It’s a “Citrus Celebration†at Walmart! This time of year it might be bitter and cold here in Upstate New York, but it’s citrus harvest time in the steamy south. And you can tell when you hit the stores. There is fresh citrus EVERYWHERE: Now I love oranges, grapefruits and clementines as much as the… Keep Reading
Reader’s Question: Forgot to Process Canned Figs
Dear Frugal Upstate I am in a real pickle. Yesterday i put up 16 jars of figs, boiled the lids and jars, filled them, but did not water bath them. Can I do that today or is it too late. I am so upset, I guess i was tired and didn’t follow through. Please advise,… Keep Reading
Reader’s Question: Water Boiling Off While Canning
Dear Frugal Upstate, I am new to canning and processed cherries in quarts.  While I was processing the water boiled out of the canner and even though I started out with 2″ of water I ended up with only 1/4 in. over the jars after processing. The jars are sealed. Are they safe? What is… Keep Reading
Reader’s Question: Do You Have a Canning Tutorial?
Dear Frugal Upstate, Do you have any posts on canning? I had my first experience yesterday, with tomatoes, and the seals are popping up and down! Now I have 7 large jars that I need to use soon! Help!! Macy Macy- Yes indeed I do! I did an entire pictorial post! Tutorial: Hot Water Bath… Keep Reading
Review & Giveaway: Tattler Reuseable Canning Lids
Today I’m reviewing Tattler reusable canning jar lids. Yes-you read that right. Re-useable!!! When I heard about this product I was immediately intrigued. It’s always bothered me that those metal canning lids are single use-and this year the packs of 12 for the regular mouth jars was running about $2.50-$3. Considering the fact that I… Keep Reading
From Around the Web: Canning Meat
This lady shows you how to can pork loin, round steak, chuck roast, ground beef and kielbasa. Wow, that’s a lot of meat! She gives very clear and detailed directions for the process. The video was long enough to have to be cut up into two videos. Canning Meat Part I: Canning Meat Part II:… Keep Reading
Open Canning Day with the Cooperative Extension Office
Are you familiar with the Cooperative Extension Office program here in the US? Usually I like to write things in my own words-but the description on the USDA site is so direct I just couldn’t come up with anything better: The Cooperative Extension System is a nationwide, non-credit educational network. Each U.S. state and territory… Keep Reading
Tutorial: Hot Water Bath Canning
Have you been wanting to try canning your own food using the hot water bath method, but been too intimidated to try? I know I was for a long, long time! Believe it or not, it takes me a while to wrap my mind around a new idea before trying it. I like to read,… Keep Reading
Recipe: Cheater’s Strawberry Rhubarb Jam
I don’t know, whenever I have a recipe that includes the phrase “add a 3oz package of jello” I just feel like a cheater. I mean really-what “from scratch” cook can hold their head up proudly while using jello to fake strawberries? But the fact is-strawberries are NOT in season locally at the same time… Keep Reading
