Ideal for beginning or experienced home canners–The Ball Blue Book has the best and most up-to-date home food preserving information. Available at Lehmans.com or Lehman’s in Kidron, Ohio.
When folks new to canning start out, one of biggest questions asked is this one: which kind of canner should I use? And the answer most often heard is this one: “Well, it depends. What are you canning?”
As frustrating as that might be, that fuzzy answer isn’t out of line.
It really is important to know what you’ll be canning. Depending on the acidity level of the food, different processes and methods are used. Continue reading →
When I first moved to the South and heard somebody talking about “Scuppernongs” and “Muscadines”, I immediately assumed the funny words I was hearing were the product of the foreign-to-me accent I still wasn’t accustomed to. What are they trying to say? I wondered. It wasn’t until much later, when I actually saw the words written somewhere, that I realized these were the actual names of a variety of grapes native to the Southeast US.
The weather’s been mild where we are, in the upper South, so we’re just finishing our Scuppernong and Muscadine harvest. They’re not hard to grow.
One of the first fruits we planted here on our homestead were Scuppernong grapes. We love them because they are particularly hardy, and grow well in our poor red clay soil. Scuppernongs are actually the “white grape” of the Muscadine family. Muscadines are typically a very deep shade of purple. Continue reading →