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This savory jam can be used as a topping for burgers, a spread on toast, or as a dip! Want to save this recipe for later? Pin it! Ingredients 2 pounds maple flavored bacon, cut into 1-inch pieces 2 large onions, diced 6 cloves garlic, minced 1 cup apple cider vinegar ½ cup pure maple syrup 1 cup strong, black coffee ½ cup sugar ¼ cup molasses ¼ teaspoon all-spice ½ teaspoon chili powder ½ teaspoon pink Himalayan salt ¼ teaspoon ground black pepper Directions In a large pan over medium-high heat, cook bacon pieces until brown and crispy. Remove cooked bacon to a paper towel-lined plate and set aside. Drain bacon grease in a heat-safe jar or bacon grease saver. Add diced onion to pan with 2 tablespoons bacon grease and sauté for approximately 12-15 minutes or until onions are tender and caramelized. Add garlic and sauté for approximately 2-3 minutes. Carefully add vinegar, maple syrup, black coffee, sugar, molasses, and spices to pan. Whisk together and scrape up any browned bits stuck to the pan. Return bacon to pan. Bring to a boil, then reduce heat to simmer on low heat for one hour, making sure to stir often to avoid scorching. Remove pan from heat. Carefully transfer mixture to a food processor and pulse until coarsely chopped. Prepare pressure canner with water and rack and bring to a low boil. Prepare 4-ounce canning jars by ensuring they are clean and sanitized. Using a canning funnel, fill jars to the ½-inch headspace mark. Carefully, wipe the rims of the filled jars with a clean paper towel or dish towel that has been dipped in vinegar to remove any residue. Add canning lids and tighten rings with fingertips. Do not over-tighten the rings! Using canning jar lifter, carefully add jars to pressure canner. Following your pressure canner’s manufacturer’s recommendations, process the jars to the recommended pressure based on your altitude for 75 minutes. Bring your pressure canner back to zero pressure based on your canner’s manufacturer’s recommended process. Remove lid from pressure canner and allow jars to remain in the canner for at least 10- 15 minutes before removing. Remove the jars with canning jar lifter and place jars on a dry dish towel. Do not place jars directly on your countertop! Allow jars to sit undisturbed for 24 hours. After the 24-hour period, check jars for proper sealing. If jars have sealed, wipe jars down with vinegar to remove any remaining residue and store in a cool, dark place. If the jars did not seal, store jars in the refrigerator for up to 4 weeks. Note : While the National Center has not tested this recipe for Home Food Preservation, it does meet their requirements for canning meat. Click here to sign up for our newsletter today!

This delicious plum sauce has the perfect blend of tangy, sweet, and spice! This recipe is an easy water bath canning recipe however, it can be stored in the fridge for a couple of weeks or frozen for up to 3 months. The recommended canning shelf life if stored properly in a cool, dark space is about one year. Yield : Approximately 9 half pints Jump to recipe This past October we were blessed with a bushel of fresh plums from a sweet friend. Looking for recipe inspiration, to Pinterest I went! I found multiple recipes for various plum sauces but none of them really fit the bill for what I thought we would really enjoy. I also didn’t want to can a large amount of a single use condiment. Finally, I decided an Asian Plum Sauce would be perfect because of its versatility but I wanted to amp the flavors up just a bit to our taste preferences. This plum sauce is full of complex flavors! The sweetness from the sugar and plums, the tang from the vinegar, and the bold spiciness from the ginger and pepper flakes, makes this the perfect pairing for glazed chicken or pork, as a dipping sauce on a charcuterie board or for homemade egg rolls, or in our new favorite recipe, Grilled Pork Chops with Asian Plum Sauce. For This Asian Plum Sauce Recipe, You Will Need: Fresh, ripe plums that are washed, pitted, and chopped. The riper the plums, the sweeter they will be. If the plums are not fully ripened, the sauce will have a tartier flavor. You can balance the tartness by adding additional sugar until you reach your desired taste. Leave the skins on the plums as this will provide a lot of natural pectin. You will also need granulated sugar, apple cider vinegar, soy sauce or coconut aminos, molasses, ginger, fresh garlic, onion power, ground cinnamon, and nutmeg. This recipe calls for black pepper and crushed red pepper flakes. You can make this to your desired heat level and adjust both as you wish. Prepare for Canning: To prepare jars for canning, I like to place my clean, room-temperature jars into my canning pot with room temperature water. I allow my jars and water to come to the same temperature at the same time. You don’t want boiling water; you’re just heating everything up. Place a clean kitchen towel on the counter space you intend to place your hot jars once removed from the canner. Once your sauce is ready for canning, carefully remove the jars from the pot using your canning jar lifter and empty the hot water back into the pot. Place the hot jars on the prepared kitchen towel and begin ladling in the sauce. Tips & Tricks for the Canning Process: If you have a water bath canner, you’ll want to use it here. I don’t have a separate canner for water bath canning, so I just use my pressure canner with the rack. However, I do not lock the lid in place and allow the canning lid to sit slightly ajar. If you don’t have a water bath or pressure canner, no worries! You can simply use a large stock pot with a makeshift rack. Your pot should be tall enough so that the water covers the jars. To make a DIY canning rack, you can simply tie five or six canning rings together and place your jars on top. If you have an Instant Pot rack you can use that instead. The main thing is you don’t want to place your jars directly inside the pot. Air and heat need to be able to circulate around the jars completely to ensure proper processing. When placing your rings onto the jars, you want to tighten them with just your fingertips. If the rings are too tight your lids will buckle and can result in an unsealed jar. If you don’t tighten them enough, the water can seep into your jar and ruin your product. After Processing: Once your Asian Plum sauce has completed the 15 minutes in the canner, remove the lid from the canner completely. Allow the jars to rest in the pot for about 5 minutes or so. This will allow them to adjust to having the lid taken off of the canner. Carefully remove the jars from the canner using your canning jar lifter and place on the prepared kitchen towel. Allow the jars to rest on the counter for 24 hours and listen for pops of the lids (my favorite part!). Remove the rings from the jars and gently press the center of the canning lid on each jar. If the lid pops back up, your lid didn't seal properly unfortunately. It happens! If it's just one jar, place that one in the refrigerator and use within a couple of weeks. If it's several jars, remove all of the lids, wipe the rims of the jars with vinegar, add new lids, and reprocess again in the canner. If your jars are all sealed properly (YAY!), use a little vinegar or soap and warm water to wipe the outside of the jars before storing. Store jars in a cool, dark place. Want to save this recipe for later? Pin it! Ingredients 6 pounds (approximately 48 small to medium-sized) fresh ripe plums, washed pitted and chopped 1 cup granulated sugar 1 cup apple cider vinegar 6 Tablespoons soy sauce or coconut aminos 4 Tablespoons molasses 3 Tablespoon ginger, freshly grated 6 large cloves garlic, minced 3 teaspoons onion powder 2 teaspoons ground cinnamon 1 teaspoon black pepper, freshly cracked ½ -1 teaspoon crushed red pepper flakes ¼ teaspoon nutmeg, freshly grated Directions Prepare canning jars, lids, and rings, and begin warming water in water bath canner. Place a kitchen towel on the counter space where you will place finished jars. In a large saucepan over medium heat, bring all ingredients to a boil. Reduce heat and simmer for approximately 35 minutes or until the plums are soft. Using an immersion blender, blend sauce until smooth. Carefully, ladle sauce into prepared jars, leaving a ¼” headspace. Wipe rims of jars with a clean cloth or paper towel with a little vinegar. Place lids on jars and tighten rings “fingertip tight”. Carefully, place jars in prepared canner and process for 15 minutes. Remove jars to prepared kitchen towel and allow to rest 24 hours. Remove rings from jars and check lids for proper sealing. The center of the lid should not pop back when pressed on and the lid should be secure. Wipe the outside of jars with vinegar or with soap and warm water to remove any residue before storing. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

This delicious homemade BBQ offers the perfect balance of savory, sweet, and just the right amount of heat! Jump to Recipe We have a favorite brand of store-bought barbecue sauce which we enjoy quite a bit; however, this is our absolute favorite of all BBQ sauces! I've tried my hand at homemade sauce over the years, but could never get it just right. It was either too sweet, too tangy, too hot, or not hot enough. This recipe has the perfect amount of seasonings, heat, and sweetness that our family loves. The original recipe titled “ Stampede Style ” is from The Ball Complete Book of Home Preserving which you can find here . I did make a few alterations based on preference and what I had on hand. I felt comfortable making these changes, however, home canning is a science that should be followed very closely. I encourage you to review the original recipe and make changes that are recommended as safe and that you feel comfortable with. Y’all this homemade BBQ sauce is everything! We use it as a delicious sauce on BBQ Chicken Pizza , Homemade BBQ Meatballs , and even as a dip for Homemade Fried Potato Chips . It's good on just about anything, and having a whole shelf in our pantry full of this perfectly seasoned goodness makes us very happy! To Make The BEST Homemade BBQ Sauce you will need: Tomatoes I like to use Amish Paste tomatoes or Roma tomatoes. They typically have less water content than other varieties and are great for canning recipes. Bell Peppers I use green bell peppers because they're milder in flavor. If you use other colors, your sauce may be sweeter than intended. Onions and Garlic Garlic and onion both offer delicious umami flavor. Molasses and Sugar These are key ingredients for adding sweetness! Vinegar White vinegar or apple cider vinegar can be used in this recipe. You want to make sure the acidity of the vinegar is at least 5% to ensure it's safe for home canning. Vinegar helps to balance the sweetness. Liquid Smoke This is a not-so-secret ingredient that helps to provide that savory, smokey flavor. For home canning you’ll need a few tools: Water Bath Canner with a canning rack Pint sized canning jars with lids and rings Canning jar lifter Wooden skewer or canning debubbler tool Do I Have To Can This BBQ Sauce? If you’re not a home canner yet, no worries! You can still make this homemade BBQ sauce. It can be stored in the refrigerator for up to two weeks or frozen for up to 3 months. Let’s Get Started! Yield: 6 pints Ingredients 20 cups pureed plum tomatoes, deseeded and peeled 2 ¼ cups pureed green bell peppers, deseeded 2 cups pureed onions 1 cup pureed celery 6 cloves minced garlic 2 Tablespoons ground mustard 4 dried cayenne peppers, finely chopped 1/2 cup molasses 1/2 cup brown sugar 3/4 cup white vinegar 1/3 cup Worcestershire sauce 2 teaspoons of liquid smoke 1 Tablespoon smoked paprika 2 teaspoons ground black pepper Directions: Using a large stainless-steel pot, over medium-high heat bring tomato puree to a rolling boil, making sure to stir frequently. Cook for approximately one hour or until reduced by about half. Carefully add in pureed peppers, onions, celery, minced garlic, chopped cayenne peppers, and ground mustard. Return to a boil, then reduce heat to medium and boil gently for approximately 45 minutes or until sauce has thickened. Continue stirring frequently throughout. If you're canning the sauce, keep the sauce hot and move on to the canning instructions below. If you are not canning the sauce, allow it to cool completely before storing in an airtight container. Store in the refrigerator for up to 2 weeks. Prepare for Canning: To prepare jars for canning, I like to place my clean, room-temperature jars into my canning pot with room-temperature water. I allow my jars and water to come to the same temperature at the same time. You don’t want boiling water; you’re just heating everything up. Place a clean kitchen towel on the counter space where you intend to place your hot jars once removed from the canner. Once your sauce is ready for canning, carefully remove the jars from the pot using your canning jar lifter and empty the hot water back into the pot. Place the hot jars on the prepared kitchen towel and begin ladling in the sauce. Ladle the BBQ sauce into prepared jars leaving a ½ inch headspace. Using a wooden skewer or canning debubbler tool, remove any air bubbles. Wipe jar rim using a clean paper towel with a little bit of vinegar on it. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled. Place filled jars into water bath canner. The water should cover jars by 1 inch. You may need to add additional hot water to ensure the proper amount of coverage. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars for 20 minutes, adjusting for altitude as needed. After Processing: Once your homemade BBQ sauce has completed the 20 minutes in the canner, remove the lid from the canner completely. Allow the jars to rest in the pot for about 5 minutes or so. This will allow them to adjust to having the lid taken off of the canner. Carefully remove the jars from the canner using your canning jar lifter, and place on the prepared kitchen towel. Do not place hot jars directly on a counter surface. The temperature difference can cause the jars to break. Allow the jars to rest on the counter for 24 hours and listen for pops of the lids (my favorite part!). Remove the rings from the jars and gently press the center of the canning lid on each jar. If the lid pops back up, your lid did not seal properly, unfortunately. It happens! If it's just one jar, place that one in the refrigerator and use it within a couple of weeks. If it's several jars, remove all of the lids, wipe the rims of the jars with vinegar, add new lids, and reprocess again in the canner. If your jars are all sealed properly (YAY!), use a little vinegar or soap and warm water to wipe the outside of the jars before storing. Store jars in a cool, dark place. Tips & Tricks for the Canning Process: If you have a water bath canner, you’ll want to use it here. I don’t have a separate canner for water bath canning, so I just use my pressure canner with the rack. However, I do not lock the lid in place and allow the canning lid to sit slightly ajar. If you don’t have a water bath or pressure canner, no worries! You can simply use a large stock pot with a makeshift rack. Your pot should be tall enough so that the water covers the jars. To make a DIY canning rack, you can simply tie five or six canning rings together and place your jars on top. If you have an Instant Pot rack, you can use that instead. The main thing is you don’t want to place your jars directly inside the pot. Air and heat need to be able to circulate around the jars completely to ensure proper processing. When placing your rings onto the jars, you want to tighten them with just your fingertips. If the rings are too tight your lids will buckle and can result in an unsealed jar. If you don’t tighten them enough, the water can seep into your jar and ruin your product. Freezing Instructions: This homemade BBQ sauce can be frozen for up to 3 months if stored properly in a freezer-safe container. Allow the sauce to thaw completely in the refrigerator before using. We’d love to know if you enjoyed this Homemade BBQ Sauce recipe, so click on the heart at the bottom of the post or leave us a comment below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

This homemade barbecue sauce offers the perfect balance of tangy, sweet, and smoky! Jump to Recipe Yield: 32 half-pints or 16 pints We love this delicious homemade BBQ sauce on BBQ Chicken Pizza , BBQ Meatballs , and Baked BBQ Bacon Chicken ! The original recipe, titled Smoky Sweet Barbeque Sauce is from The Ball Mason Jars website which you can find here . I made a few alterations based on preference and what I had on hand. I felt comfortable making these changes, however, home canning is a science that should be followed very closely. I encourage you to review the original recipe and make changes that are recommended as safe and that you feel comfortable with. Check out our other Home Canned BBQ Sauces! The BEST Homemade BBQ Sauce Zesty Peach BBQ Sauce For home canning you’ll need a few tools: Water Bath Canner with a canning rack Pint-sized canning jars with lids and rings Canning jar lifter Wooden skewer or canning debubbler tool Do I Have To Can This BBQ Sauce? If you’re not a home canner yet, no worries! You can still make this homemade BBQ sauce. It can be stored in the refrigerator for up to two weeks or frozen for up to 3 months. Do I Have to Use a Water Bath Canner? If you have a water bath canner, you’ll want to use it here. I don’t have a separate canner for water bath canning, so I just use my pressure canner with the rack. However, I do not lock the lid in place and allow the canning lid to sit slightly ajar. If you don’t have a water bath or pressure canner, no worries! You can simply use a large stock pot with a makeshift rack. Your pot should be tall enough so that the water covers the jars. To make a DIY canning rack, you can simply tie five or six canning rings together and place your jars on top. If you have an Instant Pot rack you can use that instead. The main thing is you don’t want to place your jars directly inside the pot. Air and heat need to be able to circulate around the jars completely to ensure proper processing. Ingredients 24 pounds peeled Roma tomatoes, chopped 1 ½ cups apple cider vinegar 1 ½ cups bourbon 2 cups sugar 6 Tablespoons molasses ½ cup garlic powder 1 cup caramelized onion powder 1 ½ cup tomato powder (or 12 ounces tomato paste) 2 Tablespoons Worcestershire Sauce 2 Tablespoons liquid smoke 1 ½ Tablespoons chili powder 1 ½ Tablespoons paprika ½ teaspoon ground mustard Directions Prepare tomatoes by first thoroughly washing them and removing any minor blemishes. Use a paring knife to form an X on the bottom of each tomato. Using a slotted spoon, carefully dip the tomatoes (maybe three or four at a time) into a large stockpot of boiling water. Leave the tomatoes in the boiling water until the skins begin to slip off (approximately 30-60 seconds) Carefully, remove the tomatoes with a slotted spoon and place them immediately into a large bowl of ice-cold water. Remove the cooled tomatoes to a large bowl and continue processing the remaining tomatoes. Remove the skins and cut out the stem and tough part of the core. Chop tomatoes and add to a large stainless-steel stockpot. Bring tomatoes to a boil then reduce heat and simmer on low for 30 minutes. Using an immersion blender, puree tomatoes until smooth. Add remaining ingredients and bring to a boil over medium-high heat, stirring frequently to avoid scorching. Reduce heat and simmer for approximately 1 ½ - 2 hours or until sauce has thickened and appears darker in color. While the sauce is simmering, prepare jars for the canning process. ( See Helpful Tips ) Once your sauce is ready for canning, carefully remove the jars from the pot using your canning jar lifter, and empty the hot water back into the pot. Place the hot jars on a prepared kitchen towel, and begin ladling in the sauce ensuring to leave a ½ inch headspace. Debubble the sauce to ensure there are no air pockets. Using a paper towel with a little vinegar, wipe the rims of each jar. Place lids and rings on the jars then add jars to the prepared canner. Process half-pints and pints for 20 minutes, adjusting for altitude if needed. Carefully remove lid from canner and allow the jars to rest in the open canner for 10 minutes before removing. Using a jar lifter, carefully remove jars from canner and place on prepared kitchen towel. Allow jars to remain undisturbed for 12-24 hours. Check lids for proper sealing. Wipe down jars with a little dish soap and water. Wipe dry and store in a cool, dark cabinet. Helpful Tips To prepare jars for canning, I like to place my clean, room-temperature jars into my canning pot with room-temperature water. I allow my jars and water to come to the same temperature at the same time. You don’t want boiling water; you’re just heating everything up. Place a clean kitchen towel on the counter space where you intend to place your hot jars once removed from the canner. Ensure your lids and rings are free of any damage and are near your hot jars. Tomatoes should always be treated as a low-acid food when it comes to water bath canning, and acid must be added to each jar of tomatoes and tomato products to ensure a safe-to-consume product.   When placing your rings onto the jars, you want to tighten them with just your fingertips. If the rings are too tight your lids will buckle and can result in an unsealed jar. If you don’t tighten them enough, the water can seep into your jar and ruin your product. Check the lids for proper sealing. Remove the rings from the jars and gently press the center of the canning lid on each jar. If the lid pops back up, your lid did not seal properly unfortunately. It happens! If it is just one jar, place that one in the refrigerator and use within a couple of weeks. If it is several jars, remove all of the lids, wipe the rims of the jars with vinegar, add new lids, and reprocess again in the canner. If you enjoyed this home canned Sweet and Smoky BBQ sauce, let us know by leaving a comment down below and clicking the heart button at the bottom right of the page! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

Home-canned ground beef is delicious, convenient, and shelf-stable! Jump to Recipe I have a dilemma, friends. My freezers are jam-packed with an abundance of ground beef and I need to make some space fast! One way to free up valuable real estate in my freezers is for each of my family members to eat their weight in Smokey Sloppy Joes , burgers, and tacos in a pretty short amount of time. Or I can simply pressure can the meat and have it on my pantry shelf ready to go whenever I need it. Though we do love our tacos, I believe I’ll choose the latter. Why Can Ground Beef? Easy to Prepare! Even if you’re new to preserving food, canning ground beef is super easy to do. Just a few steps is all it takes to get cooked ground beef on your pantry shelves in no time. It’s super convenient! I can’t tell you how many times having this little gem ready to go has saved me at dinner time. The meat is already cooked and can quickly be added to speedy dishes like my Ground Beef & Ramen Korean Bowl , One Pan Tex-Mex Rice Casserole , or the family favorite, tacos. It’s delicious! Unlike the questionable stuff sold in the cans at the supermarket, home-canned ground beef actually tastes pretty darn good. Probably because it’s real meat, broth/water, and salt which is totally optional. The instructions in this post may also be used to can ground venison, bison, or any other ground red meat. Equipment Needed Tools You’ll need a basic canning utensils kit that has a jar lifter, debubbler wand, and a funnel. Pressure Canner Because meat is a low-acid food, you cannot water bath can it. You’ll need to use a pressure canner, not to be confused with a pressure cooker. These are not interchangeable! I have a 23-quart Presto Pressure Canner . I ordered an additional canning rack so that I could run a max-load of 18 pints at a time. Jars, Lids, and Rings Of course, you’ll need jars to can the ground beef. I have used brand name jars and no name jars and they both work just the same. Lids, however, are a very different story. Don’t go cheap when it comes to lids! Save those cheap lids for vacuum sealing or craft projects. The last thing you want is to open your canner and see your lids have failed. I’ve been there and trust me, it's not a good time. My absolute favorites are the For Jars lids, and a close runner-up is Ball brand lids. I’m not affiliated with either brand. When it comes to rings, you can use the cheap ones that come with the no-name jars as long as they are not dented, rusted, or in some other way compromised. Prepare for Canning: To prepare jars for canning, I like to place my clean, room-temperature jars into my canning pot with room-temperature water. I allow my jars and water to come to the same temperature at the same time. You don’t want boiling water; you’re just heating everything up at this point. Place a clean kitchen towel on the counter space where you intend to place your hot jars once removed from the canner. If the kitchen towel is on the thin side, like a flour sack, double up your towels. Once your ground beef is ready for canning, carefully remove the jars from the pot using your canning jar lifter and empty the hot water back into the pot. Place the hot jars on the prepared kitchen towel and begin adding the meat to the jars. Helpful Tips Ground beef must be cooked prior to canning to ensure a safe final product. Water bath canning is not an approved safe method for meat. It is absolutely essential to use a pressure canner. I like to can our ground beef plain with just a little salt. You can certainly add a variety of seasonings but keep in mind the canning process may alter the taste. The liquid in the final product is safe to consume. You have essentially made a beef broth. Properly prepared and stored, canned ground beef can last about 18 months. The integrity of the seal may begin to deteriorate after that. Siphoning of liquid may occur during the canning process, which is normal. If there is any meat above the liquid in your jars, it may become slightly discolored but will still be safe to eat. When in doubt, throw it out. Botulism can’t be seen or smelled. If your ground beef doesn’t look or smell right when you’re ready to consume it, toss it out. For more information on safe canning check out the National Institute of Food and Agriculture . Let’s Get Started! Yield: Approximately 14 pints or 7 quarts Ingredients 15 pounds lean ground beef, venison, bison, or any other ground red meat 1 teaspoon per pint or 2 teaspoons per quart of non-iodized salt (such as Pink Himalayan or Kosher) 7 cups water or beef broth White Distilled Vinegar 5% acidity Directions In a large skillet, brown the ground beef in batches until cooked through. If using a fat content higher than 10%, I recommend draining off some of the grease. Add the cooked ground beef into each jar, tapping down the beef as needed to ensure it's evenly dispersed among the jars allowing 1 inch of headspace. Add water or broth to each jar. Debubble the bar by pushing the meat around. Add more broth or water if needed while ensuring the 1-inch headspace. Wipe the rims of the jars with a clean dishcloth or paper towel dipped in white distilled vinegar. Place canning lids and tighten rings to “fingertip tight”. Using the jar lifter, carefully place each jar into the pressure canner. Add the canner lid and secure following the manufacturer’s instructions. Allow the canner to vent for 10-12 minutes before placing the weighted gauge on the vent. Process for pints for 75 minutes and quarts for 90 minutes following the recommended psi setting for your altitude. At the end of the processing time, turn off the heat and allow the canner gauge to return to zero. Carefully, remove the weighted gauge and allow any additional steam to vent. Once the steam has vented completely, carefully open the canner and remove the lid. Allow the jars to remain in the canner for 10 minutes before removing. Using the jar lifter, remove the jars from the canner and place them on the prepared kitchen towel. Allow the jars to cool completely for 12-24 hours. Remove the canning rings and ensure each jar is sealed. Clean the jars with a warm, soap dish cloth and wipe dry. Label and store the jars in a dark, cool cabinet, basement, or cellar. If you would like to see more canning recipes let us know in the comments below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

Light, sweet, and refreshing, this delicious adaptation of a family favorite is made with juice from freshly picked peaches and lemons to create a summery drink that is sure to brighten your day! Fresh peaches are a delicious treat anytime, but when I was able to score a great deal from a local farm, I bought tons! Well, ok, not tons , but definitely pounds. Twenty-two pounds to be exact. Just enough for us to restock some of our favorite canned peach items and enjoy them the whole year through. While refilling our stock in home-canned Peach Butter , I thought it a waste to just throw out all of the natural juice from the peaches. Remembering a tried and true Ball Canning Recipe , I came up with a delicious idea: Peach Lemonade Concentrate. Using the same methods and a couple of tweaks to the ingredient amounts, I was able to create a simple and refreshing drink, perfect for a hot summer day! Yield: 14 pints Ingredients 7 cups fresh peach juice 5 cups fresh lemon juice 7 cups granulated sugar How to Get the Juice from Peaches Puree Method In a large, stainless-steel stockpot, blanch well-washed peaches in boiling water for approximately 30-90 seconds, depending on their size. Remove the peaches from the boiling water then quickly place them into a large bowl of ice-cold water. The skins should slip off easily. Slice the peaches away from the pit. Puree the peach slices in a blender or food processor with a metal blade, then transfer to a large stainless-steel stockpot and continue with remaining directions. By-Product Method : The way I achieve this is by using the water from the blanched peaches as well as the juice from the peaches themselves. Once the skin is removed from the blanched peaches, I allow them to rest in a bowl while I work to prepare them for a recipe such as Peach Extract or Zesty Peach BBQ Sauce . By the time I'm finished with the peaches, there's a good amount of juice in the bowl. I mix the juice with approximately 4 cups of the blanching water to obtain the 7 cups. If you have a steam juicer that would work as well. Prepare for Canning: To prepare jars for canning, I like to place my clean, room-temperature jars into my canning pot with room temperature water. I allow my jars and water to come to the same temperature at the same time. You don’t want boiling water; you’re just heating everything up. Place a clean kitchen towel on the counter space where you intend to place your hot jars once removed from the canner. Once your juice is ready for canning, carefully remove the jars from the pot using your canning jar lifter and empty the hot water back into the pot. Place the hot jars on the prepared kitchen towel and begin ladling in the sauce. Tips & Tricks for the Canning Process: If you have a water bath canner, you’ll want to use it here. I don’t have a separate canner for water bath canning, so I just use my pressure canner with the rack. However, I do not lock the lid in place and allowed the canning lid to sit slightly ajar. If you don’t have a water bath or pressure canner, no worries! You can simply use a large stock pot with a makeshift rack. Your pot should be tall enough so that the water covers the jars. To make a DIY canning rack, you can simply tie five or six canning rings together and place your jars on top. If you have a large Instant Pot rack you can use that instead. The main thing is you don’t want to place your jars directly inside the pot. Air and heat need to be able to circulate around the jars completely to ensure proper processing. When placing your rings onto the jars, you want to tighten them with just your fingertips. If the rings are too tight your lids will buckle and can result in an unsealed jar. If you don’t tighten them enough, the water can seep into your jar and ruin your product. Altitude Adjustments Process half pints and pints in a water bath canner for 15 minutes (below 1,000 feet in elevation).  Between 1,000 and 3,000 feet, increase the processing time to 20 minutes.  Between 3,000 and 6,000 feet, the jars should be processed for 25 minutes.  Process for 30 minutes above 6,000 feet in elevation.  This recipe has not been tested in quarts and should only be canned in pints and half pints. Directions Filter juice from the fresh peaches and lemons through a fine mesh sieve lined with cheesecloth. Remove any pieces of fruit or pulp. Filter separately to ensure proper measurements of each. Add filtered peach juice to a 12-quart stainless steel stockpot. Add filtered lemon juice and sugar. Stir well to combine. Heat mixture to 190 degrees Fahrenheit (87.7 degrees Celsius). Do not boil. Carefully, ladle juice into prepared hot jars leaving a ¼ inch headspace. Use a clean dish cloth or paper towel with a little distilled vinegar to wipe the rims of the jars, ensuring they're not sticky, and jar rims are free of any nicks. Center canning lid onto jar and screw on ring using just your fingertips. Do not over tighten rings. Carefully place completed jars into the prepared water bath canner. Once all jars are in the canner, ensure they are completely covered with water by 1 inch. Place lid on canner. Bring the canner to a rolling boil and begin processing time of 15 minutes ( adjust for altitude if needed .) Turn off the heat and allow the canner to rest for 5 minutes. Remove the canner lid and allow jars to rest in the canner for 10 minutes. Carefully, remove the jars from the canner using the jar lifter and place onto prepared kitchen towel. Allow jars to cool for 12-24 hours. Check the lids for proper sealing. Remove the rings from the jars and gently press the center of the canning lid on each jar. If the lid pops back up, your lid did not seal properly unfortunately. It happens! If it's just one jar, place that one in the refrigerator and use within a couple of weeks. If it's several jars, remove all of the lids, wipe the rims of the jars with vinegar, add new lids, and reprocess again in the canner. Once the jars are completely cooled, sealed, and rings removed, wipe down the jars with warm, soapy water and dry completely. Label and store jars in a cool dark cabinet, cold room, or cellar suitable for canning products. How To Make Peach Lemonade To reconstitute, mix one part concentrate with one part water, tonic water, or ginger ale. Adjust concentrate to suit your taste. If you enjoyed this delicious Peach Lemonade Concentrate, would you let us know in the comments below and by clicking on the heart icon at the bottom right? This lets us know the kind of recipes you enjoy! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

Tender, sweet, and with just the right amount of heat. These Italian Roasted Red Peppers will be a delicious addition to all of your favorite recipes! Jump to Recipe We are beginning to have sweet bell peppers in our garden and at our local farms. Bell peppers are delicious as a raw, crunchy snack or as a vessel to a spicy meal like my Spicy Stuffed Bell Peppers . However, when it comes to red bell peppers, roasted is our favorite! Roasted red peppers can be used in a variety of recipes, such as a topping on sandwiches, salads, and pizza, mixed in warm and cold dips, as a creamy soup, or savory quiches. One of my new favorite ways to use these sweet peppers is in pasta dishes like my Roasted Red Pepper and Parmesan Orzo . The options are limitless! Prepare for Canning: To prepare jars for canning, I like to place my clean, room-temperature jars into my canning pot with room temperature water. I allow my jars and water to come to the same temperature at the same time. You don’t want boiling water; you’re just heating everything up. Place a clean kitchen towel on the counter space you intend to place your hot jars once removed from the canner. Once your juice is ready for canning, carefully remove the jars from the pot using your canning jar lifter and empty the hot water back into the pot. Place the hot jars on the prepared kitchen towel and begin ladling in the sauce. Helpful Tips Using the right peppers is key! It's important to use fresh bell peppers - avoid using any with soft spots or wrinkling. Instead, use peppers that are firm, glossy, and feel heavy for their size. Peppers are a low acid food and should be pressured canned. Water bath canning is not a safe/approved method. When placing your rings onto the jars, you want to tighten them with just your fingertips. If the rings are too tight your lids will buckle and can result in an unsealed jar. If you don’t tighten them enough, the water can seep into your jar and ruin your product. Check the lids for proper sealing. Remove the rings from the jars and gently press the center of the canning lid on each jar. If the lid pops back up, your lid did not seal properly unfortunately. It happens! If it's just one jar, place that one in the refrigerator and use within a couple of weeks. If it's several jars, remove all of the lids, wipe the rims of the jars with vinegar, add new lids, and reprocess again in the canner. If you don’t have a pressure canner, or simply don’t wish to can these peppers, prepare as directed and store in the fridge for up to two weeks. Let’s Get Started! Yield : 6 half pints Ingredients 5 pounds red bell peppers, approximately 24 medium/large ½ teaspoon pink Himalayan salt, per jar ½ teaspoon dry Italian seasoning, per jar 1 teaspoon distilled white vinegar, per jar 4 black peppercorns, per jar 1 clove garlic, per jar Pinch of crushed red pepper flakes, per jar (optional) Infused oil 6 cups boiling water Directions Preheat oven to 450 degrees. Wash peppers and slice them in half. Discard the seeds. Place the peppers skin side up on a baking sheet. Lightly coat the peppers with oil. Bake in preheated oven for approximately 15-20 minutes or until the skins of the peppers have charred. Carefully, remove the peppers from the baking sheet and add them to a large bowl. Cover the bowl with a tight-fitting lid then cover the lid with a kitchen towel. Allow the peppers to steam for approximately 10-15 minutes. Fill the pressure canner with 2-inches of hot water and bring to a simmer. Prepare lids and jars. Add salt, Italian seasoning, vinegar, peppercorns, garlic, and crushed red pepper flakes to each jar. Remove the kitchen towel and lid from the bowl of peppers. Carefully, remove the skins from the peppers and discard. Pack the peppers into the prepared jars, leaving a 1-inch headspace. Add boiling water to each jar, ensuring to maintain 1-inch headspace. Debubble the jars using a plastic or wooden tool, again ensuring to maintain 1-inch headspace. If more hot water is needed, debubble again. Wipe the rims of each jar with a clean kitchen towel or paper towel with a little white vinegar. Place canning lids and tighten rings to “fingertip tight”. Using the jar lifter, carefully place each jar into the pressure canner. Add the canner lid and secure following the manufacturer’s instructions. Allow the canner to vent for 10-12 minutes before placing the weighted gauge on the vent. Process for 35 minutes following the recommended PSI setting for your altitude. At the end of the processing time, turn off the heat and allow the canner gauge to return to zero. Carefully, remove the weighted gauge and allow any additional steam to vent. Once the steam has vented completely, carefully open the canner and remove the lid. Allow the jars to remain in the canner for 10 minutes before removing. Using the jar lifter, remove the jars from the canner and place them on the prepared kitchen towel. Allow the jars to cool completely for 12-24 hours. Remove the canning rings and ensure each jar is sealed. Clean the jars with a warm, soap dish cloth and wipe dry. Label and store the jars in a dark, cool cabinet, basement, or cellar. If you enjoyed this Italian Roasted Red Peppers recipe, would you let us know in the comments below and by clicking on the heart icon at the bottom right? This lets us know the kind of recipes you enjoy! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

A sizzling ground beef patty topped with gooey sharp cheddar cheese, caramelized onions, and a delicious tangy sauce, it’s the ultimate comfort food sandwich! Jump to Recipe Comfort food means different things to everyone. It’s often a personal experience based on a sense of nostalgia and cultural background. I’ve realized that I have a comfort food for just about every mood and season. That’s not weird, right? There’s something about buttery bread toasting on a flattop grill, next to a sizzling ground beef patty that awakens my senses and brings me back to my early 20s. Sitting around the yellow diner table laughing with friends into the wee hours of the morning occurred often. The familiar clattering of dishes, the friendly banter with waitstaff, and the occasional jukebox tune in the background created a comforting soundtrack of that moment in our lives. Making these delicious patty melts brings me right back to those fun times with friends while making new memories with my family. These tasty sandwiches are perfect for a hectic weeknight dinner or for a relaxing weekend brunch. They’re filled with caramelized onions, lots of gooey cheese, and a thin ground beef patty topped with a delicious sauce and sandwiched between buttery toasted bread. Nothing but pure comfort food here friends! What You’ll Need To Make This Diner Style Patty Melt: Ground Beef : I like to use a lean 85/15 but feel free to use whatever your family prefers Worcestershire Sauce : Adds a delicious umami flavor in the background Seasonings : I keep it pretty simple with basics like salt, pepper, garlic powder, and parsley. We can’t get enough of my homemade Caramelized Onion Powder , but you can use plain onion powder as well. Onions : Thinly sliced, caramelized onions make this sandwich sing! Cheese : Sharp cheddar is perfection to me, but Provolone and Swiss are often used as well Thousand Island Dressing : I have a homemade version that we prefer but store-bought will work just fine Bread : We like thick sliced homemade bread or the Farmhouse Hearty White bread from Pepperidge Farm What to Serve With This Diner Style Patty Melt: With a mouthwatering sandwich like this, I go all in and serve it with my Homemade Fried Potato Chips and Sauteed Sugar Snap Peas . If you enjoy recipes like this one, check out these other fan favorites: The BEST Homemade Greek Burger Smokey Sloppy Joes Cajun Turkey Sliders How To Make This Diner Style Patty Melt Serves 6 Ingredients 2 ½ pounds lean ground beef 1 Tablespoon Worcestershire Sauce 1 Tablespoon dried parsley 2 teaspoons garlic powder 2 teaspoons Caramelized Onion Powder ¼ teaspoon salt ¼ teaspoon ground black pepper 1 medium onion, thinly sliced 6 slices sharp cheddar cheese ¼ cup Thousand Island Dressing 2 Tablespoons butter 6 slices thick white bread Directions In a large bowl, combine ground beef, Worcestershire sauce, and spices. Form into 6 thin patties. To a large pre-heated cast iron skillet, add onion slices and a pinch of salt. Add a splash of water if needed. Stir the onion slices constantly and cook for approximately 15 minutes or until they become translucent and tender with a caramelized color. Remove onions from the pan and set aside. Working in batches if needed, place burger patties into hot pan. Cook for approximately 5 minutes per side or until internal temperature is at least 160 degrees, or to your desired doneness. Remove cooked patties and set aside. Add cheese slices to the patties to allow them time to melt. Reduce heat to low and allow the pan to adjust to temperature. Add 2 tablespoons of butter and place bread slices into pan. Toast bread slices for 1-2 minutes per side or until lightly toasted and golden brown. Assemble the patty melt by placing the cheese-covered patty on one slice of the bread. Top with caramelized onions, homemade Thousand Island Dressing, and remaining slice of toasted bread. If you enjoyed this recipe, please consider sharing it with someone who loves delicious, homemade food! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

This post may contain affiliate links. Read our disclosure policy . Add a savory sweet complexity to burgers, steaks, pastas, soups, and more with this Homemade Caramelized Onion Powder! Jump to Recipe Recently, I found myself in my local big-box grocery store in search of cinnamon sticks. I'm almost out of my Homemade Apple Cinnamon Extract and wanted to make more long before baking season begins. However, I was stuck on the spice aisle for several minutes looking at all of the different varieties of spices available. Many were your basics: basil, oregano, rosemary, garlic, and onion powder. But there were a couple of mixed blends that seemed appealing and interesting to me. I checked the ingredients list on the container and just as I've come to expect, the list included things that I don’t necessarily want to serve to my family. Having my own garden, I have made my own seasoning blends before. But I was still thinking about that one blend with caramelized onions and butter. It just sounded so heavenly. Determined to come up with a cleaner, homemade version, to my kitchen I went! The ingredients for this homemade recipe are super simple: onions, water, and salt. That’s it! There’s no need for all of that other junk. How to Use Caramelized Onion Powder Some of our favorite ways to use Caramelized Onion Powder is as a seasoning on grill favorites like Caramelized Onion Burgers , chicken, and steak. It can also be used as a soup mix and as a savory-sweet seasoning on homemade popcorn! Equipment Recommended I do recommend some specialty appliances just to make this incredibly easy, however, you can use your oven at its lowest temperature if needed. You'll need to watch the onions closely as they may easily burn. Dehydrator OR Freeze Dryer Mortar and Pestle OR blender What Onions to Use for Caramelizing? Mild onions such as Vidalia, White, and Texas Sweet are high in natural sugars, making them ideal for caramelizing. You’ll Need These Ingredients to Make Caramelized Onion Powder 5 pounds onions, diced ¼ cup water ¼ teaspoon salt How to Make Caramelized Onion Powder First, dice the onions into small pieces, approximately ¼ - ½ an inch. You can do this manually with a sharp knife or with a food processor. Next, heat a large cast iron or stainless-steel skillet over medium-high heat. Add the diced onions and sprinkle with ¼ teaspoon of salt. Allow the onions to cook for several minutes, stirring them around periodically. The onions should have a dark golden-brown color when they're ready. Remove the onions from the skillet and allow to cool completely. Place the caramelized onions on dehydrator trays or freeze-dryer trays. Follow your appliance’s manufacturer's directions. Once the onions are completely dried through your preferred preservation method, grind the onions into a powder. Place the powder back into the dehydrator or freeze dryer until powder is completely dried. Helpful Tips Freeze dryers don't hold in the odor of onions like dehydrators do. If using a dehydrator, you may want to move it to a covered outdoor space, such as a deck or patio. If you are using a dehydrator, this should take about 8-10 hours at a temperature of 152 degrees Fahrenheit. If you're using a freeze-dryer, you can expect this to take approximately 16 hours. If using a standard oven for drying, monitor the onions often! It is easy for the onions to burn quickly. Crush the dried onions into a powder by using a mortar and pestle, a food processor, blender, or spice grinder. Do not skip the step of placing the caramelized onion powder back into the dehydrator or freeze dryer! The friction created during the powdering process can create new moisture. Be sure to check your onions once they have gone through your desired preservation method (both times). You want to ensure there is absolutely no moisture before storing in an airtight container or mylar bag! If you enjoyed this Caramelized Onion Powder recipe, you may enjoy these other homemade favorites: The BEST Homemade BBQ Sauce Asian Plum Sauce Peach Lemonade Concentrate If you want to help a small family business in a big way, click that heart icon at the bottom right and share this recipe with someone who enjoys delicious homemade food! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

Jump to List This post may contain affiliate links. Read our disclosure policy . Are you in a Homesteading group on social media? I happen to be in a few and I found there’s a common question that always appears. “How do I manage our homestead AND everything else!?” Managing a homestead alongside other responsibilities can be extremely overwhelming. While there's no one-size-fits-all solution, I’ve found that achieving balance is key. Balance in this context doesn't mean creating a detailed workflow chart or hiring outside help. Who has the time and money for that? Instead, it involves blending traditional homesteading practices with modern conveniences. This combination allows for an efficient, yet rewarding homesteading experience. In today's world, the concept of homesteading has evolved from the labor-intensive lifestyle of our ancestors to a balanced blend of tradition and modernity. As a working mom, I find myself trying to juggle the demands of a career while ensuring my family enjoys the benefits of a wholesome lifestyle. Modern appliances have become invaluable allies in this endeavor, allowing me to efficiently manage household tasks and dedicate more time to my family. Gone are the days when laundry and cooking would consume an entire day. With the help of modern appliances, these tasks are now more manageable and less time-consuming. Washing machines, for instance, have transformed laundry from a laborious chore to a simple task that requires minimal effort. Meanwhile, dishwashers ensure that cleaning up after meals is swift and hassle-free. But, perhaps the most significant game-changers are the kitchen appliances that have revolutionized cooking. With the aid of modern and traditional food preservation techniques, I can prepare nutritious, made-from-scratch meals without spending hours in the kitchen. While modern conveniences are indeed a blessing, I do believe it's essential for my family to appreciate the value of traditional life skills. Cooking with whole ingredients is not just about nutrition; it's about connecting with our roots and understanding the processes behind the food we consume. Cooking from scratch is an art that I cherish and wish to pass on to my children. It teaches them the importance of patience, the joy of creativity, and the satisfaction of making something with their own hands. By involving them in meal preparation and food preservation practices, they learn to appreciate the effort that goes into creating delicious food and fostering a lifelong appreciation for healthy eating. Incorporating traditional life skills into our daily routine helps us embrace a more wholesome lifestyle. It's about finding a balance between leveraging technology and honoring the methods of the past. By doing so, I hope to instill in my family a sense of responsibility towards the environment and a deeper connection to the food we eat. This is my list of modern conveniences that help me keep our homestead balanced: Harvest Right Freeze Dryer Our freeze dryer is a cherished appliance for numerous reasons. One of its greatest benefits is reducing food waste. Leftovers can be freeze-dried and transformed into quick dinners on hectic weeknights or tasty meals while camping. It also allows me to bulk-prep various foods. Ingredients such as onions, peppers, celery, garlic, and herbs are freeze-dried and conveniently available whenever needed. If you're curious about freeze drying, you can explore my detailed review , or check out the entire line of Harvest Right Freeze Dryers for their extended Black Friday sale! Potane Vacuum Sealer I delayed purchasing a vacuum sealer longer than I wish I had. Vacuum sealing is the act of removing oxygen from bags or containers, creating an airtight seal that protects food from freezer burn and bacteria growth. It not only extends the freshness of freezer items but also allows me to vacuum seal freeze-dried items in mason jars, keeping out air that could shorten their shelf life. We have this one from Amazon that we use ALL the time! Excalibur Dehydrator Living in a region with a long growing season means that food preservation is a year-round activity in our household. Often, I have fresh produce in the freeze dryer, the pressure canner busy on the stove, and a basket of herbs awaiting attention. Thankfully, I can set them up in the dehydrator and multitask effectively. This is the one we use, but you can see everything Excalibur has to offer on their site . KitchenAid Stand Mixer A high-quality stand mixer is a versatile kitchen tool. It makes kneading dough, whipping cream, mixing batter, and other tasks effortless, thanks to its powerful motor and diverse attachments. It's valuable for both avid bakers and those looking to simplify complex cooking processes, especially compared to manual methods. Check out Kitchen-Aid.com for more info, and you can sometimes even find great deals on their refurbished appliances! West Bend Slow Cooker My slow cooker is a versatile tool, used for everything from crafting delightful meals to making homemade chicken stock for pressure canning. One of its best features is its ability to transform less expensive cuts of meat, like chuck steaks, roasts, and stewing beef, into mouth-watering dishes. West Bend has some fantastic, affordable options on their site I am grateful for the modern conveniences that allow me to efficiently manage household chores while still prioritizing my family's well-being. By combining the benefits of technology with the wisdom of traditional life skills, I strive to create a nurturing and balanced home environment. This approach not only enriches our lives, but also ensures that the values of hard work, creativity, and healthy living are passed on to the next generation. Let us know in the comments below what you would add to the list! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

If you’re feeling anxious during this election year, you are not alone, friend. According to a recent Stress in America poll conducted by the American Psychological Association, 77% of adults over the age of 18 report that uncertainty about the nation’s future is a significant stressor for them right now. The 2024 U.S. election follows closely behind as a strong stress factor that affects about 69%. More than 3,000 U.S. adults were surveyed between August 1st and August 23rd. You can read the survey, and its results in its entirety HERE . Politics can be overwhelming to think about, especially with increases in social media engagement and 24-hour news cycles full of conflict and vitriol. Anxiety stems from a fear of the unknown and a lack of control.  So how do we shut out the noise and ease our worries? Get to Know Your Triggers Identify what specifically gets your anxiety going. For some, it could be news stations with loud or angry-toned journalists. For others, it could be pictures or videos of war. Try using a journal to help track your feelings and what triggers the anxiety. Then work on finding healthy coping strategies that help to reduce those feelings. Find What Works Relaxation techniques such as progressive muscle relaxation, yoga, and deep breathing exercises have been shown to help reduce stress and improve overall well-being. There are a lot of great apps, videos, and websites available for both children and adults. You can also look for classes offered at your local community center, gyms, university wellness center, mental health clinics, and hospitals. Be Mindful Mindfulness is a psychological process that involves focusing only on the present moment. This can begin by focusing on our five senses: sight, touch, taste, smell, and hearing. When we practice mindfulness, we're allowing ourselves an opportunity to think and breathe without the distractions of fear and stress. Step Away Limiting time spent on social media can help to reduce triggers of anxiety, stress, and depression. Reading rather than watching the news can also help because it gives you the power to choose and ingest the information. Prepare (Within Reason) If one of your anxiety triggers is food insecurity, stock up on a few extra groceries and necessities. I’m not suggesting you build a doomsday bunker but having just a few extra items on hand can help set your mind at ease. If you enjoyed this article, check out a few of our others: Ten Skills You Need to be a Homesteader No Matter Your Circumstance The Reemergence of Victory Gardens: Three Reasons Why You Need One 5 Resources for Home Food Preservation Stressing about what may or may not happen is not productive. So why not channel that energy into something that can make a positive difference in not only your life, but in your community? Look into volunteer opportunities that align with your passions and have a little fun. There is always something better to do than to worry about things that aren’t in our control. And of course, use your voice to vote! Anxiety and stress affect everyone differently. Even if the anxiety feels out of control, there are ways to manage it. You can find additional help and resources HERE and HERE . Disclaimer Please note that this information is intended only for general purposes and should not be used or replaced with medical advice or diagnosis. Consult your trusted medical professional for recommendations on your particular circumstances. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

Thanksgiving is nearly upon us, friends, and I am so ready. At our house, it's just our little family of four on Thanksgiving, but if I’m being quite honest, that is just how we like it! Of course, friends and family are always welcome, but most usually have their own plans. So alas, it is just us. I look forward to the cooking, baking, and decorating. I get excited thinking about what dishes the girls and I will make in the kitchen. Even though it may be “just us”, I still try to make it special and memorable. However, just because I really enjoy being in the kitchen, doesn’t mean I want it to take up the whole day! I have some tried-and-true dessert recipes we've made and loved over the years that are perfect for Thanksgiving. These recipes require minimal ingredients, minimal effort, and minimal stress. Just how I like my desserts to be! My family’s absolute favorite Thanksgiving dessert is My Autumn Harvest Bread Pudding. It is jam packed with fruit and fall flavors! You can serve this warm or room temperature. It's absolutely perfect on its own or with a side of vanilla bean ice cream. Personally, I like it to warm it up and have it for breakfast with my coffee. And… again later for dessert. It's perfect at anytime really! I was inspired by Jamie’s Cinnamon Roll Bread Pudding recipe over at lovebakesgoodcakes.com So, whether you're hosting your own private little dinner like me, or need to bring along a dessert for a get-together, this one is sure to please crowds big or small. Yields: 8-10 servings Ingredients 2 12.4 oz cans cinnamon rolls with cream cheese frosting (reserve frosting for the topping) 3 medium Granny Smith Apples, peeled and chopped ¼ cup raisins ½ cup dried cranberries ½ cup pumpkin puree 4 large eggs 1 cup milk 4 tablespoons butter, softened ½ cup granulated sugar 2 teaspoons cinnamon 2 teaspoons pumpkin pie spice 2 teaspoons vanilla extract ¼ cup light brown sugar chopped pecans or walnuts, if desired Directions Preheat oven to 375 degrees. Bake cinnamon rolls according to package directions, approximately 13-15 minutes. Remove from oven and allow to cool. Cut cinnamon rolls into bite-sized pieces, approximately 1-inch. Add cinnamon roll pieces to a lightly greased 3-quart baking dish. In a medium sized mixing bowl, combine eggs, milk, granulated sugar, butter, vanilla, and spices. Mix thoroughly with wire wisk or mixer on low-medium speed. Gently fold in pumpkin, raisins, cranberries, and chopped apples. Pour mixture over cinnamon roll pieces and sprinkle with brown sugar and nuts, if desired. Bake for approximately 45 minutes. Edges should be lightly brown and should pull away from the sides easily. Top with reserved cream cheese icing, and allow to cool at least 30 minutes before cutting. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!