Preserving, Jam & Jellies, Hot Water Bath Canning, Fruit, Canning All, Summer Recipes, Dips & Snacks, Spreads, High-Acid Canning, Canning Apples, Jellies, Fall Recipes, Fall Preserving Kayla Lobermeier Preserving, Jam & Jellies, Hot Water Bath Canning, Fruit, Canning All, Summer Recipes, Dips & Snacks, Spreads, High-Acid Canning, Canning Apples, Jellies, Fall Recipes, Fall Preserving Kayla Lobermeier

Old-Fashioned Apple Jelly

This apple jelly that is sweet, tart, and tastes like it came out of your grandma’s pantry. It’s delicious spread on crackers with a bite of cream cheese!

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Preserving, Jam & Jellies, Historical Foodways, Hot Water Bath Canning, Fruit, Jam, Jams, Canning All, Summer Recipes, Fall Recipes, Dips & Snacks, Spreads, High-Acid Canning, Canning Stone Fruits, Fall Preserving Kayla Lobermeier Preserving, Jam & Jellies, Historical Foodways, Hot Water Bath Canning, Fruit, Jam, Jams, Canning All, Summer Recipes, Fall Recipes, Dips & Snacks, Spreads, High-Acid Canning, Canning Stone Fruits, Fall Preserving Kayla Lobermeier

Classic Peach Jam: Canning or Freezing Recipe

This old-fashioned peach jam recipe is simple and easy and made without pectin.

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Preserving, Canning All, Pressure Canning, Canned Vegetables, Canned Carrots, Canned Roots, Fall Preserving Kayla Lobermeier Preserving, Canning All, Pressure Canning, Canned Vegetables, Canned Carrots, Canned Roots, Fall Preserving Kayla Lobermeier

How to Pressure Can Carrots: Beginner-Friendly Guide to Preserving Root Vegetables

Learn how to pressure can carrots safely at home with this step-by-step guide. Includes tips for prep, peeling, cutting, and storing shelf-stable jars all year long.

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Preserving, Fermenting, Lacto-Fermentation, Fermented Veggies, Sauerkraut, Featured Preserving, Fermenting & Infusions, Fermentation, Fall Preserving Kayla Lobermeier Preserving, Fermenting, Lacto-Fermentation, Fermented Veggies, Sauerkraut, Featured Preserving, Fermenting & Infusions, Fermentation, Fall Preserving Kayla Lobermeier

How to Make Old-Fashioned Sauerkraut in a Crock

When you have an abundance of cabbages, there's no better way to preserve it than making a batch of sauerkraut! This traditional recipe is made the old-fashioned way and is ready to eat in about 5 to 6 weeks.

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Preserving, Fruit, Hot Water Bath Canning, High-Acid Canning, Canned Fruit Sauces, Applesauce, Fruit Preserves, Canning Apples, Fall Recipes, Summer Recipes, Dips & Snacks, Sweet Snacks, Sweet Sauces, Sauces, Fruit Sauces, Fall Preserving Kayla Lobermeier Preserving, Fruit, Hot Water Bath Canning, High-Acid Canning, Canned Fruit Sauces, Applesauce, Fruit Preserves, Canning Apples, Fall Recipes, Summer Recipes, Dips & Snacks, Sweet Snacks, Sweet Sauces, Sauces, Fruit Sauces, Fall Preserving Kayla Lobermeier

Homemade Applesauce with Variations: Canning Recipe & Guide

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