I’ve found that working with liquid pectin isn’t my favorite (I prefer dry), but in some recipes it works well. This is a different kind of jam, not like anything you have had before most likely! If you like smaller cherry pieces, feel free to chop them, instead of quartering. Cherry Espresso Preserves Ingredients: ½… Continue reading Cherry Espresso Preserves
Month: September 2015
Lemony Basil Tomato Soup
I have never had the taste for tomato soup, particularly if it came out of a metal can. Childhood affects one more than they’d like to think….but if you make an amazing fresh tasting soup and can it using modern techniques, it might change your mind – as it did mine. This recipe though was… Continue reading Lemony Basil Tomato Soup
Handcrafted Marinara Sauce
I won’t lie, making pasta sauce from scratch to can is time-consuming. It’ll have you wondering why you are standing there, sweating…when you could just drive to the store and buy it. Right? But….it is worth it. You know what goes into it. No thickeners, no stabilizers, no gums. No preservatives. Canned in glass jars,… Continue reading Handcrafted Marinara Sauce
Handcrafted Ketchup
Let’s say one has around 25 pounds of ripe tomatoes and free time….what does one make? The sensible solution would be pasta sauce, but no, I decided ketchup. This isn’t an easy recipe by any means. It is time-consuming – it took around 4 hours time (although much of it is free time), and it… Continue reading Handcrafted Ketchup
Canned Rhubarb Strawberry Pie Filling
Canned Rhubarb Strawberry Pie Filling Ingredients: 4 pounds fresh rhubarb, trimmed and sliced 3 pounds fresh strawberries, cored and sliced 6 cups granulated sugar 1½ cups Clear Jel or Cornaby’s Ultra Gel 8 cups cold filtered water ½ cup bottled lemon juice Directions: Fill a canning kettle halfway with water, add in 6 quart mason… Continue reading Canned Rhubarb Strawberry Pie Filling