At the point when you have (almost) eaten your fill of fresh produce, but still see tomatoes coming off the vine or onto the tables of your local farm stand, it’s probably time to consider putting some up for the cold season. There are no shortage of articles, books, and personal advice on how best to put food by, and I am nary an expert. Rather, I am a mother and a home cook who prefers to use seasonal ingredients year-round. In summer it’s easy to eat seasonally—corn on the cob is a meal in its own right! But when we are deep into February and I have exhausted every potato recipe I know, it pays to have cans of bright red tomatoes tucked away for just such an occasion. If it feels too cumbersome to can tomatoes in the heat of summer, remember: come winter, you will thank you. Continue reading
Nothing is more sustainable than human-powered activity, quality tools that can be repaired by their owners and ingredients that come from places you know. Continue reading
A few nights ago, we canned our own tomato juice. We found out that it is very efficient and easy! Discover the three reasons why you should can tomato juice every year.
Summertime brings us the freshest produce of the year. Now’s the time to put up some of the bounty for the cold winter days! Pickled cauliflower, cucumbers and peaches? Yes, please! Continue reading
It had been a very warm day. I had made it warmer by starting the canning process of the three bushels of peaches I had gotten earlier in the week. Continue reading
What is the allure of canning? What makes a person want to invest their time, energy, and especially their money in the process of preserving their own food? Continue reading
Here in the mountain foothills of North Carolina, July and August are the time to start canning and pickling. Many varieties of hot peppers grow like weeds in our hot southern summers. Here are some great recipes you can make to preserve that sweet, spicy deliciousness and enjoy it all winter long. Continue reading