Recipes for Home Canning and Preserving in a Crock-Pot

Inspiration for preserving in a Crock-Pot with recipes for fruit butter, tomato ketchup and more.

My home canning history began at my mother’s side, just as she had learned, and as her Ukrainian mother before her.

My mother did things her own way, however, and in the world of preserving that usually meant reducing added sugar in recipes or eliminating it altogether.

We cooked over a wood stove and she kept a (now) vintage oval Le Creuset pot on the back of the stove, cooking fruit down for hours to concentrate the natural sugars.

The aroma from that flame-coloured pot would drive me wild: cinnamon, apples, plums and wild Saskatoon berries. Each ingredient preserved with as little intervention as possible into jams and butters, compotes and conserves.

Of course, I have also found my way of putting up the bounty of summer. I still reject the load of added sugar, but I wholeheartedly embrace technology, like preserving in a Crock-Pot.

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Recipes for a simple, smaller Thanksgiving

It’s October.

We’re on the homestretch of a challenging year. For purely practical reasons, I though I’d share a few favourite recipes for a simple, smaller Thanksgiving.

I know that the upcoming holiday will be very different for most people. Many of us who usually travel and attend large family gatherings will be instead staying in our own province – and in our own home.

And yet, there is still much to be thankful for. My hope is that you will find joy in the little things this autumn. We’re planning a few hikes, scenic drives to see the fall colours, and of course, plenty of homemade pie.

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The Best Soup Recipes for Fall

A round-up of seasonal soup recipes for fall comfort food.

A generous pot of Borscht is simmering on stove as I write this. It’s full of the first beets and cabbage of the season, as well as a handful of dill from my herb garden.

Not only is today the first day of fall, but Hurricane Teddy is raining down all around us here in Nova Scotia. We’ve done all of our storm prep (gas! groceries! gin!) and now there’s nothing else to do but hunker down and ride it out.

I’ll keep this post short and sweet. Here’s all the inspiration you need to start a pot of soup for dinner tonight.

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Peach Slab Pie with Cornmeal Pecan Streusel

This Peach Slab Pie with Cornmeal Pecan Streusel is a fabulous seasonal dessert, with plenty of do-ahead options.

Last week I realized that we were mid-September and I hadn’t made a peach pie yet.

Peaches are available in such short season around here, that we eat them every way we can when they are at the local markets. These days we’re seldom without a basket or two ripening on the counter.

Nova Scotia peaches are on the small side, not much bigger than a plum, but they pack a punch of flavour, especially when grilled or baked.

But today? It’s aaaaall about pie. And this one is worthy of a spot your fall baking list.

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Roasted Vegetable Skillet Lasagne

Roasted Vegetable Skillet Lasagne is a one-pan, weeknight dinner that the whole family will love.

And just like that we’ve transitioned into a new season after six months of home life.

Our three kiddos started school this week and we’re just holding on tight as we ride the roller coaster of emotions.

Relief. Sadness. Joy. Cautious hope. They are all mixed up together and no feeling is right or wrong.

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