Clean Eating Buckwheat Crepes

Thanks for sharing. What a simple recipe!

Ahhh, I just got my answer from my question/comment under your Apple Butter recipe. Apparently, any ingredient or measurement change is not necessary when homecanning because the honey (presumably the agave and molasses, too) have high acidity which is preferred in homecanning to enhance preservation.

Wow, with your ability to create clean recipes, you would be an ideal homecanner. I, myself, am pretty green (as in new) to it, but find that in general, homecanned recipes are superior in quality to storebought/manufactured simply because of the use of natural and homefound ingredients.

I will be using your Apple Butter recipe for my next homecanning endeavor! Thanks for this suggestion as well.

Tiffany, homecanning can be tedious, but it is so worth the benefits, and once you learn, you just keep going. You can also expect to make some mistakes, but I can assure you that you will never make the same mistake twice. My biggest mistake with homecanning was taking advice to use a makeshift canner with a huge pot and an inside rack which allowed the jars to be covered by 1″. The problem was that as the pot boiled with such a great quantity of water, it boiled over (messy on cooktop) and decreased the water volume thereby compromising the safety of the food product.

Once you are ready to begin, I wholly recommend that you do not cut corners like I did in using makeshift materials. Rather, invest in a STEAM CANNER, which runs about $40 online. A Steam Canner is used for processing high acid foods (best for preserving) like fruits, including tomato based recipes (sauce, salsa), and is best for the beginner. It also pays for itself many times over in the long run. Instructions are everywhere for homecanning. They even come with your canner. A good site for reference is Ball/Kerr which answers every question imaginable and then some, because of its chat forum.

Anyway, I am going on and on because I have fallen in love with homecanning for health and economic benefits. And, with some patience, you can produce simple, wholesome recipes that are shelf stable for generally up to a year or more (I go by the year mark). I am not sure where you are located, but when you are thinking about homecanning, think local. For instance, I networked with people in a church who had fruit trees on their properties (apricots, peaches, apples) so that my main ingredient was FREE. I even went to a food bank once and found boxes of pre-ripened beefsteak tomatoes and set them out on my kitchen counters and refrigerator top for a few days until they ripened beautifully and used them for a couple dozen jars of a basic tomato sauce.

Obviously, I could go on with excitement, but I just wanted to encourage you. Also, buying new jars can be pricey, so I found some coupons for jars and ended up saving 50%. Many people scour thrift stores for their jars, and then just buy new lids. Hopefully, you’ll find some time to read up on homecanning!