Canning, Drying & Preserving » heartland Renaissance

Grape Leaves, preserved two ways

Jun 162010

I don’t know if I’ve mentioned it yet, but included in our small family farm is a small, established vineyard. We have six rows of grapes, a different cultivar each, and are excited to both enjoy them on the table, as well as making our own wine . . . Yes, wine. T. just attended his first Amateur Winemaker’s Club of Nebraska class this past weekend and came back, ready to take on our vines. He went out the next day and bought a spring-loaded set of pruning shears, and a holster. He’s cool like that. I veto him wearing a cellphone on his hip, but pruning shears? Sure, honey. First task? To lighten up some of our vines, cleaning up extra, new vines of leaves to allow more sun [... To read more, click here ...]

June 16, 2010
Posted by Heartland Renaissance at 7:16 AM
10 Responses
Canning, Drying & Preserving, Home & Garden, Vegetables, Salads and Sides

Honey Sweetened Strawberry Freezer Preserves

Jun 112009

This is part two of the Strawberry Preserves Posts! I made one batch of this “Freezer” jam and loved it! I’m planning on making another batch of this as soon as I get my hands on some more strawberries! Though you can get a “no-cook” pectin for freezer jam, unfortunately it requires sugar. Since I wanted to make mine fruit-juice and/or honey sweetened, I used the no-sugar pectin. It technically requires a little cooking, the juice is cooked with the pectin, but the fruit is not cooked so I’d still consider it a “no-cook” variety as it maintains the fresh flavors of fresh, uncooked fruit. This preserve is made with fresh strawberries, and sweetened with local, raw honey and fruit juice. I’m happy serving this to my son, whether mixed [... To read more, click here ...]

June 11, 2009
Posted by Heartland Renaissance at 9:34 PM
2 Responses
Canning, Drying & Preserving
"Real" Foodie, fight back friday, Preserves, Recipes from Chef Sarah's kitchen

Honey Sweetened Strawberry Preserves

Jun 112009

I have a two year old. As much as I strive to feed him from every food group and in all manners of cuisines, allowing him and encouraging him to eat things that most two year olds don’t eat, lunch comes around every day. And often, he gets a peanut butter and jelly sandwich. But not just your run of the mill PBJ. It is an as nourishing as you can get PBJ. Whole Wheat Sourdough Bread. Fresh Ground Organic Peanut Butter with one ingredient. And an All Fruit Preserve. I’ve been seeking out the all fruit preserves, sweetened with fruit juice and sans HFCS for the little guy, and he loves them! Unfortunately, however, those little bitty jars of preserve go fast. And boy are they expensive! So what [... To read more, click here ...]