Tags » Boiling Water Bath

Bonus Post: Can-It-Forward Day

Happy Can-It-Forward Day! As a new food blogger, I feel honored to be invited by the Ball brand to make a recipe from The All New Ball Book of Canning and Preserving… 1,399 more words



Raspberries are probably my favorite fruit; as a kid, I used to walk barefoot in PJs to the berry patch and pick them straight onto my bowl of Cheerios. 1,167 more words


Bonus Post: Giveaway for Can-It-Forward Day

Canners, prep your gear: The Ball brand is hosting its sixth annual Can-It-Forward Day on July 22. As a bonus for Twice as Tasty readers, it is letting me… 832 more words


Tart Cherries

My area is known for its sweet Flathead (Lambert) cherries, but I grew up with a pie cherry tree that I would climb into to pick its tart, bright red fruit—and often eat right within the branches. 1,114 more words


Canning My Way

Canning, jarring, putting up—depending on where you live, one of these terms likely comes to mind when you hear someone talk about preserving food. Once the domain of grandmothers with giant gardens and 4-Hers learning home-ec skills, recent years have seen a shift in the people processing at home. 1,281 more words



I grew up in a rhubarb family: large patches growing in my dad’s and grandpa’s gardens, rhubarb pie at Thanksgiving (never diluted with strawberries), and a stash of rhubarb sauce in my mom’s fridge that I put on everything from ice cream to Cheerios. 1,233 more words


Snap Beans

If this is your first attempt at water bath canning, I highly recommend pickled snap beans. It’s hard to mess them up: simply prepare your beans like you would to eat them fresh, heat up a vinegar brine, and pop everything in a canning jar. 880 more words