Lately, I've put a lot of time into canning. I love walking down to my basement and seeing shelves full of healthy, prepared foods. I think I've been on a canning kick since quarantine has been keeping me at home, my shelves were a little depleted from this past winter's use, and the weather has been unseasonably cool. The canning helps warm the house up some without having to load up the wood stove. We really should be done with heating our homes by now, right? The good stuff! Anyway, I shared a picture of one of my canning projects on Facebook last week and received a lot of requests for the recipe. I thought it might be a good idea to share it here as well. I started canning years ago when my kids started working and weren't home as often. It didn't matter how many people ended up home for dinner, I could open as many or as few jars as I needed. Home canned food is also much healthier than store bought canned food. Take a look at the ingredients and then...