Category Archives: Basics

Canning Tip

     I spent the morning emptying my refrigerator of partial jars of my home canned delectables.  I took stock. Many were still about half or a little less full,.  They were all still perfectly good but 30 or 40 jars!  Come on, … Continue reading

Posted in Basics, Putting Up | 10 Comments

Putting Up Tomatoes

     There has been a lot coming down the pike about canning, especially tomatoes.  I have received reports off the web and it was personally reported to me that even Dr. Oz had a negative comment about canned tomatoes.  Now these are … Continue reading

Posted in Basics, Books, Putting Up, Recipes, Safety Measures | Leave a comment

Holiday Canning

     Canning can take some of the pressure off of holiday entertaining because the jars can be prepared and stored at a convenient time until needed.  There is little easier than opening a jar of Christmas Pepper Jelly, pouring it over … Continue reading

Posted in Basics, Putting Up, Recipes, Safety Measures | 17 Comments

Pectin Ideas

   Pectin is used in the making of jam, preserves and jelly (I’ll refer to them all as jam) for primarily one reason, the speed of cooking to reach a jelling state.  It is about a fifteen minute process between putting the ingredients … Continue reading

Posted in Basics, Putting Up | 11 Comments

Canning Salt

   As the canning season gets long in the tooth less and less of the specialized ingredients are available in local stores.  Ordering is always an option but an expensive one unless purchasing in bulk.  here is one of  two … Continue reading

Posted in Basics, Putting Up, Recipes | 4 Comments

Cranberry Orange Sauce

     When I was much younger my favorite dining out supper was Duck (Canard) a l’Orange.  Done to perfection little can compete but as heart disease sources became known and common knowledge less and less duck was on menus.  For awhile when I … Continue reading

Posted in Basics, Putting Up, Recipes | 1 Comment

Balsamic Pepper Jelly

I’ve been working on this for a few days.  Finally it’s perfected and is delicious.  Nearly black with specks of red, yellow and green, it is a bit off the beaten pepper jelly path, but frankly, its hands down better. It’s … Continue reading

Posted in Basics, Putting Up, Recipes | 2 Comments

Basic Pepper Jelly

This is the most basic of the pepper jelly recipes.  There is no heat added to this basic but I offer this as a foundation for those wanting to experiment with their own creations.  If doing so, one needs to … Continue reading

Posted in Basics, Putting Up, Recipes | 2 Comments

Pepper Jellies

Pepper jellies have become a mainstay for casual entertaining.  A block of cream cheese with half an 8 oz. jar of pepper jelly ladled over the top, a surround of water crackers and, bingo!, an hors d’oeuvre is ready; 2 minutes max.  … Continue reading

Posted in Basics, Putting Up, Safety Measures | Leave a comment

Canning Alert

Canning supplies are dwindling as the presumed season of canning is coming to an end.  Yesterday I hit all my supply haunts cleaning them out of jars, lids and pectin both powdered and liquid.  They probably won’t reorder until spring but my … Continue reading

Posted in Basics, Putting Up | Leave a comment