I’m excited to announce the first in a series of HBHW Cookbooks that I am writing exclusively for Amazon Kindle. Did I say excited? I mean thrilled!
The reason I’m so passionate about Amazon Kindle is because it allows me to publish my recipe books at a price that’s affordable for everyone. If you’re not familiar with Kindle, don’t worry. Scroll down and you’ll find information about how to download the Kindle ebook to other devices, even your computer or laptop. It’s really quite simple once you know all your frugal e-reader options. Won’t you take a moment and check out what my new Kindle book has to offer?
Homemade Jelly and Jam Recipes
This is a collection of 35 tried and true family recipes for jellies, jams, fruit butters, and marmalades from the Hillbilly Housewife.
Made from fresh fruit and ingredients that YOU control, these recipes not only taste better than store bought, they also allow you the chance to create some hand-me-down recipes of your own.
Don’t worry if you’ve never made homemade jellies and jam before. You’ll find a section in the book that covers the basics of jelly and jam making, along with helpful tips and a FAQ section that will cover just about every question you have. This little ebook is designed to make the whole process simple and easy.
Want to get started right away but don’t have all the equipment you need to can jelly and jam? No problem! The freezer jam recipes are easy to make and you don’t need any special equipment.
- Strawberry Freezer Jam
- Grape Jelly
- Apple Jelly Made From Peels and Cores
- Red Currant Jelly
- Hot Pepper Jelly
- Peach Butter
- Apple Butter
- Orange Lemon Marmalade
- Fig Jam
- Strawberry Rhubarb Jam
- Apricot Jam
Click on and enjoy this fun and frugal Kindle ebook today!
As mentioned earlier, there are some who are puzzled about getting a book on Kindle. This is the question I’ve received repeatedly:
“I would love to read this, but I don’t have a Kindle. What do I do?”
Here’s the good news. You don’t need an Amazon Kindle. You can read the book on a variety of devices that have Kindle Apps. For example, there may be an app for your phone, iPod or iPad. You can get a full list of free Kindle apps here.
If you don’t have one of those devices, you can still easily download my Kindle ebook right on your own computer or laptop. You’ll see right below the ‘Buy’ button the words “Available on your PC.” Click on and it walks you right through. It’s easy to read Kindle ebooks right on your computer via the “Cloud Reader“. I’ve been using that one myself and it works like a charm.
With the list of affordable Kindle books growing by leaps and bounds, you can see why I was so excited to jump aboard. I’m hoping to add quite a few of my own titles to that list over the coming weeks and months.
Won’t you please take a look at Homemade Jelly and Jam Recipes? I know once you see what this little Kindle ebook has to offer, you’ll want to dig right in and start preserving your own jelly and jam! Click on and order your copy today!
Happy Monday Morning!
I put together a short report for you called Canning 101. It goes over the basics of canning and is a great introduction if you’ve been thinking about giving canning a try. You can download it here:
Canning 101 (pdf)
As always you are welcome to share this free resource with family and friends.
Many foods are great for canning, but not all foods. There are some food items that don’t come out very well, and there are some that simply are not safe to preserve by canning. Let’s look at some of the do’s and don’ts when choosing foods to can.
Not All Foods Can Be Canned
The confusion starts when you talk about the acid levels. The term “pH” is a measure of acidity; the lower the number, the more acidic the food. Food between 2.0 and 6.9 pH levels are usually okay to can at home, but only if you use the right method of canning. A food item with a pH over 6.9, such as black olives for instance, becomes difficult to can in any method because they have to be specially cured before the storage process begins.
2/3 C. shortening
2 3/4 C. sugar
2 C. canned pumpkin *
2/3 C. water
3 1/3 C. flour
1/2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1 tsp ground cloves
1 tsp salt
2/3 C. chopped nuts (optional)
*You can substitute pumpkin for: 2 cups shredded apples, 1 bag whole fresh cranberries, 2 cups mashed bananas, 2 cups shredded zuccini or 2 cups fresh peaches..
Cream shortening and sugar. Beat in eggs, pumpkin* and water. Sift flour baking powder, baking soda and spices together. Stir in nuts. Pour into 8 greased, wide-mouth pint, canning jars. Only fill 1/2 full!! Bake at 325 degrees for 45 minutes. When done, remove one at a time, wipe sealing edge with paper towel. place lid and ring on and screw tight. the heat will seal the jar tight.
The bread will keep for one year…and is wonderful..
Many people hunt out fresh produce wherever possible so they can eat their fruits and veggies fresh every day. They go to farmers markets, grocery stores, and even take out shares in local farms in order to get their fill of fresh produce.
What many people may not understand is that canned items are usually more nutrient dense than the fresh produce they buy. Yes, you may want to reconsider eating only fresh produce to get your healthy number of servings every day. And, if you still long for fresh produce, you may want to consider saving some of it for canning, and not just as a way to preserve the end of the harvest, but for nutrition.
Really? Could a supply of canned produce really be a healthier choice when compared to fresh produce? Let’s take a look.
The canning world has seen little change since Nicholas Appert won the food preserving challenge put forth by Napolean Bonapart back in the early 1800s. Basically, you seal the containers, heat up the inside and when cooled, form a vacuum seal on the jar.
Now, there are a few different ways to can, as well as different requirements for canning certain items. So, before you get your canning equipment ready, there are things to know that will increase the likelihood for a successful outcome.