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DIY DRY VERMOUTH
Good, dry white vermouth, also known as French vermouth, is the sort that goes into Martinis, but it can also be enjoyed straight, as well. With an herbal, dry finish, this vermouth will highlight your handmade cocktails all season long. The recipe comes from The SeasonalLOQUAT CHUTNEY
Chutney is a full-flavor condiment, imparting sweet and sour notes from fruits and vegetables, vinegar, spice, and sugar. Long, slow cooking deepens the spice flavors and creates a rich, thick consistency that mounds on a spoon. It’s a natural complement to acheese board,
JAM MAKING BASICS
This approach to jam making uses the water bath canning method for in-depth instruction. As always, make sure you are following all safety guidelines outlined by the USDA when canning anything. Strawberries, raspberries, blackberries, blueberries and many other juicy summer fruits are showing up for sale at Farmer’s Ma OUR TOP TEN FAVORITE KRAUT ADDITIONS Fermented cabbage and salt, or sauerkraut is one of the most popular foods today! A traditional sauerkraut recipe can be tweaked in a variety of ways with the addition of flavorings, spices or other vegetables. Here are our ten favorite sauerkraut additions that you can add to make some delicious sauerkraut with your o HOW TO MAKE HARD CIDER Hard Cider Directions for 1 Gallon. 1) Prepare & Sanitize Your Equipment. Wash and sanitize your equipment prior to beginning. Follow instructions on your pack of PBW sanitizer on mixing and get a good hard cider book to guide you on sanitation.. Mix a small batch of PBW sanitizer in a stainless steel bowl following the instructions on yourPBW packet.
HOW TO MAKE SHRUBS: FERMENTED BEVERAGE FOR MIXING AND I invented the shrub. Well, technically, that is untrue. What I mean is, that I came to the idea of drinking vinegar all on my own, moved by a particularly glorious batch of homemade quince vinegar. On a whim, I poured a shot of the ambrosial vinegar into some Prosecco.Voila!
HOW TO FLAVOR KOMBUCHA AND WATER KEFIR: CREATE YOUR OWN Over to You. It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. Stop by and say hello on Facebook, Twitter, Instagram or Pinterest.Or, as always, you can do it the old fashioned way and come by the store to speak with one of our in-house experts.. Keeping a great journal leads todelicious results!
UNDERSTANDING AND MAKING YOUR OWN VINEGAR Vinegar is pretty fancy these days! From artisanal shrub cocktails, to whole stores devoted to the olive oil and vinegar pairings, vinegar is finally having its' day in the sun. Unless it has been pasteurized, or distilled, vinegar is also probiotic, meaning that it contains beneficial, live active cultures. In additio JAM MADE WITH FROZEN BERRIES The freezer is underrated as the most unfussy method of preservation. With this fabulous invention, we can make fresh berry jam long after the berries are gone from the farmers’ markets. In the heat of summer, it’s hard sometimes to want to stand at the stove HOMEMADE KIELBASA RECIPE So many of these recipes seem to start out with a history lesson. In the interest of giving credit where credit is due, we often walk into the middle of a debate that has been raging or simmering, unbeknownst to us, below the seemingly innocuous surface of someDIY DRY VERMOUTH
Good, dry white vermouth, also known as French vermouth, is the sort that goes into Martinis, but it can also be enjoyed straight, as well. With an herbal, dry finish, this vermouth will highlight your handmade cocktails all season long. The recipe comes from The SeasonalLOQUAT CHUTNEY
Chutney is a full-flavor condiment, imparting sweet and sour notes from fruits and vegetables, vinegar, spice, and sugar. Long, slow cooking deepens the spice flavors and creates a rich, thick consistency that mounds on a spoon. It’s a natural complement to acheese board,
JAM MAKING BASICS
This approach to jam making uses the water bath canning method for in-depth instruction. As always, make sure you are following all safety guidelines outlined by the USDA when canning anything. Strawberries, raspberries, blackberries, blueberries and many other juicy summer fruits are showing up for sale at Farmer’s Ma OUR TOP TEN FAVORITE KRAUT ADDITIONS Fermented cabbage and salt, or sauerkraut is one of the most popular foods today! A traditional sauerkraut recipe can be tweaked in a variety of ways with the addition of flavorings, spices or other vegetables. Here are our ten favorite sauerkraut additions that you can add to make some delicious sauerkraut with your o HOW TO MAKE HARD CIDER Hard Cider Directions for 1 Gallon. 1) Prepare & Sanitize Your Equipment. Wash and sanitize your equipment prior to beginning. Follow instructions on your pack of PBW sanitizer on mixing and get a good hard cider book to guide you on sanitation.. Mix a small batch of PBW sanitizer in a stainless steel bowl following the instructions on yourPBW packet.
HOW TO MAKE SHRUBS: FERMENTED BEVERAGE FOR MIXING AND I invented the shrub. Well, technically, that is untrue. What I mean is, that I came to the idea of drinking vinegar all on my own, moved by a particularly glorious batch of homemade quince vinegar. On a whim, I poured a shot of the ambrosial vinegar into some Prosecco.Voila!
HOW TO FLAVOR KOMBUCHA AND WATER KEFIR: CREATE YOUR OWN Over to You. It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. Stop by and say hello on Facebook, Twitter, Instagram or Pinterest.Or, as always, you can do it the old fashioned way and come by the store to speak with one of our in-house experts.. Keeping a great journal leads todelicious results!
UNDERSTANDING AND MAKING YOUR OWN VINEGAR Vinegar is pretty fancy these days! From artisanal shrub cocktails, to whole stores devoted to the olive oil and vinegar pairings, vinegar is finally having its' day in the sun. Unless it has been pasteurized, or distilled, vinegar is also probiotic, meaning that it contains beneficial, live active cultures. In additio CANNING SUPPLY, PICKLING CROCKS, CHEESEMAKING SUPPLIES The go to Homestead Supply store on the web. Canning supply, pickling crocks, cheesemaking supplies, sausage making supplies, make your ownyogurt and more!
HOW TO MAKE HARD CIDER Hard Cider Directions for 1 Gallon. 1) Prepare & Sanitize Your Equipment. Wash and sanitize your equipment prior to beginning. Follow instructions on your pack of PBW sanitizer on mixing and get a good hard cider book to guide you on sanitation.. Mix a small batch of PBW sanitizer in a stainless steel bowl following the instructions on yourPBW packet.
ONION JAM | MOUNTAIN FEED & FARM SUPPLY Onion Jam is the jam. If you think you don’t like jam, consider this one. It is just sweet enough, with a vinegar kick, and a mellow roundness from the spices. The onions melt twice, first in the pan and then in the mouth. Think of it as a jar of spiced, caramelized onions. Possibilities abound. This HOW TO MAKE SHRUBS: FERMENTED BEVERAGE FOR MIXING AND I invented the shrub. Well, technically, that is untrue. What I mean is, that I came to the idea of drinking vinegar all on my own, moved by a particularly glorious batch of homemade quince vinegar. On a whim, I poured a shot of the ambrosial vinegar into some Prosecco.Voila!
OUR TOP TEN FAVORITE KRAUT ADDITIONS Fermented cabbage and salt, or sauerkraut is one of the most popular foods today! A traditional sauerkraut recipe can be tweaked in a variety of ways with the addition of flavorings, spices or other vegetables. Here are our ten favorite sauerkraut additions that you can add to make some delicious sauerkraut with your oLOQUAT CHUTNEY
Chutney is a full-flavor condiment, imparting sweet and sour notes from fruits and vegetables, vinegar, spice, and sugar. Long, slow cooking deepens the spice flavors and creates a rich, thick consistency that mounds on a spoon. It’s a natural complement to acheese board,
CARDOONS AND ZINNIAS AND THE MEDICINE OF THE MOMENT Most times this newsletter comes to you in plural, first-person pronouns; we move the compost, we sow the seeds. Of course only one set of hands types the words, but nevertheless there is a collective sense about the whole enterprise, a combination of all of ourexperiences and
TOMATILLO SALSA RECIPE FOR CANNING Tomatillos rustle in their papery husks, the thin beige skins concealing a round, pale green orb; some varieties are tinged with a surprising purple blush. The fruit, once removed from the husk, is strangely sticky, tacky to the touch, an indicator of the high pectin content that gives the HOW TO FLAVOR KOMBUCHA AND WATER KEFIR: CREATE YOUR OWN Over to You. It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. Stop by and say hello on Facebook, Twitter, Instagram or Pinterest.Or, as always, you can do it the old fashioned way and come by the store to speak with one of our in-house experts.. Keeping a great journal leads todelicious results!
FERMENTATION FAQ: MY FERMENT OVERFLOWED. NOW WHAT We often get questions and concerns from folks who are fermenting in a mason jar and for one reason or another the ferment has overflowed. Either they have brine spilled all over their counter, their airlock is full of cloudy or colored liquid or the water reservoir in their jar top device has dried up. Common causes o HOMEMADE KIELBASA RECIPE Feed the meat, a little at the time, through the grinder. Grind the lean meat through a 3/8” grinder plate, and all the fat meat through a 3/16” plate. Place the meat into a large stainless steel bowl or mixing tub. Add the remaining ingredients and mix thoroughly. JAM MADE WITH FROZEN BERRIES Directions. Prepare a water bath canner and sterilize 6 half-pint jars. Remove the berries from the freezer. Place the frozen berries in a jam pan or other flaring, heavy-bottomed pot and set it over low heat. As the berries defrost, they will begin to weep, creating liquidin the bottom of
JAM MAKING BASICS
Select jars free of cracks, defects or chips. Wash the jars, lids and bands and all of your tools in hot, soapy water. Sterilize your jars by placing them in the hot canning water for 10 minutes above 185° F. Leave your jars in the hot canning water until you are ready to fill them so they remain sterile and hot. HOW TO MAKE HARD CIDER Hard Cider Directions for 1 Gallon. 1) Prepare & Sanitize Your Equipment. Wash and sanitize your equipment prior to beginning. Follow instructions on your pack of PBW sanitizer on mixing and get a good hard cider book to guide you on sanitation.. Mix a small batch of PBW sanitizer in a stainless steel bowl following the instructions on yourPBW packet.
DIY DRY VERMOUTH
Good, dry white vermouth, also known as French vermouth, is the sort that goes into Martinis, but it can also be enjoyed straight, as well. With an herbal, dry finish, this vermouth will highlight your handmade cocktails all season long. The recipe comes from The Seasonal OUR TOP TEN FAVORITE KRAUT ADDITIONS 3. Ginger. There's a special magic to ginger, the way it warms and spices anything it touches. Ginger and beet is an especially unique combination that we love in kraut. 4. Lemon Peel. The peel of a single Meyer lemon, cut into thin strips, blended with Garlic and Dill in a quart of green cabbage kraut--bliss. HOW TO MAKE SHRUBS: FERMENTED BEVERAGE FOR MIXING AND Ingredients for Strawberry Lavender Shrub. 1 cup red wine vinegar. 1/2 cup balsamic vinegar. tops and bruised parts of 1 basket of strawberriesor use the whole berry, of course, if you like, chopped. 1 TBS dried lavender flowers. I invented the shrub. Well, technically, that is untrue. What I mean is, that I came to the idea of drinking ZUCCHINI CHIPS: RECIPE FOR FOOD DEHYDRATOR 3) Place on dehydrator trays and dehydrate. In a dehydrator, spread the raw slices over trays. Dehydrate at 120°F until the zucchini are as crispy as potato chips, about 12-18 hours. Turn slices and rotate the trays once during drying time. UNDERSTANDING AND MAKING YOUR OWN VINEGAR Vinegar is pretty fancy these days! From artisanal shrub cocktails, to whole stores devoted to the olive oil and vinegar pairings, vinegar is finally having its' day in the sun. Unless it has been pasteurized, or distilled, vinegar is also probiotic, meaning that it contains beneficial, live active cultures. In additioLOQUAT CHUTNEY
Chutney is a full-flavor condiment, imparting sweet and sour notes from fruits and vegetables, vinegar, spice, and sugar. Long, slow cooking deepens the spice flavors and creates a rich, thick consistency that mounds on a spoon. It’s a natural complement to acheese board,
HOMEMADE KIELBASA RECIPE Feed the meat, a little at the time, through the grinder. Grind the lean meat through a 3/8” grinder plate, and all the fat meat through a 3/16” plate. Place the meat into a large stainless steel bowl or mixing tub. Add the remaining ingredients and mix thoroughly. JAM MADE WITH FROZEN BERRIES Directions. Prepare a water bath canner and sterilize 6 half-pint jars. Remove the berries from the freezer. Place the frozen berries in a jam pan or other flaring, heavy-bottomed pot and set it over low heat. As the berries defrost, they will begin to weep, creating liquidin the bottom of
JAM MAKING BASICS
Select jars free of cracks, defects or chips. Wash the jars, lids and bands and all of your tools in hot, soapy water. Sterilize your jars by placing them in the hot canning water for 10 minutes above 185° F. Leave your jars in the hot canning water until you are ready to fill them so they remain sterile and hot. HOW TO MAKE HARD CIDER Hard Cider Directions for 1 Gallon. 1) Prepare & Sanitize Your Equipment. Wash and sanitize your equipment prior to beginning. Follow instructions on your pack of PBW sanitizer on mixing and get a good hard cider book to guide you on sanitation.. Mix a small batch of PBW sanitizer in a stainless steel bowl following the instructions on yourPBW packet.
DIY DRY VERMOUTH
Good, dry white vermouth, also known as French vermouth, is the sort that goes into Martinis, but it can also be enjoyed straight, as well. With an herbal, dry finish, this vermouth will highlight your handmade cocktails all season long. The recipe comes from The Seasonal OUR TOP TEN FAVORITE KRAUT ADDITIONS 3. Ginger. There's a special magic to ginger, the way it warms and spices anything it touches. Ginger and beet is an especially unique combination that we love in kraut. 4. Lemon Peel. The peel of a single Meyer lemon, cut into thin strips, blended with Garlic and Dill in a quart of green cabbage kraut--bliss. HOW TO MAKE SHRUBS: FERMENTED BEVERAGE FOR MIXING AND Ingredients for Strawberry Lavender Shrub. 1 cup red wine vinegar. 1/2 cup balsamic vinegar. tops and bruised parts of 1 basket of strawberriesor use the whole berry, of course, if you like, chopped. 1 TBS dried lavender flowers. I invented the shrub. Well, technically, that is untrue. What I mean is, that I came to the idea of drinking ZUCCHINI CHIPS: RECIPE FOR FOOD DEHYDRATOR 3) Place on dehydrator trays and dehydrate. In a dehydrator, spread the raw slices over trays. Dehydrate at 120°F until the zucchini are as crispy as potato chips, about 12-18 hours. Turn slices and rotate the trays once during drying time. UNDERSTANDING AND MAKING YOUR OWN VINEGAR Vinegar is pretty fancy these days! From artisanal shrub cocktails, to whole stores devoted to the olive oil and vinegar pairings, vinegar is finally having its' day in the sun. Unless it has been pasteurized, or distilled, vinegar is also probiotic, meaning that it contains beneficial, live active cultures. In additioLOQUAT CHUTNEY
Chutney is a full-flavor condiment, imparting sweet and sour notes from fruits and vegetables, vinegar, spice, and sugar. Long, slow cooking deepens the spice flavors and creates a rich, thick consistency that mounds on a spoon. It’s a natural complement to acheese board,
CANNING SUPPLY, PICKLING CROCKS, CHEESEMAKING SUPPLIES Strawberry Galette with Creme Fraiche. The epitome of springtime dessert, this treat is a gem, bright and succulent and so, so satisfying. Plus, it looks a little like a scone, so you can eat it for breakfast, guilt-free. We said so. TRY IT. HOW TO MAKE HARD CIDER Hard Cider Directions for 1 Gallon. 1) Prepare & Sanitize Your Equipment. Wash and sanitize your equipment prior to beginning. Follow instructions on your pack of PBW sanitizer on mixing and get a good hard cider book to guide you on sanitation.. Mix a small batch of PBW sanitizer in a stainless steel bowl following the instructions on yourPBW packet.
HOW TO MAKE SHRUBS: FERMENTED BEVERAGE FOR MIXING AND Ingredients for Strawberry Lavender Shrub. 1 cup red wine vinegar. 1/2 cup balsamic vinegar. tops and bruised parts of 1 basket of strawberriesor use the whole berry, of course, if you like, chopped. 1 TBS dried lavender flowers. I invented the shrub. Well, technically, that is untrue. What I mean is, that I came to the idea of drinking OUR TOP TEN FAVORITE KRAUT ADDITIONS 3. Ginger. There's a special magic to ginger, the way it warms and spices anything it touches. Ginger and beet is an especially unique combination that we love in kraut. 4. Lemon Peel. The peel of a single Meyer lemon, cut into thin strips, blended with Garlic and Dill in a quart of green cabbage kraut--bliss. TOMATILLO SALSA RECIPE FOR CANNING 3) Cook the salsa. In a large skillet or saucepan, combine the tomatillos, onions, peppers, lime juice, cilantro, garlic, cumin, and salt, along with 1/2 cup of water. Bring to a low boil and cook, stirring frequently, until the sauce thickens and reduces by aboutabout a
ONION JAM | MOUNTAIN FEED & FARM SUPPLY Onion Jam is the jam. If you think you don’t like jam, consider this one. It is just sweet enough, with a vinegar kick, and a mellow roundness from the spices. The onions melt twice, first in the pan and then in the mouth. Think of it as a jar of spiced, caramelized onions. Possibilities abound. This FERMENTATION FAQ: MY FERMENT OVERFLOWED. NOW WHAT Wash your KrautSource in hot soapy water. If if has been less than 12 hours since the brine overflowed you can pour clean brine from your plate back in. If you are unsure about the timing of your overflow, discard old brine and replace with supplementary brine at the less saline ratio of 1 TSP. salt: 1 cup H2O.LOQUAT CHUTNEY
Chutney is a full-flavor condiment, imparting sweet and sour notes from fruits and vegetables, vinegar, spice, and sugar. Long, slow cooking deepens the spice flavors and creates a rich, thick consistency that mounds on a spoon. It’s a natural complement to acheese board,
HOW TO FLAVOR KOMBUCHA AND WATER KEFIR: CREATE YOUR OWN Let the fruit float in the kombucha liquid, covered with a breathable cloth or paper towel, for several days. Again, this is a matter of discretion. After 2 days, much of the fruit flavor will be infused into the liquid. The longer it ferments for, the more acidic it willbecome, so taste it
PERSIMMON FRUIT LEATHER Dehydrate. Dehydrate the persimmon leather at about 135° F, for about 6 hours, or until the desired texture is reached. 6. Remove at Desired Consistency. When the fruit leather has reached the desired consistency, dry but still supple and flexible, remove it from heat. Peel the leather off of the silicon sheets, if CANNING SUPPLY, PICKLING CROCKS, CHEESEMAKING SUPPLIESLEARNGIFT CARDSVISITCLASS REGISTRATIONJOURNALCONTACT Strawberry Galette with Creme Fraiche. The epitome of springtime dessert, this treat is a gem, bright and succulent and so, so satisfying. Plus, it looks a little like a scone, so you can eat it for breakfast, guilt-free. We said so. TRY IT. HOMEMADE KIELBASA RECIPE Feed the meat, a little at the time, through the grinder. Grind the lean meat through a 3/8” grinder plate, and all the fat meat through a 3/16” plate. Place the meat into a large stainless steel bowl or mixing tub. Add the remaining ingredients and mix thoroughly. FERMENTED HOT SAUCE RECIPE Affix a fermentation lid to the jar top, and set in a cool place, out of direct sunlight, to ferment. Culture at room temperature until the color of the peppers changes and dulls, usually 5-7 days. If you like, this ferment continue to ferment at room temperature for many months. We like it best after at least 3 months; the flavors become more JAM MADE WITH FROZEN BERRIES Directions. Prepare a water bath canner and sterilize 6 half-pint jars. Remove the berries from the freezer. Place the frozen berries in a jam pan or other flaring, heavy-bottomed pot and set it over low heat. As the berries defrost, they will begin to weep, creating liquidin the bottom of
HOW TO MAKE HARD CIDER Hard Cider Directions for 1 Gallon. 1) Prepare & Sanitize Your Equipment. Wash and sanitize your equipment prior to beginning. Follow instructions on your pack of PBW sanitizer on mixing and get a good hard cider book to guide you on sanitation.. Mix a small batch of PBW sanitizer in a stainless steel bowl following the instructions on yourPBW packet.
TOMATILLO SALSA RECIPE FOR CANNING 3) Cook the salsa. In a large skillet or saucepan, combine the tomatillos, onions, peppers, lime juice, cilantro, garlic, cumin, and salt, along with 1/2 cup of water. Bring to a low boil and cook, stirring frequently, until the sauce thickens and reduces by aboutabout a
JAM MAKING BASICS
OUR TOP TEN FAVORITE KRAUT ADDITIONS 3. Ginger. There's a special magic to ginger, the way it warms and spices anything it touches. Ginger and beet is an especially unique combination that we love in kraut. 4. Lemon Peel. The peel of a single Meyer lemon, cut into thin strips, blended with Garlic and Dill in a quart of green cabbage kraut--bliss. UNDERSTANDING AND MAKING YOUR OWN VINEGAR Vinegar is pretty fancy these days! From artisanal shrub cocktails, to whole stores devoted to the olive oil and vinegar pairings, vinegar is finally having its' day in the sun. Unless it has been pasteurized, or distilled, vinegar is also probiotic, meaning that it contains beneficial, live active cultures. In additio HOW TO SELL HOMEMADE FOOD: START A HOME-BASED FOODWHAT DOES THE COTTAGE FOOD BILL MEAN TO YOU?MAKING A LIVING SELLING YOUR HOMEMADE COOKIES, BREADS OR OTHER DELIGHTS SOUNDS LIKE A DREAM COME TRUE RIGHT? WE SURE THINK SO. IT WAS A DREAM COME...TAKE THAT SECRET FAMILY RECIPE TO THE MARKETUNDER THE COTTAGE FOOD BILL, YOU CAN START A BUSINESS SELLING THOSE HOMEMADE DELIGHTS. YOU COULD EVEN PACKAGE GRANDMOTHER’S STRAWBERRY JAM AND SELL...WHAT DOES IT TAKE TO START SELLING MY JAMS, BREADS OR OTHER NON-HAZARDOUS FOODS?THERE ARE MANY VALUABLE RESOURCES AVAILABLE FOR GETTING STARTED ON THE RIGHT FOOT WITH YOUR HOME-BASED FOOD BUSINESS, OR CFO. TO GET THE BASIC FACT...WHEN YOU’RE READY, WE’VE GOT YOU COVEREDWE ARE STOCKED BY POPULAR DEMAND AND OUR OFFERINGS HAVE EXPANDED FROM JUST A FEW CANNING ITEMS TO HUNDREDS OF CHEESE MAKING SUPPLIES, FERMENTING SU... The bill legalizes home-based food businesses known as Cottage Food Operations, or CFO’s. Similar bills across the country are enabling homemade food entrepreneurs to sell their creations. The rest of this article details everything you need to know to get started as your own homemade food entrepreneur in California under AB1616. CANNING SUPPLY, PICKLING CROCKS, CHEESEMAKING SUPPLIESLEARNGIFT CARDSVISITCLASS REGISTRATIONJOURNALCONTACT Strawberry Galette with Creme Fraiche. The epitome of springtime dessert, this treat is a gem, bright and succulent and so, so satisfying. Plus, it looks a little like a scone, so you can eat it for breakfast, guilt-free. We said so. TRY IT. HOMEMADE KIELBASA RECIPE Feed the meat, a little at the time, through the grinder. Grind the lean meat through a 3/8” grinder plate, and all the fat meat through a 3/16” plate. Place the meat into a large stainless steel bowl or mixing tub. Add the remaining ingredients and mix thoroughly. FERMENTED HOT SAUCE RECIPE Affix a fermentation lid to the jar top, and set in a cool place, out of direct sunlight, to ferment. Culture at room temperature until the color of the peppers changes and dulls, usually 5-7 days. If you like, this ferment continue to ferment at room temperature for many months. We like it best after at least 3 months; the flavors become more JAM MADE WITH FROZEN BERRIES Directions. Prepare a water bath canner and sterilize 6 half-pint jars. Remove the berries from the freezer. Place the frozen berries in a jam pan or other flaring, heavy-bottomed pot and set it over low heat. As the berries defrost, they will begin to weep, creating liquidin the bottom of
HOW TO MAKE HARD CIDER Hard Cider Directions for 1 Gallon. 1) Prepare & Sanitize Your Equipment. Wash and sanitize your equipment prior to beginning. Follow instructions on your pack of PBW sanitizer on mixing and get a good hard cider book to guide you on sanitation.. Mix a small batch of PBW sanitizer in a stainless steel bowl following the instructions on yourPBW packet.
TOMATILLO SALSA RECIPE FOR CANNING 3) Cook the salsa. In a large skillet or saucepan, combine the tomatillos, onions, peppers, lime juice, cilantro, garlic, cumin, and salt, along with 1/2 cup of water. Bring to a low boil and cook, stirring frequently, until the sauce thickens and reduces by aboutabout a
JAM MAKING BASICS
OUR TOP TEN FAVORITE KRAUT ADDITIONS 3. Ginger. There's a special magic to ginger, the way it warms and spices anything it touches. Ginger and beet is an especially unique combination that we love in kraut. 4. Lemon Peel. The peel of a single Meyer lemon, cut into thin strips, blended with Garlic and Dill in a quart of green cabbage kraut--bliss. UNDERSTANDING AND MAKING YOUR OWN VINEGAR Vinegar is pretty fancy these days! From artisanal shrub cocktails, to whole stores devoted to the olive oil and vinegar pairings, vinegar is finally having its' day in the sun. Unless it has been pasteurized, or distilled, vinegar is also probiotic, meaning that it contains beneficial, live active cultures. In additio HOW TO SELL HOMEMADE FOOD: START A HOME-BASED FOODWHAT DOES THE COTTAGE FOOD BILL MEAN TO YOU?MAKING A LIVING SELLING YOUR HOMEMADE COOKIES, BREADS OR OTHER DELIGHTS SOUNDS LIKE A DREAM COME TRUE RIGHT? WE SURE THINK SO. IT WAS A DREAM COME...TAKE THAT SECRET FAMILY RECIPE TO THE MARKETUNDER THE COTTAGE FOOD BILL, YOU CAN START A BUSINESS SELLING THOSE HOMEMADE DELIGHTS. YOU COULD EVEN PACKAGE GRANDMOTHER’S STRAWBERRY JAM AND SELL...WHAT DOES IT TAKE TO START SELLING MY JAMS, BREADS OR OTHER NON-HAZARDOUS FOODS?THERE ARE MANY VALUABLE RESOURCES AVAILABLE FOR GETTING STARTED ON THE RIGHT FOOT WITH YOUR HOME-BASED FOOD BUSINESS, OR CFO. TO GET THE BASIC FACT...WHEN YOU’RE READY, WE’VE GOT YOU COVEREDWE ARE STOCKED BY POPULAR DEMAND AND OUR OFFERINGS HAVE EXPANDED FROM JUST A FEW CANNING ITEMS TO HUNDREDS OF CHEESE MAKING SUPPLIES, FERMENTING SU... The bill legalizes home-based food businesses known as Cottage Food Operations, or CFO’s. Similar bills across the country are enabling homemade food entrepreneurs to sell their creations. The rest of this article details everything you need to know to get started as your own homemade food entrepreneur in California under AB1616. HOW TO MAKE HARD CIDER Hard Cider Directions for 1 Gallon. 1) Prepare & Sanitize Your Equipment. Wash and sanitize your equipment prior to beginning. Follow instructions on your pack of PBW sanitizer on mixing and get a good hard cider book to guide you on sanitation.. Mix a small batch of PBW sanitizer in a stainless steel bowl following the instructions on yourPBW packet.
HOME PICKLING BASICS 5) The Main 3 Methods for Vinegar-Brine Pickling at Home. There are three general methods for vinegar-brine pickling: quick-pickling, salt-brine pickling and the vinegar-brine soak and rinse method. Within those methods, there exist many variations, recipes and LIME SAUERKRAUT RECIPE Sprinkle the cabbage with salt and massage until the texture softens, and juice begins to run from a handful of squeezed cabbage. Add the zest and juice of 2 limes. Toss to mix all ingredients. If you like, you can add a finely diced red jalapeno, or some chile flakes or powder, for a spicy kick. Pack the young kraut into a quart-sizedmason
HOW TO MAKE PICKLES: ALL ABOUT THE VINEGAR-BRINE PICKLING Wash the jars, lids and bands and all of your tools in hot, soapy water. Sterilize your jars by placing them in the hot canning water for 10 minutes. To sterilize your jars properly, you must have the water above 185° F. Leave your jars in the hot canning water untilyou
HOW TO MAKE SHRUBS: FERMENTED BEVERAGE FOR MIXING AND Ingredients for Strawberry Lavender Shrub. 1 cup red wine vinegar. 1/2 cup balsamic vinegar. tops and bruised parts of 1 basket of strawberriesor use the whole berry, of course, if you like, chopped. 1 TBS dried lavender flowers. I invented the shrub. Well, technically, that is untrue. What I mean is, that I came to the idea of drinking THE GINGER BUG: MAKE YOUR OWN GINGER BEER Ginger is a powerful plant. The knobby root can be used in so many ways, from stir-fry to tea to kraut ingredient. Warm and spicy, lively and earthy, it's a versatile and adaptable culinary ally. It's also strong medicine, used for centuries as an immune booster and digestive aid. It's also delicious! It's hard to pin ZUCCHINI CHIPS: RECIPE FOR FOOD DEHYDRATOR 3) Place on dehydrator trays and dehydrate. In a dehydrator, spread the raw slices over trays. Dehydrate at 120°F until the zucchini are as crispy as potato chips, about 12-18 hours. Turn slices and rotate the trays once during drying time. EASILY MAKE TOP-NOTCH SAUERKRAUT WITH A FERMENTATION Shave your cabbage finely. Place the shaved cabbage and sea salt in a large stainless steel or glass bowl and massage vigorously. Massage the cabbage and salt for 15-20 minutes or let sit for 1 hour. The cabbage will release much of its moisture, forming your brine. You are looking for a good amount of liquid (2 or more cups). HOW TO FLAVOR KOMBUCHA AND WATER KEFIR: CREATE YOUR OWN Let the fruit float in the kombucha liquid, covered with a breathable cloth or paper towel, for several days. Again, this is a matter of discretion. After 2 days, much of the fruit flavor will be infused into the liquid. The longer it ferments for, the more acidic it willbecome, so taste it
ALL ABOUT BARE-ROOT FRUIT TREES: FUNDAMENTALS & 6 COMMON Bare-root stock offers several advantages. Bare-root plants are usually one-half to two-thirds the cost of plants in containers. Longer root lengths are possible on bare-root plants because the weight of the root ball without soil is minimal. Planting a bare-root fruit tree is one of the easiest ways to add a permanent, food-producing plant CANNING SUPPLY, PICKLING CROCKS, CHEESEMAKING SUPPLIESLEARNGIFT CARDSVISITCLASS REGISTRATIONJOURNALCONTACT Strawberry Galette with Creme Fraiche. The epitome of springtime dessert, this treat is a gem, bright and succulent and so, so satisfying. Plus, it looks a little like a scone, so you can eat it for breakfast, guilt-free. We said so. TRY IT. HOMEMADE KIELBASA RECIPE Feed the meat, a little at the time, through the grinder. Grind the lean meat through a 3/8” grinder plate, and all the fat meat through a 3/16” plate. Place the meat into a large stainless steel bowl or mixing tub. Add the remaining ingredients and mix thoroughly. FERMENTED HOT SAUCE RECIPE Affix a fermentation lid to the jar top, and set in a cool place, out of direct sunlight, to ferment. Culture at room temperature until the color of the peppers changes and dulls, usually 5-7 days. If you like, this ferment continue to ferment at room temperature for many months. We like it best after at least 3 months; the flavors become more JAM MADE WITH FROZEN BERRIES Directions. Prepare a water bath canner and sterilize 6 half-pint jars. Remove the berries from the freezer. Place the frozen berries in a jam pan or other flaring, heavy-bottomed pot and set it over low heat. As the berries defrost, they will begin to weep, creating liquidin the bottom of
HOW TO MAKE HARD CIDER Hard Cider Directions for 1 Gallon. 1) Prepare & Sanitize Your Equipment. Wash and sanitize your equipment prior to beginning. Follow instructions on your pack of PBW sanitizer on mixing and get a good hard cider book to guide you on sanitation.. Mix a small batch of PBW sanitizer in a stainless steel bowl following the instructions on yourPBW packet.
JAM MAKING BASICS
OUR TOP TEN FAVORITE KRAUT ADDITIONS 3. Ginger. There's a special magic to ginger, the way it warms and spices anything it touches. Ginger and beet is an especially unique combination that we love in kraut. 4. Lemon Peel. The peel of a single Meyer lemon, cut into thin strips, blended with Garlic and Dill in a quart of green cabbage kraut--bliss. HOW TO MAKE PICKLES: ALL ABOUT THE VINEGAR-BRINE PICKLINGSEE MORE ONMOUNTAINFEED.COM
UNDERSTANDING AND MAKING YOUR OWN VINEGAR Vinegar is pretty fancy these days! From artisanal shrub cocktails, to whole stores devoted to the olive oil and vinegar pairings, vinegar is finally having its' day in the sun. Unless it has been pasteurized, or distilled, vinegar is also probiotic, meaning that it contains beneficial, live active cultures. In additio HOW TO SELL HOMEMADE FOOD: START A HOME-BASED FOODWHAT DOES THE COTTAGE FOOD BILL MEAN TO YOU?MAKING A LIVING SELLING YOUR HOMEMADE COOKIES, BREADS OR OTHER DELIGHTS SOUNDS LIKE A DREAM COME TRUE RIGHT? WE SURE THINK SO. IT WAS A DREAM COME...TAKE THAT SECRET FAMILY RECIPE TO THE MARKETUNDER THE COTTAGE FOOD BILL, YOU CAN START A BUSINESS SELLING THOSE HOMEMADE DELIGHTS. YOU COULD EVEN PACKAGE GRANDMOTHER’S STRAWBERRY JAM AND SELL...WHAT DOES IT TAKE TO START SELLING MY JAMS, BREADS OR OTHER NON-HAZARDOUS FOODS?THERE ARE MANY VALUABLE RESOURCES AVAILABLE FOR GETTING STARTED ON THE RIGHT FOOT WITH YOUR HOME-BASED FOOD BUSINESS, OR CFO. TO GET THE BASIC FACT...WHEN YOU’RE READY, WE’VE GOT YOU COVEREDWE ARE STOCKED BY POPULAR DEMAND AND OUR OFFERINGS HAVE EXPANDED FROM JUST A FEW CANNING ITEMS TO HUNDREDS OF CHEESE MAKING SUPPLIES, FERMENTING SU... The bill legalizes home-based food businesses known as Cottage Food Operations, or CFO’s. Similar bills across the country are enabling homemade food entrepreneurs to sell their creations. The rest of this article details everything you need to know to get started as your own homemade food entrepreneur in California under AB1616. CANNING SUPPLY, PICKLING CROCKS, CHEESEMAKING SUPPLIESLEARNGIFT CARDSVISITCLASS REGISTRATIONJOURNALCONTACT Strawberry Galette with Creme Fraiche. The epitome of springtime dessert, this treat is a gem, bright and succulent and so, so satisfying. Plus, it looks a little like a scone, so you can eat it for breakfast, guilt-free. We said so. TRY IT. HOMEMADE KIELBASA RECIPE Feed the meat, a little at the time, through the grinder. Grind the lean meat through a 3/8” grinder plate, and all the fat meat through a 3/16” plate. Place the meat into a large stainless steel bowl or mixing tub. Add the remaining ingredients and mix thoroughly. FERMENTED HOT SAUCE RECIPE Affix a fermentation lid to the jar top, and set in a cool place, out of direct sunlight, to ferment. Culture at room temperature until the color of the peppers changes and dulls, usually 5-7 days. If you like, this ferment continue to ferment at room temperature for many months. We like it best after at least 3 months; the flavors become more JAM MADE WITH FROZEN BERRIES Directions. Prepare a water bath canner and sterilize 6 half-pint jars. Remove the berries from the freezer. Place the frozen berries in a jam pan or other flaring, heavy-bottomed pot and set it over low heat. As the berries defrost, they will begin to weep, creating liquidin the bottom of
HOW TO MAKE HARD CIDER Hard Cider Directions for 1 Gallon. 1) Prepare & Sanitize Your Equipment. Wash and sanitize your equipment prior to beginning. Follow instructions on your pack of PBW sanitizer on mixing and get a good hard cider book to guide you on sanitation.. Mix a small batch of PBW sanitizer in a stainless steel bowl following the instructions on yourPBW packet.
JAM MAKING BASICS
OUR TOP TEN FAVORITE KRAUT ADDITIONS 3. Ginger. There's a special magic to ginger, the way it warms and spices anything it touches. Ginger and beet is an especially unique combination that we love in kraut. 4. Lemon Peel. The peel of a single Meyer lemon, cut into thin strips, blended with Garlic and Dill in a quart of green cabbage kraut--bliss. HOW TO MAKE PICKLES: ALL ABOUT THE VINEGAR-BRINE PICKLINGSEE MORE ONMOUNTAINFEED.COM
UNDERSTANDING AND MAKING YOUR OWN VINEGAR Vinegar is pretty fancy these days! From artisanal shrub cocktails, to whole stores devoted to the olive oil and vinegar pairings, vinegar is finally having its' day in the sun. Unless it has been pasteurized, or distilled, vinegar is also probiotic, meaning that it contains beneficial, live active cultures. In additio HOW TO SELL HOMEMADE FOOD: START A HOME-BASED FOODWHAT DOES THE COTTAGE FOOD BILL MEAN TO YOU?MAKING A LIVING SELLING YOUR HOMEMADE COOKIES, BREADS OR OTHER DELIGHTS SOUNDS LIKE A DREAM COME TRUE RIGHT? WE SURE THINK SO. IT WAS A DREAM COME...TAKE THAT SECRET FAMILY RECIPE TO THE MARKETUNDER THE COTTAGE FOOD BILL, YOU CAN START A BUSINESS SELLING THOSE HOMEMADE DELIGHTS. YOU COULD EVEN PACKAGE GRANDMOTHER’S STRAWBERRY JAM AND SELL...WHAT DOES IT TAKE TO START SELLING MY JAMS, BREADS OR OTHER NON-HAZARDOUS FOODS?THERE ARE MANY VALUABLE RESOURCES AVAILABLE FOR GETTING STARTED ON THE RIGHT FOOT WITH YOUR HOME-BASED FOOD BUSINESS, OR CFO. TO GET THE BASIC FACT...WHEN YOU’RE READY, WE’VE GOT YOU COVEREDWE ARE STOCKED BY POPULAR DEMAND AND OUR OFFERINGS HAVE EXPANDED FROM JUST A FEW CANNING ITEMS TO HUNDREDS OF CHEESE MAKING SUPPLIES, FERMENTING SU... The bill legalizes home-based food businesses known as Cottage Food Operations, or CFO’s. Similar bills across the country are enabling homemade food entrepreneurs to sell their creations. The rest of this article details everything you need to know to get started as your own homemade food entrepreneur in California under AB1616. HOME PICKLING BASICS 5) The Main 3 Methods for Vinegar-Brine Pickling at Home. There are three general methods for vinegar-brine pickling: quick-pickling, salt-brine pickling and the vinegar-brine soak and rinse method. Within those methods, there exist many variations, recipes and HOW TO MAKE SHRUBS: FERMENTED BEVERAGE FOR MIXING AND Ingredients for Strawberry Lavender Shrub. 1 cup red wine vinegar. 1/2 cup balsamic vinegar. tops and bruised parts of 1 basket of strawberriesor use the whole berry, of course, if you like, chopped. 1 TBS dried lavender flowers. I invented the shrub. Well, technically, that is untrue. What I mean is, that I came to the idea of drinking LIME SAUERKRAUT RECIPE Sprinkle the cabbage with salt and massage until the texture softens, and juice begins to run from a handful of squeezed cabbage. Add the zest and juice of 2 limes. Toss to mix all ingredients. If you like, you can add a finely diced red jalapeno, or some chile flakes or powder, for a spicy kick. Pack the young kraut into a quart-sizedmason
FERMENTATION FAQ: WHAT IS THE CLOUDY FILM IN MY FERMENT Your ferment can be contaminated in a number of ways. One of the most common visible contaminations is a white, cloudy substance called Kahm Yeast. While Kahm yeast isn't harmful it can indicate that there is a problem with your ferment. Kahm yeast is actually THE GINGER BUG: MAKE YOUR OWN GINGER BEER Ginger is a powerful plant. The knobby root can be used in so many ways, from stir-fry to tea to kraut ingredient. Warm and spicy, lively and earthy, it's a versatile and adaptable culinary ally. It's also strong medicine, used for centuries as an immune booster and digestive aid. It's also delicious! It's hard to pin ZUCCHINI CHIPS: RECIPE FOR FOOD DEHYDRATOR 3) Place on dehydrator trays and dehydrate. In a dehydrator, spread the raw slices over trays. Dehydrate at 120°F until the zucchini are as crispy as potato chips, about 12-18 hours. Turn slices and rotate the trays once during drying time. EASILY MAKE TOP-NOTCH SAUERKRAUT WITH A FERMENTATION Shave your cabbage finely. Place the shaved cabbage and sea salt in a large stainless steel or glass bowl and massage vigorously. Massage the cabbage and salt for 15-20 minutes or let sit for 1 hour. The cabbage will release much of its moisture, forming your brine. You are looking for a good amount of liquid (2 or more cups). HOW TO FLAVOR KOMBUCHA AND WATER KEFIR: CREATE YOUR OWN Let the fruit float in the kombucha liquid, covered with a breathable cloth or paper towel, for several days. Again, this is a matter of discretion. After 2 days, much of the fruit flavor will be infused into the liquid. The longer it ferments for, the more acidic it willbecome, so taste it
HOW DO I CHOOSE THE RIGHT MILK TO MAKE CHEESE WITH In cheesemaking, homogenized milk produces a curd that is weaker than cream-top milk. (The addition of calcium chloride helps to mitigate this effect.) If you have a choice when you purchase milk to make cheese, choose cream-top milk over homogenized. Either will work, however you will have to treat curds made from homogenized milk moregently.
ALL ABOUT BARE-ROOT FRUIT TREES: FUNDAMENTALS & 6 COMMON Bare-root stock offers several advantages. Bare-root plants are usually one-half to two-thirds the cost of plants in containers. Longer root lengths are possible on bare-root plants because the weight of the root ball without soil is minimal. Planting a bare-root fruit tree is one of the easiest ways to add a permanent, food-producing plant CANNING SUPPLY, PICKLING CROCKS, CHEESEMAKING SUPPLIESLEARNGIFT CARDSVISITCLASS REGISTRATIONJOURNALCONTACT Strawberry Galette with Creme Fraiche. The epitome of springtime dessert, this treat is a gem, bright and succulent and so, so satisfying. Plus, it looks a little like a scone, so you can eat it for breakfast, guilt-free. We said so. TRY IT. HOMEMADE KIELBASA RECIPE Feed the meat, a little at the time, through the grinder. Grind the lean meat through a 3/8” grinder plate, and all the fat meat through a 3/16” plate. Place the meat into a large stainless steel bowl or mixing tub. Add the remaining ingredients and mix thoroughly. JAM MADE WITH FROZEN BERRIES Directions. Prepare a water bath canner and sterilize 6 half-pint jars. Remove the berries from the freezer. Place the frozen berries in a jam pan or other flaring, heavy-bottomed pot and set it over low heat. As the berries defrost, they will begin to weep, creating liquidin the bottom of
FERMENTED HOT SAUCE RECIPE Affix a fermentation lid to the jar top, and set in a cool place, out of direct sunlight, to ferment. Culture at room temperature until the color of the peppers changes and dulls, usually 5-7 days. If you like, this ferment continue to ferment at room temperature for many months. We like it best after at least 3 months; the flavors become more HOW TO MAKE HARD CIDER Hard Cider Directions for 1 Gallon. 1) Prepare & Sanitize Your Equipment. Wash and sanitize your equipment prior to beginning. Follow instructions on your pack of PBW sanitizer on mixing and get a good hard cider book to guide you on sanitation.. Mix a small batch of PBW sanitizer in a stainless steel bowl following the instructions on yourPBW packet.
JAM MAKING BASICS
OUR TOP TEN FAVORITE KRAUT ADDITIONS 3. Ginger. There's a special magic to ginger, the way it warms and spices anything it touches. Ginger and beet is an especially unique combination that we love in kraut. 4. Lemon Peel. The peel of a single Meyer lemon, cut into thin strips, blended with Garlic and Dill in a quart of green cabbage kraut--bliss. HOW TO MAKE PICKLES: ALL ABOUT THE VINEGAR-BRINE PICKLINGSEE MORE ONMOUNTAINFEED.COM
UNDERSTANDING AND MAKING YOUR OWN VINEGAR Vinegar is pretty fancy these days! From artisanal shrub cocktails, to whole stores devoted to the olive oil and vinegar pairings, vinegar is finally having its' day in the sun. Unless it has been pasteurized, or distilled, vinegar is also probiotic, meaning that it contains beneficial, live active cultures. In additio HOW TO SELL HOMEMADE FOOD: START A HOME-BASED FOODWHAT DOES THE COTTAGE FOOD BILL MEAN TO YOU?MAKING A LIVING SELLING YOUR HOMEMADE COOKIES, BREADS OR OTHER DELIGHTS SOUNDS LIKE A DREAM COME TRUE RIGHT? WE SURE THINK SO. IT WAS A DREAM COME...TAKE THAT SECRET FAMILY RECIPE TO THE MARKETUNDER THE COTTAGE FOOD BILL, YOU CAN START A BUSINESS SELLING THOSE HOMEMADE DELIGHTS. YOU COULD EVEN PACKAGE GRANDMOTHER’S STRAWBERRY JAM AND SELL...WHAT DOES IT TAKE TO START SELLING MY JAMS, BREADS OR OTHER NON-HAZARDOUS FOODS?THERE ARE MANY VALUABLE RESOURCES AVAILABLE FOR GETTING STARTED ON THE RIGHT FOOT WITH YOUR HOME-BASED FOOD BUSINESS, OR CFO. TO GET THE BASIC FACT...WHEN YOU’RE READY, WE’VE GOT YOU COVEREDWE ARE STOCKED BY POPULAR DEMAND AND OUR OFFERINGS HAVE EXPANDED FROM JUST A FEW CANNING ITEMS TO HUNDREDS OF CHEESE MAKING SUPPLIES, FERMENTING SU... The bill legalizes home-based food businesses known as Cottage Food Operations, or CFO’s. Similar bills across the country are enabling homemade food entrepreneurs to sell their creations. The rest of this article details everything you need to know to get started as your own homemade food entrepreneur in California under AB1616. CANNING SUPPLY, PICKLING CROCKS, CHEESEMAKING SUPPLIESLEARNGIFT CARDSVISITCLASS REGISTRATIONJOURNALCONTACT Strawberry Galette with Creme Fraiche. The epitome of springtime dessert, this treat is a gem, bright and succulent and so, so satisfying. Plus, it looks a little like a scone, so you can eat it for breakfast, guilt-free. We said so. TRY IT. HOMEMADE KIELBASA RECIPE Feed the meat, a little at the time, through the grinder. Grind the lean meat through a 3/8” grinder plate, and all the fat meat through a 3/16” plate. Place the meat into a large stainless steel bowl or mixing tub. Add the remaining ingredients and mix thoroughly. JAM MADE WITH FROZEN BERRIES Directions. Prepare a water bath canner and sterilize 6 half-pint jars. Remove the berries from the freezer. Place the frozen berries in a jam pan or other flaring, heavy-bottomed pot and set it over low heat. As the berries defrost, they will begin to weep, creating liquidin the bottom of
FERMENTED HOT SAUCE RECIPE Affix a fermentation lid to the jar top, and set in a cool place, out of direct sunlight, to ferment. Culture at room temperature until the color of the peppers changes and dulls, usually 5-7 days. If you like, this ferment continue to ferment at room temperature for many months. We like it best after at least 3 months; the flavors become more HOW TO MAKE HARD CIDER Hard Cider Directions for 1 Gallon. 1) Prepare & Sanitize Your Equipment. Wash and sanitize your equipment prior to beginning. Follow instructions on your pack of PBW sanitizer on mixing and get a good hard cider book to guide you on sanitation.. Mix a small batch of PBW sanitizer in a stainless steel bowl following the instructions on yourPBW packet.
JAM MAKING BASICS
OUR TOP TEN FAVORITE KRAUT ADDITIONS 3. Ginger. There's a special magic to ginger, the way it warms and spices anything it touches. Ginger and beet is an especially unique combination that we love in kraut. 4. Lemon Peel. The peel of a single Meyer lemon, cut into thin strips, blended with Garlic and Dill in a quart of green cabbage kraut--bliss. UNDERSTANDING AND MAKING YOUR OWN VINEGAR Vinegar is pretty fancy these days! From artisanal shrub cocktails, to whole stores devoted to the olive oil and vinegar pairings, vinegar is finally having its' day in the sun. Unless it has been pasteurized, or distilled, vinegar is also probiotic, meaning that it contains beneficial, live active cultures. In additio THE GINGER BUG: MAKE YOUR OWN GINGER BEER Ginger is a powerful plant. The knobby root can be used in so many ways, from stir-fry to tea to kraut ingredient. Warm and spicy, lively and earthy, it's a versatile and adaptable culinary ally. It's also strong medicine, used for centuries as an immune booster and digestive aid. It's also delicious! It's hard to pin HOW TO SELL HOMEMADE FOOD: START A HOME-BASED FOODWHAT DOES THE COTTAGE FOOD BILL MEAN TO YOU?MAKING A LIVING SELLING YOUR HOMEMADE COOKIES, BREADS OR OTHER DELIGHTS SOUNDS LIKE A DREAM COME TRUE RIGHT? WE SURE THINK SO. IT WAS A DREAM COME...TAKE THAT SECRET FAMILY RECIPE TO THE MARKETUNDER THE COTTAGE FOOD BILL, YOU CAN START A BUSINESS SELLING THOSE HOMEMADE DELIGHTS. YOU COULD EVEN PACKAGE GRANDMOTHER’S STRAWBERRY JAM AND SELL...WHAT DOES IT TAKE TO START SELLING MY JAMS, BREADS OR OTHER NON-HAZARDOUS FOODS?THERE ARE MANY VALUABLE RESOURCES AVAILABLE FOR GETTING STARTED ON THE RIGHT FOOT WITH YOUR HOME-BASED FOOD BUSINESS, OR CFO. TO GET THE BASIC FACT...WHEN YOU’RE READY, WE’VE GOT YOU COVEREDWE ARE STOCKED BY POPULAR DEMAND AND OUR OFFERINGS HAVE EXPANDED FROM JUST A FEW CANNING ITEMS TO HUNDREDS OF CHEESE MAKING SUPPLIES, FERMENTING SU... The bill legalizes home-based food businesses known as Cottage Food Operations, or CFO’s. Similar bills across the country are enabling homemade food entrepreneurs to sell their creations. The rest of this article details everything you need to know to get started as your own homemade food entrepreneur in California under AB1616. HOME PICKLING BASICS 5) The Main 3 Methods for Vinegar-Brine Pickling at Home. There are three general methods for vinegar-brine pickling: quick-pickling, salt-brine pickling and the vinegar-brine soak and rinse method. Within those methods, there exist many variations, recipes and HOW TO MAKE SHRUBS: FERMENTED BEVERAGE FOR MIXING AND Ingredients for Strawberry Lavender Shrub. 1 cup red wine vinegar. 1/2 cup balsamic vinegar. tops and bruised parts of 1 basket of strawberriesor use the whole berry, of course, if you like, chopped. 1 TBS dried lavender flowers. I invented the shrub. Well, technically, that is untrue. What I mean is, that I came to the idea of drinking LIME SAUERKRAUT RECIPE Sprinkle the cabbage with salt and massage until the texture softens, and juice begins to run from a handful of squeezed cabbage. Add the zest and juice of 2 limes. Toss to mix all ingredients. If you like, you can add a finely diced red jalapeno, or some chile flakes or powder, for a spicy kick. Pack the young kraut into a quart-sizedmason
FERMENTATION FAQ: WHAT IS THE CLOUDY FILM IN MY FERMENT Your ferment can be contaminated in a number of ways. One of the most common visible contaminations is a white, cloudy substance called Kahm Yeast. While Kahm yeast isn't harmful it can indicate that there is a problem with your ferment. Kahm yeast is actually ZUCCHINI CHIPS: RECIPE FOR FOOD DEHYDRATOR 3) Place on dehydrator trays and dehydrate. In a dehydrator, spread the raw slices over trays. Dehydrate at 120°F until the zucchini are as crispy as potato chips, about 12-18 hours. Turn slices and rotate the trays once during drying time. THE GINGER BUG: MAKE YOUR OWN GINGER BEER Ginger is a powerful plant. The knobby root can be used in so many ways, from stir-fry to tea to kraut ingredient. Warm and spicy, lively and earthy, it's a versatile and adaptable culinary ally. It's also strong medicine, used for centuries as an immune booster and digestive aid. It's also delicious! It's hard to pin EASILY MAKE TOP-NOTCH SAUERKRAUT WITH A FERMENTATION Shave your cabbage finely. Place the shaved cabbage and sea salt in a large stainless steel or glass bowl and massage vigorously. Massage the cabbage and salt for 15-20 minutes or let sit for 1 hour. The cabbage will release much of its moisture, forming your brine. You are looking for a good amount of liquid (2 or more cups). HOW TO FLAVOR KOMBUCHA AND WATER KEFIR: CREATE YOUR OWN Let the fruit float in the kombucha liquid, covered with a breathable cloth or paper towel, for several days. Again, this is a matter of discretion. After 2 days, much of the fruit flavor will be infused into the liquid. The longer it ferments for, the more acidic it willbecome, so taste it
ALL ABOUT BARE-ROOT FRUIT TREES: FUNDAMENTALS & 6 COMMON Bare-root stock offers several advantages. Bare-root plants are usually one-half to two-thirds the cost of plants in containers. Longer root lengths are possible on bare-root plants because the weight of the root ball without soil is minimal. Planting a bare-root fruit tree is one of the easiest ways to add a permanent, food-producing plant HOW DO I CHOOSE THE RIGHT MILK TO MAKE CHEESE WITH In cheesemaking, homogenized milk produces a curd that is weaker than cream-top milk. (The addition of calcium chloride helps to mitigate this effect.) If you have a choice when you purchase milk to make cheese, choose cream-top milk over homogenized. Either will work, however you will have to treat curds made from homogenized milk moregently.
CANNING SUPPLY, PICKLING CROCKS, CHEESEMAKING SUPPLIESLEARNGIFT CARDSVISITCLASS REGISTRATIONJOURNALCONTACT Strawberry Galette with Creme Fraiche. The epitome of springtime dessert, this treat is a gem, bright and succulent and so, so satisfying. Plus, it looks a little like a scone, so you can eat it for breakfast, guilt-free. We said so. TRY IT. HOMEMADE KIELBASA RECIPE Feed the meat, a little at the time, through the grinder. Grind the lean meat through a 3/8” grinder plate, and all the fat meat through a 3/16” plate. Place the meat into a large stainless steel bowl or mixing tub. Add the remaining ingredients and mix thoroughly. JAM MADE WITH FROZEN BERRIES Directions. Prepare a water bath canner and sterilize 6 half-pint jars. Remove the berries from the freezer. Place the frozen berries in a jam pan or other flaring, heavy-bottomed pot and set it over low heat. As the berries defrost, they will begin to weep, creating liquidin the bottom of
HOW TO MAKE HARD CIDER Hard Cider Directions for 1 Gallon. 1) Prepare & Sanitize Your Equipment. Wash and sanitize your equipment prior to beginning. Follow instructions on your pack of PBW sanitizer on mixing and get a good hard cider book to guide you on sanitation.. Mix a small batch of PBW sanitizer in a stainless steel bowl following the instructions on yourPBW packet.
DIY DRY VERMOUTH
Good, dry white vermouth, also known as French vermouth, is the sort that goes into Martinis, but it can also be enjoyed straight, as well. With an herbal, dry finish, this vermouth will highlight your handmade cocktails all season long. The recipe comes from The Seasonal OUR TOP TEN FAVORITE KRAUT ADDITIONS 3. Ginger. There's a special magic to ginger, the way it warms and spices anything it touches. Ginger and beet is an especially unique combination that we love in kraut. 4. Lemon Peel. The peel of a single Meyer lemon, cut into thin strips, blended with Garlic and Dill in a quart of green cabbage kraut--bliss. HOW TO MAKE SHRUBS: FERMENTED BEVERAGE FOR MIXING AND Ingredients for Strawberry Lavender Shrub. 1 cup red wine vinegar. 1/2 cup balsamic vinegar. tops and bruised parts of 1 basket of strawberriesor use the whole berry, of course, if you like, chopped. 1 TBS dried lavender flowers. I invented the shrub. Well, technically, that is untrue. What I mean is, that I came to the idea of drinkingJAM MAKING BASICS
Select jars free of cracks, defects or chips. Wash the jars, lids and bands and all of your tools in hot, soapy water. Sterilize your jars by placing them in the hot canning water for 10 minutes above 185° F. Leave your jars in the hot canning water until you are ready to fill them so they remain sterile and hot. PERSIMMON FRUIT LEATHER Dehydrate. Dehydrate the persimmon leather at about 135° F, for about 6 hours, or until the desired texture is reached. 6. Remove at Desired Consistency. When the fruit leather has reached the desired consistency, dry but still supple and flexible, remove it from heat. Peel the leather off of the silicon sheets, if UNDERSTANDING AND MAKING YOUR OWN VINEGAR Vinegar is pretty fancy these days! From artisanal shrub cocktails, to whole stores devoted to the olive oil and vinegar pairings, vinegar is finally having its' day in the sun. Unless it has been pasteurized, or distilled, vinegar is also probiotic, meaning that it contains beneficial, live active cultures. In additio CANNING SUPPLY, PICKLING CROCKS, CHEESEMAKING SUPPLIESLEARNGIFT CARDSVISITCLASS REGISTRATIONJOURNALCONTACT Strawberry Galette with Creme Fraiche. The epitome of springtime dessert, this treat is a gem, bright and succulent and so, so satisfying. Plus, it looks a little like a scone, so you can eat it for breakfast, guilt-free. We said so. TRY IT. HOMEMADE KIELBASA RECIPE Feed the meat, a little at the time, through the grinder. Grind the lean meat through a 3/8” grinder plate, and all the fat meat through a 3/16” plate. Place the meat into a large stainless steel bowl or mixing tub. Add the remaining ingredients and mix thoroughly. JAM MADE WITH FROZEN BERRIES Directions. Prepare a water bath canner and sterilize 6 half-pint jars. Remove the berries from the freezer. Place the frozen berries in a jam pan or other flaring, heavy-bottomed pot and set it over low heat. As the berries defrost, they will begin to weep, creating liquidin the bottom of
HOW TO MAKE HARD CIDER Hard Cider Directions for 1 Gallon. 1) Prepare & Sanitize Your Equipment. Wash and sanitize your equipment prior to beginning. Follow instructions on your pack of PBW sanitizer on mixing and get a good hard cider book to guide you on sanitation.. Mix a small batch of PBW sanitizer in a stainless steel bowl following the instructions on yourPBW packet.
DIY DRY VERMOUTH
Good, dry white vermouth, also known as French vermouth, is the sort that goes into Martinis, but it can also be enjoyed straight, as well. With an herbal, dry finish, this vermouth will highlight your handmade cocktails all season long. The recipe comes from The Seasonal OUR TOP TEN FAVORITE KRAUT ADDITIONS 3. Ginger. There's a special magic to ginger, the way it warms and spices anything it touches. Ginger and beet is an especially unique combination that we love in kraut. 4. Lemon Peel. The peel of a single Meyer lemon, cut into thin strips, blended with Garlic and Dill in a quart of green cabbage kraut--bliss. HOW TO MAKE SHRUBS: FERMENTED BEVERAGE FOR MIXING AND Ingredients for Strawberry Lavender Shrub. 1 cup red wine vinegar. 1/2 cup balsamic vinegar. tops and bruised parts of 1 basket of strawberriesor use the whole berry, of course, if you like, chopped. 1 TBS dried lavender flowers. I invented the shrub. Well, technically, that is untrue. What I mean is, that I came to the idea of drinkingJAM MAKING BASICS
Select jars free of cracks, defects or chips. Wash the jars, lids and bands and all of your tools in hot, soapy water. Sterilize your jars by placing them in the hot canning water for 10 minutes above 185° F. Leave your jars in the hot canning water until you are ready to fill them so they remain sterile and hot. PERSIMMON FRUIT LEATHER Dehydrate. Dehydrate the persimmon leather at about 135° F, for about 6 hours, or until the desired texture is reached. 6. Remove at Desired Consistency. When the fruit leather has reached the desired consistency, dry but still supple and flexible, remove it from heat. Peel the leather off of the silicon sheets, if UNDERSTANDING AND MAKING YOUR OWN VINEGAR Vinegar is pretty fancy these days! From artisanal shrub cocktails, to whole stores devoted to the olive oil and vinegar pairings, vinegar is finally having its' day in the sun. Unless it has been pasteurized, or distilled, vinegar is also probiotic, meaning that it contains beneficial, live active cultures. In additio CANNING SUPPLY, PICKLING CROCKS, CHEESEMAKING SUPPLIES Strawberry Galette with Creme Fraiche. The epitome of springtime dessert, this treat is a gem, bright and succulent and so, so satisfying. Plus, it looks a little like a scone, so you can eat it for breakfast, guilt-free. We said so. TRY IT.JAM MAKING BASICS
This approach to jam making uses the water bath canning method for in-depth instruction. As always, make sure you are following all safety guidelines outlined by the USDA when canning anything. Strawberries, raspberries, blackberries, blueberries and many other juicy summer fruits are showing up for sale at Farmer’s Ma HOW TO MAKE HARD CIDER Hard Cider Directions for 1 Gallon. 1) Prepare & Sanitize Your Equipment. Wash and sanitize your equipment prior to beginning. Follow instructions on your pack of PBW sanitizer on mixing and get a good hard cider book to guide you on sanitation.. Mix a small batch of PBW sanitizer in a stainless steel bowl following the instructions on yourPBW packet.
FERMENTED HOT SAUCE RECIPE Affix a fermentation lid to the jar top, and set in a cool place, out of direct sunlight, to ferment. Culture at room temperature until the color of the peppers changes and dulls, usually 5-7 days. If you like, this ferment continue to ferment at room temperature for many months. We like it best after at least 3 months; the flavors become more ONION JAM | MOUNTAIN FEED & FARM SUPPLY Onion Jam is the jam. If you think you don’t like jam, consider this one. It is just sweet enough, with a vinegar kick, and a mellow roundness from the spices. The onions melt twice, first in the pan and then in the mouth. Think of it as a jar of spiced, caramelized onions. Possibilities abound. This PERSIMMON FRUIT LEATHER Dehydrate. Dehydrate the persimmon leather at about 135° F, for about 6 hours, or until the desired texture is reached. 6. Remove at Desired Consistency. When the fruit leather has reached the desired consistency, dry but still supple and flexible, remove it from heat. Peel the leather off of the silicon sheets, if FERMENTATION FAQ: WHAT IS THE CLOUDY FILM IN MY FERMENT Your ferment can be contaminated in a number of ways. One of the most common visible contaminations is a white, cloudy substance called Kahm Yeast. While Kahm yeast isn't harmful it can indicate that there is a problem with your ferment. Kahm yeast is actually HOW TO FLAVOR KOMBUCHA AND WATER KEFIR: CREATE YOUR OWN Let the fruit float in the kombucha liquid, covered with a breathable cloth or paper towel, for several days. Again, this is a matter of discretion. After 2 days, much of the fruit flavor will be infused into the liquid. The longer it ferments for, the more acidic it willbecome, so taste it
ZUCCHINI CHIPS: RECIPE FOR FOOD DEHYDRATOR 3) Place on dehydrator trays and dehydrate. In a dehydrator, spread the raw slices over trays. Dehydrate at 120°F until the zucchini are as crispy as potato chips, about 12-18 hours. Turn slices and rotate the trays once during drying time. GINGER CARROT KRAUT CAKE 1 teaspoon ground cinnamon. 1/2 teaspoon nutmeg. 1 1/2 cups sugar. 4 large eggs. 1 1/4 cups coconut oil, melted and cooled. Grated zest of one orange. 3 cups Carrot Kraut (find the recipe in Fermented Vegetables, or use one of the substitutions suggested below. 1/2 cup walnuts or pecans, chopped. 1/2 cup dried cranberries or raisins. CANNING SUPPLY, PICKLING CROCKS, CHEESEMAKING SUPPLIESLEARNGIFT CARDSVISITCLASS REGISTRATIONJOURNALCONTACT Strawberry Galette with Creme Fraiche. The epitome of springtime dessert, this treat is a gem, bright and succulent and so, so satisfying. Plus, it looks a little like a scone, so you can eat it for breakfast, guilt-free. We said so. TRY IT. HOME PICKLING BASICS 5) The Main 3 Methods for Vinegar-Brine Pickling at Home. There are three general methods for vinegar-brine pickling: quick-pickling, salt-brine pickling and the vinegar-brine soak and rinse method. Within those methods, there exist many variations, recipes and approaches to make things like relishes and chutneys. FERMENTED HOT SAUCE RECIPE Affix a fermentation lid to the jar top, and set in a cool place, out of direct sunlight, to ferment. Culture at room temperature until the color of the peppers changes and dulls, usually 5-7 days. If you like, this ferment continue to ferment at room temperature for many months. We like it best after at least 3 months; the flavors become more JAM MADE WITH FROZEN BERRIES Directions. Prepare a water bath canner and sterilize 6 half-pint jars. Remove the berries from the freezer. Place the frozen berries in a jam pan or other flaring, heavy-bottomed pot and set it over low heat. As the berries defrost, they will begin to weep, creating liquidin the bottom of
HOMEMADE KIELBASA RECIPE Feed the meat, a little at the time, through the grinder. Grind the lean meat through a 3/8” grinder plate, and all the fat meat through a 3/16” plate. Place the meat into a large stainless steel bowl or mixing tub. Add the remaining ingredients and mix thoroughly. HOW TO MAKE HARD CIDER Hard Cider Directions for 1 Gallon. 1) Prepare & Sanitize Your Equipment. Wash and sanitize your equipment prior to beginning. Follow instructions on your pack of PBW sanitizer on mixing and get a good hard cider book to guide you on sanitation.. Mix a small batch of PBW sanitizer in a stainless steel bowl following the instructions on yourPBW packet.
OUR TOP TEN FAVORITE KRAUT ADDITIONS 3. Ginger. There's a special magic to ginger, the way it warms and spices anything it touches. Ginger and beet is an especially unique combination that we love in kraut. 4. Lemon Peel. The peel of a single Meyer lemon, cut into thin strips, blended with Garlic and Dill in a quart of green cabbage kraut--bliss. HOW TO MAKE SHRUBS: FERMENTED BEVERAGE FOR MIXING ANDHOW TO MAKE A SHRUB DRINKHOW TO MAKE A SHRUB DRINKHOW TO MAKE FRUIT SHRUBHOW TOPLANT BUSHES
Ingredients for Strawberry Lavender Shrub. 1 cup red wine vinegar. 1/2 cup balsamic vinegar. tops and bruised parts of 1 basket of strawberriesor use the whole berry, of course, if you like, chopped. 1 TBS dried lavender flowers. I invented the shrub. Well, technically, that is untrue. What I mean is, that I came to the idea of drinking UNDERSTANDING AND MAKING YOUR OWN VINEGAR Vinegar is pretty fancy these days! From artisanal shrub cocktails, to whole stores devoted to the olive oil and vinegar pairings, vinegar is finally having its' day in the sun. Unless it has been pasteurized, or distilled, vinegar is also probiotic, meaning that it contains beneficial, live active cultures. In additio ZUCCHINI CHIPS: RECIPE FOR FOOD DEHYDRATOR 3) Place on dehydrator trays and dehydrate. In a dehydrator, spread the raw slices over trays. Dehydrate at 120°F until the zucchini are as crispy as potato chips, about 12-18 hours. Turn slices and rotate the trays once during drying time. CANNING SUPPLY, PICKLING CROCKS, CHEESEMAKING SUPPLIESLEARNGIFT CARDSVISITCLASS REGISTRATIONJOURNALCONTACT Strawberry Galette with Creme Fraiche. The epitome of springtime dessert, this treat is a gem, bright and succulent and so, so satisfying. Plus, it looks a little like a scone, so you can eat it for breakfast, guilt-free. We said so. TRY IT. HOME PICKLING BASICS 5) The Main 3 Methods for Vinegar-Brine Pickling at Home. There are three general methods for vinegar-brine pickling: quick-pickling, salt-brine pickling and the vinegar-brine soak and rinse method. Within those methods, there exist many variations, recipes and approaches to make things like relishes and chutneys. FERMENTED HOT SAUCE RECIPE Affix a fermentation lid to the jar top, and set in a cool place, out of direct sunlight, to ferment. Culture at room temperature until the color of the peppers changes and dulls, usually 5-7 days. If you like, this ferment continue to ferment at room temperature for many months. We like it best after at least 3 months; the flavors become more JAM MADE WITH FROZEN BERRIES Directions. Prepare a water bath canner and sterilize 6 half-pint jars. Remove the berries from the freezer. Place the frozen berries in a jam pan or other flaring, heavy-bottomed pot and set it over low heat. As the berries defrost, they will begin to weep, creating liquidin the bottom of
HOMEMADE KIELBASA RECIPE Feed the meat, a little at the time, through the grinder. Grind the lean meat through a 3/8” grinder plate, and all the fat meat through a 3/16” plate. Place the meat into a large stainless steel bowl or mixing tub. Add the remaining ingredients and mix thoroughly. HOW TO MAKE HARD CIDER Hard Cider Directions for 1 Gallon. 1) Prepare & Sanitize Your Equipment. Wash and sanitize your equipment prior to beginning. Follow instructions on your pack of PBW sanitizer on mixing and get a good hard cider book to guide you on sanitation.. Mix a small batch of PBW sanitizer in a stainless steel bowl following the instructions on yourPBW packet.
OUR TOP TEN FAVORITE KRAUT ADDITIONS 3. Ginger. There's a special magic to ginger, the way it warms and spices anything it touches. Ginger and beet is an especially unique combination that we love in kraut. 4. Lemon Peel. The peel of a single Meyer lemon, cut into thin strips, blended with Garlic and Dill in a quart of green cabbage kraut--bliss. HOW TO MAKE SHRUBS: FERMENTED BEVERAGE FOR MIXING ANDHOW TO MAKE A SHRUB DRINKHOW TO MAKE A SHRUB DRINKHOW TO MAKE FRUIT SHRUBHOW TOPLANT BUSHES
Ingredients for Strawberry Lavender Shrub. 1 cup red wine vinegar. 1/2 cup balsamic vinegar. tops and bruised parts of 1 basket of strawberriesor use the whole berry, of course, if you like, chopped. 1 TBS dried lavender flowers. I invented the shrub. Well, technically, that is untrue. What I mean is, that I came to the idea of drinking UNDERSTANDING AND MAKING YOUR OWN VINEGAR Vinegar is pretty fancy these days! From artisanal shrub cocktails, to whole stores devoted to the olive oil and vinegar pairings, vinegar is finally having its' day in the sun. Unless it has been pasteurized, or distilled, vinegar is also probiotic, meaning that it contains beneficial, live active cultures. In additio ZUCCHINI CHIPS: RECIPE FOR FOOD DEHYDRATOR 3) Place on dehydrator trays and dehydrate. In a dehydrator, spread the raw slices over trays. Dehydrate at 120°F until the zucchini are as crispy as potato chips, about 12-18 hours. Turn slices and rotate the trays once during drying time. ONION JAM | MOUNTAIN FEED & FARM SUPPLY Onion Jam is the jam. If you think you don’t like jam, consider this one. It is just sweet enough, with a vinegar kick, and a mellow roundness from the spices. The onions melt twice, first in the pan and then in the mouth. Think of it as a jar of spiced, caramelized onions. Possibilities abound. This LIME SAUERKRAUT RECIPE Sprinkle the cabbage with salt and massage until the texture softens, and juice begins to run from a handful of squeezed cabbage. Add the zest and juice of 2 limes. Toss to mix all ingredients. If you like, you can add a finely diced red jalapeno, or some chile flakes or powder, for a spicy kick. Pack the young kraut into a quart-sizedmason
HOW TO MAKE SHRUBS: FERMENTED BEVERAGE FOR MIXING AND Ingredients for Strawberry Lavender Shrub. 1 cup red wine vinegar. 1/2 cup balsamic vinegar. tops and bruised parts of 1 basket of strawberriesor use the whole berry, of course, if you like, chopped. 1 TBS dried lavender flowers. I invented the shrub. Well, technically, that is untrue. What I mean is, that I came to the idea of drinking FERMENTED GREEN CORIANDER SEED Ingredients. 1/2 to 1 cup green coriander seeds. 2 tsp sea salt, dissolved in 1 cup unchlorinated water. Grape leaf (optional) This recipe was made on a whim; after staring down a whole patch of coriander that had bolted and gone to seed, I was thumbing through Fermented Vegetables, by Kirsten and Christopher Shockey, and foundthis recipe. Well.
THE GINGER BUG: MAKE YOUR OWN GINGER BEER 1) Prepare your Ginger Bug. For a 1 gallon batch, grate 1 inch of ginger (peel and all) into a mason jar. Add 2 teaspoons of sugar and a cup of water and stir. Cover it with cheesecloth to keep the dust out and leave it on the counter in a warm place. Every day, feed the bug HOW TO MAKE PICKLES: ALL ABOUT THE VINEGAR-BRINE PICKLING Wash the jars, lids and bands and all of your tools in hot, soapy water. Sterilize your jars by placing them in the hot canning water for 10 minutes. To sterilize your jars properly, you must have the water above 185° F. Leave your jars in the hot canning water untilyou
HOW TO FLAVOR KOMBUCHA AND WATER KEFIR: CREATE YOUR OWN Let the fruit float in the kombucha liquid, covered with a breathable cloth or paper towel, for several days. Again, this is a matter of discretion. After 2 days, much of the fruit flavor will be infused into the liquid. The longer it ferments for, the more acidic it willbecome, so taste it
FERMENTATION FAQ: WHAT IS THE CLOUDY FILM IN MY FERMENT Your ferment can be contaminated in a number of ways. One of the most common visible contaminations is a white, cloudy substance called Kahm Yeast. While Kahm yeast isn't harmful it can indicate that there is a problem with your ferment. Kahm yeast is actually EASILY MAKE TOP-NOTCH SAUERKRAUT WITH A FERMENTATION Shave your cabbage finely. Place the shaved cabbage and sea salt in a large stainless steel or glass bowl and massage vigorously. Massage the cabbage and salt for 15-20 minutes or let sit for 1 hour. The cabbage will release much of its moisture, forming your brine. You are looking for a good amount of liquid (2 or more cups). PERFECT HOMEMADE JAM 1) The Saucer Test. Pop a plate in the freezer at the beginning of your cooking time. Once you think that your jam has reached its setting point or has thickened, spoon a bit of the jam on the cold plate and tilt it vertically so the jam runs. You are aiming for a slow descent, not a runny mess. If it runs slow, it’s set!* Continue Shopping
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FERMENTED ZUCCHINI PICKLES These fermented zucchini go a long ways toward answering that age-old question--what should I do with ALL THIS ZUCCHINI?!QUICK AND DELICIOUS
GRILLED STONEFRUIT CHUTNEY The grilled components of this chutney give a smoky, complex flavor tothe summer ferment.
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