Today's Recipes

People are constantly poking fun at the vintage stove in my 1958 home, but the joke is completely on them! I can honestly say I love this thing more than any modern appliance I’ve ever laid my hands on. It cooks like an absolute dream, bakes to perfection every single time, and just has so much charm. They can laugh all they want, but this lovely old stove is a total keeper!

Greetings all the way from Alaska! 🏔🐟

I just finished up my second-ever batch of Kenai River red salmon. My process this time around was a 45-minute brine, followed by a 4-hour cold smoke, and finally 120 minutes in the pressure canner.

Everything seemed to be going well, but now I’m honestly a little terrified to crack a jar open! Can someone with more experience tell me if all this brown stuff inside the jars is totally normal? I'd love some reassurance before I do a taste test! Thanks in advance!Greetings all the way from Alaska! 🏔🐟

I just finished up my second-ever batch of Kenai River red salmon. My process this time around was a 45-minute brine, followed by a 4-hour cold smoke, and finally 120 minutes in the pressure canner.

Everything seemed to be going well, but now I’m honestly a little terrified to crack a jar open! Can someone with more experience tell me if all this brown stuff inside the jars is totally normal? I'd love some reassurance before I do a taste test! Thanks in advance!

Calling all my fellow food preservation rebels... I am officially running on fumes! 🧄

I just wrapped up a brutal two-day marathon of dehydrating garlic, grinding it down to a mince, and sifting it into powder. And let's not even talk about the months of planting, growing, harvesting, hang-drying, and prepping that came before it!

I’ve preserved a literal ton of food over my lifetime—veggies, fruits, pastas, meats, you name it. I regularly dehydrate my own basil, parsley, oregano, chives, dill, and more. But for the love of all things holy, this had better be the absolute best garlic powder on the planet to justify the sheer amount of work it required!

Help an exhausted lady out—how are y’all handling your garlic? Is there some secret, faster way to get the same results? Because if not, I might just surrender and stick to buying it at the store next time.

I’m off to take a much-needed nap because my garlic has left me feeling a little abused. Let me know your tricks in the comments!

Okay, I need an apple rescue squad over here! 🚨 Our poor tree was literally breaking under the weight, so we were forced to harvest everything a bit early. I just cooked down a batch of apple butter with the early haul, but it’s coming out a little too tart for my liking. How do I fix this and mellow out the bite? Send help and all your best tips! 🍏🍎

It’s that time of year—my tomato plants are finally giving up the ghost (which is fair, since it’s almost October!), leaving me with an absolute mountain of green cherry tomatoes. I really don't want them to go to waste! What are your favorite ways to use these up? If you have any go-to recipes, please drop them below, and be sure to include the specific canning times and headspace requirements! 🍅

First time pressure canning black beans today, but I've run into a bit of a mystery! Does anyone have any idea why three of my lids would buckle like this? Both the jars and the lids were completely brand new.

I’m a first-time canner and I have a huge crabapple tree at my new house! I have absolutely no idea what to do with them—does anyone have any advice or favorite ways to use them? Help!

HELP!!! I have 17 pints of spaghetti sauce in my Presto pressure canner, and steam is spewing out of the air vent/cover lock! It won’t build pressure past 5 lbs. I’ve been canning for about 5 years now and have never had this happen—my canner is only a year old, so I'm completely baffled. Any advice?

I have so many plums right now! Does anyone have any suggestions on what else I can make with them other than jam? Believe it or not, this isn’t even half of them!

My neighbor just dropped off a whole case of broccoli—and I mean a lot, it’s double-layered! Does anyone have any good ideas for what I should do with all of this? I'd love to hear your favorite ways to use or preserve it!