Difference between: water bath canning and pressure canning

Disclosure: This is a longer post, because I’ve added some vitally important information on the safety of canning.

Canning can be intimidating. If you screw it up, you could end up with botulism, a rare but deadly form of food poisoning. You even have to consider the altitude you’re at when canning.

But, there are really specific, detailed, free guides available. It’s actually not that hard.

The first thing – or one of the first things – you’ll want to consider when canning is which canning method you need to use, and there are only two to consider: water bath canning and pressure canning.

Photo credit: PioneerDad.com
Photo credit: PioneerDad.com

Let’s see what the difference is.

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Cheddar, chive, and bacon muffins

I’ve made this recipes several times – chives are my favorite herb.

These savory muffins hail from the Kitchen Aid blog, and they’re a filling addition to any breakfast meal.


  • 2 tbsp unsalted butter*
  • 3 large eggs, room temperature
  • 1 1/3 cups all-purpose flour
  • 1/2 tsp salt
  • 1 cup milk
  • 1 cup shredded Cheddar cheese
  • 5 slices bacon, cooked until crispy, and crumbled
  • 1/4 cup finely diced fresh chives

*Plus more for greasing, unless you’re using a Pam spray, as I did.


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Decluttering part 2: books

I decided to just pull the band aid off, and get rid of what I knew would be the hardest before moving onto the other stuff.

I had segued into this purge with my cookbooks and food magazines, but now, we’re into the nitty gritty: the novels, the short story collections, the memoirs.

Just kidding, I refused to get rid of my memoirs.

But I did donate – including cookbooks – 144 books to a local library today, and I managed to drive away without crying.


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