Practical Homesteading

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  • How to Make Lacto-Fermented Dill Pickles in a Crock

    How to Make Lacto-Fermented Dill Pickles in a Crock

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    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 picklesLacto-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
     

    1. Wash the cucumbers well and trim a very thin slice from the blossom end. Cut very large cucumbers into halves or quarters.
    2. Wash the fermentation vessel, weight, cover, and utensils thoroughly with hot, soapy water. Allow them to drain or air-dry before use.
    3. Add some dill, garlic, onion, optional peppers, spices, and optional raspberry or grape leaves to the bottom of the vessel.
    4. Pack the cucumbers into the vessel. Add the remaining dill, garlic, onion, peppers, leaves, and seasonings throughout the jar or crock.
    5. 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.
    6. Pour enough cooled brine over the vegetables to cover them completely.
    7. 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.
    8. Cover and ferment at room temperature, away from direct sunlight.
    9. Begin checking and tasting after about 7 days. Small cucumbers may be ready first; larger cucumbers or pieces may need several more days.
    10. 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 fermentationDiscard or seek reliable guidance
    Cloudy brineSoft or slimy cucumbers
    Small bubblesRotten, foul, or unpleasant odor
    Sour, pickle-like smellVegetables left above the brine
    Gradual changes in color and flavorVisible mold or growth you cannot confidently identify
    Mild surface scum that you assess carefullyAny 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.

    Read More Here: How to Freeze Peppers, Tomatoes, Zucchini, and Berries for Later

  • How to Make Dehydrated Meals for Camping and Busy Days

    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

  • 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

  • Homemade Bread for Busy Moms: Easy Stand Mixer Loaf

    Homemade Bread for Busy Moms: Easy Stand Mixer Loaf

    Homemade Bread Recipe: Easy Stand Mixer Loaf for Busy Moms

    Nothing beats the smell, warmth, and flavor of freshly baked bread—the perfect side for any dinner. Baking bread at home doesn’t require fancy equipment, just a bowl, measuring spoons, a stand mixer (or strong arms), a loaf pan, and a few pantry staples: flour, yeast, water, salt, and sugar.

    Proofing Yeast (5-Minute Magic)

    I start by proofing the yeast: 1¼ cups of warm water go into my stand mixer bowl with 1 tablespoon of sugar, then I sprinkle in 1 tablespoon of active dry yeast. I gently stir with a fork and wait. After about five minutes, the surface foams with that sweet, earthy yeast smell—like bread meets beer. At that point, I know the yeast is alive and ready.

    Mixing the Easiest Bread Dough

    In a separate bowl, I whisk together 3½ cups of bread flour and 1 teaspoon of salt until evenly mixed, feeling that familiar powdery texture between my fingers. I pour the foamy yeast mixture into the dry ingredients and start mixing with the dough hook on my stand mixer.

    Soon, it comes together into a sticky shaggy dough—not pretty yet, but exactly where it should be.

    I cover the bowl and let the dough rest (autolyse) for about 20 minutes. This lets the flour hydrate and makes the dough much easier to work with. When I uncover it, the transformation begins—shaggy mess to elastic dough ball. It still amazes me every time.

    Kneading + First Rise (Therapy Time)

    The kneading process is fun to watch. At first, the dough resists, but as the mixer works (or your hands knead), it slowly becomes smooth and supple, yielding to pressure and then springing back. After about 8–10 minutes of kneading, it’s ready for the first rise.

    I leave the dough in the bowl, cover it, and let it rise for about an hour, until it has doubled in size.

    While I wait, I prep my loaf pan with a thin layer of lard and flour for a natural nonstick surface—no special sprays or chemical coatings needed.

    Shaping + Final Rise (Roasting Pan Hack)

    After the first rise, I gently deflate the dough and turn it out onto a lightly floured surface. To shape the loaf, I stretch the top surface to create tension, pinch the bottom seam together, and roll it into a tight cylinder until I’m happy with the shape.

    Then I place the shaped loaf into the prepared loaf pan. Here’s my busy mom hack: I set that loaf pan inside a medium-size roasting pan with a lid. I cover the roasting pan and let the dough rise again until it just crests above the edge of the loaf pan. This setup creates a Dutch-oven-style environment without needing to preheat a heavy Dutch oven.

    Baking Perfect Bread Crumb

    While the dough finishes its second rise, I preheat the oven to 425°F.

    When the oven is ready, I slide the covered roasting pan (with the loaf pan inside) into the oven. The lid traps steam and helps the bread rise beautifully. I bake it covered for 25 minutes, then carefully remove the lid and bake for another 10 minutes, until the top is deeply golden.

    The kitchen fills with that irresistible fresh bread aroma. Through the oven window, I watch the crust caramelize as the steam inside gives the loaf that gorgeous oven spring.

    Cutting Fresh Bread (Patience Test)

    This is the hardest part: waiting. I resist cutting the bread right away. The crust crackles softly as it cools, and I take that as my signal. Cutting too soon can squish the loaf and collapse the airy interior.

    Once it’s cooled just enough, I slice into the loaf with a bread knife. Steam rushes out, and I see a soft, well-aerated crumb—those lovely little holes all the way through. A pat of butter melts on contact. Crunchy crust meets soft, tender interior. Simple, homestead perfection.

    What’s your favorite way to eat fresh bread? As a dinner side, French toast, toast with jam?
    ❤️ Like if you can almost smell it through the screen.
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    💬 Comment your go-to topping: butter, honey, jam, or all of the above?

  • Reducing Food Waste: Fifty Lemons and a Lesson in Waste

    Reducing Food Waste: Fifty Lemons and a Lesson in Waste

    The banana box sat on the counter—fifty lemons, bright as sunrise.

    My sister had generously shared them with us. They were still suitable to eat, but there were far more than we could use before they began to deteriorate.

    It would have been easy to admire the abundance, set the box aside, and get busy with something else. Instead, I needed to figure out what those lemons could become.

    With groceries taking a substantial bite out of the household budget, a box like that represents possibility: ingredients for meals, something to put away for later, and a few treats to share. But making use of it takes work.

    Useful Doesn’t Always Mean Convenient

    I went into an environmental field because these questions matter to me. I care deeply about finding uses for what we have, including things that take more effort than I might initially want to give them.

    That doesn’t mean saving everything or turning every box of produce into an elaborate preservation project. It means looking closely enough to recognize what is still worth using.

    Those lemons needed to be sorted, washed, juiced, and turned into something we would eat. There was nothing effortless about it. But inconvenience wasn’t the same as worthlessness.

    What We Made With Fifty Lemons

    We juiced most of the lemons and froze the juice in portions for lemonade and marinades. Some zest went into a bright lemon sauce for pasta. Others became lemon poppy seed bread, wrapped up and shared with family.

    I didn’t need fifty different ideas. A few familiar uses were enough.

    Freezing the juice gave us time to use it. Baking turned some of the fruit into something ready to enjoy. Sharing a few loaves meant the abundance didn’t have to stay in our kitchen.

    The work led to another unexpected gift, too. After I shared on Facebook that I had squeezed about a gallon of lemon juice with a handheld juicer, one of my lovely followers took pity on my hands and sent me a lever-style citrus press.

    My hands have been grateful every time I’ve juiced citrus since.

    What began as a box of surplus fruit became ingredients for later, food to share, and a kindness I still think about whenever I use that juicer.

    Finding a Use Before It Becomes Waste

    The lemons were one example, but the same questions help me work through other surplus produce:

    • What is still suitable to use? I sort first and discard what is spoiled.
    • What needs attention soonest? I start with the items that won’t keep.
    • What will we actually eat? A familiar recipe is often more useful than an ambitious experiment.
    • What can I reasonably do today? Preparing something for the freezer can be enough; I don’t have to finish every recipe at once.
    • What could someone else use? Sometimes sharing is the best way to keep good food from going unused.

    Using something doesn’t have to mean keeping it all, and reducing waste doesn’t mean rescuing unsafe food. Moldy soft fruit, such as peaches or berries, should be discarded rather than trimmed and used, because contamination can extend beneath the visible surface.

    If freezing is the manageable option for your surplus, my post on freezing berries and other no-blanch produce explains how to put suitable foods away for later.

    A Small Response to a Bigger Problem

    USDA estimates that 30–40% of the U.S. food supply is lost or wasted. That scale of loss frustrates me, especially when so much effort goes into growing, transporting, and buying food in the first place.

    I don’t believe households can solve the whole problem by trying harder. The time, money, and energy this work takes are real.

    But I can share what we did with the food in front of us. I can show the work as well as the result, and help someone else recognize an opportunity that fits their circumstances.

    Those fifty lemons weren’t going to fix the food system. They were still worth using.

    What Could Your Fifty Lemons Become?

    Maybe your version is a garden harvest that ripened all at once, fruit a neighbor shared, or ingredients you bought with a plan that changed.

    Before it becomes another thing to throw away, there may be something you can make, freeze, or pass along.

    For us, it was juice, sauce, bread, and food to share. A box of lemons became ingredients we could use, food we could share, and an unexpected kindness.

    Join the Conversation

    What have you made from food that might otherwise have gone unused? Share what worked—and what you would do differently next time—in the comments.

    If this story gave you an idea you can use, please share it with someone who might find it helpful. Subscribe for more practical stories about growing food, raising kids, and building community.

    Read more: We Lost Control of the Weeds—But the Garden Still Fed Us