6 days ago
by MsDebbieP |
12 comments »
Sept.1/10
Yesterday, my daughter and I teamed up and spent half of a day canning tomatoes. We made a big batch of salsa, dividing it into two – half with hot peppers and half without. We have a total of 14 pints.
We also had some unused tomatoes which we canned (6 pints of stewed tomatoes) and the juice created by squeezing out the seeds was turned into 6 pints of tomato juice.
The WeatherIt seems that I only like to can on the hottest days of the summer. Some day when I’...
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84 days ago
by Robin |
17 comments »
Today I preserved some of our 2010 harvest. My sons and I picked strawberries in the morning and I was able to put up three pints of strawberry jam in the afternoon. We still have a little strawberry jam left over from the double batch I made last year, so the rest of our strawberries will be enjoyed fresh.
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190 days ago
by Scott Hildenbrand |
5 comments »
Well, I’ve finally set my mind to redoing the canning room to give.. Well.. More room… We’ve got a storm cellar off on the other side of the basement that’s block construction and a concrete ceiling that is the space under the front porch. It stays nice and cool in there at all times of the year (but not freezing) and is a larger space.
For those who have not seen the canning room:http://gardentenders.com/topics/457 (scroll)
Or what is inside:http://gardentender...
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313 days ago
by Robin |
13 comments »
Buying boxes of pectin from the store can become expensive. I found several websites offering bulk pectin; however, none of the businesses were geographically close to me. A locally-sustainable solution I found is to make my own pectin from apples. The recipe came from a wonderful book, The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying and Pickling Fruits and Vegetables by Carol Costenbader. I also gained additional information from the book, Stocking Up II...
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