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”
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”
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)”
I have mentioned numerous times about how food storage can act as a buffer to inflation, as well as help in case of emergencies. My husband and I are always on the lookout for food that is on sale. Anything that we can put up, we buy in large quantities. When my husband found ground beef on sale for $1.60 a pound (down from $4 a pound) I had him buy up 40 pounds of the stuff! Continue reading “Ways to Can Ground Beef”
You can store sauerkraut for several months in the refrigerator without any further processing. If you want to store it longer, or if you don’t want to take up a large space with several jars of kraut, you will want to can it using the water bath canning method. Continue reading “Canning Sauerkraut”
Michael and I have recently been buying up butter when it was on sale. Last time we canned butter (around 2010) it was $1.50 per pound normal price. The butter we recently purchased was $2.50 per pound on sale from $4.00 per pound. That is a HUGE difference, and why we bought up what we could afford.