by Renee Pottle | Mar 27, 2013 | canning, Canning and Preserving
Today Lizann Powers-Hammond and I continue our discussion about the Master Food Preserver Program. Lizann is the Regional Specialist for Washington State University Benton County Extension. She has been teaching the Master Food Preserver Program for 23 years and has... 
by Renee Pottle | Mar 25, 2013 | canning, Canning and Preserving
Recently I was fortunate to interview Lizann Powers-Hammond, Regional Specialist for Washington State University Benton County Extension, about the Master Food Preserver Program. Lizann exemplifies the title of expert. She has earned several degrees; BA Vocational... 
by Renee Pottle | Mar 4, 2013 | canning, Canning and Preserving
Does this describe you? You are ready to start exploring how to can food at home, but are scared off by all the new equipment that seems necessary? The good news is this – water bath canning really doesn’t require spending lots of money. In fact, you... 
by Renee Pottle | Jan 31, 2013 | canning, Canning and Preserving
As I have mentioned before, I am a thrifty Yankee at heart. I still adhere to the guiding principles of reduce, reuse, recycle. If I don’t need it, I don’t buy it. If I can make it myself, I won’t purchase it. Which brings us to the fourth good... 
by Renee Pottle | Jan 30, 2013 | canning, Canning and Preserving
Many of us have champagne taste, a desire for the finer things in life. But reality, in the guise of our pocketbooks, limits our accumulation of high quality items. For example, I love Donna Karan’s clothing designs, would love to own an Aston Martin Rapide S,... 
by Renee Pottle | Jan 29, 2013 | canning, Canning and Preserving
GARDEN OVERLOAD, [def]. Mounds of ripe foodstuffs from a copious home garden harvest. The result of seed catalog lust, freakishly positive weather patterns, or (possibly) farmer’s market enthusiasm run amuck. If you’ve ever planted a garden, even a small...