Though it may seem intimidating at first, canning excess garden produce is one of the simplest and easiest things to do -- and your future self will certainly appreciate being able to dig in to all those tasty garden goods long after the growing season is over.
Everywhere you look there are residents of New York carving out a modest income by collecting plastic bottles from the trash, earning pennies per bottle. As consumers, we are unconsciously linked to the process by the purchase of bottled drinks.
Summertime vegetables and fruit are plentiful right now and most of us are trying to gobble them up at their peak. It's such a shame we can't have this experience all year long. But wait...we can (no pun intended).
From her modest but cozy home in the mountains of North Carolina, Ashley English is providing a model of party-giving and camaraderie for a generation more concerned about authenticity and human connection than about making a big splash.
What if I were to tell you that there was a way to put up fruit without refined sugar? Without Splenda? With only fruit juice? When I learned how to make refined-sugar-free jam, it was one of the best things I've tried in a while. I was hooked.
Canning and preserving food was a common practice to insure not only an adequate annual supply of food for farm families, but also a way to eat fruits, vegetables, and certain meats that otherwise would be more limited in their availability.