Home canned tomato juice is SO much better than store-bought versions. Check out this step-by-step tutorial to see exactly how easy it is to do yourself!
When I found a local source for free muscadines, I was all over it. Here’s what I’ve been making with these delicious grapes over the past few days…
Once you try pear sauce, you might never go back to plain ol’ applesauce again!
Here’s a step-by-step tutorial for a no-cook recipe for canning pears either halved or sliced.
Here’s a great recipe for a sweet pickle relish that uses cucumbers, carrots, peppers, and onions. It’s pretty to look at and tastes of perfection!
Here’s another great way to preserve green beans… pickle them!
My garden has FINALLY produced enough green beans that I won’t have to buy any to can this year! Yay!! I even have enough to play with. Anyone have any favorite green bean recipes to share?! Here’s one you might like to try…
Having home canned goods to make baby food from is incredibly satisfying. Not only do you have the assurance of knowing exactly what you are feeding baby, canning your own food saves a lot of money as well!
Ever heard of Chow-Chow? Here’s a canning recipe you gotta try!
Summer squash and zucchini are so super easy to can. And so pretty too! You’ll have a taste of summer all winter long!
Time to break out the canners and blow the dust off. It’s harvest time!
The recipe called for fresh green peppers and a rib of celery… but all I had were dehydrated ones from last year. Could I substitute them in? See what I discovered…
I love this stuff!! It’s pretty awesome to go pick wild flowers in our backyard and make a delicious jelly from them. Even the kids had fun gathering the sweet honeysuckles!
This may be the only place where you will find a recipe for canning fresh orange juice. And there’s a good reason why…
Talk about a GREAT convenience food!! Fresh tasting quick breads straight from your shelf for up to a year. And you don’t even have to have a canner to do this!!
Do you can your own homemade soups and chili? Or do you tend to stick to a tried-and-true recipe straight out of a canning book?