Sweet, juicy peaches herald the months of August and September. What could be better than a jar of homemade peach jam! Add some jalapenos for a spicy sweet jam and you have a winner!
Peach Jalapeno Jam, THM E, SF, GF, DF
Preserving
Preserving Pumpkin, Canning or Freezing!
Pumpkins are a favorite of mine to grow in my garden. You can always find a few trailing vines….or should I say a few other veggies stick up above the pumpkins vines. Just a few pumpkin seeds will give you plenty of pumpkins!
Preserving Food….Lentil Soup, THM E, Gluten Free, Sugar Free
Lentil soup is a hearty meatless dish that our family enjoys. I often pressure can soup for quick meals. What you basically do is start with all raw ingredients and the soup cooks while it is being canned. It doesn’t get any easier than this.
Preserving Food—Canning Chicken
Canning meat is easier than most people think. It is so handy to have canned meat on your pantry shelves to make a quick meal on busy days. Pop the lid off the jar and you can make Chickenetti, Soups, barbecues, and even pizza.
Preserving Food, Canning Cheeseburger Soup
Have you ever wished for healthy canned soups to have for a quick meal? Did you know that they are very easy to make and preserve? Over the summertime when there are a lot of veggies ready I can soups. It does take a bit of an effort but I love it when I need a quick meal. Try this Cheeseburger Soup and you won’t be disappointed!
Preserving Green Beans by Pressure Canning
Green and Yellow beans are one of the easiest vegetables to grow. Most bean plants are very prolific and you can expect to get a great harvest. Beans can be preserved by freezing or canning. A pressure canner is a must for canning beans. Green beans are considered a low-acid food so pressure canning helps limit the risk of botulism.
Plum Jam THM-E
This is a great time of the year when orchard begin to give of their bounty. Plums are a delicious tart/sweet fruit and we enjoy them picked ripe from the trees. This Plum Jam features four kitchen staple ingredients and has a wonderful flavor. I use unflavored gelatin in almost all of the jams I make and they store very well. The jam will need to be refrigerated to thicken. This evening I found my teenage son eating the jam from the jar by the spoonfuls! That’s just how good it is.
