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50+ Simple Ways to Save Money & Stretch Your Dollar

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When it feels like every trip to the grocery store costs more than the last, finding simple ways to stretch your dollar can feel overwhelming. The good news is that saving money doesn’t have to mean extreme couponing or sacrificing the things you love. Explore 50+ simple ways to save money & stretch your dollar and decide which ones may be easy enough for your family to implement!

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With a few thoughtful habits and intentional choices, everyday expenses can be trimmed in ways that truly add up over time. In this post, you’ll find 50 easy ways to save money that focus on real-life solutions—practical, doable ideas that help your household spend less while still living well. Whether you’re looking to make small changes or build long-term money-saving habits, these tips are designed to help you feel more confident, capable, and in control of your finances.

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Transportation/ Vehicle

Many households need at least one vehicle these days, but there are ways to save and stretch the dollar when it comes to vehicle expense. The first money saving tip would be to drive a vehicle that is paid for to avoid paying interest, however, sometimes a loan may be necessary. 

Assess your current situation and determine if it makes sense to drive a vehicles(s) with a monthly loan and interest payment, or to trade for a vehicle that is paid for. 

We found our 2011 suburban on an auction for only $2500, and although she isn't pretty she is reliable and can transport our whole family of 6. My husband is handy, thankfully, so he can do any maintenance as needed.

If a loan is necessary, please do the math to understand how much the total cost of the vehicle is with interest. In addition, take out as short of a loan as possible. I've known many people who have had the loan outlive the vehicle, meaning the vehicle is totaled or no longer functioning yet the loan payments still need to be made as the vehicle is not paid off.

There is a simple formula to determine how much interest would be paid on a vehicle, see the examples below:  

Step-by-Step Calculation

  1. Determine Loan Principal (P): This is the car's price minus your down payment, plus taxes, fees, and other costs.
  2. Get Your Interest Rate (R): Use the Annual Percentage Rate (APR) as a decimal (e.g., 6% becomes 0.06).
  3. Identify Loan Term (T): The length of the loan in years (e.g., 60 months is 5 years).
  4. Calculate Monthly Payment: Use a loan payment formula or an online calculator.
  5. Calculate Total Paid: Multiply your fixed monthly payment by the total number of months (Term in Years x 12).
  6. Find Total Interest: Subtract the original loan principal (P) from the total amount paid.
  7. Total Cost: The total cost of the loan is your original principal plus the total interest paid. 

Example

  • Loan Amount (P): $20,000
  • APR (R): 6% (0.06)
  • Term (T): 60 months (5 years)
  • Monthly Payment: ~$386.66 (using a calculator)
  • Total Paid: $386.66 x 60 = $23,199.60
  • Total Interest: $23,199.60 - $20,000 = $3,199.60
  • Total Vehicle Cost (with interest): $20,000 (Principal) + $3,199.60 (Interest) = $23,199.60

Gasoline

Most households have the unavoidable expense of gas. When it comes to getting to and from work, getting the kids to where they need to be, purchasing household groceries, etc. gas is often an expense that cannot be eliminated completely. Especially for rural households. 

The biggest method our household has implemented to save on gas is through a free app called Upside. The app is free and super simple to use, it will show the near by gas stations and the price of gas at each (along with the money back per gallon at each.) Plus, each time we put gas in the vehicle we are awarded with money back by following the instructions in the app. 

Lastly, stay out of the gas station! The little snacks, beverages, and treats add up fast. Resist the temptation by avoiding going inside all together to avoid the impulse purchases. 

Insurance

It can be wise to shop around to see if any savings exist for insurance. Many agencies offer discounts or a better deal for bundling home, car, etc. Requesting quotes from a few different agencies every 6-12 months can be super beneficial to ensure you're getting a good deal. 

Sometimes, calling your current carrier or agency and requesting better rates or lower rates can be beneficial.

In addition, my husband and I have Farm Bureau car insurance. This agency offers a free program and app called Driveology that will monitor your driving habits, and give financial rewards for being a safe driver. We save over $500 annually on our car insurance, just by driving safely (without phone distraction, following the speed limit, and not braking excessively.)

*Note that savings will vary depending on the overall policy cost and driving habits

Food

Food is another unavoidable expense for many households, but again, there are ways to save and stretch the dollar further. The biggest way to save with food is to avoid eating out (yes that includes the overpriced coffee shop "treats") - or at a minimum, cut back the amount of eating out and/ or fast food.

The most obvious way to avoid eating out is by meal planning. Buy groceries for what is planned for the weekly menu, and nothing extra. Be sure to have a plan for the busy nights to avoid the temptation of fast food (think crockpot, meal prepping, etc.)

A bag of potatoes, rice, and beans are all very cheap and make the meal go further. We like to keep canned vegetables and fruit on hand as well, a cheaper option to fresh fruit and vegetables. 

In addition to meal planning, I grocery shop at Aldi. Aldi is the most cost friendly grocery store option near us, with quality food products.

Did you know that Aldi's food and goods are often made in the same facilities as other name brand items, often with identical ingredients, but different packaging? Don't pay more for the same thing!

Furthermore, I stick to grocery pickup and rarely step foot in the store - no more impulse buys or pressure from the kids for items not in budget. By doing this, I can see the cost of groceries in my cart before I even check out, and can make any additions or subtractions to meet my grocery budget. An added bonus, it saves me over an hour of shopping time! 

Food costs can be expensive, so get creative with recipes! Use up what is in the refrigerator or pantry to avoid any and all food waste. 

Gardening and Food Preservation

I grew up gardening and canning/ freezing the bounty, so this was an easy one for me. If it is all new to you, start small! Tomatoes are a great place to start with a garden - many things can be made and preserved from tomatoes without needing a lot of garden space. 

I have many beginner recipes on the blog such as spaghetti sauce, pizza sauce, and stewed tomatoes. We plan for spaghetti and pizza at least once a week, so by making our own sauces this helps the grocery budget significantly.

Pumpkins are another easy to grow vegetable with many uses. In addition, they're easy to preserve - see post here. However, pumpkins need space, so not a great option if space is limited. 

Having a fruit tree (or multiple) can add huge cost savings as well, or simply buying in bulk and canning for later. We have apple trees and make and preserve apple sauce and apple pie filling. I buy other fruit in bulk to preserve as well, such as peaches. 

Our household has applesauce pouching loving children, so I also prepare our own homemade yogurt, fruit and veggies pouches - see the quick and easy method I use here. This saves a lot of money on store bought pouches and they're way healthier!

We do have chickens as well, these ladies do have cost when it comes to feed and coop bedding, but we are able to sell extra eggs to offset that cost. These ladies give us an abundance of eggs for cooking and baking, and I freeze some for the winter months when they are no longer laying - read about preserving eggs here.

Cook and Bake from Scratch

This is not only the healthiest option, but also the most cost effective way to eat. This includes snacks *gasp* - yes I said it, snacks. 

This one took me a while to get behind, as my children can behave like piranhas when hunger hits. I couldn't imagine not having snacks conveniently placed in our snack drawer, to avoid hunger meltdowns in a time of desperation. However, I ripped off the store-bought snack bandaid and was shocked at how nondramatic it was. 

Sourdough can be a great hobby and ads nutritional benefits to ordinary meals or snacks. Discard recipes are super simple! Check out my sourdough discard tortillas, pancakes, waffles, pumpkin muffins, or double chocolate yogurt muffins. 

Dairy from scratch can be a great healthy option as well! I buy raw milk from a local micro dairy and make all of the following:

  • greek yogurt
  • butter
  • cream cheese
  • sour cream
  • mozzarella and cheddar cheese (this is a little more advanced)
  • yogurt pops
  • whey caramel
  • go-gurt tubes
  • yogurt drinks

The neat thing about raw dairy is that there is never any waste. If milk starts to sour I use it for baking. 

No Waste Kitchen

Some things we have implemented in the kitchen to minimize waste are:

  • using beeswax wraps for bowl covers
  • reusable snack bags that are dishwasher safe
  • washing and reusing plastic baggies
  • save grocery bags for small trash can bags
  • save chicken carcass and veggie scraps in the freezer until we have enough for homemade broth
  • cut up old bath towels to size for wash cloths and minimize paper towel use
  • quit buying reusable paper plates and plastic cups or utensils 

Beverages

My biggest pointer for saving here is to drink plain water. It is amazing how quickly the cost of flavored beverages can add up! Skip the overpriced coffee shops and make your own coffee at home. 

Eliminate or minimize alcohol consumption. Sadly, this is a big expense for many. 

We do like to drink electrolytes, especially in the hot summer months, so typically we keep this super affordable electrolyte drink mix on hand. 

Bulk Buying

We don't shop at Costco or Sam's Club - there isn't one within a reasonable distance from us. However, we do buy our meat in bulk! Knowing where your food comes from is very important in terms of overall quality. 

I highly recommend finding a local reputable cattle farmer and buying a quarter or a half of a cow (depending on family size.) We buy a half a cow and let the meat market (butcher) know how we want it packed. Each week we pull the meat we plan to eat (from our weekly meal plan) from the freezer to thaw in the refrigerator so it is ready to be prepared when we are ready to use it.

I like to get the suet (fat) from the cow as well and render it into tallow - learn how here. Tallow can be used as cooking fat, or for crafts such as homemade lip balm or candles.

Pork is another good option to buy in bulk. Again, find a local farmer for quality meat.

Household 

Household items are often cheaper if bought in bulk. Without a Costco or Sam's Club near I rely on target.

I like to buy toilet paper, paper towels, diapers and baby wipes from Target. I wait until there is an offer of a free gift card with purchase, and use my target card for an automatic 5% off. In addition, I use target pick up or delivery so that I don't end up buying items I haven't intended to.

Laundry detergent, dishwasher pods, soap, etc. can easily be homemade for cheaper. If that's not an option, look for sales or buy generic brands. 

Hang drying clothes is also a great way to save money! In the summer we hang dry our linens on an outdoor clothes line, and in the winter we hang on a drying rack inside. We figured the average cost of running our dryer is $1.50 a load which adds up quickly!

We also save on our heating costs by burning wood in the winter. Of course a lot of work goes into the cutting, splitting, and drying of wood, but the wood heat is amazing!

Beauty

I will admit, I am a little bougie at times - I like to have my hair done a few times a year and I like to have my nails and lashes done. However, I don't love how long these services take in salon (or the cost). So, I have found super quick and thrifty ways to do this.

These methods save my both time and money. I can do my nails and lashes in a single evening, once the kids are in bed, in under 20 minutes. 

Hair

My sister went to cosmetology school so does my hair for me at a discounted rate. I buy the products (with her guidance) and pay her for her time. This is much cheaper than getting it done in a salon and is much more fun!

Nails (roughly $15/month)

I found a brand that is affordable on Amazon (about $15 - $20 per pack), comes in a variety of styles/ shapes/ designs, and is super simple to do myself. Most importantly, these nails last me two weeks without popping off (and I wash my hands A LOT at work and home)! 

I bought a little electric hand tool on Amazon to take care of cuticles and buff up the nail a bit (this allow the nails to hold well). Glamnetic is the brand of nails I swear by, and each pack comes with enough nails for me to do two sets (so a months worth) if im creative with the sizing of each nail and not too terribly picky. I do recommend the extra strength glue as well for longevity of the nails! 

Lashes (roughly $12/month)

I can't let go of the false lashes yet, but couldn't stand spending an hour in salon and over $75 every two weeks for them. I have since switched to Flutterhabit at home lashes and swear by them (it takes a few rounds to get the groove of doing it yourself, but once you get it it's worth it!) 

A package of 6 sets is about $35 and, like my nails, I get each set to last me two weeks. If a segment starts to loosen I pull it off, pull off the old glue, and reapply. You can receive $15 off your first order of $50 plus here!

Entertainment 

Streaming services can be expensive and add up fast. I recommend sticking to one or two at most. We get Disney plus free with our cell phone plan, so that is what we stick with, along with Netflix.

Take a look at past bank statements to see which subscriptions are being paid for, and cancel any that aren't necessary. 

There are many free or cheap activities to enjoy alone or with the family, such as:

  • Visiting the local library - book rental is free, and there are often movies and puzzles available too. Many local libraries have fun free kid friendly activities as well!
  • Parks - we like to visit the local parks in both the summer and winter months, another free activity.
  • Family walks or bike rides
  • Indoor Playgrounds - we have a local McDonalds with a play place, so on occasion we will order from the buy one get one for a dollar menu and let the kids enjoy the play area. We also have an indoor playground that sells punch cards, so the kids like to ask for these punch cards at Christmas time or for their birthday. 
  • Beaches and splash pads - where we live these are free to enjoy, but they're also only available during the warm summer months. 
  • Ice skating - there is a free outdoor rink near us that the local fire department maintains with a variety of skates to borrow. 
  • Crafts - we keep an old dresser full of craft supplies, some of which the kids have received as gifts for Christmas or birthdays. Let their imaginations run wild! (try this super simple and cheap homemade playdough craft)
  • Volunteer - local animal shelters are always looking for help, and nursing homes typically look for volunteers to help with activities as well.

Miscellaneous Purchases

Cash back apps (such as upside mentioned above) can be a great way to earn money back.

There is a free app called Rakuten where many stores offer large discounts. Free money (such as $50) is often awarded at sign up as well. This is free cash back for a purchase that would otherwise be made directly from the website anyways, no strings attached or hidden requirements. 

I also like to use the free apps Mercari and Poshmark (use code anme0801 for a free $ when you sign up). I find all of my kids quality name brand winter gear, shoes, etc. either new or like new at a much lower cost than in store. This app also allows buyers to make offers or negotiate on the cost of items. 

In addition, I like to sell our gently used name brand items on Poshmark and Mercari. This is much easier than Facebook marketplace for me - the site will generate a shipping label and you just package it up and drop it off at UPS, FedEx, or the post office (no face to face contact with sellers or buyers.) 

Thrift store shopping can be a great option for savings as well, but can take some patience to find specific items in the thrift store. We all wear second hand items and dry our clothes on the line in the summer months. Enter with caution, to ensure money isn't wasted on items that aren't needed.

Now What

Now that you've learned some super simple tips to implement for fast money savings, take a look at the big picture and set some financial goals. Be aware of your spending habits and plan to stay on track.

Budget

I like to lay out my budget in an annual format and a monthly format. The annual format allows me to see at a glance when big expenses will hit, such as insurance or licensing for my business. 

First, I plug in all fixed expenses on the day and month they're due to see the whole year at a glance. It's an easy way to see the minimum annual spend and see if any of it can be reduced.

Next, tally each month's fixed expense to see what the fixed expenses are.

Compare the fixed cost each month to your expected income for the month. Income - Fixed Cost = Remainder (variable cost and savings)

To determine a monthly budget for variable expenses it can be helpful to look at the past 3 months of spending to get an idea of your starting point. Expenses such as the utility bills, electric bill, groceries, and household expense can fluctuate. Be realistic, but it is a good idea to assess where cuts can be made. 

Set savings goals as well.

Debt

Extra money should be spent tackling any outstanding debts. There are a variety of expert recommended methods for tackling debts, however most experts recommend paying at least the minimum monthly payments balance due for each debt.

The snowball method is where the smallest debts are paid off first. Another method is to tackle the higher interest debts first to minimize the overall spend on interest in the long run. Determine which method is best for you, and start tackling any debts. 

To avoid going backwards, many experts recommend establishing an emergency fund first. This should be used for emergencies only, such as car trouble, furnace repairs, etc.

Be sure to revisit the budget at the end of the month and reassess variable costs for the next month.

Credit Cards

Decide whether or not you are someone that can handle having a credit card. Credit cards need to be paid off on time, or the debts can be crippling. I like to put purchases on a credit card for the cash back, but I am disciplined enough to ensure it gets paid on time.  

If a credit card is hard to manage, stick to cash or a debit card. Some experts recommend a cash envelope system paired with the monthly budget. 

Extra Income

There are simple ways to make extra income without getting a side hustle. Go through the home and closets and minimize the clutter. Consignment shops, poshmark, mercari, eBay, etc. are all great ways to sell high ticket items and earn money back. 

Pro Tip

Step away from social media for a while. The best way to avoid the trap of buying unnecessary "stuff" is to step away from the influencer culture. Without social media, I don't see the latest trends or random items on "super sale", therefore I am not tempted to make unnecessary purchases.

If I had a dollar for every time I've seen an influencer post a "must have" item on Amazon Prime I'd be able to quit my day job.  

Less money can mean more time for other things!

Canning Homemade Grape Juice (Granny's Easy Way)

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There’s something almost magical about opening a jar of home-canned grape juice and being met with that unmistakable aroma of late-summer sweetness. Canning grape juice is one of the easiest, most rewarding ways to preserve the flavor of freshly picked grapes, and it’s a tradition many of our grandmas perfected long before store-bought juice was ever a thing. Canning homemade grape juice (granny's easy way) will guide you every step of the way. 

featured image for homemade canned grape juice

This simple method lets you bottle pure, homemade grape juice without additives, food dyes, artificial sweetener, or complicated steps—just real fruit and a cozy bit of kitchen time. If you’re new to canning, this beginner-friendly guide will walk you through every step so you can fill your pantry with rich, vibrant grape juice your family will crave all year long. Let's get started!

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What makes this grape juice recipe the best?

There are a variety of ways to make and can homemade grape juice, but this method is a tried and true old fashioned recipe. This is the way my grandma always did it, and the only way I do it as well. It really has stood the test of time, and with a little bit of sugar truly has the best flavor. 

In addition, it's super simple. I'm all about a quick and easy recipe that can be done in just a few simple steps. No crazy equipment, no pressure canner needed, and minimal dirty dishes!

Which grape varieties are best?

The best variety of grapes for canning grape juice can depend on personal preference. Concord grapes are the most popular grape variety, due to their flavor and color. However, we have Saint Theresa, Somerset, and Canadice and absolutely love them. It is important to find a grape variety that will thrive in your specific environment or garden. 

Grapes need a sturdy support system like a trellis or fence, so we grow some of ours along our garden fence. In the midwest a garden fence is absolutely necessary to keep the pests from eating all of our goodies.

Homegrown grapes take a lot of work, but truly produce the best fresh grapes. And our favorite - our own homemade grape juice! 

When to Pick the Grapes

Late summer and early fall is when grapes should be picked. Taste test the ripe grapes for sweetness, and be sure they don't get overripe. 

Ingredients

  • Grapes
  • Sugar
  • Water

See recipe card for quantities. 

Instructions

Step 1: Sterilizing the Mason Jars and Lids

There are multiple ways to do this:

  • Dishwasher Method - Some dishwashers have a sanitize function on the dishwasher which works well for preparing the mason jars. The downfall, however, is this can be a time consuming method. 
  • Oven Method - Wash the jars with soap, rinse, but do not dry. Place upside down on a baking sheet and put in the oven for 20 minutes at 275 degrees Fahrenheit (130 degrees Celsius). Carefully remove the hot jars for canning.
  • Boiling Method - Wash the jars with soap and rinse. Place jars in a large pot of boiling water (like the water bath canner) and let them sanitize for 20 minutes. Remove jars and let air dry before use.

For the new lids - place in a small sauce pan of hot water until it is time to add them to the jars.

Step 2: Preparing the Grapes

First, wash the grapes. Place grapes in a large pot and let them soak for about 5 minutes. Then remove the grapes from the stems - keep only the ripe good grapes and discard any with bug blemishes, any that are mushy, or any that have shriveled.  

Next, fill a large pot with water and bring to a boil. 

Measure out one cup of clean whole grapes and add them to each sterilized quart jar. Using a funnel makes for less mess. Next, add the ½ cup of sugar to each quart jar.

Finally, add boiling water to each jar leaving about an inch of headspace. 

Wipe jar rims with a clean damp cloth or paper towel. Using the magnet lid lifter tool, grab the jar lid from the small sauce pan, and carefully place it on the tops of the jars. Screw the rings onto the lids to ensure the lids stay in place.

Step 3: Water Bath Canning the Grapes

Add hot water to a little over ½ of the water bath canner and bring to a full rolling boil.

Place the jars on the inner wire rack of the water bath canner and lower jars into the boiling water. Add the lid to the canner. Process grapes for 20 minutes (quarts) in boiling water.  **See notes on elevation from the National Center for Home Food Preservation.

After the processing time is up, turn off the heat and carefully remove the hot water bath canner lid. Grab the metal insert by the handles (with oven mitts) and raise the jars up, carefully hooking the handles onto the edge of the water bath canner. Let the jars sit for 5 minutes.

Lay out a hand towel or a doubled up flour sack towel on a counter surface. This will act as a barrier between the hot jars and cool counter, preventing the counter and keeping the jars from bursting with the drastic temperature change.

Using the jar lifter tool, carefully remove the jars from the wire insert and place them on the towel. Allow jars to sit and cool, undisturbed, for 12-24 hours.

Test jars for airtight seals. The metal lids will not “pop” when pushed down on and will not pop off when pulled up on.

Important Notes

The sugar will not be dissolved at this point, the sugar will remain visible in the bottom of the jar. Don't be alarmed. The canned grapes need to rest about 6 weeks before enjoying, which is the hardest part of the process - waiting.

After the 6 week wait, the sugar will be dissolved. 

When the juice is ready, the grapes can be discarded, or mashed to maximize the juice flavor and/ or enjoyed with the juice. 

**Note on elevation and times from the National Center for Home Food 

  • 0-1000 ft : 20 minutes
  • 1001-3000 ft : 25 minutes
  • 3001-6000 ft : 30 minutes
  • above 6000 ft :35 minutes

Equipment

  • Canning Equipment - Large water bath canner 
  • Canning Tools - a great kit makes life easier! (jar lifter, funnel, magnetic lid lifter)
  • Large Mixing Bowl
  • Large Stock Pot (non-reactive)
  • Canning Jars - Quart Jars (new mason jar and lid or used jars with new lid - seal must be intact.)

Storage

If a jar does not completely seal, store it in the refrigerator and consume within 1 week or can it a second time with a fresh lid. Jars of grape juice that seal will be shelf stable for up to 1 year.

Canned goods should be stored at room temperature in a cool dark place. All of our canned goods, including quarts of juice, are kept in the basement on sturdy shelves.

In addition, we prefer to store jars of our canned goods without the outer rings or screw bands on the jars. This is recommended because it prevents rust, mold, and vermin. Plus, the rings can trap moisture or food residue which can make bands difficult to remove.

Variations

When I first made the grape juice, ½ cup of sugar per quart seemed like a lot. I have made the juice with a little less sugar, and think the flavor is just as good. It really comes down to personal preference and how sweet the grapes themselves are.

Alternative Methods

This guide covers step by step the water bath method to can the grape juice. Other options for preserving grapes would be to freeze them or via pressure canning. 

FAQ

Do I have to can the grapes right after picking them?

No, fresh picked grapes can be stored in a breathable container in the refrigerator. Do not wash them first. 

Is it cheaper to make your own juice?

Yes - and great way to enjoy your home grown grapes!

Do I need to cook the grapes first?

No - this method doesn't require the grapes to be cooked prior to canning.

Does lemon juice need to be added when canning grapes?

No, grapes are acidic enough and adding lemon juice isn't necessary.

How many grapes do I need?

We usually pick what is ready, then use the amount of grapes necessary to do a couple of full canner loads. Any extras we eat or store in the refrigerator until we are ready to use them with another batch or for another recipe.

Save Pin for Later!

featured image for homemade canned grape juice

Canning Homemade Grape Juice (Granny's Easy Way)

Porchontheprairie
Canning grape juice is one of the easiest, most rewarding ways to preserve the flavor of freshly picked grapes, and it’s a tradition many of our grandmas perfected long before store-bought juice was ever a thing. Canning homemade grape juice (granny's easy way) will guide you every step of the way. 
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 12 hours
Total Time 12 hours 30 minutes
Course Drinks
Cuisine American

Equipment

Ingredients
  

  • 1 cup Grapes
  • ½ cup Sugar
  • Water

Instructions
 

Step 1: Sterilizing the Mason Jars and Lids

  • There are multiple ways to do this:
    1. Dishwasher Method - Some dishwashers have a sanitize function on the dishwasher which works well for preparing the mason jars. The downfall, however, is this can be a time consuming method.
    2. Oven Method - Wash the jars with soap, rinse, but do not dry. Place upside down on a baking sheet and put in the oven for 20 minutes at 275 degrees Fahrenheit (130 degrees Celsius). Carefully remove the hot jars for canning.
    3. Boiling Method - Wash the jars with soap and rinse. Place jars in a large pot of boiling water (like the water bath canner) and let them sanitize for 20 minutes. Remove jars and let air dry before use.
  • For the new lids - place in a small sauce pan of hot water until it is time to add them to the jars.

Step 2: Preparing the Grapes

  • First, wash the grapes. Place grapes in a large pot and let them soak for about 5 minutes. Then remove the grapes from the stems - keep only the ripe good grapes and discard any with bug blemishes, any that are mushy, or any that have shriveled.
  • Next, fill a large pot with water and bring to a boil.
  • Measure out one cup of clean whole grapes and add them to each sterilized quart jar. Using a funnel makes for less mess. Next, add the ½ cup of sugar to each quart jar.
  • Finally, add boiling water to each jar leaving about an inch of headspace.
  • Wipe jar rims with a clean damp cloth or paper towel. Using the magnet lid lifter tool, grab the jar lid from the small sauce pan, and carefully place it on the tops of the jars. Screw the rings onto the lids to ensure the lids stay in place.

Step 3: Water Bath Canning the Grapes

  • Add hot water to a little over ½ of the water bath canner and bring to a full rolling boil.
  • Place the jars on the inner wire rack of the water bath canner and lower jars into the boiling water. Add the lid to the canner. Process grapes for 20 minutes (quarts) in boiling water.  **See notes on elevation from the National Center for Home Food Preservation.
  • After the processing time is up, turn off the heat and carefully remove the hot water bath canner lid. Grab the metal insert by the handles (with oven mitts) and raise the jars up, carefully hooking the handles onto the edge of the water bath canner. Let the jars sit for 5 minutes.
  • Lay out a hand towel or a doubled up flour sack towel on a counter surface. This will act as a barrier between the hot jars and cool counter, preventing the counter and keeping the jars from bursting with the drastic temperature change.
  • Using the jar lifter tool, carefully remove the jars from the wire insert and place them on the towel. Allow jars to sit and cool, undisturbed, for 12-24 hours.
  • Test jars for airtight seals. The metal lids will not “pop” when pushed down on and will not pop off when pulled up on.

Notes

The sugar will not be dissolved at this point, the sugar will remain visible in the bottom of the jar. Don't be alarmed. The canned grapes need to rest about 6 weeks before enjoying, which is the hardest part of the process - waiting.
After the 6 week wait, the sugar will be dissolved. 
When the juice is ready, the grapes can be discarded, or mashed to maximize the juice flavor and/ or enjoyed with the juice. 
**Note on elevation and times from the National Center for Home Food 
  • 0-1000 ft : 20 minutes
  • 1001-3000 ft : 25 minutes
  • 3001-6000 ft : 30 minutes
  • above 6000 ft :35 minutes
Keyword Canning Homemade Grape Juice (Granny's Easy Way)
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Simple Water Bath Canning Peaches for Beginners

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There’s nothing quite like opening a jar of home-canned peaches in the middle of winter and tasting pure summer sunshine. In this easy guide Simple Water Bath Canning Peaches for Beginners, I’ll walk you through the entire process—from preparing the fruit to packing your jars—so you can confidently fill your pantry with beautiful, shelf-stable peaches you’ll enjoy all year long. 

featured image of pretty canned peaches in jars with some fresh peaches

If you’ve been wanting to learn water bath canning but feel a little intimidated, peaches are the perfect place to start. They’re beginner-friendly, forgiving, and turn into the most delicious jars of golden sweetness with just a few simple steps. Whether you’re stocking up for your homestead, building your canning skills, or simply capturing summer at its peak, this water bath canning tutorial makes it simple, approachable, and incredibly rewarding. 

For other super simple beginner canning recipes check out how to water bath can spaghetti sauce or apple pie filling!


Let’s get canning!

Which Peaches Should be Used

It is important to know that white peaches cannot be used for water bath canning - their acidity is too low to safely water bath can following this method. In addition, overly ripe peaches will fall apart and are also not ideal. Instead, choose firm, ripe, yellow fleshed peaches.

Ingredients

  • Peaches 
  • Water
  • Lemon Juice (optional)

See recipe card for quantities.

Instructions

Step 1: Sterilizing the Mason Jars and Lids

There are multiple ways to do this:

  • Dishwasher Method - Some dishwashers have a sanitize function on the dishwasher which works well for preparing the mason jars. The downfall, however, is this can be a time consuming method. 
  • Oven Method - Wash the jars with soap, rinse, but do not dry. Place upside down on a baking sheet and put in the oven for 20 minutes at 275 degrees Fahrenheit (130 degrees Celsius). Carefully remove the hot jars for canning.
  • Boiling Method - Wash the jars with soap and rinse. Place jars in a large pot of boiling water (like the water bath canner) and let them sanitize for 20 minutes. Remove jars and let air dry before use.

For the new lids - place in a small sauce pan of hot water until it is time to add them to the jars.

Step 2: Preparing the Peaches

First, fill a large nonreactive pot half full of water and bring to a boil. Fill another large pot with cold ice water. Wash the peaches. Cut a small "x" in the bottom of each peach.

Once the water is boiling, add the peaches to the pot. Boil the peaches for 60-90 seconds and then carefully transfer them to the cold water. (The peaches are ready to transfer when the skins start to peal back. Firm peaches will need a longer time in the pot and softer peaches will need less time.) 

Peel the skins off the peaches and remove the pit. Half or quarter the peaches. To avoid browning or discoloring, place peaches in a large bowl or pot and toss with some lemon juice. The color does look appealing again once canned (less browning), even without tossing in lemon juice.

Step 3: Packing the Peaches

There are two options for packing the peaches - raw pack or hot pack. I prefer the raw pack method. 

  • Raw Pack Method - To raw pack peaches, simply place the prepared peaches into the sanitized jars, leaving about 1 inch of headspace (space above the peaches to the top of the jar).

    Using a funnel and ladle, pour hot water over the peaches, leaving about ½ inch headspace. Using a special bubble remover tool or a butter knife, poke into the jars to remove all air bubbles. 
  • Hot Pack Method - Bring 10 cups of water or syrup to a boil. Place the prepared peaches in the boiling water or syrup for about 5 minutes. Transfer the peaches to prepared sanitized jars using a funnel and slotted spoon.

    Hot packing the peaches tightly into the jars, leave about 1 inch head space. Using a ladle pour the hot syrup/ cooking liquid over the peaches in the prepared jars, leaving about ½ inch head space. 

Wipe the rims of the jars with a clean damp cloth or papertowel. Using the magnet lid lifter tool, grab the jar lid from the small sauce pan, and carefully place it on the tops of the jars. Screw the rings onto the lids to ensure the lids stay in place.

Step 4: Water Bath Canning the Peaches

Add hot water to a little over ½ of the water bath canner and bring to a boil. Place the jars on the inner wire rack of the water bath canner and lower it into the boiling water. Add the lid to the canner.

Process Raw Pack Method for 25 minutes (pints) and 30 minutes (quarts) in boiling water. Process Hot Pack Method for 20 minutes (pints) and 25 minutes (quarts) in boiling water.

**See notes on elevation from the National Center for Home Food Preservation.

After the processing time is up, turn off the heat and carefully remove the canner lid. Grab the metal insert by the handles (with oven mitts) and raise the jars up, carefully hooking the handles onto the edge of the water bath canner. Let the jars sit for 5 minutes.

Lay out a hand towel or a doubled up flour sack towel on a counter surface. This will act as a barrier between the hot jars and cool counter, preventing the counter and keeping the jars from bursting with the drastic temperature change. Using the jar lifter tool, carefully remove the jars from the wire insert and place them on the towel. Allow jars to sit and cool, undisturbed, for 12-24 hours.

Test jars for airtight seals. The metal lids will not “pop” when pushed down on and will not pop off when pulled up on.

**Note on elevation and times from the National Center for Home Food Canning

Equipment

  • Canning Equipment - Large water bath canner 
  • Canning Tools - a great kit makes life easier! (jar lifter, funnel, magnetic lid lifter)
  • Chopping Knife
  • Large Mixing Bowl
  • Large Stock Pot (non-reactive)
  • Canning Jars - Quart Jars or Pint Jars (new mason jars and lids or used jars with new lid - seal must be intact)

Storage

If a jar does not completely seal, store it in the refrigerator and consume within 1 week.  Jars of peaches that seal will be shelf stable for up to 1 year.

Canned goods should be stored at room temperature in a cool dark place. All of our canned goods are kept in the basement on sturdy shelves.

In addition, we prefer to store our canned goods without the outer rings or screw bands on the jars. This is recommended because it prevents rust, mold, and vermin. Plus, the rings can trap moisture or food residue which can make bands difficult to remove.

Variations

There are many different syrup options to choose from when canning peaches. Syrups can be extra light, light, medium, heavy, or extra heavy - this depends on the amount of sugar used. Lighter syrups have less sugar and heavier syrups have more. 

  • Plain Water 
  • Fruit Juice - apple juice and grape juice, or a combination of both, are often used.
  • Honey or Maple Syrup
  • Sugar Syrup - this sugar and water mixture can be made as light or heavy as desired. 

Alternative Methods

This guide covers step by step the water bath method to can the peaches. Other options for preserving peaches would be to freeze them or via pressure canning. 

FAQ

Do I need to add lemon juice to the peaches?

Lemon juice can help minimize browning, but it is not necessary for acidity purposes.

Why do some people add sugar?

Sugar can help with flavor long term, however, I haven't found it necessary.

Why are my peaches mushy?

Peaches can get mushy if they're cooked too long, this is why I prefer the raw pack method.

Does it matter which peaches I use?

Yes! You CANNOT can white flesh peaches, you must use yellow flesh.

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featured image of pretty canned peaches in jars with some fresh peaches

Simple Water Bath Canning Peaches for Beginners

Porchontheprairie
There’s nothing quite like opening a jar of home-canned peaches in the middle of winter and tasting pure summer sunshine. In this easy guide Simple Water Bath Canning Peaches for Beginners, I’ll walk you through the entire process—from preparing the fruit to packing your jars—so you can confidently fill your pantry with beautiful, shelf-stable peaches you’ll enjoy all year long.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Resting Time 12 hours
Total Time 13 hours 15 minutes
Course Dessert, Side Dish, Snack
Cuisine American
Servings 7 quarts
Calories 180 kcal

Equipment

Ingredients
  

  • 18 lbs Peaches
  • Water
  • Lemon Juice optional

Instructions
 

Step 1: Sterilizing the Mason Jars and Lids

  • There are multiple ways to do this:
    1. Dishwasher Method - Some dishwashers have a sanitize function on the dishwasher which works well for preparing the mason jars. The downfall, however, is this can be a time consuming method.
    2. Oven Method - Wash the jars with soap, rinse, but do not dry. Place upside down on a baking sheet and put in the oven for 20 minutes at 275 degrees Fahrenheit (130 degrees Celsius). Carefully remove the hot jars for canning.
    3. Oven Method - Wash the jars with soap, rinse, but do not dry. Place upside down on a baking sheet and put in the oven for 20 minutes at 275 degrees Fahrenheit (130 degrees Celsius). Carefully remove the hot jars for canning.
    4. Boiling Method - Wash the jars with soap and rinse. Place jars in a large pot of boiling water (like the water bath canner) and let them sanitize for 20 minutes. Remove jars and let air dry before use.
  • For the new lids - place in a small sauce pan of hot water until it is time to add them to the jars.

Step 2: Preparing the Peaches

  • First, fill a large nonreactive pot half full of water and bring to a boil. Fill another large pot with cold ice water. Wash the peaches. Cut a small "x" in the bottom of each peach.
  • Once the water is boiling, add the peaches to the pot. Boil the peaches for 60-90 seconds and then carefully transfer them to the cold water. (The peaches are ready to transfer when the skins start to peal back. Firm peaches will need a longer time in the pot and softer peaches will need less time.)
  • Peel the skins off the peaches and remove the pit. Half or quarter the peaches. To avoid browning or discoloring, place peaches in a large bowl or pot and toss with some lemon juice. The color does look appealing again once canned (less browning), even without tossing in lemon juice.

Step 3: Packing the Peaches

  • There are two options for packing the peaches - raw pack or hot pack. I prefer the raw pack method.
  • Raw Pack Method - To raw pack peaches, simply place the prepared peaches into the sanitized jars, leaving about 1 inch of headspace (space above the peaches to the top of the jar). Using a funnel and ladle, pour hot water over the peaches, leaving about ½ inch headspace. Using a special bubble remover tool or a butter knife, poke into the jars to remove all air bubbles.
  • Hot Pack Method - Bring 10 cups of water or syrup to a boil. Place the prepared peaches in the boiling water or syrup for about 5 minutes. Transfer the peaches to prepared sanitized jars using a funnel and slotted spoon. Hot packing the peaches tightly into the jars, leave about 1 inch head space. Using a ladle pour the hot syrup/ cooking liquid over the peaches in the prepared jars, leaving about ½ inch head space.
  • Wipe the rims of the jars with a clean damp cloth or papertowel. Using the magnet lid lifter tool, grab the jar lid from the small sauce pan, and carefully place it on the tops of the jars. Screw the rings onto the lids to ensure the lids stay in place.

Step 4: Water Bath Canning the Peaches

  • Add hot water to a little over ½ of the water bath canner and bring to a boil.
  • Place the jars on the inner wire rack of the water bath canner and lower it into the boiling water. Add the lid to the canner. Process Raw Pack Method for 25 minutes (pints) and 30 minutes (quarts) in boiling water. Process Hot Pack Method for 20 minutes (pints) and 25 minutes (quarts) in boiling water. **See notes on elevation from the National Center for Home Food Preservation.
  • After the processing time is up, turn off the heat and carefully remove the canner lid. Grab the metal insert by the handles (with oven mitts) and raise the jars up, carefully hooking the handles onto the edge of the water bath canner. Let the jars sit for 5 minutes.
  • Lay out a hand towel or a doubled up flour sack towel on a counter surface. This will act as a barrier between the hot jars and cool counter, preventing the counter and keeping the jars from bursting with the drastic temperature change. Using the jar lifter tool, carefully remove the jars from the wire insert and place them on the towel. Allow jars to sit and cool, undisturbed, for 12-24 hours.
  • Test jars for airtight seals. The metal lids will not “pop” when pushed down on and will not pop off when pulled up on.

Notes

**Note on elevation and times from the National Center for Home Food Canning in text above

Nutrition

Serving: 1quartCalories: 180kcalCarbohydrates: 45gProtein: 3gPotassium: 570mgFiber: 6gSugar: 39gVitamin A: 1470IUVitamin C: 18mg
Keyword Simple Water Bath Canning Peaches for Beginners
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Quick and Easy Homemade Playdough - Simple DIY Recipe

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There’s something magical about quick and easy homemade play dough — the kind that comes together in minutes, smells amazing, and keeps little hands busy for hours. Whether you’re a parent, teacher, or caregiver, having a reliable DIY playdough recipe in your back pocket is a total lifesaver. In this step-by-step guide, Quick and Easy Homemade Playdough - Simple DIY Recipe, I’ll walk you through exactly how to create the perfect batch.

homemade playdough on a plate displayed for featured image

This soft, squishy, vibrant dough costs pennies to make and skips all the questionable ingredients found in store-bought playdough versions. Homemade play dough using simple pantry staples is the perfect rainy day activity the kids can get behind. Get ready for endless creativity, sensory play, and happy kiddos with the easiest homemade play dough recipe you’ll ever make.

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For those wondering, yes this is the best homemade playdough recipe - we have tried many different recipes! The process is so incredibly simple and easy to follow that my young children can do it. Furthermore, you just can't beat a natural play dough recipe that only leaves one dirty pot - not to mention a perfect texture (not too sticky, not at all crumbly.)

Why Homemade Playdough?

  • Non-Toxic - You know exactly what ingredients are going into it, making it a safer, non-toxic option for little hands. There are no artificial dyes, fragrances, or preservatives unless you choose to add them.
  • Quick & Easy - It’s quick and easy to make, often taking less than 10 minutes from start to finish. (and it's fun!)
  • Affordable - It’s budget-friendly and uses simple pantry staples - common ingredients you likely already have at home. It saves an extra trip to the store and you get way more bang for your buck!
  • Consistency - The texture is softer, smoother, and longer-lasting than most store-bought brands. Say goodbye to crumbly playdoh that only lasts a day!
  • Customizable - You can customize colors, scents, and textures to fit your child’s preferences or sensory needs. (this is the one time I don't dread glitter ha!) *hint - this could make the perfect custom birthday or Christmas gift
  • Fun - Making it becomes an activity itself, giving kids a hands-on experience in measuring, mixing, and creativity.

Ingredients

  • 3 cups All Purpose Flour
  • 3 cups Water
  • 6 teaspoons Cream of Tartar
  • 1 cup Salt
  • 3 tablespoons Olive Oil
  • Food Coloring (gel works best)
  • 10 drops Essential Oils (optional for scent)

Equipment

  • Medium Saucepan (nonstick)
  • Spatula 
  • Storage Container

Instructions

Add all dry ingredients to a medium saucepan and mix well. Next add wet ingredients.

Cook over medium/ low heat, stirring continuously. It will start to bubble.

If you're only making one color, add the color and essential oil now.

The mixture should thicken and start to form a large dough ball, and may collect in a large ball on the spatula. The dough should be heated until it is no longer super sticky, but not so long that it dries out.

If multiple colors will be used, cook the playdough and then carefully divide the cooked playdough into separate portions (allow it to cool before handling.) Add 5 drops or more of gel food coloring to each portion of the dough (and 5 drops of essential oil or other mix ins.) Mix well. 

Note - adding the playdough portion, food coloring, and mix ins to a plastic baggie and squishing it around to evenly distribute color is a great way to avoid the color staining hands.

Set aside on a plate or piece of parchment paper to cool in the refrigerator for an hour. 

Once cooled completely, store in a ziplock bag. It no longer needs to be refrigerated, but does need to be kept in a sealed bag or air-tight container to keep from drying out. 

Pro Tip - store old cookie cutters with the kids playdoh for hours of entertainment! 

Storage

Store playdough in a zip lock bag or in an airtight container to keep the dough from drying out.

Substitutions

Any cooking oil will work - vegetable oil, coconut oil, and avocado oil will work just as well in place of olive oil. 

FAQ

What if my playdough is super sticky?

If it is super sticky, and the correct amount of ingredients were used, it is likely the homemade play doh hasn't been cooked long enough. Be sure the appropriate amount of salt has been used - this is most often the culprit, the recipe calls for lots of salt.

Do I need cream of tartar?

Cream of tartar helps to naturally preserve the playdough, extending the shelf life, and it helps prevent a crumbly playdough (who likes to deal with crumbly playdough, not me!)

How long does homemade playdough last?

It should last for several months if cooled and stored properly.

Do I need to cook the play dough?

Yes, this is a cook play dough recipe - without heating it you will end up with a sticky mess. 

Do I need to refrigerate the playdough from my favorite homemade playdough recipe?

No, you do not need to refrigerate it. It will keep for a couple of moths without refrigeration, However, if you have the fridge space, refrigeration can extend the shelf life of the playdough another month or two. 

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pretty homemade playdough stacked
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5 from 3 votes

Quick and Easy Homemade Playdough - Simple DIY Recipe

Whether you’re a parent, teacher, or caregiver, having a reliable DIY playdough recipe in your back pocket is a total lifesaver. In this step-by-step guide, Quick and Easy Homemade Playdough - Simple DIY Recipe, I’ll walk you through exactly how to create the perfect batch..
Prep Time3 minutes
Active Time10 minutes
Cooling Time1 hour
Total Time1 hour 13 minutes
Keyword: Quick and Easy Homemade Playdough - Simple DIY Recipe
Author: Porchontheprairie
Cost: $5

Equipment

  • Medium Saucepan (nonstick)
  • Spatula
  • Storage Container

Materials

  • 3 cups All Purpose Flour
  • 3 cups Water
  • 6 teaspoons Cream of Tartar
  • 1 cup Salt
  • 3 tablespoons Olive Oil
  • 5 drops Food Coloring gel works best
  • 10 drops Essential Oils optional for scent

Instructions

  • Add all dry ingredients to a medium saucepan and mix well. Next add wet ingredients.
  • Cook over medium/ low heat, stirring continuously. It will start to bubble.
  • If you're only making one color, add the color and essential oil now.
  • The mixture should thicken and start to form a large dough ball, and may collect in a large ball on the spatula. The dough should be heated until it is no longer super sticky, but not so long that it dries out.
  • If multiple colors will be used, cook the playdough and then carefully divide the cooked playdough into separate portions (allow it to cool before handling.) Add 5 drops or more of gel food coloring to each portion of the dough (and 5 drops of essential oil or other mix ins.) Mix well.
  • Note - adding the playdough portion, food coloring, and mix ins to a plastic baggie and squishing it around to evenly distribute color is a great way to avoid the color staining hands.
  • Set aside on a plate or piece of parchment paper to cool in the refrigerator for an hour.
  • Once cooled completely, store in a ziplock bag. It no longer needs to be refrigerated, but does need to be kept in a sealed bag or air-tight container to keep from drying out.

Notes

Note - adding the playdough portion, food coloring, and mix ins to a plastic baggie and squishing it around to evenly distribute color is a great way to avoid the color staining hands.
Pro Tip - store old cookie cutters with the kids playdoh for hours of entertainment!
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How to Make Cheddar Cheese with Raw Milk (Easy)

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There’s something incredibly satisfying about turning fresh raw milk into a beautiful block of homemade cheddar cheese. If you’ve ever dreamed of trying your hand at homemade cheddar cheese, but felt intimidated by the idea of hard cheesemaking, this recipe is going to be your new favorite project. With just a few simple tools, quality raw milk, and a bit of patience, you can learn How to Make Cheddar Cheese with Raw Milk (Easy) that tastes far better than anything store-bought.

Raw milk cheddar cheese wheel featured photo

Whether you’re already comfortable with easy cheesemaking techniques or you’re diving into hard cheese for the first time, this step-by-step guide will walk you through the entire process in a way that’s approachable, practical, and deeply rewarding. Homemade cheddar has a depth and warmth that only raw milk can provide, and once you taste the final result, you’ll understand why so many home dairy enthusiasts call this their go-to cheese recipe.

Get ready to fill your kitchen with the nostalgic aroma of warming milk, slowly forming curds, and the promise of a wheel of Raw Milk Cheddar Cheese that’s entirely your own cheese. Let’s get started!

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Why Raw Milk?

Cow’s milk is actually really good for you! One of my children would break out in a horrible facial rash whenever they would consume pasteurized dairy, and it was at that point I started to really research all there is to know about store bought milk and raw milk.

Unpasteurized A2A2 milk has beneficial bacteria, that can act as a great probiotic, which can benefit the digestive system and overall gut health. Raw milk is full of beneficial nutrients, beneficial enzymes, vitamins, and minerals - which can significantly benefit ones health and overall immune system.

There is a common misconception regarding the safety of consumption and the benefits of raw milk, but this science backed article does a great job of explaining things. If the raw milk comes from a health cow, following a sanitary process safe for human consumption, the risk of becoming ill is incredibly low (somewhere around 1 in 6 million chance).

Sourcing Raw Milk

It is my dream to someday have a family milk cow, my own cow. In the meantime, I was fortunate to find a local farmer gal who sells raw milk from her jersey dairy cow named Cloud. If you don’t have a milk cow of your own (many beginners in the raw milk world don’t) I would recommend searching realmilk.com.

An important factor in choosing a raw milk supplier, for me, is a well cared for and healthy cow. In addition, I wanted to be sure the suppliers process was extremely sanitary. When we went for our first raw milk pick up, we got to meet Cloud, and the supplier discussed the importance of a sanitary process - I was thrilled.

In some states the purchase of raw milk for human consumption is illegal, but other states do allow it and may even sell it in a local grocery store.

Traditional Farmhouse Cheddar Cheese Recipe

When I first started cheese making, I started with a super simple mozzarella recipe. Check out my 2 ingredient mozzarella recipe here! Then I moved on to cottage cheese and cream cheese, check out those beginner recipes as well. Next, I wanted to tackle our most used household cheese - cheddar! 

I knew that in order to make my own cheddar cheese, a hard cheese, I would need a cheese press. Some folks make their own homemade cheese press, but as a beginner I purchased this press. Below is the recipe included with the press, that I have used over and over. 

The best part is that this recipe only calls for 2 gallons of raw milk. Unless you have a milk cow of your own (most beginners don't) then purchasing gallons of milk to experiment with can be rather expensive. 

Ingredients

  • 2 Gallons of Milk (raw whole milk)
  • 1 packet direct-set mesophilic starter
  • ½ teaspoon rennet
  • ½ teaspoon calcium chloride (if desired - see substitution note)
  • 10 teaspoon purified water
  • 1 tablespoon cheese salt
  • Cheese wax (optional)

Instructions 

Heating the Milk, Adding Culture and Rennet

Step one is to ensure all equipment is sanitized, including the surface area being used. Then, heat the milk on medium/low in a heavy pot to 86 degrees Fahrenheit.

Turn off the heat and add the packet of mesophilic starter culture.

Allow the starter culture to dissolve on the surface of the milk for a few minutes, then stir the starter culture well into the milk. Cover and allow the milk to sit (ripen) undisturbed at 86 degrees Fahrenheit for 45 minutes.

Dilute the rennet in the purified water and stir. Ideally this should be done at least 20 minutes prior to adding it to the milk.

Ensure the milk temperature is still at 86 degrees Fahrenheit and gently add in the diluted rennet. Stir the rennet into the milk using a gentle up and down motion for 5 minutes. If using calcium chloride, add it now.

Cover the milk and let it sit undisturbed for 30-45 minutes (until the curds show a clean break).

Curds and Whey

In the above image a clean break is pictured near the edge of the pot, the jagged cut is pictured to the right, which is not considered a clean break.

Using a long knife, once the curds show a clean break, cut the curd into ½ inch pieces / cubes. Be sure to cut the curd cubes all the way to the bottom of the pot.

Stir gently to break the curds and allow them to set for 5 minutes. 

A clean break is shown above, where there are no jagged edges.

Slowly heat the cut curds (on low heat) to 102 degrees Fahrenheit. This step should take about 30 minutes or more, not less. Maintaining the 102 degree Fahrenheit temperature, continue to stir the warm curds as they reduce in size. This step should take 15 minutes. 

Strain the curds from the whey in a colander over the heavy pot. Place the lid on the colander full of curds and let it sit for 45-60 minutes undisturbed.

Prepping and Pressing the Curd

Transfer the curd mass to a cutting board and cut the curd into 3 inch slices or strips. The texture of the curd should now be similar to that of chicken meat.

Break the slices into ½ inch cubes and put them back into the empty heavy pot. Add the cheese salt and stir the curds with your hand. Be careful to not squeeze the curds. 

Line the cheese mold with cheesecloth and place the curds in the mold. Add the mold to the press and crank the handle until you feel resistance. Be sure to have a tray to catch the whey as it drains from the curd.

Allow it to sit and drain for 15 minutes. 

Remove the cheese from the mold and gently pull away the cheesecloth. Flip the cheese over onto the cheesecloth and place it back into the mold. Press further until resistance is felt.

Allow cheese to set at room temperature for 12 hours. Keep constant pressure on the cheese by checking the handle periodically and cranking further. 

Remove the cheese from the mold and carefully remove the cheesecloth. Air dry the cheese at room temperature for 2-5 days, until the cheese is dry to the touch.

The cheese is now ready to eat or wax. 

To age cheese, store at 50 to 55 degrees Fahrenheit for 3-12 months. The longer the cheese is aged the sharper the flavor will be, extra sharp cheddar cheese should be aged for closer to 12 months. Without aging the cheese through the aging process, the result will be a very mild cheddar cheese.

Equipment

  • Food thermometer (digital)
  • Colander 
  • Large pot
  • Large wooden spoon
  • Cutting board
  • Long knife
  • Cheesecloth
  • Cheese press

Pro tip: Get a super handy and easy to clean cheese shredder like this one and level up your homemade family pizza nights! 

Note - wondering what to do with all the strained whey? Check out my super simple and delicious whey caramel recipe here.

Storage

Wrap the cheese in wax or parchment paper and store it in the refrigerator. Do not use a plastic bag or airtight container as it will trap moisture and lead to mold. If mold appears, do not be alarmed - cut off the moldy area.

Vacuum seal and freeze for longer storage, but note the the thawed texture may be different.

Substitutions

Store bought milk, pasteurized, or homogenized milk can be used in this recipe. If these other milk options are used in place of raw milk, calcium chloride must be used as well. 

FAQ

What if I accidentally heat the milk too hot?

Try to reduce the heat quickly and simply start over. Overheating the cheese will kill the culture, so start back at step one.

Is this homemade cheddar cheese better for you than store bought?

Yes! Did you know, store bought pre-shredded cheese is coated with anti-cake agents such as powdered cellulose, potato starch or calcium sulfate.

Does the milk being used need to be fresh?

Yes, fresh milk (up to 3 days old) is ideal for cheesemaking.

What does "a clean break" mean?

There are no jagged edges when running the long cheese knife through the curd to cut it.

Do I need to know about pounds of pressure?

No, this is a beginner recipe with a simple cheese press that doesn't use actual weight. 

Can I reuse cheese cloth?

Yes, there are methods for sanitizing cheesecloth such as soaking in baking soda, vinegar, and water and then boiling. 

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Raw milk cheddar cheese wheel featured photo

How to Make Cheddar Cheese with Raw Milk (Easy)

Porchontheprairie
If you’ve ever dreamed of trying your hand at homemade cheddar cheese, but felt intimidated by the idea of hard cheesemaking, this recipe is going to be your new favorite project. With just a few simple tools, quality raw milk, and a bit of patience, you can learn How to Make Cheddar Cheese with Raw Milk (Easy) that tastes far better than anything store-bought.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 4 hours
Press Time 12 hours
Total Time 16 hours 5 minutes
Course Appetizer, Snack
Cuisine American
Servings 32 servings
Calories 115 kcal

Equipment

  • Food thermometer (digital)
  • Colander
  • Large Pot
  • Large wooden spoon
  • Cutting board
  • Long knife
  • Cheesecloth
  • Cheese press

Ingredients
  

  • 2 Gallons Raw Milk raw whole milk
  • 1 Packet Direct-set Mesophilic Starter
  • ½ teaspoon Rennet
  • 10 teaspoon Purified Water
  • 1 tablespoon Cheese Salt
  • ½ teaspoon Calcium Chloride if desired - see substitution note
  • Cheese wax optional

Instructions
 

  • Step one is to ensure all equipment is sanitized, including the surface area being used. Then, heat the milk on medium/low in a heavy pot to 86 degrees Fahrenheit. Turn off the heat and add the packet of mesophilic starter culture.
  • Allow the starter culture to dissolve on the surface of the milk for a few minutes, then stir the starter culture well into the milk. Cover and allow the milk to sit (ripen) undisturbed at 86 degrees Fahrenheit for 45 minutes.
  • Dilute the rennet in the purified water and stir. Ideally this should be done at least 20 minutes prior to adding it to the milk.
  • Ensure the milk temperature is still at 86 degrees Fahrenheit and gently add in the diluted rennet. Stir the rennet into the milk using a gentle up and down motion for 5 minutes. If using calcium chloride, add it now.
  • Cover the milk and let it sit undisturbed for 30-45 minutes (until the curds show a clean break).
  • Using a long knife, once the curds show a clean break, cut the curd into ½ inch pieces / cubes. Be sure to cut the curd cubes all the way to the bottom of the pot. Stir gently to break the curds and allow them to set for 5 minutes.
  • Slowly heat the curds (on low heat) to 102 degrees Fahrenheit. This step should take about 30 minutes or more, not less. Maintaining the 102 degree Fahrenheit temperature, continue to stir the warm curds as they reduce in size. This step should take 15 minutes.
  • Strain the curds from the whey in a colander over the heavy pot. Place the lid on the colander full of curds and let it sit for 45-60 minutes undisturbed.
  • Transfer the curd mass to a cutting board and cut the curd into 3 inch slices or strips. The texture of the curd should now be similar to that of chicken meat.
  • Break the slices into ½ inch cubes and put them back into the empty heavy pot. Add the cheese salt and stir the curds with your hand. Be careful to not squeeze the curds.
  • Line the cheese mold with cheesecloth and place the curds in the mold. Add the mold to the press and crank the handle until you feel resistance. Be sure to have a tray to catch the whey as it drains from the curd.
  • Allow it to sit and drain for 15 minutes.
  • Remove the cheese from the mold and gently pull away the cheesecloth. Flip the cheese over onto the cheesecloth and place it back into the mold. Press further until resistance is felt.
  • Allow cheese to set at room temperature for 12 hours. Keep constant pressure on the cheese by checking the handle periodically and cranking further.
  • Remove the cheese from the mold and carefully remove the cheesecloth. Air dry the cheese at room temperature for 2-5 days, until the cheese is dry to the touch.
  • The cheese is now ready to eat or wax.
  • To age cheese, store at 50 to 55 degrees Fahrenheit for 3-12 months. The longer the cheese is aged the sharper the flavor will be, extra sharp cheddar cheese should be aged for closer to 12 months. Without aging the cheese through the aging process, the result will be a very mild cheddar cheese.

Notes

Pro tip: Get a super handy and easy to clean cheese shredder like this one and level up your homemade family pizza nights! 
Note - wondering what to do with all the strained whey? Check out my super simple and delicious whey caramel recipe here.

Nutrition

Serving: 1ozCalories: 115kcalCarbohydrates: 0.4gProtein: 7gFat: 9.5gSaturated Fat: 6gCholesterol: 30mgSodium: 180mgSugar: 0.2gCalcium: 200mg
Keyword How to Make Cheddar Cheese with Raw Milk (Easy)
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How to Preserve Pumpkin (Freezing or Canning) - Easy

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There are a couple of ways to preserve the fall pumpkin, either by freezing a pumpkin puree or pressure canning. To determine the method that will work best for you, consider what you would like to use this pumpkin for later. Luckily, How to Preserve Pumpkin (Freezing or Canning) - Easy is a super simple step-by-step guide for tackling both methods like a pro.

featured image of preserving pumpkin

In this guide, I’ll walk you through two easy, effective methods for preserving pumpkin so you can enjoy that sweet, earthy flavor long into the winter months. Whether you’re interested in pressure canning or freezing your pumpkin, both options will allow you to enjoy freshly prepared pumpkin purée or cubed pumpkin straight from your pantry or freezer—perfect for pies, muffins, and everything in between.

Check out my easy and delicious sourdough discard pumpkin muffin recipe here - this is one of my favorite pumpkin recipes!

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Why Preserve Pumpkins

Pumpkins can be stored in a cool dry place, and keep well for a number of months after pumpkin season has officially come to a close. However, when the time comes to clear the fall decor from the front porch, it is often easier to just tackle the pumpkin preservation while we are still in food preservation mode. If done correctly, long-term storage is for up to 18 months!

The cost to preserve pumpkins is close to nothing. And how incredible is it to be able to grow, harvest, and preserve your own food. The best part - you wont have to purchase grocery store pumpkin purée again! 

Why Pumpkins Should be Preserved

Personally, I like to do a variety. I will always plant and harvest Sugar Pie Pumpkins. In addition, I don’t like to let the kids painted pumpkins or our pumpkin decor go to waste, so I like to preserve those as well.

I do only use uncarved pumpkins however, as the carved pumpkins tend to get gross and buggy fast. Fresh pumpkins do work best. 

Also, many squash varieties can be preserved to use in recipes calling for pumpkin! (Winter squash or butternut squash to name a couple.) This can be a great way to sneak veggies into recipes without the kiddos knowing.

Which of the Different Methods Should I Choose

The freezing method is a method anyone can do! No special equipment required. However, for longer storage, canning pumpkin may be the best option.

To can pumpkin, a pressure canner is required, so if you do not own one then opt for freezing! Or invest in one, they’re incredible and the canning opportunities are endless.

When considering the different ways of home food preservation, don’t let the pressure canner scare you. Freezing is a great beginner option, but I encourage everyone to venture into pressure canning. Home canning is a skill that can be easily learned and passed on for generations. 

Another simple step-by-step pressure canning recipe is my carrot recipe - learn how here!

Freezing Method

Ingredients

  • Pumpkins (any variety)
  • Butter (or olive oil)
  • Salt

Instructions

Preheat oven to 350 degrees. Cut each pumpkin in half with a sharp knife and clean out the middle part (the pumpkin guts and pumpkin seeds).

Spread the inner pumpkin with some butter or oil and sprinkle with salt.

Line a cookie sheet with aluminum foil or parchment paper. Place the pumpkin halves face down on the prepared baking sheet (outer shell side up).

Bake for 30 minutes or until fork tender. Once pumpkin is easily pierced with a fork, remove from the oven and allow to cool at room temperature.

Remove the inner pumpkin (flesh) from the pumpkin shell and place it in a large mixing bowl. 

Using an immersion blender or food processor, purée the pumpkin until smooth. 

Measure the puréed pumpkin into 2 cup portions and add to freezer bags. Flatten and stack baggies for easy freezing. 

Note - I have started to freeze my pumpkin purée using the soupercubes, then vacuum sealing. 

Equipment

  • Immersion Blender or Food Processor
  • Cookie Sheet or Baking Sheet
  • Large Knife
  • Souper Cubes (optional)
  • Vacuum Sealer (optional)

Pressure Canning Method

Ingredients

  • Pumpkins
  • Water

Instructions

Prepare the Jars

There are multiple ways to do this:

  • Dishwasher Method - Some dishwashers have a sanitize function on the dishwasher which works well for preparing the mason jars. The downfall, however, is this can be a time consuming method. 
  • Oven Method - Wash the jars with soap, rinse, but do not dry. Place upside down on a baking sheet and put in the oven for 20 minutes at 275 degrees Fahrenheit (130 degrees Celsius). Carefully remove the hot jars for canning.
  • Boiling Method - Wash jars with hot soapy water and rinse. Place jars in a large pot of boiling water (like the water bath canner) and let them sanitize for 20 minutes. Remove jars and let air dry before use. 

For the lids - place in a small sauce pan of hot water until it is time to add them to the jars. 

Prepare the Pressure Canner

Follow the manufacturers instructions for your specific pressure canner. In addition, heat the sterilized jars in hot water - they must be hot before packing the pumpkin cubes into the jars. 

Follow canner instructions for the recommended amount of water in the canner (typically 2-3 inches in the bottom of the canner). Lock the canner lid and bring to a boil over medium-high heat. 

Prepare the Pumpkin 

First, cut the pumpkin in half. Remove the middle part (guts and seeds) by scraping with a spoon. Slice the pumpkin into smaller slices and remove the peeling or shell from the flesh or inner pumpkin. Cube the flesh of the pumpkin in 1-inch cubes.

[Hint - place pumpkin halves in the microwave for up to 1 minute to soften. This makes cubing the pumpkin easier.]

In boiling water, add the pumpkin cubes. Boil for two minutes. 

Add the boiled pumpkin pieces to the hot canning jars carefully. Add the boiling water to the jars of boiled pumpkin as well, leaving 1 inch headspace. Using a damp paper towel, wipe the rims of the jars. Finally, add the lids and rings to the jars. 

Pressure Canning the Pumpkin

Using the canning tongs, gently place the jars of pumpkin into the pressure canner and lock the lid. Steam will start to pass through the vent pipe, allow this to happen for about 10 minutes. Add the canning weight. 

Bring the canner up to pressure (see note below for appropriate pounds of pressure) and process the jars at pressure (pints for 55 minutes and quarts for 90 minutes).

After the allotted time has passed, turn of the heat. Let the pressure return to zero naturally. Once the pressure gauge reaches zero, wait a few minutes and open the vent. Carefully remove the canner lid.

Allow jars to stand in the canner for an additional ten minutes. 

Lay out a hand towel or a doubled up flour sack towel on a counter surface. This will act as a barrier between the hot jars and cool counter, preventing the counter and keeping the jars from bursting with the drastic temperature change.

Using the jar lifter tool, carefully remove the jars from the wire insert and place them on the towel. Allow jars to sit and cool, undisturbed, for 12-24 hours.

Test jars for airtight seals. The lids will not “pop” when pushed down on and will not pop off when pulled up on. This indicates a proper seal.

Altitude Adjustments - Canning time should remain the same, but pressure will increase at higher altitudes. 

Weighted Gauge Canner:

  • Sea Level : 10 pounds pressure in a weighted gauge canner 
  • Above 1000 feet : increase to 15 pounds pressure using a weighted gauge canner

Dial Gauge Canner:

  • 0 - 2,000 feet : 11 pounds pressure
  • 2,000 - 4,000 feet : 12 pounds pressure
  • 4,000 - 6,000 feet : 13 pounds pressure
  • 6,000 - 8,000 feet : 14 pounds pressure

Equipment

  • Pressure Canner (we love our All American, an heirloom appliance)
  • Canning Tools
  • Jars and Lids

Storage

Pressure canned pumpkin (if jars have sealed correctly) can be stored in a cool dry pantry space for up to 18 months. Likewise, frozen pumpkin purée can be stored for up to a year in the freezer.

FAQ

Can I water bath can the pumpkin instead?

No, pumpkin and squash is considered a low-acid food, so it is not safe to water bath can.

Can I pressure can puréed pumpkin?

No, pureed pumpkin cannot be canned, it doesn’t heat evenly which may allow harmful bacteria to survive in a purée.

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Bagged pumpkin puree for freezing

Freezing Method - Preserving Pumpkin (puree)

Porchontheprairie
A super simple method to prepare and freeze pumpkin puree! Enjoy in baked goods throughout the year - yum!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 80 Cups
Calories 83 kcal

Equipment

Ingredients
  

  • 20 Pie Pumpkins (any variety)
  • Butter or olive oil
  • Salt

Instructions
 

  • Preheat oven to 350 degrees. Cut each pumpkin in half with a sharp knife and clean out the middle part (the pumpkin guts and pumpkin seeds). Spread the inner pumpkin with some butter or oil and sprinkle with salt.
  • Line a cookie sheet with aluminum foil or parchment paper. Place the pumpkin halves face down on the prepared baking sheet (outer shell side up).
  • Bake for 30 minutes or until fork tender. Once pumpkin is easily pierced with a fork, remove from the oven and allow to cool at room temperature.
  • Remove the inner pumpkin (flesh) from the pumpkin shell and place it in a large mixing bowl.
  • Using an immersion blender or food processor, purée the pumpkin until smooth.
  • Measure the puréed pumpkin into 2 cup portions and add to freezer bags. Flatten and stack baggies for easy freezing.

Notes

Note - I have started to freeze my pumpkin purée using the soupercubes, then vacuum sealing.

Nutrition

Serving: 1cupCalories: 83kcalCarbohydrates: 20gProtein: 2.7gFat: 1gPotassium: 505mgFiber: 7gSugar: 8gIron: 1.4mg
Keyword How to Preserve Pumpkin (Freezing) - Easy
Tried this recipe?Let us know how it was!
all-American-pressure-canner

Pressure Canning Pumpkin - Pumpkin Preservation

Porchontheprairie
An easy step by step instruction for pressure canning pumpkin! Don't let the seasons pumpkin go to waste, preserve it for the months to come!
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 15 minutes
Canning Time 2 hours
Total Time 3 hours 15 minutes
Course Side Dish
Cuisine American
Servings 20 Quarts
Calories 332 kcal

Equipment

Ingredients
  

  • 20 Pie Pumpkin
  • Water

Instructions
 

Prepare the Jars

  • There are multiple ways to do this:
    - Dishwasher Method - Some dishwashers have a sanitize function on the dishwasher which works well for preparing the mason jars. The downfall, however, is this can be a time consuming method.
    - Oven Method - Wash the jars with soap, rinse, but do not dry. Place upside down on a baking sheet and put in the oven for 20 minutes at 275 degrees Fahrenheit (130 degrees Celsius). Carefully remove the hot jars for canning.
    - Boiling Method - Wash jars with hot soapy water and rinse. Place jars in a large pot of boiling water (like the water bath canner) and let them sanitize for 20 minutes. Remove jars and let air dry before use.
  • For the lids - place in a small sauce pan of hot water until it is time to add them to the jars.

Prepare the Pressure Canner

  • Follow the manufacturers instructions for your specific pressure canner. In addition, heat the sterilized jars in hot water - they must be hot before packing the pumpkin cubes into the jars.
  • Follow canner instructions for the recommended amount of water in the canner (typically 2-3 inches in the bottom of the canner). Lock the canner lid and bring to a boil over medium-high heat.

Prepare the Pumpkin

  • First, cut the pumpkin in half. Remove the middle part (guts and seeds) by scraping with a spoon. Slice the pumpkin into smaller slices and remove the peeling or shell from the flesh or inner pumpkin. Cube the flesh of the pumpkin in 1-inch cubes. [Hint - place pumpkin halves in the microwave for up to 1 minute to soften. This makes cubing the pumpkin easier.]
  • In boiling water, add the pumpkin cubes. Boil for two minutes.
  • Add the boiled pumpkin pieces to the hot canning jars carefully. Add the boiling water to the jars of boiled pumpkin as well, leaving 1 inch headspace. Using a damp paper towel, wipe the rims of the jars. Finally, add the lids and rings to the jars.

Pressure Canning the Pumpkin

  • Using the canning tongs, gently place the jars of pumpkin into the pressure canner and lock the lid. Steam will start to pass through the vent pipe, allow this to happen for about 10 minutes. Add the canning weight.
  • Bring the canner up to pressure (see note below for appropriate pounds of pressure) and process the jars at pressure (pints for 55 minutes and quarts for 90 minutes).
  • After the allotted time has passed, turn of the heat. Let the pressure return to zero naturally. Once the pressure gauge reaches zero, wait a few minutes and open the vent. Carefully remove the canner lid.
  • Allow jars to stand in the canner for an additional ten minutes.
  • Lay out a hand towel or a doubled up flour sack towel on a counter surface. This will act as a barrier between the hot jars and cool counter, preventing the counter and keeping the jars from bursting with the drastic temperature change. Using the jar lifter tool, carefully remove the jars from the wire insert and place them on the towel. Allow jars to sit and cool, undisturbed, for 12-24 hours. Test jars for airtight seals. The lids will not “pop” when pushed down on and will not pop off when pulled up on. This indicates a proper seal.

Notes

Altitude Adjustments - Canning time should remain the same, but pressure will increase at higher altitudes.
Weighted Gauge Canner:
- Sea Level : 10 pounds pressure in a weighted gauge canner
- Above 1000 feet : increase to 15 pounds pressure using a weighted gauge canner
Dial Gauge Canner:
0 - 2,000 feet : 11 pounds pressure
2,000 - 4,000 feet : 12 pounds pressure
4,000 - 6,000 feet : 13 pounds pressure
6,000 - 8,000 feet : 14 pounds pressure

Nutrition

Serving: 1quartCalories: 332kcalCarbohydrates: 80gProtein: 10gFat: 2gPotassium: 2000mgFiber: 28gSugar: 30g
Keyword How to Preserve Pumpkin (Canning) - Easy
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Sourdough Discard Double Chocolate Yogurt Muffins

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What if we told you your sourdough discard could be the secret ingredient to the most decadent, moist, chocolate-packed muffins you’ve ever baked? These Sourdough Discard Double Chocolate Yogurt Muffins are rich, fluffy, and irresistibly fudgy. Plus, it‘s the perfect way to use up sourdough discard, milk and yogurt!

Featured image of baked double chocolate chip yogurt sourdough discard muffins

This recipe is incredibly simple, using simple ingredients, and sure to be a hit with the family. My kids beg me to make them constantly. An added bonus - real ingredients you can feel good about! 

Check out other super simple sourdough discard recipes, such as my Sourdough Discard Banana Bread here or the best Fluffy Sourdough Discard Waffles here. For more sourdough muffin recipes try out my Sourdough discard Pumpkin Muffins here or my super simple Discard Apple Muffins here. 

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Learn to make your own yogurt following my super simple step by step guide here.

Ingredients

The most delicious way to use up sourdough discard, yogurt, and milk! Add just a few more ingredients and you have the tastiest double chocolate muffins.

Jar of sourdough starter

Dry Ingredients

  • All Purpose Flour
  • Cup Sugar
  • Cup Cocoa Powder
  • Baking Soda
  • Baking Powder
  • Salt

Wet Ingredients

  • Eggs
  • Plain Greek Yogurt
  • Olive Oil
  • Milk (sour raw milk)
  • Sourdough Discard (or active starter)
  • Vanilla Extract

Mix In Ingredients

  • Chocolate Chips 

See recipe card for quantities.

Instructions

First, preheat oven to 350 degrees. Grease a muffin tin or line a muffin pan with paper liners or muffin cups.

Combine all wet ingredients and mix well. Add in all dry ingredients to the wet batter and mix until there is a smooth muffin batter, I like to use my stand mixer.

Mixing ingredients double chocolate sourdough discard yogurt muffins

Fold in the chocolate chips until they’re evenly distributed into the sourdough chocolate muffin batter. 

Folding in chocolate chips double chocolate sourdough discard yogurt muffins

Add the batter to the muffin tins, filling about ⅔ full. Once the oven temperature reaches 350 degrees, place the muffin tins into the preheated oven and bake the double chocolate sourdough muffins for 25 minutes. Check to ensure the muffins are done by inserting a toothpick into the center of a muffin. It should be clean when removed, if not bake for a bit longer. 

Filled muffin pan with liners double chocolate sourdough discard yogurt muffins

Allow the muffins to cool for about 5-10 minutes on a cooling rack. Finally, enjoy the rich chocolate flavor of the double chocolate muffins!

Baked double chocolate sourdough discard yogurt muffins

Substitutions

Try these ingredient substitutions:

  • Milk - this recipe is a great way to use up sour milk or buttermilk, but regular whole milk works well too
  • Yogurt - I like to use up homemade yogurt in this recipe, but sour cream works well as a substitute
  • Olive Oil - coconut oil is a great substitute for olive oil if necessary
  • Sourdough Discard - active sourdough starter works as well, but this recipe is a delicious way to use up discard

Equipment

Single double chocolate sourdough discard yogurt muffins

Storage

Store in an airtight container or covered in plastic wrap. Muffins will keep on the counter, if they last that long around chocolate lovers.

FAQ

What if I don't have yogurt?

Sour cream is a great substitution for yogurt.

Can I use active sourdough starter?

Yes, active sourdough starter can be used instead of discard.

Can I use almond or oat milk?

I have not tried this recipe using alternative milk options. However, sour milk, buttermilk, raw milk, and whole milk all work great.

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Pinterest Sourdough Discard Double Chocolate Yogurt Muffins
Featured image of baked double chocolate chip yogurt sourdough discard muffins

Sourdough Discard Double Chocolate Yogurt Muffins

Porchontheprairie
These Sourdough Discard Double Chocolate Yogurt Muffins are rich, fluffy, and irresistibly fudgy. Plus, it‘s the perfect way to use up sourdough discard, milk and yogurt!
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 16 Muffins
Calories 312 kcal

Equipment

  • Large Bowl
  • Stand Mixer or Hand Mixer
  • Muffin Tin

Ingredients
  

Dry Ingredients

  • 2 Cups All Purpose Flour
  • 1 Cup Sugar
  • ½ Cup Cocoa Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • ½ teaspoon Salt

Wet Ingredients

  • 2 Eggs
  • ⅔ Cups Plain Greek Yogurt
  • ½ Cups Olive Oil
  • ⅓ Cup Milk sour
  • ⅓ Cup Sourdough Discard or active starter
  • 2 teaspoons Vanilla Extract

Mix In Ingredients

  • 2 Cups Chocolate Chips

Instructions
 

  • First, preheat oven to 350 degrees. Grease a muffin tin or line a muffin pan with paper liners or muffin cups.
  • Next, combine all wet ingredients. Mix well.
  • Add in all dry ingredients to the wet batter and mix until there is a smooth muffin batter, I like to use my stand mixer.
  • Fold in the chocolate chips until they’re evenly distributed into the sourdough chocolate muffin batter.
  • Add the batter to the muffin tins, filling about ⅔ full. Once the oven temperature reaches 350 degrees, place the muffin tins into the preheated oven and bake the double chocolate sourdough muffins for 25 minutes.
  • Check to ensure the muffins are done by inserting a toothpick into the center of a muffin. It should be clean when removed, if not bake for a bit longer.
  • Allow the muffins to cool for about 5-10 minutes on a cooling rack. Finally, enjoy the rich chocolate flavor of the double chocolate muffins!

Notes

Substitutions:
  • Milk - this recipe is a great way to use up sour milk or buttermilk, but regular whole milk works well too
  • Yogurt - I like to use up homemade yogurt in this recipe, but sour cream works well as a substitute
  • Olive Oil - coconut oil is a great substitute for olive oil if necessary
  • Sourdough Discard - active sourdough starter works as well, but this recipe is a delicious way to use up discard
Makes 16 muffins.

Nutrition

Serving: 1MuffinCalories: 312kcalCarbohydrates: 38gProtein: 5gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 3mgSodium: 101mgPotassium: 208mgFiber: 3gSugar: 21gVitamin A: 20IUVitamin C: 0.01mgCalcium: 43mgIron: 3mg
Keyword Sourdough Discard Double Chocolate Yogurt Muffins
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Making and Canning Delicious Homemade Pizza Sauce

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Did you know that making your own pizza sauce at home can be not only delicious but also incredibly easy? Whether you’re looking to elevate your pizza nights or stock up for the winter months, making and canning delicious homemade pizza sauce is a game-changer.

canning homemade pizza sauce featured image

In this step-by-step guide, I’ll show you how to make homemade pizza sauce from scratch and preserve it using the simple method of water bath canning. It’s the perfect way to capture the essence of vine-ripened tomatoes, fresh herbs, and garlic, and enjoy that vibrant pizza sauce all year long.

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Homemade pizza night with the family just got way more fun! Say goodbye to grocery store pizza sauce and hello to the most delicious home-canned pizza sauce. 

Check out my other super simple canning recipes such as my beginner spaghetti sauce here, or asparagus recipe here!

The Best Tomato Varieties for Homemade Pizza Sauce

If you are growing your own tomatoes, this is something to take into consideration when picking out your plants for the garden. Or if you prefer to start the plants from seed, be mindful of the varieties best suited for your needs. Different tomato varieties are better suited for different uses. 

The tomatoes that are beefier with a meaty texture, and contain very few seeds (if any), are the best choice for making homemade pizza sauce. That being said, paste tomatoes such as Roma Tomatoes or San Marzano Tomatoes are my go-to varieties. However, I will use up whichever tomatoes need to be dealt with when it comes to making and canning homemade pizza sauce, as long as they are ripe tomatoes (and bug free).

I also use these same tomato varieties for canning homemade pasta sauce, check out my super simple how-to for beginners here.

Ingredients

Fresh ingredients make this homemade pizza sauce to die for! What better way to put the gardens bounty to use than making and canning delicious homemade pizza sauce.

  • Fresh Tomatoes (or frozen tomatoes)
  • Onion
  • Cloves of Garlic
  • Oregano, Basil, Parsley, Thyme (optional to preference)
  • Salt
  • Pepper

See recipe card for quantities.

Instructions

Step 1: Sterilizing the Mason Jars and Lids

There are multiple ways to do this:

  • Dishwasher Method - Some dishwashers have a sanitize function on the dishwasher which works well for preparing the mason jars. The downfall, however, is this can be a time consuming method. 
  • Oven Method - Wash the jars with soap, rinse, but do not dry. Place upside down on a baking sheet and put in the oven for 20 minutes at 275 degrees Fahrenheit (130 degrees Celsius). Carefully remove the hot jars for canning.
  • Boiling Method - Wash the jars with soap and rinse. Place jars in a large pot of boiling water (like the water bath canner) and let them sanitize for 20 minutes. Remove jars and let air dry before use.

For the lids - place in a small sauce pan of hot water until it is time to add them to the jars. 

Step 2: Making the Pizza Sauce 

Preheat oven to 350 degrees. 

  1. Step 1: First wash the tomatoes.
Canning pizza sauce step 1 prepare the tomatoeas
  1. Step 2: Then remove the stem and core, and quarter the tomatoes. Leave the tomato skins intact. Place tomatoes into an aluminum cake pan or 9x13 baking dish.
Canning pizza sauce step 3 add the spices
  1. Step 3: Peel and chop the onion, garlic, and other herbs. Add to the baking dish atop the tomatoes. Add a generous amount of salt and pepper.
Canning pizza sauce step 4 bake the tomatoes and spices
  1. Step 4: Bake tomatoes for 1 hour at 350 degrees. Remove from the oven and allow the tomatoes to cool slightly. 
Canning pizza sauce step 5 immersion blender to smooth
  1. Step 5: Using an immersion blender, purée the tomatoes until they are a smooth consistency.  
Canning pizza sauce step 6 add the sauce to sterilized mason jars
  1. Step 6: Using a canning funnel and a ladle, ladle sauce into the sterilized jars, leaving 1 inch of headspace. Remove air bubbles from the hot sauce and wipe the rim of the jar with a clean damp cloth or papertowel. Using the magnet lid lifter tool, grab the jar lid from the small sauce pan, and carefully place it on the jar. Loosely screw the rings onto the lids to ensure the lids stay in place.

Step 3: Water Bath Canning the Pizza Sauce

Add hot water to a little over ½ of the water bath canner and bring to a boil.

Place the jars on the inner wire rack of the water bath canner and lower it into the boiling water. Add the lid to the canner. Process for 35 minutes in boiling water. 

After the 35 minutes is up, turn off the heat and carefully remove the canner lid. Grab the metal insert by the handles (with oven mitts) and raise the jars up, carefully hooking the handles onto the edge of the water bath canner. Let the jars sit for 5 minutes. 

Lay out a hand towel or a doubled up flour sack towel on a counter surface. This will act as a barrier between the hot jars and cool counter, preventing the counter and keeping the jars from bursting with the drastic temperature change. Using the jar lifter tool, carefully remove the jars from the wire insert and place them on the towel. Allow jars to sit and cool, undisturbed, for 12-24 hours. 

Test jars for airtight seals. The lids will not “pop” when pushed down on and will not pop off when pulled up on.

Canning homemade pizza sauce step 7 add to water bath canner

Final image of homemade canned pizza sauce on display with garlic and onions

Important Notes:

  • When I first started canning I would submerge the jars under the water, ensuring at least an inch of boiling water would cover the jars. This has been successful. However, I have since learned that is not necessary, and less water is required. 
  • Processing time of 40 minutes is appropriate for altitudes less than 1000 feet for quart jars and 35 minutes for pint jars. For higher elevations, add an additional minute. Increase processing time by 1 minute for each 1000 feet altitude above 1000. 
  • Tomatoes can have varying pH levels, so adding acid to ensure a safe level of acidity is recommended. For example: 2 tablespoons of fresh lemon juice or bottled lemon juice or ½ teaspoon of citric acid can be added to a quart jar, while 1 tablespoon of lemon juice or ¼ teaspoon of citric acid can be added to each pint jar. A pH level of 4.6 or less will prevent bacteria. However, this isn’t something I have personally ever done and I have never had an issue, and the above is a tested recipe for generations.  
  • For homemade pizza sauce I prefer to use my immersion blender. Other options would be a regular blender, food processor, or a sauce maker Sauce Master. 

Equipment

  • Canning Jars - Pint Jars (new mason jars and lids with screw bands or used jars with new lids - seal must be intact) I recommend wide mouth jars, they are easier to work with, but regular work just as well. 
  • Canning specific items - here is a great deal on a full hot water bath canner starter canning set (with the following included):
  • Large water bath canner 
  • GraniteWare Blancher (or use a large pot and a food strainer)
  • Canning Tools - a great kit makes life easier! (jar lifter, funnel, magnetic lid lifter)
  • Immersion Blender - I prefer this for pizza sauce rather than using a food mill, since the immersion blender allows the pizza sauce to remain more of a thick tomato purée  texture versus runny. 
  • Aluminum Cake Pan or 9x13 Baking Dish

Storage

If a jar does not completely seal, store it in the refrigerator and consume within 1 week.  If the pizza sauce isn’t used within one week, repackage it for freezing (pour into freezer containers and let cool, then freeze for up to 1 year). Jars of pizza sauce that seal will be shelf stable for up to 1 year.

Canned goods should be stored in a cool dark place. All of our canned goods are kept in the basement on sturdy shelves. 

In addition, we prefer to store our canned goods without the outer rings or screw bands on the jars. This is recommended because it prevents rust, mold, and vermin. Plus, the rings can trap moisture or food residue which can make bands difficult to remove.

FAQ

Does pizza sauce need to be pressure canned?

No, this recipe allows canning of pizza sauce with a water bath canner safely.

How many pizzas can you make with one pint?

Each pint will make one large pizza or two medium pizzas.

Do you leave skins on the tomatoes?

Yes, for this recipe leave the skins on. They will be blended smooth with the immersion blender.

Which tomatoes are best for this recipe?

We prefer to use Roma tomatoes, but any will work.

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Making and Canning Delicious Homemade Pizza Sauce

Porchontheprairie
Did you know that making your own pizza sauce at home can be not only delicious but also incredibly easy? Whether you’re looking to elevate your pizza nights or stock up for the winter months, making and canning delicious homemade pizza sauce is a game-changer.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Canning Time 35 minutes
Total Time 2 hours 5 minutes
Course Main Course
Cuisine American, Italian
Servings 2 Pints
Calories 148 kcal

Equipment

Ingredients
  

  • 10-12 Fresh Tomatoes or frozen tomatoes
  • 1 Onion
  • 2 Cloves of Garlic
  • Oregano Basil, Parsley, Thyme (optional to preference)
  • Salt
  • Pepper

Instructions
 

Step 1: Sterilizing the Mason Jars and Lids

  • There are multiple ways to do this:
  • Dishwasher Method - Some dishwashers have a sanitize function on the dishwasher which works well for preparing the mason jars. The downfall, however, is this can be a time consuming method.
  • Oven Method - Wash the jars with soap, rinse, but do not dry. Place upside down on a baking sheet and put in the oven for 20 minutes at 275 degrees Fahrenheit (130 degrees Celsius). Carefully remove the hot jars for canning.
  • Boiling Method - Wash the jars with soap and rinse. Place jars in a large pot of boiling water (like the water bath canner) and let them sanitize for 20 minutes. Remove jars and let air dry before use.
  • For the lids - place in a small sauce pan of hot water until it is time to add them to the jars.

Step 2: Making the Pizza Sauce

  • Preheat oven to 350 degrees.
  • First wash the tomatoes. Then remove the stem and core, and quarter the tomatoes. Leave the tomato skins intact. Place tomatoes into an aluminum cake pan or 9x13 baking dish. Peel and chop the onion, garlic, and other herbs. Add to the baking dish atop the tomatoes. Add a generous amount of salt and pepper.
  • Bake tomatoes for 1 hour. Remove from the oven and allow the tomatoes to cool slightly.
  • Using an immersion blender, purée the tomatoes until they are a smooth consistency.

Step 3: Water Bath Canning the Pizza Sauce

  • Add hot water to a little over ½ of the water bath canner and bring to a boil.
  • Using a canning funnel and a ladle, ladle sauce into the sterilized jars, leaving 1 inch of headspace. Remove air bubbles from the hot sauce and wipe the rim of the jar with a clean damp cloth or papertowel. Using the magnet lid lifter tool, grab the jar lid from the small sauce pan, and carefully place it on the jar. Loosely screw the rings onto the lids to ensure the lids stay in place.
  • Place the jars on the inner wire rack of the water bath canner and lower it into the boiling water. Add the lid to the canner. Process for 35 minutes in boiling water.
  • After the 35 minutes is up, turn off the heat and carefully remove the canner lid. Grab the metal insert by the handles (with oven mitts) and raise the jars up, carefully hooking the handles onto the edge of the water bath canner. Let the jars sit for 5 minutes.
  • Lay out a hand towel or a doubled up flour sack towel on a counter surface. This will act as a barrier between the hot jars and cool counter, preventing the counter and keeping the jars from bursting with the drastic temperature change. Using the jar lifter tool, carefully remove the jars from the wire insert and place them on the towel. Allow jars to sit and cool, undisturbed, for 12-24 hours.
  • Test jars for airtight seals. The lids will not “pop” when pushed down on and will not pop off when pulled up on.

Nutrition

Serving: 1pintCalories: 148kcalCarbohydrates: 34gFat: 1gSodium: 700mgPotassium: 950mgFiber: 6gSugar: 20g
Keyword Making and Canning Delicious Homemade Pizza Sauce
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Tallow Chapstick - DIY Natural Homemade Lip Balm 

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If you’re tired of store-bought lip balms that promise moisture but leave your lips feeling even drier, you’re not alone—and you’re in the right place. Today, we’re diving into a beautifully simple, all-natural solution that your lips will love: Tallow Chapstick - DIY Natural Homemade Lip Balm.

Featured image for tallow chapstick and lip balm

Crafted with nourishing tallow and other skin-loving, natural ingredients, this homemade lip balm is rich, restorative, and incredibly easy to make. Whether you're a homesteader, a natural beauty enthusiast, or just someone who appreciates a good chapstick for dry lips, this tutorial is for you. Plus, it's free from synthetic fillers, harsh chemicals, and plastic waste—just pure goodness in a tiny tube.

Ready to say goodbye to chapped lips? Let’s get started making this natural tallow lip balm!

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Looking for a super simple “how-to” render beef suet into tallow? Check it out here. Or, if you’re interested in other tallow products with simple ingredients, check out my simple candle instructions here, or learn to make whipped or solid tallow balm guide here.

What is Beef Suet

Beef suet is the hard, white, crumbly fat from a cow. Essentially, it is a large chunk of beef fat found around the kidneys or the loins. The animal fat from the kidneys produces a milder taste (without the beefy smell) and is the best moisturizing fat. So in summary, the fat from the kidneys (also referred to as leaf fat) is preferred for tallow, cooking and skincare or beauty products. In addition, beef suet is ideal for frying and deep frying due to its high smoke point.

Where to Find Beef Suet

The best place to find high quality beef suet is a local farm. I am super fortunate that my father in law raises grass fed beef cattle right on our property. Another option would be most local butchers, butcher shop / local meat markets or locker plants. These places will sell animals fats at a super reasonable price, as they aren’t in as high of demand as they once were. Pasture raised, grass fed suet is always the best option.

Completed tallow chapstick lip balm on display with flowers and chapstick tins

Natural Benefits of Tallow

First of all, it is anti-inflammatory so may help with conditions such as asthma or arthritis. Tallow supports gut health and a healthy microbiome because it contains butyric acid.

In addition, tallow contains choline which has been proven to help regulate mood, muscle control, and memory. It contains fat-soluble vitamins (A, D, E, and K) which all support the immune system and bone health. When it comes to skin health, tallow’s vitamins can help produce collagen as well as smooth and heal a variety of skin issues (eczema, dryness, and acne). What a magical product!

How-to Make the Best Lip Balm

Tallow Chapstick - DIY Natural Homemade Lip Balm recipe makes small batches of chapstick (six .15 oz chapstick tubes and four .35 oz lip balm tins). In addition, this recipe is great for all skin types, even sensitive skin, and provides long-lasting hydration. 

Ingredients

Only 3 simple ingredients are necessary to make chapstick! However, an optional fourth ingredient of essential oils is recommended.

Tallow chapstick ingredients, rendered beef suet, coconut oil, beeswax
  • Beef tallow
  • Beeswax
  • Coconut Oil
  • Essential Oil (optional)

See recipe card for quantities.

Instructions

First, add the grass-fed tallow, beeswax, and coconut oil to the double boiler. Slowly warm on medium heat. Once the ingredients are completely melted and in a liquid form, remove from the heat. 

DIY homemade tallow chapstick lip balm step one melt the ingredients

Let the mixture cool slightly, and then add in the essential oils. Stir well.

Pour the liquid mixture into the chapstick tubes and/or little lip balm tins. Let the liquid solidify at room temperature. 

Pouring the tallow, beeswax, coconut oil and essential oils into the lip balm tubes and tins

Once the balm has solidified, enjoy your own lip balm!

Completed tallow chapstick lip balm on display with flowers and chapstick tins, single lip balm tube

Essential Oils

Essential oils provide many benefits. Some of our favorite essential oils to use in the homemade chapstick are:

  • Lemon - can kill bacteria, clarify and exfoliate skin
  • Tea Tree - has antiseptic, antifungal, and anti-inflammatory properties
  • Peppermint - has cooling effects and can provide relief and soothing

Materials

  • Double Boiler
  • Chapstick Tubes or Small Tins
  • Grass-fed Tallow
  • Beeswax
  • Coconut Oil
  • Essential Oils

Storage

Store the chapstick in a cool dry place. Apply as needed to dry or chapped lips, or use as a protective barrier for lips. 

FAQ

Why add beeswax?

Beeswax works as a natural preservative. It also creates the perfect consistency and texture.

Is tallow good for lips?

Tallow is an excellent natural ingredient. It is moisturizing, gentle, and has the ability to heal and repair cracked lips.

Do I need essential oils?

No, essential oils are optional. However, there are many benefits of adding essential oils to the homemade chapstick.

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Print

Tallow Chapstick - DIY Natural Homemade Lip Balm

This recipe makes small batches of chapstick (6 .15 oz chapstick tubes and 4 .35 oz lip balm tins). In addition, this recipe is great for all skin types, even sensitive skin, and provides long-lasting hydration.
Prep Time5 minutes
Active Time3 minutes
Resting Time1 hour
Total Time1 hour 8 minutes
Yield: 10 chapsticks
Author: Porchontheprairie
Cost: $20 Batch

Equipment

  • Double Boiler
  • Chapstick Tubes or Small Tins

Materials

  • 3 TBS Grass-fed Tallow
  • 2 TBS Beeswax
  • 1 TBS Coconut Oil
  • 15 Drops Essential Oils

Instructions

  • First, add the grass-fed tallow, beeswax, and coconut oil to the double boiler on medium heat. Once the ingredients are completely melted and in a liquid form, remove from the heat.
  • Let cool slightly, and add in the essential oils. Stir well.
  • Pour the liquid mixture into the chapstick tubes and/or little lip balm tins. Let the liquid solidify at room temperature.
  • Once the balm has solidified, enjoy your own lip balm!
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Water Bath Canning Pickled Asparagus - Easy Recipe

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If you grow asparagus, then you know it all comes at once and it comes quick! Water Bath Canning Pickled Asparagus - Easy Recipe is a delicious way to enjoy your harvest long after the season ends.

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This easy-to-follow recipe allows you to preserve the fresh taste of spring asparagus all year long, and the best part? It is fool proof! You will enjoy crispy and crunchy flavorful spears that are perfect for snacking, adding to salads, or serving as a zesty side dish at your next gathering.

In the Midwest, asparagus comes quick once the month of May hits. We are out in our asparagus patch daily picking the loot! Often, we will store the fresh asparagus wrapped tightly in a grocery bag, in the refrigerator, for up to a week. Then we have a whole refrigerator of asparagus ready to can at once!

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I have other super simple beginner canning recipes on the blog as well! Check out this simple Homemade Spaghetti Sauce Recipe with step by step canning instructions. Another great beginner recipe is this Strawberry Rhubarb Jam recipe or Canning Homemade Applesauce!

Harvesting Asparagus

Not long after my husband and I moved out to our farm place, we planted 300 asparagus root. This was a large undertaking, but now we get an abundance of asparagus each year. We love fresh asparagus grilled with some olive oil, garlic, and Parmesan cheese. However, when asparagus is ready - it is ready. It grows quite rapidly, leaving with huge amounts of asparagus all at once! 

Asparagus takes a few years to become established, so it is best to wait 3 years or more before picking newly planted asparagus root. 

When asparagus reaches about 6-10 inches in length and is about the diameter of your index finger, it is ready to harvest. To harvest, grasp the spear at the soil and bend. The spear should snap cleanly where it is tender. Another option is to use a sharp knife or scissors and snip about 2 inches beneath the soil surface. 

Pro Tip - Do not harvest asparagus past July first. This will allow the plants to store energy for next year’s production. 

Ingredients

Only four simple ingredients are needed to can asparagus. The end result is a delicious crunchy dill flavored asparagus spear to enjoy throughout the year!

Fresh asparagus

See recipe card for quantities.

Instructions

Step 1 - Sterilizing the Mason Jars and Lids

There are multiple ways to do this:

  • Dishwasher Method - Some dishwashers have a sanitize function on the dishwasher which works well for preparing the mason jars. The downfall, however, is this can be a time consuming method. 
  • Oven Method - Wash the jars with soap, rinse, but do not dry. Place upside down on a baking sheet and put in the oven for 20 minutes at 275 degrees Fahrenheit (130 degrees Celsius). Carefully remove the hot jars for canning.
  • Boiling Method - Wash the jars with soap and rinse. Place jars in a large pot of boiling water (like the water bath canner) and let them sanitize for 20 minutes. Remove jars and let air dry before use. 

For the lids - place in a small sauce pan of hot water until it is time to add them to the jars.

Step 2 - Prepping the Asparagus

Wash asparagus and trim the asparagus. Remove any tough scales and the “woody ends” part of the asparagus if it isn’t freshly picked. To do this, hold the upper part of the asparagus with the right hand and bend the lower base of the asparagus downward with your left hand until it breaks clean.

Another option is to cut the asparagus into 1-inch pieces. Small spears work too. Our personal preference is to keep the asparagus in spears. Tall spears can be used as well, not all pieces need the tops.

Pack asparagus spears, right side up, tightly into the sterilized jars. I prefer the raw pack method (not cooking the asparagus) prior to packing. This helps keep a crispy pickled spear. 

Prepped asparagus in jars

Step 3 - Making the Brine

For the brine, I prefer to use Mrs. Wages® Kosher Dill Pickles Quick Process® Pickle Mix. This keeps the process simple and foolproof, and is so yummy! Added bonus, the asparagus keeps a nice crisp crunch. 

Combine the Vinegar, Water and Mrs.Wages Kosher Dill Pickle mix into a large non-reactive pot or saucepan. Bring to a boil over medium heat, stirring consistently until mixture dissolves. Remove from heat.  

Dill brine prepared for asparagus

Using a canning funnel and a ladle, pour the hot brine into the green asparagus filled sterilized jars, leaving ½ inch headspace. Remove air bubbles and wipe the jar rim with a clean paper towel or damp cloth. Using the magnet lid lifter tool, grab the jar lid from the small sauce pan, and carefully place it on the jar. Loosely screw the rings onto the lids to ensure the lids stay in place.

Adding dill pickle brine to prepped asparagus jars for water bath canning

Step 4 - Canning the Asparagus  

Add hot water to a little over ½ of the water bath canner and bring to a full boil.

Place the filled jars on the inner wire rack of the water bath canner and lower it into the boiling water. Add the lid to the canner. Process for 15 minutes in boiling water (Quart Jars or process pint jars for 10 minutes). 

After the 15 minutes is up, turn off the heat and carefully remove the canner lid. Grab the metal insert by the handles (with oven mitts) and raise the jars up, carefully hooking the handles onto the edge of the water bath canner. Let the jars sit for 5 minutes. 

Asparagus ready for water bath canner

Lay out a hand towel or a doubled up flour sack towel on a counter surface. This will act as a barrier between the hot jars and cool counter, preventing the counter and keeping the jars from bursting with the drastic temperature change. Using the jar lifter tool, carefully remove the jars from the wire insert and place them on the towel. 

Allow jars to sit and cool, undisturbed, for 12-24 hours at room temperature. Test jars for airtight seals. The lids will not make a popping sound when pushed down on and will not pop off when pulled up on.

Canned dill asparagus spears finished

Pro Tip - I always make a couple batches of “hot asparagus” by adding fresh jalapeños, cleaned and sliced, to the pickling brine. 

Hint:

  • Unused brine can be stored in a mason jar in the refrigerator for up to one week!
  • The processing time for the pickled asparagus is different, the length of time will depend on the size of the mason jar being used. 
  • Processing time listed is for altitudes less than 1000 feet. At Altitudes of 1000 feet or more, increase processing time 1 minute for each 1000 feet of altitude.
  • If we have fresh dill, I like to add some to the jar before canning.  
  • Mrs. Wages has a product called Xtra Crunch, which is calcium chloride granules. This will add an additional crunch, but isn’t necessary. However, adding a natural tanning such as grape leaves is a better ingredient option for keeping the asparagus firm.
  • When I first started canning I would submerge the jars under the water, ensuring at least an inch of boiling water would cover the jars. This has been successful. However, I have since learned that is not necessary, and less water is required. 

Variations

Try these delicious variations:

  • Spicy - add jalapeños or other hot peppers for a delicious zing
  • Savory - add some fresh garlic for a savory garlic dill flavored asparagus spear

Equipment

  • Canning Equipment - Large water bath canner 
  • Canning Tools - a great kit makes life easier! (jar lifter, funnel, magnetic lid lifter)
  • Chopping Knife
  • Large Mixing Bowl
  • Large Stock Pot (non-reactive)
  • Canning Jars - Quart Jars or Pint Jars (new mason jars and lids or used jars with new lid - seal must be intact)

Storage

If a jar of homemade canning asparagus does not completely seal, store in the refrigerator and consume within 1 week. Sealed jars will be shelf stable for up to 1 year, storing in a cool dark place. 

We store our canned goods in the basement on sturdy shelves. In addition, we prefer to store our canned goods without the outer rings or screw bands on the jars. Removing the ring bands prevents rust, mold, and vermin. Plus, the rings can trap moisture or food residue which can make bands difficult to remove.

FAQ

Does asparagus need to be pressure canned?

Pressure canning is another option for preserving asparagus, however we have water bath canned pickled asparagus for generations. The acidity is higher using vinegar and pickling the asparagus before canning.

Is the canned asparagus mushy?

No, using this method of canning asparagus it will stay fairly crunchy.

What is the white stuff on canned asparagus?

The white spots are not harmful, they are called rutin. When asparagus is heated with vinegar it produces the crystalized bioflavonoid called rutin.

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Water Bath Canning Pickled Asparagus - Easy Recipe

Porchontheprairie
Water Bath Canning Pickled Asparagus - Easy Recipe is a delicious way to enjoy your harvest long after the season ends.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Course Appetizer, Salad, Side Dish, Snack
Cuisine American
Servings 7 Jars
Calories 152 kcal

Equipment

Ingredients
  

Instructions
 

Step 1 - Sterilizing the Mason Jars and Lids

  • There are multiple ways to do this:
  • Dishwasher Method - Some dishwashers have a sanitize function on the dishwasher which works well for preparing the mason jars. The downfall, however, is this can be a time consuming method.
  • Oven Method - Wash the jars with soap, rinse, but do not dry. Place upside down on a baking sheet and put in the oven for 20 minutes at 275 degrees Fahrenheit (130 degrees Celsius). Carefully remove the hot jars for canning.
  • Boiling Method - Wash the jars with soap and rinse. Place jars in a large pot of boiling water (like the water bath canner) and let them sanitize for 20 minutes. Remove jars and let air dry before use.
  • For the lids - place in a small sauce pan of hot water until it is time to add them to the jars.

Step 2 - Prepping the Asparagus

  • Wash asparagus and trim the asparagus. You will want to be sure to get rid of any tough scales and the “woody ends” part of the asparagus if it hasn’t been freshly picked. To do this, hold the upper part of the asparagus with the right hand and bend the lower base of the asparagus downward with your left hand until it breaks clean.
  • Another option is to cut the asparagus into 1-inch pieces. Small spears work too. Our personal preference is to keep the asparagus in spears. Tall spears can be used as well, not all pieces need the tops.
  • Pack asparagus spears, right side up, tightly into the sterilized jars. I prefer the raw pack method (not cooking the asparagus) prior to packing. This helps keep a crispy pickled spear.

Step 3 - Making the Brine

  • For the brine, I prefer to use Mrs. Wages® Kosher Dill Pickles Quick Process® Pickle Mix. This keeps the process simple and foolproof, and is so yummy! Added bonus, the asparagus keeps a nice crisp crunch.
  • Combine the Vinegar, Water and Mrs.Wages Kosher Dill Pickle mix into a large non-reactive pot or saucepan. Bring to a boil over medium heat, stirring consistently until mixture dissolves. Remove from heat.
  • Using a canning funnel and a ladle, pour the hot brine into the green asparagus filled sterilized jars, leaving ½ inch headspace. Remove air bubbles and wipe the jar rim with a clean paper towel or damp cloth. Using the magnet lid lifter tool, grab the jar lid from the small sauce pan, and carefully place it on the jar. Loosely screw the rings onto the lids to ensure the lids stay in place.

Step 4 - Canning the Asparagus

  • Add hot water to a little over ½ of the water bath canner and bring to a full boil.
  • Place the filled jars on the inner wire rack of the water bath canner and lower it into the boiling water. Add the lid to the canner. Process for 15 minutes in boiling water (Quart Jars or process pint jars for 10 minutes).
  • After the 15 minutes is up, turn off the heat and carefully remove the canner lid. Grab the metal insert by the handles (with oven mitts) and raise the jars up, carefully hooking the handles onto the edge of the water bath canner. Let the jars sit for 5 minutes.
  • Lay out a hand towel or a doubled up flour sack towel on a counter surface. This will act as a barrier between the hot jars and cool counter, preventing the counter and keeping the jars from bursting with the drastic temperature change. Using the jar lifter tool, carefully remove the jars from the wire insert and place them on the towel.
  • Allow jars to sit and cool, undisturbed, for 12-24 hours at room temperature. Test jars for airtight seals. The lids will not make a popping sound when pushed down on and will not pop off when pulled up on.

Notes

Pro Tip - I always make a couple batches of “hot asparagus” by adding fresh jalapeños, cleaned and sliced, to the pickling brine.

Nutrition

Serving: 1Quart JarCalories: 152kcalCarbohydrates: 7gProtein: 4gFat: 1gSodium: 88mgPotassium: 2mgFiber: 3gSugar: 0.05gCalcium: 15mgIron: 0.04mg
Keyword Water Bath Canning Pickled Asparagus - Easy Recipe
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The Best Sourdough Tortillas (Easy Discard Recipe)

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These soft, slightly tangy tortillas are the perfect base for everything from tacos and quesadillas to enchiladas. Not only are they a fantastic way to use up your leftover starter, but they also pack an extra flavor punch, taking your favorite Mexican dishes to the next level. The Best Sourdough Tortillas (Easy Discard Recipe)  will show you just how easy and satisfying it is to transform sourdough discard into homemade tortillas that the whole family will love.

Sourdough discard tortillas featured image

The best sourdough tortilla recipe is fool proof, you’ll be making your own tortillas from here on out! 

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Why Make Tortillas?

Homemade sourdough discard tortillas use simple ingredients that you can feel good about feeding to your family. No preservatives or questionable ingredients. Store-bought tortillas often contain bleached flours and vegetable or seed oils - yuck! Homemade sourdough tortillas are so delicious and incredibly easy to make as well! 

Why Sourdough?

Sourdough certainly seems to be growing in popularity due to the nutritional benefits. Using basic ingredients, sourdough makes one of the healthiest breads. Sourdough bread has a lower glycemic index than whole wheat bread or white bread, and the baked goods typically contain less gluten than regular yeast breads.

Sourdough is a fermented bread. Fermented bread is great for an anti-inflammatory diet, can improve gut health, and contains higher levels of vitamins, minerals, and antioxidants.

Sourdough starter discard recipes typically take no more time or effort than other similar recipes (recipes that do not contain the sourdough discard ingredient). We all know that most store-bought processed sweets contain preservatives and have almost a rubbery sort of texture, so definitely not the good stuff containing natural ingredients.

Maintaining a Sourdough Starter

I had dabbled in the world of sourdough over the years, but never fully jumped in until a client of mine had gifted me a sourdough starter. It is easiest to get started with sourdough by using an already established starter, however, it is possible to create a starter from scratch as well.

A sourdough starter takes a little bit of maintenance - feeding and discarding daily. Typically, it is a 1:1:1 ratio of an established starter, all purpose flour (unbleached) and distilled water. The consistency should be that of pancake batter, so sometimes less water is appropriate.

For a sourdough beginner, I highly recommend starting with sourdough discard recipes, such as this one. Baking with leftover sourdough discard is a great way to keep any of the extra sourdough starter from going to waste. In my opinion, the sourdough starter discard recipes are much easier to follow than recipes calling for active starter.  

Recipes calling for active sourdough starter typically require multiple steps to ensure sufficient rising and proofing, which complicates the process and can be overwhelming for a beginner.

Most discard recipes, on the other hand, do not. Also, to utilize active starter you have to catch the starter when it is in fact active. This can be intimidating to someone new to sourdough or in the beginning, so getting the hang of daily feeding and utilizing the discard in recipes can be a great place to get started.

For more detailed info on maintaining a sourdough starter, check out this very detailed post here written by Farmhouse on Boone.

Additional Easy Discard Recipes

Other delicious sourdough recipes can be found on the blog, perfect for using sourdough discard, such as my sourdough discard pumpkin muffin recipe — check it out here! Or, for a delicious sourdough discard banana bread, find the recipe here! Lastly, my easy sourdough discard pancake recipe is another breakfast family favorite, find it here.


Ingredients

Only 5 simple ingredients are necessary to make sourdough tortillas!

  • All Purpose Flour (unbleached)
  • Sourdough Discard (or active starter)
  • Salt
  • Butter (melted)
  • Water (room temperature)

See recipe card for quantities.

Instructions

First, melt the butter. Next, combine all ingredients and mix well until shaggy dough. I prefer to use a dough hook and my kitchen aid mixer.

Sourdough tortillas shaggy dough

Next, on a lightly floured work surface, form a smooth dough ball.

Divide the dough ball into 10 to 16 equal pieces. Form each portion of dough into a small dough ball. 

Arrange the dough balls onto a cookie sheet and cover with a damp clean kitchen towel. Let the dough rest for 30 minutes to 2 hours. 

Heat a cast iron skillet on medium heat or medium-low heat. Roll out each dough ball on a lightly floured surface with a rolling pin until paper thin.

Add each tortilla to the cast-iron skillet (or any hot skillet) for 1-2 minutes.

When the tortilla starts to bubble on the first side, it is time to flip the tortilla over to cook the other side. You will notice brown spots on the tortillas where the bubbles form and the rest of the tortilla will turn a nice golden brown. 

Pro Tip: Make a double batch and enjoy on taco night as well as have extra tortillas to use for prepping breakfast burritos for the freezer! 

Equipment

  • Stand Mixer
  • Large Mixing Bowl
  • Cookie Sheet
  • Cast Iron Pan or Skillet

Storage

Cooked tortillas can be stored in an airtight container or ziplock bag at room temperature or in the refrigerator for up to a week. Freeze for up to 3 months in a freezer safe container. To freeze, flash freeze first or separate each tortilla with parchment paper prior to stacking. Reheat tortillas on a skillet until thawed, soft and warm. 

FAQ

Can active starter be used instead?

Yes, active starter can be used instead of discard.

Can these be frozen for later?

Yes, these tortillas freeze well! Follow instructions above to freeze.

Are sourdough tortillas healthier than store bought?

Yes! Simple real ingredients are used to make these tortillas, which make them a healthier option than store bought.

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Sourdough discard tortillas Pinterest image
Sourdough discard tortillas featured image

The Best Sourdough Tortillas (Easy Discard Recipe)

Porchontheprairie
These soft, slightly tangy tortillas are the perfect base for everything from tacos and quesadillas to enchiladas. Not only are they a fantastic way to use up your leftover starter, but they also pack an extra flavor punch, taking your favorite Mexican dishes to the next level.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 15 minutes
Course Appetizer, Breakfast, Main Course
Cuisine American, Mexican
Servings 16
Calories 169 kcal

Equipment

  • Stand Mixer
  • Large Mixing Bowl
  • Cookie Sheet
  • Cast Iron Pan or Skillet

Ingredients
  

  • 3 Cups All Purpose Flour
  • 1 Cup Sourdough Discard or active starter
  • 2 Teaspoons Salt
  • 1/2 Cup Butter Melted
  • 2/3 Cup Water room temperature

Instructions
 

  • First, melt the butter. Next, combine all ingredients and mix well until shaggy dough. I prefer to use a dough hook and my kitchen aide mixer.
  • Next, on a lightly floured work surface, form a smooth dough ball.
  • Divide the dough ball into 10 to 16 equal pieces. Form each portion of dough into a small dough ball.
  • Arrange the dough balls onto a cookie sheet and cover with a damp clean kitchen towel. Let the dough rest for 30 minutes to 2 hours.
  • Heat a cast iron skillet on medium heat or medium-low heat. Roll out each dough ball with a rolling pin until paper thin.
  • Add each tortilla to the cast-iron skillet (or any hot skillet) for 1-2 minutes. When the tortilla starts to bubble on the first side, it is time to flip the tortilla over to cook the other side. You will notice brown spots on the tortillas where the bubbles form and the rest of the tortilla will turn a nice golden brown.

Notes

Pro Tip: Make a double batch and enjoy on taco night as well as have extra tortillas to use for prepping breakfast burritos for the freezer!

Nutrition

Serving: 1tortillaCalories: 169kcalCarbohydrates: 25gProtein: 4gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gCholesterol: 20mgSodium: 53mgPotassium: 34mgFiber: 1gSugar: 0.1gVitamin A: 1IUVitamin C: 0.02mgCalcium: 5mgIron: 2mg
Keyword The Best Sourdough Tortillas (Easy Discard Recipe)
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Sourdough Apple Crisp - Easy Discard Snack Recipe

· 7 Comments

Do you ever find yourself with extra sourdough discard and wonder what to do with it? Instead of tossing it out, why not turn it into the perfect discard dessert recipe that’ll have everyone asking for seconds? Enter Sourdough Apple Crisp - Easy Discard Snack Recipe – the perfect solution for using up that extra starter while satisfying your sweet tooth. 

Sourdough Discard Apple Crisp Featured Image

This easy-to-make, delicious treat combines the tangy flavor of sourdough with the classic, cozy notes of an apple crisp recipe. It’s the ideal treat for those chilly evenings when all you want is something baked to perfection and bursting with flavor. Whether you’re a sourdough enthusiast or simply love a good apple crisp, this recipe is sure to become a staple in your household.

[feast_advanced_jump_to]

Why Sourdough?

Sourdough certainly seems to be growing in popularity due to the nutritional benefits. Using basic ingredients, sourdough makes one of the healthiest breads. Sourdough bread has a lower glycemic index than whole wheat bread or white bread, and the baked goods typically contain less gluten than regular yeast breads. 


Sourdough is a fermented bread. Fermented bread is great for an anti-inflammatory diet, can improve gut health, and contains higher levels of vitamins, minerals, and antioxidants. 

Sourdough starter discard recipes typically take no more time or effort than other similar recipes (recipes that do not contain the sourdough discard ingredient). We all know that most store-bought processed sweets contain preservatives and have almost a rubbery sort of texture, so definitely not the good stuff containing natural ingredients.

Sourdough starter in a jar

Maintaining a Sourdough Starter

I had dabbled in the world of sourdough over the years, but never fully jumped in until a client of mine had gifted me a sourdough starter. It is easiest to get started with sourdough by using an already established starter, however, it is possible to create a starter from scratch as well.

A sourdough starter takes a little bit of maintenance - feeding and discarding daily. Typically, it is a 1:1:1 ratio of an established starter, all purpose flour (unbleached) and distilled water. The consistency should be that of pancake batter, so sometimes less water is appropriate. 

For a sourdough beginner, I highly recommend starting with sourdough discard recipes, such as this one. Baking with leftover sourdough discard is a great way to keep any of the extra sourdough starter from going to waste. In my opinion, the sourdough starter discard recipes are much easier to follow than recipes calling for active starter.  

Recipes calling for active sourdough starter typically require multiple steps to ensure sufficient rising and proofing, which complicates the process and can be overwhelming for a beginner. 

Most discard recipes, on the other hand, do not. Also, to utilize active starter you have to catch the starter when it is in fact active. This can be intimidating to someone new to sourdough or in the beginning, so getting the hang of daily feeding and utilizing the discard in recipes can be a great place to get started. 

For more detailed info on maintaining a sourdough starter, check out this very detailed post here written by Farmhouse on Boone.

Canned homemade apple pie filling

This recipe uses my homemade canned apple pie filling recipe - check it out here! Additional apple dessert sourdough recipes using this same apple filling are my tasty Sourdough Apple Pie Cinnamon Rolls and Sourdough Apple Turnovers.

Other delicious sourdough recipes can be found on the blog, perfect for using sourdough discard, such as my sourdough discard pumpkin muffin recipe — check it out here! Or, for a delicious sourdough discard banana bread, find the recipe here! Lastly, my easy sourdough discard pancake recipe is another breakfast family favorite, find it here.

Ingredients

  • Canned Apple Pie Filling (or 32 oz store bought apple pie filling)
  • Old Fashioned Oats (or rolled oats)
  • Flour
  • Brown Sugar
  • Salt
  • Sourdough Discard (or active sourdough starter)
  • Butter

See recipe card for quantities.

Instructions

Preheat the oven to 350 degrees. Grease a 9x9 baking dish and add the apple pie filling. 

Homemade sourdough discard apple crisp step one, add apple pie filling to baking dish

To make the apple crumble topping, first melt the butter. Next, combine the wet ingredients (melted butter and sourdough discard).

In a separate large mixing bowl, mix the dry ingredients (oats, flour, salt and brown sugar). Add the wet ingredients to the dry ingredients and mix well. 

Homemade sourdough discard apple crisp step two, add crumb topping to the apples

Evenly cover the apples with the apple crisp topping mixture. 

Homemade sourdough discard apple crisp step three, add crumb topping to the apples to bake

Bake for 30-35 minutes, or until the topping is a delicious golden brown and the apples are bubbling. 

Hint - serve with a scoop of vanilla ice cream or a dollop of whipped cream. 

Homemade sourdough discard apple crisp with homemade raw milk ice cream

Substitutions

During peak apple season we have an abundance of fresh apples, and in the winter months we have a pantry filled with homemade canned apple pie filling. Fresh apples can be substituted for the apple pie filling in this recipe. Honey crisp is a naturally sweet apple and a great option. 

To use fresh apples - peel, slice and core 8 medium to large apples. Arrange the apples in the bottom of the greased baking dish. Sprinkle 4 tablespoons of brown sugar and 1 tablespoon of cinnamon on top of the prepared apples. 

Equipment

  • 9x9 baking dish
  • Large Mixing Bowl

Storage

Store in the refrigerator in an airtight container or baking dish covered with aluminum foil or plastic wrap. Will keep for up to a week. 

Finished sourdough discard apple crisp on display

FAQ

What kind of apples are best for apple crisp?

Firm and sweet apples will be best, such as Honeycrisp or Granny Smith.

Do I need to peel fresh apples before using them in the apple crisp?

Peeling the apples is preferred, however not required.

Pin this recipe for later!

Homemade sourdough discard apple crisp with homemade raw milk ice cream

Sourdough Apple Crisp - Easy Discard Snack Recipe

Porchontheprairie
Do you ever find yourself with extra sourdough discard and wonder what to do with it? Instead of tossing it out, why not turn it into the perfect discard dessert recipe that’ll have everyone asking for seconds? Enter Sourdough Apple Crisp - Easy Discard Snack Recipe – the perfect solution for using up that extra starter while satisfying your sweet tooth. 
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Dessert, Snack
Cuisine American
Servings 16
Calories 200 kcal

Equipment

  • 9x9 baking dish
  • Large Bowl

Ingredients
  

  • 1 Quart Jar Canned Apple Pie Filling or 32 oz store bought apple pie filling
  • 1 Cup Old Fashioned Oats or rolled oats
  • 1 Cup Flour
  • ½ Cup Brown Sugar
  • ½ teaspoon Salt
  • ½ Cup Sourdough Discard or active sourdough starter
  • 3 Tbs Butter melted

Instructions
 

  • Preheat the oven to 350 degrees.
  • Grease a 9x9 baking dish and add the apple pie filling.
  • To make the apple crumble topping, first melt the butter. Next, combine the wet ingredients (melted butter and sourdough discard). In a separate large mixing bowl, mix the dry ingredients (oats, flour, salt and brown sugar). Add the wet ingredients to the dry ingredients and mix well.
  • Evenly cover the apples with the apple crisp topping mixture.
  • Bake for 30-35 minutes, or until the topping is a delicious golden brown and the apples are bubbling.

Notes

Note - serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Nutrition

Serving: 1pieceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 7gSodium: 100mgSugar: 18g
Keyword Sourdough Apple Crisp - Easy Discard Snack Recipe
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Natural Homemade Diaper Rash Cream - Baby Bum Tallow

· 10 Comments

If you’re looking for a safe, homemade alternative to store-bought creams, this natural homemade tallow baby rash cream is the answer. Packed with soothing, skin-loving nutrients, it’s the perfect solution for protecting your baby’s delicate skin while also keeping their precious bum nourished and soft. In this post, we’ll walk you through a simple, yet effective Natural Homemade Diaper Rash Cream - Baby Bum Tallow recipe to create your own natural baby rash cream, free from harsh chemicals.

Featured image homemade tallow baby bum diaper rash cream

Made from safe ingredients such as rendered suet (beef fat), grass-fed beef tallow balm is packed with vitamins A, D, E, and K, all known for their healing and rejuvenating properties. It's perfect for everything from dry skin to minor cuts, and can even help soothe skin conditions like eczema, psoriasis, or sore baby bums.

[feast_advanced_jump_to]

To learn how to render your own suet into homemade tallow, check out my super simple how to guide here!

Homemade tallow is an incredible product, learn to make some of my go-to balms (whipped or solid) here! In addition to incredible natural skincare products, tallow is the perfect ingredient for homemade candles - learn how to make candles following this super simple guide here.

Beef Tallow Benefits

Tallow is the main ingredient in this baby bum balm recipe, and is one of the most effective natural ingredients when it comes to skincare. Tallow contains fat-soluble vitamins like A, D, E, and K, which are known for their skin-healing and anti-inflammatory benefits. These vitamins support cell regeneration, help reduce scarring, and promote the healing of cuts, burns, or other skin issues.

In addition, tallow is naturally anti-inflammatory, it can calm irritated or inflamed skin. It’s often used to soothe conditions like eczema, psoriasis, or even diaper rash, offering relief without harsh chemicals or artificial fragrances.

Made with Effective Ingredients

  • Homemade Tallow Balm (rendered grass-fed tallow) - this ingredient contains a multitude of incredible properties as mentioned above 
  • Organic Coconut Oil - contains antimicrobial and antibacterial properties which can kill and prevent the growth of harmful bacteria
  • Witch Hazel - known for its soothing and anti-inflammatory properties, making it effective for a variety of uses such as soothing swelling and reducing pain and discomfort 
  • Organic Beeswax Pellets - a natural ingredient that creates a waterproof protective barrier, keeping moisture and diaper mess away from the affected areas while healing
  • Lavender Essential Oil - excellent for its calming properties. It is also an antiseptic which can reduce irritation and inflammation, as well as aid in preventing infections.
  • Frankinsense Essential Oil - the perfect oil to help heal sores and aids in natural healing by reducing any swelling or irritation

See recipe card for quantities.

Instructions

  • In a double boiler (or heat safe container placed inside a saucepan with water), place all ingredients except for the essential oils. 
  • Heat the ingredients on low heat until all are evenly melted and well combined in a liquid form. 
  • Remove from heat and allow to cool to about 120 degrees Fahrenheit and add in the essential oils. 
  • Carefully pour the homemade baby bum cream into a clean glass jar with a lid for storage. 

Hint: keep a small jar or tin in the diaper bag for on the go!

Variations

This homemade diaper bum cream is extremely effective even without the essential oils. So, if you don’t have essential oils on hand yet, don’t let that stop you.

Equipment

  • Double Boiler or this pitcher with a medium sauce pan
  • Thermometer
  • Stir stick
  • Food scale
  • Clean glass jar with lid and/or ointment tins

Storage

Store at room temperature in a glass, airtight jar. Keep a small jar right in baby’s diaper bag! 

Using the Rash Cream Recipe

Apply the baby balm to baby’s skin (cleansed and dried) in an even thin layer during diaper change. I add this to the affected areas every diaper change when baby (or toddler) has a rash. In addition, my children tend to get diaper rashes while teething, so I always keep this applied to baby’s tush during teething for rash prevention. 

FAQ

Do I need to use essential oils?

No, however they provide additional benefits to heal and protect babies skin.

Where can I find grass fed tallow?

Check with a local beef farmer in the area, or a local meat locker.

Save this pin for later here!

Pinterest image for homemade baby bum cream from tallow
Featured image homemade tallow baby bum diaper rash cream
Print
5 from 2 votes

Natural Homemade Diaper Rash Cream - Baby Bum Tallow

If you’re looking for a safe, homemade alternative to store-bought creams, this natural homemade tallow baby rash cream is the answer. Packed with soothing, skin-loving nutrients, it’s the perfect solution for protecting your baby’s delicate skin from irritation while also keeping their precious bum nourished and soft. In this post, we’ll walk you through a simple, yet effective Natural Homemade Diaper Rash Cream - Baby Bum Tallow recipe to create your own natural baby rash cream, free from harsh chemicals.
Prep Time2 minutes
Active Time5 minutes
Cooling Time2 hours
Total Time2 hours 7 minutes
Keyword: Natural Homemade Diaper Rash Cream - Baby Bum Tallow
Author: Porchontheprairie
Cost: $10

Equipment

  • 1 Double Boiler
  • 1 Thermometer
  • 1 Food Scale

Materials

  • 8 oz tallow balm rendered grass-fed tallow
  • 4 oz organic coconut oil
  • 2 oz witch hazel
  • 1 ½ oz organic beeswax pellets
  • 6 drops lavender essential oil
  • 6 drops frankincense essential oil

Instructions

  • ​In a double boiler, place all ingredients except for the essential oils.
  • Heat the ingredients on low heat until all are melted and well combined in a liquid form.
  • Remove from heat and allow to cool to about 120 degrees Fahrenheit and add in the essential oils.
  • ​Carefully pour the homemade baby bum cream into a clean glass jar with a lid for storage.
  • Allow to cool at room temperature. Store at room temperature in a glass, airtight jar. Keep a small jar right in baby’s diaper bag!

Notes

Using the Rash Cream Recipe - 
Apply the baby balm to baby’s skin (cleansed and dried) in an even thin layer during diaper change. I add this to the affected areas every diaper change when baby (or toddler) has a rash. In addition, my children tend to get diaper rashes while teething, so I always keep this applied to baby’s tush during teething for rash prevention.
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How to Make Bone Broth (Delicious Crock Pot Recipe)

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There’s something beautifully simple and nourishing about a warm cup or homemade bone broth. Packed with vitamins and minerals, delicious bone broth is a time-tested kitchen staple that is as comforting as it is healing. How to Make Bone Broth (Delicious Crock Pot Recipe) is not only incredibly easy, but also a zero-waste way to use ingredients you might otherwise toss!

Featured image for homemade bone broth in a mason jar next to onion, garlic, and celery

Whether you’re looking to boost your immune system, support joint health, or just enjoy a cozy, nutrient-packed drink, this homemade bone broth recipe is your new go-to.

With just a few simple ingredients and a little patience, you can create a rich, flavorful broth that’s perfect for sipping on its own or incorporating into your favorite dishes. Plus, making your own bone broth is the ultimate in healthy, sustainable living—helping you reduce waste while nourishing your body from the inside out. 

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For other natural remedies, learn to make your own electrolyte drink powder here, or homemade elderberry syrup here.

What is bone broth?

Bone broth is a nutrient-rich liquid made by simmering animal bones (typically beef bones, chicken bones, or pig bones) along with vegetables, herbs, and spices.

Broth needs a long cooking time—usually 12 to 48 hours. This slow-cooking process breaks down the collagen, bone marrow, and connective tissue in the bones.

This releases minerals like calcium, magnesium, and phosphorus, as well as amino acids such as glycine and proline. These nutrients make bone broth a great source of support for joint health, gut healing, and skin elasticity.

Bone broth can be consumed on its own as a hot savory beverage, or used as a base for soups, stews and sauces. Homemade chicken broth is the best ingredient for homemade chicken noodle soup. Grass-fed beef broth is the best choice for a homemade pot roast or beef stew. 

What are the benefits of bone broth?

Bone broth offers a variety of health benefits:

  1. Supports Joint Health: Bone broth is high in collagen, glucosamine, and chondroitin, all of which are vital for maintaining healthy joints. These nutrients can help reduce joint pain and inflammation, making it helpful for conditions like arthritis.
  2. Boosts Gut Health: The gelatin in bone broth helps support the lining of the gut, which may aid digestion and help heal leaky gut syndrome. The amino acids in bone broth, like glycine and glutamine, can also help reduce gut inflammation and support a healthy digestive tract.
  3. Promotes Healthy Skin: Collagen and elastin in bone broth improve skin elasticity, reducing wrinkles and promoting a more youthful appearance. Drinking bone broth regularly can help keep skin hydrated and support its natural glow.
  4. Improves Immune Function: Bone broth is packed with minerals, amino acids, and antioxidants that support the immune system. The high levels of gelatin and amino acids like arginine and proline help strengthen the body's defenses and promote overall wellness. This makes bone broth a great natural remedy for cold and flu.
  5. Boosts Bone Health: Bone broth contains a variety of minerals like calcium, magnesium, and phosphorus, which support bone density and overall skeletal health.
  6. Promotes Healthy Hair and Nails: The collagen and keratin in bone broth can help strengthen hair and nails.
  7. Rich in Amino Acids: The amino acids in bone broth, like glycine, proline, and arginine, offer various health benefits including reducing inflammation, promoting muscle repair, and supporting overall cellular function.

Overall, bone broth is a nourishing, versatile food that supports multiple areas of health, making it a popular choice for those seeking to improve their overall wellness naturally.

Why homemade bone broth?

Homemade bone broth is generally considered healthier than store-bought options for several reasons:

1. Higher Nutrient Quality

Homemade bone broth allows you to control the ingredients, ensuring they are of the highest quality. You can choose organic, grass-fed, or pasture-raised bones, which tend to have higher nutrient content, such as better omega-3 fatty acid profiles and fewer toxins.

Grocery store versions may use lower-quality bones and additives to save costs.

2. No Added Preservatives or Chemicals

Many store-bought bone broths contain preservatives, artificial flavors, or poor ingredients to enhance the taste and shelf life. These additives can take away from the natural health benefits that come with homemade broth, which is free from these chemicals.

3. Customizable Recipe and Ingredients

When making bone broth at home, you can customize the recipe to your preferences and health needs. You can adjust the herbs, spices, and vegetables, or add extra nutrient-rich ingredients like apple cider vinegar (to help extract minerals from the bones), garlic, or turmeric for additional benefits. Store-bought broth comes pre-made with set ingredients.

4. Better Overall Flavor and Texture

Homemade bone broth tends to have a richer flavor and thicker texture, due to the long simmering process that allows more collagen, gelatin, and minerals to be extracted from the bones. Store-bought broth may have a more watery texture and less pronounced flavor, and some brands add artificial flavorings to compensate for the lack of natural depth.

5. Control Over Salt Content

Store-bought bone broth often contains a high amount of sodium to preserve the product and enhance flavor. With homemade bone broth, you can control how much salt is added, making it a better option for those watching their sodium intake.

8. Cost-Effective/ Zero Waste

Typically, we make a whole chicken at least weekly. We also eat a variety of other meats! The carcass and bones would otherwise become garbage.

In addition, we eat a lot of fresh veggies and have multiple gardens during the summer months. The scraps would either go to compost or homemade bone broth.

Since we typically have all ingredients on hand, the cost is near free to make homemade bone broth. 

Hint: The best way to save the carcass, leftover bones, and scraps is to toss them into a freezer bag or freeze safe container for later use. Store the ingredients in the freezer until you have enough scraps to make the broth. 

Ingredients

  • 2 Chicken Carcasses
  • 5-6 Quarts Water
  • 2 Cups Vegetable Scraps (or 2 smaller or 1 large onion, 1 bulb garlic chopped, 2 carrots, 2 celery stocks)
  • 3 Tablespoons Apple Cider Vinegar
  • 2 Tablespoons Salt
  • 3 Tablespoons Thyme
  • 3 Tablespoons Parsley
  • 3 Tablespoons Oregano
  • 2 Teaspoons Tumeric 
  • 1 Teaspoon Black Pepper 

See recipe card for quantities.

Instructions

In a large crock pot place the carcass/ bones, veggie scraps and herbs. Next, fill the slow cooker with water.  

Cook on low heat for 12-24 hours, stirring occasionally. A large stock pot can be used instead of the crock pot. 

Strain the ingredients from the liquid broth using a fine mesh strainer. 

Allow to cool to room temperature before storing.

Store in the refrigerator in a large mason jar with an airtight lid for up to 2 weeks. Freezing or canning will extend the shelf life of the broth. 

Note - for a batch of bone broth using beef bones, the apple cider vinegar is not necessary.

Substitutions

  • Pork Bones - pork bones can be used instead of a chicken carcass.
  • Beef Bones - beef bones are also a great substitute for the chicken carcass. However, the apple cider vinegar is not necessary if using beef bones due to the nature of the bones themselves.

Variations

When making bone broth, an optional step in the process is to cook the bones in the oven, on a baking sheet, at 400 degrees for 30 minutes. This is often done to enhance the flavor.

Equipment

  • Crockpot or Large Stock Pot
  • Fine Mesh Strainer
  • Glass Jars for Storage

Storage

Mason jars work perfectly for storing homemade bone broth in the refrigerator. In addition, broth freezes very well. I like to use these souper cubes for freezing (an assortment of smaller frozen portions and larger, to use as needed) and then vacuum seal for longer storage. 

Canning the homemade broth is another great option for preserving the broth and extending the shelf life.

FAQ

What are the best bones to use?

Personally, I use bones that would otherwise be scrap from meat we have consumed. High cartilage bones such as knuckles and joints or marrow bones are great options.

Is it cheaper to make your own broth?

Yes, it is cheaper. Especially when using scraps!

Is homemade bone broth healthier than store bought?

Yes! Better quality ingredients are used, and the preservatives are left out of a homemade broth.

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Featured image for homemade bone broth in a mason jar next to onion, garlic, and celery

How to Make Bone Broth (Delicious Crock Pot Recipe)

Porchontheprairie
There’s something beautifully simple and nourishing about a warm cup or homemade bone broth. Packed with vitamins and minerals, delicious bone broth is a time-tested kitchen staple that is as comforting as it is healing. The best part? How to Make Bone Broth (Delicious Crock Pot Recipe) is not only incredibly easy, but also a zero-waste way to use ingredients you might otherwise toss!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 day
Total Time 1 day 5 minutes
Course Drinks, Main Course, Soup
Cuisine American
Servings 16 cups
Calories 43 kcal

Equipment

  • Slow Cooker

Ingredients
  

  • 2 Chicken Carcasses
  • 5-6 Quarts Water
  • 2 Cups Vegetable Scraps or 2 smaller or 1 large onion, 1 bulb garlic chopped, 2 carrots, 2 celery stocks
  • 3 Tablespoons Apple Cider Vinegar
  • 2 Tablespoons Salt
  • 3 Tablespoons Thyme
  • 3 Tablespoons Parsley
  • 3 Tablespoons Oregano
  • 2 Teaspoons Tumeric
  • 1 Teaspoon Black Pepper

Instructions
 

  • In a large crock pot place bones, veggie scraps and herbs. Next, fill the slow cooker with water.
  • Cook on low heat for 12-24 hours, stirring occasionally. A large stock pot can be used instead of the crock pot.
  • Strain the ingredients from the liquid broth using a fine mesh strainer.
  • Store in the refrigerator in a large mason jar with an airtight lid for up to 2 weeks. Freezing will extend the shelf life of the broth.

Notes

Note - for a batch of bone broth using beef bones, the apple cider vinegar is not necessary.

Nutrition

Serving: 1cupCalories: 43kcalCarbohydrates: 4gProtein: 3gFat: 1gSodium: 824mgFiber: 2gSugar: 1g
Keyword How to Make Bone Broth (delicious Crock Pot Recipe)
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The Best Fluffy Sourdough Discard Waffles Recipe

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Are you looking for a way to use up that sourdough discard piling up in your kitchen? Or maybe you’re wanting a quick, easy, and delicious breakfast option that only takes minutes? Enter The Best Fluffy Sourdough Discard Waffles Recipe! The best sourdough waffles the whole family will love. 

Featured image sourdough discard waffles

These waffles are crispy on the outside, tender on the inside, and oh-so-fluffy—making them the perfect quick and easy breakfast or brunch option. Not only will you feel good about using up that sourdough discard, but your taste buds will thank you, too. So put your extra sourdough discard to good use and let’s turn it into the most delicious waffles you've ever had!

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Why Sourdough?

Sourdough certainly seems to be growing in popularity due to the nutritional benefits. Using basic ingredients, sourdough makes one of the healthiest breads. Sourdough bread has a lower glycemic index than whole wheat bread or white bread, and the baked goods typically contain less gluten than regular yeast breads. 

Sourdough is a fermented bread. Fermented bread is great for an anti-inflammatory diet, can improve gut health, and contains higher levels of vitamins, minerals, and antioxidants. 

Sourdough starter discard recipes typically take no more time or effort than other similar recipes (recipes that do not contain the sourdough discard ingredient). We all know that most store-bought processed sweets contain preservatives and have almost a rubbery sort of texture, so definitely not the good stuff containing natural ingredients.

​(psst you’ll never want regular waffles again!)

Maintaining a Sourdough Starter

I had dabbled in the world of sourdough over the years, but never fully jumped in until a client of mine had gifted me a sourdough starter. It is easiest to get started with sourdough by using an already established starter, however, it is possible to create a starter from scratch as well.

A sourdough starter takes a little bit of maintenance - feeding and discarding daily. Typically, it is a 1:1:1 ratio of an established starter, all purpose flour (unbleached) and distilled water. The consistency should be that of pancake batter, so sometimes less water is appropriate. 

For a sourdough beginner, I highly recommend starting with sourdough discard recipes, such as this one. Baking with leftover sourdough discard is a great way to keep any of the extra sourdough starter from going to waste. In my opinion, the sourdough starter discard recipes are much easier to follow than recipes calling for active starter.  

Recipes calling for active sourdough starter typically require multiple steps to ensure sufficient rising and proofing, which complicates the process and can be overwhelming for a beginner. Most discard recipes, on the other hand, do not.

Also, to utilize active starter you have to catch the starter when it is in fact active. This can be intimidating to someone new to sourdough or in the beginning, so getting the hang of daily feeding and utilizing the discard in recipes can be a great place to get started. 

Another delicious recipe, perfect for using sourdough discard, is my sourdough discard pumpkin muffin recipe — check it out here! Or, for a delicious sourdough discard banana bread, find the recipe here!

Or if you’re looking for another simple sourdough apple recipe, check out this simple sourdough discard applesauce muffin and bread recipe here! Lastly, my easy sourdough discard pancake recipe is another breakfast family favorite, find it here.

Easy Sourdough Waffles Ingredients

Dry Ingredients

  • 1 ½ cups all purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup semi-sweet mini chocolate chips (optional)

Wet Ingredients

  • 1 cup sourdough discard (or active starter)
  • 2 large farm fresh eggs
  • 1 cup buttermilk (regular works too)
  • 3 tablespoons melted butter
  • 1 tablespoon vanilla extract 

See recipe card for quantities.

Sourdough Discard Waffle Recipe Instructions

In a large bowl combine all dry ingredients (except the chocolate chips) and mix well. In a separate medium bowl, combine all wet ingredients. Mix well.

Add the wet ingredients to the dry ingredients and mix until a smooth sourdough waffle batter forms. Mix in the chocolate chips (or other mix in ingredient) at this point.

Grease the waffle iron to prevent sticking. I love this mini waffle iron, it makes the perfect size waffle and is always cooked to perfection. 

Carefully spoon batter into the hot waffle iron and cook for about 1-2 minutes until the waffle becomes a crispy golden brown on the outside.

Remove waffle from the iron, add toppings, and enjoy! 

Substitutions

We love to add in the semi-sweet mini chocolate chips, but blueberries make a great mix in as well!

Delicious Sourdough Waffles Favorite Toppings

  • Butter - learn to make your own here (hint, use buttermilk from this recipe to get the best waffles)
  • Real Maple Syrup
  • Fresh Berries or Fresh Fruit
  • Peanut Butter

Equipment

  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Measuring Cups and Spoons 
  • Waffle Iron - we love this one, it makes perfect waffles every time in the perfect size!

Storage

Store extra waffles in the refrigerator for up to a week in an airtight container, or freeze in a freezer safe bag to store for a couple of months!

Flash Freeze the fluffy sourdough discard waffles first, to ensure they don’t stick together. To do this, start by spreading waffles in a single layer on a baking sheet (or sheet pan) or a wire rack and placing them in the freezer for a short time (1-2 hours) before bagging and freezing. 

FAQ

Can I bake these waffles right away?

Yes! This recipe is meant to be used right away.

Can I let the batter ferment?

To ferment the batter for 8 or more hours, combine all ingredients except for the baking powder, baking soda, and chocolate chips. After fermentation period, add in the remaining ingredients. Add extra buttermilk if needed to achieve the appropriate consistency. Allow to sit for 5 minutes, then use the batter following above instructions.

Do sourdough waffles taste different than regular?

Sourdough discard may result in a slight tang flavor to the waffle, however my family loves them!

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Pinterest image sourdough discard chocolate chip waffles
Finished sourdough discard chocolate chip waffles

The Best Fluffy Sourdough Discard Waffles Recipe

Porchontheprairie
Are you looking for a way to use up that sourdough discard piling up in your kitchen? Or maybe you’re wanting a quick, easy, and delicious breakfast option that only takes minutes? Enter The Best Fluffy Sourdough Discard Waffles Recipe! The best sourdough waffles the whole family will love. 
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Course Breakfast, Main Course, Snack
Cuisine American
Servings 20 waffles
Calories 95 kcal

Equipment

  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Measuring Cups and Spoons
  • Waffle Iron

Ingredients
  

Dry Ingredients

  • 1 ½ cups all purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup semi-sweet mini chocolate chips optional

Wet Ingredients

  • 1 cup sourdough discard or active starter
  • 2 large farm fresh eggs
  • 1 cup buttermilk regular works too
  • 3 tablespoons melted butter
  • 1 tablespoon vanilla extract

Instructions
 

  • In a large bowl combine all dry ingredients (except the chocolate chips) and mix well. In a separate medium bowl, combine all wet ingredients. Mix well.
  • Add the wet ingredients to the dry ingredients and mix until a smooth sourdough waffle batter forms. Mix in the chocolate chips (or other mix in ingredient) at this point.
  • Grease the waffle iron to prevent sticking.
  • Carefully spoon batter into the hot waffle iron and cook for about 1-2 minutes until the waffle becomes a crispy golden brown on the outside.
  • Remove waffle from the iron, add toppings, and enjoy!

Notes

Delicious Sourdough Waffles Favorite Toppings
Butter - learn to make your own HERE (hint, use buttermilk from this recipe to get the best waffles)
Real Maple Syrup
Fresh Berries or Fresh Fruit
Peanut Butter

Nutrition

Serving: 1waffleCalories: 95kcalCarbohydrates: 13gProtein: 2gFat: 4gSaturated Fat: 2gCholesterol: 24mgSodium: 222mgFiber: 1gSugar: 4g
Keyword The Best Fluffy Sourdough Discard Waffles Recipe
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The Best Homemade Electrolyte Drink Powder Recipe

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Staying hydrated is essential for overall health, especially during hot summer months or intense workouts. But if you’re tired of reaching for store-bought electrolyte drinks filled with artificial colors and sweeteners, why not make your own homemade electrolyte powder? The Best Homemade Electrolyte Drink Powder Recipe is packed with natural ingredients and will replenish lost electrolytes without the added sugar or mystery ingredients.

featured image for homemade electrolyte powder drink in a mason jar with oranges and lemons

In this easy-to-follow recipe, we’ll show you how to mix up a batch of homemade electrolyte powder that’s perfect for rehydrating after exercise, replenishing fluids during illness, or simply supporting your body’s hydration needs. Plus, it makes for a great, all-natural Pedialyte replacement for both kids and adults. Ready to take control of your hydration with a healthier, homemade option? Let’s get started!

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Why make your own electrolyte powder?

Store-bought sports drinks and electrolyte drinks (pedialyte and other) are full of artificial flavors, artificial sweetener, artificial ingredients, and so much sugar. Homemade electrolyte mix can be made with simple ingredients, natural flavor, and offer health benefits. 

Store-bought drinks can be hard on the checkbook. A more cost effective options is to buy the following ingredients in bulk and mixup the homemade electrolytes. This is significantly more cost effective. 

What are the benefits of Electrolyte Powders?

Electrolytes are essential minerals in your body that carry an electric charge and play a critical role in maintaining various bodily functions. Some of their key benefits are:

  1. Hydration: Electrolytes help balance the amount of water in your body. They allow your body to absorb and retain water more effectively, which is particularly important for staying hydrated during exercise, illness, or in hot weather.
  2. Muscle Function: Electrolytes like potassium, calcium, and sodium are crucial for muscle contractions. They help transmit electrical signals to muscles, enabling them to contract and relax properly. Low electrolyte levels can often lead to painful muscle cramps or weakness.
  3. Nerve Function: Electrolytes help transmit nerve signals throughout the body. This supports cognitive function, reflexes, and overall nervous system health.
  4. Acid-Base Balance: Electrolytes help regulate the pH levels in your body, which is important for maintaining a stable internal environment for cells to function properly.
  5. Blood Pressure Regulation: Sodium and potassium help control blood pressure by regulating fluid balance. This is why electrolyte balance is especially important for heart health. Those experiencing high blood pressure can benefit from adding essential electrolytes. 
  6. Preventing Dehydration: When you sweat or lose fluids through vomiting or diarrhea, your body loses both water and electrolytes. Replenishing these electrolytes helps prevent dehydration and ensures your body functions properly, especially during illness.

Common electrolytes include sodium, potassium, calcium, magnesium, chloride, bicarbonate, and phosphate. Having a proper balance of these is important for overall health and well-being.

Ingredients

Ingredient List per Single Serving

  • ½ teaspoon Redmond’s Salt (Sodium Chloride)
  • ⅛ teaspoon Potassium Chloride
  • ¼ teaspoon Magnesium Malate
  • 1 scoop (1 tablespoon) Freeze Dried Strawberry Powder (optional)
  • 2 tablespoons lime juice or lemon juice (optional at time of consumption)

Ingredient List for 30 Servings

  • 5 tablespoons Redmond’s Salt (Sodium Chloride)
  • 1 ¼ tablespoons Potassium Chloride
  • 2 ½ tablespoons Magnesium Malate
  • 30 scoops (30 tablespoons) Freeze Dried Strawberry Powder (optional)

Optional Natural Sweeteners (1 per serving):

  • 1 tablespoon local raw honey
  • 1 tablespoon maple syrup
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice

Natural Electrolyte Drink Instructions

For single serving homemade electrolyte water, follow the single serving ingredient list.  Add each of the above ingredients to 16-32 ounces of water and stir well. For added flavoring, freeze dried fruit powder is a great option. Local honey or pure maple syrup also makes a great natural sweetener. 

For a larger batch, 30 servings, follow the amounts listed in the 30 servings ingredient list. Mix the powders until evenly dispersed. Add 1 ¼ tablespoons of the mixture to 16-32 ounces water per serving. Add in any non powdered flavoring (honey, maple syrup, lemon or lime juice) at time of consumption.

Hint: make a large pitcher of electrolyte drink mix and add to disposable freezer tubes! This makes the perfect treat for a hot summer day. They’re our go-to when the kiddos are sick and needing fluids as well!

Check out how use the homemade freezer tubes here, along with a recipe for another healthy treat to help cool down on a hot summer day.

Variations

The amount of salt (sodium chloride) can be doubled in each instance. However, this may make the drink mix taste very salty and isn’t necessary.

Freeze the prepared mix in popsicle molds for a refreshing frozen treat!

Equipment

A quart mason jar with an airtight lid is all that is necessary to make a large batch of homemade electrolyte powder.

Storage

Store the homemade electrolyte powder in the pantry in a dry location. Use as needed, we like to drink ours daily.

FAQ

Is it safe to make your own homemade electrolyte powder?

Yes! However for severe cases of dehydration it is essential to seek medical attention.

Can I add coconut water to the electrolyte powder?

Yes! Coconut water is a great natural source of electrolytes.

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featured image for homemade electrolyte powder drink in a mason jar with oranges and lemons

The Best Homemade Electrolyte Drink Powder Recipe

Porchontheprairie
Staying hydrated is essential for overall health, especially during hot summer months or intense workouts. But if you’re tired of reaching for store-bought electrolyte drinks filled with artificial colors and sweeteners, why not make your own homemade electrolyte powder? Packed with natural ingredients potassium and magnesium, this DIY powder will replenish lost electrolytes without the added sugar or mystery ingredients.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Cuisine American
Servings 30
Calories 5 kcal

Equipment

  • 1 Beverage Container
  • Measuring Spoons

Ingredients
  

  • ½ teaspoon Redmond’s Salt (Sodium Chloride)
  • ⅛ teaspoon Potassium Chloride
  • ¼ teaspoon Magnesium Malate
  • 1 tablespoon Freeze Dried Strawberry Powder (optional)
  • 2 tablespoons Lime Juice or Lemon Juice (optional at time of consumption)

Instructions
 

  • For single serving homemade electrolyte water, follow the single serving ingredient list. Add each of the above ingredients to 16-32 ounces of water and stir well. For added flavoring, freeze dried fruit powder is a great option. Local honey or pure maple syrup also makes a great natural sweetener.
  • For a larger batch, follow the amounts listed in the 30 servings ingredient list (notes section). Mix the powders until evenly dispersed. Add 1 ¼ tablespoons of the mixture to 16-32 ounces water per serving. Add in any non powdered flavoring (honey, maple syrup, lemon or lime juice) at time of consumption. [If omitting the strawberry powder, use ⅞ teaspoon of the mix per serving, or just shy of a full tsp.]

Notes

Ingredient List for 30 Servings
  • 5 tablespoons Redmond’s Salt (Sodium Chloride)
  • 1 ¼ tablespoons Potassium Chloride
  • ​2 ½ tablespoons Magnesium Malate
  • 30 scoops (30 tablespoons) Freeze Dried Strawberry Powder (optional)
Optional Sweeteners per Serving
  • ​1 tablespoon local raw honey
  • 1 tablespoon maple syrup
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice

Nutrition

Serving: 1scoopCalories: 5kcalCarbohydrates: 2gSodium: 1060mgPotassium: 400mg
Keyword The Best Homemade Electrolyte Drink Powder Recipe
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Looking for other natural remedies to help combat cold and flu season?

How to Make Whipped and Solid Tallow Balm (Easy DIY)

· 22 Comments

In a world full of synthetic skincare products, there's something truly special about going back to the basics with all-natural ingredients. Enter How to Make Whipped and Solid Tallow Balm (Easy DIY) —an incredibly nourishing, multi-purpose ointment that has been a skincare secret for centuries. Whether you prefer it whipped for a light, airy texture or solid for a more concentrated formula, tallow balm is your skin’s new best friend.

Feature image for homemade tallow balm whipped and solid

Made from rendered suet (beef fat), grass-fed beef tallow balm is packed with vitamins A, D, E, and K, all known for their healing and rejuvenating properties. It's perfect for everything from dry skin to minor cuts, and can even help soothe skin conditions like eczema, psoriasis, or sore baby bums.

In this guide, I’ll walk you through making your own homemade tallow balm, so you can skip the toxic ingredients of store bought skin care products. 

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The possibilities are endless! Lip balm, shea butter, baby bum ointment, face cream, Vicks vapor rub, bug bite remedy, etc. Ready to start your homemade skincare journey? Let’s dive in!

What is Tallow?

In short, tallow is rendered beef fat. The initial product is actually called beef suet, and through a process called rendering (learn how here) homemade tallow is made. 

Learn to make super simple tallow candles here!

Beef Tallow Benefits

First of all, it is anti-inflammatory so may help with conditions such as asthma or arthritis. Tallow supports gut health and a healthy microbiome because it contains butyric acid. In addition, tallow contains choline which has been proven to help regulate mood, muscle control, and memory.

It contains fat-soluble vitamins (A, D, E, and K) which all support the immune system and bone health. When it comes to skin health, tallow’s vitamins can help produce collagen as well as smooth and heal a variety of skin issues (eczema, dryness, and acne). What a magical product!

What is Beef Suet

Beef suet is animal fat. It is the hard, white, crumbly fat from a cow. Essentially, it is a large chunk of solid fat found around the kidneys or the loins.

The fat from the kidneys produces a milder taste (without the beefy smell) and is the best moisturizing fat.

So in summary, the fat from the kidneys (also referred to as leaf fat) is preferred for tallow, cooking and skincare or beauty products. In addition, beef suet is ideal for frying and deep frying due to its high smoke point.

Where to Find Beef Suet

The best place to find quality beef suet is a local farmer. I am super fortunate that my father in law raises grass fed beef cattle right on our property.

Another option would be most local butchers, butcher shop / local meat markets or locker plants. These places will sell animals fats at a super reasonable price, as they aren’t in as high of demand as they once were.

Pasture raised, grass fed suet is always the best option.

How to Render Beef Suet to Make Tallow (step-by-step)

To learn how to render beef suet into your own homemade tallow following this super simple step by step guide here!

Ingredients

  • 1 Cup Tallow
  • ¼ Cup Extra Virgin Olive Oil (or liquid oil Coconut Oil or Avocado Oil or Jojoba Oil)
  • 10-45 Drops of Essential Oil

See recipe card for quantities.

Equipment

  • Medium sauce pan or double boiler
  • Glass Jar(s) with Lid
  • Mixer
  • Small Tins (optional)

Instructions

Measure 1 cup of freshly made tallow (in liquid form). Otherwise, slowly heat the tallow in a saucepan on low until it reaches its liquid form. Remove from heat.

In a medium sized bowl (I like to use stainless steel) add olive oil (or coconut or avocado) to the tallow and stir to combine. 

Add in the drops of your favorite essential oil or essential oil blend and stir well.

For Whipped Tallow Balm:

Let the tallow balm stand in mixing bowl at room temperature.

Feature image for homemade tallow balm whipped and solid

Once solid, use a hand mixer or stand mixer to whip until it reaches a light and fluffy consistency. Transfer whipped balm to a glass jar with airtight lid for storage.

Note - the whipped version tends to spread more like a cocoa butter during application. 

For Solid Tallow Balm:

Transfer tallow balm to a glass jar with an airtight lid. Place in the refridgerator until solid. Remove from refridgerator and allow tallow balm to reach room temperature. 

Essential Oil Blends

Dry Skin (Add to Tallow Balm Recipe)

  • 10 drops Lavender
  • 10 drops Tea Tree
  • 10 drops Frankinsense

Growing Pains (Add to Tallow Balm Recipe)

  • 5 drops Lavender
  • 5 drops Eucalyptus  
  • 10 drops Panaway 

Vapor Rub (Add to Tallow Balm Recipe)

  • 5 drops Eucalyptus
  • 5 drops Peppermint
  • 5 drops Rosemary
  • 5 drops Bergamot

Stretch Marks (Add to Tallow Balm Recipe)

  • 10 drops Lavender
  • 10 drops Frankinsense
  • 5 drops Patchouli
  • 5 drops Rose

Explore more tallow balm recipes!

Diaper Rash Ointment is a go to tallow product for sensitive skin. It does an amazing job of providing a barrier protector to the baby bum as well as clearing up the diaper rash.  

Does it matter which essential oils are used?

Yes! My favorite essential oils are Young Living brand for multiple reasons. First, Young Living offers the Seed to Seal promise, which means the oils are guaranteed pure, authentic and science backed.

Not all oils are created equal. Cheaper oils may not provide a very large fragrance load, or may smell off. There are other great essential oils on the market that are a bit cheaper than the Young Living brand, just do a little research to avoid the icky ones. 

Storage

For storage, whipped and solid tallow balm should be stored at room temperature in a glass airtight jar. 

FAQ

Does your skin purge when you start using tallow?

If you are transitioning from harsh cleansers and creams to tallow, there may be a short purge period (1-2 weeks).

Does tallow damage skin barrier?

Tallow is one of the most effective, natural options for maintaining a healthy skin barrier.

What is tallow?

The initial product is actually called beef suet, and through a process called rendering homemade tallow is made. 

Save this pin for later!

Feature image for homemade tallow balm whipped and solid
Print
5 from 2 votes

How to Make Homemade Tallow Balm (Whipped and Solid)

Tallow balm, either whipped or solid, is the perfect natural home remedy. Create a variety of balms to suit your needs - the opportunities are endless!
Prep Time10 minutes
Active Time30 minutes
Total Time40 minutes
Keyword: How to Make Whipped and Solid Tallow Balm (Easy DIY)
Author: Porchontheprairie
Cost: $5

Equipment

  • Medium sauce pan or double boiler
  • Glass Jar(s) with Lid
  • Mixer
  • Small Tins (optional)

Materials

  • 1 Cup Tallow
  • ¼ Cup Extra Virgin Olive Oil or liquid oil Coconut Oil or Avocado Oil or Jojoba Oil
  • 10-45 Drops of Essential Oil See notes section!

Instructions

  • If tallow is freshly made, use it in its liquid form. Otherwise, slowly heat the tallow in a saucepan on low until it reaches its liquid form. Remove from heat.
  • In a medium sized bowl (I like to use stainless steel) add olive oil (or coconut or avocado) to the tallow and stir to combine.
  • Add in the drops of your favorite essential oil or essential oil blend and stir well.

For Whipped Tallow Balm:

  • Let the tallow balm stand in mixing bowl at room temperature. Once solid, use a hand mixer or stand mixer to whip until it reaches a light and fluffy consistency. Transfer whipped balm to a glass jar with airtight lid for storage. Note - the whipped version tends to spread more like a cocoa butter during application.

For Solid Tallow Balm:

  • Transfer tallow balm to a glass jar with an airtight lid. Place in the refridgerator until solid. Remove from refridgerator and allow tallow balm to reach room temperature.

Notes

Essential Oils - Add to Tallow Balm Recipe for Dry Skin
-10 drops Lavender
-10 drops Tea Tree
-10 drops Frankinsense
Essential Oils - Add to Tallow Balm Recipe for Growing Pains
​-5 drops Lavender
-5 drops Eucalyptus
-10 drops Panaway
Essential Oils - Add to Tallow Balm Recipe for Vapor Rub
​-5 drops Eucalyptus
-5 drops Peppermint
-5 drops Rosemary
-5 drops Bergamot
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Making and Canning Homemade Applesauce - Step by Step

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Canning homemade applesauce is one of those timeless, comforting recipes that transforms a simple fruit into a pantry staple. Whether you're looking to preserve the sweet taste of fall for the winter months ahead, or you just can’t resist the cozy, homemade goodness of applesauce, this recipe is the perfect way to do it. Making and Canning Homemade Applesauce - Step by Step walks through the most delicious homemade applesauce recipe and how to preserve it for the year ahead. 

featured Image of canned homemade applesauce

Something really special about the homemade applesauce the past few years, is that my hubby planted the tree we pick the apples from on our little homestead back when he lived here as a young boy.

[feast_advanced_jump_to]

Last year we added 2 honey crisp apple trees and 2 state fair apple trees to the homestead, so we are looking forward to finally having apples from those trees. Also, new to the homestead this year is a cherry tree, 6 pear trees, and 6 more apple trees. Adding trees to the homestead is truly an investment, but it will pay for itself many times over as the years go on. 

Bushel basket of apples

Why make applesauce when you can just buy it?

We like to avoid the highly processed foods where we can. So this means skipping the grocery store if we are able. If I can make it myself, that is typically my first choice.

Plus, once you have tried this recipe for homemade applesauce, store-bought options just won’t cut it anymore. This canning applesauce recipe is 100x more delicious, flavorful, and has such a yummy warmth to it.

Additionally, there is something very rewarding about being able to grow, harvest, and preserve your own food. These home canning skills have been passed on for years (and generations) and I think that is pretty neat. So in short, it is healthier, cheaper, and more delicious. 

For a delicious and simple apple pie filling recipe (and step-by-step canning instructions) check out this recipe!

Ingredients

  • Approximately 26 cups of apples prepared (cored, peeled, and sliced) - use fresh apples 
  • 1 Cup Water
  • Sugar (optional)
  • Cinnamon (to taste)
Apples on table to be processed for canning

See recipe card for quantities.

Instructions

Sterilizing the Mason Jars and Lids

There are multiple ways to do this:

  • Dishwasher Method - Some dishwashers have a sanitize function on the dishwasher which works well for preparing the mason jars. The downfall, however, is this can be a time consuming method. 
  • Oven Method - Wash the jars with soap, rinse, but do not dry. Place upside down on a baking sheet and put in the oven for 20 minutes at 275 degrees Fahrenheit (130 degrees Celsius). Carefully remove the hot jars for canning.
  • Boiling Method - Wash the jars with soap and rinse. Place jars in a large pot of boiling water (like the water bath canner) and let them sanitize for 20 minutes. Remove jars and let air dry before use. 

For the lids - place in a small sauce pan of hot water until it is time to add them to the jars. 

Preparing the apples:

Peel, core, and slice apples. Remove any bruises or blemishes/ bug holes.

Basket of peeled and cored apples for homemade applesauce

THIS tool is a lifesaver and significantly cuts down on the time it would take to do this with a knife.

Peeling and coring apples for applesauce

Or simply cut the apples in half and remove the cores.

Cut and cored apples for homemade applesauce

Cooking the Applesauce

In a large, non-reactive cooking pan add 1 cup of water to the bottom of the pot. Next add the apples and cook down until soft.

To make a smooth applesauce, use a potato masher, immersion blender, or food processor until the apples reach the desired consistency.

A chunkier applesauce can always be ran through the food processor or blended with an immersion blender when ready to use.

The food mill (seen below) will produce a smooth applesauce. This food mill separates the sauce from the skins and cores for a smooth applesauce.

(Pssst I use this tool for canning tomatoes too, it is a great investment!)

Sauce master being used to make homemade applesauce

Once desired consistency has been reached, place the sauced apples back into the stockpot, add cinnamon and sugar (optional) and bring to a boil.

Note - the amount of sugar used may depend on the variety of apple being used. Sweet apples may not need sugar added at all. If the kind of apples being used is tart, sugar may be a good idea. 

Water Bath Canning Process

Using a canning funnel and a ladle, carefully ladle homemade apple sauce into the sterilized mason jars (quart jars). 

Jarred applesauce ready to be canned

Using a packing tool (or the handle side of a butter knife) release any air bubbles and pack in the applesauce within one half inch of the top of the jar (½ inch headspace).

Wipe the rim of the jar with a clean damp cloth or wipe jar rim with a damp paper towel.

Using the magnet lid lifter tool, grab the jar lid from the small sauce pan, and carefully place it on the tops of the jars. Loosely screw band onto the lids of each jar to ensure the lids stay in place.

Place the jars on the inner wire rack of the water bath canner and lower it into the boiling water. Add the lid to the canner. 

Water bath canner processing homemade applesauce

Process for 25 minutes in boiling water. 

After the 25 minutes is up, turn off the heat and carefully remove the canner lid.

Grab the metal insert by the handles (with oven mitts) and raise the jars up, carefully hooking the handles onto the edge of the water bath canner. Let the jars sit for 5 minutes. 

Lay out a hand towel or a doubled up flour sack towel on a counter surface. This will act as a barrier between the hot jars and cool counter, preventing the counter and keeping the jars from bursting with the drastic temperature change.

Using the jar lifter tool, carefully remove the jars from the wire insert and place them on the towel. Allow jars to sit and cool, undisturbed, for 12-24 hours.

Test jars for airtight seals. The lids will not “pop” when pushed down on and will not pop off when pulled up on.

Important Notes:

Pint jars can also be used, processing time should be 20 minutes. 

When I first started canning I would submerge the jars under the water, ensuring at least an inch of boiling water would cover the jars. This has been successful. However, I have since learned that is not necessary, and less water is required. 

Processing time listed is for altitudes less than 1000 feet. At Altitudes of 1000 feet or more, increase processing time 1 minute for each 1000 feet of altitude.

Apples scattered on tablecloth

Alternative Preservation Methods: 

Making and Canning Homemade Applesauce - Step by Step is by far the tastiest and simplest method for making and preserve apple pie filling. Water bath canning is definitely my preferred method! 

Freezing - this is a great way to preserve the homemade apple pie filling, however, if freezer space is limited it may not be the best option. I like to use this as a back-up option (if for some reason a jar doesn’t seal properly). To freeze, pour into freezer-safe containers [we like these] and then vacuum seal. 

Pressure canning - this is a great method, however can be a little more intimidating for first time canners. And of course requires a pressure canner.

Equipment

  • Food Mill, Food Processor, Immersion Blender or Potato Masher
  • Canning Equipment - Large hot water bath canner 
  • Canning Tools - a great kit makes life easier! (jar lifter, funnel, magnetic lid lifter)
  • Apple Peeler, Corer, Slicer - trust me, you will want this. This one clamps to the tabletop!
  • Chopping Knife
  • Large Stock Pot (non-reactive)
  • Canning Jars - Wide Mouth Quart Jars (new mason jars and lids or used jars with new lid - seal must be intact)

Storage

If a jar does not completely seal, store in the refrigerator and consume within 1 week or repackage for freezing (pour into freeze safe containers and let cool, then freeze for up to 1 year).

Jars that seal will be pantry shelf stable for up to 1 year. Do not store with the metal rings on. 

Using the Homemade Applesauce:

We love to enjoy our homemade applesauce as a side with any meal, or as a delicious and healthy snack. Often, we process the apples as unsweetened applesauce, so will sweeten it when it comes time to enjoy it. 

One of my favorite ways to enjoy the applesauce is on the go, and the easiest way to do that is with homemade squeeze pouches. Check out my super simple method here! You will never have to buy another applesauce pouch again. 

For a tasty sweet treat we love homemade applesauce bread or muffins, check out these super delicious and simple recipe here!

FAQ

Do you have to add lemon juice?

Many recipes do call for lemon juice, however this one does not. Others may substitute apple cider vinegar for lemon juice.

Does applesauce need to be pressure canned?

No, our favorite method is water bath canning. However pressure canning and freezing are also preservation options.

Do I need to add sugar and cinnamon prior to canning?

Nope. Sometimes I wait to add it until we open and serve it.

Pin this post for later here!

Finished applesauce canned with apples surrounding

Making and Canning Homemade Applesauce - Step by Step

Porchontheprairie
In this step-by-step guide, we’ll walk you through the process of water bath canning, ensuring you can preserve your applesauce perfectly. From processing the apples to sealing those jars for long-term storage, you’ll be ready to enjoy your homemade applesauce anytime you crave a taste of autumn.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Course Breakfast, Dessert, Side Dish, Snack
Cuisine American
Servings 12 pints
Calories 210 kcal

Equipment

Ingredients
  

  • Approximately 26 cups of apples prepared cored, peeled, and sliced - use fresh apples
  • 1 Cup Water
  • Sugar optional
  • Cinnamon to taste

Instructions
 

Sterilizing the Mason Jars and Lids

    There are multiple ways to do this:

    • Dishwasher Method - Some dishwashers have a sanitize function on the dishwasher which works well for preparing the mason jars. The downfall, however, is this can be a time consuming method.
    • Oven Method - Wash the jars with soap, rinse, but do not dry. Place upside down on a baking sheet and put in the oven for 20 minutes at 275 degrees Fahrenheit (130 degrees Celsius). Carefully remove the hot jars for canning.
    • Boiling Method - Wash the jars with soap and rinse. Place jars in a large pot of boiling water (like the water bath canner) and let them sanitize for 20 minutes. Remove jars and let air dry before use.
    • For the lids - place in a small sauce pan of hot water until it is time to add them to the jars.

    Preparing the apples:

    • Peel, core, and slice apples. Remove any bruises or blemishes/ bug holes. THIS tool is a lifesaver and significantly cuts down on the time it would take to do this with a knife. Or simply cut the apples in half to cook down and use THIS food mill that removes the skins and cores.

    Cooking the Applesauce

    • In a large, non-reactive cooking pan add 1 cup of water to the bottom of the pot. Next add the apples and cook down until soft. To make a smooth applesauce, use a potato masher, immersion blender, or food processor until the apples reach the desired consistency. A chunkier applesauce can always be ran through the food processor when ready to use. The food mill will produce a smooth applesauce. Once desired consistency has been reached, with apples back in the stockpot, add cinnamon and sugar (optional) and bring to a boil.
    • Note - the amount of sugar used may depend on the variety of apple being used. Sweet apples may not need sugar added at all. If the kind of apples being used is tart, sugar may be a good idea.

    Water Bath Canning Process

    • Using a canning funnel and a ladle, carefully ladle homemade apple sauce into the sterilized mason jars (quart jars).
    • Using a packing tool (or the handle side of a butter knife) release any air bubbles and pack in the applesauce within one half inch of the top of the jar (½ inch headspace).
    • Wipe the rim of the jar with a clean damp cloth or wipe jar rim with a damp paper towel. Using the magnet lid lifter tool, grab the jar lid from the small sauce pan, and carefully place it on the tops of the jars. Loosely screw band onto the lids of each jar to ensure the lids stay in place.
    • Place the jars on the inner wire rack of the water bath canner and lower it into the boiling water. Add the lid to the canner.
    • Process for 25 minutes in boiling water.
    • After the 30 minutes is up, turn off the heat and carefully remove the canner lid. Grab the metal insert by the handles (with oven mitts) and raise the jars up, carefully hooking the handles onto the edge of the water bath canner. Let the jars sit for 5 minutes.
    • Lay out a hand towel or a doubled up flour sack towel on a counter surface. This will act as a barrier between the hot jars and cool counter, preventing the counter and keeping the jars from bursting with the drastic temperature change. Using the jar lifter tool, carefully remove the jars from the wire insert and place them on the towel. Allow jars to sit and cool, undisturbed, for 12-24 hours. Test jars for airtight seals. The lids will not “pop” when pushed down on and will not pop off when pulled up on.

    Notes

    Important Notes:
    When I first started canning I would submerge the jars under the water, ensuring at least an inch of boiling water would cover the jars. This has been successful. However, I have since learned that is not necessary, and less water is required.
    Processing time listed is for altitudes less than 1000 feet. At Altitudes of 1000 feet or more, increase processing time 1 minute for each 1000 feet of altitude.
    Pint jars can also be used, processing time should be 20 minutes.

    Nutrition

    Serving: 1pintCalories: 210kcalCarbohydrates: 55gProtein: 0.8gFat: 0.2gSodium: 10mgPotassium: 336mgFiber: 6gSugar: 49g
    Keyword Making and Canning Homemade Applesauce - Step by Step
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    Homemade Elderberry Honey Syrup - Natural Remedy 

    · 4 Comments

    As cold and flu season rolls around, we all search for ways to strengthen our immune systems and fend off those pesky germs. But what if there was a natural remedy that could not only support your health but taste delicious too? Enter Homemade Elderberry Honey Syrup - Natural Remedy! An essential for the long winter season.

    Homemade elderberry honey syrup for a natural immune support featured image

    Packed with antioxidants, vitamins, and immune-boosting properties, elderberry syrup is a powerhouse of wellness that’s been used for centuries to fight off colds, coughs, and even the flu. Homemade remedies, easily made with just a handful of simple ingredients, this homemade syrup is a total game changer for your family’s health. 

    [feast_advanced_jump_to]

    Not only is it a simple recipe, but it’s also a great alternative to store-bought cough syrups, which often contain added sugars and artificial ingredients.

    Plus, you can adjust the sweetness and spice level to fit your taste! Whether you’re trying to prevent illness or soothe a sore throat, elderberry syrup is a must-have in your natural medicine cabinet during the long winter months. Ready to boost your immunity the tasty way? Let’s dive into this homemade elderberry syrup recipe!

    Why Elderberry?

    There are many benefits of elderberries. Elderberry has medicinal properties and has been used for years in herbal medicine for medicinal purposes with many health benefits.

    It is high in vitamin C and well known for its antiviral and powerful antioxidants which help fight off infections. Elderberry can boost the immune system by reducing inflammation which can shorten the severity and duration of colds and flu.

    Furthermore, elderberry has been used to affectively treat pain and inflammation. What a powerful superfood! 

    Why Honey?

    Like elderberries, honey has antioxidant properties. In addition, its anti-bacterial properties of the raw honey and anti-inflamitory properties assist in wound healing and digestive health.

    Honey has A lower glycemic index than regular sugar, which makes it a great alternative to regular table sugar in natural remedies. In addition, It contains soothing properties that can soothe sore throats and coughs. All that said, honey makes this the perfect ingredient for a homemade cough syrup! 

    Looking for other recipes that use honey? Check out these homemade frozen yogurt pops here!

    Ingredients

    • Elderberries - fresh elderberries or dried elderberries will work. Just be sure fresh berries are cleaned and free of stems and leaves. Most local health food store will carry elderberries.
    • Apple Cider Vinegar
    • Honey - raw local honey is always the best option, but any honey will do.
    • Water - distilled water is the bet option.
    • Cinnamon (optional)

    See recipe card for quantities.

    Instructions

    Step 1: In a medium sized saucepan, combine elderberries, cinnamon, and 4 cups water. Over medium heat, bring to a boil. Once boiling, reduce heat to low and simmer for 45 minutes to 1 hour. Liquid should reduce to about half.

    Homemade elderberry honey syrup for a natural immune support step one cooking on the stove

    Step 2: Using a potato masher, mash the berries. Using a fine mesh strainer, strain the berry components from the liquid. 

    Homemade elderberry honey syrup for a natural immune support step two straining in colander

    Step 3: Stir the honey into the liquid elderberry juice until dissolved. Next, stir in the apple cider vinegar. Transfer to a glass jar with a lid. Let cool at room temperature. 

    Substitutions

    Maple syrup can be substituted for the honey, but will lack in the benefits compared to the fresh raw local honey. Frozen elderberries can be used rather than dried elderberries. 

    Equipment

    • Saucepan
    • Fine Mesh Strainer
    • Glass Jar and Lid
    • Potato Masher

    Storage

    Store homemade elderberry syrup in an airtight container in the refrigerator for up to two months. 

    How to use Homemade Elderberry Syrup

    For preventable measures - take one tablespoon (adults) or 1 teaspoon (children under 12) of syrup daily during cold and flu season. 

    While battling illness - take one tablespoon (adults) or 1 teaspoon (children under 12) of syrup every 3 hours until cold or flu symptoms improve or during the duration of cold symptoms. 

    Homemade elderberry honey syrup for a natural immune support how to use

    Pro Tip

    For kids, try freezing the Homemade Elderberry Honey Syrup - Natural Remedy in these sucker molds for a “sweet treat” that naturally boosts their immune system as well.

    Also, homemade electrolyte pops, bone broth, and cough drops suckers (coming soon)!

    FAQ

    How long does homemade elderberry syrup last?

    It can last in a tightly sealed jar in the refrigerator for up to 12 weeks.

    Can elderberries be toxic?

    The leaves, bark, and uncooked fruit can be toxic.

    Is homemade elderberry syrup safe?

    Yes, if you use ripe, cooked elderberries.

    Save pin for later!

    Homemade elderberry honey syrup for a natural immune support featured image

    Homemade Elderberry Honey Syrup - Natural Remedy

    Porchontheprairie
    As cold and flu season rolls around, we all search for ways to strengthen our immune systems and fend off those pesky germs. But what if there was a natural remedy that could not only support your health but taste delicious too? Enter Homemade Elderberry Honey Syrup - Natural Remedy! An essential for the long winter season. 
    Print Recipe Pin Recipe
    Cook Time 1 hour
    Cooling Time 1 hour
    Total Time 2 hours
    Course Side Dish
    Cuisine American
    Servings 40 tablespoons
    Calories 45 kcal

    Equipment

    • Saucepan
    • Fine Mesh Strainer
    • Glass Jar and Lid
    • Potato Masher

    Ingredients
      

    • 1 cup dried elderberries (3 cups fresh)
    • ⅓ cup apple cider vinegar
    • 4 cups water distilled
    • 1 cup honey
    • 1 teaspoon cinnamon optional

    Instructions
     

    • In a medium sized saucepan, combine elderberries, cinnamon, and 4 cups water. Over medium heat, bring to a boil. Once boiling, reduce heat to low and simmer for 45 minutes to 1 hour. Liquid should reduce to half.
    • Using a potato masher, mash the berries. Using a fine mesh strainer, strain the berry components from the liquid.
    • Stir the honey into the liquid elderberry juice until dissolved. Next, stir in the apple cider vinegar. Transfer to a glass jar with a lid. Let cool at room temperature.

    Nutrition

    Serving: 1tablespoonCalories: 45kcalCarbohydrates: 12gProtein: 0.2gSodium: 2mgSugar: 11g
    Keyword Homemade Elderberry Honey Syrup - Natural Remedy
    Tried this recipe?Let us know how it was!
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    Healthy Homemade Yogurt Pops for Kids - Easy Recipe

    · 3 Comments

    As a mom of 4 little kids (5 and under) I am always on the hunt for easy, healthy, and affordable homemade snacks for my crew. Healthy Homemade Yogurt Pops for Kids - Easy Recipe has endless possibilities for the perfect high protein snack on the go! These healthy snacks can be made in a variety of sizes (however we love he minis) and with a huge variety of healthy flavor combinations. 

    Featured image for healthy frozen yogurt pops peanut butter chocolate chips

    These frozen yogurt pops have my kids thinking they’re eating an ice cream treat! (our favorite combination is the peanut butter chocolate chip) But really, these easy healthy popsicles contain ingredients I feel good about. This yogurt popsicle recipe makes for the perfect sweet treat on a hot summer day, skip the sugar filled frozen ice or store-bought varieties! 

    [feast_advanced_jump_to]

    Why homemade frozen yogurt pops?

    We are a raw milk loving family, and homemade Greek yogurt in the instant pot is a weekly staple. Check out my super easy homemade grass fed yogurt recipe here.  Making these frozen treats is the perfect way to extend the shelf life of yogurt, as it will last even longer in the freezer. 

    In addition, homemade Greek yogurt popsicles are way healthier. Grocery store versions often have a high sugar content, contain high fructose corn syrup, artificial colors, artificial flavors, and preservatives. Furthermore, store-bought popsicles can be expensive!

    Materials/ Equipment

    • Wooden Sticks (popsicle sticks or kabob sticks cut into smaller pieces)
    • Small cookie scoop
    • Immersion Blender

    Ingredients

    • 2 Cups plain Greek yogurt
    • 1 Cup Peanut Butter
    • ¼ Cup mini chocolate chips
    • 2 Tbs honey
    • 1 Tbs vanilla
    • 1 Scoop vanilla protein powder (optional)

    See recipe card for quantities.

    Instructions

    Mini homemade yogurt pops ingredients in a bowl, plain Greek yogurt, peanut butter, mini chocolate chips, vanilla
    1. Step 1: Prepare the yogurt.  Add all ingredients to a medium-sized mixing bowl.
    Mini frozen yogurt pops ingredients all mixed together
    1. Step 2: Mix all ingredients until well combined. (If using larger pieces of fruit, use an immersion blender or food processor to blend until there are no large chunks.)
    Mini frozen yogurt pops ingredients formed into little balls on the foil lined cookie sheet
    1. Step 3: Use the small cookie scoop to form the round balls of yogurt. Evenly space the yogurt balls on a lined cookie sheet. Be sure to alternate the placement in each row, leaving room for the sticks to be inserted. 
    Mini frozen yogurt balls on cookie sheet with sticks inserted
    1. Step 4: Insert the sticks into the center of the yogurt balls. Place in the freezer for 1-2 hours and enjoy! To store, remove from the cookie sheet and store in a freezer bag or a freezer safe container.

    Hint: Storing the mini yogurt pops on the cookie sheet long term will cause freezer burn. Be sure to transfer them to an appropriate container. 

    Plain Greek Yogurt Mix-Ins

    As mentioned above, we love our homemade yogurt. A variety of different mix ins provided endless options for mini popsicles. 

    Typically, we use a little honey as a sweetener, but real maple syrup is another healthy alternative. Fresh Fruit (or frozen) are always a great choice. Berry season (fresh strawberries and raspberries) make for the tastiest creamy summer day treat.

    For more of a rich dessert type treat, mini chocolate chips (unsweetened) and peanut butter are the perfect mix ins. 

    Strawberry banana and yogurt purée before blending Into homemade pouches

    Try any of these options to create the perfect combination:

    • Honey or real maple syrup (as sweetener)
    • Fresh Fruit (strawberries, raspberries, Blueberries 
    • Frozen Fruit (blueberries, mixed berries, strawberries and bananas)
    • Peanut Butter
    • Mini Chocolate Chips (unsweetened)
    • Coconut 
    • Cocoa Powder
    • Mini m&ms 
    • Vanilla Protein Powder
    • Granola (for outer layer)

    Substitutions

    Feel free to use flavored yogurt, vanilla Greek yogurt, full-fat Greek yogurt, or regular plain yogurt. Whatever the family will eat! Coconut milk yogurt is a great dairy free option.

    It did take a bit for my kids to get used to (and prefer) homemade plain Greek yogurt rather than the store-bought regular yogurt. Full-fat Greek yogurt does tend to have more of a creamy texture. 

    Most often, we make the mini frozen yogurt pops with the mini cookie scoop and kabob sticks. However, ice cube trays, these souper cube molds, Dixie cups or regular popsicle molds will also do the trick.  

    Variations

    If there are bananas sitting on the counter that need to be used up, slice the banana into little chips about ½ inch thick. Place a small kabob sticks into each banana piece, and dip the banana pieces in the yogurt mix. Place on an aluminum foil lined cookie sheet (or into a mold) to flash freeze before storing in the freezer in a freezer safe container.

    Mini banana yogurt pops in molds step 1
    • Step 1: Prepare the yogurt.  Add a small amount to each mold section.
    mini banana yogurt pops in molds step 2
    • Step 2: Add a banana wheel to each mold section and insert the stick.
    Mini banana yogurt pops in molds step 3
    • Step 3: Cover the banana wheel with more yogurt purée. Freeze for 1-2 hours.

    For bigger kids, cut the banana into half rather than the chips, insert the stick into the middle end, and dip in yogurt then freeze. 

    Yogurt dipped bananas with granola

    Pro Tip: If bananas are super soft and about to go bad, half them and throw them in the freezer in individual bags or flash freeze - these make the perfect yogurt mix in. Nothing goes to waste in our home! 

    Storage

    All yogurt pops should be stored in the freezer. Flash freeze first, until firm, then transfer to a freezer safe container. Store for up to a month.

    Family Favorites (different flavor combinations)

    Peanut Butter Chocolate Chip

    • 2 cups plain Greek yogurt
    • 1 cup peanut butter
    • ¼ cup mini chocolate chips
    • 2 Tbs honey
    • 1 Tbs vanilla
    • 1 scoop vanilla protein powder (optional)

    Strawberry Banana  

    • 2 cups plain Greek yogurt
    • 2 cups frozen banana and strawberries
    • 2 Tbs honey

    Blueberry  

    • 2 cups plain Greek yogurt
    • 1 cup frozen blueberries
    • 1.5 Tbs honey

    To change things up and enjoy the yogurt in its natural form, check out how I make these super simple yogurt pouches for kids.

    FAQ

    Can I just freeze yogurt like a popsicle?

    Yes! If you have a favorite yogurt, use a mold and freeze for a tasty treat.

    Can I make the popsicles less icy?

    Yes! Adding a little corn starch can help with this.

    Can I make yogurt popsicles without a mold?

    Yes! Use a small paper Dixie cup, an ice cube tray, or the cookie scoop.

    Save this pin for later here!

    Featured image for healthy frozen yogurt pops peanut butter chocolate chips

    Healthy Homemade Yogurt Pops for Kids - Easy Recipe

    Porchontheprairie
    These homemade frozen yogurt pops are the perfect treat for kids and adults alike! Packed with high-protein Greek yogurt, they're a healthier alternative to store-bought popsicles. Easy to make and customize with your favorite fruits, these mini frozen yogurt pops are a fun and nutritious snack. Ideal for hot summer days, they’re a cool way to satisfy your sweet tooth without the guilt. Make them in advance and enjoy a refreshing, healthy treat anytime!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Freeze Time 1 hour
    Total Time 1 hour 10 minutes
    Course Dessert, Snack
    Cuisine American
    Servings 32
    Calories 71 kcal

    Equipment

    • Wooden Sticks (popsicle sticks or kabob sticks cut into smaller pieces)
    • Small cookie scoop
    • Immersion Blender

    Ingredients
      

    • 2 Cups plain Greek yogurt
    • 1 Cup peanut butter
    • ¼ Cup mini chocolate chips
    • 2 Tbs honey
    • 1 Scoop vanilla protein powder optional

    Instructions
     

    • First, prepare the yogurt. Combine all ingredients and mix well. If using larger pieces of fruit, use an immersion blender or food processor to blend until there are no large chunks.
    • Next, use the small cookie scoop to form the round balls of yogurt. Evenly space the yogurt balls on a lined cookie sheet. Be sure to alternate the placement in each row, leaving room for the sticks to be inserted.
    • Finally, insert the sticks into the center of the yogurt balls. Place in the freezer for 1-2 hours, then remove from the cookie sheet and store in a freezer bag or a freezer safe container.

    Notes

    Note - storing the mini yogurt pops on the cookie sheet long term will cause freezer burn. Be sure to transfer them to an appropriate container.

    Nutrition

    Serving: 1popCalories: 71kcalCarbohydrates: 4.3gProtein: 4.1gFat: 4.7gFiber: 0.5gSugar: 2.9g
    Keyword Healthy Homemade Yogurt Pops for Kids - Easy Recipe
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    The Best Sourdough Discard Apple Turnovers (Hand Pie)

    · 1 Comment

    Apple turnovers are a delicious treat that I grew up enjoying at my grandmas home - in fact, it was one of my favorite desserts! As I got older, she would often make a large batch and freeze some for me to bake whenever. The best sourdough discard apple turnovers (hand pie) recipe is my grandmas delicious recipe converted into a sourdough discard recipe. 

    sourdough discard apple turnover finished featured image with apples on a cutting board

    In addition, each year we can a massive amount of apple pie filling (check out the recipe - without pectin, here). In our home, this canned apple pie filling is a kitchen staple.

    This recipe is the perfect way to utilize canned apple pie filling as well as sourdough discard. An added bonus, the best apples come from the tree my husband planted on out property when he was a small boy (we may be biased).

    [feast_advanced_jump_to]

    Why Sourdough?

    Sourdough certainly seems to be growing in popularity due to the nutritional benefits. Using basic ingredients, sourdough makes one of the healthiest breads. Sourdough bread has a lower glycemic index than whole wheat bread or white bread, and the baked goods typically contain less gluten than regular yeast breads.

    Sourdough is a fermented bread. Fermented bread is great for an anti-inflammatory diet, can improve gut health, and contains higher levels of vitamins, minerals, and antioxidants. 

    Sourdough starter discard recipes typically take no more time or effort than other similar recipes (recipes that do not contain the sourdough discard ingredient). We all know that most store-bought processed sweets contain preservatives and have almost a rubbery sort of texture, so definitely not the good stuff containing natural ingredients.

    Sourdough starter jar

    Maintaining a Sourdough Starter

    I had dabbled in the world of sourdough over the years, but never fully jumped in until a client of mine had gifted me a sourdough starter. It is easiest to get started with sourdough by using an already established starter, however, it is possible to create a starter from scratch as well.

    A sourdough starter takes a little bit of maintenance - feeding and discarding daily. Typically, it is a 1:1:1 ratio of an established starter, all purpose flour (unbleached) and distilled water. The consistency should be that of pancake batter, so sometimes less water is appropriate. 

    For a sourdough beginner, I highly recommend starting with sourdough discard recipes, such as this one. Baking with leftover sourdough discard is a great way to keep any of the extra sourdough starter from going to waste. In my opinion, the sourdough starter discard recipes are much easier to follow than recipes calling for active starter.  

    Recipes calling for active sourdough starter typically require multiple steps to ensure sufficient rising and proofing, which complicates the process and can be overwhelming for a beginner. Most discard recipes, on the other hand, do not.

    Also, to utilize active starter you have to catch the starter when it is in fact active. This can be intimidating to someone new to sourdough or in the beginning, so getting the hang of daily feeding and utilizing the discard in recipes can be a great place to get started. 

    For more detailed info on maintaining a sourdough starter, check out this very detailed post here written by Farmhouse on Boone.

    Finished sourdough discard applesauce bread and muffins in the loaf pan

    Another delicious recipe, perfect for using sourdough discard, is my sourdough discard pumpkin muffin recipe — check it out here! Or, for a delicious sourdough discard banana bread, find the recipe here!

    Or if you’re looking for another simple sourdough apple recipe, check out this simple sourdough discard applesauce muffin and bread recipe here!

    Ingredients

    sourdough apple turnover ingredients, pie filling, butter, vinegar, salt, eggs, water, sourdough discard, flour

    Simple Ingredients for Apple Turnovers Recipe

    Sourdough Discard Pie Crust Ingredients

    • ¾ cup sourdough discard
    • 1 ½ cups shortening (or butter at room temperature or softened)
    • 3 cups flour
    • 5 tablespoons water
    • 1 egg beaten
    • 1 tablespoon vinegar
    • 1 teaspoon salt
    • 2 egg yolks (for egg wash)

    Apple Pie Filling Ingredients

    • 1.5 Quart Jar of Canned Apple Pie Filling (or 32oz of store bought apple pie filling or apples peeled and sliced)
    • 4 tablespoons of Brown Sugar (if using store bought apply pie filling or sliced and peeled apples)

    See recipe card for quantities.

    Sourdough Discard Apple Turnover Instructions 

    • Preheat oven to 350 degrees Fahrenheit.
    • Line a large baking sheet (or 2) with parchment paper.

    Prepare the Sourdough Pie Crust

    • Combine the dry pie dough ingredients (flour and salt) in a large mixing bowl and mix well.
    • Combine the beaten egg, water, vinegar, and sourdough discard in a separate large bowl. 
    • Cut the shortening (butter) into the dry ingredients and then add in the wet ingredients to the flour mixture. 
    • On a lightly floured work surface, fold dough into itself until all flour is combined.
    sourdough discard apple turnovers step 1, make the dough
    • Roll the dough into a rectangle and trifold it into itself 3-4 times.
    • Add flour to the work surface and roll the dough out into a 18x20 inch rectangle. 
    sourdough discard apple turnovers step 2 roll out the dough crust
    • Divide the dough into 12 equal parts - square portions.
    sourdough discard apple turnovers step 3, cut the turnover dough to size

    Add the Filling & Form the Apple Turnovers

    • Add the apple pie filling to half of the dough square (in a triangle shape). 
    • Sprinkle the brown sugar evenly across (unless using the pie filling).
    sourdough discard apple turnovers step 5, add the pie filling to the turnover dough pie crust
    • Fold the dough into half to form a triangle shape and seal the edges with a fork. 
    Sourdough discard apple turnovers step 6, fold over the pie crust to form a triangle and seal the edges closed with a fork
    • Brush the tops of the triangles with the egg wash (egg yolk) using a pastry brush.
    • Bake the apple turnovers for about 25-30 minutes our until golden brown.
    sourdough discard apple turnover finished image 2

    Substitutions

    Try these other substitutions for the apple pie filling:

    • Blueberry Pie filling
    • Strawberry Pie Filling
    • Pumpkin Pie Filling
    • Pizza sauce, pepperonis, and cheese

    Sourdough discard can be left out of this recipe completely, but what is the fun in that?!

    Equipment

    A kitchen aid mixer with a paddle attachment is a great investment for someone who loves to bake or does a lot of it! I have this one, and use it daily - from making butter to baked goods.

    sourdough discard apple turnover finished image 1

    Storing the Apple Turnovers

    The best sourdough discard apple turnovers (hand pie) are best enjoyed fresh, cooled slightly. However, the hand pies can be stored in an airtight container in the refridgerator for up to a week.

    For freezer storage, flash freeze first. Then store in a freezer bag or freezer safe container such as a vacuum sealed bag. To reheat the cooked then frozen apple dessert, simply thaw in the refrigerator first, then heat in the air fryer or the oven at 350 degrees Fahrenheit for approximately 10 minutes or until warm. 

    Top Tip

    Serve the fresh sourdough discard apple turnovers with a scoop of vanilla ice cream! Yum!

    FAQ

    Can I make a normal sized pie instead?

    Yes! The sourdough discard pie crust dough recipe can in fact be used for a sourdough apple double-crust pie. Simply divide into two, line the pie dish with half, and add the apple pie filling. Add the second crust to the top, score. Bake the apple pie at 375 degrees for about 90 minutes. Let cool for at least 2 hours. 

    Can I make a different increment of this?

    Yes! Half this recipe if need be, however I like to freeze some for later enjoyment.

    Save this pin for later here!

    Sourdough discard apple turnovers pinterest image number 1
    sourdough discard apple turnover finished featured image with apples on a cutting board

    The Best Sourdough Discard Apple Turnovers (Hand Pie)

    Porchontheprairie
    The best sourdough discard apple turnovers recipe ever! Super simple to make, especially if using canned apple pie filling already on hand.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 30 minutes
    Total Time 50 minutes
    Course Dessert
    Cuisine American
    Servings 12 turnovers
    Calories 280 kcal

    Equipment

    • Stand Mixer

    Ingredients
      

    Sourdough Discard Pie Crust Ingredients

    • ¾ cup sourdough discard
    • 1 ½ cups shortening or butter at room temperature or softened
    • 3 cups flour
    • 5 tablespoons water
    • 1 egg beaten
    • 2 egg yolks for egg wash
    • 1 tablespoon vinegar
    • 1 teaspoon salt

    Apple Pie Filling Ingredients

    • 1.5 Quart Jar of Canned Apple Pie Filling or 32oz of store bought apple pie filling or sliced and peeled apples
    • 4 tablespoons of Brown Sugar do not use if using homemade apple pie filling as linked above

    Instructions
     

    Sourdough Discard Apple Turnover Instructions

    • Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet (or 2) with parchment paper.

    Prepare the Sourdough Pie Crust

    • Combine the dry pie dough ingredients (flour and salt) in a large mixing bowl and mix well.
    • Combine the beaten egg, water, vinegar, and sourdough discard in a separate large bowl.
    • Cut the shortening (butter) into the dry ingredients and then add in the wet ingredients to the flour mixture.
    • On a lightly floured work surface, fold dough into itself until all flour is combined.
    • Roll the dough into a rectangle and trifold it into itself 3-4 times.
    • Add flour to the work surface and roll the dough out into a 18x20 inch rectangle.
    • Divide the dough into 12 equal parts - square portions.

    Add the Filling & Form the Apple Turnovers

    • Add the apple pie filling to half of the dough square (in a triangle shape).
    • Sprinkle the brown sugar evenly across the pie filling portions (if using store bought or sliced apples).
    • Fold the dough into half to form a triangle shape and seal the edges with a fork.
    • Brush the tops of the triangles with the egg wash (egg yolk) using a pastry brush.
    • Bake the apple turnovers for about 25-30 minutes our until golden brown.

    Nutrition

    Serving: 1turnoverCalories: 280kcalCarbohydrates: 35gProtein: 4gFat: 15gSugar: 20g
    Keyword The Best Sourdough Discard Apple Turnovers (Hand Pie)
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    Sourdough Discard Apple Muffins or Bread Loaf Recipe

    · 16 Comments

    Looking for an incredibly easy sourdough discard recipe that makes either delicious sourdough applesauce muffins or an applesauce bread loaf? Or maybe both? This sourdough discard apple muffins or bread loaf recipe is the perfect way to use up extra sourdough discard and homemade apple sauce.

    Featured image sourdough discard applesauce bread loaf and muffins

    We can a massive amount of applesauce each year, from the sweet apples our trees produce. One of the apple trees on our property is actually a tree that my husband had planted as a small boy, how cool is that. 

    Check out how I make our homemade applesauce and the step by step guide for canning it here!

    If preferred, active sourdough starter can be used in place of the discard in this sourdough apple muffin recipe. Also, if regular sized muffins is preferred over the mini muffins and bread loaf, see the note on the recipe card regarding baking time.

    Regardless, the end result is a delightful treat with the sweetness of applesauce and cinnamon, and a little tang of sourdough. 

    [feast_advanced_jump_to]

    Why Sourdough?

    Sourdough seems to be growing in popularity, mainly due to the nutritional benefits. Using basic ingredients, sourdough makes one of the healthiest breads. Sourdough bread has a lower glycemic index than whole wheat bread or white bread, and the baked goods typically contain less gluten than regular yeast breads.

    Sourdough is a fermented bread. Fermented bread is great for an anti-inflammatory diet, can improve gut health, and contains higher levels of vitamins, minerals, and antioxidants.

    Sourdough starter discard recipes typically take no more time or effort than other similar recipes (recipes that do not contain the sourdough discard ingredient).

    Sourdough starter jar

    Maintaining a Sourdough Starter

    I had dabbled in the world of sourdough over the years, but never fully jumped in until a client of mine had gifted me a sourdough starter. It is easiest to get started with sourdough by using an already established starter, however, it is possible to create a starter from scratch as well.

    A sourdough starter takes a little bit of maintenance - feeding and discarding daily. Typically, it is a 1:1:1 ratio of an established starter, all purpose flour (unbleached) and distilled water. The consistency should be that of pancake batter, so sometimes less water is appropriate. 

    For a sourdough beginner, I highly recommend starting with sourdough discard recipes, such as this one. Baking with leftover sourdough discard is a great way to keep any of the extra sourdough starter from going to waste. In my opinion, the sourdough starter discard recipes are much easier to follow than recipes calling for active starter.  

    Recipes calling for active sourdough starter typically require multiple steps to ensure sufficient rising and proofing, which complicates the process and can be overwhelming for a beginner. Most discard recipes, on the other hand, do not.

    Also, to utilize active starter you have to catch the starter when it is in fact active. This can be intimidating to someone new to sourdough or in the beginning, so getting the hang of daily feeding and utilizing the discard in recipes can be a great place to get started. 

    For more detailed info on maintaining a sourdough starter, check out this very detailed post here written by Farmhouse on Boone.

    Another delicious recipe, perfect for beginners, is my sourdough discard pumpkin muffin recipe — check it out here! 

    Equipment for Baking

    • Large Mixing Bowl
    • Medium-sized Bowl
    • Stand Mixer or Mixing Spoon
    • Mini Muffin Tin 
    • 9in x 5in Bread Pan
    • Mini Muffin Cups
    • Measuring Cup
    • Measuring Spoon

    Ingredients for Discard Muffins/ Bread

    • 1 ½ cups unsweetened applesauce 
    • 1 cup sourdough discard (or active starter)
    • ¾ cup honey (or 1 ½ cups white sugar)
    • 3 cups unbleached all purpose flour
    • ½ cup melted butter (or olive oil or coconut oil)
    • 2 large eggs
    • 1 ½ tablespoons vanilla extract
    • 1 teaspoon salt
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 2 tablespoons cinnamon

    Instructions Sourdough Discard Apple Muffins or Bread Loaf Recipe

    First, preheat the oven to 350 degrees Fahrenheit.

    Then, in a large bowl, mix the wet ingredients (applesauce, sourdough discard, honey, melted butter, eggs, and vanilla. 

    Next, in a medium-sized bowl, combine the dry ingredients (flour, salt, baking powder, and baking soda, cinnamon). 

    Slowly add the dry ingredients to the wet ingredients and mix well. The easiest way is using a stand mixer with a paddle attachment, but a regular spatula works too. 

    Mixed applesauce muffins and bread loaf batter ready for baking

    Line a mini muffin tin with muffin liners, cupcake liners, paper liners, or spray with nonstick spray. 

    Using a small cookie scoop, add the muffin batter to the mini muffin tin. 

    Prep the loaf pan with nonstick cooking spray and add the remaining sourdough apple cinnamon muffins mixture to the loaf pan. 

    Place the muffin tin and the loaf pan into the oven. The minin muffins will bake for 15 minutes and the bread will bake for 45 minutes. 

    Check to see if the muffins and the bread are done by inserting a toothpick into the center of a muffin or loaf, it should be clean when removed. If not, then bake for a little longer. 

    Allow the muffins to cool for 15 minutes before enjoying with a little butter. 

    Note: we can some homemade applesauce with cinnamon already mixed in. If that is the case, do not add the additional cinnamon. In addition, I like to leave some canned applesauce a bit chunkier for baking. 

    Note: for regular sized muffins, bake for 20 minutes and complete the toothpick test. 

    Storing Apple Cinnamon Sourdough Muffins

    The best way to store the muffins is in an airtight container at room temperature or in the refrigerator. Eat within 5 days of baking or freeze for later.  

    Additional Apple Recipes

    ​For delicious sourdough discard apple pie cinnamon rolls, check out this delectable recipe here! To learn to make and water bath can my homemade apple pie filling (without pectin) checkout the easy step-by-step recipe here.

    FAQ

    Can I make two bread loaves instead of muffins?

    Yes! We love to mix it up and do a bread loaf, mini muffins, and regular sized muffins. There should be enough batter for two bread loafs, or a variety of the above.

    Can I use homemade or store bought applesauce?

    Yes! We can a lot of applesauce, so homemade is typically our go to.

    Pin this recipe for later!

    Featured image sourdough discard applesauce bread loaf and muffins

    Sourdough Discard Apple Muffins or Bread Loaf Recipe

    Porchontheprairie
    A super easy sourdough discard recipe! The perfect way to use up sourdough discard and applesauce. A tasty sweet treat with a little bit of tang, make this recipe into a bread loaf and mini muffins! (See notes for regular muffins baking time.)
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Course Breakfast, Dessert, Snack
    Cuisine American
    Servings 12 muffins
    Calories 290 kcal

    Equipment

    • Large Mixing Bowl
    • Medium-sized Bowl
    • Stand Mixer or Mixing Spoon
    • Mini Muffin Tin
    • 9in x 5in Bread Pan
    • Mini Muffin Cups
    • Measuring Cup
    • Measuring Spoon

    Ingredients
      

    • 1 ½ cups unsweetened applesauce
    • 1 cup sourdough discard or active starter
    • ¾ cup honey or 1 ½ cups white sugar
    • 3 cups unbleached all purpose flour
    • ½ cup melted butter or olive oil or coconut oil
    • 2 large eggs
    • 1 ½ tablespoons vanilla extract
    • 1 teaspoon salt
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 2 tablespoons cinnamon

    Instructions
     

    • First, preheat the oven to 350 degrees Fahrenheit.
    • Then, in a large bowl, mix the wet ingredients (applesauce, sourdough discard, honey, melted butter, eggs, and vanilla.
    • Next, in a medium-sized bowl, combine the dry ingredients (flour, salt, baking powder, and baking soda, cinnamon).
    • Slowly add the dry ingredients to the wet ingredients and mix well. The easiest way is using a stand mixer with a paddle attachment.
    • Line a mini muffin tin with muffin liners, cupcake liners, paper liners, or spray with nonstick spray.
    • Using a small cookie scoop, add the muffin batter to the mini muffin tin.
    • Prep the loaf pan with nonstick cooking spray and add the remaining sourdough apple cinnamon muffins mixture to the loaf pan.
    • Place the muffin tin and the loaf pan into the oven. The minin muffins will bake for 15 minutes and the bread will bake for 45 minutes.
    • Check to see if the muffins and the bread are done by inserting a toothpick into the center of a muffin or loaf, it should be clean when removed. If not, then bake for a little longer.
    • Allow the muffins to cool for 15 minutes before enjoying with a little butter.

    Notes

    Note: we can some homemade applesauce with cinnamon already mixed in. If that is the case, do not add the additional cinnamon. In addition, I like to leave some canned applesauce a bit chunkier for baking.
    For regular sized muffins, bake for 20 minutes and complete the toothpick test.

    Nutrition

    Serving: 1muffinCalories: 290kcalCarbohydrates: 42gProtein: 4.2gFat: 12gSugar: 28g
    Keyword Sourdough Discard Apple Muffins or Bread Loaf Recipe
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    Find more sourdough recipes here:

    Easy Homemade Squeeze Pouches (fruit, veggie, yogurt)

    · 4 Comments

    My children love a good applesauce (applesauce and veggie mix) pouch, but I was sick of spending a lot of money buying these applesauce pouches all while watching my canned applesauce sit untouched on the pantry shelf. Then it clicked - I wanted to start making my own! Easy homemade squeeze pouches (fruit, veggie, yogurt) are a great way to use up homemade canned applesauce or other nutritious foods! 

    Easy Homemade Squeeze Pouches (fruit, veggie, yogurt)

    We are also a raw milk loving family, and homemade Greek yogurt in the instant pot is a weekly staple. Check out my super easy homemade yogurt recipe here. 

    [feast_advanced_jump_to]

    With a family of 4 kids, 5 and under - we are busy. Often times it is just easiest to have grab and go snacks at the ready for when any of the toddlers (or babies) start to fuss for something to eat. Pouches of any combination make super healthy and easy snacks that the kids can help themselves to. 

    Why Homemade Pouches?

    First off, store bought pouches are shelf stable. A shelf-stable pouch goes through a process called “retorting” which can potentially degrade certain vitamins and nutrients.

    Second, store bought pouches are expensive! Especially when the kids want to eat multiple pouches a day. Making my own pouches is much easier on the bank account, and a much cheaper option.

    Lastly, my family loves to garden. We have multiple large gardens on our property with a lot of fresh fruits and veggies available. In addition, we can and preserve a lot of fruit and veggies from the garden each year.

    This means we have lots of delicious healthy fruits and organic veggies on hand without going to the grocery store. When we make our own purees we know exactly what is In them and the nutritional value. 

    For canning recipes check out our homemade applesauce recipe here and our canned carrot recipe here!

    Favorite Fruit/Veggie and Yogurt Combinations

    Each of these combinations must be cooked and ran through the food processor until smooth, or pureed using an immersion blender. Play around with the combinations to find what the kids will eat.

    Typically, when it comes to the combination of fruit and veggies, I stick to more fruit than veggies. Sneaking some vegetables into the applesauce combinations is an easy way to get the family eating more veggies. 

    Canned Applesauce Mix-Ins

    • Canned Carrots
    • Cinnamon (can sweeten with some sugar depending on the apples that were used)
    • Fresh Strawberries
    • Sweet Potatoes

    Greek Yogurt Mix-Ins

    • Honey
    • Blueberries (frozen or fresh)
    • Lemon Juice
    • Strawberries and Banana (frozen or fresh)

    Family Favorite Purée Recipes

    Strawberry Banana Yogurt (makes 7 pouches - each pouch is 4oz)

    • 2 cups plain Greek yogurt
    • 2 cups frozen banana and strawberries
    • 2 Tbs honey

    Blueberry Yogurt (makes 5 pouches - each pouch is 4oz)

    • 2 cups plain Greek yogurt
    • 1 cup frozen blueberries
    • 1.5 Tbs honey

    Apple & Carrot

    • 2 cups homemade applesauce
    • 1 cup cooked carrots
    • 1 Tbs honey

    Step-by-Step Instructions for Homemade Pouches

    Ingredients

    • Homemade Applesauce or Yogurt (or other purée)

    Equipment

    Note - if you don’t want to invest in the Infantino Squeeze Station and Pouches, another option is to use these Freezer Tubes - check out my how-to here. However, I have tried many different methods for making my own squeeze pouches - reusable squeeze pouches that seal (sometimes, but often leak) at the bottom, reusable squeeze pouch without the bottom seal (good luck filling it).

    Hands down, the easiest and quickest way to make baby food squeeze pouches is by just getting the Infantino Squeeze StatIon. (pssst - if you get it while you have a baby, I guarantee it'll be used for years to come)

    Instructions for Making Pouches

    First, prepare the purée or yogurt. Any vegetables being added into the applesauce should be cooked so that they’re soft.

    Using the immersion blender or food processor, blend the combination of choice until the consistency is smooth. There shouldn’t be any chunks or the purée will not go into the pouches (and let’s be real, the kids wont eat it). Frozen fruit needs to be thawed. 

    Note - homemade baby food pouches need to be a much thinner consistency than a pouch that is made for older kids. Please pay attention to the consistency and the appropriate thickness for baby’s/ toddlers/ older children.

    Second, set up the Infantino Squeeze Station. Assemble the station, and add the 3 pouches to the station for filling.

    Next, add the purée to the funnel above each pouch. Using the provided tool, push the purée into the pouch. Don’t overfill the funnels or it gets messy quickly. 

    Unscrew the funnel and remove the pouch. Add the lid. 

    Finally, label the pouch with contents and the date. (FYI - it is easier to write on the pouches prior to putting them into the Squeeze Station and filling them)

    Repeat this process until all of your purée is in the pouches. 

    Storing Homemade Toddler and Baby Pouches

    Homemade pouches with fresh fruits and veggies (or frozen) and yogurt will need to be stored in the refrigerator. They will keep in the refrigerator for 3-5 days.

    When making large batches, freeze excess pouches for up to 5 months. Simply remove frozen pouches from the freezer and place them in the refrigerator to thaw prior to eating. 

    Pouches should be eaten cold from the refrigerator or can be eaten at room temperature (up to an hour). These are great for adults who work out of the home and need something to toss into their lunch box! Just be sure to add an ice pack to keep cool, or toss one in that is partially frozen.  

    Alternative Methods

    If you or your kids love the store bought Go-Gurt, but maybe not all of the unnecessary sugars and ingredients, check out my easy method for DIY gogurt yogurt tubes here!

    FAQ

    Are the homemade pouches shelf stable?

    No, pouches will need to be refrigerated. Or, freeze and store in the refrigerator when ready to use.

    Do I need to use the reusable pouches?

    No, there is a great cheap option for single use pouches!

    Save this pin for later!

    Featured Image for homemade squeeze pouches (fruit, veggie, yogurt)

    The Easiest Homemade Squeeze Pouches

    Porchontheprairie
    The simplest and quickest method for making nutritious homemade squeeze pouches for babies and toddlers. Use homemade applesauce, yogurt, or a fruit and veggie combination!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Total Time 15 minutes
    Course Snack
    Cuisine American
    Servings 16
    Calories 60 kcal

    Equipment

    Ingredients
      

    • Homemade Applesauce or Yogurt (or other purée)

    Instructions
     

    • First, prepare the purée or yogurt. Any vegetables being added into the applesauce should be cooked so that they’re soft. Using the immersion blender or food processor, blend the combination of choice until the consistency is smooth. There shouldn’t be any chunks or the purée will not go into the pouches (and let’s be real, the kids wont eat it). Frozen fruit will need to be thawed.
    • Second, set up the Infantino Squeeze Station. Assemble the station, and add the 3 pouches to the station for filling.
    • Next, add the purée to the funnel above each pouch. Using the provided tool, push the purée into the pouch. Don’t overfill the funnels or it gets messy quickly.
    • Unscrew the funnel and remove the pouch. Add the lid.
    • Finally, label the pouch with contents and the date. (FYI - it is easier to write on the pouches prior to putting them into the Squeeze Station and filling them)
    • Repeat this process until all of your purée is in the pouches.

    Notes

    Note - homemade baby food pouches need to be a much thinner consistency than a pouch that is made for older kids. Please pay attention to the consistency and the appropriate thickness for baby’s/ toddlers/ older children.
    See out favorite purée recipes / combinations in the above text!
    [nutrition is calculated for one unsweetened applesauce pouch]

    Nutrition

    Serving: 1pouchCalories: 60kcalCarbohydrates: 15gSodium: 10mgFiber: 2gSugar: 12g
    Keyword The Easiest Homemade Squeeze Pouches
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    How to Render Beef Suet to Make Tallow (step-by-step)

    · 6 Comments

    Beef suet of a grass-fed cow is really such an incredible and underrated product. How to render beef suet to make tallow (step-by-step) walks through the super simple process of rendering your very own tallow! Once it has been rendered into tallow, it is an extremely versatile product as well.

    How to Render Beef Suet to Make Tallow (step-by-step)

    Our family uses rendered beef suet for multiple purposes. It is one of the best options for cooking and frying, rather than using seed oils or vegetable oils.

    It is also a phenomenal skin care product! We love to use the tallow for homemade diaper cream, homemade face lotion, and a special homemade growing pain cream for the children.

    Beef suet can be rendered into tallow and stored for later use and projects. It is such a simple process, however, I often like to use the rendered tallow to tackle the tallow balms, creams, and ointments all at once. 

    In addition, I always keep some in the refrigerator for cooking!

    [feast_advanced_jump_to]

    What is Beef Suet

    Beef suet is the hard, white, crumbly fat from a cow. Essentially, it is a large chunk of solid fat found around the kidneys or the loins. The fat from the kidneys produces a milder taste (without the beefy smell) and is the best moisturizing fat.

    So in summary, the fat from the kidneys (also referred to as leaf fat) is preferred for tallow, cooking and skincare or beauty products. In addition, beef suet is ideal for frying and deep frying due to its high smoke point.

    Where to Find Beef Suet

    The best place to find quality beef suet is a local farmer. I am super fortunate that my father in law raises grass fed beef cattle right on our property.

    Another option would be most local butchers, butcher shop / local meat markets or locker plants. These places will sell animals fats at a super reasonable price, as they aren’t in as high of demand as they once were.

    Pasture raised, grass fed suet is always the best option.

    Beef Tallow Benefits

    First of all, it is anti-inflammatory so may help with conditions such as asthma or arthritis. Tallow supports gut health and a healthy microbiome because it contains butyric acid.

    In addition, tallow contains choline which has been proven to help regulate mood, muscle control, and memory. It contains fat-soluble vitamins (A, D, E, and K) which all support the immune system and bone health.

    When it comes to skin health, tallow’s vitamins can help produce collagen as well as smooth and heal a variety of skin issues (eczema, dryness, and acne). What a magical product!

    Different Uses for Beef Tallow

    As mentioned above, beef tallow is such a phenomenal product! There are a variety of uses and benefits, including:

    • Cooking and Frying - use it in the cast iron prior to cooking up a meal, or use it in the deep fryer for homemade French fries! 
    • Baking - tallow can generally be used as a great alternative to seed oils, simply melt the tallow to liquid form and substitute at a 1:1 ratio. Recipes that call for butter or shortening are also great recipes to try tallow instead. 
    • DIY Projects - make homemade suet cakes or tallow candles for a fun activity that ensures no tallow goes to waste!
    • DIY Nontoxic Beauty and Skincare - some of our household favorites are lip balm, baby bum balm, growing pain whipped body cream, stretch mark lotion, face cream. My children (and myself) have more sensitive skin, so homemade tallow concoctions with essential oils (and a couple other ingredients such as beeswax, olive oil, or coconut oil) are our absolute favorite. 

    Note - homemade tallow balm beauty and skincare products make perfect gifts! Check out my step-by-step guide for homemade candles here.

    Materials

    • Beef Suet (in any increment)
    • A large pot (or crock pot)
    • Colander 
    • Cheesecloth 
    • Large Bowl
    • Wide Mouth Mason Jars 

    How to Render Beef Suet to Make Tallow (step-by-step)

    Prepare the Suet

    First, if the beef suet is stored frozen, be sure the beef suet is thawed completely in the refrigerator. Next, cut the suet into small pieces (about ½ inch) or use a food processor or meat grinder to grind down the fat pieces.

    Once the suet is cut down into small pieces, place it in a large pot on the stove top.

    Slowly heat the suet pieces on low or medium/low. A very low heat is all that is necessary to melt the liquid fat, too high of heat will scorch the tallow to the bottom of the pot. (1-2 hours depending on the amount of suet)

    This can also be done in a slow cooker or crockpot on the low setting.

    Strain the Product 

    Once the beef suet has been cooked down there will be browned bits of meat that rise to the top of the liquid fat. Using a fine mesh strainer, colander, or cheese cloth over a large bowl, slowly and carefully pour the melted components into the straining mechanism.

    Often, I like to strain the beef tallow and then add the chunks back to the large pot on the stove for further processing. I continue to process again to ensure there is no waste. Notice in the photo below, more fat had been rendered from what was strained in the photo above.

    Storing the Tallow

    Pour the strained grass-fed beef tallow from the large bowl into mason jars. Mason jars are perfect for storage (or another glass jar with lid).

    Allow the tallow to cool at room temperature until it reaches a solid consistency. Once the final product is a solid consistency, store it in the refrigerator for a longer shelf life.

    Note that tallow can be stored right on the counter at room temperature for up to two weeks, typically. For longer keeping, tallow can be frozen and will keep for up to a year in the freezer.

    I do recommend portioning down the tallow into an ice cube tray or souper cubes prior to freezing. Once frozen vacuum seal.   

    Tallow can be used once it has cooled slightly to make candles, creams, ointments, etc. Check out my homemade candle guide for beginners here!

    To make your own ointments and creams or lotions, check out my super simple how-to guide here! Or learn to make chapstick or baby bum diaper rash cream.

    FAQ

    How long does this process take?

    5 pounds of suet will take about 6 hours to render, but less suet takes less time.

    Is rendered suet safe to cook with?

    Yes! Tallow is great for frying, cooking, and baking. It is a great seed oil and vegetable oil substitute.

    Save this pin for later!

    Featured image for how to render beef suet to make tallow
    Print

    How to Render Beef Suet to Make Tallow (step-by-step)

    A super simple step by step guide on how to render beef suet! Use the stove top or the crock pot. Tallow is the perfect cooking fat and is an excellent ingredient for DIY balms, ointments, candles, and much more!
    Prep Time5 minutes
    Active Time4 hours
    Total Time4 hours 5 minutes
    Keyword: How to Render Beef Suet to Make Tallow (step-by-step)
    Yield: 5 lbs
    Author: Porchontheprairie
    Cost: $7

    Equipment

    • Beef Suet (in any increment) (I used 6lb in the images featured in this post for reference)
    • A large pot (or crock pot)
    • Colander
    • Large Bowl
    • ​Wide Mouth Mason Jars

    Materials

    • Cheesecloth

    Instructions

    • Prepare the Suet
    • First, if the beef suet is stored frozen, be sure the beef suet is thawed completely in the refrigerator.
    • Next, cut the suet into small pieces (about ½ inch) or use a food processor or meat grinder to grind down the fat pieces.
    • Once the suet is cut down into small pieces, place it in a large pot on the stove top. Slowly heat the suet pieces on low or medium/low. A very low heat is all that is necessary to melt the liquid fat, too high of heat will scorch the tallow to the bottom of the pot. This can also be done in a slow cooker or crockpot on the low setting.
    • Strain the Product
    • Once the beef suet has been cooked down there will be browned bits of meat that rise to the top of the liquid fat. Using a fine mesh strainer, colander, or cheese cloth over a large bowl, slowly and carefully pour the melted components into the straining mechanism.

    Notes

    Note: Often, I like to strain the beef tallow and then add the chunks back to the large pot on the stove for further processing, to ensure there is no waste.
    [5lb of suet yields about 4lb of tallow - taking about 6 hours to render on stovetop or 11 hours in the slow cooker]
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    Easy & Delicious Homemade Cream Cheese - Raw Milk

    · Leave a Comment

    In this post, we’re walking you through how to make Raw Milk Cream Cheese from scratch— a wholesome, how-to guide that brings farm-fresh flavor straight to your table. Whether you’re spreading it on warm sourdough, using it in your favorite recipes, or whipping it up with herbs for a savory snack, this easy and delicious homemade cream cheese - raw milk recipe will become a staple in your fridge.

    Homemade Raw Milk Blueberry Cream Cheese in a small mason jar next to a homemade sourdough blueberry bagel

    Now we receive the added benefits of raw milk while avoiding the icky ingredients of store-bought cream cheese. The result is a delicious real cream cheese. And the best part? It’s surprisingly easy to make right in your own kitchen with just a few simple ingredients.

    [feast_advanced_jump_to]

    Why Raw Milk?

    Cow’s milk, unpasteurized milk, has beneficial bacteria, that can act as a great probiotic, which can benefit the digestive system and overall gut health. Raw milk is full of beneficial nutrients, beneficial enzymes, vitamins, and minerals - which can significantly benefit one’s health and overall immune system.

    In short, raw dairy products have many health benefits. 

    There is a common misconception regarding the safety of consumption and the benefits of raw milk, but this science backed article does a great job of explaining things. If the raw milk comes from a healthy cow, following a sanitary process safe for human consumption, the risk of becoming ill is incredibly low (somewhere around 1 in 6 million chance).

    Sourcing Raw Milk

    It is my dream to someday have a family milk cow, my own cow. In the meantime, I was fortunate to find a local farm gal who sells raw milk from her jersey dairy cow named Cloud.

    If you don’t have a milk cow of your own (many beginners in the raw milk world don’t) I would recommend searching realmilk.com or using a raw milk finder.

    An important factor in choosing a raw milk supplier, for me, is a well cared for and healthy cow. In addition, I wanted to be sure the suppliers process was extremely sanitary.

    When we went for our first raw milk pick up, we got to meet Cloud, and the supplier discussed the importance of a sanitary process - I was thrilled.

    In some states the purchase of raw milk for human consumption is illegal, but other states do allow it and may even sell it in a local grocery store.

    Easy & Delicious Homemade Cream Cheese Recipe

    Raw Cream Cheese Ingredients

    • ½ Gallon of Raw Milk (cream skimmed)
    • ¼ Cup White Distilled Vinegar
    • ¼ Cup Skimmed Heavy Cream
    • 3 Tbs Plain Greek Yogurt (with live active cultures)
    • ½ teaspoon Salt

    Equipment

    • Large Pot
    • Food Thermometer
    • Measuring Cup and Spoon
    • Wooden Slotted Spoon
    • Colander or Cheesecloth - I love these reusable bags
    • Food Processor or Immersion Blender

    Raw Milk Cream Cheese Instructions

    • Add the milk to the large pot and heat over medium heat. Stir continuously until the temperature reaches 175-195 degrees Fahrenheit. 
    • Remove the milk from the burner and slowly stirring in the white distilled vinegar. Curds will start to form and separate from the liquid whey.  
    • Let the milk sit in the large pot undisturbed for 10 minutes to allow the curds time to form. 
    • Carefully place the curd into the cheesecloth over a bowl (to catch dripping whey) or into a colander over a large bowl. Allow whey to strain for 15 minutes. 
    • Combine the drained curds, 2 tablespoons of cream, plain Greek yogurt, and salt.  Using a food processor or immersion blender, mix well. Add cream to achieve the desired texture and consistency. 
    • Place soft homemade cream cheese in a small mason jar or glass container and refrigerate. Once cooled, the cream cheese will have a firmer consistency. (I like to use these Souper Cubes for freezing food, soups, etc. Be sure to flash freeze before vacuum sealing.)

    Variations

    There are different ways to spruce up the most delicious cream cheese. Our favorite way is to pair the cream cheese with homemade sourdough bagels, add blueberries (fresh or frozen) to achieve the desired taste.

    For an added sweetness, add honey to taste. Other seasonings and ingredients can be added, don’t be afraid to experiment! 

    Note: there are a variety of different methods for making homemade cream cheese. However, this is our favorite and the easiest recipe.

    It contains ingredients we always have on hand, and is super straight forward and simple. No liquid rennet, special yogurt culture, mesophilic culture, or other different cultures needed. Just 5 simple ingredients that most homes keep on hand.

    Storing Homemade Cream Cheese

    Easy homemade cream cheese doesn’t have the added preservatives like a store-bought version of cream cheese. However, it will still keep for a decent amount of time.

    Store in the refrigerator in an airtight container for up to 3 weeks. For longer storage, vacuum seal or use a freezer safe container to store in the freezer for up to 3 months. 

    Culture Method Homemade Raw Milk Sour Cream - 2 Ingredients (3 ways)

    Check out these other Beginner Raw Milk Products/ Recipes:

    For this recipe we always use homemade yogurt, check out the super simple recipe here. An added bonus is a two for one - homemade sour cream is also made, learn how here. 

    The easiest beginner Raw Milk product to make is homemade butter, learn how here. 

    To make the simplest cheeses check out this Homemade Mozzarella with only 2 Ingredients recipe here or Homemade Cottage Cheese here. 

    Many homemade dairy products separate curd and whey - learn how to make a delicious caramel sauce from the leftover whey here. 

    FAQ

    Will this cream cheese keep as long as store bought?

    No, this cream has a shorter shelf life than store bought.

    Can this cream cheese be used in recipes calling for cream cheese?

    Yes! Cream cheese with some pepper jelly makes for a great dip.

    Pin this post for later!

    Homemade Raw Milk Blueberry Cream Cheese in a small mason jar next to a homemade sourdough blueberry bagel

    Easy & Delicious Homemade Cream Cheese - Raw Milk

    Porchontheprairie
    Using only 3 ingredients (ingredients most homes will have on hand) make this delicious and easy Cream Cheese recipe! Add blueberries or caramel sauce to use as a delicious bagel spread, or use in other baking recipes.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Course Breakfast, Snack
    Cuisine American
    Servings 24
    Calories 138 kcal

    Equipment

    • Large Pot
    • Food Thermometer
    • Measuring Cup and Spoon
    • Wooden Slotted Spoon
    • Colander or Cheesecloth - I love these reusable bags
    • Food Processor or Immersion Blender

    Ingredients
      

    • ½ Gallon Raw Milk cream skimmed
    • ¼ Cup White Distilled Vinegar
    • ¼ Cup Skimmed Heavy Cream
    • 3 Tbs Plain Greek Yogurt with live active cultures
    • ½ teaspoon Salt

    Instructions
     

    • Add the milk to the large pot and heat over medium heat. Stir continuously until the temperature reaches 175-195 degrees Fahrenheit.
    • Remove the milk from the burner and slowly stirring in the white distilled vinegar. Curds will start to form and separate from the liquid whey.
    • Let the milk sit in the large pot undisturbed for 10 minutes to allow the curds time to form.
    • Carefully place the curd into the cheesecloth over a bowl (to catch dripping whey) or into a colander over a large bowl. Allow whey to strain for 15 minutes.
    • Combine the drained curds, 2 tablespoons of cream, plain Greek yogurt, and salt. Using a food processor or immersion blender, mix well. Add cream to achieve the desired texture and consistency.
    • Place soft homemade cream cheese in a small mason jar or glass container and refrigerate. Once cooled, the cream cheese will have a firmer consistency.

    Notes

    Note - the texture of this raw milk recipe is a bit different than that of store bought versions. Healthier alternatives are often a little different, yet just as delicious and better for you. 

    Nutrition

    Serving: 2tablespoonCalories: 138kcalCarbohydrates: 1gProtein: 1gFat: 15gSodium: 100mg
    Keyword Easy & Delicious Homemade Cream Cheese - Raw Milk
    Tried this recipe?Let us know how it was!
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    Easy Homemade Candles for Beginners (step-by-step)

    · 2 Comments

    Maybe you’re looking to eliminate the toxins from your home caused by burning store-bought candles.  Maybe you’re interested in making some cheap and easy DIY gifts. No matter the desire, this easy homemade candles for beginners (step-by-step) guide walks through all there is to know to successfully make your own candles using natural ingredients.

    Featured Image Beeswax Candles in glass jars homemade

    Candle making can be so much fun for DIY projects with young or older children, and a great way to use up old (heat safe) containers.

    Why Homemade Candles?

    Many store-bought candles are made from paraffin wax and synthetic fragrances. Burning these candles will release chemicals and small soot particle toxins into the air. This can negatively affect individuals with asthma and may cause respiratory problems, and in general can be detrimental to ones health.

    Beeswax is a much better (and safer) candle component than paraffin wax as it is a natural element that burns slow. Another great option is tallow or soy. In addition, natural fragrances are best. These are found in 100% pure essential oils such as Young Living. 

    [feast_advanced_jump_to]

    Furthermore, homemade candles are quite cheap to make. DIY candles are super cute when made using thrifted tea cups, or other cute jars.

    I have cleaned small glass baby food jars and used those for candle containers. An old mason jar is another inexpensive candle jar option. While on a mission to save money and be extra resourceful, candle making has proven to be the perfect hobby.

    Learn how to easily render suet into tallow here.

    Does it matter which essential oils are used?

    Yes! My favorite essential oils are Young Living brand for multiple reasons. First, Young Living offers the Seed to Seal promise, which means the oils are guaranteed pure, authentic and science backed.

    Not all oils are created equal. Cheaper oils may not provide a very large fragrance load, or may smell off. There are other great essential oils on the market that are a bit cheaper than the Young Living brand, just do a little research to avoid the icky ones. 

    Finished beeswax candles burning in little jar

    My hubby is a sucker for a good pine candle, so that is a go-to scent of ours. I love the fresh and clean scent of lemon (and other citrus) and the calming scent of lavender. Get creative and use whichever scents you prefer!

    Supply List

    • Candle containers (glass jars, old tea cups, etc)
    • Fragrance oils - pure essential oils are bests (100 drops per 1lb of wax)
    • Beeswax or soy wax flakes or rendered suet (tallow)
    • Candle wicks
    • Wooden clothespins (wick holders)
    • Wick stickers (optional)

    Equipment

    • Saucepan for double boiler 
    • Wax canister or bowl dedicated to wax melting
    • Kabob stick for stirring (or wooden popsicle sticks)
    • Candy thermometer or old food thermometer
    • Wick trimmer or sharp scissors
    • Jar labels (optional)

    Step-by-Step Instructions

    Prep and Melt the Wax or Tallow

    First, prepare your candle container. It must be a heat safe container and should also be clean/ free of any food or debris. 

    Next, using a double boiler, melt wax or tallow on the stove top. I use this wax melting pot. Simply add some water to a sauce pan and bring it to a boil.

    Pour the wax or tallow into the wax melting pot, and carefully place the melting pot into the sauce pan. BE SURE NOT TO BOIL OVER THE WATER IN THE SAUCEPAN. An old wooden kabob stick is a great stir stick to evenly melt the wax. 

    Note - if the tallow is freshly made, then use it for candles while it is already in the liquid form.

    Double Boiler for homemade beeswax candles on the stove

    While the wax is melting, place the candle wicks into the bottom center of the candle jars.

    I like to use candle wick stickers to secure the wick in place (place the sticker onto the metal base of the wick and then into the bottom center of the jar.) This helps hold the wick upright nice and straight. Use a clothes pin laid horizontally on its side to grab a hold the top of the wick tightly to keep the wick nice and straight and upright in the jar. 

    Once the wax/ tallow is melted, remove the wax from the heat source and let it cool to about 120 degrees Fahrenheit. Allowing the temperature of the wax to cool will prevent damage to essential oils and eliminate air bubbles and holes in the candle wax as it hardens. 

    Next, add fragrance (100 drops per pound of wax roughly) to the melted wax or tallow. Using the kabob stick or disposable wooden stick, stir the fragrance into the wax. 

    Pour the Candles

    Finally, carefully pour the hot wax mixture into the candle jars (with the placed wicks). Leave some space at the top of the jar, and ensure there is wick sticking above what is poured. 

    Allow candles to cool completely (wax will harden) before moving. Trim the wicks before burning, and enjoy! 

    FYI - handmade candles make the perfect homemade gift. Pair with a delicious sourdough discard banana bread (see recipe here) for a super simple and heartfelt gift anyone would love.

    Note - the amount of wax and fragrance used will depend on the size of the containers being used. A good rule of thumb is 2 lbs of wax per DIY session. I like to start there and melt more wax as needed and/or choose which containers I will use based on the amount of melted wax. 

    If you’re interested in learning to render beef suet into tallow, check out my super simple how-to post here.

    FAQ

    Do I need to use essential oils?

    No, these candles are lovely with or without scent.

    Can I use wood wicks?

    Yes! These add a level of coziness to the candles.

    Save this pin for later!

    Pinterest image for DIY homemade candles
    Pouring the homemade beeswax candles into the jars
    Print

    DIY Beeswax Candles (step-by-step)

    The easiest way to make a nontoxic candle for your home! This step-by-step instruction walks through how to make a beeswax (or soy) candle from start to finish. These candles make the perfect gift and are the perfect DIY for a cold winter day.
    Prep Time5 minutes
    Cooling Time2 hours
    Total Time2 hours 5 minutes
    Yield: 6 candles
    Author: Porchontheprairie
    Cost: $5

    Equipment

    • Saucepan for double boiler
    • Wax canister or bowl dedicated to wax
    • Kabob stick for stirring (or wooden popsicle sticks)
    • Candy thermometer or old thermometer
    • Wick trimmer or sharp scissors
    • Jar Labels (optional)

    Materials

    • Glass jars old tea cups
    • Fragrance oils 100 drops per 1lb of wax
    • Beeswax or soy wax flakes
    • Wicks
    • Clothespins wick holders
    • Wick stickers optional

    Instructions

    • First, prepare your candle container. It must be a heat safe container and should also be clean/ free of any food or debris.
    • Next, using a double boiler, melt wax on the stove top. Simply add some water to a sauce pan and bring it to a boil. Pour the wax into the wax melting pot, and carefully place the melting pot into the sauce pan. BE SURE NOT TO BOIL OVER THE WATER IN THE SAUCEPAN. An old wooden kabob stick is a great stir stick to evenly melt the wax.
    • While the wax is melting, place the candle wicks into the bottom center of the candle jars. I like to use candle wick stickers to secure the wick in place (place the sticker onto the metal base of the wick and then into the bottom center of the jar.) This helps hold the wick upright nice and straight. Use a clothes pin laid horizontally on its side to grab a hold the top of the wick tightly to keep the wick nice and straight and upright in the jar.
    • Once the wax is melted, remove from the heat source and let it cool to about 120 degrees Fahrenheit. Allowing the temperature of the wax to cool will prevent damage to essential oils and eliminate air bubbles and holes in the candle wax as it hardens.
    • Next, add fragrance (100 drops per pound of wax roughly) to the melted wax. Using the kabob stick or disposable wooden stick, stir the fragrance into the wax.
    • Finally, carefully pour the hot wax mixture into the candle jars (with the placed wicks). Leave some space at the top of the jar, and ensure there is wick sticking above what is poured.
    • Allow candles to cool completely (wax will harden) before moving. Trim the wicks before burning, and enjoy!

    Notes

    FYI - handmade candles make the perfect homemade gift.
    Note - the amount of wax and fragrance used will depend on the size of the containers being used. A good rule of thumb is 2 lbs of wax per DIY session. I like to start there and melt more wax as needed and/or choose which containers I will use based on the amount of melted wax.
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    Check out more DIY here:

    The Best (& Easiest) Sourdough Discard Banana Bread

    · 1 Comment

    If you’re looking for the perfect recipe to use up some overripe bananas and sourdough discard, look no further! Maybe there are some over ripe bananas on the counter, just begging to be made into the most delicious banana bread or maybe the sourdough starter in the refrigerator is in desperate need of a feed and discard. The end result is a sure winner - the best (& easiest) sourdough discard banana bread recipe.

    Featured Image Sourdough Discard Banana Bread

    This recipe is so easy that it has become one of my four year olds favorite things to make. An added bonus, it only takes a few minutes to mix up. My family even prefers the taste of this recipe over classic banana bread without the sourdough ingredient. 

    [feast_advanced_jump_to]

    Why Sourdough?

    Sourdough is healthier! Store bought breads and desserts are ultra processed and full of nasty preservatives.

    One big reason sourdough seems to be growing in popularity is due to the nutritional benefits. Using basic ingredients, sourdough makes one of the healthiest breads.

    Sourdough bread has a lower glycemic index than whole wheat bread or white bread, and the baked goods typically contain less gluten than regular yeast breads.

    Sourdough is a fermented bread. Fermented bread is great for an anti-inflammatory diet, can improve gut health, and contains higher levels of vitamins, minerals, and antioxidants. 

    Why Sourdough Discard?

    Sourdough starter discard recipes typically take no more time or effort than other similar recipes (recipes that do not contain the sourdough discard ingredient).

    Maintaining a sourdough starter can be overwhelming at first, trying to maintain a feeding and discarding schedule. However, having super quick, delicious, and simple recipes to use up discard in the arsenal is key. This banana bread recipe is an easy way to do just that. 

    Check out another delicious recipe here - my sourdough discard pumpkin muffins. This recipe is another great addition to the arsenal of sourdough discard recipes, and can easily be made as muffins or bread. 

    For more detailed info on maintaining a sourdough starter, check out this very detailed post here written by Farmhouse on Boone.

    Sourdough starter jar

    Discard Banana Bread Ingredients

    • 2-3 overripe (brown) bananas
    • 2 eggs (room temperature) 
    • ¾ cup sourdough discard (or active sourdough starter)
    • 1 ¼ cup unbleached all purpose flour
    • ½ cup melted butter
    • 1 cup sugar
    • 2 teaspoon pure vanilla extract
    • 1 teaspoon baking soda
    • ¼ teaspoon salt
    • 2 teaspoon cinnamon

    Equipment

    • Large Mixing Bowl
    • Medium Mixing Bowl
    • Measuring Cups
    • Mixer or Whisk
    • 9x5 inch Loaf Pan

    Sourdough Banana Bread Recipe Instructions

    • First preheat the oven to 350 degrees. 
    • Mash the bananas and melt the butter. Add the butter to the mashed bananas in a large mixing bowl. Add the remaining wet ingredients (discard, eggs, vanilla extract).
    • Mix the wet ingredients using a stand mixer and paddle attachment, hand mixer, or whisk. 
    • Next, in a medium mixing bowl, mix the dry ingredients (flour, sugar, baking soda, salt, cinnamon).
    • Slowly add the dry ingredients to the wet ingredients and mix well. Do not over mix. If using, fold in chocolate chips or pecans.
    • Grease the bread loaf pan with non-stick spray (or line with parchment paper) and pour the batter into the pan. 
    • Bake the banana bread in the preheated oven for 50-60 minutes, until a toothpick or butter knife inserted into the center comes out clean. 
    • Allow to cool for 15 minutes on a wire rack before cutting.

    Common Mix Ins

    • Chocolate Chips (½ Cup)
    • Chopped Pecans (½ Cup)

    Once the banana bread is done, enjoy with some butter while warm. We also love to drizzle homemade caramel sauce on a slice - check out the recipe here.

    Storage

    Store in an airtight container on the counter for up to a week, or leave in loaf pan covered with aluminum foil or plastic wrap.  

    FAQ

    Do the bananas need to be overripe?

    For best results, yes. Very ripe bananas are sweeter. 

    Can active starter be used instead of discard?

    Yes! Use the same measurements.

    What can be substituted for the butter?

    Vegetable oil.

    Save this pin for later!

    Featured Image Sourdough Discard Banana Bread

    Sourdough Discard Banana Bread

    Porchontheprairie
    The easiest and most delicious way to use up sourdough discard and overripe bananas! This recipe only takes a few minutes to mix up and is the perfect afternoon treat.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 1 hour
    Resting Time 10 minutes
    Total Time 1 hour 15 minutes
    Course Appetizer, Breakfast, Main Course, Side Dish, Snack
    Cuisine American
    Servings 10
    Calories 323 kcal

    Equipment

    • Large Mixing Bowl
    • Medium Mixing Bowl
    • Measuring cups
    • Mixer or Whisk
    • 9x5 inch Loaf Pan

    Ingredients
      

    Discard Banana Bread Ingredients

    • 2-3 overripe bananas
    • 2 eggs room temperature
    • ¾ cup sourdough discard or active sourdough starter
    • 1 ¼ cup unbleached all purpose flour
    • ½ cup melted butter
    • 1 cup sugar
    • 2 teaspoon pure vanilla extract
    • 1 teaspoon baking soda
    • ¼ teaspoon salt
    • 2 teaspoon cinnamon

    Instructions
     

    • First preheat the oven to 350 degrees.
    • Mash the bananas and melt the butter. Add the butter to the mashed bananas in a large mixing bowl. Add the remaining wet ingredients (discard, eggs, vanilla extract).
    • Mix the wet ingredients using a stand mixer and paddle attachment, hand mixer, or whisk.
    • Next, in a medium mixing bowl, mix the dry ingredients (flour, sugar, baking soda, salt, cinnamon).
    • Slowly add the dry ingredients to the wet ingredients and mix well. Do not over mix. If using, fold in chocolate chips or pecans.
    • Grease the bread loaf pan with non-stick spray (or line with parchment paper) and pour the batter into the pan.
    • Bake the banana bread in the preheated oven for 50-60 minutes, until a toothpick or butter knife inserted into the center comes out clean.
    • Allow to cool for 15 minutes on a wire rack before cutting. Serve warm with butter!
    • Store in an airtight container on the counter for up to a week, or leave in loaf pan covered with aluminum foil or plastic wrap.

    Notes

    Note: Place a cookie sheet on the rack in the oven below the banana bread while it cooks. Depending on the state of the discard, it may bubble over some. The cookie sheet prevents mess in the oven and will catch any bubble over.
    Common Ingredients for Mix Ins
    • Chocolate Chips (½ cup)
    • Chopped Pecans (½ cup)

    Nutrition

    Serving: 1sliceCalories: 323kcalCarbohydrates: 49gProtein: 4gFat: 13gSaturated Fat: 8gSodium: 185mgFiber: 2gSugar: 29g
    Keyword Sourdough Discard Banana Bread
    Tried this recipe?Let us know how it was!
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    Check out more sourdough recipes here:

    Homemade Raw Milk Sour Cream - 2 Ingredients (3 ways)

    · 4 Comments

    Rich, tangy, and loaded with gut-friendly probiotics, this kitchen staple is a must-have for anyone embracing the art of homemade dairy. Whether you're a seasoned homesteader or just raw milk curious, learning how to make your own Homemade Raw Milk Sour Cream - 2 Ingredients (3 ways) is simpler than you think.

    Featured Image Homemade Sour Cream from Raw Milk

    In this post, we’ll break down how to make raw milk sour cream using traditional techniques that preserve the natural goodness of your milk, with no additives, no ultra-processing — just old-fashioned flavor and wholesome simplicity. Delicious homemade sour cream is far superior to store-bought sour cream in many ways. With only 2 ingredients, here are 3 super simple and delicious recipes for just that!

    [feast_advanced_jump_to]

    Why Raw Milk?

    Cow’s milk is actually really good for you! One of my children would break out in a horrible facial rash whenever they would consume pasteurized dairy, and it was at that point I started to really research all there is to know about store bought milk and raw milk.

    Unpasteurized milk has beneficial bacteria, that can act as a great probiotic, which can benefit the digestive system and overall gut health. Raw milk is full of beneficial nutrients, beneficial enzymes, vitamins, and minerals - which can significantly benefit ones health and overall immune system. In short, raw dairy products have many health benefits. 

    There is a common misconception regarding the safety of consumption and the benefits of raw milk, but this science backed article does a great job of explaining things. If the raw milk comes from a healthy cow, following a sanitary process safe for human consumption, the risk of becoming ill is incredibly low (somewhere around 1 in 6 million chance).

    Sourcing Raw Milk

    It is my dream to someday have a family milk cow, my own cow. In the meantime, I was fortunate to find a local farm gal who sells raw milk from her jersey dairy cow named Cloud.

    If you don’t have a milk cow of your own (many beginners in the raw milk world don’t) I would recommend searching realmilk.com or using a raw milk finder.

    An important factor in choosing a raw milk supplier, for me, is a well cared for and healthy cow. In addition, I wanted to be sure the suppliers process was extremely sanitary. When we went for our first raw milk pick up, we got to meet Cloud, and the supplier discussed the importance of a sanitary process - I was thrilled.

    In some states the purchase of raw milk for human consumption is illegal, but other states do allow it and may even sell it in a local grocery store.

    Homemade Raw Sour Cream Recipe - 3 Different Options 

    Method 1 - The Yogurt Method

    This is the most common way (and my favorite way) to make raw milk sour cream. It is just too easy! Plus, yogurt is a weekly staple in our home. So by simply making yogurt using this super hands off method, sour cream is also made.

    Anyone who has reservations about leaving dairy on the counter, for later consumption, might prefer this homemade sour cream recipe.

    Ingredients 

    • ½ gallon of raw milk (with cream)
    • ½ cup plain Greek yogurt with active cultures

    Equipment

    • Instant Pot
    • Small Ladle or Spoon
    • Clean Jar for Storage
    • Measuring Cup

    Instructions

    • Pour half gallon of milk and cream into the instant pot. 
    • Add ½ cup of plain Greek yogurt (containing active cultures) and whisk all together
    • Add lid to the instant pot (make sure the seal is fresh) and press the yogurt button, setting the timer for 20 hours
    • Once the yogurt is complete, the cream rises to the top. Simply skim the cream layer and add to a clean glass jar with an airtight lid. 
    • Store in the fridge for up to two weeks and enjoy! (The cream will thicken considerably after some time in the refrigerator)

    Note: If you’re wondering what to do with the whey strained from the yogurt, check out my delicious caramel sauce recipe here.

    Method 2 - The Lemon Juice Method

    The lemon juice method is a super simple method that requires nothing more than the simple ingredients most homes already have on hand. If you’re new to raw milk and wondering how to separate the cream from the milk, simply let the milk sit in the refrigerator for 24 hours and the cream will rise to the top! Use a ladle to skim the cream from the top of the milk. 

    Ingredients

    • 1 quart raw milk heavy cream
    • 2 teaspoon Lemon Juice

    Equipment​

    • Clean quart jar 
    • Medium or large bowl
    • Measuring Spoon

    Instructions

    • In a medium bowl combine heavy cream and lemon juice
    • Stir until well combined 
    • Pour into a clean quart jar and cover with a cloth and secure with a rubber band or a loose lid
    • Let sit in a warm place for 12-24 hours (room temperature may take closer to 24 hours depending on warmth)
    • Store in the refrigerator for up to two weeks and enjoy!

    Method 3 - The Culture Method

    This is another super simple method, however some people get a little uneasy about leaving dairy products to sit out on the counter. If you are one of those people, this recipe may not be for you.

    If you’re new to raw milk and wondering how to separate the fresh raw cream from the fresh milk, simply let the milk sit in the refrigerator for 24 hours and the cream will rise to the top! Use a ladle to skim the cream from the top of the milk. 

    Ingredients

    Equipment

    • Sauce Pan
    • Thermometer
    • Glass Mason Jar with Lid

    Instructions

    • Heat cream to 86 degrees Fahrenheit (30 degrees Celsius)
    • Add 1 packet sour cream culture (OR ⅛ teaspoon mesophilic culture), let rehydrate for 2 minutes, stir to dissolve
    • Pour cultured cream into a clean quart jar
    • Cover with a loose lid or cheese cloth and let sit in a warm area for 12-24 hours (room temperature may take closer to 24 hours dependino on warmth)
    • Store in the refrigerator for up to two weeks and enjoy!

    Storage

    All homemade sour cream should be stored in the refrigerator and will keep for 1-2 weeks.

    Other Beginner Dairy Recipes

    ​After making your own sour cream, try some of these other raw milk recipes! 

    • Homemade raw milk butter is one of the easiest things to make - learn how to do so here. 
    • 2 Ingredient Homemade Mozzarella (no rennet or starter culture needed) is the perfect beginner cheese recipe - learn how to make it here. 
    • Homemade cottage cheese is staple in our home - learn the easiest way to make it here.
    • Homemade cream cheese is another family favorite - learn to make it here and add it to homemade sourdough bagels (recipe coming soon).

    FAQ

    Can I use a crockpot instead of an instant pot?

    No, for this recipe, method 1 calls for an instant pot.

    Does homemade our cream keep as long as store bought?

    No, it will have a shorter lifespan as it is fresh.

    Can you freeze homemade sour cream?

    Yes! The texture will change some, however, so frozen and thawed sour cream is best used in recipes for baking or cooking.

    Pin this post for later!

    Instant Pot Yogurt Method Homemade Raw Milk Sour Cream - 2 Ingredients (3 ways)

    Raw Milk Sour Cream Method 1 - The Yogurt Method

    Porchontheprairie
    This is the most common way (and favorite way) we make raw milk sour cream in our home. It is just too easy! Plus, yogurt is a weekly staple in our home. So by simply making yogurt using this super hands off method, sour cream is also made. Anyone who has reservations about leaving dairy on the counter, for later consumption, might prefer this homemade sour cream recipe.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 20 hours
    Total Time 20 hours 5 minutes
    Course Side Dish
    Cuisine American
    Servings 8
    Calories 103 kcal

    Equipment

    • Instant Pot
    • Small Ladle or Spoon
    • Clean Jar for Storage
    • Measuring Cup

    Ingredients
      

    • ½ gallon of raw milk with cream
    • ½ cup plain Greek yogurt with active cultures

    Instructions
     

    • Pour half gallon of milk and cream into the instant pot.
    • Add ½ cup of plain Greek yogurt (containing active cultures) and whisk all together
    • Add lid to the instant pot (make sure the seal is fresh) and press the yogurt button, setting the timer for 20 hours
    • Once the yogurt is complete, the cream rises to the top. Simply skim the cream layer and add to a clean glass jar with an airtight lid.
    • Store in the fridge for up to two weeks and enjoy! (The cream will thicken considerably after some time in the refrigerator)

    Notes

    [nutrition based on 1 cup of cream]

    Nutrition

    Serving: 2tablespoonCalories: 103kcalCarbohydrates: 0.9gProtein: 0.6gFat: 11gSaturated Fat: 6.9gSodium: 7mgSugar: 0.4g
    Keyword Raw Milk Sour Cream Method 1 - The Yogurt Method
    Tried this recipe?Let us know how it was!
    Lemon Juice Method Homemade Raw Milk Sour Cream - 2 Ingredients (3 ways)

    Raw Milk Sour Cream Method 2 - The Lemon Juice Method

    Porchontheprairie
    The lemon juice method is a super simple method that requires nothing more than the simple ingredients most homes already have on hand. If you’re new to raw milk and wondering how to separate the cream from the milk, simply let the milk sit in the refrigerator for 24 hours and the cream will rise to the top! Use a ladle to skim the cream from the top of the milk.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 12 hours
    Total Time 12 hours 5 minutes
    Course Side Dish
    Cuisine American
    Servings 16
    Calories 205 kcal

    Equipment

    • Clean quart jar
    • Medium or large bowl
    • Measuring Spoon

    Ingredients
      

    • 1 quart raw milk heavy cream
    • 2 teaspoon Lemon Juice

    Instructions
     

    • In a medium bowl combine heavy cream and lemon juice
    • Stir until well combined
    • Pour into a clean quart jar and cover with a cloth and secure with a rubber band or a loose lid
    • Let sit in a warm place for 12-24 hours (room temperature may take closer to 24 hours depending on warmth)
    • Store in the refrigerator for up to two weeks and enjoy!

    Nutrition

    Serving: 2tablespoonCalories: 205kcalCarbohydrates: 1.8gProtein: 1gFat: 22g
    Keyword Raw Milk Sour Cream Method 2 - The Lemon Juice Method
    Tried this recipe?Let us know how it was!
    Culture Method Homemade Raw Milk Sour Cream - 2 Ingredients (3 ways)

    Raw Milk Sour Cream Method 3 - The Culture Method

    Porchontheprairie
    This is another super simple method, however some people get a little uneasy about leaving dairy products to sit out on the counter. If you are one of those people, this recipe may not be for you. If you’re new to raw milk and wondering how to separate the fresh raw cream from the fresh milk, simply let the milk sit in the refrigerator for 24 hours and the cream will rise to the top! Use a ladle to skim the cream from the top of the milk.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 12 hours
    Total Time 12 hours 5 minutes
    Course Side Dish
    Cuisine American
    Servings 16
    Calories 205 kcal

    Equipment

    • Sauce Pan
    • Thermometer
    • Glass Mason Jar with Lid

    Ingredients
      

    • 1 quart raw milk heavy cream
    • 1 packet sour cream starter culture OR ⅛ teaspoon mesophilic culture

    Instructions
     

    • Heat cream to 86 degrees Fahrenheit (30 degrees Celsius)
    • Add 1 packet sour cream culture (OR ⅛ teaspoon mesophilic culture), let rehydrate for 2 minutes, stir to dissolve
    • Pour cultured cream into a clean quart jar
    • Cover with a loose lid or cheese cloth and let sit in a warm area for 12-24 hours (room temperature may take closer to 24 hours dependino on warmth)
    • Store in the refrigerator for up to two weeks and enjoy!

    Nutrition

    Serving: 2tablespoonCalories: 205kcalCarbohydrates: 1.8gProtein: 1gFat: 22gSaturated Fat: 13.8gSodium: 5mgSugar: 1.5g
    Keyword Raw Milk Sour Cream Method 3 - The Culture Method
    Tried this recipe?Let us know how it was!
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    How to Make Homemade Caramel with Raw Milk Whey

    · 10 Comments

    This How to Make Homemade Caramel with Raw Milk Whey recipe is the perfect marriage of old-world resourcefulness and modern indulgence. If you’ve been wondering what to do with all that leftover whey from your raw milk adventures, this is your answer.

    New featured image for homemade whey caramel with apple slices

    With just a few simple ingredients and a bit of patience, you can turn what’s often discarded into a rich, velvety, deeply flavorful caramel that’s perfect for drizzling over fruit, spooning onto yogurt, or (let’s be honest) enjoying straight from the jar. Not only does this recipe help reduce waste, it elevates your homestead kitchen skills to the next level.

    [feast_advanced_jump_to]

    Why Raw Milk?

    Cow’s milk is actually really good for you! One of my children would break out in a horrible facial rash whenever they would consume pasteurized dairy, and it was at that point I started to really research all there is to know about store bought milk and raw milk.

    Unpasteurized milk has beneficial bacteria, that can act as a great probiotic, which can benefit the digestive system and overall gut health. Raw milk is full of beneficial nutrients, beneficial enzymes, vitamins, and minerals - which can significantly benefit ones health and overall immune system.

    There is a common misconception regarding the safety of consumption and the benefits of raw milk, but this science backed article does a great job of explaining things. If the raw milk comes from a healthy cow, following a sanitary process safe for human consumption, the risk of becoming ill is incredibly low (somewhere around 1 in 6 million chance).

    Sourcing Raw Milk

    It is my dream to someday have a family milk cow, my own cow. In the meantime, I was fortunate to find a local farmer gal who sells raw milk from her jersey dairy cow named Cloud.

    If you don’t have a milk cow of your own (many beginners in the raw milk world don’t) I would recommend searching realmilk.com.

    An important factor in choosing a raw milk supplier, for me, is a well cared for and healthy cow. In addition, I wanted to be sure the suppliers process was extremely sanitary. When we went for our first raw milk pick up, we got to meet Cloud, and the supplier discussed the importance of a sanitary process - I was thrilled.

    In some states the purchase of raw milk for human consumption is illegal, but other states do allow it and may even sell it in a local grocery store.

    Beginning with Raw Milk

    The first thing I dove into making with our raw milk, or cream rather, was homemade butter. It was a beautiful bright yellow and so delicious! Check out how to make homemade butter with raw milk cream here.

    The second thing I wanted to learn was cheese! Check out the easiest method that uses just vinegar for homemade mozzarella here.  We’ve shredded it for homemade pizza, added it to lasagna, and enjoyed it as string cheese or homemade mozzarella sticks.

    Another delicious beginner 2 ingredient raw milk cheese recipe is my Easy Homemade Cottage Cheese Recipe - check it out here!

    Finally, a household staple raw milk recipe is another family favorite, my homemade Greek yogurt recipe - check it out here! We love to add honey and frozen blueberries to your Greek yogurt and it really is quite delicious.

    Any extra yogurt freezes well in cubes and makes for a perfect addition to smoothies instead of ice. Plus, you can use the homemade yogurt to make your own GoGurt - learn how here!  

    An added bonus - any cream will rise to the top when the yogurt has finished and can be scraped off to use as homemade sour cream!

    Wait - What do I do with all this Whey?!

    When making cheese (cheddar, cream cheese, cottage cheese, etc.) and yogurt, you end up with a lot of whey. Essentially, the product (cheese or yogurt) is strained and separated from the excess liquid during cooking.

    Whey is the byproduct that results from the straining, and is a cloudy yellow liquid containing vitamins, protein, and minerals. There are two types of whey - sweet whey and acid whey, and the type depends on what product made.

    There are a variety of ways to use up whey, such as adding it into soups, liquid added to smoothies, freeze to use as an ice alternative in smoothies, use in recipes as a milk substitute, make whey cheese, etc. However, one of our favorite ways of using whey is by making a simple and delicious homemade caramel or caramel sauce.

    This caramel sauce recipe is a bit tangier than your typical store bought caramel sauce, but we love it all the same. The kiddos love to drizzle the homemade caramel sauce on apple slices, ice cream, or add it to homemade Greek yogurt. I love to add the whey caramel to my morning coffee or add a drizzle to a smoothie. 

    Often, I store the whey in the refrigerator until I have multiple quarts, and make one large batch of caramel. Then, by adding a few simple ingredients a delicious caramel sauce is made. 

    Storing Whey

    Leftover whey should be stored in the refrigerator in a tightly sealed glass jar for up to 3 months. In addition, frozen whey can be stored in the freezer for 6 months or longer.

    Ingredients for How to Make Homemade Caramel with Raw Milk Whey

    • 1 quart whey [4 cups of whey] (acid or sweet)
    • 1 cup sugar
    • 2oz butter
    • 1 Tbs vanilla extract
    • ⅛ teaspoon salt

    See recipe card for quantities.

    Equipment

    • A Large Pot or crockpot - I use this large pot, but a large Dutch oven or stockpot will work. I love my crockpot because it has the simmer function as well as a timer.
    • Large Spoon - I like to use a large wooden spoon with holes, the set I have is this one. A slotted spoon works great. 
    • Cheese Cloth - these reusable bags are my go to option for straining

    Instructions for How to Make Homemade Caramel with Raw Milk Whey

    The first step is to pour the whey into the crockpot and simmer on low until it has reduced in half (up to 8 hours on a slow simmer in the crockpot/ slow cooker depending on how much whey is being used, I typically quadruple this recipe using 4 quarts of whey).

    Or pour into a large pot and simmer on medium/low on the stove until reduced in half which can take up to an hour (the more whey the longer this takes). Keep a close eye to ensure it doesn’t bubble over. 

    Strain the whey with a colander or cheese cloth to remove any remaining curd pieces. 

    Add the strained whey back to the large pot and add sugar. Stir well, and add to low heat to gentle simmer. (Or return to crockpot and simmer on low after adding sugar.)

    Continue to stir until the whey and sugar mixture has reduced in half again. Constant stirring will ensure the sugar doesn’t burn to the bottom of the pot. Be sure to watch closely to ensure it doesn’t bubble over. 

    The caramel sauce will thicken to a syrupy consistency, and turn a beautiful medium-dark amber color. Next, turn off the heat source and add in the cold butter, salt and vanilla. 

    Pour caramel sauce into a glass mason jar to cool to room temperature, then store in the refridgerator. 

    Note - I have gotten the sauce to thicken up significantly while using whey from homemade yogurt. To do this further reduce the whey and add more sugar. This may take a little more time and patience. This has made more of a caramel candy type product and had a sweet taste rather than the tangy taste of the caramel sauce from cheese products. Adding some cream is another option!

    Caramel Sauce Storage

    Homemade caramel sauce should be stored in the refrigerator in a mason jar for up to 2 weeks. Or freeze for later use.

    Caramel Sauce Uses

    • Add a little bit to homemade cream cheese to sweeten the spread for sourdough bagels (recipe coming)
    • Drizzle on warm sliced apples
    • Add to coffee as a sweetener with heavy cream
    • Use with caramel rolls or monkey bread
    • Add to yogurt
    • Drizzle on ice cream or other deserts 
    • Use as a maple syrup substitute 

    FAQ

    How can I thicken the consistency?

    I have gotten the sauce to thicken up significantly while using whey from homemade yogurt by reducing the whey even longer and adding more sugar. This may take a little more time and patience. Adding cream can also sweeten the caramel and thicken it. 

    How can I sweeten the tang of the caramel?

    Adding cream can sweeten the caramel as well as thicken it. 

    How do I keep the butter from separating?

    If the butter separates the whey is too hot. Be sure to turn off the heat source before adding the butter. Mixing in smaller chunks of butter at a time can be beneficial as well. If butter has separated an immersion blender can help disperse it.

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    New Pinterest image for homemade whey caramel with apple slices
    Finished whey caramel in a dish it’s apples surrounding

    Homemade Caramel Sauce from Raw Milk Whey

    Porchontheprairie
    This homemade caramel sauce is a sweet, tangy, and delicious way to use up all of the extra whey from cheese making!
    Print Recipe Pin Recipe
    Prep Time 2 minutes
    Cook Time 8 hours 30 minutes
    Total Time 8 hours 32 minutes
    Course Dessert
    Cuisine American
    Servings 16
    Calories 140 kcal

    Equipment

    Ingredients
      

    Whey Caramel Ingredients

    • 1 quart whey [4 cups of whey] acid or sweet
    • 1 cup sugar
    • 2 oz butter (cold) (more can be added as well)
    • 1 Tbs vanilla extract
    • ⅛ teaspoon salt

    Instructions
     

    Instructions

    • The first step is to pour the whey into the crockpot and simmer on low until it has reduced in half (up to 8 hours on a slow simmer in the crockpot/ slow cooker depending on how much whey is being used, I typically quadruple this recipe using 4 quarts of whey). Or pour into a large pot and simmer on medium/low on the stove until reduced in half which can take up to an hour or more. Keep a close eye to ensure it doesn’t bubble over.
    • Strain the whey with a colander or cheese cloth to remove any remaining curd pieces.
    • Add the strained whey back to the large pot and add sugar. Stir well, and add to low heat to gentle simmer. (Or return to crockpot and simmer on low after adding sugar.)
    • Continue to stir until the whey and sugar mixture has reduced in half again, stirring to ensure the sugar doesn’t burn to the bottom of the pot. This needs to be watched closely to ensure it doesn’t burn or bubble over .
    • Once the caramel sauce has thickened to a syrupy consistency and turned a beautiful medium-dark amber color, turn off the heat source. Add in the cold butter, salt, and vanilla.
    • Pour caramel sauce into a glass mason jar to cool to room temperature, then store in the refridgerator.

    Notes

    Note - I have gotten the sauce to thicken up significantly while using whey from homemade yogurt by reducing the whey and adding more sugar. This may take a little more time and patience. This has made more of a caramel candy type product and had a sweet taste rather than the tangy taste of the caramel sauce from cheese products. Adding cream can also sweeten the caramel and thicken it. 
    Note on butter - if the butter separates the whey is too hot. Be sure to turn off the heat source before adding the butter. Mixing in smaller chunks of butter at a time can be beneficial as well. If butter has separated an immersion blender can help disperse it.

    Nutrition

    Serving: 2tablespoonCalories: 140kcalCarbohydrates: 22gProtein: 1.5gFat: 6gSaturated Fat: 3.5gSodium: 40mg
    Keyword Homemade Caramel Sauce from Raw Milk Whey
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    Methods for Preserving Farm Fresh Eggs for Winter

    · 2 Comments

    Whether you're gathering baskets of eggs daily during peak laying season or just want to make the most of your farmer’s market haul, this post will walk you through time-tested methods for preserving farm fresh eggs for winter. Here we’re covering the safest, most effective ways to enjoy your eggs—long after your hens take their winter break.

    Featured image for egg preservation
    [feast_advanced_jump_to]

    Which laying hen breeds are best for colder climates?

    In Minnesota we get pretty cold temperatures in the winter months, often as low as negative 20 degrees Fahrenheit. It is important that laying hens in colder climates have smaller combs and larger bodies.

    For our flock we have a variety of Wyandotte, Rhode Island Red, Barred Rock, and Easter Eggers (for the pretty blue and green eggs). For our chicken coop, we do have a lovely coop built by my husband that is protected from wind and is sealed fairly tight to keep the temps warmer in the cool winter months. In addition, there is a window that lets in a lot of sunlight for the ladies (and rooster).

    Why do hens quit laying during the winter months?

    There are a few factors that determine if or when a hen will quit laying eggs for the year or for the winter. 

    Daylight - Hens typically require 12-16 hours of daylight to lay. Fall and winter moths have much shorter daylight hours, therefore causing hens to slow down their laying or quit laying completely. 

    Colder Temperatures - When the temperature gets too cold, the hens will use more energy to try and stay warm. This will result in a slow down of egg production or a stop in production completely (until temperatures increase again).

    Molting - In the fall, hens will shed their feathers and new feathers will grow. This is called molting, which also requires a lot of energy. With more energy going to feather production less energy will be available for egg laying.  

    Can you keep your hens laying during the winter?

    We choose to give our laying hens a break in the winter months, allowing them to follow their natural laying cycle. However, there are things that can be done to keep hens laying all year round.

    Adding a red heat lamp is a great option because it provides warmth and extra light to the hens. Just be sure any method used isn’t causing more stress to the hens. 

    Many homesteader find, however, that there is such an overabundance of eggs in the warmer months that it is best to preserve some of these eggs and let the chickens (or other egg layers) have a break in the winter. 

    Methods for Preserving Farm Fresh Eggs for Winter

    There are a variety of ways to stock up and keep farm-fresh eggs for the winter months. The most common methods for preserving farm fresh eggs for winter are freezing, freeze drying, and water glassing. I recommend trying them all, and deciding which method for preserving excess eggs works best for your needs. 

    Freezing Eggs

    Freezing eggs is the easiest option, in my opinion, and a good way to keep eggs for winter use. The downfall, however, is you need freezer space.

    We have a few freezers, and water bath or pressure can most of our food (other than the beef we buy), so luckily we do have the freezer space for storing eggs. This method allows for freezing whole eggs, or separating the yolk and egg white prior to freezing. 

    To freeze eggs simply crack an egg into each compartment of a muffin sheet. Next, add a pinch of salt to each egg and gently stir. Finally, place the muffin sheet in the freezer until frozen.

    Once frozen, pop out the frozen eggs and vacuum seal with a food saver or store in a freezer-safe container. Store in the freezer. 

    **Note - I highly recommend a silicone muffin sheet like THESE. Silicone makes popping the frozen egg out much easier than a traditional muffin tin.

    Be sure to place the silicone muffin sheet on a cookie sheet prior to cracking the eggs. This allows for an easy transfer of the eggs to the freezer. 

    Frozen eggs are perfect for baking - try out my super simple Sourdough Pancake Recipe here!

    Frozen eggs for preservation for winter

    Freeze Drying Eggs

    This option is great for long term storage, especially if freezer space is a problem. However, a freeze dryer is an investment.

    Freeze-dried eggs can be stored in glass jars for shorter term storage, or Mylar bags for up to 20 years. This method turns the eggs into an egg powder for food storage. 

    Water glassed eggs in jar

    Water Glassing Eggs

    This method is an alternative method for preserving eggs, allowing eggs to stay good in a cool dark place for up to a year! This method allows the egg to keep the same texture, where freezing and freeze drying change the egg texture.

    In addition, the flavor of the eggs should remain unchanged. The important thing is, the egg must still have its protective layer intact, or its bloom. Therefore, it is important that the cleanest eggs (farm fresh eggs) are used, without poo or other interfering with the eggs natural protective coating. 

    ​Ingredients
    • ​1 ounce Pickling Lime
    • 1 quart Water (distilled water is ok but filtered is best)
    • 16 Fresh Eggs per Half Gallon Jar (unwashed, but clean, with cuticle or “bloom” still intact)
    Equipment
    Instructions
    • Using a kitchen scale, measure 1 ounce of pickling lime.
    • Add the pickling lime to a sanitized half gallon jar.
    • Add 1 quart of filtered water to the jar with pickling lime (about half full).
    • Mix the water and pickling lime solution until thoroughly. 
    • Gently add the eggs, pointy side down, one at a time. 
    • Once the jar is full, carefully add the airtight lid. 
    • Store in a dark, cool place. 
    • Note - it is very important that the water-glassed eggs do not crack or break while adding them to the jar. One ”bad egg” and the whole jar will be no good. 
    • Note - if the picking lime settles to the bottom or the jar, that is ok! Resist the urge to shake it as that will risk cracking or breaking an egg, spoiling the whole jar.
    • Note - the pickling lime seals off the egg, filling all of the eggshell pores. It is important that water glassed eggs are not made into hard-boiled eggs unless a small hole is made into the shell first. Without a pinhole to release the pressure, the egg may explode. 

    Storing Farm Fresh Eggs 

    In general, fresh farm eggs can be kept on the counter at room temperature. However, it is important that these eggs are unwashed eggs with the cuticles or “bloom” in tact.

    This does not work for store-bought eggs, as these eggs have been washed. Storing farm fresh eggs in the refrigerator will extend the shelf life of the eggs even longer. 

    How do I know if my eggs are still good?

    Before taking the time to implement methods for preserving farm fresh eggs for winter, it is important to be sure the eggs to be preserved are still good. Or even simply before cracking an egg for breakfast.

    The easiest way to check if an egg is still good is by conducting a float test. To do this, simply fill a large bowl with cold water and gently add the egg. If the egg sinks it is good, if it floats it is no good and shouldn’t be consumed.

    Another indicator of a bad egg is an unpleasant odor.

    FAQ

    Can I water glass store bought eggs?

    No, they need to be farm fresh and clean, but unwashed. Store bought eggs are washed.

    Which egg preserving method is the cheapest?

    Freezing eggs is the cheapest method, with minimal materials or equipment needed.

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    Water glassed eggs in jar

    Water Glassing Eggs (how-to)

    Porchontheprairie
    A simple step by step instruction on how to safely and effectively water glass eggs! This allows for the egg to keep its original form and flavor, unlike freezing and freeze drying.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Total Time 5 minutes
    Course Breakfast, Main Course, Side Dish
    Cuisine American
    Servings 16 Eggs
    Calories 70 kcal

    Equipment

    Ingredients
      

    • ​1 ounce Pickling Lime
    • 1 quart Water distilled water is ok but filtered is best
    • 16 Fresh Eggs per Half Gallon Jar unwashed, but clean, with cuticle or “bloom” still intact

    Instructions
     

    • Using a kitchen scale, measure 1 ounce of pickling lime.
    • Add the pickling lime to a sanitized half gallon jar.
    • Add 1 quart of filtered water to the jar with pickling lime (about half full).
    • Mix the water and pickling lime solution until thoroughly.
    • Gently add the eggs, pointy side down, one at a time.
    • Once the jar is full, carefully add the airtight lid.
    • Store in a dark, cool place.

    Notes

    *It is very important that the water-glassed eggs do not crack or break while adding them to the jar. One ”bad egg” and the whole jar will be no good.
    **The pickling lime may settle to the bottom of the jar and that is ok! Do not shake the eggs, this could break or crack an egg.
    ***The pickling lime seals off the egg, filling all of the eggshell pores. It is important that water glassed eggs are not made into hard-boiled eggs unless a small hole is made into the shell first. Without a pinhole to release the pressure, the egg may explode.

    Nutrition

    Serving: 1eggCalories: 70kcalProtein: 6gFat: 5g
    Keyword Water Glassing Eggs (how-to)
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    Pressure Canning Carrots - Easy Method (How To)

    · 1 Comment

    If you’ve ever had the pleasure of tasting home-canned carrots, you know they’re a game-changer. Sweet, tender, and full of flavor—nothing beats the taste of veggies that you’ve grown, harvested, and preserved yourself. Pressure Canning Carrots - Easy Method (How To) takes the pressure off of pressure canning!

    Featured image pressure canned raw carrots

    In this easy-to-follow guide, learn the process of pressure canning carrots from start to finish. Whether you’re looking to save your garden harvest, stock up on healthy sides for busy nights, or just want to learn how to can like a pro, this post is for you. With the right tools and a little know-how, you’ll have perfectly canned carrots that are ready to brighten up your meals, no matter the season.

    There is nothing wrong with eating the produce fresh or freezing it, of course, but canning isn’t as difficult or scary as it may seem! These step by step instructions makes canning carrots so simple! Choose between two different methods (raw pack or hot pack) and enjoy home-canned carrots all year.

    [feast_advanced_jump_to]

    I was fortunate to have grown up in a family of gardeners - learning to plant, care for, harvest and can a garden from a young age. Now, my husband and I have multiple large gardens on our property and enjoy growing, harvesting, and canning our loot as a family.

    Here, I will teach you step-by-step how to easily process the fresh carrots, and safely pressure can your own carrots. This is a tried and true process that our family has followed for years, found in the Ball Complete Book of Home Preserving, and great for a beginner pressure canner!

    Why Preserve Carrots?

    Pressure canning carrots is an easy and safe way to preserve carrots for use throughout the winter.

    Once upon a time I thought “why grow or can carrots when they’re so cheap at the store?” Well, did you know that store bought carrots are washed with a small amount of chlorine? No thank you!

    For me and my family, we will take our veggies without the chemicals thank you.

    In addition, canning carrots is a great way to extend their shelf life. 

    Outdoor canning set up for canned carrots

    Can I Water Bath Can the Carrots?

    No. Carrots are considered a low acid food, unlike other fruits and vegetables (such as apples and tomatoes). Low-acid vegetables and fruits are more susceptible to the growth of harmful bacteria, which can cause major food borne illness if consumed, such as botulism.

    To prevent the harmful bacteria from growing on low acid fruits and vegetables (such as carrots), pressure canning is the method used for preservation. Pressure canning brings the temperatures high enough to destroy any harmful bacteria that may be present, making it a much safer option.

    Hot water bath canning doesn’t bring the temperature high enough to ensure safe processing of low acid foods, but is a great option for foods containing higher acid levels.

    A great beginner water bath canning recipe is my Spaghetti Sauce Recipe - check it out here.

    Ingredients Needed

    • Approximately 9lbs fresh raw carrots 
    • Water
    • Salt (optional)

    Canning Supplies Needed

    Instructions

    Prepare the Jars

    There are multiple ways to do this:

    • Dishwasher Method - Some dishwashers have a sanitize function on the dishwasher which works well for preparing the mason jars. The downfall, however, is this can be a time consuming method. 
    • Oven Method - Wash the jars with soap, rinse, but do not dry. Place upside down on a baking sheet and put in the oven for 20 minutes at 275 degrees Fahrenheit (130 degrees Celsius). Carefully remove the hot jars for canning.
    • Boiling Method - Wash jars with hot soapy water and rinse. Place jars in a large pot of boiling water (like the water bath canner) and let them sanitize for 20 minutes. Remove jars and let air dry before use. 

    For the lids - place in a small sauce pan of hot water until it is time to add them to the jars. 

    Prepare the Pressure Canner

    Follow the manufacturers instructions for your specific pressure canner. In addition, heat the sterilized jars in hot water - they must be hot before packing the carrots.

    Cleaned carrots for pressure canning

    Prepare the Carrots

    First, wash the raw carrots well. Discard any carrots that are soft or carrots that are blemished. Peel carrots, then wash carrots again.

    Small carrots can be left whole like baby carrots, otherwise cut down the carrots to a manageable size. Either slice them into round discs about ¼ inch thick or into carrot spears. 

    Hot Packing Method

    Add carrots to a large pot with enough water to cover them. 

    Turn burner on to medium-high heat and bring to a boil.

    Reduce heat and stir gently while boiling for 5 minutes. Carrots should be tender yet crisp.

    Drain carrots, but SAVE the boiling carrot water for packing. (fresh boiled water works too, but can take more time)

    Using a canning funnel, pack hot carrots into the hot quart jars. Leave one inch of head space. 

    Optional - add 1 teaspoon of salt to the quart jar of carrots (½ teaspoon to pint jar)

    Add the boiled carrot water to the jars of packed carrots, leaving 1 inch of headspace. (or use fresh boiled water)

    Raw Packing Method

    In a large pot, bring water to a boil. Reduce to a simmer.

    Using a canning funnel, pack carrots (raw, prepared) into the hot quart jar. Leave one inch of headspace. 

    Optional - add 1 teaspoon of salt to the quart jar of carrots (½ teaspoon to pint jar)

    Add the hot water to the jars of packed carrots, leaving 1-inch headspace. 

    Prepared jars of raw carrots for pressure canning

    Pressure Canning Carrots - Easy Method (How To)

    Remove any air bubbles from the jars using a de-bubbler tool or the back end of a sanitized butter knife. 

    Using a damp paper towel, wipe jar rims clean. 

    Place the new jar lid (sanitized) and screw band on each jar. Tighten just enough so there isn’t movement with the lid. 

    Using a jar lifter tool or oven mitts, add the carrot jars to the prepared pressure canner. 

    Follow canner instructions for the recommended amount of water in the canner (typically 2-3 inches in the bottom of the canner). Lock the canner lid and bring to a boil over medium-high heat. 

    Vent the steam for 10 minutes, then close the vent. 

    Continue heating the pressure canner to achieve 10 pounds of pressure. Maintain pressure for the entire duration of the cooking time. (Adjust for altitude)

    Quart jars should be processed for 30 minutes (pint jars for 25 minutes).

    After the allotted time has passed, turn of the heat. Let the pressure return to zero naturally. Once the pressure gauge reaches zero, wait a few minutes and open the vent. Carefully remove the canner lid.

    Allow jars to stand in the canner for an additional ten minutes. 

    Lay out a hand towel or a doubled up flour sack towel on a counter surface. This will act as a barrier between the hot jars and cool counter, preventing the counter and keeping the jars from bursting with the drastic temperature change.

    Using the jar lifter tool, carefully remove the jars from the wire insert and place them on the towel. Allow jars to sit and cool, undisturbed, for 12-24 hours.

    Test jars for airtight seals. The lids will not “pop” when pushed down on and will not pop off when pulled up on. This indicates a proper seal.

    All American heirloom pressure canner

    Storage

    If a jar does not completely seal, store in the refrigerator and consume within 1 week or repackage for freezing (flash freeze and vacuum seal, then freeze for up to 1 year).

    Jars that seal will be shelf stable for up to 1 year. If there is less that ¾ liquid remaining in the canned jar, follow refrigeration instructions. Do not store with the metal rings (screw bands) on the jars.

    FAQ

    Do I need to pressure can carrots or can I water bath can them?

    Water bath canning is not a safe option, carrots are not acidic enough to safely water bath can.

    Do I need to peel the carrots before canning them?

    Yes, peeling the carrots is recommended to reduce potential bacteria and for texture purposes.

    Pin this post for later here!

    Featured image pressure canned raw carrots

    Pressure Canning Carrots - Easy Method (How To)

    Porchontheprairie
    Super simple step by step instructions for pressure canning raw, fresh carrots! Perfect for beginners.
    Print Recipe Pin Recipe
    Prep Time 1 hour
    Cook Time 30 minutes
    Canning Time 45 minutes
    Total Time 2 hours 15 minutes
    Course Side Dish
    Cuisine American
    Servings 16 Pints
    Calories 208 kcal

    Equipment

    Ingredients
      

    Ingredients Needed

    • Approximately 9lbs fresh raw carrots
    • Boiling water
    • Salt optional

    Instructions
     

    Prepare the Jars

    • There are multiple ways to do this:
      Dishwasher Method - Some dishwashers have a sanitize function on the dishwasher which works well for preparing the mason jars. The downfall, however, is this can be a time consuming method.
      Oven Method - Wash the jars with soap, rinse, but do not dry. Place upside down on a baking sheet and put in the oven for 20 minutes at 275 degrees Fahrenheit (130 degrees Celsius). Carefully remove the hot jars for canning.
      Boiling Method - Wash jars with hot soapy water and rinse. Place jars in a large pot of boiling water (like the water bath canner) and let them sanitize for 20 minutes. Remove jars and let air dry before use.
      For the lids - place in a small sauce pan of hot water until it is time to add them to the jars.

    Prepare the Pressure Canner

    • Follow the manufacturers instructions for your specific pressure canner. In addition, heat the sterilized jars in hot water - they must be hot before packing the carrots.

    Prepare the Carrots

    • First, wash the raw carrots well. Discard any carrots that are soft or carrots that are blemished. Peel carrots, then wash carrots again. Small carrots can be left whole like baby carrots, otherwise cut down the carrots to a manageable size. Either slice them into round discs about ¼ inch thick or into carrot spears.

    Hot Packing Method

    • Add carrots to a large pot with enough water to cover them.
    • Turn burner on to medium-high heat and bring to a boil.
    • Reduce heat and stir gently while boiling for 5 minutes. Carrots should be tender yet crisp.
    • Drain carrots, but SAVE the boiling carrot water for packing. (fresh boiled water works too, but can take more time)
    • Using a canning funnel, pack hot carrots into the hot quart jars. Leave one inch of head space.
    • Optional - add 1 teaspoon of salt to the quart jar of carrots (½ teaspoon to pint jar)
    • Add the boiled carrot water to the jars of packed carrots, leaving 1 inch of headspace. (or use fresh boiled water)

    Raw Packing Method

    • In a large pot, bring water to a boil. Reduce to a simmer.
    • Using a canning funnel, pack carrots (raw, prepared) into the hot quart jar. Leave one inch of headspace.
    • Optional - add 1 teaspoon of salt to the quart jar of carrots (½ teaspoon to pint jar)
    • Add the hot water to the jars of packed carrots, leaving 1-inch headspace.

    Canning the Carrots

    • Remove any air bubbles from the jars using a de-bubbler tool or the back end of a sanitized butter knife.
    • Using a damp paper towel, wipe jar rims clean.
    • Place the new jar lid (sanitized) and screw band on each jar. Tighten just enough so there isn’t movement with the lid.
    • Using a jar lifter tool or oven mitts, add the carrot jars to the prepared pressure canner.
    • Follow canner instructions for the recommended amount of water in the canner (typically 2-3 inches in the bottom of the canner). Lock the canner lid and bring to a boil over medium-high heat.
    • Vent the steam for 10 minutes, then close the vent.
    • Continue heating the pressure canner to achieve 10 pounds of pressure. Maintain pressure for the entire duration of the cooking time. (Adjust for altitude)
    • Quart jars should be processed for 30 minutes (pint jars for 25 minutes).
    • After the allotted time has passed, turn of the heat. Let the pressure return to zero naturally. Once the pressure gauge reaches zero, wait a few minutes and open the vent. Carefully remove the canner lid.
    • Allow jars to stand in the canner for an additional ten minutes.
    • Lay out a hand towel or a doubled up flour sack towel on a counter surface. This will act as a barrier between the hot jars and cool counter, preventing the counter and keeping the jars from bursting with the drastic temperature change. Using the jar lifter tool, carefully remove the jars from the wire insert and place them on the towel. Allow jars to sit and cool, undisturbed, for 12-24 hours. Test jars for airtight seals. The lids will not “pop” when pushed down on and will not pop off when pulled up on. This indicates a proper seal.

    Nutrition

    Serving: 1PintCalories: 208kcalCarbohydrates: 49gProtein: 4.7gSodium: 352mgFiber: 14.2g
    Keyword Pressure Canning Carrots - Easy Method (How To)
    Tried this recipe?Let us know how it was!
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    No Pectin - Canning Homemade Apple Pie Filling (Easy)

    · 1 Comment

    In this easy-to-follow guide, No Pectin - Canning Homemade Apple Pie Filling (Easy) we’ll show you how to make and can apple pie filling that’s bursting with the perfect balance of sweet, tart, and spice—and you won’t need any pectin to make it happen! With just a few simple ingredients and the power of water bath canning, you can preserve this classic treat for months to come.

    Featured image for canning homemade apple filling without pectin or clearjel step by step

    Whether you’re a seasoned canner or new to preserving, you’ll love how simple it is to stock your pantry with jars of homemade apple pie filling that’s ready to turn into a warm pie whenever the craving strikes.

    This is the perfect ingredient for a Thanksgiving or Christmas apple pie, and having it canned and ready to go significantly cuts down the time it takes to actually assemble and bake the pie.

    This pie filling recipe is also perfect for whipping up a quick apple crisp, or throwing together my Sourdough Discard Apple Pie Cinnamon Roll recipe - the yummiest breakfast treat. My apple turnover recipe is also a fan favorite.

    [feast_advanced_jump_to]

    What is special about this method and recipe?

    Canning can be intimidating and scary for those who have never done it, but it doesn’t have to be! There is nothing wrong with eating the produce fresh or freezing it, of course, but canning isn’t as difficult or scary as it may seem!

    Personally, we only have so much freezer space, so freezing everything isn’t a logical option. Plus, there is an easy way that simply uses a large pot and some boiling water - water bath canning.  No Pectin - Canning Homemade Apple Pie Filling (Easy) is the perfect step by step guide from preparing the canning jars to making the apple pie, to safely water bath canning the filling.

    This recipe is a tried and true recipe that our family has followed for years, and great for a beginner canner! In addition, most people have all ingredients on hand - no pectin or clearjel necessary. Instead, I use corn starch (clearjel is actually a modified corn starch). 

    Note - I always keep a Mrs. Wages Fruit Pie Filling Mix on hand in case I run out of ingredients. This is an extremely simple way to make homemade apple pie filling in a pinch.

    Why make apple pie filling when you can just buy it?

    We like to avoid the highly processed foods where we can. So this means skipping the grocery store if we are able. If I can make it myself, that is typically my first choice.

    Plus, once you have tried this recipe for homemade apple pie filling, store-bought options just won’t cut it anymore. This recipe is 100x more delicious, flavorful, and has such a yummy warmth to it.

    Additionally, there is something very rewarding about being able to grow, harvest, and preserve your own food. These skills have been passed on for years (and generations) and I think that is pretty neat.

    So in short, it is healthier, cheaper, and more delicious. 

    Ingredients Needed

    • Approximately 26 cups of apples prepared (cored, peeled, and sliced) - use fresh apples 
    • 4 ½ cups sugar
    • 1 cup corn starch
    • 2 tablespoon ground cinnamon
    • 1 teaspoon nutmeg
    • 1 teaspoon salt
    • 10 cups cold water
    • 3 tablespoons lemon juice

    Equipment Needed:

    • Canning Equipment - Large hot water bath canner 
    • Canning Tools - a great kit makes life easier! (jar lifter, funnel, magnetic lid lifter)
    • Apple Peeler, Corer, Slicer - trust me, you will want this. This one clamps to the tabletop!
    • Chopping Knife
    • Large Stock Pot (non-reactive)
    • Canning Jars - Wide Mouth Quart Jars (new mason jars and lids or used jars with new lid - seal must be intact)

    Instructions  

    Sterilizing the Mason Jars and Lids

    There are multiple ways to do this:

    • Dishwasher Method - Some dishwashers have a sanitize function on the dishwasher which works well for preparing the mason jars. The downfall, however, is this can be a time consuming method. 
    • Oven Method - Wash the jars with soap, rinse, but do not dry. Place upside down on a baking sheet and put in the oven for 20 minutes at 275 degrees Fahrenheit (130 degrees Celsius). Carefully remove the hot jars for canning.
    • Boiling Method - Wash the jars with soap and rinse. Place jars in a large pot of boiling water (like the water bath canner) and let them sanitize for 20 minutes. Remove jars and let air dry before use. 

    For the lids - place in a small sauce pan of hot water until it is time to add them to the jars. 

    Gertie peeling, coring, and slicing the fresh apples for the homemade apple pie filling recipe for canning

    Preparing the apples:

    Peel, core, and slice apples. Remove any bruises or blemishes/ bug holes. THIS tool is a lifesaver and significantly cuts down on the time it would take to do this with a knife. 

    Cooking the Filling

    In a large, non-reactive cooking pan combine sugar, corn starch, ground cinnamon, nutmeg, and salt. Mix well. 

    Add 10 cups of cool water to the dry ingredients and cook over medium-high heat until thick and bubbly. 

    Turn off the burner and add 3 tablespoons of store bought lemon juice. Mix well.

    Water Bath Canning Process

    Using a canning funnel and a ladle, layer sliced apples and the hot mixture in the sterilized mason jars (quart jars). 

    Using a packing tool (or the handle side of a butter knife) release any air bubbles and pack in the apples and filling tightly. Pack the apple pie filling within one inch of the top of the jar (1 inch headspace).

    Wipe jar rim with a clean damp cloth or wipe rim with a damp paper towel. Using the magnet lid lifter tool, grab the jar lid from the small sauce pan, and carefully place it on the tops of the jars. Loosely screw the rings onto the lids to ensure the lids stay in place.

    Place the jars on the inner wire rack of the water bath canner and lower it into the boiling water. Add the lid to the canner. 

    Process for 30 minutes in boiling water. 

    After the 30 minutes is up, turn off the heat and carefully remove the canner lid. Grab the metal insert by the handles (with oven mitts) and raise the jars up, carefully hooking the handles onto the edge of the water bath canner. Let the jars sit for 5 minutes. 

    Lay out a hand towel or a doubled up flour sack towel on a counter surface. This will act as a barrier between the hot jars and cool counter, preventing the counter and keeping the jars from bursting with the drastic temperature change.

    Using the jar lifter tool, carefully remove the jars from the wire insert and place them on the towel. Allow jars to sit and cool, undisturbed, for 12-24 hours.

    Test jars for airtight seals. The lids will not “pop” when pushed down on and will not pop off when pulled up on.

    Important Notes:

    • When I first started canning I would submerge the jars under the water, ensuring at least an inch of boiling water would cover the jars. This has been successful. However, I have since learned that is not necessary, and less water is required. 
    • Processing time listed is for altitudes less than 1000 feet. At Altitudes of 1000 feet or more, increase processing time 1 minute for each 1000 feet of altitude.
    • Store bought lemon juice is required to ensure sufficient pH levels. 

    Alternative Preservation Methods: 

    No Pectin - Canning Homemade Apple Pie Filling (Easy) is by far the tastiest and simplest method for making and preserve apple pie filling. Definitely my preferred method!

    • Pressure canning - this is a great method, however can be a little more intimidating for first time canners. And of course requires a pressure canner.
    • Freezing - this is a great way to preserve the homemade apple pie filling, however, if freezer space is limited it may not be the best option. I like to use this as a back-up option (if for some reason a jar doesn’t seal properly). To freeze, pour into freezer safe containers [we like these]and then vacuum seal. 

    Storage:

    If a jar does not completely seal, store in the refrigerator and consume within 1 week or repackage for freezing (pour into freeze safe containers and let cool, then freeze for up to 1 year).

    Jars that seal will be pantry shelf stable for up to 1 year. Do not store with the metal rings on.

    Using the Homemade Apple Pie Filling:

    Add a jar to your favorite delicious apple pie crust, or use it in a homemade apple crisp. We love a jar of this homemade apple pie filling in my sourdough discard apple pie cinnamon rolls, too! Apple turnovers, another recipe passed down through the family, is another perfect pie filling recipe. 

    FAQ

    Why did the filling overflow from the jar when canning?

    It is important to leave the appropriate headspace to avoid overflowing. Removing air bubbles is also important. Be sure the ring is secured before placing the jar in the canner for processing.

    Do I need to do anything with the canned apple pie filling before using it to bake?

    No, once canned the filling can be used right from the jar in your favorite baking recipes.

    Do I need to peel the apples before canning?

    Yes, peeling the apples is recommended for safety and texture of the apples.

    Save this pin for later!

    Pinterest image for step by step canning homemade apple pie filling without pectin
    Featured image for canning homemade apple filling without pectin or clearjel step by step

    No Pectin - Canning Homemade Apple Pie Filling (Easy)

    Porchontheprairie
    Step by step instructions for preparing the apples and water bath canning homemade apple pie filling without pectin! So easy and delicious!
    Print Recipe Pin Recipe
    Prep Time 45 minutes
    Cook Time 30 minutes
    Resting Time 5 minutes
    Total Time 1 hour 20 minutes
    Course Breakfast, Dessert, Side Dish
    Cuisine American
    Servings 30
    Calories 115 kcal

    Equipment

    Ingredients
      

    • Approximately 26 cups of apples prepared cored, peeled, and sliced - use fresh apples
    • 4 ½ cups sugar
    • 1 cup corn starch
    • 2 tablespoon ground cinnamon
    • 1 teaspoon nutmeg
    • 1 teaspoon salt
    • 10 cups cold water
    • 3 tablespoons lemon juice

    Instructions
     

    Sterilizing the Mason Jars and Lids

    • There are multiple ways to do this:
      - Dishwasher Method - Some dishwashers have a sanitize function on the dishwasher which works well for preparing the mason jars. The downfall, however, is this can be a time consuming method.
      - Oven Method - Wash the jars with soap, rinse, but do not dry. Place upside down on a baking sheet and put in the oven for 20 minutes at 275 degrees Fahrenheit (130 degrees Celsius). Carefully remove the hot jars for canning.
      - Boiling Method - Wash the jars with soap and rinse. Place jars in a large pot of boiling water (like the water bath canner) and let them sanitize for 20 minutes. Remove jars and let air dry before use.
      For the lids - place in a small sauce pan of hot water until it is time to add them to the jars.

    Preparing the apples:

    • Peel, core, and slice apples. Remove any bruises or blemishes/ bug holes. THIS tool is a lifesaver and significant cuts down on the time it would take to do this with a knife.

    Cooking the Filling

    • In a large, non-reactive cooking pan combine sugar, corn starch, ground cinnamon, nutmeg, and salt. Mix well.
    • Add 10 cups of cool water to the dry ingredients and cook over medium-high heat until thick and bubbly.
    • Turn off the burner and add 3 tablespoons of store bought lemon juice. Mix well.

    Water Bath Canning Process

    • Using a canning funnel and a ladle, layer sliced apples and the hot mixture in the sterilized mason jars (quart jars).
    • Using a packing tool (or the handle side of a butter knife) release any air bubbles and pack in the apples and filling tightly.
    • Pack the apple pie filling within one inch of the top of the jar (1 inch headspace).
    • Wipe jar rim with a clean damp cloth or wipe rim with a damp paper towel.
    • Using the magnet lid lifter tool, grab the jar lid from the small sauce pan, and carefully place it on the tops of the jars. Loosely screw the rings onto the lids to ensure the lids stay in place.
    • Place the jars on the inner wire rack of the water bath canner and lower it into the boiling water. Add the lid to the canner.
    • Process for 30 minutes in boiling water.
    • After the 30 minutes is up, turn off the heat and carefully remove the canner lid. Grab the metal insert by the handles (with oven mitts) and raise the jars up, carefully hooking the handles onto the edge of the water bath canner. Let the jars sit for 5 minutes.
    • Lay out a hand towel or a doubled up flour sack towel on a counter surface. This will act as a barrier between the hot jars and cool counter, preventing the counter and keeping the jars from bursting with the drastic temperature change. Using the jar lifter tool, carefully remove the jars from the wire insert and place them on the towel. Allow jars to sit and cool, undisturbed, for 12-24 hours. Test jars for airtight seals. The lids will not “pop” when pushed down on and will not pop off when pulled up on.

    Notes

    • When I first started canning I would submerge the jars under the water, ensuring at least an inch of boiling water would cover the jars. This has been successful. However, I have since learned that is not necessary, and less water is required.
    • Processing time listed is for altitudes less than 1000 feet. At Altitudes of 1000 feet or more, increase processing time 1 minute for each 1000 feet of altitude.

    Nutrition

    Calories: 115kcalCarbohydrates: 28gProtein: 1gSodium: 120mgFiber: 3gSugar: 23g
    Keyword No Pectin - Canning Homemade Apple Pie Filling
    Tried this recipe?Let us know how it was!
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    Easy Sourdough Discard Apple Pie Cinnamon Rolls

    · 4 Comments

    If you're looking to reduce waste, level up your baking game, and indulge in a decadent treat, these Easy Sourdough Discard Apple Pie Cinnamon Rolls are about to become your new go-to recipe. Not only do these cinnamon rolls have that irresistible buttery, cinnamon-sugar swirl, but they also feature a spiced apple pie filling that adds a burst of fruity sweetness.

    Featured image for sourdough discard apple pie cinnamon rolls

    The secret ingredient? Sourdough discard! Instead of tossing it out, we’re turning it into the softest, fluffiest dough that perfectly complements the cozy, homemade vibes of this dessert.

    Whether you’re a sourdough enthusiast or a cinnamon roll lover (or both!), these are the rolls you never knew you needed.

    In our household, we love a cozy fall morning with a delicious comfort breakfast food. Sourdough discard cinnamon rolls have been a go-to for a while, but I wanted to create a recipe that was just a little more “autumn” and in season. This recipe also makes the perfect breakfast on Christmas morning or other special occasions. 

    [feast_advanced_jump_to]

    My goal was a recipe that makes delicious, soft and fluffy sourdough cinnamon rolls - using discard. But also incorporating the Homemade Apple Pie Filling we had water bath canned the year prior. And the result was just that, a delicious Sourdough Discard Apple Pie Cinnamon Roll recipe to welcome in the cooler weather.

    This cinnamon roll dough is the perfect combination of moist and buttery. The best part - the whole process is extremely quick (under 15 minutes plus bake time) since the cinnamon sugar mixture is part of the already made apple pie filling!  

    Why Sourdough?

    Sourdough seems to be growing in popularity due to the nutritional benefits. Using basic ingredients, sourdough makes one of the healthiest breads. Sourdough bread has a lower glycemic index than whole wheat bread or white bread, and the baked goods typically contain less gluten than regular yeast breads.

    Sourdough is a fermented bread. Fermented bread is great for an anti-inflammatory diet, can improve gut health, and contains higher levels of vitamins, minerals, and antioxidants.

    Sourdough starter discard recipes typically take no more time or effort than other similar recipes (recipes that do not contain the sourdough discard ingredient). We all know that most store-bought pancakes contain preservatives and have almost a rubbery sort of texture, so definitely not the good stuff containing natural ingredients.

    Maintaining a Sourdough Starter

    I had dabbled in the world of sourdough over the years, but never fully jumped in until a client of mine had gifted me a sourdough starter. It is easiest to get started with sourdough by using an already established starter, however, it is possible to create a starter from scratch as well.

    A sourdough starter takes a little bit of maintenance - feeding and discarding daily. Typically, it is a 1:1:1 ratio of an established starter, all purpose flour (unbleached) and distilled water. The consistency should be that of pancake batter, so sometimes less water is appropriate. 

    For a sourdough beginner, I highly recommend starting with sourdough discard recipes, such as this one. Baking with leftover sourdough discard is a great way to keep any of the extra sourdough starter from going to waste. In my opinion, the sourdough starter discard recipes are much easier to follow than recipes calling for active starter.  

    Recipes calling for active sourdough starter typically require multiple steps to ensure sufficient rising and proofing, which complicates the process and can be overwhelming for a beginner. Most discard recipes, on the other hand, do not. Also, to utilize active starter you have to catch the starter when it is in fact active.

    This can be intimidating to someone new to sourdough or in the beginning, so getting the hang of daily feeding and utilizing the discard in recipes can be a great place to get started. 

    For more detailed info on maintaining a sourdough starter, check out this very detailed post here written by Farmhouse on Boone.

    Another delicious discard recipe, perfect for fall, is my sourdough discard pumpkin muffin recipe — check it out here! 

    Ingredients for Sourdough Cinnamon Roll Recipe

    Dough Ingredients

    • 2 ½ cups Flour
    • 1 tablespoon Sugar
    • 4 teaspoons Baking Powder
    • 1 teaspoon Salt
    • 1 cup Sourdough Starter (discard or active)
    • ¾ cup Butter 
    • 1 Egg
    • ½ cup Milk (or butter milk or heavy cream)

    Apple Pie Filling Ingredients

    Cream Cheese Drizzle Glaze Ingredients

    • 4 tablespoons Cream Cheese (softened)
    • 2 cups Powdered Sugar
    • 2 tablespoons milk (or butter milk)
    • 2 teaspoons Vanilla

    Equipment

    • 1 9x13 Baking Dish
    • Cheese Grater
    • 1 Large Mixing Bowl
    • Rolling Pin
    • Stand Mixer or Immersion Blender
    • Sharp Cutting Knife or Unflavored Dental Floss

    Sourdough Discard Apple Pie Cinnamon Roll Instructions 

    • Preheat oven to 425 degrees Fahrenheit and grease the baking dish. 

    Prepare the Dough

    • Combine the dry dough ingredients (flour, sugar, salt, baking powder) in a large bowl and mix well.
    • Grate the butter (using a cheese grater) and mix into the dry ingredients. [note - cold butter is easiest to grate]
    • Add the sourdough discard (or starter), egg, and milk to the dry ingredient mixture and combine. Stir well. The dough will be shaggy. 
    • Lightly flour the counter and fold dough into itself until all flour is combined.
    • Roll the dough into a rectangle and trifold it into itself 3-4 times. Flaky layers should form. 
    • Add flour to the work surface and roll the dough out into a 12x18 inch rectangle. 

    Add the Filling & Form the Rolls

    • Spread the homemade apple pie filling evenly across the dough with a spatula. 
    • Sprinkle the brown sugar evenly across the pie filling.
    • Roll the long edge tightly forward, pinching the seam together along the long edge to help hold the filling inside. (the apple filling is messy)
    • Use a sharp knife or unflavored dental floss to cut the rolled dough into 12 equal pieces. 
    • Evenly space the assembled rolls in the greased baking dish and place the baking dish in the preheated oven at 425 degrees Fahrenheit. 
    • Bake for 24-27 minutes, until the tops are just starting to turn golden brown. 

    Prepare the Cream Cheese Drizzle Glaze

    • In a bowl of a stand mixer (or small bowl with immersion blender) combine the ingredients (softened cream cheese, powdered sugar, milk and vanilla extract.)
    • Mix well until smooth with a stand mixer or immersion blender.
    Cooked sourdough discard apple pie cinnamon rolls before cream cheese frosting

    Once the rolls are done, add the cream cheese drizzle glaze to the rolls. This is the best cream cheese frosting! 

    Let cool just enough so that the glaze will set, and enjoy!

    Hint #1: For this cinnamon roll recipe there is a make-ahead option for the dough! Simply assemble the dough the night before, cover with plastic wrap, and store in the fridge until you’re ready to add the apple pie filling, assemble, and bake them the next morning! 

    Hint #2 - A cast iron skillet can be used instead of a 9x13 baking dish. Just preheat the skillet in the stove, add 2 tablespoons of butter, and add the rolls for baking. 

    Substitutions

    Try other pie filling flavors with this cinnamon roll recipe as well! Pumpkin, strawberry, or cherry. The possibilities are endless.

    Storage

    Store in the refrigerator and reheat the next day or following morning! Be sure to store in an air tight container, or cover the baking dish with aluminum foil to keep fresh for up to 5 days. 

    FAQ

    Can I make the dough ahead of time?

    Yes! Assemble the dough the evening prior and store in the refrigerator until morning.

    Will the pie filling make the cinnamon rolls soggy?

    Nope! The texture seems a bit soggy during assembly, but once baked the texture is perfect.

    Can I use active sourdough starter?

    Yes, either discard or active starter will work for this recipe.

    Save this pin for later!

    Featured image for sourdough discard apple pie cinnamon rolls

    Easy Sourdough Discard Apple Pie Cinnamon Rolls

    Porchontheprairie
    A simple and tasty fall breakfast! These sourdough discard apple pie cinnamon rolls are quick and easy to make, and so delicious the whole family will devour them!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Course Breakfast, Dessert, Main Course, Snack
    Cuisine American
    Servings 12 Rolls
    Calories 320 kcal

    Equipment

    • 1 9x13 Baking Dish
    • Cheese Grater
    • 1 Large Mixing Bowl
    • Rolling Pin
    • Stand Mixer or Immersion Blender
    • Sharp Cutting Knife or Unflavored Dental Floss

    Ingredients
      

    Dough Ingredients

    • 2 ½ cups Flour
    • 1 tablespoon Sugar
    • 4 teaspoons Baking Powder
    • 1 teaspoon Salt
    • 1 cup Sourdough Starter discard or active
    • ¾ cup Butter
    • 1 Egg
    • ½ cup Milk or butter milk or heavy cream

    Apple Pie Filling

    • 1 Quart Jar of Canned Apple Pie Filling or 32oz store bought[see instructions for making below]
    • 4 tablespoons of Brown Sugar
    • ​

    Cream Cheese Drizzle Glaze Ingredients

    • ​4 tablespoons Cream Cheese softened
    • 2 cups Powdered Sugar
    • 2 tablespoons milk or butter milk
    • 2 teaspoons Vanilla

    Instructions
     

    • Preheat oven to 425 degrees Fahrenheit and grease the baking dish.

    Prepare the Dough

    • Combine the dry dough ingredients (flour, sugar, salt, baking powder) in a large bowl and mix well.
    • Grate the butter (using a cheese grater) and mix into the dry ingredients. [note - cold butter is easiest to grate]
    • Add the sourdough discard (or starter), egg, and milk to the dry ingredient mixture and combine. Stir well. The dough will be shaggy.
    • Lightly flour the counter and fold dough into itself until all flour is combined.
    • Roll the dough into a rectangle and trifold it into itself 3-4 times. Flaky layers should form.
    • Add flour to the work surface and roll the dough out into a 12x18 inch rectangle.

    Add the Filling & Form the Rolls

    • Spread the homemade apple pie filling evenly across the dough with a spatula.
    • Sprinkle the brown sugar evenly across the pie filling.
    • Roll the long edge tightly forward, pinching the seam together along the long edge to help hold the filling inside. (the apple filling is messy)
    • Use a sharp knife or unflavored dental floss to cut the rolled dough into 12 equal pieces.
    • Evenly space the assembled rolls in the greased baking dish and place the baking dish in the preheated oven at 425 degrees Fahrenheit.
    • Bake for 24-27 minutes, until the tops are just starting to turn golden brown.

    Prepare the Cream Cheese Drizzle Glaze

    • In a bowl of a stand mixer (or small bowl with immersion blender) combine the ingredients (softened cream cheese, powdered sugar, milk and vanilla extract.)
    • Mix well until smooth with a stand mixer or immersion blender.
    • Once the rolls are done, add the cream cheese drizzle glaze to the rolls. This is the best cream cheese frosting!
    • Let cool just enough so that the glaze will set, and enjoy!

    Notes

    Hint #1: For this cinnamon roll recipe there is a make-ahead option for the dough! Simply assemble the dough the night before, cover with plastic wrap, and store in the fridge until you’re ready to add the apple pie filling, assemble, and bake them the next morning! 
     
    Hint #2 - A cast iron skillet can be used instead of a 9x13 baking dish. Just preheat the skillet in the stove, add 2 tablespoons of butter, and add the rolls for baking. 

    Nutrition

    Serving: 1rollCalories: 320kcalCarbohydrates: 40gProtein: 6gFat: 15gFiber: 2gSugar: 22g
    Keyword Easy Sourdough Discard Apple Pie Cinnamon Rolls
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    Check out more sourdough recipes!

    Easy Sourdough Discard Pumpkin Muffins Recipe

    · Leave a Comment

    Looking for the perfect fall breakfast? Or a great way to use up some sourdough discard? Check out this Easy Sourdough Discard Pumpkin Muffins Recipe!

    Featured image of easy sourdough discard pumpkin muffins recipe

    In the Midwest, when the cool air starts creeping in, that means the fall season is on the horizon. With summer slipping away, beach days and splash pad trips are coming to an end and are slowly being replaced with hayrides, apple orchards, and pumpkin patches.

    A cold crisp Saturday morning is actually what got me working on a recipe for sourdough discard pumpkin spice muffins. The perfect fall breakfast Or snack!

    I have 4 very small children, so crumbly muffins are never on the menu. My goal was a delicious, soft and moist sourdough discard pumpkin muffin (with a fluffy texture). And the result was just that, a delicious sourdough pumpkin muffin to welcome in the cooler weather.

    The best part - the whole family absolutely devoured them!  

    [feast_advanced_jump_to]

    Interested in preserving your own pumpkins, and baking with a homemade puree? Check out my simple step by step guide here!

    Why sourdough?

    Sourdough is healthier offering many nutritional benefits. Using basic ingredients, sourdough makes one of the healthiest breads. Sourdough bread has a lower glycemic index than whole wheat bread or white bread, and the baked goods typically contain less gluten than regular yeast breads.

    Sourdough is a fermented bread. Fermented bread is great for an anti-inflammatory diet, can improve gut health, and contains higher levels of vitamins, minerals, and antioxidants.

    Sourdough starter discard recipes typically take no more time or effort than other similar recipes (recipes that do not contain the sourdough discard ingredient). We all know that most store-bought pancakes contain preservatives and have almost a rubbery sort of texture, so definitely not the good stuff containing natural ingredients.

    Maintaining a Sourdough Starter

    I had dabbled in the world of sourdough over the years, but never fully jumped in until a client of mine had gifted me a sourdough starter. It is easiest to get started with sourdough by using an already established starter, however, it is possible to create a starter from scratch as well.

    A sourdough starter takes a little bit of maintenance - feeding and discarding daily. Typically, it is a 1:1:1 ratio of an established starter, all purpose flour (unbleached) and distilled water. The consistency should be that of pancake batter, so sometimes less water is appropriate. 

    For a sourdough beginner, I highly recommend starting with sourdough discard recipes, such as this one. Baking with leftover sourdough discard is a great way to keep any of the extra sourdough starter from going to waste. In my opinion, the sourdough starter discard recipes are much easier to follow than recipes calling for active starter.  

    Recipes calling for active sourdough starter typically require multiple steps to ensure sufficient rising and proofing, which complicates the process and can be overwhelming for a beginner. Most discard recipes, on the other hand, do not.

    Also, to utilize active starter you have to catch the starter when it is in fact active. This can be intimidating to someone new to sourdough or in the beginning, so getting the hang of daily feeding and utilizing the discard in recipes can be a great place to get started. 

    For more detailed info on maintaining a sourdough starter, check out this very detailed post here written by Farmhouse on Boone.

    Another great beginner recipe (ready in under 5 minutes) is my homemade sourdough discard pancake recipe — check it out here! Or another delicious breakfast discard recipe - waffles!

    Simple Ingredients

    • 7.5 ounces of Pumpkin Purée (½ of 15oz canned pumpkin puree or ¾ cup of homemade pumpkin purée - frozen and thawed, or fresh pumpkin)
    • 2 Farm Fresh Large Eggs (room temperature)
    • ½ cup Sourdough Discard
    • ⅓ cup Avocado Oil
    • ⅓ cup Heavy Cream
    • 1 ½ cup Sugar
    • 1 ¾ cup Flour
    • 1 teaspoon Baking Soda 
    • 1 teaspoon Salt
    • 1 teaspoon Vanilla Extract 
    • 1 teaspoon Cinnamon
    • ½ teaspoon Nutmeg
    • ½ teaspoon All Spice

    Equipment

    • 1 Muffin Tin
    • 1 Large Bowl
    • 1 Medium Bowl
    • Measuring cups

    Sourdough Pumpkin Muffins Instructions 

    **All photos are from when I had doubled the recipe 

    • Preheat oven to 350 degrees Fahrenheit.
    • Line a muffin tin with cupcake liners or muffin liners, or spray with cooking spray.
    Sourdough discard pumpkin muffins dry ingredients
    • In a medium mixing bowl, mix together the dry ingredients (sugar, flour, baking soda, salt, cinnamon, nutmeg, and all spice).
    • In a large mixing bowl, combine the bowl of wet ingredients (pumpkin purée, eggs, sourdough discard, avocado oil, heavy cream, and vanilla). Mix well until blended completely. 
    • Add the dry ingredients to the wet ingredients (mix slowly with a stand mixer or hand mixer, be careful not to over mix). Mix until fully combined and no lumps remain. 
    • Fill each muffin cup with batter (approximately ⅓ cup).
    • Place the muffins into the preheated oven on the center rack. Bake for 26-30 minutes, be careful not to over cook. Complete the toothpick test - insert a toothpick into the center of the muffin and it if comes out clean the muffins are ready. 
    • Let the muffins cool for 5-10 minutes and enjoy!

    Storage​

    Allow muffins to cool completely on a cooling rack before placing them in an airtight container for storage. Store muffins at room temperature for up to 3 days, or refrigerator for up to a week.

    Freeze for longer storage. Frozen muffins will last up to 2 months (flash freeze before placing in a freezer safe bag or container.) 

    Substitutions

    • Coconut oil or canola oil can be used instead of avocado oil. 
    • Cardamom can be used instead of all spice. 
    • Note - pumpkin pie filling cannot be substituted for the pumpkin puree. 

    Hint - This batter can easily be used for sourdough pumpkin bread recipes. Simply bake this batter in loaf pans, instead of muffin tins, for a tasty pumpkin spice bread! 

    FAQ

    Can I use pumpkin pie filling instead of puree?

    No, puree is the required ingredient for these muffins.

    Can I make bread loaves instead of muffins?

    Yes! Just bake longer, until the loaves pass the toothpick test.

    Save this pin for later!

    Featured image of easy sourdough discard pumpkin muffins recipe

    Easy Sourdough Discard Pumpkin Muffins Recipe

    Porchontheprairie
    Nothing says fall quite like a delicious pumpkin flavored treat! These easy sourdough discard pumpkin muffins are a crowd pleaser.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Cooling Time 5 minutes
    Total Time 45 minutes
    Course Breakfast, Dessert, Snack
    Cuisine American
    Servings 18 Muffins
    Calories 220 kcal

    Equipment

    • ​1 Muffin Tin
    • 1 Large Bowl
    • 1 Medium Bowl
    • Measuring cups

    Ingredients
      

    • 7.5 ounces Pumpkin Purée ½ of 15oz canned pumpkin puree or ¾ cup of homemade pumpkin purée - frozen and thawed, or fresh pumpkin puree
    • 2 Farm Fresh Large Eggs room temperature
    • ½ cup Sourdough Discard
    • ⅓ cup Avocado Oil
    • ⅓ cup Heavy Cream
    • 1 ½ cup Sugar
    • 1 ¾ cup Flour
    • 1 teaspoon Baking Soda
    • 1 teaspoon Salt
    • 1 teaspoon Vanilla Extract
    • 1 teaspoon Cinnamon
    • ½ teaspoon Nutmeg
    • ½ teaspoon All Spice

    Instructions
     

    • Preheat oven to 350 degrees Fahrenheit.
    • Line a muffin tin with cupcake liners or muffin liners, or spray with cooking spray.
    • In a medium mixing bowl, mix together the dry ingredients (sugar, flour, baking soda, salt, cinnamon, nutmeg, and all spice).
    • In a large mixing bowl, combine the bowl of wet ingredients (pumpkin purée, eggs, sourdough discard, avocado oil, heavy cream, and vanilla). Mix well until blended completely.
    • Add the dry ingredients to the wet ingredients (mix slowly with a stand mixer or hand mixer, be careful not to over mix). Mix until fully combined and no lumps remain.
    • Fill each muffin cup with batter (approximately ⅓ cup).
    • Place the muffins into the preheated oven on the center rack. Bake for 26-30 minutes, be careful not to over cook. Complete the toothpick test - insert a toothpick into the center of the muffin and it if comes out clean the muffins are ready.
    • Let the muffins cool for 5-10 minutes and enjoy!

    Notes

    Storage​
    Allow muffins to cool completely on a cooling rack before placing them in an airtight container for storage. Store muffins at room temperature for up to 3 days, or refrigerator for up to a week. Freeze for longer storage. Frozen muffins will last up to 2 months (flash freeze before placing in a freezer safe bag or container.)
     
    Substitutions
    • Coconut oil or canola oil can be used instead of avocado oil.
    • Cardamom can be used instead of all spice.
    • Note - pumpkin pie filling cannot be substituted for the pumpkin puree.
     
    Hint - This batter can easily be used for sourdough pumpkin bread recipes. Simply bake this batter in loaf pans, instead of muffin tins, for a tasty pumpkin spice bread!

    Nutrition

    Serving: 1MuffinCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gFiber: 2gSugar: 16g
    Keyword Easy Sourdough Discard Pumpkin Muffins Recipe
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    Find more sourdough recipes here!

    Canning the Best Homemade Pickles for Beginners

    · 4 Comments

    What if you could enjoy that crisp, delicious homemade garden pickle year-round? Well, you're in luck! Canning the Best Homemade Pickles for Beginners is a step-by-step guide for preserving your fresh, garden-grown cucumbers into delicious dill pickles that stay crunchy and crispy long after the harvest.

    Featured image for homemade canned dill pickle cucumbers in jars

    These pickles are not only delicious but also safe to store for months to come. Whether you’re new to canning or looking to perfect your crunchy pickle, you’re about to learn all the tricks. Canning pickles can be safe, simple, and rewarding!

    I was fortunate to have grown up in a family of gardeners - learning to plant, care for, harvest and can a garden from a young age. Now, my husband and I have multiple large gardens on our property and enjoy growing, harvesting, and canning our loot as a family.

    Here, I will teach you step-by-step how to easily process the fresh cucumbers, make the dill brine, and water bath can the homemade jars of pickles. This is a tried and true process that our family has followed for years, and great for a beginner canner! That being said, prepare to enjoy the bountiful cucumber harvest throughout the year! 

    [feast_advanced_jump_to]

    What is special about this method and recipe?

    This method and recipe is perfect for beginners or first time pickle makers. It is also perfect for anyone short on time, needing to process pickles quickly. It is easy and simple, only requiring 4 ingredients - cucumbers, white vinegar, and Mrs.Wages Kosher Dill Pickle Mix!

    Mrs. Wages Kosher Dill Pickle Mix takes the guess work (and a lot of prep work) out of the pickling brine making process. All of the herbs and spices needed to make a delicious pickle brine are right in the packet, and it is free of artificial flavor.

    Other dill pickle recipes may call for dill seeds, celery seed, mustard seed, garlic clove, red pepper flakes, grape leaves, etc. However, that is a lot ingredients to have on hand! We grow fresh dill weed on our little hobby farm as well, so if we have some available we like to add that in too.

    Fresh Garden Produce in basket


    For another beginner canning recipe check out my step by step for pickling and canning asparagus here!

    Why make pickles when you can just buy them?

    Pickles are quite healthy! Generally, they are a low calorie snack and a great source of fiber, vitamin A and K, and contain antioxidants. Vinegar, another ingredient in pickles, has numerous health benefits as well.

    Additionally, there is something very rewarding about being able to grow, harvest, and preserve your own food. These skills have been passed on for years (and generations) and I think that is pretty neat.

    In addition, I prefer to minimize processed foods where I am able. This helps my family eliminate excess added sugars, artificial ingredients and sweeteners, and preservatives where we can.

    So in short, it is healthier, cheaper, and more delicious. We prefer home canning over the grocery store version, it is more fun to eat your own pickles!

    The Best Cucumbers to Use for Pickles

    The best cucumbers for pickle recipes are smaller varieties of cucumbers. Typically, a cucumber that is around 3-4 inches is best. If there are some small cucumbers available, around 1-2 inches, we like to pick those too to toss them into our jars whole.

    During the seed starting process, or plant buying process, look for seeds that specifically indicate that the cucumbers are great for pickling. Varieties such as Boston Pickling, Little Leaf, or Bush are all great options.

    Cucumbers that are too large will be very seedy and not crisp. If it takes multiple days to collect enough cucumbers to make a batch of pickles, store them in a plastic bag like a grocery bag in the refrigerator. This will keep the cucumbers crisp and make crunchy pickles - nobody likes soggy pickles!

    Ingredients Needed

    Equipment Needed:

    • Canning Equipment - Large water bath canner 
    • Canning Tools - a great kit makes life easier! (jar lifter, funnel, magnetic lid lifter)
    • Chopping Knife
    • Large Mixing Bowl
    • Large Stock Pot (non-reactive)
    • Canning Jars - Quart Jars or Pint Jars (new mason jars and lids or used jars with new lid - seal must be intact)

    Instructions  

    Sterilizing the Mason Jars and Lids

    There are multiple ways to do this:

    • Dishwasher Method - Some dishwashers have a sanitize function on the dishwasher which works well for preparing the mason jars. The downfall, however, is this can be a time consuming method. 
    • Oven Method - Wash the jars with soap, rinse, but do not dry. Place upside down on a baking sheet and put in the oven for 20 minutes at 275 degrees Fahrenheit (130 degrees Celsius). Carefully remove the hot jars for canning.
    • Boiling Method - Wash the jars with soap and rinse. Place jars in a large pot of boiling water (like the water bath canner) and let them sanitize for 20 minutes. Remove jars and let air dry before use. 

    For the lids - place in a small sauce pan of hot water until it is time to add them to the jars. 

    Processing the Cucumbers 

    First wash cucumbers in cold water and drain. Cut 1/16 inch off the blossom end of the cucumber. Either leave the cucumbers whole, cut into slices, or cut into spears.

    The tiny cucumbers we like to leave whole, but the larger cucumbers get cut.

    Cutting and preparing the cucumbers for canning and pickling

    Making the Pickle Brine

    Combine the Vinegar, Water and Mrs.Wages Kosher Dill Pickle mix into a large non-reactive pot or saucepan. Bring to a boil over medium heat, stirring consistently until mixture dissolves. Remove from heat.  

    Hot Water Bath Canning Pickles

    Add hot water to a little over ½ of the water bath canner and bring to a full boil.

    Pack the sanitized mason jars with the processed cucumbers, leaving ½ inch of headspace. Using a canning funnel and a ladle, pour the hot brine into the pickle filled sterilized jars, leaving ½ inch of headspace.

    Remove air bubbles and wipe the jar rim with a clean damp cloth or paper towel.

    Using the magnet lid lifter tool, grab the jar lid from the small sauce pan, and carefully place it on the jar. Loosely screw the rings onto the lids to ensure the lids stay in place.

    Place the filled jars on the inner wire rack of the water bath canner and lower it into the boiling water. Add the lid to the canner. Process for 15 minutes in boiling water (Quart Jars or process pint jars for 10 minutes). 

    After the 15 minutes is up, turn off the heat and carefully remove the canner lid. Grab the metal insert by the handles (with oven mitts) and raise the jars up, carefully hooking the handles onto the edge of the water bath canner.

    Let the jars sit for 5 minutes. 

    Lay out a hand towel or a doubled up flour sack towel on a counter surface. This will act as a barrier between the hot jars and cool counter, preventing the counter and keeping the jars from bursting with the drastic temperature change.

    Using the jar lifter tool, carefully remove the jars from the wire insert and place them on the towel. Allow jars to sit and cool, undisturbed, for 12-24 hours at room temperature.

    Test jars for airtight seals. The lids will not “pop” when pushed down on and will not pop off when pulled up on.  

    Note: ​

    • Unused brine can be stored in a mason jar in the refrigerator for up to one week!
    • The processing time for the pickles is different, depending on the size mason jar being used. 
    • If we have fresh dill, I like to add some to the jar before canning.  
    • Mrs. Wages has a product called Xtra Crunch, which is calcium chloride granules. This can be added in for additional crunch, but isn’t necessary. However, adding a natural tanning such as grape leaves is a better ingredient option for keeping the pickles firm.
    • When I first started canning I would submerge the jars under the water, ensuring at least an inch of boiling water would cover the jars. This has been successful. However, I have since learned that is not necessary, and less water is required. 

    Storage

    If a jar of homemade dill pickles does not completely seal, store in the refrigerator and consume within 1 week.

    Jars that seal will be shelf stable for up to 1 year, storing in a cool dark place. All of our canned goods are kept in the basement on sturdy shelves.

    In addition, we prefer to store our canned goods without the outer rings or screw bands on the jars. This is recommended because it prevents rust, mold, and vermin. Plus, the rings can trap moisture or food residue which can make bands difficult to remove.

    FAQ

    What can I do with the leftover brine?

    Store it in the refrigerator for up to a week and can more pickles!

    Will the pickles be crunchy when eaten, using this recipe?

    Yes! The pickles will be delicious and crunchy.

    Pin this post for later here!

    Pinterest image for beginner canning homemade dill pickes
    Featured image for homemade canned dill pickle cucumbers in jars

    Canning the Best Homemade Pickles for Beginners

    Porchontheprairie
    An extremely easy step-by-step instruction for preparing cucumbers, making the pickle brine, and water bath canning the pickles. A great recipe for beginners or experts short on time!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 25 minutes
    Cook Time 15 minutes
    Resting Time 5 minutes
    Total Time 45 minutes
    Course Appetizer, Side Dish, Snack
    Cuisine American
    Servings 12 Pints
    Calories 8 kcal

    Equipment

    Ingredients
      

    Instructions
     

    Sterilizing the Mason Jars and Lids

    • There are multiple ways to do this:
      - Dishwasher Method - Some dishwashers have a sanitize function on the dishwasher which works well for preparing the mason jars. The downfall, however, is this can be a time consuming method.
      - Oven Method - Wash the jars with soap, rinse, but do not dry. Place upside down on a baking sheet and put in the oven for 20 minutes at 275 degrees Fahrenheit (130 degrees Celsius). Carefully remove the hot jars for canning.
      - Boiling Method - Wash the jars with soap and rinse. Place jars in a large pot of boiling water (like the water bath canner) and let them sanitize for 20 minutes. Remove jars and let air dry before use.
      For the lids - place in a small sauce pan of hot water until it is time to add them to the jars.

    Processing the Cucumbers

    • First wash cucumbers in cold water and drain.
    • Cut 1/16 inch off the blossom end of the cucumber.
    • Either leave the cucumbers whole, cut into slices, or cut into spears. The tiny cucumbers we like to leave whole, but the larger cucumbers get cut.

    Making the Pickle Brine

    • Combine the Vinegar, Water and Mrs.Wages Kosher Dill Pickle mix into a large non-reactive pot or saucepan.
    • Bring to a boil over medium heat, stirring consistently until mixture dissolves.
    • Remove from heat.

    Hot Water Bath Canning Pickles

    • Add hot water to a little over ½ of the water bath canner and bring to a full boil.
    • Pack the sanitized mason jars with the processed cucumbers, leaving ½ inch of headspace. Using a canning funnel and a ladle, pour the hot brine into the pickle filled sterilized jars, leaving ½ inch of headspace. Remove air bubbles and wipe the jar rim with a clean damp cloth or papertowel. Using the magnet lid lifter tool, grab the jar lid from the small sauce pan, and carefully place it on the jar. Loosely screw the rings onto the lids to ensure the lids stay in place.
    • Place the filled jars on the inner wire rack of the water bath canner and lower it into the boiling water. Add the lid to the canner. Process for 15 minutes in boiling water (Quart Jars or process pint jars for 10 minutes).
    • After the 15 minutes is up, turn off the heat and carefully remove the canner lid. Grab the metal insert by the handles (with oven mitts) and raise the jars up, carefully hooking the handles onto the edge of the water bath canner. Let the jars sit for 5 minutes.
    • Lay out a hand towel or a doubled up flour sack towel on a counter surface. This will act as a barrier between the hot jars and cool counter, preventing the counter and keeping the jars from bursting with the drastic temperature change. Using the jar lifter tool, carefully remove the jars from the wire insert and place them on the towel. Allow jars to sit and cool, undisturbed, for 12-24 hours at room temperature. Test jars for airtight seals. The lids will not “pop” when pushed down on and will not pop off when pulled up on.

    Notes

    • Unused brine can be stored in a mason jar in the refrigerator for up to one week!
    • The processing time for the pickles is different, depending on the size mason jar being used.
    • If we have fresh dill, I like to add some to the jar before canning.
    • Mrs. Wages has a product called Xtra Crunch, which is calcium chloride granules. This can be added in for additional crunch, but isn’t necessary. However, adding a natural tanning such as grape leaves is a better ingredient option for keeping the pickles firm.
    • When I first started canning I would submerge the jars under the water, ensuring at least an inch of boiling water would cover the jars. This has been successful. However, I have since learned that is not necessary, and less water is required.

    Nutrition

    Calories: 8kcalCarbohydrates: 2gProtein: 0.3g
    Keyword Canning the Best Homemade Pickles for Beginners
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    12-Piece Water Bath Canner Kit
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    Mrs. Wages Kosher Dill Pickles (6 pack)
    Mrs. Wages Kosher Dill Pickles (6 pack)
    $18.00
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    03/11/2026 07:00 am GMT

    Additional Cucumber Recipes: 

    • Mrs. Wages also has a Bread and Butter Pickles Mix. This mix creates a sweeter tasting Cucumber brine, and is processed the same as above (just swap the ingredients/ Mrs. Wages packets).
    • If you’re looking for a cucumber recipe that doesn’t require any canning, check out my Refrigerator Pickles recipe here (coming soon)! Or my delicious and refreshing Creamy Ranch Cucumber Recipe (coming soon). 
    • Jalapeño Pickle Relish is another family favorite! It calls for fresh jalapeños in addition to the cucumbers, and is the perfect addition to hot dogs and brats. 

    Canning Homemade Spaghetti Sauce (for Beginners)

    ·

    Canning can be intimidating and scary for those who have never done it, but it doesn’t have to be! This step-by-step instruction makes canning homemade spaghetti sauce (for beginners) a breeze!

    Featured imaged of canned homemade spaghetti sauce or pasta sauce for beginners

    Whether you're drowning in garden tomatoes or simply craving a cozy weekend kitchen project, this step-by-step recipe will walk you through the basics of water bath canning a super simple pasta sauce recipe —no pressure canner required! We’ll cover everything from prepping your ingredients to sealing your jars safely, so you can stock your shelves with homemade goodness and say goodbye to store-bought sauces for good.

    [feast_advanced_jump_to]

    I was fortunate to have grown up in a family of gardeners - learning to plant, care for, harvest and can a garden from a young age. Now, my husband and I have multiple large gardens on our property and enjoy growing, harvesting, and canning our loot as a family.

    Here, I will teach you step-by-step how to easily process the fresh tomatoes, make the pasta sauce, and water bath can the homemade spaghetti sauce. This is a tried and true process that our family has followed for years, and great for a beginner canner! That being said, prepare to enjoy the bountiful tomato harvest, in the form of pasta sauce, throughout the year! 

    Check out my super simple recipe for making and canning homemade pizza sauce here or water bath canning pickled asparagus here!

    What is special about this canning method and recipe?

    This method and recipe is perfect for beginners. It is easy and simple, only requiring 3 ingredients - tomatoes, sugar, and Mrs.Wages Pasta Sauce Mix!

    Mrs. Wages Pasta Sauce Mix takes the guess work (and a lot of prep work) out of the sauce making process. All of the seasonings and spices needed to make a delicious spaghetti sauce are right in the packet, and it is free of artificial flavor and color.

    I like to keep things very simple and easy during the canning sauce making process, and when it comes times to use the pasta sauce I may add in onions and mushrooms, green peppers, other bell peppers, bay leaves, fresh herbs, etc. while I cook it up. Typically, any extras are added in with browned hamburger, (browned ground beef), then the sauce is added in and heated to add to noodles.

    Or we eat it as is, as it is delicious without being all dolled up too. So essentially, this spaghetti sauce recipe is more of a marinara sauce recipe (thinner and a little more basic) and can be jazzed up when it is being cooked to serve.

    Why make pasta sauce when you can buy it?

    There is something very rewarding about being able to grow, harvest, and preserve your own food. These skills have been passed on for years and I think that is pretty neat. In addition, I prefer to minimize processed foods where I am able. This helps my family eliminate excess added sugars and preservatives where we can.

    So in short, it is healthier, cheaper, and more delicious. We prefer home canning over the grocery store version.

    The Best Tomato Varieties for Homemade Pasta Sauce

    If you are growing your own tomatoes, this is something to take into consideration when picking out your plants for the garden, or the seeds to purchase if starting the plants from seed. Different tomato varieties are better suited for different uses.

    The tomatoes that are beefier with a meaty texture, and contain very few seeds (if any), are the best choice for making homemade pasta sauce. That being said, paste tomatoes such as Roma or San Marzano are my go-to varieties. However, I will use up whichever tomatoes need to be dealt with when it comes to making and canning homemade spaghetti sauce, as long as they are ripe tomatoes (and bug free).

    Ingredients Needed

    See recipe card for quantities.

    Equipment Needed

    • Canning specific items - here is a great deal on a full water bath starter canning set with the following included:
      • Large water bath canner 
      • GraniteWare Blancher (or use a large pot and a food strainer)
      • Canning Tools - a great kit makes life easier! (jar lifter, funnel, magnetic lid lifter)
    • Sauce Master Food Strainer - this really simplifies the process and saves A LOT of time! We use ours for tomatoes, apples, and other canning projects, and it has lasted us for years. (or use a blender, immersion blender, or food processor)
    • Large Mixing Bowl
    • Medium Mixing Bowl
    • Small Mixing Bowl
    • Canning Jars - Quart Jars (new mason jars and lids or used jars with new lids - seal must be intact) I recommend wide mouth jars, they are easier to work with, but regular work just as well.
    • A large cooking pot to cook the spaghetti sauce - not enamel.

    Instructions

    Step 1: Sterilizing the Mason Jars and Lids

    There are multiple ways to do this:

    • Dishwasher Method - Some dishwashers have a sanitize function on the dishwasher which works well for preparing the mason jars. The downfall, however, is this can be a time consuming method. 
    • Oven Method - Wash the jars with soap, rinse, but do not dry. Place upside down on a baking sheet and put in the oven for 20 minutes at 275 degrees Fahrenheit (130 degrees Celsius). Carefully remove the hot jars for canning.
    • Boiling Method - Wash the jars with soap and rinse. Place jars in a large pot of boiling water (like the water bath canner) and let them sanitize for 20 minutes. Remove jars and let air dry before use. 

    For the lids - place in a small sauce pan of hot water until it is time to add them to the jars. 

    Step 2: Processing the Tomatoes 

    First wash the tomatoes. Then fill the outer blanching pot (or any large pot) ⅔ full with hot water and bring to a boil. Add the tomatoes and scald for 3 minutes. (The skins will start to crack, indicating they are ready).

    Place the drainer insert into the sink. Poor the tomatoes from the blanching pot into the drainer insert, and rinse with cold water or ice water. Place the drainer insert with the tomatoes back into the blanching pot to transfer to the Sauce Master Food Strainer.

    Carefully add the tomatoes to the sauce master and process through the mill. Place a medium bowl below the shoot to catch the tomato sauce or tomato puree, and a small bowl below the open grind end to catch the tomato skins and seeds. See “Important Notes” section below for alternative methods.

    Step 3: Making the Spaghetti Sauce

    Combine the puréed tomatoes, sugar, and Mrs.Wages Pasta Sauce mix into a large non-reactive pot or saucepan. (There should be about 10 cups of puréed tomatoes - if I am doing multiple batches I will measure out 10 cups for each batch.)

    Bring to a boil, stirring occasionally. Reduce heat and simmer for 25 minutes, still stirring occasionally.  

    Step 4: Water Bath Canning the Pasta Sauce

    Add hot water to a little over ½ of the water bath canner and bring to a boil.

    Using a canning funnel and a ladle, pour the hot pasta sauce into the sterilized jars, leaving 1 inch of headspace. Remove air bubbles and wipe the jar rim with a clean damp cloth or papertowel.

    Using the magnet lid lifter tool, grab the jar lid from the small sauce pan, and carefully place it on the jar. Loosely screw the rings onto the lids to ensure the lids stay in place.

    Place the jars on the inner wire rack of the water bath canner and lower it into the boiling water. Add the lid to the canner. Process for 40 minutes in boiling water. 

    After the 40 minutes is up, turn off the heat and carefully remove the canner lid. Grab the metal insert by the handles (with oven mitts) and raise the jars up, carefully hooking the handles onto the edge of the water bath canner. Let the jars sit for 5 minutes. 

    Lay out a hand towel or a doubled up flour sack towel on a counter surface. This will act as a barrier between the hot jars and cool counter, preventing the counter and keeping the jars from bursting with the drastic temperature change. Using the jar lifter tool, carefully remove the jars from the wire insert and place them on the towel. Allow jars to sit and cool, undisturbed, for 12-24 hours.

    Test jars for airtight seals. The lids will not “pop” when pushed down on and will not pop off when pulled up on.

    Important Notes:

    • When I first started canning I would submerge the jars under the water, ensuring at least an inch of boiling water would cover the jars. This has been successful. However, I have since learned that is not necessary, and less water is required. 
    • Processing time of 40 minutes is appropriate for altitudes less than 1000 feet. For higher elevations, add an additional minute Increase processing time by 1 minute for each 1000 feet altitude above 1000. 
    • Tomatoes can have varying pH levels, so adding acid to ensure a safe level of acidity is recommended. For example: 2 tablespoons of fresh lemon juice or bottled lemon juice or ½ teaspoon of citric acid can be added to a quart jar, while 1 tablespoon of lemon juice or ¼ teaspoon of citric acid can be added to each pint jar. A pH level of 4.6 or less will prevent bacteria. However, this isn’t something I have personally ever done and I have never had an issue, and the above is a tested recipe for generations.  
    • The sauce master is a great tool that simplifies the process and saves a bunch of time! However, it isn’t required to process the tomatoes. Instructione for processing without a sauce master: Scald the tomatoes for 3 minutes, remove the peels and cut out the core. Run through a blender, immersion blender, or food processor or blender until smooth and drain off excess liquid. 

    Storage:

    If a jar does not completely seal, store in the refrigerator and consume within 1 week or repackage for freezing (pour into freeze safe containers and let cool, then freeze for up to 1 year). Jars that seal will be shelf stable for up to 1 year. 

    Hint: Save the rejected tomato parts to make tomato powder - see my recipe here. 

    Alternative Preservation Methods: 

    • Pressure canning - this is a great method, however can be a little more intimidating for first time canners. And of course requires a pressure canner.
    • Freezing - this is a great way to preserve the pasta sauce, however if freezer space is limited it may not be the best option. I like to use this as a back-up option (if for some reason a jar doesn’t seal properly).

    Using the Homemade Spaghetti Sauce:

    First, brown a pound of ground beef in a skillet. Add in any mushrooms, onions, peppers, or additional seasonings. Once any additional ingredients are cooked down and the beef is cooked thoroughlt add in the homemade pasta sauce. Add in a 6oz can of tomato paste to thicken the sauce, and cool on medium heat. After 20 minutes, pour the sauce over cooked noodles and enjoy!

    FAQ

    How do I thicken the sauce?

    Cooking down the sauce (for longer) before canning can thicken the consistency of the sauce. Adding tomato paste when cooking with the sauce is another great option.

    Can I can the sauce with meat added?

    No, you cannot safely water bath can the spaghetti sauce with meat added.

    Pin this post for later here!

    Canning tomatoes for beginners jars of canned pasta spaghetti sauce

    Canning Homemade Spaghetti Sauce (for Beginners)

    Porchontheprairie
    A step-by-step instruction for sanitizing jars, preparing tomatoes, making the pasta sauce, and water bath canning the pasta sauce. The perfect recipe for canning beginners!
    Print Recipe Pin Recipe
    Prep Time 25 minutes
    Cook Time 25 minutes
    Canning Time 40 minutes
    Total Time 1 hour 30 minutes
    Course Main Course
    Cuisine American, Italian
    Servings 10 Cups
    Calories 45 kcal

    Equipment

    Ingredients
      

    Instructions
     

    Sterilizing the Mason Jars and Lids

    • There are multiple ways to do this:
      - Dishwasher Method - Some dishwashers have a sanitize function on the dishwasher which works well for preparing the mason jars. The downfall, however, is this can be a time consuming method.
      - Oven Method - Wash the jars with soap, rinse, but do not dry. Place upside down on a baking sheet and put in the oven for 20 minutes at 275 degrees Fahrenheit (130 degrees Celsius). Carefully remove the hot jars for canning.
      - Boiling Method - Wash the jars with soap and rinse. Place jars in a large pot of boiling water (like the water bath canner) and let them sanitize for 20 minutes. Remove jars and let air dry before use.
      For the lids - place in a small sauce pan of hot water until it is time to add them to the jars.

    Processing the Tomatoes

    • First wash the tomatoes. Then fill the outer blanching pot (or any large pot) ⅔ full with hot water and bring to a boil. Add the tomatoes and scald for 3 minutes. (The skins will start to crack, indicating they are ready). Place the drainer insert into the sink. Poor the tomatoes from the blanching pot into the drainer insert, and rinse with cold water or ice water. Place the drainer insert with the tomatoes back into the blanching pot to transfer to the Sauce Master Food Strainer.
    • Carefully add the tomatoes to the sauce master and process through the mill. Place a medium bowl below the shoot to catch the tomato sauce or tomato puree, and a small bowl below the open grind end to catch the tomato skins and seeds. See “Important Notes” section below for alternative methods.

    Making the Spaghetti Sauce

    • Combine the puréed tomatoes, sugar, and Mrs.Wages Pasta Sauce mix into a large non-reactive pot or saucepan. (There should be about 10 cups of puréed tomatoes - if I am doing multiple batches I will measure out 10 cups for each batch.)
    • Bring to a boil, stirring occasionally. Reduce heat and simmer for 25 minutes, still stirring occasionally.

    Water Bath Canning the Pasta Sauce

    • Add hot water to a little over ½ of the water bath canner and bring to a boil.
    • Using a canning funnel and a ladle, pour the hot pasta sauce into the sterilized jars, leaving 1 inch of headspace. Remove air bubbles and wipe the jar rim with a clean damp cloth or papertowel. Using the magnet lid lifter tool, grab the jar lid from the small sauce pan, and carefully place it on the jar. Loosely screw the rings onto the lids to ensure the lids stay in place.
    • Place the jars on the inner wire rack of the water bath canner and lower it into the boiling water. Add the lid to the canner. Process for 40 minutes in boiling water.
    • After the 40 minutes is up, turn off the heat and carefully remove the canner lid. Grab the metal insert by the handles (with oven mitts) and raise the jars up, carefully hooking the handles onto the edge of the water bath canner. Let the jars sit for 5 minutes.
    • Lay out a hand towel or a doubled up flour sack towel on a counter surface. This will act as a barrier between the hot jars and cool counter, preventing the counter and keeping the jars from bursting with the drastic temperature change. Using the jar lifter tool, carefully remove the jars from the wire insert and place them on the towel. Allow jars to sit and cool, undisturbed, for 12-24 hours. Test jars for airtight seals. The lids will not “pop” when pushed down on and will not pop off when pulled up on.

    Notes

    • When I first started canning I would submerge the jars under the water, ensuring at least an inch of boiling water would cover the jars. This has been successful. However, I have since learned that is not necessary, and less water is required.
    • Processing time of 40 minutes is appropriate for altitudes less than 1000 feet. For higher elevations, add an additional minute Increase processing time by 1 minute for each 1000 feet altitude above 1000.
    • Tomatoes can have varying pH levels, so adding acid to ensure a safe level of acidity is recommended. For example: 2 tablespoons of fresh lemon juice or bottled lemon juice or ½ teaspoon of citric acid can be added to a quart jar, while 1 tablespoon of lemon juice or ¼ teaspoon of citric acid can be added to each pint jar. A pH level of 4.6 or less will prevent bacteria. However, this isn’t something I have personally ever done and I have never had an issue, and the above is a tested recipe for generations.
    • The sauce master is a great tool that simplifies the process and saves a bunch of time! However, it isn’t required to process the tomatoes. Instructione for processing without a sauce master: Scald the tomatoes for 3 minutes, remove the peels and cut out the core. Run through a blender, immersion blender, or food processor or blender until smooth and drain off excess liquid.

    Nutrition

    Calories: 45kcalCarbohydrates: 10gProtein: 1.5g
    Keyword 3 Ingredients - Canning Homemade Spaghetti Sauce for Beginners
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    12-Piece Water Bath Canner Kit
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    Mrs. Wages Pasta Sauce Tomato Seasoning Mix, 5 Oz. Pouch (5 Ounce, 2)
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    The Best Sourdough Discard Pancakes - Quick and Easy!

    · 2 Comments

    Looking to for a delicious, quick and easy, breakfast recipe that will land breakfast on the table in minutes? Look no further than The Best Sourdough Discard pancakes - Quick and Easy recipe! Sourdough discard pancakes are a staple in our household, topped with butter and maple syrup or fresh fruit.

    Sourdough discard pancakes with butter and maple syrup featured image

    Plus, it is a great way to use up that sourdough discard so that it doesn’t go to waste! These fluffy pancakes are quickly devoured by the whole family, and it didn’t take long for my family to prefer them over “regular pancakes”  with their slightly tangy flavor. This extremely easy recipe has pancakes in front of the family in less than 5 minutes and makes the best Saturday morning breakfast. 

    I had dabbled in the world of sourdough over the years, but never really jumped in until a client of mine had gifted me a sourdough starter. It is easiest to get started with sourdough by using an already established starter, however, it is possible to create a starter from scratch as well. 

    [feast_advanced_jump_to]

    For more simple sourdough discard recipes, try my easy and delicious waffle recipe here! Or for a delicious fall snack try applesauce muffins here or pumpkin muffins here.

    Maintaining a Sourdough Starter

    A sourdough starter takes a little bit of maintenance - feeding and discarding daily. Typically, it is a 1:1:1 ratio of an established starter, flour (unbleached) and distilled water. The consistency should be that of pancake batter, so sometimes less water is appropriate. 

    For a sourdough beginner, I highly recommend starting with sourdough discard recipes. In my opinion, these recipes are much easier to follow.  Recipes calling for active sourdough starter typically require multiple steps to ensure sufficient rising and proofing, which complicates the process and can be overwhelming for a beginner.

    Most discard recipes, on the other hand, do not. Also, to utilize active starter you have to catch the starter when it is in fact active. This can be intimidating to someone new to sourdough or in the beginning, so getting the hang of daily feeding and utilizing the discard in recipes can be a great place to get started. 

    Gifted sourdough starter for all baking recipes

    For more detailed info on maintaining a sourdough starter, check out this very detailed post here written by Farmhouse on Boone.

    What is it people like about sourdough?

    One big reason sourdough seems to be growing in popularity is due to the nutritional benefits. Using basic ingredients, sourdough makes one of the healthiest breads. In addition, sourdough bread has a lower glycemic index than whole wheat bread or white bread and the baked goods typically contain less gluten than regular yeast breads.

    Sourdough is a fermented bread that is great for an anti-inflammatory diet, can improve gut health, and contains higher levels of vitamins, minerals, and antioxidants. Sourdough starter discard recipes typically take no more time or effort than other similar recipes that do not contain the sourdough discard ingredient.

    We all know that most store-bought pancakes contain preservatives and have almost a rubbery sort of texture, so definitely not the good stuff.

    Sourdough Pancake with garnish, butter, and berries

    Equipment

    • Electric Pancake Griddle - this ensures consistent sized pancakes with a delicious and evenly cooked pancake every time! However, any cast-iron skillet or a stove top griddle will work.
    • LargeMixing Bowl
    • Whisk
    • Tongs or fork

    Fluffy Sourdough Discard Pancakes Ingredients

    • Sourdough Discard (room temperature)
    • Eggs (beaten)
    • Milk (or buttermilk)
    • Butter (melted)
    • Maple Syrup
    • Flour
    • Baking Soda
    • Baking Powder
    • Salt

    Pancake Topping options:

    • Maple Syrup
    • Berries
    • Chocolate Chips
    • Butter

    Sourdough Discard Pancake Instructions

    • In a large mixing bowl whisk the eggs. Melt the butter and add to the eggs.  
    • Add in all of the wet ingredients and mix: sourdough discard, melted butter, milk, maple syrup. 
    • Add the dry ingredients to the wet ingredients (flour, baking soda, baking powder, salt) and stir. 
    • The mixture will start to bubble when the sourdough pancake batter is ready (2-3 minutes).
    • Plug in the single serve electric griddle for the easiest way to cook the pancakes (if using) and lightly grease it. Carefully spoon the batter into the skillet, do not overfill. [turn stove to medium heat and grease a cast iron skillet, frying pan, or hot griddle]
    • Flip the pancake partway through to ensure the pancake is evenly browned.
    • Add toppings such as butter, maple syrup, powdered sugar, and/or berries - and ENJOY!

    Note: To add in any ”extras” right in to the delicious pancakes, cook one side to a golden brown, then flip and add in the berries or chocolate chips. If the little personal sized skillet is being used, carefully mix the extras right into the pancake batter and then add the batter to the skillet. Be careful to not over mix the batter! 

    Hint: Store extra pancakes in the refrigerator for up to a week, or freeze in a freezer safe bag to store for a couple of months! Flash Freeze the fluffy sourdough discard pancakes first, to ensure they don’t stick together, by spreading pancakes on a baking sheet (or sheet pan) or a wire rack and placing them in the freezer for a short time before bagging and freezing. 

    Are sourdough pancakes healthy?

    Yes, these are a healthier alternative to traditional and store bought pancakes.

    Can you freeze the pancakes for later?

    Yes! I like to do a large batch and flash freeze and then store in the freezer in a large ziplock.

    Pin this recipe for later here!

    Pinterest pin for sourdough discard pancakes easy and delicious
    Sourdough Pancake Image

    The Best Sourdough Discard Pancakes - Quick and Easy!

    Porchontheprairie
    This easy sourdough recipe makes fluffy and delicious pancakes in under 5 minutes!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 8 minutes
    Cook Time 2 minutes
    Total Time 10 minutes
    Course Breakfast, Main Course
    Cuisine American
    Servings 12
    Calories 190 kcal

    Equipment

    Ingredients
      

    • 1 Cup Sourdough Discard (room temperature)
    • 2 Eggs
    • 1 Cup Milk
    • 4 tablespoon Butter
    • 2 teaspoon Maple Syrup
    • 2 Cups Flour
    • 1 teaspoon Baking Soda
    • 1 teaspoon Baking Powder
    • 1 teaspoon Salt

    Instructions
     

    • In a medium mixing bowl, whisk the eggs. Melt the butter.
    • Add in the remaining wet ingredients and mix: Sourdough Discard, Butter, Milk, Syrup.
    • Add the dry ingredients to the wet ingredients in the medium mixing bowl and stir.
    • The mixture will start to bubble when it is ready. (About 2-3 minutes)
    • Grease the griddle (or skillet) and bring to a medium-low heat. If using the personal griddle, plug in and wait for it to warm.
    • Add sourdough pancake batter to the griddle or skillet.
    • The pancakes will brown as they cook on the griddle. Use a tongs to flip the pancake in the griddle to cook the pancake thoroughly, ensuring both sides are browned to the desired outcome.
    • Add butter and maple syrup or fruit and enjoy!

    Notes

    Note: To add in any ”extras” right in to the delicious pancakes, cook one side to a golden brown, then flip and add in the berries or chocolate chips. If the little personal sized skillet is being used, carefully mix the extras right into the pancake batter and then add the batter to the skillet. Be careful to not over mix the batter! 
    ​Hint: Store extra pancakes in the refrigerator for up to a week, or freeze in a freezer safe bag to store for a couple of months! Flash Freeze the fluffy sourdough discard pancakes first, to ensure they don’t stick together, by spreading pancakes on a baking sheet (or sheet pan) or a wire rack and placing them in the freezer for a short time before bagging and freezing. 

    Nutrition

    Serving: 2PancakesCalories: 190kcalCarbohydrates: 25gProtein: 5gFat: 8g
    Keyword Sourdough Discard Pancakes
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    For more easy and delicious recipes, check out my Recipe Index here!

    Easy 2 Ingredient Homemade Cottage Cheese (Raw Milk)

    · 1 Comment

    This easy 2 ingredient homemade cottage cheese (raw milk) recipe is the definition of old-fashioned simplicity — made with just 2 ingredients, and absolutely packed with creamy, tangy flavor. No fillers, no funny stuff — just real food, the way your great-grandmother might’ve made it.

    Homemade cottage cheese using raw milk

    The best part, the only other ingredient (besides the raw milk) is distilled white vinegar, which most households have on hand! No liquid rennet mixture or special starter culture necessary, nor do you need to ferment or clabber the milk! The entire process is actually quite simple and fool proof - who doesn’t love a simple recipe. 

    [feast_advanced_jump_to]

    Starting with Raw Milk

    When I first got started in the raw milk world, my family would enjoy the milk as is. I would skim the cream off the top to enjoy in my morning coffee, and we would each enjoy a large glass of milk with our meals. It didn’t take long for me to want to learn more about raw milk and what all I could do with it. 

    The first thing I dove into making with our raw milk, or cream rather, was homemade butter. It was a beautiful bright yellow and so delicious! Check out how to make homemade butter with raw milk  here.

    BUT for this recipe, be sure to hold on to the skimmed heavy cream! It will be used in this homemade cheese recipe.

    The second thing I wanted to learn was cheese! After a lot of research, and a course on cheese making, I was overwhelmed with information and didn’t even know where to begin. Many recipes called for multiple gallons of milk, which I did not have. Typically, I would have just a gallon of milk (raw) to use for my cooking.

    In addition, there were other components and ingredients needed for the other cheese recipes, which again I did not have. Plus, I had a half gallon of milk that I needed to do something with as soon as possible before it went sour. Finally, I discovered methods that used vinegar and decided to give it a try. My family loved it! And I loved making my own cheese. 

    Another delicious beginner 2 ingredient raw milk cheese recipe is my Easy Homemade Mozzarella Cheese Recipe - check it out here!

    An added bonus — use the mozzarella recipe above, and this cottage cheese recipe, together in my one pan lasagna dish!

    Why Raw Milk?

    Cow’s milk is actually really good for you! One of my children would break out in a horrible facial rash whenever they would consume pasteurized dairy or pasturized dairy products. It was at that point I started to really research all there is to know about store bought milk and raw milk.

    Unpasteurized milk has beneficial bacteria, that can act as a great probiotic. This can benefit the digestive system and overall gut health. Raw milk is full of beneficial nutrients, beneficial enzymes, vitamins, and minerals - which can significantly benefit ones health and overall immune system.

    There is a common misconception regarding the safety of consumption and the benefits of raw milk. However, this science backed article does a great job of explaining things. If the raw milk comes from a health cow, following a sanitary process safe for human consumption, the risk of becoming ill is incredibly low (somewhere around 1 in 6 million chance).

    Plus, after having tasted your own homemade cottage cheese it will be hard to go back to eating store-bought options. 

    Sourcing Raw Milk

    It is my dream to someday have a family milk cow. Until then, I was fortunate to find a local gal who sells raw milk from her jersey named Cloud.

    If you don’t have a milk cow of your own (many beginners in the raw milk world don’t) I would recommend searching realmilk.com.

    One important factor in choosing a raw milk supplier, for me, was a well cared for and healthy cow. In addition, I wanted to be sure the suppliers process was extremely sanitary. When we went for our first raw milk pick up, we got to meet Cloud. The supplier discussed the importance of a sanitary process - I was thrilled!

    Ingredient List

    • Raw Milk AND the skimmed heavy cream - Raw Milk is required (the good stuff), most store-bought milk, pasteurized milk or ultra-pasteurized milk will not work. Typically, if I still have milk in the fridge on day 4 or 5, I like to use that milk to make my cottage cheese.

      Sometimes the cream has been skimmed off for other uses (most often it is skimmed milk). Other times it hasn’t been and is still a gallon of whole milk. The cream portion is REQUIRED for this recipe.
    • White Distilled Vinegar - This is the only other ingredient needed for this homemade mozzarella cheese recipe. You will want it to be 4-5% acidic. This ingredient acts as the citric acid solution. ¼ Cup + 2 tablespoons of vinegar is required per half gallon of fresh milk.

    See recipe card for quantities.

    Equipment

    • A Large Pot - I use this large pot, but a large Dutch oven or stockpot will work.
    • Large Spoon - I like to use a large wooden spoon with holes, the set I have is this one
    • Thermometer
    • Mixing Bowl
    • Strainer or colander
    • Cheese cloth or nut milk bag - I like these reusable cheese cloth bags
    • Measuring Spoons

    Instructions for Making 2 Ingredient Homemade Cottage Cheese

    Step 1: Skim and Heat the Milk

    Once the raw cow’s milk has sat for about a day or more in the refrigerator, a cream line will form. First, skim the cream from the top of the milk using a ladle. Store the cream in a clean jar for a later step in the recipe. Pour milk (skimmed) into a large stock pot on the stove to heat.

    Raw milk heating in the stockpot

    Turn the burner to medium heat to begin slowly heating the milk. Stir to evenly heat the milk to 200 degrees F (Fahrenheit).

    Step 2: Gather and Strain the Curd

    Curd forming for homemade cottage cheese

    Once the milk reaches 200 degrees Fahrenheit, turn off the heat and add your white distilled vinegar (¼ Cup + 2 tablespoon per half gallon). [The heated milk may be foamy, but shouldn’t be boiling.] Gently stir in the vinegar for about 1 minute, you will see the curd forming. Add lid and let sit for 20 minutes.

    Homemade cottage cheese strainer set up

    The next step is to set up the straining system that will be used to separate the curd from the whey. To do this, place a strainer on a large bowl and line the strainer with a cheesecloth. After the 20 minutes has passed, gently scoop the curd into the straining system. Allow the whey to strain for 10 minutes.

    Homemade Cottage Cheese straining

    Once the curd has strained for 10 minutes, bring the curd to the sink (in the cheesecloth lined colander). Rinse the curd with cold water.

    Step 3: Add in the Heavy Cream and Enjoy!

    Finished homemade cottage cheese with cream added

    Finally, transfer the cooled curds to a bowl. Break up the curds with a wooden spoon until the curd is the desired size. It may take a little bit of time to break down the curd into small curds, but smaller curds can make an even creamier cottage cheese overall.

    Add cream to the curd to achieve the desired consistency and stir. ENJOY!

    Note: 

    • The amount of raw milk used in the recipe doesn’t necessarily matter. [we will typically use any extra milk at the end of the week to make our own cottage cheese] ¾ cup of white distilled vinegar per gallon of raw milk is the ratio that needs to be used to make the curd (¼ cup + 2 tablespoons per half gallon of milk).
    • A half gallon of milk will make a very small batch of cottage cheese.
    • ½ gallon yields about 2 cups of creamy cottage cheese.
    • Don’t toss the leftover whey! Check out my delicious whey caramel recipe here! Or store it in the refrigerator to use in smoothies, or substitute in baking recipes where the recipe calls for water.

    Hint: My favorite way to enjoy to enjoy the cottage cheese is with some black pepper. Or fresh fruit, for a healthy snack!

    Storage

    The fresh 2 ingredient homemade raw milk cottage cheese should be stored in the refrigerator (in a glass container with a lid, like a Pyrex, or a mason jar.) Consume the cottage cheese within 1 week of making.

    FAQ

    Does homemade cottage cheese keep as long as store bought?

    No, consume the homemade cottage cheese within a week or so of making.

    Do I need to use fresh milk?

    Yes, for best results use milk that is 1-3 days fresh.

    Can I use the whey for anything?

    Yes! Check out my delicious Whey Caramel recipe.

    Save this pin for later!

    Pinterest Image for Homemade cottage cheese
    Homemade cottage cheese using raw milk

    2 Ingredient Homemade Cottage Cheese

    Porchontheprairie
    The easiest cheese recipe, perfect for beginner cheese makers, using only two ingredients! Make homemade cottage cheese using just Raw Milk and Vinegar.
    5 from 1 vote
    Print Recipe Pin Recipe
    Cook Time 40 minutes
    Strain Time 10 minutes
    Total Time 50 minutes
    Course Appetizer, Snack
    Cuisine American
    Servings 5
    Calories 123 kcal

    Equipment

    Ingredients
      

    • ½ Gallon Raw Milk (and the skimmed cream)
    • ¼ Cup + 2 Tbsp White Distilled Vinegar (¾ Cup per Gallon)

    Instructions
     

    • Skim the cream from the half gallon of raw milk.
    • Pour Raw Milk into the stockpot or Dutch oven.
    • Turn burner to medium heat and stir milk to evenly heat to to 200 degrees Fahrenheit. The milk may become foamy.
    • Turn off heat, add vinegar, stir for 1 minute. Curd will form.
    • Add lid and allow to sit for 20 minutes.
    • Set up the straining system. Line colander with the cheesecloth and place the colander on the bowl.
    • Gently gather curd with large wooden spoon, draining off whey. Leave excess whey in the stockpot. Allow the curd to strain for 10 minutes.
    • Bring the collander lined cheesecloth, with the curds, to the sink to rinse with cold water.
    • Carefully transfer the curd to a bowl and use a wooden spoon to break apart the curds to the desired size.
    • Add the desired amount of the skimmed cream to the curds and stir.
    • Store in the fridge in a food safe container for up to 1 week.

    Nutrition

    Serving: 100gCalories: 123kcalCarbohydrates: 3.4gProtein: 13gFat: 6.4g
    Keyword 2 Ingredient Homemade Mozzarella Cheese
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    Homemade Bug Spray (nontoxic)

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    Say goodbye to chemical-laden repellents and hello to a homemade bug spray (nontoxic) that’s just as effective—without the harsh ingredients. Whether you’re headed into the garden, out for a hike, or just enjoying a summer evening on the porch, this DIY bug spray will keep the bites at bay using simple, natural ingredients you can feel good about.

    Homemade bug spray using essential oils nontoxic

    Made with powerful essential oils and pantry staples, this recipe is quick to mix up, gentle on skin, and safe for the whole family. No more worrying about mystery chemicals—just a homemade solution that smells great and works even better.

    In the Midwest there are a LOT of mosquitos throughout the summer (as well as other pesky bugs) and we just didn’t feel right about dousing our children in chemicals to try and deter the bugs. Therefore, this homemade bug spray using essential oils and witch hazel is a staple during the buggy months.

    [feast_advanced_jump_to]

    4 Additional Safe Ways to Deter Bugs

    Some other items we use around our homestead to deter the bugs, that don’t involve spraying toxic chemicals directly on your skin, are these bug deterring bracelets. We wear one on our ankle when we are enjoying the outdoors during the spring, summer, and fall months.

    In addition to the bracelets, we like to use these bug deterring stickers. They stick to the back of the children’s clothing so that they don't pull them off or mess with them!

    Flys are a nuisance around our homestead too, so we hang these disposable fly bags around our outdoor play and living areas. They REALLY cut down on the pesky flys, without having to use chemical sprays. There is a slight odor to the bags, so we hang them about close enough to keep the flys from bothering us, but far enough away that we can’t smell them.

    Lastly, we like to use a diffuser on our porch. We plug it in and use a mix of essential oils to deter the bugs from feasting on us while we enjoy the porch. Some common oils we diffuse on our porch are Peppermint, Cedarwood, Lavender, Citronella and Lemon.

    Homemade Bug Spray Ingredients

    • Witch Hazel - witch hazel is made from parts of the witch hazel plant and is often used to help soothe and protect the skin. This is used as the base of the natural bug spray.
    • Essential Oils - essential oils are the components that actually deter the bugs. There are many brands and options when it comes to essential oils, but we prefer to use YoungLiving.

    See recipe card for quantities.

    Why Homemade Bug Spray?

    Store bought bug sprays are known to pose great health concerns. The short answer for why we quit using store bought bug spray, is because it contains DEET. Yuck.

    DEET is a chemical that can be absorbed through the skin, which can be toxic. Prolonged exposure can cause brain cell damage, among other terrifying health issues. It can cause allergic reactions, rashes, seizures, respiratory issues, aggressive behavior, and low blood pressure - to name a few.

    Given this information, this is definitely not something our family would like to be consuming.

    The good news, is there is an alternative homemade bug spray that actually works!

    Homemade Bug Spray Instructions

    Gather your supplies - this homemade nontoxic bug spray takes less than 5 minutes to make!

    Supplies:

    Instructions:

    1. Pour the witch hazel into the 4oz amber spray bottle, leaving a half inch of room toward the top.
    2. Add in your essential oils.
    3. Twist on the lid to the spray bottle and shake.

    Apply the homemade bug spray as needed.

    Storage

    The homemade bug spray keeps best in an amber bottle. Store in a cool, dry place. We typically use at least a bottle through the buggy seasons in the Midwest.

    FAQ

    Is the homemade bug spray safer to use than the store bought?

    Yes! The store bought options often contain harsh chemicals, such as DEET. This homemade option contains natural ingredients.

    How often does the homemade bug spray need to be applied?

    The homemade bug spray can last up to two hours, however it is safe to reapply as needed.

    Is the homemade bug spray safe for children?

    Yes! The whole family uses this homemade bug spray.

    Does the brand of essential oils matter?

    Yes! An essential oil brand that is pure is the best option. Our family has used YoungLiving for years and absolutely loves it.

    Does it matter what spray bottle is used?

    Yes. A glass amber spray bottle is the best option.

    Save this pin for later!

    Pinterest-image-homemade-bug-spray-nontoxic
    Homemade nontoxic bug spray with essential oils
    Print

    Homemade Bug Spray (nontoxic)

    A homemade bug spray recipe safe for kids and free of toxic chemicals - that actually works!
    Active Time5 minutes
    Total Time5 minutes
    Keyword: Homemade Bug Spray
    Author: Porchontheprairie
    Cost: $5

    Equipment

    • Small Funnel (optional)

    Materials

    Instructions

    • Add 4oz of witch hazel to the glass spray bottle.
    • Add 20 drops of Citronella essential oil, 5 drops of each of the remaining essential oils (eucalyptus, lemon, lavender, peppermint)
    • Add the nozzle to the spray bottle and shake.
    • Spray the homemade bug spray liberally when outdoors.

    Notes

    • Reapply bug spray every hour or as needed.
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    Super Easy Homemade Greek Yogurt (Raw Milk)

    · 2 Comments

    Yogurt is a go-to breakfast, snack, or treat in our household, but I was sick of feeding my family the store bought options full of sugar and other additives. It doesn't get any easier or more delicious than this easy homemade Greek yogurt (raw milk) Instant Pot recipe. Perfect for layering with fruit and granola, dolloping on savory dishes, or enjoying by the spoonful, homemade raw milk Greek yogurt is a staple that belongs in every real food kitchen.

    Featured image for the homemade raw milk Greek yogurt in the instant pot

    If you’ve been wanting to dip your toes into traditional dairy-making, this is the place to start. Let’s make some raw milk Greek yogurt—the kind your gut (and taste buds) will thank you for.

    [feast_advanced_jump_to]

    For a great way to enjoy the delicious, homemade, Greek yogurt on the go - check out my recipe for homemade yogurt tubes! These homemade yogurt tubes are significantly healthier and a more cost effective alternative to the store bought Go-Gurt.

    For folks on the go, especially if there are small children in the household, check out this super simple method for making homemade yogurt (and applesauce) squeeze pouches here.

    Ingredients

    • Yogurt Culture - We like to use plain, whole milk, Greek yogurt. It must contain active and live cultures.
    • Milk - We like to use whole raw milk. Other varieties of milk also work (pasteurized, nut milk, etc.)
    • Toppings - We like to add granola, berries (fresh or frozen) and honey.

    See recipe card for quantities.

    Sourcing Raw Milk

    It is my dream to someday have a family milk cow. Until then, I was fortunate to find a local gal who sells raw milk from her jersey named Cloud.

    If you don’t have a milk cow of your own (many beginners in the raw milk world don’t) I would recommend searching realmilk.com.

    One important factor in choosing a raw milk supplier, for me, was a well cared for and healthy cow. In addition, I wanted to be sure the suppliers process was extremely sanitary. When we went for our first raw milk pick up, we got to meet Cloud, and the supplier discussed the importance of a sanitary process - I was thrilled!

    Instructions

    Step one of the super easy homemade Greek yogurt recipe, adding the yogurt starter culture to the raw milk

    Start with a clean Instant Pot and a clean lid seal that is free of odors from past cooking. Add ½ gallon of raw milk to the pot, then add ½ cup of the yogurt culture to the pot.

    The yogurt culture must contain live and active cultures as shown in the photo above.

    Mixing in the Greek yogurt starter culture with the raw milk

    Whisk the milk and the yogurt culture together. Place the lid on the Instant Pot, then press the yogurt setting. Adjust the time setting to 20 hours.

    Once the timer goes off, the yogurt is complete. Transfer the yogurt from the Instant Pot into a large jar. Refrigerate for 24 hours. After 24 hours you may see some whey rise to the top. Use ladle to remove whey and store in another jar for other uses.

    Strain the yogurt through a cheesecloth sack to achieve a thicker, Greek yogurt texture. Pour the cooled yogurt from the jar into the cheesecloth sack, allowing the whey to drip into a bowl beneath it. Once the dripping has slowed, transfer the yogurt from the cheesecloth bag back into the jar and store in the refrigerator.

    Add toppings to the yogurt such as granola, berries (fresh or frozen) and a sweetener such as honey. Enjoy!

    Hint: The whey strained from the yogurt can be used in smoothies! However, our favorite way to use the why is with this super simple homemade caramel sauce recipe here.

    Pro Tip

    Don’t separate the cream from the milk! Once the yogurt has finished processing in the instant pot, skim the cream from the top. Now you have homemade sour cream! Learn more here.

    Equipment

    An Instant Pot is required for this super easy homemade Greek yogurt recipe (Raw Milk or other varieties). We use our Instant Pot for a variety of delicious recipes, so it is a key kitchen gadget in our household and well worth the investment.

    These half gallon mason jars are what we store our raw milk in, and they are so handy! These jars are not required for the yogurt making process, but they sure do make it easier.

    For a thicker consistency and texture(Greek yogurt), the excess whey will need to be strained off the yogurt. The easiest way to do this is by utilizing these cheesecloth bags. Another great option is this yogurt strainer - it strains the yogurt while in the refrigerator and is very hands off.

    Storage

    Store the homemade Greek yogurt in the refrigerator for up to 2 weeks. If there is any remaining yogurt in the refrigerator after 10 days we like to freeze the yogurt in small cubes (like these) to pop into smoothies.

    Another family favorite method for extending the shelf life of our yogurt is by making these homemade yogurt pops!

    FAQ

    Is this a healthier alternative to store bought yogurt?

    Yes! The store bought option will contain high amounts of added sugar and other additives.

    Do I have to use raw milk?

    No! You can make yogurt with many varieties of milk, but we prefer whole milk/ raw milk.

    How long does this process take?

    From start to finish, you will enjoy your yogurt in a little less than two days. However, the actual time it takes to actively make the yogurt hands on, is less than 10 minutes.

    Save this pin for later!

    Pinterest image of homemade raw yogurt bowl
    Featured image for the homemade raw milk Greek yogurt in the instant pot

    Easy Homemade Greek Yogurt (Raw Milk)

    Porchontheprairie
    A super easy and delicious method for making homemade raw milk yogurt in the instant pot.
    Print Recipe Pin Recipe
    Prep Time 2 minutes
    Cook Time 20 hours
    Straining Time 2 minutes
    Total Time 20 hours 4 minutes
    Course Breakfast, Dessert, Side Dish, Snack
    Cuisine American
    Servings 6
    Calories 250 kcal

    Equipment

    Ingredients
      

    • ½ Gallon Whole Milk (we use fresh, raw milk)
    • ½ Cup Plain Greek Yogurt (must contain live cultures)

    Instructions
     

    • Pour ½ gallon of milk into the Instant Pot.
    • Add ½ cup of Plain Greek Yogurt to the milk in the Instant Pot, whisk to combine.
    • Press the Yogurt setting on the Instant Pot and set the timer for 20 hours.
    • When the timer goes off, transfer the yogurt to a large jar and place in the refrigerator for 24 hours.
    • After the yogurt has cooled, you will see some of the whey rise to the top. Ladle this off and place in another jar for other uses.
    • Place the cheesecloth bag in a large bowl and dump the yogurt into the cheesecloth bag.
    • Hold the cheesecloth bag above the bowl and allow the whey to drip into the large bowl. The whey can be transferred to jar for other uses.
    • Transfer the yogurt from the cheesecloth bag into a clean ½ gallon mason jar and store in the refrigerator. Enjoy!

    Notes

    • The store bought yogurt must contain live cultures 
    • Multiple varieties of milk will work, we prefer raw milk with the cream mixed in

    Nutrition

    Serving: 1cupCalories: 250kcalCarbohydrates: 8gProtein: 19gFat: 11g
    Keyword Easy Homemade Raw Milk Greek Yogurt
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    Canning Homemade Strawberry Rhubarb Jam (no pectin)

    · Leave a Comment

    In the Midwest, fresh rhubarb is one of the first signs of summer. We enjoy our fresh (or frozen for later) rhubarb in a variety of recipes in our household, but a family favorite is a recipe that has been passed down for generations. Canning Homemade Strawberry Rhubarb Jam (no pectin) is truly so easy that my toddlers helped me make this homemade jam this year!

      Featured image of the easiest strawberry rhubarb jam without pectin, final result
      [feast_advanced_jump_to]

      This strawberry rhubarb jam recipe requires only 3 ingredients! No pectin needed. This year, we had an abundance of fresh strawberries from the garden, so opted to add those into our jam for an optional 4th ingredient.

      For preservation, freeze the jam or water bath can the jam.

      Canning can be intimidating and scary for those who have never done it, but it doesn’t have to be! I personally know people who will only eat their garden produce fresh, or who will process and freeze their harvest rather than canning it. This is simply because they are afraid of using a pressure canner or scared something will go wrong and the whole family will end up with botulism or food poisoning.

      There is nothing wrong with eating the produce fresh or freezing it, of course, but canning isn’t as difficult or scary as it may seem! There is an easy way that simply uses boiling water - the water bath method of canning. This step-by-step instruction makes canning homemade strawberry jam (no pectin) a breeze!

      It is the perfect beginner canning recipe.

      Why homemade jam instead of store-bought?

      First of all, I have never seen a strawberry rhubarb jam in the grocery store, just plain old strawberry jam. But in my opinion, plain old strawberry jam is not near as delicious as homemade strawberry rhubarb jam (without a little bit of tart rhubarb flavor).

      Second, the flavor of homemade jam is far superior to store-bought varieties, using fresh fruit is way more delicious. In addition, the ingredients in homemade jam are healthier, avoiding artificial dyes, preservatives, and flavors.

      Lastly, there is something very rewarding about being able to grow, harvest, and preserve your own food. These skills have been passed on for years and I think that is pretty neat.

      Check out some other super simple beginner canning recipes such as Easy Homemade Spaghetti Sauce or Delicious Crunchy Dill Pickles! Making and Canning Homemade Applesauce is another recipe perfect for beginners.

      Ingredients for the Jam

      • Rhubarb - For this strawberry rhubarb jam recipe use fresh or frozen rhubarb. When we have a bunch of rhubarb I will wash, chop, and freeze with the food saver.
      • Strawberry Jell-O Mix - I use Strawberry Jello-O that is sugar free, but regular works too.
      • Granulated Sugar
      • Fresh Strawberries (optional) - When we have an abundance of fresh strawberries ready in the garden, I like to add them to the jam as well.

      See recipe card for quantities.

      Equipment

      A large cooking pot to cook the jam - not enamel.

      Water Bath Canning Set - When I first started canning I was a bit overwhelmed and intimidated. However, canning can be super easy and fun! One of the first things I learned to can was the Easy Strawberry Rhubarb Jam (without Pectin), and from there I was hooked on preserving my own food. This set is a wonderful starter set.

      Jam Jars - I recommend investing in a cute set of jam jars. Each year, you will just need to buy new lids (if you plan to can them).

      To save time in the kitchen I would suggest investing in a great food processor. This is another item I use almost daily in the kitchen. I highly recommend the Ninja Food Processor as it is extremely durable, easy to clean, and holds a LOT. Using my food processor to chop the rhubarb and berries takes me less than 5 minutes, which is significantly quicker than if I were doing it by hand.

      Instructions

      Step 1: Sterilizing the Mason Jars and Lids

      There are multiple ways to do this:

      • Dishwasher Method - Some dishwashers have a sanitize function on the dishwasher which works well for preparing the mason jars. The downfall, however, is this can be a time consuming method. 
      • Oven Method - Wash the jars with soap, rinse, but do not dry. Place upside down on a baking sheet and put in the oven for 20 minutes at 275 degrees Fahrenheit (130 degrees Celsius). Carefully remove the hot jars for canning.
      • Boiling Method - Wash the jars with soap and rinse. Place jars in a large pot of boiling water (like the water bath canner) and let them sanitize in a full boil for 20 minutes. Remove jars and let air dry before use. 

      For the lids - place in a small sauce pan of hot water until it is time to add them to the jars. 

      Step 2: Prepare the Ingredients 

      Wash the fresh rhubarb and chop it into small pieces. This recipe calls for 5 cups. (Frozen rhubarb works too, which I would have already washed, chopped, measured out, and vacuum sealed with our FoodSaver. Leave the frozen rhubarb in the bag and thaw in hot water before cooking with it.)

      If using fresh strawberries, wash them and remove the stems. Chop larger berries into smaller pieces like the rhubarb.

      Cooking rhubarb and sugar and bringing to a boil
      Strawberries added to rhubarb and sugar

      Step 3: How to Cook Jam

      Place rhubarb (5 cups of already cleaned and chopped) and 3 cups of sugar to the large pot on the stove top. Bring to a full rolling boil.

      Add fresh strawberries in with the rhubarb and sugar (if using).

      Once the rhubarb is boiling, add the strawberry Jell-O packet and boil for an additional 2 minutes. Stir to evenly mix, but for best results do not over stir.

      Adding strawberry jell-o mix to the rhubarb and strawberries to make jam without pectin

      Step 4: Preservation/ Hot Water Bath Canning Process

      Add hot water to a little over ½ of the water bath canner and bring to a rolling boil.

      Once the jam has thickened, add the hot jam to the sterilized jam jars using a canning funnel and a ladle, leaving ½ inch of headspace (for canning and freezing).

      Remove air bubbles and wipe the rims of the jars with a clean damp cloth or moist paper towel. Using the magnet lid lifter tool, grab the jar lid from the small sauce pan, and carefully place it on the top of the jars. Loosely screw the rings onto the lids to ensure the lids stay in place.

      Hint: The jam doesn’t need to be super thick at this point, like you might find in the grocery stores, store it in the fridge before eating and it will thicken further. 

      Place the jars on the inner wire rack of the water bath canner and lower it into the boiling water. Add the lid to cover canner. Process for 15 minutes in boiling water. 

      After the 15 minutes is up, turn off the heat and carefully remove the canner lid. Grab the metal insert by the handles (with oven mitts) and raise the jars up, carefully hooking the handles onto the edge of the water bath canner. Let the jars sit for 5 minutes. 

      Lay out a hand towel or a doubled up flour sack towel on a counter surface. This will act as a barrier between the hot jar and cool counter, preventing the counter and keeping the jars from bursting with the drastic temperature change.

      Using the jar lifter tool, carefully remove the jars from the wire insert and place them on the towel. Allow jars to sit and cool, undisturbed, for 12-24 hours. Test jars for airtight seals. The lids will not “pop” when pushed down on and will not pop off when pulled up on.

      Beautiful image of canned strawberry rhubarb jam displayed in the kitchen

      Storing the Jam

      Store the homemade jam in a dark place, preferably a cool, dry place. If a jar does not completely seal, store in the refrigerator and consume within 1 week or repackage for freezing (pour into freeze safe containers and let cool, then freeze for up to 1 year).

      Jars that seal will be shelf stable for up to 1 year even without the use of pectin. The jam must be stored in the refrigerator once it has been opened.

      All of our canned goods are kept in the basement on sturdy shelves. In addition, we prefer to store our canned goods without the outer rings or screw bands on the jars. This is recommended because it prevents rust, mold, and vermin. Plus, the rings can trap moisture or food residue which can make bands difficult to remove. 

      Rhubarb fun fact - the rhubarb leaves are poisonous! Do not do anything with this part of the plant, besides add to the compost pile.

      Category image for healthy snacks, sourdough bread with strawberry rhubarb jam

      Enjoy this super easy strawberry rhubarb jam on fresh sourdough bread with peanut butter, on an English muffin, or use it as a key ingredient in our homemade sourdough Toaster Strudels!

      FAQ

      Is rhubarb good for you?

      Yes! One thing rhubarb is well known for is its ability to fight inflammation. It is also known to help control blood pressure.

      Can rhubarb be harmful?

      Rhubarb is known to be poisonous to dogs. In addition, the leaves of rhubarb are also considered poisonous.

      Pin this post for later!

      Featured image of the easiest strawberry rhubarb jam without pectin, final result

      The Easiest Strawberry Rhubarb Jam (No Pectin)

      Porchontheprairie
      No pectin needed for this super simple and delicious Strawberry Rhubarb Jam. A Recipe that has been passed down for generations!
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 10 minutes
      Canning Time 15 minutes
      Total Time 35 minutes
      Course Dessert, Snack
      Cuisine American
      Servings 120 servings
      Calories 21 kcal

      Equipment

      Ingredients
        

      • 5 Cups Rhubarb (diced)
      • 1 Box Strawberry Jello (0.3 oz)
      • 3 Cups Sugar
      • Fresh Strawberries (optional)

      Instructions
       

      • Sterilize the canning jars before use.
      • Clean the fresh rhubarb and chop into small cubes. If adding fresh strawberries, clean and chop those as well.
      • Add Rhubarb to the large cooking pot on the stove, with sugar, and quickly bring to a boil (if using fresh strawberries add those as well).
      • Once boiling, stir in strawberry jello packet. Be carful not to over stir.
      • Boil 2 more minutes.
      • Add the jam to the jam jars and store in the fridge, or leave headspace and freeze or water bath can.

      Nutrition

      Serving: 2TbsCalories: 21kcalCarbohydrates: 5gProtein: 0.1gFat: 0.02gSaturated Fat: 0.01gSodium: 3mgPotassium: 15mgFiber: 0.1gSugar: 5gVitamin C: 1mgCalcium: 0.5mgIron: 0.04mg
      Keyword Strawberry Rhubarb Jam (No Pectin)
      Tried this recipe?Let us know how it was!
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      2 Ingredient Homemade Mozzarella Cheese Recipe

      · 6 Comments

      Are you new to the Raw Milk world? Do you have a milk cow and a large abundance of fresh raw milk? Maybe you just love cheese? Making this SUPER easy beginner cheese recipe is a must! This incredibly easy, 2 ingredient, homemade mozzarella cheese recipe is perfect for beginner cheese makers. Or anyone, really!

      The best part, the only other ingredient (besides the raw milk) is distilled white vinegar, which most people have on hand! No liquid rennet mixture or special culture necessary, nor do you need to ferment or clabber the milk! The entire process is actually quite simple and fool proof - who doesn’t love a simple recipe. 

        2 ingredient homemade mozzarella cheese for beginners

        When I first got started in the raw milk world, my family and I would enjoy the milk as is. I would skim the cream off the top to enjoy in my morning coffee, and we would each enjoy a large glass of milk with our meals.

        It didn’t take long before I wanted to learn more about raw milk and what all I could do with it. 

        [feast_advanced_jump_to]

        Beginning with Raw Milk

        The first thing I dove into making with our raw milk, or cream rather, was homemade butter. It was a beautiful bright yellow and so delicious! Check out how to make homemade butter with raw milk cream here.

        The second thing I wanted to learn was cheese! After a lot of research, and a course on cheese making, I was overwhelmed with information and didn’t even know where to begin. Many recipes called for multiple gallons of milk, which I did not have. Typically, I would have just a gallon of milk (raw) to use for my cooking.

        In addition, there were other components and ingredients needed for the other cheese recipes, which again I did not have. Plus, I had a half gallon of milk that I needed to do something with as soon as possible before it went sour.

        Finally, I discovered methods that used vinegar and decided to give it a try. My family loved it! And I loved making my own cheese. We’ve shredded it for homemade pizza, added it to lasagna, and enjoyed it as string cheese.

        Another delicious beginner 2 ingredient raw milk cheese recipe is my Easy Homemade Cottage Cheese Recipe - check it out here!

        Why Raw Milk?

        Cow’s milk is actually really good for you! One of my children would break out in a horrible facial rash whenever they would consume pasteurized dairy, and it was at that point I started to really research all there is to know about store bought milk and raw milk.

        Unpasteurized A2A2 milk has beneficial bacteria, that can act as a great probiotic, which can benefit the digestive system and overall gut health. Raw milk is full of beneficial nutrients, beneficial enzymes, vitamins, and minerals - which can significantly benefit ones health and overall immune system.

        There is a common misconception regarding the safety of consumption and the benefits of raw milk, but this science backed article does a great job of explaining things. If the raw milk comes from a health cow, following a sanitary process safe for human consumption, the risk of becoming ill is incredibly low (somewhere around 1 in 6 million chance).

        Sourcing Raw Milk

        It is my dream to someday have a family milk cow, my own cow. In the meantime, I was fortunate to find a local farmer gal who sells raw milk from her jersey dairy cow named Cloud. If you don’t have a milk cow of your own (many beginners in the raw milk world don’t) I would recommend searching realmilk.com.

        An important factor in choosing a raw milk supplier, for me, is a well cared for and healthy cow. In addition, I wanted to be sure the suppliers process was extremely sanitary. When we went for our first raw milk pick up, we got to meet Cloud, and the supplier discussed the importance of a sanitary process - I was thrilled.

        In some states the purchase of raw milk for human consumption is illegal, but other states do allow it and may even sell it in a local grocery store.

        Ingredients for Homemade Mozzarella Cheese

        • Raw Milk - Raw Milk is required (the good stuff), most store-bought milk, pasteurized milk or ultra-pasteurized milk will not work. Typically, if I still have milk in the fridge on day 4 or 5, I like to use that milk to make my super easy 2 ingredient homemade mozzarella cheese recipe. Sometimes, the cream has been skimmed off for other uses (most often it is skimmed milk), sometimes it hasn’t been. 
        • White Distilled Vinegar - This is the only other ingredient needed for this homemade mozzarella cheese recipe. You will want it to be 4-5% acidic. This ingredient acts as the citric acid solution. 
        • Cheese Salt - this is an optional ingredient. You can get cheese salt from a cheese supply store, or use kosher salt. 

        See recipe card for quantities.

        Equipment

        • A Large Pot - I use this large pot, but a large Dutch oven or stockpot will work. 
        • Large Spoon - I like to use a large wooden spoon with holes, the set I have is this one. A slotted spoon works great. 
        • Thermometer - instant-read thermometer, digital thermometer or regular probe cooking thermometer
        • Mixing Bowl
        • Microwave-Safe Bowl
        • Measuring Spoons

        Instructions for Making 2 Ingredient Homemade Mozzarella Cheese

        First - Make the Cheese

        First, pour the raw milk into the pot or Dutch oven to heat milk. Turn the burner to medium heat or medium-low heat to begin heating the milk. Stir to evenly heat the milk to 110-120 degrees Fahrenheit.

        Turn off the heat and add the white distilled vinegar (7 tablespoon per half gallon). Stir in the vinegar for about 1 minute, you will see the cheese curds forming, separating from the hot whey. Add lid and let sit for 15 minutes.

        Remove the curd from the liquid (whey) and place in a clean bowl. Using a spoon and/or clean hands squeeze out any remaining whey. A clean pair of rubber gloves can also be used. [If using salt add it at this time once all whey is drained from the fresh mozzarella cheese.]

        Using a microwave-safe bowl, microwave the cheese for about 45 seconds to 1 minute. This will bring the cheese to the required 160-170 degrees Fahrenheit. (Or using the whey, reheat until the required temperature is reached.)

        Next - Stretch & Shape the Cheese

        Soaking the mozzarella cheese ball

        Using a large spoon (or gloves) stretch and fold the cheese (similar to bread dough). I also dip my hands in cold water to tolerate the heat from the cheese while stretching and folding if I do not have gloves. Add excess whey back to the stockpot. After stretching, form the cheese into a large ball of mozzarella and place in a large bowl of cool water. 

        After 5 minutes, add ice, to further cool for 10 minutes. [don't over stretch, just a few times for form a ball]

        Remove cheese and pat dry. Store in the fridge in a food safe container for up to 2 weeks, or vacuum seal and freeze.

        Store leftover whey for other uses (such as smoothies, soups, ferments, or my personal favorite Homemade Caramel from Whey). 

        Hint: To easily shred your homemade mozzarella, store it in the fridge for a few hours or freeze it first.

        Homemade Mozzarella Cheese Storage

        Store the fresh 2 ingredient homemade mozzarella cheese in the refrigerator (in a glass container with a lid, like a Pyrex, or another air-tight container, or in a freezer safe ziplock bag.) The cheese will be good in the fridge for 1-2 weeks, or you can freeze it for later use. We like to vacuum seal our cheese for freezer storage.

        FAQ

        Will this mozzarella be different than if rennet was used?

        The main difference is that this mozzarella might not be as stretchy as “authentic” homemade mozzarella cheese.

        What can this mozzarella cheese be used for?

        We love to shred our mozzarella and add it to pizza, or lasagna. We also enjoy the mozzarella shaped into homemade string cheese.

        What should I do with the Whey?

        Our favorite way to use the whey is by making Homemade Caramel from Whey - check out the simple and delicious recipe here!

        Pin this post for later!

        2 ingredient homemade mozzarella cheese for beginners

        2 Ingredient Mozzarella Cheese

        Porchontheprairie
        The easiest cheese recipe, perfect for beginner cheese makers, using only two ingredients! Make homemade mozzarella cheese using just Raw Milk and Vinegar.
        Print Recipe Pin Recipe
        Prep Time 10 minutes
        Cook Time 20 minutes
        Soaking Time 15 minutes
        Total Time 45 minutes
        Course Appetizer, Snack
        Cuisine American
        Servings 6 Servings
        Calories 60 kcal

        Equipment

        Ingredients
          

        • ½ Gallon Raw Milk (skimmed or whole)
        • 7 tablespoon White Distilled Vinegar (14 tablespoon per Gallon)
        • ¼ teaspoon Cheese Salt (or Kosher Salt - Optional)

        Instructions
         

        • Pour Raw Milk into your stockpot or Dutch oven
        • Turn burner to medium heat and stir milk to evenly heat to to 110-120 degrees Fahrenheit
        • Turn off heat, add vinegar, stir for 1 minute. Curd will form.
        • Add lid and allow to sit for 15 minutes.
        • Gather curd with large wooden spoon, draining off whey. Leave excess whey in the stockpot. Place curd in a microwave safe bowl.
        • Squeeze any remaining whey from the curd using large wooden spoon and hands. Pour drained whey back into the stock pot.
        • If you want to add salt, do so at this point.
        • With cheese in the microwave safe bowl, microwave for 45 seconds to 1 minute. Cheese temperature will need to be 170 degrees.
        • Cheese will be hot! Use gloves or dip hands in cold water before handling to stretch and fold cheese. Form cheese into a ball. Do not overstretch cheese.
        • Once ball is formed, place cheese in a bowl of cool water for 5 minutes. Add ice and let it soak for an additional 10 minutes.
        • Pat cheese dry and enjoy! Store in the fridge in a food safe container for up to 2 weeks or use your FoodSaver to package for storing in the freezer.

        Notes

        • If you want to shred your cheese, put it in the refrigerator for about an hour for easy shredding. 

        Nutrition

        Serving: 0.8ozCalories: 60kcalProtein: 4gFat: 4.5gSaturated Fat: 2.5gCholesterol: 15mgSodium: 115mgCalcium: 80mgIron: 0.01mg
        Keyword 2 Ingredient Homemade Mozzarella Cheese
        Tried this recipe?Let us know how it was!
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