Category Archives: Preserving

Fermenting Fun with My Bacteria Friends

Those of us who dare to dabble in the world of sourdough often get our noses pushed into our bowls of starter – we are forced to learn more than we really wanted to when we first began the adventure. … Continue reading

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A Fig Overload

My two fig trees (one a Desert King and the other a Brown Turkey) are snuggled up close (too close) to the south wall of the house and right next to a major pathway – I suffer from the landscaper’s … Continue reading

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Summer Ritual

I have – in previous posts – described in gory detail my propensity to “collect” items” of food. My shelves, refrigerator, freezer and such bear testimony to this character flaw. I have often thought about why this is – and … Continue reading

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Umm, … Lard!

All my recent musings about biscuits, cookies, and stuff got me thinking about butter’s sister in the farm kitchen, lard. Lard’s proud history and tradition in America is well documented, if not celebrated. But somewhere along that track, lard picked … Continue reading

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Is it Jelly Yet?

I find jelly to be fascinating – the province of grandmas, carrying on old family traditions.  Even for adventurous cooks, jelly making can be a challenge.  Most often, they are tried once, and not returned to.  Why?  Because jelly places … Continue reading

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