Making and selling processed foods legally involves more than filling containers with your favorite recipes and selling them at the local farmers market. It requires compliance with a variety of state and perhaps federal regulations and processing guidelines designed to ensure that food products are packaged safely and properly.
Pickled vegetables are a great way to jazz up your meals, especially in the late winter, early spring time when the grocery store vegetables are looking a little worse for the wear.
HOMEGROWN Life blogger and Bay Area homesteader Rachel of Dog Island Farm covers the essentials of how to can safely.
Canning is the penance for spring, when you couldn’t stop yourself from putting out one more row of tomato starts. Canning is the human’s attempt to make the hottest days of the year even more sizzling indoors than they are out.
Tomatoes are the gray area of canning. They're not quite acidic enough to just straight can like fruit but the right amount of added acid can keep you from having to pressure can them. Here are the basics on canning tomatoes.
Growing Local Food is a new book that encompasses all the needed basics to grow plants, keep heritage breed animals and bees. The author is a homesteader and physician who gives the readers the basic information to grow or find nutritious, local food
YIKES! What to do when you've planted too many veggies? Is your garden producing more than one family can eat? Sure, you can give it away. But wait! Try pickling those garden gems. This way, you'll be able to enjoy them through the winter and beyond!
Kerr-Cole Sustainable Living Center in Taylor, Arizona celebrates national homesteading month with a display of solar ingenuity.
When it's too hot outside, the work moves inside, and is still REALLY HOT.
Learn how to use less energy canning tomato products.
There's no need to be afraid of canning. With basic skills a cook can safely prepare and process excess produce during the summer and have a ready supply all winter. An easy way to start is with dill pickles, with extras like garlic and hot peppers.
The history of the Blood Orange and How to make Blood Orange Marmalade.
Donna Pellegrin shares her mother's stories of growing up on a fertile, bountiful farm during the Great Depression, and of the homesteading skills that kept them well fed.
The work of growing, harvesting and preserving your own food comes together in the satisfying instant when canning lids pop. Don't leave the kitchen until you've savored the sound of a job well done.
Cobbler is not the only solution to a bumper crop of berries. If you can boil water, you can turn the juice from big-flavor berries into tasty beverages that are naturally rich in vitamins and antioxidants. Make extra juice to freeze or can for year-round enjoyment.