Making Fruit Jelly Using Apples for Pectin

Making fruit jellies without a lot of added sugar is easy when you let chopped apples supply the pectin your fruit lacks. A simple test of jelly on a cold plate tells you when the jelly point is reached.

Buying a Pork Share

Buying a half-pig directly from a farmer ensures quality and well-raised pork, although it will cost more than supermarket pork. Understanding how to fill out a cut sheet guarantees you get what you paid for.

10 Tips for Better Roasted Root Vegetables

Roasting enhances the flavor of root vegetables, as long as the vegetables are cut in uniform pieces and aren't crowded in the pan and are roasted in a hot oven.

How to Make No-Fail Sauerkraut and Other Ferments

No matter how many pounds of vegetables you are working with, a good tasting result is guaranteed if you ferment in canning jars because the ferments are never exposed to the airborne yeasts and molds that result in off-flavors. As fermentation gases build up, loosen the screw bands on the jars and allow the brine to overflow onto a saucer. In this way, gases leave the jars, but air does not flow back in.

6 Ways to Make Food Preservation Faster, Easier and Cooler

Freezing, fermenting, and using a steam canner can reduce the amount of time it takes to preserve foods. Some vegetables can be blanched without freezing, and some can be cooked in a finished dish to make efficient use of your time while the weather is still hot.

Preserving Cherry Tomatoes as Tomato Confit

An abundant harvest of cherry tomatoes can be roasted to make a tomato preserve called tomato confit. The recipe is simple, and the tomato confit can be used to make tomato tarts and tomato bruschetta.

How to Pick the Perfect Pectin for Homemade Jam

Before commercial pectins, our grandmothers made jam by cooking down fruit, slowly, slowly to keep it from scorching. Pectin is what makes a jam or jelly gel. A little known fact: Which brand of commercial pectin you buy matters in terms of taste, texture, and how fast you are likely to get in and out of the kitchen.

The Pickled Pantry

The thing about self-sufficiency, working with nature, making delicious food: There’s always something new to learn.

A Toast to Roasted Vegetables

Roasting is the best way to cook winter root vegetables, because dry heat coaxes out and concentrates flavors. Use this simple method and fool-proof tips to bring out the best in  parsnips, carrots, rutabagas and other root vegetables.