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I AM SO EXCITED. Sorry, yelling is obnoxious. But I'm really, really, really thrilled. Are 3 reallies kind of obnoxious too? Okay, I'll just spill it ( Read more... )

I have not posted in some time. The pictures following pretty well say it all. It is garden harvesting time as well as berry time. I have been busy every day canning or preserving or pickling, or sometimes all three. A warning that this entry is photo heavy! ( ”more )

I've always wanted to try canning, but I didn't know anyone that had actually done it and honestly I found the whole thing to be a little intimidating. I finally bit the bullet this year and bought 20lbs of apples at Apple Hill with the intention of canning them as apple butter. It actually went really well, was totally easy, and I'm now hooked on ( Read more... )

I bought a bunch of great cucumbers to pickle, but I didn't want to make just plain garlic dills. And I really, really don't like sweet pickles of any kind, but what i do love is kimchi. And I know that one can make cucumber kimchi--in fact, I have made some--but it isn't meant to be stored for long. It is meant to be eaten fresh and in the summer ( Read more... )

I was originally making this for my one year old, Kat, because she likes applesauce and blueberries in her morning oatmeal and yogurt, but it was so tasty, that I am making up another batch of this for everyone to eat. i can't wait to try it with braised pork chops or roasted venison.

I used a mixture of tart and sweet apples: Cortland, Ginger Gold ( Read more... )

I have been taking advantage of the glut of seasonal produce here at the farmers market and have been canning salsas, crushed tomatoes, and applesauce for the winter. It is cool because I can make really good food for the winter, and control exactly what goes in the stuff.

The salsas and applesauce, in particular, really make the house smell good.

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I have highly pornographic squash blossom photos to post when I am not at work, but in the meantime, a tomato question ( Read more... )

I've been canning strawberry jam since the beginning of time. Or, at least, for about 20 years. But I've always used the 2 piece lids for canning. I'd like to try the one piece lids, but I don't know if they seal with the water bath method. I'd like to not kill my recipients with botulism, ya know ( Read more... )