- How to Can Crushed Tomatoes: Perfect timing for what to do with all those tomatoes coming in from the garden. I pop the ripest ones in the freezer until I’m ready to can. (no I don’t cut them up, I wash them well, put them in freezer bags, sometimes I just tie them up in a grocery store bag) When I’m ready, I dip them in hot water and the skins just slip right off. Easy-peasy!
- Yogurt Benefits and Uses: Why Homemade Is Worth It: The more homemade yogurt you make, the more ways you will discover to use it. We make 6-7 quarts every couple of weeks and it never goes to waste. We use it for an evening snack sometimes mixed with peaches or berries, making sauces, and Chia pudding – a family favorite. It’s a good for you way to get that much needed protein and calcium and you control the additives. No thickeners, no added sugars (unless you add them) and you control how long it is cultured, which matters if you’re keto/low carb or just want to make sure your yogurt contains plentiful amounts of healthy bacteria
- Homemade Avocado Oil Mayonnaise: Immersion Blender Method: This is the most delicious mayo! Once you successfully make your own, you’ll never go back to the soybean oil mayo from the grocery store. You might be successful using a regular blender, but if you want a foolproof method, an immersion blender is recommended. You don’t need an expensive model for this. Be sure you blend the xanthan gum into the oil first, and don’t use more xanthan gum than the recipe calls for, not even a tiny little bit extra!