How to Make Bone Broth (and Why Is it So Healthy?) With cold and flu season upon us, you might want to learn how to make bone broth so you can stock up on this superliquid. For those, not in the know, bone broth is stock on steroids (not literally, of course). Back before meat and vegetables came already cut up and wrapped in styrofoam and plastic, our grandparents used to make mineral rich bone broth from bones, scraps and other leftover bits. Nothing was allowed to go to waste. Unfortunately, we lost the knowledge to make this nourishing food. What Is Bone Broth? Everyone knows what stock is, right? Why Is it So Healthy? Bone broth is rich in vitamins, minerals, good fats and tissue-restorative collagen. Don’t take my word for it though; read more about why bone broth is considered a superfood from The Paleo Mom, the Whole 9 and Wellness Mama. How to Make Bone Broth I make two kinds of bone broth–chicken and beef. Ingredients: 2 pounds of good quality beef bones (I usually get knuckles and rib bones from a local butcher.
Preparing for the Upcoming Canning Season | Old Fashioned Families If you love to do jams and jellies then most likely you have already started on your canning for the year. I honestly intended to do jams this year but with the arrival of a new grandchild, and a father in Law having a triple bypass time just got away from me. Still it is time to start taking stock and getting ready for the new Canning season. If you have never canned before you might want to pick up a book as your first expense, not only will it show you all the right equipment that you should get for your canning but it will also give you a nice list of starter recipes to get going with. Make a List of Canning Supplies As I am thinking about canning this year, I am making a mental list of all of the things that I will need to make sure I have, any extra canning jars I need, canning lids, pectin and the spices that I use in pickling. Make Another List of Things you Plan to Can You might even want to plan this list before you do your supply list, or at least do both at the same time.
Grow Your Own!PositiveMed This is so amazing and exciting! I remember my mom starting avocados this way when I was a kid. It’s the ultimate reuse/recycle project! Apples- Coconut- How to Grow a Coconut Palm from a Dehusked Coconut: Tomatoes- Mango Tree: How to grow a mango tree from seeds: Potatoes/Sweet Potatoes- Green Onions- Leeks- Carrot Tops- Pineapple- Romaine Lettuce- Same technique as celery Cabbage- Same technique as celery Celery-
52 jar method Gearing up for this trip to California, I've had a lot of requests for my favorite meals that work better in a mylar bag. Yes. I'm going to earthquake territory and this is National Emergency Preparedness month. More often than not, I print the labels and just affix them to the mylar bags using clear packing tape. Note that the instant parboiled white rice like Success Rice (boil-in-bag). The round small shells and elbow noodles are also optimum for non-piercing of the mylar bags. What are mylar bags and why do I use them? People always ask where I get my specialty stuff for the meals: All freeze-dried-meats, freeze-dried-vegetables , oxygen absorbers (for safely packing the meals) and my spice line Essential and specialty-spices-4-packs are available at honeyvillegrain.com. Here are the mylar bag recipes that also double as labels. I don't have them in PDF format and my life is a little crazy right now (as you can imagine). Always My Very Best, Your Friend Chef Tess
Decoding the Secret Language of Food Expiration Dates Americans tend to harbor dark suspicions about that forgotten can of beans in the back of the pantry, far past its sell-by date. If you’re like most consumers, you probably just toss expired items on the better-safe-than-sorry principle (unless, perhaps, it’s a Twinkie). But there’s a good chance many aged food remains totally safe to eat, according to a new report (PDF) that blames the flawed food-dating system for tons of perfectly edible food getting wasted each year. While many consumers consider the dates printed on foods a hard deadline, they actually indicate maximum quality or freshness, not safety, explains David Fikes, vice president in charge of consumer affairs at the Food Marketing Institute (FMI), a food trade group. “Producers want people to have the best experience of product,” he says. There’s a window after the “expiration” date when a product is still edible—it just won’t look or taste quite as good. • Pack date: This is the day the product was manufactured.
101+ Canning Recipes for Food Storage - Mom with a PREP Canning season is getting into full swing around most of the country, so here are 101+ canning recipes to help you preserve your garden bounty! If you are interested in Dehydrating food for long-term food storage, check out this post: 101+ Dehydrator Recipes. This is not the be all and end all of recipes as there are more than anyone can count, but this is a good basic resource on how to can the most of what you produce or stock up on. There are many recipes for doing things several ways, so if the ketchup recipes here don’t inspire you, go to Pinterest – it’s an awesome source to find things quickly. *Please follow standard canning guidelines for safety and long-term storage. Get Started Canning • Safe Canning Guidelines • How to Store ApplesApples 2ApplesauceApple butterApricotsBananaBlackberriesBlueberriesCranberry JuiceDandelion JellyFigsGrapesGrapefruitGrapefruit – Juice OrangesPeachesPearsPineapplePlumsRaspberriesStrawberriesTomato (See under vegetables) Other posts you might enjoy:
Best Party Sangria Recipe, Recipe for Party Sangria, How to Make Sangria for a Party This Sangria recipe is perfect for big summer parties, fall gatherings, and holiday festivities - always a favorite, you may consider doubling the recipe. Prep Time: 5 minutes Total Time: 5 minutes Ingredients: 1 Bottle of red wine (Cabernet Sauvignon, Merlot, Rioja, Zinfandel, Shiraz)1 Lemon cut into wedges 1 Orange cut into wedges1 Lime cut into wedges2 Tbsp sugarSplash of orange juice or lemonade2 Shots of gin or triple sec (optional)1 Cup of raspberries or strawberries (may use thawed or frozen)1 Small can of diced pineapples (with juice)4 Cups ginger ale Preparation: Pour wine into a large pitcher and squeeze the juice wedges from the lemon, orange and lime into the wine.
Canning / BePrepared I remember hot summer afternoons back in the 80’s, feeling sticky and tired from pushing piles of peach skin and pits off the counter. I can see my mom’s red cheeks, puffing with exertion and her hair all frizzed-out from laboring over the pressure canner. I also remember the stress and frustration; Mom yelling “be careful it’s hot!” and “¡Rapido, rapido! Come fall my dad would pull out the pressure canner and put on the juicing adapter as I washed grapes in the sink. I remember, months later, wrapped in a sweater on gray winter evenings, digging into soft, sweet peaches and feeling the warmth of summer shine into every corner of our tiny kitchen. I learned a lot in those days; how to keep a sink full of soapy dishwater to clean as you dirtied dishes, how working now meant pleasure later, and how important precision is. Pressure canning is still one of the most reliable ways to preserve food, especially produce. ~ Steph *And dads, of course.
Slow Cooker Bone Broth Recipe Asian | Steamy Kitchen In Asian culture, soups and broths are part of everyday meals. A traditional Japanese breakfast would include a bowl of Miso Soup to warm the body. Chinese restaurants feature a long list of house soups, from an appetite stimulating Hot and Sour Soup to even a light broth served after dinner to cleanse the palate and complete the meal. Growing up, Mom always had soup simmering on the stove. I’ve tried to emulate Mom, but we’ve got such an active lifestyle that a pot simmering for hours on the stove isn’t feasible. What is bone broth? Bone broth is often gently simmered for 24 hours (or more!) Sure, it’s a trendy thing right now, with restaurants offering drive-through bone broth served in a coffee cup for $9, cookbooks dedicated to the art of bone broths (I highly recommend The Nourished Kitchen Cookbook which features bone broth) and even an entire line of bone broth concentrates that you can buy. What’s the difference between broth, bone broth and soups? Key to bone broth – be gentle.