A large part of my life is spent in the procurement and preparation of food. I’ve always wanted to say that. 😀 But seriously, if you think about it this has been the case for most of us since the dawn of time (unless you’re filthy rich and have a cook or you’re a bachelor who eats out a lot). As a stay-at-home mom it’s my main duty to use my husband’s paycheck wisely to feed my family nourishing food #feedthepeople.
I have no idea why I like canning so much. It’s stressful, takes a boat load of planning, I don’t garden, and I’m trying to limit my consumption of sugar anyway. But alas like a moth to a flame, I’m attracted.
It’s August and I have the canning bug. I’ve wanted to can for a long time but considering my old kitchen had a useable counter space of about 30 inches (yep, 30 inches) I literally had no where TO can. Well, those days are gone and I now have a beautiful, spacious kitchen. Yes, we remodeled it and it is 80% complete! Back to canning.
When I first started blogging I wrote the post, Why Rabbit Meat is Not the Best Survival Food and while my intentions were to spread accurate information, I was wrong. Completely false. Not true. Inaccurate. No bueno. You get the picture.
Are you still learning how to garden and can’t quite grow enough veggies to feed your family yet? Would you like to start eating organic, local food but don’t know where to find it? Well, I have good news for you.
We have been juicing on and off for a few years now, but since our CSA offered a “juicing” box, we’ve been getting more serious with it. The CSA provides us with…well… whatever is on the menu. Usually it’s plenty of fresh kale, lemons, beets, cucumbers, carrots, etc. And to be honest we can’t keep up- our fridge is overflowing with raw veggies! I guess we need to get even more serious.