Last weekend I carried on a tradition for the third year running. My cousin Molly joined me to peel, cut, cook and can this liquid gold that we call homemade ketchup. Molly and I, and many who we’ve shared with, concur that store-bought ketchup doesn’t hold a candle to this homemade version. Whole food ingredients, with just the right amount of sweetness and vinegar and spices. When Molly came over
Canning Equipment 101: The tools you need to start canning
I learned to can two years ago this fall. With a bit of experience under my belt, I feel the need to tell people who’ve never canned, but want to…it’s not that hard! It’s like regular cooking, but it takes longer and you have to be a little more careful of cleanliness. But way, way doable. And I LOVE it. Eating food you preserved yourself is so rewarding, delicious and
Canning hot jalapeño jelly
Oh, how I love the farmer’s market. While I was there last weekend learning how to string chili peppers, I ALSO got a great deal on a whole bunch of jalapeño peppers, and got to work on Sunday making hot pepper jelly. See that bowl? I had TWO of those, full of peppers. Here’s a shot of my progress cutting up the peppers and removing the ribs and seeds: That’s