Peavey Mart Rocky Mountain House
5127 - 50 St T4T 1G7 Rocky Mountain House, AB, Canada

Customer Appreciation Days ON NOW! Check out the hundreds of deals and discounts in our biggest flyer ever. View the flyer or shop online now; https://www.peave...ymart.com/WEEKLY-FLYER.aspx Thank you for supporting Canadian! Due to the ongoing pandemic, we will not be offering coffee & doughnuts and we will not be hosting any charity BBQs. We apologize for any inconvenience. Customer Appreciation Days sale end Wednesday October 7.

Major Contest Alert Peavey Mart & Coleman Powersports Go-Kart Giveaway. Enter Your Way: https://tinyurl.com/y5ctw2bl... Contest Open September 5-October 16, 2020 Prize Valued @ $1999.99 #PeaveyMartGoKart

HUGE RED TAG SALE!!! New deals daily throughout the store. Come check us out!!!

Raspberry Honey Lemon Jam by @homesteadlifestyle (on Instagram) "One of the hands-down easiest ways to start canning is to make Jam! It doesn’t require a press...ure canner or really any fancy equipment, all you need is a couple pots and some jars! With jams the variety of combinations are truly endless. You can use a single type of fruit or mix them together for a berry cocktail. You can use a wide variety of types of sugar to sweeten it. It is even possible to make Jam with no store-bought pectin! The key it to understand what elements are required to make jam, and which fruits are safe to use. With a pressure canner, your options for safe canning are endless, but with water bath canning you are limited in what kinds of food you can preserve. There are endless great blogs and courses that explain all the details and I recommend looking into them if you are really wanting to up your canning game. The basics of it is, you can only safely can HIGH ACID foods with a water bath canner. Lucky for you there is quite a list of high acid fruits that work safely for canning! Berries like Blueberries, Cherries, Raspberries, and Strawberries all work wonderfully. To make a jam you need four basic components: fruit, sugar, acid, and pectin. The fruit you use makes up the base and main flavour of the jam. The sugar can be from white, gold, brown or raw sugar but you can also use other sources like raw honey! The acid will almost always come from lemon or lime juice, because no one wants to put vinegar in their jam! It is very important to always use store-bought lemon juice to ensure there is a high enough acidity level to keep the recipe safe! Pectin is the component of jam that makes it gel or solidify after it’s cooled. You are most likely familiar with the pectin on grocery store shelves or from your grandma’s cupboard but there are also natural sources of pectin in things like citrus peels and apples! The way to make no store-bought pectin jam is to replace it with one of the natural pectin sources like lemons, limes, or green apples (it is important to use green apples as they have higher pectin amounts). With all your component ready you are well on your way to making jam! Here is my recipe for Raspberry Honey Lemon Jam without any store-bought pectin!" View Shayna full recipe here: https://connectedtotheland.info//f/raspberry-honey-lemon-j