I adapted this recipe out of The All New Ball Book of Canning and Preserving. A fun adult only treat, great for spooning over ice cream or yogurt. Boozy Brandy Peaches Ingredients: 1 lemon, juiced, or ¼ cup bottled lemon juice 5 pounds ripe peaches 3 cusp water 2½ cups granulated sugar 2 Tbsp pure… Continue reading Boozy Brandy Peaches
Category: Preserving
Strawberry Lemonade Concentrate
It isn't often I can justify buying vast quantities of fresh lemons in the PNW. A local store a few times a year runs a promotional "fill a bag" deal and this week it included lemons and no limits. Suffice to say I came home with 35 lemons as part of the deal and lemons… Continue reading Strawberry Lemonade Concentrate
Dehydrating Pasta and Grains
Taking the time to cook and dehydrate pasta and grains when you have down time (winter is a great time to do this), lets you fill your pantry with nearly instant go-to foods that only need to rehydrate to eat. Not having to cook pasta when the power is out conserves water AND fuel. These… Continue reading Dehydrating Pasta and Grains
Canning Boozy Huckleberries
Our land has been generous to us this summer - in giving red and evergreen huckleberries to forage. Gathering 6 cups worth is a lot of effort to say the least, so I wanted my project to be worthy of the time I invested. And there is nothing quite like infusing wild berries into a… Continue reading Canning Boozy Huckleberries
Spiced Honey Apple Butter
In the Pacific Northwest the end of summer and September brings apple season. If you don't have trees, ask around. You'd be amazed how many people don't want their apples and will happily let you glean the trees for free. I had just picked a bunch of apples, off an ancient tree, that tend to… Continue reading Spiced Honey Apple Butter