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Peach Peel Syrup

One reason I love cooking, is it’s creative, which is particularly important when you buy produce in bulk. In my blog post, “What Should I Do With All This Produce?” I lay out some creative options for using bulk produce, and I need to update to add the option of fruit syrups. What brings me great joy is making something delicious out of scraps, which would typically be thrown out.

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I recently canned meatballs in homemade sauce as an experiment, but wasn’t sure what to expect. I canned in quarts, which means 90 minutes in the canner, so I was afraid they would be very soft and fall apart. I waited a week before opening – I almost held my breath as I waited for the moment of truth. I poured the jar into the bowl – it looked great. But what about texture?

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I’m sure your first question is, why would anyone need to dehydrate frozen vegetables? What’s wrong with keeping them in the freezer? The answer is, a homemaking prepper does both.

Dehyrating frozen vegetables saves freezer space, and just space in general. This quart jar is 2.5 pounds of frozen vegetables in dehydrated form.

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Canning is great fun, especially when experimenting with different recipes and flavor combinations. We just canned up some chicken, and I did some test jars of smokey, taco, bbq, Southwestern, and curry chicken. Here are the jars I prepared before filling with chicken.

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Waxing Cheese Part 1 and 2

Having a well-balanced long term, shelf-stable storage inventory is important. We eat a ton of cheese in my house, so I decided to try my hand at waxing cheese for a shelf-stable pantry option. I’m experimenting, hoping for the same positive results as others.

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