The Caffeinated Engineer

Recipe: 1 Teaspoon of Cinnamon 3 Teaspoons of Pomona's Pectin 1 Cup of Sugar 1/4 Cup of Bottled Lemon Juice 4 Teaspoons of Calcium Water (Comes with the box of Pomona's Pectin) 2 Pounds of Pears 2 Pounds of Peaches Pre-Requisites: Prepare Calcium Water: Add 1/2 Teaspoon of Calcium powder to 1/2 cup of water. Mix thoroughly. Put a spoon in the freezer. Step 1: Prepare your jars and lids! Clean and sterilize your lids and jars to ensure you do not get debris in your product. Check your jars for nicks, cracks, or imperfections. These will cause failures in your canner. After giving them a good rinse, you can put them in the water bath canner to keep them warm. Step 2: Prepare your fruit! Wash, skin, and cut up your pears. Wash, skin, and cut up your peaches. Mash up your fruit to a consistency you enjoy. I really like chunky jam, so I am using a potato masher. In the left-hand measuring cup is the calcium water and th

I finaly got my Country Living mill! I'm so excited to have freshly ground grains! YAY! -Regards, A Caffeinated Engineer

Pre-Requisites: Jar Lifter, Debubbler, funnel, and lid lifter. Pressure Canner (This is a Presto) Link to instructions from the National Center for Home Food Preservation! None of these links are affiliated. Fill your jars with your broth-y goodness! Ensure you have 1 inch headspace. Wipe your rims with a rag dipped in white vinegar. Put on the lid, ring, and process in your canner. After the pressure canner has released pressure naturally, and the temperature has reasonably cooled, remove the jars from the canner. Let them sit, undisturbed, for 24 hours. The next day, check your seals. Wash and dry your jars if the seals are intact. Wash, label, and store your jars. Enjoy! -Regards, A Caffeinated Engineer

Pre-Requisites: Jar Lifter, Debubbler, funnel, and lid lifter. Pressure Canner (This is a Presto) Your wonderful bone broth - and cans to put it in! Link to instructions from the National Center for Home Food Preservation! None of these links are affiliated. Step 1: Prepare your Vegetables! Wash your potatoes. Cut and peel your potatoes. You want to use Ascorbic Acid in the water to prevent browning. Blanch the potatoes for 2 minutes. This is an important step because it changes the texture and density of the potatoes. This will help the heat penetrate your potatoes during the pasteurization process. Step 2: Prepare your Jars! Fill the jar with the blanched potatoes. Use fresh, clean water to fill the jar up to the 1 inch headspace. Wipe the rims with a rag dipped in vinegar. Put on the lid and band - finger tip tight only! Step 3: Process your Jars! Place the jars of potatoes in the canner. Process the potatoes for 40 minutes for quarts (or 35

Ingredients: Beef bones Leftover vegetable scraps (I used leftover Onions, Carrots, and Celery). Whole Peppercorns Turmeric Filtered water Apple Cider Vinegar (with the mother). Instructions: I like to use a 3:1 ratio of bones to water. I am using ~12 lbs of bones and 4 Gallons of water. I have found this to be a good ratio to prevent watery beef broth. Roast your bones in the oven at 400F for 1 hour. Put all the ingredients in a slow cooker. Allow the bones to sit in the acidic water for 30 minutes. This will help the calcium and minerals leach from the bones. Scrape off any scum on the top. Let it cook for 18-24 hours. Strain out the solids. Preserve the beef broth. Freeze, Can , or refrigerate. If you refrigerate, you must use immediately. -Regards, A Caffeinated Engineer

Serving size: 6 Ingredients: 3/4 Cup of Almond Meal 1/4 Cup of Gluten Free Flour 3 Tablespoons of Monkfruit 1 Tablespoon of Cinnamon - My favorite is Ceylon Cinnamon 6 Peaches 1/4 Teaspoon of salt 1 1/2 Teaspoons of Bakng Powder (I use Aluminum Free) 1/2 Cup of Butter 1/2 Cup Cream Instructions: Preheat your oven to 400F. Skin and slice up your peaches. Cover the peaches with cinnamon and sweetener. In a separate bowl, mix up the baking powder, salt, almond meal, GF Flour. Microwave the Butter and the cream together. Trust me, this will melt the solids in the cream. This makes incorporating the liquid and dry ingredients together easy. Pour the warmed liquid into the bowl with the dry goods. Gently mix the ingredients until all the flour is incorporated. Gently pour the peach and cinnamon mixture into an 8x8 baking dish. Cover the top of the peaches with the batter mixture. Bake at 400F for 45 minutes, or until the top is

This is 75 POUNDS of peaches! We are going to turn whole peaches into shelf stable preserves! Pre-Requisites: Jar Lifter, Debubbler, funnel, and lid lifter. Pressure Canner (This is a Presto). You can use the pot for water bath canning. It is guaranteed to have room for 7 quarts. 18 LBs of carrots. This is approximately 7 quarts of jarred peaches. Link to instructions from the National Center for Home Food Preservation! None of these links are affiliated. Step 1: Prepare your fruit! You want to wash, peel, pit, and cut your peaches. You can easily peel your peaches by blanching them and placing them in cold water to stop the cooking process. The skins will slough off afterwards. Step 2: Prepare your Jars! Sterilize your jars to remove any debris or contaminants. To get a better product, you should hot pack your jars. To hot pack, you can boil your peaches in a syrup - I used a very light syrup for my peaches. This does not take long. You should only bring