Monday, July 22, 2019

Canning season just about here,


I always start with strawberry jam as the local berries are usually ready in June. BC Berries are a distinct type and are totally more flavorful than others. But they don't last and are not good for shipping, so make your jam right away!

I like to get all my supplies and jars ready and replace jars where needed.

Then go through recipes and find something new to try. Each year I change some relishes 
adding a bit more spice or garlic to my recipes.

Salsa is a challenge, making about four different flavours from regular to medium to hot.

Bob has his own way to label the different salsas he does, Mango to Red Rocket. His Thermate hot sauce can only be used sparingly.  

Saturday, July 06, 2019

Raspberry Jam

All done for another season.
On to Preserving cherries they are huge this year. Everything is a little early this year so don't miss out!

Tuesday, March 28, 2017

Cookie Monster

So easy to make three different
recipes of cookies at the same time.
Peanut butter, Almond delights
and lemon puffs.

Monday, March 27, 2017

Navel Orange Jam

California navel oranges are wonderfully sweet, full of juice and healthy too. We get the best about November and they are great through March. AJ makes a delicate and delicious jam using only eight oranges to make five jars! Add a little zest too.
Spread on morning toast, or dinner chicken or dessert ice cream! Full of flavour and easy to make.

Wednesday, June 08, 2016

Bing Cherries

Twelve jars of canned Cherries.
Four jars of Amaretto Cherries
to try on a dessert in winter.

Sunday, June 05, 2016

Strawberry Pie / Strawberry Shortcake

Strawberry season in full swing.

Made three batches of jam, more berries in the freezer for winter.
And for good measure strawberry shortcake

Monday, May 23, 2016

Chicken in Creme Sauce

Chicken in Creme Sauce:

4 skinless boned breast cut into bite size pieces.
1 small chopped onion
1/2 pint of sour creme
1 tbsp. chopped parsley
1piece of celery cut small
1/2 Tsp. of oregano
1/2 tsp. of cracked pepper
1/2 tsp. sea salt
1 tbsp chili powder
2 garlic cloves minced ( more if you love garlic)
1 cup of white cheddar cheese
In a medium heat skillet with olive oil ( bit of butter)
cook chicken until all pink is gone. drain excess oil return chicken to pan
Add onions, celery, sour creme, cheese, parsley, oregano, pepper.
Taste before adding salt, then add chili powder, garlic, cheese, heat until cheese melts. If sauce is too thick add a bit of pasta water to sauce.
Simmer for a few minutes until all spices
Either make rice or pasta and pour chicken and sauce over it, adding some
grated Parmesan.
Twigged it by adding some white wine instead of water and topped with fresh basil.

Sunday, May 22, 2016


Strawberries Are early this year. Make sure you get enough to eat make jam and freeze for winter.

Wednesday, May 04, 2016

Blueberry /Cranberry Sauce

 A nice change for a sauce 8 ounces of each 1 cup sugar 1 tsp. cinnamon dash of lemon juice.
 Boil for 1 min.then simmer for 20 mins. pour into jars. If you want to preserve put in canner for 15 minutes. Or just put in fridge keeps for about 2 weeks in you don't use a canner.

 Cabernet Cranberry and Blueberry Sauce (vegan, GF) - Make your own cranberry sauce with amazing depth of flavor in 30 minutes! Easy recipe at

Blackberry/ Blueberry Jam

I never usually mix berries for jam, But had berries in the freezer from last year.
So did a batch of a combination of Blackberries and Blueberries. Came out tasty as both berries are good for you. Cut back on the sugar and it still tasted delicious.

Wednesday, April 20, 2016

Canning Season Coming Soon!

With this weather so warm already the berries will soon be in full bloom.
I have my list already, jars too,
Strawberry always the first, then raspberry and my list goes on.
Just finished my last jar of strawberry a week ago so will make sure I make more this year.

Tuesday, January 19, 2016

Soda Bread


4 cups of flour
4 tbsp. sugar
1 tsp. soda
1 1/2 salt
4 tbsp.cold butter
1 3/4 cups buttermilk milk shaken
1 large egg
1 tsp.of grated orange zest
1 cup of dried cranberries dust with some flour.( or currents)
 Preheat oven to 375  line baking sheet with parchment paper

Combined flour,sugar soda,salt in a bowl. Add butter mixing at a low speed or by hand
With a fork beat buttermilk, eggs zest put in flour mixture. add cranberries.
Dough will be wet.
Dump dough onto a floured surface and knead till you forms a round loaf.
Place on sheet that you prepared with parchment paper, cutting an X on top
Bake 45 to55 minutes test with a toothpick when it comes out clean it's ready.
tap it will sound hollow.
Serve warm with butter and homemade jam.

Saturday, January 02, 2016

Food for thought.

A variety of foods that are healthy and tasty.


We all want to eat healthy when a new year begins.
After finishing off all the goodies that were baked over the holidays.
Easier said than done.
I have made a mental list of foods that I will cut back on.

Less meat maybe once a week (maybe twice)
Stop baking every day.
More greens and salads.
Cut portions we already have done this in 2015.
No candy dish full.
Well that is a start!

Friday, December 18, 2015

Port Jelly

Port Jelly cooling before labels

4 cups port wine
1- 2 oz, pkg of pectin
4 1/2 cups of white sugar 
1/2 tsp. butter to cut foam
  • 5 half pint canning jars with lids and rings.

    1. Set out all ingredients 
    2. Pour the port into a large saucepan, and sprinkle in the pectin. Bring to a boil over high heat, stirring frequently. Once boiling, pour in the sugar, and stir until dissolved. Return the mixture to a boil, and stir in the butter until melted. Continue boiling for 1 minute, skimming and discarding any foam the forms on the surface.
    3. Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
    4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

    Thursday, December 17, 2015

    Nanimo Bars

    For a change add a liquor in the center.
    Such as Forty Creek Cream.This one is not as sweet as some of the cream liquors.


    Bob's favorites.

    Raspberry jam in the middle, butter icing with a cherry on top.

    Wednesday, November 11, 2015


    Click for Options

     Made with homemade tomato sauce, antipasto sauce.
    Ground beef, hot Italian  sausages, Ricotta and Parma cheese.
    Smell so good.

    Sunday, September 20, 2015

    Cranbery Season

    Cranberry Sauce Season


    There is nothing more refreshing than cranberries.
    I preserve enough so I have them all year.
    We don't only use them with turkey and chicken.
    I freeze them as well and they make a nice condiment 
    over cream cheese or a hardy white cheddar.
     When making muffins I throw some in frozen or
     I add them to a lemon loaf or pound cake
    for a variety. 

    Saturday, September 19, 2015

    Red Wine Jelly

    Red or White Wine Jelly make a nice gift over Christmas.

    One bottle 759 ml dry red wine I use Italian Montepulciano d' Abruzzo
    1/2 cup lemon juice
    I pkg. certo
    4 1/2 cups of sugar.

    For white jelly just use white Montepulciano  d' Abruzzo.

    • Place 6 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
    • Pour wine and lemon juice into a large, deep stainless steel saucepan.
    • Measure sugar; set aside.
    • Over high heat, bring mixture to a full rolling boil. Add all the sugar. Stirring constantly, return mixture to a full rolling boil that cannot be stirred down. Boil hard 1 minute. Remove from heat; skim foam if necessary.
    • Quickly ladle hot jelly into a hot jar to within 1/4 inch (.5 cm) of top rim (head space). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Center hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner ensuring jars are covered by water. Repeat for remaining jelly.
    • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10 minutes.
    • When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RE-TIGHTEN screw bands.

    • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

    Saturday, September 12, 2015

    Apple Sauce

    The new crop of apples are in right now, so many good varieties
    to choose from.
    Apple sauce was at the top of my list, then will cut up and bag for pies 
    and desserts later.
    They are sweet so use little sugar and let the natural taste come through.

      Mix a variety of apples for the best results for your sauce

    Friday, September 04, 2015

    Bartlett Pears

    Bartlett Pears are in now. Some not ripe just put them in a paper bag for a few days till ripe.
    Much better than the overly sweet juice in bought ones.
    Make sure to soak them in lemon juice while preparing them for
    the jars to keep the color.

    Monday, August 10, 2015

    Larder full for winter

    Larder full once again.

    We will not go hungry this winter.

    Thanks to Dub for all the great labels he did to finish our project off. 

    This is the over load section.

    Sunday, August 09, 2015

    Saturday, August 08, 2015

    Wednesday, August 05, 2015


    I have always made red relish, so decided to try a few different kinds this year,

     Still made red relish as mixed with mayo it tastes like Triple O.


    Apricot Jam

    Apricot Jam is one of our favorites.
    Only use local apricots.


    Canned cherries for the winter months.

    With the hot summer we are having the cherries are extra sweet this year.
    Nothing nicer than opening a jar in December. 

    Saturday, August 01, 2015

    Herb Vinegar

    Fresh herbs from the patio.
    So easy to make.
    Select any herbs Rosemary, Basil, Thyme.
    Boil vinegar I use a variety some white some white balsamic or cider. 
    Let vinegar cool  before adding to the herbs in the jars (so they will not wilt). 

    Viola done!