Posts in Fall
Water Bath Canning Basics

The tasty high-acid menu includes choices ranging from sweet to savory. Fruits, fruit juices, jams, jellies and other fruit spreads, salsas, most tomatoes, pickles, relishes, chutneys, sauces, vinegars and condiments are among items safely preserved using the water bath canning method. Because these common foods contain high amounts of acid or the recipe incorporates the correct balance of acid, water bath canning is the recommended method.

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A Chilling Effect: Unlocking the Magic of Seed Stratification

While spring is traditionally associated with sowing seeds, the practice of chilling seeds before planting, known as seed stratification, offers a fascinating opportunity to enhance the germination process. In this blog post, we will explore the benefits of chilling fall seeds and uncover the magic that lies within this simple technique.

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