by Esther Henry
The holiday season is a busy time for most kitchens and ours is no exception! I remember as a young girl, my mother started weeks before Christmas making lemon bars, peanut butter balls, blonde brownies, chocolate and peanut butter fudges, cookies, pies, etc in preparation for an annual open house she would hold every December... Continue Reading →
Exploring along our creek bed the other day, I came upon this beautiful cluster of "honey" mushrooms (armillaria sp.) and harvested a full 5-gal bucket of them! Here's the process I used to clean and preserve them: The stems of the armillaria "honey" mushroom are woody and stringy, so they need to be discarded. What... Continue Reading →
Ingredients: 15 cups of cubed fresh rhubarb 7 cups sugar Directions: Put sugar and rhubarb in a large stockpot. Mix, so sugar has coated all the rhubarb. Let it set on the counter for 2 hours, to give the sugar time to pull out much of the moisture from the rhubarb. When 2 hours have... Continue Reading →
Dry canning has been around for generations. Our grandparents and great-grandparents would use this method in making jams, jellies, and tomato sauces. Dry canning is the method of sterilizing your mason jars in an oven, soaking the lids in hot boiling water while the jars are in the oven, and making the tomato sauce or... Continue Reading →
I take you through, step-by-step on how to make your own sauerkraut...simply!
