Preserving Parsnips

Parsnips isolated on white background

Honestly, I don’t get a lot of questions about parsnips, but Susan wrote in the other day with a good question in search of an answer:

What is your favorite way of preserving parsnips?
I do can them but do not really like the results.  They taste good in soups and mashed potatoes but I would like to do more with them.

So the question is, should you can or freeze parsnips? Continue reading

Jam and Jelly Discoloring? Here’s a Helpful Tip.

Red JellyOne of my blog readers, Carmella, noticed something odd about some jams and jellies she canned earlier:

 My jelly/jam fades in color after about 6 months – what am I doing wrong ?  I have been given gifts from other people and there jam/jelly looks beautiful.

Believe it or not, this isn’t an unusual problem. Continue reading