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by Anna Cash
The Holy Grail; a crisp cucumber pickle! Raise your hand if you've ever canned a subpar cucumber dill pickle ( or a dozen jars!). That was definitl...
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by Anna Cash
First, you can alter the amount- cutting in half makes everything cook faster and there’s no shame in small batch canning- a few jars adds up! Dou...
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by Anna Cash
Learning how to garden specifically for canning has been one of the best things I've learned how to do. I stopped wasting time and energy on growi...
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by Anna Cash
Sourdough is naturally leavened bread and in this episode we hope to teach you a little bit about what’s worked for us starting sourdough and we h...
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by Anna Cash
In this episode I share my seed saving expertise. In this episode you’ll learn what a seed swap is, why you’d want to save seeds in the first plac...
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by Anna Cash
In today’s episode, we wanted to tell you about canning courses that you can purchase to take your canning to the next level. Jenny and I both tea...
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by Anna Cash
We were absolutely blown away with the quality, presentation, and ease of use in using Weck jars for canning food. Jenny and I had never used Weck ...
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by Anna Cash
This episode is all about taking the steps to get your cottage food license. I talk about the qualifications for caned food items for the state of ...
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by Anna Cash
Charcuterie boards have become a staple at holiday gatherings, and Jenny and I are no exception to finding preserved recipes to fit the bill.
I pe...
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by Anna Cash
On today’s episode we have master food preserver Stephanie Thurow, author of several books on fermenting as our guest. She blogs at Minnesota From...
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by Anna Cash
In this episode, Jenny and I share some beloved holiday food traditions. Food and family is at the heart of what we love to discuss and on today's...
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by Anna Cash
In this episode we welcome Elisa Giorgio of Meal Planning Blueprints. She’s an expert meal planner, teacher of the Capsule Pantry, and a whiz at f...
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