Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
After spending countless hours this summer/early fall processing pounds and pounds of peaches and tomatoes, plums and jam, pickles and chutneys… I learned a few things.
Home canning is a terrific way to rid your pantry of commercially processed foods. Here’s a canning primer, complete with a bit of canning history, reasons for the current canning resurgence, and even a bit of troubleshooting.
How to Juice Grapes for Jelly. I've heard of folks straining out juice through cheese cloth. My mom used to put them in a pillowcase and hang them from a branch in the back yard for the afternoon.
Canning seemed so intimidating until someone walked me through the steps. This post gives an overview of the steps for water bath canning so that you can see how simple it is – and hopefully inspire you to give it a try!
Last year, I started to experiment with aquaponics so I could continue to grow fresh food during the winter months. I learned that with a little know-how, growing fresh fruits and vegetables is not only possible but easy to do.
There are many benefits to container gardening and this project takes it one step further. An internal reservoir allows the soil to naturally wick up water to the roots of the plant.
Fruits and vegetables are cheapest when they're in season. Drying them is an inexpensive way to preserve them so you can enjoy them throughout the year . . . to be enjoyed as a snack by themselves or to be used in recipes.
Need some canning inspiration to make your preserving less stressful and more fun? Check out these tips & tricks from six of your favorite canning bloggers.
