Like any term out there that has a sizable group of people interested in it, there is much disagreement about what, exactly, homesteading means. People feel there are certain tools, skills, and parameters that have to happen in order to call an activity “homesteading”. There’s a lot of gatekeeping going on here. No surprise, really. […]
food preservation
Weck Canning Jars
This is just my opinion, but Weck canning jars are some of the most beautifully designed canning jars out there. The heavy glass, clean lines, and simple designs make these jars very eye catching and attractive. Weck jars are actually MUCH more common in Europe than our ubiquitous American Ball, Mason, or Kerr canning jars. […]
Does Your Jam Have Enough Sugar?
Getting the amount of sugar right in your jam or jelly is important for proper setting up. Too little sugar will turn into a runny mess. Using a Thermometer An accurate thermometer provides the simplest and safest way to tell when the sugar has reached the proper concentration. Star by measuring the exact temperature at […]
Testing Fruit for Pectin and Acid
To test fruit for pectin, mix 1 teaspoon of cooked fruit with 1 tablespoon of rubbing alcohol. If the mixture coagulates into a single clump, there is sufficient pectin. (Do not taste the mixture, since rubbing alcohol is poisonous!) To check fruit for acidity, compare its taste to that of a mixture consisting of 3 […]
Preserving Fruits into Jams & Jellies
Unlike jelly, which is made from fruit juice, other sugar-preserved foods contain parts of the whole fruit. Fruit butter is mashed pulp simmered with sugar until the pulp is thick; in the other fruit products pieces of fruit float in a light gel. Jam consists of gelled, mashed pulp; preserves are made of fruit pieces […]
Types of Canning Lids
When researching this article I realized that types of canning jars and canning lids are not universally available around the world. In fact some folks do canning in re-used grocery store glass jars, mostly because they can’t get ahold of regular canning jars and lids where they are. There was a heated discussion recently on […]
Making and Using Pectin
Can’t get a hold of commercially made pectin? If you have a good quantity of apples you can make your own. To manufacture your own pectin start with 10 pounds of tart apples (green apples work the best) and a large kettle. Wash them and cut off any rot or insect damage. Remove stems. Quarter […]