Follow this easy recipe to learn how to make homemade kombucha and keep loads of money in your pocket and make your gut happy too.
Read MoreAdd to Favorites Canning salsa recipes are everywhere these days. There are so many options to try! You can experiment with canning salsa using tomatoes, corn, beans, fresh herbs, dried …
Read MoreAdd to Favorites Previous generations grew crab apple trees as an edible, not just decorative, tree. People knew how to care for apple trees and nurtured these trees well to …
Read MoreAdd to Favorites Recently, I was walking through my herb garden with my neighbor and local herb expert, Rita Heikenfeld, when she spied my patch of scallions all a-bloom. She …
Read MoreKnowing how to dehydrate food is a matter of survival for many and is an easy skill to learn.
Read MoreAdd to Favorites It’s good to know how to make peach jam before the peaches come into season. Peaches are delicious right off the tree and buying from the orchard is …
Read MoreAdd to Favorites The best survival food retains vitamins and lasts decades. Take it from #10 cans to delicious combinations before hard times hit. Whether you’re a prepper, homesteader or …
Read MoreAdd to Favorites The successful, savory narrative of salting food preservation is fascinating when its history and uses are examined. Here’s a fun fact, did you know it’s been reported …
Read MoreAdd to Favorites Drying mushrooms is an easy way to “upcycle” your produce. While most foods lose flavor or texture after dehydration, mushrooms improve. Mushrooms have been eaten since ancient …
Read MoreAdd to Favorites I had a feeling something would go wrong. I’ve practiced food preservation methods since I was 12 and never had I felt so uneasy. I needed to put …
Read MoreAdd to Favorites There’s a lot of advice floating around the internet about canning, including the idea that you can make up your own canning recipes. Although it’s tempting to …
Read MoreAdd to Favorites Home cooks learning how to make whole wheat bread often ask, “Why didn’t my bread rise? What went wrong?” It could be the temperature, the leavening, gluten …
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