What are you working on right now, and how can I help?
This month, we’re still working on putting up as many meals in jar as possible, and as I type this, I’m actually canning up a big batch of beef short rib.
Now that it’s December, we’re also making room for Christmas cookies and crafts, and my daughter is incredibly excited about soapmaking and candlemaking. I’m hoping to set the whole living room as a “candle factory” for hand-dipped candles right before Christmas…and I have a box with 15 pounds of local beeswax waiting for our “factory” to start production.
The littles can’t wait!
If you’ve never made soap, here’s a beginner’s guide to soapmaking (cold process method), or you can also try a simpler version with melt-and-pour soaps (no lye).
For candlemaking, here’s candlemaking for beginners.
If you have questions about homemade holiday gifts and crafts, this is the perfect time to ask.
But otherwise, ask anything!
How can I help you this month? What are you harvesting? What are you working on? How are you preparing for winter? What are you learning, doing, and otherwise playing with in your own corner of the world?
Until Next Time,
-Ashley at Practical Self Reliance
Hi Ashley,
Happy Solstice! I thought I was being clever by semi-processing my sour cherries and berries in July when I didn't have time to can everything. I mixed fruit and sugar 2/1, cooked it together just until it started to break down and the sugar dissolved, then froze everything for jam making later (now). It worked beautifully for the sour cherries, the thermometer hit 219, and into the jars it went. The red raspberries on the other hand cooked fo-evah, spattered all over the kitchen, but never got above 217. I noticed it starting to thicken up, and put it in the jars and canned as usual. I stirred almost constantly, checked the temp frequently, but the fruit tastes off, and slightly burnt, although there was no sign of burning on the bottom of the pan. I know there are a million variables, but I'd appreciate any ideas you might have about how it could have never reached temperature, but still set up and tastes funky. (The fruit-sugar mix tasted fine when thawed and in the pot.) Thank you!
Hi, Ashley - love you, love your blog! Every time something pings my mailbox from you it feels like a happy hug/validation of the life simpler life I'm choosing to live. :)
Thanks for the winemaking/mead info you sent a while back. I've been experimenting with all sorts of microbrews lately. Even batched up some butternut squash and zucchini wines yesterday - will see on those, but worth a try with the garden leftovers I'm tired of. New motto: "When in doubt, make wine!"
Question for your ASK ANYTHING> WHAT SEED CATALOG(S) DO YOU RECOMMEND? We usually just buy off-the-shelf at our local ag co-op/hardware store, but want to try some of the more exotic planting you write about (husk cherries, sorrel, jerusalem artichokes, etc) that aren't found on a co-op shelf. We are NW WI, so in the same planting zone as you.
Looking for best value for decent quality/selection, without having to agonize about compare-and-contrast to find the best one(s). Knowing you, you've been there / done that (and probably already written about it), so I'm going straight to the expert on this one :)
Thanks for any advice you can give.
Happy December/ Holiday Season!
~Jen H, NW WI