My brother-in-law Greg doesn’t like dill, so he typically passes over the pickles. I make three kinds of pickles, and one of them sans-dill, or so I thought. I brought some to our family camping trip, and bragged I brought dill-less pickles just for him, and they passed his test. But after reviewing my recipe, I realized that while my pickles don’t have dill weed, they do have dill seed. Since he doesn’t have an allergy, not sure if I should come clean, or let him enjoy dill-kissed pickles without him knowing. It’s a pickle of a decision, that’s for sure.
When it comes to canning blueberries, people automatically just think jam and freezing the berries. While I certainly can blueberry jam and freeze the berries too, a good price point on blueberries means I need to think bigger. Home canned pie filling is a fun pantry staple, but I also wanted something less sweet. I was surprised to learn blueberries can be canned in straight up water, which I did too, giving me great versatility. But then I eyed my bag of culinary lavender and decided what a nice paring it would be with blueberries in a light syrup.
One reason I love cooking, is it’s creative, which is particularly important when you buy produce in bulk. In my blog post, “What Should I Do With All This Produce?” I lay out some creative options for using bulk produce, and I need to update to add the option of fruit syrups. What brings me great joy is making something delicious out of scraps, which would typically be thrown out.
I recently canned meatballs in homemade sauce as an experiment, but wasn’t sure what to expect. I canned in quarts, which means 90 minutes in the canner, so I was afraid they would be very soft and fall apart. I waited a week before opening – I almost held my breath as I waited for the moment of truth. I poured the jar into the bowl – it looked great. But what about texture?
I’m sure your first question is, why would anyone need to dehydrate frozen vegetables? What’s wrong with keeping them in the freezer? The answer is, a homemaking prepper does both.
Dehyrating frozen vegetables saves freezer space, and just space in general. This quart jar is 2.5 pounds of frozen vegetables in dehydrated form.