
The Pickled “Beet” Goes On
Today it’s pickled beets and eggs. How lovely is it that I have this abundance of small beets at the same moment I’m overwhelmed with eggs?
Today it’s pickled beets and eggs. How lovely is it that I have this abundance of small beets at the same moment I’m overwhelmed with eggs?
Bread and butter pickles are simple to make, and their sweet mild flavor is great for sandwiches or just for munching straight out of the jar.
The benefits of eating fermented pickles are definitely worth giving it a try. I’ll be making more fermented dill pickles, and can’t wait to experiment with other foods as well.
Peaches are in season, and I know that I’ll be canning some soon. Recently, I found some canned peaches and one lonely, dusty
Parts for Lehman’s Own 78 Apple Peeler are hand-cast, delivered to our shop, finished and assembled by our craftsmen, Chuck Kirkpatrick and Eli Miller.
Though I’m still trying to acquire a taste for deer roasts and stews, I absolutely love deer jerky. If you’ve never made it, you have to give it a try.
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.
This is probably the easiest recipe you will find for making home canned grape juice. No cooking, no squeezing, no juicing; how great is that? And the flavor is outstanding.
in my area green beans are just sprouting there are some of you who may be beginning to think about canning them. I thought I’d talk about one of the most common question I receive: How do you waterbath can green beans? (Answer: You don’t.)
Take a little time to pick a basket of those delicate white and yellow flowers and step into the kitchen for some homemade honeysuckle jelly.
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