Can it, jam it Discussions (9)

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End of Season Tomato Topic Does anyone have any more tomatoes left? Remember that you can freeze tomatoes very easily, whole and with the skin on. (If you have freeze… Started by Julia Sforza	2	Oct 4, 2010 Reply by Julia Sforza
What yummy things has everyone one been canning and jamming this season ? Hi All, What is the yummiest thing that you've canned so far this season ? I spent 7 hours making apple butter las weekend but it was so… Started by Lori Hylton	19	Sep 28, 2010 Reply by Mimi Fix
Preservation recipes Share your best canning and freezing recipes with other members as the farm season progresses. Started by Meghan E. Murphy	2	Sep 5, 2010 Reply by Meghan E. Murphy
Yogurt Making 101 My good friend Bennett Gray, who used to be a chef, still does a lot of experimentation in her kitchen. Recently she shared with me the det… Started by Meghan E. Murphy	8	May 14, 2010 Reply by Emily Siddique
Preserving Food at Home: A Self Study Course Hi y'all! Have any of you taken the "Preserving Food at Home" self study course available at National Center for Home Preservation website… Started by salix	1	Mar 26, 2010 Reply by Schuller's Dairy Deliveries
Looking To Borrow Pressure Cookers MHMA is conducting a 3 Part series on Mushroom Cultivation... The 3rd part is actually a workshop where participants will actually "plant"… Started by Elmer LeSuer	0	Mar 26, 2010
Freeze it! My fingers still smell of the arugula pesto that I just put into the ice cube tray. In the spring, I cubed some garlic scape pesto, which… Started by Meghan E. Murphy	0	Oct 17, 2009
Last of the seasons Peaches turn out to be the best of the season This rainy season was hard on the stone fruits. Local peaches were pretty awful. BUT yesterday I stopped in at Montgomery Orchards on 9G in… Started by Virginia Luppino	0	Sep 18, 2009
Pickling salt Earlier this summer I was given some small cucumbers from a neighbors garden and since there were a few more than we could eat up quickly I… Started by Peggy Murphy	5	Sep 9, 2009 Reply by Peggy Murphy