Many feel a bit daunted by the idea of pressure canning anything. They worry about safety from botulism, or that the pressure canner will blow up. Throughout my 30 minute tutorial, you’ll see that pressure canning doesn’t have to be scary. The rules are typically the same for pressure canning meat or pressure canning vegetables. The only difference is the end product as vegetables tend to turn out rather mushy,
Humans have been consuming apples since prehistoric times. The apples that were present during this time scarcely resembled the ones we consume today. I can imagine however that these would be a welcome treat to any prehistoric individual considering the widely varied diet of the time. From what I have seen through reading, the ways to preserve the apple harvest were much more limited. The typical ways over time to
Between the rose hips we have in our freezer from a year past, the wild blueberries that were just gifted to us from a wonderful friend, and a bag of rhubarb that was gifted to us from yet another wonderful friend, we have a lot of fruit and vegetables to use up, especially before that birch sap goes into the freezer next month! For more on that click on my
Cornus canadensis.Cornus canadensis is a slow-growing herbaceous subshrub growing 10–20 cm tall, generally forming a carpet-like mat. The above-ground shoots rise from slender creeping rhizomes that are placed 2.5–7.5 cm deep in the soil, and form clonal colonies under trees. The vertically produced above-ground stems are slender and unbranched. The leaves are oppositely arranged on the stem, but are clustered with six leaves that often seem to be in a whorl because the internodes are compressed. The leafy
Its officially week three into our safe planting time and we’re now harvesting baby kale greens, rapini (or also called Broccoli Rabe which is pronounced raab), some lettuce, arugula, micro greens and oddly enough, mustard greens which were from last year. They obviously reseeded themselves. As of today I harvested our first two radishes, and wow, surprise, no sign of root maggots! Little victories! Our tomatoes, bell peppers, cucumbers
I’m going to keep this short and sweet. I had a few extra tomatoes that I had already removed the skins off of, so these were going to a batch of tomato jam.I scoured around a bit on the internet and this one appealed to me most.Tomato JamYield: Varies depending on the kind of tomato used, pan width and the finished thickness* Ingredients 5 pounds tomatoes, finely chopped3 1/2 cups
Temperatures have finally begun to cool and we sigh a breath of relief. The growing season is almost done which means our canning and preserving will now drop down to only small amounts each week. I cannot tell you how grateful I am though, that while there was so much work to do, each and every day, we now have so much more in our larder. But even more, I
We are now in my sons favorite time of year. It’s apple season here in North Eastern Maryland.This weekend we picked a total of 72.2 pounds of mixed varieties of apples from Lohr’s Orchard which meant we were busy, and yet I cannot express the joy I felt as I pulled quart jar after quart jar of preserved APPLES and not tomatoes. Honestly, I am rather sick of tomatoes. Really.
Okay I admit it. Dilly beans are not our favorite side dish. We eat them but not in massive quantities. My son usually wrinkles his little nose up at them and says they stink and they taste bad. So while my husband and I enjoy them, we only produce usually three to five pints a year. More or less, one time of canning them. So, I am always on the
A few Saturdays ago we visited the Bel Air Farmers Market and I noticed one of the vendors sold “Corn Cob Jelly”. I can tell you my first thought was more or less disbelief that you could make jelly from a corn cob. The idea kept gnawing at me though, so this weekend after a minature vacation in Williamsburg, Virginia we came home and I got to work. I thoroughly
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