Canning & Kitchen
What You Can, and Can’t, Can
Just about anything you would grow in your garden may be preserved by canning. Only a few foods cannot be safely canned at all, some may be canned in one form but not another, and still others don’t hold up well under the prolonged heat of processing.
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How to Safely Use a Pressure Canner
Low-acid foods must be processed at a temperature that is hotter than boiling water. Compared to water bath canning or steam canning, which processes jars at 212ºF, a pressure canner processes at 240ºF, the necessary temperature for destroying food spoilage organisms in foods with a pH greater than 4.6. Such low-acid foods include poultry, seafood, meats, and most vegetables.
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Try My 7 Best Beet Recipes
I have been growing beets in my garden for a couple years now. They are so easy to grow!
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An Old Fashioned Mustard Pickles Recipe
Add to Favorites What do you do with those renegade cucumbers that hide under the vine until suddenly they appear — huge and yellow? You could, of course, relegate them …
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Canning Green Beans to Enjoy Later
Canning green beans fresh from the garden, preserves the taste of summer. Once you know how to grow green beans, you will want to enjoy the fresh beans all year long.
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Best Kitchen Gadgets
When each of us kids left home, Mom gave us several of the best kitchen gadgets, one of which was a cast iron skillet. I still have that skillet and it gets daily use.
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20 Easy Zucchini Recipes For Your Surplus
If you’re new to gardening, you’ve probably researched when to plant squash, how to grow zucchini and which zucchini varieties to choose, only to hear jokes about locking your car doors while at church or you’ll find your vehicle stuffed with produce.
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DIY Rotel-Style Tomatoes and Fish House Relish
Do you ever end up with so many tomatoes that you start running out of ideas of what to use them for? Worry no more!
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Using Water Bath Canners and Steam Canners
Two canner styles are suitable for processing high acid foods: water bath canners and steam canners. Either type is a good starting place for anyone just learning to put up home canned foods; both are easier to use than a pressure canner (required for processing low acid foods).
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Nominate a Homesteader for the I Am Countryside Feature
Add to Favorites Know a homesteader who inspires others? Want to see them featured in Countryside & Small Stock Journal? Send a note and have them fill out the questionnaire below …
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Summer Green Smoothie Recipes
Whether making a green smoothie or adding summer greens to a fruit smoothie, these blended concoctions are healthy and revitalizing.
The last year or so of high school through college, a close group of friends and I would go rollerblading or bike riding along the river.
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A List of the Best Meat Preservation Methods
What meat preservation methods can you use to sustain your hunt or protein harvest? There are many options.
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Canning Sugar Snap Peas
Sugar snap peas are a quintessential part of a spring garden. Ideally, this vegetable is enjoyed fresh or slightly sautéed in order to enjoy the flavor.
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Make Garlic Powder by Dehydrating Garlic
There is no need to let garlic go to waste once it begins to show signs of aging. Learn how to make garlic powder by dehydrating garlic cloves.
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How to Tell If You Have a Healthy SCOBY
Of all the things that couples argue about, I’ll bet the last one you’d ever think of is whether or not you have a healthy SCOBY in your kombucha jug. Yet that’s exactly what my husband and I were debating not too long ago after my first attempt at learning how to make kombucha from a healthy SCOBY given to me by a dear friend.
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