The 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

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 ...