How to determine the best pantry storage for your space. Options abound for pantry storage containers and storage jars; here’s what to consider (and why).
Canning dried beans at home makes them ready to use for fast weeknight dinners. Plus, canning beans at home means you’ll skip the BPA-lined cans from the supermarket. Canning beans safely requires the use of a pressure canner, but the process itself is not difficult. Canning dried beans is a great pantry tactic.
Homemade stock is simple to make. With a pressure canner, you can easily make it a ready-to-use shelf stable pantry item. Canning chicken stock or turkey stock means that you’ll be able to get meals ready in a hurry using real, homemade ingredients. Plus? It’s like free food!
For an unusually flavorful way to add probiotics to your diet, try this healthy pumpkin recipe. Fermenting pumpkin with cardamom seeds for a surprising snack!
Sauerkraut is one of the easiest ferments to get started with, and the results are delicious and packed with boatloads of health benefits. Plus, it’s far superior in taste to store bought brands. This homemade sauerkraut recipe is so easy to put together. It’s a great way to delve into fermentation.
Ferment hot banana peppers and then follow this hot sauce recipe to make a DIY condiment to spice up all of your meals.
This savory sweet caramelized onion jam recipe is a great way to preserve onions from the garden. The word “jam” might make you think “toast” but one taste will broaden your scope. Use this onion jam as a condiment to spice up meat dishes or slather it on a grilled cheese sandwich for a divine meal.
Somewhere between sweet and savory, there exists another flavor profile. This pineapple jalapeño jam recipe is a perfect example of that! Serve this jam as a topping for fish or chicken paired with cream cheese on crackers. The savory sweetness of this jam recipe is a winner!
Making fermented pickles might sound difficult, but it’s not. These fermented squash raw pickles feature garden fresh ingredients and can be made in a snap. Once fermented, they will last for months. And fermented pickles tend to hold their crispness well. You’ll be happy you tried these!