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.
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”.
Pressure canning is a safe and economical method of preserving low acid foods which has been used for decades, especially by home gardeners and others interested in providing food storage for their families where quality control of the food is in one’s own hands.
I snapped this picture earlier of a White-tail doe standing suspiciously close to my garden. While I would like to believe that her intentions were harmless, years of experience have taught me better than that
As I’ve been working through my harvest this year, I noticed the great variety of canning jars I posses. I’ve always been more of a practical canner than a specialty canner, though I have a few standbys to wow people with. Looking back this doesn’t come as a surprise to me since my vision was always resource efficiency.
Receive the latest news, recipes, and product info right in your inbox!
Don’t worry, we promise not to spam you!
Copyright 2019 Mayflower Trading Company. © 2018 All rights Reserved. Design and hosted by Online Presence Solutions LLC
