Is your fridge filled with all the leftovers from the big day? Here’s how you can add those Christmas leftovers to your preps.
Here’s how to make Holy Jalapeno Relish, the condiment you didn’t know you needed until you tried it. (Water bath canning instructions are included.)
If you are a vegetable gardener, chances are that you’re currently experiencing an abundance of zucchini. Here’s what to do with it.
Blackberries are in season! Here are some facts about this nutrient-packed, versatile fruit – and some tasty ways to eat them now or preserve them for later!
Instead of playing Tupperware Jenga and letting half the food go bad, preserve your Thanksgiving leftovers and add them to your pantry.
So you know those people who say,”I’ve never heard of anyone getting botulism from home-canned food. That’s just a scare tactic from the USDA.” Well, you can tell them about Mr. O’Connell, who still hasn’t fully recovered from his bout with unsafely preserved food. In fact, he may never completely recover.
I’m very excited to introduce my new book, The Organic Canner.
With the advent of “progress” we now live in a society in which nothing is really that urgent to most folks. But is this really progress?
It’s that time of year: your refrigerator is stuffed to the point that you have to lean against the door …