by Nancy Meissner | Nancy's Journal, Off Grid Kitchen
A little while ago, my sister-in-law and brother-in-law brought over scrumptious lunch foods from their garden! Various peppers, tomatoes, onions, and the most vibrant deep green basil!! They said they have lots more basil still growing in their garden...
by Nancy Meissner | Nancy's Journal, Off Grid Kitchen
There’s a lot of talk going on about probiotics! Sauerkraut is one great source, and I’m not talking about the canned sauerkraut found on the shelf at your supermarket. Most stores also carry a refrigerated brand that tastes fresh and crunchy. Our local health...
by Nancy Meissner | Nancy's Journal, Off Grid Kitchen
Canning methods for food preservation had almost become a lost art until the recent revival of homesteading skills. Now more and more people are learning this rewarding skill—and finding out that it can actually be fun and it’s also quite cost effective! The equipment...
by Nancy Meissner | Nancy's Journal, Off Grid Kitchen
Did you know that dehydrated foods can retain up to 90-95% of their nutrition if dried properly? If you’re still on the electric power grid, Excalibur is a well-known brand of electric dehydrator, but there are many others that work very well and are probably...
by Nancy Meissner | Nancy's Journal, Off Grid Kitchen
We often talk of root cellars as the traditional way of storing many types of produce in its natural, unprocessed state. Root Cellars* are an excellent method of food preservation. They can keep foods cold for weeks and months. But I don’t have a root cellar....
by Nancy Meissner | Nancy's Journal, Off Grid Kitchen
It’s the lemon twist! Some vegetables such as cucumbers and onions and beets taste absolutely wonderful when they are pickled in lemon juice. These vegetables should be coming along nicely in your garden and hopefully you’re harvesting a lot of them right now. I...
