Jam… It’s like the most difficult canning thing I make. Why? Why!?… Well, I usually don’t want to add all that darn sugar. There’s way too much in most recipes and even when I buy “lower sugar” pectin, I still don’t seem to get thick jam.
This recipe was given to me by my mom. She fed it to my family once last summer and we loved it! It’s a great way to use… Read More »
It’s bitter. Is it too bitter? I don’t know. I have never been fond of marmalade because as a kid, it was bitter. Now that I love canning,… Read More »
I’m an opportunist, so when I found a giant bag of raw sunflower seeds on sale I bought it. I thought roasted ones sounded like a good snack… Read More »
I’ve stopped making yogurt in the crock pot and have moved on to making kefir in leftover canning jars. It’s a very different flavor and experience, but so… Read More »
Tools Needed: Pot, Wooden Spoon, Food Mill, Second Pot, Crock Pot, Jars/lids/rings, Hot Water Bath Canner. Born and raised in Washington State and I have never made my… Read More »
I am not a purist. I’ll add whatever, whenever, to use up a leftover bit, or stretch out an ingredient, or to add flavor, etc. With that in… Read More »
For a variation to a fruit salad, try adding some cooked pasta. It adds an interesting texture as well as adding some protein and nutrients, forming more of… Read More »
Last summer I had a lot of fun collecting fresh figs: Read about it here. So I still have a few quarts frozen in my chest freezer in… Read More »
A recipe from my youth.