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Putting food by, putting up, canning, processing or preserving; whatever you choose to call it, the time is now. Another canning season is in full swing. Time to preserve summer’s bounty for the rest of the year. This year’s projects include tweaking some of last year’s recipes and finding a bunch of new ones. Canning . . . → Read More: Putting Food By The back perimeter of our property, where pasture turns to woodland, is overgrown with raspberry brambles. For a week or so every July, these thorny canes are dripping with sparkling red fruit. The key is to pluck them for ourselves before the wild birds gobble them all. This year my timing was perfect and with . . . → Read More: Wild Raspberries Make Tasty Jam After pickles, strawberry jam has been the most popular item at the farm stand. Given the strawberry’s short season, I’ve been busy making more. Fortunately, there is a great farm on the other side of our hill, Bechdolt’s, that has beautiful, juicy, fragrant strawberries this time of year. This is one of the few items . . . → Read More: Strawberry Jam Our first (very little) roadside farm stand opened today. Of course, there are plenty of fresh eggs along with jams, jellies, pickles and apple butter from the larder. There are also a few bouquets of peonies available. As the season progresses more fruits and vegetables will be added. It looks like the red currants are . . . → Read More: Now open! Last year, Larry’s Mom Helen taught me how to make jelly with our large crop of red currants. I’ve been hooked on canning ever since. Pickles, whole tomatoes and applesauce followed. Few things beat opening a jar of summer’s perfect fruit or vegetables in the dead of winter. This year I’ve experimented a bit more. . . . → Read More: What’s Put Up |
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