Handbuilt Since 1878…and 1993
Karen Johnson
October 12, 2012
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.
Food Preservation
Mysteries of Jelly Making: How Calcium Water Works
Kathy Harrison
August 22, 2012
Author and blogger Kathy Harrison explains how to use a two-step pectin for no-fail jam and jelly making, and suggests other yummy preservation techniques.
Homemade Venison Jerky
Kendra P
October 20, 2011
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.
The Season for Sauerkraut (and all its cousins)
Karen Geiser
September 22, 2011
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.
Yes, You CAN: Ridiculously Easy Home-Canned Grape Juice
Kendra P
July 20, 2011
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.
The Best Way to Can Green Beans
Sharon Peterson
July 6, 2011
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.)
Honeysuckle Jelly
Kendra P
June 14, 2011
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.
How To Can Venison: Safely Preserving Your Wild Game
Sharon Peterson
October 22, 2010
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.
Canning 101: The Basics
Melinda Hill
August 12, 2010
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.
Freezing vegetables – and a bit on other methods
Melinda Hill
August 6, 2009
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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