The kitchen is the most important room in every household, and as such it must be taken good care of. The kitchen is the place where the entire family gathers every day and spends most of its time there. That is why the kitchen needs to always be perfectly cleaned and disinfected so that it is a good environment for your family. But even the cleaning can sometimes be dangerous. Using a bunch of chemically induced cleaning products will not make your kitchen any healthier or safer, than being dirty. The trick is to clean it in a way that you do not do even more harm. That is why this article will tell you how to clean and disinfect your kitchen in a way that it really is cleaned, not just from dirt and bacteria but from dangerous chemicals as well.
If you are lucky enough to live on a homestead, there’s no doubt you’ve probably learned some very impressive skills. Homestead life can be tough, it can be challenging, but it can also be highly rewarding, especially when the skills that you’ve learned can be put to good use elsewhere.
It’s interesting to note that there are a lot of homestead skills that can be transferred over to survival skills. This means that if you fancy becoming a bit of a prepper, you should already have a lot of skills and knowledge that will help you to get through a survival situation.
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Last year was the first year that we were able to harvest any of our raspberries. We were pleasantly surprised at how many we were able to gather. Many we ate right there on the spot. Wow, they were delicious right off the vine! So, of course we had to make raspberry jam too.
Fresh raspberries do not keep very long so once they started trickling in we froze what we did not eat right away. Once we had enough we planned to make raspberry jam, but things never seem to go as planned. So we just got around to making raspberry jam. Freezing is so convenient if your berries are coming in small batches or if you just do not have time to use them. We pulled the frozen raspberries out of the freezer and ran the bags under some cold water to thaw. They thaw rather quickly.
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Our green beans are coming in nicely this year and not a moment too soon! We had to breakdown and buy a few cans of store bought green beans not too long ago. What a shame. But happily we have already canned our second batch of contender green beans this season. Contender green beans are string-less. That makes life a whole lot easier, but we also will have some half-runners coming in later. They have strings, but they are just such a tasty bean they are worth the effort. If you are harvesting your own seeds from your beans don’t plant contender and other varieties with strings at the same time or they will cross pollinate. There’s no telling what you’ll end up with the next year!
|Snapped Contender Green Beans|
So, how about a little canning tutorial?
A year ago, we started buying our beef from a local farm/dealer, Grassfed Greensboro, that we could buy direct from. Over the last year, we have been very pleased with our switch to grass fed beef. We typically order 1/16 of a cow for $150 about every other month and have found out for our family of four (and sometimes 5) that works nicely. We are unable to place orders through the winter months because the cows are too lean so our last order before the cold weather set in we purchased 1/8 of a cow.
Each farm/dealer will quote the sizes and prices differently. Some will quote a price per pound based on the hanging weight. This is the weight before processing. Our dealer quotes the price per portion of cow (1/16, 1/8, 1/4, etc) based on the weight after processing. This makes it much easier to gauge how many pounds you’ll actually get. Typically a grass fed cow will also weigh less than a grain fed cow because the grain in a cow’s diet will “fatten” them. Therefore, 1/16 of a grass fed cow will typically render less pounds of meat than a 1/16 of a grain fed cow.
|1/16 of Grass Fed Cow (After Processing) 25 Pounds|
I have always loved deviled eggs. It is one those items I expect to be at every family holiday or church covered dish meal. If you are are raising your own chickens now, you may find yourself with an over abundance of farm fresh eggs. What a blessing that is. So, why not make some deviled eggs? There are several different ways to make deviled eggs much of which is due to preference. This is how I like my deviled eggs.
Although, for the last few years Jon and I have been working toward being more self-sufficient, prepared, and just living a simpler life, we are still far from experienced homesteaders. I must admit that we have spent hours picking, preparing, and canning our homegrown veggies to turn around and have frozen pizza for supper because we were too tired and didn’t have time for real food. Sadly, more than once we have taken note of this. Not only is it counterproductive, if we are not careful we could let such setbacks discourage us. So, when we had the opportunity to read and review Carol’s new eBook, “Homestead Cooking with Carol: Bountiful Make-ahead Meals”, we were ecstatic.
Perfect Appetizer Snack for Parties and Social Gatherings
Who doesn’t enjoy a tasty cocktail weenie? (Vegetarians I guess) I have always been a fan, but it seems that most are prepared in some form of BBQ sauce. I love a good BBQ sauce, but still it is nice to mix things up a bit. These have a little sweet and sour taste that have been a crowd pleaser with my family for years.
There are several varieties of crab apples. Most people do not use the ornamental crab apples because they are so small and tedious to use, but since we had them we thought we would not let them go to waste. Last year we tried making a batch of crab apple juice. I thought it was tasty, but everyone else thought it was just way too tart. Since it was not going to be a preferred beverage in our house, we decided to try making it unsweetened this year and store it to be used for its pectin for later use in making other jams and jellies where pectin needs to be added.
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Jon and I are on vacation from work this week and decided to try our hand once again at making crab apple jelly. Last year was our first attempt at any jelly and it was a fail. Then we made it in November so we were worried that the crab apples were too far gone on the tree this year. There were more overly brown and rotten crab apples than in November, but still the tree was loaded down and Jon was able to pick about 1.5 gallons of crab apples from our ornamental crab apple tree.
There are tons of varieties of crab apples. Most people do not use the ornamental crab apples because they are so small and tedious to use, but they are perfectly edible and since we had them we thought we would put them to use.
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