How to can chopped garlic

By Patrice Lewis Issue #173 • September/October, 2018 Before we had our garden established, I routinely purchased chopped garlic at the grocery store. Why? Because it was easier to scoop a tablespoon of chopped garlic out...

Dehydrating food

By Kristina Seleshanko Issue #173 • September/October, 2018 Dehydration is one of the oldest and easiest methods of food preservation. Anyone can easily dry and store almost any food; there are just a few basic rules...

Bob’s basic breads for beginners, bachelors, barbarians, and backwoodsmen

By Bob Van Putten Issue #173 • September/October, 2018 I reckon it takes a lot of gall for me to write about bread because compared to my wife I’ll never be anything but a rank amateur...

How to make kombucha

By Kristina Seleshanko Issue #172 • July/August, 2018 Kombucha is an ancient drink that’s recently enjoyed a revival because it’s a fizzy and healthy alternative to soda pop. Despite urban myths, it contains only trace amounts...

Introduction to water bath canning

By Patrice Lewis Issue #172 • July/August, 2018 Water bath canning is one of only two scientifically-proven methods of preserving food in jars — the other is pressure canning, which will not be covered in this...

Preserving plums

By Kristina Seleshanko Issue #171 • May/June, 2018 I’ve read that the Chinese believe plums symbolize good luck; perhaps that’s why plums are one of the most cultivated fruits on earth. (Or maybe it’s just that...

Make elderberry syrup for flu season

By Karen M. House Issue #169 • January/February, 2018 Elderberry (Sambucus nigra) has been a traditional influenza remedy for hundreds of years. I first learned about using elderberry syrup as a flu treatment a few years...

Baking Bread

By Linda Gabris Issue #168 • November/December, 2017 Growing up in the rural woods miles away from the nearest country store, store-bought bread was seldom seen in Grandma’s house. So to keep up with demand, she...

Making apple pectin

By Kristina Seleshanko Issue #167 • September/October, 2017 One day, as I walked past an apple tree that was naturally thinning its fruit by dropping tiny, baby apples, I thought, “I wish there was something useful...

Canning game meat

By Linda Gabris Issue #166 • July/August, 2017 Attempting to can meat (or any other low acid food, for that matter) without the use of a pressure canner is every bit as foolhardy as arming up...

Lenie in the kitchen: Lemon scones, pound cake, and pie

Lenie in the kitchen Lemon scones, pound cake, and pie By Ilene Duffy Issue #165 • May/June, 2017 How did 28 years go by so quickly? It was a beautiful fall evening in November 1989 when I took...

Hunting, processing, and serving black bear

By Linda Gabris Issue #162 • November/December, 2016 Bear was a popular meat in our house when I was growing up in the rural woods. Black bear was Grandpa's favorite big game animal to hunt and...

Texas Fireballs By Randy Young

By Randy Young Photos by Callie Blanks <!-- >!>!>!> Make content-2-col-left = 70% if activating this column --> Issue #158 • March/April, 2016 Sausage balls are great, period. They've got sausage, cheese, and biscuit, all in one bite....

These salads are hearty dishes

By Jennifer Stein Barker Issue #43 • January/February, 1997 When most people think of a salad, they first think of lettuce or fruit, but a salad may also be made of vegetables or fruit, combined with...

Homemade baking extracts

By Linda Zimnick Issue #157 • January/February, 2016 Every cook or baker has a secret or two they keep tucked in their apron pocket. My secret? Homemade flavoring extracts. They are simple to make and the...

Zucchini custard pie

Sandra L. Toney Ingredients 1 cup shredded zucchini 1 egg 1 tsp. vanilla extract 2 1/2 Tbsp. flour 1 cup sugar 2 Tbsp. butter or margarine 1 cup evaporated milk 1 9-inch unbaked pastry or pie shell cinnamon nutmeg Method Preheat oven to 450°. Mix zucchini (and any...