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
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
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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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.
Click here to get the stories straight to your email:
For more on wellness tips click here:
For more on homesteading on your budget click here:
For more simple DIY updates click here:
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
- Use Garden, Ripe Tomatoes to ensure the best flavor.
- Sterilize Jars Properly to prevent contamination.
- 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.
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
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
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.
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.
Click here to get the stories straight to your email:
For more on wellness tips click here:
For more on homesteading on your budget click here:
For more simple DIY updates click here:
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.
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.
Click here to get the stories straight to your email:
For more on wellness tips click here:
For more on homesteading on your budget click here:
For more simple DIY updates click here:
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:
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.
Click here to get the stories straight to your email:
For more on wellness tips click here:
For more on homesteading on your budget click here:
For more simple DIY updates click here:
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 carrots. Freezing carrots is a simple and quick process.
You will need:
Cutting board and knife (I like my nifty chopper, it makes the cutting so much faster)
Stock pot
Strainer/steamer
Carrots
Step 1. Pick the carrots from the garden. Depending on the variety how big the carrots will be when finished. I like them a little bigger than my thumb at the top. You can gently remove the dirt from the top of the plants to see how big the carrot is before you pick them. I break the carrot top off and either leave it in the garden as mulch or feed it to the chickens.
I like to use a basket with a wire mesh bottom so I can easily hose the carrots off outside before they come in for a final wash.
Step 2. Wash the carrots. I do a first wash outside with the garden hose. It saves a lot of the dirt coming inside. Then I dump all the carrots into the sink and scrub them. I do not peel the carrots, so I make sure they are scrubbed clean.
Step 3. Cut the carrots. I used to slice the carrots up with a knife, but I found this handy chopper that made the process so much faster and diced the carrots the way my kids like them.
Cut the tail and top knob off, then cut to the desired size.
Step 4. Cook the carrots. We don’t like mushy vegetables in our house, so I cook the carrots for 3-4 minutes, then take them out. They will change color a bit while cooking which is how I determine they are done.
Step 5. Cool them off quickly. Ice water works great for this. You want to stop the cooking process, so cooling them as fast as possible is necessary. I use my sink with ice bottles,or run the water on cold over them until cool.
Step 6. Freeze the carrots. Place the cooled carrots in freezer containers filling to the fill line. I used freezer containers last year, and plan to try vacuum bags this year.
Step 7. Fill the freezer. Once you have all the carrots packed, label and place them in your freezer.
UPDATE: After breaking several choppers I started cooking the carrots first, then dicing them. This works much better and doesn't break the chopper blades.
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.
Click here to get the stories straight to your email:
For more on wellness tips click here:
For more on homesteading on your budget click here:
For more simple DIY updates click here:
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 green beans. While actual processing time takes a bit, it is a simple process.
You will need:
Canning jars
Canning lids
Canning rings
Canning salt
Green Beans
Step 1. Pick the beans from the garden when they are the approximate diameter you want, and are plump and juicy. Length really doesn't matter here, as you will be shortening them later.
If you come across some that look to have little juice and can see the seeds just leave them on the plant. At the end of the season, just when the plant is drying up, go back and pick them. You can use the seeds for next year's crop.
Step 2. Sterilize the jars. Get your water on and jars in and let them boil. Usually by the time I have a pile of beans big enough for all the jars, the jars are sterile and ready to pack. I also start my water on and started heating in the pressure canner at this time too so it is hot and ready for jars as soon as they are packed. Step 2 and 3 are usually happening at the same time for efficiency.
Step 3. Clean and snap the beans. I usually dump the beans in my sink, rinsing the ones that need it, and snap them onto the counter. It is beneficial if you have a lot to can, to snap them sitting down into a clean bucket or basket.
You are snapping the beans to about 1 inch pieces. To 'snap' the beans simply break them in pieces with your fingers, no knife required.
Step 4. Salt the jars. Remove the sterile jar from the water and carefully dump the water out.
For a quart Jar you need to add 1 Tablespoon of canning salt to the jar. I put it in the bottom right away so I don't forget. Make sure it is canning salt and not table salt. There is a difference!
Step 5. Pack the beans. Pack the beans in the jar to 1 inch from the top. Then add HOT (like near boiling) water to 1 inch from the top.
Step 6. 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 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 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.
If the jar is too hot to grab you can use a lid tighter as shown to help.
Step 8. Into the pressure canner. Using jar lifters pick the jars up and place them in the hot water in the pressure canner.
Once all the jars are in, make sure your water is 2 inches above the jar lids.
Step 9. Close the canner and wait. The hard part is done. Now the waiting.
Seal up the canner and turn your heat on high. Wait until you see steam coming from the vent as shown.
Step 10 Adjust the pressure and wait some more. Adjust the pressure to 11 pounds and wait for the canner to reach pressure. In a weighted canner you will hear it. It's loud and sounds like water is on somewhere in your house.
My weight is in 5 pound increments. Always adjust higher rather than lower. Thus mine is set at 15 instead of 10.
Step 11. Set the timer and wait again. Once the canner is to pressure set the timer for 25 minutes for quart jars.
After the timer goes off, turn off your heat and let the canner depressurize. You can use a hot pad and take the weight off. It will be very hot. The canner will easily open once it is depressurized. You should NOT have to force it open.
If you have another batch to do, start packing the jars now and about the time you're done the canner will be ready to open.
Step 12. Remove the jars and let them cool. Using the jar lifters, carefully lift the jars out of the hot water and place them someplace safe to cool. I use a towel doubled up.
At this point I usually walk away until the next morning. Check the lids by pressing in the center. If a lid pops back up, it is not sealed. Easiest solution? Put it in the fridge and use it within a week. Label the jars and store them away for later use!
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What is chicken math? According to Meyer Hatchery, “chicken math is the addition to your flock in quantities and maybe even species that are beyond what you originally planned.” A good example would be my flock.
Last year I had an amazing plan to get some birds to help with bug control. I was thinking about guineas. They are excellent for all kinds of bugs. But then I found this thing called a surprise box from Cackle Hatchery. Well 50 random birds means more bug diversification and the shipping was free and the chicks were cheaper that way! So I ordered a box.
Then I had to wait, but my coop was already ready. So why not experiment with a few from Orchlen’s to make sure I got it figured out before the big batch comes. So we got a dozen. Then on a separate trip a month later Tractor Supply was trying to get rid of some older chicks. So we brought home 30ish chicks. Then a month later the Surprise Box of 50 arrived with various chickens and guineas!
I thought I was done for a while, my coop space was beyond full. But my husband asked about more chickens, because you know you have to keep various ages for continual production. I said I was maxed on space. Then he told me he was going to build a bigger coop! So I ordered another surprise box for this spring!
Hoping for a bit more variety of birds I set it for April delivery. I got 2 ducks and 2 turkeys with that box! Well two ducks didn’t seem like enough, so I found a local boy who had some for sale and bought 10 more from him. Then late this summer my husband saw some geese at Bomgaars and we came home with 2.
What started as we’ll have around 20 guineas has resulted in more breeds of chickens than I can name, guineas, ducks, turkeys, and geese. Currently as we prepare to move the two flocks together into the hen house, we have around:
49 laying hens
4 roosters
12 ducks
2 turkeys
2 geese
40 young chickens
And every time I add more birds I just call it chicken math!
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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For more on wellness tips click here:
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