Food Preservation

Fermenting Vegetables: Sauerkraut with Sandor Katz

Sandor Ellix Katz is the author of The Art of Fermentation and Wild Fermentation, and probably the most recognized expert in the art of fermentation. In this video, he walks us through the process of making sauerkraut. It is incredibly simple - if you can chop vegetables, you can do this. Of course, the idea […] Read More


Easy Recipes for the Novice Home Canner

I've run into so many people lately--both in real life and online---who want to learn to tackle home canning. Believe me when I tell you that it's really very easy. You just need to keep this one very important thing in mind: Low acid foods (think: meat and veggies) must be processed in a pressure […] Read More


Canning at Home for Beginners

Growing up, my mom canned applesauce and pickles, jellies and jams. Because I'd seen the process in action, it was very easy for me to begin canning in my own kitchen. But what about people who have never seen home preservation in action? Ideally, they'd find a friend who could teach them or even attend […] Read More


Salted Citrus: A No Cook, No Freeze Method for Preserving the Harvest

Every year at this time, my neighbor's tangerine tree is bursting with fruit. Wanting to preserve some of that goodness, I decided to try salting them. Well, it worked. Because guess what? Let's be clear - these salted tangerines are not for eating. The preserved fruit is incredibly salty and best reserved for cooking. But […] Read More

Full jar, ready for a lid.

In Season: Zucchini Hamburger Relish

Remember Del Monte hamburger relish? Talk about a blast from the past. A couple of years ago I discovered a fabulous relish recipe, made from zucchini, that tastes just like the Del Monte version. Now mind you, I can't grow zucchini here. No, really. But I wanted to share the recipe anyway. You might have already […] Read More


Homemade Applesauce for Canning or Fresh Eating

  I grew up on an apple farm. When one grows up on an apple farm, one gets a bit picky about homemade applesauce. Nice and chunky, lots of cinnamon, and it must be made from Gravenstein apples. Of course, that last rule is entirely flexible depending upon your preferences, but I assure you that […] Read More

Freshly harvested stevia

Stevia: How Sweet it is

One of the plants that's thriving in my oh-so-wet-and-rainy garden this year is stevia. It's the first time I've grown it, so I'm pleased to see it do so well, but how to use it? For starters, just chewing on a fresh leaf gives a burst of sweetness that's welcome when you're trying to cut […] Read More

It's citrus season! How's this for a kicky way to preserve some of the abundance? Tangerine Triple Sec.

Citrus Season: Tangerine Triple Sec

I've mentioned already that we've got an abundance (and then some) of tangerines at our disposal. I've made Tangerine-Ginger Jam. I've made Tangerine Syrup. Now I'm even getting boozy on you. When I spotted this recipe for homemade triple sec made from Cara Cara oranges, I had to try my hand at a slightly different version […] Read More


Use It Or Lose It

I've been preserving my garden produce for years - I'd say at least 25 years or so. Only within the last few years, though, have I found a solution to using my canned goods in an organized manner, making sure that we had enough to last us until the next season or avoiding an excess […] Read More


Tangerine Ginger Jam

My neighbor has a tree that is dripping with ripe tangerines. He came out and hollered at me the other day to pick some - lots of them - so I filled my market basket with about 15 pounds. It barely put a dent in his crop. It's tangerine central around here right now. Let […] Read More