Category: Family Life

Growing Everbearing Raspberries in Wisconsin: A Family Patch That Keeps Feeding Us
When most of the garden is winding down, we’re still picking bowls of fresh raspberries. Around here, we call them “grandma berries”—and they’ve earned a place in both our fall harvest and our family story.

Our raspberry starts came from my in-laws’ patch, which began with plants from my husband’s paternal grandmother. In April 2024, we dug out a section of sod on a south-facing hill here in southeastern Wisconsin, planted and watered the starts, and mulched around them with straw.

Then we let them do their thing.

And they certainly did.

Our fairly fertile, loamy soil may have helped them establish themselves. With minimal maintenance, that patch of grass has become a prolific raspberry bed, giving us a smaller crop in July and a much larger one in October.

The plants spread on their own, too. Red raspberries send up new shoots, called suckers, from buds on their roots. Those shoots become new canes, allowing an established patch to fill in and expand beyond its original planting area.

Fresh Raspberries When the Garden Is Winding Down

The fall harvest is my favorite part of growing these raspberries. We generally rely on our canned and frozen fruit rather than buying fruit from the store, and we also preserve surplus produce my sister shares with us—a story I’ve told in “50 lemons and a lesson in waste.”

We do occasionally bring home bananas, although they usually become banana bread. Apparently, they look more appealing than they taste, at least in our house.

The raspberries, on the other hand, have no trouble finding willing eaters.

By early October 2025, about a year and a half after planting, our patch was producing enough berries to fill a big bowl in one morning. Later that month, it was still loaded, right when we thought the season was nearly finished.

The kids were enjoying every juicy moment. Those berries felt like the last fresh little bits of summer, giving us a reason to step outside and see what had ripened.

Even the kids couldn’t keep up with the patch that fall, which surprised me. I froze some of the extra berries and later thawed them to make fruit roll-ups with mango from the freezer, without adding sugar. Next time, I’ll strain out the raspberry seeds for a smoother texture.

If your berry patch gets ahead of you, my post on freezing berries and other no-blanch produce walks through how to save the extras for later.

A Simple Raspberry Planting and Care Checklist

If you’re thinking about starting a patch of your own, here are the basics to consider:
- Choose a sunny, well-drained site. Avoid places where water stands after rain.
- Start with healthy plants. If you’re buying raspberry starts, look for disease-free nursery stock suited to your growing region.
- Prepare the bed. Remove sod and perennial weeds, and use a soil test to guide amendments.
- Plant at the right time. Dormant bare-root starts can go in early in spring, as soon as the soil can be worked. Tender, actively growing transplants should wait until frost danger has passed.
- Water thoroughly after planting. Continue checking soil moisture as plants establish. During flowering and harvest, raspberries generally need about 1 to 1½ inches of water per week, including rainfall.
- Mulch around the plants. Straw or other suitable mulch can help conserve moisture and suppress weeds without burying emerging shoots.
- Keep the patch manageable. Thin crowded canes and remove unwanted suckers to maintain airflow and room for picking.
- Choose your pruning approach. Everbearing raspberries can be managed for one fall crop or both summer and fall crops; the pruning section below explains each option. 1016
- Watch for visitors. Check for beetle damage, and keep clear of active wasp nests.
Our July and October harvests reflect this particular patch grown in Zone 4B. Harvest timing elsewhere will depend on the variety, growing conditions, and when frost arrives.

Planning a garden around what your family actually eats?

My “Grow What You’ll Use” printable can help you think through what deserves a place in your garden—and how you’ll use the harvest.

Get the Free Planner

Everbearing vs. Summer-Bearing Raspberries

Our raspberries are everbearing, also called fall-bearing or primocane-fruiting raspberries. Despite the name, they don’t produce continuously all year. The distinction is which canes bear fruit:
- Summer-bearing raspberries produce their crop on second-year canes. Those canes die after fruiting, while the new canes remain to produce the following summer.
- Everbearing raspberries produce a late-summer or fall crop on the upper portions of first-year canes. If retained, the lower portions of those same canes can produce another crop the following summer. New canes grow alongside them to provide that year’s fall harvest.
How to Prune Everbearing Raspberries

With everbearing raspberries, you can prune for one fall harvest or retain canes for both summer and fall crops.

For One Fall Crop

Cut all canes to ground level after the plants become dormant in late fall, or in early spring before growth begins. The new season’s canes will produce the fall crop, but there will be no summer crop from overwintered canes.

For Summer and Fall Crops

Keep healthy first-year canes through winter. In early spring, remove the upper portions that fruited in fall, along with winter-damaged growth. The remaining lower portions can produce summer berries.

After those second-year canes finish their summer harvest, remove them at ground level. Leave the new canes growing that season to produce the fall crop.

The summer crop depends on those retained canes surviving winter; winter damage can reduce or eliminate it.

Japanese Beetles and Other Raspberry Patch Visitors

Our raspberries have needed relatively little attention, but we do keep an eye on a few visitors.

Japanese Beetles

Japanese beetles have been our biggest recurring nuisance. They feed on the leaves, sometimes leaving little more than a lacy framework. The plants can tolerate some damage, but heavy feeding can reduce the harvest, so we try to keep their numbers down.

We tried Japanese beetle traps, but found they seemed to bring more beetles into the area. Wisconsin Extension also cautions that traps can attract more beetles than they catch and may increase damage in small gardens.

Instead, we usually knock them into a bucket of plain water in the morning and late evening, when we find them more sluggish and easier to collect. Handpicking is a recommended control method.

I like giving this job to my son, who approaches it with great gusto. At the end of the day, after the chickens are back in their coop, we give them the collected beetles. They absolutely love them.

Because the beetles become chicken treats, we leave soap out of the collection bucket. An Ask Extension expert recommends collecting without soapy water when the insects will be fed to chickens.

Chickens With a Taste for Raspberries

The chickens don’t limit their enthusiasm to beetles. They love the raspberries, too, and their idea of helping includes getting to the ripe fruit before we do.

Fortunately, the patch produces enough that there is usually plenty to go around.

Ground-Nesting Wasps

In 2025, ground-nesting wasps took up residence around the patch. Luckily, no one got stung.

An active nest is something to keep clear of rather than disturb while picking, weeding, or tending the plants.

A Family Planting Worth Keeping

These raspberries have given us a lot of delicious fruit for relatively little work. We turned a section of lawn into a place that feeds us—and kept a family planting growing for another generation.

Now our children are picking grandma berries of their own.

Your Turn

Have you grown plants passed down through your family? I’d love to hear what you’re keeping growing.

If you enjoyed this look at our raspberry patch, please like and share it with someone who loves growing food. Follow along for more stories about growing food, raising kids, and building community.

Read More: The Tomato Product I Use Most: Canning Tomato Juice for Winter
October 15, 2026
Outdoor Wood Furnace and Firewood Prep for a Wisconsin Winter
On that first cool late-summer morning—the kind where you step outside and can feel fall waiting around the corner—an unstoppable itch wakes up in my husband’s brain.

It is time to start processing firewood.

Three years ago, when we moved into this house, one of my husband’s first priorities was finding a way to heat it with wood. He grew up heating with wood in his childhood home and often repeats the saying, “Firewood heats you many times: when you cut it, split it, stack it, and finally, when you burn it.”

Living in Wisconsin, dependable heat is not something we take lightly. We do have a propane furnace for backup, installed the day my daughter was born. I may share that story someday, with her permission. Our main winter heat, however, comes from an outdoor wood-burning furnace.

Preparing for winter is not simply a matter of turning up the thermostat. It is a year-round process of gathering wood, cutting it, splitting it, stacking it to dry, maintaining the system, and making sure enough seasoned firewood is ready before cold weather arrives.

It is a lot of work, but there is something satisfying about looking at a full woodpile, even with the resident woodchucks who seem to think we built it for them, and knowing we have prepared for the season ahead.

Oh yeah, there are definitely wood chucks living in there…

Our Outdoor Wood Burning Furnace Setup

Our system starts outside with an outdoor wood furnace. When the furnace is burning, it heats a continuous loop of water. That heated water travels through insulated underground piping that my husband trenched in when he installed the system.

Our outdoor wood stove. Don’t mind the turkey coop (a repurposed corn crib) in the background.

Inside the house, the heated loop runs through a heat exchanger attached to our propane furnace in the basement. The heat exchanger transfers warmth into the furnace’s ductwork—the same ducts that carry cool air in the summer—so the heat is distributed throughout the house.

The system also heats our hot water, effectively replacing our electric water heater for much of the heating season. There is always something especially nice about being able to take a longer shower after coming in from the cold.

This piping comes in from the outside and hooks up to our indoor furnace, located in our basement, to distribute heat through the house

When everything is running well, the outdoor wood furnace keeps our home comfortably around 70°F through the winter. The propane furnace remains available as a backup, but the wood furnace does most of the work of keeping us warm.

Finding Wood Through Community Connections

Much of our firewood begins with a phone call, a neighbor’s downed tree, or someone who has a tree they no longer want.

My husband used to work as a tree cutter, so he has the equipment, experience, and connections to safely collect wood from trees that have fallen or that neighbors want removed. We gather wood with permission, rather than cutting down healthy trees simply to make firewood.

That part of the process feels especially fitting for our little homestead. A tree that might otherwise be an unwanted problem for someone else can become heat for our family during the winter. It is one more example of how community connections and practical skills can work together.

Cutting, Splitting, and Seasoning Firewood

Once the wood is home, my husband cuts it into pieces that fit our outdoor wood furnace—usually about 24 to 30 inches long.

Then comes splitting. Instead of using a standard stand-alone wood splitter, he built his own log-splitting attachment for the backhoe. That was not a casual DIY project: before his tree-cutting work, he also worked as a machine fabricator. He drew on the tools, equipment, and hands-on fabrication skills he developed in that work to build an attachment that fits the way we process firewood here.

The backhoe wood splitter in action.

After the wood is split, he uses an old hay bale elevator to move it onto the woodpile (that was visible in the earlier wood chuck sanctuary photo). From there, the wood has time to season, which simply means it dries out before we burn it.

If you are preparing firewood for winter, cutting and splitting it early gives it more time to season before cold weather arrives. Dry wood burns hotter, more efficiently, and with less smoke.

From the Woodpile to the Furnace

After the wood has seasoned, it is moved onto our wood wagon and parked near the outdoor furnace for easy winter access.

The wagon itself is a project with a story. My husband built it from salvaged materials: the running gear from an old farmstead, an I-beam from the salvage yard, sides made from old calf crates in the barn, and pipe that once served as milk lines. Even the welding wire had been left behind by the previous owner.

It is practical, sturdy, and made from materials that might otherwise have been discarded. Eventually, we hope to add a roof so the wood stays dry and protected near the furnace.

Repurposed wood wagon, ready for service!

During the winter, my husband loads the outdoor furnace each day. There is a bit of experience involved in deciding how much wood to add: the outdoor temperature, the forecast, how warm we want the house, and how much wood remains in the firebox all help determine the day’s load.

Sometimes he miscalculates, or it is difficult to refill the furnace in time. In those moments, the wood furnace burns out and our backup propane furnace takes over beautifully.

Insulating the Upstairs

We are also hoping to use less wood this winter because we recently finished insulating the upstairs of our home.

We have historically called that part of the house the “corn crib” upstairs. On cold days, it was easy to see why it needed attention: no matter how much heat you make, it is hard to keep a house comfortable when warmth escapes through poorly insulated spaces.

It did have one unexpected benefit before we insulated it. During the coldest part of winter, it sometimes worked like an extended refrigerator when I needed to keep food cold without worrying about animals getting into it.

The new insulation should help the heat we already produce stay inside the house longer. That means less work for the wood furnace, less wood used over the season, and hopefully a more comfortable home upstairs.

Our Wood Heat Winter Checklist

Before winter settles in, we try to make sure we have:
- Enough cut, split, and seasoned firewood for the season
- A dry, accessible place to keep enough wood near the furnace
- Underground lines, fittings, valves, and the heat exchanger checked for leaks
- A working backup heating system
- Insulation and drafty areas addressed where possible
- A plan for keeping the daily wood-loading routine manageable when temperatures drop
Ready for the Season Ahead

Wood heat is not effortless. It takes planning, physical work, equipment, repairs, storage space, and a steady supply of dry wood. But it also gives us a sense of preparation and independence that we value.

By the time winter arrives, there is comfort in knowing the wood is cut, split, stacked, seasoned, and close at hand. There is comfort in knowing the heat exchanger is repaired, the system is ready, and our home has better insulation than it did last year.

And, on a cold Wisconsin day, there is nothing quite like a warm house heated by wood you gathered, processed, and prepared yourselves.

Do you heat with wood, propane, natural gas, or something else? What is one thing on your winter-preparation list that you hope to finish before the first snow?

If this look at our wood-heat setup was helpful or reminded you of your own winter preparations, please share it with a friend who is getting firewood, a furnace, or a homestead ready for colder weather.
Read More Here: Buying Meat from a Farmer: A Complete Guide to Bulk Meat, Freezers, and Butchers
October 1, 2026
From Garden to Market: Bringing Garden Heat to Kekoskee River Day
A bottle of hot sauce does not look like much on its own.

It is glass, a label, a bright red-orange sauce, and a small collection of ingredients. But when that sauce began as peppers growing in our garden, then became an idea, then a batch fermenting on my counter, then something I tested, bottled, labeled, and set out on a table for strangers to taste—it felt like more than a bottle of hot sauce.

It felt like the beginning of something.

Last weekend, we brought Garden Heat hot sauce, maple syrup, and homemade baked goods to Kekoskee River Day, a small community event in Kekoskee, Wisconsin. It was the kind of day built around food, conversation, familiar faces, and the pleasure of being outside near the river.

I was nervous. I was excited. I was not sure what people would think.

But I packed up the table, arranged the bottles, set out the maple syrup and baked goods, and waited to see whether anyone would stop.

They did.

A small-town market day

Kekoskee River Day was the kind of event that reminds me why local gatherings matter.

People walked through River Park, visited with neighbors, watched the activity around the river, and enjoyed a little piece of community life. I met people who wanted to talk food, gardens, cooking, hot sauce, maple syrup, tomato preservation, and all the practical questions that come up when we are trying to make the most of what grows around us. I also caught up with neighbors, friends, and everyone in between.

There is something different about handing someone a product you made yourself.

They can see the label. They can ask how it tastes. They can ask what is in it. They can tell you whether they like it. They can take it home and make it part of their own meals.

That kind of feedback is more valuable than a guess made from my own kitchen table.

Bringing Garden Heat into the world

Garden Heat began with peppers from our homestead and a desire to make something useful from what we grow.

It is a lacto-fermented hot sauce, made in small batches and tested before bottling. The flavor is bright and garden-forward, with a slow-building kick that tends to arrive at the end.

One of the funniest lessons from the event was realizing that “mild” is relative.

A few people said Garden Heat was mostly mild, with a pleasant little kick at the end. Others found it far too spicy. Living in Wisconsin, I have learned that a person’s definition of spicy can vary wildly from one table to the next.

That is not a bad thing. It is useful information.

It tells me that Garden Heat may be approachable for people who enjoy a little warmth in their food while still offering enough of a kick for people who want to know they are eating hot sauce. It also gives me better language for describing it to future customers: a garden-fresh sauce with a slow-building kick.

People asked what they could put it on, too. My answer is almost anything that could use a little bright, garden-grown heat: eggs, tacos, grilled meat, chili, soup, breakfast potatoes, or a sandwich that needs waking up.

An unexpected visitor

Kekoskee River Day was especially memorable because an episode of Mad Dog & Merrill’s Midwest Grill’n was filmed nearby. The event itself included local vendors, food, entertainment, and the show’s taping in River Park.

I was set up near the activity, which added a little extra excitement to the day. Then Mad Dog stopped by my table and purchased a bottle of Garden Heat.

I am not pretending that one sale makes a business. But after all the growing, chopping, fermenting, testing, bottling, labeling, worrying, and hoping, it was a small moment that meant a great deal.

Someone known for food and grilling saw my little bottles on the table and decided one was worth taking home.

That is the kind of encouragement I will remember.

During filming, Mad Dog & Merrill mentioned several times that the Kekoskee episode is expected to premiere on Sunday, October 11. If you watch local Wisconsin television, you may see me in my “Easily Excited by Pickles” shirt, acting a little too enthusiastic in the audience.

What the day taught me

I did not sell out, and that is okay. I did make sales, including seven bottles of Garden Heat and several jars of maple syrup. But the most valuable part of the day was watching people stop, ask questions, taste the sauce, share their opinions, and talk about what they were growing and preserving at home.

The event reminded me that a first local market is not only about whether every product disappears from the table. It is about paying attention.

I learned what people are curious about.

I learned how people describe the heat level.

I learned which products draw people over.

I learned that baked goods can make a table feel welcoming.

And I heard a question more than once that has stayed with me: What do you do when you have too many tomatoes?

That question became the inspiration for another post, because this is how I hope this little project grows. A conversation at a local event becomes a useful idea. A useful idea becomes a blog post. A blog post may help another gardener or cook facing the same problem.

That is community, too.

I came home with less product on the table and something more useful than a perfect sellout: proof that people were willing to stop, taste, ask questions, and take a small piece of our homestead home with them.

Garden Heat is still a small experiment. But it is becoming a real one.

It is part of a larger hope we have for this place: to grow food, make useful things, share what we learn, and build something our family can keep developing over time.

For now, that looks like peppers in the garden, maple trees tapped in the spring, bottles of sauce on a table beside a river, and the people who pause long enough to say, “Tell me about this.”

That is a beginning worth celebrating.

Local availability: Garden Heat is a small-batch, lacto-fermented hot sauce made from peppers grown on our homestead. If you are local and interested in trying a bottle—or purchasing our maple syrup—please send me a message.
September 20, 2026

How to Make Lacto-Fermented Dill Pickles in a Crock

Every summer, there comes a point when the cucumber patch stops being charming and starts producing faster than we can reasonably eat.

At first, the cucumbers become snacks, salads—because, Midwesterner at heart, I still think they are excellent dipped in ranch dressing—and something to slice alongside dinner. Then the counter begins to fill up. A few cucumbers become a pile, and suddenly it is time to decide what to do with them before they grow too large, soften in the refrigerator, or get lost behind the milk.

That is when I make crock pickles.

These are not quick refrigerator pickles made with vinegar. They are lacto-fermented pickles: cucumbers packed in a salt brine with dill, garlic, onions, and seasonings, then left to ferment slowly. The result is a tangy, savory pickle with a flavor that is different from a vinegar pickle—less sharp, more complex, and deeply satisfying alongside a sandwich, a plate of meat and cheese, or a simple summer meal.

I like fermentation because it gives the harvest a slower rhythm. In the middle of a busy garden season, there is something satisfying about checking a crock, watching for bubbles, smelling the brine, and waiting for ordinary cucumbers to become something else.

What Are Lacto-Fermented Pickles?

Lacto-fermented pickles are made by submerging cucumbers in a salt brine and allowing naturally occurring lactic-acid bacteria to ferment the vegetables. As fermentation progresses, those bacteria transform sugars in the vegetables into lactic acid. That acid creates the familiar sour flavor and helps preserve the cucumbers when the ferment is made and stored properly.

Wet brines work well for fermenting whole vegetables or large pieces of produce, including cucumber pickles. The salt concentration, clean equipment, temperature, and keeping vegetables submerged are all crucial in this process.

Lacto-fermented pickles are different from vinegar pickles in the following ways:

Vinegar pickles	Lacto-fermented pickles
Acidity comes from added vinegar.	Acidity develops naturally during fermentation.
Often made as quick refrigerator pickles or canned using a tested vinegar recipe.	Fermented in a salt brine with time and proper conditions.
Flavor is bright, sharp, and vinegar-forward.	Flavor is tangy, savory, and develops gradually.
Storage depends on the tested recipe used.	These pickles are refrigerated once they have fermented to the flavor you like.
Vinegar strength and processing directions matter for safety.	Salt concentration, temperature, clean equipment, and keeping vegetables submerged matter for safety.

This post explains how I make salt-brine lacto-fermented pickles in my kitchen. There is no added vinegar. If you are new to fermentation, I encourage you to read guidance from a university Extension service or another reputable fermentation resource before starting.

What I Use for Crock Pickles

You do not need a fancy setup, but you do need clean, food-safe equipment and a way to keep the cucumbers below the brine.

Here is what I gather:

Fresh pickling cucumbers
Fresh dill heads, dill seed, or dried dill
Garlic cloves
Sliced onion
Optional banana peppers
Pickling or canning salt
Water
A clean glass jar, crock, or food-safe fermentation vessel. I like using a gallon-size olive jar that I have cleaned carefully
A food-safe weight and cover
Optional seasonings, such as peppercorns, dried red pepper, or pickling spices
Optional clean raspberry leaves or grape leaves

Use a cover that keeps out dust and insects while still allowing fermentation gases to escape, unless you are using a fermentation lid designed for that purpose.

I use raspberry or grape leaves because they contain tannins, which have traditionally been used to help pickles stay crisp. They are optional, and I enjoy using them when I have them. Fresh cucumbers, proper brine, suitable temperature, and keeping the cucumbers submerged matter much more than any crispness add-in.

Use pickling or canning salt rather than table salt or flake salt. Pickling salt dissolves cleanly, while additives in some table salts can cloud the brine and flake salt does not measure consistently by volume.

My Crock-Pickle Process

I start with cucumbers that are as fresh as possible. Small, firm pickling cucumbers are ideal. Once cucumbers begin to sit around for several days, they are less likely to make the crisp pickles everyone hopes for.

1. Wash and trim the cucumbers

Wash the cucumbers well. I trim a very thin slice from the blossom end—the end opposite the stem—before placing the cucumbers in the brine.

For larger cucumbers, I cut them into halves or quarters so the pieces ferment more evenly. Whole oversized cucumbers can be less pleasant in texture and harder to use once fermented.

2. Prepare the crock

Wash the crock, container, plate, weight, and utensils well with hot, soapy water. If you choose to sanitize food-contact surfaces with bleach, follow current label directions and food-safety guidance for dilution. Let the equipment drain or air-dry before it comes into contact with the cucumbers or brine.

I place some of the dill and seasonings in the bottom of the crock or jar, then add the cucumbers. I tuck in garlic, onions, optional banana peppers, and clean raspberry or grape leaves.

I do not ferment only cucumbers in the brine. The onions, garlic, and peppers change right alongside them. By the time the cucumbers are tangy and ready, the onions have softened and become pleasantly sharp, the garlic has mellowed, and the peppers have taken on the same salty, sour flavor as the pickles.

They are delicious tucked into sandwiches, added to a charcuterie board, chopped into potato salad, or eaten straight from the jar alongside the cucumbers.

3. Make the salt brine

This is the one part of the process where I stay consistent.

For each batch, I make a brine with:

½ gallon water
¼ cup pickling salt

I start with a little hot water so the salt dissolves more easily, then add cool water until I have the full half-gallon of brine. I let the brine cool before pouring it over the cucumbers.

This is a salt-brine ferment, not a vinegar pickle. The salt creates the environment where lactic-acid bacteria can do their work while the cucumbers, garlic, onions, peppers, and dill slowly develop their flavor.

If you use a different type or brand of salt, calculate your brine by weight or follow a tested recipe designed for that specific salt rather than assuming volume measurements will transfer exactly.

4. Keep everything under the brine

This may be the most important practical step: the cucumbers need to stay submerged.

Keeping the cucumbers below the brine limits their exposure to air and helps prevent surface mold and spoilage. The National Center for Home Food Preservation recommends keeping fermenting cucumbers 1–2 inches beneath the brine. In a crock, a clean plate that fits inside the container can be weighted with sealed jars of water; a properly sealed food-safe bag filled with brine can also serve as a weight.

I have used food-safe zip-top bags filled with brine, as well as glass fermentation weights. Both work very well.

I check mine regularly. Cucumbers bobbing above the brine are not a small cosmetic issue—they are more exposed to air, mold, and spoilage.

5. Ferment until they taste right

Fermentation is not instant, and warmer is not always better.

In my kitchen during the warm part of summer, I typically begin tasting the pickles after about a week at room temperature. Small cucumbers are usually ready first; larger cucumbers, halves, or quarters may need several more days. If you are fermenting in a cooler basement, the process may take longer.

The best guide is the pickle itself. I look for a pleasantly sour, tangy flavor; a change in the cucumber’s color and texture; active bubbles early in the process; and brine that smells clean and pickle-like.

Warm temperatures speed fermentation, but temperatures over about 80°F can make cucumbers soften more quickly. If your kitchen is very warm, begin checking earlier and move finished pickles to the refrigerator promptly.

Every batch is a little different, so I pay attention to the actual cucumbers: the smell, the brine, the level of sourness, and the condition of the vegetables—not only the number of days on the counter.

6. Check the crock regularly

During fermentation, the brine may become cloudy and bubbles may appear. Those can be normal parts of active fermentation.

Check the container regularly. A little surface scum can occur during fermentation, but any growth should prompt a careful assessment. If you see mold or are uncertain about what you are seeing, do not assume the batch can be made safe by removing what is visible.

If the pickles become soft, slimy, or develop a disagreeable odor, discard them. When in doubt, I do not try to save a batch. Cucumbers are replaceable; food safety is not.

Print Recipe

Ingredients Equipment Method Notes

Ingredients

Fresh pickling cucumbers enough to fill a clean gallon-size jar or crock
½ gallon water
¼ cup pickling or canning salt
Fresh dill heads dill seed, or dried dill, to taste
Garlic cloves to taste
1 sliced onion
Optional banana peppers
Optional peppercorns dried red pepper, or pickling spices
Optional clean raspberry leaves or grape leaves
Extra prepared brine if needed, to keep all vegetables submerged

Equipment

A clean, food-safe gallon jar, crock, or fermentation vessel
A fermentation weight, small plate and weight, or food-safe zip-top bag filled with brine
A cover that protects the ferment from dust and insects while allowing gases to escape, unless using a fermentation lid designed for that purpose

Method

Wash the cucumbers well and trim a very thin slice from the blossom end. Cut very large cucumbers into halves or quarters.
Wash the fermentation vessel, weight, cover, and utensils thoroughly with hot, soapy water. Allow them to drain or air-dry before use.
Add some dill, garlic, onion, optional peppers, spices, and optional raspberry or grape leaves to the bottom of the vessel.
Pack the cucumbers into the vessel. Add the remaining dill, garlic, onion, peppers, leaves, and seasonings throughout the jar or crock.
Make the brine by dissolving ¼ cup pickling salt in ½ gallon water. Use a small amount of hot water first if desired, then add cool water to reach the full amount. Let the brine cool before using.
Pour enough cooled brine over the vegetables to cover them completely.
Add a weight to keep the cucumbers and other vegetables fully submerged beneath the brine. Leave a little headspace at the top of the vessel.
Cover and ferment at room temperature, away from direct sunlight.
Begin checking and tasting after about 7 days. Small cucumbers may be ready first; larger cucumbers or pieces may need several more days.
Once the pickles are pleasantly sour and tangy, refrigerate them. Keep the vegetables under the brine during storage.

Notes

A room that is too warm—especially above about 80°F—can cause cucumbers to soften more quickly.
Cloudy brine and small bubbles are often normal during active fermentation.
A little surface scum can occur during fermentation. If you see mold or are uncertain about a batch, do not assume it can be made safe by removing visible growth.
Discard pickles that are soft, slimy, smell rotten or unpleasant, or otherwise seem questionable.
The onions, garlic, and banana peppers become deliciously tangy too. Use them on sandwiches, charcuterie boards, potato salad, burgers, or alongside a meal.
Use pickling or canning salt. Do not substitute flake salt by volume because its density varies; additives in other salts can cloud the brine.

What Is Normal – and What Is Not?

Often normal during fermentation	Discard or seek reliable guidance
Cloudy brine	Soft or slimy cucumbers
Small bubbles	Rotten, foul, or unpleasant odor
Sour, pickle-like smell	Vegetables left above the brine
Gradual changes in color and flavor	Visible mold or growth you cannot confidently identify
Mild surface scum that you assess carefully	Any batch you do not feel confident is safe

If you are new to fermentation, begin with a reliable salt-brine fermentation method and pay close attention to the recipe’s recommended salt concentration, temperature, and storage guidance. It is the easiest way to learn what a healthy ferment should look and smell like.

My Best Tips for Crisp Pickles

Crispness is usually the biggest question with homemade pickles. These are the habits that make the biggest difference for me:

Start with very fresh, firm cucumbers.
Use small pickling cucumbers rather than oversized slicing cucumbers.
Trim the blossom end.
Use pickling or canning salt in a consistent brine.
Keep the cucumbers completely submerged.
Ferment in a suitable temperature range.
Use raspberry or grape leaves if you enjoy that traditional practice, but do not rely on them in place of proper fermentation conditions.
Refrigerate the finished pickles once they reach the flavor you enjoy.

The best pickle batches begin before the crock ever comes out: with cucumbers picked at the right time and used while they are still firm and fresh.

Why I Keep Making Them

Canning, freezing, and dehydrating are all useful ways to handle a harvest, but fermentation feels different to me.

It is slower. It asks for a little attention instead of one long afternoon of work. I like opening the crock, checking the brine, and knowing the cucumbers are changing a little every day. I like that it turns a summer overflow into something we can enjoy later, one crunchy pickle at a time.

And I like that no two garden seasons are exactly alike. Some years the cucumbers come in steadily. Some years they seem to appear all at once. Some batches are crisper than others. But every time, the crock gives me one more way to use what the garden provides.

One reason I enjoy traditionally fermented pickles is that, unlike vinegar pickles, they are a living ferment while they are fresh and refrigerated. Salt-brine fermentation is driven by lactic-acid bacteria, which transform the vegetables’ natural sugars into lactic acid and create that familiar tangy flavor.

I enjoy them first because they are delicious, but I also appreciate that fermentation brings living cultures and a different kind of complexity to the food. The exact microorganisms in fermented foods can vary by batch and storage method, so “fermented” does not automatically mean every batch contains proven probiotic strains or creates the same health effects for every person.

My husband also remembers his grandmother making crock pickles and sharing them with the family. I love that this kind of preservation carries more than food forward. It carries the memory of a kitchen, a season, and the people who taught us how to make something from what was growing.

I shared more of that family story here: One Jar at a Time: A legacy in Brine.

Plan Before the Cucumbers Pile Up

If your garden is beginning to produce more than you can use fresh, download my free Grow What You’ll Use: A Simple Garden and Harvest Planner for Real Life. It includes a place to track what is ready now, decide what to eat fresh or preserve, and make a manageable plan for the harvest.

Get the Free Garden and Harvest Planner

And if you are deciding how to preserve extra vegetables, you may also find these helpful:

A Note for New Fermenters

Fermentation can feel intimidating at first, but you do not need to learn every preservation method at once. Start with one reliable salt-brine method, clean equipment, good cucumbers, and the patience to let the process happen.

Do you make fermented pickles, vinegar pickles, or both? I would love to hear what you add to your crock—and whether you use grape leaves, raspberry leaves, or another trick to keep your pickles crisp.

If this post helped you feel more confident about using a cucumber harvest, please consider liking it or sharing it with a gardener, pickle lover, or friend whose cucumber plants are beginning to take over.

September 6, 2026

How to Make Dehydrated Meals for Camping and Busy Days
This is the third and final post in my food dehydration series. In the first post, I covered How to Dehydrate Food at Home: Air Drying, Oven Drying, and Dehydrators. In the second post, I shared How to Dehydrate Fruits, Vegetables, and Herbs From the Garden.

One of the most useful things you can do with a dehydrator is make simple meal bases that can be rehydrated later. They are especially handy for camping, but they are also useful during busy weeks or anytime you need a quick meal from pantry ingredients and have a way to boil water.

The basic idea is simple: cook a meal you already enjoy, make a double batch while you are already cooking, then dry the extra portion in thin layers. Later, you can turn it into an easy meal with a little boiling water.

For a kitchen-friendly reference with preparation, temperature, drying time, storage, and rehydration charts, see my Garden Drying Guide. Thank you for supporting my mission to help aspiring homesteaders gain the knowledge they need.

Get the Drying Guide for $5

Why Dehydrated Meal Bases Are So Helpful

Dehydrated meals are lightweight, compact, and easy to pack. That is why they are popular for camping and hiking. They can also be a simple option when you want meal ingredients that do not take up freezer space.

I like this method because it lets me make the most of work I am already doing in the kitchen. If I am making a pot of rice and beans for dinner, it is not much harder to make extra and prepare some for the dehydrator at the same time.

Choose Low-Fat Foods for Dehydrated Meals

This method works best with low-fat foods. Rice, beans, vegetables, tomato-based sauces, and many simple seasonings dry well and rehydrate nicely. I include a guide on how to use a pressure cooker to prepare rice here and a guide on how to cook beans here.

I avoid using this method for fatty foods, creamy sauces, oily foods, or meat unless I am following a tested recipe written specifically for dehydrating and storing those foods. Fat does not dry the same way moisture does and can go rancid during storage.

For this reason, I usually focus on vegetarian meal bases when I am making dehydrated meals at home. The good news is that you can always add fresh toppings, cheese, avocado, or a cooked protein later when you are ready to serve the meal.

How to Dehydrate Cooked Rice and Beans

Cooked rice and beans are two of the easiest meal ingredients to dehydrate. They are inexpensive, filling, and easy to use later. I cover how to use a pressure cooker to cook rice here and how to cook beans here.

Because rice is already cooked, I spread it onto dehydrator trays soon after cooking. If I cannot dry it right away, I cool it promptly and refrigerate it until I am ready to use it.

Spread the rice or beans in a thin, even layer across a dehydrator tray. Break up clumps so air can move around the food. I typically dry meal bases at about 145°F, checking them regularly as they get close to finished. Drying time will vary depending on how wet the meal is, how thickly it is spread, and the type of dehydrator you are using.

Dry until the pieces are hard and no longer feel soft or moist. If your meal is saucy or has small pieces that might fall through the trays, use a solid tray liner or fruit-roll sheet made for your dehydrator.

Once dry, let everything cool completely before placing it in an airtight container or freezer bag. Label it with the contents and date.

When you are ready to use it, start with roughly equal amounts of dried food and boiling water. Cover the bowl or pot and let it sit for about 10 minutes, then add a little more water if the meal still seems dry or firm. Larger pieces and thicker ingredients may need more time.

Easy Dehydrated Meal Ideas

Vegetarian Jambalaya-Style Base

A vegetarian jambalaya-style base is one of my favorite options. Make a batch using rice, beans, peppers, onions, tomatoes, and seasonings. Keep the mixture low in fat, then spread it in a thin layer on dehydrator trays.

When you are ready to use it later, add boiling water and let it rehydrate. You can enjoy it as-is or add a freshly cooked protein when you prepare it.

Before drying

After drying. I know it looks less than appetizing, but it’s truly delicious when you add water back.

Rice and Bean Taco Filling

Rice and bean tacos are another easy option. Cook rice with beans, corn, peppers, onions, taco seasoning, and tomatoes or tomato sauce. Dry the finished mixture in thin layers.

Later, rehydrate it with hot water and serve it in tortillas, over lettuce, with tortilla chips, or as a quick burrito bowl. Add avocado, cooked ground beef, cheese, or sour cream when serving to make the meal more filling.

Dried cooked black beans

Dried cooked rice.

Soup and Stew Bases

You can also make dehydrated soup or stew bases using dried vegetables, beans, rice, pasta, and seasonings. When it is time to cook, add water or broth and simmer until everything is tender.

These are especially nice for camping because you can pack a full meal into a small bag.

Simple Steps for Drying Meal Bases
1. Cook a low-fat meal you already enjoy.
2. Make a double batch so the extra work is minimal.
3. Spread the cooked food in a thin, even layer on dehydrator trays.
4. Break up clumps and stir occasionally as it dries.
5. Dry until the food is completely hard and no longer feels moist.
6. Let it cool completely.
7. Package it in airtight containers or bags and label with the date.
8. Rehydrate later with boiling water or add it directly to soups and stews.
Want a kitchen-friendly reference?

My Garden Drying Guide includes printable preparation, temperature, drying time, storage, and rehydration charts for garden produce and simple meal bases.

Get the Printable Guide Here

Storage Tips for Dehydrated Meals

Keep dried meal bases in airtight containers and store them in a cool, dark, dry place. Smaller packages are helpful because food begins taking on moisture from the air once a container is opened.

I also like to package meal bases in one-meal portions so I can grab exactly what I need without opening a larger container.

For longer-term storage, especially if I am making meals well ahead of a trip, I prefer to keep sealed meal bases in the freezer until I am ready to use them.

Be sure to label your bags with the contents and the year at a minimum. Also add the rehydration instructions if they’re not straightforward.

Before storing meal bases for a longer period, I like to check the container after a day or two for any signs of condensation. If moisture shows up, the food needs more time in the dehydrator before it is stored again.

As with any home-preserved food, check it before using it. If you see moisture, mold, or anything that looks or smells off, throw it away.

A Simple Way to Save Time Later

Making dehydrated meal bases is one of those small projects that can pay off later. It takes a little extra time on cooking day, but it gives you something useful for camping trips, busy nights, and days when you need a simple meal without much planning.

This is the conclusion of my food dehydration series, but it is only one of many ways to preserve a harvest at home. Whether you freeze, dehydrate, or eventually try canning, each method is another way to make the most of what you grow.

If you are just getting started with dehydration, you can also read my posts on choosing a drying method and preparing fruits, vegetables, and herbs for dehydrating.

Do you make homemade dehydrated meals for camping, hiking, or busy days at home? Share your favorite meal ideas or ingredients to dehydrate in the comments.

If this post was helpful, please like and share it with a friend who enjoys camping, hiking, gardening, or making homemade food for later.
Read More Here: Our Simple, Budget-Friendly Camping Setup for Family Road Trips
September 3, 2026

How to Dehydrate Fruits, Vegetables, and Herbs From the Garden

This is the second post in my dehydration series. In the first post, I covered How to Dehydrate Food at Home: Air Drying, Oven Drying, and Dehydrators. In this post, I’m focusing on how to prepare fruits, vegetables, and herbs before drying them.

Once you have chosen a drying method, the next step is preparing the food. Not every fruit, vegetable, or herb needs the same treatment before it goes into the dehydrator.

Some foods can be washed, sliced, and placed right on the tray. Others benefit from a little extra prep, such as blanching or an acidic dip to help preserve color. Once you learn a few basic preparation methods, it becomes much easier to work through whatever your garden is producing.

If you would like a printer-friendly reference to keep in the kitchen, my Garden Drying Guide includes expanded preparation, drying time, temperature, and storage charts for garden produce.

Get the Guide Here for $5

How to Prepare Fruit for Dehydrating

Fruit is one of the simplest foods to dehydrate. Start with clean, good-quality fruit, and cut it into similarly sized pieces so it dries evenly.

Many fruits can go directly onto dehydrator trays after washing and cutting. Arrange the pieces in a single layer without touching or overlapping.

Most fruits dry well at about 135–140°F. Since dehydrators vary, use the closest setting on your machine and check food regularly as it gets closer to being finished.

Berries

Berries are one of my favorite foods to dehydrate because they are easy to prepare and so useful later. Make sure they are well dried after washing so you are not adding extra moisture to the dehydrator.

Whole blueberries and cranberries have thicker skins, so they usually need to be cracked before drying. A brief dip in boiling water followed by a quick dip in cold water can split the skins and help moisture escape.

Strawberries are also wonderful to dry. Hull them first, then slice them into even pieces so they dry more evenly. Dried strawberries are especially good in trail mix, oatmeal, muffins, and homemade granola.

Cherries

Cherries are one of my favorite dehydrated foods. They take a little more prep because they need to be pitted first, and they can take quite a while to dry. But the end result is worth it.

Once pitted, place the cherries in a single layer on the tray. Dried cherries are wonderful for snacking, trail mix, oatmeal, baking, and homemade granola.

Dehydrated cherries are a wonderful dried snack.

Apples

Apples are another favorite, especially during apple season. The easiest way I have found to prepare apples is with a Johnny Apple Peeler. It cores, peels, and slices apples all at once, which makes the job go much faster.

After slicing, apples can be placed directly on the dehydrator trays. If you want to help prevent browning, dip the slices in a mixture of equal parts bottled lemon juice and water for a few minutes, then drain them well before drying. This step is optional, but it helps the apples keep a lighter color.

Dried apples are great for snacking, baking, oatmeal, and homemade trail mix.

I use a Johnny Apple Peeler to core, peel, and slice the apples in thin strips for the dehydrator.

Stack the pieces neatly on a dehydrator tray. You can optionally dip them in a lemon juice/water mixture to prevent browning (I don’t).

After 8-12 hours, you get these delicious chips that are perfect on their own or in trail mix!

How to Prepare Vegetables for Dehydrating

Vegetables can take a little more preparation because many benefit from blanching before drying. Blanching briefly heats the vegetables before they go into the dehydrator. It helps preserve color and quality, slows enzyme activity, and can help vegetables dry and rehydrate more evenly later.

If you need a refresher on the basic blanching process, see my post, How to Blanch and Freeze Broccoli and Other Garden Vegetables.

Vegetables that often benefit from blanching or cooking before drying include:

Green beans
Broccoli
Cauliflower
Carrots
Corn
Peas
Celery

After blanching, plunge the vegetables into ice water to stop the cooking process. Then drain them well before arranging them in a thin, even layer on dehydrator trays. Too much moisture or overcrowding can slow down the drying process.

Most vegetables dry well at about 135–140°F. Not every vegetable needs blanching, though. Onions, garlic, peppers, and herbs can usually be dried without that extra step.

Peppers (including cayenne) do not need to be blanched before drying.

While blanching is not necessary for dried celery, the process helps preserve the vibrant green color.

Herbs Are One of the Easiest Foods to Dry

Herbs are one of the easiest places to start if you are new to dehydrating. Basil, mint, parsley, oregano, thyme, sage, and rosemary dry much more quickly than most fruits and vegetables.

Wash garden herbs gently if needed, then dry them very well before placing them on trays. Extra water on the leaves will make the drying process take longer.

Herbs need a lower drying temperature than fruits and vegetables. I usually dry herbs between 95–115°F so they hold onto more of their flavor and aroma.

Once the leaves are brittle and crumble easily between your fingers, they are ready to store. I like drying herbs because a little goes a long way, and it is such a satisfying way to preserve a garden harvest. It is also nice to have homegrown herbs ready to use during the winter.

A Note About Drying Times

Drying time can vary depending on the food, the thickness of the slices, the humidity in your home, and the type of dehydrator you use. Use any recommended drying time as a starting point, but always check the food itself before deciding it is finished.

Thinner, evenly cut pieces usually dry more consistently. When in doubt, let the food cool before testing it, since warm food often feels softer than it will after it cools.

Simple Dehydrating Preparation Guide

Use this chart as a quick preparation guide. Drying temperatures and times can vary a little by dehydrator model, so always check your machine’s manual and the food itself as it dries.

Food	How to Prepare	Drying Temperature	Special Tip	Good Uses
Berries	Wash, dry well, and place in a single layer	135–140°F	Crack thicker-skinned berries such as whole blueberries and cranberries before drying	Snacks, smoothies, baking, trail mix
Strawberries	Wash, hull, and slice into even pieces	135–140°F	Keep slices similar in thickness for more even drying	Snacks, oatmeal, muffins, granola
Cherries	Wash, pit, and place in a single layer	135–140°F	Expect a longer drying time	Snacks, oatmeal, granola, baking
Apples	Wash, peel or leave peel on, core, and slice	135–140°F	Dip in lemon water if you want to reduce browning	Snacks, oatmeal, pies, trail mix
Blanched vegetables	Wash, cut evenly, blanch, cool, drain, and spread on trays	135–140°F	Keep layers thin for better airflow	Soups, stews, casseroles
Peppers and onions	Wash, slice, and spread on trays	135–140°F	These usually do not need blanching	Soups, chili, skillet meals
Herbs	Wash if needed and dry thoroughly	95–115°F	Dry until crisp and crumbly	Seasoning blends, cooking, tea

Want a kitchen-friendly reference?

My Garden Drying Guide includes printable preparation, temperature, drying time, storage, and rehydration charts for garden produce.

Get the Guide Here for $5

How to Tell When Food Is Dry

Fruit should be dry enough that no moisture can be squeezed from it. It is often leathery and pliable rather than brittle. When folded in half, dried fruit should not feel moist or sticky inside.

Vegetables are usually finished when they are brittle, crisp, or leathery. Herbs should crumble easily when rubbed between your fingers.

Test food after it has cooled completely, since warm food often feels softer than it will once it reaches room temperature. Once food is dry, let it cool completely before packaging it in airtight containers.

I usually label each container with the food and date so I can keep track of what needs to be used first. Store dried food in airtight containers in a cool, dark, dry place.

Next in This Series

In the next post, I’ll share one of the most useful ways to use a dehydrator: making simple meal bases that can be rehydrated later for camping, pantry meals, or busy days at home.

What are your favorite fruits, vegetables, or herbs to dehydrate from the garden? Share your go-to foods and favorite ways to use them in the comments.

If this post was helpful, please like and share it with a friend who enjoys gardening, dehydrating food, or preserving the harvest.

August 30, 2026

How to Dehydrate Food at Home: Air Drying, Oven Drying, and Dehydrators

I love the many different ways food can be preserved at home and enjoyed throughout the year. In my last three posts, I covered different methods of freezing garden produce. Today, I’m starting a new preservation series with one of the oldest methods: dehydration.

Dehydration removes most of the moisture from food, which changes its texture and helps it keep longer when it is dried and stored properly. Some foods become chewy, some become crisp, and some can later be rehydrated and added to soups, casseroles, or other meals.

In this dehydration series, I’ll cover three simple topics:

Different methods for dehydrating food at home (this post)
How to prepare fruits, vegetables, and herbs for dehydrating
How to make dehydrated meal bases for camping and busy days

Want a kitchen-friendly reference?
My Garden Drying Guide includes printable preparation, temperature, drying time, storage, and rehydration charts for garden produce.

Get the printable guide here for $5

There are several ways to dry food at home. Some are simple and inexpensive, while others take a little more equipment. The important things are gentle heat, moving air, and enough time for moisture to leave the food before it has a chance to spoil or mold.

Drying Methods at a Glance

Before we get into each method, here is a quick look at the different ways you can dry food at home.

Drying Method	Best For	What You Need	Benefits	Things to Keep in Mind
Air drying	Herbs, stale bread for croutons or bread crumbs	Cookie sheet, drying rack, or hanging bundles; a dry indoor space with airflow	Simple, inexpensive, and requires no special equipment	Best for herbs and dry bread rather than fresh produce; protect food from dust and moisture; do not overcrowd pans
Sun drying	Fruit in hot, dry climates	Drying racks or screens, insect protection, and consistent sunshine	Traditional method with no electricity required	Depends on hot, dry weather; bring food in at night; protect it from insects and animals; not practical in every climate
Oven drying	Small batches, tomato paste, and foods you want to dry without a dehydrator	Low-temperature oven, racks or trays, and careful monitoring	Uses equipment many people already own	Works best if the oven can hold about 140–150°F; moisture needs a way to escape; can use more energy and requires close attention
Dedicated dehydrator	Regular dehydrating, garden harvests, larger batches, and more consistent results	Electric dehydrator and trays	Consistent airflow and temperature control; useful for larger batches	Costs more upfront; round models may need tray rotation, while rectangular models often provide more even airflow

Air Drying Food at Home

The most basic drying method is air drying. This works especially well for herbs such as basil, mint, and parsley. You can spread clean, dry leaves in a thin layer or hang small bundles in a dry place with good airflow until they are fully dry.

I have also used this method very effectively with old stale bread. I cut the bread into cubes for croutons or crumble it for homemade bread crumbs, then spread it on a cookie sheet in a dry spot out of the way and stir it from time to time. It is a simple way to use bread that might otherwise go to waste.

The key with air drying is not to overcrowd the pan or pile the food too densely. Food needs plenty of room for air to move around it. Stir small pieces occasionally, and make sure everything is completely dry before putting it away.

Dehydrating old bread for crutons or bread crumbs couldn’t be easier

Sun Drying Food

Sun drying is another traditional preservation method, although it is not one I have used enough to give much personal advice about it. Between my roaming chickens and other curious homestead critters, I am afraid my food would be gone before I got the chance to enjoy it myself.

Sun drying is similar to air drying, but it depends on consistently hot, dry, sunny weather. It is most practical in climates with very low humidity, which is also not here in southeastern Wisconsin. In more humid areas, food may mold before it has a chance to dry thoroughly, so an oven or dehydrator is usually a more dependable choice.

If you do try sun drying, protect food from insects and animals, bring it in at night, and watch the weather closely. Because sun drying depends so heavily on the weather, I see it as more of a traditional option than an everyday preservation method for my own kitchen.

How to Use an Oven as a Dehydrator

Before I owned a dedicated dehydrator, I used my oven often. It works, although it does take a little extra attention.

Spread food in a single layer on oven-safe drying racks or trays. If your oven can be set as low as 140–150°F, that is ideal for many fruits and vegetables. Prop the oven door open slightly so moisture can escape, and check the food regularly.

I still use the oven method when I make tomato paste because it works so well. Creating tomato paste from juiced tomatoes takes time, but the slow oven heat helps cook down and dry the tomatoes into something thick, rich, and caramelized.

Oven drying can be less efficient than using a dedicated dehydrator, and not every oven holds a low temperature evenly. Check food regularly, especially toward the end, so it does not scorch or become overly brittle. Always follow your oven manufacturer’s guidance, and do not leave a propped-open oven unattended.

If your oven’s lowest setting is 170°F, it can still be useful for certain projects. Just check food often, since the higher heat can dry the outside more quickly than the inside.

Why I Prefer a Dedicated Dehydrator

My favorite method is using a dedicated dehydrator. These machines are made to move heated air steadily over the food, which helps it dry more evenly. They also make it much easier to control the temperature, which is helpful when you are drying different kinds of food.

There are two common styles of dehydrators. Round or stacked-tray dehydrators usually move air vertically through the unit. Rectangular dehydrators generally move heated air from the back across the trays.

I have used both kinds, and I personally prefer rectangular dehydrators. For me, the results seem more even, and I find the trays easier to load. I like being able to spread food out in a single layer without trying to fit everything around a center opening. The biggest downside is that rectangular dehydrators are usually more expensive.

Here’s the rectangular dehydrator that I use.

Horizontal-airflow dehydrators can be especially helpful when you are drying different foods at once because the air moves evenly across the trays. Vertical-flow models can work well too, but they may require more tray rotation for even drying.

Basic Tips for Dehydrating Food

No matter which drying method you use, a few habits make a big difference:

Start with fresh, good-quality food. Drying will not improve food that is already bruised, moldy, or beginning to spoil.
Wash and prepare food before drying.
Cut pieces into similar sizes so they dry evenly.
Arrange food in a single layer without overlapping.
Stir small pieces or rotate trays when needed.
Let dried food cool before testing it or packaging it.
If you are unsure whether something is dry enough, give it a little more time. It is better to dry food thoroughly than to store it with hidden moisture.
Remember that warm food can feel softer than it will after cooling.

Fruits should usually be leathery or pliable, with no moisture squeezing out when pressed. Vegetables are often dry when they are crisp, brittle, or leathery. Herbs should crumble easily between your fingers.

Storing Dried Food

Let dried food cool completely before putting it into airtight jars, containers, or bags. Label each container with the food and date, then store it in a cool, dark, dry place.

If you notice moisture collecting inside a container after a day or two, return the food to the dehydrator before storing it again. I usually label each container with the food and date so I can keep track of what needs to be used first.

Taking the time to cool, label, and store dried food properly helps protect your hard work and keeps it ready to use later.

Properly dehydrated food typically keeps for 6 months to 1 year at peak quality when stored in a cool, dark, and dry place. While safe to eat for longer if kept completely dry, quality, flavor, and nutrients begin to fade after 12 months

Dehydrated jalopeno peppers make a wonderful (if potent) spice addition and keep a long time in a dry dark space.

Next in This Series

In the next post, I’ll cover how to prepare different foods for dehydration, including fruit, vegetables, herbs, and a few of my favorite garden foods.

Have you ever dehydrated food at home? I’d love to hear which method you use most often—an oven, a dehydrator, or something simpler like air drying herbs.

If this post was helpful, please like and share it with a friend who enjoys gardening, preserving food, or stocking a pantry for later.

August 27, 2026

How to Cook Dry Beans in a Pressure Cooker

This is a follow-up to my rice post because rice and beans are one of those classic combinations that show up in so many delicious meals. From Cuban black beans to Mexican-style pinto beans, there are countless ways to turn a simple pot of beans and rice into a filling meal.

When I was a kid, I did not know about the wonders of beans. The most exposure I had was to the cheap beef-and-bean frozen burritos my mom would sometimes get. They were delicious, but that was about as far as it went.

I learned more when I was in college. I was broke, and I was reading listicles about how to save money on food. Eating more beans was always near the top of the list, and there was a good reason why.

It turns out there are many different kinds of beans, and each one has a distinctly different flavor. My whole world opened up that day.

I started with canned beans, but quickly moved on to dried beans. Back then, I cooked them in a pot on the stove. But since getting my Crock-Pot Express pressure cooker, I have started making them that way instead. I am not paid to advertise it, and I do not even think it is still being made, but it has worked well for my kitchen.

Today, I am going to show you how I use my pressure cooker to cook dry beans. I use the Crock-Pot Express as an example, but these tips should work for many electric pressure cookers. I will also share some troubleshooting tips for the times they do not turn out perfectly.

Why Cook Dry Beans From Scratch?

Beans are one of my favorite ways to make meals more filling without spending much more money. They are inexpensive, shelf-stable, and soak up the flavor of whatever you cook them with.

A ham bone that might otherwise get thrown away can turn into a rich, smoky pot of beans. Add some onion, garlic, bay leaves, or clean vegetable trimmings, such as onion ends, celery leaves, or carrot tops, and you have the beginning of another meal.

Beans are also helpful when you want to stretch meat. Add black beans to taco meat, kidney beans to chili, or navy beans to soup, and you can make a smaller amount of meat feed more people. With the price of meat these days, that can make a noticeable difference in the grocery budget.

They are a good source of protein, fiber, and potassium, while also being naturally low in fat. A half-cup serving of cooked beans provides roughly 7 grams of fiber, depending on the variety. Beans and rice complement each other nutritionally, and together they make a filling, satisfying meal.

Choosing the Right Bean

Choose the type of bean you want to make. The basic cooking process is similar, but different beans work better in different meals.

Bean	Good For
Kidney beans	Chili, soups, salads
Great Northern beans	Baked beans, ham and bean soup, creamy bean dishes
Navy beans	Baked beans, soups, and bean side dishes
Black beans	Cuban-style black bean soup, tacos, burrito bowls, rice dishes
Pinto beans	Tacos, refried beans, burritos, chili
Chickpeas or garbanzo beans	Hummus, salads, soups, roasted chickpeas

How Much Do Dry Beans Make?

One cup of dry beans usually makes about 2 to 3 cups of cooked beans. That is enough for about four to six half-cup side-dish servings, depending on the bean and what else you are serving.

If beans are the main part of the meal, plan on larger portions. If you are using beans to stretch a meat-based meal, one cup of dry beans can go a long way.

I recently cooked 1½ cups of dry beans, then added them to 1½ pounds of taco meat. It nearly doubled the taco filling, which is nothing to complain about when you have a taco-loving family like mine.

Soaking Dry Beans

The night before you want to cook your beans, choose the type of bean you would like to make. Look through the dry beans and remove any stray rocks, broken beans, or debris.

Place the beans in a large bowl or container and cover them generously with cold water. Beans expand while soaking, so make sure there are several inches of water above them.

I like to add about 1 tablespoon of salt to 3 quarts of soaking water, but plain water works well too if you prefer to keep things simple.

Cover the container and let the beans soak in the refrigerator overnight. An overnight soak helps the beans cook more evenly and makes the next day’s cooking much easier.

If you are in a pinch, you can soak beans for only a few hours. They may need a little extra cooking time, so check them after the first pressure-cooking cycle and add more time if they are still too firm.

Soaking beans really helps speed up the cooking process.

How to Cook Soaked Dry Beans in a Pressure Cooker

Ingredients

1 cup dry beans, picked over and soaked overnight
Fresh water
1 teaspoon salt per cup of dry beans
1–2 bay leaves, optional
Clean vegetable trimmings, such as onion ends, celery leaves, or carrot tops, optional
Ham bone or ham hock, optional

Instructions

Pick through the beans and remove any damaged beans, debris, or small stones.
Rinse the beans, cover them generously with cold water, and soak them in the refrigerator overnight.
Drain and rinse the soaked beans.
Add the beans to the pressure cooker.
Cover the beans with fresh water, leaving at least 2 inches of water above them. If you are adding a ham bone, make sure it fits comfortably below the maximum-fill line.
Add the salt, bay leaves, clean vegetable trimmings, onion, garlic, herbs, or ham bone if using.
Do not fill the pressure cooker more than halfway full. Beans expand and can foam while cooking, so they need plenty of room in the pot.
Lock the lid, set the steam-release valve to the sealed position, and select the bean function or high pressure.
On my Crock-Pot Express, I start soaked beans on the bean setting, which runs at high pressure for about 20 minutes.
When the cooking cycle is complete, let the pressure release naturally. On my cooker, this usually takes around 20 to 30 minutes.
Once the pressure indicator has dropped and the lid opens easily, carefully remove the lid.
Remove bay leaves, vegetable trimmings, and bones with tongs. If you used a ham bone, pull off the meat, chop it if needed, and return it to the pot.
Taste the beans. If they are still too firm, return them to high pressure for another 5 to 10 minutes, then allow the pressure to release naturally again.

I use the “Bean/Chili” setting on my pressure cooker.

Tender, flavorful cooked beans are wonderful to add to many meals.

When to Add Tomatoes, Vinegar, or Other Acidic Ingredients

I usually wait to add tomatoes, vinegar, molasses, or other acidic ingredients until the beans are tender. Acidic ingredients can slow down the softening process, especially with older beans.

This is especially helpful to remember when you are making chili, baked beans, tomato-based soups, or any recipe that includes vinegar or molasses. Cook the beans until tender first, then add those ingredients and simmer everything together for flavor.

What to Do With Cooked Beans

Once the beans are tender, you have a simple base for all kinds of meals.

Use kidney beans in chili, black beans to stretch ground beef tacos or make Cuban-style black bean soup, pinto beans for refried beans and rice dishes, navy beans in baked beans, or chickpeas in hummus.

Of course, one of my favorite ways to use a pot of cooked beans is alongside a simple bowl of rice. Add a little cooking liquid, chopped onion, hot sauce, salsa, or whatever seasoning fits the meal, and you have an inexpensive, filling dinner.

Add cooked beans to taco meat to stretch your food dollar.

How Long Do Cooked Beans Last?

If I make a large batch, I keep some in the refrigerator for the week and freeze the rest in meal-size portions for later. Store refrigerated beans in an airtight container and use them within 3 to 4 days.

For longer storage, freeze beans in meal-size portions with a little cooking liquid so they do not dry out. Properly stored cooked beans can keep in the freezer for up to 6 months. When you are ready to use them, thaw them in the refrigerator, then add them to soups, chili, tacos, casseroles, or rice dishes just as you would canned or freshly cooked beans.

Cooking Extra Beans for Later?

My Freezer Printable helps you preserve food with more confidence. It includes guidance for foods that do and do not need blanching, freezing fully cooked foods, freezer labels, an inventory page, and space for notes—so your meal-size portions of cooked beans do not become mystery containers in the back of the freezer.

Get the Freezer Printable

If you are freezing fresh garden food rather than cooked beans, you may also find this post helpful: How to Freeze Fully Cooked Garden Produce — for cooked corn, beets, squash, and other garden foods you want ready for future meals.

Dry Bean Troubleshooting Guide

Problem	Likely Cause	What to Try Next Time
Beans are still firm after cooking	Beans were not soaked long enough, are older, or need more cooking time	Return them to high pressure for another 5 to 10 minutes
Beans are mushy	Beans cooked too long or were very soft before pressure cooking	Reduce cooking time slightly next time
Beans are bland	Not enough seasoning or flavorful ingredients	Add salt, onion, garlic, bay leaves, broth, herbs, or a ham bone
Beans are too salty	Too much salt, bouillon, ham, or salty broth	Use less salt or choose low-sodium broth next time
Beans are dry after cooking	Not enough cooking liquid	Add more water or broth before storing or serving
Beans stick to the bottom	Not enough liquid or food was left on warm too long	Use enough water, and remove or store beans once they are finished

Cooking dry beans from scratch is one of those simple kitchen skills that saves money, makes meals more filling, and gives you a lot of options throughout the week.

Trying to make your kitchen work harder for your household?

My free Grow What You’ll Use planner helps you think through what your household actually eats, how you want to preserve food, and which practical projects will make the most difference in your kitchen and pantry.

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Do you cook dry beans from scratch? What is your favorite kind of bean to keep in the pantry?

If this guide was helpful, please like and share it with a friend who enjoys cooking from scratch, saving money on groceries, or making simple pantry meals.

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August 23, 2026

How to Cook Perfect Rice in a Pressure Cooker

In my humble opinion, the ability to make rice is one of the most underrated skills an aspiring cook can have. You need rice for so many dishes, from stir-fries and stuffed peppers to a simple side dish served with gravy.

When I first started making rice, it either burned to the bottom of the pot or was so watery that it turned into gelatin. Neither is particularly appetizing when you are trying to impress your new beau that you hope will become your husband someday.

Joke’s on me, though—I later learned he does not like rice at all. Oh well.

I still like rice, and sometimes, as I tell my kids all the time, you need to make foods that some people enjoy even if others do not. It all balances out over time. He usually does not complain when I make rice anymore.

That’s because since those early cooking days, I have learned how to make rice much more reliably. It now comes out tender, flavorful, and not mushy. Today, I am going to share the method that works best for me.

A Note on Rice Type

I am not going to get into a huge amount of detail about long-grain versus short-grain rice because, if I am being honest, I do not pay much attention to that myself.

I usually buy rice from a local Amish scratch-and-dent store. Most of the time, I find a long-grain variety in a five-pound bag for a discount. The bag I currently have works great, and the best part is that I paid two dollars for it.

My current 5 pound bag of rice that cost me $2 at the local Amish scratch-and-dent store.

Why I Cook Rice in a Pressure Cooker

My secret is using a pressure cooker. A few years ago, the Instant Pot was all the rage, but I use a Crock-Pot Express pressure cooker, and it works well for the rice I make. I do not think the Crock-Pot Express is still produced, but the general method should work with many electric pressure cookers that have a rice setting.

These machines are truly useful. Yes, they can cook a pot roast until tender in less than an hour, but they can do much more than that. They can cook dry beans after soaking, make soups and stews, and some models can even make homemade yogurt.

Pressure cookers work by trapping steam inside the pot, which raises the temperature above the normal boiling point of water and allows food to cook quickly. Before starting, always make sure the sealing ring is fitted correctly, the lid is locked, and the steam-release valve is set to the sealed position.

For rice, I use the rice setting on my Crock-Pot Express, which cooks it at low pressure.

Here’s the pressure cooker I use, the Crock-Pot Express

Do You Need to Rinse Rice Before Cooking?

There is always a debate about whether dry rice should be rinsed before cooking. I have tried it both ways, and personally, I usually do not rinse mine.

I am a busy mom, and I have not noticed a meaningful difference in the stickiness of my finished rice when I rinse it first. I have found that the more important factor is how much liquid I add to the pot.

If you prefer to rinse your rice, or if the package directions recommend it, go ahead and rinse it first. Just make sure to drain it well before adding it to the pressure cooker.

How Much Rice Does One Cup of Dry Rice Make?

One cup of dry long-grain rice usually makes about three cups of cooked rice. That is enough for a side dish for several people, depending on what else you are serving.

My Pressure Cooker Rice Recipe

This recipe makes about three cups of cooked rice.

Ingredients

1 cup dry long-grain white rice
1½ to 2 cups water or broth, depending on your rice package directions
1 teaspoon chicken bouillon
1 teaspoon beef bouillon

The chicken-and-beef-bouillon combination is something I learned while working as a chef’s assistant in a college dorm dining hall. It gives plain rice a lot more flavor.

If I use water, I add the chicken and beef bouillon for flavor. If I use a salty broth, I reduce or skip the bouillon.

Bouillon brands vary quite a bit in saltiness, so start with a smaller amount if you are using a new brand. You can always add more seasoning next time. If you are making a sweet dish like rice pudding, skip the savory bouillon altogether.

Optional Step: Toast the Rice

If you want to take your rice up a notch, use the sauté function on your pressure cooker to lightly toast the dry rice before adding the liquid.

You can toast the rice dry or add a small amount of oil or butter first if it fits the dish you are making. Stir it constantly and watch it closely. Rice can go from lightly toasted to burnt very quickly.

Toasting is optional, but it can add a little more flavor to savory rice dishes.

How Much Liquid to Add to Rice

The amount of liquid is the most important part of making good rice.

Start with the amount listed on your rice package and follow your pressure cooker’s instructions. For the long-grain rice I usually buy, I use between 1½ and 2 cups of water or broth for every cup of dry rice.

If you add too much liquid, the rice can turn mushy. If you add too little, the rice may be dry, undercooked, or stick to the bottom of the pot.

I use the word liquid because you need to account for wet ingredients. Tomatoes, broth, sauces, and other ingredients can add liquid to the pot.

I made this mistake just the other day when I added a whole tomato to my jambalaya. I reduced the water in the pot, but not by enough. The rice was edible, but softer than I wanted it to be.

I still occasionally get mushy rice when I open a new bag and decide that I know better than the instructions on the back of the package.

Usually, I do not.

How to Cook Rice in a Pressure Cooker

Optional: If you choose to rinse your rice, rinse it under cool water until the water runs mostly clear, then drain it well.
Add the rice, water or broth, chicken bouillon, and beef bouillon to the pressure cooker. If you are using broth, reduce or skip the bouillon as needed.
If you are toasting the rice first, toast it before this step, then add the water or broth and bouillon after toasting.
Stir everything together.
Do not fill the pressure cooker beyond the maximum-fill line. Rice expands as it cooks, so leave plenty of room in the pot.
Check that the sealing ring is in place and the lid is locked.
Set the steam-release valve to the sealed position.
Select the rice function and press start.
Let the pressure cooker do the work.

On my Crock-Pot Express, the cooker takes a few minutes to build pressure, then cooks the rice for about 12 minutes on low pressure.

The finished rice, with the perfect texture and seasoning.

How to Release Pressure After Cooking Rice

When the rice cycle is complete, let the pressure release naturally before opening the lid.

Rice is delicate, and natural release gives it time to finish cooking without forcing starchy liquid through the steam valve. Once the pressure indicator has dropped and the lid opens easily, carefully remove the lid, fluff the rice with a fork, and serve.

My cooker automatically switches to keep-warm mode after the cooking cycle. I usually fluff the rice once the pressure has released, then serve it or leave it on warm until the rest of dinner is ready.

Rice Troubleshooting Guide

Problem	Likely Cause	What to Try Next Time
Rice is mushy	Too much liquid or extra liquid from other ingredients	Reduce the liquid slightly and account for tomatoes, broth, or sauces
Rice is dry or undercooked	Not enough liquid	Add a little more liquid next time
Rice sticks to the bottom	Too little liquid or rice was left on warm too long	Follow the package liquid amount and fluff rice after natural release
Rice is bland	Not enough seasoning	Use bouillon, broth, butter, salt, herbs, or seasonings
Rice is too salty	Too much or high-sodium bouillon	Use less bouillon or choose a low-sodium variety

Rice is one of those simple foods that becomes much easier once you find a method that works for your kitchen. For me, using a pressure cooker takes away much of the guesswork and gives me a dependable side dish for all kinds of meals.

Do you cook rice in a pressure cooker? What is your favorite way to season it?

If this pressure cooker rice method was helpful, please like and share it with a friend who wants an easier way to make rice at home.

August 20, 2026

How to Freeze Peppers, Tomatoes, Zucchini, and Berries for Later

This post is part of my garden freezing series, where I’m sharing three simple ways to preserve the harvest:

In this post, I’m covering the easy stuff — the garden produce you can prep and freeze without blanching.

Want all three freezer methods in one printable guide?

Get the Garden Freezer Guide here for $5.

I love putting up garden produce for later in the year, especially when the freezer starts to feel like a quiet little backup pantry. Some vegetables need to be blanched before freezing, but a few summer favorites are even easier: just prep them, freeze them, and stash them away for winter.

Peppers

Peppers are one of the easiest things to freeze. I wash them, remove the stems and seeds, and slice or chop them depending on how I plan to use them later. Sometimes I leave them whole for stuffed peppers. Then I spread the pieces on a tray or place them directly into freezer bags. Frozen peppers are great for soups, omelets, stir-fries, casseroles, and stuffed peppers.

Tomatoes

Tomatoes are another simple freezer food. I usually core them, then place them whole into a gallon freezer bag. This is especially helpful in August when I’m overwhelmed with produce and don’t have time to process everything right away. In winter, when I have more time, I take them out of the freezer. Once they thaw, the skins slip off easily, which makes them especially handy for sauces, soups, and stews.

If I have a bumper crop, freezing tomatoes is one of the fastest ways to deal with them before they start to soften on the counter.

Zucchini

Zucchini is a little more flexible. I usually shred it before freezing, since that works well for muffins, breads, and casseroles. If I want to use it in soups or skillet dishes, I may slice it instead. Zucchini has a high water content, so it won’t always hold its texture perfectly after thawing, but it is still worth freezing when the garden is overflowing. I’ve found that it helps to prep the veggie the way I expect to use it later, because that makes it much more likely I’ll actually use it.

Berries

Berries are one of my favorite easy freezer foods. After washing and drying them well, I spread them on a tray and freeze them before bagging. This keeps them from clumping together so I can grab just what I need for smoothies, muffins, pancakes, or cobblers. Frozen berries are one of those things that make winter breakfasts feel a little brighter.

If you like having a quick reference, here’s a simple guide for these easy freezer foods:

Food	General Method	How Long It Keeps in the Freezer	Best Use After Thawing
Peppers	Wash, remove stems and seeds, slice or chop, then freeze on a tray or in bags	8–12 months	Soups, omelets, stir-fries, casseroles, stuffed peppers
Tomatoes	Core and freeze whole in freezer bags	6–12 months	Sauces, soups, stews
Zucchini	Shred or slice, then freeze in portions	8–12 months	Muffins, breads, casseroles, soups
Berries	Wash, dry well, tray-freeze, then bag	8–12 months	Smoothies, muffins, pancakes, cobblers

The nice thing about these foods is that they don’t require a lot of extra steps. If you’re short on time, they’re a great way to preserve a harvest quickly and keep food from going to waste.

What easy freezer foods do you like to put away from the garden? Share your favorites in the comments.

If this post was helpful, please like and share it with a friend who loves preserving garden produce.

August 9, 2026

Category: Family Life

Fresh Raspberries When the Garden Is Winding Down

A Simple Raspberry Planting and Care Checklist

Planning a garden around what your family actually eats?

Everbearing vs. Summer-Bearing Raspberries

How to Prune Everbearing Raspberries

For One Fall Crop

For Summer and Fall Crops

Japanese Beetles and Other Raspberry Patch Visitors

Japanese Beetles

Chickens With a Taste for Raspberries

Ground-Nesting Wasps

A Family Planting Worth Keeping

Your Turn

Our Outdoor Wood Burning Furnace Setup

Finding Wood Through Community Connections

Cutting, Splitting, and Seasoning Firewood

From the Woodpile to the Furnace

Insulating the Upstairs

Our Wood Heat Winter Checklist

Ready for the Season Ahead

A small-town market day

Bringing Garden Heat into the world

An unexpected visitor

What the day taught me

What Are Lacto-Fermented Pickles?

What I Use for Crock Pickles

My Crock-Pickle Process

1. Wash and trim the cucumbers

2. Prepare the crock

3. Make the salt brine

4. Keep everything under the brine

5. Ferment until they taste right

6. Check the crock regularly

Ingredients

Equipment

Method

Notes

What Is Normal – and What Is Not?

My Best Tips for Crisp Pickles

Why I Keep Making Them

Plan Before the Cucumbers Pile Up

A Note for New Fermenters

For a kitchen-friendly reference with preparation, temperature, drying time, storage, and rehydration charts, see my Garden Drying Guide. Thank you for supporting my mission to help aspiring homesteaders gain the knowledge they need.

Why Dehydrated Meal Bases Are So Helpful

Choose Low-Fat Foods for Dehydrated Meals

How to Dehydrate Cooked Rice and Beans

Easy Dehydrated Meal Ideas

Vegetarian Jambalaya-Style Base

Rice and Bean Taco Filling

Soup and Stew Bases

Simple Steps for Drying Meal Bases

Want a kitchen-friendly reference?

My Garden Drying Guide includes printable preparation, temperature, drying time, storage, and rehydration charts for garden produce and simple meal bases.

Storage Tips for Dehydrated Meals

A Simple Way to Save Time Later

If you would like a printer-friendly reference to keep in the kitchen, my Garden Drying Guide includes expanded preparation, drying time, temperature, and storage charts for garden produce.

How to Prepare Fruit for Dehydrating

Berries

Cherries

Apples

How to Prepare Vegetables for Dehydrating

Herbs Are One of the Easiest Foods to Dry

A Note About Drying Times

Simple Dehydrating Preparation Guide

Want a kitchen-friendly reference?

My Garden Drying Guide includes printable preparation, temperature, drying time, storage, and rehydration charts for garden produce.

How to Tell When Food Is Dry

Next in This Series

Drying Methods at a Glance

Air Drying Food at Home

Sun Drying Food

How to Use an Oven as a Dehydrator

Why I Prefer a Dedicated Dehydrator

Basic Tips for Dehydrating Food

Storing Dried Food

Next in This Series

Why Cook Dry Beans From Scratch?

Choosing the Right Bean

How Much Do Dry Beans Make?