For a long time, I have been against pressure canning and pressure cooking. Pressure canning, at least, is discouraged in Nourishing Traditions as nutrient destroyer. And traditional food lovers seem to follow an unwritten rule that anything cooked or canned under pressure must be suspect. I am not against pressure canning or cooking any more. Today I want to share why I’ve changed my tune, plus resources so you can get started, too! [by Wardee Harmon]
My son Kellen is guest posting in my place, sharing the findings from his recent science-fair project, for which he consulted the GNOWFGLINS Dehydrating eBook and followed lessons and instructions from the GNOWFGLINS Dehydrating eCourse. Kellen writes and sets out to test: “I hope to show with my science fair project that dehydrating the allergy-free foods I plan to carry on a backpacking trip will make my overall load significantly lighter.” [by Sonya Hemmings]
Combining almonds and chocolate was one of my many culinary dreams last fall. This combination of cocoa, nuts, and coconut is sure to please everyone. Use for easy snacks, desserts, or breakfasts. Relish this crunchy, grain-free, gluten-free, dairy-free delight, and/or enjoy gifting to others! [by Jenna Ettlich]
I have an obsession with glass jars and there isn’t any help line for that. I don’t know what it is about seeing all those beautifully God-made organic foods — neatly lined up in the pantry — that puts a smile on my face. Maybe memories from great-grandma’s cupboards with food stored in recycled jelly and mayo jars. Or the thought that my food is pest-free. Pests have a hard time finding their way into properly sealed glass jars. And, you don’t have to worry about BPA, PVC or other toxins! Interested in using glass for your pantry storage? Here’s how to get started. [by Katie Baldridge]
The art of food preservation has been passed on from generation to generation for thousands of years. It was, and still is in some cultures, a necessary means of survival. But somewhere along the way we’ve lost the urgency to pass on the most needed skills of life, how to grow, store, and cook food. Most people my age were never taught the skills their grandmothers or mothers possess. But just because we we’re taught those skills doesn’t mean we can’t learn them and teach them to our children. Dehydration is a great preservation method to teach small children and bananas are a great starting-out fruit. [by Katie Baldridge]
In this episode of Know Your Food with Wardee, you’ll meet Sharon Peterson, a frugal mom and wife who says, “food finds its way into jars in my kitchen”! I concur! We share a love of jars. In this podcast, we’re talking about mostly about canning but we find our way into family work ethics, our mutual love of jars, and out-of-the-ordinary pantry setups. I also picked her brain about canning meat, as she’s an expert at putting up what her husband and sons bring home (they love to hunt). Sharon is the author of “Simply Canning: Survival Guide to Safe Home Canning”. She’s also warm and fun and we had a great visit! Plus… the tip of the week — how to get a perfectly moist turkey every time!
In this episode of Know Your Food with Wardee, you’re visiting with Katie Baldridge from Simple Foody. We talk about her family’s gluten-free lifestyle (two children have celiac disease). She’s full of wisdom about nutritious gluten-free cooking, plus she and her family have been interested in preparedness for sometime. She combined the two interests into a brand-new eBook, Create Your Own Gluten Free 72 Hour Emergency Kit where she walks you through putting together a gluten-free emergency food supply for 72 hours. It’s a great resource! (See inside for a coupon.) Get to know Katie and her family through the links and information below, and of course through this podcast. Plus… the tip of the week!
In this episode of Know Your Food with Wardee, my special guest is KerryAnn Foster from Intentionally Domestic (formerly Cooking Traditional Foods). When I heard about her new Family Preparedness Class, I knew it was time to ask her to be a guest. Why? She’s been prepping with real foods for many years. Twice her family has had to rely on food storage to get them through difficult times lasting up to a year. She really knows her stuff, and not only that, her plans have been put to the test and passed with flying colors. In this episode, KerryAnn shares her family’s story of how they became real food preppers while working around intolerances and allergies, she gives tips for newbies to real food storage (super-duper tips), and she unveils her brand-new and absolutely awesome Family Preparedness Class — which is on sale through Friday, November 1, 2013. Plus… the tip of the week!