Canning

Canned food can be a convenient and shelf-stable option no matter what kind of food you like. From meats and broth to fruits and veggies, and even dairy products, there is a canned option ready to buy and, seemingly, ready to eat. But you may wonder whether it’s safe to eat canned food without cooking

Canned food is something of a staple in our household, we tend to use either a tin of sweet corn or baked beans with almost every meal. They’re long-lasting, flavorful, and easy to cook – you just boil them. Now, being long-lasting doesn’t mean they don’t go bad, and having worked in retail, I can

Yellow plum jam – it’s sweet, it’s tangy, and tastes great on a warm slice of fresh sourdough bread (or straight out of the jar). And if you want to know how to make your own, you’ve come to the right place! In this article, I’ll walk you through everything you need to know in

If you’re familiar with canning, you probably already know that water bath canning low-acid foods that are meant to be pressure canned is a major no-no. However, what about the other way around? You might be wondering if you can pressure can everything instead of just water bath canning it. In theory, yes, you can

If you’ve already read our article about how to pickle your own eggplant, you might be wondering whether it’s possible to can your pickled eggplant for long-term enjoyment. The short answer? Absolutely! Pickled eggplant has a great flavor and is the perfect addition to salads and relish trays – or even as a stand-alone snack.

We had a ton of onions to pull this year, and although they were small, there were a lot of them. I was hesitant to simply cure and store them since they would take up so much room and offer very little usefulness on their own. Then the thought came to me – pickled onions!

Growing up, my grandparents always used to have tons of dilly beans on hand. As a kid, I used to turn my nose up at the pale green concoctions, swimming in their brine of what, as a child, I deemed as “icky” spices and pungent vinegar. Want to learn how to make your own dilly

Every year, we harvest at least 50 pounds of potatoes. While potatoes can be stored for quite some time in a root cellar or even a dry basement (and frankly, even just on your countertop), I like to can potatoes for several reasons. First, canned potatoes are a quick breakfast, lunch, and dinnertime staple that