Making and canning your own chocolate sauce couldn’t be any easier. As long as you have the ingredients on hand, canning supplies and are comfortable water bath canning, you can easily make chocolate sauce to add to your long-term food storage at a fraction of the cost. This chocolate sauce is very versatile and can be used to top ice cream or other desserts, to make chocolate milk or hot cocoa or any other way you see fit.
We would like to share our tip on the best way we have found to store blueberries for long-term food storage. We picked these blueberries over the last two weekends and have eaten quite a few of them, however, a few blueberries still remain. We decided to freeze these blueberries. In order to freeze them, we thoroughly washed the berries and lightly dried them. We then spread them out on a cookie sheet in a single layer so that they will freeze individually. Once they are completely frozen, we move the frozen berries to a Ziploc bag and place them back in the freezer. This method is so much better because it allows you to grab just a handful of berries as needed without berries being frozen together. Just to give you an idea, this bucket of berries fit on two cookie sheets and these two cookie sheets of berries, fit into one gallon sized Ziploc bag. This way we will have blueberries for smoothies, yogurt, and other recipes all year long. Thank you for stopping by and visiting Sunup to Sundown!
One of our first harvests from our garden this 2018 garden season has come from our cucumber plants. We will admit that these were hidden under large and abundant leaves and grew a little bigger than would be ideal for pickles but we were so pleased with how visually appealing they looked stacked in a wide mouth mason jar. We harvested 8 large cucumbers and canned them as dill pickles.