Using sound judgment to be more self-reliant.
Spicy pickled green beans are a recipe that bring back memories of growing up on the farm, like pickled beets. Vinegar pickles of all different types were common on the table, from the jewel red beets to the slippery pickled mushrooms. These pickled green beans with garlic and cayenne pepper are crunchy and spicy, and let you can green beans without a pressure canner.
With his first spoonful, my husband pronounced this blueberry jam to be “the blueberriest blueberry something he had ever eaten”. In this post, I’ll share my easy, low sugar blueberry jam recipe, plus answers to some blueberry tips and common jam questions.
Canning tomato soup is a great way to use up extra tomatoes. We like to can our tomato soup in 1 cup mason jars, which are perfect for a quick lunch option.
I’ve tried a few home canned tomato soup recipes over the years, but none of them were quite what I wanted for my family. All we wanted was a simple tomato soup, something like Campbells or Amy’s, but using our own home grown tomatoes, veggies and herbs for fresher flavor. This year we finally have a winner. This tomato soup recipe is slightly thickened/concentrated, so it takes up less storage space. When ready to serve, you can add your choice of water, broth or milk.
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We had a bumper crop of lilacs this year. My neighbor commented that his trees were so full of blossoms that he couldn’t see the leaves. My small lilac tree was loaded, too, so it seemed like a good year to experiment with eating some of the flowers. One of my closest friends has made candied lilacs for her daughter’s birthday for years by brushing the delicate blooms with egg white and and sprinkling them with superfine sugar, but I didn’t think that would have as much appeal for my boys. They generally prefer volume to intricacy.
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