Plum Jam is an easy recipe that is elevated in a wonderful way by roasting the plums. Beginners can easily succeed with this canning recipe and the roasting plums make your home smell heavenly. I can’t find the recipe or pin I referred to that suggested I roast the plums so I can’t give proper […]

Sauerkraut is simple to make at home and the part that requires attention is handled by a simple, made in the USA, effective product called the GoFerment lid. I am terrible at tasks that require long-term attention. Making bread from scratch, minding candy as it cooks to a certain temperature, rinsing sprouts (daily? weekly? twice […]

One of the biggest reasons that only about 20% of the population in the US cans (puts food into jars) is concerns over safety. In this post, I aim to explain why if you follow the rules (the way you might observe the speed limit and wear a seat belt) canning is absolutely safe. One […]

This cranberry lemon jam is super smooth, perfect for Thanksgiving, even better on a sandwich the day after Thanksgiving with turkey slices, great on bagels with cream cheese, and the lemon makes it seem bright and summery too. It’s a perfect jam. You definitely can make this cranberry lemon jam and preserve it in a […]

Strawberry syrup is, of course, great on breakfast foods but it is very versatile in the beverage realm and after I read the suggestion for strawberry margaritas in “The All New Ball Book of Canning & Preserving” and I felt silly for not using the syrup that my kids love on Saturday morning in one […]

I use these wide mouth pints all the time and are the jar I recommend for a beginner. They are the most versatile because they are small enough to fit into a pasta pot water bath set up, the double as a drinking glass and two cups of anything is a sizeable portion. It isn’t […]