional Conversations at Boston University. A conversation with Mike Mennonno, President of the Fenway Garden Society, and Lisa Gross, Founder and Chairman of the Boston Tree Party. CAS, room 224, 6-8pm.
THURSDAY, OCTOBER 20
Blind Wine Tasting Game with Sandy Block and Patrick Dubsky. Compare Old and New World wines, paired with foods, and try to guess styles, producers, and identities. Learn about different wines, vintages and styles in this interactive workshop. Win a prize for your best guesses! 6pm, $20 for Gastronomy students.
SUNDAY, OCTOBER 23
Third Annual Beyond Bubbie’s Kitchen, a tasting event featuring 13 of Boston’s top chefs competing for the best Jewish recipe. Chat with local chefs and special guest Avron Honig about traditional recipes and Jewish foods. $36 fee for those under 40 includes samples of all dishes and a Jewish cookbook.
MONDAY, OCTOBER 24
Food Day celebration, featuring nutrition expert Dr. Walter Willett and author Nina Simonds as they provide demonstrations of Asian cooking and wine pairings. 6-8pm, $25 fee covers cost of food and includes a copy of Simonds book, Spoonful of Ginger. RSVP to ralssid@bu.edu.
THURSDAY, OCTOBER 27
Hands-on canning class with Gastronomy alumna Allison Carroll Duffy, 808 Commonwealth Avenue, 6-9 p.m. The cost for this course is $50 and includes all materials and instruction, plus you'll get to bring some goodies home! Seats are limited so sign up quickly. To register, please email gastrmla@bu.edu.
SATURDAY, OCTOBER 29
SUNDAY, OCTOBER 30
16th Annual Boston Vegetarian Food Festival, in the Reggie Lewis Athletic Center on Tremont Street, all for free! Speaker presentations, food tastings, meet food producers and local chefs, and enjoy cooking demos. Volunteer opportunities are also available.
MONDAY, OCTOBER 31
Sicily: Culinary Traditions with Fabrizia Lanza. Explore culinary traditions, agricultural beliefs and food preparation methods. 6-8pm, free admission. RSVP to ralssid@bu.edu.
THURSDAY, NOVEMBER 3
The Essential Jacques Pepin, a cooking event featuring many of Boston's top chefs preparing Pepin's classic recipes. Taste recipes, enjoy wine, meet local chefs and food industry leaders, and even chat with Pepin himself. Gastronomy students can call for a special $50 ticket, which includes food, drinks, and the book and DVD set The Essential Pepin. 6pm.
SATURDAY, NOVEMBER 5
What’s Next?: Life After MLA Gastronomy, Fuller 117, 1-4:30pm. Come enjoy coffee and cookies with working graduates and alumni, learn how to perfect your CV and resume, and even develop an amazing online presence and e-portfolio. Let us help you plan your future and be successful after graduating from the program, whether you’re just starting your degree or getting ready to finish your thesis. Free and open for all current students and alumni.
Alcohol Identified: An Interdisciplinary Study Group
by Chris Maggiolo
Alcohol is an important aspect of nearly every society. Historically, its development as a food parallels that of human sociocultural development, while contemporarily, it continues to
influence not only that which is social and cultural, but also that which is natural, physical, and biological. Alcohol is involved in the creation and destruction of space, the formation and reformation of identity, in movements of freedom and in movements of oppression. It is intricately linked to the human body and to the political and economic forces that govern our world.
Alcohol Identified is an interdisciplinary study group that seeks to better understand alcohol as a food (and drug) and its roles in society and nature. I hope that it can be an environment where we, as peers with a common interest, can share ideas about the subject, present works-in-development, and engage the community (academic, professional and public) in meaningful dialogue. Additionally, it needs to be a group that provides entertaining opportunities – forays into brewing, alcohol and art, and similar field trips and informal events. Ultimately, it is my goal that we, as a group, may begin to develop a lasting presence within the academic and professional community, especially here in Boston. By compiling literature and promoting knowledge on the subject, I hope that we can create a resource to be used by anyone interested in identifying alcohol and its many stories.
To get involved in Alcohol Identified, join us for our first meeting tomorrow night, Tuesday, at 9:15 in the Fuller building. For more information or to RSVP, email Chris Maggiolo.
Congratulations to our September Graduates!
We know we're a little bit late, but from all of us in the Gastronomy program, we want to wish congratulations and the best of luck to our September graduates!
Anne Marie Goldberg
Final project: "The Culinary Laboratory: Science & Technology in the Kitchen"
Kristen Day Shelly
Final project: "Recognition of Novel Colors in Fruit-Flavored Beverages in Younger and Older Populations"
Christopher Allen Tanner
Final project: "Nose to Tail Eating in America"
Stay in touch and keep us posted on your post-graduate adventures!
Gastronomy Student Association
Whether this is your very first semester or you're finishing up your thesis, the Gastronomy program is all about maintaining a strong community. One of the best ways to get involved and stay connected is through the Gastronomy Student Association, a group of current students who help put together events and lectures for each semester. This group, coordinated by Emily Olson and Dan Remar, was started this past spring to give students more input into program events, lectures and social gatherings.
The Boston University Gastronomy program is experiencing an explosion of interest, and the growth in student enrollment has reached new highs. Because of this notable increase in students, we hope that this association will allow students to get to know each other, encourage networking, and build a solid community of alumni. We encourage the planning and participation of social and educational events and gatherings, and are planning some notable get togethers for this semester.
The first meeting for the 2011-2012 school year was held in late September, and meeting notes are available in PDF form below for your convenience. Anyone who is interested in contributing program ideas or suggestions, please contact Emily Olson (emilyolson80@gmail.com) or Dan Remar (danremar@gmail.com).
Gastronomy Student Association Minutes - 9.28.11
Greater Boston Slow Money Showcase
“Conventional” farms continue to contribute to extraordinary environmental, nutritional, and cultural degradation. The stock market inexplicably crashes and spikes on a daily basis, causing investor confidence to dwindle. While the future may seem bleak on paper, many across the U.S. and the world are beginning to take their food, and their finances, into their own hands. Slow Money, a non-profit formed in 2008 with the mission to “catalyze investment in local food systems” has taken a unique approach to shifting the status quo, working to simultaneously address the current financial and food crises.
Slow Money’s organizational model is similar to that of Slow Food. Both have a large national organization working to promote their big idea and to enhance their overall mission, while at the same time expanding the organization’s reach by incubating local chapters.
However, unlike Slow Food, which is more focused on the experiential and cultural aspects within regional food systems, Slow Money’s focus is on fostering intellectual, social, and financial capital. While Slow Food chapters host events to teach people about the importance and joys of good, clean, and fair food, Slow Money brings community members together with food systems experts, finance and law professionals, and small food entrepreneurs in order to catalyze investments into local and regional food systems, while also fostering a sense of commensality and cultural revitalization. Together, they are a powerful force in the good food movement.
One of the major vehicles Slow Money uses to succeed in its mission is hosting entrepreneur showcases, where small food enterprises in various stages from start-up to growth can briefly present their business plan, in hopes of soliciting investments and loans from attendees. Enterprises can range from small farms to cutting edge online supply chain management technology, from organic grain mills to organic food for kids. At the national level, Slow Money has held two such showcases at their annual gatherings, and from these events over $4.25 million has been invested, all going to support local businesses.
This past Thursday, the Greater Boston Slow Money (GBSM) chapter hosted its first local entrepreneur showcase, bringing together approximately 50 farmers, students, small business owners, and finance experts from around Massachusetts. It was, without a doubt, a major success. The event kicked off with a networking session catered by Basil Tree Catering, Taza Chocolates, and City Feed, all local small businesses that emphasize sustainability. After a warm welcome from volunteer GBSM leader Julia Shanks, the audience was treated to an informative and inspiring presentation by Linzee Weld of Slow Money Maine.
Late in 2010, Linzee and her peers formed the “No Small Potatoes” investment club, whichpools
together one-time commitments from members of $5,000 or more in order to make small, low interest loans to local food enterprises who do not have access to traditional financing (bank loans, investments). Linzee discussed in detail the trial and error process that went into getting to where the club is now, having recently made loans to several small Maine farms and even Heiwa Tofu, a family-run artisan tofu business. The smiles that graced each audience member as Linzee talked about her successes and failures, and the questions that followed, made it clear that everyone in the room was there for the same reason: to participate in something tangible, to find out what they can do to make a difference, and most importantly to work together as a community to start fixing things, here and now.
The showcase that followed was equally inspiring and wholly invigorating. While all six of the business presentations made me wish I had capital to invest, some of the highlights included Encendia BioChar, a start-up that has created a complex soil amendment from organic waste matter, and Sky Vegetables, a proven urban agriculture business that builds and operates sustainable, year-round roof top farms. The businesses were each given just 5 minutes to present and 5 minutes for questions. The time flew by, but it was sufficient enough to hear exactly how these companies would make for a worthwhile personal investment; and more importantly, how each business is investing in the fertility of our soil, economy, and culture.
Greater Boston Slow Money Chapter: http://www.meetup.com/Greater-Boston-Slow-Money/
Presenting Companies at Showcase -
Dig It Local: http://www.diggitlocal.com/
Encendia BioChar: http://encendia.com/
Moho River Cacao: http://mohocacao.tumblr.com/
Sky Vegetables: http://www.skyvegetables.com/
Higher Ground Farm: https://www.facebook.com/highergroundfarm
City Feed and Supply: http://www.cityfeedandsupply.com/
Gastronomy Welcome Back Social
by Sarah Morrow
Walking into a room that contains mostly strangers can be pretty daunting. But in spite of the dark and dreary weather outside, walking into the Gastronomy Welcome Back Social last week was anything but intimidating. The past two weeks have been a rush of reading and finding (sometimes hidden!) classrooms. Taking a break from all of that was a welcome reprieve.
It was nice to see such a sizeable crowd turn out for the social. Most were students, though there were a few alums and professors in the group. Introductions, as well as wine, added to the air of congeniality.
If you weren’t able to make the event (and even if you did and need a refresher), a few key points were made during the social:
-Rachel is hosting a Milk and Cookies event on October 3rd from 5 to 6 pm. This is a great opportunity to get advice, ask questions, or voice any concerns you might have. And, of course, to eat cookies.
-The Student Association is a wonderful resource for all of us to get together and plan events so we can come together as a community more frequently. There’s currently a (free) Cooking and Science Lecture Series going on at Harvard that everyone is encouraged to attend, including an event this evening on Food Texture and Mouth Feel.
-Alumni Allison Carroll Duffy is going to be hosting a canning class on October 27th, from 6 to 9 pm. You do need to register ahead of time and the class is $50, but it includes all of the materials you’ll need. And, perhaps best of all, after the class you’ll never have to worry about your okra or beets going bad in your fridge again.
At the heart of all of this, though, was one common message: the Gastronomy department is a community. This is all pretty exciting, when you think about it. We get to learn about what we’re interested in with other like-minded people. Our teachers and our classmates are all incredible resources, and networking opportunities will be available to us well into the future. Our community gets to be whatever we want it to be.
After all, we’re all in this together.

