I love to can. I’m not sure why it’s called canning when you put the stuff in glass jars, but I do know that food safety is nothing to mess around with. I’ve been contemplating a post about why safe food handling and processing procedures are so important, wanting to pull out my old textbooks and share all of the nitty gritty details with you, and find share-able charts and stuff, but well, it just hasn’t happened. So instead, I’ll share a little bit of the stuff that’s just knocking around in my noggin, after many years of canning and a few years of food and nutrition courses in college (I was a nutrition major).
It’s not just about botulism! (more…)
It’s been over a year since my last post, and I’m feeling pretty guilty about that. It’s not that I haven’t had ideas of things to write about that has kept me from posting- an idea springs to mind at least once a week. What has kept me from posting has actually been photography to go with the posts. I don’t want to steal or borrow images from online sources, but I don’t have very good image editing software to get my own photos cleaned up and re-sized easily. So yeah, that needs to be dealt with. In the mean time, I’m not going to let the lack of photos stand in the way of me sharing stuff with you. And since Easter is right around the corner, what better subject to kick things back off with here than the secret to making hard boiled eggs that peel easily and nicely?
Well, I have not been doing very well at keeping up with things on here! The garden has really had me hopping, and I’ve had lots of general ‘life’ stuff going on, too. Sadly, it’s left me with little time to be creative. I’m hoping to have my recipe for stuffed peppers, with pictures of the process, up for you very soon. (I did make a batch, but forgot to take photos of the making of the stuffing!)
In the meantime, I have a helpful tip. If you find your garden overflowing with peppers, or find them at the grocery store for a great price, why don’t you make up a big batch and freeze them? My grandmother, who is not much for cooking anymore, loves stuffed peppers, so I made a big batch and will be taking some to her.
I’ll go into more detail on this when I write up the recipe for you, but you can easily freeze them individually by using a muffin tin to support the peppers. Then once they’re frozen through, you can stick them in a freezer bag or vacuum seal them and just pull out however many you need when you want to eat them.