Tag Archives: no-sugar-added

Adjust for Elevation: Jellies, Jams, Butters, Conserves, Preserves, all things fruit-spready, and more!

Last–but certainly not least–we look at all of the possibility in the fruit spread category: jellies, jams, butters, conserves, preserves, and more When it comes to adjusting this category for elevation … this is the easiest category of all. All … Continue reading

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Adjust for Elevation, and more: pickles!

Other Processes Pickling: First, for fermented pickles, sauerkraut, etc. — use the Low Temperature Pasteurization Process outlined by the NCHFP. Because this process uses water between 180-185 degrees–which is below the boiling point–and a thermometer to determine/maintain temperature, there is … Continue reading

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Adjust for Elevation, and more: fruit and fruit products!

What I mean by fruit and fruit products is: whole fruits, halves, quarters, other assorted size/shape fruit pieces, canned in either water, syrup or juice. fruit juice relatively un-cooked fruit purees (since cooked fruit purees tend to end up being … Continue reading

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Update on the Voilette Mustard :)

If you remember, back a couple of months ago … I tried my hand at mustard-making for the first time … choosing to start–as I often do–by trying to decipher several elaborate centuries-old recipes for an extremely rare mustard that … Continue reading

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Kiwis and Pears: more dehydrating projects!

I’m still on the hunt for great dehydrate-ables … so here’s the lowdown on another couple for you. I bought two one-pound bags of kiwis to try drying them. When I visited the Dutchman’s Store in Iowa on my recent … Continue reading

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Dehydrating mandarins … two ways!

I’ve been working on increasing my stores of dehydrated fruits lately. I’m always using them as ingredients for scones, cookies, crumbles, granola, and more … and the standard offerings in most grocery stores (apples, dried plums–what they’re calling “prunes” these … Continue reading

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Grains, Cooked in the Jar :)

I’m getting ready to put together a post about things you can use to fill out a pressure canner that’s short a jar or three of being full … and one of my favorite ways to do that is to … Continue reading

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Defining Fruit Spreads

The terms are often used interchangeably, especially online, so here are the definitions I use when I’m naming one of my own fruit spreads: Jellies are made from fruit juice, or occasionally–in the case of things like pepper or mint … Continue reading

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Thick and Yummy Homemade No-Sugar-Added Eggnog!

My apologies! I probably should have put this post up before the holidays, huh? Sorry about that! I’m a bad blogger! When I first met my husband, I discovered that he possessed an AWESOME family recipe for homemade eggnog. It’s … Continue reading

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Plum Peach Ginger Crumble! Or … what the heck is a ‘crumble’ … and how can I make one for myself?

Sounds tasty, right? But first … a bit of administrivia One of the frequent questions I see on canning discussion lists is … how do you use all the things you can? I understand why they ask that question, too. … Continue reading

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