Tomatoes: Keeping Beyond Canning
Up to your knees in tomatoes? Try these ideas for a variety of keeping methods!
Up to your knees in tomatoes? Try these ideas for a variety of keeping methods!
Homesteader Kathy Harrison is doing the same you’re doing: trying to keep up with the harvest as days…and patience…get shorter!
While you’re planning and planting your garden, remember that it’s time to assess and stock up on canning and preserving supplies!
Farmer Hannah’s giving her fall walnut crop what-for with Lehman’s Hard Shell Nutcracker!
Have you heard about ‘canning’ dry goods to ensure long-term storage? Food safety expert Linnette Goard from The Ohio State University tells us how to store dry goods correctly.
Glenda Lehman Ervin sat down with Lehman’s employee Kathi (Master Gardener) and put together this great “gardening 101” article. Save some money, bond with your family and watch the seeds grow with these helpful tips.
Just about any food can be made into “fast food.” It can be canned or frozen or prepared and stored. It does take some extra work, but it sure pays off in good, healthy meals that can be prepared quickly and easily.
Real lard, fresh from an organic, farm-raised pig, is a baking and cooking treasure. It’s easy to render lard for home use.
Muscadine grape juice is super easy to make in a pressure canner, and tastes fresher than any grape juice you’ll ever find in the store.
As the days speed into winter and fall’s mildness is becoming a memory here in the Upper Midwest, many of us are frantically
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