Although, winter squashes and pumpkins can sit at room temperature for several months, this is a great way to bust through the tedious work of using that pumpkin and getting them in a more approachable form. Canning them plain, gives you the most versatility with your pumpkin, and it's a very straight forward process. Here … Continue reading Canning Plain Pumpkin (& how to purée it later) | Pressure Canning Recipe & Video
Recipe
Pressure Canning Carrots & Onions, with Herbs | Raw Pack Method
These are not metallic tasting! Done with carrots, onions, herbs, and a light broth, these canned carrots will take your food storage up a notch with delicious and flavorful carrots that can then be used as a side, in soups or in sauces. Here I go into tools you need, ingredients, and step by step … Continue reading Pressure Canning Carrots & Onions, with Herbs | Raw Pack Method
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Muffin Tin Popovers | From Scratch
We call them pancake puffs around here, because they taste just like a puffy pancake, but Egg Popovers are a hit in our family. Just under a half dozen eggs, fresh herbs from the garden, and even some cooked meat or veggies (or just left completely plain) these are fast and easy breakfast food or … Continue reading Muffin Tin Popovers | From Scratch
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Rosemary Oil Recipe | EVOO infused with Rosemary
I love having herb oils in my kitchen, and rosemary oil is no exception. There is no easier way to upgrade your day-to-day cooking than with some olive oils that have been infused with some dried herbs. This rosemary oil (one that's aimed for cooking) is easy to make and can be done with homegrown … Continue reading Rosemary Oil Recipe | EVOO infused with Rosemary
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Butternut Squash Soup Starter | with Carrots, Onions, Celery | Pressure Canning
This soup starter is a great way to get some butternut squash, carrots, onions, celery sliced & diced, and ready to go for cooking. Processed in broth, these vegetables can be used in soups, pastas sauces, or even left as a vegetable side dish, and are full of flavor! Here I go into tools you … Continue reading Butternut Squash Soup Starter | with Carrots, Onions, Celery | Pressure Canning
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Bagels from Scratch (using Yeast)
This recipe is 5 basic pantry ingredients and about 2 hours' time total (from mixing to boiling to baking), and if you can make a cake, you can make bread. Here I go into tools you need, ingredients, and instructions on how to make bagels from scratch right at home, using yeast and not sourdough! … Continue reading Bagels from Scratch (using Yeast)
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Herbed Potatoes with Onions | Pressure Canning, Raw Pack, Potatoes in Water
Canned potatoes can be baked, fried, boiled, and even turned into soup. And for some reason, potatoes are more delicious after canning than in some fresh potato recipes turn out! And adding herbs and onions to the potatoes makes them even better. This is an easy raw pack method to get 7 pounds of potatoes … Continue reading Herbed Potatoes with Onions | Pressure Canning, Raw Pack, Potatoes in Water
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Pork n’ Beans | Pressure Canning Red Kidney Beans with Bacon & Tomato Sauce | 7 Quarts
Pork n' beans come with many names and can be made several different ways, but around here we tend to treat them like BBQ beans and keep things simple. This recipe avoids excessive sugar, no molasses, uses basic pantry items like your favorite bacon, red beans, diced tomatoes, and some spices to make that sweet … Continue reading Pork n’ Beans | Pressure Canning Red Kidney Beans with Bacon & Tomato Sauce | 7 Quarts
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Canning Strawberry Jam | Low Sugar, Pectin, Fresh or Frozen Berries | Water Bath Canning
Strawberry jam is a pantry staple for our house, and canning your own is thankfully easy enough. In fact, I haven't bought storebought jam in years because all you need are 3 basic ingredients, some pectin, and a couple hours slotted away to make a batch. That said, I have learned that we prefer a … Continue reading Canning Strawberry Jam | Low Sugar, Pectin, Fresh or Frozen Berries | Water Bath Canning
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Canning Cranberry Juice | Water Bath Canning, Raw Pack Method
Cranberry juice is one of those fruit juices that holds a punch in health benefits: it contains plenty of antioxidants, vitamins, and polyphenols that help the heart and body. It's easy enough to find cranberry juice in the stores, but it's even easier to make it at home with fresh, frozen or even homegrown cranberries … Continue reading Canning Cranberry Juice | Water Bath Canning, Raw Pack Method
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Freezing Cinnamon French Toast | Vacuum Sealing | High Egg Count Recipe [Video]
My favorite way to preserve extra eggs is to make them into "non-egg" recipes: waffles, muffins, pancakes, and in this case delicious cinnamon French Toast. Duck eggs in particular, are great for baking due to their higher fat and protein content and are my preferred egg to use in recipes like this. Here I will … Continue reading Freezing Cinnamon French Toast | Vacuum Sealing | High Egg Count Recipe [Video]
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Homemade Red Pepper Flakes | Dehydrating Cayenne Peppers | Air Drying
Cayenne peppers are an easy pepper to grow, even for us northern gardeners; they are prolific, grow on the smaller side, and are generally disease and pest free. AND they are incredibly easy to preserve, which lends itself to an easy and inexpensive way to stock up your spice cabinet with homegrown, organic red pepper … Continue reading Homemade Red Pepper Flakes | Dehydrating Cayenne Peppers | Air Drying
The Cottage Vegetable 