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You could wait until December to make your Christmas Jam. You could. But let’s be honest: December is full of burnt cookies, delayed packages, and half-wrapped gifts. You’ll be frazzled. But if you make it now—when strawberries are sweet and plentiful, you’ll feel like a wizard in December A smug, cinnamon-scented wizard.
Before you buy a granite water bath canner, read this first. Not all granite canners are created equal, and you might not even need one! We’ll tell you how to turn your stockpot into a DIY canning setup and why investing in a high-quality pot is key if you want a durable canner that lasts.
This borscht is a gift to your future self. It’s easy to make, feeds you for days, and freezes well for when you need it most. Whether you grew up with it or just discovered it, Ukrainian Borscht is a comfort food with staying power, perfect if you like to plan ahead.
This probiotic-packed sauerkraut is crunchy, tangy, and perfectly spiced with cumin and coriander – no store-bought mystery ingredients, just real food doing its thing. It is also ridiculously easy to make. Plus, it actually tastes good, unlike some of those “health” foods.
There’s something wildly satisfying about making a sauce that would make your real or imaginary Nonna proud – or at least make her pause before criticizing your stirring technique. This sauce isn’t fancy. It’s not complicated. No shortcuts or mystery ingredients. This is real food. Just tomatoes, salt, basil, and time. It’s just right.
If you have ever stared at a pile of ripe pears and thought, “What am I going to do with all these?” We have a suggestion for you. Why not make pear juice? It’s the perfect solution for those extra pears you don’t have time to turn into preserves—especially if they’re starting to spoil.
Become an expert in rendering animal fat with our complete fat rendering guide. Learn about the pros and cons of wet and dry rendering methods, and discover how to store rendered fat to keep it fresh for longer.
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