By , The Helpful Place Nothing says “homemade” like a quaint mason jar packed with home canned fruits or vegetables. Savor the taste of fresh produce from your garden, farmer’s market or grocer long past the growing season. Or, create handcrafted jam, chutney, pickles or salsas to give as gifts.… Read more ›
If you’ve never cooked or tasted a deep fried turkey, you should definitely give it a try for three simple reasons: It just tastes better- it’s juicy and tender and retains all its moisture- yummy!! Deep frying the turkey takes less time than oven roasting it. When you deep fry… Read more ›
As it’s the season for jams, jellies, and preserves, here’s an easy no cook recipe from Kilner Jars for Blueberry Chia Seed Jam. BLUEBERRY CHIA SEED JAM Ingredients -1 pint blueberries -4 tsp stevia -Juice and zest of 1 lemon -2 tbsp chia seeds Place the chia seeds in a… Read more ›
The kitchen is a room where you spend a lot of time- often it is the center of your home. It’s a place where meals are prepared, a place where your family eats and talks, a place where you entertain guests, a place where you keep and store everyday items.… Read more ›
Winter is the perfect time of year to de-clutter and get organized. Make sure all the items in your home have their place in a neatly stored and labeled container. This will help make your life easier and save you time when you need to access these items. There are… Read more ›
We’ll soon be celebrating the special (and very delicious) holiday of Thanksgiving. If you are hosting Thanksgiving, here a just a few tips to help get your house and kitchen ready for turkey day. Refrigerator & Freezer Cleaning– Clear out as much as you can from your refrigerator and freezer so… Read more ›
Canning your own fruit and vegetables is fun, healthy, and economical. Canning allows you to enjoy such things as jellies, jams, tomatoes, and pickles that are free of preservatives and additives. If stored in a cool, dry place, your canned items should keep for 1 year. And canning makes great… Read more ›
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