Last weekend we harvested 15 gallons of veggies from the garden (again!) and another 5 gallons that went to the chickens. We also spent a few minutes cleaning up our mess. Continue reading “Canning Green Tomatoes”
It comes up alot in my emergency preparedness meetup group. We all know that being prepared takes planning, it takes a bit of commitment, and above all else it takes space to store the things you think you will need. For those living in apartments, this opens up another facet of preparedness – creativity. Continue reading “Apartment Prepping – A Creativity Challenge”
The best use of eggplant I have found so far. I found the recipe here and boy am I glad I did.
We recently harvested 15 gallons of eggplant with more on the plants growing! I had to do something with these. I made a small batch of an eggplant “salsa” which I didn’t really enjoy the results that come from that recipe. I also had this recipe. Continue reading “Canning Eggplant “Tapenade””
It was difficult to find a recipe for canning jalapenos that are not pickled. In the end I chose to can them using the same method as canning other basic veggies like green beans. Continue reading “Canning Jalapenos (not pickled)”
Green beans are some of the easier things we have grown in our home garden. Being able to put food up for after season use is very important to us. Canning is the best way to preserve your garden’s harvest through winter. Many people choose to freeze for future use, but frozen beans only last a few months if not stored properly. They also lose their flavor and pleasing texture in a short time. Continue reading “Canning Green Beans”
When I first started pickling foods, I knew there were methods that didn’t use store bought vinegar. After all, I had fermented foods in my organic chemistry class. We made alcohol, sauerkraut, and root beer. So I knew it could be done. When I tried to look up recipes for pickles, however, all I found were vinegar “quick” pickles. Continue reading “Fermentation vs Pickling”
I know I post alot about canning on my blog. Canning, for me, is the most sustainable and most reliable form of food storage and preservation of fresh foods. IF you have access to a reliable source of electricity, plan to use your frozen food within a couple of months, or only plan to freeze enough to get you through the next few days or weeks, then freezing your harvest might be a viable alternative or addition to your food storage plans. Continue reading “Freezing for Food Storage”
Trying to decide what to do with our over abundance of eggplants, I came across this recipe from Cultures for Health.
I found the instructions sort of vague so I emailed their customer service and got some tips, so here is what I did for this recipe. I am bolding all the changes I made as well. Visit Cultures for Health for the original. Continue reading “Fermenting Eggplant”
These are the first pickles I have ever made (aside from ketimun). It instantly became my husband’s favorite. In fact, it’s pretty much all he’s been asking for since our zucchini started coming along in the garden. 🙂 Continue reading “Spicy Zucchini Pickles (Paleo Friendly)”
Growing our own food in our garden is one of the most rewarding experienced. Being able to put that food up so it will last through a winter is the second most rewarding experience.
Over the last week, we had several things cross into harvest ready or canning ready status. Continue reading “Canning Weekend!”