About Jennifer

Jennifer Murch lives with her husband John and their four children on five acres near Harrisonburg, Virginia, where she (kinda-sorta-maybe) homeschools the kids, gardens, bakes, and reads. You can find more of her musings and lots of recipes at her blog, Mama’s Minutia.

Preserving Autumn: Pizza Sauce Three Ways

Written by Jennifer Murch.

There are as many ways to make homemade pizza sauce as there are people. Ask two (or two hundred) home cooks how they make their pizza sauce and I can guarantee every single answer will be different. Even I can’t settle on just one method/recipe—it all depends on the season, what’s in my kitchen cupboards, and my mood.

In this post I will explain some of the different tomato-to-sauce processes, as well as share several of my favorite recipes for pizza sauce. I hope you’ll find something that works for you! [Read more…]

In the Pits: Canning Stone Fruits

A simple tutorial for canning stone fruits in the home kitchen.

Peach canning has been known to give me conniptions, but of all the foods to can, peaches—and their stone fruit siblings—are straightforward and simple.

When buying peaches to can, choose freestone peaches such as Glohaven, Loring, Sun High. Redhaven is my all-time favorite for the ease with which they relinquish their stony hearts and for their reluctance to turn brown when cut and exposed to air.

Peaches must be fully ripe before canning. If they’re not, they’ll be pesky to pit. So once you’ve carted your peaches home, lay them out in a well-ventilated room on newspapers you’ve spread over plastic (because the peaches may ooze juice), to finish ripening. [Read more…]