Tags » Preserving

The WB Larder: Smoky Plum Sauce

 Prep Time : 20 Minutes | Cook Time : 1 Hour | Total Time : 90 Minutes | Difficulty : Moderate

Hello my lovelies! It’s time to move past tomato sauce. 1,430 more words

The Winsome Baker

Buy American!

Have an All American 915 canner.  This is a made in Wisconsin, all aluminum – milled out of a solid block of aluminum – canner.  No gaskets.  223 more words


Lime Jelly with Saffron

Citrus jellies are especially refreshing in winter. Served with rich cheese, spread on buttered toast, spooned on grilled fish or poultry, or used as a glaze for root vegetables, they add a welcome sparkle during the dark days of the year. 747 more words


Dandelion Jelly-You Gotta Try It!

Last season I decided to try making dandelion jelly. I read people’s comments on how good it was and many of them said they would be making a double batch next year. 593 more words

Learning to pickle shallots and raised bed gravel boards arrive...

Two leaps forward today.  Firstly, the gravel boards for our first raised bed were delivered from our local timber yard, and we’re hoping to build it at the weekend if the weather clears.   111 more words

Self Sufficiency


started reading about this technique before we ever moved to Sedona 20 years ago, but we had no garden and wasn’t up and into grow bags and container gardening in our first house. 271 more words


Medieval Monday–Dried Apples / Tørkede Epler

A Medieval fruit preserving method found on cookit.e2bn.org

Dried apple rings were popular in the 16th century, as a way of storing fruit to last for the winter. 25 more words