Kate Hot sauce, like Tabasco sauce, Sriracha sauce, and hot chili sauce get their heat from hot chili peppers and their flavors from the fruitiness of the peppers, from garlic, and from sugar. This fermented hot sauce recipe is basic without the added ingredients you’d find in a store-bought hot sauce. If you’d like your hot … Read more
There is a shopping center near my home with several ornamental crabapple trees growing in the green spots around the parking lot. Every year, when I see them laden with fruit, I wonder if I could do something with those tiny, tart apples. Now, thanks to Ashley, I have a plan. Crabapple trees can be … Read more
Nothing is more frustrating than putting up a supply of food for the winter and having it go bad. Whether the lids are popping off your canned goods, or mold is growing on your ferments, having to throw out food is a big disappointment for anyone. Keep reading for some great tips on how to … Read more
Olives are tricky business. Either you love them or you hate them. I love them, green ones, that is. Black olives, not so much. But I add green olives to my potato or pasta salads and to relish trays at the holiday time. It never occurred to me that I could ferment them. So, if … Read more
I have a 7-pound pooch that spends more time in my lap than any pet I’ve ever had. Making homemade food for him, rather than relying on Purina, has been a joy. He loves rice, turkey, eggs and even fruits and vegetables. I even give him yogurt. In “Fermented Food for Dogs and Cats,” Chris … Read more
Fermenting foods is one of the best way to preserve your in-season abundance. Or, if you find a deal at the grocer or farmers’ market, simply buy more than you can eat and salt-preserve the rest. You not only preserve it for future consumption, you enhance the food’s nutritional value. Give these fermented oranges a … Read more
To continue our series on food additives to avoid, Andrew continues with a look at modified food starch. “What is modified food starch?” you may ask. For a thorough explanation on what it is, and why you might not want it in your daily diet, keep reading. Modified. Food. Starch. Three very unassuming and innocent-sounding … Read more
Ever come across a delicious-sounding recipe that you want to try but you’re not sure how to make the brine it calls for? How much salt is in a 3% brine, anyway? Well, this post is for you. Kristi has taken all the mystery out of the equation by providing charts and step-by-step instructions. Read … Read more
If you haven’t tried kefir, now is the time to do it. Not only do you get the benefits of it being loaded with probiotics, here Andrew explains that kefir benefits fatty liver disease. In case you didn’t have enough reasons to drink the delightfully-effervescent yogurt-like drink that is better known as kefir, here is … Read more
When it comes to food, you want to be safe. And when it comes to food preservation, experience is the best education you can get. When I first started canning our food, I questioned everything. I constantly called my neighbor to run over and look at something to make sure I was doing it right. Abigail has … Read more