Canning and Preserving Milk at Home
May 21, 2010|Comments (68)
Canning milk is not a new concept. Stroll down the aisles of any given supermarket and you’ll be sure to find a shelf full of canned goat milk, evaporated milk, sweetened condensed milk, coconut milk, and even soy or almond milk. Well, folks, preserving milk is not some sort of sorcery. Today, I thought I might show you how it’s done. Ready? Read more
Canning Summer Squash
October 20, 2009|Comments (61)
Summer squashes should be enjoyed all year long, don’t you think? They are a little bit of heaven on the squash scale. Just what qualifies as a summer squash, you ask? Think of your favorites: zucchini, pattypan, and yellow crookneck. Known for having thin skin and cooking quickly, these squash are full of flavor and are wonderful served as a side or added to other dishes. Now… to make them last! Read more
Love Those Pecs (DIY Pectin)
March 7, 2009|Comments (15)
Nothing steals the show quite like these darlings of the fruit world. So versatile! In essence, they are the “little black dress” of cooking. From salads and desserts to meat dishes — these incredible edible pomaceous fleshy orbs do more than solve that da Vinci Code. Read more
