Food Preservation

Handbuilt Since 1878…and 1993

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.

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Homemade Venison Jerky

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.

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The Best Way to Can Green Beans

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.)

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Honeysuckle Jelly

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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Black Granny Ware Canner

Canning 101: The Basics

Preserve your extra produce for use in the fall and winter! Whether you freeze, can or dry your food depends upon the space and equipment you have available and what your personal preferences happen to be. This article will focus on the safety issues and canning basics.

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Freezing vegetables – and a bit on other methods

A key to having quality frozen vegetables is to blanch them correctly. Blanch only 1 pound at a time per gallon boiling water. Place them in a wire basket or mesh bag; immerse in boiling water. Cover; start counting blanching time immediately.

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