Pressure Canning: Canning Part II

Pressure canning is the best method of canning low acid foods. Canning is one of the past and present activities that is done during Lammas-First Harvest. It entails preserving the bounty of summer so it may be enjoyed and shared during the long winter mooths ahead. That is as true now as it was … Continue reading Pressure Canning: Canning Part II

Citrine

Citrine the “Merchant’s Stone” Citrine is the yellow to gold to orange color of quartz. Its name comes from the French for lemon, citron, though citron tends to be more golden than lemon yellow. Deposits of natural-colored citrine are found principally in Brazil and Madagascar, as well as in Burma, the USA and Namibia. Many of the stones on the … Continue reading Citrine

Lammas

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Lammas/Lugnasadh

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Berry Desserts

Here are recipes that can use your fresh blackberries, blueberries and cherries. They make great desserts for your Lammas Celebration or to use those extra berries you picked. Cherry Berry Pie Ingredients 3/4 cup granulated sugar 1/2 cup packed brown sugar 6 tablespoons cornstarch 1 teaspoon finely shredded orange peel 4 cups fresh or … Continue reading Berry Desserts