Several of our friends have passed away in the last week and it reminds me that you need to live for the now as much as you can, while laying the foundation for a good future for yourself -- or for your loved ones. While thinking about this, I found a nice tribute to our friend who passed away on Monday from Garth Brooks: https://www.facebook.com/GarthBrooks/videos/1078676248878474/
What we are eating and preserving this week:
Three time-saving ideas for the homesteader who also works a full time job
Listen to Remy's Reaction to the Florida Shooting: How to react to tragedy:
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 Free in 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.
What we are eating this week
What we are preserving this week - and how
About the Root Cellar and Canned Food Storage
Final song: Every Way written by Nicole Sauce, performed by Sauce