Category Archives: food preservation

Refrigerator Pickles

Summer means cucumbers and cucumbers mean pickles!  This pickle recipe has a strong vinegar taste with a hint of sweetness, so feel free to cut back on the vinegar if you like a milder pickle.



  1. In three clean pint-size canning jars, place your cucumbers and garlic.
  2. In a medium mixing bowl, mix hot water, sugar, ACV, dill weed, and salt.  Let cool.
  3. Pour the water mixture over the cucumbers, top with lids and rings, and refrigerate.
  4. After a day or so, check the pickles for readiness.

Makes 3 pints cucumber pickles.

Pickled Cucumbers_Holistic Hearth 2


Strawberry Freezer Jam (sweetened with white grape juice)

16 c. already-hulled and mashed strawberries*
3 c. white grape juice
4 1/2 T. low-sugar pectin (you could also try gelatin)
(optional: 3 c. raw honey)

25 – 8 oz jelly jars with lids and bands
canning funnel

large stock pot
potato masher

1. In a small saucepan, simmer lids in water.

2. In a large stockpot, blend mashed strawberries and white grape juice.  Gradually stir in pectin.

3. Bring the mixture to a boil that cannot be stirred down.

4. Turn heat off.  Ladel the hot mixture into the jelly jars.  Remove the lids from the hot water with tongs and place on top of each jar.  Screw bands finger-tight on jars.  Let cool to room temperature.  Listen for the lids to seal.  Place the jars in the freezer when totally cooled.

Read here about the pros and cons of freezer jam. 

* We picked 24 pounds of berries, and froze a one gallon freezer bag full of them.  The rest we used for the jam.