While gathering this year's currant harvest, I had a vision. What if I combined Queen Anne's lace jelly with currants for a unique seasonal treat? I could picture the clear jelly with bright red berries suspended in it for a pop of color and flavor. All I needed to do was figure out a way to make it happen. Luckily, I had one of my dearest friends visiting and a cool summer day. We started canning and cooking and made a day of it. The results of the experiment were delicious. [Read more…]
When spoons were passed around with samples of this homemade low sugar raspberry jam from the bottom of the cooking pot, the collective response from the boys and husband was, “mmmmmmmmmm”. The quarter jar that didn't make it in the canner soon disappeared, and a second jar never made it into the canning pantry. My youngest used to be a full sugar jam hound, but even he's been won over to the fruit-loaded flavor of low sugar homemade jams. [Read more…]
In “The Natural Canning Resource Book: A guide to home canning with locally-grown, sustainably-produced and fair trade goods“, Lisa Rayner answered nearly every canning question I've had since I started canning. Such as: [Read more…]
Low Sugar Peach Jam Recipes With a Twist
Each year we buy a couple of cases of peaches from the local Knight's of Columbus fundraiser. Some are eaten fresh, but quite a few are preserved for later. These low sugar peach jam recipes are an annual tradition. We make up at least one batch of each peach jam – usually two. Peach jam is also a great way to use up peaches that are too soft and ripe to be canned on their own.
Vegetable dehydrating is an easy way to store vegetables for long term use. During harvest season, my dehydrators live on my kitchen counter. Herbs, greens, fruits, veggies – everything get dried and neatly tucked away for use year round. This post covers basic instructions for vegetable dehydrating to help you dry vegetables safely at home. [Read more…]