You bet it is. Been jamming this weekend. Good for you for doing it.

It is hard work for sure, but I am addicted to that great feeling that comes over me when I’m putting the full jars on the shelf. The added bonus is I know every ingredient in there and I also know it’s superior to the product at the store.

Yes I don't have a garden but was gifted about 50 pounds of cherries slowly working through them .

@@norahalmquist9907 thumbs up .What a good job

@@m.walker7907 thank you it was fun but hard to work on the cherries every time I thought I got them all out of my freezer I found more lol .I did a simple syurp for most but I did make homemade bbq and it's delicious

Oh I absolutely love this idea. It goes far beyond the food preservation. I think I am gonna steal this idea of yours;)

One of my best recipes was handed down by my grandfather from Ohio who was part of a traveling band of clowns which toured the country in the 1930s and 40s. Not only did he fully participate as a performer (juggling and spraying seltzer mostly) but he was also in charge of the Clown Chuckwagon, and over the years, came up with a nice selection of mostly campfire stews (or "or stewge" as Gramps used to call them),, soups and casseroles. One of my favorites, casseroles, which I still prepare frequently, consists of baked beans and wieners (for the KETO portion of the meal), macaroni and cheese. and a couple handfuls of those big orange circus peanuts - a sweet yet savory bake-up that's a hit with everyone who tries it. Gramps had one clown name for performing with his fellow troupers at carnivals, civic events, etc., throughout the central Midwest ""Antsy Pants" - but around the campfire at breakfast or suppertime, when most of these talented vagabond buffoons had removed their make-up and hung their giant shoes in their campers, (but oddly enough not all of them) Gramps was affectionately known among the boys as "Yummo." He told me how it wasn't unusual for farmers to donate a hen or two and maybe a couple of dozen eggs, in return for a brief barnyard slapstick performance by a couple of the boys for the farmer, his family and his hired hands.. He also told me as soon as he got back to camp with the chickens, the alcoholic Geek who traveled with them would inevitably beg permission to bite the heads of the pullets when Gramps was ready to get those birds cooking. Seemed that this particular Geek actually not only savored the taste of the live chickens he was required to eat (which were usually provided by the promoter of the event at which the troupe was performing) - but craved more when "off=the-clock" Talk about a Carnivore diet!! Wow!!! Reportedly, he was known to comment that "live chicken pairs well with a pint of Carstairs White Seal Blended." By the way, Grandma also traveled with Gramps. She was the seamstress - making a good number of the clown suits from her own design and repairing all them when required. So of course Gram and Gran rolled along from town- to -town with a big foot pump operated sewing machine in their trailer, - in addition to all the pots, pants, cutlery, stirrers, etc. My Dad was born in a campground in Posey County, Indiana, delivered by a local midwife and plopped into a casserole baking dish as soon as Gramps cut the umbilical cord with his second best onion chopping knife. As for me, I married young and did well for myself in doing so. My wife is the daughter of an outdoor parking lot magnate in a major city in Ohio. I was dowried with three downtown lots. I've had a comfortable life pretty much doing whatever I want all day while other people collect money on my behalf while sitting down in booths, watching TV, reading (or even snoozing between customers arriving and honking the horns to wake 'em up). Consequently, for awhile, I was able to open a couple of storefront business which specialized in selling "clown suits for the whole family," including custom made if somebody wanted them - and even clown suits for the family pets. The seamstresses I hired used Gram's patterns, of course. . The stores were called "Hem and Ha!" - and with every sale, I usually threw in a copy of one of Gramps' recipes for a clown casseroles, "silly stew," "buffoon bread, "Punchinello Porridge,," or what have you. Of course, they all pair well with seltzer water,

@@MrRKWRIGHT How very interesting. What an interesting life. Do you still have the patterns. I am Men's Tailor.

@@MrRKWRIGHT what city were your shops in? I was born in Indy and live here now, grew up in Fort Wayne and went to college in Evansville

@@froggy0165 They were mostly in several urban areas of Indiana. However, they were closed down for the most part by incompetent and mismanaged city administrations.

@@MrRKWRIGHT that's such an awesome little family history story! I love the idea of your grandpa's "stewge". Lol. There's a cemetery in Hugo Oklahoma that we visit when we're visiting family in the area. Anyway, its where a lot of circus performers, including mostly clowns, are buried. The tombstones are fascinating! I'd wondered if your grandpa was buried in Hugo.... probably not but it IS a small world!

In Louisiana in the US we make something similar but call it Pepper Jelly. It’s so good.

Ohhh. I'm going to dehydrate some peppers just for this!!.

@@user-pn3ly6sl1e hi, just wondering if you got a chance to make this and how it turned out? I am going to try with this years harvest...im in Michigan, so we're just waiting on warmer weather! ❤🙏🏻🇺🇸

The skins and seeds contain tons of lectins which you should really try to avoid. Especially if any loved ones are experiencing any arthritic problems. Just saying, thanks for posting!

I also use the whole tomato.

@@n2daair23 according to Dr Google, lectins break down during the cooking process.

Never thought of pesto!

You can find it in the description section. I’ve been to your country, so beautiful.

Oak is toxic. Especially in the early springtime. I would look for a source of grape leaves or other tannin sources.

Interesting. Thanks for sharing. We ended up not using them anyways, because many of our children have nut allergies. We just picked them on the smaller side whenever possible, then kept them in cold water in the fridge until we got enough to can. That kept them pretty crispy.@@Honojane12

Willing to share what kind you got and where?

Pantyhose work as well.

The thing that I can’t measure in value is passing along this knowledge-it’s a true gift being given. Home canning is something that most Americans kind of quit doing for a while, I’m glad to see many of us going back to canning-yes, it’s work, but for me the benefits and peace of mind far exceed the work involved (canning and other preservation methods have actually become a hobby/obsession for me, so even the work of it is enjoyable since I feel everything good takes work).

Yum!!

How would you personally preserve and use it?

@@LivingForJesusMennoniteMom There are many video tutorials; you can make a pit syrup (w/whatever flesh still remains), & can hammer the outer shell off to get the kernel (I think you can dehydrate them to preserve). I buy apricot kernels/bitter almond (aka laetrile/cyanide/vitamin b17) as a supplement & preventive (eat no more than 2/day).