JCCFS Red Pepper Jelly
The Mountain Flavors Class is going great! The students are all fantastic and we are having lots of fun! Yesterday…
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The Best Squash Relish
We’ll be making my favorite squash relish recipe in my Relishing Mountain Flavors Cooking Class this week. It’s the perfect…
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Mary Mason’s Apple Butter
If you missed the background story of how I came across Mary’s recipe go here. Mary Mason’s Apple Butter Ingredients…
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Clate & Mary Mason
Funny how images and people from the past often bubble up in our lives. Clate and Mary Mason lived down…
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Ever Eat Leather Britches?
Portions of this post were originally published here on the Blind Pig in 2009-when I made leather britches (dried green…
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Reusable Canning Lids & Rings
The folks at Tattler Reusable Canning Lids & Rings sent me a sample of their product. Over the weekend I…
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Folk School Red Pepper Jam
One of the best recipes I picked up from the Mountain Flavors cooking class I co-taught back in the Spring…
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Yellow Tomato Preserves
I’ve heard of tomato preserves for years-but to be honest with you I couldn’t imagine wasting my straight from the…
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B. Ruth’s Red Wine Vinegar Instant Pickles
Today’s guest post was written by B. Ruth. Did you know you should never peel a cucumber from the blossom…
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Aunt Lee’s Bread And Butter Pickles
I’ve never been a big fan of bread and butter pickles. But all that changed during my cooking class at…
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Appalachia Through My Eyes – Carving Pumpkins
Over the last few days, folks who celebrate Halloween have been carving pumpkins into jack-o-lanterns. The famous Jack-O-Lantern started out…
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How To Make Old Timey Pear Preserves
Since my sink has recently been full of pears-I thought it was a great time to republish one of my…
