Mark Silver wrote,

' Update: We have a stove-top pressure canner, and we want to get an electric one- that’s next. The reason for electric is that instead of needing to watch the stove top one and sometimes adjust the heat to keep the pressure constant, the electric is push a button and walk away, and it makes it much easier. There are times I would have canned if I could have set it up, and then gone to bed. But the stove-top requires for someone to be in the kitchen watching it throughout the process.
——
Small step prepping: Although it's not financially accessible to everyone, may I recommend that if you can, purchase an electric pressure canner?

Easy to learn to use, really no need to be intimidated. Then, when you cook for yourself or your family, make extra. Can the extra. Put them on a shelf.
If every time you cook, you make a couple of extra quarts of food, in a few weeks, you'll have quarts of shelf-stable food that can be used in emergencies, and that can also be used if you're exhausted and can't cook and need to feed folks, or have unexpected guests...

I do realize an electric canner is not cheap, probably around $350. And I also know not everyone has abundant storage space.

But if you watch out for Black Friday sales, and you can save up for it and get one, over the course of a few months you'll find yourself fairly easily with emergency supplies of delicious food saved up.

#HeartOfBusiness #MarkSilver #HeartOfBusinessCommunity #ServiceBasedBusiness #ServiceBasedBusinesses #BusinessCoach #BusinessCoaching #FeelGoodMarketing #HomeCooking #SustainableLiving #SelfSufficiency #FoodPreservation #EasyMealPrep '

linkedin.com/posts/marksilverhob_heartofbusiness-marksilver-heartofbusinesscommunity-activity-7261802391119839235-NFpd

t.me/IntuitiveKitchen/2209

😂😂 🎯

Birch twigs • facebook.com/share/r/15c9Tegvxb • t.me/IntuitiveKitchen/2212

KEFIR & RAW MILK
This morning, Cate, a holistic nutritionist, gifted me a starter jar of kéfir grains which I have now strained, added peels of oranges from my orange tree and a stick of local cinnamon ... along with raw milk from the 'pajarete' dairy down the road.

follow 👉 t.me/HeatherRaeFunctionalHealth

Intuitive Kitchen ••• burger bowl • ground beef, keenly respected & cooked rare • spelt sourdough with farm butter • fermented beets & sauerkraut • chopped kombu kelp seaweed • fresh oregano, sage, rosemary, thyme • dried nettles • olive oil ••• sparkling ginger lemon blend • raw ginger root, raw lemon juice • non-gmo tapioca dextrose • carbonated water ••• and love ••• t.me/IntuitiveKitchen/2220 ••• Intuitive Public Radio • IPR •••

Cottage cheese ice cream https://cultured.guru/blog/cottage-cheese-ice-cream-with-brown-butter-and-vanilla

Lemonade recipe • One half lemon of lemon juice + 8 tablespoons non-gmo tapioca dextrose • t.me/IntuitiveKitchen/2222

' Dandelion Crowns / Hearts

Possibly my favorite part of the plant are the crowns, which are like a small, tender vegetable.

I've come across specific recipes for this in Turkish cookbooks, but undoubtedly they're eaten in other places too.

To harvest dandelion crowns, you need to get the dandelions when they're young-still in the basal rosette stage.

Digging dandelion crowns / hearts

Using a shovel, you dig up the cluster of crowns, and cut them from the roots.

From there I trim the leaves for another purpose, and cook the crowns like a small vegetable.

Dandelion crowns are tender and delicious, with a texture that might remind you of an artichoke. '

https://foragerchef.com/guide-to-dandelions-harvesting-and-cooking

' Carnivore ice cream even fooled the kiddos

8 egg yolks

2 C heavy cream

1 tbsp beef gelatin (for flavor depth & thicker texture)

1/2 teaspoon Celtic Salt

I whipped for 10 minutes in a cold metal bowl, froze for 3 hours, whipped again, froze 3 more hours, whipped again and then put into cups to freeze again. I think this recipe would be amazing with honey drizzled on top '

https://www.facebook.com/share/p/16c8qZ9EcS/