urban homesteading

Indoor Winter Herbs, What you Cannot Can & More – The Wisconsin Vegetable Gardener

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List of what you cannot safely can:
Do not add: Oats, wheat, barley, grains, rice, bread, noodles or pasta, hominy, crackers,  biscuits,  pie dough, eggs
Do not use thickeners:Cornstarch, tapioca, arrowroot, flour, Wondra flour, cornmeal,  soup bases, package mixes like taco mix or ranch dressing
Food recipes: pumpkin butter, pudding, cream soups or cream veggies, refried beans,  peanut butter,  Pesto, chocolate made from milk solids, quickbreads
Fruits: mashed bananas, avocados, coconut milk
Meats: avoid high fat , pate (duck, beef ), liver and giblets (chicken, beef), hot dogs, meats with fillers
Candy: caramels, peppermints, marshmallow

Soup Baked in a Pumpkin – Straight to the Point

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1 medium pumpkin
1 qt of chicken on veggie broth
1 leek or medium onion
2 garlic cloves
fresh herbs
pinch of salt
pinch of pepper
any other spices

Preheat oven to 400 degrees F. Cut lid off of pumpkin, gut pumpkin, fill with other ingredients. Put pumpkin lid on and slide in over. Bake for 1-2 hours, check after 1 hour. If a fork or knife slides easily into the flesh, it is done. Scrape pumpkin from sides to serve with broth and leeks. Top with cheese or other garnish.