Preserving

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5 Reasons Why You Need 100 Pounds of Tomatoes

5 reasons why you need 100 pounds of tomatoes

Your reasons are a year’s supply of simple sauce, tomato broth, Italian marinara, salsa, and ketchup, all without toxic additives and preservatives.

The Grocery Store Rebellion: Here’s What We Ate During Week 3

What we ate week 3

The Grocery Store Rebellion continues…here’s what we learned this week.

The Austerity Diaries: Making Hay While the Sun Shines

making hay while the sun is shining

With the advent of “progress” we now live in a society in which nothing is really that urgent to most folks. But is this really progress?

10 Awesome Ways to Preserve the WHOLE Peach

10 awesome ways to preserve the WHOLE peach

We got over 100 pounds of peaches, and we used the whole thing: the lush fruit, the peel, and the pits. We preserved these goodies so that we can have a taste of sunshine during the cold months.

How to Make Jam without Using Added Pectin

How to make jam without added pectin

It’s easy to make an intensely fruity jam with absolutely no added pectin!

This Week’s Harvest: Strawberries

opstrawberry jam

Strawberry season is in full swing. Now is the time to stock up on those delicious vivid red berries! Learn how (and why) to grow them, wash them, and preserve them!

Get Your Prep On with Thrifty Holiday Leftover Preservation

freezer food

It’s that time of year:  your refrigerator is stuffed to the point that you have to lean against the door to close it and you never want to see another bite of turkey, ham, or roast beef again, let alone stuffing or green beans. So what can a thrifty prepperRead the Rest…

How to Can Homemade Italian Marinara Sauce

jars of marinara sauce

I totally lucked out and got 15 pounds of end-of-season organic tomatoes last week.  My daughter was thrilled when she saw them because she knew exactly what that meant….homemade marinara sauce. A note: end-of-season tomatoes don’t look as smooth and lovely as mid-season tomatoes. This is because they expand andRead the Rest…

Canning the Thanksgiving Leftovers

carcass

An added bonus to the Thanksgiving holiday feast is the boon that it can give to your pantry.  If you have some jars and fresh lids, your kitchen already contains everything you need to add an abundant amount of food to your stockpile! Turkey, veggies, and cranberry sauce will allRead the Rest…

This Week’s Harvest: Pumpkins

this weeks harvest pumpkins

The crisp autumn chill signals that it’s time to walk through the crunchy leaves back to the garden to harvest your pumpkins.  If you don’t have them growing in your own back yard, you can find a local farm or market  HERE and get a great deal, especially now that Halloween isRead the Rest…

This Week’s Harvest: Carrots

What to do with 25 pounds of carrots

The leaves are beginning to turn, the air is crisp, and the current harvest is root vegetables.  This week the focus is on carrots, crisp and sweet, straight from the rich earth.  I just scored a 25 pound box of fresh carrots and spent part of a day preserving themRead the Rest…

This Week’s Harvest: Apples

orchard

It’s apple season!  This is without a doubt one of my favorite times of the year. I love it when the house is fragrant with apples and cinnamon.  A visit to a you-pick orchard or farm stand is a great way to spend a fall afternoon if you don’t happenRead the Rest…

The Pantry Primer: Stocking Your Supply of Fruits and Vegetables

Adding fruits and veggies to the stockpile

A major challenge when living from your stockpiled foods is getting enough fruits and vegetables.  Without produce, your family can be at risk for nutritional deficiency diseases like scurvy and their immune systems will be compromised.  A minimum of 5 servings per day is recommended, but during the long winter, howRead the Rest…