Canning
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Root Beer using Sarsaparillas Root
Classic root beer is an earthy, medicinal and a refreshing tea like drink. Before 1960, root beer was made using either the sassafras tree root or the sarsaparilla root boiled into a tea. This tea was then mixed with a ginger bug to create a bubbly cool drink. Today, there are no companies in United Stated that make root beer with sassafras. I make the traditional root beer using sarsaparilla root and ginger bug. However, if you can find sassafras root bark, use that instead because it is very tasty. This root beer is healthy and full of probiotics. Probiotics are good bacteria that help improve gut, brain and immune…
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Lacto Fermented Carrots
Carrots alone are very healthy and naturally sweet. Lacto fermented carrots are just as delicious but full of good bacteria called probiotics. All that is needed to make lacto fermented carrots is natural salt, filtered water, carrots and a container with lid. I like to ferment foods to increase brain, gut and immune health. This recipe can be used with almost all vegetables but the kids seem to like carrots the best. Lacto fermented foods include things like sauerkraut, kimchi and yogurt. Start by washing and possibly peeling carrots if super dirty. If you want to make a lot or a little, it is up to you on how many…
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Preserving Fresh Salsa
Want to enjoy that summertime fresh salsa in the winter? Follow these steps to keep your cupboard full of delicious salsa made from your own kitchen. This is a water bath canning recipe using a mild salsa recipe made with fresh tomatoes, onion, peppers, garlic and a handful of spices. Start with my fresh salsa recipe. Try not to alter the tomato to pepper to onion ratio, as this is the right combination of acid for water bath canning. Only adjust the heat by switching the peppers to a spicier type, if needed, keeping the cupful's the same. I use 2 jalapenos in this recipe. For a spicier salsa, habanero…
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Concord Grape Jelly
I have a grape vine that is very old and produces the tastiest concord grapes. Every year, in September, they are ready to harvest. With a bucket full of grapes to use, I make grape juice and, of course, delicious concord grape jelly. This concord grape jelly is sweet and full of grape flavor. I really like that this one is not too sweet like the store jelly that has way too much sugar. I like tasting the grape flavor and spreading it one toast and sandwiches. Start with picking and washing at least 4 quarts of grapes. Having too many is better than shorting yourself and not getting enough…
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Apricot Pepper Jelly
Sweet and spicy jelly perfect for covering cream cheese. During pepper season, I try to use up a lot of peppers in jellies. Some jellies will be spicier than others, substituting banana peppers for jalapenos or habaneros. While also mixing up some colors with onions and bell peppers. Use what you like or have on hand but stay consistent to the amount of pepper, onion and fruit quantities to have the right balance or acid in the jellies. This recipe is for apricot pepper jelly using banana peppers, red onion and green bell peppers. Cut dried apricots into small 1/4th inch size pieces. You can either use pre-dried apricots or…
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Elderberry Syrup
Simple elderberry syrup made with honey. Elderberries are a great way to help boost the immune system and help your body fight illness. In the winter, a teaspoon a day will help prevent sickness. I like to take it before traveling or going new places to boost my immune system. It can even help reduce the recovery time if you are already sick. Elderberry syrup is also great in tea mixed with ginger, clove and citrus. Elderberries are naturally tart and require some cooking to eat. Uncooked elderberries can cause stomach upset and possible headaches. It is recommended to cook them for at 15 minutes before eating. While children can…
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Canned Sweet Corn
Fresh sweet corn in summer reminds me why I love the Midwest. I grow my own sweet corn and do eat it fresh. Although, it seems like sweet corn season is too short. With this method, enjoying canned sweet corn is an all year around treat. I add corn to salsa, mexican dinner bowls, or simply next to a baked potato. I have even enjoyed it as a snack with salt and butter. Now anyone can enjoy canned sweet corn. Peel and wash sweet corn. Prepare pressure canner by adding water into the pot and start heating up the water. Lid stays off at this time. Boil water in a…
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Canning Tomato Sauce
With a summer full of tomatoes, I like to can as many for the winter as possible. Today I am canning tomato sauce but it will work for diced tomatoes to sauces and pastes. The process is fairly simple and great for beginning canners, homesteaders or self reliance efforts. Canning tomato sauce is great for pasta, pizza and casserole dishes. I just add the seasoning with each meal at the time of making it. Make tomato sauce by simmering pureed tomatoes until the sauce is the desired thickness. I have a recipe for basic tomato sauce if needed. Sauce must be hot when canning into jars. Measure out how much…
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Basic Tomato Sauce with a crock pot
In the summer time, in Zone 5, it is easy to find freshly grown tomatoes. Whether it is from your own garden, a local farmers market or someone has way too many and you decide to take them off their hands. Fresh tomatoes can be made into many things. Today I am making a basic tomato sauce with a crock pot. This sauce will be good to use in pastas, top on pizza or even in a casserole. To make the sauce unique for the meal, simply add different seasonings to your dish when preparing. Cut the ends and bad spots off of the Roma tomatoes. Other tomatoes can be…
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Making apple cider vinegar
One of my favorite vinegars to use around the homestead is apple cider vinegar. Vinegars have been around for thousands of years. It is a natural anti-bacterial and anti-fungal remedy used in many homeopathic recipes. I like adding apple cider vinegar to foods, drinks, and body care. All you need to make apple cider vinegar is apple cider and a mother of vinegar. If you don't have the mother, you can still make vinegar but it can take months to establish a mother of vinegar. Mother of vinegar is made up of cellulose and bacteria. The mother eats the alcohol in fermenting fruit and turns it to acetic acid. The…
