All researched-based recipes for canning tomatoes and salsa require the addition of an acid, such as lemon juice, for safety. I am often asked if this step is really necessary and why. My answer to this is an enthusiastic “Yes!” and I hope that the following information will help to explain why (and how) to do this properly. Continue reading
There are so many questions about the Wyoming Food Freedom Act that was passed by the Wyoming Legislature and became effective March 3, 2015. The general purpose of the Act is to allow for the sale and consumption of homemade foods. With our upcoming Farmers Markets, I have been getting questions about “Can I make __” or “What are the regulations now on ___?” Continue reading
Lean beef is a common protein eaten by millions of people. Not only is this a great source of high-quality protein, but it is full of nutrients that make it possible for us to meet our nutrient needs! In today’s society, it is easier to find a leaner option for beef.
Today I’m going to teach you how to make blissful buttermilk biscuits. Each person has their own unique method, none of which are wrong. We should all have a dependable biscuit recipe because there is nothing worse than a flat, dry biscuit that can be used as a hockey puck! Continue reading
Cherries are the smallest members of the stone fruit family, which includes plums, apricots, nectarines, and peaches. Cherries are typically classified as either sweet or tart. Tart cherries are also called sour or pie cherries. Sweet cherries include Bing cherries, Lambert cherries, Rainier cherries and are grown mainly in Washington, Oregon, and Idaho. Tart cherries include the Montmorency and Balaton varieties and are produced primarily in Michigan. Continue reading