As you know if you read the Bone Broth post, I made my own stock. Usually, I save empty sour cream and yogurt containers, and freeze the stock in there once it’s cooled. I didn’t think too much about it, since I wasn’t heating foods in the plastic. But an article got me thinking – even if I am not heating the plastic, do the chemicals leech into my food while frozen in the freezer? Continue reading
This is one of my favorite times of year. I love canning tomatoes, peaches and green beans. I am fairly new at canning, and it was pretty intimidating for me at first – I wasnt sure which recipes were safe. I had been warned about using recipes that I found online, or ones that had been handed down, because there wasnt a guarantee that they would still be safe since standards are always changing. Acidity levels of fruits and vegetables change over time, so your Grandma’s recipe may not be acidic enough to be safe today. Continue reading
Since I couldn’t find my tried and true Salsa recipe, I decided to try the Fiesta Salsa Mix by Bernardin, based on the fact that the reviews were good, and everyone really seemed to like it. Plus, I had to use up the last of the massive amount of tomatoes I bought last weekend anyway. Here is a step by step on how I made Fiesta Salsa: Continue reading
It’s that season again, where I start to plan the trips to the farmers markets, and figure out what I am going to can this year. I had a great salsa recipe from the Bernardin site a few years back, but they have since started using the Fiesta Mix, and the recipe is gone. I have searched high and low, and my next step is to find an old Bernardin book and see if it was published.
In the meantime, I have been trying out some new recipes. I made the Zesty Salsa from the Ball preserving site. The recipe calls for cider vinegar instead of regular vinegar, and end result was a little too sweet. I think I will try the Fresh Vegetable Salsa from the Bernardin site, and see how that one turns out. Continue reading