Last week, we shared a recipe for this amazing Black Cherry Shrub and were so floored by the ease of making them and pleased with the flavor results that we’ve tried a few more variations. That Black Cherry version that we made spent some time on the stove in order to speed up the ...
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Simply Canning, is a great resource for information on canning safety, recipes, canning tips and how to’s. The articles are easy to read and understand, The information is valid for a newbie & veteran canners. If you haven’t checked it out, yet…you should! Sharon Peterson, the woman behind Simply Canning, is sharing her Apple Pie...
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Recently, Marisa McClellan, popular food blogger and author of Food in Jars and Preserving by the Pint, stopped by our warehouse for a couple canning classes. We talked about how to make low or no sugar jam, using Pomona’s Pectin. The result was a splendid pear vanilla jam with honey (recipe below). Here are...
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Apple pie is one of my favorite things to make during these autumn months….along with Apple Crisp! I’d been wanting to can some Apple Pie Filling for a long time, but I was intimidated by my visions of the sticky mess and the large amounts of sugar. Honestly, I really don’t mind preparing fresh...
Read More > Making Double Batches of Plum Star Anise Jam & Tomato Basil Jam from the book: “Food in Jars” Our jamming kettles & canners were quite busy the other day as I multi-tasked, something I usually don’t recommend with preserving. However, I needed to do some testing of some new jars and lids that we...
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Cherry season is one of our favorites, but it never seems to be around long enough! It seems that every year, we’re scurrying to get and create something special with these delightful little fruits! We’re very blessed to live in an area with several wonderful orchards including some that offer the “Pick Your Own”...
Read More > Over the last several weeks, I’ve enjoyed reading through Marisa McClellan’s newest brain child – Preserving by the Pint and was anxious to try some of the recipes. I really wanted to wait for fresh strawberries to do this justice, but I still had several quarts of frozen berries and thought, “Why not? I...
Read More > We’ve become quite fond of Pomona’s Universal Pectin. Our preserving habit can be somewhat unpredictable – from testing products, processes or recipes; To keeping up with the garden, and surprise arrivals of auction produce from my Father. All of these scenarios in addition to our regular schedule of putting up “planned foods” and life...
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