Prepped Living Blog

 After making rose petal jelly a couple of weeks ago, our daughter let us come and pick some of her roses to make another batch. These roses were a mixture of dark pink and red, so we were anticipating a more colorful jelly for this batch. We followed the same instructions as we did while making the rose petal jelly, with the exception that we followed the recipe exactly (using 4 c. of water and 4 c. of sugar rather than 5 1/2 cups of each). We picked the roses and poured hot water over them for tea. It was so fascinating to watch, because the water turned blue first before eventually turning a beautiful dark pink. We put the jar in the refrigerator and left it sit...for a few days since we left it in town. When we brought it home, we strained out the petals and put the "tea" on the stove to heat. We added the pectin and brought it to a boil for 60 seconds. We added the sugar, brought it back to a rolling boil, and boiled it for another 60 seconds, following the recipe instru...

We have written about lilac jelly but never made a post about it. It is time to remedy that! The first time we made lilac jelly, we had beautiful medium and dark purple blossoms. The jelly turned out to be....surprise...a lovely lilac color! Well, at least it was purple until we canned it. Something about the canning process turned it from a lilac to a golden color. The taste was amazing, but I was a bit sad that the purple faded. We have a white lilac bush at our current house. The blossoms are beautiful, the scent is lovely, and they make a wonderful jelly with a pale golden color. To make our jelly, we first picked lilacs and pulled off just the blossoms. Once we had 4 cups of blossoms, we soaked them in water with a bit of baking soda to remove any bugs and dirt. After about 30 minutes of soaking, we put fresh water on to boil, then rinsed the blossoms well with cool water. We transferred the blossoms to a half gallon jar, poured 5 cups of hot water over the top, and stirred with a...

Floral jellies and syrups are a lovely addition to your pantry. If you are unable to grow fruits and berries for jams, syrups, or jellies, floral options can make it easy to "harvest what you have" since many people can at least grow flowers.  Roses are a common and much-loved flower to grow. They are particularly good to have in your flower garden, since both the petals and hips have many uses. We have foraged rose petals for several years now, but this is the first year we have actually made jelly from the petals. I have been so excited to try this recipe! Making the Syrup We used a rose petal jelly recipe we found online.  We  checked the online directions and quantities against the insert for the pectin to be sure that they instructions aligned. They did - in short, both said to boil one minute on the stove, add sugar, boil one minute, then can. I was a bit leery, because we have tried the "updated" instructions with the lesser boil time after adding sugar (the ...

The garlic scape salt was such a hit, that we decided to try another herbal salt. While the garlic scapes are not yet ready,  we currently have chives growing in our garden. After looking online for recipes, we found two - one for chive salt and one for chive blossom salt. We did not have enough blossoms for the chive blossom recipe, so we decided to make the chive salt and toss in some of the blossoms for an extra bit of color. First, we wilted the chives for about 2 hours to lessen the amount of moisture in them. Then, we blended approximately 3/8 cup of chopped chives with 1 1/4 cups of salt. This was more than the recipe called for, but we wanted a strong flavor. After blending, we spread the mixture out on parchment paper on a baking sheet. We pulled the petals from the blossoms and sprinkled them over the salt. We put the mixture in the oven at its lowest setting (170 degrees) for 1 3/4 - 2 hours. We opened the oven every 30 minutes and stirred the salt mixture to allow even ...

We haven't posted an update on projects since last summer - 9 months! - so we thought it past time that we made a post. The list will not likely be complete since it has been so long, but here are a few highlights from the last nine months: Food Preservation Canning -  Condiments -  Mixed Berry Jam, BBQ Sauce, Hot Sauce, Cowboy Candy Fruits, etc. - Apple-Pear Juice, Apple Juice, Pears, Spiced Pear Sauce, Apple Sauce, Tomatoes, Cranberry Juice Meals - Turkey Pot Pie Filling, Kung Pao Chicken, Beef Bulgogi, Beef Cubes, Turkey, Meat Broth Freezing - Plums, Berries, Meat, Bone Broth, Onions, Hot Peppers, Green Peppers, Herbs, Celery Dehydrating  - Onions, Microgreens, Plums, Apples, Herbs for Tea, Culinary Herbs, Celery, Celery Leaves, Tomatoes Sewing/Knitting - Child's Cloak, Potholders, Baby Quilt, Knitted Stocking Cap, Modifying Clothing Extracts and Liqueurs  - Coffee Liqueur, Lemon Extract, Vanilla Extract (both vodka-based and bourbon-based), Maple Extract Fo...

Homemade jams and jellies have been a part of our life for many years. Both Husband and I had homemade jams at home when we were growing up and only on a rare occasion had store-bought jam or jelly at either of our houses. When we married and had children, we continued this tradition. I would can berry jams, and in the early years of our marriage, Husband's grandmother would send jars of grape or apple jelly each year. It was a sad day at our house if we had to buy jam or jelly from the store. Many years later, both of our daughters ended up marrying men with celiac. Early on, when I would send jars of jam or jelly home with them, they would thank me, then kindly remind me that they don't eat a lot of bread and wouldn't likely use it up very quickly. I knew jams and jellies are not only used as a topping for toast or a filling for a sandwich, but I had never really taken the time to list all the ways we have used jams or jellies outside of topping bread.  Why bother coming ...

In our area, many grocery stores offer fantastic deals on turkeys around Thanksgiving and Christmas. With the rising cost of groceries, this is often the most affordable meat we can find. Even though turkey is not our family's favorite meal, we really can't pass up the great prices that are offered. Thus, each year, we pick up some very affordable meat and put it in the freezer. This past fall, we ended up with two turkeys. We hadn't used up the two turkeys from the prior season, so it was past time for us to do something with them. One way we all enjoy turkey is in a pot pie, so I looked online to find a pot pie filling that could be canned. There were many recipes. Some called for ClearJel, some called for white wine, some called for specialty items. We ended up choosing a recipe that called for common items we typically have on hand. The recipe we used was from Farmhouse Harvest , though we found a similar recipe from SBcanning.com .  A friend was coming over to can with...

In a previous blog post we talked about the benefits of canning meat. While this is a great idea, we also love to can meals in a jar.  What is the difference? While canned meat can be eaten alone, it is usually intended to be an ingredient in a larger dish. Canned meals, on the other hand, have most or all of what you need for a complete meal. While you can add canned meals to rice or potatoes, for example, the meat, most of the vegetables, and the spices are already cooked together in the jar. One of many options for disaster preparedness Canned meals in a jar are the homestead version of  healthy   fast food. It may take time to prepare ahead, but you end up with a meal that is nearly ready to go - just heat and serve.  While you can do this with freezer meals as well, from a preparedness standpoint, it is always a good idea to store your items in many forms - frozen, canned, dehydrated, freeze-dried, etc. This gives you options for multiple scenarios.  For ex...

We have  previously   posted about canning bone broth and have mentioned the usefulness of having prepared meals. Today we want to talk about canning meat or meals containing meat. First, let me say that meat, as with any low-acid food, requires pressure canning to be safe to eat.  This post contains affiliate links. As an affiliate, we may earn from qualifying purchases. Each purchase helps to keep this blog running. Thank you for your support! Why should you can meat? Quick Meals Canned meats provide a great base for a quick, easy meal. If you have a busy day and forgot to take out meat for dinner, just pull a jar off the shelf to make a quick meal. Healthy Meals Have you ever read the ingredients on the cans of store-bought meat? Some brands have a lot of preservatives. Canning your own meat provides you with a flavorful, preservative-free protein. Preparedness Having a shelf-stable protein is a great idea for preparedness. If the electricity goes out or your freeze...

As most of you know, both Husband and I grew up in households with very modest incomes. Our grandparents were either farmers or ranchers. They grew and preserved a lot of their food. Our parents continued this by canning, hunting, and gardening through much of our childhood. We carry on the tradition of growing and preserving food for many reasons: We know our food is healthy, it helps keep our grocery budget affordable, and it allows us to build up a pantry for lean times.  Tomatoes and jalapenos for hot sauce; calendula, comfrey, and parsley to dry Health issues have pushed us to branch out and learn to do even more projects ourselves in an effort to further reduce the toxins in our food and environment. Some of these projects can be enjoyed right away, like canned sauces, fruits, vegetables, and meats. We had been canning off and on throughout the summer and now have a nice variety of items in the pantry to enjoy in the months to come.  Canned hot sauce and tomatoes for the...

This past week we canned organic apple-pear juice. A friend of ours invited us over to pick apples and pears from their fruit trees a couple of weeks ago. We filled two five-gallon buckets with fruit and returned home to let the pears finish ripening. When everything was ripe and we had the time, we washed the fruit, sliced it, cut out the blemishes, then put it in the canner/juicer.  A bucket of pears and apples It took four batches, but we ended up with seven quarts of apple-pear juice. Ten gallons made seven quarts! 🫣 Juice from two different batches of apples and pears   Note: This newsletter contains affiliate links. Purchasing through these links helps support our website and blog at no cost to you. Thank you for your support. We are fortunate to have a steamer/canner/juicer that my mom handed down to us. It uses steam to release the juice from the fruit. If you have everything sterilized, all you need to do is fill the jars once the juice is ready, attach the lids and...

A couple of weeks ago we were given a bag of garlic scapes. We tried garlic scapes last year when we grew our own garlic. That first year, we cut them up into small rounds and used them in stir fry. They gave it a nice flavor. This year, we decided to try garlic scape salt. What are Garlic Scapes?  Garlic scapes are the long, curly central stalk that grows from the bulb of hardneck garlic plants. This stalk must be pulled or cut in order for the garlic bulb to grow larger. Garlic scapes have a mild garlic flavor and can be used to flavor dishes just like garlic. Garlic scapes Garlic scapes can be cut up and used in dishes such as stir fries, eggs, and casseroles. They can be used to make a pesto. They can also be used to make a garlic scape infused oil and garlic flavored salt. Because we love our food well seasoned, we opted to make a batch of garlic scape salt with the majority of the scapes and freeze the rest for later use. Making Garlic Scape Salt We followed the Homemade Garl...

It is always difficult to remember everything we do in between updates, but here is a decent representative list of the projects we have been working on since May: Gardening Harvested Parsley, Basil, Mustard Greens, and Tomatoes from the AeroGarden Harvested Strawberries, Jalapenos, and Anaheim Peppers Planted Jerusalem Artichokes (Sunchokes) Growing (or attempting to grow!) a Variety of Produce in the Regular Garden Growing Tomatoes and Garden Huckleberries in the Greenhouse Canning Serviceberry Syrup Hawthorn Jam Serviceberry/Hawthorn Berry Juice Freezing Eggs (raw, scrambled)  Serviceberries Oregon Grapes Cherries Pear Butter Dehydrator/Air Drying Herbs for Tea - Mint (orange, sweet, chocolate), Rose Petals, Lemon Balm, Plantain Culinary Herbs - Basil, Parsley, Oregano, Tarragon Medicinal Herbs - St. John's Wort, Comfrey, Plantain, Calendula, Yarrow, Feverfew Other - Day Lily, Mushrooms Other Homestead Projects Rendering Lard & Tallow Vanilla Extract Sewing - modifying the n...

Cherries can be canned, but I have to admit that they are not our favorite fruit when canned plain. If, like us, you are looking for new ways to preserve your cherries, try some of the delicious ideas below. Canning Cherry Barbecue Sauce One of our favorite ways to use sweet cherries is cherry barbecue sauce. We are sauce afficionados at our house. One year when we were blessed with a large amount of cherries, but no tomatoes, we decided to try this recipe. It is a bit different, of course, than traditional barbecue sauce, but it is really flavorful. You can find the recipe on our website here: https://www.preppedliving.com/home/projects-recipes/recipes/cherry-bbq-sauce Cherry BBQ Sauce Cherry Pie Filling This is our favorite project to do with tart pie cherries. They look so beautiful in the jars and make pie baking so easy. One quart jar makes a 9 inch pie. You can use the pie filling for cherry crisp or cherry cobbler as well. If making a 9x13 baking dish of cobbler or crisp...

Here are some of the things we have been up to since the last update in February: Gardening Installed the AeroGarden Set-up a Greenhouse  Installed New Easy-up Fencing Planted Onions Food Preservation  Canned Blueberry Juice Canned Potatoes Canned Pineapple Juice Canned Apple-pear Sauce Dehydrated Onions Froze Onions Other Homestead Projects Finished the Lap Quilt Learned to Darn Socks Made Remineralizing Tooth Powder Made Homemade Deodorant Waterglassed Eggs Made Homemade Curry Powder Installed Pantry Shelving Organized the Pantry Made Draft Stoppers   New Website Articles DIY Tooth Powder DIY Draft Stoppers Energy Bites What projects have you been working on this spring? We would love to hear your updates as well!

Have you tried water-glassing eggs? We water-glassed eggs last year and have been experimenting with the different batches since. Water-glassed eggs Batch 1 -  The first time we used the water-glassed eggs, we opened a batch that was about six months old. The eggs looked good on the outside. As we used them over the course of several days, we discovered two of them were not good on the inside. We tossed those. The others were fine and we used them both for baking and for cooking. The flavor was good, even in scrambled eggs. You couldn't tell from the flavor that they had been water-glassed. The yolk does become more fragile, however, and is more likely to break. My husband didn't like cooking with them due to the fragility of the interior. They cook just fine in baked goods, however. Batch 2 -  The second batch we used was maybe seven months old. A couple of the eggs apparently had cracks that were not visible when we water-glassed them and some of the interior had seeped out....