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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!

 

 

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Around the House

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.

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Around the House

I got a new kitchen toy – a steam juicer! It’s a three piece contraption with water in the bottom, a juice catcher in the middle, and a strainer-like top for the fruit. The juice comes out of a hose.

My first experiment was with grapes, because they were on sale for 89 cents a pound. Filled to the brim with grapes, my juice steamer yielded two, half-gallons of grape juice. Only apple and grape juice have been tested as safe for canning in half-gallon jars. I wish the USDA would do more testing for these sized jars, because I would love to can soup in them!

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Around The House

 

This is my first “Around the House” post! I’m always doing interesting little things around my home I want to share, but individually they aren’t worth, or ready, for an entire post. Instead, I’ll be sharing tidbits in one post. I hope you enjoy!

It’s an exciting week in my kitchen. First, a friend offered me a box of freshly picked pears the day before I left for vacation. I placed them in my extra fridge in hopes they would stay in shape upon my return. I started peeling the pears and realized, they just weren’t ripe. I could not bring myself to throw away the peeled, underripe pears, so I decided to make a fermented pear/apple vinegar. I didn’t have enough pears to fill up the jar, so I cored some apples and threw in the apple scraps.

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We have an RV and camp a lot. Because we go so much, we typically only dine out just once a trip, with the exception of some ice cream or snow cones. I’m basically packing all of our food from ketchup to the main dish. RVs have limited storage space, and we also have to lug everything in and out. If you are renting a vacation house, you will have plenty of food storage space, but like me, you still have to transport it all. I have some fun, creative tips for packing food for your next vacation.

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