Food Preparation
Fermenting Vegetables with a simple brine mix: 3 Tablespoon of salt per pound of Vegetable (s). 1 Tablespoon of salt per each additional quart of water to fill the container. Press all vegetables below the brine mix and cover the vegetables with a white cloth.
25 Foods You Can Re-Grow Yourself from Kitchen Scraps
American Online Farmers Market
Botanical Directory
Canning Fermented and Pickled Foods
Canning Fruits & Vegetables
Canning Fermented and Pickled Foods
Canning Fruits & Vegetables
Canning Deer Meat
Canning Meat
Canning Milk
Cob Oven Design
Cold Smoker
Cold Smoker Blue Print Layout
Companion Planting Chart for Gardeners
Composting Methods
Cooking Wild Mushrooms
Cottage Cheese: Homemade
Deer Meat Chart
Deer Meat Cuts
Dry Sausages
Edible Weeds
Egg Storage
Fermenting Vegetables
Fermented French Fries
Fermented Raw Sweet Potatoes
Fermenting Potatoes and Other Roots
Food Molds: Mold on Your Food
Food Preservation Methods
Freezing Fruits & Vegetables
Freezing Goats Milk
Freezing Milk
Fruit and Vegetable Storage Condition
Garden Jell: From A Disposable Diaper
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Gardening Guide for Kids
Garlic Growing for Beginners
PLANT GARLIC IN FALL FOR A SUMMER HARVEST
Greenhouse: Build one for less than $50.00
Grow Food Not Lawns
Garden Web is a site you can trade plants, seeds and information.
Greenhouse: Build one for less than $50.00
Guerrilla Gardening Hanging weight
Harvesting Calendar
Hazelnut Butter Recipes
Herbs and Locations in the USA
Herbs Home Grown and Dried for Cooking
How To Store Fresh Vegetables For Months – Without A Refrigerator
How to Store Root Vegetables in Boxes in a Cellar
Hugelkultur: A raised bed garden
Independent Living the Natural Way
Indiana Fall Vegetable Garden
Indiana State Department of Health: Wild Mushroom Laws and Regulations on Selling Mushrooms
Indiana Vegetable Planting Calendar
Kefir Water Grain Instructions
Kefir Water Grain Soda
Kombucha Tea Made at Home
Knightstown Meats & Catering
Lamb Leg Cuts
Lasagna Gardening Instructions
Lasagna Gardening Video
List of Companion Plants
Low-Temperature Pasteurization Treatment
Mold and Your Food
Morton Tender Quick (Curing Salt) and Smoked Meats
My Fridge Foods
Nut Season: When to Pick Them
Nut and Seed (Butter) Recipes
Pasture Raised Products
Pasteurization Treatment
Paw Paw Pulp
Plants and Seeds with Descriptions
Pork Processed Weight to Home Weight
Preparing Fruits & Vegetables for Freezing
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PRESSURE CANNING MEAT
Processed Weight
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Produce Weight and Processed Yields
Produce Weight Per Bushel
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Smoke House
Smoke House: Build Your Own
Smoke Salmon
Smoking Meat
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Spring Garden Planting Schedule
Square Foot Garden
Squirrels: Field Dressing
Storing Root Vegetables
Fruit and Vegetable Storage Condition
Survival Super-Food
Turmeric: Growing and Harvesting
Tepee Smoker
USDA Supported Commercial Mushroom Forest Farming
Vacuum Packing Canning Jars with a Bicycle Pump
Vegetable Container GrowingVegetables that Grow in the Shade
Vegetable Weight Per Bushel
Water: How to Make Distilled Water
Weedless Gardening
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Yogurt: Homemade
Plants, Fruits, Herbs and Trees
Apple Cider Vinegar: Medicine and Prevention
Botanical Directory
Comfrey Cures Bones and Pain +
Edible Weeds
Garden Web is a site you can trade plants, seeds and information
Garlic Growing for Beginners
Greenhouse: Build one for less than $50.00
Guerrilla gardening
Herbs and Locations in the USA
Herbs Home Grown and Dried for Cooking
Independent Living the Natural Way
Lasagna Gardening Instructions
Lasagna Gardening Video
Plant Descriptions
Plants and Seeds with Descriptions
Home Propagation of Plants
Indiana Wild Ginseng
List of Companion Plants
Morel Mushroom Hunting
Morel Mushroom Indiana Certified Inspector
Morel Mushrooms Identification
Mushrooms Hunting Laws in Indiana: DNR Regulations
Mushrooms Hunting Laws in Indiana: DNR Regulations
Mushroom Identification 101
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Mushrooms and your Health
Mushrooms in Indiana
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Natural Antibiotic
Old Farmer's Almanac
Prune a Tree (Apples)
Pruning & Training Apple & Pear Trees
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Training & Pruning Fruit Trees
Turmeric: Growing and Harvesting
Make Your Own Insecticidal Soap
Square Foot Garden
Wild-Harvested Mushrooms
Wild Common Mushroom Identification
Plant Cuttings and Seed Starts
Flower pots soil mix. Mix 1/2 potting soil with 1/2 peat and put a thin layer of dirt over the seeds. Keep them out of direct sun until they are an inch or two tall.
Use the above soil mix for the following method with seeds and root cuttings. The soil mix is the same as above. I use a root simulator water mix to water the plant the first time.
Starting seeds in a flower pot use the second paragraph below to create a greenhouse in your flower pot.
Cuttings of plants are done by cutting the stem or limb in a shape 45 to 90 degree angle to expose as much of the inside of the plant as possible. Cut all of the green off and plant. Place the cut piece in some water than some root hormone. Tap the excess off. (Follow the instructions that came with the root hormone.) Using a pencil or round item bigger them the stem or limb, poke a hole in the soil mix. Place your cutting in the hole without knocking the root hormone off of the cutting. Press the dirt down around your cutting and water it lightly.
Place a piece plastic over the top of the flower pot. Seal it off so no water will escape so it will create a greenhouse effect. Place it in a place that will be out of direct sun. Watch it to make sure it does not over heat. If it does start to wilt, open the plastic a little. Once the plant starts growing new starts in about a week or two, you will be able to dig it up with the dirt surrounding your plant about 1”-2” around and underneath your plant. Transplant it to a permanent location.
Bare Root Plants and Planting Them
Dig the plant up and remove all of the dirt from the roots. Place the plant in a fresh bucket of water for about an hour or two. Wash all dirt off of the roots.
The plant may show some signs of stress like wilting leaves. Some plants may not survive due to this stress but you should have a success rate of 80% or better with bare root plants. Your plant should look like it has some life or almost in perfect condition.
Wait until dusk to dig a hole bigger than the root ball. Place the plant in the hole and cover the roots. Pack the dirt down and fill the hole in with the rest of the dirt. Stump/pack the dirt down to remove all air pockets in the hole. Soak the area with water until it runs off two times. Water the plant until you see new green growth.
If you have to plant your plant in direct sun, you may have to water it for a longer period of time. Watch the plant for signs of stress. You may have to dig it up and place it in a different spot which will add more stress to your plant. You may have to follow the instructions in the Plant Cuttings and Seed Starts from above to have the best success rate with some plants.
HOW TO PREPARE FRUITS AND VEGETABLES FOR FREEZING
Apples
Most firm-fleshed cooking varieties, especially apples suitable for pies or sauces.
Wash in cold water, peel, core, and cut into pie slices. An ascorbic acid powder sold in supermarkets to prevent browning of fruit may be used. Follow package directions. Fill container, seal, label, date and freeze. OR: Soak apple slices in brine solution (½ cup salt to 1 gallon water) for 15 minutes. Drain. Pack in sugar syrup using 2 cups sugar and ½ teaspoon ascorbic acid to 1 quart water. OR: Wash whole apples, drain and dry. Place in freezer bags. Freeze. To use for pie, sauce or other cooked dessert, run cold water over each frozen apple just before peeling. Peel, slice and use immediately.
Apricots
Well-ripened fruits of uniform golden-yellow color. Apricots are better canned than frozen.
Wash in cold water and sort. Dip six fully-ripened apricots into boiling water until skins loosen, about 15 to 20 seconds. Chill, peel, halve and remove pits. Fill containers one-third full of syrup—3 cups sugar to 1 quart water with ½ teaspoon ascorbic acid. Pack apricots in syrup. OR: Halve soft ripe fruit, steam 4 minutes, crush and pack with 1 cup sugar to 8-9 cups fruit.
Blackberries, Boysenberries, Dewberries, Loganberries, Youngberries and Nectarberries.
Wash in cold water and sort. Pack in sugar syrup using 3 cups sugar to 1 quart water. OR: Crush and pack in sugar using 1 cup sugar to 7-8 cups fruit. For pies, pack berries dry without sugar.
Blueberries
Any good quality berry, cultivated or wild.
Wash in cold water and sort. For desserts, pack in sugar syrup using 3 cups sugar to 1 quart water. OR: Pack in sugar using 1 cup sugar to 8-9 cups fruit. For pies, pack dry without sugar or sugar syrup.
Pie cherries
Any good quality cherry.
Wash in cold water, stem and pit. For pies, use 1½ to 2 cups sugar to 4 cups cherries for 9-inch pie. To improve color, add ¼ teaspoon ascorbic acid.
Sweet cherries
Choose bright, fully ripe cherries.
Wash in cold water, sort, stem, and pit. Pack in syrup using 2 cups sugar to 1 quart water, ½ teaspoon ascorbic acid, and either 1 teaspoon citric acid or 4 teaspoons lemon juice.
Citrus Fruit Mixes
Available citrus fruits.
Wash, peel, section or slice fruit. Sprinkle sugar over each layer of citrus fruit, sweetening to taste. Let stand in refrigerator until fruit forms its own juice. If you wish to keep the mix 3-4 months, add ¼ teaspoon ascorbic acid to the sugar used for each 2 pints fruit.
Cranberries
Any good quality fruit.
Wash in cold water, sort and pack without sugar.
Currants
Red Lake and similar large fruit varieties.
Wash in cold water and sort. Pack in sugar using 1 cup sugar to 8-9 cups fruit. For cooking, pack dry without sugar.
Gooseberries
Any good cooking variety.
Wash in cold water and sort. Pack without sugar or syrup or mix berries and sugar called for in pie recipe.
Ground Cherries
Any available varieties.
Wash in cold water and sort. Husk, then scald cherries for 2 minutes. Pack in sugar syrup, 3 cups sugar to 1 quart water.
Muskmelons-Cantaloupes
Use firm-fleshed fruit.
Wash in cold water. Cut flesh into ½- to ¾-inch cubes or balls. Cover with sugar syrup, using 2 cups sugar to 1 quart water. You can add whole seedless grapes. Serve partially frozen.
Nectarines
Any good quality fruit.
Same as apricots for preparation and packing.
Peaches
Choose well ripened fruit of good quality.
Wash in cold water and sort. Dip 3 or 4 peaches into boiling water until skins loosen—15-20 seconds. Chill and peel. Freeze in a sugar syrup following directions for apricots. You may halve, quarter, or slice peaches. See steps 4 and 5 under To Freeze Fruits. OR: Freeze non-browning varieties with dry sugar using ½ teaspoon ascorbic acid and 4 cups sugar with 8 pounds fruit (about 4 quarts).
Pineapple
Any fruit of bright appearance, dark orange-yellow color.
Peel and core. Dice, slice or cut into wedges. Cover with syrup, 3 cups sugar to 1 quart water. OR: pack in dry sugar, 1 cup sugar to 8-9 cups fruit. Do not use uncooked pineapple in gelatin molds.
Raspberries
Red or purple fruit of good quality.
Wash in cold water and sort. Pack raspberries in syrup, 3 cups sugar to 1 quart water. OR: Pack in dry sugar, 1 cup sugar to 7-8 cups fruit. Handle gently. Pack purple raspberries for jam without sweetening.
Rhubarb
Select stalks that are crisp and tender and of good red color in early spring. Do not pick after July 1.
Remove leaves and woody ends, wash in cold water and cut in 1-inch lengths. Do not blanch. For sauce, pack in sugar syrup using 3½ cups sugar to 1 quart water. For pies, pack in dry sugar using 1 cup sugar to 4 cups rhubarb, or pack without sugar for a few months' storage.
Strawberries
Choose firm, ripe berries of bright red color, or rich aromatic flavor.
Wash in cold water, sort and stem. Pack whole, sliced (preferred), or crushed berries in 1 cup sugar to 7- 8 cups fruit. OR: Pack whole berries in syrup, 3-4 cups sugar to 1 quart water.
Artichoke, Globe
Remove outer leaves. Wash and trim stalks. Remove "chokes" and blanch, a few at a time, for 7 minutes. Cool in iced water for 7 minutes. Drain. Pack in freezer bags, seal and label. Keeps up to 6 months.
Artichoke, Jerusalem
Peel and slice. Place in cold water with the juice of a lemon to prevent discoloration. Blanch for 2 minutes in boiling water. Cool in iced water for 2 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.
Asparagus
Wash and remove woody portions and scales of spears. Cut into 6 inch lengths and blanch in boiling water for 3 minutes. Cool in iced water for 3 minutes. Drain. Place on trays in a single layer and freeze for 30 minutes. Pack into suitable containers, seal and label. Keeps up to 6 months.
Beans, Broad
Shell and wash. Blanch in boiling water for 1½ minutes. Cool in iced water for 1-2 minutes. Place on tray in a single layer and freeze for 30 minutes. Pack into freezer bags, remove air, seal and label. Keeps up to 6 months.
Beets
Only freeze young tender beets, not more than 2-3 inches across. Cook until tender and slice. Cool and transfer to plastic containers. Label. Freeze up to 6 months.
Broccoli
Choose tender young heads with no flowers and tender stalks. Wash well and divide into sprigs. Blanch 3 minutes in boiling water. Cool in iced water for 3 minutes. Drain. Spread on tray in single layer. Cover with plastic wrap to prevent the smell from permeating the freezer. Freeze 30 minutes. Pack in freezer bags, remove air, seal and label. Keeps up to 6 months.
Brussels Sprouts
Remove outer leaves and cut a cross at the stem end of sprout. Wash thoroughly and blanch for 3 minutes. Cool in iced water for 3 minutes. Drain and spread on tray in a single layer. Cover with plastic wrap to prevent the smell from permeating the freezer. Freeze 30 minutes, remove from tray and pack into plastic bags. Remove air, label and seal. Keeps up to 6 months.
Cabbage
Remove outer leaves and wash the remainder. Cut into thin wedges or shred. Blanch 1½ minutes if shredded or 2 minutes if cut into wedges. Chill in iced water 1-2 minutes. Drain well. Pack in freezer bags, label and seal. Keeps up to 6 months.
Carrots
Wash and scrub carrots and cut large carrots into pieces. Blanch 3 minutes in boiling water. Chill in iced water 3 minutes. Drain. Spread on a tray in a single layer and freeze 30 minutes. Pack in freezer bags, remove air, label and seal. Keeps up to 6 months.
Cauliflower
Divide into florets and wash. Blanch for 3 minutes in boiling water. Chill in iced water for 3 minutes. Drain and place on a tray in a single layer. Cover with plastic wrap. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.
Celery
Use young, tender stalks. Wash and cut into 1 inch pieces. Blanch for 2 minutes in boiling water. Chill in iced water for 2 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.
Chayote
Cook sliced chayote until tender in boiling water. Drain well, mash and cool. Pack into plastic containers with well fitting lids, leaving space at the top for expansion. Freeze up to 6 months.
Chilies
Remove seeds, wash and dry. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.
Chinese Broccoli
Remove coarse leaves and thick stems. Wash and blanch in boiling water 2 minutes. Chill in iced water for 2 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.
Chinese Cabbage
Only freeze crisp and young cabbage. Wash and shred finely. Blanch for 1½ minutes. Chill in iced water for 1-2 minutes. Drain and place in freezer bags, label and seal. Keeps up to 6 months.
Chinese Spinach
Wash and trim leaves off stalks. Blanch 1 minute. Chill in iced water 1 minute. Drain, pack into freezer bags and remove air from bags. Seal and label. Keeps up to 6 months.
Cucumber
Peel and chop in food processor. Pack into plastic containers with tight fitting lids. Label and freeze. Keeps up to 6 months.