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. 

 

 

 

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Fall Garden To Do's

Fall Garden To Do's
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. 

The air is crisp and cool and the harvest is in. There are still days of nice weather yet to enjoy outside. Fall in the garden is a time of rest and preparation. The ground has produced its bounty for you and is now turning dormant for the winter. But for next year's garden, there are a few things you can do now to care for that soil, so it will continue to produce a bounty for you next year. 

First remove any cages, panels, or supports you placed for the plants over the growing season. For me this looks like tomato cages, cattle panels for the beans, small cages for peppers support. As part of this process, you will be taking down any vines that are still standing and laying them on the ground. 

Next gather your helping hands and start hauling compost. This is for a traditional in-ground garden and any raised bed gardens. I usually shoot for 1-2 inches across the in-ground garden and fill the boxes back up in the raised beds. Different people use different materials for their compost. Horse, sheep/goat, cattle, chicken manure works well and does best if applied in the fall so it can begin to break down over the winter. If you wait until spring the manure can be too rich and burn the plants. In this case you will need to apply extra water. 

If you are refilling raised beds you can go ahead and cover the beds with 4-6 inches of mulch for the next year. This helps the moisture, and reduces the weeds in the beds for next season. Raised beds have the advantage of not needing to be tilled every spring as well, so you can take a step ahead on your spring work here. 

If you are planning on garlic you can plant the cloves in the fall and mulch them with around 6 inches. They do well over winter and can then be harvested early in the summer allowing for a second crop of something else. 

Finally relax! Step back and enjoy what you have accomplished this year. If you took notes throughout the growing season, review them over the winter. What did you plant? How much? What was produced? Was there enough or too much for you to use? Start making your plan for next year and how much you will want to grow. 



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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. 


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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!


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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.

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Homemade Canned Spagetti Sauce

Homemade Canned Spagetti 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. 

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 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 Pear Sauce without added Sugar

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. 

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 of the things we were blessed with when we moved to our acreage was 2 pear trees! So of course I figured out how to make the most of them. One of the ways I found to use the pears and preserve them was to make pear sauce. Making pear sauce is a simple process. 

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 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 ½ to â…”  are ripe that you (haven’t eaten), gently wash them up in the sink removing any bad spots. If you have the kitchen aid sieve attachment, you don’t need to core the pears. If not, peal, quarter, and core the pears. The sieve attachment is well worth the time saved. 

Step 3: Cook the pears. If you want to prevent darkening, dip pears in lemon juice or citric acid. I don’t mind the darker color, so I skip this step. When cooking I used my smaller pan that the colander fits into. This allows me to simply remove the pears, without having to fish them out of the water. Cook until the pears are soft and mushy. This is about 5 minutes. 

Step 4: Puree the pears by running them through the kitchen aid sieve, or using an immersion blender if you peeled and cord the pears. You could also use a food processor or blender


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 the sauce down. Return the pear sauce to the stock pot, bringing to a simmer until desired consistency is reached. Stir the pot regularly to prevent sticking/burning the bottom. 

Step 6: Fill the jars! Fill hot jars leaving ½ inch headspace. 


Step 7. De-bubble the jars by running a long spatula or knife along the edge or the jar. 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 8. 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. 

If the jar is too hot to grab you can use a lid tighter as shown to help.


Step 9. Place jars (pint or quart) in a hot water bath. Wait for boiling and then set the timer for 20 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. 
 

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 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. 


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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. 




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How to can tomato sauce

How to can 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. 

 

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 make a big batch of tomato sauce for cooking in the winter or make into salsa or spaghetti sauce if I run out before summer. Making tomato sauce is a simple process. 


You will need:
Canning jars
Canning lids
Canning rings
Jar Funnel
Long spatula or knife
Hot water bath
Big Stock pot
Sieve or Immersion blender
Tomatoes

 

Step 1. Pick the tomatoes or if you have them frozen pull them out of the freezer. Slice the tomatoes. I usually quarter them. No need to blanch or core, just throw them into the stock pot. 


 

Step 2. If the tomatoes are a bit firm, place them in a pot to steam for a bit. I have this nifty strainer that fits perfectly with my pot. My mom uses her big strainer and her big pot. Some people throw all the tomatoes in a pot and use an immersion blender to chop it all smooth. If you want that you can skip steps 2 & 3

 


Step 3. Run tomatoes through a sieve. 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.

Allow the juices to drop into a pot so they are ready to cook down. 

 

Step 4. Let the sauce cook down to the desired consistency. This step could take a while depending on how thick you like your tomato sauce. Just remember to stir the pot occasionally, so you don’t burn the bottom of the sauce. 

 

Step 5. Fill sterile jars leaving ½ inch head space. 

 

Step 6. De-bubble the jars by running a long spatula or knife along the edge or the jar. 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. 

 

If the jar is too hot to grab you can use a lid tighter as shown to help.

 

Step 8. Place jars in a hot water bath. Wait for boiling and then set the timer for 20 minutes. 

 

Step 9. Remove jars from the hot water bath and allow to cool overnight. 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. 

 

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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