July 2010

How to Cook for a Family Reunion: Part 1 – Get Ready, Get Set…

by Aimee

Flipping pancakes shoulder-to-shoulder with my brother; laughing to tears at the four-year-old’s water fight; playing board games until well past midnight; a stream of dirty -yet happy- children’s faces; and choruses of “Thank you, Auntie Aimée!” – these are but a few of my favorite memories from our recent family reunion. You may recall I [...]

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Link Love

Weekend Reading: More Great Canning Recipes

by Aimee

Our Canning 101 series wraps up today. Are you inspired yet? I’ll tell you, I’m buying the first case of peaches that shows up at the market and I’m not stopping there. All the recipes left me itching to can! I’m ready to stop editing posts and talking about canning–I’m ready to get my kitchen [...]

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Preserving

Canning 101: Freezer Jam (Recipe: Nectarine Raspberry Freezer Jam)

by Cheri

Written by Cheri of Kitchen Simplicity. Freezer Jam is a great way to break into the preserving scene. The recipes are made in smaller batches, require little to no cooking (which gives them a fresher taste) and need no special canning equipment. All you need to do is puree or mash some fruit, mix it [...]

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Preserving

Lacto-Fermentation: An Easier, Healthier, and More Sustainable Way to Preserve

by Shannon

In March we ate the last of 5 1/2 gallons of lacto-fermented vegetables. They stored for over six months in our refrigerator and I didn’t boil a single pot of water. I think everyone should try lacto-fermentation for three reasons: The product is a living food, full of enzymes and probiotics. The process is much [...]

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Preserving

In the Pits: Canning Stone Fruits

by Jennifer

This is a guest post from Jennifer Murch of Mama’s Minutia. Welcome, Jennifer! Peach canning has been known to give me conniptions, but of all the foods to can, peaches—and their stone fruit siblings—are straightforward and simple. When buying peaches to can, choose freestone peaches such as Glohaven, Loring, Sun High. Redhaven is my all-time [...]

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