Jostaberries are a cross between black currants and gooseberries, combing the best of both fruits to make a tasty berry and an even tastier jam. You can use a water bath canning method to preserve this productive perennial fruit.
What could be better than these luscious preserves made from golden plums? Capture the taste of summer with this easy recipe.
The author tells how to can chicken at home, and gives some ideas on meals to make with it.
An adaptable recipe for making fermented pickles from sturdy summer vegetables including cucumber, green beans, zucchini, and more.
Today, a significant number of gardeners and cooks are trying out unusual fruits but information about growing, using, and preserving them is often hard to come by. This is especially true of gooseberries, which can be turned into delicious desserts and can easily be preserved. Because they are rich in natural pectin, they make superb jams, jellies, and marmalade without the addition of commercial pectin.
Which foods are safe to process in a boiling water bath and which must be canned in a pressure canner? The answer is the single most important thing you need to know if you want to safely preserve food in canning jars.
Mint is the zucchini of herbs. When you have a bumper crop, here’s a fun and delicious way to tap your mint harvest.
New research shows that steam canning can be just as safe as water bath canning if performed properly to preserve acidic foods. Here are guidelines for operating a steam canner.
A fast, simple, USDA-approved technique to make delicious pickles from almost any vegetable.
Make jam with whatever is in season! This recipe works with almost any fruit. The results are modestly sweet and balanced with freshly squeezed lemon juice.
Explore creative ways to save the harvest with these favorite canning books.
Spiced-apple rings add the perfect touch to a winter-friendly comfort food dinner.
Delight your host by taking one of these homemade treats.
A pickled pepper recipe that packs quite a punch. Don't be discouraged by November's nine degrees in the sun weather. Now is a great time to pull out your water-bath canner and put up your late-fall harvest for winter month garden-fresh eating.
This year I took several liberties in developing a new version of salsa verde. I don't grow tomatillos so I use green tomatoes. I won't call it salsa verde (except on the lids of my jars), because it isn't authentic. But let me tell you, it is GOOD. Here is Annie’s Green Tomato Salsa Recipe good for use when water bath canning.
Canning is a great way to preserve your own harvest. When canning acidic foods like fruit or tomatoes or anything using vinegar or sugar, you can likely use only a water bath. There are many chemical free canning jars available today for low tox canning.
Three essential tools for opportunistic canning.
Canning won't heat up your house when you set up your own portable outdoor canning kitchen.
This week at Polyface Farm included mornings with rabbits, fence line work, moving calves and my first foray into canning.
Fruit butters are easy to make, in fact – they are almost foolproof. They allow for a little more creativity than many soft spread recipes and are perfect for using up odds and ends of fresh fruit.
Separate the tomato water from tomato pulp to make a delicious broth.
Fire roasting is the key to incredibly flavorful canned salsa.
Pickled vegetables are a great way to jazz up your meals, especially in the late winter, early spring time when the grocery store vegetables are looking a little worse for the wear.
Not enough hours in the day? Want to make tomato sauce but are short on time? Use this recipe to make great-tasting tomato sauce (using frozen tomatoes)at your leisure. Perfect for pressure canning and delicious!
Pickled garlic is both delicious and easy to make. Ever wondered why pickled garlic turns blue? Find out here!
HOMEGROWN Life blogger and Bay Area homesteader Rachel of Dog Island Farm covers the essentials of how to can safely.
Canning is the penance for spring, when you couldn’t stop yourself from putting out one more row of tomato starts. Canning is the human’s attempt to make the hottest days of the year even more sizzling indoors than they are out.
Our experiences in learning to pressure can and use reusable canning lids.
Tomatoes are the gray area of canning. They're not quite acidic enough to just straight can like fruit but the right amount of added acid can keep you from having to pressure can them. Here are the basics on canning tomatoes.
Growing Local Food is a new book that encompasses all the needed basics to grow plants, keep heritage breed animals and bees. The author is a homesteader and physician who gives the readers the basic information to grow or find nutritious, local food
YIKES! What to do when you've planted too many veggies? Is your garden producing more than one family can eat? Sure, you can give it away. But wait! Try pickling those garden gems. This way, you'll be able to enjoy them through the winter and beyond!
Kerr-Cole Sustainable Living Center in Taylor, Arizona celebrates national homesteading month with a display of solar ingenuity.
Adding lemon juice to tomatoes before canning is not an option! Neither is being distracted and forgetting what you're doing.
When it's too hot outside, the work moves inside, and is still REALLY HOT.
Learn how to use less energy canning tomato products.
The author of STAND UP AND GARDEN discusses why it is safe to can and otherwise preserve produce that's grown in an environment in which pesticides are used.
There's no need to be afraid of canning. With basic skills a cook can safely prepare and process excess produce during the summer and have a ready supply all winter. An easy way to start is with dill pickles, with extras like garlic and hot peppers.
Grapes can grow anywhere, thriving in a variety of climates and soil types. Growing grapes is rewarding, because after a few years they produce abundant fruit and quickly provide architectural interest in the edible landscape.
I'm going to the old Kerr canning book for this tried and true recipe for making simply wonderful pickled beets.
Our books are making a larger impact than we know!
When it comes to safe methods for canning foods, this is one instance in which modern advice is better than old-time techniques. Use canning recipes that have been tested and verified safe by food scientists, who have learned a lot about food preservation over the years.
The history of the Blood Orange and How to make Blood Orange Marmalade.
Wendy Albright remembers visiting her grandparent's farm where practicing organic living was the preferred way of life; they exercised natural crop cultivation, gathered fresh chicken eggs, canned both vegetables and meat and the term "eating like a thrasher" became a reality.
Readers who love canning share their firsthand reports about the foods they can at home, and why.
A great recipe for the holidays or any time of the year!
Donna Pellegrin shares her mother's stories of growing up on a fertile, bountiful farm during the Great Depression, and of the homesteading skills that kept them well fed.
Homesteaders become similar to the self-sustaining people in the Arctic as they spend each season preparing to have food, warmth and shelter for the entire year. It is gratifying to eat well and be comfortable because of our year-round efforts.
No juice extractor? No problem! This easy method for making fresh, delicious apple juice will have you sipping in no time.
Preserving food was a must during the Great Depression. Doris Zicafoose relates memories of drying corn, canning tomatoes, the necessity of a water bath canner and the joy of acquiring a pressure canner.
Canning is a homesteader essential skill. Sometimes canning can simply be a way to create and spread love and kindness, rather than just putting by necessary foods. Try out this Peach Orange Marmalade recipe for a change of pace.
Do you feel like the month of June left you gasping for air? You are not alone. I am hoping July will be slower paced and full of summertime fun!
Food preservation expert Sherri Brooks Vinton makes food preservation look easy and shares helpful hints about equipment and technique during a standing-room-only workshop at the Fair.
People are often apprehensive about preserving their own food, whether they're intimidated by the process, or concerned about the safety of the finished product. As Sherri Brooks Vinton explains, it's time to bring canning back to the home kitchen.
Learn about three concerns of pressure canning foods— equipment reliability, foodborne illness and altitude adjustments — and start pressure canning safely!
Tasty jars of canned food await readers in this Photo of the Week. Continue posting your photos for a chance to be featured on our site!
How to make canned green tomato relish.
Take plain old raspberry jam to the next level with the complex flavors of white chocolate and coffee liqueur.
The work of growing, harvesting and preserving your own food comes together in the satisfying instant when canning lids pop. Don't leave the kitchen until you've savored the sound of a job well done.
Cobbler is not the only solution to a bumper crop of berries. If you can boil water, you can turn the juice from big-flavor berries into tasty beverages that are naturally rich in vitamins and antioxidants. Make extra juice to freeze or can for year-round enjoyment.