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Tag: diy

  • 10 Amazing Uses for Lemons

    10 Amazing Uses for Lemons

    Lemons, good for making lemonade, adding to your tea with honey, squeezing over fish, the list could go on and on.

    It even goes on to some amazing home remedies!  Who knew?  Someone apparently because we’ve been able to put together a list of 12 you can try in the comfort of your own home.

    Break up Congestion in Your Sinuses and Chest

    Getting that familiar sore throat or wheezing sound?  No problem.  Heat 4-6 oz of water and mix in 2 Tbsp lemon juice, 2 Tbsp apple cider vinegar, and 2 Tsp of honey.

    The honey will soothe your throat while the lemon will help break up the mucus and provide Vitamin C to boost your immune system.

    Why Are Allergies Worse in the Fall?

    Sooth Menstrual Cramps

    First thing in the morning mix the juice from one lemon with 1 Tbsp honey into warm water.  The combination has an alkalizing effect on a women’s body that helps keep you hydrated.

    Ease Headaches

    You have two choices for this one.  1. Add a few wedges to water or tea and drink.  2. Rub a wedge or slice against the temples and forehead.

    Or, get crazy and do both.

    Fever Reducer

    To help keep a fever from getting too high, mix 1.5 Tsp Cream of Tartar, 1/2 Tsp Lemon Juice, 2.5 Cups Warm Water, and 1/2 Tsp Honey. Sip slowly.

    To Help Treat and Avoid Kidney Stones – Make Lemonade

    Yep, you read that right.  According to an article on WebMD, doctors prescribe potassium citrate for patients prone to this painful ailment.  However, it’s now known that lemon juice is packed full of natural citrate.  And, while it doesn’t work as well as the medication, if you are trying to avoid adding another prescription to your routine, this “treatment” may be an option.

    The article gives a recipe of ½ Cup Concentrated Lemon Juice mixed with 7 cups of water.  To avoid excess sugar intake, use as little as possible, or a substitute like honey or stevia.

    If you would prefer to use fresh lemon juice, 2 Tbsp of concentrate equals one whole lemon.  Don’t worry; I’ve done the hard math for you.  Use 4 lemons for this recipe.

    Can Apple Cider Vinegar Boost Gut Health?

    Helps You with Your Weight Loss Goals

    Lemon juice helps detox your body, curbs your appetite and aids in better digestion.

    Help your weight loss along by drinking lemon water.  Need a little sweetness?  Add a touch of honey.

    Consider making this in large batches and keeping it in your fridge for easy access.

    4 Reasons Apple Cider Vinegar Works For Natural Weight Loss
    (Will Open In A New Window)

    Treat Acne

    Losing your battle with acne? Here is a completely natural way to go about it.  First, wash your face with mild cleanser and rinse.  Rub a slice of lemon over affected areas or dab fresh lemon juice on with a cotton ball. DO NOT RINSE.  Leave overnight.  Rinse first thing in the morning and moisturize.  Repeat every night.

    If you discover your skin is sensitive to lemon juice, dilute it with water before applying.  For more ways to use lemons for fight acne, check out this post at HomeRemediesForLife.com.

    Take the Itch Out of Insect Bites

    Insect bites are annoying at the least and can lead to infection at the worst if scratched into an actual wound.  To ease these irritations naturally, simply apply a lemon slice over the area and let it soak for a few minutes.  Alternatively, soak a cotton ball in fresh juice and apply liberally to the bite area.

    Related Article: Home Remedies Only Mother Nature Could Come Up With

    Get Rid of Pesky Blackheads

    This remedy only takes 5 minutes and doesn’t require ripping an adhesive strip off your nose at the end. This will be the quickest solution you can find for your blackhead problems. Take half of a lemon and pour approximately 1 Tsp honey onto the cut surface.  Rub the lemon all over your face but pay extra attention to the areas you are prone to blackheads.  Leave this mixture on for 5 minutes and then rinse with cold water.

    Turn Yellow Nails White

    Nail polish looks great after a manicure, but it’s also notorious for turning your nails yellow.  If you aren’t the type that keeps their nails polished 24/7 all year round, here is your solution.

    Mix approximately 1 Tbsp Baking Soda, ½ Tsp Olive Oil, and 1 Tbsp Fresh Lemon Juice into a paste.  Enjoy the volcano effect fizzle of the lemon and soda combining.  Apply the paste to your nails and let sit for 5 minutes then rinse and moisturize.

    So, now you know, when life gives you lemons…use them!

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  • Simple Reduce – Reuse – Recycle Methods

    Simple Reduce – Reuse – Recycle Methods

     

    If you are a parent, the words “Reduce – Reuse – Recycle” may conjure up the theme music of Bob, the Builder.  But, that’s not a bad thing, unless you can’t get it out of your head.

    I used to enjoy watching that show with my son when he was still part of “Bob’s” demographic because very often they gave the adults sitting through it really good ideas about upcycling stuff.

    If you’re looking for ways to put into action the three R’s at home, here are some ideas to get you started.

     

    Paper Products

    Egg Cartons –  Great to sort and organize small items, either in a drawer or in a storage box.  Since they are easy to cut apart, you can trim them to fit just about any space or secure more than one together to expand the storage options.

    Have a year-round garden?  You’re probably always looking for containers to start seed.  Paper egg cartons are great for this since they provide excellent drainage.  Plus, since they are biodegradable, you can plant the whole “cup” once the baby plant is ready, instead of making a mess trying to transfer the soil.

    Toilet Paper Rolls: Also can be used as seed starters.  Cut each roll in half. Wrap 4 or more mini-rolls together with a rubber band or bungee cord, fill with potting soil and place in a shallow container or tray.

    8.5 x 11 Paper: Create notepaper pads by cutting down the used paper.  Then clip them together or stack them in a small box with a pencil for a convenient note area.

    Packing Paper: Fold into long thin pieces approximately a quarter inch to an inch wide and use the strips to weave baskets. Decorate before you weave them or after to get interesting patterns and designs.

    Gift Wrap and Old Magazines: Looking for something to do in the winter when all the chores are done?  Roll a thin strip of used wrapping paper or old magazines into different sizes of paper beads to use in future jewelry and craft projects.  Or, take up Quilling, the art of rolled paper.

     

    Brown Wrapping Paper or Grocery Bags: Paper grocery bags are one of my favorite things to upcycle.  I crumple it up and then flatten it to use a background for photos and artwork.  I wrap book with it for a more decorative display on my bookcases (my HTML and CSS Coding for Dummies manual looks a lot better in brown).  I even used it to cover the top of a desk to give my office a new look.

    Last year I used brown paper grocery bags and my scrapbooking stamps to create one of a kind gift boxes for Christmas gifts.  The shoe boxes I refuse to throw out came in handy for that project as well.

    Newsprint:  Makes a great mulch for the garden. To use it, tear it into strips, then lay it around your plants. Have more than you need for mulching?  Toss the extra shreds on the compost pile.

    Do you keep chickens or other livestock that required bedding?  Shredded paper works well.  Then, when its time to lay down fresh, you have extra fortified mulch/fertilizer for your garden beds.

    Scrap Paper: Any other paper you can’t immediately find a use for can be stored in a plastic bag to keep moisture out and used when packing and shipping an item, or just storing something fragile away. It’s also good for kindling if you have a fireplace.  Just steer clear of shiny paper, they contain additives that smoke very badly and release toxins into the air.

     

    Plastic

    Plastic Shopping Bags: This seemingly never-ending supply can be repurposed.  Use them a stuffing for plush items and pillows, braid them into rope for a variety of activities or crochet them into reusable bags.

    Plastic Bottles: Thanks to all the creatives out there, more and more ways of using plastic bottles are popping up every day.  From self-watering planters to chandeliers it appears that only your imagination is the limit when it comes to reusing them. For some fun idea, check out this post by DIYProjects.com.

     

    Glass

    Glass containers can be used indefinitely.  They can even help you reduce the number of plastic containers you end up with.  Try buying as many things in bulk and using your glass jars and bottles for storage.

     

    I hope at least one of these methods caught your attention and can be put to use immediately.  As always, leaving as little footprint on the earth is desired, so reduce – reuse – recycle.

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  • Building Your Very Own Smokehouse

    Building Your Very Own Smokehouse

     

    There are a number of DIY smoker methods, ranging all sizes and prices.  If you only need to smoke small items or one medium item at a time, like a Christmas turkey, all you need is a large terracotta pot or unused metal trash can.

    But, if you need a good-sized smokehouse to help you prepare for winter on a homestead or other rural area, this design based on pallet wood should provide what you need without breaking the bank.  Its also designed so that you only need the most basic of woodworking skills to complete it.

    An important note about using pallets, most are treated with industrial chemicals. You’ll need to make sure that any pallets you use for this project are food grade wood.

    If you can get your hands on enough leftover wood from friends or other projects you’ve done, you can still use this plan; you’ll just need to adjust a little when the word “pallet” is mentioned.

    Materials List

    • 20-30 Deconstructed Food Grade Pallets or other Food Grade Wood
    • 4’ x 3’ Raw Corrugated Tin (this metal must be raw, do not use galvanized)
    • 3 Hinges
    • Aluminum Flashing
    • Aluminum Screening
    • Handle (for the door)
    • Heavy Duty Tin Foil
    • Screws – 2 1/2 inch stainless steel or other weather resistant screws
    • Screws 1 1/4 inch stainless steel or other weather resistant screws

     

    Select Your Materials

    Whether you are using actual pallets or sourcing your wood another way, there can be some challenges if you are working with low-cost or free materials.

    The wood you get will probably have some issues such as warping and splitting. But, if its free (especially if its free) it can be worth the hunting and sorting to keep expenses down.  Just consider that time spent as sweat equity.  If you are using pallets, you will need at least 20-30 for this plan.

    If you are using pallets, you’ll want to get your length from the middle of the panels, so the ends are trimmed off.  Doing this will help avoid splitting and remove most of the nail pieces you’ve just cut through. If you are using other wood sources, use the wood cut list below to create your pieces.

     

    Wood Cut List

    Make the following Cuts from 2x4s unless otherwise noted.

    1. 2 each 33”
    2. 2 each 70”
    3. 2 each 29”
    4. 2 each 6’ (Front End of Side Wall)
    5. 2 each 5’ 6” (Back End of Side Wall)
    6. 8 each 33” 2 x 2 (Used 2x2s or cut 2x4s in half lengthwise
    7. 8 each 32 ¾”
    8. 8 each 30 ½“

    Cut this from a 1×1 sized piece

    1. 2 each 5’4” (part 6)

    Cut these from Pallet Panels:

    1. 36 ¼“ pieces, enough to cover the left and right sides (part 10 and 11)
    2. 35 ¾” pieces, enough to cover the front and back (part 12 and 13)
    3. 38” pieces for the roof (part 14)
    4. 2 each 18” to 24” vent (part 15)
    5. 1 each 36” (Part 16)

    As a precaution against your wood splitting as you work, it’s a good idea to pre-drill and countersink each screw.

    Smoking your food is a great way to preserve your meat.  Check out this other method that will allow your food to last for up to 2 years.  Learn More Here>>>

    Getting Started

    Begin by putting together the 2 sides wall frames of the house that include the rack supports.

    Take one piece from the cut pieces listed above for the first side unless otherwise noted:

    #4 – 6’ Wall frame front

    #5 – 5’6” Wall back

    #6 – 4 pieces of 33”

    Make sure the bottom of your #4 and #5 pieces are squared at the bottom then attach the 33” pieces across at 24” from the bottom, 36” from the bottom, 44” from the bottom, and 52” from the bottom.

    NOTE:  Secure the cross pieces to the 6’ upright flush to the end, BUT secure the cross pieces on the 5’6” upright 1.5” in from the end.  This is to leave room for the #9 pieces later.

    Create the first side with the 6’ (front) board on the right and the 5’6” (back) board on the left.

    Create the other side with the 6’ (front) board on the left and the 5’6” (back) board on the right.

    When you’ve completed the 2 sides, you’ll have mirror image sections that resemble ladders with one side higher than the other.  The Difference in heights from front to back provides support for a slatted roof.

    The cross pieces become the rack (shelf) supports on the inside of the smokehouse.

     

    Making the Door Frame

    Next, you’ll need the two pieces each from #2 – 70” and #3 – 29”.  Simply connect them to make a 37” x 70” rectangle.

     

    Attach the 3 Sides Together

    To make the next steps easier, screw the door frame to the face of the walls for better stability. There will be a 2-inch difference at the top between the highest point of the side walls and the top of the door frame

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    Cut the Roof Angle

    Using a spare panel or another straight edge, draw a line from the back of the side panel to the front to create the slat line for the roof and cut off the excess.  Do this on both sides.

    Use the pieces from #1 to (33”) to span the width of the smokehouse at the front and back ends of each wall.

     

    Add the Rear Support Frames

    Attached both #9 pieces 5’4” to the backs of the side walls, under the roof supports.

     

    Adding the Paneling

    Starting with the Back, fill in your walls with paneling from the ground up, then move on to the left and right sides.

     

    Finishing the Door

    1. Unscrew the door from the smokehouse after the side and back paneling is in place.
    2. Add the hinges to one side
    3. Install the door frame to the house.
    4. Add paneling to the door in such a way that the door has clearance to swing open.
    5. Add the handle to the side opposite the hinges.

     

    Put on the Roof

    Attach paneling from the front to the back of the house, across the pieces that span the width.

    Screw on the corrugated tin.

     

    Building Your Smoke Rack Shelves

    Create wooden frames that fit inside your smokehouse and can slide on and off the supports constructed on the interior.

    Stretch your metal screening across and around the wooden frame to complete your “shelf.”

     

    In Conclusion

    With the most basic woodworking skills, scrap pallets and some determination, you could have your own smokehouse build by none other than yourself.

  • Fascinating Ways to Reuse Old Sweaters

    Fascinating Ways to Reuse Old Sweaters

    If you are into crafting with felt pieces, it’s actually possible to create your own felt material just by cleaning out your closet. Then, for the low cost of a few washer/dryer cycles and detergent, you can have some large pieces to use that will let you “think big” for your next project.

    Felt itself is a non-woven textile. It is normally created by matting and compressing the fibers together until they connect to become a very sturdy fabric. Known as the oldest form of cloth, it has an extremely long historical record.

    Felt has been used in numerous cultures as fabric for rugs, tents, clothes and even footwear.

    When converting sweaters, the felting results when the wool fibers become agitated enough to bind to each other. As this happens, the fibers become fuzzy and stick so that fraying won’t take place. There are only two things that are important to sweater felting success, the fiber blend, and the knit stitch.

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    While 100% wool is optimal, it may be hard to find since wool blends have become more popular.  For felting purposes, check the sweater’s tag and stick to those with 65% wool or more.

    As far as the knit stitch, this can be difficult to establish sometimes.  The easiest way to check is to see how stretchy the sweater is.  As a rule, the stretchier the sweater, the less likely you’ll be able to felt it successfully. Of course, if you’re not sure but know you don’t want the sweater anymore, there’s nothing wrong with giving it a try.

    Let the Felting Begin

    Felting sweaters is one of the easiest processes you will ever do.  To get started, you’ll need your washing machine to be free.  Put the sweaters in with approximately half the usual amount of detergent, and an old pair of tennis shoes.  Set the cycle for the longest, hottest option available on the machine.

    When the wash cycle is complete, move the sweaters (but not the shoes) into your drier. For this, you’ll also want to select the longest and hottest option.  Usually, this is the “cotton” cycle, but double check to see if a different option will be better.

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    The sweaters are fully felted when all the fibers have become completely matted.  When this happens, there won’t be any fraying or unraveling when you cut them. If after the first round of washing and drying it doesn’t look like the felting is completed, repeat the process as many times as you need to. If you didn’t add the shoes the first time, find a pair for the subsequent times.  They help agitate the fibers more in the washer and speed up the process.

    Once completed, you should also notice that quite a bit of shrinking has occurred.  This is normal (and why you don’t usually wash sweater this way).  If you’ve reached a point where there is no fraying when you cut into the final product, you’re almost done!

    To make the most of your “new” craft supplies, you’ll want to cut them apart in a way that will give you the largest, flattest pieces to work with.  This will provide more options for the sizes of projects you can create later.

    For best results, cut a line from the armpit area up to the end of the neck opening on each side.  Then cut open each sleeve and up one side of the body portion.  When you are finished, you will be left with three large pieces of homemade felt material.

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  • 7 Interesting Ways to Use Excess Cucumbers

    7 Interesting Ways to Use Excess Cucumbers

    Congratulations on producing a successful homesteading garden this year! Now all you need to do is find ways to use your excess cucumbers. You’ve come to the right place. There is nothing as refreshing and crispy as a cucumber straight out of the garden. Even better are cucumbers in a salad or other yummy cold recipe made just for hot summer days and nights. We can suggest seven ways to use those lovely crunchy cucumbers. There are three recipes and four are for non-food uses that will surprise you.

     

    Food Uses

     

    1. Cucumber Tomato Salad

    This salad could be the centerpiece of an enormous veggie tray all from your garden. It is a straightforward recipe that can be made to serve with a meal or as a snack.

    Ingredients are three cucumbers, three diced tomatoes or a cup of cherry tomatoes, half (or more) of a sweet onion cut in small slices, a teaspoon of dill, and your favorite dressing. I like to use the cucumber dressing below. Just mix them all up and chill for an hour and serve.

     

    2. Cucumber Yogurt Dressing

    This dressing is so creamy and smooth that it melts in your mouth. It’s very healthy, especially if you make your own yogurt. It only has about two grams of fat per tablespoon. It is simple to make by just adding the ingredients into a blender and run it until smooth.

     

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    Ingredients are 1 cup of cucumbers, seeded, peeled and chopped; 3 tablespoons of plain or vanilla low-fat yogurt; 2 tablespoons of olive oil, 1 teaspoon of apple cider vinegar, ¼ teaspoon of dill, along with salt and pepper to taste. Let all blend for a few minutes and then test it for taste. Chill and enjoy!

     

    3. Strawberry & Cucumber Smoothie

    Just the sound of this drink sends a cool smoothness through me that makes me feel like I’m doing something special for my body because there’s lots of potassium and Vitamin B in this smoothie that will give you a spurt of energy. What makes it so good is the sweet strawberry taste.

    Ingredients are 1-1/2 cups of frozen or fresh strawberries, 1 large cucumber, with seeds removed and chopped, 1 cup of almond milk (cold), 1-1/2 tablespoons of honey, and a teaspoon of lemon juice. Blend on high, add more milk if desired,

     

    Non-food Uses

     

    4. Control Garden Pests

    Cucumbers are one of the most fascinating vegetables. Did you know they can get rid of garden pests? All you need to do is put 4-5 slices in a few small open containers and place them around your garden. They will repel all sorts of insects. You just need to replace them when they dry out.

     

    5. Breath Freshener

    Forget using mints to freshen your breath. Place a slice of cucumber on the roof of your mouth and hold for about 30 seconds. The chemicals in the cucumber will kill bacteria and bad breath.

     

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    6. Hangover Relief

    This non-food use is one you will probably wish you knew about on New Year’s Eve. If you eat half a cucumber before going to bed after drinking, it will help relieve a hangover because they are high in nutrients and electrolytes.

     

    7. Mirror Defogger

    If you want to defog your mirror, rub a cucumber slice over the mirror before getting in the shower, and when you get out, the mirror will be clear of fog and your bathroom will have a fresh smell.

     

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  • How to Make Delicious Homemade Butter

    How to Make Delicious Homemade Butter

     

    Imagine the smell of freshly made homemade bread. Now imagine spreading your own homemade butter on a slice of steaming hot bread. Is your mouth watering yet? Mine is! One of the things about my mom that I miss the most is her homestead cooking and one of my favorites was that creamy homemade butter that melted on my tongue.

    Butter Basics

    Homemade butter does not have an oily taste like margarine. The cream and butter that comes from grass-fed cows are high in vitamin E, beta-carotene, and it can lower cholesterol. Even though butter has saturated fat, it is better for you than margarine as long as it is raw organic butter made from organic cream.

    You can make butter with just a few steps. You do not need one of those old-fashioned butter churns or a cow to milk. Although having a cow or two that eat green grass may be a good idea when homesteading, this recipe uses an electric mixer instead of a butter churn. You can even use a mason jar with cover and shake the cream instead of using a mixer. Shaking it will take more time but would be a fun thing for your kids or grandkids to do. If you don’t have cows, you can make butter from organic heavy whipping cream (butterfat content of at a minimum of 35 percent) from your local grocery store.

    Making the Butter

    The amount of cream needed depends on how much butter you want. It should be kept at room temperature for about 12 hours before mixing. About 15-20 minutes (or amount of time that water can be kept in the freezer before freezing) before mixing you need to place 2 cups of water in the freezer so you will have ice water for the recipe. You can make butter with any amount of cream and here is the typical breakdown for a pound or half a pound:

    • 1 quart of cream = 16 ounces (1 pound) butter and two cups of buttermilk.
    • 1 cup of cream = 8 ounces (1/2 pound) butter and about 1/2 cup of buttermilk.

    If this is the first time making butter, you may want to start out with the smaller amount of 1 cup of cream. Pour the cream into a mixer bowl and blend with an electric mixer at medium speed for 10 to 15 minutes. When the cream turns into curd-like lumps, keep blending until it starts to thicken and a watery/milky liquid forms at the bottom of the bowl.

    Stop the mixer and pour off the liquid into a sealable container that will hold about 1-2 cups. The buttermilk will not look like the kind you buy at the store. It is thinner but still can be used in place of water for cooking and baking.

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    Use a stiff spatula to press the butter up against the walls of the bowl to squeeze out as much liquid as possible. Add about 1/2 cup of ice water and press up against the walls of the bowl to release the buttermilk liquid. Repeat two more times or until water loses its cloudiness.

    Continue to pour the liquid into a container and when finished, seal and refrigerate. Once all the buttermilk is collected, you can add a pinch of sea salt (per pound) to the butter unless you want to keep it unsalted. This process will give you buttermilk to cook with and keep the butter from spoiling.

    Storing the Butter

    Pack the butter you plan to use for the next week into a container with a cover and refrigerate. To store the remainder, wrap in parchment paper and then in foil or plastic wrap. You can store in the freezer for up to six months. Enjoy!

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  • How to Ferment Vegetables

    How to Ferment Vegetables

    Fermenting vegetables grown in your garden accomplishes two things at once. First, it enhances the nutritional value of the vegetables by preserving them at their peak. Second, it preserves the vegetables, so you can enjoy them all winter long.

    The process used for fermenting vegetables is simple. You need the right equipment and the right ingredients – and before you know it, you’ll have a pantry full of delicious, fermented vegetables for your family to eat.

    Fermentation Equipment

    The equipment you need to ferment vegetables is minimal and inexpensive. Here are the basic things you’ll need to have on hand:

    • Jars or containers to put the vegetables and pickling brine in
    • A sharp knife and cutting board for preparing the vegetables
    • Airlock tops (we like ones that are compatible with Mason jars) to keep oxygen out of the jars
    • A pickle packer (usually a wooden stick used to pack the prepared vegetables into the jar)
    • Weights to weigh down the vegetables

    You can buy these items individually or in fermentation packages.  Here is an easy, complete Fermentation Kit from Amazon you can try.

    Fermentation Ingredients

    The ingredients you need to ferment vegetables depend on the method you plan to use. However, there are only a few variations you need to know about. Here’s what you’ll need:

    1. Fresh vegetables from your garden
    2. Salt, whey, or a starter culture
    3. Water

    There are many types of salt, but some are better suited to fermentation than others. Two of our favorites are sea salt and Himalayan pink salt. Both add a nice flavor. You can also buy pickling salt although it’s not the best choice if you want a natural, minimally-processed salt.

    The water you choose for pickling can make a big difference in the final product. If you use tap water, you should boil it or run it through a reverse-osmosis filter for the best results. Well water often has a high mineral content. That can be good for some kinds of fermentation but it’s not particularly good for some fermented products like kombucha.

    How to Prepare the Vegetables

    The method you use to prepare your vegetables for fermentation depends on what you’ll be preserving. Some vegetables, such as cabbage, ferment most effectively when they are shredded. Others, like cherry tomatoes, can be fermented whole.

    It may take some trial and error to arrive at the proper preparation. You may want to start by fermenting just one type of vegetable. Later, you can mix vegetables to create pickled salads that are ready to eat out of the jar.

    The Pickling Process

    The next step is after you have prepared the vegetables is to place them in the jars, cover them with brine, and weight them so they can ferment properly.

    You want to use weights on top of the vegetables, so they stay submerged in the brine. That’s a very important step that some first-time fermenters skip.

    There’s an art to knowing when vegetables are done with fermentation. You’ll have to rely on the specific recipes you use to be sure when they’re done. They need to be kept in an anaerobic environment (air free) while they ferment.

    When they are ready, you’ll be able to remove the weights, seal the jars, and put them in cold storage. Prepared properly, fermented vegetables will keep for months.

    Wondering What to Make?

    If you’re wondering where to start, here are some suggestions for easy fermentation:

    • White or red cabbage (sauerkraut)
    • Kimchi (spicy Korean cabbage)
    • Pickled green beans
    • Pickled tomatoes
    • Fermented carrot sticks or slices

    Do you have a favorite recipe for fermented vegetables? Tell us about it in the comments!

  • Simple 5 Step Homemade Salsa Recipe

    Simple 5 Step Homemade Salsa Recipe

    One of our favorite things about homesteading is that it has allowed us to reconnect with food in a new way. Let’s face it, a lot of the fruits and vegetables we buy at the supermarket are grown using chemicals and harsh fertilizers. They’re harvested before they’re ready, as a result, they don’t have the rich, delicious flavors as they do when fresh.

    By contrast, home-grown produce is bursting with flavor. Once you’ve tried growing vegetables and cooking with them, you’ll never want to go back to boring supermarket produce again.

    Are you looking for ways to use the vegetables you’ve grown? Making homemade, homestead salsa is a good way to use some of the vegetables you’ve grown and create a tasty condiment for your food at the same time.

    Homestead Salsa Recipe

    Making fresh salsa is easy. All you need to do is chop the ingredients and combine them with some seasonings. It usually tastes better if you let it sit for a little while before serving it, but the salsa will be ready in just minutes.

    Of course, you also have the option of cooking and preserving salsa. This recipe is for fresh salsa, but you could just as easily preserve it, so you’ll have fresh salsa year-round.

    Here are the ingredients for our fresh salsa:

    • 10 small tomatoes (not cherry tomatoes, just small regular tomatoes from your garden)
    • 1 red onion
    • 4 sweet bell peppers
    • 3-6 spicy peppers of your choice (we like jalapeños, habaneros, and serranos)
    • 1 bunch of fresh cilantro
    • 3 cloves garlic, minced
    • ¼ c. white vinegar
    • ¼ c. brown sugar
    • 2 tablespoons lime or lemon juice
    • Salt and pepper to taste

    To prepare:

    1. Chop the vegetables. Some people like to peel and seed the tomatoes, which you can do by slicing into the skins, immersing them in boiling water for a minute or two, then shocking them in cold water. The skins should peel write off. However, we think this salsa tastes great if all you do is dice the tomatoes.
    2. Dice the red onion and bell peppers. For the hot peppers, the method you use to prepare them depends on your tolerance for heat. If you want some spice but don’t like it too hot, halve the peppers and – while wearing gloves – remove the ribs and seeds and discard them. If you like it very hot, simply chop the whole pepper and add it.
    3. Chop the cilantro leaves. If you don’t like cilantro (to some people, it tastes like soap) you can eliminate it entirely.
    4. Combine the chopped vegetables, herbs, vinegar, sugar, citrus juice, salt, and pepper in a bowl. Stir to combine the ingredients.
    5. Now, give your salsa a taste. This is the time to adjust the salsa, so the flavor will be exactly to your taste. Here are some suggestions:
    • If your salsa is too spicy, add a couple of additional tomatoes, another sweet bell pepper, or a spoon of brown sugar.
    • If your salsa isn’t spicy enough, add another hot pepper (or half – you don’t want to go overboard!)
    • If your salsa lacks acidity, add an additional tablespoon of lime or lemon juice.
    • If it lacks flavor, add a pinch of additional salt and black pepper.

    You get the idea. It may take some trial and error to get it right. The final step is to let the salsa sit overnight in the refrigerator. This final step gives the flavors a chance to blend together.

    Once you’ve mastered this basic recipe, you can experiment with other flavors. For example, you might want to add peaches for a sweeter salsa. Combining salsa with black beans and corn can make it into a hearty side dish.

    What’s your favorite salsa recipe? Tell us in the comments!

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