Steffani Rideau

To complete this BB, the minimum requirements are:
 - You must use a water bath to seal the jars
 - You must preserve the amount of food equivalent to 1 quart (ie: 1 quart jar, 2 pints, or 4 half-pints)

To show you've completed this Badge Bit, you must provide:
  - A before photos of all of your equipment and ingredients
  - Your recipe of choice (link or post)
  - A photo of you filling the jars to the proper 'head' height
  - A photo of the jars in the water bath
  - A photo of your finished product! (Including a photo of the sealed lid and appropriate label)
  - Or make a video showing the above (less than 2 minutes duration)

My first BB post!!

A friend had a bunch of peaches ripe so I traded her some grapes, herbs and garlic from my garden for about 15lb of peaches. I made some peach jam and a spicy peach sauce.

Recipe: https://homesteadandchill.com/low-sugar-peach-jam-recipe/?srsltid=AfmBOoo00Ats_bSpCtBpIZPAZyn0zIzeQ9rgyd0EuwXkx0sJh9pkG1JI#recipe

I didn’t realize there was a new thread posted until Paul shared it! Hopefully others will see the response and come over here.

Happy to meet up on the 27th and do any of the above. Walking around your property and hearing ideas is especially enticing.

Hello group! We’re a couple weeks out from the 27th. Do we want to nail down a plan?

John Weiland wrote:Home-brew of both oat and flax milk can be accompanied by the slime factor present in both from carbohydrate complexes, but overnight incubation of the finished milk with some digestive enzymes seems to help with this.  Will continue experimenting with different enzyme sources to see which is the best, but welcome comments from others on solving this issue in the home kitchen.  Thanks!

Any update on the enzymes for flax?

I have been making milks for regularly for many years (sunflower, cashew, almond, soy) mostly for baking and cooking, and have been venturing into making ice cream. I made a peanut milk for peanut butter and banana ice cream and it was very good! I used a combo of oat/cashew and it just tasted like oatmeal ice cream, coconut milk just made it taste like our coconut, and straight cashew was just too creamy/strong despite add-ins. So now trying more combinations and am interested in flax!

Holly Borba wrote:
In addition, I'm willing to share my online course with one other person who might want to buckle down and study with me. I live in Spokane, WA.

Hello! Not sure if you made it over to the lab this summer, but I am in Spokane and would be interested in doing some studying with you if you haven’t made your way through the PDC program yet!

As suggested, it could be nice to have 2 meet-ups in September! I canned a bunch of green chilies last night and I was thinking how much better it would have been as a group as Claudia offered.

I have a lot of blackberries and some raspberries I need to make into jam and syrup. I have a portable burner and canning equipment as well.

I’ve been learning to make plant-based ice creams since me and my daughter are dairy free. Alllll the recipes online seem to be coconut milk based and I am not a fan of coconut milk ice cream. I’ve been messing around with cashew, almond, and peanut milks (all made fresh), and will be trying some sunflower seed milk as well.

I made a killer peanut butter and banana ice cream (cashew and peanut milks base), which is the family favorite so far. Pineapple was also delicious. There’s a local ice cream shop that makes an ice cream with pistachio, pineapple and marshmallows that I was to recreate too.

paul wheaton wrote:My guess is that a dozen of you had something wonky happen with your card, so you didn't get processed in the first hour.  We will bring you into the fold in two weeks.  For now, we took a bunch of people and added them to the forum to test to make sure it is working okay.

I think this is my problem. My card was initially declined due to fraud concern and I don’t have access. Happy to wait the couple weeks!

We wouldn’t be available the 6th, but are available all other weekends.

This was such a wonderful potluck! It’s so refreshing to see other gardens in real life and know it’s not all perfectly curated like the internet can make it seem. We all have bugs and bare spots and plants that just die, and also many goodies hopefully! You space is wonderful Nick.

A meet up in September sounds great, but especially the first three options!

Nick, my husband Vince who was there is very excited about being able to help with a rocket stove. He’s got some good flexibility once the kids start school again and is interested in learning about it.