The Perks of Making Apple Cider Vinegar

Apple Cider Vinegar

A few falls ago, one of my husband’s coworkers invited us to come out with buckets to pick apples from the trees in his overwhelmed backyard. We came home happy with three five-gallon buckets full. Then came the endless task of processing them, and figuring out what the heck we were going to do when we got sick of apple pies.
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Canning Recipe: Raspberry Lemonade Concentrate

red raspberries

The garden is giving hints of an abundant summer. The orchard trees are so heavy with fruit that we are spending a few hours today clipping off 1/3 to help the remaining peaches, plums and pears produce better. The berry bushes are also loaded with small green orbs that promise good things to come. It is time to start over in the pantry.

The first order of business is to finish eating last year’s harvest. I still have jars of tomatoes to use up and a lot more jam and jelly than I can possibly use. Most will go to my children, friends and neighbors as gifts. Some we will eat over yogurt and ice cream and the remainder will be consumed on toast and biscuits. It’s a tough job but somebody has to do it. Continue reading

The Season for Sauerkraut (and all its cousins)

Our family has tinkered with making sauerkraut for about a decade now but this season we have become fermentation fanatics. After attending a couple seminars and reading more from marvelous books from Lehman’s (Making Sauerkraut and Pickled Vegetables, Nourishing Traditions, and Wild Fermentation) we are understanding more of the health benefits and the culinary pleasures of lacto-fermenting foods. So our fridge and root cellar are starting to burst with sauerkraut and all its cousins kim-chi, dill pickles, peach chutney, salsa, dilly beans, corn relish, garlic scapes and more. All of it is still raw and full of amazing enzymes, beneficial bacteria and fresh-from-the-garden goodness to keep us going through the winter months. Continue reading