Real Food
Savor the flavors of everyday real food, fresh from the garden or stored on your pantry shelves.


How to Keep Cool in the Kitchen While Canning

jars of apricot jam

Two weeks ago, it was cold and rainy, and summer seemed a long way off. But today the thermometer is pushing triple digits. When that happens, canning season isn’t far behind!

Although standing over a pot of boiling jam in the heat appeals to some masochistic Puritan streak in me, I have learned how to reduce sweaty brows while putting up the harvest. Do you have any additional tips? Add a comment below!

Close the Windows: It’s counter intuitive, but when the temperature outside is higher than the temperature inside, it’s time to close the windows and keep the hot air out.

Open the Windows: Opening the windows when the temperature is lower, like through the night and early morning, lets cool air into the house. Don’t do this unless you live in a safe neighborhood or your windows have safety stops! Otherwise, keeping the windows open when it is cool lets the kitchen cool off too.

Close the Shades: If the sun is up and shining hot, it’s time to pull the blinds. A good rule of thumb; if the kitchen is on the east side of the house, keep the blinds pulled until mid-afternoon. If the kitchen is on the west side of the house, pull the blinds by mid-afternoon and leave them pulled until sunset.

Install Overhead Fans: Although a fan does not cool the air temperature, it makes you feel cooler. Therefore, whenever you are in the kitchen cooking, turn on the overhead fan.

Use a Box Fan: If you don’t have an overhead fan, or need addition air movement, set up a box fan near your work station.

Cover South and West Facing Windows: Sometimes you may have a window without a shade, or an odd shaped decorative window. Cover them with something during the summer heat! Blinds, curtains, even draping an old sheet over the window will reduce afternoon sun and keep the kitchen cooler.

Process in Early Morning or Late Evening: Make jam either first thing in the morning before the outside temperature is too warm, or late in the evening so it will cool down overnight.

Remove the Hot Water Bath from the Kitchen: Once processing is complete, carefully move the hot water bath outside. I usually place it on my metal patio table and let it cool. This isn’t safe if you have small children around of course, but removing the water bath also reduces the amount of heat in your kitchen.

Keep the Lights Off: As long as you can see (you know, with the pulled window shade and all), keep the lights and any unused electrical appliances turned off. Light bulbs, even the low-energy ones, give off a certain amount of heat. Since we want less heat, turn on fewer lights!

Freeze Fruit for Later: This is probably the best way to keep the kitchen cool during canning season – don’t can at all! If you have the space, sort fruit into recipe sized amounts and freeze. Make jam later this fall, once the air has cooled down. Sadly, this doesn’t work for canned fruit, cucumber pickles, or fresh vegetables. But it is a good alternative when making jam or salsa.

Renee Pottle is a freelance food writer and author. She writes about canning and cooking at SeedtoPantry.com and is the author of Creative Jams and Preserves – Easy Recipes Handcrafted by YOU.


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Plant-Based Proteins on the Rise, Plus DIY Beet Burger Recipe

Beyond Burger from Beyond Foods

You hear the grill sizzle and your eyes and taste buds are drawn to what appears to be the expected ground beef burger. Or is it? Increasingly, plant-based meat alternatives are popping up in the supermarket and at restaurants, helping propel vegetarian and vegan choices more mainstream. 

You could readily see and taste this trend at the 2019 National Restaurant Association Show in Chicago, the place to explore everything that’s happening in the industry, from equipment, food and beverage products, and even technology. My husband, photographer John Ivanko, and I attend this show annually to experience what’s hot and up-and-coming in the food scene. Plant-based proteins were already evident at the show when we covered this trend in 2018 and 2017. Today, more companies than ever before are providing vegetable-based alternatives to everything from beef to eggs to eel that might be used in sushi.

Plant-based protein options on the menu give diners an eco-friendly substitute that champions sustainability and mitigates climate change. By simply reducing our animal-based meat consumption, particularly the industrial, large-scale meat most commonly available, we tread lighter on the Earth. 

According to studies conducted by the University of California, Davis, it’s much more energy efficient and cost-effective to eat plant-based foods than animal products. From a greenhouse gas emissions perspective, it’s better for the environment to eat plant-based foods because water use decreases significantly. It takes anywhere between 2,000 and 8,000 gallons of water to produce a pound of commercial beef, with much of this water used to irrigate crops that are harvested to feed the cows.

Interestingly, meat lovers are fueling this growth in plant-based proteins. A growing number of meat eaters identify themselves as “flexitarian” and seek out vegetable-based alternatives like Impossible Burger and Beyond Burger. Both Impossible Foods and Beyond Foods were recipients of the 2019 National Restaurant Show’s Food and Beverage Innovations (FABI) Award. Don’t think this is some niche fad: Beyond Foods, the parent company of Beyond Burger, went public in May, 2019, and was considered one of the best performing initial public offering in nearly twenty years. A key to their success and widespread acceptance is that these meat alternatives taste and cook just like a meat-based burger. Even die-hard meat lovers remain impressed and Beyond Burger is now a limited-time option at many Carl’s Jr restaurants. And Burger King is testing out Impossible Burgers at select locations.

Impossible Burger from Impossible Foods 

“Over 90 percent of the folks who order an Impossible Burger are self-identified meat eaters,” shares Chef J. Michael Melton, Technical Sales and Culinary Manager at Impossible Foods. “We wanted to create something that is uncompromisingly delicious in addition to being as versatile as any other ground meat protein. From a culinary perspective, this versatility lends itself to use this in any application you would use ground beef, from meatloaf to lasagna to tacos to spring roll filling.”

At the 2019 National Restaurant Association Show, we saw this plant-based protein movement evolve. Vegetable-based alternatives that mimic ingredients so realistically you’d swear you’re eating the real deal. It’s arguably a shift from “farm-to-table” to “farm-to-lab-to-plate,” with results that can be both sustainable and tasty, since years of lab research and scientific testing were involved to get to this point. Depending on the manufacturer, these plant-based proteins may come from soy beans, mung beans or peas, depending on the manufacturer.

“People are starting to think more about the impact of their buying choices and at the same time we are producing a product that really caters to meat eaters,” offers Esther Cohn, Communications Operations Specialist at Impossible Foods. “To us, the vegans and vegetarians are already on the right path and have chosen sustainable eating habits, so it was really important for us to we are able to convert meat eaters with a product that tastes like meat, cooks like meat and made entirely from plants.”

Plant-based Egg Substitute from JUST Egg 

“Our company is at the synthesis of science, food and culinary,” explains Matt Riley, Senior Vice President at JUST, a company that developed a vegan egg-based alternative based on the mung bean that can be used exactly like an egg, from scrambling to baking. These mung beans are non-GMO, a food trend that continues to be top of mind at the National Restaurant Association Show for a few years now. “We actually patented the process of isolating proteins in plants, figuring out how they function in food. Do they gel or bind, for example, and then convert that into delicious food. JUST Egg has all the similar positive protein attributes of an egg but without the cholesterol or saturated fat.” 

Other new plant-based options include items like a vegan eel alternative for sushi from Ocean Hugger Foods and a fully plant-based and no-sugar-added ice cream from Reveri Ice Cream that tastes like marzipan, thanks to one of its key ingredients, almonds.

Plant-based Sushi from Ocean Hugger Foods 

With protein dense sunflower and sesame seeds, even beet burgers popped up on a sampling tray at Sol Cuisine at the National Restaurant Association Show. Experiment in your farmstead kitchen by creating a plant-based burger with the Beet Burger recipe from our Farmstead Chef cookbook. Sunflowers and sesame seeds increase the protein content and the deep, natural red color of the beets give it a hearty burger feel. The recipe easily doubles or triples, so make a big batch since they freeze well. Experiment with various kinds of rice for different textures and flavors.

Beet Burger Recipe

From Farmstead Chef by Lisa Kivirist and John D. Ivanko

Yield: approximately 12 burger patties.

Ingredients

4 cup beets, grated (4 medium beets)
1 cup onion, chopped (1 medium onion)
1 cup cooked long grain brown rice
1 cup sunflower seeds
½  cup sesame seeds
2 eggs, lightly beaten
2 tbsp soy sauce
1 cup cheddar cheese, grated
3 tbsp flour (use a non-wheat flour to make these gluten-free)
1 cup vegetable oil

Directions

1. Mix all ingredients well in a large bowl. We find it easiest to do this with clean, wet hands.

2. Form into patties and place on lightly oiled baking sheets.

3. Bake at 350 degrees for about 45 minutes.

4. After about 40 minutes, flip patties for the last 5 minutes of baking. Cooked patties should be browned and firm.

You may need to use a spatula to get patty off baking sheet.

Serve these burgers just like you would a hamburger, with lettuce, tomato, cheese and condiments inside a bun. We like ours with barbecue sauce.

Lisa Kivirist, with her husband, John D. Ivanko, a photographer and drone pilot, have co-authored Rural Renaissance, Homemade for Sale, the award-winning ECOpreneuring and Farmstead Chef cookbook along with operating Inn Serendipity B&B and Farm, completely powered by renewable energy. Kivirist also authored Soil Sisters. As a writer, Kivirist contributes to Mother Earth News, most recently, Living with Renewable Energy Systems: Wind and Solar and 9 Strategies for Self-Sufficient Living. They live on a farm in southwestern Wisconsin with their son Liam and millions of ladybugs.


All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Guidelines, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on their byline link at the top of the page.

How to Compost at Home

compost bin in field 

A few years ago, I had the privilege of living on acreage. There was no excuse to not have a compost pile. And another reason for having a compost pile was the fact I was on a raw food diet which meant lots and lots of leftover orange and banana skins!

Time to Get Digging

To get this project off the ground, I enlisted the help of my buddy, John M. He’d been to agriculture college back in the UK, so he knew what he was doing!

 

building a compost bin

Go Raw Lose Weight

At this time, I mentioned I was on a raw food diet, courtesy of Go Raw Lose Weight; therefore I was piling up lots’n’lots of orange peels and banana skins. And shedding weight to boot!

I’d keep my compost skins in an old ice cream tub, and take a daily walk over to the compost bin to empty the tub.

plastic tub for compost

Another John Came to My Rescue

A couple of days ago, John Quinn, a Re-Max Realtor who’s into gardening, wrote to show me his article on How to Compost at Home. I wrote about it on my page: Garden and Compost Bin. His article really goes into depth on what to PUT IN the compost pile, and just as important: What NOT to put in a compost pile!

waste food for composting

Take Time to Recycle

I hope this post has inspired YOU to compost your leftover food scraps. You probably don’t need a compost bin the size of mine in your garden, you might just want to get a small bin that has the capability to rotate on a shaft with the simple turn of a handle!

Now that’s easy, and that’s what Easy Food Dehydrating is all about.

All photos courtesy of Easy Food Dehydrating, and John Quinn Realtor.

Since December of 2010, Susan Gast has operated Easy Food Dehydrating, a website dedicated to dehydrating fresh fruits and vegetables, and cooked meats. Susan teaches you how to safely store your goodies too - for long-term food storage. Keep your pantry full - whatever the reason or season! To read all of Susan's posts, please visit this page on MOTHER EARTH NEWS.


All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Guidelines, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on their byline link at the top of the page.

Let’s Have Some Fun with Our Food!

 

Let’s face it, sometimes you just need to have some fun. And what better way than with  Unicorn Farts. Unicorns are close relatives of the venerable Moose Fart, perhaps a plainer version and less gussied up, but also delicious. These cookies/candies lend themselves to quite a bit of creativity, and are guaranteed to give a smile wherever you take them. I did that where I work, yes, I really did, and the minute you tell them what they are, you get “the look” like, “did you really say what I thought you said?” Yes, I did. Then come the grins and smiles. I first took in the Moose variety, but at Christmas, I brought in the Unicorn Farts.The latter are similar to what you see in the photo, so you can see what they look like. I should mention, they are rich and also disappear very quickly. 

Now, did I invent these wonderful confections? Sadly, no. But a marvelous cookie book out of Newfoundland, Canada, available on Amazon, will get you going with all the cookies you could really hope to make. it’s called “Cookies: A Decade of Decadent Recipes” by Barry C. Parsons.  You can also go to his blog, where you will see some of the most incredible food delights known to woman or man. He also does other things like main courses, salad, etc. All book and blog info is below for your convenience.  Another feature of these treats is the fact that they are no-bakes, and by that I mean, you do not have to fire up the oven. Save energy in the summer, keep you kitchen cool, and have really great treats at the same time. So, let’s get cooking.  

Unicorn Farts

Ingredients:

300 ml can sweetened condensed milk (14 0z size in US)
1/4 cup melted butter
1 tsp vanilla extract
1 1/2 cup dried coconut, fine or medium cut
1 1/2 cups graham cracker crumbs
1 1/2 cups mini white chocolate chips
1 cup colored candy sprinkles

Method:

1. Melt the butter and combine it with the sweetened condensed milk & vanilla extract until well blended.

2. Add the graham crumbs, coconut and white chocolate chips. Mix together well.

3. Refrigerate for an hour so so before rolling the mixture into 1 1/4 inch balls. You want to make these on the smallish side as they are quite rich.

4. Roll the balls in the colourful candy sprinkles and once again chill until firm.

5. Refrigerate in a sealed container to store.These freeze quite well too!  

Makes about 40 farts, er, um, candies.

Important Notes: Parsons, Barry C. Cookies: A Decade of Decadent Recipes. St. John’s, Newfoundland: Breakwater Books, 2018. You should check out his other cookbooks as well.

Blog:Barry C. Parsons. RockRecipes.com Last accessed June 3, 2019.

If you want to follow the further adventures of Sue, go to www.svanslooten.com or to email Sue, susan.vanslooten@icloud.com.


All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Guidelines, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on their byline link at the top of the page.

Chive Blossom Dip

 

I love memes. Frankly, they’re the best part of social media. A few of my online friends regularly post memes, mostly sarcastic jabs about their professions or country culture or whatever. Really, it’s the funny friends who make social media even worth my time and are basically the only ones I follow anymore (Honey, if you’re only friending me to sign up for a home party for your pyramid scheme, I will roll my eyes so far into my head that I will see my brain and hit decline.).

Recently, I’ve seen a meme poking fun at food bloggers, in which the person complains that he simply wants the recipe, and not have to scroll through the long story romanticizing how the color of saffron reminds her of that autumnal trip she recently took to Vermont, or how she came up with this recipe before studying interpretive dance abroad in Paris. I actually lol’ed when I read it the first time. It hit close to home, so to speak. And it got me to thinking that he ain’t wrong.

So, in honor of that meme, this will be the shortest intro to a recipe that I’ve written so far. I won’t come up with some farmyard anecdote to leave you in a state of amused curiosity to make this dip recipe. Hope you’re happy, Connor, Elaina, and whomever else posted that meme (winky emoji). You make social media tolerable.

Chive Blossom Dip

Ingredients

½ cup full-fat sour cream
3 rough-chopped fresh chive blossoms
2 teaspoons chopped fresh chive leaves
1 teaspoon chopped fresh parsley
¼ teaspoon sugar
⅛ teaspoon garlic powder
salt and pepper to taste

Instructions

1. In a small bowl, combine ingredients.

2. Cover bowl with wrap or lid of your choice. Place dip in fridge for one hour.

3. Serve with cut veggies, crackers or chips.

Corinne Gompf is a writer and hobby farmer in Morrow County, Ohio. She is a graduate from the University of Toledo, with a BA in English, creative writing concentration. Along with her husband, Matt, and two children, Fletcher and Emery, Corinne raises poultry, Boer goats, rabbits, and chemical-free produce. Connect with Corinne on her Heritage Harvest Farm Facebook page.


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Prep Greens in Jars

 

Prepping spring greens like spinach, lettuce and scallions makes them easy to use for my family. Asian spinach straight from the garden, sits in my refrigerator, unwashed. It just sits there. My husband won’t grab it and toss it into scrambled eggs. My son won’t grab it and toss some into his stir-fry. I will think twice before using it for a quick lunch salad. It still needs prepping. It needs to be rinsed and chopped before it’s ready for easy use.

I used to leave heads of lettuce and spinach unwashed, but I’m starting to see the benefits of prepping in advance. I’ve taken to washing and chopping greens and storing them in glass jars or big plastic bins in the refrigerator, ready to use. Washed and drained and stored nicely, all ready to go. Prepped produce is convenient, ready to toss into a stir-fry, eggs, salad. Ready to be eaten.

Sometimes a lettuce goes limp in a bag, but it is keeping fresh and crisp in jars. It’s changing the way we eat. Grab a jar of chopped lettuce and add dressing. Toss some chopped tatsoi or nappa into a stir-fry or scrambled eggs. Ready to go.

The convenience of prepped vegetables in the store is all the rage. You can still reap the benefits with your homegrown or locally purchased produce, without the extra packaging and cost. Once chopped, produce does start to lose nutrition more quickly; however, if it also gets eaten in your house more quickly, the benefits are reaped.

Some of my favorite jar greens: Bok choi, nappa cabbage, tatsoi, lettuce, scallions: all prep well. Chop them in advance (they often fit into the jar better this way), or just break into individual leaves, clean and ready for chopping. Half gallon wide mouth canning jars are really useful. Consider using smaller jars to create jar salads, combined and ready to go for a quick lunch.

Bok choi can be washed and broken apart into edible spoons. The crunchy white scoop makes the perfect spoon for hummus or a rice filling. Or chop the bok choi, ready to toss into stir-fries. Small jars of chopped scallions and garlic scapes are ready too, adding zest to every dish.

Storing in jars is particularly helpful in early season, when the spring greens are bountiful. I wouldn’t prep a zucchini or cucumber unless they are being pickled in a jar of brine. They won’t keep well in a canning jar. Their skins keep them fresh and are so easy to chop as needed. It’s mainly the washing job that nobody in my house wants to do. Prepping that task jump starts the whole “use it” game.

Ilene White Freedman operates House in the Woods organic CSA farm with her husband, Phil, in Frederick, Maryland. The Freedmans are 2013 MOTHER EARTH NEWS Homesteaders of the Year. Ilene blogs about making things from scratch, putting up the harvest, gardening and farm life on the farm's Facebook Page. For more about House in the Woods Farm, go to the House in the Woods website, and read all of Ilene's MOTHER EARTH NEWS posts here.


All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Guidelines, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on their byline link at the top of the page.

Dandelion Jelly Recipe

Jars of Dandelion Jelly 

As a homesteader, you may realize that one of the most important tasks for you during the growing season is storing your own food for later use. A lot of “non homesteaders” look at us with this dreadful image of us sweating over a stove steam rolling up from the pot into our faces, hair going crazy. And maybe half of that is true but they leave out the birds chirping and singing in the background, sun shining, tea sitting on the table next to you, spoon tastings. This is our life, and in between the jams or tomatoes processing away we’re writing this or some other article to share how beautiful this step in a homesteader’s life, or anyone’s life looking to add a bit of simplicity and the safety of knowing where your food is coming from and whose hands grew them.

Right now we are boiling up some apple blossom jelly and dandelion jelly. Not your usual food preservation, but in our household it is. We try to preserve any nutrients and little taste of spring and summer any chance we get, when you have 6 months of cold you tend to really  appreciate the warm weather. There is so much food around us, we’d be fools to let it all go to waste! Dandelions alone are tiny powerhouses full of Vitamins A, B6, C and K along with magnesium, potassium, and calcium. There are many ways to preserve dandelion, you could roast the roots or dry the greens, both for tea; you could pick the greens all summer long; infusing the leaves or flowers into oil for medicine; but our favorite way is to make jelly from the flowers.

The jelly is a bit more of a process than some of the others methods of preservation, but floral jellies are some of our favorite ways to store the taste and memories of bright and fragrant flower blossoms for a cold and gray winter day. They are delicious on a warm biscuit or a piece of toast, with honey, or by the spoonful for a sweet craving. This is a wonderful way to use dandelion blossoms and to utilize the abundance of free food that grows everywhere! Not to mention, you’re working with flowers, what could go wrong there? Note: do not consume plants foraged from areas that have been treated with chemicals, pesticides, herbicides or from less than 30-50 feet from the road to avoid potential health risks.

For dandelion jelly, we want to make sure that we remove all of the green parts and use only the yellow petals/white fluff (not the seeds!). The green parts are full of alkaloids that while aren’t harmful can be unpalatably bitter. This is more easily accomplished as soon as they are picked, if you let them sit for too long they will wilt and it will just be a bit harder to separate the petals from the green. We want at least 4 cups — loosely packed — of dandelion heads per 4 1/4 cups of water. We usually just break the flower open and pick/scratch the petals off, but play around with it and see what works best for you! It may seem like a lot of work, but if you have some music or a good friend, this is a great way to practice being present!

After separating the flowers, we will make an infusion from them. We use about 4 1/4 cups of water for the amount of dandelion we have picked out. To make an infusion, pour hot (not boiling)  water over the dandelion petals and steep for at least 30 minutes, and up to 8 hours (24 hours max). The color will become darker the longer it steeps, and a short steeping time will cause a lovely light yellow color. We prefer to let it steep longer for more of a concentrated jelly. After steeping the tea, you must strain out the solids, then put on medium heat. Now, you’ll start making the jelly. Prepare your water bath canner and sterilize jars and lids in boiling water. In a bowl mix 1 cup of sugar with 4 1/4 teaspoons of pectin powder, make sure these are thoroughly mixed.

Next, add 1 tsp of citric acid, or 1/2 cup of bottled lemon juice (we used 1/2 cup of juice from fresh lemons, and 1/2 tsp of citric acid and it turned out fine — you just need a certain amount of acidity for it to store, and bottled lemon juice has a set amount of acidity) to the tea along with 4 1/4 tsp of calcium water (this comes with Pomona’s pectin which allows you to use less sugar in a recipe). Allow the tea mixture to come to a boil, once it does, slowly add the sugar and pectin mix and stir as you add the mixture. Skim what you can if foam forms on the top, it’s not a big deal if you can’t get all of it. Then let the mixture return to a boil once all sugar is dissolved. Once the mixture has reached a boil, remove from heat.

The next step is to put the jelly into jars. Once your jars and covers have been in the boiling water, remove them and ladle the jelly into jars leaving 1/4 inch of headspace. After ladling the jelly into the jars, wipe off the rims with a napkin or towel and put the covers on, screw rings on until they are finger tight, no need to crank them. Place the jars back in your water bath canner and process them for 10 minutes at sea level at a rolling boil (consult canning processing charts for increased time as altitude increases). Remove after the 10 minutes and let sit untouched for 12-24 hours after processing to cool. Check the seals by looking at the button on the lids, make sure they are sucked in.

After that, you should have some beautiful jars of tasty dandelion jelly for your pantry! Store these in a cool, dark place out of direct sunlight and they should keep for at least a year — even longer in most cases. We hope you decide to make some, and let us know how it comes out! Check back for more recipes as the growing season rolls along!

Dandelion Jelly Recipe

Ingredients:

  • 4 cups loosely packed dandelion petals, greens removed
  • 4 1/4 cups water
  • 1 cup sugar
  • 4 1/4 tsp pectin powder (Pomona’s Pectin brand)
  • 1/2 cup bottled or fresh lemon juice
  • 1/2 to 1 tsp of citric acid (see information above pertaining to acidity)
  • 4 1/4 tsp calcium water

Method:

  1. Make sure you remove the greens from the petals and use the petals of the dandelions.
  2. Pour 4 1/4 cups of hot (not boiling) water over the dandelion petals and steep from 30 mins to 24 hours.
  3. Start your water bath canner and place 5-6 jars, rings and lids in it.
  4. Strain the tea to remove the solids.
  5. In a medium bowl, thoroughly mix sugar and pectin powder.
  6. While the tea is heating, add the calcium water and lemon juice or citric acid and make sure everything is dissolved.
  7. Allow the tea to reach a boil, once it has, slowly add pectin/sugar mix and stir thoroughly to make sure it has dissolved.
  8. Skim off whatever foam you can if it forms, you don’t have to get all of it unless you want to.
  9. Allow to return to a boil and then remove from heat.
  10. Ladle the jelly into jars, wipe the rims and put on covers.
  11. Process for 10 minutes at a rolling boil (longer for increased altitudes).
  12. Let sit for 12-24 hours and check seals.

We hope you have fun making this, and let us know how it turns out!

Michael Perry and Schikoy Rayn operate Sacred Circle Homestead, a small-scale, low-tech perennial nursery focusing primarily on medicinal and edible species utilizing principles of permaculture and indigenous wisdom. Learn about the classes they teach at their website or at The Trillium Center, a healing center where they hold workshops in Burlington, VT. Read all of Michael and Schikoy’s MOTHER EARTH NEWS posts here.


All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Guidelines, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on their byline link at the top of the page.







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