I’m a homesteader, but the more I thought about canning, the more I hated it. It felt weird to admit it at first, but this year I’ve done almost no canning and I’ve never been happier. Here are all the reasons I hate canning, and what I’ve come to prefer instead.
Is it safe to sterilize canning jars in the oven? Can you keep jars warm in the oven before processing? Everything you need to know about the science and safety of warming and sterilizing your jars.
This straightforward sweet corn relish is seasoned with Old Bay and is excellent with crabcakes, fried seafood, tuna salad, beans or chicken.
Lovely sweet-tart nectarines, rich caramel flavors from brown sugar, and the warmth of cinnamon and ginger spices make this delicious jam taste like nectarine crisp in a jar.
When is whey necessary for a successful lacto-ferment? Why do people call something “lacto” fermented if it doesn’t contain any dairy? This article answers your questions about whey, dairy starters, and their relationship to lacto-fermentation.
When it’s safe to reuse pickle brine – and when it isn’t. Plus a zillion ideas for how to use that tasty leftover brine once all the pickles are eaten.
Fresh dark sweet cherries pair up with red onion, lime juice, cilantro and a glug of tequila for an easy but delicious and versatile salsa. A savory way to preserve our brief cherry season.
Six of my absolute best tricks to make my canning simpler, easier and more efficient – without sacrificing safety!
What do you do if you love growing tomatoes and making homemade pasta sauce, but your partner only wants Ragu from the store? In this post, analysing the appeal of store bought pasta sauce, and crafting a homemade, home-canned version that can win over picky taste-buds.
Everything you’ve ever wanted to know about skimming the foam from jam. It is necessary for safe canning? Why do some jams foam more than others? What can you do with the foam you skim? Is there a way to stop jam from foaming? And more.
This strawberry sauce calls for only 3 ingredients – it’s an easy, versatile preserve.
Think of this as kimchi for wimps. It’s more accessible in flavor than a traditional Korean, long-fermented pungent cabbage or turnip ferment. But it’s not so unlike kimchi that it won’t stand in well as a spicy, pungent addition to rice bowls, soups, and noodle dishes of all kinds. For the best results on this…