How to Make Apple Jelly – With Just Two Ingredients

How to Make Apple Jelly - With Just Two Ingredients - This simple jelly is a great way to use up small or damaged apples to make a delicious treat.

The natural pectin in apples prompted the authors of Stocking Up III to call apple jelly “the simplest of jellies” because it is made with only apples and sweetener.  This year we had a ton of crabapples gifted to us from a neighbor.  I canned 14 quarts whole as honey-cinnamon crabapples, made some into applesauce and used some for both juice and sauce.  It was nice to get two end products out of the same batch of apples.  I cooked the apples up one night and made the jelly the next day so the juice had time to drain. [Read more…]

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The Best Way to Use Up Extra Zucchini

The Best Way to Use Up Extra Zucchini - Create your own "Zucchini Swiss Army Knife" that makes a great addition to dozens of recipes.

This time of year, many gardens and kitchen counters are filled with extra zucchini.  I’m still short of rain, so my zucchini plants are only puttering along, but luckily my friends have been more than willing to share their bounty of overgrown zucchinis. Last week I processed a small mountain of large zucchini, and my Facebook friends were asking what the heck I was going to do with them. So here’s my not-so-secret method for using up large amounts of zucchini quickly and easily. [Read more…]

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How to Make Currant Jelly with No Added Pectin

How to Make Currant Jelly with No Added Pectin. This easy homemade jelly recipe has just two ingredients and is perfect for beginning canners.

I think God has a funny sense of humor. I was thinking last weekend, “Hmmm, I wonder if my neighbor will have any extra currants this year since she didn’t have much of a harvest last year. It wouldn’t be too bad if she didn’t as I am quite busy enough already.” Said neighbor called later the same day to let me know she has a bumper crop of currants, and would I like to come over and pick some? Never one to turn away something free or waste food, of course I said “Yes”. So Tuesday morning was spent picking currants, and over the course of the day we cleaned them (picked out debris), washed them and made them into currant jelly. [Read more…]

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How to Can Green Beans

How to can green beans in a pressure canner. Picking, cleaning, processing, headspace, precessing times, altitude adjustments.

How to Can Green Beans

Canned green beans are one of the boys’ favorite veggies, so I try to process about thirty quarts each season.  Our last round of “green” beans actually started out mostly as Purple Podded Pole Beans (which turned green when canned or cooked). I prefer pole beans because there is less bending and they produce over a longer season. Here’s our system for cleaning and processing home canned green beans. [Read more…]

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The 5 Easiest Vegetables to Store

The 5 Easiest Vegetables to Store - These crops are so simple to store they should be a staple in every garden or "stock up" item from the farmers market.

In this post I’ll discuss the easiest vegetables to store and how to store them.  These crops have all moved onto my “must plant” list because they  require little or no processing and last reliably in storage for months.  I also have a quick video of our awesome new root cellar makeover.  August and the boys did a great job adding a ton of storage to the root cellar under our front porch. [Read more…]

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