Marinated Dehydrated Tomatoes: The October Food in Jars Mastery Challenge

The October Food in Jars Mastery Challenge was either dehydrating food or pressure canning, and I’m reasonably competent at both. Dehydration? No sweat. Actually, I feel like a pro at dehydrating food after my husband and I dehydrated so much food for our 350-mile backpacking stint on the Pacific Crest Trail. We dehydrated stir-fried vegetables…

Vermont Maple Pickles: The August Food In Jars Mastery Challenge

When I read that August’s challenge was low temperature pasteurization or steam canning, I was equally clueless about both options. What the heck? I knew that pasteurization was something done to milk, and since I make cheese, I know how to see out milks that have been only just pasteurized so I can successfully make…

What to Do with an Abundance of Green Beans: The Hot-Pack Mastery Challenge

We planted three beds of green beans this year, all different varieties. My Landreth Bush Beans hit the ground running, and we ate delicious fresh green beans in stir fries and as sides before I admitted defeat and canned two quarts of them using the raw-pack method. Now, my Cherokee Trail of Tear and Purple…

Lemon Cukes: Cold Pack Preserving Mastery Challenge

My food-preservation skills have definitely increased since I first tackled marmalade in January with only the vague suspicion that marmalade had something to do with citrus. Similarly, I wasn’t sure what cold pack preserving was, but I knew it had something to do with preserving food that was… umm… cold? Yes, definitely cold. becunning