Pantry

Rosemary and Olive Oil Melts

Add herbs to oil and freeze. Use with roasting root veggies or potatoes, into stews, roast, etc.

Pantry

Canning Tomatoes

This video shows how to can tomatoes!

• Tomatoes
• 8 cloves of garlic
• 3 Tbsp kosher salt
• 3 Tbsp red wine vinegar
• Lemon juice
• Basil
• Jars

1. Score X, blanch, cool, and peel (save the peels for tomato paste).
2. Add garlic, salt, and red wine vinegar to tomatoes. Stir and simmer.
3. Sterilize pint jars, add 1 Tbsp lemon juice (bottled for acid consistency).
4. Add basil and process 40+ minutes.

Pantry

Homemade Peanut Butter

• Roast peanuts for 10 minutes.
• Blend for 3-5 minutes until smooth.
• Place in any jar and reuse.

Pantry

Fermenting Pickles

1. Choose the “pickling” cucumber variety and select those than are less than 6” long.
2. Soak them in an ice water bath for 4 hours to firm them up!
3. Scrape off the blossom end with your fingernail or a small paring knife. Not sure which end is which? Scrape of both, even if it just looks like a dot!
4. Add fresh herbs (like dill), garlic cloves and our Dill Pickling spice is the bottom of the jar. Layer cucumbers.
5. Prepare a strong 5% brine (3 tbsp sea salt per quart)
6. Top with grape leaves (1-2 per quart) for their tannins to help keep things crisp!
7. Submerge with pickle weights and top with an airlock lid to reduce the chance of mold!
8. Ferment for 1-2 weeks at room temp, then refrigerate for 1-2 more weeks before enjoying!

Pantry

Sour Cream

• 1 cup heavy cream
• 3 Tbsp lemon juice

Combine, mix gently, place a breathable cover on top for 12 hours. Store in the fridge in an airtight container for up to two weeks.

Pantry

Chicken Bouillon

• 2 cups nutritional yeast
• 5 Tbsp salt
• 1/4 cup garlic powder
• 1/4 cup onion powder
• 3 Tbsp oregano
• 2 Tbsp rosemary
• 2 Tbsp basil
• 1 tsp black pepper

Blend in a blender until an even powder and store in an airtight container.

Pantry

Ketchup

• 2 cans tomato paste (6 oz each)
• 3/4 cup white vinegar
• 3/4 cup water
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 2 tsp salt

Combine everything and place over low heat for 25 minutes, stirring often. Store in an airtight container in the fridge for up to 4 weeks.

Pantry

Brown Sugar

• 1 cup sugar
• 1 Tbsp molasses (2 Tbsp for dark brown sugar)

Mix well and store in airtight container.

Pantry

Baking Powder

• 2 Tbsp cream of tartar (the acid)
• 1 Tbsp baking soda (the base/leavening)
• 1 Tbsp cornstarch (optional stabilizer)

Mix and store in an airtight container.