November 12, 2013
The Canning pictured above, left to right:
Chicken Caccitore, Chicken Breast, Chunky Tomato Sauce, French Onion Soup made with Grass Fed Beef Bone Broth, White Bean and Sausage Soup, Teriyaki Chicken.
I wanted to share a little about each and also encourage readers to try to put up different things, main dishes and prepare ahead of time your own "fast foods".
We'll start with the Chunky Tomato Sauce. We were on vacation for 2 1/2 weeks in October and our daughter picked our tomatoes from our "Red Neck Greenhouse", that I will post about another time.
So I came home to a box full of them. Because they were the last of the season and had gone through some cooler weather and were not watered much in the greenhouse, they were a drier tomato. I coarsely chopped them in the food processor with onions and garlic. Added a couple of cans (yes, metal cans of store bought) tomato sauce and some salt. Then bottled and processed for 30 minutes at 10 pounds pressure. Yield 7 quarts. All of my canners hold 7 quarts.
I had some Boneless, Skinless Chicken Breast from Zaycon, thawed out and filled 7 quarts with it. Added 1 teaspoon of salt and processed the chicken for 90 minutes at 10 pounds of pressure. Yield 7 quarts.
My dear husband requested a double batch of Teriyaki Chicken. This has come in really handy when the power has been off. I have been able to quickly stir fry some cabbage, carrots and onions, while some white rice was cooking on our wood cookstove to serve with this Teriyaki Chicken. A fast, healthy meal that is not soup when we're without power. So to make, I cut chicken about 10 pounds of thawed chicken into 1 to 1 1/2" chunks and place into a baking pan. Baking only partially through. While that's baking I make the sauce: 2 cups soy sauce, 2 tablespoons powdered ginger and garlic, 3 cups white sugar, 1/2 cup honey, 1/4 cup molasses, 2/3 cup cornstarch and 10 cups liquid (meat juice from pan that chicken was cooked in and water). Place all of sauce ingredients into large pan. Whisk to mix, heat over medium heat till boiling.
Place chicken into jars, add sauce up to 1" of top of jar. Seal and process for 90 minutes at 10 pounds pressure. Yield 14 quarts.
Chicken Caccitore - With the last thawed chicken and left over Chunky Tomato Sauce, I spiced up the sauce with Italian herbs and more garlic. Cut the chicken into serving sizes, dredged in seasoned flour and pan fried in a little beef tallow, just until the chicken is browned, but not cooked through. Place chicken it into quart jars, added some dried mushrooms and peppers, and poured the spiced up Chunky Tomato Sauce. Processed for 90 minutes at 10 pounds pressure. Yield 7 quarts. It has taken great restraint not to open one of these, heat it up and pour onto some pasta for a quick lunch.
Now for the soups. The French Onion Soup was inspired by the Canning Granny and Sally Fallon's Beef Bone Broth. We are blessed with friends who raise grass-fed beef that we purchase every year. I thawed out all of the soup bones, placed them in a large baking pan and roasted them for 2 hours on 325'. The bones and meat juice then went into a large stock pot with water and 1/2 cup apple cider vinegar. This broth simmered for about 66 hours with the lid on. Yes, it did simmer for 2 1/2 days! Remove the bones and picked off the meat. I knew that I wanted to make 14 quarts of soup, so I sliced 1 large onion and 1 cloves garlic for each quart. Then I sauteed 7 onions and 7 cloves of garlic in large saucepan with some beef tallow until soft. Add 1 tablespoon of sugar and continued to stir until the onions became lightly caramelized. The reason for only working with half the onions as a time so I didn't burn them. I then divided the onions into the jars and the meat. I added 1 tablespoon of dry, non salted beef broth seasoning and 1 teaspoon salt per jar. I then poured the broth into the jars up to 1" of top of jars. Processed at 90 minutes at 10 pounds pressure. Yield 14 quarts. Now these smelt so good that Emily and I had to open a jar, toasted some whole wheat bread with cheddar cheese. Oh it was fabulous!
The Sausage Bean Soup is my version of the Olive Gardens. This is a layered canning method. It is easy and you can make up your own recipes. The following is per quart jar:
1/2 cup cooked sausage, 1 cup soaked white beans, 1/2 cup chopped celery, 1/2 cup diced potatoes,
2/3 cup sliced carrots, 1/2 cup chopped onions, 1/4 teaspoon dry oregano and thyme, 1 teaspoon salt,
1 tablespoon dry beef broth unsalted seasoning, 2 splashes Worcestershire sauce, 1 splash Tabasco sauce and enough water to 1" top of quart jar. Process 90 minutes at 10 pounds pressure.
I hope these recipes will enhance your meals and are understandable. If you have any questions or comments, please let me know.
Posted by Kristine at 8:50 AM
September 3, 2013
This afternoon I planted the last of the Winter Garden, except for the garlic. It will be planted the end of the month.
As you can probably see we are doing the "Back to Eden" garden
and it is working well. I just move the wood chips aside to the soil and plant.
I am amazed at how many earthworms there are just below the chip level.
This is what I planted and where I got the seeds from:
Red Chard - My Saved Seeds
Purple Sprouting Broccoli - Ed Hume
Raab Broccoli Zambonhi - Ed Hume
Improved Swarf Siberian Kale - Territorial Seed
Bloomsdale Spinach - Ferry Morse
Arugula, Rocket - Lily Miller
The following I received as part of class I took from
I recommend his seeds and books.
Winter Green Jewel Romaine
Purple Top White Globe Turnip
May King Lettuce
I am trying to save more seeds each year, both herb and vegetables.
I may even have some available for barter soon.
~Herbal Handcrafted Soap ~
November 9, 2013
10 am to 2:30 ~ $60
Includes Lunch, Handouts, Step-by-Step instructions and demonstration, plus Hands-on.
You will learn Soap Making Techniques and;
-Different Fats, Ingredients and Where to Acquire Them
-Soap for Body, Shampoo and Laundry
-Soap Packaging and Storage
Cold & Hot Processed methods demonstrated.
You will have the knowledge needed to make soap on your own, in your home.
*Everyone will bring home bars soaps*
Space Limited ~ Please Contact for Your Class Reservation
Space Limited ~ Please Contact for Your Class Reservation
All classes are full of informational handouts and inspiration! Each class is taught using all your senses and is an experiential experience.
Plus ...lots of FUN!
Email Kristine to sign up - firstname.lastname@example.org
or Call 253-223-5478
May 16, 2013
Our Back to Eden garden transformation progress:
I am excited to replant herbs and even adding a few new ones. But my most exciting thing is to make plant markers for each herb. I haven't decided on which kind to make and have been browsing Pinterest. If you have any suggestions or ideas for plant markers, please share.
Here is our transformed JuneBearing Strawberry bed. The berries are already setting fruit.
Only a few weeds have popped through and they are very easy to remove.
Our progress on the Back to Eden garden is taking shape. I did plant onion starts, but you can barely see those young, thin things. Plus the chickens got into them and moved the chips around too much. My hope is to have our last few beds chipped by the end of the week.
May 14, 2013
1 bin Russets from the store that had huge starts about 10" long.
1 bin Reds from our garden last year that were pretty puny, but had starts on them.
2 bins Yukon Gold, my favorite, that I purchased at Del's, local feed store.
2 bins Ida Rose Reds, I believe, also purchased from Del's, our local feed store.
The plan is as they start to leaf out we will be placing a layer of wood chips on top. This too will be part of our "Back to Eden" gardening experiment. We will be watering overhead as needed. And if we have too we will place a 1/2 pallet in front of each bin as they grow.
Field potatoes and potato barrels haven't been very successful for us, so we have high hopes for this method.
I will post as they develop.