0 After you’ve trimmed off a bit of the stem end, and a bit of the pointy end, pack your one pint sterilized jars with okra, first filling the bottom with the enough okra to fill the bottom of the jar, thick end pointing down. Then cram as many more as you can in between
Read more

0 Well, I’ve spent the afternoon making marinara sauce with whats left of the huge batch of tomatoes I bought the other day. Some of the tomatoes have gotten a little tender in spots, but I’ve only had to throw away two of them because of mold, and I’ve nearly used up the last of
Read more

0 “[P]ickles are kind of show-offy, even more so than bread. If you make your own, for some reason, it really knocks people out.” The Washington Post has a longish article on a local woman who is starting a small business venture producing her own pickles. It details a few recipes (spicy dill pickle spears,
Read more

0 Lesson learned : When you see a recipe that looks good on a cooking show, write it down, because the corresponding recipe on the program’s website may be very different. Yesterday, I tried making a batch of Jamie Oliver’s homemade ketchup recipe, as he demonstrated on his episode on pickling and preserving, on Jamie
Read more

0 This is an actual advertisement in the May 1904 issue of Women’s Home Journal, recently published on the Get Rich Slowly blog. I was intrigued by the “California Cold Process” for canning, so I did a google search. I came up with another article on Google Books from a periodical called “Gleanings from Bee
Read more

0 Roasted Balsamic Tomato Sauce will reward you with a delicious aroma while it cooks in the oven. Every August, I end up making a couple of batches of this sauce, when the prices for plum tomatoes hits the floor, but it works equally as well with any kind of tomato you’ve got too many
Read more

0 Stores are selling peaches at a cut-rate price now. Sweet and juicy, now’s the time to think about canning some so you can have that flavor all autumn and winter, too. Look for the best you can find … firm, but that have a fragrance. Even if they’re a little under-ripe, they’ll ripen at
Read more