Canning & Kitchen

Eliminating Weevils in Flour and Rice
December 5, 2020 · · Canning & Kitchen

Their little legs wriggled on my spoon. How harmful could they be? Casting my eyes to each side, I watched for approaching family members as I dropped the little bugs in the sink and stirred the flour.

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$50 Worth of Chicken Recipes from a $15 Bird

Think of these simple chicken recipes the next time you enjoy a tasty roasted chicken dinner, and know that you’re only a few meals away from turning that single bird into $50 worth of food.

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How to Cook Venison and Elk: A Healthy Indulgence
November 30, 2020 · · Canning & Kitchen

Toward the end of the year, deer and elk seasons open. Avid hunters trek into the wilderness in search of wild game.

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How to Make No-Knead Artisan Bread
November 4, 2020 · · Canning & Kitchen

Nothing says “welcome” like a warm loaf of crusty bread or a basket of buttery rolls. Here are two favorites, no-knead artisan bread and brown and serve rolls that are perfect for entertaining or anytime.

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Best Kitchen Gadgets
October 30, 2020 · · Canning & Kitchen

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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Grind Your Own Grain For Bread

Grinding your own grains may add more vitamins to your diet, as well as contribute to a better overall healthy lifestyle. Grinding your own grains puts you into a place of really being connected and informed in the area of your food.

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How to Safely Use a Pressure Canner
August 21, 2020 · · Canning & Kitchen

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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20 Easy Zucchini Recipes For Your Surplus
July 30, 2020 · · Canning & Kitchen

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
July 17, 2020 · · Canning & Kitchen

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? Nominate them (or yourself!) and we’ll tell their story in the …

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Summer Green Smoothie Recipes
July 1, 2020 · · Canning & Kitchen

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
May 15, 2020 · · Canning & Kitchen

What meat preservation methods can you use to sustain your hunt or protein harvest? There are many options.

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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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5 Best Rural Rice Recipes

Rice is extremely versatile and a rice recipe can go with just about any cuisine. According to Ricepedia, more than half of the world’s population (or 3.5 billion people) derive 20% of their daily calorie intake from rice — and for good reason.

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