Katie, Food Preserving and Homesteading

Katie, Food Preserving and Homesteading Welcome to Canning , Freezing, Dehydrating, Food Preserving and Homesteading, Enjoy with us :) :)

Bruh. Pickle kabobs. Marinate the chicken in pickle juice first. 👌
10/05/2025

Bruh. Pickle kabobs. Marinate the chicken in pickle juice first. 👌

My yearly inventory of pantry. Roughly 700 jars of home canned and dehydrated food. Goal is 800. I've learned so much i...
10/04/2025

My yearly inventory of pantry. Roughly 700 jars of home canned and dehydrated food. Goal is 800.
I've learned so much in the 3 yrs I've been canning more than just salsa. Thankful for this group and all the help here.

I’ve been making my own flour tortillas. They’re inexpensive and taste way better than storebought!Here’s the recipe eve...
10/04/2025

I’ve been making my own flour tortillas. They’re inexpensive and taste way better than storebought!
Here’s the recipe everyone: I used 2 cups of flour, 1 tsp salt, 1 tsp baking powder, 4 tbs melted butter and 3/4 cup of warm water.
Add the flour, salt and baking powder to a large bowl and mix well. Then add the melted butter (let it cool first before adding). Start mixing with your hand while slowly adding the water. Knead for about 5 min and shape into a ball. Next divide the dough into 8 equal sized balls. Roll out the dough balls using a little flour. Then in a skillet over medium heat cook the tortillas for about 1 min on each side. The tortillas should bubble up.

It’s hell day but so worth it the rest of the year!
10/04/2025

It’s hell day but so worth it the rest of the year!

Washed all the cukes in the wash machine and got 42 quarts of dills done. So worth the effort.By: Kristin Hoffman
10/04/2025

Washed all the cukes in the wash machine and got 42 quarts of dills done. So worth the effort.

By: Kristin Hoffman

I can’t stop making Christmas jam!! They are so good all my coworkers keep asking me to make them. They are pretty easy ...
10/04/2025

I can’t stop making Christmas jam!! They are so good all my coworkers keep asking me to make them. They are pretty easy to make.

Well while I was caring for my mother, my cucumbers, got out of hand. One was as big as a zucchini.So I made cinnamon pi...
10/04/2025

Well while I was caring for my mother, my cucumbers, got out of hand. One was as big as a zucchini.
So I made cinnamon pickles!!! It’s a long, 4 day process buuuuutttt!!!!
They are soooo worth it!!!! It’s a great way to use up, over grown cucumbers and they are absolutely marvelous!!!
I’m so glad, that I ate like 45 before I started canning them, (mmmmm soooo good!!!) or I would have needed more jars!!!😂😂😂
A 5 gallon bucket made 16 pints + what I ate!!!
Recipe in comments.
The bucket and lid I used, is in the photos.

Drying Shuck Beans a/k/a Leather Britches & Shucky Beans, an Appalachian treat. I dried these White Half Runner green be...
10/04/2025

Drying Shuck Beans a/k/a Leather Britches & Shucky Beans, an Appalachian treat. I dried these White Half Runner green beans last July. My family from the Mountains of Eastern KY has been drying shuck beans for over 100 years that I know of. I’m sure it goes back much longer than that. We always cook a big pot of them on Thanksgiving, Christmas, and other special occasions throughout the winter.

This is tomato powder made from the skins of 100 pounds of tomatoes that I canned.
10/04/2025

This is tomato powder made from the skins of 100 pounds of tomatoes that I canned.

This my canning cohorts is why my heart is broken today.💔💔💔 My husband wanting to help me can corn because I was in the ...
10/04/2025

This my canning cohorts is why my heart is broken today.💔💔💔 My husband wanting to help me can corn because I was in the field late, loaded the canner 😊, added 3 inches of hot water 😊, turned it on😊, and went to mow the yard 😲,When he noticed it was venting he gave it another 5 minutes😲😲 then put the weight on it 😊and set the timer for 55 minutes .😊 I have no idea how long it vented before he noticed it but I'm thinking it ran out of water causing it to warp.The jars were ok but not sealed, 😢,the rack is welded to the bottom now 😢😢 He's gonna have a coronary when he sees what the new one will cost. I've been using this one most of our lives.😭😭😭😭😭😭😭😭😭😭😭😭😭
By: Cheyenne Miller

RECIPE: CAYENNE PEPPER SAUCEA few people here asked for this recipe. I said I would post it. I have been making this sau...
10/04/2025

RECIPE: CAYENNE PEPPER SAUCE
A few people here asked for this recipe. I said I would post it. I have been making this sauce, and cooking with it, for many years. I use 3 ingredients, and I don't can it. I just pour it into a bottle and store it in the cupboard. It will keep for a year or longer.
I wrote a cookbook a few years ago, and put this recipe in it (it is not available anymore. I sold all I had).
This batch started with about 5 lbs. of cayenne peppers, and yielded about 1 1/2 gallons of good sauce.
This is a vinegar based sauce that is a staple in Cajun and Creole cooking, and other regional American cuisines. I tried using apple cider vinegar for this once, but I didn't like the taste, so I have just been using ordinary distilled white vinegar since.
Traditional Buffalo wing sauce is 2 parts melted butter plus 1 part cayenne pepper sauce. I also add this sauce to apple cider vinegar and butter to make a fabulous pot liquor for boiled greens (collards or turnip greens). Even my grandkids like them, especially if I boil potatoes in the bottom of the pot, submerged in the pot liquor, and top the greens with fried bacon pieces. (There is no alcohol in pot liquor, by the way).
You can use other kinds of chile peppers for this method, and they will make a fine sauce - even a blend of 2 or more pepper varieties.
INGREDIENTS:
Fresh picked cayenne peppers, as much as you want or have
Minced garlic: As much as you like. I use about 1 Tbsp. per pound of peppers (about 3 cloves)
Distilled white vinegar: Enough to cover the peppers in the pot.
INSTRUCTIONS:
Wash the peppers and snap the stems off. They snap off just like snapping green beans.
Place the peppers in a pot large enough to hold them, add the garlic, and pour enough vinegar in for the peppers to rise a couple inches. Place the pot on the stovetop over medium high heat and bring to a low boil. Reduce heat to low and simmer, covered, for 3 hours. (It takes a while for the skins to soften).
Working in batches, puree the pepper and vinegar mixture in a food processor. Strain the sauce through a wire mesh strainer, reserving the pulp and seeds.
Return the pulp to the food processor, in batches if necessary, and add a little more white vinegar. Puree again, and strain again. After the 2nd straining, throw the pulp out.
Bottle the sauce as you wish and store at room temperature. This sauce does not need to be refrigerated.

There is a first time for everything… I already cleaned up some of the mess. I’m canning chicken broth as I have done nu...
10/03/2025

There is a first time for everything… I already cleaned up some of the mess. I’m canning chicken broth as I have done numerous times before…everything going as usual until I opened the canner. It had depresured, took the weight off - no hiss, so no residual pressure. Then I took the lid off and things started popping! Two of the lids popped off, hit the ceiling, chicken broth everywhere…
Thankfully I am not burned. I took the lid off as my mama taught me to shield myself from the steam, and I am sure that saved me from a scalding. (Thank you Mom!!)
I have canned for decades and never had this happen. What went wrong?
(I’m still looking for one of the rings.) 🤪
By: Mary Spencer Humberd

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