Canning

Our Homestead Buying Guide

October 26, 2024 by Leigh Leave a Comment

I’ve been getting asked a lot, “Where do you buy x?” So I figured I would take the time to list out where we buy the stuff for our goats, chickens, canning, seeds, garden stuff, and other odds and ends that we have used and really like. This is a VERY link heavy post, so here is our affiliate disclosure again. It doesn’t cost you a penny, but it does help us here on the homestead. The other thing is that I am not going to push you to buy anything that we have not already bought, tested and liked/loved. You don’t need that and to be honest, that’s not who I am. Here is the Homestead Buying Guide.

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✅ Profit Calculator – Track earnings
✅ Hay Calculator – Plan livestock feed
✅ Garden Journal – Digital & printable
✅ Herd Health Tracker – Monitor animal care
✅ Simple Budget – Manage finances
✅ Backyard Homestead eBook – Essential tips

$99 value – now just $47! Start your homesteading journey today!

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PS: if you don’t have a Honey account and you shop online a ton, I highly suggest you download it. You can use my code here. They are great because it can automatically search for coupon codes and you earn cash back on purchases. I’ve earned $300 in the last year. It’s worth the minimal effort AND you can add items to your honey list which will tell you when prices have dropped or if it’s at the lowest price.

Livestock

Goats

You can read any of my posts involving my goats here.

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!

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We get most of our goat gear from Tractor Supply. Their prices can be higher than a local feed store on some things but cheaper on others. For example; my local feed store has alfalfa pellets for $17.99/ 50# bag. Tractor supply has theirs for $19.99 as of this writing.

Buckets– We get these for feed, water, and so many other things. They are really useful.

Troughs- We use two different kinds. This one is the one we hang on the fence at different points to give them feed, alfalfa, or whatever else. We use this one for portability or if we are hanging a temporary feeder in a kidding pen for them.

Balling Gun– This helps us get pills down into the goats without having to worry about getting bitten. Yes, that happens a lot.

Hoof Trimmers- We’ve bought two of these, and I’m a fan of this one. It just seems sturdier and I like it better. BUT this one from TSC is fine too. It’s not that I don’t like it per se, I just prefer the orange one. If you’ve got some money to spend, I would HIGHLY suggest the Hoof Boss. I’ve seen it used and it does a fantastic job. It is on our wish list of things to buy.

Meds- Now, I’m going to say this. We treat a lot of aliments on our homestead. But we also have an amazing vet that we can call any time… almost. But having a few meds on hand is going to save you a ton of heartache. Meds to get from a vet: Thiamine, Banamine and a good antibiotic. Things to have on hand that you can get from a feed store: Red Cell, Probiotics, Safeguard or Cydectin (or your choice of dewormer), electrolytes, Iron, B-complex, and Copper Wire Bolus. On the copper wire, make sure you get kids or adults based on what you have.

Chickens

You can read about how we brood chickens here. The list below are links to the items we have bought.

Incubator- We use this one and have had great success with it. The only thing I don’t like is the size. I wish it were bigger but beggar and choosers.

Brooder lights- We have used CHE’s like this one, but it can cause the chickens to attack other chickens. So a red light and housing is what you really need. We also use pine shavings for bedding for both the goats and the chickens.

Feed- When we have chicks, we start them on a medicated feed. This helps with cocci and other harmful organisms. Remember, you really only need a week or two worth of this feed. What we do is feed approximately 1#/ chick. If you have two chicks, you would need 2#, if you have 50 you need 50#. This is not perfect, it’s really a guess. When we do our meat chickens, we buy one bag of medicated chick start and than it’s regular chick feed after that.

Feeders/waterers- We use this feeder when they are little, and this one when they are bigger. However! If you’ve got some money to spend or you are only interested in buying one thing, this is the feeder you need. I love it! AND we can hang it, which really does decrease the mess. It also works fantastic with the ducklings.

When chicks are little, they need a ton of water, but they are also extremely messy. So finding one that isn’t going to make a mess but also be easy to fill has been difficult. This waterer is good, not great, but it will get the job done when they are little. As they get bigger, we use this one. We found that the metal ones did not hold up well at all. If you have a waterer you love, let me know in the comments.

House Supplies

Canning

Alright! I’ve been waiting to do this one!

Canners- This is my water bath canner and this is my pressure canner. I’ve got two of the presto pressure canners and I love them. One of these days, I am going to get this mack daddy. I can process 19 quarts a time. Which replaces BOTH of my other canners. The price tag is steep at around $500 but it’s got a life time warranty and it’s worth every penny.

Jars- All I’m going to say is this: when you think you have enough, double it. Then double it again. Here’s why. I have over a thousand jars. When I can, I can for an entire year. So when I am figuring out how many jars of tomato sauce I need for the year, it’s not a couple dozen. I can 104+ quart jars. When I can green beans, it’s not a couple pints. It’s 146+ quarts and 146+ pints. Same with corn. Soups and stews is another big ticket item in my house. We are talking 200 quarts and 200 pints-ish. Sometimes it’s more. That’s already 600 quart jars that I need. So while you may not need that many, be prepared that you will need more than you think.

Funnels- Yall, you will never, and I mean never have enough funnels. I love the metal funnels and I have at least 6 of them. Make sure to get wide mouth and regular!

Jar grabby things- Get a bunch of these too. You will lose them or the handles will break while you are mid canning.

Books- Canning cookbooks are some of the best investments that you can make. This book is hands down the best period. Buy it. She’s got a ton of amazing soups in there and they are divine. This is another really good one with some great recipes. If you are new to canning, I will recommend getting a Ball Book. There is a ton of great information in them. BUT after you get some experience, or after doing your own research, take it with a grain of salt. Some of the recipes are extremely convoluted and contradictory. Lastly, I’m not a Prepper, per se. BUT I do put up my own food because after the pandemic, I realized that relying on the grocery store isn’t a super smart idea. That being said, this book has some great recipes, ideas, and more for being self reliant.

Check back for more items as we find them and add them to the list!

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How To Start Canning

October 22, 2024 by Leigh 1 Comment

Y’all! It’s canning season! I am beyond excited! Over the next few months I will be sharing with you ALL (okay, most) of the canning recipes that I have accumulated over the years. From things like salsa and broths to more complex stews and soups. I’ll also show you how we can basics like corn, green beans, and beans. But today? Today I want to talk to you about how to start canning.

How To Start Canning

I have always been fascinated by the idea that I didn’t have to go to the grocery store to buy food. You mean I could have a garden and animals that provided food for me? And I could put in a little work and have healthy food throughout the year. I also didn’t need a million freezers to store food and have to worry about a power failure? So I started researching, because that’s what I do when I don’t understand something.

I found out that canning is actually pretty simple. Put the food in a jar, tighten, and put it into a waterbath canner or pressure canner, and set the timer. The hard part comes in knowing which way to process the foods and for how long. If you don’t allow the “pearl clutchers” to get in the way, you can have shelves and shelves full of healthy food that will last for a couple years.

With this knowledge in hand, I went to work. I started with canning apple sauce and over the years, I have canned hundreds, if not thousands of jars of food.

Take the fear out of canning

What do I mean by pearl clutchers? Well, these are the people that whole heartedly agree that what the USDA, FDA and Ball say, you must do. There is a ton of fear about canning that is perpetuated by these organizations. They make it feel like the only thing you can can are jelly, jams, and a couple of soups. To give you an example: The Ball Book Of Canning says you cannot can chili with beans but on the next page, you can can ham and bean soup. That doesn’t make any sense.

So my take on it is this: if the store can put it in a can, or Grandma didn’t kill her entire family, then it’s probably okay to eat. If I follow basic kitchen cleanliness while I cook, follow proper canning times? It’s probably okay. When I take the jar off the shelf to make it, and it looks good, smells good and I boil it for 10 minutes? It’s probably okay to eat.

Random tangent

The latest update from the CDC says that in 2018 there were 242 cases of botulism in the US. Of that, only 18 were foodborne. Only 3 of those cases were linked to home canned food. You can read the full article here. Does it happen? Absolutely. But there are 329.5 million people in the US as of 2020. That means that your chance of consuming botulism is pretty close to zero.

Do your research, find solid recipes, and get to canning. It will be okay.

Let’s Get Started

So you have decided to take the plunge and start canning. But what do you need to get started? My friends over at Southern Dream Homestead has a great blog post on canning and I highly suggest it. But the short version is this:

You will need a huge pot that can handle a fair amount of jars. Most home canners use something similar to this one. I like it simply because I can use the pot for various other things. When I am pressure canning, I use huge pots for soups and stews making 36 Quarts at a time. This can also be used as an old fashion stock pot and as a water bath canner. The utility is great!

A good pressure canner will go a long way. I have two of them that I run at the same time during canning season. This one from Amazon is about $130 as of this writing. Shop it around and look at Walmart, Target or other stores. They may have it cheaper. Edit to add: Here is a link for a pressure canner from Walmart.

Arguably, the most important thing when it comes to canning is great recipes. This is the cookbook that I refer back to every year and I love it. I have made several of soups/ stews in this cook book and they are absolutely divine. The chicken chowder and enchilada soup are family favorites. Do yourself a favor and get either the hardback or spiral version. Paperback cookbooks do not last long in the kitchen.

Some other cookbooks I like are: Ball’s Cook Book, The Homestead Canning Cookbook, and Meals In A Jar.

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.

Lastly, you need tools. This one is a bit more expensive, but the tools feel a little more quality than some of the others. Regardless, you should probably get a couple sets of jar grabbers, funnels, ladles, etc. This is a good kit, but always get extra jar grabbers and funnels. You will always need more than you have.

You may have noticed that I left out jars. Get Ball Mason Jars, period. Yes, you may have some success with other jars. You may even find some obscure brand that holds up amazing. However, Ball is tried and true for a reason, their jars will literally stand the test of time. But PLEASE don’t buy them from amazon. You are going to pay through the nose for them.

The best place I have found for mason jars is Wal-Mart. Depending on where you live, your prices will vary, but I can get a case of quart mason jars for around $16 and a case of pint for $12. Half gallons come in a 6pk for $12. Amazon wants to double or triple that price. So shop around. Oh, and stock up on lids whenever you can find them.

Finally, get yourself some good sturdy shelves. You do not want to spend an entire summer canning your heart out, getting burns, and sore muscles to have your plastic shelves fail. I’ve got a great tutorial on how we built our canning shelves and after several years, we still love them.

So get your supplies and get started in the kitchen. I promise you, when you don’t want to sweat your butt off making dinner, that can of chili or chicken noodle soup is going to taste amazing. You can find my make ahead pickle brine and green bean recipes by clicking the links. Those are two very easy ways to get started on your canning journey.

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Make Ahead Pickling Brine

October 15, 2024 by Leigh 8 Comments

Jump to Recipe

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.

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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.

Home Canned Dill Pickles

5 from 3 votes

Open Kettled Homemade Dill Pickles

Print Recipe Pin Recipe

Prep Time 2

Cook Time 0

Servings: 7 Quarts

Ingredients Equipment Method

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

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

Method

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.

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What To Do With Those Feed Bags

October 1, 2024 by Leigh Leave a Comment

How many feed bags do you have laying around? Do you just throw them away? I’ve always been one to save dog food bags. I don’t know why. Probably the same reason so many people save shopping bags that they never, ever reuse. At least not at the rate they save them. But after cleaning up the basement for the 9 millionth time, and seeing a ton of bags, I decided enough was enough.

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What To Do With Those Feed Bags?

But how many bags do you really need? Well, according to my brain, I need all of them. It’s ridiculous. I cannot throw them away. No matter how hard I argue with myself about the fact that I don’t need to save every single one, I end up rolling it up and stowing it in another feed bag. So I started brainstorming, searching and the list below is how we reuse feed bags.

Why I save them

I feel like they are really good bags. They are made to hold 50# of food or more! That means they can hold all sorts of things. Plus, let’s be real here, you put anything sharp in a regular trash bag, even the heavy duty ones, and you are blowing a hole in it. Now, all that trash is all over the place. Not cool.

Another reason I am in favor of saving these bags is because I’ve already paid for them. Think about it, I bought the feed but I’m going to throw away a perfectly good bag because it’s empty? Absolutely not. Couple that and the fact that things are getting more and more expensive? I have all the reasons I need to hold on to and reuse feed bags.

Ways To Reuse Feed Bags

Trash Bags– Seriously, these make the most amazing trash bags! I don’t know where you live but trash bags by me are $15 for an 80ct box. When I am going and decluttering, I will reuse feed bags before I even touch my regular trash bags.

Tote Bags- Kathy over at Beyond The Chicken Coop has a great tutorial for making tote bags! These are seriously adorable and I will be making some! I love that I can make different sizes based on what I need. Plus, I know that if I can make the seams strong, they will be strong because again, they hold 50# of feed!

Hay Feeders- Danielle At DIY Danielle, talks about some of the pros and cons of doing it this way. I have found that it works well, until it doesn’t. I love the portability of this style bag, I can nail it to a tree or hang it in the goat barn. But it’s still only going to last so long.

Organizer- Yes, you read that right. We will use these bags to put all of the same type of stuff together. For example: We will store all of our nursery pots in a feed bag. Or if we are going the the back of the property to cut trees, we will put the bar oil, fuel, hatchet, etc in the bag. Now, we take them out immediately after so that we aren’t mixing chemicals if one should mysteriously open. BUT to get all those tools out to the area we are working now only takes one trip.

Planters- We have grown some amazing potatoes, carrots, and onions in these bags. But be sure to use the plastic ones for this! Patrick and Jessie at Southern Dreams Homestead has a great and in depth post about growing in containers that will help you here.

Tarps- Yea, I wasn’t sure about this one but the idea is definitely there! Sweet Meadow Sampler has a great tutorial on it. We will be trying it soon though.

Flooring– I personally would do this in the winter to make clean out in the spring easier. One of the biggest headaches we have come spring, has nothing to do with the garden. It’s cleaning out the barn and coop. Having these bags would not only insulate them from the ground, it would also help clean up all the pine shavings, poop, urine and more.

Compost- it is feasible that you could compost in these bags. The plastic would trap heat and allow break down faster. The thick paper bags are compositable themselves. In theory (I have not tried this yet) you could fill a bag and empty it in your compost pile. Or you could use the bag AS your compost pile. You can go more in depth about composting with The Homestead RD, Katie has some truly amazing posts about compost. In the post I linked above, she also uses feed bags as planters and can tell you how to do it.

Weed Suppression– We have used the paper feed bags to line the bottoms of our raised beds. It works about the same as using cardboard but it is FAR more readily available for us. I don’t know that I would use the plastic ones through.

Wood- We will put our small pieces of scrap wood in these bags to help keep the basement cleaned up. We have a ton of projects around here and I’m not going to throw away or burn a piece of good wood just because it’s a smidge too small. By putting it in the feed bags, we reduce clutter and reuse the bag.

Projects– Sometimes when we have multiple projects going on, it’s hard to keep everything separated. So I will put all the supplies for a project in a feed bag and then write on the front what it’s for. This has helped a ton when it comes to organization.

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Is Homesteading Worth It?

September 17, 2024 by Leigh Leave a Comment

When the shutdowns hit the US, a lot of people were stuck inside with nothing to do. They were scared of the virus and scared that they couldn’t find the basic supplies they need. All of this caused a huge uptick in people learning about homesteading. Mostly because they were stuck at home and bored out of their mind. This in turn caused a lot of people to start gardens, learn how to process foods, and in general adopt the homesteaders mentality. Is homesteading worth it? Absolutely!

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How To Get Started

I wrote an entire blog post about how to start a homestead and how to homestead on 5 acres. You don’t need to have a million acres to homestead. To be honest, you don’t even need 5 acres. You just need the right attitude to get started. I talked, in depth about what homestead means here and the reality is that no two homesteads look the same.

An urban homestead is just as amazing as a country homestead. A 100 acre homestead is just as awesome as a 5 acre homestead. At the end of the day, it doesn’t matter what homestead means because YOU are the homestead. It’s your ideas, your dreams, and your needs, not someone else’s.

What Do You Want?

Do you want to have a veggie garden, fruit trees or a container garden? Should you have chickens, rabbits, or quail because you only have a quarter acre in the city? What about a couple of goats or pigs? What about converting your lawn into a veggie garden? Or removing non edible landscaping and replacing it with edible, like raspberry bushes, grapes, or a salad bar?

All of these questions should be floating around in your brain about how to get started. The only thing that should be limiting you, is you. Set your goals and get to work. If you are on a small property, get creative. Instead of having a huge garden plot, go vertical. There are hundreds of posts on vertical gardening but my favorite is this one from The Homesteading RD. If you follow her, especially on Instagram, you can see all the wonderful ideas she has.

I always suggest writing down all of your wants, dreams, and desires. Then pick a couple a week to really dive into. As you start educating yourself on that thing, ask yourself if this is something that you really want to do. For example, we really wanted ducks, chickens, and rabbits. After doing a deep dive into raising each, we realized that rabbits just weren’t really worth it. That’s ok! It saved us a ton of money, work and frustration just because we educated ourselves on what it would take to actually raise these animals.

Becoming Self Reliant

We are in an age where shortages are a thing. Toilet paper, baby formula, you name it. What is next? So, I’ll ask the question again: Is homesteading worth it? Yes. Because if you become self reliant, you will do yourself and your family a world of good.

Being self reliant can mean many different things. It could mean having the ability to grow, harvest, and preserve your garden. It could mean having the knowledge and understanding of what animals can eat, how to make them grow faster for meat, and to butcher them humanely. But it also means adding new skills to your toolbox and not relying on others to fix it.

By being self reliant, you can barter for goods or services. If you suck at growing veggies but you have the space for extra meat birds. Strike a deal with someone who does grow veggies but doesn’t have the space for meat birds. If you have never canned anything, find someone who has and start learning.

We have become more and more self reliant, just by being more frugal with what we do purchase, make or use. We purchase whole ingredients instead of quick meals… for the most part. But one of the things that we decided early on was to learn the “manual” way to do something.

We wanted to be able to make pasta if we ever needed to instead of always buying it from the store. Or making bread. Learning to be more self reliant doesn’t have to mean these big huge skills like gardening, canning, butchering, etc. It can be as simple as making bread or pasta.

Is Homesteading Worth It?

At the end of the day, you need to make that decision for yourself. I can say this, it is the most amazing feeling knowing that I made most the food in my food storage room. It’s also pretty cool that if I’m out of something, I know how to make a lot of things from scratch. Like that time that Jaxson wanted hamburger helper but I haven’t bought that stuff in years. Instead, I was able to make my own cheese sauce from butter and cheese that I made.

The question is, do you want that? Do you want to cook from scratch? Does a garden appeal to you? You have to know your why.

Every decision you make and goal you have should start with a Why. Why is it so important to you? This helps keep you on track when things get hard… And they WILL get hard. If you remember your why, every single decision you make will be a lot easier.

Our Why

Our why is simple: to not rely on others for things we can do ourselves. When it comes to the blog our why is equally as simple: To help beginning homesteaders with setting up their homestead and avoid the pitfalls of doing things “wrong”.

I have said for many years, if I just had 5 years and 5 acres, I could get us about 75% self reliant in terms of produce and meat. I could get our infrastructure set up to a point were trees, bushes, and other perennials require minimal effort with major results.

While we have had some major set backs, we have made a good sized dent in our infrastructure and are working towards doing more. I have to remind myself daily that our neighbors homestead has had over 100 years of work done to it. Ours only has a couple. They may have what we are moving towards, but we are starting from scratch. We’ll get there, though, and so will you.

So Join Us

The homesteading community is an amazing resource for all of us. It doesn’t matter if you are a master gardener or a beginner. It doesn’t matter if you have 1/8th acre or 800. We are a supportive group that only wants you to be successful.

YouTube is an amazing resource, as well as Instagram. The vast majority of us want to chat about anything and everything from livestock to gardens to preserving. Don’t be afraid to reach out!

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Homestead Daily Schedule

August 13, 2024 by Leigh Leave a Comment

On our homestead, this looks a little different than most. Due to our work schedules, one of us is gone 48 of 72 hours. Sometimes more. However, the goats still need to be milked, fed and let out. Chickens and ducks still need feed, water, and be let out. Dogs are also hungry and need to go to the bathroom. And all the other chores need to be done. So regardless of who is home, the daily schedule looks pretty much the same.

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What Is Our Homestead Daily Schedule?

As I mentioned above, our days are set up on a 3 day rotation. On the first day, I go to work and Jared is the responsible party until he goes to work the next day. Day 2 is when I come home and handle my portion of the homestead chores. On day 3 we are both home and try to squeak out as much time together as possible.

Day 1 Daily Schedule

This is my work day, so Jared is home with the boys. He usually gets up with me and we drink coffee and hang out for a few minutes before I head to work. Sometimes, he will tell me about what he has planned for the day. But more often then not, I don’t really care per say. The way I see it, he is a grown ass man and knows what he needs to do for the day. Unless there is something pressing, I don’t worry too much about what he’s doing.

That being said, most of the time he is working on whatever project we are doing. In the summer, it’s usually firewood. In the winter, it’s usually household projects. Spring is reserved for garden projects and fall is for yard clean up.

He also makes sure that the boys are doing their school work and the house doesn’t burn down.

Day 2 Daily Schedule

This is the day that he goes to work and I am coming home. Normally, I get home a little later in the morning. After getting myself cleaned up and my stuff put away, I get the boys started on their school work and I start working on whatever inside projects need to be handled. Sometimes this is blog or household work. Other times this could be getting seeds together and planted. It really depends on what the season is.

But I can tell you that the day after a 24 hour shift is left really loose. I have run calls all night and come home with a pile of chores that HAVE to get done and it’s awful. Instead, we give ourselves and each other grace when it comes to the day after shift. We just don’t put a lot of stuff on ourselves.

That being said, the goats still need to be checked and fed. Chickens and ducks still need to be fed and let out. The garden still needs to be harvested, planted or maintained. But we don’t stress about getting the to do list done.

Day 3 Daily Schedule

For me, the day starts around 8am. Blu gets her morning meds and mom needs coffee. The first set of dogs are let out and showers start. I will usually start a load of laundry and work on it throughout the day.

If I have goats in milk, my day starts a little earlier so that I can get them milked before they are screaming for their food and to be let out. I also do a quick glance at the herd to make sure everyone is healthy and happy.

After I get the goats done, I am in the garden first thing to beat the heat. I try to get things harvested before the heat of the day really hits. I will also try to get the first batches of preservation going. Whether it’s dehydrating tomatoes or squash or getting a canner filled. Depending on the season, I may be planting more in the garden.

I will also start the boys on their homeschool stuff for the day. As the day heats up, I scramble into the house to keep from overheating (y’all the Georgia heat is no joke!). I will work on the blog or general household tasks until it cools down enough to be able to go back outside.

Then it’s dinner time. After dinner, the boys take care of their chores. I finish up laundry and head to bed, where I read for about 4 hours.

Homesteading Daily Schedule With Kids

One of the biggest issues that I see new homesteaders, and hell even parents, making is that they don’t give their kids chores. You will overwhelm yourself and your partner if you do not let those kids earn their keep. We have a pay to play rule which means that if you want to play video games, watch TV or do what YOU want to do, you have to “pay” for that by doing your chores, school work, etc. So make sure that your kiddos are helping.

After everyone is done and animals are fed, we start working on school work, this is usually around 930-10. Jared and I have different views on this. Usually I let them unschool and Jared is more structured. Unschooling is when the child directs what they would like to learn about. I feel like this gives them the opportunity to learn about the things that interest them and helps them learn better. Jared prefers to help them with “normal” school work.

Neither way is wrong and the boys seem to enjoy having the flexibility. Win Win.

We get them involved with various aspects of homesteading to not only teach them how to do things that are necessary for survival if the SHTF but also because this is invaluable information. And this still counts as their schooling since they are learning things like how to follow the instructions on how to put together a metal shed. Or how much firewood makes a cord and then measuring the stack that they’ve made. They also get crash courses in animal husbandry if an animal gets sick and needs medications. They’ve also been a huge help in the garden and ask a ton of great questions. Most that I don’t have an answer to, so we ask google a lot of questions.

Don’t Beat Yourself Up

One of the things that I see a lot of new homesteaders do, especially those of us that work off farm, is that they feel like they have to do ALL the things, RIGHT NOW! That can’t be further from the truth. In fact, the opposite is more true; you have time. I talk about homesteading goals and preparation here, but the short version is figure out where you want to be, and take small actionable steps to get there.

Homesteading, while hard work, should NOT be so stressful that you don’t want or can’t do it. You don’t have to get everything done right now! Take a breath and give yourself kindness and grace to make at a reasonable pace. You don’t need to burn yourself out within the first year.

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Can Homesteading Save Money

August 6, 2024 by Leigh 2 Comments

We can answer this right now, no. Homesteading will not save you money. In fact, homesteading will cost you money. A lot of money. In the first year we were on our homestead we exhausted our emergency fund four separate times. Can homesteading save money? No. Not at first. But in the long run, it will absolutely save you money. Just maybe not in the ways your expecting. Be sure to read to the end for the “pay offs” I’m talking about.

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Why Should You Homestead Then?

Homesteading is not necessarily about saving money. Sure, there are somethings that we have saved a ton of money on like eggs, milk, and chicken.

We no longer buy eggs because our chickens have solved that problem. We don’t have to buy chicken at the grocery store because we butcher our own. We don’t buy milk from the store unless we run out. But when you look at the $100/month we have saved by how much we have spent? We are solidly in the red.

Spend More To Make More?

Because the farm is an LLC, which I highly recommend you do, we are able to write off a lot for taxes. That being said, our first year’s return was eye opening. We spent over $3,000 in vet bills and another $5,000 on feed. That was only in six months. The following year we doubled that. That doesn’t include the well pump that went out, or the water heater. Or all the fencing and structures for the goats and chickens.

But homesteading is not about saving money. It’s about living off the land, having livestock, learning new skills, and being self sufficient. Of course homesteading means different things for different people.

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Homesteading Is A Long Game When It Comes To Saving Money

What I have found is that homesteading is a long term goal and commitment. You are probably not going to save money your first or your second year. If you are starting your homestead from the ground up, you will probably not see a positive until year five. But it really depends on your goals. If you want your homestead completely self sufficient but you are starting from scratch, it will take time. If you came into a property that has fencing, a barn, and garden. You are probably already ahead of the game.

Why Homesteading Doesn’t Save Money?

The reality is that you are going to spend money at first. Rarely, though it does happen, are you going to stumble onto a property that is absolutely perfect for you. You are going to have to spend money to make that property the way you want it.

I preach the importance of setting goals and figuring out your WHY. But probably the most important thing is to define what your vision of a successful homestead is. This is no different. When you are trying to set up your homestead, you want to make sure that you aren’t wasting money on things that don’t matter in the long run.

While you may not see a big financial gain, you will see the “pay off” in other areas.

When Does Homesteading “Pay Off”?

For us, homesteading started to pay off within the first year. But it’s probably not the way you’re thinking. When we bought our property, we defined, very quickly, what a successful homestead meant, and then wrote down our year one, five and ten year goals. That’s when we started to see the “pay off.”

Chickens Doing Double Duty

The pay off was a significant decrease in fleas and ticks. This was because the chickens free ranged and took care of those bugs. That meant that Jared and Jaxson weren’t being eaten alive. This made them happier and more likely to be outside.

The chickens also helped break up the compacted soil in the garden spaces. They ate the grubs and bugs that could destroy the next years crops. They’re manure became compost for the next years garden.

Their eggs are SO much better than anything you can get from the store. Bright orange yolks mean very healthy and happy chickens. But it also means that egg is packed with nutrients.

Another great thing about chickens is that we can incubate the eggs because we have a rooster. That means that technically, we never have to buy another batch of chickens. Which of course means that we will buy more chickens because… chicken math is a thing.

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Goats Earning Their Keep

Initially, we bought the goats to be long term lawn mowers. But after falling in love with these creatures, we started breeding and milking them. Their pay off has been a little slower because they are expensive creatures to maintain. But I realized very quickly that I could tolerate their milk.

Their pay off is in my health. For the first time in years, I am able to consume milk with pain. While I am not lactose intolerant, I do have issues with gut health. Their milk has helped ease that pain and has increased the good bacteria in my gut. Not to mention, I know exactly what is in their feed, hay, treats, etc.

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The Garden Producing

Gardening is probably the biggest way that we save money on the homestead. But again, not at first and not in the way you are probably thinking. Our big garden is getting a face lift in 2024 and that means a TON of money is getting dumped into it.

Like the budget for it is about $10,000 and includes the orchard, chicken runs, fencing, the gazebo and more. That’s okay, though. Because the amount of money it saves us isn’t about the weekly or monthly dollars saved at the grocery store.

It’s about the health benefits of the garden.

We do not spray our gardens with ANYTHING. There are no pesticides, herbicides or fertilizers used…. at all. It’s grown in soil that comes from our neighbors horse manure and our own animals bedding. Neither one of us deworm or use chemicals our animals unless absolutely necessary.

That means that our food from the garden is literally the healthiest thing we can consume on the planet. This pays off HUGE because we are filling our plates with food that is so nutrient dense, that it helps ward off sickness, disease and other issues that are common for people who eat the standard American diet.

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No, homesteading probably won’t save you money

But what homesteading will do is shorten your supply train. Homesteading will reduce your need on the grocery store. It will make you healthier, even if it’s only because you are more active. There are so many other pay offs when it comes to homesteading that it’s okay that it doesn’t save you a ton of money at first.

It will pay off in the end.

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How To Pressure Can Green Beans

July 20, 2024 by Leigh 2 Comments

Jump to Recipe

I am extremely picky when it comes to green beans. I cannot stand mushy green beans. The thought of the skin of the green bean scraping against my teeth is enough to make me want to vomit. So the only way I will buy, can or otherwise consume green beans is frenched green beans. Today, I went to my local farmers market for strawberries. Yes, they are worth the two hour round trip drive and I saw they had bushels of green beans! Score! So today I’m going pressure can green beans.

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Pressure Canning Green Beans

The first thing you need is fresh green beans. Straight from the garden is the best but today we are working with what we’ve got. I got a bushel which is about 30# of green beans and will yield about 25 quart jars of beans. This is not precise. Sometimes a bushel is only 25# and only 18# of usable green beans. So be prepared for less or more.

You’ll need a couple bowls, cold water for soaking, jars, pressure canner and the assorted tools that go with pressure canning.

Let’s Get Snapping

You’ll need a couple bowls so you can snap to your hearts content. This is seriously my favorite part. No one wants to help because it’s pretty mindless which is why it’s my favorite part. Last year I snapped two bushels of green beans in six hours. I took my time and got to watch my farm. I watched the goats play, the chickens scratch, and my boys help Jared build. All while I took a load off.

If you don’t know how to snap beans, it’s very simple. Snap off the ends at about 1/2 inch, roughly. Throw the ends in a bowl. Then snap the bean in half or thirds depending on how big you want your pieces. Just work through your bushel/ bag.

If you have goats or chickens, they will love you for giving them the ends. All of the animals fight over the beans, tops and bottoms and of course anything that gets dropped on the floor.

Soak Your Beans

Next clean your sink or a cooler and let them sit in cool water for about 30 minutes. You don’t have to do this step but I feel like it gets all the dirt and grime off your beans. You can do this before you start snapping, go for it, it’s totally up to you.

Also, I will “agitate” the water with my hands to help scrub off any dirt or debris that is on the beans.

I like using a cooler because I can just dump the processed beans straight into a cooler of cool water on the porch and I don’t have to move. Which is ideal considering I usually process 40-50 quarts of green beans at a time.

French Cut Green Beans

Once they are clean, I run them through the frencher. If you don’t have a frencher or don’t want french cut beans just skip this step. But make sure that you snap your beans a little smaller about an inch long.

If I am canning green beans, which is the entire point of this post, I only can French cut green beans. So you’ll need a frencher like this one and while I love it, it does get stuck if the bean is too big or too hard. It also requires you to attach it to a counter, table, etc and sometimes it just doesn’t work that well. But it’s the best crank version and I don’t like the manual ones.

Get Your Canner Ready

Next, get your canners ready. You need a pressure canner. I have two similar to this one but mine don’t have the gauge. You don’t HAVE to have the gauge. If you head to your local Wal-Mart they should have one that doesn’t have a gauge. While you’re at Wal-Mart go ahead and get at least two cases of quart mason jars. Ball is the most common, but Azure Standard has some really great jars as well. Also pick up the tool pack that has a canning funnel, canning tongs, and the de-bubbler. It should look like this.

Your specific canner should tell you how much water to put into it. My canner says three quarts. It will not fill the canner, and you don’t want it to. Go ahead and fill it to your manufactures instructions and get the water boiling.

Pack Your Green Beans Into Jars

While waiting on your water to boil, you’re going to start packing your jars. Using your funnel and clean hands start packing your green beans into your jars. I usually pack till the green beans are about an inch and a half from the top. I usually push down to get as many beans in as possible but you also don’t want to pack it so full. Set it off to the side until you have a canner full. This is usually seven-ten quart jars depending on the size of your canner.

Once you have a full canner ready (not in the canner yet), go ahead and fill each jar with room temperature water till you have 1″ head space. Head space refers to the space from the top of the food/water to the top of the jar. Next, you’re going to use the de-bubbler to get all the air bubbles out.

I’m not going to lie to you, I gently tap the jar on the counter until all the bubbles are at the top. It’s worked well for me, usually because I can’t find the de-bubbler thing. Add more water to the jar to maintain the 1″ head space.

Then wipe the rim of the jar with a paper towel or rag dipped in vinegar. Put the lid and then ring on to finger tip tight and you are ready to put them in the canner. I usually place them in the canner all at once so that nothing starts cooking before I’m ready.

Loading Your Pressure Canner

By the time you are ready to start adding your jars, your water should be boiling or close. Go ahead and place your jars in the canner and place the lid per your canners instructions. The normal process for most canners is to let the canner vent for ten minutes before placing your weight on the vent. But again, follow your canners instructions.

My canners have a pressure lock that will pop up once it has come to pressure and shortly after that the rocker will rock. Your canner may be different.

Once the weight starts to rock, or you are up to your PSI on your gauge, you start your time. I will also usually drop the temp on the burner at this point too. I have it on high to get everything up to pressure but will usually drop it to medium to medium high once the weight is rocking. You only want the weight to rock about once every few seconds. Usually mine just gently jiggles.

Green beans need to be processed for 25 minutes. Depending on your altitude will depend on your actual times. I process mine at 25 minutes at 15 PSI for quarts because I am over 1000 feet above sea level.

PS Loading a canner is pretty universal. That process is pretty much the same for everything you are going to pressure can except headspace, time and pressure (Your PSI will never change unless you love altitude).

After Processing Your Pressure Canned Green Beans

When time is up, simply turn off the heat and wait about ten minutes. After that you can move your canner off the burner. Some people move it before, some never touch it. It’s up to you. If I’ve got multiple canners going, I will pull mine off the burner.

You MUST let your canner depressurize naturally! This is none negotiable. At best, you will ruin your food. At worst you can warp your canner or blow up your kitchen. Let’s not do that.

Once the pressure lock drops you can remove ONLY the weight. Once the pressure lock drops and you have removed the weight, give it about ten minutes or so and then you should be able to crack the canner open.

There will be steam that comes out so please be careful. Leave the lid on for another ten minutes or so. The other way you can do it is just put your canner off to the side and let it set for about an hour to hour and a half. This should give it plenty of time to depressurize naturally. When in doubt, leave it alone.

Unloading Your Canner

You can then take the lid off and carefully lift out the jars using the jar tongs. Again, be very careful. The contents of the canner and jars are still extremely hot. I put the jars on a folded towel to start to cool. Within 24hrs you will hear the sweet pinging of success! You can test your seal after 24hrs by pressing down on the lid. If there is give, it’s not sealed. If it sealed, you won’t feel or hear anything when you press it.

Anything that is not sealed needs to go into the fridge or be eaten within a couple of days.

Also, please, please, please remove your rings from the jars before storage. Normally, I am very much your kitchen, your rules. But on this one, I’m going to be a little more vocal…. The reason we remove rings from jars is because if that jar becomes unsealed for any reason, you will never know it if the ring is still on. As temperatures change in your storage area, seals can break. As bacterial get in and start growing, it could re-seal itself.

I’ve had a few jars that we forgot to take the ring off of and pulled months later? There was no way to tell that the lid resealed and the food inside looked perfectly fine. But there was a film on the top of the food. So be careful. Was the food safe, maybe? I wasn’t willing to risk it. So do yourself a favor and remove the rings.

But that’s it! You will love your green beans!

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Pressure Canned French Cut Green Beans

The best green beans that you can make and can yourself.

Prep Time6

Active Time2

Total Time8

Equipment

1 Pressure Canner
1 Canning Kit Funnels, Canning Tongs, and Debubbler
1 Green Bean Frencher
2 Cases of Quart Jars You can use pints but get double the amount
All Bowls and Stock pots You will probably need every last one by the time this is all said and done

Materials

1 bushel Green Beans

Instructions

Snap your green beans by snapping off the top and bottom. Then snap them into desired lengths. I tend to snap mine in 2in sections but it's not a big deal if they are longer or shorter

Rinse beans well. I usually have a big stock pot full of water and I just throw the beans into that as I snap
Once you are either done snapping or you have filled your first pot, drain the water. Now you will start frenching. If you are using the crank tool then make sure you've got a pot under it. Start feeding your green beans through it.
When you arms feel like jello from cranking, take a break and fill up your pressure canner with water to per manufacture instructions. Mine says 3qts.
Get it on the stove to start boiling.

Next start filling your jars with green beans. I tend to pack my jars pretty full. Fill with room temperature water, wipe the rim with a vinegar rag and place a lid and ring on it. Tighten ring to finger tight.
Set it off to the side
Once you have a full canner of jars, gently set the jars into the canner. If the water is already boiling you can secure your canning lid. Follow manufacture instructions on using your canner. Every single one is different.
Process for 20 minutes for pints and 25 for quarts at 10# of pressure. Adjust for altitude.

When processing is over allow canner to depressurize naturally. This could take a couple hours depending on your model so be prepared.
Once canner is cool and safe to open, bring your jars out and allow them to cool. Listen for the ping and check your seals the next morning. Anything that doesn't seal, put in the fridge and eat within a couple of days.

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Best Food Preservation Methods

June 8, 2024 by Leigh Leave a Comment

As we start working our way through spring and into summer, we need to start thinking about the best food preservation methods. There are many different ways to preserve your harvest and they are all great. If you follow the FDA and USDA guides, you’ll find that preserving your harvest may not be possible and freezing is your best bet. If you are a rebel, like myself, you may find that pressure canning is the saving grace to all that hard work. Regardless the question will eventually arise “what is the best way to preserve this?” While the answer is totally up to you, I will give you my reasons why I choose to can the majority of my garden harvest.

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Best Food Preservation Methods

There are 3 main types of preservation and obviously many sub categories. The 3 big ones are freezing, canning, or dehydrating. Each one of these methods have pros and cons. Each food that you are looking to preserve will have better results depending on your methods. While I am very much a rebel when it comes to how I preserve my foods, it all comes down to two main considerations, texture and safety.

Freezing

I have two huge chest freezers and one upright freezer, which sounds like a lot. But it’s not when you purchase whole hogs and cows and butcher 100+ meat chickens every year. A whole cow will overflow an entire 18cu ft chest freezer. And even breaking down chickens still takes up a ton of space. Despite great organization, those freezers are crammed to the max with various meats.

But there are certain things that we are just going to freeze instead of canning. Things like green beans, corn on the cob, shredded potatoes, and the over abundance of tomatoes.

We are at the point were we are going to have to get a third chest freezer to handle all of the produce and meat we consume every year.

The biggest downsides to freezing is space, texture and power outages.

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Canning

I am a rebel so I will can pretty much anything. There are certain things that I will absolutely pressure can vs waterbath. There are also things that I will freeze over can. The big one is meat. Canned meat just doesn’t suit our tastebuds. I have some and let’s just say, it’s not pretty. The ground beef taste like cat food looks. The chicken looks nasty and to be honest, I don’t know if I can bring myself to try it.

But there are many, many things that I choose to can for the ease and space saving. Things like corn, green beans, soups, potatoes, beans, and the like.

But I don’t can things like squash, green beans, peas, and meats. I can’t stand the texture of these foods canned. Though I will can French cut green beans occasionally.

I have found that canning is a huge space saver when it comes to freezer space but it has it’s own draw backs. Storage becomes a hassle if you don’t have the ability to dedicate a space to storing jars, canners, lids, etc.

Another big draw bag is the time it takes to prep for canning. While I don’t babysit my canners when they are working, I do stick close because I don’t want to risk the canner stopping or running out of propane.

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Dehydrating

This is probably my favorite way to preserve foods. It is very hands off and I don’t need to worry as much about setting timers, checking propane or making sure I have enough space in the freezers. I just fill my trays, pop them in the dehydrator and hope I remember them in a day or two.

I love to puree tomatoes and then dehydrate the crap out of them. Skin and all. When it’s finally dry, usually two days, I throw it in my blender and now I have tomato flakes. I can reconstitute it for paste, sauce, or added flavor in soups.

I’ve also done the same thing with left over mashed potatoes. Throw it in a silicone liner, pop it in the dehydrator and then blend. Now, I’ve got instant potato flakes that I can just add warm milk or water to.

I love the minimal waste of a dehydrator too. If I don’t need a whole onion, I can chop up the rest of it and put it in the dehydrator and now I’ve got a shelve stable product that will take years to go bad.

Dehydrating is the most versatile of all the options. But it can take forever.

I have this dehydrator as well as a DIY one that we found at Habitat For Humanity. I would recommend going as big as you can afford and store if you have a good size garden. You would be surprised at how much you can fit in a dehydrator but it also really isn’t that much either. So make sure that you go bigger than you need.

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But What’s The Best Food Preservation Method?

That is really going to depend on you, what you are preserving and what you have at your disposal. If you don’t have a ton of space for extra freezers, then freezing isn’t going to be a good option. Or if you don’t have a basement that you can put in shelves, canning may not be a good option either. Finally, if you are looking for good emergency preparedness options, adding foods that need water to reconstitute isn’t a great option either.

For me and my family, I choose to do a mix of all three methods. I enjoy having my meats and some veggies in the freezer. I prefer to have soups canned and ready to go to take to work or on nights that I just don’t feel like cooking. I love the versatility of dehydrated veggies in soups to help soak up the water and add some heartiness.

The best food preservation method is the one that works for you, your family and your situation. If you can’t stand the texture of frozen strawberries, then dehydrate them. If you don’t have the space for hundreds of jars of food, look into freezing.

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Try Different Methods

I love a good experiment and luckily, if we don’t like something, we can feed it to the chickens. I froze a bunch of strawberries I had gotten at half price and when I went to use them, I couldn’t stand the texture. So they got put in to mix drinks, got used as ice, or just got thrown to the chickens. But I also dehydrated a bunch and they were a decent snack.

I canned a bunch of dried beans because I never remember to soak or have time to make them on the go. The beans were okay and I’d do it again, but I wouldn’t go out of my way to make cases and cases like I did. If my instapot broke, I would definitely do it again though.

Don’t be afraid of trying a few of these methods and figure out what you like. I didn’t know that I loved green beans until I had them fresh from the garden. Go figure.

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Starting Canning Season Right

May 18, 2024 by Leigh Leave a Comment

On our homestead, we can a lot. I’m not talking about making just jams either. Not only do we can individual items like corn, green beans, peaches, etc but we also can meals like chicken noodle soup, beef stew and chilis. But as we go through these jars of delicious foods, we tend to just wash them and stack them up. This creates a problem during canning season.

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Getting Ready For Canning Season

Canning season isn’t just about making sure you have plenty of jars, though that is definitely important. You also need to make sure you have plenty of rings, lids and your tools. You need to make sure you that you have your ingredients like vinegar, lemon juice (or citric acid), and cook or canning books. Another thing I like to make sure is ready are my canners.

Prepping Jars For Canning Season

As I said above, normally we just wash and stack our jars in the basement. Though we are slowly starting to fill jars with water before storing them. Making sure that the jars are clean and ready is key for a successful canning season.

If your jars are not not clean before starting your season, you be trying to wash jars AND can at the same time…. This creates a problem when I’m canning full force and putting up dozens of jars a day. So how do we go about getting all of our jars ready now while we wait for harvest? Every single case of empty jars comes upstairs, including all the lids, rings, and other odds and ends.

I go through each jar and make sure that they all in good condition, no chips, cracks, dips or dings. Then I go through all the rings and sort them. I will keep the rings that have rust but they go into a different bin to use on a different project. I will also take inventory on my jars and see if I need to buy more. Then I start the washing process.

I use vinegar instead of dish tabs because I’m cheap and I think the vinegar does a better job at cleaning them. Once they are clean, they get a fresh lid and ring. Back in the box and stacked up in the dining room. While this will create issues when I’m not canning, it will ultimately make everything easier when it’s time to can.

Getting Your Tools Ready

Finding out in the middle of a canning session is not the time to figure out that your funnels are broken or missing. Do yourself a favor and gather all your canning tools and make sure that you have everything.

Check to make sure that all of your strainers, ladles, and canning funnels are in good shape and you have enough of them. I have four funnels and I’m getting ready to buy a couple more that are much wider. I ordered this one. The reason is because during soup season, when I need to dump the last remaining goodness in that jar? I don’t want to spill it everywhere.

Go ahead and grab one or two more jar grabber thingy’s. Nope, I don’t know what they are actually called but I know when I start looking for mine, it’s usually hidden under all the towels and hot jars.

Also, make sure that you have PLENTY of lids. I usually can about 1,000 jars or more every year. While I do reuse lids, I am not about to learn the hard way that I have run out. Every year I purchase about 1,000 For Jars lids. I don’t always use them all, but a couple years ago, it was damn near impossible to find lids.

Lastly, make sure that all of your rags, hand and bath towels are clean and ready to go. I will blow through all of my rags and hand towels in 1 day if I’m not paying attention. My rags are for cleaning messes, hand towels for hands, and bath towels to help protect counters, tables, and other places I put my hot jars.

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Start Stocking Up On Ingredients

Get your vinegar, garlic, salt and other herbs and spices for canning season. Remember, every other canner in your area is going to be getting these same items. Especially, if they did not stock up in the spring like you are doing.

We purchase salt by the 50# bag from Azure Standard as well as bulk order herbs that we can’t or didn’t grow from Mountain Rose Herbs.

Another tip is to make sure that you have all your recipes on hand and ready to go. I love this pressure canning cook book. In fact, I have copied several recipes out of it and have laminated them! Actually, to be fair, I laminate all of my favorite recipes so that I don’t ruin them with the mess that is canning season. This is the laminator that I use and love.

Checking Your Canners For Canning Season

Not everything revolves around jars during canning season. Weird, I know. But the jars are just the vessel that you are using to preserve your harvests or good deals. You also need to make sure that your canners, both pressure and water bath are in good condition and ready to go.

Peak canning season (June to September for us) is a terrible time to find out that the gasket on your pressure canner is cracked or the regulator broken. Go ahead and check those things now and order replacements if needed.

You can also take your canner to your local extension office and have them check it for you. I don’t do this, however, I do keep extra gaskets, weights, and timers around to make sure that I don’t lose one mid season… which I inevitably do.

Mentally Preparing For Canning Season

This is my final, and arguably the most important of all the prep work that you are going to do for canning season. Canning is a HUGE under taking. It involves a TON of work. You are going to be hauling potentially hundreds of jars up and down the stairs. You are going to be washing produce until your fingers look like raisins. The amount of cuts, scrapes and bruises will be mind blowing. And the very last thing you will want to do after putting up 200 jars in one day, is cook dinner.

But having the right attitude when you start canning is key to being successful. All of those things I mentioned above, happen to me every year. One year, I damn near cut my finger off. But I finished that round of canning and then went to get stitches.

But when I tell you that the emense pride you will feel when you walk into your basement and your canning shelves are filled to bursting with all that delicious food? It is worth every single ounce of effort.

These are just some of the things that you can do to make sure that you are ready for canning season. If you think of anything I missed, please comment below!

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Canning

Livestock

Goats

Chickens

House Supplies

Canning

How To Start Canning

Take the fear out of canning

Random tangent

Let’s Get Started

What Is Pickling Brine?

What can you use Pickling Brine for?

How to make the Brine

What is open kettling?

Home Canned Dill Pickles

Ingredients

Equipment

Method

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What To Do With Those Feed Bags?

Why I save them

Ways To Reuse Feed Bags

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How To Get Started

What Do You Want?

Becoming Self Reliant

Is Homesteading Worth It?

Our Why

So Join Us

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What Is Our Homestead Daily Schedule?

Day 1 Daily Schedule

Day 2 Daily Schedule

Day 3 Daily Schedule

Homesteading Daily Schedule With Kids

Don’t Beat Yourself Up

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Why Should You Homestead Then?

Spend More To Make More?

Homesteading Is A Long Game When It Comes To Saving Money

Why Homesteading Doesn’t Save Money?

When Does Homesteading “Pay Off”?

Chickens Doing Double Duty

Goats Earning Their Keep

The Garden Producing

No, homesteading probably won’t save you money

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Pressure Canning Green Beans

Let’s Get Snapping

Soak Your Beans

French Cut Green Beans

Get Your Canner Ready

Pack Your Green Beans Into Jars

Loading Your Pressure Canner

After Processing Your Pressure Canned Green Beans

Unloading Your Canner

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Pressure Canned French Cut Green Beans

Equipment

Materials

Instructions

Best Food Preservation Methods

Freezing

Canning

Dehydrating

But What’s The Best Food Preservation Method?

Try Different Methods

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Getting Ready For Canning Season

Prepping Jars For Canning Season

Getting Your Tools Ready

Start Stocking Up On Ingredients

Checking Your Canners For Canning Season

Mentally Preparing For Canning Season

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