admin – My Recipes

Knorr Spinach Dip

Ingredients

1 box (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry

1 container (16 oz.) sour cream

1 cup Hellmann’s® or Best Foods® Real Mayonnaise

1 package Knorr® Vegetable Recipe Mix

1 can (8 oz.) water chestnuts, drained and chopped (optional)

3 green onions, chopped (optional)

Combine all ingredients in a bowl and mix.

Chill the spinach dip for about 2 hours.

Serve this classic spinach dip with your favorite dippers, like crackers or veggies, and share with your favorite people.

Pickled Red Onions For Canning

Pickled Red Onions

3 pounds red onions
2-3 tbsp pickling salt
1/3 cup sugar (or to taste)
4 cups vinegar at least 5% acidity

Ball Pickle Crisp (optional) For canning, use 1/8 teaspoon per pint jar \ 1/4 teaspoon per quart jar, adding it directly to the jar before filling with vegetable and brine; more isn’t better, as too much can cause a metallic taste, so measure carefully for crisp pickles.

How to Use Pickle Crisp

Measure: Add 1/8 teaspoon of Pickle Crisp to each pint jar. Pack: Fill the jar with your prepared vegetable and pickling liquid, leaving headspace.

Optional: 1 clove garlic crushed, black peppercorns, mustard seeds, bay leaf, 12 sprigs of thyme, 2 Tb. per pint jar of pickling spice. use a cheese cloth bag and simmer in brine.

Prepare Jars & Lids: Sterilize your canning jars and lids, and have a large pot for the water bath ready.
Make Brine: In a saucepan, combine vinegar, water, sugar, and salt; heat until sugar and salt dissolve.
Infuse Flavors: Place in a cheese cloth bag – garlic and spices (peppercorns, etc.) to the brine and simmer for 5 minutes to infuse.
Cool brine: Cool brine down a little, and fill packed jars. Pack into jars leaving headspace, cover with brine, and then process in a boiling water bath for about 15-20minutes, sealing jars for pantry storage.

Refrigerator Pickled Dilly Carrots

For a versatile and flavorful result, a classic quick-pickled dill carrot recipe offers the best balance of tangy flavor and satisfying crunch, perfect for snacking or adding to salads and sandwiches.

This recipe uses a simple, reliable brine and a short refrigeration period, making it easy to prepare.

Classic Pickled Dilly Carrots (Quick Pickle Method)

This recipe is for

#2 Recipe:

This recipe uses a simple, reliable brine and a short refrigeration period, making it easy to prepare.

Classic Pickled Dilly Carrots (Quick Pickle Method)

This recipe is for refrigerator pickles and should be stored in the fridge, where they will keep for a few weeks. The flavors improve significantly after at least 48 hours.

Ingredients

Carrots: 1 pound, peeled and cut into sticks or slices to fit your jar

Water: 1 cup

White Vinegar (5% acidity): 1 cup

Pickling Salt (or Kosher/Sea Salt): 1 tablespoon

Garlic: 2 cloves, smashed or halved

Dill seeds: 1 teaspoon (or a fresh dill head)

Black Peppercorns: 1/2 teaspoon

Optional: 1 tablespoon white sugar or honey to balance the vinegar

Instructions

Prepare the Carrots and Jars: Wash and peel the carrots. Cut them into uniform sticks or slices that will fit vertically into a clean glass jar(s) while leaving about 1/2 inch of headspace. Pack the carrots tightly into the jar(s). Add the garlic, dill seeds, and peppercorns to the jar(s).

Make the Brine: In a small saucepan, combine the water, vinegar, and salt (and sugar/honey if using). Bring the mixture to a boil, stirring until the salt and sugar are fully dissolved. Remove the brine from the heat.

Combine and Cool: Pour the hot brine over the carrots in the jar, ensuring they are fully submerged, leaving about 1/2 inch of headspace at the top. Gently tap the jar to remove air bubbles.

Seal and Refrigerate: Allow the jar to cool to room temperature (about 1 hour), then seal it tightly with a lid. Place the jar in the refrigerator.

Wait: Let the carrots pickle for at least 48 hours before eating; the flavor is best after 2-3 days. They can be stored in the refrigerator for up to a month.

Variations

You can easily customize the flavor profile by changing the spices or adding other ingredients:

Spicy Mexican Style: Add a sliced jalapeño, dried Mexican oregano, and a bay leaf to the jar for a zesty flavor profile often found in taquerias.

Asian Style: Use rice wine vinegar and add a slice of fresh ginger, minced garlic, a whole star anise, and red pepper flakes for a Vietnamese-style pickle, great for banh mi.

Sweet & Tangy: Increase the sugar to 2 tablespoons or more and consider using apple cider vinegar for a sweeter, bread-and-butter-style pickle.

pickles and should be stored in the fridge, where they will keep for a few weeks. The flavors improve significantly after at least 48 hours.

Ingredients

Carrots: 1 pound, peeled and cut into sticks or slices to fit your jar

Water: 1 cup

White Vinegar (5% acidity): 1 cup

Pickling Salt (or Kosher/Sea Salt): 1 tablespoon

Garlic: 2 cloves, smashed or halved

Dill seeds: 1 teaspoon (or a fresh dill head)

Black Peppercorns: 1/2 teaspoon

Optional: 1 tablespoon white sugar or honey to balance the vinegar

Instructions

Combine and Cool: Pour the hot brine over the carrots in the jar, ensuring they are fully submerged, leaving about 1/2 inch of headspace at the top. Gently tap the jar to remove air bubbles.

Seal and Refrigerate: Allow the jar to cool to room temperature (about 1 hour), then seal it tightly with a lid. Place the jar in the refrigerator.

Wait: Let the carrots pickle for at least 48 hours before eating; the flavor is best after 2-3 days. They can be stored in the refrigerator for up to a month.

Variations

You can easily customize the flavor profile by changing the spices or adding other ingredients:

Spicy Mexican Style: Add a sliced jalapeño, dried Mexican oregano, and a bay leaf to the jar for a zesty flavor profile often found in taquerias.

Asian Style: Use rice wine vinegar and add a slice of fresh ginger, minced garlic, a whole star anise, and red pepper flakes for a Vietnamese-style pickle, great for banh mi.

Sweet & Tangy: Increase the sugar to 2 tablespoons or more and consider using apple cider vinegar for a sweeter, bread-and-butter-style pickle.

Canned pickled carrots:

Makes about 7 pints

You can use basic beet brine for carrots as well.

2 cps each water, sugar, vinegar and 1 tsp salt.

Ingredients

6 cups white vinegar
2 cups water
½ cup pickling or canning salt
7 cloves of garlic
7 heads of dill or ½ tsp of dill seeds per jar
3 ½ tsp red pepper flakes (optional – I like to make half the jars spicy and the other simply dilled)
5 lbs baby carrots; you may also use regular sized carrots, ends removed, peeled and cut into 2” long sticks

Instructions

In a large stainless steel stock pot, combine vinegar, water and salt. Stir well and bring to a boil, stirring to dissolve the salt. Once salt is dissolved, remove brine from heat and set aside.
Place a half garlic clove in each jar, 1 head of dill or ½ tsp of dill seeds and a ½ tsp of red pepper flakes, if you are using red pepper flakes. Raw pack the carrots into each jar leaving a generous ½-inch head space.
Ladle hot brine into jars being sure to maintain a ½-inch headspace. Remove any air bubbles using your headspace measuring tool or the handle of a wooden spoon. Adjust headspace is necessary and add additional brine if needed, being sure to maintain the 1/2-inch headspace.
Using a warm wash cloth dipped in vinegar, wipe each rim and screw band. Place lids and rings on each jar and hand tighten.
Place jars in water bather and cover with water. Process the pint jars for 10 minutes. Remember, processing time doesn’t begin until the water is at a full rolling boil.

Tip: If you run out of pickling liquid, use half the parts listed above, boil and fill jars accordingly. Never fill your remaining jars with just water – it will lessen the acidic level and cause food to spoil.

Canned Sweet Pickled Carrots

How to make Canned Sweet Pickled Carrots recipe, just the right amount of sweet and tangy! These are water bath boiled canned pickled carrots.

Ingredients

8 1/2 cups peeled garden fresh small carrots

5 1/2 cups white distilled vinegar 5%

1 cup water

2 cups sugar

2 teaspoons canning salt

3 tablespoons pickling spice

4 pint jars

Instructions

Wash and rinse the pint canning jars. IF you can, keep hot until ready to use. – this can be done by placing them on a baking sheet, placing them in the oven and turning it on the lowest temperature.
Prepare the lids and the sealing bands according to the manufacturer’s directions, which should be written on the box or available on the product website.
Wash the small carrots well and peel, if desired. I like them both ways.
Combine the vinegar, water, sugar and canning salt in a large stockpot. Bring to a boil and boil gently for 3 minutes. ( you don’t want to boil hard and boil off the liquid too much)
Add the carrots and bring back to a boil. Then reduce heat to a simmer and heat until the carrots are half-cooked (about 10 minutes). If you want crunchier carrots, boil until the outsides are just soft ( so that they can still absorb the vinegar) and then remove.
Divide the pickling spice evenly between the 4 jars, placing it into the bottom. Fill the still warm jars with the hot carrots, leaving 1-inch headspace. ( that’s one inch from the top) Cover the carrots with the hot pickling liquid, leaving a ½-inch headspace this time around . Remove any air bubbles by poking a knife through the carrots and liquid and adjust the headspace if needed.
Wipe the rims of jars with a dampened, clean paper towel and then place the two pieces canning lids on.
Process the jars in a boiling water canner for the following times- feet are above sea level:

0 – 1,000 feet – process for 15 minutes,

1,001 – 6,000 feet process for 20 minutes,

and above 6,000 feet process 25 minutes.

Let cool, undisturbed, 12 to 24 hours and then check to make sure that the seals are set ( they will indent and POP loudly)
Let the carrots sit for a good 3-5 days before eating but they get better and better the longer they sit!

Notes

I would double or triple this recipe to make a good 8-12 jars if you are really going to make a mess anyways, just make more and store them!

Amish Melting Cheese

Good for mac and cheese

Ingredients:
1 gallon pasteurized whole milk
2 Tbsp citric acid
3 Tbsp melted butter
3/8th tsp salt
1 tsp baking soda
3 Tbsp Cheddar cheese powder

Instructions

Pour the milk into a saucepan and bring it to almost boiling over medium heat. 140 degrees still constantly, at 140 degrees remove from heat.

Sprinkle on the citric acid, all over the top.

Set for 1 minute

Gently stir into milk till curds are separated from the whey.

Rest uncovered for 10 min.

Using the small mesh colander, pour curds about 1/3 at a time, and allow curds to drain at least 2 min. and dump into bowl. Repeat till done.

Only use this whey well diluted, because of citric acid used, on tomato plants.

Return the cheese curds to the stove and add the remaining ingredients, cook on low and stir to remove curd and cheese lumps. 5-10 min

Store in fridge to thicken. Will store for 2 weeks in fridge.

Cheese using egg and sour cream

Ingredients

1 qt whole milk
4 eggs
16 oz sour cream
2 tbsp salt

In a large pot, bring the milk to a boil over medium-heat. Stir the milk occasionally so it doesn’t stick to the bottom of the pan.

In a large bowl, whisk the eggs with the salt. Whisk in the sour cream until the mixture is smooth and even.

As you continuously stir, pour the egg mixture into the boiling milk. Let the mixture cook for 7 minutes, stirring it every so often to prevent sticking. Cook until curls up. Allow it to cool to a room temperature.

Line a colander with cheesecloth and pour the mixture through.

Gather the cloth around the cheese and squeeze out as much of the milk as you can. Place the cheesecloth-wrapped cheese on a plate and place something heavy on top to weigh it down. Allow it to sit for at least 5 hours.

Refrigerate the cheese until you’re ready to use it. Enjoy!

Storing: To keep the cheese on hand for up to a week, store it in an airtight container in the refrigerator. This will keep the cheese fresh and will prevent it from drying out.

Freezing: To freeze the cheese, wrap it in plastic wrap and pop it into a plastic storage bag. Next, pop it in the freezer for up to 2 months. To thaw, place it in the fridge overnight.

Cream Cheese

https://www.youtube.com/watch?v=JtK98_qv8OU

½ gal whole milk (2 liters)
4-5 Tb fresh lemon (vinegar can be used but not as well)

Scald milk, stirring, remove from heat

Add lemon, tablespoon at a time mixing well each time, even with milk hot

When curds form, strain through cheese cloth
Squeeze out all the whey gently

Blend curds with blender (hand blender ok), stand mixer will not work, it needs the blade.

Add a little whey or Cream if needed, until consistency you like.

Pinch of salt to taste as blending.

If not fluffy enough you can use stand mixer to fluff it up after it is blended with a blade.

Will keep 1-2 weeks in refrigerator

Sour Cream

Sour Cream

1 cup heavy cream
1 tablespoon lemon juice or white vinegar.

How to Make Sour Cream

Combine heavy cream and lemon juice or vinegar in a clean glass jar. Stir with a clean spoon.

Cover the jar loosely with a paper towel or coffee filter. This allows proper airflow while protecting the cream as it sits out.

Let sit at room temperature for 24 hours. After about 24 hours the cream will have thickened slightly. Overnight might work.

Store in the refrigerator. Give the cream a stir and move it to the refrigerator for longer storage.

Storage Tips

Refrigerate in an airtight container for up to 2 weeks.

What Can You Substitute for Sour Cream?

If you don’t have 24 hours to devote to thickening cream on your counter, try one of these other sour cream substitutes.

Plain regular or Greek yogurt. Plain yogurt is an obvious swap for sour cream, given they are both creamy and tangy dairy products. Keep in mind that regular yogurt has a thinner consistency, while Greek yogurt has a texture closer to sour cream.

Cream cheese. Soften cream cheese at room temperature or in the microwave. Then add enough milk or cream to thin it out to your desired consistency. You may also want to add lemon juice or vinegar to boost the acidic flavor.

Mayonnaise. Although mayo isn’t a cultured dairy product, its creamy consistency can be an acceptable substitute in dips and dressings. This substitute works best when mayo is mixed with yogurt or buttermilk.

Buttermilk. When you’re looking for a creamy tang, buttermilk can be just the thing. While it does not have the thickness of sour cream, it is useful for adding the flavor of cultured dairy.

Garlic Granules & Powder

Take off the root part and 1 layer of skin
Break apart
Place chosen Skin and garlic in blender to chop it up.

Put on dehydrator tray
100 degrees or less if keeping all medicinal and nutrient purpose.

Grind to consistency that you want, and place back into dryer to be sure it is totally dry.

If making powdered garlic use coffee or herb grinder and put back in dryer to be sure all is dry.

For Antibiotic, antimicrobial ( effective against parasites, viruses and bacteria) or expectorant

https://www.youtube.com/watch?v=FOqLPr2WyiE

3-4 raw cloves for 1 dose antibiotic and expectorant
Lightly steamed to soften, twice as much.
Full of vitamins also good for diabetic’s.

Ranch Dressing

Ingredients

1/4 cup dried parsley
1 tablespoon dried dill
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon ground black pepper

Instructions

Mix all ingredients together and store in an airtight container.
When you are ready to make a batch of Ranch simply add 1 tablespoon of the dried mix with 1/3 cup sour cream
To Make Ranch Dressing:Combine 1 tablespoon dried mix with 1 cup mayonnaise and 1 cup buttermilk and stir well. Pour over salad.
To Make Ranch Dip:Combine 1 tablespoon dried mix with 1 cup sour cream and mix well. Refrigerate before serving.

Fruit Extract

Shelf-stable indefinitely: Use an 80-proof (or higher) clear, neutral spirit, as alcohol prevents spoilage. While potency may slowly decline over years, it’s still safe to use.

Instructions

Prepare the fruit: Choose fresh, fragrant citrus with no off smell.

Wash the oranges or the lemons thoroughly in warm water with mild soap to remove any wax or dirt, then pat them dry.

Remove the zest: Using a vegetable peeler or a zester, carefully remove only the top, colored layer of the peel. It is crucial to leave behind as much of the white pith as possible, as it will make the extract bitter.

Combine ingredients: Place the orange and lemon peels into the clean glass jar. Pour the vodka over the peels, ensuring they are completely submerged.

Infuse: Seal the jar tightly with the lid. Store the jar in a cool, dark place, such as a pantry or cabinet.

Steep and shake: Let the mixture steep for at least 4 to 8 weeks, but longer is better for a stronger flavor. Shake the jar gently every few days or at least once a week to help the infusion process. The liquid will likely take on a slight yellow/orange tint.

Strain and store: Once you are satisfied with the aroma and flavor intensity, strain the liquid through a fine-mesh sieve or cheesecloth into a new, clean bottle. The peels can be discarded. Label your new extract and store it in a cool, dark place. The extract will last indefinitely. Use dark glass bottles (amber or cobalt) and store in a cool, dark place. This protects from light that can degrade flavor.

Add zest later to refresh the extract: top off with fresh peels and dilute with more vodka if needed.

Add a drop or two directly to your steeped tea and stir well.

How to Use Extracts in Yogurt

Start Small: Begin with 2-3 drops per cup of yogurt and adjust to taste, as extracts are potent.

Flavor Plain Yogurt: Stir extracts into plain yogurt (Greek or regular) to add flavor and scent without affecting texture.

Combine with Sweeteners: Add honey, maple syrup, or agave to balance the tanginess of the yogurt and the intensity of the extract.

Consider Heat (Optional): While you can use extracts cold, gently warming recipes that include extracts (like in a baked yogurt dish) helps the alcohol flavor dissipate and enhances the overall flavor, say this Amazon Q&A and this Reddit thread.

Why It Works

Alcohol Base: Many extracts use alcohol (like vodka) as a solvent to capture flavors, and this doesn’t negatively impact finished yogurt’s consistency.

Versatility: Extracts are used in many dairy applications, including yogurt, ice cream, and milkshakes.

Use your homemade citrus extract in baked goods, frostings, or glazes. Generally, 1/4 teaspoon of extract can replace 2 teaspoons of fresh zest in recipes.

Spice Extracts

Cinnamon, Clove:

This method yields a highly concentrated, long-lasting extract, but requires several weeks to prepare. The alcohol helps preserve and extract a wider range of flavors and compounds.

Ingredients

14 organic cinnamon sticks (Ceylon cinnamon is recommended for true cinnamon flavor)
Optional: 8 oz or more, organic whole cloves (coarsely smashed)
32 oz (approx. 4 cups) pure, unflavored vodka

Nutmeg Only extract: 2 teaspoons of ground = 1 whole when using in a recipe, so i use the same for extract.
you generally use a ratio of about 1 ounce (or 1-2 whole nutmegs, roughly) per 8 ounces of high-proof alcohol (like vodka), though ratios vary; the key is to start with a good amount (e.g., 1/2 cup crushed nutmeg to 1/2 cup oil/alcohol), infuse, and adjust to taste, often by adding more nutmeg or steeping longer to get desired flavor strength.

Cinnamon & Nutmeg Extract

Instructions

To make a combined cinnamon and nutmeg extract, you infuse whole cinnamon sticks and 2 teaspoons of ground not powdered, for 1 whole crushed whole nutmeg in high-proof alcohol for several weeks. Using whole spices prevents the extract from becoming cloudy or bitter, though the nutmeg should be crushed slightly to aid infusion.

Ingredients

Alcohol: 2 cups (16 oz) of 80-proof (40% ABV) or higher vodka, rum, or a neutral spirit
Cinnamon: 4-6 whole cinnamon sticks (Ceylon cinnamon provides a milder flavor, while Cassia is spicier)
Nutmeg: 6-8 teaspoons of ground for 1 whole nutmeg. Recipe calls for 3-4 whole nutmegs, lightly crushed
Container: A pint-sized glass jar with a tight-sealing lid (like a Mason jar)

Instructions

Prepare the spices: Break the cinnamon sticks in half to expose more surface area. Lightly crush the whole nutmegs using a mortar and pestle or by placing them in a bag and hitting them gently with a heavy object.
Combine ingredients: Place the prepared cinnamon sticks and crushed nutmeg into the clean glass jar.
Add alcohol: Pour the vodka or rum over the spices, ensuring they are completely submerged. Leave about 1 to 2 inches of headspace in the jar.
Seal and store: Seal the jar tightly with the lid and ring. Shake the jar gently to mix everything well. Store the jar in a cool, dark place (like a pantry or cabinet).
Infuse: Allow the mixture to steep for 4 to 6 weeks, shaking the jar once or twice a day for the first few days and then periodically throughout the process. The extract will develop a rich brown color and strong fragrance.
Strain and bottle: Once the desired strength is achieved, strain the liquid through a fine mesh strainer or a coffee filter to remove all solid spice particles.
Store: Transfer the finished extract into dark glass bottles to protect it from light and store it in a cool, dry place.

Note: Unlike vanilla beans, cinnamon sticks can turn bitter if left in the alcohol for too long, so it’s important to remove them after 4 to 6 weeks. The finished extract can be used in baking and drinks as a substitute for ground spices.

Disclaimer: These homemade extracts use potent spices. Limit consumption to small amounts, as overuse can irritate the stomach or liver. Consult a healthcare professional if you are pregnant, on blood thinners, or have existing medical conditions.

Pickling with pickling seasoning

Making homemade pickles using a pre-made or custom pickling seasoning blend is straightforward and requires a basic brine of vinegar, water, and salt. The primary method is refrigerator pickling (quick pickles), which is simple and doesn’t require a special canning process.

Pint pickle spice and pickle crisp

Use about 1 to 1.5 teaspoons of pickling spice per pint (16-ounce) jar for a balanced flavor, though the ideal amount can vary depending on your taste. For a bolder flavor, you can use up to 2 tablespoons per pint, while some recipes suggest as little as ⅛ teaspoon per pint. You can also experiment by adding spices directly to the jar or simmering them in the brine first for a deeper flavor.

Recommended amounts

Standard: 1 to 1.5 teaspoons per pint
Bolder flavor: 2 tablespoons per pint
Minimum: ⅛ teaspoon per pint (if following certain guidelines)

Tips for using pickling spice

Adjust to your taste: Since pickling spice blends differ, start with the lower end of the recommended range and add more if you prefer a stronger flavor.
Simmer the brine: For a more infused flavor, you can toast the spices or simmer them in the brine for 1 to 3 minutes before adding to the jars.
Use a spice bag: To easily remove the spices, you can put them in a cheesecloth bag or a spice ball before adding them to the brine.
Check the recipe: Always follow a specific, tested canning recipe for precise instructions, as it will specify the exact amount and when to add it.

For crisp pickles, use about 1/8 teaspoon of Pickle Crisp granules per pint jar, adding it directly to the jar with your vegetables and hot brine before processing. This small amount of calcium chloride helps maintain crunchiness without the hassle of pickling lime, replacing the need for soaking.

Pint Jars: 1/8 teaspoon
Quart Jars: 1/4 teaspoon

Tips:

Add with Brine: Add the granules to the jar after the hot brine is poured in, just before sealing.
Follow Recipe: Always refer to your specific recipe for processing times.
Adjust to Taste: You can add slightly more if you prefer, but a little goes a long way.

Quarts:

Ingredients

Pickling Cucumbers: Approximately 1.5 to 2 lbs of small pickling cucumbers (Kirby or Persian varieties work well), cut into spears or slices.
Brine Base:
- 2 cups white vinegar (must be at least 5% acidity)
- 2 cups water
- 2 tablespoons pickling or kosher salt
- (Optional) 1 tablespoon sugar for a touch of sweetness
Flavoring Agents:
- 2-4 teaspoons pickling seasoning blend (see below for components if making your own)
- 4-6 sprigs fresh dill or 1-2 teaspoons dill seed
- 2-4 cloves garlic, peeled and smashed
- (Optional) Red pepper flakes for a spicy kick

Instructions for Refrigerator Pickles

Prepare Cucumbers and Jars: Wash cucumbers thoroughly. Trim off the blossom end of the cucumber, which contains enzymes that can lead to limp pickles. Cut them into spears or slices as desired. Wash and dry your jars and lids.
Prepare the Brine: I n a medium saucepan, combine the water, vinegar, salt, and optional sugar. Bring the mixture to a boil, stirring until the salt (and sugar) is completely dissolved. Remove the brine from the heat and allow it to cool to at least room temperature to prevent “cooking” the cucumbers.
Pack the Jars: Place your pickling seasoning, garlic, dill, and any optional red pepper flakes at the bottom of the clean jars. Tightly pack the cucumbers into the jars, leaving about a 1/2 inch of headspace from the rim.
Combine and Seal: Pour the cooled brine over the cucumbers, ensuring they are fully submerged and the liquid reaches 1/2 inch below the jar’s rim. Gently tap the jars on the counter to remove any air bubbles.
Refrigerate:Seal the jars tightly with the lids and rings. Place them in the refrigerator. The pickles will be ready to eat in about 24-48 hours for slices, but the peak flavor is typically achieved after one week. They can last for a long time in the refrigerator.

Common Pickling Seasoning Components

A standard pickling seasoning blend typically includes a mix of whole spices:

Mustard seeds
Coriander seeds
Black peppercorns
Allspice berries
Cloves
Bay leaves
(Optional) Red pepper flakes or dill seeds

You can buy a pre-made blend at most grocery stores or mix your own based on preference.

Alternative: Traditional Canning (Water Bath Method)

For shelf-stable pickles, you would use the traditional hot water bath canning method. This involves pouring the hot brine over the packed jars and processing the sealed jars in boiling water for a specific duration (typically 10-15 minutes, depending on jar size and altitude) to create a vacuum seal. Always follow tested, safe canning guidelines for this method.

Claussen Pickles Copycat

https://amandascookin.com/homemade-claussen-pickles-copycat/

Servings: 23
Calories: 20
Author: Amanda Davis

Ingredients
20-25 small to medium pickling cucumbers
2 quarts cold water
½ cup white vinegar
⅓ cup canning/pickling salt or coarse Kosher salt
1 teaspoon coriander seed
½ teaspoon mustard seed
¼ teaspoon red pepper flakes
1 tablespoon black peppercorns
1 tablespoon dill seed
¼ teaspoon dried garlic
Fine mesh colander
4- cup measuring cup
pickle crisper optional

Before You Begin

A couple of our readers have mentioned using pickle crisper in their mixture which helps prevent the pickles from getting soggy. You can add 1/4 teaspoon of pickle crisper to each quart size jar if desired.

Instructions

To make the brine, combine water and vinegar in a large pitcher. Add salt, coriander seed, mustard seed, red pepper flakes and black peppercorns. Stir until salt is dissolved. Set aside.
Wash cucumbers in water and trim 1/8-inch off of the blossom end of each one. Slice each cucumber in half lengthwise.
Divide the dill seed and dried garlic evenly between two clean quart sized jars. Fill jars with cucumber halves, fitting as many in as you can, they may be snug!
Stir brine again to mix ingredients. Place a fine mesh colander over a large bowl or measuring cup. Pour brine through the colander, catching the brine solids in the colander. DO NOT discard!
NOTE: You will not be able to fit all the water in this measuring cup or in the two jars. The goal here is to save the brine solids and use them, you will be discarding the left over vinegar and water mixture when finished.
Once all the solids have been removed from the brine, distribute them evenly among the jars. Using the brine liquid in the measuring cup, pour into the jars until all the cucumbers are covered.
Your brine level should cover your cucumbers and reach the bottom of the jar neck where the twisting begins. The cucumbers will also release some liquid as they brine, so don’t overfill the jar. Discard any remaining brine liquid.
Cover lightly with a lid perched on top but DO NOT close and seal. Leave on the counter (out of direct sunlight) for 1 day, then move to the refrigerator for 2-3 more days, or until the cucumbers taste like pickles throughout.
Secure lids on jars and refrigerate for up to six months.

Fermented pickles

Small cucumbers make crispier pickles – LESS WATER CONTENT IS BEST.

https://www.youtube.com/watch?v=GX6PPYRPPa0

Place 2-3 Grape leaves on top of pickles to help make pickles crispier because of the tannins.

Hot Soapy water and rinse well is all you need for jars.

Basics:

Brine: Sea Salt (no caking agent)
Distilled Water
2 Tb Salt to 1 Qt Water
Cut off Blossom end and quarter Cucumbers

Pickle Seasoning: 1 to 2 tablespoons of a pre-mixed pickling spice blend per quart jar.
Optional Add-ins for Crunch: 1-2 grape leaves, oak leaves, bay leaves for crunch, or a pinch of black tea leaves can add tannins to help keep pickles crisp.
Other Flavorings: Fresh garlic cloves and dill sprigs are common additions.

Pack spears tight
If you have dill flowers use it liberally.
Cover with brine
Add a few grape leaves, weight so pickles stay under liquid.

7-8 days to ferment
PH Below 4.5
Refrig after ready

Kham Yeast
Yeast is a harmless white layer of mold. Lift carefully and discard. A small amount of black mold (not harmless) can be carefully scraped off, then flush with a new brine (see video.)

https://cleanfoodliving.net/fermented-pickles/

Recipe:
Cucumbers (enough to fill the jar) (Small pickling cucumbers are best)
1¼ tsp Coriander Seeds (whole)
5-10 Cloves
2 cloves Garlic (sliced)
handful Dill Flowers or Fresh Dill Weed (sub with dill seeds if you don’t have fresh dill available.)NOTE: If using dill seeds instead of fresh, add all the seeds to the bottom of the jar.
5 Bay Leaves
1 tbsp Fine Salt (use a salt that not contain anti-caking agents.)
1 quart distilled water
Brine Note
In the video I use a 4.25% brine. However the saltwater brine concentration in this recipe has been reduced to a 3% due to popular request. Use a salt that does not contain anti-caking agents since they can cause a fermentation to fail.
Brine Instructions
Combine the salt & water and mix thoroughly. Set aside for later use.
Jar Instructions
Wash the jar(s) being used in hot soapy water. Sterilization is not required.
Cucumber Notes
Official pickling cucumbers work best, however any variety can be used.
If the cucumbers have dirt on them then lightly rinse it off. If they are not dirty, do not rinse. The beneficial bacteria needed for the fermentation to take place are naturally present on the surface of the vegetable skin. If washed with produce soap or power rinsed, those good bacteria will go down the drain. Garden or farmer’s market cucumbers work best. Store bought cucumbers, even organic, are power washed before they are placed on the store shelf. Since most (if not all) of the beneficial bacteria have been washed away, most likely the fermentation will fail.

Garden or famer’s market cucs have not been washed which is why they will successfully ferment.

TIP: If buying the cucumbers from a farmer’s market, ask the farmer if they have been washed beforehand. 99% of the time they say no, but it doesn’t hurt to confirm!

Ingredient Instructions

Add the coriander seeds, cloves, some of the fresh dill and garlic slices to the bottom of the jar.

Fill the vessel tightly with the cucumbers whether they be in the form of slices, spears or whole. (Whole cucumbers will retain their firmness better than slices or spears)

Add the bay leaves, garlic slices and some more dill between the cucumbers as you load the vessel.

TIP: The bay leaves contain tannins which help retain the firmness of the cucumber during fermentation. Add more bay leaves for more tannins if you desire. The taste of the fermented pickle will not be adversely affected.

Top off the jar with any remaining dill, but leave a 2-3 inch (5cm) headspace so that there is room for the weight.

Add the fermenting weight.

Even though the cucumbers seem tightly packed in the jar for now, come days 2 and 3 they will begin to loosen and float up. Therefore, it is imperative to use a fermentation weight. Don’t skip it!

Pour the brine over the cucumbers and weight until everything is fully submerged beneath the brine. The brine will protect the food from mold and other bad pathogens.

Place a loose lid on the jar. If the lid is kept loose, the fermentation gasses will be able to escape without needing to burp the jar.

Leave on the counter out of direct sunlight for 5 to 8 days for the fermentation period.

TIP: A longer fermentation period will contribute to the cucumber’s loss of firmness which is why I don’t recommend longer than 8 days.

Feel free to taste test the cucumbers daily beginning on day 5 of the fermentation period. End the fermentation when their texture & flavor taste good to you. This can be on day 5, 6, 7 or 8.
End The Fermentation
Once the fermentation period is over, with clean hands take out the fermenting weight.

Remove any kahm yeast that may have developed. Watch the video to see how to do this because I provide a visual demonstration.

Note: Although kahm yeast is unattractive atop a fermentation, it is harmless.

Storage
For long term storage, there is no need to return the weight to the jar. Secure the lid on the jar tightly and keep the pickles in the refrigerator where they will last for many months.

NOTE: Fermentations require cold storage to last long term. In the olden days root cellars were used, but most people do not have these in modern times. That is why a refrigerator is needed.

If making a quantity larger than a quart/liter jar, see instructions below on how to adjust the ingredient measurements.

Tannins help fermenting cucumbers remain firm. Tannins can be found naturally present in bay leaves, grape leaves, oak leaves and black & green tea. I have found 5+ bay leaves or 4-5 grape leaves per quart/liter to be quite effective. Black & green tea changes the flavor of the pickles and in my opinion, does not work as well as the bay & grape leaves. I have not personally experimented with oak leaves, but have heard some people swear by them.

Fermented Cinnamon Apples

3-4 organic apples (sweet)
1 tsp Himalayan salt
2 Tbsp cinnamon
4-6 whole cloves
Juice of 1 lemon

Optional Culture Starter: 1-2 tablespoons of whey, kombucha, or brine from another successful ferment (helps kickstart fermentation, but not essential).

Filtered or well water

Instructions

Prepare the Brine: In a bowl or separate jar, whisk the salt, lemon juice, and optional starter culture with about ½ cup of the water until the salt is fully dissolved.
Pack the Jar: Pack the apple chunks and the cinnamon stick(s) into the clean quart jar. Pack them firmly but without mashing.
Add Liquid: Pour the brine mixture over the apples. Then, add enough additional filtered water to completely cover the apples, leaving about 1 inch of headspace at the top of the jar for expansion.
Submerge Apples: Place the fermentation weight on top of the apples to ensure all solids remain submerged under the brine. This is crucial for preventing mold.
Seal the Jar: Secure an airlock lid or standard lid onto the jar. If using a standard lid, slightly unscrew it once or twice daily to release excess gas (“burp”). Place the jar on the kitchen counter, out of direct sunlight, perhaps on a plate to catch any potential overflow.
Ferment: Allow the apples to ferment at room temperature for 2 to 5 days. Fruit ferments quickly due to its high sugar content, so check them daily. You should see bubbles forming in the brine and the mixture will smell slightly alcoholic or tangy.
Store: Once the apples are fermented to your liking, remove the weight and replace the lid with an airtight one. Store the fermented apples in the refrigerator for up to 2 months.

The finished fermented apples are great over yogurt, oatmeal, or simply as a crunchy, healthy snack.

2 ingredient farmer cheese &(fried cheese)

This recipe is as easy as it gets, and it’s one of those little kitchen miracles that remind us how beautiful simple food can be.

Ingredients: milk, vinegar (1/4 cup vinegar to 1/2 gallon milk)

Make as usual: scald about 200 degrees-slowly pour in vinegar – stir well- remove from heat- drain-salt to taste (1 tb salt per gal).

use whey in garden on tomatoes.

Can slice and flash freeze.

Fermented Onions

https://cleanfoodliving.net/fermented-onions/

Servings: 1 Quart/Liter

Ingredients

Onions (as many needed to fill the jar) sliced
handful Fresh Herbs Suggestions: Tarragon, Thyme, Dill & Rosemary
1 tbsp Salt Pure salt without anticaking agents
1.5 c WaterInstructionsBrine Instructions
1. Combine the water & salt and mix thoroughly. Set aside.
Onion & Herb Instructions
1. Slice the onion(s). The Herbs can remain whole and on the stem.
2. Place the onions and herbs in a mixing bowl.
3. Pour the brine over the ingredients and toss to coat everything with the brine.
4. Allow the onions and herbs to rest in the brine for 1 to 2 hours. Toss with clean hands to refresh the brine coating every 30 minutes.
Load the Jar
1. First, clean the jar, weight and lid by washing them in hot soapy water.
2. Scoop 1-2 handfuls of the onion and herb mixture into the jar.
3. Press the mixture down with a tart tamper, wooden dowel or other type of mallet.
4. Add 1-2 scoops of the brine, no measurement needed.
5. Repeat these steps until the jar is full.
6. Press down with the mallet one last time before adding the weight.
7. Set the jar on a dish to catch any possible brine overflow as you add the fermenting weight and push it down as much as you can. The brine level should be near the top of the jar and everything submerged beneath it.
8. Place a loose lid on the jar. So long as the lid is loose, the fermenting gasses will be able to escape and you will not need to burp the jar.
Fermentation Period
1. Place the jar(s) on the countertop at room temperature for 10 to 21 days. Keep the jar of the fermenting onions on a towel or dish to catch any possible brine overflow.
What To Expect
1. Colors:will change from vibrant to muted tones.
Bubbles: Carbon dioxide bubbles will form during the 1st week of fermentation, then die off during week 2 and 3.

Smell: A healthy fermentation should have a light soury-sweet smell. If the fermentation smells offensive or rotten, throw it away.

Kahm Yeast: When fermenting foods that contain a lot of natural sugars like onions, kahm yeast will most likely develop on the surface. Although unattractive, it is harmless.

Watch my Kahm Yeast video on YouTube or read my Kahm Yeast Article at CleanFoodLiving.net where I do a deep dive into the topic along with visual examples.

End the Fermentation
1. When you decide to end the fermentation period (a minimum of 10 days up to 21 days) is based on your taste preference. The longer the onions ferment, the more their flavors will develop and their texture will soften.
2. Open the jar and take a look. Most likely you’ll see a layer of kahm yeast on top. This is okay.
With clean hands, reach in through the kahm yeast and remove the fermenting weight. Use a paper towel as a gripper if the weight is too slick.
1. Remove any remaining kahm yeast. The good news is that the fermenting weight will take the bulk of the kahm yeast out with it.
Next, use a paper towel to wipe off the remaining kahm yeast from the inside of the jar. You can also dab the surface with a paper towel (or use a spoon) to pick up remaining kahm yeast flakes.

Remember that kahm yeast is harmless so if some pieces remain, it’s ok!

*Demonstration of how to do this is provided in the video.
1. To store long term, keep the weight out of the jar and put the lid back on tightly.
2. Place the fermented onions in the refrigerator where they will last for many months.

Apple Cider Vinegar

https://www.youtube.com/watch?v=jJVQuec2fTs

Very Good: https://cleanfoodliving.net/how-to-make-apple-cider-vinegar/

Making your own apple cider vinegar (ACV) at home is a simple, two-stage fermentation process using apple scraps, sugar, and water. The entire process takes approximately 5 to 8 weeks.

Ingredients & Supplies

Apple scraps: Cores and peels from approximately 6 large, fresh, pesticide-free apples (enough to fill a 1-quart jar about 3/4 full). Avoid using moldy or rotten pieces.
Water: 2-3 cups of non-chlorinated water (chlorine can interfere with fermentation).
Sugar: 2-4 tablespoons of granulated cane sugar or honey (this feeds the bacteria and yeast).Per quart.
Jar: A clean glass jar (quart size is standard).
Cover: A breathable cover such as a coffee filter, paper towel, or tight-weave cloth, secured with a rubber band or a jar ring (this allows air in while keeping pests out).
Optional: A splash of raw, unfiltered store-bought ACV with “mother” to help kick-start the process.

Instructions

First Fermentation (Alcoholic)

Combine apple scraps, dissolved sugar in non-chlorinated water, and optional ACV “mother” in a jar, leaving headspace.
Cover the jar with a breathable cloth and secure it.
Store in a dark room-temperature place (65-80°F) for 2-3 weeks, stirring every few days. You should observe bubbling and a slightly alcoholic smell.

Second Fermentation (Acetic Acid)

Strain the liquid into a clean jar after the initial fermentation, discarding the apple solids.
Cover the jar with the breathable cloth again. Oxygen is needed for the bacteria to convert alcohol to acetic acid.
Continue fermenting in a dark place for another 3-6 weeks or longer. A “mother of vinegar” may form.
Taste periodically with a clean straw. When it has a sharp, tangy taste, it’s ready. (See PH test below)

Storage

Once the desired acidity is reached, remove any “mother,” transfer the ACV to an airtight bottle, and store in a cool, dark place. Refrigeration with a sealed lid can halt the fermentation.

he pH of homemade apple cider vinegar typically ranges from 2 to 3, but can be higher (up to 4.5) depending on the fermentation success. An ideal pH is between 3.0 and 3.5. If the pH is above 4.5, it’s considered unsafe due to a failed fermentation process.

Ideal pH for homemade ACV

pH 2.0–3.0: This is the ideal range for most homemade apple cider vinegar, indicating a strong fermentation and safe acidity.
pH 3.0–3.5: This is a very good and safe range, indicating a successful and acidic product.
pH 4.0–4.5: While some sources say a pH of 4.2 is considered safe, a reading above 4.5 indicates the fermentation may not be complete, and it should not be consumed.

How to measure the pH

Use a pH test kit: Use pH strips or a digital pH meter for the most accurate reading.
Test the pH: Take a reading to ensure the vinegar is acidic enough for preservation and is safe to consume.
Avoid tasting or smelling: Relying on taste or smell is not a precise way to determine the acidity of vinegar.

What to do if pH is too high

If the pH is above 4.5: The fermentation was not successful and the mixture is not safe to consume. You can try again, making sure to use appropriate starter materials and maintaining the right conditions for fermentation.
If the pH is in the 3.0 to 4.0 range: You can either consume it cautiously or let it continue to ferment to reach a lower pH level. Adding a little more sugar and letting it continue to ferment may help it reach the desired lower pH.

Make your own sourdough starter the old way

Use only distilled water.
Flour must be unbleached
Yogurt, with active cultures or buttermilk

5-6 TB yogurt
A little water till consistency of cream

Pinch of caraway seed – helps with fermenting

Stir

Add flour (rye is best for fermenting) whole wheat is also good (½ rye ½ whole wheat is great a small sprinkle of rye or whole wheat spelt)

Use enough flour mix a bit at a time till consistency of a thick pancake batter.

Loose lid on top – place in warm place (at least 70 degrees) – stir every couple days.-for about a week.

Brownish water on top (called hooch) and mix in to starter real well, if starter too thin, add a tad of flour till it is the heavy pancake thickness again.

Every day Stir starter, ck to see if it needs more water or flour.

Day 4 should smell yeasty and sourdough-ish.

Day 5 mild yeasty smell and ready.

Stir in enough flour at end of starter ferment for storage, to make batter super dry and stir it really good. When dry as possible pour at least a ½ ot 1 c. flour on top, seal type lid on top, and store in frig. Use once or twice a month if possible.
Why Did my Starter Grow Mold?

Sterilize everything well before starting
Mold in air
Mold in wheat flour

Using Starter and bread making.

Add water and work it into the mixture until thick pancake batter consistency again.
Leave overnight
For 1 loaf round Bread
1C Milk
2Tb Butter
1 ½ Tsps. salt
2 Tb honey
3 ½ cups flour
1 Cup Sourdough starter
You may need to add 2-3 Tb of water depending on the type of flour that you use.
2 rise periods
Scar bread with razor blade
Bake at 400 degrees for about 40 min.

Saucy Pork Chops

Received this recipe from my sister, Linda Hayhurst & Campbells, sometime in the 80’s. I have used this recipe over and over. It is easy and great tasting. I usually serve it with roasted or mashed potatoes, and use the sauce for gravy. Love it!

4-6                               Pork Chops
1 can                           Cream of chicken soup, or mushroom soup
1                                  Onion
¼ cup                          ketchup
2 – 3 tsp                       Worcestershire Sauce

Brown pork chops and onions, combine soup, (I add 1/2 can of water to this soup mixture), catsup and Worcestershire sauce (I use 1 tablespoon) in a bowl. Pour mixture over and around chops. Cover and simmer for 45 min or until chops are done.

I usually brown the chops with salt and pepper added. When chops are browned, drain extra grease out of pan. Slice and arrange onions on the bottom of the skillet. Pour in half the mixture, then the chops, then the other half of the mixture. Cover and simmer, stirring occasionally (its more like using a fork and wiggling the chops around). Add liquid if needed. When ready to serve, I remove the chops from the skillet and add a heaping tablespoon of sour cream to sauce and mix. Pour sauce over chops or mashed potatoes.

4 Servings

Basic Beet Pickling & canning

Basic Beet Pickling & canning

Can use this basic brine for carrot’s as well.

https://www.youtube.com/watch?v=vuw97wl18R8

BRINE:

2 cups water
2 cups white vinegar
2 cups sugar
1 teaspoon salt

BEETS:

3 1/2 pounds dark red beets (or any variety you enjoy)
1-2 large yellow or white onions (depending on your preference, the amount of onion can be optional)

CANNING SUPPLIES:

6-7 sterilized pint-size canning jars
lids and rings

Start by washing your beets. If you are using homegrown, make sure to leave the root on and cut the leaves to within an inch of the beet. Place in a large kettle and cover with water. Bring to a boil and let cook until tender. You’ll know they’re ready when a knife is easily inserted with just slight resistance. Since beets vary in size, they may take varying times to cook. Remove them individually as needed. When cooked, drain (remove from water), let cool, and remove skins using a knife and gloves to prevent staining. At this point, combine all the brine ingredients and let it simmer on the stove. Also start a large kettle filled with water on high heat, fitted with a rack in the bottom. This will be used for a water-bath.

Using sterilized jars, slice onion to taste and place in each jar. Then fill with sliced beets; I slice directly into the jars. If this is difficult, slice on a cutting board and pack jars. Top sliced beets with additional onion, leaving about a half-inch of headspace in the jar.

Bring brine to a hard boil and fill each jar with the brine, leaving a half-inch of headspace.

Clean the top of the jars with hot water or vinegar and a paper towel, to remove any debris and drips.

Following the manufacturer’s directions, place lids and rings on jars being careful not to over tighten (this can cause lids to buckle).

Place prepared jars in boiling water bath, making sure water covers jars by at least one inch. Bring back to a boil and process for 30 minutes. Remove jars from kettle using a jar lifter and let cool completely before touching. Cover with a dish towel so they cool slowly and without any drafts.

Soon you will be hearing the music to a canner’s ears – the ping of the lids sealing! If one does not seal, don’t worry. Just place it in the refrigerator and eat it! These are delicious after only a week of sitting in the brine. However, the sealed jars will last at least a year in a cool, dark environment.

Sauerkraut

Don’t forget to save a couple leaves for top after second layer removed.
INGREDIENTS:
• 2.2 lbs green or purple cabbage (shred) (I use 1 head)
• 1 or (3/4 Tablespoon sea salt for 2-4 lbs cabbage) heaping tablespoon sea salt, kosher salt, Himalayan salt (not iodized table salt)
• 1-2 carrot (optional)
• 1-2 teaspoons caraway seeds (optional)
• additional fresh or dried herbs like caraway, ginger root, fennel or dill (optional)
Let set 20 to 30 min. then massage and press into jars.
2 weeks or more to ferment.
Ck ph before tasting
PH should be below 4.1 at least.
The ideal pH for a safe and well-preserved sauerkraut fermentation is at or below 4.6, though a lower pH of around 3.5 to 4.1 is even better for inhibiting harmful microbes and achieving the best flavor. This acidic environment is created by lactic acid bacteria as they consume cabbage sugars during fermentation, resulting in a tangy, safe product.
Why pH is Important
Safety:
A pH of 4.6 or lower prevents the growth of pathogenic bacteria, such as those causing botulism, which need a more neutral environment to multiply.
Flavor:
The lactic acid produced lowers the pH, contributing to the characteristic tangy flavor of sauerkraut.
Preservation:
The acidic environment acts as a natural preservative, making the sauerkraut safe to eat and store.
Achieving the Correct pH
Initial pH: The process begins with a relatively neutral pH, which gradually drops as lactic acid bacteria become active.
Lactic Acid Bacteria (LAB): These beneficial bacteria consume sugars in the cabbage to produce lactic acid, lowering the pH.
Fermentation Time:
Fermenting for at least 7 days allows the pH to fall to a safe level. Fermenting longer can lead to a lower, safer pH of 4.1 or below, which further enhances preservation.

Make Your Own Vanilla Extract

Ingredients

I make mine from Madagascar vanilla beans.
6 whole beans to 1 cup of vodka ( pioneer woman’s ratio)

1oz beans –( Jess’s ratio) to 8 oz 70 to 100 proof liquor let set 1 year minimum.

If your jar is larger than 8 ounces, use more beans and alcohol so that the alcohol will cover the beans. Just remember this ratio:

6 vanilla beans per 8 ounces of alcohol.

So if your jar is 12 ounces, use 9 vanilla beans.

If it’s 16 ounces, use 12 beans.

Let set at least one year, even better let it set 2 years for a richer taste.

2 oz vanilla / 8 oz liquor = single fold – Regular Vanilla

4 oz vanilla / 8 oz liquor = double fold – Stronger Vanilla

6 oz vanilla / 8 oz liquor = triple fold – Even Stronger Vanilla

Week 1 shake every day

Week 2-3 shake twice a week

Week 4 start to shake 1 time a week

After a few months at least 1 time a month.

Growing Mushrooms Indoors

How to store & prepare your fruiting block kit
If you need to store your blocks, most can be kept in the refrigerator for up to six months. However, pink oyster blocks should always be stored at room temperature.

1. Side-fruiting is ideal for mushrooms that form dense clusters and prefer smaller openings, such as oyster mushrooms (including blue, pink, golden, and Italian), lion’s mane, and chestnut mushrooms. Despite the name, side-fruiting doesn’t refer to the direction of growth but to the cuts made on the sides of the bag where mushrooms emerge.

Side-fruiting golden oyster mushrooms.

2. Top-fruiting is best suited for species that thrive in humid, CO2-rich environments with a broad surface area for growth. This includes king trumpet, black king, nameko, pioppino, and reishi mushrooms. In top-fruiting, mushrooms grow from the substrate’s surface at the top of the block.

To prepare your kit

• Use a sharp, clean cutting tool and a stable surface.
• Keep tape and rubber bands handy if needed.
• Set up your fruiting space, such as a Boomr Bin monotub or BoomRoom II grow tent, before opening your block.

How to side-fruit your fruiting block kit
1. Prepare the Block: Unfasten the taped top of the bag. Fold the top flap tightly over the block, keeping the filter patch facing up. Press out any excess air to minimize side-pinning. You can place rubber bands around your block to help with this.

2. Secure the Flap: Either tape it down or flip the block so the flap stays in place.

3. Orient the Block: Choose a position that fits your growing space, usually with the cut side facing up for stability.

4. Cut the Bag: Make an ‘X’ cut on the bag, starting an inch or two from the corner. Slice diagonally across the plastic. Cutting into the block is fine.

5. Set Up for Fruiting: Place the block in a suitable environment and mist it 2-4 times daily, adjusting for humidity levels. You can place rubber bands on fruiting blocks
You can option to place rubber bands on your block to prevent side-pinning.

levels.

you can place rubber bands on fruiting blocks

You can option to place rubber bands on your block to prevent side-pinning.

Cut an ‘X’ in the bag.

Special steps for shiitake

1. Identify Readiness: Shiitake blocks form a thick white wrinkled layer called ‘popcorning’ as they colonize. If you order a block from us, it may arrive this way. After a few weeks, the block should turn mostly brown, indicating that it is ready for fruiting. If pins are visible, you can begin fruiting regardless of block color.

2. Cold Shock: Place the block in the refrigerator for 24-48 hours.

3. Physical Stimulation: Give the block a firm slap to encourage growth.

4. Remove the Bag: Eliminate the bag completely or leave a bit on the underside to reduce bottom fruiting.

5. Soak the Block: For extra hydration, submerge the block in cold water for 4-12 hours.

6. Maintain High Humidity: Ensure humidity around 90% until pins form, preferably in a grow chamber for moisture retention.

‘Popcorning’ vs. early pinning.

A shiitake block ready to be cold-shocked.

Soak your shiitake block in cold water for 4-12 hours.

Curry

Curry is a generic name for a whole class of Indian spices. You will find many variations in flavor from one curry blend to another. Common ingredients found in most curry powders include coriander, turmeric, cumin, and some kind of chili powder.

Once you start making your own curry powder you will find endless flavor possibilities. Adding a sprinkling of curry powder to your food to boost its fat burning potential.

½ tsp Turmeric powder
1 tsp Cumin seed
2 TBSP Coriander Seeds
½ tsp Cayenne powder
1 tsp Fenugreek
½ tsp Ginger powder
1 tsp Cinnamon
1 tsp Cardamom
½ tsp Black pepper

Place seeds and powders in a spice grinder or coffee grinder. Mix until the spices are ground. Store in an airtight container. Use 1 tablespoon to flavor a meal for four people.

Quick Pickled Garden Veggies (Jess)

Try folding up a clean grape leaf on top of each jar for crispiness.

Ingredients

1 1/2 cups carrots sliced
1 1/2 cups jalapenos sliced
1 1/2 cups cauliflower cut in 3/4 inch pieces
1/4 large onion sliced
1 Tablespoon salt plus 1 1/2 teaspoons salt
1 cup water
1 cup white vinegar rice or apple cider work as well
1 Tablespoon sugar plus 1 1/2 teaspoons sugar
(This can be adjusted if you don’t need or have so many vegetables, just half the amts. To fit your needs)
2 cloves garlic minced or thinly sliced
1 bay leaf per jar of pickles
3/4 teaspoon dried thyme or 1 Tablespoon fresh thyme
1/2 teaspoon dried marjoram or 1/2 Tablespoon fresh marjoram
3/4 teaspoon allspice ground, or 8 whole allspice

Instructions

Prep your vegetables by washing and cutting them into bite-sized pieces. Toss them with salt and sugar and let them rest for 30 minutes.
In a 2-quart saucepan, combine 1 cup of water with the vinegar, bay leaf, garlic, marjoram, thyme, and allspice and bring to a boil over high heat.
Add your vegetables to your canning jar and pour the vinegar water brine mixture over the top.
Add a canning lid and ring and allow to cool to room temperature.
Move to the refrigerator once your vegetables are cooled.
Your quick-pickled vegetables can be eaten right away, but they are best after sitting for about 24 hours.
Pickled vegetables can be stored in the refrigerator for 2-4 weeks.

Notes

Pro-Tip: Let your brine cool slightly before moving on. Pouring boiling brine into a cool canning jar may crack your jar, and will cook your vegetables slightly making them less crunchy.
Pickled vegetables can be stored in the refrigerator for 2-4 weeks.

Nutrition

Fermented Hot Honey

The Farmer’s Table:

Ingredients

¾ cup peeled garlic cloves, sliced thin

¼ cup finely diced onion (about half a medium onion)

3-4 spicy chili peppers, sliced thin

Optional 2 small sweet peppers, sliced thin

6 sprigs of thyme, leaves stripped from stems (good for sweet and savory dishes). Optional: rosemary, Oregano, Basel or Italian seasoning.

1 ½ C honey.

Use a Tablespoon of vinegar as well if worried about botulism.

Directions

Combine all ingredients in a pint jar and top with honey, stirring that it can reach all crevices.
Cover with a fermentation lid or a cloth secured with a rubber band.

Leave on counter for one week, stirring or shaking daily.
Seal with a solid lid and store in the fridge.

Refrigerated Pickled Red Onions

Servings servings

Calories 6cal

AuthorJohn Kanell

Ingredients

For the Pickled Onions:

1 medium red onion
1 tablespoon granulated sugar
2 teaspoons salt
1 cup vinegar (240mL), distilled white, red wine, or apple cider

Optional Seasonings:

1 garlic clove peeled and smashed
½ teaspoon whole black peppercorns
1 bay leaf

Instructions

Thinly slice the red onion into circles or thin slices. Place in a quart-sized glass mason jar (or divide amongst two pint-sized jars).

In a small saucepan, combine the sugar, salt, vinegar, and 1 cup water. Bring to a simmer over medium-high heat, stirring frequently to dissolve the salt and sugar. If using any optional seasonings, stir them in.

Pour over the onions and let cool to room temperature for about 1 hour. You can use the onions immediately or cover and refrigerate for up to 1 week. (They have the best flavor if they sit overnight, but you can also use them immediately after they cool.)

Notes

Check the onions before you start. You want to make sure your onions do not have any soft spots, mold, or mildew. Sometimes, when onions are stored for a long time, they can develop mildew in the layers of the skin. Check the onion before and after peeling it.

Add citrus. You can replace up to ¼ cup of the vinegar with fresh lime or lemon juice or add a strip or two of citrus zest to the jar.

Customize this pickled onion recipe to your taste using pickling spices and/or cumin, fennel, or mustard seeds. I like to insert a sprig of fresh herbs like thyme, rosemary, or dill. You can also add a small dried chili or a dash of red pepper flakes for heat.
Use a different sweetener: Feel free to use maple syrup or honey instead of granulated sugar.

Nutrition

Taco Seasoning

Servings servings

Calories 22cal

AuthorJohn Kanell

Ingredients

3 tablespoons chili powder

1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon paprika2 teaspoons salt
1 teaspoon ground black pepper
¼ teaspoon red pepper flakes

Instructions

In a small bowl, whisk together all ingredients until combined.

Store in an airtight container or glass jar in a cool dark place like a spice drawer, cabinet, or pantry. Best if used within 3 months.

Notes

Be sure your storage container is truly airtight. If it isn’t, the spices will lose their flavor quickly, or the mix can clump up in the pantry.
Store the jar away from direct light. Sunlight can damage the color and flavor of spices, so it’s best to keep them in a drawer or cabinet.

Nutrition

Pico de Gallo

Servings servings

Calories 23cal

AuthorJohn Kanell

Ingredients

1 pound red tomatoes about 3 tomatoes/450g
½ large white onion
1 jalapeno or serrano pepper
1 lime
¼ cup chopped fresh cilantro
salt to taste

Instructions

Dice the tomato and onion and add to a medium bowl. Seed and mince the jalapeño and add to the bowl. Zest the lime and squeeze the juice over the tomato mixture. Add the chopped cilantro and stir to combine.

Add salt, to taste. Cover and let the mixture sit for at least 30 minutes before serving, or refrigerate in an airtight container for up to 4 days.

Notes

When dicing the tomatoes, make sure you are using the firm flesh of the tomatoes and not the seedy pulp. This will keep the salsa fresca from being watery.

If serving this recipe a few days after preparing it, you may have to transfer the ingredients into a new bowl with a slotted spoon or drain the bowl. The longer the ingredients sit, the more liquid the diced tomatoes release, so it might become watery.Don’t skip letting the mixture sit for at least 30 minutes! As the mixture sits and marinates, the salt draws out the tomatoes’ flavor and helps tone down the bite from the raw onion.

Make sure you chop everything finely to ensure that every bite has a mixture of all the ingredients.

Did you know that the ribs and seeds of jalapeno carry the most heat? Removing them before adding the jalapeno to your dish keeps it from being overly spicy. Also, wearing gloves will help keep your hands from burning from the jalapeno.

Nutrition

Mayonnaise fool proof Recipe

Servings cup

Calories1518cal

AuthorJohn Kanell

Ingredients

1 whole egg
2 teaspoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon white wine vinegar
¼ teaspoon salt
¾ cup light or neutral oil (180mL), (such as light olive oil, vegetable, canola, or avocado oil)

Instructions

Place all the ingredients in the order listed in a tall container or wide-mouthed mason jar. (Be sure the opening of the jar is wide enough to fit the top of an immersion blender.)

Press the head of the immersion blender into the bottom of the jar. Hold it touching the bottom and blend for 15 seconds. Begin to move the immersion blender up and down throughout the mixture, but not breaking the surface, until the remaining oil has been emulsified into the egg, and the mixture is thick and off-white. Season with more salt or lemon juice to taste. Cover tightly and refrigerate for up to 5 days.

Notes

If you don’t have an immersion blender, make this in a regular blender or the small bowl of a food processor. Blend all of the ingredients except the oil together. With the blender running on low speed, add a few drops of the oil at a time through the center opening of the lid to the mixture until it starts to look creamy and thicken. Then, add the remaining oil in a slow, steady stream until it is very thick and creamy.

Nutrition

Salsa Verde

Servings servings

Calories47 cal

AuthorJohn Kanell

1 ½ pounds tomatillos (675g)
½ white onion cut into chunks
3 garlic cloves peeled
¾ cup packed cilantro
1 lime juiced
1 jalapeńo or serrano pepper, seeded (optional)
½ teaspoon salt

Instructions

Remove and discard the husks and rinse the tomatillos in cold water.
Position an oven rack about 6 inches from the broiler. Preheat the oven to High broil (500F). Line a baking sheet with foil or lightly brush with oil.
Cut the tomatillos in half and place cut side down in an even layer on the baking sheet. Scatter the onion and garlic around the tomatillos.
Broil for 5 to 6 minutes or until the tomatillos are starting to char and turn black.
In the container of a food processor or blender, combine the charred vegetables, cilantro, lime juice, jalapeño, and salt. Blend until finely chopped or desired consistency. Taste and add more salt if needed.
Transfer to an airtight container and let the salsa sit for at least 1 hour before serving. Salsa can be refrigerated for up to 5 days.

Notes

The ribs and seeds of jalapeno carry the most heat. Removing them before adding the jalapeno to your dish keeps the salsa from being overly spicy. You can also include them for a spicier salsa. Also, wearing gloves will help keep your hands from burning from the jalapeno.
If the salsa verde is too thick for your liking, you can add a tablespoon of water at a time to the blender until you reach the desired consistency.
When buying tomatillos, try to purchase ones that are similar in size, so they roast evenly in the oven.
While this salsa verde tastes delicious immediately, I highly recommend giving it some time in the fridge so the flavors can meld.

Nutrition

Basil Pesto

Ingredients

2 cups basil leaves packed (70g)
¼ cup pine nuts or walnuts (30g)
¼ cup coarsely chopped Parmesan cheese (30g)
1 garlic clove peeled
2 teaspoons lemon zest
¼ teaspoon salt
¼ teaspoon black pepper½ cup olive oil (120mL)
Lemon juice to taste

Instructions

In a large bowl of a food processor, combine the basil, nuts, cheese, garlic, lemon zest, salt, and pepper. Process for 10 to 15 seconds, until coarsely chopped. Scrape down the sides of the bowl.

With the processor running, drizzle in the olive oil. Season with more salt and black pepper to taste.

Just before serving, stir in the lemon juice.

Notes

If you aren’t using the pesto right away, hold the lemon juice and stir it in right before using. Otherwise, the acid from the juice can turn the pesto brown. The zest is fine to blend into the pesto as directed.

This makes enough pesto to coat 8 to 12 ounces of pasta. Use a little bit of the pasta water to loosen the pesto and create a silky sauce, if desired.

Nutrition

Homemade Caesar Dressing

Servings servings

Calories179 cal

AuthorJohn Kanell

Ingredients

⅔ cup mayonnaise (160g)

2 to 3 tablespoons lemon juice

2 tablespoons olive oil

1 clove garlic finely minced or grated

1 teaspoon anchovy paste

½ teaspoon Dijon mustard

½ teaspoon Worcestershire sauce

½ teaspoon salt plus more to taste

½ teaspoon ground black pepper plus more to taste

⅓ cup freshly grated parmesan cheese (20g)

Instructions

In a medium bowl, combine the mayonnaise, olive oil, 2 tablespoons lemon juice, garlic, anchovy paste, and Worcestershire sauce. Whisk together until smooth.

Emergancy Flatbread

This emergency bread is a life-saver in its simplicity. You need only three ingredients (two if you don’t count water as an ingredient. For our batch, you will need:

2 cups of flour (any type)
1/2 teaspoon of salt
1/2 cup of water

Instructions:

Combine Flour & Salt: Reserve a small amount of the flour for later use. Combine the salt and most of the flour in a mixing bowl.

Add Water: Add the water to the flour, stirring until the mixture becomes crumbly or begins to clump together. Start with the specified amount of water and add more as needed. Different flours like whole wheat, rye, sorghum, barley, or stone ground may require more water to get the same dough ball consistency and elasticity. I use a spatula to start the process of mixing the ingredients.

Knead the Dough: Knead the dough with your hands against the bottom of the bowl until it feels smooth and elastic (3-5 minutes). Add more flour if the dough feels sticky. Add more water by the Tablespoon if you can’t get it to clump together.

Let It Rest: Cover the dough and let it rest for 15-30 minutes to allow the gluten to relax.

Heat the Pan: Start heating your flat cast iron pan over your heat source. My preference is a flat cast iron skillet, but any solid cooking surface will do. Traditionally, people have used anything from shovels to rocks that can withstand the heat of an open fire.

Shape the Dough: Divide the dough into walnut-sized lumps or slightly smaller pieces. That would be a ball that is approximately 2 inches round or less. Roll the balls between your hands to make them round and eliminate creases. Squeezing them slightly will help pull the dough together. You should get 8-10 dough pieces with two cups of flour.

Sprinkle a pinch of the flour you previously set aside on a flat surface (countertop or large wooden cutting board) and press one lump of dough into a flat circle using your hands. Shape the dough into a thin circle by pressing and stretching with your hands. Aim for it to be as thin as possible without tearing the dough. If you have a rolling pin or dowel, you could use that. If you have a tortilla press, you could use that. You can even just mash it and press it as flat as you can between two flat surfaces. The thinness allows you to cook it fast and all the way through.

Cook the Flatbread: Check the temperature of your pan by dropping a small amount of water on it. It should sizzle and evaporate quickly. You want the pan to be as hot as possible to facilitate the swift cooking.

Once the pan is hot enough, transfer the flattened dough onto it. Cook the flatbread, keeping a close eye on it. Flip it when the edges start to curl up or appear dry. You can use a spatula, fork, tongs, or even quick fingers to flip it. Continue cooking until the bread browns slightly on each side. Undercooking it will just give you a doughier textured bread. Overcooking it will make it drier and crispier. A little burn on it actually imparts a little flavor to it.

Serve Warm: Once cooked, transfer the flatbread to a plate covered with a hand towel or cloth napkin to keep it warm and soft. Repeat the process with the remaining dough pieces.

Variations: If you add just one ingredient—a handful of herbs, some wild yeast, or seeds you gathered—or even change the cooking method by frying the dough in oil or dropping it into salted boiling water, you have a completely different bread. The variations of ingredients and cooking methods are limitless.

Rising Version: You need an agent, either yeast pulled from the air as we did in another video or a combination of leavening agents like baking soda and an acid. Here’s the same recipe, but I added a 1/2 teaspoon of baking powder, a 1/2 teaspoon of lemon juice, and then the water. I could substitute the same amount of vinegar for the lemon juice. That small amount of lemon juice does impart just a hint of flavor to the bread. If that bothers you, you could use a different acid, like the equivalent amount of vinegar. I can set the dough aside for about 20 minutes, and when I cook it, the bread will have a little rise. It won’t be as flat.

Fry Bread Version: When it comes to cooking variations for different styles of bread, this basic recipe isn’t too different from traditional fried bread. Consider adding a leavening agent, lightly salting, or dusting the hot fried bread with cinnamon and sugar. Replace the flat cast iron pan with a frying pan. Use any available cooking oil, butter, or tallow to fry the bread instead of dry-cooking it. Here, I use bacon grease. Adjust the heat as needed to prevent burning. Fry until the bread is golden on the outside.

Boiled Version: If you divide the 2-inch round pieces into quarters, you can drop each into a boiling pot of salted water for about two minutes. When you take them out, lightly salt them and eat them as they are, or put them on your hot, flat cooking surface to brown them slightly. Cooking them in this way will change the gluten structures and result in your emergency bread tasting more like a pretzel or bagel.

Changing it with any of these variations or variations of your own will keep you from suffering food fatigue if you ever have to survive solely on these emergency breads. These recipes will give you a baseline to which you can add your own unique twists and additions. Consider using your finished flatbread as you do other breads. Eat it alone or use it as a carrier for other foods: dip it in hummus, put meat in it like a taco, spread peanut butter on it, or whatever else you can imagine. Remember, knowing how to make this emergency flatbread is a valuable survival skill, especially when traditional baking methods are unavailable.

Pan not yeast fry bread

Servings – 10-20 flatbreads (depends on the size & shape of the skillet flatbread that you create).

Ingredients

2 1/2 Cups – All Purpose Flour
1 Teaspoon – Salt
1 Teaspoon – White Granulated Sugar
1 Teaspoon – Baking Powder
2 Teaspoons – Italian Seasoning (dried spices)
1 Cup – Milk
1/4 Cup – Unsalted Butter (softened) – – FYI – 1/4 cup equals 4 tablespoons

Tips:

Optional – If you don’t like or you are out of Italian seasoning, you can add a tablespoon of very finely diced & fried onions or minced & fried garlic. This takes a little more time than adding dried herbs (because you need to dice/mince & fry the onions/garlic) but onion or garlic flatbread is delicious.
One of the commenters below (thanks Lisa!!) made a delicious version of this bread with rosemary & garlic.
No yeast flatbread = a quick flatbread. Why? Because with a no yeast flatbread recipe, you do not have to wait for the dough to rise. Yeast flatbreads can sometimes require 1+ hours for rising (and this makes yeast flatbreads more time consuming). No yeast flatbreads are easier to make… and certainly a lot quicker to make than most yeast breads.
Make sure to mix the dry ingredients before you add the wet ingredients (e.g. milk). This ensures that there are no “pockets” of unmixed baking powder.

Instructions

Add the dry ingredients (e.g. flour, salt, sugar, baking powder & herbs) to a large mixing bowl. Mix dry ingredients together. This helps to spread out the baking powder and prevents small pockets of baking powder being found in the finished bread.
Soften butter in a microwave.
Add wet ingredients (e.g. milk and melted butter) to the mixing bowl. Stir thoroughly with a large spoon.
Use your hands to knead the dough together for 1 or 2 minutes in order to create a nice ball of dough.
Sprinkle some flour on a cutting board in order to prevent the dough sticking to the cutting board (when you roll out the dough).
Place the dough of the cutting board.
Sprinkle a small amount of flour on top of the dough (in order to prevent the dough sticking to the rolling pin).
Use a rolling pin to roll the dough flat. The dough should be no more than 1/8 inch high.
Use a large cookie cutter (or small cake ring) to create circular flatbreads. Or cut the dough with a knife diagonally & vertically (in a tic-tac-toe fashion) in order to create square flatbreads. Use tips below for more information on shaping the skillet flatbread.
Add 1 or 2 tablespoons of oil or butter to a frying pan.
Heat the frying pan with low/medium heat (halfway between the low and medium setting on your range dial).
Place the flatbread dough in to the frying pan. The amount of flatbread that can fit in your frying pan depends on the size of the frying pan & flatbreads.
Flip all of the flatbreads in the pan every minute in order to prevent burning. Remove the flatbreads from the frying pan when golden brown on both sides. It should take only 2-4 minutes to fry each batch of flatbread (so you need to watch the frying pan carefully… don’t step away from the pan or they will burn).
Add another 1 or 2 tablespoons of oil or butter to the frying pan when you fry a new batch of flatbreads.
Place the skillet flatbread on a wire cooling rack.
Serve while still warm.

Sour Cream (make your own)

Ingredients

1 cup heavy cream ($1.40)
1 Tbsp vinegar ($0.02)

Instructions

Add the cream to a mason jar or other airtight container.
Add the vinegar to the cream. (Or whatever acid you decide to work with.)
Close the container and shake it for a minute or two, until the cream thickens.
Use the cream right away or leave the jar on your counter overnight to ferment and thicken.*

Notes

*Leave it out on your counter overnight if you want tangier, thicker sour cream. I usually shake it and pop it in the fridge, where it will thicken in a few hours.

Nutrition

Rice & Other Grains Ratio Guide

Make your own instant rice

1. Cook the Rice:

Cook regular rice according to package instructions, ensuring it’s fully cooked and tender.

2. Drain Excess Water:

If any water remains after cooking, drain it thoroughly to avoid any remaining moisture.

3. Dehydrate:

Dehydrator: Spread the cooked rice in a single layer on dehydrator trays. Dehydrate at 125°F (52°C) until the rice is fully dry and crispy. This process can take several hours, so monitor the rice and adjust the drying time as needed.

Oven: You can also use your oven to dehydrate the rice. Spread the rice in a single layer on a baking sheet lined with parchment paper. Heat the oven to the lowest setting and leave the oven door slightly ajar to allow moisture to escape. Dehydrate for several hours, checking periodically, until the rice is dry and crispy.

4. Store:

Once the rice is fully dehydrated, store it in airtight containers or resealable bags for long-term storage.

Rehydration:

When you want to use your homemade instant rice, you can rehydrate it by adding a ratio of rice to water. For example, mix 1 cup of dehydrated rice with 1 cup of boiling water, cover, and let it sit for 5 minutes or until the rice is tender and rehydrated.

Yogurt Quart Jar Maker

Pre-heat Jar and maker with warm, not boiling water. Dry jar with paper towel before pouring mixture in.

Ingredients

1 qt whole dairy milk, you can use lower fat milk, but whole milk gives the creamiest results. If you use skim milk, you can whisk in 1/2 cup of dry milk powder.

1 Yogurt packet or 3-4 tbsp. plain, whole milk yogurt

Instructions

In a large saucepan, heat milk slowly over low heat to 194 F, or until it is steaming and at a bare simmer with bubbles around the edges, but not boiling. Stir the milk occasionally as it heats.

Remove milk from heat and cool milk down to 113 F or lower. (5-10 min. in sink with cold water) It should be warm, but not hot. If you stick your finger in the milk for 10 seconds, it should feel pleasantly warm, but not hot.

Transfer ½ cup of the warm milk into a small bowl and whisk in yogurt or yogurt culture packet until it is well combined. Add this yogurt milk mixture back to the rest of the milk and whisk to make sure it is well combined.

Place mixture into a warm yogurt maker and set the time for 8 hours, until it is thick and tangy.

Transfer the jar to the refrigerator and chill for at least another 4 hours. It will continue to thicken as it chills.

Notes:

You can substitute low-fat milk – the higher milk-fat, the creamier and thicker the final yogurt.

If you use skim milk, you can whisk in 1/2 cup of dry milk powder or 1 teaspoon of gelatin in step 3 to make a thicker yogurt.

You should heat the milk slowly – don’t rush step 1.

You can cool the milk quickly in step 2, if you are in a hurry. Ways to do this include: use an ice bath, transfer the milk into a cool bowl, and stir the milk frequently.

The longer the yogurt sits, the tangier it will become.

If you’d like to make Greek yogurt, set a calendar or sieve over a bowl and line the colander with cheesecloth or coffee filters. Take your finished yogurt (either chilled or not) and pour it into the colander. Allow to drain in the fridge for 4-6 hours until it is as thick as you like. If it gets too thick, you can whisk some of the whey back into the yogurt. Transfer the yogurt to containers. The whey can be used for smoothies, soups, lemonade, or bread baking.

Your final yogurt will taste like the yogurt that you used to start this batch with, so be sure to use a yogurt you like.

You can save a few tablespoons to your finished yogurt for future yogurt making. I do this by freezing some of the chilled yogurt in ice cube trays and storing in a ziplock bag in the freezer.

If you find you enjoy yogurt making, you can also find heirloom starter cultures on line or at some health food stores. These starter cultures typically have a wider range of cultures in them vs. the 3-4 that you find in store-bought yogurt, so they can have a better flavor and may be considered healthier as a pro-biotic food. Follow the directions on the package to active the powdered cultures and once you have a good batch of yogurt going, you can freeze small amounts for future batches of yogurt – it’s a continuous loop of yogurt!

Easy 1 2 3 Pie Crust

Ingredients:
2¾ cups, spooned and leveled all purpose flour
1 teaspoon salt
1 tablespoon cane sugar
1 cup; chilled and cubed unsalted butter (butter makes most tender crust)
½ to ⅔ cups ice cold water

Instructions
Whisk the dry ingredients: Add the flour, salt, and sugar to a large bowl. Whisk together until combined
Cut the butter into the dry ingredients: Add the chilled butter cubes to the bowl. Then use a pastry cutter or a fork to cut the butter cubes into the dry ingredients. To do so, press the pastry cutter or fork into the butter cubes, using a rocking motion to cut the butter as it mixes into the dry ingredients. When done, you will have a crumbly mixture with pea-sized bits of butter coated in flour.
Add the ice cold water: Gradually pour in the water one tablespoon at a time, mixing after each addition. Be careful not to over-mix. The dough is ready when it forms large clumps and is just moist enough to hold together when lightly pinched.
Form the dough: Place the dough on top of a lightly floured work surface. Fold the dough into itself just enough until it forms a ball. To do so, fold the dough lengthwise and fold it again widthwise. Be careful not to overwork the dough or the crust will be tough. Divide the ball in half. Flatten each half into a disk about 1 inch thick. The dough will have visible specks of butter. This is normal and makes the crust tender and flaky!
Chill the dough: Wrap each disk in plastic. Chill for at least 2 hours and as long as 3 days before using.
Follow your pie recipe for further instructions: Use the dough as directed in your favorite pie recipe. This recipe makes two, 9 inch pie crusts. How you roll out and use the dough will depend on the type of pie you are making. I highly recommend checking out my pumpkin custard pie or blueberry strawberry pie recipes. They are so delicious with this crust!

Yogurt

To Make Yogurt

• Heat a scant 4 cups of whole milk to 185ºF (85ºC). Cool to 105ºF (40ºC).
• Meanwhile, place 4 tablespoons of plain, whole-milk yogurt that contains live and active cultures in a quart jar. Cover.
• Once the milk has cooled, pour it into the jar and stir to mix the yogurt and milk together.
• Screw on the lid firmly and place the jar in a crockpot. Fill the crockpot with water and turn to “warm” or the lowest setting.
• Check the yogurt after 6 hours. Gently tilt the jar to see if it is set to your liking.
Once the yogurt is fully set, place in the refrigerator to cool completely.

To make Greek yogurt:
• Place a colander in a large bowl. Line the colander with cheesecloth, thick paper towels, or a clean tea towel.
• Pour the yogurt into the cheesecloth-lined colander and fold the cheesecloth on top.
• Place a small plate over the cheesecloth and put something heavy (like a stack of bowls) on top.
• Put the whole thing into the refrigerator for a few hours.
• Discard or save the whey and scrape the yogurt into a storage container.

30 Minute Mozzarella Recipe

Yield 1 Pound

Ingredients

1 Gallon of Milk (not ultra-pasteurized)
1/4 Rennet Tablet or 1/4 tsp Single Strength Liquid Rennet
1.5 tsp Citric Acid
1 tsp Cheese Salt (adjust to taste)

Instructions

Choosing the Right Milk: Make sure the milk you use is not ultra pasteurized.
You can use homogenized or non-homogenized milk. Low fat milk will work, but the cheese will be drier and less favorful.

1 Prepare Work Area
Do not prepare any other food while you are making cheese. Put all food products
away.
Move all sponges, cloths and dirty towels away from your work surface, wipe your sink
and stove with soap and water. Finally use your antibacterial cleaner to wipe down all
surfaces.

2 Prepare Rennet

Crush 1/4 tablet of rennet and dissolve in 1/4 cup of cool non-chlorinated water, or add
1/4 tsp single strength liquid rennet to the water. Set your rennet mixture aside to use
later.

3 Mix Citric Acid & Milk

Add 1 1/2 tsp. of citric acid to 1 cup cool water, pour this into your pot.

Now, pour cold milk into your pot quickly, to mix well with the citric acid. This will bring
the milk to the proper acidity to stretch well later.

4 Heat Milk

Heat the milk slowly to 90°F. As you approach 90°F, you may notice your milk beginning
to curdle slightly due to acidity and temp.
Note: If you’re having problems with milk forming a proper curd, you may need to
increase this temp to 95°F or even 100F.

Fill a pot with water and begin heating it to 175°F (if heating curds without a microwave
in step 8).

5 Add Rennet

At 90°F, remove the pot from the burner and slowly add your rennet (which you
prepared in step one) to the milk. Stir in a top to bottom motion for approx. 30 seconds,
then stop.

Cover the pot and leave undisturbed for 5 minutes.

Check the curd after 5 minutes, it should look like custard, with a clear separation
between the curds and whey. If the curd is too soft or the whey is milky, let it set longer,
up to 30 more minutes.

6 Cut & Cook Curd

Cut the curds into a 1″ checkerboard pattern.
Place the pot back on the stove and heat to 105°F while slowly stirring the curds with
your ladle (if you will be stretching the curds in a hot water bath, rather than using a
microwave, heat to 110°F in this step).

Take the pot on the burner and continue stirring slowly for 2-5 minutes. (More time will
make a firmer cheese).

7 Transfer & Drain Curd

Follow Option A or B below

Option A: Heating with Water Bath
With a slotted spoon, scoop curd, from the pot, into a colander. Allow the whey to drain
into another bowl.

When done transferring the curd to the colander, pour whey back into the pot. Rest the
colander with curd in the pot of whey, to keep the curd warm.
Add a little salt to taste, about 1/4-1/2 tsp. The salt will work into the cheese in the
following steps. You can fold the curd over on itself as it drains to increase the amount
of whey running o.

The more you work the curd at this point the drier the Mozzarella will be.
Option B: Heating with Microwave
With a slotted spoon, scoop curds into a colander or microwave safe bowl (if the curd is
too soft at this point, let it sit for another minute or so).
Once transferred, press the curd gently with your hand, pouring o as much whey as
possible. If desired, you can reserve the whey to use later in baking or as a soup stock.
8 Heat Curd & Remove Whey

Follow Option A or B below

Option A: Heating with Water Bath

Begin by pouring some of the hot water, that has been simmering on the stove, into
another bowl, adjust the temperature to about 175F. This will be too hot for your hands
so have thick rubber gloves or use a spoon to work curd in the hot water.
Cut or break the curd into 1-2 inch pieces and begin placing them into the hot water.
Work the curd quickly by pressing them together and folding over in the hot water to
facilitate even heating.

Option B: Heating with Microwave
If in a colander, transfer the curds into a heat safe bowl. Next, microwave the curd for 1
minute.

If desired, add 1/4-1/2 tsp of salt to the curds for added avor.

You will notice more whey separation from the curd. Drain o all whey as you did
before. Quickly work the cheese with a spoon or your hands until it is cool enough to
touch (rubber gloves will help since the cheese is almost too hot to touch at this point).
Microwave two more times for 35 seconds each, and repeat the kneading as in the last
step to aid in more whey drain o and ensure even heating of the curds. Drain o all of
the whey as you go.

9 Knead & Stretch Curd

Follow Option A or B below

Option A: Heating with Water Bath
As the curd begins to meld together pull it from the hot water and begin stretching it. If
the curd does not stretch check and adjust your water temperature and re-submerge
the curd.
At first it may be lumpy but as the curd stretches, it will become smooth. Stretch it out
several times and fold it back on itself. If it begins to cool, you will notice it tear, place it
back in the hot water to re-heat.
When it forms a consolidated mass, stretches like tay and develops a sheen it can be
formed into a ball for the nal cheese.

Option B: Heating with Microwave
Now the fun begins, knead quickly now as you would bread dough. Remove curd from
bowl and continue kneading until it is smooth and shiny. Return it to the microwave if
needed (if it begins to cool before it’s ready to stretch). Add salt near the finish. At this
point, if hot enough, the cheese should be soft and pliable enough to stretch, and
stretch, and stretch some more. This is what makes it Mozzarella
When it forms a consolidated mass, stretches and develops a sheen it can be
formed into a ball for the final cheese.

10 Eat & Enjoy

The Mozzarella is now finished and ready to enjoy.
To chill the mozzarella and help maintain its shape place it in a brine solution of 2-3 tbs
of salt, 2-3 tbs of clear whey and 1 quart of very cold water.
Once cooled it can be wrapped and stored in the fridge where it will last for several
days, although it’s always best when eaten fresh.

Amish Melt Cheese (Cheddar)

Cheese making channel: https://www.youtube.com/@Cheese52/videos

Ingredients for this recipe:

1 gallon pasteurized whole milk:
heat 140 degrees, remove from heat

2 Tbsp citric acid:
sprinkle over heated milk, wait for it to dissolve, about 1 min. then stir into gently into the milk for separation
Let rest 10 min.

Drain: 1/3 at a time, pouring slowly.
Let curds Drain Well

Now add

3 Tbsp melted butter

3/8th tsp salt

1 tsp baking soda

3 Tbsp Cheddar cheese powder

1/2 cup milk reserved from gallon, optional if you want extra runny cheese spread.

Heat, on low heat, until curds are melted.

Store in refrigerator for up to 2 weeks.

Emergency Flatbread

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Emergency Flatbread: Simple Recipe for Any Crisis

Just three ingredients (two if you don’t count water) and hundreds of variations that could save your life.
In this post, we’ll show you how to make emergency bread. Unleavened bread, made with just flour, salt, and water, is incredibly simple and essential in times of crisis. This versatile recipe can be cooked over open flames or portable stoves, providing crucial sustenance when traditional baking isn’t possible. I’ll take you step-by-step through the process anyone can do, but stick around to the end, and I’ll tell you about countless variations that can make each batch unique.
What You Need:
This emergency bread is a life-saver in its simplicity. You need only three ingredients (two if you don’t count water as an ingredient. For our batch, you will need:
2 cups of flour (any type)
1/2 teaspoon of salt
1/2 cup of water
Instructions:
Combine Flour & Salt: Reserve a small amount of the flour for later use. Combine the salt and most of the flour in a mixing bowl.
Add Water: Add the water to the flour, stirring until the mixture becomes crumbly or begins to clump together. Start with the specified amount of water and add more as needed. Different flours like whole wheat, rye, sorghum, barley, or stone ground may require more water to get the same dough ball consistency and elasticity. I use a spatula to start the process of mixing the ingredients.
Knead the Dough: Knead the dough with your hands against the bottom of the bowl until it feels smooth and elastic (3-5 minutes). Add more flour if the dough feels sticky. Add more water by the Tablespoon if you can’t get it to clump together.
Let It Rest: Cover the dough and let it rest for 15-30 minutes to allow the gluten to relax.
Heat the Pan: Start heating your flat cast iron pan over your heat source. My preference is a flat cast iron skillet, but any solid cooking surface will do. Traditionally, people have used anything from shovels to rocks that can withstand the heat of an open fire.
Shape the Dough: Divide the dough into walnut-sized lumps or slightly smaller pieces. That would be a ball that is approximately 2 inches round or less. Roll the balls between your hands to make them round and eliminate creases. Squeezing them slightly will help pull the dough together. You should get 8-10 dough pieces with two cups of flour.
Sprinkle a pinch of the flour you previously set aside on a flat surface (countertop or large wooden cutting board) and press one lump of dough into a flat circle using your hands. Shape the dough into a thin circle by pressing and stretching with your hands. Aim for it to be as thin as possible without tearing the dough. If you have a rolling pin or dowel, you could use that. If you have a tortilla press, you could use that. You can even just mash it and press it as flat as you can between two flat surfaces. The thinness allows you to cook it fast and all the way through.
Cook the Flatbread: Check the temperature of your pan by dropping a small amount of water on it. It should sizzle and evaporate quickly. You want the pan to be as hot as possible to facilitate the swift cooking.
Once the pan is hot enough, transfer the flattened dough onto it. Cook the flatbread, keeping a close eye on it. Flip it when the edges start to curl up or appear dry. You can use a spatula, fork, tongs, or even quick fingers to flip it. Continue cooking until the bread browns slightly on each side. Undercooking it will just give you a doughier textured bread. Overcooking it will make it drier and crispier. A little burn on it actually imparts a little flavor to it.
Serve Warm: Once cooked, transfer the flatbread to a plate covered with a hand towel or cloth napkin to keep it warm and soft. Repeat the process with the remaining dough pieces.
Variations: If you add just one ingredient—a handful of herbs, some wild yeast, or seeds you gathered—or even change the cooking method by frying the dough in oil or dropping it into salted boiling water, you have a completely different bread. The variations of ingredients and cooking methods are limitless.
Rising Version: You need an agent, either yeast pulled from the air as we did in another video or a combination of leavening agents like baking soda and an acid. Here’s the same recipe, but I added a 1/2 teaspoon of baking powder, a 1/2 teaspoon of lemon juice, and then the water. I could substitute the same amount of vinegar for the lemon juice. That small amount of lemon juice does impart just a hint of flavor to the bread. If that bothers you, you could use a different acid, like the equivalent amount of vinegar. I can set the dough aside for about 20 minutes, and when I cook it, the bread will have a little rise. It won’t be as flat.
Nutritious Version: Add partially ground seeds to the dough. Note that seeds may affect the texture of the final bread. Many types of seeds and grains can be foraged from nature or your garden: amaranth, Chia, Buckwheat, Sorghum, Barley, Sunflower Seeds, or Millet. Here, I am partially grinding up some Buckwheat and Chia seeds and simply working them into the dough. I can cook it in any of the same ways to get a little more flavor and nutrition from the bread.
Fry Bread Version: When it comes to cooking variations for different styles of bread, this basic recipe isn’t too different from traditional fried bread. Consider adding a leavening agent, lightly salting, or dusting the hot fried bread with cinnamon and sugar. Replace the flat cast iron pan with a frying pan. Use any available cooking oil, butter, or tallow to fry the bread instead of dry-cooking it. Here, I use bacon grease. Adjust the heat as needed to prevent burning. Fry until the bread is golden on the outside.
Boiled Version: If you divide the 2-inch round pieces into quarters, you can drop each into a boiling pot of salted water for about two minutes. When you take them out, lightly salt them and eat them as they are, or put them on your hot, flat cooking surface to brown them slightly. Cooking them in this way will change the gluten structures and result in your emergency bread tasting more like a pretzel or bagel.
Changing it with any of these variations or variations of your own will keep you from suffering food fatigue if you ever have to survive solely on these emergency breads. These recipes will give you a baseline to which you can add your own unique twists and additions. Consider using your finished flatbread as you do other breads. Eat it alone or use it as a carrier for other foods: dip it in hummus, put meat in it like a taco, spread peanut butter on it, or whatever else you can imagine. Remember, knowing how to make this emergency flatbread is a valuable survival skill, especially when traditional baking methods are unavailable.
As always, stay safe out there.

Roasted Eggplant

This is a recipe for how to roast eggplant in the oven so each piece is plump and juicy on the inside, and beautifully caramelized on the outside. As opposed to a mushy mess, or shriveled up and dismal! The key is: large pieces and high oven temp.
Eggplant is actually really bland when raw, but it completely transforms when roasted. You don’t need anything more than salt and pepper, but I’ve added some suggestions!

Thyme (my favorite, pictured below) – 1 tsp fresh thyme leaves sprinkled over. It goes so well with roasted eggplant, makes it taste almost buttery;
Parsley, chives or green onions – for touch of freshness and colour (not so much flavour);
Lemon juice – squeeze of fresh lemon juice (also great paired with thyme);
Balsamic vinegar (tiny drizzle) – pop of tartness is terrific! OR drizzle of balsamic glaze;
Sprinkle of parmesan – reminiscent of Eggplant Parmesan.
Ingredients
700g/ 1.2 lb eggplants (2 medium), aka aubergine
3 tbsp olive oil
1/2 tsp salt (kosher / cooking salt, or 1/4 tsp table salt)
1/2 tsp black pepper

Instructions

Preheat oven to 240°C / 450°F (220°C fan).
Line a tray with parchment/baking paper (optional – recommended for first timers so you don’t lose the caramelized surface).
Cut eggplant into large cubes – 3 cm / 1.2″. Place in large bowl, drizzle with oil, salt and pepper.
Toss well, spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes – edges should be caramelised, soft inside, but they’re not shrivelled up and dismal.
Transfer to serving plate. Delicious served plain, but see below for some finishing options.

Recipe Notes:
Peeling – if you’re bothered by eggplant skin (which I am not – I don’t find it at all chewy), peel “zebra stripes” down the eggplant like this. If you don’t leave at least some skin on, then the eggplant cubes are prone to collapsing and turning into mush – you need some skin to hold it together.
Bitterness & salting – In the past, the standard preparation method for eggplant including salting the eggplant to remove bitterness. The eggplant of today has largely had the bitterness bred out of it so unless you have a very old, very large one, you shouldn’t have this problem. I never have.
However, if you can’t get your head around cooking eggplant without salting it, here’s how: sprinkle the cubed eggplant with 1 tsp salt, toss, leave in colander for 30 minutes. Rinse then thoroughly pat dry, toss with oil and pepper (NO SALT), roast per recipe.
Select eggplants that are firm but have a bit of give, and feel heavy for their size (light = dried out inside).

Pork Chile Stew

Ingredients:

1 ½ pounds pork tenderloin, cut into 2 inch strips
1 small onion, coarsely chopped
1 small red bell pepper, coarsely chopped
1-3 (15 ounce) cans black beans
1 (16 ounce) jar salsa
½-1 cup chicken broth
1 teaspoon dried oregano
1 teaspoon ground cumin
2 teaspoons chili powder

Directions

Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker. Set to Low and cook for 8 to 10 hours.

Break up pieces of cooked pork to thicken the chili before serving.

Tomato Hornworm in Hydroponics

Tomato hornworm caterpillars can be a problem in hydroponic systems, especially in greenhouses. These caterpillars can quickly defoliate tomato plants and eat flowers and fruit. Here are some ways to control tomato hornworms:

Hand-pick: Pick off caterpillars by hand and drop them into soapy water. Wear gloves if you don’t want to touch them.

Use pesticides: Apply a low-risk pesticide like: Bacillus thuringiensis (Bt): A naturally occurring bacterium that’s effective on young caterpillars.
Spinosad: A soil-dwelling microorganism that affects the nervous system of caterpillars.

Insecticidal soap: Most effective on small caterpillars, but it doesn’t last long and needs to be repeated.
Grow companion plants: Some plants can help deter hornworms.
Marigolds: Their strong scent can repel hornworms and other pests. For maximum protection, intersperse marigolds among your tomatoes.
Basil: :The scent of basil repels tomato hornworms and asparagus beetles. To make it more effective, you can gently touch the leaves to release their oils.
Borage: Repels tomato hornworms and imported cabbageworm. Borage also attracts pollinators and beneficial insects, such as bumblebees.
Nasturtiums: Repel tomato hornworms, Japanese beetles, and whiteflies. They also help with weed suppression and retaining soil moisture.
Garlic: Deters many insect pests, including tomato hornworms, cabbage moths, flea beetles, carrot rust fly, aphids, and ants.
Chives : Repel many common garden pests, including cabbage worms, aphids, carrot flies, and apple scab.

Tomato hornworms are the larvae of moths. The tomato hornworm moth is called the five-spotted hawkmoth. These moths lay eggs and die after a week or two.

Tower 2

pH Range: 5.0-5.5 is best
Lights: 14 – 16 hrs. a day
Water setting to 15 minutes on and 45 minutes off.

Plants that like this PH
Basil
Chamomile
Collard Greens
Daisy
Dandelion
Dill
Kale
Lemon Balm
Marigold
Mint
Parsley
Rosemary
Strawberries
Sunflower
Thyme
Tomato
Zucchini

pH Levels for Hydroponic Plants

Full Chart:
https://igworks.com/blogs/growing-guides/nutrient-and-ph-chart-for-growing-hydroponic-fruits-and-vegetables?srsltid=AfmBOor_RXT-WKGGj7P25jQGXOZ-PKGrpEQ60MWKu2VKHq5IT_LTPNzG

Measurement Definitions & Full Chart
There are 5 “measurement terms” that you’ll likely encounter when researching how to grow your plants — pH, TDS, EC, cF, and PPM. Here’s what each one means:

Hydroponic Charts for Fruits and Vegetables: pH, TDS, EC, cF, PPM

Nutrient solutions used for soilless culture should have a pH between 5 to 6 (usually 5.5), so the pH in the root environment is maintained between 6 to 6.5. This is the pH range at which nutrients are most readily available to plants.

In general, the ideal pH range for hydroponic crops is 5.5–6.0. However, different plants have different pH preferences, so it’s important to research the preferred pH range for the plants you’re growing.

pH measures how acidic or basic a solution is, with 7 being neutral. The pH of the nutrient solution affects how available nutrients are to the plants. If the pH is too low, it can prevent plants from accessing vital minerals. If the pH is too high, it can also prevent plants from accessing nutrients and can clog the hydroponic system.

To ensure your plants are getting the nutrients they need, it’s important to measure the pH regularly and maintain it within the optimal range. You can also use separate nutrient reservoirs for plants with similar pH ranges.

How to Grow Strawberries

Tower Growing

Day-Neutral Strawberry Plants for The Longest Strawberry Season! This is important for getting your strawberries to flower and produce fruit. If you stick them in the same system as lettuce, the lettuce may become bitter.

Pinch off blooms if you don’t have at least 6 true leaves so strawberries grow large.

Remove runners. So all nutrients go to fruit not new propagation. You can propagate these in water for new plants.

Ready to eat in about 80 days if starting with bare roots.

Strawberries:

Sunlight: Strawberries need at least 8 hours of direct sunlight per day. If using grow lights, you may need to keep them on for at least 14 – 16 hours.

pH: Keep the pH of your Tower Garden between 5.5 and 6.5.

Ventilation: Keep your Tower Garden in a well-ventilated area to avoid fungus. You can use an HVAC system or fans to circulate air.

Watering: Set an automatic timer for the pump to run for 15 minutes on and 45 minutes off. Strawberry roots don’t like to be too wet.

Planting: Soak the roots of bare-root strawberry plants for an hour before planting. Trim away any dead roots, but be careful because they might just be dormant. You can also protect the plant with a rock wool cube wrapped around the crown or just below it. Cut a hole in the bottom of the net pot so the roots can come through easily.

Strawberries from Bare Root

How to Grow Strawberries from Seeds

Strawberry seed is tiny. The small seed requires special care at planting time. Get a good start and build a productive berry patch by following these 5 steps for growing strawberries from seed.

Start Seeds Indoors

Alpine strawberries will produce fruit the first summer after planting if the seeds are started indoors about 8 weeks before the last frost. Sow the tiny seeds in a seed-starting flat or shallow container filled with fine seed starting mix. Sprinkle the seeds on top of the starting mix. Barely cover the seeds with soil; they need light to germinate. Mist the soil daily to keep it moist but not wet. Be careful not to water too intensely; too much water will disturb the seeds, pushing them down into the soil where they will not be able to germinate.

Provide a strong light source above the seeded flat. A grow light or a shop light positioned about 6 inches above the flat will help seeds germinate. Maintain a moderate air temperature around the flat. Strawberry seeds germinate best at 65 to 70℉. Alpine strawberries can also be seeded directly in the garden after the last frost.

Let Seeds Germinate

Strawberry seeds are slow to germinate. Expect to wait at least 14 days to as long as 45 days for tiny leaves to pop out of the soil. Continue to mist the soil, not allowing it to dry out, and providing plenty of light as you wait. The long germination time adds to the importance of planting seeds at least 8 weeks before the last frost in spring to ensure berries are produced the first year.

Prepare Seedlings to Be Planted

Help berry seedlings transition from consistently warm indoor growing conditions to more unpredictable outdoor weather by making the move slowly. When seedlings have multiple sets of leaves and are at least 3 inches tall, acclimate them to outdoor growing conditions by setting seedlings outside for several hours each day and bringing them inside at night. After seedlings are acclimated to the outdoors for a week or so, they are ready to be planted in the garden.

Tower Garden Light Programing

Cheese – Mozzarella Recipe with Instant Nonfat Dry Milk


This recipe for Mozzarella involves adding cream to Non Fat Dry
Milk Powder. We’ve had great success using “Carnation” brand
milk so if you’re having problems with other brands give this one
a try. We’ve used many other brands along the way that also
work well.
Yield: 2 Pounds

Ingredients
Non Fat Dry Milk Powder for 7 Pints of Milk
1 Pint of Cream
Salt (optional)
1.5 tsp Citric Acid
1/4 rennet tablet or 1/4 tsp Single Strength Liquid Rennet

Instructions
Selecting Powdered Milk and Cream
This recipe for Mozzarella involves adding cream to Non Fat Dry Milk Powder. We’ve
had great luck using “Carnation” brand milk here so if you’re having problems with other
brands give this one a try. We’ve used many other brands along the way that also work
well.
Note: UltraPasteurized cream is fine to use since the calcium and proteins for the
cheese are already in the milk. To make the milk, mix 1 pint of cream with 7 pints of Dry
Milk Powder for one gallon of milk.
Below are is a list of the final fat % in 1 gallon of milk for varying types of cream:
Cream Type (1 Pint) Cream % Fat % for 1 Gal Milk
Double (rich) Cream 48% 6%
Heavy Whipping Cream 36-40% 4.5-5%
Light Whipping Cream 30-36% 3.7-4.5%
Light or Coffee Cream 18-30% 2.2-3.7%
Single Cream 20% 2.5%
Half and Half 10.5% 1.3%
The higher the fat content, the more difficult it is to retain the fat in the final cheese but
the better the flavor. When using a higher fat % the whey will be somewhat milky
looking. You can minimize this by treating the curd very gently at all stages.
Since your mix for this cheese is 7 pints of milk to 1 pint of cream you can either follow
the package mix directions for 1 gallon and drink the 1 pint of Non Fat Milk you remove
to make room for the cream addition or simply multiply the total dry milk powder
needed by .875 (7/8ths of a gallon) to make just the 7 pints. This will leave room for your
pint of cream. The easiest thing for us is to add 2 quarts of cool water with the dry milk
powder in a clean container and stir until the powder dissolves, then add this to an
empty sanitized gallon jug. The 1-pint of cream can now be added and then the jug
topped up to 1 gallon with cool water. Refrigerate this overnight and you have one
gallon of great milk to make your mozzarella.
1 Prepare Ingredients
Collect and sanitize all of your equipment and gather the ingredients.
A 2 gallon pot for the milk, a long knife, a colander, a couple of bowls, measuring cup,
and slotted spoon plus the ingredients and thermometer that came in your 30 minute
mozzarella kit are what should be in front of you now.
Next add 1/4 rennet tablet or measure 1/4 tsp. of liquid rennet into 1/4 cup of cool water
and set aside. Try to cut the tablet as carefully as possible into quarters but it does not
always work out that way. No worries- just do the best you can. You may notice that this
does not dissolve totally but it is OK. Simply add the entire mix when adding rennet.
Then measure out 1.5 tsp. of citric acid into a 1 cup measure of cool water. Make sure
that this is stirred until it all dissolves.
2 Acidify & Heat Milk
Your next step will be to add the citric acid to the milk. This will increase the acid and is
responsible for the final stretch of the mozzarella. It will also assist the rennet in forming
the curd.
Pour the citric acid solution you prepared above into the cold pot and then quickly pour
the milk on top of this. It is very important to stir well as you do this to prevent any
localized coagulation which will appear as curds floating to the surface. There should
be little to no curds forming at this stage.
Next, begin to heat the milk slowly at medium heat to 90-92°F. Stir well enough to keep
the milk from sticking/scorching. We usually turn the burner off a degree or two before
we reach our final temp to keep from overheating. The milk always seems to coast up
that last few degrees.
3 Coagulate with Rennet
At 90-92°F add the 1/4 tsp rennet or 1/4 rennet tablet dissolved in 1/4 cup water and stir
for 20-30 seconds. Then allow the milk to rest at this temp totally still for coagulation.
Initial firming of the milk will take place at about 2-2.5 minutes but allow the milk to firm
a full 7-10 min. before cutting.
4 Cut Curds to Release Whey
Once the curds form cut them into a checkerboard pattern of 3/4 -1 squares (larger for
moister mozzarella). Wait 1-2 min. then very gently (curd is very soft at this point still) cut
horizontal layers with ladle or spoon. Result should be as equal in size as you can
manage.
NOTE: The longer the curd is stirred at this point and the higher the temp (95-105°F),
the drier the final cheese will be because the heat causes more whey to be released.
The curd at this stage will hold a good shape but these are very fragile (see what
happens if you drop one on the floor). Stirring should be very gentle until they have
been cooked for a while.
5 Remove Whey
Once the curd forms well and seems to be releasing whey it is time to separate the
curds from whey. Allowing the curds to settle and consolidate for a minute or two will
initially separate the whey.
Then the excess whey that rises can be poured off while holding the curds back with
your hand. The curds should now be carefully transferred to a bowl with a spoon or
perforated ladle (best). Further whey separation can now be done by pulling the curd
back to the center of the bowl. You will see more whey running off at this point and this
should be removed. Once the curd begins to consolidate well it is time to heat the
curds to develop the stretching character of mozzarella.
6 Heat the Curd
Choose one of the following methods to heat the curds:
A) Our 30 minute system is quicker because we simply use 3 cycles in the microwave to
heat the curds to the point of stretching.
1. The first stage of 60 seconds on High will cause more whey to be released as the
curds heat. The cheese is removed and folded back on itself several times releasing
more whey which is removed.
2. The next step is back into the microwave for 30 seconds on High. This will now
cause the curds to consolidate more and begin to stretch. Folding and removing
whey now have your cheese looking more like mozzarella. At this point the cheese
may simply stretch of its own weight.
3. The final cycle is again 30 seconds and your cheese should now be stretching well.
Following this cycle it may be too hot to handle so using gloves or a pair of sanitized
wooden spoons will help.
B) Traditional hot whey or water for stretching.
This is more in line with the traditional process but takes a bit more time. 2 quarts of
water or whey are heated to 175F. This will be too hot for your hands so use heavy
rubber gloves or a couple of sanitized wooden spoons to manipulate the curds. The
curd you have made is now placed in the water and folded back and forth on itself to
distribute the heat. This may take 3-5 minutes and you should note that the curd is
ready to stretch on its own when it is ready.
Click HERE for a detailed description of this process without using a microwave.
As the curds are heated note the whey that has been released as the curds are heated.
Quickly as in the previous step, press/knead the curds while pouring off the whey. Do
this several times.
NOTE: the more you press the curds during this phase the more whey will be removed
and the drier the cheese will become. This is a matter of personal preference and with
experience you will be making the perfect cheese to your own taste.
7 Stretch the Curd
The Mozzarella should now be ready to stretch. Begin by allowing the cheese to stretch
under its own weight as in the photo to the left. Once your mozzarella begins to stretch
you can now give it the characteristic smooth texture of mozzarella by stretching and
folding the curds like taffy. If the cheese begins to stiffen up and resist the stretch,
reheat it in the microwave or in the hot water.
The more times you do this the smoother it will become. This is also the point where
you add the quantity of salt you like (1/4-1/2 tsp. should be good to start with) to the
cheese as you stretch it. In Italy this is the point where they become creative and shape
little pigs and cows from the fresh cheese.
Here is also where you need to exercise restraint to keep from playing with your food.
Once you are happy with your cheese you can form it into a nice round ball to chill and
store.
8 Chill & Salt
It is now time to cool the cheese to retain its shape. While warm the cheese will simply
slump into a flat disk. Once you have formed the cheese as you wish, it should be
dropped into a pan of ice-cold water. You can also drop it into a cheese form or small
plastic container to hold its shape. An hour or so here should cool it through. Then
move it to the fridge for further cooling. If it sits in the cold water too long the surface of
the cheese will soften too much and salt will be pulled from the cheese.

Graham Cracker Pie Crust

9 graham crackers (1 sleeve), finely crushed (about 1 1/4 cup) can be crushed in a Ziploc baggie.
1/4 c. granulated sugar
5 Tbsp. butter, melted
Pinch kosher salt
Directions
In a medium bowl, combine crushed graham crackers, sugar, melted butter, and a pinch of salt.

Mix until mixture resembles wet sand and holds together when pressed.

Pour into a 9” pie plate or spring form pan and press into an even layer, going up the sides. Use the back of a spoon or measuring cup to help pack firmly.

If baking, bake at 350° until golden, about 12 minutes.

Ricotta Pie or Farmer Cheese pie

2 cups farmer cheese, or ricotta
1/2 cup whole milk
1/3 cup honey or light corn syrup, *brown sugar is also an option, see below.
1/4 teaspoon kosher salt
3 large eggs
1 Frozen or homemade pie crust or*Graham cracker crust parbaked or not, is good also.
Parbake frozen pie crust: Remove the pan from the freezer and use a fork to prick holes throughout the dough. (This is called “docking,” which helps maintain the shape as the crust bakes.) Cover snugly with aluminum foil. Fill the shell with ceramic pie weights; push them toward the edges, which keeps the crust from shrinking as it bakes. Place on a rimmed baking sheet and bake for 20 minutes, or until the crimped edges are set but not browned. Remove from the oven and lift the foil and pie weights out of the shell. Let the shell cool. Lower the oven heat to 350 degrees F.
Filling: In a mixing bowl, combine farmer cheese and milk. Stir well to remove large lumps. Add honey and salt, and stir well. Whisk eggs in a separate bowl, add to cheese mixture, and whisk until well blended; then stir in thyme.
Assembly: Pour the filling into the shell and bake on the middle rack of the oven for 35–40 minutes.
* Brown sugar A low sweetener that can be used as a 1 cup to 1 cup ratio for honey, but you may need to add 1/4 cup of liquid to the recipe.
*Graham Cracker Crust
9 graham crackers (1 sleeve), finely crushed (about 1 1/4 cup) can be crushed in a Ziploc baggie.
1/4 c. granulated sugar
5 Tbsp. butter, melted
Pinch kosher salt
Directions
In a medium bowl, combine crushed graham crackers, sugar, melted butter, and a pinch of salt.

Mix until mixture resembles wet sand and holds together when pressed.

Pour into a 9” pie plate or spring form pan and press into an even layer, going up the sides. Use the back of a spoon or measuring cup to help pack firmly.

If baking, bake at 350° until golden, about 12 minutes.

Tower Garden in Arizona

Tap each section when building (don’t hit hard).

Lower nutrients to 1/4 strength in heat of summer.

Flush tank more frequently.

Plant stress (leaves yellowing or wilting) ck PH (5-5.5) – ck for Pests – Use less nutrient.

To keep water cool – keep revivor full – put in 3 – 6 frozen water bottles during the day – keep out of sun for part of the day.

Best time for strawberries is during cool days.

Knife Sharpener

This unit is designed to work with both straight-edge and serrated knives. For best results, it is recommended to sharpen your knives at a 20-degree angle, ensuring that both sides of the blade receive equal attention.
1-Sharpens – 3-4 times more if knife is really dull up to 8-9 times. Carefully ck for burr on blade .

2- Hones –if there is a burr pass though 3-4 times.

Turn off machine for manual polishing stage.

3- polishing – Pull back and forth 3-4 times creates a polished finish to straight-edge and serrated knives.

Serrated Knives

If very dull make 2 fast pulls in stage 2 only.

Mostly use manual polishing stage to sharpen serrated knives, pulling back and forth 6-8 times or more, up to 25 times.

Calabrate ph tester

HOW TO STORE THE PH SOLUTIONS LONG TERM (re-use in the future):
1. Place each solution in a clean jar and store out of sunlight (i.e. cupboard or pantry).
2. Label the jar with the correct PH value of the solution
3. The solution will keep for about 8 months before a weird slime begins to develop. Maybe this will never happen, maybe it will happen sooner. None the less, this is how I store mine and they last 8-12 months before it’s time to dump them.
4. Recalibrate the meter, or check in on it’s accuracy using the stored solutions anytime.

Rockwool Cubes

Prepare the rockwool cubes for use, making sure to soak them in pH adjusted water to bring their pH down between 5.5 and 6.5.
You can add a few drops of lemon juice or pH down to the water, or use pH test strips.
Add nutrients to the water. You can use a mild vegetative hydroponic nutrient solution, or add a teaspoon of rapid start for every five gallons of water.
How to use FloraGro with seedlings?

A general rule of thumb is to use 1/4 teaspoon of each FloraSeries nutrient per gallon of water for seeds, cuttings, or delicate seedlings.
Soak for 5 hours.
Drain with a strainer for 1/2 to 1 hr.
To Plant Seeds:
1. Insert 2 seeds in the hole on the top of the rockwool cube. Use a toothpick or other similar object to press the seeds down to the bottom of the hole.
2. Pinch the hole closed.
3. Place the cubes in a nursery tray and cover with a humidity dome to lock in moisture.
4. Maintain at 70 – 80°.
5. Keep rockwool cubes moist by watering sparingly every couple of days or misting with a spray bottle when they start to dry out.
6. Remove from humidity dome and place under lights as soon as seeds sprout.
7. Cut the tops off the seed in each cube (if you planted 2 per cube) that isn’t the strongest or tallest. Do not pull them out as it may dislodge the healthier plantlet at the same time.
8. Transplant when plantlets reach 2-3” in height.
To Propagate Cuttings
1. Water the stock plant well the night before beginning the propagation process.
2. Remove a 3-4” leaf stem cutting from the main stem of the plant, cutting it off as close to the main stem as possible without damaging the node.
3. Dip cut end in rooting hormone.
4. Plant the cutting in the rockwool cube making sure it doesn’t poke out the bottom of the cube.
5. Fill a nursery tray part way full with perlite or vermiculite.
6. Set rockwool cubes on top of growing media.
7. Cover nursery tray with a humidity dome to lock in moisture.
8. Maintain close to 80°.
9. Crack humidity dome when roots begin to emerge, gradually increasing the day after.
10. Remove the humidity dome a couple of days after roots first appear.
11. Transplant when roots begin to poke out the bottom of the cubes.

How to Grow a Tower Garden All Winter Long

Keep your Reservoir Full. 20 gallons of water will hold on to the heat much longer than 5 gallons will. By keeping your reservoir full the water stays warmer on those cold frosty nights (which your plants prefer). The Tower Garden FLEX has a 20-gallon reservoir, compared to a 13-gallon reservoir with the Tower Garden HOME. For this reason, we recommend your winter Tower Garden is a Tower Garden FLEX.
Use a Dolly. Have you ever stood barefoot on a concrete surface, or even a wooden deck, in the middle of a cold winter night? It’s pretty cold, isn’t it? If your Tower Garden Reservoir is placed directly on concrete or other similar surface, the cold transfers to the reservoir, and the water cools much quicker. By using a Dolly or a thick rubber mat under your Tower Garden Reservoir you allow air to flow underneath it and reduce the rate at which it cools.
Heat the water. Add a submersible heater and set it to the lowest temperature (usually 68) when temperatures are falling below approximately 50 degrees. If the heater is longer than the reservoir is deep, stick it to the side of the reservoir at an angle with the suction feet. This is one of the most important things to do to enable you to grow a Tower Garden all winter long!
Place your Tower in the sunniest location you have. The days are shorter and the sun is much less intense in the winter. Give your crops as much sun as possible and in return, they will grow much faster. Remember, 5 hours minimum for leafy greens, lettuce, and herbs and 8 or more hours for fruiting crops. Screen rooms are going to give you around 10-20%. That’s not something you need in the winter!
Add Tower Tonic at full strength. In the summer you reduce the amount of minerals you add (see the post here for more details.) Be sure you revert back to regular strength (20ml of A and 20ml of B for every gallon of water you add) when temperatures are below 85 degrees. Read this post if you want to learn how to measure the Total Dissolved Solids with a TDS Meter, however, it’s not necessary providing you add nutrients at the right dose and empty the reservoir every two months or so.
Bypass the timer or set your timer to run continuously through the cold nights. The exact hours will depend on your temperatures. If temps are below about 40 degrees bypass the timer, or set the timer to run continuously through these hours. Plug the pump straight into the wall or follow the instructions on your timer and ensure the time is set correctly on the timer before setting it to run the pump continuously for a few hours.
Cover your Tower Garden. A Frost cloth or frost bag can be used to cover your Tower Garden on frosty nights. It can be purchased online or at nursery stores and is pretty inexpensive. A small pop up greenhouse could be used to dramatically extend your growing season in many parts of the country (there is not much need for one in Florida). Check the specifications of the greenhouse to ensure it will stand up to your specific weather conditions and is the correct size for the number of Tower Gardens you have. You could also use a submersible heater and/or a small space heater when using a pop-up greenhouse. Beware of fire hazards though!
Use Grow Lights. Grow lights will allow you to grow year-round inside your house, garage, office or other indoor area where you have space. There are many different types of grow lights so you will need to research them to be sure they are suitable to grow what you would like to. Tower Garden LED Grow Lights are full-spectrum and will allow you to grow fruiting crops inside. You’ll just need to consider the size they will grow to and whether you will need to be the bee and pollinate them.
Select the Correct Crops. One of the biggest mistakes we see new Tower Gardeners make is simply selecting the wrong crops. While the Tower Garden does extend the growing season, you still have to select the right crops. There are a handful of crops that we just cannot trick into growing outside of their preferred season. You’ll be able to grow peas and strawberries in temperatures as low as 30 degrees Fahrenheit, but you’ll have to wait until it warms up to grow virtually every other fruiting crop. Lettuces, leafy greens, brassicas, and many herbs love the cool weather. These are the seedlings we offer that love the cool weather. If you are growing inside with grow lights, you will need to consider the size the crop will grow, whether it will need to be pollinated and whether you are willing to do the pollinating.

Tower planting

PH average 6.4

Planting Your Tower Garden
This section will tell you all about what plants should go where on your tower.
1. Bottom Row: On the bottom I have had the best success growing my vines. I send them away from the garden as soon as I can. I like to give my vines places to climb and stretch around the garden, this creates a “larger than life” tower garden effect.
2. Second Row: above the vines, I plant my large plants and my cruciferous greens. This is because these larger plants need space to grow. I have noticed that if the larger plants grow toward the bottom the roots do not interfere with everything growing in the garden. They also do not cast shadow on plants below them this way.
3. Third Row: Next I like to plant my Herbs, preferably in the mint family. This is because herbs are versatile. They don’t mind taking a trip up and around something in their way. They also like to “hug” the tower garden and do quite well in this position on the third row.
4. Top Row: On the top I plant all of the lettuce or fast growing plants that I plan to remove and re-harvest. This is because the lettuce grows so fast up here on top, that the roots never mingle with the lower layers. Therefore, you can remove these net cups easily and replace them a few times.

Grow Flowering Herbs In A Hydroponics System

Here are some tips for growing flowering herbs in a hydroponic system:

Light: Herbs need a lot of light to grow well, so use LED grow lights for 14–16 hours per day. Carnations need at least 12–16 hours of light per day, and the spectrum of light should be suited to flowering plants.
pH: Maintain a pH level of 5.5–6.5 in the hydroponic solution to help herbs absorb nutrients.
Temperature: Most herbs grow best in a temperature of 60–70°F (15–21°C).
Humidity: Keep humidity around 40–70%.
Air circulation: Use fans or ventilation systems to maintain a gentle breeze and prevent fungal diseases.
Nutrients: Monitor nutrient levels and adjust as needed.
Pests and diseases: Regularly inspect herbs for pests and diseases.
Harvesting: Harvest herbs as needed, but avoid taking more than one-third of the plant at a time.

Basil – wait till 4-6 inches tall before placing in tower
Calendula – harvest blooms
Chamomile – harvest blooms
Chives
Cilantro – use only 1 seedling in winter 1-3 summer
Dill – use only 1 seedling
King of the bitters – medicinal
Lavender – slow growing – may need to be cut back if over large
Lemon balm –
Oregano – use only 1-2 seedling
Peas- perennial pride – bush
Rosemary
St Johns Wort grows tall
Stinging nettle – wear gloves – boil it before using
Thyme – use only 1 -2seedling
Water cress –

How To Save Your Thawed Freezer Meat in power outage

Amish Canning

Emergency Water Bath Meat

Canning meat with water bath method
Use this meat for soups or stews that you will be boiling or simmering before eating. Boil 10 min.

https://www.youtube.com/watch?v=3u721gZmHxU

½ tsp – if using season-all or 1/2 Tb salt per qt.
½ tsp season all or other seasoning per qt
¼ cup water
Pack meat down and leave 1” head space
Wipe top of jar with vinegar
Finger tight lid

Cover jars with water and bring to hard boil –start timer and keep at hard boil for 3 hrs. if water level falls replace with boiling water. At least 212 degrees needs to be reached.

Tips:

Boil, water bath and even pressure can or regular can food 10-20 min.
Always use a rack or towel at bottom.
Timing starts with rolling boil.
Meats must be thawed before canning.
Lids are finger tight only.
Water over the lid, for sure for meat. 1 inch of water for meat may not be enough moister in meat.
½ Tb salt to meat, and maybe a ½ Tb of vintage to veg.
Pre-cook chunks of meat with gravy and pack hot.

Hydrogen Peroxide

Shelf Life: Hydrogen peroxide typically has a shelf life of around 1-6 months once opened, and should be stored in a cool, dark place to maximize its effectiveness; to test if it’s still good, pour a small amount into a sink – if it fizzes and bubbles, it’s still potent, but if not, it’s time to replace it; unopened hydrogen peroxide can last up to 3 years depending on storage conditions.

Key points about hydrogen peroxide shelf life: Storage matters: Keep hydrogen peroxide in a cool, dark place, ideally in its original brown bottle to prevent light exposure which can accelerate decomposition.

Check for fizzing: To test if your hydrogen peroxide is still effective, pour a small amount into a sink – if it fizzes, it’s still good.
Once opened, use quickly: Once the bottle is opened, hydrogen peroxide starts to break down rapidly, so use it within a few months.
Unopened shelf life: A sealed bottle of hydrogen peroxide can last up to 3 years.

Food Grade Hydrogen peroxide (H2O2) can be used in hydroponics for a variety of purposes, including:
Cleaning & Maintenance
2–3 teaspoons of 3% Regular or Food Grade hydrogen peroxide (H2O2) per gallon of water.

Use Food Grade for Tower Plants 3/4 – 1 cup for 20 gal. tank. You can add the solution as often as three times a week, or when you notice a problem.
Boosting oxygen Tower Garden
H2O2 Food Grade, can help combat low oxygen levels in warm water, which can be harmful to bacteria in hydroponic gardens.
How Much to Add:
Add 15 ml per Gallon – 3% FOOD GRADE H2O2 – That’s 300ml for a 20 gallon res.
How Often to Add:
When the plants are smaller (first month or so) add H2O2 every 6 days. Once the plant becomes larger and hungrier, add H2O2 every 4 days.300ml per 20 gal is 1.25 cups
Speeding up germination
You can soak seeds in a solution of 1 ounce of 3% food grade H2O2 to 1 pint of water for 2–24 hours. Food grade H2O2 is safe to use around food because it doesn’t contain stabilizers or heavy metals.
One recipe to rejuvenate old seeds, calls for:
1 TB 3% hydrogen peroxide
1.5 Distilled Water
1 tsp. sugar
soak 5 min,. to 1 hr.

When using hydrogen peroxide, you should:
Ventilate the area by opening doors and windows, or using a fan. Wear gloves and eye protection.
Avoid sitting in the same room as the activated hydrogen peroxide, as it can irritate your eyes and throat.

Soaking seeds in 3% hydrogen peroxide and water. Studies show that seeds soaked in solutions of various percentages of hydrogen peroxide and water improve germination rates by helping to break down the seed coating. This allows the seed to receive oxygen Soaking seeds in hydrogen peroxide greatly increases germination rates. Use 20 or 30% peroxide and soak seeds for about 15 minutes. It softens the shell or husk and provides high oxygen levels for the sprouting process. Peroxide also kills many if not most pathogens that may be present.

To control fungus gnats using hydrogen peroxide, mix a solution of 3% hydrogen peroxide with water and use it to water your plants. Hydrogen peroxide is safe for flowering plants but it may not be as effective as neem oil, and on the other hand, neem oil is more effective but it can only be used on growing plants, not seedlings or flowering ones.

In Soil: To get rid of fungus gnats, mix a solution of one part hydrogen peroxide with four parts water. Pour the mixture onto the soil around the infested plant.

For a soil drench?

1 part 3% peroxide to 3 parts water into the soil.

Repeat as often as needed as diluted mixture only lasts about 1-2 hrs.

Roasting Garlic

You’ll laugh when you hear how easy it is to roast garlic. The result is smooth, spreadable garlic that has mellowed in flavor. It’s tasty as a spread, but you can toss the roasted cloves into sandwiches or mashed potatoes to add a zippy flavor.

You don’t even have to peel the cloves.

Just chop off the top of the head of garlic. I used two and crammed them into a small lidded baking dish I have. You can use any small dish. I had to separate a few cloves from the mother just to fit them, but it works fine.

Drizzle over the oil and season to taste with freshly ground pepper and kosher salt.

Cover and bake for an hour at 350°.

Glazed Carrots

Servings 4

Ingredients

1 pound fresh, frozen or canned whole baby carrots
1-2 tablespoon orange juice
2 tablespoons butter
1 teaspoon grated orange peel
½ teaspoon salt
¼ cup brown sugar (I like less) or 2 Tb. Honey
1/4 cup chopped flat-leaf parsley or 1 tsp. Dried parsley

Directions

Cook carrots in a small amount of water with salt until tender. Drain. In a saucepan, combine orange juice, orange peel, butter and brown sugar; heat until sugar dissolves. Add carrots and other ingredients, toss to coat. Heat through. Yield: 4 servings.

Nutritional Facts

1 serving (3/4 cup) equals 150 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 152 mg sodium, 23 g carbohydrate, 2 g fiber, 1 g protein.

Seed Starting

Starting Seeds
If they are large seeds like bean or squash seeds…1-2 seeds per cube will be fine.
If the seeds are smaller, feel free to use 3-5 seeds per cube.

Start pepper seeds (sweet and hot) in damp paper towel.

Tomato seeds

Keep the seeds at a consistent temperature of 70–80°F (21–27°C). You can use a heat mat to keep the temperature consistent.

Keep moist

Keep the growing mix moist but not wet. You can water from the bottom by placing the container in a tray of water for a few minutes. You can also mist the seeds.
Provide light

After the seeds germinate, move them to a sunny location with at least 14 hours of light per day. If you’re growing indoors, you can use a grow light or place the pots in a sunny window. If the seedlings are growing toward one side, rotate them every day.

Spinach seeds: Spinach germination likes a dark cool place to germinate. Best in medium temperatures between 55–65°F and usually take 7–10 days to emerge. Soil temperature: Spinach seeds germinate poorly in warm temperatures. Temperatures above 80°F can reduce germination rates to 30%.
Seed preparation: To improve germination rates and decrease germination time, you can soak seeds in room temperature water overnight and then let them air dry for a couple of days. This process is called “priming”.
Thinning: When the plants have 3–4 true leaves, thin them so they are 4–6 inches apart. In aeroponics, 1-2 to 1 rockwool.

Kale seeds can germinate in a variety of conditions, but here are some tips that can help:
Soil temperature: Kale seeds germinate best in soil that’s between 50–85°F (10–30°C).
Germination time: Kale seeds usually germinate in 6–12 days.
Germination in paper towels: You can germinate kale seeds in paper towels and a sandwich bag to avoid using seed starting trays.

Tucson Seasonal Growing

In Tucson, Arizona, the best time to start seedlings for spring planting is in December through February. The last frost date is usually around mid-March, which is the ideal time to plant warm-season crops.

Here are some tips for starting seeds in the Tucson desert:

Start tomato seeds early

Sow tomato seeds indoors 6–8 weeks before the last frost, which is usually early December to mid-January.
Consider the weather

Unseasonably warm weather can cause cool weather plants to bolt and go to seed instead of growing.
Plant wildflowers in early winter

Desert wildflowers need the soaking rains of autumn and winter to germinate, so it’s best to plan and plant them by early winter.
Cover seeds

Keep seeds covered before they sprout to create a greenhouse effect and keep them moist.

The ideal soil temperature for planting most plants is between 65–75°F.

Garden planting calendar for Tucson: https://www.harvestingrainwater.com/resources/plant-gardening-calendar/

Hydroponics 101

Guide is pdf and on file.

ALL ABOUT DIFFERENT TYPS OF HYDROPONIC GROWING

Hydroponics Hobby Center

Hydroponics – What to Grow & How

Here are some tips for growing a tower garden in Arizona during the winter:
Location: Place the tower garden in a sunny location to give crops as much sun as possible.
Water temperature: Use a submersible heater to maintain the water temperature at a higher level, especially when temperatures fall below 50°F.
Insulation: Cover the tower garden with insulation to help crops last longer.
Tower tonic: Use full strength tower tonic when temperatures are below 85°F.
Airflow: Place a dolly or thick rubber mat under the reservoir to allow air to flow underneath and reduce cooling.
Move indoors: If possible, move the tower garden indoors during the winter.

Tower gardens can produce winter crops, but they don’t perform well in freezing conditions or temperatures above 90°F. Some tower farm owners only operate outdoors seasonally from spring to fall.

The best water temperature for hydroponics can vary depending on the specific plants you are growing and the stage of growth they are in. However, as a general guideline, most hydroponic systems maintain a water temperature between 65 and 75 degrees Fahrenheit. This range is considered ideal for many common hydroponic crops like lettuce, tomatoes, and herbs. Here are some factors to consider:
Hydroponic Plants That Prefer Warmer Water
Some hydroponic plants tend to thrive in warmer water temperatures, typically toward the upper end of the recommended range (between 70°F to 75°F). These plants include:
Tomatoes: Tomatoes are warm-season crops and generally perform well in hydroponic systems when the water temperature is in the upper range. Warmer water can encourage robust growth and fruit production.
Peppers: Like tomatoes, pepper plants prefer warmer conditions. Maintaining a water temperature in the 70-75°F range can help peppers grow well in hydroponic setups.
Cucumbers: Cucumber plants are also warm-season crops. They benefit from slightly warmer water to support healthy growth and fruit development.
Eggplants: Eggplants, or aubergines, are another warm-loving crop. They tend to do better when the water temperature is in the upper range of the recommended temperatures.
Squash: Various types of squash, such as zucchini and summer squash, prefer warmer water temperatures for optimal growth.
Basil: While many herbs can tolerate cooler water, basil tends to thrive in slightly warmer conditions, making it a suitable choice for hydroponic systems with elevated water temperatures.
Cilantro (Coriander): Cilantro is another herb that may benefit from warmer water temperatures, especially during the vegetative growth stage.
It’s important to note that while these plants may perform well in higher temperatures, they still require proper care, nutrient management, and attention to other environmental factors like light and humidity to achieve their full potential in hydroponic systems. Additionally, be mindful of the specific varieties or cultivars of these plants you are growing, as individual preferences may vary slightly. Always monitor and adjust the water temperature based on the specific needs of your plants and the recommendations of your chosen hydroponic system.
Hydroponic Plants That Prefer Cool Water Temperatures
Cooler water temperatures can help inhibit the growth of harmful pathogens and reduce the risk of root diseases. Warmer water temperatures can promote the proliferation of pathogens, potentially leading to root rot or other diseases that can stunt plant growth.
Certain hydroponic plants thrive in lower temperatures, generally within the lower end of the recommended range (between 65°F to 70°F). These plants are often referred to as cool-season crops, and they include:
Lettuce: Lettuce is one of the most popular hydroponic crops, and it prefers cooler water temperatures. Keeping the water between 65°F and 70°F helps prevent bolting (premature flowering) and promotes the growth of tender, crisp leaves.
Spinach: Spinach is another cool-season leafy green that performs well in hydroponic systems with cooler water.
Arugula: Arugula, with its peppery flavor, is well-suited for hydroponic cultivation in slightly cooler water.
Kale: Kale is a robust cool-season crop that can thrive in hydroponic setups with water temperatures on the cooler side.
Swiss Chard: Swiss chard is a versatile leafy green that can tolerate cooler water temperatures, making it suitable for hydroponic gardening.
Bok Choy: Bok choy, or Chinese cabbage, prefers cooler conditions and can be grown successfully in hydroponic systems with cooler water.
Cilantro (Coriander): While cilantro can tolerate slightly warmer water, it can also grow well in cooler conditions.
These cool-season crops are well-suited to hydroponic gardening because you have greater control over the growing environment, allowing you to maintain consistent and optimal conditions, including water temperature, for their growth. When growing these plants hydroponically, it’s important to monitor and adjust the water temperature as needed to ensure they remain in their preferred range for best results.
Vegetables that grow well in Hydroponics:
1. Lettuces
2. Tomatoes https://joybileefarm.com/hydroponic-tomatoes/
3. Radishes
4. Kale
5. Cucumbers
6. Spinaches
7. Beans https://igworks.com/blogs/growing-guides/growing-hydroponic-beans
Fruits
8. Strawberries https://www.simplegreenshydroponics.com/blog?tag=hydroponics
9 Blueberries
10. Peppers
Growing melons: Fruits https://benchmarkhydroponics.com.au/blog/hydroponic-fruit
11. Strawberries
12. Blueberries
13. Peppers
Lettuce in Hydroponics
Lettuce (and most other leafy greens) should be your first plant to try with a hydroponic system. These plants have a shallow root system that matches their short above-ground height. That means there’s no need to tie stakes or set guides for the plant. Instead, you just let them grow while regularly changing their nutrient solution. Eventually, they will look good enough to eat, and you can!
Grow time: About 30 days
Best pH: 6.0 to 7.0
Tip: Stagger plantings so you have a continuous supply of lunchtime lettuce!
Variety options: Romaine, Boston, Iceberg, Buttercrunch, Bibb
Spinach in Hydroponics
Spinach grows quickly in a hydroponic system, particularly when using the Nutrient Film Technique or other methods that keep the nutrient solution highly oxygenated. You’ll also use far less water than an in-the-ground garden. It’s easy to start these plants from seed and a week after sprouting, move them into your system.
Grow time: About 40 days
Best pH: 6.0 to 7.5
Tip: For sweeter spinach, keep your grow temperatures between 65 degrees F and 72 degrees F. The lower temperatures may slow grow time, though.
Variety options: Savoy, Bloomsdale, Smooth Leafed, Regiment, Catalina, Tyee, Red Cardinal
Strawberries in Hydroponics
The worst thing about strawberries is how seasonal they are. If you don’t get them locally when the crop is ready, you’re relying on trucked-in berries that begin deteriorating as soon as they’re picked. With hydroponics, you can have a ready-to-eat crop of strawberries all year long. Harvesting is super-convenient as well – no bending over! Strawberries seem to do best with an ebb and flow system, but deep water culture or nutrient film technique can do for a small crop.
Grow time: About 60 days
Best pH: 5.5 to 6.2
Tip: Don’t buy strawberry seeds, which won’t be berry-ready for years. Instead, you want to buy cold-stored runners that are already at that stage.
Variety options: Brighton, Chandler, Douglass, Red Gauntlet, Tioga
Bell Peppers in Hydroponics
Bell peppers are a slightly more advanced hydroponic plant. Don’t let them grow to their full height, instead, prune and pinch plants at about 8 inches to spur pepper growth. Deep water culture or ebb and flow systems are best for peppers.
Grow time: About 90 days
Best pH: 6.0 to 6.5
Tip: Plan to provide up to 18 hours of light for these plants each day, and raise your light rack as the plants grow, keeping plants about 6 inches from the lights.
Variety options: Ace, California Wonder, Vidi, Yolo Wonder
Herbs in Hydroponics
There are a wide variety of herbs that work wonderfully in hydroponic gardening. Studies have shown that hydroponic herbs are more flavorful and aromatic than those grown in the field. What herb do you want to grow? Basil, chives, cilantro, dill, mint, oregano, parsley, rosemary, thyme, and watercress are all great options. Herb production is another great way to test out your new hydroponic system, and nearly every system style is suitable for a round of herbs as you learn the ropes!
Grow time: Varies by plant
Best pH: Varies by plant
Tip: Flush your growing medium about once a week to get rid of any extra nutrients that your plants haven’t (or won’t) absorb.
Medicinal herbs:
https://www.reiziger.com/15-medicinal-herbs-you-can-grow-hydroponically/
Flowering herbs: https://www.bootstrapfarmer.com/blogs/hydroponics/hydroponic-edible-flowers-how-to-grow-edible-flowers-without-soil
Regrow used produce
https://www.mygardenlife.com/recipes-edibles/the-garbage-garden

Hydroponic Nutrients & Mix ratio

Flora Grow
Shake up each nutrient after each solution and rinse syringe.
Check ph after mixing solution. Under 6 is best. Couple dollops at a time of ph down and mix or shake gallon jug
2.5 each per gallon for seedlings
5m each per gallon for grow
Only refill water when 1/3 water left in passive Kratky container
One grower uses: Cal mag and Epson salts in the mix
for his greens and seedlings use 1/4 tsp eahc per gal.
Flora Series: For reg. Kratky Method
1 Gallon of water, pH is between 5.9 – 6.5
1 Tsps. of Micro
1 Tsps. of Grow
1 Tsps. of Bloom
1 Tsps. of Cal Mag liquid
1/2 Tsps. of Epsom Sal -t½ tsp in a little warm water – stir and pour into mix

Masterblend:
1 Gallon of water, pH is between 5.9 – 6.5
2 Grams of Masterblend 4-18-38
2 Grams Calcium Nitrate
1 Gram of Empson Salt

How to use A & B:
Step 1: Fill bottles A and B with water and shake well to ensure the contents are thoroughly mixed.
Step 2: Utilize the bottle caps to measure, with scale marks from 1ml to 15ml. Mix 5ml of hydroponic nutrients from both bottles A and B into 1L of water. Use the table below to determine the correct mixture for your hydroponic growing system’s requirements.
Hydroponic Growing Nutrient Proportion
ater Nutrient
1.5L (Mini’s water tank) 7.5ML A + 7.5ML B
2L 10ML A + 10ML B
3L 15ML A + 15ML B
4L 20ML A + 20ML B
5.5L (Senior’s water tank) 27.5ML A + 27.5ML B
7.5L (Max’s water tank) 37.5ML A + 37.5 ML B

MASTERBLEND 4-18-38
Calcium Nitrate 15.5-0-0
Contains MasterBlend 4-18-38,
and Epsom Salt (Magnesium Sulfate)

Bug Spray with Catnip oil

How to Make Homemade Bug Spray
We are going to show you how to make an herbal bug repellant spray using yarrow (Achillea millefolium). Yarrow grows abundantly all over the world and has a multitude of uses, ranging from first aid to colds and flus. It is also a fabulous homemade bug repellent!
What you’ll need…
yarrow (either fresh or dried flowers and leaves)
alcohol (vodka works fine)
catnip essential oil
If using fresh yarrow, fill a jar with yarrow flowers and leaves,use pruners to cut them up.
If using dried yarrow, fill a jar about half full with yarrow.
Cover this with vodka and let sit for a week.
Strain off the yarrow. Preserve the liquid and compost the yarrow.
Fill a spray bottle with half the liquid and then fill the rest of the way with water. You could also just use the alcohol extraction without any additional water. Of course this costs more in the long run.
Place a few drops of catnip essential oil in the spray bottle. Catnip essential oil has been shown to be more effective than DEET at deterring mosquitoes. You could also try using lavender or sage essential oils.
Spray works best when I apply often – every hour or so. I personally dislike the smell of citronella bug sprays, but this one smells wonderful.

Tere are many variations to this homemade bug spray, so I encourage you to experiment with what works best for you.
You could simply make a tea out of yarrow and use that as a spray. This will not keep as long as an alcohol extraction.
There are a variety of essential oils that you can use besides the ones listed above.
Note: There is a rare possibility that yarrow may cause photodermatitis in sensitive individuals. If you have sensitive skin, it would be best to test this bug spray on a small area. (The area needs to receive sunlight to see if there is a reaction.)

Meadowsweet for Pain

If you’ve ever seen Meadowsweet growing wild in a meadow, you’ll know why it is called the Queen of the Meadow. This ubiquitous plant with brilliantly white flowers dominates the meadows it calls home. Its contemporary common name, meadowsweet, may not just refer to the plant’s favorite living space, but also to its common use as a flavoring agent in meads and ales.

Meadowsweet (Filipendula ulmaria) is a sweet-smelling astringent herb that is commonly used for excessive diarrhea, ulcers, pain, stomach aches, fevers and gout.

Let’s make a delicious-tasting meadowsweet elixir. Before we get to our recipe, here’s a bit more about this beautiful plant.

“Meadowsweet was one of the three most sacred herbs used by ancient Celtic Druid priests. It is mentioned in the Knight’s Tale by Geoffrey Chaucer (fourteenth century C.E.), and described in old European herbals, including those of John Gerard (The Herball, 1597) and Nicholas Culpepper (The English Physitian, 1652).”
–Commission E Monograph

Meadowsweet for Pain

Meadowsweet is high in salicylic acid, which is well known for its ability to relieve pain. I find the plant to be a mild to moderate pain reliever that is especially suited to stagnant pain (in a fixed location, possibly with a pounding sensation) and for those with symptoms of heat.

“The Iroquois used the mashed and powdered dried root as part of a compound decoction with yarrow for side pain, and nausea.”
–Robert Dale Rogers

Headaches

Meadowsweet is especially suited to headaches in which the person has a hot head and feels a pounding sensation in the head. Meadowsweet is cooling and it promotes circulation, which can relieve stagnant energy in the head.

Rheumatism

Besides having the ability to relieve pain, meadowsweet is also anti-inflammatory in nature. Taken daily as a tea or tincture it can help relieve chronic arthritic pain and inflammation.

Stomachaches and Acid Reflux

My two favorite herbs for stomach aches and nausea are ginger and meadowsweet (okay, twist my arm, peppermint too).

Meadowsweet shines as an herb for stomach aches, nausea and poor digestion and is especially helpful for those who find herbs like ginger to be too warming. Meadowsweet removes stagnation (like when you eat a meal and it stays in your stomach too long) and relieves discomfort in the stomach.

“If someone asks you what to do for reflux but isn’t going to come in and do a consult or listen to a lengthy exposition on the nuance of gastric tissues and processes I say, ‘You could try meadowsweet and see if that helps.'”
–jim mcdonald

Madowsweet Elixir

This is a home remedy for pain. This meadowsweet elixir recipe extracts the medicinal properties of the herb with alcohol and glycerine. Glycerine is added to this recipe because it does a good job of extracting tannins found in the plant.

If you avoid alcohol, you can also enjoy the benefits of meadowsweet by simply making a tea from it.

What you’ll need…

100 grams dried meadowsweet flowers (roughly 2 cups)
400 milliliters vodka (50% ABV is best)
100 milliliters vegetable glycerine

Place the meadowsweet flowers in a jar.
Add the vodka and glycerine to the jar.
Shake well. Let this macerate for 4 to 6 weeks and check on it often.
You may find that as the flowers soak up the alcohol and glycerin, the liquid will no long cover the herb.
To remedy this, you can take a clean stone or weight and use it to weigh down the flowers below the liquid. If necessary, you can add a bit more alcohol to cover the herb. I opened my jar frequently and pushed down the flowers and that seemed to work just fine.

Once you are done macerating the herb, it’s time to strain off the mixture. The easiest way to do this is strain it through a cheesecloth, which you then squeeze the dickens out of until you get all the moisture from the flowers. A tincture press works well, too.
Once it is strained you can bottle and label it. Here’s an image of my label, which you can print for your own use.
A standard dose is 30 to 60 drops as needed. Depending on age, weight and sensitivity, someone may find that more or less works best for them.

Meadowsweet is safe for most people. However, it should be used with caution for the following people:

children under 16 who have the flu or chickenpox symptoms (because of the rare but serious Reye’s syndrome)
people with asthma (may stimulate bronchial spasms)
people who are allergic to aspirin

#1 Remedy for a Poison Ivy or Oak Rash

One Natural Poison Ivy Remedy is an Herb: Jewelweed
If you have come into contact with poison ivy or poison oak, the first thing to do is wash the area with cold soap and water. Once you’ve done this, now you can call on jewelweed.

Jewelweed (Impatiens capensis) is a plant that grows in wetter conditions, such as near a stream.
Pick a bunch, crush it, and rub it on exposed parts of your body that might come in contact or have already come in contact with poison ivy. It is a juicy plant. It is more effective before the urushiol oils (the poison ivy oils) set into your skin that cause the skin rash.
Knowledge of jewelweed coupled with awareness is the true poison ivy remedy.
Preparing for Poison Ivy Season: Jewelweed Ideas
Collect a bunch of jewelweed and make a tea. That is, bring a pot of water to a boil (4 cups or so), put the jewelweed in (chop a large handful), and let it sit for 20 minutes. Then strain it out.
You can bathe in this tea, just treat the affected area, or freeze it into ice cubes. You can apply the ice to exposed areas or areas that are already suffering from the rash.