Pickled Three-Bean Salad is a great way to use up the end of your green or wax bean harvest. You combine the beans with canned …
Water Bath Canning is for fruits, jams, jellies, preserves, and pickles because they are high acid foods. Complete instructions and methods can be found at the National Center for Home Food Preservation. https://nchfp.uga.edu/
Water Bath Canning
Zucchini Relish
When I make sweet relish, I use zucchini instead of cucumber. I used my grandmother’s recipe for 40 years. I realized a few years ago …
Blueberry Maple Pecan Conserve
Blueberry season in the South is quickly approaching. This delicious Better Homes and Gardens conserve requires only 4 cups of blueberries and you can use …
Cranberry Sauce with Cherries
Change up tradition without giving up the tradition. Add dried cherries to your cranberry sauce. Save some for Thanksgiving/Christmas dinner (and the leftover turkey sandwiches) …
How to Conserve Water When Preserving Fruit
Preserving fruit with a boiling water bath canner can use large amounts of water. Not only is the canner large but you need water for …
Stewed Rhubarb
Since we now have access to fresh rhubarb at our family home, I have started canning stewed rhubarb. Stewed rhubarb is just sweetened cooked rhubarb. …
Kool-Aid
I often stock up on Kool-Aid when it’s on sale and put it into storage. I don’t store it to use as a soft drink. …
Rhubarb Sauce
Summertime is rhubarb time. I found a recipe for Rhubarb or Victoria Sauce in the Ball Blue Book: Guide to Preserving when I was looking …
Pickled Cabbage Slaw
Take advantage of Fall cabbage and carrot harvest to make pickled slaw to use any time of year. Even if you don’t like traditional coleslaw, …
Making Garlic Dill Pickled Carrots
If you like garlic dill cucumber pickles, you will love these pickled carrots that can be made any time of year. Everyone who tries them is hooked.