If you’re lucky enough to have an abundance of fresh peaches, set some aside to make a batch of peach butter.
These fermented sugar snap peas are a great addition to your home preservation plans. When your peas are going off, be sure to make up several jars – you’ll love them.
Use this ancient method to make preserved lemons, limes, tangerines, and other citrus. Any citrus will work! Salted citrus an easy way to have fresh citrus flavor on hand for cooking all year long. Try salted lemons, tangerines, and oranges. Use them in marinades, salad dressings, and to flavor roasting chicken.
Full pantry? Lucky you! Here’s how to keep track of the canned goods you’ve put up. This pantry inventory system assures your canned food lasts the winter.
When canning homegrown produce, choose the best quality ingredients. Here’s why your go-to brand might not be the best vinegar for pickling and canning.
A twist on the usual, this tangerine marmalade recipe is less bitter than standard marmalade. You might even call it tangerine jam.
Learn how to make simple syrup & you’ll always have homemade simple syrup on hand. Add it to sparkling water, use it to sweeten granola, or make a marinade.
This green tomato chow chow relish is excellent as a condiment for meats, on hamburgers, and even as an appetizer with crackers.
Food preservation is a great way to stock the pantry. This is what a (half) day of canning looked like here. Does this make it feel more doable to you, or more daunting?