I cook with garlic a lot, to the point I think our hearty consumption of this vegetable, along with ginger, has kept my family from colds and the flu for the past three years. While I cook with fresh garlic the majority of the time, I use powdered garlic in canning recipes, rubs, salts, and dips. Store bought dehydrated garlic has burned, harsh taste to me, so I started making my own. I don’t grow my own garlic yet, so I bought large packs of peeled, fresh garlic for my own powder. Fresh garlic powder is nothing like store bought, much like homegrown dried herbs are very different than commercial.
A lot of changes are going to be happening with the Preserved Home blog! We are re-designing the site for a fresher look including a new logo, and a layout for easier access to recipes and articles. I’ll be posting weekly articles and talking about new topics such as cookbook reviews, milling and cooking with whole grains, steam juicing, sprouting, fermenting, freeze drying, curing, smoking, and eventually cheese making. We are actually moving houses in order to have clear land to garden, so I will take you along then for my adventures with growing food, medicinal herbs, and flowers. Many people have been contacting me, as they want to learn how to prepare their household for uncertain times, so I will also have a category for prepping. Of course, I will continue with canning, baking and cooking posts as well.
I’m in a very busy season of life with homeschooling and community responsibilities, but with both of my girls in high school and one driving (still homeschooling, but they will be more independent), and downsizing other commitments, the way has been paved to make Preserved Home a priority. I started this blog as a way to share ideas with friends who were always asking for recipes and tips, but I’m ready to take this blog to the next level. We are also considering doing some videos.
I really appreciate my subscribers, and am looking for feedback regarding ideas for this blog. I’ll say up front I won’t be posting recipes for special diets, but I’m open to other topics and ideas in general to make this blog enjoyable and helpful.
Thank you for reading, and for any feedback you would like to offer. Thank you!
My husband teases me because every Christmas my gifts are all related to food. This Christmas I got a smoker, which had been on back order, and it just arrived. This is a Pit Boss gas smoker, and we tried it for the first time this weekend. I got a Boston butt on sale for 97 cents a pound, which we served with an Eastern Carolina sauce, along with chicken leg quarters and smoked baked beans.
My first memories of three bean salad were at a park called Lake Dixon, where my family rented little boats and picnicked on the shore. There were always potucks and parties there too, and one dish I specifically remember eating a a potluck there was three bean salad. It’s probably strange I remember my first taste of this classic salad, but maybe it’s because I really wanted to like it, but didn’t. The beans were drenched in an unbalanced vinegar dressing, with an overly sharp bite. I liked the idea of the different textures of beans together, but the dressing ruined it for me. Recently, I saw someone post a picture of their home canned three bean salad, so I drilled the poster regarding taste. Their recipe came from the Amish Canning Cookbook, a dish I had been eyeing every time I thumbed through that book. This person assured me this side dish was not overpowering with vinegar. Inspecting the ingredient list, I could see this version had promise, and because the ingredients were inexpensive, I thought, “why not?”
Cornbread is pioneer food at its best – – simple, hearty, and inexpensive. And although cornbread is most famous as a co-host for chili, I love warm, buttered cornbread for breakfast with a piece of sausage and a cup of steaming hot, black coffee. My kids like to drizzle maple syrup over cornbread for breakfast.