If you’ve been thinking about getting started with water bath canning, the good news is you don’t need a fancy setup to begin. In fact, most of what you need is probably already in your kitchen. Basic Supplies You’ll Need You don’t need a huge investment, just a few key tools: • Large pot or water bath canner: A deep stockpot works perfectly as long as it’s tall enough to cover your jars with 1–2 inches of water. • Canning jars with lids and bands: Stick with mason-style jars made for canning (avoid repurposed grocery jars). • Jar lifter (highly recommended): This makes removing hot jars safe and so much easier. • Lid lifter or magnet tool: Helpful for keeping lids clean and sterile. • Funnel + bubble remover (optional but helpful)Keeps things tidy and helps prevent air pockets. What Kind of Stove Works Best? Here’s where people tend to overthink things, but it’s actually simple: • Gas stoves: Great choice. They heat quickly and maintain a steady boil. • Electric coil stoves: Also work really well for canning. • Glass top stoves: You can use them, but check your manufacturer guidelines. Stick to flat-bottom pots and avoid dragging heavy canners across the surface. The biggest thing: you need to be able to maintain a consistent rolling boil for the entire processing time. Simple Setup Tips • Use a rack (or even a folded towel in a pinch) at the bottom of your pot to prevent jars from sitting directly on the heat. • Make sure jars are fully submerged with water above them. • Start with high-acid foods like jams, jellies, pickles, and tomatoes (these are perfect for beginners). • Don’t rush the process. Safe canning is about consistency, not speed. If you want step-by-step guidance, tested recipes, and the confidence to stock your pantry the right way, I walk you through everything inside my preserving course. Let me know in the comments: what’s the first thing you want to can?

I know for some of you, cheesemaking might seem like a more advanced homesteading skill that is only for experienced homesteaders. This is simply not true! I actually started making cheese when I lived in a small apartment with no land. If you’ve ever felt intimidated by cheesemaking, this is the perfect place to start: no fancy tools, cultures, or experience needed. What You’ll Need: - 1/2 gallon whole milk - 2–3 tablespoons vinegar (white or apple cider) - A pinch of salt (optional) How It Works: 1. Gently heat your milk over medium heat until it just starts to steam (not boiling). 2. Remove from heat and stir in the vinegar. 3. Watch the magic happen. The milk will separate into curds and whey within minutes. 4. Let it sit for 5–10 minutes. 5. Strain through a cheesecloth or clean kitchen towel. 6. Sprinkle with salt, press lightly, and enjoy! That’s it. You just made cheese! Spread it on warm bread, crumble it over a fresh salad, or drizzle with honey for a simple farmhouse treat. Have you ever made cheese before? If you try this, drop a comment below and tell me how it turned out or what you paired it with!

One of the biggest canning misconceptions is that small tweaks don’t matter, but in canning, some changes affect safety while others only affect flavor. You can safely reduce or omit salt, swap pickling salt for kosher or sea salt, adjust dried spices and herbs, and often reduce sugar in fruit, pickle, or tomato recipes. Sugar and salt mostly impact taste and texture, not safety. You can also add extra bottled lemon juice if desired, since bottled juice has standardized acidity. What you can’t safely change are ingredients or methods that affect acidity or density. Fresh lemon or lime juice can’t replace bottled, fresh herbs shouldn’t be swapped for dried, and low-acid ingredients like onions, peppers, garlic, squash, or extra vegetables shouldn’t be increased beyond what a tested recipe calls for. Avoid adding thickeners like flour or cornstarch before canning, and never change jar size, processing time, or canning method. When in doubt, ask yourself: does this change acidity, thickness, or the amount of low-acid food? If yes, it’s best not to tweak it. If you’ve got a recipe you’re unsure about, drop it in the comments. We’ll walk through what’s safe together.