Vegetables

Comments are closed

Pressure Canning Pumpkin & Squash

Posted by
Fall is the season for pumpkins, squash and gourds – and all things harvest fun!  Although these fruits last for months in dry storage, preserving their freshness in a jar will ensure you may enjoy them well into spring and summer!  It is also a great alternative having home canned pumpkin...
Read more

Raw Sauerkraut

Posted by
Raw Sauerkraut – makes 4 Quarts This fast, simple recipe uses the cold storage method to allow fermentation to preserve the cabbage creating sauerkraut.  This delicious kraut can be used in any dish where sauerkraut is served whether as a meal or simply a topping. Ingredients 16 cups cabbage, shredded 2 tsp cumin...
Read more
Comments are closed

Spice Up Your Carrots…Ginger Style

Posted by
Home Canned Ginger Carrots How To Get Your Ex Boyfriend Back Through Texting 10 pounds of uncut/unprepared carrots will make 6 quart jars… Wash, peel, wash again then cut the carrots. We like round, inch thick pieces. Cut according to your preference.  Have a stock pot of boiling water ready...
Read more

Pressure Canning Green Beans with Bacon

Posted by
My family loves green beans so I often serve them as a side dish with dinner.  As a mom with two kiddos I know I must keep it interesting, and tasty, if I want to keep this green vegetable a family favorite!  So what do I do…I add bacon!!!  As...
Read more