Preserving Food Traditions
Showing posts with label Best Equipment and Supplies. Show all posts
Showing posts with label Best Equipment and Supplies. Show all posts
Saturday, November 24, 2012

Bye-Bye Microwave

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I never thought in a bijillion years that I would even consider getting rid of my microwave, but after reading from this website:  http:/...
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Sunday, October 2, 2011

Sweet, Lucious Grape Juice

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My annual preserving agenda would not be complete without a visit to pick grapes for grape juice at Firefly Berries (Dean and Tonya Sonner)-...
Thursday, August 11, 2011

A few Canning Tips

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Here's two canning tips that you won't find in the books: Tip #1:   To heat my jars, I use my roaster.  I fill it with jars, either...
Sunday, June 26, 2011

Berries Galore!

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I ordered four flats of organic strawberries, sight unseen, over the phone from Joe Schwen of Heart Beet Farm.  While I knew Joe's berri...
Sunday, May 29, 2011

Spring Greens

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Nothing wakes your senses from Winter slumber like bright, crisp, fresh Spring greens.  Nature's plan is for these to act like a tonic, ...
Saturday, May 21, 2011

Making Pasta

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  I really need a drying rack   There's nothing as good as a warm pasta dish made with homemade pasta. The ingredients are few so you c...
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Preserving Food Traditions
I was introduced to seasonal cooking and canning as a young girl visiting my grandparents' country home. My quiet observance of grandmother filling canning jars with produce from their garden and orchard set me on a lifelong journey of using and storing local food. Once on my own, I never lost the reap-and-store instinct that comes with seasonal eating and always put up some amount of seasonal produce to supplement winter meals. From 1998 to 2004, I owned and operated Rebekah's Coffeehouse Cafe in Plainview, MN, using food products from local farmers to create made-from-scratch meals. Kitchen fellowship was a backdrop to the family of relatives, farmers and employees who shared in this experience. After closing the restaurant, my devotion to using local products continued; and I began in earnest to learn all methods possible for food processing and preservation using only locally-produced products.
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