Tag Archives: DIY

Green Moms Carnival – Food Preservation

Welcome to the July Green Moms Carnival! I’m so excited to be hosting the carnival especially with Food Preservation as the topic because I think that food is one of the first ways that many moms choose to “go green,” by opting to eat seasonally and locally.  Once you’ve found your farmers you can learn to save money and enjoy that produce year-round by buying in bulk and preserving it.   Please take the time to visit each post!

apple week 007

Food Preservation Basics

Tiffany from Nature Moms Blog gives a nice summary of different types of food preservation, along with some tips for getting started in her post Bringing Food Preservation Back to Our Kitchens.

Katy of Non-Toxic Kids (and my Moms Clean Air Force teammate) shares 3 Ways to Preserve the Summer Bounty.  Berry picking is a great way to teach your children where their food comes from and get some great pictures of ruby stained faces.  Katy also suggests pesto (yum!) and baked goods as ways to preserve.

Laura of Pug in the Kitchen shares tips for preserving food with little ones underfoot in her post Preservation: Pickles, Jelly and Sanity.  I’ve found that my canning has dropped way off (as in, come to a dead stop) since I had Joshua because big pots of boiling and a baby who wouldn’t let me put him down were not a combination I wanted last summer. 

Michelle of Green Bean Chronicles writes about canning, freezing, dehydrating, fermenting and not preserving in her post There is More Than One Way To Skin A… at The Green Phone Booth.

Canning

strawberry jelly 042

There are so many different ways to preserve food, but many people think of canning first.  I have loved seeing the resurgence of canning in the past few years.  It’s hip to can! Can you believe it? 

Deanna of Crunchy Chicken, one of my long-time favorite blogs, contributed some fantastic canning recipes.  Just the titles make my mouth water!

Lisa from Condo Blues and Lazy Budget Chef writes about her first canning experience in I Canned Jam and Nobody Died.  There are so many people who are afraid of canning, but once they try it they realize how easy it can be! It’s blueberry jam, by the way.

Mary Clare from In Women We Trust totals up the return on a $20 seed investment in her post Can Yourself – Grow Money, Grow Friends.  You’ll be shocked!

Anna from Green Talk shows us how she has worked on Greening the Tomato Sauce Process.  There are great pictures to walk you through the steps of using a tomato press.

Linda of Citizen Green shares her tried and true recipe for marinara sauce in her post Use Your Garden Tomatoes in this Sauce.  It’s versatile and can be canned or frozen.

For those of us with a pressure canner and nerves of steel, Jena from Married to the Farm tells us about Pressure Canning Green Beans.  Don’t be scared!

I want to also share a few of my own favorite canning recipes from here at Farmer’s Daughter:

Freezing

Photo Credit: Laura from A Pug in the Kitchen

Lisa from Condo Blues and Lazy Budget Chef shares step-by-step tips on How to Freeze Fresh Tomatoes, for those of us who are a little too scared of the pressure canner.

Zoie at TouchstoneZ shares various ways to make organic strawberries from the local farmer’s market last and finds making freezer jam is even sweeter with her kids and a little reggae on the side in her post We’re Jamming.

Anna from Green Talk walks through the steps of Cooking Pumpkin and Squash for Easy Winter Storage.  She reminds us not to forget the seeds!

Karen from Best of Mother Earth explains that while she doesn’t do a lot of preserving, she does cook from scratch and makes sure not to waste the leftovers in her post How Do You Preserve Food?

Emily from Live Renewed shares a step-by-step tutorial for freezing fruit, along with a neat tip for pitting cherries, in her post Preserving Summer’s Bounty – Freezing Berries.

Lori of Groovy Green Livin shares how to find, freeze and thaw blueberries, as well as their health benefits in Preserve Summer: How To Freeze Blueberries.

Diane from Big Green Purse Blog shares a step-by-step tutorial on how to freeze tomato sauce in her post Make Your Own Delicious, Organic Tomato Sauce. Here’s How.

I love to freeze sweet corn for use in soups, stews and cornbread throughout the year. 

Drying/Dehydrating

Deanna of Crunchy Chicken shares Drying Herbs for Idiots.

Beth of My Plastic-free Life shows us how to make dried apple slices and fruit leather in her post Dry Summer Produce to Keep Through Winter Plastic Free

Mama Bear runs through a pro/con list of dehydrating in her post Kitchen Adventure: Drying Strawberries.   She outlines how to use the oven to dehydrate food.

Cold Storage

december-harvest-007

Jena from Married to the Farm shows us how to store carrots throughout the winter in her post How to Store Carrots, and Save them for Seed

Dairy

Deanna of Crunchy Chicken shares:

Marci of Down on the Farm has two grass-fed Jersey milk cows and is in my opinion an expert cheesemaker! Check out her how-to’s:

Do you know what kefir is? I didn’t until I read the following two submissions. Now I want to try some! I have one question, how do you pronounce “kefir”?

Micaela of Mindful Momma‘s husband John shares how he makes homemade kefir in his guest post Kefir Madness.  Can I just say how cool it is that there’s a DAD joining the Green Moms Carnival?

Jen of Puddle Jumping shares her very low-maintenance kefir making system in her post Easy Homemade (Refrigerator) Kefir. I’ve gotta get me some of that kefir.

Baking in Bulk

Betsy from Eco-Novice shares her recipes for baking in bulk and freezing, which means she can have homemade food in a pinch!

Miscellaneous

sunny stroll 014

Deanna of Crunchy Chicken shares Homemade Rosolio and Candied Orange Peels.

Brenna of Almost All the Truth shows us how to reduce food waste and eat more of the green leafies with her post Getting Greens with Organic and Fresh Green Smoothies.

Phew! What a huge carnival! There were a grand total of 45 submissions! (Unless I counted wrong, my eyes are tired from all this typing!)  I want to send a special welcome to our new participants Marci, Zoie, Brenna and Jena.  Jena is a VERY new mom to her son Kent. Congrats Jena!

Thank you everyone for joining the Green Moms Carnival! Next month’s topic is Back To School and will be hosted by Micaela of Mindful Momma. The deadline is August 4 so get writing!

Please join in by sharing a link (or two, or a few) to your favorite food preservation post.

13 Comments

Filed under Adventures, Food, Living from Scratch, Local Agriculture, Recipes, Sustainable Living

Homemade Yogurt

Go check out my waste-free yogurt tutorial at the Green Phone Booth!

2 Comments

Filed under Food, Living from Scratch, Local Agriculture, Sustainable Living

Homemade Cheddar Cheese

Today’s guest post comes from Marci of Down on the Farm.

Cheddar Cheese

Equipment: Cheese pot with a lid to hold the milk (it is good to make this a dedicated cheese only pot), a larger stock pot or water bath canner, dairy thermometer, mesophilic starter culture, rennet, stainless steel whisk or long knife, cheese ladle, stainless steel colander, french fry mill/cutter, salt without iodine (you can use a coarse cheese salt, pickling salt, or I use Real Salt).

First of all fill your cheese pot with water. Put all your utensils that you will use in it and bring to a boil. This will sanitize all of your equipment and not cause problems with the cheese. Pour the boiling water into a larger stock pot or water bath canner. This will be used to heat the cheese and keep the temperature.

Pour 2 gallons of milk (this recipe can be doubled) into your cheese pot. Set the pot down into the larger stock pot or water bath canner. Place a thermometer down in the milk making sure it is easy to read. Let it heat up to 86° F.

The hot water in the bottom of the double boiler set up, was going to make the milk a bit too hot. I had to sit it out for a bit.

Once it reaches the right temperature put in your culture. Use 1 packet (1 packet works for up to 2 gallons of milk) of mesophilic starter culture. Sprinkle it over the top of the milk and stir in to the milk with a stainless steel whisk or cheese ladle. Cover and let sit for about 30 mins. to ripen.

If you are going to use calcium chloride, it would go in next. I did not use it, but it is good to use if the milk is homogenized or pasteurized. If you are going to use it, then take 1/2 tsp. and mix it in with about 1/4 cup of cold water. Pour the water over the surface of the milk and then stir it in.

Next, we will add our rennet. You will use the same amount of rennet in cheese as you use calcium chloride. So, add 1/2 tsp. of liquid rennet to about 1/4 cup of cool water. After mixing in then pour over the surface of the milk and mix it in. Cover and let the milk sit for 30 to 50 mins. I leave my thermometer sticking out the side of the lid so I can make sure I keep a constant temperature.

It is time to test the curd. The last place to set up will be the center. I take a thick candy thermometer (you could use something else) and poke it down gently into the center of the curd and then sort of lift up at an angle. It the curd breaks in a clean straight line it is ready. In the picture below you can see the break, but the camera took the picture a split second too late (I know… operator error) so it is hard to see the totally clean line. However, you can see that it is solid curd.

Video – Testing the Curds 

Use the large stainless steel whisk to cut the curds. You can use a long knife, but it is SO much easier with a whisk. Cut across one way and then cut across the opposite way while turning the whisk a bit to make cubes.

Video – Cutting the Curds 

In this picture you can see where I have cut with the whisk and where I still need to. The curds tend to rotate in the pot, so I never get perfectly even lines.

If you use a knife, after you cut both ways across, then you need to use a flat cheese ladle to cut the layers from top to bottom. Or insert the knife at angles to try and cut them. The whisk made all the difference in the world for me. I actually ordered some large 16″ ones to put in the store for other to be able to get them.

 

Once you cut the curds you are going to allow them to rest for 2 to 5 mins. They will sink down into the whey.

Leaving the pot of milk in the double boiler set up, turn a low heat on under the pot. You are going to raise the temperature of the milk from 86° F to 100° F. You are going to do this very slowly over a 40 to 45 mins. period of time.

You will need to stir the curds gently and often. I stirred with the whisk. Once the temperature hits 90° F and above, then the curds will try to mat together. You will need to be diligent in your stirring from that point on. Once you reach 100° F turn off the heat and watch that it does not get any hotter. If it does, remove it from the double boiler and set on the counter. It is good if you can keep them in the pot though because it helps keep the temperature constant. You are going to let the curds sit for 30 mins. undisturbed. They will sink to the bottom and mat together.

 

It is time to test and see if the curds are ready to be drained. Pull some up from the bottom in the flat cheese ladle. Take a small handful and gently squeeze. If they hold together then they are ready. They should also easily separate back out.
Drain them into a colander over a bucket or large pan catching the whey.

Put about 3 quarts of your whey back in the cheese pot and put the colander over that pot. Pack the curds down in the colander making a nice slab. Turn on a VERY low heat under this. The curds should not be in the whey, but they will be over the nice moist air. Put a lid over them and let them cheddar (that is what this process is called) for about 45 mins. to an hour. I turned the slab over pressing down again about every 15 mins.

When you are done, you will have a nice big flat smooth slab of cheese.

 

Put the slab on a cutting board and cut into fairly large chunks.

There are 2 ways to do this next step. You can use a knife or you can use a french fry mill/cutter. Put the curds through the mill or cut into strips about that size.

 

Put them back into the pan or into a bowl and add 2 1/2 tsp. of salt. Mix it in well with your hands. At this point, you can eat these as fresh cheese curds (they are really good) or you can press them into a wheel.

Lay a folded piece of cheese cloth on the bottom of your cheese press and then put the hoop on top of it. Fill the hoop with the curds. Place another folded piece of cheesecloth over the top of the curds and then add your follower (wooden round that fits just inside your hoop). Assemble the rest of your press and apply pressure to the curds. You do not want to push down as hard as you can at this point. Push down until the whey starts to come out the bottom. Depending on your press you will either want to set the press down into a pan to catch the whey or have a bowl to catch it. Leave it this way for an hour. Check it periodically to see if you need to apply a bit more pressure.

After the hour is up, take your cheese out and you will dress it. Take a piece of cheesecloth and wrap the cheese, covering all surfaces. Place it back into the hoop and add the follower. Now tighten your press to the maximum pressure. You will leave the cheese in the press for 24 hours.

About Marci: My husband and I have been married 31 years.  Neither one of us grew up on a farm. By God’s grace, we learned how to raise and grow most of our own food.  We have one son (Joshua Daniel) who is married and lives nearby.  We feel very blessed to live the life we do.  Marci blogs at Down on the Farm.

5 Comments

Filed under Food, Living from Scratch, Recipes, Sustainable Living

Homemade Vanilla Extract

Today’s guest post comes from Sarah of Frugal by Choice, Cheap by Necessity.

*warning, without giving anything away, if you normally receive a Christmas present from me, don’t attempt this at home…cause then you are a Grinch and will ruin Christmas for me.

Saturday Jack and I made homemade vanilla extract. It was extremely easy (start to finish it took 10 minutes), and I’m looking forward to testing the results when it’s ready in 8-12 weeks!

The process is foolproof…so says the person who doesn’t know what it taste like yet.

Ingredients:

-vanilla beans. Don’t get the old crummy expensive ones from the store. These are lovely, had free shipping, and were shipped extremely quickly. And they made my mailbox smell heavenly.
-vodka or bourbon. Note if you don’t drink, visiting a liquor store is like a foreign experience. I told a Jewish friend of mine that it would be like if she visited the bacon store.

Step 1 – assemble your beans and kitchen shears, or a sharp knife (paring knife would be great):

 Step 2 – cut vanilla bean in half, leaving about 1/2-1 inch at the top intact. They’re easier to cut than it looks like. The consistency is similar to that of a pepperoni stick:

Step 3 – find a glass jar with a secure lid. I used a quart sized canning jar. Fold the beans in to the jar:

 Step 4 – pour 2 cups (for every 6 vanilla beans) of your choice of liquor in to jar:

Step 5 – put lid on jar, and shake a few times.

Store in a cool, dry place for 8-12 weeks. The longer you let it sit, the stronger the vanilla flavor will be. Shake the jars every few days to speed the process.

When ready to give as gifts (hypothetically speaking of course), pour in to individual bottles. I found a great deal on this site. As you use the extract, replace with a little bourbon or vodka, and the beans should last for a few years.

And now you have a lovely gift, that is frugal to give, and isn’t full of additives and high fructose corn syrup.

Step 6 – ask your personal assistant to upload photos on to your blog:

About Sarah: I’m mom to the craziest and cutest 16-month-old boy this side of the Mississippi.  And my husband is pretty darn cute, too.  I work in Higher Ed, and we try to raise my son as naturally as we can afford on our very limited budget.  He was exclusively breastfed for the first 12 months of his life which often led me to pumping in creepy closets and bathrooms while traveling for work.   We cloth diaper, and overall just try to do our best with not screwing him up! My blog is a hodge podge of tips about living frugually, doing “from scratch” things to save money, and of course photos of my adorable kid.

4 Comments

Filed under Food, Living from Scratch, Recipes, Sustainable Living

Painting the Baby’s Room

Yesterday, Ed and I painted the baby’s room.  Before I continue with the story, let me give a little background information on me and painting…

I hate to paint.  With a passion.  However, I’m not going to pay someone else to paint when I can suck it up and do it myself.  When we built our house, my dad and brothers came through and sprayed the ceilings and primer, and then I painted every room in the house.  To be sure, I had help.  Both of our families popped in and out to help me paint, but there were many, many times that I was here after work, on weekends or on school vacation… in a room by myself, painting.  I can even remember having a good cry when we were getting close to moving in, since I couldn’t possibly stand painting any more, and it seemed it would never be done!  I think this picture may have been taken around that time.  Note the crazed “I CANNOT PAINT ANY MORE!” look.

The result was that we moved in before there were two coats on the rooms we weren’t planning to furnish right away, which included the hallway, the mud room, the bonus room over the garage, and the two spare bedrooms.  One of those bedrooms is now going to be the baby’s room, so it was time to get the paint out again.

I figured that if we were painting anyway, we may as well change the color from boring Linen White to a pale sage green color which would go nicely with the barnyard theme we’ve chosen for the nursery. 

I checked out the prices on paint, and we decided to go with Benjamin Moore’s Natura line, which is free of VOC’s (volatile organic compounds).  This means that, lucky me, I could help! Because if I hated painting before, I’d certainly enjoy painting at 32 weeks pregnant.

Ed and I decided that I probably shouldn’t climb the ladder, so I said I’d cut in around the baseboard, which meant I would crawl around the floor.  I should have realized how hard it would be for me to keep kneeling on the floor, then getting up and down, while holding a paint brush and a cup of paint.  Fortunately, it’s a relatively small room (not the whole house) so I could manage.  I then decided to roll on the walls, which was much easier, but I still woke up sore this morning.

Although I don’t want to admit it, I can’t do what I used to.  That seems to have been the theme for this past week.  With our moms helping get ready and clean up after the shower, not going in with the horses, and being so exhausted after painting, I’m starting to realize that life is different.  My stubborn side is showing through when I don’t want to accept help from other people.  Perhaps this is preparing me for when the baby comes and all my time will be devoted to him.  Still, I hate the idea of having to ask for help, unless it involves painting.

The baby’s room came out nice, and I’ll post pictures when the furniture arrives and there’s more to look at than blank walls.

19 Comments

Filed under Home, Sustainable Living

DIY Kangaroo Costume

halloween 009

This costume was so easy to make.  I have a brown velour jump suit that my brothers affectionately call my “poop suit.”  Needless to say, I no longer wear the poop suit on regular occasions.  For the costume, I wore the pants as-is, and cut up the jacket to make the ears.  I got a brown hooded sweatshirt and stitched up the sides of the front pocket, then took the seam out of the top of the pocket to make the pouch.  I put a teddy bear in the pouch, since I didn’t have a stuffed kangaroo.  I stitcked the velour ears onto the hood, and voila! A kangaroo.  My original plan included a tail, but I ran out of time and energy.

halloween 007 halloween 002

4 Comments

Filed under Sustainable Living