That jar o' jam was not that hard to do.
My daughter is going back to school to become a registered dietitian. (Big applause for L! That's a hard choice to make... going deep into debt with student loans, putting adulthood on hold and heading back into the classroom because her first degree was just not lighting her fire.) I'm very proud of her for making this decision. And, of course, this new path is prompting all sorts of food, nutrition and dietary discussions.I sort of made the resolution ~ (made it in my head, but I guess, now, I'm declaring it) ~ to grow more and store more during this upcoming garden season. I've avoided this like the plague! The idea of canning and preserving? Good Lord... I truly have become my Mother.
But, I just finished reading this book and it's got me kind of excited. Because it's a modern day bible on how to freeze, dry, can, sugar and ferment my way to nutritional bliss. (Ferment had me really excited but I'm sorry to say there was no how-to on Dandelion Wine.)
Would you like this book? I have a copy to give away.
Just leave a comment and promise me faithfully that you'll truly follow through and cook up a batch of freezer jam. Or, some other delightful thing.
"Yes! You Can! And Freeze and Dry It, Too" is a modern step by step guide to preserving food. Written by Daniel Gasteiger.Cold Springs Press gave this book to me to read and review.
I give it 2 thumbs up and now I'm giving it to you. Just leave me a comment.
**************
