Preserving Summer: The Benefits of Canning and Preserving Produce

FREE chapter of Canal House Cooking, Vol. 4 below!

The bursting flavors of summer fruits and vegetables can be made to last all year by canning and preserving them. Canning can brighten your pantry throughout the year, extending the life of perishable produce and utilizing those fruit and vege ‘gluts’ that can sometimes occur when growing food at home.

Quince Jelly Recipe, Apricot BBQ Sauce Recipe, Mandarin Marmalade Recipe

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Front Yard Vege Experiment

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Cress, Straw and Other Things

Well the cress is doing really well, but the alfalfa is taking a while to sprout. Might have to try that one again. With today’s heat, many of my seedlings were looking really worse for wear, so I went out in the middle of the day (bad timing i know) and mulched the garden. I didn’t really want to do it just yet because everything is still so small, but I didn’t have much of a choice today.

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Spring-time Seed Raising

Zucchinis

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DIY Lawn to Herb Garden

 

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Emerging Leafy Green Seedlings

Mizuna

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Cape Gooseberries

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A Fruitful Spring Backyard

Lichen on the plum tree trunk.

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Chook Update: Gradual Battery Hen Recovery via Free-range Life

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Indoor Gardening: Sprouting Alfalfa and Cress

I ordered some alfalfa seeds from eBay recently, along with some tomato and rockmelon seeds. The friendly seller gave us a bonus pack of cress seeds 🙂 Both alfalfa and cress can be sprouted in the same way – sprinkled on damp cotton wool, and kept moist for a day or so until they sprout. After this time you put them in the fridge and after around 6 days they are ready to be used in salads, etc.

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