Get seasonal and simple living encouragement in your mailbox with The Seasonal Whisper.
Once you’ve put up all the pickles you need and the pickling cucumbers are still coming, relish is the answer. This small batch canning recipe makes three half pints — enough to tuck into the pantry and reach for all winter long on hot dogs, in potato salad, deviled eggs, and anywhere else you’d pull…
We have a small raspberry patch that produces more than we can eat fresh every summer, and that’s not a complaint. Canning raspberry pie filling is one of the first things I do when the berries start coming in faster than we can keep up. It’s been part of my summer preserving routine for about…
When fresh cranberries hit the stores in October and November I always pick up a bag or two. Combined with apples from our tree, this cranberry apple butter has become one of my favorite fall preserving projects. It’s tart, fruity, and a little different from the usual apple butter because the cranberries take center stage….
I’ve been canning sloppy joe filling for at least fifteen years and it remains one of the most practical things in my pantry. On a busy night it means dinner is ready in the time it takes to reheat the jar and toast a bun — no processed ingredients, no last minute scramble. I make…
This cranberry honey mustard started with a recipe in the Ball Complete Book of Home Preserving and has been tweaked enough over the years that it’s become our own. We make it specifically for sandwiches, the kind where good mustard is the whole point, and the cranberry keeps it from being just another honey mustard….
Growing up in Pennsylvania, the Amish apple butter was a favorite of mine for toast. I’ve made and canned my own for years now, somewhere along the line I started making it with maple syrup instead of sugar as we were tapping our maple trees. The maple keeps it lightly sweet without overpowering the spiced…
End of content
End of content