We have been so blessed this year with an abundance of tomatoes. I’ve been able to put up (can) many jars of salsa, marinara, and even Italian tomato sauce. It’s been awesome. Here is the recipe I use for when we are canning marinara sauce. It’s easy and tastes incredible in spaghetti, pizza, etc. Ingredients: 7…
One way to use vegetables before they go bad is to make a vegetable stock. It is so simple! Fill a stockpot with water. Add all the clean, scrubbed vegetables to the pot. Bring everything to a slow boil, turn it down to simmer and cover it. Let it simmer for about 2-3 hours then…
There are 101 recipes to use post-Thanksgiving dinner with the turkey remnants: sandwiches, casseroles, etc. We all know the drill. But, what are you doing with the carcass of the turkey and all those delectable juices from the pan? Don’t throw them out!!! There is such a medley of flavors within the juices and bones to…
If you’re not sure what to do with leftover candy canes from Christmas, this is a great sauce to make for next year (if you know how to can in a water bath). This sauce/syrup is wonderful added to hot cocoa, tea, or coffee. Or, you could drizzle it over vanilla ice cream, or baked…
Since we use mason jars as our kitchen glasses, I know it’s time to start canning again when the cabinet starts overflowing with jars. That means today is canning day! I thought I would provide a step-by-step guide on canning pinto beans. Winter time is usually when I can beans. We use them in chili,…
I’m canning today. We use as much of a deer as we can, including making venison stock with the bones. I’ve had two leg bones simmering on the stove since this morning along with an onion, carrots and celery. I’m getting ready to start preparing the jars and lids (washing and sterilizing them).…
I raided the refrigerator yesterday morning for vegetables that I needed to use immediately. They weren’t bad but absolutely perfect for vegetable stock (just at that perfectly ripe stage before they become too ripe). I found celery, frozen broccoli stems, carrots, squash (from last summer’s garden), onions, garlic, wimpy bell peppers and and more celery…
