Veggies A New Way

Every summer (in the house I'm in now) I always get those tiny moths that like my beans and flour, I think these may help. I plan on baking more bread. Last night I made up a bread recipe, it had coconut kefir milk and coconut, and I added some french vanilla extract with all the other ingredients for bread, and it turn out so soft and yummy.   I all ways add about 4 tablespoons of soy flour per loaf and that keeps it moist also.
I'm hooked on amazon.com, can you tell.

OK- Received my containers, I love the sugar one with the pour spout.  You just leave your sugar bag or flour bag in there open one end and the top stick down in the bag.  Love it.

I think I will show these to my Daughter In Law, she said she was going to make Rylan's food as soon as he is old enough to have solids.

I'm going to start Canning from this book and will start posting about the items as I do.

Here are some reviews on this book:
Well, having been canning for several years now, I opened up this book and was instantly hooked. There are so many delicious recipes I'm not sure where to begin. But more importantly, I'm so very glad that the author uses minimal amounts of sugar for preserves, and like myself, is more concerned about the fruit tasting like real fruit than adding copious amounts of sugar to ensure a certain gel consistency. Also, she relies on granny smith apples and peels for almost all of her jam/jelly recipes, as well as in others. I can't wait to start trying several of these recipes, and have a made a list for my next visit to the farmers market! yummy! UPDATE: I've made the 'classic peach jam', 'peach and cilantro salsa', and the 'nectarine jam with vanilla bean'. These were all great, but the nectarines with the vanilla bean was magnificent! My husband couldn't stay out of the kitchen while I was cooking it up, and he normally isn't into jams. After several 'tastings' I finally managed to get it into jars. we'll see how long this lasts at our house!
----------------------------------------- More Reviews:
What a beautiful, unique book! So many good tips--the easy jelly straining method is definitely easier than Grandma's messy jelly drip bags! There are mouth-watering recipes for unusual entrees using the preserved products. The evocative photographs blend with the text to make this a book to curl up with. Salsa verde is so simple; and the plum cardamom jam is to die for. With flavors like these, my pantry will never be the same again.