Homestead Barn Hop #174

barnhopimage

 “Cultivating the Homestead Community”

I heard a strange chirping noise in the barnyard last week, and was thrilled to find a little yellow chick contentedly hanging out with his mama in the sun. It’s a treat to watch how she cares for that baby–all the old sayings about “protective mother hens” certainly have it right!

Finding the little yellow fluffball was especially comforting after losing four of our other hens to a predator earlier this week (I suspect it was a fox…). The circle of life on a homestead can be both brutal and beautiful at times…

hen

This hop is hosted by The Prairie Homestead, New Life on a HomesteadWeed Em and Reap, and The Elliott Homestead.

Did you share any homesteading related posts on your blog this week? If so, we’d love to have you link up below! Even if you don’t have a blog, we always welcome your comments!

Some Simple Guidelines:

1. Please remember that the Homestead Barn Hop is meant to be a place to share homesteading related encouragement and inspiring ideas specifically related to homesteading. In an effort to keep our weekly round-up clutter free, links which are not specifically homestead related, and any promotions such as giveaways, contests, carnivals, etc, will be deleted in order to maintain the integrity of the Barn Hop.

2. Please remember this is a family-friendly link up. Any pictures or posts linked to the hop which aren’t appropriate for our children to view or read will also be deleted immediately. We’re pretty conservative, so we ask that you use good judgment and err on the side of caution.

3. Make sure that you link to your Barn Hop post, not your blog’s main page, so your guests won’t have any trouble finding your great tips.

4.

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How to Can Hot Pepper Jelly

Hot Pepper Jelly (recipe and canning instructions)

I’ll admit it… I’m a bit of a wimp when it comes to super-hot peppers. Because of that, I’ve never made hot pepper jelly, but this recipe from Jessica at Simply Healthy Home has me intrigued. Thanks for sharing your wisdom today Jessica!

A few years ago, I planted a garden in hopes of having plenty of vegetables to eat and possibly preserve. We grew, peas, green beans, tomatoes, beets and peppers. Everything was doing well….especially my hot peppers.

Those little plants turned from tiny sprouts to almost monstrous sized trees….well, maybe not QUITE that big but they were HUGE. Not only were they healthy, they produced bushels of peppers.

At first it was really exciting, then it was, “What am I going to do with all of these peppers?” I did everything I could possibly think of….we pickled them, we dried and powdered them, we grilled them, we stuffed them, we made hot sauce for the freezer, we tried fermented hot sauce, we diced and froze them in baggies, we even tried to give them away (did you know most people aren’t fond of hot peppers??).

Hot Pepper Jelly (recipe and canning instructions)

I literally had baskets of peppers.

In a last-ditch effort, I decided to try my hand at a recipe for hot pepper jelly. It was a total success! Not only was it tasty to add to dishes or to serve with cheese and crackers, people like hot pepper jelly so it made great gifts! My pepper dilemma was solved!

This recipe is fairly easy, even for someone who hasn’t done a lot of canning. My recipe is inspired from the Pomona’s Pectin recipe to be the heat level that works for my family, so feel free to adjust to your taste buds.

A few things you’ll need:

  • Pomana’s Pectin (I like this version because it requires less sugar than the typical pectin– here’s where to buy it  (affiliate link)
  • Canning jars (Half pints are a great size, but pints will work in a pinch)
  • Lids and rings
  • A water bath canner
  • Tongs to get the jars out of the canning bath when finished
  • Wide mouth funnel
  • Large spoon and ladle
  • Large pot
  • Sharp knife
  • Cutting board

Ingredients:

  • 1 cup jalapeno peppers
  • 1/2 cup red bell peppers
  • 1 1/3 cup of apple cider vinegar
  • 2 cups of evaporated cane juice crystals (regular sugar works as
    well)
  • 1 1/2 tsp.
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Naturally-Sweetened Homemade Marshmallows

how to make marshmallows

Don’t make this recipe…

Unless you have superb self-control,

OR

You are really good at hiding things from yourself…

I’ve always had a thing for homemade marshmallows so I could hardly wait to make a batch to christen the new fire ring that we put in last week.

The problem?

Life got in the way after I made them, so it was several days before we had our first fire. And the number of homemade marshmallows sitting on my counter mysteriously dwindled by then…

Of course I have NO idea how that happened. A-hem.

homemade marshmallow recipe

Most people are shocked when they find out you can indeed make marshmallows at home. They are many marshmallow recipes floating around calling for loads of white sugar, but I much prefer this simple, maple-sweetened version. Homemade marshmallows are light-years ahead of the store-bought kind in both flavor and texture. Try them and you’ll never go back!

homemade marshmallows

Maple-Sweetened Marshmallow Recipe

You Will Need:

  • 3 tablespoons unflavored gelatin (where to buy it) affiliate link
  • 2 teaspoons vanilla extract (how to make vanilla extract)
  • 1 cup real maple syrup (where to buy it) affiliate link
  • 1/2 cup water
  • Pinch of sea salt
  • 1/4 teaspoon cream of tarter (optional–it just improves the texture)
  • Arrowroot powder OR cornstarch OR powdered sugar (for dusting)
  • A stand mixer or hand mixer

Instructions:

maple marshmallow recipe

Generously grease an 8×8 pan (I used coconut oil) and dust it with arrowroot powder (or other dusting option of your choice).

mallow1

In the bowl of your stand mixer (or regular mixing bowl if you are using a hand mixer), mix the water, vanilla extract, and cream of tartar. Sprinkle the gelatin over the top and set aside.

In a small saucepan, heat the maple syrup and salt until it reaches 240 degrees. Use a candy thermometer to monitor the temperature and stir frequently to prevent it from boiling over.… [Continue Reading]

Homestead Barn Hop #173

barnhopimage

  “Cultivating the Homestead Community”

Ok… fine. I admit it: “Taking is easy” isn’t my strongest trait… And unfortunately, it’s not my husband’s either, so we make quite the pair! Last week, we decided to take a rare “day-off” mid-week to head to town to run some errands, but somehow we found ourselves mysteriously building a fire ring in the front yard after we got home a few hours later. I have a batch of homemade marshmallows made up (recipe coming to the blog next week!), so let the campfires begin!

This hop is hosted by The Prairie Homestead, New Life on a HomesteadWeed Em and Reap, and The Elliott Homestead.

Did you share any homesteading related posts on your blog this week? If so, we’d love to have you link up below! Even if you don’t have a blog, we always welcome your comments!

Some Simple Guidelines:

1. Please remember that the Homestead Barn Hop is meant to be a place to share homesteading related encouragement and inspiring ideas specifically related to homesteading. In an effort to keep our weekly round-up clutter free, links which are not specifically homestead related, and any promotions such as giveaways, contests, carnivals, etc, will be deleted in order to maintain the integrity of the Barn Hop.

2. Please remember this is a family-friendly link up. Any pictures or posts linked to the hop which aren’t appropriate for our children to view or read will also be deleted immediately. We’re pretty conservative, so we ask that you use good judgment and err on the side of caution.

3. Make sure that you link to your Barn Hop post, not your blog’s main page, so your guests won’t have any trouble finding your great tips.

4. Please link back to the Homestead Barn Hop in the post that you share.

[Continue Reading]