Fall has arrived and so have the apples. My daughter’s 3rd grade class visited a biodynamic organic apple farm last week and brought back 20 pounds of gorgeous sweet sour cooking apples. I helped a class of 24 nine-year-olds chop, cook, food mill and can 35 half pints Read more ›
Sour cherries are my most favorite fruit and sour cherry jam is the one jam that I am truly addicted to. I fondly remember picking cherries as a kid, which my mother packed into jars and preserved for pies in the winter. Cherry pie is also my favorite pie, in case anyone wants to make me one. Read more ›
Burn baby, burn. I really enjoy canning salsa. There’s nothing better than opening a jar on a cold February day, spooning the spicy condiment onto a bean burrito or pile of scrambled eggs. That’s what canning is made for – capturing the summer’s goodness in a jar, releasing it in the chilly winter months when your brain and heart need it most. I could not survive the Minnesota winter any other way.