Canning and Preserving

Peach Fig Jam

Filed in Canning and Preserving by on September 15, 2019 0 Comments
Peach Fig Jam

Peach jam is delicious. Fig jam is delicious. Peaches + figs? Sublime peach fig jam! In my capacity as Canbassador, I recently received a box of beautiful late summer peaches from the Washington State Stone Fruit Commission. I have been happily creating ever since. Because late summer fruit can be a little less sweet than […]

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Homemade Peach-Plum Jelly

Filed in Canning and Preserving by on September 13, 2019 0 Comments
Homemade Peach-Plum Jelly

Late summer peaches and tart peaches combine to make a rosy-hued jelly. I have been a Canbassador for Washington state stone fruits for a few years now. Which means every summer I share a combination of old favorites and new creations, using sweet cherries and/or peaches from Washington’s agricultural Eden. Since I love making fruit […]

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Cherry Berry Fruit Butter

Filed in Canning and Preserving, Uncategorized by on July 18, 2019 0 Comments
Cherry Berry Fruit Butter

Combine two of summer’s favorites, sweet cherries and blueberries, for a delectably easy fruit butter. It’s the annual Everything Cherries Week here at Seed to Pantry as we celebrate fresh, sweet cherries and my “appointment” as a Washington State Fruit Commission Canbassador. What is a Canbassador? As a Canbassador my job is to make all […]

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How to Keep Cool in the Kitchen While Canning

Filed in Canning and Preserving by on June 12, 2019 0 Comments
How to Keep Cool in the Kitchen While Canning

There is no way around it; canning the harvest is hot work. Hot work that is usually done while the outside temperature is rising. But there are a few ways to stay cool in the kitchen while canning.

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Jam Making Basics – How to Create Your Own Jam Recipe

Filed in Canning and Preserving, Uncategorized by on June 12, 2019 0 Comments
Jam Making Basics – How to Create Your Own Jam Recipe

Is it possible to create your own jam or soft spread recipe? Can it be done safely?

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Jam Making Basics – Long Cooking Jams vs. Quick Cooking Jams

Filed in Canning and Preserving by on June 10, 2019 0 Comments
Jam Making Basics – Long Cooking Jams vs. Quick Cooking Jams

Which style of jam should you make – long cooking jam or quick cooking jam? Earlier Jam Making Basics posts discussed how to make successful jam and other soft spreads by exploring the roles of sugar, acid, and pectin. Today we look at different cooking styles. Do you prefer long cooking jams or quick cooking […]

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Jam Making Basics: – High Acid vs. Low Acid Fruits

Filed in Canning and Preserving by on April 16, 2019 0 Comments
Jam Making Basics: – High Acid vs. Low Acid Fruits

Making jam successfully requires 3 basic components; pectin, sugar, and acid. Since I have already covered pectin and sugar previously, today we tackle acidity.

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Jam Making Basics: – The Role of Sugar

Filed in Canning and Preserving, Uncategorized by on April 9, 2019 0 Comments
Jam Making Basics: – The Role of Sugar

Learn how to make jam successfully – by understanding why sugar is integral to soft spreads. Although it seems that late spring is a long way off (as I write the east coast is getting walloped with snow and the Plains are expecting a blizzard), the early berries and fruits will be ripe soon, and […]

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Jam Making Basics – What is Pectin?

Filed in Canning and Preserving by on March 5, 2019 0 Comments
Jam Making Basics – What is Pectin?

Learn how to make jam successfully – with a little help from pectin

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Dark Chocolate Covered Orange Peel

Filed in Canning and Preserving, Uncategorized by on January 30, 2019 0 Comments
Dark Chocolate Covered Orange Peel

Surprise your Valentine with homemade candied orange peel dipped in dark chocolate. As a thrifty Yankee I find it difficult to throw away perfectly good food. Leftover spinach salad gets added to frittatas, dried up cheese ends flavor soup, and even citrus wrappings are turned into sweet candied orange peel. Never had candied orange peel? […]

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