Dehydrated bananas are a great healthy snack and they’re easy to make. Salvage brown bananas to add to your pantry or emergency supplies.
Infused vinegar is super easy to make, especially with berries and small juicy fruit like cherries or pomegranates.
Preserve your fresh produce — make these yummy dilly green beans and a dozen other pickles: Beets, onions, purslane, watermelon rind…
In it’s simplest form, mead is a fermented alcohol drink made with honey and water, also sometimes called “honey wine.”
Pressure canning can seem intimidating when you are just learning how to preserve food. These tips will help you confidently use your pressure canner.
This smoky hot sauce recipe is a cinch to make and you’ll have that garden fresh flavor right in the fridge when you need it. It’s a great replacement for store bought hot sauce!
Get started with fermenting today! It’s easy, and fermented foods are great for your gut. Lacto-fermentation is a great way to preserve some of your garden harvest or CSA box, too!
This red cabbage and beet sauerkraut recipe makes a lovely ferment and a nice variation on your standard sauerkraut.
Start foraging! Make “poor man’s capers” from nasturtium seed pods with this lacto-fermentation method.