Join us in our kitchen for a day of non conventional canning in the midst of winter. We figure out what to do with our sprouted spuds, recreate a honey dijon mustard recipe, and repurpose wild elderberry sauce and high bush cranberry jelly into a spicy hot barbecue sauce. After all this preserving, we work up an appetite and Eric whips up homemade chips served alongside a juicy moose burger.

National Center for Home Food Preservation Barbecue Sauce Recipe: [ Ссылка ]

Ball Dijon Mustard Recipe: [ Ссылка ]

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