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.
You’ve had a successful hunt. You have carefully field dressed and cared for your meat. The choicest cuts are wrapped and frozen. Jerky has been seasoned and dried. So what else is missing? Home canning.
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.
It’s 5pm on a winter’s day, and you’re just now thinking of dinner. The kids are already hungry and your spouse will be home in half an hour. Do you take a frozen lump out of the freezer and thaw it in the microwave? Or perhaps just order Chinese takeout or pizza? Well…you could do those things. OR…
Autumn is here, and the herb garden is getting ready for a long rest. You have carefully tended to your herb garden throughout
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