So many ways to savor the heirlooms. They’re bunching up for batches in the canner, saucing after a slow roast with garlic and herbs and oh so delectable fresh from the vine. Of the many uses for tomatoes at harvest, we like fresh slices on… Read More
Why do the mundane and repetitive work of canning food? What are the reasons that make it anything more than a hobby? In our high velocity American culture that values speedy profit at the expense of quality and continuity, we increasingly hear complaints about food. The… Read More
Jams from fall still stock the pantry, and this recipe utilizes any to satisfaction. Aside from grill glazes and jam on bread, food creativity with tasty preserves can grow to be a challenge by spring. This recipe makes jam or jelly canning in the autumn… Read More
