image credit by contributing writer Jeanne from O’Mamas When the ladies behind the genius Modern Alternative Mama posted a notice they wanted to explore a day-in-the-life of some of the contributing writers, I didn’t rush out and volunteer immediately. Not that my life isn’t an open book. I mean, I’m a blogger, for goodness sake. But I thought, maybe I’m not Read More
All posts in Canning/Preserving
It’s that time again…. As the weather starts to warm up, I look forward to all the seasonal foods coming up. I also look forward to preservation season! I like nothing more than feeding my family locally, healthfully, and cheaply. It’s the dream, right? To have it all? It’s possible. I mean, I’m not realistically going to Read More
Image by Muffet Recently, I went to a local farmer’s market and purchased 250 green peppers. Yes, really! We use peppers quite a lot, in stuffed peppers, stuffed pepper soup, spicy chicken soup, chicken gumbo, stir-fry, and lots more. We love them. Some have asked me how I’m storing all those peppers. So I thought Read More
**This post has been entered in Pennywise Platter at The Nourishing Gourmet!** I love to cook with diced tomatoes, but you can’t buy them in glass jars anywhere. It is possible to buy organic canned, but cans are all lined with BPA, an endocrine disruptor. Ideally acidic foods shouldn’t be in metal cans lined with Read More
The water bath method of canning is the most popular and common, because it’s the easiest. It doesn’t require much special equipment (as I said in last week’s post, you can use most regular stock pots, you don’t have to buy a special pot) and it works for many common foods. But not all foods Read More
If you’re new to canning (and ’tis the season), you may not know what you will need. Or maybe, like me, you’ve looked up all the equipment and it seems expensive…and you’re wondering what you really need, what you don’t, and what you might be able to re-purpose to use instead of buying new. That’s Read More
I don’t do freezer cooking because…I don’t like to eat from the freezer. When I wasn’t pregnant, I actually liked cooking dinner every night. Pregnant, I tolerate it. (I’m so looking forward to going back to liking it!) “Normal” freezer cooking consists of preparing foods either completely or partially and then freezing them as meals. That Read More
It’s definitely preservation season now! In case you’re unsure if/what you want to preserve, you can read my preservation guide, and see my post over at Keeper of the Home today about planning what to preserve. One major thing we’re preserving this year is berries. Strawberries (55 lbs.), cherries (6 – 7 lbs.), blueberries (50 Read More
Image by karenandbrademerson Why in the world would I write and publish a fall preservation guide in January? We’re nowhere near fall. In fact, we’re not even near late spring, when gardens are actually starting to grow. We don’t need to worry about doing any of this work for months yet. So then why am Read More
I am aware that the grocery stores will still have food come winter.
I just had to say that first, because once you hear exactly what I have in my freezer you might think I’m crazy. Until you hear how much it cost anyway.
I decided that this year, I wanted to make my own pumpkin puree. I usually buy a can or two each winter to make pumpkin bread, but of course there are issues with BPA in the can liners. Making my own seemed to be the best solution!
Are you canning lots of tomatoes this year? I am!! For certain things, like making sauce, you can just chop them, puree them and go (I also like to seed them, though). But for other things, you really need to peel them too. And peeling tomatoes can be very annoying.
There are two methods: cut the peels off the tomatoes with a very sharp knife (which takes FOREVER).