Food storage
How I teach canning at Indigo House – 2026
What I find most exciting about canning is understanding the processes. My classes are a day of hands-on experience. This five-hour class is strong on the up-to-date science, the tools, and the details of why we use approved USDA methods. …
More Stock – You can never have too much stock
Homemade beef stock is great to make; it fills your kitchen with delicious fragrance while it’s simmering and then fills your pantry. My beef bones came with the ½ beef I bought last spring. The bones were a combination of…
CLASSES: Planning ahead for Home Provisioning
When it’s winter chill outside, it is a good time to plan ahead for those food preservation classes you want to have under your belt: Pressure Canning Chicken, and Dry Beans for those shelf-stable protein-based foods you want to add…
My 2026 Home Provisioning Classes are scheduled
Start the New Year right with learning a kitchen skill you’ve always wanted to know. Have fun choosing where to start here in my kitchen at Indigo House. Much to my delight, I am already getting signups, so please click…
Hangin’ In There – Early Summer 2025
My most fun cooking projects this spring have been 1 – dehydrating pineapple; so tender and sweet – like pineapple-flavored raisons! And 2 – deciding to finally tackle the challenge of cooking a true Virginia country ham. I bought the…
Cooking last fall’s huge Hubbard winter squash
Buying large winter-type squashes can be fun and economical. The Pumpkin Patch folks near me sell many varieties of hard rind winter squashes each fall and each fall I load the back of my car with several Acorn types, and…
