What are some home remedies for homesteaders?

What are some home remedies for homesteaders?

This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links, with NO additional cost to you. 

 

At some point you will injure yourself or get sick. It is part of life. You don’t need to run to the doctor for everything, and you don’t have to run out and buy an over-the-counter salve or medicine. There are several remedies you can grow, forage, and make yourself. This will be a brief overview, as each category could be an entire blog itself.  Read all the way to the end for my best owie slave recipe. 

 

First prevention is the best medicine. Feeding your body what it needs to fight off and heal itself before you become symptomatic ill. The best way to do this is to eat good food that nourishes your body. Avoiding processed foods and sugar is the biggest tips. Eating a much of a whole food diet as you can is the next. 

 

Herbals are my next line of defense. This includes essential oils. Essential oils are essentially concentrated versions of the herbs. Quality matters here, especially when using them for medicinal purposes. I use the essential oils to help build and support the body fighting off whatever infection and assist in the healing process. A favorite in our house as well are hot teas. Perfect herbal remedies to sip on when feeling sick. 

 

I buy my essential oils. I do not have the knowledge to properly distill them, so they have the most effectiveness. For my top pick on essential oil company for quality and experience, click here. The herbals for tea are a mix of purchased and home grown. Many herbs I simply do not have the ability to grow. So, I just need an easy button an buy a pre-mixed herbal blend.  Top herbs to keep on hand for illness, cinnamon, lemonbalm and lemongrass (bonus these also repel bugs when alive), clove, rosemary, and lemon. 

 

Tinctures I often use in conjunction with herbals. A tincture is a plant soaked in alcohol, then strained off. The benefit to these is they last nearly forever, where a dried herb is only good for 1-2 years. To use the tincture, a small amount of liquid is placed under the tongue and then held there for a few minutes. The herbs that are harder to acquire, or spoil quickly are made into tinctures for long term storage and use. 

 

The part I’m sure most of you have been waiting for! My homemade owie salve. I use this salve on all kinds of owies, from cuts, to abrasions, to diaper rashes, to burns (after it has cooled off and the outer skin is healing. The best part is it is easy to make and grow. The two herbs in this salve are Calendula petals and Plantain leaves. You’ll also need olive oil for infusing, and bees wax to make the actual salve. 

 

Step 1: Pick the calendula blossoms and plantain leaves on a warm sunny day (the resin is strongest then). Fill a glass jar with the leaves and blossoms, I like to pick them in about a 1:1 ratio. 

 

Step 2: Fill the jar with olive oil to 1 inch from the top. Run a butter knife around to remove the air bubbles. Place in a sunny spot and let it sit for 3-4 weeks. 

 

Step 3: Strain the oil through cheese cloth and squeeze out into a sauce pan. 

 

Step 4: Warm the oil slightly (DO NOT BOIL). Add most of the grated bees wax to the warmed oil (approximately ¼ c grated beeswax per 1 cup of oil). Stirring to mix. 

 

Step 5: As soon as the wax melts, put 1 Tablespoon of the mix on a plate and into the freezer for 1-2 minutes, until cool. 

 

Step 6: Check for consistency. For a firmer salve, add more bees wax, for a softer salve, add more oil. 

 

Step 7: Put the salve into small jars or tins and allow to cool

 

Step 8: Once cooled, tighten lids and store in a cool dark place for 1-2 years.  

 

 

 

Wanting a community to lean into? Join the FREE Helping Your Family Homestead for Food group! This community is for the Mommas, looking to stay home and raise their kids, but unsure how to keep everyone fed and make ends meet. I share tips from my journey from the office, to half the income and feeding my family from home, while maintaining good nourishing food. Tips include: gardening, bulk buying, caning,/preserving, livestock, homesteading, and home remedies. Your family is precious and this group is to help you gain the knowledge and tools to keep your family well and not reliant on outside professionals. Remedies and tips are easy and simple for the busy momma, time is precious after all, including pregnancy, birth, young kids, and illness. Trust your Momma gut again! This community offers the resources + community you need to help get started on your journey and prepare for whatever future you envision. 

As I've grown in  my journey as an entrepreneur, mom, gardener, and livestock owner, I struggled to find a planner that met my needs and kept me organized. So I MADE MY OWN. You can take a look at it on the link blow and buy it on amazon below
Don't want the whole calendar part? I got you! I pulled the gardening and animal care pages out and put them in a book all their own. 

Starting to garden doesn't have to be hard! I gathered all the tips I've learned over my gardening learning curve and made them into a simple course to jump start your gardening your life. 

Supporting Your Family Naturally From the Inside Out community!! This community is for the Mommas, looking  to Support Your Family from Nature for Wellness. Tips range from nutrition, herbals, detoxing, natural cleaning, and essential oils. Basically all the things I’ve learned slowly over the past 5+ years if my journey. We have moved off Facebook, so to better serve our community and be able to discuss openly option for providing for your family in the best way possible.
Join the FREE Community

I've had 3 very different pregnancies. After the first traumatic birth, I learned better and how to care for my body naturally and prevent common pregnancy and birth problems before they arise. This quick course will get you the tools you need to have a naturally healthy pregnancy, labor, and delivery. My first pregnancy I had a normal western medicine all the things pregnancy. My second? I flipped to completely natural, no medicine. Bonus: Preventing Preeclampsia Without the Aspirin & Healing from Birth Trauma

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Homemade canned Salsa

Homemade canned Salsa
This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links, with NO additional cost to you. 

I love growing my own food. Part of growing all the food is not only eating it fresh in the summer, but preserving it for winter use. One vegetable we use for several canning recipes is tomatoes. I usually can salsa with many of the tomatoes. Its perfect for that side you forgot you needed to bring, or adding to chops or roasts. Making salsa is a simple process. 

For homemade salsa you will need (this will make approximately 3 quarts)
12 large tomatoes (approximately 1 cup each)
3 large onion
1 c vinegar (I like apple cider vinegar)
1 c Jalapenos chopped
½ c sugar
¼ c salt
¼ c cilantro (to taste)
4 cloves garlic
2 c corn (½ qt frozen)

I usually make 5 times the recipe and make as big of a batch as I can at one time. For the pot pictured the recipe is 3x. The smaller pot in the back will do 2x the recipe. 

You will need the following supplies:
Canning jars
Canning lids
Canning rings
Jar Funnel
Long spatula or knife
Hot water bath
Stock pot (I usually have at least 2)
Immersion blender (for smooth salsa texture)


Step 1. Quarter tomatoes and add all the ingredients to a big stock pot. Sometimes I don’t even quarter them. No need to remove skins or seeds. If you are using frozen tomatoes, just throw them in the pot. They will cook down and chop up as you stir the pot. 

Step 2. Add all the ingredients. As I harvest produce or find ingredients on sale, I will chop them up and freeze them in sizes I will need for the recipes. It makes the process so much faster. I also like to use fresh herbs if I have them on hand at the time (you will need about double the amount using fresh). Chop onions with a food processor saves your eyes and time too. Once everything is in the pot turn the burner on high and stir occasionally. 

Step 3. Stir the sauce and break up the chunks. I like to use my mix and chop for the first part to break up the big chunks. For a smoother sauce, use an immersion blender to blend everything together in the pot. 

Step 4. Once the sauce has boiled down to the correct consistency (this will be based purely on individual preference), pour into your cleaned and sanitized jars (running them through the dishwasher is an easy way to do this).

Step 5. Fill quart jars to ½ inch below the rim. 

Step 6. Run the rubber spatula up and down along the inside of the jar to remove any air bubbles. Add more sauce if needed. Wipe the rim clean. Do NOT forget this step. Jars with bubbles can explode in the water bath. Sauce on the rims will keep the jars from sealing properly. 

Step 7. Lids. Rinse the, one time use, canning lids in hot water. This is new compared to older lids which you needed to boil first. Then set them on the jar and attach the rings down. Do not over tighten the rings, a quick tight twist will do before you burn your fingers on the hot jar. 

If you are using reusable lids you will want to boil the seals and follow the instructions from the manufacturer. I purchased some from Tattler at www.reusablecanninglids.com. 


Step 8. Fill your spare pot (or now empty pot) half way with hot water and bring to a boil. If you have the stove space you can actually start the pot of water when you start cooking your sauce in the beginning (this also saves time). 

Step 9. Place jars in the pot, and cover with a lid to help it come to a boil quicker.

Step 10. Once boiling, set your timer for 25 minutes, and let it continue to boil (this is called Water Bathing)

Step 11. After the 25 minutes have elapsed, pull the jars out and set them on a doubled over towel on the counter. Listen for a small “pop” of the middle of the lid dropping down. This indicates that the jar is sealed correctly (for one time use lids). Let the jars cool completely. Check seals, remove rings, label, then store in your pantry.

For one time use lids, the bubble should be down and not pop up. For reusable lids, gently pick them up by the lid (it's terrifying the first few times), if the lid holds, the seal is good. 


Wanting a community to lean into? Join the FREE Courageous + Purposeful Mommas group! This community is for the Mommas, mommas to be, in the midst of raising, and kids grown, looking for tips on building your family up and providing for them through natural methods. Tips include: gardening, bulk buying, caning,/preserving, livestock, homesteading, and home remedies. Your family is precious, and this group is to help you gain the knowledge and tools to keep your family well and not reliant on outside professionals. Remedies and tips are easy and simple for the busy momma, time is precious after all, including pregnancy, birth, young kids, and illness. Trust your Momma gut again! This community offers the resources + community you need to help get started on your journey and prepare for whatever future you envision.

Join the Free Community

 

Click here to get the stories straight to your email:

Sign up for the Blog

 

For more on wellness tips click here:

Sign up for Wellness tips

 

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Homemade Canned Spaghetti Sauce

Homemade Canned Spaghetti Sauce
This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links, with NO additional cost to you. 

I love growing my own food. Part of growing all the food is not only eating it fresh in the summer, but preserving it for winter use. One vegetable we use for several canning recipes is tomatoes. I usually can spaghetti sauce with many of the tomatoes. It makes for quick meals in the winter months and the kids love it. Making spaghetti sauce is a simple process. 

For homemade spaghetti sauce you will need (this will make approximately 3 quarts)
1 large onion
1 clove garlic
12 large tomatoes (approximately 1 cup each)
6 beef bouillon cubes (or 3 pints beef/bone broth)
4 t basil
2 lg bay leaves
1t salt
1 t oregano
12 oz can tomato paste
Optional mushrooms

I usually 3-5 times the recipe and make as big of a batch as I can at one time. For the pot pictured the recipe is 3x. The smaller pot in the back will do 2x the recipe. A tip I've learned recently is to combine everything into a roster (steps 1-3) and allow the sauce to cook down overnight to save on canning time in the kitchen. 

You will need the following supplies:
Canning jars
Canning lids
Canning rings
Jar Funnel
Long spatula or knife
Hot water bath
Stock pot (I usually have at least 2)
Immersion blender (for smooth sauce texture)


Step 1. Quarter tomatoes and add all the ingredients to a big stock pot. No need to remove skins or seeds. If you are using frozen tomatoes, just throw them in the pot. They will cook down and chop up as you stir the pot. 


Step 2. Add all the ingredients. As I harvest produce or find ingredients on sale, I will chop them up and freeze them in sizes I will need for the recipes. It makes the process so much faster. I also like to use fresh herbs if I have them on hand at the time (you will need about double the amount using fresh). Chop onions with a food processor saves your eyes and time too. Once everything is in the pot turn the burner on high and stir occasionally. 

Step 3. Stir the sauce and break up the chunks. I like to use my mix and chop for the first part to break up the big chunks. For a smoother sauce, use an immersion blender to blend everything together in the pot. 

Step 4. Once the sauce has boiled down to the correct consistency (this will be based purely on individual preference), pour into your cleaned and sanitized jars (running them through the dishwasher is an easy way to do this).

Step 5. Fill jars to ½ inch below the rim. 

Step 6. Run the rubber spatula up and down along the inside of the jar to remove any air bubbles. Add more sauce if needed. Wipe the rim clean. Do NOT forget this step. Jars with bubbles can explode in the water bath. Sauce on the rims will keep the jars from sealing properly. 

Step 7. Lids. Rinse the, one time use, canning lids in hot water. This is new compared to older lids which you needed to boil first. Then set them on the jar and attach the rings down. Do not over tighten the rings, a quick tight twist will do before you burn your fingers on the hot jar. 

If you are using reusable lids you will want to boil the seals and follow the instructions from the manufacturer. I purchased some from Tattler at www.reusablecanninglids.com. 

Step 8. Fill your spare pot (or now empty pot) half way with hot water and bring to a boil. If you have the stove space you can actually start the pot of water when you start cooking your sauce in the beginning (this also saves time). 

Step 9. Place jars in the pot, and cover with a lid to help it come to a boil quicker.


Step 10. Once boiling, set your timer for 30 minutes, and let it continue to boil (this is called Water Bathing)

Step 11. After the 30 minutes have elapsed, pull the jars out and set them on a doubled over towel on the counter. Listen for a small “pop” of the middle of the lid dropping down. This indicates that the jar is sealed correctly (for one time use lids). Let the jars cool completely. Check seals, remove rings, label, then store in your pantry.

For one time use lids, the bubble should be down and not pop up. For reusable lids, gently pick them up by the lid (it's terrifying the first few times), if the lid holds, the seal is good. 

Wanting a community to lean into? Join the FREE Thriving Through Farm Life: Wife’s Support Network! In our community, we embrace the challenges of farm life and provide a supportive space for wives facing the complexities of managing a family farm. Whether you're navigating financial pressures, day-to-day operations, or seeking ways to create a thriving home, we're here for you. Explore gardening and preserving tips for cultivating your own oasis, share insights on animal care, and discover practical family budgeting strategies. Together, let's grow through challenges, flourish authentically, and sow the seeds for a resilient and thriving farm life. Join us on this journey of resilience and abundance! 
 
As I've grown in my journey as an entrepreneur, mom, gardener, and livestock owner, I struggled to find a planner that met my needs and kept me organized. So, I MADE MY OWN. You can look at it on the link below and buy it on amazon below.
Don't want the whole calendar part? I got you! I pulled the gardening and animal care pages out and put them in a book all their own. 
 
Starting to garden doesn't have to be hard! I gathered all the tips I've learned over my gardening learning curve and made them into a simple course to jump start your gardening your life. 
 
I've had 3 very different pregnancies. After the first traumatic birth, I learned better and how to care for my body naturally and prevent common pregnancy and birth problems before they arise. This quick course will get you the tools you need to have a naturally healthy pregnancy, labor, and delivery. My first pregnancy I had a normal western medicine all the things pregnancy. My second? I flipped to completely natural, no medicine. Bonus: Preventing Preeclampsia Without the Aspirin & Healing from Birth Trauma


How to Make Homemade Pear Sauce without added Sugar

How to Make Homemade Pear Sauce without added Sugar
This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links, with NO additional cost to you. 
Updated: August 29, 2024

I love growing my own food. Not only do I get to enjoy fresh produce in the summer, but I also get to preserve some for those chilly winter months. When we moved to our little farm, we were lucky to inherit two pear trees! Naturally, I wanted to make the most of them, and one of the best ways I've found is by making pear sauce.

Pear sauce is an excellent way to use the pears, and it turns out sweeter than apple sauce, without adding any sugar. Making pear sauce at home is simpler than you might think! Here's step-by-step directions to get you started:

You will need:
  • Canning jars
  • Canning lids
  • Canning rings
  • Jar Funnel
  • Long spatula or knife
  • Hot water bath
  • Stock pot (I usually have at least 2)
  • Colander
  • Sieve/immersion blender/kitchen aid sieve attachment 
  • Pears
Step 1: Pick the pears 
Harvest your pears while they are still green on the tree to avoid bruising and keep them safe from hungry squirrels. Lay them out in a cool, dark area such as a basement using an old sheet or boxes. Check on them every few days until they ripen, turning from green to slightly yellow. 


Step 2: Prepare the Pears
Once about half to two-thirds of your pears are ripe (and you haven't eaten them all), wash them gently in the sink, removing any bad spots. If you have a kitchen aid sieve attachment, there's no need to core the pears. Otherwise, peel, quarter, and core them. The sieve attachment is a time-saver and worth the investment!


Step 3: Cook the Pears 
To prevent the pears from darkening, you can dip them in lemon juice or citric acid. Personally, I don't mind the darker color, so I skip this step. Place the pears in a stock pot that fits your colander for easy removal. Cook until the pears are soft and mushy, which usually takes about 5 minutes. 


Step 4: Puree the Pears 
Run the cooked pears through your kitchen aid sieve or use an immersion blender if you've peeled and cored them. You could also use a food processor or blender. The goal is to achieve a smooth, consistent texture.


Any more white than this and you are loosing to much of the pear. Cook them a little longer to soften them. Peal and core should be the main thing you see coming out this end.

Step 5: Cook Down the Sauce. 
Return the pear puree to the stock pot and bring it to a simmer until you reach your desired consistency. Stir regularly to prevent sticking or burning at the bottom. If you want to add some cinnamon or other spices to your sauce now is the time to do that as well.

Step 6: Fill the jars! 
Fill clean, hot jars with pear sauce, leaving about ½ inch of headspace.

Step 7: De-bubble the Jars 
Run a long spatula or knife along the edge of the jar to remove any air bubbles. Wipe the rim clean to ensure a proper seal. This step is crucial; jars with bubbles can explode in the water bath, and sauce on the rims can prevent proper sealing.

Step 8: Prepare the Lids 
Rinse the one-time-use canning lids in hot water. Place them on the jars and attach the rings, but avoid over-tightening. A quick twist is enough before the jars become too hot to handle. For reusable lids (like those from Tattler), follow the manufacturer's instructions.

Step 9. Place the Jars 
Place the jars, pint or quart, in a hot water bath and wait for the water to boil. Once boiling, set the timer for 20 minutes.

Step 10: Cool and Store 
Remove the jars from the hot water bath and allow them to cool completely. Check the lids to ensure the jars are sealed. Remove the rings, label the jars, and store them. For one-time-use lids, the bubble should be down and not pop up. For reusable lids, gently lift them by the lid to check the seal.

Making pear sauce is a wonderful way to preserve the bounty of your harvest and enjoy delicious, homemade treats year-round. If you're new to food preservation, don’t worry—each step of this process is manageable, and you'll get the hang of it quickly.

If you have any questions or need more tips, feel free to reach out. And if you're looking for high-quality, reusable canning lids, check out Tattler Reusable Canning Lids for some great options.

Happy canning, and enjoy your pear sauce!
 
Wanting a community to lean into? Join the FREE Thriving Through Farm Distress: Wife’s Support Network! In our community, we embrace the challenges of farm life and provide a supportive space for wives facing the complexities of managing a family farm. Whether you're navigating financial pressures, day-to-day operations, or seeking ways to create a thriving home, we're here for you. Explore gardening tips for cultivating your own oasis, share insights on animal care, and discover practical family budgeting strategies. Together, let's grow through challenges, flourish authentically, and sow the seeds for a resilient and thriving farm life. Join us on this journey of resilience and abundance! 
 
As I've grown in my journey as an entrepreneur, mom, gardener, and livestock owner, I struggled to find a planner that met my needs and kept me organized. So, I MADE MY OWN. You can look at it on the link below and buy it on amazon below.
Don't want the whole calendar part? I got you! I pulled the gardening and animal care pages out and put them in a book all their own. 
 
Starting to garden doesn't have to be hard! I gathered all the tips I've learned over my gardening learning curve and made them into a simple course to jump start your gardening your life. 
 
Supporting Your Family Naturally from the Inside Out community!! This community is for Mommas, looking to Support Your Family from Nature for Wellness. Tips range from nutrition, herbals, detoxing, natural cleaning, and essential oils. Basically, all the things I’ve learned slowly over the past 5+ years of my journey. We have moved off Facebook, to better serve our community and be able to discuss openly options for providing for your family in the best way possible.
 Join the FREE Community
 
I've had 3 very different pregnancies. After the first traumatic birth, I learned better and how to care for my body naturally and prevent common pregnancy and birth problems before they arise. This quick course will get you the tools you need to have a naturally healthy pregnancy, labor, and delivery. My first pregnancy I had a normal western medicine all the things pregnancy. My second? I flipped to completely natural, no medicine. Bonus: Preventing Preeclampsia Without the Aspirin & Healing from Birth Trauma



How to dehydrate apples

How to dehydrate apples
This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links, with NO additional cost to you. 

I love growing my own food. Part of growing all the food is not only eating it fresh in the summer, but preserving it for winter use. When we moved to our property, we bought 2 apple trees.  A favorite snack for the winter time is dehydrated apple slices. It is fairly simple and an easy snack when apples are no longer ripe or you're traveling!

You will need:
Core/slicer/peeler (you can use a cutting board and knife, but this tool makes the process so much faster).
Citric Acid/lemon juice (optional)
Apples

Step 1: Pick the apples just as they are ripening on the tree. This saves bruising when they fall off, and allows you to get the apples instead of the squirrels eating them all half way. Take them to a cool dark area and lay them out. I usually use an old sheet or boxes in the basement. Check on them every few days for those that are ripe. 

Step 2: Once 6-12 are ripe that you (haven’t eaten), gently wash them up in the sink removing any bad spots.

Step 3: Using the core/slicer spin the apples through the blade. I will often leave the peel on the apples. 

Step 4: If you don’t want the apple to brown, dip them in citric acid/lemon juice. I don’t mind them browning a bit, so I skip this part.

Step 5: Lay the sliced apples out on a dehydrating tray. You can buy add on trays for most dehydrators so you can do more at once. 

Step 6: Once all the trays are full, put the lid on the dehydrator and set the temperature for 135 degrees F.

Step 7: My apples usually take around 12-24 hours depending on how thick I sliced them. If you start it at night, check them in the morning and adjust depending on how they look. I typically leave a little juice in mine as they are easier for small kids to chew that way. 

Step 8: Remove apples from the dehydrator and place in freezer containers. Label and freeze. I do this because I leave some juice in them and then they last for an entire year without molding. 


Wanting a community to lean into? Join the FREE Courageous + Purposeful Mommas group! This community is for the Mommas, mommas to be, in the midst of raising, and kids grown, looking for tips on building your family up and providing for them through natural methods. Tips include: gardening, bulk buying, caning,/preserving, livestock, homesteading, and home remedies. Your family is precious, and this group is to help you gain the knowledge and tools to keep your family well and not reliant on outside professionals. Remedies and tips are easy and simple for the busy momma, time is precious after all, including pregnancy, birth, young kids, and illness. Trust your Momma gut again! This community offers the resources + community you need to help get started on your journey and prepare for whatever future you envision.

Join the Free Community

 

Click here to get the stories straight to your email:

Sign up for the Blog

 

For more on wellness tips click here:

Sign up for Wellness tips

 

For more on homesteading on your budget click here:

Sign up for Homesteading Tips

 

For more simple DIY updates click here:

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How to dehydrate pears

How to dehydrate pears
This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links, with NO additional cost to you. 

I love growing my own food. Part of growing all the food is not only eating it fresh in the summer, but preserving it for winter use. We were blessed with 2 pear trees on our property when we moved. You’d better believe I figured out how to use them! A favorite snack for the winter time is dehydrated pear slices. It is fairly simple and an easy snack when pears are no longer ripe!

You will need:
Cutting board and knife (works best. I’ve tried a slicer, but the pears are usually too soft).
Citric Acid/lemon juice (optional)
Pears

Step 1: Pick the pears while they are still green on the tree. This saves bruising when they fall off, and allows you to get the pears instead of the squirrels eating them all half way. Take them to a cool dark area and lay them out. I usually use an old sheet or boxes in the basement. Check on them every few days for those that are ripe. Mine turn from green to slightly yellow. 

Step 2: Once 6-12 are ripe that you (haven’t eaten), gently wash them up in the sink removing any bad spots.

Step 3: Slice the pears thin and even. I don’t take the time to peel the pears, but you can if you don’t like them.

Step 4: If you don’t want the pears to brown, dip them in citric acid/lemon juice. I don’t mind them browning a bit, so I skip this part.

Step 5: Lay the sliced pears out on a dehydrating tray. You can buy add on trays for most dehydrators so you can do more at once. 

Step 6: Once all the trays are full, put the lid on the dehydrator and set the temperature for 135 degrees F.

Step 7: My pears usually take around 12-24 hours depending on how thick I sliced them. If you start it at night, check them in the morning and adjust depending on how they look. I typically leave a little juice in mine as they are easier for small kids to chew that way. 

Step 8: Remove pears from the dehydrator and place in freezer containers. Label and freeze. I do this because I leave some juice in them and then they last for an entire year without molding. 




Wanting a community to lean into? Join the FREE Courageous + Purposeful Mommas group! This community is for the Mommas, mommas to be, in the midst of raising, and kids grown, looking for tips on building your family up and providing for them through natural methods. Tips include: gardening, bulk buying, caning,/preserving, livestock, homesteading, and home remedies. Your family is precious, and this group is to help you gain the knowledge and tools to keep your family well and not reliant on outside professionals. Remedies and tips are easy and simple for the busy momma, time is precious after all, including pregnancy, birth, young kids, and illness. Trust your Momma gut again! This community offers the resources + community you need to help get started on your journey and prepare for whatever future you envision.

Join the Free Community

 

Click here to get the stories straight to your email:

Sign up for the Blog

 

For more on wellness tips click here:

Sign up for Wellness tips

 

For more on homesteading on your budget click here:

Sign up for Homesteading Tips

 

For more simple DIY updates click here:

Sign up for easy DIYs 



How to Preserve Tomatoes and Make Homemade Tomato Sauce

How to Preserve Tomatoes and Make Homemade Tomato Sauce

This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links, with NO additional cost to you. 

 

Growing your own food is a rewarding experience, and preserving it for winter use ensures you enjoy those fresh flavors year-round. One staple in many homes is tomato sauce—a versatile ingredient that can be used in various dishes like salsa, spaghetti sauce, and more. Below, we'll guide you through the simple steps to make and preserve your own homemade tomato sauce. 
Why Preserve Tomatoes?
Preserving tomatoes allows you to enjoy the rich, natural taste of homegrown produce throughout the year. It also reduces your grocery bills and provides a sense of self-sufficiency and security. This blog will focus on canning homemade tomato sauce, a delicious way to make the most of your tomato harvest and keep a versatile staple on your pantry shelves all year long. 
Benefits of Homemade Tomato Sauce
  • Freshness: Enjoy the taste of summer all year long.
  • Health: Control over ingredients means no unwanted preservatives or additives.
  • Cost-Effective: Save money by using what you grow.
What You Will Need
  • Canning jars 
  • Canning lids 
  • Canning rings 
  • Jar funnel 
  • Long spatula or knife 
  • Hot water bath canner 
  • Large stock pot or roaster
  • Sieve or immersion blender 
  • Tomatoes
  • Citric Acid or Lemon Juice
Step-by-Step directions to Preserving Tomatoes and Making Tomato Sauce
Step 1: Prepare the Tomatoes
  • Harvest Fresh Tomatoes or if you have frozen tomatoes, pull them out of the freezer. This is actually my preferred way as you can drain some of the water off and skip the slicing step. 
  • Slice the Tomatoes into quarters. There's no need to blanch or core them; just toss them into the stock pot.

 

Step 2 (Optional): Steam the Tomatoes
  • If the tomatoes are firm, place them in a pot to steam until they soften. Using a strainer can make this easier.

 


Step 3: Strain the Tomatoes
  • Run the softened tomatoes through a sieve to separate the juice from the skins and seeds. This will give you a smooth tomato base. Alternatively if you don't care about the skins and seeds, you can use an immersion blender and blend the whole tomatoes. Note you will probably have a few rouge skins if you choose to do this. 
  • You can dry the sieved skins and seeds down to grind into powder and make tomato paste when needed. 
  • Pictures 1 & 2 are how the rejects should look. Picture three the tomatoes are a bit firm yet and I’m loosing quite a bit of pulp, not just skin and seed.

Step 4: Cook Down the Sauce
  • Allow the tomato juice to cook down to your desired consistency. This could take a while depending on your preference. This is where a crock pot or roaster can come in handy. Using a roaster or crock pot you can walk away and do other things easier. You can also let them cook overnight and can them in the morning. 
  • Stir occasionally to avoid burning the bottom of the sauce if using a stock pot.

 

Step 5: Fill Sterile Jars
  • Fill sterile canning jars with 1/4 teaspoon citric acid or lemon juice per pint of sauce and the hot tomato sauce, leaving about ½ inch of headspace. 
Step 6: De-bubble the Jars
  • Use a long spatula or knife to remove air bubbles by running it along the edge of the jar. Wipe the rim clean to ensure a proper seal. 
Step 7: Prepare the Lids
  • For one-time-use lids, rinse them in hot water before placing them on the jars and securing them with the rings. Do not over-tighten.
  • For reusable lids, follow the manufacturer’s instructions. Tattler reusable canning lids, for example, recommend boiling the seals.
Step 8: Process in a Hot Water Bath
  • Place jars in a hot water bath canner. Once the water is boiling, process the jars for 20 minutes.

Step 9: Cool and Store
  • Remove jars from the canner and allow them to cool overnight. Check the lids to ensure they are sealed.
  • For one-time-use lids, the center should be concave and not pop up. For reusable lids, gently lift by the lid to test the seal.
Additional Tips for Successful Canning
  1. Use Garden, Ripe Tomatoes to ensure the best flavor.
  1. Sterilize Jars Properly to prevent contamination.
  1. Label and Date each jar for easy identification later. You will forget what is in that jar. 
Why Use Reusable Canning Lids?
Reusable canning lids, like those from Tattler, offer several benefits:
  • Eco-Friendly: Reduce waste by reusing lids.
  • Cost-Effective: Save money in the long run.
  • Reliable Seals: Trusted by home canners for their durability.
Preserving tomatoes and making your own tomato sauce can be a fulfilling and practical venture. By following these steps, you can enjoy fresh, homemade tomato sauce all year long. If you're new to canning or looking for more personalized advice, join the Thriving Through Life community on Facebook. 
Start preserving today and savor the taste of homegrown tomatoes anytime you want.  
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How to can corn salsa.

How to can corn salsa.
This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links, with NO additional cost to you. 

I love growing my own food. Part of growing all the food is not only eating it fresh in the summer, but preserving it for winter use. One vegetable we use a lot of is sweet corn! I love to make the sweet corn into corn salsa for use in recipes or a simple chip dip. Depending on time of year and schedules, sometimes I just freeze the corn and come back to make salsa later. For freezing corn see the blog post here. 

You will need:
Canning jars
Canning lids
Canning rings
Jar Funnel
Long spatula or knife
Big Stock pot

Sweet corn
Tomatoes
Jalapenos pepper
Poblano pepper
Red onion
Garlic
Cilantro
Cumin
Salt
Sugar
Vinegar

I usually take the recipe times 6 to fill my pots. 

Step 1. Remove the kernels from 6 ears of corn. This is about 1 quart bag if you're using frozen corn. Place in a large stock pot.

Step 2. Chop 2 pounds (approximately 2 large tomatoes) and add to the stock pot. I like to use this handy dicer I found or a food processor to make the work faster. 


Step 3. Dice 1 jalapeno, 1 poblano pepper, and 1 red onion. Add to the stock pot. Many times I’ll chop them as I harvest and freeze them as shown. Then I can just dump the peppers in the pot as I go.



Step 4. Add 2 cloves garlic, 2t cilantro (double if using fresh), 2t cumin, 2t salt, 1 c sugar, 1 c vinegar. Add all to the stock pot.

Step 5. Bring the stock pot to boil then simmer for 15 minutes.

Step 6. Pack the jars leaving ½ inch head space.


Step 7. De-Bubble. This step is very important!
Slide a long spatula along the edge of the jar 2-3 times to remove any trapped air bubbles.


If an air bubble is trapped and not removed your jar could explode in the canner.

Step 8. Wipe the rims and attach lids. Rinse the, one time use, canning lids in hot water. This is new compared to older lids which you needed to boil first. Then set them on the jar and attach the rings down as tight as you can. 

If you are using reusable lids you will want to boil the seals and follow the instructions from the manufacturer. I purchased some from Tattler at www.reusablecanninglids.com. 


Step 9. Place jars in a hot water bath and place lid on. Bring to boil and process for 25 minutes. 

Step 10. Remove jars from the hot water bath and allow to cool completely. Check the lids to make sure the jars are sealed. Remove rings, label and store. For one time use lids, the bubble should be down and not pop up. For reusable lids, gently pick them up by the lid (it's terrifying the first few times), if the lid holds, the seal is good. 


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Freezing Corn

Freezing Corn
This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links, with NO additional cost to you. 

I love growing my own food. Part of growing all the food is not only eating it fresh in the summer, but preserving it for winter use. One vegetable we eat a lot of is corn. Freezing corn is a simple but time consuming process. The best way is to get a group of friends and family and make a party out of it, splitting the end product. 

You will need freezer bags quart or gallon works best or other freezer containers.
Large stock pot for blanching.
Cutting boards and knives

Step 1. Pick and husk the corn. By far the most time consuming task. This is hands down the best place to have a lot of people helping. Many hands make the work quicker and the stories better, and less likely for a dog to steal an ear (maybe that's just my dogs).

When selecting the ears, look for big ears, with brown silks. When you bend them, they should break from the stock easily. If they don't leave them for another time or person.

Remove all the husks and silks from the ears, and any worms or bugs. I recommend this step outside.


Step 2. Cook the corn. Bring the cleaned ears inside (chest coolers work great for carrying the cobs) and place them in a pot of boiling water, for 3-5 minutes. The corn will turn a bright golden yellow color when it is done.

Step 3. Cool the cobs. Take the hot cobs and place them in ice cold water. I like to use my sink, with the water as cold as it will go. The idea is to stop the cooking process quickly. Step 2 & 3 combined are called blanching.
Step 4. Remove the corn from the cob. I like to use a regular knife for this step and cut into a sheet pan. My mom always used an electric knife. Cut the corn off the cob and cast the cob to a bucket. If you have chicken they will feast on this cob. Cows like to munch on them too.
Step 5. Label and bag. Label your bags and fill them. I like to use quarts, as that is about the right size for our family. This year we did a couple gallons for family dinners (and because we ran out of quarts).
I like to use a coffee cup for the scoop/measuring tool. Fill with approximately 3 scoops and press the air out. Most bags or containers will have a fill line on them. Then flatten the bag.
Step 6. Freeze. Flatten all bags and stack them up. You can put them in the freezer right away, or wait until you have a stack then place them all in the freezer at the same time.

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Freezing Sweet and hot peppers

Freezing Sweet and hot peppers
This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links, with NO additional cost to you. 

I love growing my own food. Part of growing all the food is not only eating it fresh in the summer, but preserving it for winter use. One vegetable we eat a lot of is peppers. Freezing peppers is a simple and quick process. I grow both sweet peppers and hot peppers. I use the same process for both. 

You will need:
Freezer containers or bags. I like the freezer containers, or vacuum seal bags.
Cutting board and knife (I like my nifty chopper, it makes the cutting so much faster or a food processor 
Peppers

Step 1. Pick the peppers from the garden. Depending on the variety, how big or what color the peppers will be when finished. Many hot peppers will turn red. Sweet peppers have many colors, so be sure to check which kind you planted before picking. 

Step 2. Wash the peppers. I dump all the peppers into the sink and gently scrub them. 

Step 3. Slice the pepper in half and remove the stem, seeds, and any bad spots. For hot peppers I will use for canning recipes later, I leave the seeds and chop them in a food processor. 



Step 4. Cut the peppers. I used to slice the peppers up with a knife, but I found this handy chopper that made the process so much faster and diced the peppers.


Step 4. Freeze the peppers. Place the peppers in freezer containers filling to the fill line. I used freezer containers last year, and plan to use vacuum bags this year. For the hot peppers, I use containers approximately the size I will need per recipe for simplicity. 

Step 5. Fill the freezer. Once you have all the peppers packed, label the containers and place them in your freezer. 


Wanting a community to lean into? Join the FREE Courageous + Purposeful Mommas group! This community is for the Mommas, mommas to be, in the midst of raising, and kids grown, looking for tips on building your family up and providing for them through natural methods. Tips include: gardening, bulk buying, caning,/preserving, livestock, homesteading, and home remedies. Your family is precious, and this group is to help you gain the knowledge and tools to keep your family well and not reliant on outside professionals. Remedies and tips are easy and simple for the busy momma, time is precious after all, including pregnancy, birth, young kids, and illness. Trust your Momma gut again! This community offers the resources + community you need to help get started on your journey and prepare for whatever future you envision.

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