So much of our lives literally revolves around the kitchen. We eat all our meals together there, sharing the day’s challenges and successes. It served as the school room and the family room for playing games. Plans for the day and the future are discussed and solidified over food and drink. The bills get paid, records are kept and taxes figured there. Seeds are spread on the table while planning the garden and jars are sorted and filled there at harvest time. Quilts and clothes get cut and sewn on that table. Neighbors and friends are always welcome to share a cup of coffee and baked goods of the day. Wonderful memories reside in the kitchen while delightful new, little people come to add their chapters.
Canning home goods is a delightful journey that connects us with each other, promotes sustainable living, and strengthens family bonds. Beyond the practical benefits of preserving food, canning allows us to slow down, embrace tradition, and create cherished memories with our loved ones.
Canning pumpkin butter or mashed or pureed pumpkin is NOT recommended.
Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash.
The small pumpkin varieties do very well for us both in their maturity rate and in the quantity of fruit produced. One of these cute little guys provides 4 -5 cups of pumpkin puree. Puree is great for a variety of recipes.
The year 2020 has a certain negative conation to it. Pandemic, school shut downs, misinformation, social media control, grocery supplies dropped, business closers. Even with these many negative aspects something great has grown from these events of 2020, gardening.
This years cherry crop was beautiful and brings back many good memories.
It’s been a while since I (and many other stores) was able to keep up selling books, since Amazon pretty much has the entire book market in the bag. But I wanted to share with you one of my very most favorite books.
This is one of my most prized recipes, made every Fall and often requested by all who try it.
After my last post I realized that maybe I need to back up a little and explain why you should can (as opposed to just throwing your veggies into the pantry) and break down the difference between what needs to be pressure canned and what can be hot water bathed.
For years I used the same apple peeler/corer. My kids loved trying to get the entire apple to peel so they could eat just the peel. Sometimes, for a treat after peeling hundreds of apples we would sprinkle some cinnamon and sugar over a plate of apple peelings to be enjoyed as “apple spaghetti”.
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