Pressure Canning Safety Tips

To most people these may look like simple jars of home-canned pinto beans, but to me these beans are much more.  These jars celebrate an anniversary of sorts.  More importantly they are a symbol of my own courage and strength; and a reminder of  important lessons learned.  Too much for a pint of pintos to carry?  You may feel differently when you hear the whole story.
Continue reading “Pressure Canning Safety Tips”


Forty-eight cobs of corn!

That’s a lot to eat at one sitting. Looking for ways to preserve this wonderful sweet corn for when it’s out of season? Freezing it, on and off the cob, is an easy way to save the harvest.

Corn, and most fruits and vegetables, has enzymes that destroy the nutritional value and change the flavor of the kernels in your freezer. If you plan on eating your frozen corn within two months this is not too much of a problem, but I find that unblanched corn tends to get mushy when cooked. Blanching, which is simply plunging your corn into boiling water for a bit, is an easy way to destroy the enzymes that may turn your sweet corn into starchy corn.
Continue reading “Corn!”

Pantry Essentials

I have been participating in Bountiful Baskets for almost three years now. For my family it is not just a way to get our produce; it has become a lifestyle. We are more educated, healthier, and have more opportunities to serve because of this program. I have noticed that even my cabinets have made some changes. Processed, metal cans have been replaced by self-filled glass jars. A filled-to-the-brim fruit basket take the place of plastic-wrapped snacks. And the pantry now stays stocked with my arsenal of ingredients essential to successful BB cookery. That is probably one of the most valuable lessons I have learned. With a full spice cabinet and some fresh BB ingredients, I can whip up a quick meal the whole family can enjoy. Here are a few of my kitchen essentials:
Continue reading “Pantry Essentials”

Canning and Bountiful Baskets

I am thrilled that Jeanne Gibbons, who participates with Bountiful Baskets in Arizona, is willing to share her experience with us when it comes to food, and especially, canning. Jeanne is a fount of knowledge when it comes to food preservation, which she often shares on our Facebook page. Without further ado:

Continue reading “Canning and Bountiful Baskets”