Left, would be Strawberry Jam made with both our homegrown Strawberries an wild picked alpine strawberries, and on the right, Gooseberry Jelly, we are up to eight Gooseberry plants, they not only provide wonderful product but they along with apples provide one of the best natural sourse of pectin on the farm.

So the other day I was talking about Bernardin Complete Book of Home Perserving, I would highly recommend this book as the first book for folk that are just learning to can, it really does provide all the info needed to safely get you started.

However once you are ready for that next step and or you want to try your hand a few more different recipes and or if you want to make smaller batches, I would recommend Small-Batch Perserving by Ellie Topp and Margaret Howeard. It is makes very small batch’s which is great for trying new things, and I have made many! recipe’s out of both of these books.

I do not get anything for recommending these books etc, etc,