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Canning 101

Preserving

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

by Cheri20 comments
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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 Shannon37 comments
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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 Jennifer37 comments
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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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Preserving

Canning 101: Sweet Cherries for Winter Days

by Cheryl15 comments
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Written by Cheryl of Backseat Gourmet My Baba was the canning and preserving queen. It wasn’t a fun, retro thing for her. It was about survival. And survival meant more than enough food to make it through the winter. It also meant a little bit of sunshine on a cold, harsh winter’s day on the [...]

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Preserving

Canning 101: Home Canned Tomatoes

by Marisa44 comments
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The following is a guest post from Marisa of Food in Jars. Welcome, Marisa! Canned tomatoes are a pantry staple. However for most of us, our tomatoes come in cans from the grocery store. For a moment though, imagine what it would be like to have a pantry lined with sparkling glass jars, filled with [...]

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