Recipes

What To Do With Those Cherry Tomatoes

August 27, 2023 by Leigh Leave a Comment

Every year I say, “I only need to plant 5 cherry tomato plants.” Only to turn around and end up with at least 10 plants and a million cherry tomatoes! I don’t know how these plants do it but they are machines when it comes to cranking out pounds and pounds of fruit. But come the end of July, I am drowning in them. So here is my favorite round up of cherry tomato recipes and other things we do to use them all up.

Before we get too far into this post, I wanted to give a suggestion about keeping a garden journal. A digital garden journal is a fantastic way to keep track of past, present and future gardens. Our Digital Garden Journal is a great way to keep up with everything without getting too overwhelmed.

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Even if you aren’t an amazing gardener, you can probably grow all of the cherry tomatoes you could ever want. Trust me. Every year I struggle with our tomatoes. We lose a lot to pest pressure and blossom end rot. Despite various different methods of treating both, we end up with very few tomatoes. I’ll never stop trying to grow them because when I finally get it right, it will be glorious.

Cherry Tomato Ideas

Fresh eating!

That’s the first and best way to use cherry tomatoes. Now, I’m not a big raw tomato lover. In fact, I can’t stand the taste of raw tomatoes. BUT the sweet million cherry tomato variety? It is my favorite and I can usually eat those raw without being grossed out. I much prefer doing something with those tomatoes. I usually make my own sauce, even with cherry tomatoes. It makes a really great sweet sauce.

This recipe for Marinated Cherry Tomatoes from Natasha’s Kitchen is great for hot weather snacking. My family doesn’t like big heavy meals when it’s hot out. So something like this is really great for us.

We eat a lot of pasta and sometimes the heavy tomato/pasta sauce is a bit much when you are wanting a quick lunch. This recipe from A Spicy Perspective is a great way to use up some cherry tomatoes and have a great quick lunch. Add some protein and you have a easy dinner too.

This Roasted Cherry Tomato Spread from A Salty Pot is another delicious option. You can spread it on crackers, salad or even a cold pasta salad.

Have you ever had Bruschetta? Get some crusty sourdough bread or Italian loaf and enjoy this Bruschetta recipe from The Sunshine Hustle. Here is another amazing snack, appetizer, or in my house, a meal.

Meal Prepping With Cherry Tomatoes

Most of the recipes above can be used in meal prep, whether it’s for lunches or dinners. Really, you could cook your cherry tomatoes with some eggs. Delicious.

But making up a couple of meals with these beauties and storing them for the week would use up a lot of these babies.

Preserving Cherry Tomatoes

After a couple handfuls of tomatoes, even the biggest tomato lover will be burned out on them. So another option is dehydrating. I love to dehydrate these guys for sundried tomatoes. I have a huge dehydrator that I can put several hundred in. Usually, you set your dehydrator to 145* to 155* and let them go until they are dry. This can take anywhere from 5-24hrs depending on your temps, humidity, and water content of the tomatoes.

Cherry tomatoes also freeze okay. But remember, when you thaw them out they are usually extremely mushy. This is due to the high water content in them.

My favorite method, second to dehydrating them, is to can them. This can be done either by keeping them whole or halving them. I prefer to pack the jars, fill with water to 1/2″ head space and then process for 40 min (pints) or 45 min (quarts).

Lastly, give it to your livestock. We grow extra plants of everything for two reasons. 1) if one plant fails, we need to have a back up. 2) if that plant doesn’t fail, we can feed it to the animals. My pigs pack on the pounds every summer.

Cut Back On Next Year’s Garden

If you are anything like me this is absolutely not going to happen. I am still going to plan for 5 cherry tomato plants and then start 15. That’s how it works. Because an overabundance is better than under.

But if you are consistently getting more than you can handle, look at cutting back on your numbers for next year. I hope this post helps you figure out what to do with all those maters. Just remember, there is a blessing in overabundance.

Easy, Cold Pasta Salad

August 20, 2023 by Leigh Leave a Comment

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It’s the dog days of summer and getting a good lunch on the table is surprisingly difficult. At my house, lunch is usually covered by left overs. But over the last several days, the boys have eaten EVERYTHING in my fridge. So I had to dig deep to figure something out. So enter the easy, cold pasta salad.

What’s So Great About My Pasta Salad?

Well, it’s literally the easiest, laziest, and good pasta salad I’ve ever had. Now, as a rule, I don’t like pasta salad. I’ve tried so many different kinds and they are all pretty gross. Sometimes it’s a texture thing, other times it’s an ingredient issue, but it’s always nasty. But my easy, cold pasta salad is a pretty great treat when your hungry and it’s freaking hot outside.

Easily Sourced Ingredients

The only thing I put in my pasta salads are things that are easily found in my fridge, freezers, or cabinets. Sometimes, that makes for a very interesting lunch, but so far it’s worked pretty well. In fact, I have never gone to the store to get ingredients specifically for this. I’ve also never set out to specifically make this.

The caveat to that is that I always have shredded chicken, small steaks, and veggies in my freezer. I’ve also got some weird salad dressing that needs to be used up too.

Good Texture

I have a lot of sensory issues when it comes to texture, specifically with my food. I can usually get down a couple bites of scrambled eggs before I am gagging and can’t eat anymore. Which sucks, because I actually like eggs. But these sensory issues has created a lot of problems when it comes to trying new foods. Including pasta salads.

The reason I came up with this recipe is simply because I was hungry and didn’t want anything hot or heavy in the middle of summer. And let’s be real, a salad isn’t going to cut it right now.

My Easy, Cold Pasta Salad

The steps are incredibly easy and really, you don’t need a recipe. I like to experiment with recipes and cooking so rarely, if ever, do I have a solid plan in place. If you need a step by step recipe? I’m probably not your girl. But if you just need a foundation to create your own, I got you covered.

The Recipe

Are you ready for the easiest recipe you’ll read?

Boil pasta of your choice to your done-ness (I like al dente for pasta salad)
Prep your protein
Drain your pasta and run cold water over it
Add in your veggies or fruit
Add your salad dressing
Mix everything. Store in fridge if needed.

That’s it

Making Your Own Pasta Salad

The options are endless for making your own easy, cold pasta salad. You could put pretty much whatever you want into it. But I try to make sure it’s got a good protein (I prefer shredded chicken or small steak) and some frozen veggies to help cool everything off faster.

Combinations

Steak with frozen corn and peas with Caesar dressing
Shredded chicken with frozen strawberries and walnuts (or some nut) with a flavored baslamic
Mini shrimp with with bacon bits, peas and baby corn with oil and flavored vinegar
Crab with wanton strips and peppers and soy sauce

Try It And Let Me Know

I love making these different combinations and hope you do too! Let me know in the comments what you like to do with your easy, cold pasta salad!

Easy, Cold Pasta Salad

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Cook Time 20

Servings 4

Ingredients

1 box Noodles
2 cup vegetables or fruit
1.5 cup salad dressing
1/2 lb protien
1/4 cup cheese
Pinch Salt for pasta water
2 Tbsp Oil for pasta water

Instructions

Start your pasta water. Once at a boil, add noodles and cook till just done (al dente)
While your pasta is cooking, cook your protein if needed
When protein is done, place in freezer
Prep your veggies or fruit. The recipe that I am using above was with frozen veggies, so I didn't have to prep anything
When pasta is done, drain and then rinse with cold water for about 30 sec to 1 minute.
Add everything into a big bowl and mix with salad dressing of choice.
You can serve immediately or place in refrigerator.

How To Can Dried Peas

December 5, 2022 by Leigh Leave a Comment

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I combed the internet looking for how to can dried peas and came up with very little. Most posts where about canning beans with a little footnote about canning peas. Below I’m going to walk you through the step by step process of how to take those little dried marbles and turn them into a shelf stable jar of deliciousness that saves me a ton of time.

Why Not Buy Canned Peas At The Store?

The short answer is because it’s expensive. A single can of good quality peas is easily $1.50 by me, but I’m cheap and the store brand is usually about $.60. When I buy food, I buy a lot in one shot. So by the time all is said and done, I’ve spent about $15 to $36 on 24 15oz cans of peas. Is that a lot? No. But I feel better knowing that the only thing in my jar of peas is peas.

The other part is that whole dried peas are a ton cheaper as well. I can buy a 10# of whole split peas for $15. Plus, if they are kept “right” they can last for a long time on the shelf just like they are. If I don’t want to can 10# of peas in one go, I can put them in a mylar bag with some oxygen absorbers and store it.

The reason I choose to can dried peas is because dried peas take a LONG time to cook. I have zero desire to stand in my kitchen that long so I go ahead and can them.

How To Can Dried Peas?

This recipe is the one I came up with a couple years ago and just followed the guidelines for beans. If you are a strict follower of the Ball Bible? Maybe not follow this recipe. I found Ball’s recipe produces very mushy peas that did not hold well. Since I don’t mind breaking the rules and this recipe is mine, you take on all risks associated with following it. I’ve never had a problem in all the years I’ve canned like this, but I can’t guarantee your kitchen or skills.

This method of canning peas is called dry canning. I’m not really sure why because when you dry can potatoes, you don’t add any liquid, on this one you do. I think the difference between the two is that when you are done, your peas should have soaked up most of the water.

You can find all the supplies you need on this blog post.

Step 1:

You should always be in the practice of soaking your peas or beans. This helps get all the dirt and debris off your peas and that was in the bag. However, I’ve never soaked peas or beans because there has never been a problem. I do rinse them though.

Step 2:

If you have soaked your peas, GENTLY, scoop your peas with either a cup (for quarts) or half cup measuring cup (for pints) and put them in your mason jar. If you haven’t soaked them, you don’t have to be as careful but I wouldn’t be overly rough either. Also, I suggest wide mouth but whatever works for you. At this point you can add salt if you wish, we don’t. 1 teaspoon for quarts 1/2 teaspoon for pints.

Step 3:

I work in batches, so I only fill however many jars my canner will hold. Also, I only can peas in pint jars. I don’t have a lot of use for a quart of peas. So I will fill 10 jars with peas, then fill the rest with water leaving 1″ head space. This allows for expansion of the pea.

Step 4:

Fill your canner with the recommended water amount. My Presto 23-Qt with 3 quarts of water but be sure to check your manufacture recommendations. Then add your filled jars to the canner.

Step 5:

Bring your canner up to pressure by using your manufacture recommendations. I will usually fill my canner with 3 qts of hot water and put the burner on high. Then as my canner is reaching temperature, I will fill my jars with hot water. After about 5 minutes I will secure the lid. 10 minutes after that I add my weight. I process for meat times 90 minutes for quarts and 75 minutes for pints. For my altitude I use a 15# weight.

Step 6: When you are done processing your jars, let the canner naturally depressurize. This can take a long time but don’t rush it! Once it’s depressurized, you can use your jar grabber and take your jars out to cool on a towel. Make sure to label!

That’s really it!

Pressure Canning Dried Peas

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Equipment

1 Pressure Canner
2 Cases Pint Jars
Basic Canning Supplies

Ingredients

5 Lbs Whole Peas
Salt if desired

Instructions

Rinse peas and disguard any rocks, bugs, etc that may be in the bag. I've never had this problem so to be fair, I don't usually rinse.
Scoop 1 cup of peas into a quart jar or 1/2 cup into a pint jar
Fill the rest of the way with water, making sure to leave 1" headspace
Optional! Add 1 teaspoon for quart or 1/2 teaspoon for pint
Fill your pressure canner with water to manufacture recommended level
Add jars to canner
Process for 90 minutes for quarts or 75 minutes for pints
Allow canner to completely depressurize before opening
Once depressurized, pull out jars and place on a towel until you hear the beautiful *ping*
If any jars fail to seal, refrigerate and use within 4 days.
Be sure to label your jars!

Keyword canning, peas

How To Can Corn

August 27, 2022 by Leigh Leave a Comment

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Whether you got a great deal at the grocery or your garden has exploded, learning what you can do with surplus corn is great. There are so many uses for corn; feed for livestock, food for people, dry it for popcorn or dry it for corn meal. The options when it comes to corn are endless. But today, I want to show you how to can corn.

What do you need?

Corn- We had approximately 120 ears of corn and it didn’t take us long to get it all processed. It also yielded us 32 quart jars

A Pressure Canner– we have two of these that run pretty much non stop since they only hold 7qts each

Canning Tools

Jars– Pints or quarts will work

Either a corn de-cobber like this or a knife and a bunt pan

Salt is optional. We don’t use it but if you want to, make sure you have enough salt for the amount of corn you have

Don’t forget to add these items to your Walmart cart and have them do the shopping for you! It saves time and a ton of money.

Shucking Your Corn

120 ears of corn is a lot and I absolutely despise shucking corn. I will snap green beans until my fingers fall off, but shucking corn? No thank you. This is usually Jared’s job because he really enjoys it. It’s his version of green beans. If I had two bushels of green beans to go through, and he had two five dozen bags of corn? We would be in heaven. We both turn our brains off and let the beauty of our homestead take over.

After he shucked all the corn, he put it into our huge cooler filled with water. The husks and silks go to the chickens and compost for the garden. I guess we could have given it to the goats but they weren’t interested in the husks.

De-Cobbing Your Corn

There’s a million ways to skin a cat, and getting kernels off a corn cob is no different. We have tried a ton of different gadgets over the years. To be honest, the best one we have found is a knife. Those gadgets may work for a specific size of cob, or only once. The knife is going to work 100% of the time. So if you want to “waste” your money, any of those linked will work…. maybe.

We use a knife and bunt pan or just a knife and a cookie sheet. Nothing fancy. The downside of using this method is that it can dull your blades because you are constantly smacking the knife into the metal. But I like sharpening my knives so that’s not a deal breaker.

As you are getting all those delicious kernels off your cobs, keep in mind that the corn milk will spray EVERYWHERE. Don’t keep open drinks, electronics or anything that shouldn’t get wet anywhere near where you are working. Oh, and it’s extremely sticky.

As we de-cob the corn, we put all the kernels in a smaller clean cooler filled with clean water. This starts the soaking process.

After the corn has soaked for thirty minutes to one hour we will either change the water and let it soak again or we will go ahead and get it into jars. The reason we would resoak is if the water was completely white. If you don’t want to soak, don’t mind the milk, etc. Don’t soak or resoak. It won’t hurt anything.

Prepping For Canning

Once your kernels have soaked, it’s time to get them into jars. The first step to this is to make sure your jars are clean with no chips, cracks, dings, or dents. Usually, I just give them a quick wash and let them dry while I’m getting my canner ready.

I have two Presto 16qt canners and they hold seven quart jars. So when I can corn, it’s a multi day process. I also have a three burner camp stove that I can on to help keep the heat down in the house. I’m hoping to get one of these bad boys soon, but at $500 it’s a little steep right now. The trade off is the ability to stack quart jars in it.

Getting my canner ready simply means making sure that the canner is safe to operate per my manuals instructions. Mine uses 3qts of water and once that’s in, I put it on the camp stove to get it boiling.

Back to the kernels, I start draining/straining out the kernels from the water and adding them to my jars. Once filled to a 1″ headspace, I add fresh water, wipe the rim with a damp vinegar rag and place the lid and ring. Remember only fingertip tight. That means you should only use your finger tips to tighten the ring, not your bicep.

They go into the canner as they are ready. Once my canner is filled and the water is ALMOST boiling, I will put the lid on and lock it. I usually let me canner vent for 5-10 minutes depending on how full it is. Meaning, if it’s filled with pints, I usually go 10 and quarts 5. But follow your canners instructions. Place your weight and wait for your weight to jiggle or rock. Then slowly start to lower the stove temp until the weight is barely moving. We don’t want the weight to blast off into space.

Corn is processed at 55 minutes for pints and 85 minutes for quarts at 10# but if your elevation is over 1000 feet, go with 15#.

I also have a quick reference guide that you can download get in my members only section. Sign up below and you will be emailed the password.

It’s Done Processing, Now What?

Depending on your set up, you can just turn the burner off and let the canner depressurize naturally. Or if you have a camp stove and the other side is in use, you can CAREFULLY move the canner somewhere it can cool down. When I say careful, I mean be friggin careful! Seriously, no one needs to have their face melted off because the weight moved. If you’re using your stove at home, do not slide it. Pick it up. If you can’t pick it up. Just don’t even touch it. Seriously, it’s not worth the risk.

After the canner has cooled and the pressure valve has dropped, you can crack the lid and allow some heat to escape. I usually weight 10-20 minutes and then remove the lid completely. Once the contents have stopped boiling, I will unload the canner and place all the jars on a toweled surface.

That’s it!

It’s not hard to can corn at home. And it definitely beats store bought every day. But I’m sure you have some questions. So…..

How many ears fit into a quart or pint jar? It takes approximately 4 ears of corn per quart or two per pint.

Do you use salt? We don’t, but that’s only because we choose to season our food when we cook it.

Is there a zero waste method? Sure, you can boil down the cobs and make corn cob jelly. You can also drink the milk. Our zero waste method is to give it all to the animals. They love it.

What if I don’t like canned corn? You can absolutely freeze it instead. Just layer a cookie sheet with parchment paper and do a single layer of corn. Once frozen, put into a freezer bag.

What if I have extra jars but not a full canner? You can put them in the fridge for immediate eating or you can freeze them. Another option is to can water. This will give you sterile water in case of emergencies.

What if I don’t have coolers? Or a big cooler? Work in batches. If we know that each jar takes approximately 2-4 depending on the jar, then only do a full canner full at a time, and store the rest in the fridge. You can also use a clean sink.

Canning Corn on the Cob

This is the fastest and easiest way to can corn on the cob

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Equipment

1 Pressure Canner
1 Canning Tools
1 Jars Look in the post above for the rough conversions on how many jars you will need

Ingredients

1 Corn on the cob
1 Tbsp Per Quart jar Optional

Instructions

Start by shucking your corn and getting as many of the little hairs off.
Grab either your de-cobber or knife and start cutting the corn off the cob. This can be tricky so watch your fingers.
Place corn in clean water to help get the milk out. You may have to rinse and repeat if your corn was really milky
Using funnel, scoop corn into jars leaving 1" headspace
Fill with water again, leaving 1" headspace.
Remove any bubbles with chopsticks, straw, or other debubbling tool
Wipe rim with damp vinegar towel.
Add lid and ring and put into canner
Fill canner with water to manufacture recommendation. Ours is 3 quarts
Set it on the stove and get the water heating, we usually put ours on high as we are loading it
Once the canner is loaded, place your lid per manufacture instructions.
We let our canner vent for 5-10 minutes then place the weight on the vent pipe.
Once the weight starts rocking, slowly decrease the stove temp until the weight is just barely rocking.
Let this process for 85min for quarts and 55 for pints
Once the time is done, remove from heat and let the canner cool and depressurize naturally. This usually takes about 30-45min depending on processing time
Once the canner is safe to open, remove lid and, if the contents of your jar are not obviously boiling, pull the jars out with the jar grabby thing and place on a towel to cool completely
Remove rings and wash threads. Corn is extremely sticky so the rings may be hard to remove. Not doing so can lead to mold, rust and rotten food.
Wash the threads of your jar (where the rings were) with warm soapy water. Write the date and store

How To Make Kombucha

August 8, 2022 by Leigh Leave a Comment

I did a whole post about how to bring back your kombucha. But I realized, I never did a post about starting booch in the first place! There are a million articles, blog posts and more about making kombucha but I wanted to tell you how I do it and the products I use to make kombucha.

I almost exclusively use Cultures For Health for all of my culture needs and Farmhouse Teas for our second batch needs. We do collect a commission from links at absolutely no cost to you. This helps us keep our blog and homestead up and running. You can read more that part here. Back to CFH and FHT.

The reason is because they are pretty much a one stop shop when it comes to all thing fermented or cultured. That being said, this post is heavily linked with their products but also products that we use on our homestead. Feel free to click through the links to find what you need.

Shopping List:

Vessel– I use one very similar to this one but mine is a thrift store find. You can absolutely use something smaller but make sure it is glass.

SCOBY– I bought mine from CFH. I have enjoyed their other cultures and have been very happy with their SCOBY and other cultures.

First Ferment Tea- This is where it gets a little tricky. While I love CFH, I prefer the Three Sisters Black tea blend from FHT. I’ve tried other tea blends and they’re okay, but I really like this tea for my base blend.

Second Ferment Teas- For my second ferment, I really like the Strawberry Mojitio and the Mango from FHT. Those are specific to their kombucha teas. BUT they also have some great teas that work with a second ferment. The first is their iced tea blends. If you like iced tea then you can make it on its own, but I don’t. I prefer to do a second ferment with it instead. The other is using their herbal teas. They have so many different fruity flavors that really make your booch delicious.

Bottles- I really like old GT kombucha bottles, but it can get confusing when I end up having to buy some and can’t remember which is which. So I also get these swing top or Grolsch bottles. I use these swing tops for everything from booch, tea, lemonade or creamers.

Make it

Pulled from Bringing Back Your Booch from here

First, brew your new sweet tea. I like my tea a little stronger and sweeter so I use 6 teaspoons of half black/ half green tea. While I have a kettle going for water, I add a cold brew filter to a wide mouth, half gallon mason jar and add my tea to the filter. Once the water is boiling, I pour over the filter and let it sit for about 10 minutes or until I remember I have it steeping. I could set a timer, but I usually don’t remember I even have one.

***** Very important! Use dechlorinated water!!!!! If you are on city water or are unsure if you have chlorinated water, use bottled spring water or leave a gallon of water out on the counter for 24 hours. If you use chlorinated water you will kill all the good bacteria we are trying to grow!******

While the tea is steeping I add about a quart of cold water to my vessel. I also use ice to get the water nice and cold so that I can keep the process to a minimum time wise. I use a vessel very similar to this, but mine is a thrift store find. The biggest thing to remember is that any spigot that you use will get clogged with debris from the SCOBY so make sure you are cleaning it whenever you make a new batch of booch. Rinse REALLY well because we do want GOOD bacteria to grow, not the bad kind.

Once the tea is done steeping, I remove the filter and compost the tea. Then I stir in about 1 1/4 cup of plain sugar into the mason jar with the tea. I stir until the sugar is almost completely dissolved. Then I add the tea to the vessel and add about another 2.5-3 quarts of cold water. I usually just use the half gallon mason jar so I can get any tea or sugar that is left behind. Before adding your SCOBY and starter tea, make sure that none of it is more than about 70*. If it is, add more ice or cold water if necessary to hit that 70*. A little colder is fine, too hot and it will cook your SCOBY and probably kill it.

Once your sweet tea is cool and in the vessel, add your starter and then finally your SCOBY. It’s worth repeating though, you don’t want to add your starter or SCOBY to tea that is too warm because it will kill your SCOBY. Anything over 75* will start to cook the good bacteria and yeast that makes up your SCOBY.

This is all called your first brew. This takes the longest time but gives you just under a gallon of booch for pennies compared to the store.

I love kombucha. As a former soda addict, it gives me the fizziness and flavor from soda without having all those harsh chemicals.

Goat Milk Coffee Creamer

August 6, 2022 by Leigh 8 Comments

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When life hands you lemons, you are supposed to make lemonade. Well, I did that yesterday. Today, well today there was a mishap in the freezer. Instead of letting it get the best of me, I decided to get a project done that I have been meaning to do, but never had the time…. Today was the day I was going to make a batch of goat milk coffee creamer, whether I wanted to or not.

Before we get too far into this, I have a great course on the basics of goat care. I call it Goat Crash Course: Goat 101. In this course, I explain things like types of shelter, types of feeds and hays, basic assessments and so much more! Check it out!

Buy Now

They say you shouldn’t cry over spilled milk

I don’t know who “They” are but I almost cried today when I went to put up two half gallon mason jars of goat milk. When I looked in our freezer, I saw that two jars had burst and I felt tangible pain. I started checking over my other jars and sure enough twelve half gallon mason jars were broken. I had a decision to make, either leave them in there and deal with each jar as we pulled them out to use it. Or fix it now while I had the chance. I’m not one to kick the can down the road, so I grabbed a milk crate and brought all twelve jars upstairs.

Finally after almost six hours, I finally had all of the milk melted, jars thrown away, and all twelve jars triple strained. I wanted to cry every time I found a glass shard, but this is precious milk. This is the only milk I can drink without stomach issues and when we have to help bottle feed, this is the milk we use. Not to mention, the only way I can get more is by breeding goats, and then waiting six months.

After everything was all said and done, I had managed to salvage all the milk except a few drops, only to run out of freezer bags. **facepalm** This is my life.

Now, I am not 100% sure what caused the jar failure. I have frozen mason jars for years and never had an issue. If I had to guess, I would say either a head space problem or half gallon mason jars shouldn’t be frozen. It doesn’t really matter since I won’t do it again, but it would be nice to know for the future.

Anyways, the whole point is I have one and a half gallons of goat milk that I need to do something with. I could refreeze them, and I may still. But right now, I am making coffee creamer. I may even try my hand at making cheese so stay tuned.

How to make Goat Milk Coffee Creamer

I’m going to start this with saying this, you do NOT need goat milk to make your own creamer. Any milk will work. However, since I have goats and gut issues, I use goat milk.

Using a 1:1 ratio whisk your milk and condensed milk into a thick bottomed sauce pot. You can make your own condensed milk by adding about 2/3c sugar to 2c of milk. Stir until sugar is dissolved and then let simmer for about 30 minutes without stirring on low heat.

Allow it to heat for a few minutes to mix really well. If you are going to use any flavorings now is the time to add them. I’ll go over my flavorings below.

Pour into your creamer vessel, I use these if it’s going in the fridge, or old creamer containers if going into the freezer.

Allow to cool. Then store in either fridge or freezer.

That’s it! You don’t have to be some wizard to make creamer. If you don’t like “Foo Foo” creamer, just whisk your milk an condensed milk together. Done.

When you are ready to drink it, make sure to shake really well first.

Peppermint Mocha on the Left and Cinnamon Cake on the right

Flavorings

All flavorings are based on a quart, so adjust your recipe as needed. Also start with small amounts and then add more if you want. It’s harder to take away than to add more.

Peppermint Mocha

1T cocoa powder 1t peppermint extract (be careful with peppermint extract, it tends to taste very oily)

Cinnamon Cake

1T cinnamon, 1t butter extract, 1t cake batter flavoring

Banana Nut Bread

1t cinnamon, 1t butter extract, 1t cake batter flavoring, 1t maple syrup flavor, 1t banana flavor

Pumpkin Spice

1T Pumpkin spice flavor on this one, you can add additional cinnamon or cake batter to give it a more cake-y taste but test it first with just the pumpkin and see how you like it.

While I’m still mad about the jars breaking, I am glad that I was able to finally get around to making creamer for us. I just hate that it had to be like that. Oh, well.

Goat Milk Coffee Creamer

5 from 3 votes

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Cook Time 5

Servings 1 Quart

Equipment

1 Thick bottomed pot
1 Spatula
1 Whisk
1 Quart Container

Ingredients

14 oz Sweetened Condensed Milk
14 Oz Milk
Flavorings

Instructions

Pour milk into thick bottomed pot and start heating on low
Stir in condensed milk
Add any flavorings you want
Whisk together until combined. If using powdered flavorings this could take a while. Let sit for a few minutes and then whisk again. Repeat until most or all of the flavoring is dissolved
Add to quart container and allow to cool before refrigerating

Notes

You can absolutely freeze this if you have a freezer safe container.

Keyword Coffee Creamer

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Make Ahead Pickling Brine

July 16, 2022 by Leigh 13 Comments

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If your garden is anything like mine, we’ve got a couple of pickling cucumbers every day, but never enough to can a big batch of dill pickles. Or you’ve got a couple of peppers but can’t do much with them because there’s only five today, 3 tomorrow and 17 on Wednesday. Welcome to the world of gardening, right? If you think there’s nothing you can do about it, think again! I’ve got a solution to your pickle…. see what I did there? Read on for my pickling brine and famous dill pickle recipe.

What Is Pickling Brine?

Simply put, pickling brine is just the solution that is going help preserve your fruits or veggies. The brine is vinegar, salt, and water. That’s it. Some people add sugar to cut the vinegar and salt down but I don’t. When I want a pickle, I want it to be salty, vinegar-y, and delicious.

What can you use Pickling Brine for?

Anything. Literally. Obviously pickles is the first choice but I have used left over brine for brisket, pulled pork, marinades, and Jared’s Bloody Mary’s. The options are endless. We will also pickle peppers, onions, carrots and okra. You can even use it in some fruits if you want. The best part is that you can make a batch, throw it in the fridge or on the shelf and always have it on hand.

How to make the Brine

The brine is so easy to make, you can’t screw it up. The recipe is 10c of water, 3/4c salt, and 2c vinegar. Don’t worry, I have a recipe card at the bottom for my favorite dill pickles. You can add sugar and the ratio for the recipe above is 1-1.5c sugar.

Also, you do not need fancy pickling/ canning vinegar or salt. Skip the upcharge on those items, they are pretty much the same as regular salt or vinegar. I do use pink Himalayan salt but that’s just because that’s what I always have on hand.

I add all of the ingredients above to a big stock pot of water. Also, I use stainless steel pots because it’s not reactive…. and it’s the only thing I have on hand that will handle the quantity I make. Next, use hot water to start dissolving the salt and bring everything to a boil.

Once it’s boiling I will can it into whatever size mason jars I have, wipe the rim, add a ring and lid, then wait for the glorious pings. I do not process them in a canner.

If I don’t get a ping, I just throw that one in the fridge to use first. Why don’t I water bath it? Because the pH of the pickling solution (without sugar) is 3.2. Not many organisms are going to grow in that. And the heat from the boiling brine will create a vacuum seal from the jar. But if you want to water bath can this to make sure that it is shelf stable, you just need to process for 15 minutes for quarts and 25 for half gallon.

All of that being said, I cannot guarantee the safety of your food. If you follow this recipe, you do it at your own risk. I don’t know if you, your kitchen, or cooking utensils are clean/ sterile or how knowledgeable you are on canning. I have to say all of this because… lawyers.

Now, do you want the recipe for crunchy home canned dill pickles? Remember, you do this at your own risk because not only will you eat every single jar in one day, but you will also be *gasp* open kettle canning all of this.

What is open kettling?

Before we get started too far into the recipe, I’ve had a lot of people ask what is open kettle canning. Simply put, it is using HOT food in HOT jars with HOT liquid. For this example, we are using hot jars that have been sterilized and kept hot with hot water. We are using a boiling brine and clean/ fresh cukes. Since the jar is hot and sterile combined with the boiling brine which is highly acidic, you don’t have to process.

As a side note, you can also heat your jars in your oven once sterile. I will put my jars, lids and rings in the oven at about 250*. This reduces your risks of shattering and having to handle jars full of hot water.

The problem with home canned pickles and salsa specifically is that the veggies get turned to mush when they are heated for cooking and then heated again during the water bath. Even the most stout veggies are going to be mushy when you heat them too long. A cuke and tomato? Forget it. They will not stand up and you will end up with mushy pickles and soup for salsa.

The term open kettle was first found in 1914 as a form of home preservation, but stopped in the 1980’s. Many canners still use open kettle to preserve tons of foods. Some of us, myself included, only open kettle HIGHLY acidic foods. So the choice is yours, I choose to do research and figure things out on my own.

I also have a quick reference guide that you can download get in my members only section. Sign up below and you will be emailed the password.

Home Canned Dill Pickles

Open Kettled Homemade Dill Pickles

5 from 3 votes

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Prep Time 2

Cook Time 0

Servings 7 Quarts

Equipment

1 15 qt Stock pot Larger if you are doubling or tripling recipe
1 Ladle
1 Whisk
7 Qt Wide Mouth Mason Jars
1 Debubbler
Can Grabber
Canning Funnel

Ingredients

10 Cups Water
2 Cups White Vinegar
3/4 Cups Salt
15ish Pickling cucumbers You can use any cukes just make sure that they are approx 6in long and not overripe
7ish Tablespoons Diced Garlic
7ish Bay Leaves
7ish Tablespoons Dill Leaves You can use fresh dill at at least one medium sprig PER jar

Instructions

Making Your Brine
Add Water, vinegar and salt to stock pot and get it to boiling, stirring occasionally to dissolve salt
Start working on Cucumbers
Fill a bowl or sink with ICE COLD water
Cut off both ends of cuke then slice for spears, chips, or whatever pickle you want
Place in cold water as you get your jars ready
Start heating your jars, lids and rings. You can do this by running your jars through a sterilizing cycle in your dishwasher, placing in your oven on 250 or in hot water. It doesn't really matter as long as they are clean and hot.
**Please use a jar grabber, hot pad, or something, these jars are hot and the brine needs to stay boiling**
Once your brine is boiling and ready, Take hot jar and add 1T garlic, 1T Dill (or sprig), 1 Bay leaf to the bottom
Add your cukes, You are going to pack them in there so make sure to be careful
Put your canning funnel on top and then ladle your HOT brine over cukes, leaving 1" head space.
Wipe rim with vinegar towel, add lid and ring then set aside on a towel to start cooling
Repeat until you are out of cukes or brine.
Place a towel over all of the jars and listen for the pings over the next couple hours.
Whatever doesn't ping, place in refrigerator. But give it a couple of days before you eat it so they are actually pickled.
If you have left over brine, go ahead and fill any HOT jars you have. Same as above. Place funnel and ladle in brine
Wipe rim, add lid and ring and set with the others to cool under a towel.

Keyword canning, DIll pickles, Pickle Brine

Bringing Back Kombucha

March 15, 2022 by Leigh Leave a Comment

I’m a bad brewer, I left my kombucha on my counter for about six months. Much like everything else, I got busy and forgot about it. I’m not going to lie to you, I really thought I was going to have to scrap the whole thing and start over. While it’s not vinegar, it’s a little too tangy for my liking. But apparently forgetting about your kombucha over winter isn’t that bad, especially when your kitchen regularly sits at 65* or lower. Today, I want to go over bringing back your kombucha.

PS: the best place I have found for kombucha SCOBY is Cultures For Health. They have a ton of different cultures and I’ll go over how to start their dehydrated kombucha SCOBY in depth below.

Kombucha Is Pretty Forgiving

Lucky for most of us super forgetful people, kombucha is very forgiving…. for the most part. As long as your first ferment isn’t an odd one, like you’ve only added sweet tea in the first place, you can pretty much leave it alone for months on end. In fact that’s how SCOBY hotels got started. But it’s not a great idea to just let it sit without taking the steps to let it go dormant. The longer your SCOBY sits, the more likely it is to get moldy, especially if the environment that it’s in isn’t super clean. Think kitchens with open produce, flies, etc.

I’m not saying your kitchen is dirty, quite the opposite. But I know that no matter how clean my kitchen is, I’ve got fruit flies thanks to the amount of produce my garden is giving me. No matter how often I clean my kitchen or process my produce, it’s still going to have flying critters around it.

How To Bring Your Booch Back?

To start you need to wash your hands and dig that SCOBY out and put it in a CLEAN bowl or on a plate. Make sure to place it somewhere were flies, children or a cat (yes, that almost happened) will get to it. SCOBY stands for Symbiotic Culture of Bacteria and Yeast and I use this one from Cultures for Health.

This recipe will make approximate 1-1.5 gallons of booch. If you don’t want that much booch, just half or quarter the recipe.

If you order this from Cultures for Health, you will get a small jerky looking SCOBY and you will need several days-weeks to get it started. It’s not hard, just not exactly what I was expecting when I ordered mine. However, it has been a strong starter for me and I would gladly buy another if I did actually end up killing mine. Stick around and I will explain how to start their SCOBY at the end. They do have a live culture that I would recommend if you are looking for a faster start with your booch.

Next, take a cup or two of old kombucha out of the vessel and set aside as your starter.

Next, brew your new sweet tea. I like my tea a little stronger and sweeter so I use 6 teaspoons of half black/ half green tea. While I have a kettle going for water, I add a cold brew filter to a wide mouth, half gallon mason jar and add my tea to the filter. Once the water is boiling, I pour over the filter and let it sit for about 10 minutes or until I remember I have it steeping. I could set a timer, but I usually don’t remember I even have one.

This is all called your first brew. This takes the longest time but gives you just under a gallon of booch for pennies compared to the store. The 2nd brew is where we get to have all the fun! I will be posting that one when this batch of booch is ready to be bottled.

Bringing your kombucha back is not difficult. In fact, it’s really no different from brewing a brand new batch. As long as there is no mold on your SCOBY, you are pretty much good to go.

I hope you will at least take the chance on kombucha. I first drank it at the urging of a coworker after I had complained for the umpteenth time about the amount of times I had gone to the bathroom. Within a few hours my stomach cramps went away and I was fine. Now, I drink it several times a week and it really helps with regularity. In hopes of saving some cash, I have revived my booch and hope to start experimenting with flavors very soon!

Using Cultures For Health Dehydrated SCOBY

Cultures for Health has 3 SCOBY’s that you can purchase. The first one is dehydrated, the second is for black tea and the third is for green tea. If you are in a hurry get either the second or third one. Now, when I ordered my first one, I wasn’t paying the slightest bit of attention and ordered the dehydrated SCOBY. It has been a fantastic SCOBY but does present a lot of challenges if you are not ready for it.

When using this SCOBY for the first time you have to create a starter for it. Since we are just starting a SCOBY and not actually making Kombucha, just use a wide mouth, quart mason jar to start. You will also be using:

2-3 cups hot water for tea

.25 cup white sugar

2 tea bags or 1-1.5 teaspoons of loose tea. (I prefer loose tea)

Simply use the steps above to make your sweet tea. Make sure everything is cool and then add to your vessel. Next, add the .5 cup vinegar to your vessel. Add your SCOBY and then dampen a coffee filter with a little vinegar and cover your mason jar. Secure with a rubber band or even the ring for the mason jar. Allow it to sit out of direct sunlight for about 30 days.

Your SCOBY may not look any different, mine did, but it is ready to go. You can either dump the first batch (saving 1-2cups) or use in in whatever vinegar recipes you may want.

Now you are ready to make another batch of Kombucha. Just repeat the steps in the main blog post, adjusting for your vessel size. And remember don’t use chlorinated tap water!

Unbelievable Biscuits

March 6, 2022 by Leigh Leave a Comment

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I’m not going to lie to you, I was never really a homemaker, from scratch cooker, or any other buzz word worthy person. Cookies came out of a premade roll, biscuits came out of a can and the closest thing I got to from scratch was pancakes, and that came out of a box.

But when the pandemic hit, it was hard to find some items in the grocery store. So I learned how to make rolls. It took about a million tries before I figured out what I was doing and could make some yeast rolls that were to die for. But biscuits still eluded me.

I tried my hand at biscuits so many times over the years, that I figured I just didn’t have what it takes to make them. Let’s be real, they are not as easy as they look. But I recently figured it out. After four years, I finally make some bomb biscuits that even my southern husband absolutely loves.

We use a cast iron skillet to cook these biscuits because I don’t like the way they turn out on cookie sheets. One day I may get a baking stone and try that but for now, this works well for us.

I really hope you enjoy these biscuits! And if at first you don’t succeed? Try again and again because it costs pennies to make these biscuits vs the $3+ at the store!

One quick side note. You can make these biscuits and not cook them. Just flash freeze them, line a cookie sheet with parchment paper and then the biscuits on them and freeze. Once frozen put them in a ziplock and cook later. Add a few more minutes and remember not to open that oven and they will taste just as good fresh.

Bomba$$ Biscuits

Leigh

Simply the best biscuits that you will ever eat…. once you get the rhythm of the recipe right.

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Prep Time 20

Cook Time 16

Total Time 36

Course Appetizer, Breakfast

Cuisine American

Servings 8

Equipment

1 2" biscuit cutter or wide mouth jar ring

Ingredients

1 TBSP Vinegar
1 Cup Milk
2 Cup all-purpose flour
1¼ TBSP Salt
¼ tsp baking soda
6 TBSP Butter COLD, cut into 1T chunks
1 TBSP Baking powder

Instructions

Preheat oven to 475
Add milk and vinegar in small bowl and set off to side
Grease cast iron pan
Add all dry ingredients: Flour, salt, baking soda, baking powder and mix well
Then add chunks of COLD butter. This will allow the butter to steam as the biscuits cook. This is the secret to amazing biscuits
Once it is incorporated add the milk and mix well. Dough will be sticky but not terrible. Add more flour if dough is not pulling away from the sides when you mix
Spread flour on a clean, flat surface and roll out your dough on it. You are going to stretch and fold at least 5x. On that last fold you can use your hands to spread the dough out to at least 1" tall
Using your biscuit cutter or wide mouth jar lid cut your biscuits and place on your cast iron pan
Cook for 16 minutes at 475. DO NOT OPEN THE OVEN for the first 10minutes! The steam from the butter is working it's magic! It's better to wait as long as possible.
At the 14-15min mark do a quick peak and see if the tops are starting to get golden brown. If so pull them and serve. If not, keep going to 16minutes.

Notes

The secret to amazing biscuits is cold butter, cold milk, and not disturbing them once they are in the oven.

I do not keep buttermilk on hand. We just don’t use it often enough. But to get that tangy flavor, vinegar and milk works really well.

I usually add a smidge of extra salt because I like the slightly salty biscuits.

I really hope you enjoy these biscuits because they are a family favorite for us

Keyword biscuit, Breakfast, Easy biscuits, No Buttermilk

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