urban homesteading

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

Posted on November 18, 2014 Updated on November 30, 2014

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

This entry was posted in Weekly Shows and tagged grow lights, growing indoors, Hsu Certified Leaf Compost, indoor herbs, indoor winter herbs, potatoes in burlap sack, sustainable, urban homesteading, what you cannot can, window, winter, Wisconsin.

Soup Baked in a Pumpkin – Straight to the Point

Posted on November 16, 2014 Updated on November 22, 2014

Recipe:
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.

This entry was posted in Straight to the Point and tagged bake, baked soup, broth, herbs, leeks, oven, pumpkin, soup, Soup Baked in a Pumpkin, urban homesteading.

Brown Sugar Peach Jam (Low Sugar) – Canning What You Grow

Posted on August 2, 2014 Updated on August 17, 2014

Recipe:
Ingredients:
4 1/2 cups chopped peaches, fresh or frozen
1 cup unsweetened apple juice
5 tablespoons Ball® RealFruit™ Low or No-Sugar Needed Pectin
1 ½ cups of brown sugar
3 tablespoons bottled lemon juice
Yields 6 half-pint jars
Method:
Prepare hot water bath, jars, rings and lids.
Combine peaches with apple juice and lemon juice in a non-reactive pot. Gradually stir in Ball® RealFruit™ Pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
Add brown sugar. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
Test and check set.
Ladle hot jam into hot jars, one at a time, leaving 1/4-inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
Place filled jars in canner, ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil.
Process jars for 10 minutes, adjusting for altitude. Turn off heat, remove lid and let jars stand for 5 minutes.

This entry was posted in Aunt Holly's Homemade Happiness, Canning What You Grow, Recipes and tagged ball jar, bottled lemon juice, brown, brown sugar, brown sugar peach jam, canning, home canning, homesteading, jam, low sugar, mason jar, peach, pectin, recipe, sugar, urban homesteading, water bath, water bath canner, water bath canning, Wisconsin.