Practical Homesteading

Category: Summer

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

    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.

    IIf 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.

    FoodHow to PrepareDrying TemperatureSpecial TipGood Uses
    BerriesWash, dry well, and place in a single layer135–140°FCrack thicker-skinned berries such as whole blueberries and cranberries before dryingSnacks, smoothies, baking, trail mix
    StrawberriesWash, hull, and slice into even pieces135–140°FKeep slices similar in thickness for more even dryingSnacks, oatmeal, muffins, granola
    CherriesWash, pit, and place in a single layer135–140°FExpect a longer drying timeSnacks, oatmeal, granola, baking
    ApplesWash, peel or leave peel on, core, and slice135–140°FDip in lemon water if you want to reduce browningSnacks, oatmeal, pies, trail mix
    Blanched vegetablesWash, cut evenly, blanch, cool, drain, and spread on trays135–140°FKeep layers thin for better airflowSoups, stews, casseroles
    Peppers and onionsWash, slice, and spread on trays135–140°FThese usually do not need blanchingSoups, chili, skillet meals
    HerbsWash if needed and dry thoroughly95–115°FDry until crisp and crumblySeasoning 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.

    Read More Here: How to Make Homemade Venison Jerky: Smoked vs. Dehydrated

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

    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:

    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 MethodBest ForWhat You NeedBenefitsThings to Keep in Mind
    Air dryingHerbs, stale bread for croutons or bread crumbsCookie sheet, drying rack, or hanging bundles; a dry indoor space with airflowSimple, inexpensive, and requires no special equipmentBest for herbs and dry bread rather than fresh produce; protect food from dust and moisture; do not overcrowd pans
    Sun dryingFruit in hot, dry climatesDrying racks or screens, insect protection, and consistent sunshineTraditional method with no electricity requiredDepends on hot, dry weather; bring food in at night; protect it from insects and animals; not practical in every climate
    Oven dryingSmall batches, tomato paste, and foods you want to dry without a dehydratorLow-temperature oven, racks or trays, and careful monitoringUses equipment many people already ownWorks 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 dehydratorRegular dehydrating, garden harvests, larger batches, and more consistent resultsElectric dehydrator and traysConsistent airflow and temperature control; useful for larger batchesCosts 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.

    Read More Here: Zone 4B Vegetable Garden Ideas: What We Planted in 2026

  • How to Freeze Cooked Garden Vegetables Like Beets, Corn, and Winter Squash

    How to Freeze Cooked Garden Vegetables Like Beets, Corn, and Winter Squash

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

    • easy no-blanch freezer foods,
    • blanch-and-freeze vegetables, and
    • cooked vegetables for the freezer.

    In this post, I’m covering the final step — freezing cooked garden vegetables.

    Want all three freezer methods in one printable guide?

    Grab it here for $5.

    Why Freeze Cooked Vegetables?

    Some garden vegetables freeze best after they’ve been fully cooked first. It adds a little extra prep, but for certain vegetables it helps preserve texture and makes them easier to use later.

    How to Freeze Beets

    Beets are one of the best examples. I cook them until tender, let them cool, then peel and slice or cube them before freezing. Sometimes I freeze them plain, and other times I season them lightly depending on how I think I’ll use them later. Frozen cooked beets are great for salads, side dishes, or reheating with a little butter and salt.

    How to Freeze Corn

    Corn is another vegetable that freezes beautifully after cooking. First I husk the corn.

    Then I cook the corn on the cob, let it cool, then cut the kernels off the cob before freezing them in portion-sized bags. I squeeze out the air, seal the bags, and place them in the freezer. I usually don’t freeze whole cobs, mostly because the kernels take up less space and are easier to use later in soups, casseroles, chowders, skillet meals, and homemade dinner bowls.

    How to Freeze Winter Squash

    Winter squash also works well with this method, especially varieties like acorn squash, pumpkin, and spaghetti squash. I like to cook them until tender, let them cool, and then freeze the flesh in portions that are easy to thaw later. The texture softens a bit after freezing, but these squash varieties are still wonderful for purees, soups, casseroles, baked dishes, and other recipes where the squash will be mixed in or mashed.

    Best Vegetables to Freeze Cooked

    This method also works well for other vegetables that are usually cooked before serving or that don’t hold up quite as well when frozen raw. The key is to think ahead about how you’ll want to use them later. If the goal is to save time during the winter, freezing them after cooking can be a great option and only adds a little more work when you’re already cooking a larger batch.

    Like the other freezer methods, this one helps us make the most of summer’s harvest. Instead of watching good food go to waste, I can tuck it away for a colder day when a quick homemade meal is exactly what we need.

    Cooking and Freezing Guide

    If you want a quick reference, here’s a simple guide for freezing cooked vegetables after they’ve been prepared and cooled.

    VegetableHow to CookHow Long It Lasts in the FreezerHow to Use After Thawing
    BeetsBoil or roast until tender, then peel and slice or cube8–12 monthsSalads, side dishes, reheating with butter, soups
    CornCook on the cob, then cut kernels off after cooling8–12 monthsSoups, casseroles, chowders, skillet meals, homemade dinner bowls
    Acorn squashBake or roast until tender, then scoop out the flesh8–12 monthsPurees, soups, casseroles, baked dishes
    PumpkinRoast or steam until tender, then puree or mash8–12 monthsPies, muffins, breads, soups, sauces
    Spaghetti squashBake or roast until tender, then scrape out the strands6–8 monthsCasseroles, skillet dishes, vegetable sides, mixed vegetable bowls

    I usually label each bag with the date so I know what to use first. I’ll cover canning methods in future posts.

    Do you freeze any vegetables after cooking them first? I’d love to hear what works best for you in the comments.

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

    Read More Here: Biggest Garden Yet: Lessons, Laughs, and Pig-Approved Produce

  • How to Blanch and Freeze Broccoli and Other Garden Vegetables

    How to Blanch and Freeze Broccoli and Other Garden Vegetables

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

    In this post, I’m covering the next step — the simple process of blanching and freezing garden produce.

    Want all three freezer methods in one printable guide?

    Get it here for $5.

    Why I Freeze Broccoli

    I love harvesting vegetables from the garden and putting them up for later. There’s something satisfying about knowing summer’s work will carry us through the colder months. One of my favorite ways to preserve vegetables is by blanching and freezing them, and broccoli is one of the easiest places to start.

    I usually plant far more broccoli than our family can eat during the summer, which makes it a perfect candidate for the freezer. The same method also works well for other garden vegetables like green beans, cauliflower, and carrots, depending on the vegetable and how it holds up to blanching.

    How to Blanch Broccoli

    I start by harvesting broccoli heads when they are ready, then cut them into bite-size pieces with some stem attached and soak them in cold water. While the broccoli is soaking, I bring a large kettle of water to a boil.

    Select good heads of broccoli that have not flowered and are full

    Once the water is boiling, I add the broccoli and blanch it for 2.5 minutes. Then I remove it immediately and plunge it into icy water to stop the cooking process. This helps preserve the broccoli’s color, flavor, and texture for long-term storage by slowing the enzymes that can cause spoilage and off-flavors.

    Before blanching
    After blanching

    How to Freeze Broccoli

    After the broccoli has cooled completely, I spread it out on a cookie sheet and place it in the freezer overnight. This step keeps the pieces from freezing into one big clump, so I can easily grab just what I need later. Once frozen, I transfer the broccoli into quart- or gallon-size freezer bags and store it in the freezer until I’m ready to use it.

    I spread the broccoli onto a cookie sheet and place it in the freezer overnight so I can pull out as much as I need.
    Don’t forget to properly label the bags! Here, I kept it simple: food, and month/year of harvest.

    Frozen broccoli is one of my favorite vegetables to pull out in the middle of winter. I use it in dressed-up ramen, soups, stir-fries, and as a simple side dish with dinner. It never seems to last until the next harvest season. Even with my best efforts, we usually run out by February, right around the time I’m planting broccoli again from seed.

    Other Vegetables to Blanch and Freeze

    The same basic blanch-and-freeze method works well for other vegetables from the garden too. Green beans are a freezer favorite, and I also like to preserve cauliflower and carrots when we have extra. If you grow a garden, freezing vegetables this way is one of the easiest ways to avoid waste and enjoy your harvest later in the year.

    Blanching Guide for Garden Vegetables

    If you like having a quick reference, here’s a simple blanching guide for a few common garden vegetables, along with the kinds of dishes they work best in after freezing.

    VegetableBlanch TimeFreezer LifeBest For
    Broccoli2.5 minutes8–12 monthsRoasting, soups, stir-fries, side dishes
    Green beans3 minutes8–12 monthsSide dishes, casseroles, sautés
    Cauliflower3 minutes8–12 monthsRoasting, soups, mash, casseroles
    Carrots2–3 minutes10–12 monthsSoups, stews, roasting, glazing
    Brussels sprouts3–5 minutes8–12 monthsRoasting, skillet dishes, side dishes

    Blanch times can vary a little depending on the size and freshness of the vegetable, so use this as a starting point. When I freeze vegetables, I usually label the bag with the date so I can keep track of what needs to be used first.

    More Garden Freezer Ideas

    In my next post, I’ll cover how to freeze garden vegetables that you fully cook first, such as sweet corn, beets, and squash.

    Do you preserve vegetables from your garden? What are your favorites to freeze? Share your favorites in the comments.

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

    Read More Here: Zone 4B July Garden Tour: Our 2026 Garden Updates

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

    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:

    FoodGeneral MethodHow Long It Keeps in the FreezerBest Use After Thawing
    PeppersWash, remove stems and seeds, slice or chop, then freeze on a tray or in bags8–12 monthsSoups, omelets, stir-fries, casseroles, stuffed peppers
    TomatoesCore and freeze whole in freezer bags6–12 monthsSauces, soups, stews
    ZucchiniShred or slice, then freeze in portions8–12 monthsMuffins, breads, casseroles, soups
    BerriesWash, dry well, tray-freeze, then bag8–12 monthsSmoothies, 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.

    Read More Here: Zone 4B Vegetable Garden Ideas: What We Planted in 2026

  • Our Simple, Budget‑Friendly Camping Setup for Family Road Trips

    Our Simple, Budget‑Friendly Camping Setup for Family Road Trips

    Camping was a big part of how we kept our 5‑day family road trip under $1,000, but we also wanted everyone to be comfortable enough to sleep. If you’re looking for a simple, budget‑friendly family camping gear list for road trips, here’s the camping setup and gear that worked for us—as well as what we’d change next time.

    This post is part of our 5‑Day Family Road Trip Series.
    We took our family of four (kids ages 2.5 and 6) on an 800‑mile road trip from southeastern Wisconsin to Michigan’s Upper Peninsula, camping most nights and keeping our total cost under $1,000. If you’d like to see the whole picture, check out the other posts in this series:

    You’re currently reading: Our Simple Camping Setup for Family Road Trips (On a Budget).

    Our Tent and Sleeping Setup

    We used a 4‑person tent with a tarp underneath to protect the floor. Inside, our layering strategy looked like this:

    Here’s our setup!
    • A puzzle‑piece mat covering the floor (36 pieces, each 1′×1′). Our kids loved assembling and disassembling it each day; it became part of the bedtime routine.
    • Four foldable sleeping mats on top of the puzzle mat to cushion and insulate.
    • A base blanket, then our main comforter on top.

    Temperatures at night were around 55°F. The kids were comfortable temperature‑wise, and we stayed warm, though my husband and I did wake up a bit stiff in the morning. This setup worked well for summer nights; for colder trips, we’d add more insulation.

    We also had headlamps for when it got dark, plenty of bug spray, and sunscreen, which made bedtime routines and late‑night bathroom trips much easier.

    Cooking at Camp

    We kept dinners simple and hearty:

    • Rotisserie chicken and potato wedges one night (easy grocery‑store meal).
    • Chorizo, black beans, and rice tacos with all the fixings.
    • Potato hash with chorizo, onions, and peppers from our garden.
    • A dehydrated jambalaya mix “boosted” with hot dogs.
    Jambalaya, I prepared the rice mixture earlier and dehydrated it, then we sliced and fried the hot dogs before we rehydrated the rice in a Dutch oven.

    Pre‑Dehydrated Meals

    For two of those dinners—the black beans and rice tacos and the jambalaya—I did most of the work ahead of time. I cooked the dishes in my Instant Pot at home, then used my dehydrator to dry them. At camp, we simply rehydrated them in our Dutch oven. The food was delicious, and I’d recommend this approach to anyone looking for easier camping cooking with limited gear. It also helped reduce what we needed to keep cold in the cooler.

    Breakfasts included:

    • One failed experiment with overnight oats (we ate a few bites and tossed the rest).
    • Leftover tacos repurposed as breakfast tacos (a win).
    • Classic bacon and eggs on the other mornings.

    S’mores were a nightly ritual, and the kids were happily sticky by the end of each evening.

    We didn’t rely on elaborate gear—just basic cooking equipment suitable for a campfire or simple stove. We had a Dutch oven, a coffee percolator, tongs, a spoon and spatula, a camping set of metal plates, bowls, and cups, plus a cutting board and a knife.

    We stored our coolers on the back rack of the car, which freed up interior space and made food access easier at camp. For water, we hauled it in a repurposed 1‑gallon plastic jug (not from milk) and refilled as needed from campground spigots.

    The “Oh No” Box

    My husband prepared an “oh no” box to cover basic car troubles:

    • Essential tools like wrenches, pliers, a hammer, and screwdrivers.
    • Tow straps.
    • A basic code reader.

    To make it less tempting for theft, he tucked the toolbox inside an old cooler and strapped it shut in the car. We didn’t end up needing it, but knowing it was there made us more comfortable camping and driving in unfamiliar areas.

    Our “Oh No” box, which we hid in a cooler on the back rack of the car to deter potential marauders.

    Managing Limited Space

    We were tight on space in our 2018 Subaru Crosstrek. Every morning, my husband essentially played car Tetris to fit everything:

    • Camping gear
    • Food and cooking supplies
    • Clothes and personal items

    We used a back rack for coolers and realized that a roof “bubble” would have made packing easier; that’s on our list for future trips. If you’re in a small SUV or crossover, this kind of packing puzzle will probably feel familiar.

    What We’d Keep and What We’d Change

    We’d keep:

    • The puzzle mat, which doubled as a comfort upgrade and a kid activity.
    • Simple, filling meals that didn’t require fancy equipment, especially the pre‑dehydrated Instant Pot meals we could easily rehydrate at camp and that saved cooler space.
    • The “oh no” box for peace of mind.

    We might change:

    • Add a few more comfort touches for adult sleep—slightly thicker mats or compact pillows.
    • Invest in that roof carrier to ease packing and unloading.

    If you’re assembling your own camping setup for a family road trip, you don’t need to buy everything new or go ultra‑technical. Focus on warmth, cushioning, and simplicity—and on what will make your particular family feel safe and at ease.

    Want help pulling all the trip details together?

    My printable Family Road Trip Planner & Budget Pack includes a camping-friendly packing checklist, budget tracker, itinerary planner, and meal planner.

    Get it here for $5.

    What’s one piece of camping gear or one meal that’s become a must have for your family on the road? Share your favorites—or what you’d add to this setup—in the comments, and send this post to a friend planning a camping road trip.

    Read More Here: Mixtapes, Meltdowns, and Magic: A Family Road Trip to Remember

  • How We Survived Long Car Days with a 2.5‑Year‑Old and a 6‑Year‑Old

    How We Survived Long Car Days with a 2.5‑Year‑Old and a 6‑Year‑Old

    We loved our 5‑day, 800‑mile road trip—but we also had moments when our kids (and us, for that matter) clearly had too much car time. Here’s what helped us get through the long stretches on our road trip with a 2.5‑year‑old and a 6‑year‑old in the back seat.

    This post is part of our 5‑Day Family Road Trip Series.
    We took our family of four (kids ages 2.5 and 6) on an 800‑mile road trip from southeastern Wisconsin to Michigan’s Upper Peninsula, camping most nights and keeping our total cost under $1,000. If you’d like to see the whole picture, check out the other posts in this series:

    You’re currently reading: How We Survived Long Car Days with a 2.5‑Year‑Old and a 6‑Year‑Old.

    Naming the Challenge: Too Much Car Time

    Even with a thoughtfully planned itinerary, there were stretches where everyone was tired, squirmy, and ready to be anywhere other than buckled into a car. We tried to acknowledge that openly instead of expecting perfect behavior just because we were “on vacation.”

    We also chose not to use screens in the car. Both my husband and I grew up taking long car rides without screens, and our stance is that it takes patience from us as parents to instill a “sense of boredom” in our kids so they’re not constantly engaged by devices.

    This approach won’t be the right fit for every family, but it’s working for us right now.

    It can be challenging, but we’re already seeing the fruit of that effort—our son is very observant, and our daughter is becoming more so every day.

    Our Go‑To Tools

    We leaned on a few simple things to make long stretches more manageable.

    Spotify playlists
    We played a lot of ’60s–’80s music—songs we knew well enough to sing along with, and that set a different mood than everyday kid music. My son loves to sing along, and like me, he likes to make up his own humorous lyrics at times. A fun example is “I got my tractor stuck” instead of AC/DC’s “thunderstruck.” My daughter is just getting to that age where she’s starting to sing along to the words.

    “I spy” and simple games
    Classic, but effective. Looking for colors, shapes, and specific kinds of vehicles or buildings helped keep their eyes outside and minds engaged.

    Simple Toys
    We did have a little light up fidget toy (with switches and knobs to control the lights) and an erasable drawing board in the car. We’ve used them for previous road trips, but we didn’t need them this time.

    This is the toy we have. I have no idea why, but the kids absolutely love it, and it’s helped my daughter calm down from temper tantrums on numerous occasions.

    Talking about the sights outside
    When we passed mines, ore docks, old industrial sites, lakes, or unusual rock cuts, we pointed them out and talked about what they were. We also talk about transmission lines, interesting buildings, and the architecture of the time—we all have a thing for well‑built Victorian buildings.

    Just one of the many places we talked about. This is an ore dock in Marquette, MI that actively loads iron ore onto ships to haul around the Great Lakes. We stood and watched the ship be loaded for about 45 minutes, and a ship engineer even came and talked to us for a couple minutes about the ship. My son talked about this for days after the fact.

    Stories tied to places
    My husband and I shared specific memories about towns, rivers, or landmarks we’d known from earlier in life, which made the drive feel like a tour of our own past as well.

    Science, History, and Mining Conversations

    Because this trip visited several mining sites and industrial areas, we had natural openings to talk about:

    • Where materials like iron ore and copper come from.
    • How ships and trains move goods.
    • What these towns were built around historically.

    We didn’t turn the car into a classroom, but weaving in science and history kept everyone thinking and made the landscape more interesting.

    Geological pothole below a waterfall, just one of the things we talked about on our road trip.

    Snacks (and Realistic Expectations)

    We brought plenty of snacks, but not all of them were kid hits. Our wasabi‑soy almonds were a flop with the kids and a win for the adults. They liked simpler, familiar snacks—things they’d eat at home and didn’t have to “learn” in the car.

    We found it helped to:

    • Offer snacks at natural breaks, not constantly.
    • Pair snack time with a quick stretch outside the car whenever possible.

    Our Longest Drive and What We’d Do Differently

    Our longest drive was about 5 hours. We planned that for the second day of the trip, when we were all still freshest. That was also the night we let the kids run amok on the nearby playground instead of asking them to help set up camp. After that much car time, they needed the freedom to move more than they needed to “help.”

    If we were planning another similar trip:

    • We’d probably shorten a couple of the driving days or add an extra playground stop on the longest stretches, even though we did already schedule the longest drive early in the trip.
    • We’d prep more kid‑specific playlists or audiobooks, so they had something “of their own” to look forward to within our screen‑free framework.

    The main lesson: long car days with little kids can be rough, but music, conversation, games, snacks, and realistic expectations—plus a willingness to embrace some boredom—go a long way toward making them manageable.

    If you’re planning a road trip with kids and want to keep all the practical details in one place, I made a printable 5-Day Family Road Trip Planner & Budget Pack with itinerary, packing, and meal-planning pages.

    It’s available here for $5.

    How do you handle long car rides with your kids—screens, games, music, or something else? Share what’s worked (or what hasn’t!) in the comments, and pass this along to a friend planning a family road trip.

    If this screen‑free approach and set of ideas was helpful, please like this post and share it with another parent who’s gearing up for a long drive with little kids.

    Read More Here: How Curiosity Keeps Me From Feeling Bored (Even on Long Car Rides With Kids)

  • 5‑Day Upper Peninsula Family Road Trip Itinerary (With Kids)

    5‑Day Upper Peninsula Family Road Trip Itinerary (With Kids)

    If you’re dreaming about taking your family to Michigan’s Upper Peninsula, here’s the exact 5‑day Upper Peninsula family road trip itinerary we followed with our 2.5‑year‑old and 6‑year‑old. We camped most nights, kept drives manageable, and built in plenty of kid‑friendly stops.

    We booked our campground reservations ahead of time through the state and local park systems, which made it easier to relax and not worry about finding last‑minute sites once we were on the road. The region is full of lakes, forests, and mining history, and it’s a great alternative to more crowded tourist areas.

    This post is part of our 5‑Day Family Road Trip Series.
    We took our family of four (kids ages 2.5 and 6) on an 800‑mile road trip from southeastern Wisconsin to Michigan’s Upper Peninsula, camping most nights and keeping our total cost under $1,000. If you’d like to see the whole picture, check out the other posts in this series:

    You’re currently reading: Our Upper Peninsula Family Road Trip Itinerary (5 Days with Kids).

    Day 1 / Night 1: Green Bay, Wisconsin

    We drove from southeastern Wisconsin to Green Bay (about 2 hours), stayed with good friends, and had pizza for dinner. This first evening was intentionally simple: a shorter drive, familiar faces, and an easy meal.

    Day 2 / Night 2: Palms Book State Park and Marquette

    We drove about 3 hours to Palms Book State Park to see Kitch‑iti‑kipi, the “Big Spring,” with its glass‑bottom viewing raft. From there, we continued about 2 hours on to Marquette, Michigan. We camped at Tourist Park Campground, where the kids could burn off energy on the playground while we set up camp.

    Kitch-iti-kipi and the crystal clear water in Palms Book State Park.

    This day blended driving with a memorable natural stop and playground time, which helped keep the kids balanced.

    Day 3 / Night 3: Marquette, Ishpeming, and Lake Linden

    Ore dock loading iron ore in Marquette, Michigan.

    We spent a slow morning in Marquette watching the ore dock and a ship being loaded with iron ore from the overhead trains. Then we drove about 20 minutes to Ishpeming, Michigan, to tour the Cliffs Mine, giving us all a chance to learn more about the area’s mining history. After the tour, we continued about 2 hours northwest to Lake Linden, just beyond Houghton/Hancock. We camped at Lake Linden Campground.

    An old mining truck that is now on display at Cliffs Mine Museum in Ishpeming, Michigan.

    The mix of industrial scenery, hands‑on learning, and a quieter campground made this day feel full but not frantic.

    Day 4 / Night 4: Hancock, Quincy Mine, and Porcupine Mountains

    We drove around the Keweenaw Peninsula, visiting an old lake sediment dredge and copper processing site—visual reminders of the region’s mining past. We toured the Quincy Mine, another highlight for both kids and adults. We hadn’t booked our tour in advance and got lucky with availability; for future trips, we’d recommend reserving Quincy Mine tickets ahead of time, especially in busier seasons.

    We explored an old dredge that was abandoned near Hancock, Michigan.

    We stopped at Keweenaw Brewing Company for a flight of beers (parents’ treat), then headed about 1.5 hours south to Porcupine Mountains State Park and watched the sunset over Lake Superior after setting up camp.

    The sunset at the Porkies was one of the emotional peaks of the trip: simple, beautiful, and shared as a family.

    Sunset over Lake Superior

    Day 5 / Night 5: Porcupine Mountains, Wakefield, and Council Grounds

    We spent the morning exploring the Porcupine Mountains—sights, overlooks, and waterfalls. On our way south, we grabbed pasties in Wakefield, Michigan, a local staple. We drove back into Wisconsin to Council Grounds State Park (about 3 hours away), where we went swimming above the dam in the Wisconsin River.

    Swimming in Council Grounds State Park.

    This was a high‑activity day, heavy on nature and movement, which worked well after several driving days.

    Day 6: Stevens Point and Home

    We enjoyed a slow morning at Council Grounds State Park. Then we stopped in Stevens Point (about 1 hour away) for a picnic lunch by the water at Iverson Park. Finally, we finished the roughly 2‑hour drive home to southeastern Wisconsin.

    Ending with a relaxed morning and a picnic kept the return from feeling abrupt.

    Why This Itinerary Worked for Us

    • Drives were broken up by playgrounds, parks, and tours, so the kids weren’t stuck in the car all day.
    • We alternated high‑activity days (waterfalls, mine tours) with slower ones (scenic viewing, playground time).
    • The route offered natural beauty, industrial history, and kid‑friendly stops without expensive theme parks.
    • Booking campgrounds ahead of time removed a layer of stress, while leaving some flexibility (like our Quincy Mine visit) for serendipity—though next time, we’d reserve that tour in advance too.

    This Upper Peninsula family road trip with kids worked well for our 2.5‑year‑old and 6‑year‑old. Use it as a starting point, and don’t be afraid to swap in your own favorite parks or small towns along the way.

    Planning your own version of this trip?

    I put together a printable Family Road Trip Planner & Budget Pack with a 5-day itinerary planner, budget worksheet, packing checklist, and meal planner to make the process easier.

    Get it here for $5.

    Have you taken your kids to the Upper Peninsula or somewhere similar? Share your favorite stops—or what you’d add to this route—in the comments.

    And if you know a family planning a UP trip, send this itinerary their way!

    Read More: Signed House Contract at Used Car Lot-On Our Honeymoon Trip to Alaska

  • How Our Family of Four Took a 5‑Day Road Trip for Under $1,000

    How Our Family of Four Took a 5‑Day Road Trip for Under $1,000

    My family of four recently took a 5‑day, 800‑mile budget road trip from southeastern Wisconsin to Michigan’s Upper Peninsula—and spent under $1,000. Here’s our exact budget and the choices that made it possible.

    This post is part of our 5‑Day Family Road Trip Series.

    We took our family of four (kids ages 2.5 and 6) on an 800‑mile road trip from southeastern Wisconsin to Michigan’s Upper Peninsula, camping most nights and keeping our total cost under $1,000. If you’d like to see the whole picture, check out the other posts in this series:

    You’re currently reading: How Our Family of Four Took a 5‑Day Road Trip for Under $1,000.

    Trip Overview

    We traveled with our 2.5‑year‑old daughter and 6‑year‑old son, camping most nights and staying with friends for one night. Our route took us through Green Bay, Marquette, the Keweenaw Peninsula, the Porcupine Mountains, and back home via central Wisconsin.

    I didn’t set out with a specific budget target in mind; I simply tracked expenses along the way. Looking back at the numbers showed us what really helped keep costs down.

    Our Budget Breakdown

    Here’s how our costs shook out for 5 days:

    • Lodging (4 nights camping in state and local parks, 1 night with friends): $156
    • Food (mostly groceries: sandwich supplies, snacks, beer, campfire dinners): $404
    • Gas (2018 Subaru Crosstrek, about 32 miles per gallon): $101
    • Entertainment and souvenirs (mine tours, a brewery flight, small treats): $195

    Total for 5 days, family of four: $856.

    Under $1,000 is still a significant amount of money, but for us, it felt like a good balance between keeping costs reasonable and enjoying meaningful experiences.

    Want a printable version of this planning process?

    I made a simple 5-Day Family Road Trip Planner & Budget Pack with a budget tracker, itinerary planner, packing checklist, and meal planner. It’s designed to help families plan a road trip without starting from scratch.

    Get it here for $5.

    Tips That Helped Us Keep Our Family Road Trip Under $1,000

    Each of these decisions ties directly to one of our main expense categories—lodging, food, gas, and entertainment.

    Camp instead of hotels for most nights.
    Four nights in state and local parks kept lodging costs low and gave the kids built‑in playgrounds, nature time, and playmates.

    Our camping setup

    Cook most dinners at camp.
    Rotisserie chicken, tacos, potato hash, and a simple jambalaya made from a dehydrated mix and hot dogs were all easy to cook over a camp stove or fire. Groceries cost less than restaurant meals, especially for a family of four.

    Jambalaya, one of the camping dehydrator meals we made ahead of time and rehydrated at the campsite.

    Pack an “oh no” box.
    My husband, an auto mechanic by training, packed a box with basic tools, tow straps, and a simple code reader. We never needed it, but knowing we could handle minor roadside issues kept us from feeling pressured into extra services “just in case.”

    Our “Oh No” box, with simple tools that would help us if we had trouble on the road.

    Choose a route with low‑cost, high‑value stops.
    State parks, playgrounds, scenic ore docks, mines, waterfalls, and lake views gave us plenty to do without pricey attraction tickets every day.

    Overlooked Falls in Porcupine Mountains State Park

    Let kids help with camp setup and fun.
    Our puzzle‑piece floor mat became a nightly “game,” and s’mores and playgrounds turned simple evenings into memorable ones.

    Have a contingency plan for bad weather.
    We agreed that if it poured, we’d grab a hotel instead of pushing through miserable camping. We didn’t end up needing that backup, but it helped us relax while still budgeting primarily for camping.

    A Quick Look at Our Route

    Here’s a short overview of where we went each day:

    • Night 1: Drive to Green Bay, stay with friends.
    • Day 2: Palms Book State Park and Kitch‑iti‑kipi; camp in Marquette.
    • Day 3: Ore dock in Marquette, Cliffs Mine in Ishpeming, camp near Lake Linden.
    • Day 4: Hancock and old industrial sites, Quincy Mine tour, camp and sunset at Porcupine Mountains State Park.
    • Day 5: Porcupine Mountains waterfalls, pasties in Wakefield, camp at Council Grounds State Park.
    • Day 6: Slow morning, picnic in Stevens Point, then home.

    If you’d like a detailed day‑by‑day itinerary, I’ve written that up separately and will share it here when it’s posted.

    What It Was Like with Young Kids

    We definitely had moments where the kids had too much car time—every parent knows that special brand of restlessness. Spotify playlists (mostly ’60s–’80s music), “I spy,” conversations about the sights outside, and lots of science, history, and mining talk helped turn those stretches into shared experiences instead of just “Are we there yet?” loops.

    I’ll cover our car‑time strategies in more detail in another post, but the short version is: simple games, engaging conversation, and familiar music go a long way.

    A Few Caveats and Small Joys

    We were lucky with weather: it didn’t rain, which made camping much more pleasant. We also met kind people along the way—camp neighbors who shared s’mores, a ship’s chief engineer and his son who took a moment to explain the ore dock, and a stranger who offered to take a sunset photo of all four of us at the Porcupine Mountains.

    Those moments reminded us that budget travel isn’t just about saving money; it’s also about being open to the small connections you find on the road.

    Want a printable version of this planning process?

    Get it here for $5.

    If you’ve taken a budget minded family road trip, I’d love to hear one choice you made that helped keep costs down without cutting out the fun. Share your story in the comments—and if you know someone planning a family trip, send this their way!

    If this breakdown was helpful, please like this post and share it with a friend who’s dreaming about a family road trip on a budget.

    Read More: Simple Summer Fun that Doesn’t Break the Budget

  • Lessons from Raising Our First 20 Piglets on the Homestead

    Lessons from Raising Our First 20 Piglets on the Homestead

    If you’ve been following along, you know our family welcomed 20 new homestead inhabitants around mid-May. Both of our gilts farrowed 10 healthy piglets each within eight days of one another. You can read more about that in my earlier posts on our first farrowing and the early piglet days, here and here. Today, I want to share what we learned from caring for these first big batches of piglets—from those tiny first days all the way to selling them as feeders.

    Such cute little babies!

    From “Box of Butter” to 20 Pounds in a Month

    When they were born, the piglets were tiny—about the size of a box of butter. It’s hard to describe just how quickly they grew. Within about a month, many of them were already around 20 pounds.

    That first month felt like a blur of:

    • Watching them figure out how to nurse and pile under heat lamps.
    • Checking on them multiple times a day.
    • Being amazed at how much weight they could put on from just milk and a small amount of supplemental feed.

    Within about three weeks, they had expressed their own interest in ground feed, and we let them have as much as they wanted alongside nursing from mom. By the time they were a month old, it was clear we needed to start doing some of the bigger “piglet jobs.”

    Castrating, Deworming, and Marking Each Piglet

    Around that one‑month mark, we:

    • Dewormed all the piglets with an ivermectin shot to help protect them from internal parasites as their appetites—and exposure to the outside world—increased.
    • Castrated the male piglets, using a sharp, clean razor blade. We made small incisions, removed the testicles, and kept everything as quick and clean as possible to minimize stress and reduce the risk of infection. It wasn’t a pleasant job, but it’s part of raising feeder pigs, and it went smoothly overall.
    • Marked their ears so we could tell them apart. With 20 piglets that were all vaguely pink with black spots on their backs, there was no way to keep track of individuals by sight alone. Simple ear marks (the litter number on the first ear, the pig number on the second) let us track treatments, weights, and any piglet that needed extra attention.

    Those tasks were a big emotional hurdle the first time, but we were grateful to have guidance from my brother‑in‑law and to see the piglets bounce back quickly after a short recovery period.

    Their ears are cut to show their litter number and pig number.

    Moving Outside: Life Beyond the Farrowing Area

    After their first month, the piglets began spending time outside. That transition felt huge:

    • They went from the controlled environment of the farrowing area to pens with fresh air, sunshine, and more room to run.
    • They started exploring, rooting around, and acting much more like “real” pigs instead of tiny, sleepy babies.

    They loved it. Watching them tear around outside, pile up in the shade, and investigate every corner of their new space was one of the joys of this whole experience.

    A Hard Lesson: Losing a Piglet to Tetanus

    About a week and a half after castrating and deworming, we noticed that one of the piglets wasn’t acting like the others. It was shaking and losing motor control—stiff, jerky, and clearly in distress.

    By the time we recognized what was happening, it was too late. The piglet had contracted tetanus, and despite our efforts and concern, it died about six hours after we first noticed symptoms.

    It was a hard, heartbreaking lesson:

    • How quickly something can go wrong.
    • How important cleanliness and aftercare are, even when you think you’re being careful.
    • How fragile piglets can be in that window between early procedures and full, robust health.

    We were grateful the other piglets remained healthy, but losing that one still sits heavy with us. We’re considering adding a tetanus shot to our next litter of piglets.

    Growing Appetites and a Brief Underfeeding Mistake

    Once the piglets were settled outside, their appetites climbed faster than we expected. We vastly underestimated how quickly the remaining 19 growing piglets could increase their feed needs.

    For a couple of days, we were accidentally underfeeding them:

    • They cleaned up every scrap of food almost immediately.
    • They started acting more frantic at feeding time, crowding and jostling in a way that told us they were still hungry.

    It didn’t take long to realize our mistake, and we increased their ration quickly. It was another lesson in how fast growth and feed demands can shift—especially when you’re dealing with a large group instead of just a few pigs.

    Our main feed for them was a combination of ground corn and cheese, and once we got the amounts right, they did very well on it.

    Weaning: Piglets Fine, Moms Not So Much

    By the time we fully weaned the piglets at about two months, their independence was obvious:

    • The piglets were more interested in their feed and in exploring than in nursing.
    • When we separated them from their moms, they were not bothered at all. They carried on as usual, focused on food and play.

    The sows, however, had a very different experience:

    • Their udders were engorged, and they were clearly uncomfortable.
    • They were distressed for a couple of days— sometimes boisterous, pacing, and unsettled while their milk dried up.

    It was hard to watch, even knowing it was part of the process. If anything, it reinforced how strong the bond is from the mother’s side and how important it is to give the sows time and care as they transition out of nursing.

    Selling Piglets as Feeders

    By the time the piglets approached about 40 pounds, they were:

    • Eating a ton of feed (that corn and cheese mix vanished quickly).
    • Growing steadily and looking robust, active, and healthy.

    That was our window to sell them as feeder pigs. Letting them go was bittersweet—we’d grown attached—but it was also satisfying to know they were going to other farms and families who would continue the work we’d started.

    2 month old pigs! They grow so fast!

    What This First Batch of Piglets Taught Us

    Raising these 20 piglets taught us a lot about:

    • How quickly newborn piglets grow—from “box of butter” size to 20 pounds in a month.
    • The importance of timing and cleanliness around castration and deworming.
    • How fast feed demands can change as pigs move outside and start growing in earnest.
    • The emotional side of weaning—for both pigs and people.
    • How joy and loss can sit side by side in animal husbandry.

    If you’re considering raising pigs, or you’re in your first season with piglets, I hope these pieces of our story help you feel a little less alone in both the hard and the good parts.

    Your Turn

    If you’ve raised pigs before, I’d love to hear: what’s one lesson your first batch of piglets taught you that you still carry with you today?

    If this story was helpful, encouraging, or simply gave you a clearer picture of what raising piglets can look like, would you share it with another homesteader or small scale pig farmer? Your shares and comments help these lessons reach more folks who are learning right alongside us.

    Read Next: June Dairy Month Recap: Stories from the Farmyard