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Image of person with garden gloves on holding 3 orange carrots.

Carrot Top Pesto

This carrot top pesto is a great way to use up produce that gets thrown in the trash or the compost pile most of the time! Not only is it no waste, but the light, delicious flavor brightens any pasta! It’s also delicious as a topping for a slice of sourdough bread.

If you’re looking for recipe inspiration for the carrot root, check out my delicious carrot cake recipe here!

Carrot Top Pesto Variations

While this recipe features carrot tops, you can really change it up and make it your own! Here are a few suggestions:

  • Change the greens up. If you don’t have basil (or carrot tops), try spinach, arugula, mache, or another light herb, like parsley or cilantro!
  • Leave out the cheese, if you’re vegan. Nutritional yeast is a great replacement, if you’re still wanting a cheesy flavor without the animal product.
  • Try adding or completely changing the nuts. Walnuts are a very popular option, but almonds are delicious too!

How to Use Carrot Top Pesto

My favorite way to use carrot top pesto is on pasta, of course! But I have a good friend who swears that the best way to eat pesto is on spaghetti squash, which is great news if you’re low carb! It’s also delicious served as a topping for sourdough bread or on any breakfast dish that features eggs!

Oil for Carrot Top Pesto

I’m all about a good deal, but you definitely do not want to skimp when it comes to the olive oil in this carrot top pesto recipe! Because there is so much oil in this recipe, the flavor definitely stands out and can easily make or break a dish. I personally love using the oil I receive from my subscription to Fresh-Pressed Olive Oil! I’m not affiliated or paid by them at all–I just really love the subscription and the olive oil!

Freezing Carrot Top Pesto

This recipe makes about 10 portions, which I like to freeze for quick meals later! If you want to make less pesto, just adjust the serving size in the recipe card! I freeze the pesto into single-portion cubes, then store them in a reusable freezer bag until ready to use. They will store well for up to 3 months, but I find that they start losing the fresh taste after that.

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Recipe Video

Image of hand holding jam in a jar.

No Sugar Added Blackberry Jam

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No sugar added blackberry jam is so easy to make! And it’s even easier if you own a Ball freshTECH Jam & Jelly Maker (J&J Maker for short)! I LOVE my J&J Maker! But I was tired of being limited by the few recipes that come with the Jam & Jelly Maker, so I decided to experiment. This recipe is a Bernardin recipe and you can find the link here. But, if you want to learn how to make it in the Jam & Jelly Maker, keep reading!

As an Amazon Associate, I earn from qualifying purchases.

Why Use the Jam & Jelly Maker?

The Jam & Jelly Maker is so easy to use because it stirs for you! It also doesn’t require that you use your stovetop, which is a bonus if you work full time and do all of your cooking, canning, and baking on the weekends like me! It is so nice to be able to keep a large burner clear for lunch, dinner, or whatever I’m meal-prepping!

If you are interested in another way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it, I highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker! The awesome thing about this canner is that is can easily hold 12-14 half-pint jars!

What Do I Need to Can?

The simple answer is that you need jars, lids, bands, and a large pot that will allow water to cover your jars by 1-2 inches. However, I do have some favorite canning tools that make life easier. You can find the list here, and below is a list of the tools I use in the video.

How to Make No Sugar Added Blackberry Jam in Jam & Jelly Maker

Instructions

  1. First, mash 4 cups of rinsed blackberries.
  2. Prepare other ingredients–1 cup unsweetened fruit juice and 49 grams of Ball or Bernardin Low or No Sugar Pectin.
  3. Sprinkle pection on bottom of Jam & Jelly Maker, spread blackberry mash evenly over the top, and add in fruit juice.
  4. Press “Jam” and press “Enter.” The J&J Maker will start stirring.
  5. After 4 minutes, the J&J Maker will beep. If you are adding any sweetener, pour it evenly over the top of the mixture. If you’re not adding any sweetener put the lid on.
  6. For the remaining 17 minutes, watch the J&J Maker carefully. If at any time it looks like the mixture may overflow, take the lid off and allow the mixture to cool.
  7. The J&J Maker will beep again when it is finished. Take the lid off and either store jam in refrigerator or continue with canning instructions.

    8. Canning Directions

  8. Fill clean, warm jars with jam mixture, making sure to leave 1/4-inch headspace.
  9. Debubble and double-check headspace. Add more jam, if needed.
  10. Clean rim off to ensure no jam is on it.
  11. Put a clean lid on and screw on band until fingertip tight.
  12. Put in water bath canner.
  13. Fill remaining jars until jam mixture is gone.
  14. Water bath process for 10 minutes, adjusting for altitude.
  15. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  16. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  17. Wash jars and store without bands on.
Image of 6 jars filled with various color fillings.

Canning Supplies I Love!

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If you’re serious about canning, check out this list of my must-have canning supplies! Now, you don’t necessarily need any of these items (except maybe the jar lifter), but they sure make life easier and canning projects go by faster!

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What Canning Supplies Do I Absolutely NEED?

The simple answer is that you need jars, lids, bands, and a large pot that will allow water to cover your jars by 1-2 inches for water bath canning. That’s really all you need!

Video

But, after probably hundreds of canning projects, I have discovered a few canning supplies that are completely worth the investment if canning is going to be a part of your preserving plan. By “investment,” I don’t mean to imply that any of these canning supplies are necessarily pricey. But they do have a cost and take up precious space in your kitchen or wherever you store your canning items.

For me, these are the items that are worth spending money on and giving space up for!

  • Cherry Pitter – If you plan on using fresh cherries for a canning project, you’ll be so happy you bought this cherry pitter! It pits 6 cherries at a time! I love it for making Chocolate Cherry Preserves, which is one of my family’s favorites!
  • Jar Lifter – This might be the one canning supply you actually do need. It helps you put jars in and take jars out of boiling water. If you don’t have a jar lifter, I don’t know how you’ll be able to remove the jars after processing!
  • Heat Resistant Gloves – These aren’t really a necessity either, but I use them almost every single time I can and they have definitely kept me from getting burned! If you plan on using reusable canning lids, such as the Tattler reusable lids, then I really do recommend getting some of these gloves. Tattler reusable lids require you to tighten the bands after your jars have processed, and these help protect your hands from those hot jars.
  • Bottle for vinegar to wipe rims of jars – This one is definitely not necessary, but it has helped me save time, money, and a LOT of messes! Gone are the days of trying to carefully dump vinegar on a paper towel just to have half of of the bottle dump all over the countertop, the floor, and me!
  • Canning Funnel – This canning funnel is my favorite because it has headspace measurements on it! It’s also very heavy duty, which is a must if you’re not going to use stainless steel, as you’ll be working with super hot jams and jellies at times!
Picture is a loaf of carrot cake with a slice cut off. They are pictured on a black plate.

Delicious Carrot Cake

When I harvested my winter carrots, I knew I had to use those sweet carrots for my delicious carrot cake recipe! This cake is so moist and warm from the cinnamon that my grandpa told my mom to hide it from everyone else so they wouldn’t eat it all!

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Why Carrot Cake?

I decided to make carrot cake with my winter carrots because I could shred them quickly with my 8-cup capacity food processor and then freeze them in 2-cup portions. Any time I want to make this recipe, I just pull out a reusable bag and get to baking! Even in the spring, when carrots aren’t in season, I’ll be able to use fresh (then frozen) from the garden carrots!

Can I Add Nuts or Raisins?

Yes, you can add up to one cup of nuts and/or raisins to this recipe! I really wanted the carrots to shine since they’re homegrown, so I didn’t add anything.

Recipe Video

Image of four sourdough biscuits arranged on a black plate.

Sourdough Biscuits Using Discard

These quick, same-day, same-hour sourdough biscuits are so delicious, you’d never know they were this easy to bake! The best part is that they use sourdough discard, which means you don’t even have to wait for your starter to rise. Just pull your discard jar out of the refrigerator and bake away!

If you’re interested in learning more about sourdough, check out my sourdough posts that explain how I simplified the sourdough process and how to make sourdough work with your unique schedule! You can find my first post here.

Image is a close up of 4 biscuits stacked strategically. The lettering says, "No wait sourdough discard biscuits, JamminandCannin.com".

What’s the Secret for Perfect Sourdough Biscuits?

The secret for perfect, flaky sourdough biscuits is to keep everything you can cold! That means cold discard, cold milk, and a stick of frozen (yes, frozen!) butter! The bits and layers of butter are what creates those delicious, flaky layers in your biscuits, so we want everything to be cold to keep the butter from melting when you’re mixing.

Can I Use Active Starter and Ferment Longer?

If you’re wanting longer fermented sourdough biscuits, you can certainly use an active starter and ferment for longer! If you’re going this route, leave the baking powder out, as the active starter will act as your rising agent instead.

Mix your dough, cover it, and let it ferment in the refrigerator for 12-24 hours. After fermenting, take out and continue with the recipe as written.

Tools

If you need any tools for this recipe, below is a list of my favorite and what you’ll see me using in the video.

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Recipe Video

Photo of oranges

Easy, Low Sugar Orange Marmalade

I grew up listening to Paddington on cassette and, if you know Paddington, then you know he loooves marmalade! I have wanted to try it since I was a child, but it is quite difficult to find in the southern United States. So, when oranges came into season and went on sale, I knew I had to make my own. If you’ve been around long or know me at all, then you know I’m always looking for a way to lower the amount of sugar I consume. And this easy, low sugar orange marmalade recipe did not disappoint!

What Does Marmalade Taste Like?

Marmalade is bright and citrusy, sweet and sour, and absolutely delicious! I’m personally not a huge fan of citrus-flavored items. Between a lemon poppy seed cake and a carrot cake, I’ll opt for the warm spices of the carrot cake any day! But this orange marmalade is perfectly balanced, and I would choose it over my trusty blueberry jam!

Is This Recipe Safe?

This is a safe, tested recipe! You can find the original recipe here on the Pomona’s Pectin website. I did make some approved changes, like using orange instead of the half grapefruit it calls for and doubling the recipe (which is safe when using Pomona’s Pectin), but nothing that would change the safety of the recipe.

How to Eat Marmalade

The traditional way to eat orange marmalade (in America) is on toast or a biscuit. However, there are numerous ways to use marmalade! Below are some of my recommendations.

  • Mix into yogurt
  • Make a marinade for orange chicken by mixing orange marmalade, soy, and some brown sugar
  • Serve on (or in!) blueberry scones–I think the citrusy orange will perfectly balance with the blueberries!
  • Serve as a spread on a charcuterie board
  • Use it to make a simple vinaigrette
  • Add in a teaspoon or two to my favorite glaze recipe! It’s delicious on sweet rolls, dessert bars, and cakes!

What Do I Need to Can?

The simple answer is that you need jars, lids, bands, and a large pot that will allow water to cover your jars by 1-2 inches. However, I do have some favorite canning tools that make life easier! Here’s a list of the tools I use in the video.

As an Amazon Associate, I earn from qualifying purchases.

If you are interested in a way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it, I highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker! The awesome thing about this canner is that is can easily hold 12-14 half-pint jars! It’s the only thing I use to water bath can!

Recipe Video

How to Make Lower Sugar Orange Marmalade

Ingredients

Instructions

  1. Peel 4 oranges with a vegetable peeler.
  2. Use a paring knife to remove the white pith from the back of the peels.
  3. Cut the peels into thin strips, about 1/2 inch long and put into large pot.
  4. Cut all 9 oranges in half. Use paring knife to separate pulp/fruit from the membrane and peel. Scoop pulp out with a spoon and squeeze remaining juice into pot.
  5. If you prefer chunks of orange in your marmalade, put the triangular pieces of orange in the pot with the peels. Otherwise, chop to desired size.
  6. Add orange juice to sauce pan. Bring to boil, then simmer for 20 minutes.
  7. If you have more than 12 cups of the orange mixture, remove it until you have only 12 cups.
  8. Add calcium water and lemon juice to pot.
  9. Bring mixture back to a boil over high heat.
  10. While waiting for mixture to come to a boil, mix sugar and pectin powder.
  11. Once mixture is at a full boil, add the sugar mixture slowly until dissolved.
  12. Once mixture comes to a full boil, remove from heat.
  13. If you aren’t canning this marmalade, pour into jars and store in refrigerator for 4-6 weeks.

    14. Canning Directions

  14. Fill clean, warm jars with marmalade, making sure to leave 1/4-inch headspace.
  15. Debubble and double-check headspace. Add more marmalade, if needed.
  16. Clean rim off to ensure no marmalade is on it.
  17. Put a clean lid on and screw on band until fingertip tight.
  18. Put in simmering water bath.
  19. Fill remaining jars until jam mixture is gone.
  20. Water bath process for 10 minutes, adjusting for altitude.
  21. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  22. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  23. Wash jars and store with bands off.

Miso Sheet Tray Bake with Winter Vegetables

This delicious sheet tray bake recipe is versatile, super quick to make, and a frequent staple in my household!

It’s January, and I’m harvesting turnips and carrots from the winter garden! This is the first year I’ve grown turnips. The variety I grew is called “Hakurei,” and they’re super sweet! They’re delicious pickled and served with a Japanese curry or with sushi, but I didn’t want to pickle the entire bed and I knew they’d be delicious in this recipe!

Image of freshly picked Hakurei turnips.

Sheet Tray Bakes

My husband and I love sheet tray bakes! The best part about them is that almost every vegetable tastes good in them! It’s a great way to use veggies up before they go bad, to clear out some room in your refrigerator, or to enjoy the taste of fresh produce from your garden! Some of our staple add-ins are:

  • Onions
  • Potatoes
  • Sweet potatoes
  • Bell Peppers
  • Carrots
  • Summer and/or winter squash
  • Mushrooms
  • Fresh green beans

In every sheet tray bake we make, there’s a protein component. Our personal favorite is kielbasa sausage because it crisps beautifully and adds a delicious umami flavor! But you can add whatever you have on hand–shredded chicken, pork chunks, beef chunks, etc. I use pork in this recipe!

If you’re vegan/vegetarian, the best protein source for sheet tray bakes is marinated tofu! If you have time, I recommend marinating the tofu for at least 2 hours beforehand.

I Don’t like Miso

If you don’t like miso, check out this recipe for my traditional sheet tray bake. It’s very similar to this recipe, but it doesn’t use miso and you likely have all of the ingredients you need on hand already! You could also make this recipe and leave out the miso marinade. If you do, make sure to mix your veg and protein with a drizzle of oil and seasonings of choice. We personally love an Italian seasoning mix and a little bit of Tony Chachere’s Creole Seasoning (I use it in everything)!

Recipe Video

Easy Red Lentil and Bulgur Wheat Soup

The star of the show in this easy red lentil & bulgur wheat soup is bulgur wheat! And the secret ingredients are a ton of hidden vegetables! This is great if you have picky eaters in your household.

The best part about this recipe is that the vegetables can all be grown in your own backyard and the rest of the ingredients are dried goods that can last for years if properly stored! If you’re interested in long-term storage, let me know in the comments below!

As an Amazon Associate, I earn from qualifying purchases.

What Is Bulgur Wheat and Where Can I Get It?

Bulgur wheat comes from cracked, whole-grain kernels of wheat that are then parboiled and dried before packaging! It’s nutty and warm and delicious with a texture somewhere in between quinoa and couscous! If you live near a WinCo Foods, you can find bulgur in the bulk section, but you can also find it online.

Recipe Video

Super Easy Sheet Tray Bake

This delicious sheet tray bake recipe is versatile, is super quick to make, and is a frequent staple in my household! It’s great for any time of the year because it’s customizable and almost every vegetable ever tastes delicious in it, which means it’s the perfect meal when you start harvesting produce from your garden!

As an Amazon Associate, I earn from qualifying purchases.

Sheet Tray Bakes

My husband and I love sheet tray bakes! The best part about them is that no sheet tray bake is alike because you use whatever veggies you have available, but every variation tastes delicious! It’s a great way to use veggies up before they go bad or to clear out some room in your refrigerator. Some of our staple add-ins are:

  • Onions
  • Potatoes
  • Sweet potatoes
  • Bell Peppers
  • Carrots
  • Summer squash
  • Mushrooms
  • Fresh green beans

In every sheet tray bake we make, there’s a protein component. Our personal favorite is kielbasa sausage because it crisps beautifully and adds a delicious umami flavor! But you can add whatever you have on hand–shredded chicken, pork chunks, beef chunks, etc.

If you’re vegan/vegetarian (or just forgot to set meat out to thaw the night before like me–oops!), the best protein source for sheet tray bakes is marinated tofu! If you have time, I recommend marinating the tofu for at least 2 hours beforehand.

Variations

Outside of changing the vegetables we use in our sheet tray bakes, there are two delicious variations! The first one is to use a pre-made marinade and the second (my personal favorite) is to drizzle the veggies with olive oil and toss with any favorite seasonings! The best seasoning combination we’ve found is Italian seasoning mix and a little bit of Tony Chachere’s Creole Seasoning (I use it in everything). But feel free to get creative with it!

If you’re looking for a special, winter variation of this recipe, I have a new sheet tray bake recipe coming that features produce from the winter garden–turnips, acorn squash, and carrots! Search for it in my recipes!

Recipe Video

No Sugar Added Blueberry Jam

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No sugar added blueberry jam is so easy to make! And it’s even easier if you own a Ball freshTECH Jam & Jelly Maker (J&J Maker for short)! I LOVE my J&J Maker! But I was tired of being limited by the few recipes that come with the Jam & Jelly Maker, so I decided to experiment. The first recipe I tried is my husband’s personal favorite–no sugar added blueberry jam! It’s a Bernardin recipe and you can find the link here. But, if you want to learn how to make it in the Jam & Jelly Maker, keep reading!

Image of jar with dark filling. Lettering says "Canning Blueberry Jam, No Sugar Added, JamminandCannin.com".

As an Amazon Associate, I earn from qualifying purchases.

Why Use the Jam & Jelly Maker?

The Jam & Jelly Maker is so easy to use because it stirs for you! It also doesn’t require that you use your stovetop, which is a bonus if you work full time and do all of your cooking, canning, and baking on the weekends like me! It is so nice to be able to keep a large burner clear for lunch, dinner, or whatever I’m meal-prepping!

If you are interested in another way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it, I highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker! The awesome thing about this canner is that is can easily hold 12-14 half-pint jars!

What Do I Need to Can?

The simple answer is that you need jars, lids, bands, and a large pot that will allow water to cover your jars by 1-2 inches. However, I do have some favorite canning tools that make life easier! Here’s a list of the tools I use in the video.

Recipe Video

How to Make No Sugar Added Blueberry Jam in Jam & Jelly Maker

Instructions

  1. First, mash 4 cups of rinsed blueberries.
  2. Prepare other ingredients–1 cup unsweetened fruit juice and 49 grams of Ball or Bernardin Low or No Sugar Pectin.
  3. Sprinkle pectin on bottom of Jam & Jelly Maker, spread blueberry mash evenly over the top, and add in fruit juice.
  4. Press “Jam” and press “Enter.” The J&J Maker will start stirring.
  5. After 4 minutes, the J&J Maker will beep. If you are adding any sweetener, pour it evenly over the top of the mixture. If you’re not adding any sweetener put the lid on.
  6. For the remaining 17 minutes, watch the J&J Maker carefully. If at any time it looks like the mixture may overflow, take the lid off and allow the mixture to cool.
  7. The J&J Maker will beep again when it is finished. Take the lid off and either store jam in refrigerator or continue with canning instructions.

    8. Canning Directions

  8. Fill clean, warm jars with jam mixture, making sure to leave 1/4-inch headspace.
  9. Debubble and double-check headspace. Add more jam, if needed.
  10. Clean rim off to ensure no jam is on it.
  11. Put a clean lid on and screw on band until fingertip tight.
  12. Put in water bath canner.
  13. Fill remaining jars until jam mixture is gone.
  14. Water bath process for 10 minutes, adjusting for altitude.
  15. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  16. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  17. Wash jars and store without bands on.