If you bought too much farm fresh produce and don’t want to waste it, check out this simple technique and handy chart for freezing fresh vegetables.
Nothing screams summer like lots of delicious berries, in my opinion. But what if, in your heat-fueled berry-picking fervor, you end up with way more berries than you’ll ever eat? You can make them into jam, sure, but sometimes you just want to put up those straight berries without the extra sugar so you can use them later in baking and in smoothies, right?
We welcomed back our favorite Green Reaper, Elizabeth Fournier, author of All Men Are Cremated Equal: My 77 Blind Dates and funeral director, who specializes in green funerals. Elizabeth has such a wonderful way of making a topic that can be difficult to discuss to accessible and downright inspiring!
Try this simple blueberry jam recipe for a delicious homemade treat.
Preserved lemons give this vegan barley salad that certain ‘je ne sais quoi’ that makes you come back for seconds.
If you do not have time or money to can your fruits, try drying them instead. Fruit leathers are the healthy and green alternative to packaged fruit snacks and candies.
Here are some tips for preserving tomatoes, herbs, and greens without canning!
It’s that time of year again…your garden is overflowing and you can’t seem to eat fast enough! The zucchini and basil are multiplying faster than you can pick them and [ … ]
The following is a cross post from Folksy Brews. Making sauerkraut requires a process of pickling called lacto-fermentation. Lacto-fermentation is a form of food preservation that employs various lactic acid [ … ]
Recently my husband was reading the ingredients list on the side panel of a cereal box, and he asked, “What’s BHT?” His question got me thinking. Would consumers gulp down [ … ]
The National Center for Home Food Preservation is offering a free, online, at-your-own-pace course in home food preservation through the Universtiy of Georgia. Topics include: Introduction to Food Preservation General [ … ]