What is a Polyculture?

What is a Polyculture?

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. 

 

What is a polyculture? It is a term that is becoming more popular in the homesteading circles, but what is it? By definition, a polyculture is “the simultaneous cultivation or exploitation of several crops or kinds of animals.” From Oxford Languages. But what does that really mean?

 

Polyculture is using plants and or animals that benefit each other and growing them together. In gardening this is often called companion planting. The idea is to create a synergy where everything benefits each other and improve the soil/environment. After a polyculture is established, they should be self-sustaining.

 

In an orchard, that can be planting smaller plants around the trees to naturally deter pests and attract pollinators. You can also use animals to graze or fertilize the area. Using a polyculture system, you can improve plant health and eliminate pesticide use. 

 

At my home I am in cooperating this concept more and more. My new orchard area is starting as polyculture with plants around the base that attract the pollinators but deter the pests. You also want to make sure the plants are not competing for nutrients but benefiting each other. So having plants that fix nutrients, like nitrogen, that the trees need to produce fruit. 

 

I also allow my chickens, ducks, and geese free range. This does make starting small plants challenging and require extra protection, but they are excellent at consuming the bugs and slugs that harm the plants. They also fertilize at the same time!

 

Developing a polyculture is not a one-year venture, especially if you are looking at trees. You must have a long-term vision and be willing to work with the area for a couple years before it is ready to self-sustain. After the polyculture is established, you have a very productive garden, with minimal work required. 

 


 

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. 

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. 
 
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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What are the types of gardens?

What are the types of gardens?

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. 


As with anything that hangs around long enough, there has become many different types of gardens for growing your food. Each type comes with its own set of benefits and a few cons. Deciding which type is right for you is up to you. No one system is perfect for everyone no matter what the creators say. I’ll outline the primary ones in the spotlight now. 

 

The traditional in ground garden. This one is the one we are probably the most familiar with. Plots of ground tilled up into beautiful soft fluffy dirt every year and planted nicely, long evenly spaced rows. You fertilize in the fall and till everything in the spring, mulching after planting. 

 

The advantage of a traditional garden is it is easy to till. Installing a fence to keep rabbits, chickens, and other animals out is much simpler. If you have a single row, walk behind plow or seeder, the traditional garden is much easier to use it in. You can also use bigger equipment, like a skid steer or small tractor to help in working the soil and fertilizing, as opposed to hand tools.

 

The downside of a traditional garden is it can take up a lot of space. Even with heavy mulching, there is quit a bit of weeding that must happen throughout the year, especially as the small seedlings work to establish themselves. 

 

Back to Eden utilizes raised beds and a no till strategy. The basic concept is to disturb the soil as little as possible, using layers and digging only what is needed to plant. The layers start with a base blocker, such as newspaper or cardboard. Then the sponge layer, consisting of decomposing leaves, sticks, and such. This is basically to help hold water without drenching the soil. The third layer is the soil. I use some stockpiled soil and half composted manure. The final layer is the mulch, about 4-6 inches deep. Every fall, you fill the beds back up with compost, right on top the old mulch, then add mulch again. 

 

The advantage of this is there is very little weeding all year long. Tilling/working the soil is nonexistent. Planting is easy, you move the mulch a bit and dig a small hole for the plant. The soil doesn’t really compact as you don’t walk on the raised bed soil, so it stays nice and soft. 

 

The disadvantage is for this system to work, you need to be able to mulch it deep every fall and have access to compost to refill the beds as they settle. It is also quit a bit more difficult to keep critters out of the raised beds. Beds also need to be about 12 inches deep to accommodate the layers. 

 

Square foot gardening is another popular strategy now. Like the back to Eden in the raised beds, but the square foot gardening does not have mulch typically. The concept of the square foot gardening is to plant in rich soil, with dense populations, continually throughout the growing season. There is an entire book to this method you can buy on amazon, called The Square Foot Gardening Method. 

 

The advantage to this system is you can grow a lot of food in a very small amount of space. Weeding is very limited as the planted chokes the weeds out before they get ahold. There is no tilling or mulching. 

 

The disadvantage is you must have the exact soil mix for it to work properly. You also must remove the grids every year to refill the beds with seed free compost. This is also harder to keep critters out of.

 

So, what do I use in my gardens? A mixture of all three! I like the traditional garden for my long rows of beans, carrots, peas, broccoli and such. However, I take the dense planting method from square foot gardening and plant close together. I also mulch deep like in the back to Eden method. I do still till the traditional garden. 

 

I also have expanded using raised beds around the yard and main garden. In this past year I used primarily the Back to Eden method for their creation and planting. This year with the new beds, I’m filling them with the Back to Eden method, but planting more in a square foot gardening strategy. I filled with compost but did not mulch this fall due to my free ranging chickens would have just moved the mulch and dug in the beds. Come spring I will mulch, plant and cage each bed to keep the chickens out. 

 

 

 

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. 

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. 
 
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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Fall Garden Tips for Farm Wives and Home Gardeners

Fall Garden Tips for Farm Wives and Home Gardeners
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. 

Fall is here, bringing cooler air and the final harvests of the year. But it’s also a time to prepare your garden for next season. With some simple steps, you can ensure your soil remains fertile and ready to produce a bountiful harvest next year. Let's explore how to make the most of this beautiful season in your garden.
Understanding Fall Gardening
Fall gardening is more than just letting your garden rest. It's about nurturing the soil and preparing it for the next growing season. By taking care of your garden now, you’re setting yourself up for success in the coming year.
Why Focus on Soil Preparation?
Healthy soil is the foundation of a thriving garden. By enriching your soil in the fall, you ensure it has the nutrients it needs to support your plants. This is particularly important for farm wives and home gardeners who rely on their gardens for food security and sustainability.
Steps to Prepare Your Garden for Fall
1. Plant Cover Crops
Early fall is the perfect time to plant cover crops like clover, radishes, or rye. These crops help retain moisture and add essential nutrients to the soil. Plus, they prevent erosion and improve soil structure. Give these crops at least one month before the killing frost to establish themselves. 
2. Grow Cold-Hardy Vegetables
Consider planting cold-hardy vegetables such as lettuce, spinach, and kale. These greens can withstand cooler temperatures and provide fresh produce even as the weather turns chilly. Just remember to plant them 1-2 months before the first frost. Then insulate them when the freezing weather comes. Snow works really well for this. 
3. Conduct Soil Testing
Fall is an excellent time to test your soil. Knowing its nutrient levels allows you to make informed decisions about fertilization and amendments. This ensures your soil is well-prepared for spring planting.
4. Plant Bulbs
Once the soil temperature drops to 50-60 degrees, it’s time to plant garlic, onions, and flower bulbs. Wildflower mixes can also be sown after the first freeze. The freeze-thaw cycle helps these seeds germinate when the weather warms up.
5. Clean Up the Garden
After the first killing frost, remove any remaining plant supports like tomato cages or bean trellises. Lay any dead vines on the ground, but be sure to burn any diseased plants to prevent future issues.
6. Add Compost
Gather your family and start hauling compost to your garden beds. Aim for 1-2 inches of compost in traditional gardens and fill up raised beds. This will vary depending on your soil test. Using manure from horses, sheep, goats, cattle, or chickens is ideal, as it will continue to decompose over the winter, enriching the soil.
7. Mulch for Moisture and Weed Control
If you are using no-till methods, cover your compost with 4-6 inches of mulch. This helps retain moisture and suppress weeds, making your gardening tasks easier in the spring. It also checks one thing off your list for spring. Just move the mulch a bit and plant your plants. 
Reflect and Plan for the Future
Take time to relax and reflect on your gardening season. Review any notes you made about what you planted, how much you harvested, and what you might want to change next year. Planning ahead can make a significant difference in your garden’s productivity and your peace of mind.
Gardening in the fall is an opportunity to invest in the future of your home garden. By following these steps, you’re not only improving your soil but also ensuring a more successful and sustainable gardening season next year.
If you want a community to plug into and glean more knowledge, join the FREE Thriving Through Farm Life Support Group on Facebook. We're here to help you thrive, one season at a time. 
Remember, every small step you take now will lead to a bountiful harvest next year. You've got this!



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. 
 
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

Storing White Potatoes or Sweet Potatoes at room tempature

Storing White Potatoes or Sweet Potatoes at room tempature
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 cooking throughout the year is potatoes. This storing method can be used for both regular potatoes and sweet potatoes. Note that red skinned white potatoes will not keep as long as brown or yellow skinned potatoes, and thick skinned keeps even longer. So use the red ones first, then the thin skinned, leaving the thick (like russets) for last. 

Storing potatoes for winter actually starts before the harvest. Reduce the water to the potatoes for a couple weeks prior to harvest. This helps the skin to dry and harden which will prevent mold growth later. Wait until the vines start to die back. They will turn speckled yellow before completely drying up. Waiting until this point allows the potato tubers to completely mature prior to harvest. 

Dig the potatoes, being careful to not cut or damage any tubers while digging. Lightly dust the dirt from the potatoes and place them in a shallow open box. 

Curing is next, and the most crucial for long term storage. White potatoes tend to be harvested late in the summer when it is still warm and humid. Sweet potatoes are more towards fall, when temperatures are cooling off. Both need to be cured for 10-14 days in warm temperatures with high humidity. White potatoes' ideal temperature is 65 degrees with 95% humidity, while sweet potatoes are closer to 80-85 degrees with 80% humidity. I cure my white potatoes in my garage, which is a little higher in temperature than ideal, but the humidity is about right. Sweet potatoes I place next to the furnace in boxes covered with a cloth to keep humidity up. 

After the curing period is up you can gently brush any remaining dirt off the potatoes. Dispose of or use quickly any with bad spots, soft spots, green ends, or cuts. Store potatoes in a cool and dry room. An unheated basement room or garage works well for this. But take care to make sure they do not freeze. I have a cellar room that we can close off to keep the heat out of, in our basement that works well. Ideal temperature for storing white potatoes is around 40 degrees, while sweet potatoes can handle a bit warmer at 55 degrees. 


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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How to store squash at room tempature

How to store squash at room tempature
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 are trying to incorporate more of is squash.

There are a few options to preserve squash for the winter. You can dice and freeze them, or store them at room temperature for 6-8 months depending on the type of squash. Squash with harder skins, like butternut, spaghetti, or pumpkin store well at room temperature. I will briefly cover storing squash at room temperature. 

Step 1: For any method is to harvest the squash. Cut the squash (butternut, spaghetti, pumpkin) from the vines when they are ripe and before the first killing frost. Squash plants can typically handle light frost just fine. 

Step 2: There are two different options here. The first is simply storing them on newspaper, the second is coating them with oil. 

Storing squash on newspaper is by far the easier way. Simply spread several layers of newspaper out on a counter, then set the squash on them without touching. You want to place them in a place with moderate temperature. I use my basement as it is finished and kept around 60 degrees in the winter, with little humidity (we run a dehumidifier). A root cellar is too damp, and an attic too cold in the winter for squash to keep. Feel free to decorate with them too around the house. This allows you to monitor them for mold and remove them before they become mush and enjoy their decorative features. 

The other option is to coat the squash with oil. Again you want to store at a moderate temperature, with low humidity. The oil method takes a bit more time and supervision, but the squash do keep longer. Before you store the squash, simply wipe each squash with a clean rag, soaked in vegetable oil. The oil reduces the spread of mold spores. If mold does appear, simply re-wipe the squash with oil. 

Happy squash harvesting and decorating!


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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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

 

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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.

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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 



 
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