Any of my regular readers know, I'm not a fancy gourmet cook. I use ingredients that are available to me, and that I believe are typical in the American cabinet. In the last year though, I've made the decision to do most of the food processing in my own home. Earlier this week, I posted about making jam in the kitchen. It is a long process, and it took me most of the morning that day. In the end though, doing the processing myself I've taken a step to reduce.
On top of that, the average jelly has high fructose corn syrup, and other preservatives that are unnatural and difficult to pronounce. I know what's in mine, and I know there are no bugs, chinese abscorbic acid or any other nasties in it either.
It is simple to do your part to help the environment in the kitchen. When done right, you'll save yourself money too. Have a great Saturday. :)