Discover the tangy-sweet goodness of small batch zucchini relish with our easy-to-follow recipe. Elevate sandwiches, burgers, salads, and more with this versatile condiment. Perfect for gardeners and those who love homemade gifts. Try it today!
Discover small batch canning! Perfect for solo canners, cooking for two, or thoughtful gifts. Scale down recipes & maintain safety.
This easy recipe for Refrigerator Dill Pickles is perfect for small batch preserving and is so much better than store-bought!
Learn how to make a single jar of jam, a weekly ritual that will make the most of your fruit purchases.
Hey friends! My obsession with rhubarb is still 100% alive and well. Seriously…get ready for a bunch of rhubarb recipes from me in the coming weeks! But if you can believe it….I had never made rhubarb jam before this year. So crazy! I had a few extra pieces of rhubarb leftover after making a platz,
Make a few tasty jars to capture the flavour of summer! I’ve been making this relish for years and it’s a real family favourite. We enjoy it in the usual places – on burgers, hotdogs and sausages –…
Fig preserves made from figs harvested from backyard tree is an easy to make recipe and delicious on muffins, or crackers and cheese. Small batch canning.
I love sauerkraut. Those of you who know me...know I can eat a sauerkraut sandwich and be a happy camper. I do consider myself somewhat of a sauerkraut snob - no tin can sauerkraut - EVER!! See My Mom's way of making sauerkraut. While European peasants preserved the cabbage with salt in an effort to keep hunger away during the dark months, their preservation fulfilled another need - nourishment. The process of fermentation used to transform salt and cabbage into sauerkraut increases vitamins and is extraordinarily rich in beneficial bacteria. Cabbage is cheap. With the sales going on now for St. Patrick's Day, I bought a small head of cabbage today for $.18 cents! What can you buy these days for 18 cents? With corned beef on the horizon and a good Reuben sandwich in my future, I decided to try and make some homemade sauerkraut. Kraut is not any more difficult to make than coleslaw. Everyone makes coleslaw, so don't call me crazy. You don't need any special equipment and only two ingredients - cabbage and salt. 2 lbs. cabbage 2 Tbsp. sea salt Chop or slice the cabbage. I sliced it as thin as possible. Toss with salt. Squish the cabbage with a potato masher (or your fist if it's been a rough day) to start releasing the water from the cabbage. Wait ten minutes. Squish down again. Continue waiting and squishing until there is about 1" of liquid covering the cabbage (about 30 minutes). If you don't have enough liquid, mix 1 tsp. sea salt with 1 cup of water and stir to dissolve. Transfer to a clean quart jar. If you want to get fancy....get some labels I saved one piece of cabbage to add to the top of the cabbage to keep it submerged. Set a small dish under the jar and leave it on the counter for 4 days with a lid on.** That's when the magic happens. All the GOOD bacteria comes out to play. It's safe and people have done this for centuries. If you see any scum or "bloom" remove. Refrigerate and store up to 3 months. Nutrition and Health - Lacto Fermentation **It's day 4 of fermentation and I think we need to go a little longer, depending on your taste for tartness. ~Adapted from Wild Fermentation Makes 1 Quart
I love pickled okra; this year I decided to make pickled okra with the pods growing in my garden. Most recipes for pickled okra make a large batch; I’ve experimented with scaling back th…
Made by hundreds of you over the years, my small batch Homemade Strawberry Preserves are sweet, intensely fruit-forward, and require just 3 simple ingredients. Serve on biscuits, toast with butter, or drizzled lovingly on your favorite desserts! Made without pectin or preservatives. Gluten-free, dairy-free.
This homemade old fashioned Sweet Cherry Preserves is made with no pectin in small batches. Homemade Sweet Cherry Preserves is so easy to make. If you are looking for an easy summer canning recipe to try this sweet cherry preserves recipe is just the one.
Easy Peach Butter ~ you'll kick yourself if you don't make a big batch of silky Peach Butter before the peaches are all gone for the year!
Homemade blackberry jam is easier to make than you think! This jam thickens up without the addition of pectin, has a concentrate blackberry flavor and and can be used in lots of different and delicious ways.
Quick and easy small batch cherry jam recipe made with no pectin—just dark sweet cherries, sugar, and a little lemon juice! Use finely chopped cherries to start or blend together at the end for a perfectly thick cherry jam.
These are your classic bread and butter pickles. Flavored with mustard seed, celery seed, and turmeric these pickles stay green and crunchy with a sweet-sour flavor. This small batch recipe keeps in the refrigerator.
Fig preserves made from figs harvested from backyard tree is an easy to make recipe and delicious on muffins, or crackers and cheese. Small batch canning.
This recipe is for a small batch of refrigerator jam made without pectin. Use this base recipe to make strawberry, raspberry, blueberry, or other flavors of jam!
Spiced southern fig preserves is a great way to transform fresh figs into a shelf-stable pantry staple. Use these figs for everything from your morning toast to your evening dessert.
A simple fresh dip perfect anytime of the year. This Tzatziki has a nice subtle lemony taste and a thick creamy consistency and a taste of freshness from dill and cucumber.
If you're looking for a simple, no-fuss recipe to make jam for your family, you've come to the right place! This fresh or frozen fruit
This easy recipe for Refrigerator Dill Pickles is perfect for small batch preserving and is so much better than store-bought!
