Hummus

“Hummus is delicious, but have you seen how much it costs? Even on sale it’s kinda pricy!” How many times have you had that kind of conversation, or versions thereof? Let’s look at a different way to sate your hummus addiction! Let’s start with Alton Brown’s recipe. I have made this many times and it […]

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How have you used your downtime?

Winter is a bad time for canners who like to create, but it’s a great time of year for consuming the results! Pies made with fillings made from summer fruit in December? Yes, please! But now we are heading into growing seasons, it’s time to do housekeeping. If you have a pressure canner, contact your […]

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Chili and beer

Everyone has their favourite chili recipe. And why wouldn’t you? A meltingly tender stew of mixed meats, and/or veggies, and/or beans, it can be a gourmet feast, a magnet for leftovers, or an acknowledgement that there is too much month left at the end of your pay! How can you incorporate a nice beer into […]

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Reduced Sugar Cherry Jam

I am loving the results I get with Pomona’s Pectin. The jam tastes like fruit gently stewed in honey. Wonderful. 4 cups, mashed or chopped, pitted cherries 1/4 cup lemon or lime juice 4 tsp calcium water Place these ingredients in a large saucepan and start to gently heat. 1 cup honey (or, if you […]

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Low added sugar blackberry jam

Having picked a lot of delicious blackberries at Holmestead Farm as part of my fun U-Pick experience, I set out to create some awesome low added sugar blackberry jam, using Pomona’s Universal Pectin. Yield: about 5 cups (5 jelly jars) Thoroughly rinse and pick through your blackberries 4 cups blackberries 1 cup honey 2 teaspoons […]

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What to do with canned foods?

The whole reason I make canned/preserved foods is to be able to eat them when they are out of season and thus expensive and shipped in over long distances. But once you’ve got them, what do you do with them? Last year I made a couple of different pie fillings while the fruits were in […]

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Coming soon!

Now that we are in the new year and produce is beginning to wake from its long winter slumber, canning time is back! With my focus on canning only what’s in season, winter can be hard as there really isn’t a lot to can. But the good point about winter is that you get the […]

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Pressure Canning – basic principles

If you want to know how to preserve food by pressure canning, this article is what you need. You may want to check out my boiling water bath article as well. First, what foods must you pressure can? Low-acid foods. In this context, low acid is defined as “pH 4.7 or higher”. Vegetables, meat, fish, […]

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Farmer’s markets

One of the benefits of going to a farmer’s market is that you can get some absolute steals when they are at the end of their produce and want to go home. I got 1.5 bushels of tomatoes for $4. So far I have canned 7 qts of tomatoes and 7 qts of basic meat […]

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Choosing produce for canning

The modern grocery store is a wonder. You have all sorts of produce available all the year round – strawberries in December and lemons in July. If you look carefully, you will notice that all of the produce is uniform – everything of one type is pretty much the same size, shape, and colour as […]

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