TWENTY Top 20 - PRESERVING

TWENTY Top 20 - PRESERVING

This is the twelfth post in my blog series called "TWENTY Top 20".  We are celebrating 2020 (and celebrating this unique decade) with this series.  In this series there will be a total of twenty different categories featuring the top 20 previously published posts on that topic.  Once or twice a month I will feature a new category.  
Growing your own food means preserving your produce to last until next gardening season.  Today these twenty posts focus on canning, freezing and dehydrating.
ENJOY!

click on each title to view the entire post:
Rosehip Applesauce

Never Use Cheap Lids!

Sandwich Sliced Dill Pickles


Use Your Pear Peelings In Your Syrup

Mulberry Syrup

Strawberry Syrup

Making Cherry Jam From Frozen Fruit

Canning Tomato Sauce

Canning Your Own Grape Juice

Peeling Peaches for Preserving

Freezing Garden Fresh Green Beans

Freezing Garden Fresh Peaches

Freezing Blueberries

Freezing Goji Berries

Freezing Shredded Zucchini

Freezing Strawberries

Woven Lavender Bundles

Drying Stevia for a Natural Tea Sweetener

Dehydrating Blueberries

Preserving Mint for Tea




Other TWENTY Top 20 posts:
WINTER
CHOCOLATE
LOVE
GREEN
SPRING
FORGIVENESS
FLOWERS
HERBS
BERRIES
VEGGIES
SUMMER


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Homemade Granola Bars That Don't Crumble Apart - Apple Cinnamon

Homemade Granola Bars - Apple Cinnamon

Almost all of the homemade granola bars that I have ever eaten should have been called "granola crumble" because it just didn't stay together.  Today I am sharing with you my granola bar recipe that actually sticks together and remains a "bar".



Printable Recipe

2 cups old fashioned rolled oats

1/3 cup dried chopped apples

1/3 cup raisins

1/3 cup ground almonds

1 tablespoon cinnamon

1 teaspoon flaxmeal (optional)

2/3 cup almond flour

1/2 cup butter

1/2 cup honey

Melt the butter and honey together and then place aside.  Place the remaining ingredients in a food processor and pulse until it resembles the picture above.  In a large mixing bowl combine the dry ingredients with the butter/honey mixture and stir until combined (see picture below).



Line a cookie sheet with parchment paper (making sure that the paper goes up along the edge a little).  Pour the granola batter onto that lined cookie sheet and press down on the granola so that the entire sheet is evenly covered with granola.  Use a spatula (I used my pastry tool) to completely compress the dough (see picture below).



Score the batter into granola bar sizes (see picture below).


Bake in a preheated 300 degree oven for about 35 to 45 minutes (or until desired golden brown is achieved) IMPORTANT NOTE: Baking for just a few minutes too long will result in a burned taste - be careful.




Remove from the oven.  Rescore/cut each bar and place on a cooling rack.


Serve & ENJOY!

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Home Grown Mint Tea in Modern Tea Cup & Strainer

Home Grown Mint Tea in Modern Tea Cup & Strainer

I know, you hear me say this all the time but home grown ALWAYS tastes better and that is especially true with herbal tea!!


  My mint patch came up wild but we have been creating minty culinary masterpieces for years.





Just recently my cousin & I went to IKEA and I found this wonderful loose tea strainer, cup and saucer.  I usually lean towards the vintage look but this unique modern set caught my eye - it has the Swedish "frugal flare":  very simple and plain but elegant. 




Simply stuff the loose tea strainer with some dried mint leaves. 





Clip the strainer on the edge of the cup. 




Pour hot water into the strainer and continue pouring until full. 





Steep, Sweeten (if desired) & ENJOY!!

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Soup Season - 10 "SOUPer" #Recipes

Soup Season

The weather is cooler and that means it's time for SOUP!  Below are 10 of my favorite super soup creations (or "SOUPer") - many of these recipes use garden fresh ingredients or garden preserved ingredients.

Click on each title below to view the entire recipe.

Creamy Cauliflower Veggie - Gluten Free Thickened


Creamy Carrot Soup From Belgium


Leek & Potato

Cream of Asparagus & Rice


Garden Preserved Minestrone

I like a thick soup that requires some cutting and chewing (see the uncut green beans above) - this annoys my husband greatly so I don't always make it this way.

Leftover Roast Beef Barley


Chicken Corn Chowder Made With Salsa



Creamy Parsnip with Tarragon


Tomato Soup From Homecanned Tomato Sauce


Lime Cilantro Sweet Potato


The Basics
Chicken Stock in a Crock Pot


&

Ham Stock


E N J O Y ! !

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