One of the best ways to eat well on a budget is to buy produce when it is in season and preserve it for the whole winter. Last week, I spent $20 on 1/2 bushel of beets, an additional $5-10 on other ingredients, and ended up with fourteen jars of pickled beets. Had I preserved all the beets, I would have had 21 jars, making the cost to me a little over $1 per jar. Go try to get such a premium product for that price at the grocer. You can get crummy ones in the $1.30 range, but premium ones are $3-6 per jar.
This episode of Living Freein Tennessee walks through the process of water bath canning and shares my personal pickled beet recipe along with the recipe I inherited from my Great Aunt Helen.
http://livingfreeintennessee.com/wp-content/uploads/IMAG2968.jpg25921456Nicole Saucehttp://livingfreeintennessee.com/wp-content/uploads/LFTN_LogoFinal-300x92.pngNicole Sauce2016-05-28 16:16:552016-12-27 19:58:17Episode 2: Interview with Michelle Shelley of Full Circle Heritage Farms
Nine years ago, we started on an adventure in the country. What began as a weekend getaway quickly changed into a small homestead with chickens, gardens, laughter, neighbors, and sometimes the opposite of laughter.
The Holler Homestead is known in our area for our home roasted coffee (it takes less time to roast your own than drive to the store), elephant garlic, stone ground flour and hand rolled oats. We also help people learn how to preserve food and are keenly interested in self sufficient living.
In this first episode we cover:
1) What we’re eating this week from the land
2) The independence fund
3) Managing an overwhelming list of homestead duties
http://livingfreeintennessee.com/wp-content/uploads/LFTN_LogoFinal-300x92.png00Nicole Saucehttp://livingfreeintennessee.com/wp-content/uploads/LFTN_LogoFinal-300x92.pngNicole Sauce2016-05-20 16:22:452016-12-27 19:58:22Episode 1: Living Free in Tennessee