This season, while canning pickles, I decided I wanted to make and can sweet pickle relish. I wanted to make a relish that would taste like the grocery store variety. I know that may sound odd but I really love the taste. When I need canning advice, I often turn to Sharon Peterson and her website, Simply Canning. When I realized that Sharon had published a canning cookbook, I had to purchase it. I began checking into my canning books and asking friends for recipes, but all of the recipes had … [Read more...]
How to Pressure Can Root Vegetables
When you want to pressure can root vegetables for your food storage, it may seem like a big task. Pressure canning isn't any harder than hot water bath canning and has many benefits. Only high acid fruits and pickles should be canned in a hot water bath canner. The low acid root vegetable require the pressure canner preservation method for safe long term storage of food. Always use a pressure canning when canning recipes for complete meals, if any of the ingredients are low acid or meat or … [Read more...]
How to Preserve Lemons
How to Preserve Lemons - Using the Whole Lemon There are many reasons to love Meyer lemons. Sweetness, tartness, freshness, sunshine are just a few. The last two years I have been so happy to receive a box of Meyer lemons from my friend Angi at Schneiderpeeps. It seems that the Meyer lemon trees are very prolific and after you have harvested, frozen, juiced and preserved all that you need for your family, there are still plenty to share with others! We don't live in an area where Meyer lemons … [Read more...]
