Let me know what you guys want to see canned first. *WB =Water Bath, PC = Pressure Canning, RC = Rebel Canning

Haven't been here for a while, the summer always gets the best of me but I'm back. I'll be sharing recipes weekly again. I also have a challenge for everyone, starting in October we're going to can something every day to fill our pantries and prepare for winter. If your new to canning and aren't sure where to start I have a course on here (the only one I've managed to put together so far) and it explains everything. Please check it out and if you have any questions feel free to ask them in the questions section and myself or someone will answer it for you.

I have never pickled Asparagus…. There is nice local Asparagus and I thought I should pickle a few jars… does anyone have a good recipe for Pickled Asparagus… 🙏🙏♥️

This is one of those cozy meals that feels fancy… but is actually simple to make and perfect for using up pantry + garden ingredients. Ingredients: • 2 tbsp oil • 1/2 large sweet onion (diced) • 1/4 cup flour • 1 tsp onion powder • 1 tsp garlic powder • 1 tsp paprika • 1/2 tsp salt • Pepper to taste • 1–2 tsp Dijon mustard • 2 cups stock (I use chicken) • 2 cups milk or heavy cream • 1 cup pumpkin puree • 1 cup shredded cheddar cheese • 1/2 cup havarti • 2 tbsp cream cheese Topping: • 6 slices havarti • 1 cup panko breadcrumbs • 1/2 cup parmesan cheese • 2 tbsp melted butter Directions: 1. Cook pasta in salted water and set aside. 2. In a large pan, heat oil and sauté diced onion until soft. 3. Stir in flour and cook for 1–2 minutes to form a roux. 4. Add spices, Dijon, and slowly whisk in stock and milk. 5. Stir in pumpkin puree and let it thicken. 6. Add cheddar, havarti, and cream cheese—mix until smooth. 7. Combine sauce with cooked pasta and transfer to a baking dish. 8. Top with havarti slices. 9. Mix breadcrumbs, parmesan, and melted butter—sprinkle on top. 10. Bake at 375°F until bubbly and golden. Real food. Simple ingredients. This is the kind of meal that fills your pantry *and* your table. Would you try pumpkin in your mac & cheese… or is that a hard no?

Hi everyone, I want to let everyone know I've been so busy the last little while. I've been trying to post on here and keep forgetting. I don't knownof anyone has been keeping up with the egg incubation we've been doing? They have hatched and a video for that will be out soon. I am still working on a sourdough masterclass which will eventually be up in the class room. We have a tone of new comers to the community, I will try to organize everyone and give them a welcome soon. How is everyone doing, getting the gardens in? Leave us a comment and show pictures we love seeing them.