Little Wife in the Woods

Archives for August 2024

15 Tips for Enjoying the Newborn Season

Hi there! We are Anna and Tori. Two moms living and loving early motherhood! We are not experts but we love to share our experience in hopes that some other young moms might find encouragement.

We have had three natural, unmedicated births between us, enjoyed the challenges and blessing of breastfeeding, and living out every day motherhood. Anna and I are both natural living enthusiasts, stay at home wives and mothers, and Christians. This is the lense we view motherhood through along with all its challenges.

Join us here on the blog for tips on natural birth, postpartum, and everyday motherhood!

This post we will be diving into some very practical, simple tips for the newborn season. This is one of the sweetest seasons of motherhood as well as the shortest! It can also be filled with hardship and challenges as you learn to navigate this mom thing. Here are our top tips for surviving, and thriving! in the newborn season.

1. Make sure you are getting enough sleep in the newborn season.

Sleep!? What is that?

I get you girl! It’s crazy town. This baby sleeps one hour, wants to eat two hours, and you haven’t showered in a year! I may sound slightly dramatic unless you are a mom of a newborn.

Not getting enough sleep makes the hard feel harder. If you have already had a baby or a few you do not need me to tell you that sleep needs to be a number one priority in the newborn season. However you have to do that, do it.

2. Get that newborn in the sunshine!

This goes along with prioritizing sleep. If your baby is having trouble with daytime/nighttime confusion or having sleep issues in general this tip is your lifeline. Even a baby that sleeps well will benefit from time outdoors. Getting outside will also help your body regulate your hormones, mama.

This may sound too simple but it works!

If you have a winter baby this can be tricky but I would definitely recommend bundling up every day or two and getting outdoors, even just for 15-30 minutes.

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3. Eat Well and Stay Hydrated.

Again, seems so simple but a lot of the overwhelm, mental and hormonal issues we deal with as moms in the newborn season can be resolved by simply making sure we eat and stay hydrated.

A nursing mother functions best on at least 60, but optimally 80 grams of protein every day. You also need around 128 oz of water daily if you are breastfeeding. Eating and staying hydrated is a job all in itself! Not to mention feeding your baby.

I highly recommend going to every nursing session with a nutritious snack and a big tumbler of water (with a straw!).

If you don’t eat, you won’t make milk, if you don’t make milk you can’t nourish your baby, if you can’t nourish your baby, you have a fussy baby, and so on. Eat real food, eat good food. Nourish your body well so it can nourish your family well.

Anna

4. Create a Cozy Space

Creating a cozy space to do the long nights or midday feedings can really help you relax and calm your mind. If you are like me (Tori) and you get agitated sitting still for too long try setting up several different places and go wherever you feel like. I had place outside, in the living room, and sometimes my bed was most comforting.

5. Embrace the Slowness of the Newborn Season.

As I eased out of the immediate postpartum stage, it was hard for me not to feel like I should be up doing things or going places. Or adjusting to it taking over an hour to get out the door. Just to get somewhere and have to go nurse for an hour (yes, it took an hour or more to nurse my baby). I would feel like I was holding up my family or pressure to do the things I used to do and at the same speed. Honestly, that’s laughable to think on now. You will never do anything at the same speed you did before babies. And that is ok, in fact, I think it’s in God’s perfect design. You owe others no explanations. Your purpose is to serve your family, to please The Lord, and your husband. Don’t worry about the rest. This is your calling, and there is nothing more important. You will learn how to work in ministry with your babies and be busy again. For now, embrace this season.

6. Colic is Real & what to do about it….

We want to address this topic intentionally. Colic can sometimes be thrown around as a blanket statement by doctors when they simply don’t know what is wrong. Colic is a generalized term for babies with consistent fussy or crying periods in the day or night, lasting a few hours usually. It is hard to have a colicky baby and can make you feel like you’re doing everything wrong.

Mama, you’re not doing a horrible job. You’re growing in this together, and there are going to be some “growing pains,” so to speak, along the way. We don’t believe in there being no reason for your baby to be crying. Your crying baby is trying desperately to communicate something to you. Now you’re going to go on a journey together to find the answer. Sometimes, you can try everything it seems, and still not find it, but we encourage you to keep looking. You are not a bad mom for being on this journey.

The first thing we would suggest if you think your baby is getting colicky is pause, listen to their cries, and lean into your intuition. It can literally be as simple as a hair around their big toe or pajamas that are too tight (this happened to me). See if that mothers intuition is telling you anything. (Side note to say if you are taking birth control, have an IUD, or have any outside influence to your hormones, it is possible that it can affect this mothering sense for women). If you’re sitting there, still so lost and have no idea what to do for your fussy little one, it’s okay! It doesn’t mean you are a bad mom!

The next thing to investigate would be tummy troubles. Does your baby get consistently fussy after you’ve eaten certain things (if nursing), or always after taking a bottle (if formula fed)? Could it be the bottle just isn’t a good fit for your little one, and they’re getting too much air? Try another kind. If you are bottle feeding, I can’t recommend enough to get a preemie flow nipple to start them with. They even have ultra preemie nipples if that is still too much. How about the formula? Could you try switching to a goat milk based formula, or one specifically for sensitive tummies? All formulas are not the same, so do your research, Mama. We would also recommend Earthley’s Infant Tummy Relief. Not as a sales pitch, but from Mamas who have used it and trust it. Doing bicycle legs can help relieve any uncomfortable gas baby has, too. Frida Mom makes a product called The Windi that can offer much relief from gas for baby. Just be sure and use coconut oil or another natural lubricant before inserting.

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Some babies prefer side or belly sleeping, and this can make them extra fussy at bedtime. If you’re comfortable with other positions for your baby than back sleeping, you could try placing them to sleep a different way. Do your own research and lean into your intuition as this topic can be controversial.

Chiropractic care. This can help baby with so many issues (and Mama). You’ll often find that constipated babies will poop within 24hrs of an adjustment. Uptight babies will relax. If your baby isn’t nursing, one chiropractic adjustment can allow a baby to instantly latch. It is an amazing thing. When searching for a chiropractor, you want one certified to work prenatally and with infants. They should be easily identified as a family chiropractor, not just a picture of a middle-aged man with an aching back on the door. Common signs your baby could benefit from an adjustment are; head always pulled to one side (go through your million pictures of your newborn to check), signs of colic of course, constipation, gas, excessive spitting up, poor weight gain, not latching, preferring one breast over the other, etc.

And Mama, if you need to set your baby in a safe space for a few minutes and take a break, it’s ok! It can weigh heavily when you’ve been dealing with an inconsolable baby for hours. It’s ok to take a break as long as baby is safe. Sometimes it is safer for baby to be away from you for a few minutes. It’s ok! Ask for help if you need it! I promise other Mama’s will understand (if they’re honest). If it’s becoming too much, reach out for help from a trusted friend or family member to give you a break during the hardest times of the day.

7. Lean on Your Support System

We all need a break. This does not mean you are a bad mom, incompetent, or unable to do this baby thing! Throughout history women have thrived in the village scenario where everyone just helped one another.

In the U.S. our culture is quite opposite. We feel it is a weakness to ask. Or because the miles separate us some women find that they just do not have a support system in place.

If that is you can I just say- you can find one! There are moms everywhere just like you looking for a friend. I cannot recommend enough finding this support system in a local church that has a family mindset!

If you are not close to such a church or you live in a very small community try reaching out through social media to find other women in your area. Go to local parks and make some friends. You do not have to have a massive support system. Just a few others that you can help and that can help you!

8. Do something you love!

In all this new identity that is being MOM sometimes you can feel completely lost to who you are anymore. It is a role that completely takes you over- in such a good way! However, sometimes we all just need to do something that makes us feel us.

This does not make you selfish to acknowledge the fact that you still have basic needs as a human.

Find that thing (or a couple things) that spark happiness and remind you that there is life outside motherhood and all that it demands. You are still a person. Your world looks a whole lot different but you are still you.

9. Make sure you trust your pediatrician.

I know so many moms who just do not love their pediatrician. They do mot trust them. Many times they have to constantly challenge things or they have an icky feeling. So many moms feel trapped in a bad healthcare situation.

You have options! If your instincts even just feel “off” with your current provider there is always another way. I would rather drive a couple hours (or have no “assigned” pediatric care- hot topic!) than to take my baby to someone I did not trust!

Switching a care provider is easy and they do not even have to know why you left.

10. Trust your instincts.

It has already been stated in this post that God gave you incredible instincts when He made you this baby’s mom! It kind of comes with the package so to speak. (These instincts can be hindered by artificial hormones!)

They can be ignored or undeveloped but rest assured they are there. You have them! Trust your gut.

If you feel off concerning your child’s behavior, their health, maybe their healthcare as mentioned above. Whatever it is, lean into that intuition. Maybe it is wrong but I know so many cases where “better safe than sorry” played out in the area of a mom not trusting her gut.

You know your baby best!

11. Don’t be too hard on yourself!

If you are a first time mom, listen! You have never done this mom thing before. No matter how much experience you have had with kids, how many siblings you had, how many books you read to prep yourself….you have never done this.

We treat ourselves so harshly sometimes. Thoughts like, “I’m so stupid, why didn’t I think to check her diaper when she was crying for an hour?” Or, “Why can’t I seem to get on top of things? Other moms don’t struggle like this.”

All these thoughts and more are a very real part of motherhood. Even if this is your second or third baby these thoughts still swirl in our mind some days. “What if…” , “maybe I should have…” , “I should know this…”

We are all here learning how to be a mom every day. You’re in lifelong training! Treat yourself with grace.

12. This is not your “get it all done season”.

Do you have dishes piled up in your sink right now? How about them laundry baskets of three weeks of laundry that needs to be folded? Are you floors spotless?

Probably not. And that is more than okay!

As mentioned before, this season is short. In America get it all done culture is thriving and I am here for it!! I love being productive. It is one of the most fulfilling feelings to me. Checking off the to-do list, accomplishing tasks- it gets me excited just typing that!

It took me two babies to realize that the newborn season is not my season to get it all done. And at the same time, not getting anything done is not unproductive! What do I mean?

Just because you are not checking things off, have a spotless home, or feel the accomplishment of being productive does not mean that your baby did not need those extra snuggles! That time spent with them was not unproductive because it was going the work of forming an unexplainable bond that the two of you will benefit from for life.

There will be seasons when you need to get back up and get things in order. There are seasons of feeling productive once again. The newborn season is a short time when you can take this pressure off. Just be mama for a little bit!

You’ll never look back and wish you would’ve washed more dishes. You will look back and long for another time to rock your baby.

Anna

13. It goes by fast.

We have mentioned this a few times in this post! We know in the thick of twenty dirty diapers a day, three hour nights of sleep, and the crazy postpartum hormones you probably feel like this is your life for the next fifty years. It’s not.

For better, and for worse, this sweet, crazy season will come to an end.

It became so old hearing this as an expectant mother. It wasn’t that I didn’t believe people, I knew it would. It just got old hearing it. However, now, on this side of things I am beyond grateful that people said it to me…..repeatedly. it made me stop in the sweet moments and savor them, it also made the really hard moments easier. Knowing it was all a passing season. They’re as little as they’ll ever be right now, in this moment. Don’t waste it being complacent. So remember through all the sweet and all the hard, it is passing, and it is passing fast.

14. It will get Easier.

I remember sitting there a few weeks in with my newborn, crying and thinking “How am I ever going to do anything or go anywhere ever again?”. Now we are able to work a bus route, do visitation and work youth camps all with baby in tow. Breastfeeding was hard. Learning my baby was hard (even though it felt natural). Trying to function on literally no sleep was hard. Being Mama to this little family felt so overwhelmingly hard at that moment, and even still does sometimes.

My point is that, yes, it is hard, but it will get easier. There will be a new hard to replace it, (sorry!) but that fresh postpartum season isn’t the normal forever. Breastfeeding won’t hurt forever. I now can cook supper with a baby latched and in the football hold. You will sleep again, eventually. You’ll learn what each of your baby’s cries means and be able to respond without even thinking about it. It will get easier, so just hang on.

15. Embrace the Season.

The best thing you can do for yourself is to just welcome this season with arms wide open. Embrace it for all that it is. It’s hard. It’s sweet. It’s exhausting. It’s emotional! It’s fast. It’s wild. It’s wonderful!

When you embrace the late nights and early mornings, the baby snuggles and baby cries, the changes in your body. When you take in all that this gift of motherhood is doing to you, in you, and for you- you become the best mom you can be! Don’t focus on the negative for to long, just accept it.

You’ve got this mama! You are doing way better than you think you are. God gave made you their mom and He made them your baby for a reason.

This season is a gift! Live it joyfully and you will not regret it.

[jetpack-related-posts]

Canning Salsa for Beginners and the Perfect Starter Salsa Recipe

Learning to make and can your own salsa at home is a great way to create the perfect recipe for your family! These instructions are curated for beginners learning to at home. Learn simple canning techniques and how to make your own salsa in this post!

canning salsa

Already a pro canner? Skip on down to the end for a great salsa recipe to try!

Why Salsa is Great for Beginners

Salsa is a prime starting point for beginners who want to learn how to can their own food in their own homes! It is simple, yet involves all the steps of canning just about any food so it is the perfect place to dip your feet in.

Salsa is also completely customizable to your taste preferences. You can make it spicy or sweet, thick or thin. Add things like specialty fruit or peppers is a breeze and makes customizing such an enjoyable process!

It is also a great option because it does not require the use of a pressure canner (which intimidates many people). However, if you want to venture into the world of pressure canning it is a great place to start as well because it is very simple and streamline.

Choosing the Right Produce For Your Salsa

Most salsa recipes are comprised of three main vegetables as the base- tomatoes, peppers, and onions. Other things such as seasonings, herbs, and other fruits/vegetables are added. However, these three make up the main part of salsa. Any variety of these vegetables can be used but the results will vary. Here are some basic tips when picking out produce for your salsa…

produce being washed for canning salsa

Roma tomatoes. You cannot get better salsa tomatoes than the Roma variety in my opinion. When boiled for canning the skins can be easily removed. This is not the case with other varieties that may require more diligent peeling. They are also a sauce variety- this simply means they are not quite as watery so more of the tomato is usable. Any sauce variety is great for salsa but none surpass Roma.

Onions. The onion variety you choose will mostly depend on your taste and not the functionality. They basically all function the same except in the area of taste. My go to is yellow onions because they are not quite as strong as white onions, however they are not as sweet as some other varieties. If you are going for a more fruity, sweet salsa a sweet variety would probably be best. If you are reading this and you have no clue, maybe just start with yellow or white!

Peppers. One of the best parts about canning your own salsa is that you get to customize the heat and flavor brought in by the peppers. If you are a beginner and do not know much about peppers or salsa I would recommend starting off with a basic jalapeño pepper. However, if you like more heat and you know what you are getting into when it comes to peppers playing around with the flavors can be fun!

Pick quality produce. This is optional of course, but I decided that if I am going to do all the work of baking and canning my own salsa I am going to use quality, organic ingredients! Most are grown from local gardeners, or in the past from our very own garden (hopefully next year from our own garden). I highly recommend getting out in your community to find and support local gardeners, homesteaders, and farmers!

Water Bath Canning vs. Pressure Canning Salsa

One of the main reasons salsa is a great place for beginners to start is that you do not need to use a pressure canner to can salsa. Water bath canning is the method that uses heat to preserve food instead of pressure. It is much safer and simpler than pressure canning- making it the perfect place to start your journey!

Let’s be clear- pressure canning is not unsafe! Many people have an unnecessary fear of canning explosions and mishaps involving pressure canning that are 99.9% avoidable when following safe calling practices. However, of the two methods, water bath and pressure canning, water bath canning is safest. 

Water bath canning is also the simplest canning method. It simply involves boiling water, placing your jars in, and putting the lid on. There are way less parts and pieces to deal with and a few less steps. 

The main difference is in the taste of the salsa. I find that water bath canned salsa tastes much fresher than pressure canned salsa. This is due to the fact that it is less cooked down when pressure is not used in the process. You are still cooking the salsa to some degree in the water canner but the use of pressure seems to be more intensified.

Salsa made in the pressure canner seemed to be more runny, even if the texture was just right before canning. Water bath canning keeps the salsa looking and tasting fresh while also keeping a thick, consistent texture.

Click here to learn how to use the water bath canner to can pickles!

The Steps to Canning Any Salsa Recipe

My goal in these beginner canning posts is not to just give you all the basic “abc” recipes but to leave you with a knowledge that you will be able to use to can and preserve any food! Learning a new skill set does not just involve getting the main idea but also grasping the knowledge you need on the whole subject. As always, the best place to begin is to just start doing it! Here are the basic steps to canning any salsa recipe.

*These steps are designed for the water bath canning method.

  • Wash all your produce well and sterilize jars/lids/rings.
  • Boil tomatoes for about 15-20 minutes in a large stockpot.
  • While tomatoes cook chop other produce by hand or in a food processor (I personally prefer the food processor for chopping peppers to avoid pepper burn! If you are chopping by hand use gloves and follow the safety steps in the next section of this post.)
  • Allow tomatoes to cool (takes about 30 minutes) then remove skins, tops and rotten spots. (Rotten spots can be removed before boiling but I find it is much cleaner to do it after.)
  • Run tomatoes through the food processor to the desired thickness.
  • Combine tomatoes and onion/pepper mixture in food processor. This step may need to be done in batches if your processor is small like mine.
  • Add in other ingredients like seasonings, herbs, etc. Mix well. You will want a bag of tortilla chips handy to taste test before canning!
  • When salsa is just right fill quart or pint jars leaving 1/2 inch headspace (the space between the salsa and the lid).
  • Fill water bath canner 3/4 the way full and place on high heat. Allow water to come to a full, rolling boil.
  • Once water is at a good boil add full jars with lids screwed on tightly.
  • Adjust water level to 1 inch above the jar lids. You may need to add or remove water.
  • Place the lid on the canner and begin processing time as soon as the water begins to boil steadily once again.
  • Processing time is 20 minutes for pints jars and 25-30 minutes for quart jars.
  • After processing time is complete turn off the heat. I prefer to let my canner and jars cool on the stovetop versus having to move the heavy canner while hot. Simply turn the heat off and allow to come to room temperature after several hours or overnight.
  • Place jars on the counter for 24 hours after processing time. Check seals by pressing the middle of the jar lid. If there is any give or popping your jar is not sealed. If things are tight and no popping sound is heard your jars are successfully sealed!
  • If the jars have sealed properly they are safe to store for years in a cool, dry place- freshest date is within one year of canning date. (*If jars do not seal correctly simply place in the refrigerator and use within two months of canning date.)
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Canning Salsa Safely

Despite popular belief, canning is completely safe when following proper procedures and safety tips. You have absolutely no reason to fear explosions, botulism, or other incidents that have made us scared to preserve our own food at home. 

You can read more about this here in another post about canning and preserving but here are a few main safety tips to practice when canning salsa…

Wash produce well and remove rotten spots. Botulism is avoided when food is properly cleaned. 

Clean and sanitize jars and lids/rings. Sterilize jars and parts by boiling them in water for a few minutes. At very least, wash them well with warm water. 

Use gloves when handling peppers. Even non-spicy varieties of jalapeños can sometimes cause what is known as pepper burn when they come in contact directly with the skin for longer periods of time. Because you will be chopping serval peppers you will want to wear gloves or use the food processor. Avoid contact with eyes and face until hands have been thoroughly washed.

Open canner lid away from your face. Water bath canners create a lot of steam. When opening the lid, open the lid to the side or opposite where your body/face is. The lid will also be hot so be sure to use a dry towel or oven mitt.

Want to make your own sourdough starter at home in just seven days? Follow my recipe and how to instructions in this blog post or purchase a dehydrated starter kit from my Etsy shop! Making your own sourdough starter doesn’t have to be complicated. Just like learning to can your own food the best place to learn is to just start!

-Tori

Place jars in gently. Your water bath canner has already been on high heat by the time you add the jars of pickles. Be mindful of this and place jars in carefully by hand or use a jar lifter to lower them in. 

As mentioned before, water bath canning is much safer. You do not need to fear explosions and jars rarely brake because you are not using pressure, just heat and water. Your biggest concern should be burns and practicing safety when dealing with the hot water and hot jars. 

What You Need to Make and Can Salsa

The essential equipment for canning salsa is simple and inexpensive. Most home cooks already have some form of these utensils in their kitchen. If you do not they are readily available and easy to find online or in stores near you!

  • Water bath or pressure canner.
  • Large stockpot for boiling tomatoes.
  • Food processor (optional but highly recommended!)
  • Quart or pint mason jars with lids and rings
  • Jar lifter (optional; can wait for them to cool)

You do not need fancy gadgets or expensive equipment to begin learning the art of canning. I suggest starting with the basics and learning what you like best!

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Tips for Canning Salsa

Canning salsa is simple and a great place to learn how to can your own food in your own home. It does not have to be complicated or even time consuming once you get the hang of it! Here are some tips to remember when canning your salsa….

  • Canning salsa takes a bit of time at first. Once you practice you will find your flow and it will become a streamline task. However, at first you will want to block out a couple hours from start to finish as you get the hang of things. Turn on a podcast or movie and make it an enjoyable experience in the kitchen! Get your kids involved so they can learn too!
  • Play around with flavors. Make notes on what you add in the way of spices and herbs! experimentation makes salsa so fun! If your salsa does not turn out exactly how you want this time you can go back and make adjustments in the future. Soon you will be making salsa that is perfect for you and your family!
  • Make your salsa in batches if you are using a food processor.
  • Allow the canner to cool where it is with the jars inside instead of trying to move the heavy canner with very hot contents.
  • If a jar breaks do not be alarmed, you can safely continue the processing time so the. other jars can finish undisturbed. Simply allow the processing time to continue. Turn the heat down a bit if you constantly experience breaking jars while canning.
canning salsa

I hope you enjoy learning to can salsa at home as much as I have! It has turned into a real family ordeal in our house and we love making the perfect flavors come together. If you are new to canning and want more canning tips and recipes be sure to subscribe and be on the lookout for my mini e-book canning guide for beginners coming soon!

canning salsa
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How to Can Salsa for Beginners and Salsa Recipe

One of the best places to start learning how to can your own food is with salsa! Follow my simple, from scratch instructions and check out my go to recipe for a basic, delicious salsa.
Prep Time1 hour
Processing Time20 minutes
Total Time1 hour 20 minutes
Course: Side Dish
Keyword: beginner canning, canning, canning salsa, preserving food, salsa, salsa recipe
Yield: 8 pints

Materials

  • Water Bath Canner
  • Food Processor optional but recommended
  • Pint or Quart Mason jars with lids and rings

Salsa Ingredients

  • 3 dozen Roma tomatoes
  • 5 yellow onions
  • 10 jalapeño peppers *See Note One
  • 2 ½ tsp garlic
  • 1 ½ cup fresh cilantro or one whole bunch minus stems
  • 3 tsp oregano fresh or dried
  • 3 tbsp salt
  • 2 tbsp apple cider vinegar, lime, or lemon juice *see note two
  • 3 tsp chili powder
  • 1 tsp cayenne pepper optional, for added heat
  • 2 tsp black pepper

Instructions

  • Wash all produce and sterilize jars/lids/rings.
  • Boil tomatoes for 15-20 minutes.
  • While tomatoes are boiling chop onions, jalapeños, and cilantro by hand or throw everything in the food processor. Place chopped veggies in a large mixing bowl. *See note three.
  • Allow tomatoes about thirty minutes to cool then remove skins and tops (where stem is). Make sure to strain off extra water and juice.
  • Blend tomatoes in the food processor or a blender until they are the consistency you desire.
  • Mix tomatoes and chopped vegetables together.
  • Add the remaining ingredients and mix well.
  • Bonus Step: Taste test the salsa to see if you need to add anything!
  • Fill canner to 3/4 full and allow water to come to a steady, rolling boil while you fill jars leaving ½ inch headspace between salsa and jar lid. Place lids and rings tightly on jars.
  • Once water in canner has come to a complete boil add jars one at a time to the canning wrack.
  • Adjust water level in the canner to approximately one inch above the jar lids. Remove or add water as needed.
  • Processing time begins when the water has come back to a complete boil. Processing time is 20 minutes for pints and 25-30 minutes for quarts.
  • After processing time is complete, turn off burner heat and allow the canner and contents to cool.
  • After cooling for several hours, place jars on the counter and allow to seal for 24 hours.
  • If jars have sealed completely they are ready to store in a cool, dry place for several years. Best freshness is within one year of the canning date. *See note four for unsealed jars.

Notes

Note One: This recipe is for a mild-hot salsa. If your tolerance to heat is low start by using five peppers instead of ten. You can always add more when you taste test. Use gloves if you are chopping peppers by hand to avoid pepper burn. Avoid contact with face and eyes! 
Note Two: Some acidity is required for preserving your salsa. Salt alone will not fully preserve it long term. Each of these ingredients will be very subtly tasted in the salsa so keep this in mind. Apple cider vinegar is my go-to. 
Note Three: A food processor is not required but makes the salsa canning process much more streamline! Use it in batches to make the perfect salsa with just the right consistency. If you ask me this is one of the best investments I have made in kitchen products hands down- and not just for making salsa! 
Note Four: Should you have a jar fail to seal (the lid still makes a popping sound when pressed in the center), you can still use this salsa but it will need to be stored in the refrigerator and used within two months of the canning date. 
cookies
Recipes

Easy Christmas Cookie Recipe: Cranberry and Dark Chocolate Chunk

These delicious and easy to make cookies are filled with the sweet fruity taste of cranberries and decadent chunks of…

Sourdough Cinnamon Swirl Bread
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The Best Sourdough Cinnamon Swirl Bread Recipe

sourdough pumpkin loaf
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How to Make the Perfect Sourdough Pumpkin Loaf

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How to Prepare for the Postpartum Season and Our Complete List of Essentials

Are you ready to have this baby, mama!? You are so close and maybe you are starting to wonder about this thing called the “fourth trimester”. The hard part is not over after you have the baby! It is just the beginning into the wonderful, beautiful, and hard world of motherhood. Read this post to see how you can be prepared to face the postpartum season like the awesome woman you are!

preparing for the postpartum season

Read this post about Everything You Need to Know About the Postpartum Season

The Three Basic Needs of the Postpartum Mom

The three basic needs of postpartum are not much different than the three basic needs of all humans. You will have many needs as your body is healing but these three will remain the core- food, water, and sleep. You will find that all the other needs revolve around these basic three being met. That is why I highly suggest that you plan now for how you will make sure these needs are a priority throughout your postpartum season.

There are some things that you cannot prepare for before the storm that is postpartum! (I am not trying to paint this season in a negative light because it is truly a wonderful time. However, we are honest here and this season can be as tough as it is amazing!) Each baby is different so if this is your second do not think you have it all figured out! You cannot control or prepare for things like baby’s sleep schedule, feed times, knowing your milk supply will be perfect, or even hormone issues like postpartum depression.

You can either choose to be overwhelmed by all that you cannot control or prepare for what you can control. These three basic needs are completely in control and very reasonable demands. Your body has to have food to function, you need water (especially if you are nursing!), sleep is a necessary part of life.

Here’s what I am saying, if nothing else gets done in the first few months postpartum- prioritize these three things. When baby is napping, sleep! If you have a good support system lean them for your three basic needs. As long as these are covered you will be in optimal position to care for yourself and your baby.

How to Prepare Meals for the Postpartum Season

Again, part of the basic three! Making sure you are ahead of and on top of having food readily available in the postpartum season can be such a game changer! This is especially true once your husband goes back to work or if he has no idea how to even boil water (I lucked out in this department!). Here are a few basic tips for creating a plan to prepare for food in the fourth trimester…

Meal train. Lean on that support system! Chances are that you have a few family members and friends who want to help you. You just need to let them know how. Organizing a meal train allows people to feel helpful and to be a true help to you in the postpartum season. Here’s how to do it…

  • Make a list of people you know would love to help and that can respect boundaries.
  • Make a list of the boundaries. Would it be more helpful for them to leave food at the door to respect your space? Are you a people person and you want all your friends to meet your baby? What time is best for your family? Do you have dietary restrictions? Think of all of these things ahead of time.
  • Create a group text or email- be sure to include your list of boundaries. Make sure to have them respond if they are interested in helping and what day they can help.
  • As people respond start penciling them in on the calendar. If you have not had your bay by the due date request that people bring meals you can freeze until baby is born to eat for later.

If you awkward asking for people to do this on your own try asking a close friend to organize the meal train for you!

Food Prep Party. Maybe you have a lot of friends and want one last chance to get together before you have your baby. Try throwing a meal prep party where all the girls come over and help you pack your freezer with all the postpartum food!

Freezer Meals. I (Tori) personally did freezer meals when I was pregnant with baby number two. My husband was allowed two weeks paid leave- which was SO NICE!! He can stinking cook so the first couple weeks were not a problem. The problem was after that when I was low on sleep, had a very busy one year old, and my wacko hormones had me feeling crazy. That was when the freezer meals literally saved the day! I highly suggest leaning on your support system the first week or two but having home cooked freezer meals or easy foods at the ready.

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Have you heard about Earthley Wellness? As a mom of two under two I have been pregnant and/or breastfeeding for over two years. This means very limited options for cold/flu, cough, headache medications that are safe for my baby and do not effect my milk supply. Earthley’s Feel Better Fast offers relief from these symptoms that WORK! Feel Better Fast is completely safe for use during pregnancy/breastfeeding, is 100% toxin free, and is made completely from herbs/only natural ingredients. Use my link below and the code CHOOSENATURAL to get 10% off your first order!

Click Here to Shop!

Snacks! If you are breastfeeding I cannot say this enough- SNACKS!! Load up now on high protein, delicious snacks to eat throughout the day because you are going to be so hungry! Keep in mind they need to be easy to eat while feeding a baby. Things like yogurt are delicious and nutritious but they require a spoon!

Getting it all done. The truth- you do not have to get it all done. If you are thirty-eight weeks pregnant reading this food prepping you might feel like you are off the ball or that you are too late to the game. You definitely still have time but please do not let this overwhelm you!

Meal prep is such a blessing but don’t get too overwhelmed by it. I was planning to do my freezer meals at 35 weeks but got put on bedrest and wasn’t able to do any of it. The Lord knew and provided weeks of meals from friends and family postpartum.

-Anna

Preparing Your Body for the Postpartum Season

Preparing your body for ultimate postpartum healing is essential! It is also very simple to do. You do not have to do intense workouts every day or stick to some bizarre diet. Follow these simple steps to optimize your body for birth and postpartum….

  • High protein, low carb, lots of veggies. You do not need to follow a rigid diet unless you have a health issue such as obesity, high blood pressure, or gestational diabetes. The main rule of thumb for a healthy pregnancy and postpartum diet is lots and lots of protein and low (not no!) carbs. The balance of a lot of protein and some carbs helps balance the body’s blood sugar levels. This will keep you feeling energized throughout pregnancy and healthy in the postpartum season. Adding a decent amount of green leafy veggies, other vegetables, and fruits will help balance vitamin and iron levels for a healthy pregnancy and optimal healing.
  • Move your body every day during pregnancy. No rigid exercise program is required, just make it your goal to move your body. Maybe it is just walking to the mailbox and back a couple times a day or going to a park to enjoy a nice walk. Maybe you thrive best when you follow a daily exercise routine. The idea is to just keep your body moving- even at the very end.
  • Rest. After you give birth make rest your priority. You may feel like you need to get back in shape right away but adding stress to your body does not help the healing process. Allow yourself several weeks of rest. Then after about six-eight weeks begin slowly doing workouts created for postpartum mothers or just by walking and moving your body a little every day.

Read this post about Why We Chose Natural Birth

Prepare Your Mind

Pregnancy, birth, motherhood- it is all in the mindset! Whether you have a great postpartum season (even with all the difficulties) or a miserable one will largely (not entirely) depend on your mindset going into it. The biggest key to conquering the mind game of the fourth trimester is found in the word “surrender”.

Surrendering to the fact that you are going to be awake throughout the night, that you will be dealing with raging hormones, and that breastfeeding is hard will help you mentally prepare for life postpartum. Again, not trying to paint the room negative but these challenges are real. You will likely have to face them in some ways.

Another key way to prepare your mind now is to not obsess over the hard. Pregnancy can be hard, postpartum can be challenging, motherhood is certainly not a walk in the park! However, when we choose to obsess on all the hard things we are preparing to live in a state of mental and emotional defeat. Practice now on finding the good things about pregnancy and choose to focus on those things.

When you find yourself in the postpartum season focused on the negative try shifting that focus. Remember things like…

  • It is only a season.
  • You will eventually get more than two hours of sleep.
  • She will eventually stop crying.
  • Soon she will be sleeping all on her own.
  • One day he will not want to snuggle with you at two am.
  • Breastfeeding will eventually get easier.

Preparing Your Space

This is a decision I (Tori) made with my second baby. After experiencing the long nights with my first and having a general idea of what was coming I made a decision. I decided that if I was going to be awake 3/4 of the night with a hungry or crying baby I was going to do it in the coziest place ever!

I have zero regrets!

She was due at the very end of November, Thanksgiving time. I decided that part of my nesting to-do had to be decorating for Christmas before she arrived because I knew I would not have interest in doing it after! My husband loves Christmas and had no complaints so at the beginning of December we put up the tree and all the things Christmas!

Three weeks later while awake at three am feeding a hungry baby I was thanking myself big time! I was snuggled up with a nice warm blanket feeding a sweet baby by the light of the Christmas tree watching a ridiculously sappy Hallmark Christmas movie. Can we get any more cozy?

Maybe your due in July, no where close to Christmas time. It is never too early to put up the tree- just kidding! There are definitely other ways to cozy up your space. What makes you feel the most comfortable? Maybe it is a soft blanket that is a certain color, warm lighting, a good snack or drink. Whatever it is prepare your space with the things that make you feel warm inside!

Another tip- prepare your space for functionality. Get things in order for what is going to work best. You might have to rearrange it later but having things in place will help you find a flow in the first weeks postpartum. Put diapers and wipes at a readily available location. Have snacks stored in places you will be feeding near. Have your postpartum essentials set up in the bathroom to streamline the potty process (it’s a whole ordeal!).

Prepare Your Husband

All men are different. Some want to be very involved with baby and others do not feel that desire as strongly. If your husband does not seem as involved as you feel he should be (even during pregnancy) this does not make him a bad dad! Think about it. You have carried this baby inside you for nine months. You have been literally, physically connected to this person. You have felt them move, had to change your habits, experienced the changes in your own body. They have not. It is natural for most men to not be as connected or know how to be involved.

They also are not a mom. They do not get motherly instincts. Motherly emotions do not capture their heart like it does ours. They also have no clue what we are going through in our minds and bodies. I would say that most men have a desire to help, to do something- they just do not know what or how. That is why communication on our part is so essential.

If you want help you are going to have to say it and in detail.

This is true in pregnancy, during birth, and the postpartum season. Mapping out how dad can best help you in these areas now is key to him feeling like a champion of a man and you feeling well loved and supported. Try to think through what might be difficult for you postpartum. Things like staying hydrated, resting well, having a clean space. All of these are things he can help (and would probably love to help with!).

Also try to prepare him for what you will be going through physically. This will help him better understand the hormone surges and the reason you need to rest for the next several weeks. When they know what is happening it takes away the unknown and the uncertainty of the situation. It puts them in the place of control so they can better accomplish the role of support.

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Preparing Your Other Children

If you have other littles or even older children it can be overwhelming adding a baby to the family. You may have concerns about how they will get along, how you will find time for the other children, or things like jealousy. First of all, try not to get overwhelmed with these thoughts! Children are very adaptable, way more than we think!

If you have littles prepare by letting them play with a baby doll. Teach them how to properly hold them. Teach them that eyes are not things we poke! Another great idea is to buy them some new toys or things to keep them busy. Buying a busy book or blocks that they only get to play with while you are nursing can help keep them occupied.

Older kids do best when they get to help. Allow them to help with tasks like giving the baby a bottle, changing a diaper, bringing you water, etc. Prepare them by talking about some of the challenges of having a newborn in the house. Ask them what they are most excited about.

Read Anna’s All-Natural Hospital Birth Story Here!

Postpartum Essentials

Well if you made it through that whole list of how to prepare- congratulations! Remember, you cannot prepare for everything but preparing for what is within your control is so helpful. A great way to prepare is to make sure you have everything for the best postpartum experience before baby arrives. Here is our list of postpartum essentials we could not live without!

  • Ice maxi pads. Purchase these or prepare your own at home to keep things feeling good down there!
  • Silverettes. I (Anna) used the Koala Babycare brand because they were cheaper. I never struggled with cracked nipples. Put a little breastmilk in them, place them in your bra, and go. Worth. Every. Penny.
  • Peri Bottle. Most hospitals will give you one of these. They help to keep everything clean without having to wipe tender areas.
  • Tucks pads. These are mad with witch hazel and they help to cool things and relieve itching while things are healing up. Don’t skimp on the name brand! The off brands tend to be too dry.
  • Adult diapers. JUST DO IT!
  • Mattress cover. These are great for keeping birth and afterbirth fluids off your mattress!
  • Nipple cream.
  • Cozy lounge clothes and pajamas.
  • Things for a cozy space (talked about in Preparing Your Space)
  • A good show or podcast to keep you company in the late night/early morning hours.
  • Large water bottle. Invest in a pretty one, you will be looking at it a lot!
  • Earthley Milk Flowin’ salve for clogged ducts. Worked out a clog in less than 10 minutes and saved me a trip to the doctor for mastitis!
  • Favorite high protein snacks

We hope this post has helped you in knowing what you need to do to prepare for the postpartum season! It is truly a great time filled with baby snuggles, sweet laughter and tears, and forming a beautiful bond with your baby. We wish you the best mama!

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Finding Joy in a Minimal and Simple Christmas Mindset
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Finding Joy in a Minimal and Simple Christmas Mindset

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Christmas village
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A Complete Guide to Canning Pickles for Beginners

This is a complete guide for canning pickles for beginners and newbies! Learn all you need to know about preserving pickles. Hang around for a free pickle recipe at the end of this post!

canning pickles

Pickles: A Great Place to Start

If you are new to canning and are looking for an easy, great place to start pickles are a great option! They require very little planning and pressure canning is not necessary (keep reading) making it the perfect option for beginners. You can even get a pre-made seasoning packet that will set you up for pickling success!

You do not need to be an expert. No experience is required to start learning the art of canning and preservation! If you want my complete guide to canning and preserving for beginners go check out this post here.

Also, be sure to subscribe to our email list so you don’t miss my canning mini e-book for beginners coming later this month!

Growing Your Own Pickles

The only thing better than canning your own pickles is canning your own pickles that you grew from your own garden.

I will not spend a lot of time on this subject but grown cucumbers for picking is so easy! You do not need much space and they can be grown in just about every climate in the U.S.

If you are looking for an easy place to start your own from scratch, homegrown journey try growing your own cucumbers! If you are in the southern part of the U.S. there’s still time to grow a batch this summer/fall season.

Perhaps you cannot grow your own. I highly recommend sourcing cucumbers from your local farmers market. Produce grown locally is much healthier and is a great way to connect with your community!

The Best Pickles for Canning

Whether you grow your own or purchase them locally you will want to know the best varieties for what you are canning. Here is a brief overview of the best pickles for what you might be canning…

  • Large, smooth varieties are best for pickle chips. Smooth (not bumpy or seedy) varieties will not be as naturally crunchy. Best for hamburger chips, or sweet/bread and butter chips.
  • Medium/large bumpy varieties are best for spears. Bumpy varieties are best for a crunchy spear pickle. Large/medium varieties are great for spears.
  • Small/medium bumpy varieties are best for dill chips and relish. They give a great crunch and perfect size for a dill chip. They make the best relish because they are not quite as seedy and have the best texture.
  • Small varieties are perfect for canning whole dill or sweet pickles.
slicing small pickle chips

Try growing a mixture of sizes and varieties to try canning pickles and relish of all kinds!

Water Bath Canning Vs. Pressure Canning

One of the main reasons pickles are a great place to start is that you do not need to pressure Can pickles. They actually taste much better using the water bath method. This is the method that uses heat to preserve food instead of pressure. It is much safer and simpler than pressure canning- making it the perfect place to start your journey!

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Have you heard about Earthley Wellness? As a mom of two under two I have been pregnant and/or breastfeeding for over two years. This means very limited options for cold/flu, cough, headache medications that are safe for my baby and do not effect my milk supply. Earthley’s Feel Better Fast offers relief from these symptoms that WORK! Feel Better Fast is completely safe for use during pregnancy/breastfeeding, is 100% toxin free, and is made completely from herbs/only natural ingredients. Use my link below and the code CHOOSENATURAL to get 10% off your first order!

Click Here to Shop!

Canning Safer and Simply

Let’s be clear- pressure canning is not unsafe! Many people have an unnecessary fear of canning explosions and mishaps that are 99.9% avoidable when following safe calling practices. However, of the two methods, water bath and pressure canning, water bath canning is safest.

Water bath canning is also the simplest canning method. It literally involves boiling water, placing your jars in, and putting the lid on. There are way less parts and pieces to deal with and a few less steps.

The taste of your pickles is also much better using the water bath method. Pressure canning produces a much mushier, less crunchy pickle.

Refrigerator Pickles

Maybe you are reading this and it sounds a bit overwhelming (not my goal at all!). First of all, it’s so simple and the best place to start is to just start!! However, if you want to start even simpler try refrigerator pickles first. This will familiarize yourself with most of the pickle making steps just without actually having to can the pickles.

This is also perfect if you do not want to fully invest in a canner quite yet! (Although I highly recommend investing in the purchase of a water bath canner/stockpot.)

Click here to get my favorite water bath canner!

How to Make Refrigerator Pickles

  • Make your brine. Make the from scratch brine recipe below or a packet mix (Mrs. Wages makes the best in my opinion!).
  • Clean your jars.
  • Cut pickles in slices or spears.
  • Pack the jars.
  • Pour brine over pickles leaving about one inch at the top. Pickles should be completely covered.
  • Place lids on jars and store in the refrigerator.
  • Eat after 24 hours and store unopened for up to two months.

*Refrigerator picked are also great to make if you have a small batch of cucumbers that you need to use up.

Steps for Canning Pickles

Canning pickles is so simple! Here’s a step by step guide for canning them start to finish…

  • Fill up your canner 3/4 of the way full and begin boiling water. This can take a bit of time.
  • Wash your cucumbers and sterilize jars/lids/rings.
  • Cut cucumbers in desired size. (I like to chop them for relish in the food processor.)
  • Make brine.
  • Pack jars with cucumbers.
  • Pour brine over cucumbers leaving 1/2 inch headspace- the space between the liquid and the lid. Make sure cucumbers are fully covered.
  • Place in canner (follow canning instructions on the recipe card below!)
  • Adjust water level. You want jars fully covered about an inch above the lids. You may need to add/subtract water.
  • Canning time begins when the water begins to boil after placing the jars in the canner.
  • After canning allow jars to cool inside the canner or pull them out to cool and dry on a dish towel.
  • Wait 24 hours then check all the seals. Store sealed jars in pantry for up to year after canning for best flavor.

Canning Safety Tips

Despite popular belief, canning is completely safe when following proper procedures and safety tips. You have absolutely no reason to fear explosions, botulism, or other incidents that have made us scared to preserve our own food at home.

You can read more about this here in another post about canning and preserving but here are a few main safety tips to practice when canning pickles…

Wash cucumbers well and remove rotten spots. Botulism is avoided when food is properly cleaned.

Clean and sanitize jars and lids/rings. Sterilize jars and parts by boiling them in water for a few minutes. At very least, wash them well with warm water.

Place jars in gently. Your water bath canner has already been on high heat by the time you add the jars of pickles. Be mindful of this and place jars in carefully by hand or use a jar lifter to lower them in.

As mentioned before, water bath canning is much safer. You do not need to fear explosions and jars rarely brake because you are not using pressure, just heat and water. Your biggest concern should be burns and practicing safety when dealing with the hot water and hot jars.

Tips for Canning Pickles

Canning pickles is very simple and can be done pretty quickly. Here are just a few tips to note….

What if a jar breaks in the canner?

It is rare that jars break inside a water bath canner but should it happen there is no cause for concern. You can finish canning the rest of your jars before dealing with the broken one. After the rest have finished processing time simply strain out the broken pieces of glass and cucumber. Discard and carefully clean out your canner.

Jars that do not seal.

Test the seal by pressing the middle of the lid after 24 hours. If there is no give and no popping noise your jars have successfully sealed. If there is give and it makes a popping noise your jar did not fully seal.

There is no need to toss them! Simple place them in the refrigerator and use within two months.

canning pickles
Print

How to Can Pickles and My Favorite Basic Dill Pickle Recipe

A complete guide for the beginner on how to can and preserve pickles in your own kitchen!
Prep Time30 minutes
Active Time15 minutes
Total Time45 minutes
Keyword: beginner canning, canning, canning pickles, cucumbers, pickles, preserving
Yield: 8 pints

Equipment

  • Water Bath Canner
  • Jar lifter optional
  • Quart or Pint Mason Jars with lids and rings

Materials

Pickle Brine Ingredients

  • 6 cups vinegar
  • 3 cups water
  • 1 1/2 tbsp sugar
  • 2 tsp salt

Pickle Seasonings

  • 1/2 tsp garlic salt
  • 1 tsp dried or fresh garlic
  • 1/2-1 tsp black peppercorns
  • 1/2-1 tbsp fresh or dried dill or several sprigs

Instructions

  • Begin by filling your water bath canner ¾ of the way full and placing on high heat. Your goal is to bring the water to a soft, rolling boil.
  • While water is coming to a boil, begin sterilizing your jars in boiling water or wash them thoroughly in hot water.
  • Wash cucumbers well. Cut them to the desired shape (spears or chips) or chop them in the processor (for dill relish).
    washing cucumbers for canning pickles
  • Pack cucumbers into jars tightly.
    canning pickles

Prepare Brine

  • Prepare the brine by bringing vinegar, water, sugar, and salt to a boil.
  • Mix the seasonings together then add to hot brine or add right into jars. (I prefer to add herbs/seasonings directly into jars rather than into the brine to equally distribute them versus them settling at the bottom of the brine. It is a bit more work but yields better outcome.)
  • Pour brine into jars packed with cucumbers. Be sure to cover the cucumbers completely but leave about ½ inch headspace between the liquid and the top of the jar.
  • Place lids on the jars and screw the rings on tightly.
  • By now your canner water should be at a nice rolling boil. Add jars in one at a time, be careful not to splash yourself with the hot water. Jars should be placed in a circular pattern around the canner with one or two jars in the center of the circle.
  • Adjust water level to cover the jars completely by at least one inch. This means you may need to add or eliminate some of the water in your canner. If you need to subtract water the best way is to remove it with a cup or container instead of lifting the heavy canner or having to remove jars you have already placed.
  • Place the lid on and allow water to come back to a steady, rolling boil.
  • As soon as boiling has begun processing time starts. Pint jars are processed for 10 minutes in the canner. Quart jars are processed for 15 minutes. If you have a mixed batch, quarts and pints, processing everything for 15 minutes is best.
  • After processing time has ended allow cans to cool in the canner or lift them out using tongs or a jar lifter. Allow to cool and seal for 24 hours then check seals by tapping the center of the jar lid. If the lid pops back up after pressing the lid did not seal and jars should be placed in the refrigerator to be used within 2 months.
  • If the lids have sealed they can be stored and used as needed. Use within one year for best freshness.

Notes

The brine recipe is designed to make 8 pint jars of pickles, or 4 quart jars. This is a great starter batch. The amount of cucumbers needed will largely depend on what size and how you are cutting them. I like to start with this amount of brine, if more is needed it is easy to make more brine quickly. 
Leftover brine can be stored in a mason jar in the refrigerator for up to six months to be used as needed for more batches. 

I hope you enjoy learning how to can these pickles! If you have any questions please leave a comment. And if you are looking for more content like this be sure to subscribe! I’m here every week with more real food from scratch, homemaking, and natural mom life.

Easy Christmas Cookie Recipe: Cranberry and Dark Chocolate Chunk
Recipes

Easy Christmas Cookie Recipe: Cranberry and Dark Chocolate Chunk

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7 Things You Need to Know About the Postpartum Season

Postpartum- the fourth trimester. So many wonderful things about this season! You’re holding your sweet baby. Your body feels the relief of not having a human growing inside it.

It can also be a wild season. Hormones are getting back to normal. Sleep is a precious commodity. Your body looks different.

Likely your doctor or midwife has left you with some basic health and safety instructions before releasing you into the world of motherhood. Things to look for like too much bleeding, bleeding too long, postpartum depression, etc. However, most do not truly sit down and prepare you for this season.

It’s called the “fourth trimester” because so much is still actively changing in your mind and body that you might as well still be pregnant.

We’re here to discuss the things that we wish we would have known and things that helped us going into the postpartum season. We hope this post helps you as you prepare for your little one to arrive!

Click here to Read: How to Advocate for Yourself in a Hospital Birth

1. Everyone has a Unique Postpartum Experience

Among the mom community you will find so many differing experiences and opinions. Sometimes these opinions can be downright frightening! Some shared experience is helpful, but you must distinguish that it is just that- their experience.

The experience of others might not be your own. Your baby may be a great sleeper, and they may not be. Your hormones may regulate quickly or they might take a while to straighten out. Some of you have bodies that loose weight while breastfeeding- then there’s the rest of us!

Postpartum can be hard in so many ways, but not everyone’s “hard” is the same. Just because someone you know struggled with breastfeeding, it doesn’t mean you will. If your friend had postpartum depression it doesn’t mean you will. Postpartum can definitely be a rollercoaster, but don’t become so consumed with everyone else’s “hard” that you adopt it as your own.

Postpartum can be filled with some of the hardest moments of your life, but it’s also going to be filled with some of the most wonderful moments of your life. You know how to be tired, you know how to feel sad, you’ve cried before. But you know what you haven’t done before? Hold your baby and watch them drift to sleep in your arms. You’ve never smelt that newborn smell as they cuddle up against your face. You’ve never felt the joy of seeing those little eyes stare up at you in adoration.

2. Every Postpartum is Different

This follows closely with the point above. Every postpartum you have will be different and unique. The difference between my first postpartum and second were vastly different.

Just because you have a great experience with one does not mean the next will be as seamless. The same is true about the opposite! Just because you had a harder time with one does not mean the next will be as complicated.

Another thing I feel is vital to mention- preparation does not mean it will be easy.

Hey mama! Have you heard of Earthley Wellness? As a pregnant and breastfeeding mom of two under two I know the struggle of finding safe medications to treat colds, fevers, nausea, and other common ailments! Even the ones deemed “safe” by the FDA are packed with ingredients that I just don’t feel good about as a mom. Earthley offers safe and effective herbal remedies at prices you can afford. All of their tinctures are 100% natural and many are safe for you and your baby! Use my link below and the code HELLONATURAL to get 10% off your first order!

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With my second I felt so prepared! I knew what was going on this time. I knew what the “hard” was. This time I was going to be prepared!!

It was around my fifth month postpartum that I realized there are some things you just can’t prepare for. Hormones are out of your control. Every baby is different.

Now I am not saying that knowing what to expect and being prepared for the things in my control was not a huge help! However, just embrace the fact that some things are being control. They are normal, beautiful parts of becoming a mama.

3. Take Time to Heal

Taking time to heal postpartum is so important! Bounce back culture has made us feel like we are broken if we need more time to heal. Listen to your body!!

Click here to read: My All-Natural Positive Birth Story

It does not matter if Aunt Janna was up moving around, making biscuits three hours after she had a baby. In Christian culture it’s a major flex for who can get back to church the soonest after giving birth! If I had a dollar for every time I heard, “We were in church Sunday the same week she was born!” I’d be a rich woman.

You have a wound inside your body the size of a dinner plate. If someone had a wound on the outside of their body like that, I don’t believe we would expect nearly as much of them as we are expecting of ourselves. Your ability to care properly for your baby and future babies depends upon you giving your body the time it needs to recover. The general rule is five days in the bed, five days on the bed, and five days around the bed. That doesn’t mean you return to normal after those two weeks, either. Give yourself time, and if you have help, use it.

We all have different capacity. Some of us heal faster than others. A lot of women can do long term damage to their bodies by not allowing things to heal properly before getting back to it. Just because your body is not telling you does not mean you will not reap the consequences later. Rest mama! Ease back into routines. Nothing means more to your family that that you are healthy.

4. You Need a Support System

Having a support system in place is essential to the postpartum season. I think most of us have a support system but we do not like to utilize it. We feel like a burden, an inconvenience, or that we are weak if we cannot handle it all on our own.

But sometimes we are weak. Sometimes we can’t handle it all on our own. Sometimes we need to just let people love on us!

Here are some tips on how to utilize your support system in the postpartum season….

Ask.

Sometimes it’s as simple as just telling people what you need! Think ahead to the things that will be hard for you. Things you have a hard time keeping up with now will not get easier in the postpartum season.

Ask specifically.

This is key! Especially when it comes to your husband. Don’t just ask for help. No one Can read your mind. No one knows better than you how to help you best!

If you are receiving support but constantly feel like you have no help you may not be asking the right way.

To some moms help looks like holding the baby while she gets it all done! (Rage Cleaning!!)

To others it looks like someone helping with the laundry and dishes while she nurses and holds the baby.

Meals

Nothing is more supportive to me than not having to worry about food. Ask a friend you trust to organize a meal train for you! P.s.- you are allowed to make rules like bring food but don’t touch the baby, or asking people to leave it on your doorstep so they don’t disturb you!

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Childcare

Having other children to care for in the postpartum season can be exhausting. Ask for help watching the other(s) for while so you can take a nap, have quiet time, or clean.

Support for Dads

Dads are the best! They are the main support system for the postpartum season but they get tired too! It’s a big adjustment all the way around. Having support for him by way of an outlet (hunting, golf, etc.) is a great way to allow him to release some stress.

When your support system is limited…

Right after giving birth to my second baby we became sick for weeks on end. Every week sometime came down with sickness…same sickness, different sickness, recurring sickness. It was wild!

So for months (literal months!) I was stuck at home postpartum with two under two, afraid to ask for help for fear of others catching our sickness or us catching something else! My husband was back to work and had multiple things on his plate so I felt limited in help from him.

I say all that for this reason- maybe some of you have a very limited support system. Military families, divorced or widowed, living far away from family and friends, missionary families, or just not having support you can count on. Or things you have no control over like sickness!

My first bit of advice would be to make sure you have virtual support lined up. In today’s world we really always have access to support! Tell far away friends and family that you will need extra calls /texts during this time. Reach out when you just need to vent!

If friends and family live far away I highly recommend you start building a support system around your community! This can sound scary if you are an introvert like me. However, it is critical.

Church is a great place to start! I can’t imagine what I would do without the support of my church family! Find mom groups in your community, or even start one! Whatever you have to do, get some friends in your corner and you be in theirs.

Lastly, do not obsess about the fact that your support system is limited. This is where I failed. It got in my head! I was obsessing over the hardship and the loneliness. Instead focus on the help you do have, take advantage of nap time, let this season shape you for the better.

Click here to read: Pain Management Tips for a Natural Birth Experience

5. Learn the Danger Signs of the Postpartum Depression

Your medical professional should go over this with you. However, I think it is important to note what you should be aware of…

Blues vs Depression

Feeling sad, frustrated, or angry at times are all normal parts of postpartum. This is often referred to as “postpartum blues”. Along with crazy emotions you may cry a lot, feel kind of fuzzy in your brain, and just out of it. This is because your hormones are shifting back to “non-pregnant” mode.

Blues can last a couple of days to a couple of weeks. They can occur off and on. However, they should steadily start to fade off/occur less in the six to eight weeks after birth.

Postpartum depression is opposite. It steadily gets worse as postpartum continues. It can also occur at any time within the first year of postpartum. Meaning, you might feel fine the first six months of the postpartum season and things just seem to hit you out of the blue for no reason.

When you should seek help.

You should talk to your doctor or midwife if things are not getting any better after you have experienced symptoms of depression for several weeks. Or immediately if you have continued thoughts of harming yourself or your baby. Symptoms of depression include anxiety, difficulty sleeping, appetite changes, racing thoughts, thoughts of self harm, and many more you can find on Google.

6. Your Life is About to Change

You know this. But you don’t know this! You are likely aware that adding a tiny human to your world is going to change a lot of things in your life. No one can prepare you for what extent your life is about to change!

We definitely do not have all the answers for each individual mama who is reading this post. (We wish we did!!). However we thought we would give you some things we wished we would have known about how certain aspects were going to change us…

Your body is going to change.

I think we all know this. Maybe not to the extent we do after we have that baby! So here’s the honest truth mama, you are going to look in the mirror and, more than likely, you are not going to feel comfortable in your own skin.

That is normal and that is okay.

You have just made a human, maybe multiple humans! And unless you have hit the genetic jackpot you probably do not look like you did before you gave birth. It’s okay to feel sad about this while happily holding the person who did this to you! (It’s even okay to cry about it.)

You are going to be just fine. You will find clothes that fit you. There are workouts! Embrace your amazing body that just worked so hard to make this sweet little baby.

Your marriage is going to change.

You are no longer just “man and wife”. Learning how to be husband and wife while becoming dad and mom can be a hard thing to navigate. Here are a few things to remember.

  • You are both new at this. If this is your first baby, neither of you knows how to be a mom or dad. You are both learning.
  • Score keeping is a trap. “I changed three diapers today, he only changed one!” Sounds petty? Not when you’re a as n exhausted postpartum mom! Your mind will get the better of you if you allow it to start keeping score.
  • Make time. Your marriage is going to be okay- if you make time to keep it alive. You have to prioritize one another. This can be so hard as a new mom! But you can do this.
  • Communicate. He is not a mind reader. Unfortunately! Chances are you are married to a great man who wants to help you. You just have to tell him how.

You are going to change.

Apart from your body changing- you are going to change. You might feel broken for a while (maybe not!) but you’re turning into a mom! It’s a beautiful transformation where selfishness is not an option.

I remember after back to back pregnancies waking up postpartum to have no clue who I even was any more. I for sure was not who I was a year ago! For a while this felt so overwhelming. Like I was in a desperate search to find myself and get me back. Until one day I realized that I was not who I was a year ago, and I never would be. That girl was not a mama.

So yes, you will be different. Your life will change. But you are becoming exactly who you need to be for the people who need you. That is a beautiful transformation!

Click here to read: 5 Reasons to Consider Natural Birth

7. It’s Just a Season

I wish that someone would’ve told me that postpartum comes in waves. The biggest wave is the immediate postpartum time. But there are several other waves to ride. For a lot of moms, it comes at the three, six, nine month marks and also one year. So far, I would say that has been true for me, with the exception of the nine month wave coming at seven to eight months.

When riding that first immediate postpartum wave, one of my biggest struggles was the constant feeling that someone was going to take my baby away from me. I could be sitting in my home, and my mind would play scenes of someone bursting through my door and snatching my baby from my arms while I was helpless to stop them. At the store, I would be watching for someone to try to take his carseat and run. It was intense, but it was a season. The intensity of those feelings did not last forever. To be honest, there are times I still struggle with those feelings, but they are in much more manageable waves now, though.

At the six month mark, I experienced severe nightmares. I would dream of finding my baby lifeless in different places. It was one of the hardest waves for me. Once again, it’s a season. A very short season.

At the seven to eight month mark I started dealing with feeling extremely angry. Not at my child or husband. Just angry for no reason. No cause, just on the inside, I felt absolute rage. It was completely controllable, I never acted on it. It was just a constant battle to keep it under control. It was definitely my shortest season, though.

Let me add in, postpartum is not a free pass to act on every urge and impulse because you’re hormonal. We still are responsible for ourselves and our actions. (This is, of course, excluding severe postpartum cases that come with a medical diagnosis.)

Yes, all of this sounds like a lot, but we just want to be honest with what we’ve dealt with, so if you’re facing it too, you know it’s normal and you’re not alone. Please remember that in between these hard moments we’re sharing about are some of the most wonderful times of your life. You’re snuggling your newborn, growing and learning together. It’s a beautiful time, even with all of the hard. We share in honesty not to make you dread it, but so you’ll know you’re right on track. Not every postpartum season will be the same. Some are more severe than others, and some don’t struggle at all (so jealous). There have been hard moments, but they have nothing to compare to the joy this season of life has brought.

Mama, for better or for worse, postpartum is just a season. The bad things will soon fade away. And so will the sweet things. Embrace it, live it, feel it. It will pass as quickly as it came. Lean on your support, let yourself change, and know that you were made for this!

-Tori
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Sourdough Blueberry Muffins Made with Natural Sugar

These sourdough blueberry muffins are subtly sweet, soft, and so delicious! These muffins are proof that healthy can taste just a good. Enjoy dessert guilt-free with natural ingredients and only natural sugar!

sourdough blueberry muffins

Sourdough in Sweets

If you are new to sourdough or you have only ever tried sourdough in bread it may sound a bit odd to find it in the ingredient list of sweets like muffins or cookies! Adding sourdough starter to your recipes gives them such a nice texture and adds probiotics into the food. Making sweets with sourdough starter does not automatically make them healthy! However, it does give them a better quality and the added health benefits.

How does adding sourdough benefit me physically?

Sourdough starter is loaded with probiotics. When you add it into foods, even sweets, you are automatically getting benefits that you would not get in other recipes. Needless to say, when you add other bad ingredients (sugar, chocolate chips, ingredients with corn syrup, etc.) the sourdough starter does not eliminate all the bad. What am I saying?

When you use sourdough starter, along with other healthy ingredients you can be guaranteed that you are providing a healthy, gut supporting food to your family! Even sweets!

Does adding sourdough impact the taste?

Adding sourdough almost 100% of the time impacts the texture of your food for the better. However, it can effect the taste of the food if too much is added. I would recommend starting slow. Adding 1/4-1/2 a cup of sourdough starter to a recipe you want to convert is the best way for experimenting with taste. Sweet and salty always offset sour. If you find that recipe are having too much of a sour taste adjust by adding a bit more sweetener and salt to bring balance.

sourdough blueberry muffin

Natural Sugar vs. Processed Sugar.

In our from scratch kitchen we choose to use only natural forms of sugar. This decision came by research and our personal health journeys. For many reasons we have decided that natural sugar is the best option for us.

What is the best kind of natural sugar?

There are about five main natural sugars that are commonly used in the U.S. and widely available to everyone…

  • Honey. Probably the most widely available and healthy of the natural sugars is honey. You can find it in some form in just about any grocery store and due to the revival of homesteading many can find local, fresh honey nearby. It is also very affordable.
  • Maple Syrup. Maple syrup is another very pure source of natural sugar that can be found commonly in the U.S. and Canada. It’s robust flavor is a great option for replacing brown sugar in recipes!
  • Agave Nectar. This is a more expensive, less available natural sugar from the agave plant.
  • Monk Fruit Sweetener. This is natural, plant derived sweetener is another great source of natural sugar and closely mimics the taste of processed sugar in sweets. it is becoming more widely available.
  • Cane Sugar. Another great source of natural sugar is cane sugar, however it can be a bit tricky to find a trustworthy source that does not over-process it and add fillers, chemicals, and preservatives.

To answer the question, “Which is best?”, it really depends on what you are making and on personal taste. I think the closest to the taste of processed sugar you will get is mixing different kinds of natural sugar. Things that require brown sugar tastes bast when you mix honey and maple syrup because it produces a much more robust flavor. Cane sugar tastes the closest to processed sugar, it is just a bit more course and a bit sweeter (use less!).

Baseline- experimentation is key!

Sourdough Blueberry Muffin Ingredients

The ingredients required for sourdough blueberry muffins are simple. You can keep your kitchen stocked with quality, organic ingredients when you shop at Thrive Market! They are my number one go to for all the organic, clean label ingredients that I can eat peacefully knowing they are good for my body. Use my link below to get 40% off your first order!

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Sourdough Starter

You will need active or discard sourdough starter. Active starter is best and will give your muffins a more fluffy texture. However, discard can also be used effectively when an extra teaspoon of baking powder is added.

Water

Honey

Honey or another sweetener of choice will be required to replace the processed sugar in these muffins. Cane sugar is also another great option that will produce a similar taste.

Maple Syrup

Maple syrup gives these muffins a burst of flavor!

Butter

Eggs

Salt

Baking Powder

All-purpose Flour

Fresh or Frozen Blueberries

Click here to check out our recipe for Sourdough Apple Cinnamon Muffins!

Sourdough Blueberry Muffin Tips

Fermentation

Fermenting the muffin batter is optional in this recipe. However, fermenting will give it a better texture and flavor when baked. Add the fermentation step by allowing your batter to sit for serval hours (4-8 hours) or overnight in the refrigerator (8-12 hours).

Adding this step will also allow the gluten from the flour to break down better. The breakdown of the gluten makes it best for those with gluten sensitivities. This is because the body does not have to do the work of breaking the gluten down. The work has already been done by the fermenting process.

Adding Berries

sourdough blueberry muffin batter

If you are using a stand mixer or hand mixer to mix your batter I highly recommend adding the blueberries in by hand. The use of a mixer will break your berries and give the batter a blue/green color that does not look as pleasant. When they are added gently by hand the result is much more appealing!

Sourdough Blueberry Muffins

These sourdough blueberry muffins are subtly sweet, soft, and so delicious! These muffins are proof that healthy can taste just a good. Enjoy dessert guilt-free with natural ingredients and only natural sugar!
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer, Breakfast, Dessert, Snack
Servings 12 muffins

Ingredients
  

  • 1 cup sourdough starter active or discard
  • 1 cup warm water
  • ½ cup honey
  • ⅓ cup maple syrup
  • 1 stick melted butter
  • 1 tsp salt
  • 3 tsp baking powder SEE NOTE ONE
  • 2 cups all-purpose flour
  • ½-¾ pint blueberries

Instructions
 

  • In a large bowl mix starter, water, honey, syrup, melted butter, and eggs until creamy and well combined.
  • Add salt and baking powder.
  • Add flour ½ cup at a time until well combined.
  • Mix in blueberries (measure with your heart) by hand. (SEE NOTE TWO)
    muffin batter
  • Bake in greased muffin tin on 350℉ for about 15-20 minutes or until tops are golden brown. (SEE NOTE THREE)
    sourdough blueberry muffin

Notes

NOTE ONE: Add 1 tsp. extra if you are using discard sourdough starter. 
NOTE TWO: Add the fermentation step here by covering with a damp tea towel and allowing to rest on the counter for 4-8 hours or in the refrigerator for up to 18 hours. 
NOTE THREE: For regular muffins bake 12-15 minutes (makes 12). For jumbo/bakery style muffins bake for 15-20 minutes (makes 9).
Keyword blueberry muffin, easy muffins, easy sourdough recipe, muffin recipe, muffins, quick and easy muffins, sourdough blueberry muffin, sourdough recipe
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The Beginner’s Guide to Canning and Long Term Preservation

Join me as I introduce beginners to canning and food preservation! This is a complete, but not complex, guide for those interested in learning to make real food last on the shelf. Come learn the simple art of food preservation the *simple* way.

What is Long Term Preservation?

The idea of long term food preservation is that it can last on the shelf for more than a year. Food preservation practices have been around for centuries. Some of the oldest methods being canning, drying, and fermentation.

The differences not only lie in the fact that foods last longer but that often the nutrition is better preserved using these methods. Take freezing vegetables for example… First you blanche them (the process of heating the food and cooling it very quickly). This depletes the food of nutrition. Then freezing/thawing. Then reheating on the stovetop. All of these steps deplete the food of nutrition. Canning and other methods of long term preservation eliminate unnecessary steps and preserve more nutritional properties in the food.

Another difference in long term vs short term preservation is that foods taste different. This is of course dependent on the person but I feel that some foods are just better canned vs frozen. Green beans just have a tenderness and flavor that they do not get in the freezing process. Some foods cannot be frozen well but can be preserved through canning with better results.

Long Term Preservation Methods

There are several long term preservation methods, some only used in certain cultures as ancient practices. Here we will discuss the four main methods of long term preservation used in our culture today…

Pressure Canning. This method is widely used in culture today. It is the process of using pressure to preserve food in jars for long term storage that can last several years on the shelf. Food is placed in jars with lids that have a seal. As pressure in the canning rises the air is compressed which causes the lids to seal and preserve the food.

Water Bath Canning. Water bath canning is the method of canning using only heat to preserve the food. Food is placed in a glass jar then into boiling water for a period of time which causes the lid to seal for freshness.

Dehydration. This method is the process of using dry heat from an oven or conventional dehydrator machine to dry foods. It removes all the moisture from the food which makes it shelf stable for years. Fruits can be dehydrated and ground into a powder for flavoring. Meat can also be dehydrated and made into jerky.

Click here to purchase our Dehydrated Sourdough Starter!

Freeze Drying. This is a method that is slowly becoming more available to homes in the US and other countries. It has been around for a while but only in mass production, large facilities. Companies have recently been working to make this method more available to the home cook, although it is still quite expensive.

In this post we will focus mostly on canning as it is the most efficient and available method at his time.

Fear Around Canning

A few mishaps, plus the unfamiliarity and culture today has been handed a fear of canning as a long term preservation option. While there have been incidents over the years, if you are following instructions there is NO REASON to fear canning your own food. Because of the fear around canning many women are intimidated by the entire process. Here are a few of the main reasons people fear canning and why you should not let these fears stop you…

Explosions. This is probably one of the main fears that have kept many from venturing into the world of canning. The data on this is seriously vague to say the least. Canning incidents are added to the total number of kitchen incidents involving any number of home appliances making it very inaccurate when trying to find actual numbers. Needless to say, if your equipment is in proper shape and you are following instructions you do not need to worry about your canner exploding.

Botulism and food poisoning. Another fear around canning and long term preservation is botulism and other types of food poisoning being contracted from preserving foods from home. There have definitely been cases of this throughout the years caused by canned foods that were not preserved properly or eaten out of date. As long as you have followed all the proper instructions (keep reading for those!) and are familiar with food safety you need not worry about giving your family botulism from home canned goods.

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Unfamiliarity. I personally believe this is the root cause behind all the fears around canning and preservation. We just do not do it any more. One hundred, and even fifty years ago most everyone was at least familiar with the idea of canning, if they were not doing some form of it themselves. Today it is not practiced in the home kitchen and many of us Millennials and Gen Z gals did not grow up with mothers or even grandmothers who were canning things in the summer. If you did, consider yourself fortunate!

The only way to keep this tool and art alive is to learn it and use it ourselves! To a generation craving the simple and longing for the traditional ways that sustained generations- let’s bring it back and keep it alive!

Safety Tips

Knowing the proper safety involved with canning will eliminate unnecessary accidents and help you feel more confident. All canners come with a safety manual. I highly recommend reading that to know the specific safety features of your canner. Many of the newer models are equipped with safety features that reduce incidents. Here are a few other tips to help avoid incidents….

  1. Always clean your food. Botulism and food poisoning can easily be avoided by properly washing your fruits and vegetables before canning. My preferred method is to soak them in baking soda and vinegar, then scrub them each by hand. As you are cleaning and cutting take notice of any bad spots on your produce. Remove these spots before canning and make sure all dirt has been removed.
  2. Always sterilize your jars. Sterilizing your jars is just another preventative measure that will likely prevent bacteria growth in your preserved foods. Sterilizing sounds intimidating. It is simply allowing the jars to soak in boiling water for several minutes. This kills bacteria and guarantees safety.
  3. Check your canner seal and other parts. Before using your pressure canner check the seal to make sure it is tight and there are no tears or flaws. The number one cause of pressure canning mishaps is an issue with the pressure not being contained to the canner (a seal issue).
  4. Follow instructions in your manual. Many issues could be avoided if you simply read and follow all the instructions. This may seem like a hassle at first but the more you can the more confident you will become. Just like any skill you will retain more of the process the more you do it. For now read all the steps, double check yourself, and get familiar with the process.
  5. Make slow temperature adjustments. Broken jars and canner explosions happen when quick adjustments are made to temperature. Have you ever accidentally poured boiling water over a cool glass? The glass breaks due to the extreme shifts in temperature. This happens in the canning process as well so be mindful that you are making slow adjustments as needed.
  6. Do not open your pressure canner lid immediately! Steam burns hurt and can be extremely dangerous. Allow the canner to cool before opening the lid immediately. Due to the large size of the pot, often the lid can be right at face/neck level. If for some reason you need to open the canner before it cools, open the lid away from your face and use mits on your hands.

Steps to Canning and Preserving Food

  1. Wash food well. Use 2 tsp baking soda and 1/2 cup vinegar in warm water. Allow food to soak then scrub with hands removing all the dirt.
  2. Sterilize jars in boiling water.
  3. Fill the canner 3/4 full of water and boil on high heat. This can take a little while.
  4. Cut or process the produce as necessary. Make sure to cut out any rotten spots on your produce.
  5. Fill your jars. Pack the jars following the instructions on your recipe. Many recipes call for an inch or 1/2 inch of headspace. This simply means space at the top between the lid and your food.
  6. Screw on the lids. Make sure the rings are placed properly around the jars and that they are tight.
  7. Place the jars in the canner. Try to space them evenly in a circle rotation (like you are making a flower). You can place jars in the middle as well. Keep the jars from touching each other. This reduces breakage.
  8. Adjust water. Water should be about half and inch to one inch above the jar lids. Take out or add water as needed.
  9. Place lid on canner and begin processing time. Processing time always begins when the water comes to a complete boil, or, for a pressure canner when the pressure weight on the top begins to shake.
  10. Keep an eye on temperature and adjust as needed. You want a constant, steady boil or (for pressure canner) a steady shaking of the pressure regulator (the weight). If the boil gets too high or the regulator begins shaking violently slowly turn temperature down.
  11. When processing time is complete turn heat off and allow canner to cool.
  12. Remove jars after canner has cooled.
  13. Allow jars to cool and seal (24-48 hours).
  14. Check the seals by pushing in the middle of the lid. If it makes a popping sound the lid did not fully seal. If there is no give in the lid your jars are fully sealed and can be stored in a cool dry place for as long as your recipe calls for.

*For foods that are already cooked- skip step one and four.

Where to Begin with Long Term Preservation

After consuming all this information you may be wondering, “Where do I start?” The easiest place to begin is right here! Gathering information. Do not get overly consumed with this step. Get just enough info to get started then…

Decide which canning options right for you. I suggest starting with a water bath canner and learning to can things like pickles and salsa before stepping up to a pressure canner. They are safer, more cost effective, and a great place to begin! Get your water bath canner here then join our email list so you do not miss out on easy water canning methods for pickles and salsa coming later this month!

You will also need pint sized and quart sized glass jars with lids and rings. You will also need the ingredients for whatever you are preserving. That’s all! With just a little information and a bit of equipment you can start preserving your own food in your own home.

Looking for a great place to get quality, organic ingredients at prices you can afford? Try my friends over at Thrive Market! Thrive is dedicated to bringing you brands you can trust to have better ingredients delivered right to your door. Find things like cooking oils, cleaning supplies, snacks, drinks, and more! You can get 40% off your first when you click my link below!

Click Here to Get Started!

The easiest way to begin is to pick one food you want to can and master that one food. You will be mastering the method as you go as well! Pickles are a great place to begin if you and your family are a consumers. They are made with simple ingredients and are just about the easiest things to preserve while also giving you the full preservation experience. They can be canned in the water bath which is also the easier of the two canning methods. If you are wanting to familiarize yourself with preservation but are not quite ready for a canner try refrigerator pickles!

What you Need to Begin Canning

This was vaguely stated in the section above. Here is a complete list of everything you need to begin canning…

  • Water Bath Canner and/or Pressure Canner
  • Quart glass Mason jars
  • Pint glass Mason jars
  • Pickling salt
  • Ingredients for what you are canning
  • Lid Tightener (optional; hands work just as well)
  • Jar lifter for warm jars (optional; can wait until the jars cool)

Join our email list so you don’t miss out on recipes, how to’s, and more on canning and preserving! Our new printable e-book all about canning and preserving will be available soon! Follow along on Instagram @littlewifeinthewoods for more content weekly.

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Recipe for Sourdough Dinner Rolls

*Post contains affiliate links.

These sourdough dinner rolls are so soft and fluffy! Their buttery texture will melt in your mouth and satisfy every taste bud. They pair perfectly with a good from-scratch dinner!

Dinner Roll Goals

I have been trying to master the dinner roll since I was a teenager! I’ve been close but never as close as these. I’ve made some good rolls but they always lacked.

I think it’s because my expectations were all set off of one roll- the Queen of the Southern Dinner Table. If you know you know!! Sister Schubert dinner rolls are the top five of the must haves for every southern dinner party, thanksgiving dinner, and church supper.

When I think of a good dinner roll my mind immediately goes there. I remember always fighting for the last one at super. There was just something addictive about those rolls!

If you are shopping the grocery aisles today, you also know that a bag of ten rolls now costs around $5. Worth it? Probably! However, the ingredients are what concerned me most. Some not-so great things including soybean oil, sugar, and other nasty things somehow got packed into the best tasting rolls on the shelf.

For a family trying to limit usage of processed foods and non-real food ingredients I couldn’t overlook this. I also decided that if we are going to eat the carbs anyways they might as well be sourdough! (Since that’s healthy, right!?)

Needless to say, these sourdough dinner rolls have turned out the closest I’ve ever gotten to Sister Schubert and I’m so excited to share!

Sourdough Dinner Rolls vs Yeast Dinner Rolls

So what’s the difference? Taste wise, I feel like they are pretty close (let me know in the comments after you try the recipe!). The biggest difference is in time and healthiness.

• Time

The time factor is a big deal. Yeast is of course faster in most cases with slower rise time and no fermentation process. I began these sourdough dinner rolls around 9am and they were ready by dinner time around 6pm.

This might seem like forever but the amount of time they actually consume is fairly small. The majority is rise time and fermentation. They can easily be walked away from which makes the process more convenient.

• Healthiness

Sourdough is always the better option when it comes to sourdough vs yeast. The fermentation process of sourdough helps to break down the glutens in what you are baking. This makes it easier to digest, especially for those with a gluten sensitivity.

Starter is also packed full of probiotics. This is better for gut as it encourages the growth of healthy bacteria and helps maintain balance in the microbiome.

Ingredients

These rolls are made with simple ingredients! My favorite place to source natural ingredients I can trust is Thrive Market. You can check them out here and save 40% off when you use my link!

Sourdough starter. You will want an active (recently fed and at peak rise), bubbly starter for best results. Less active (not peak rise but recently fed) starter can be used with similar results.

Water. Warm water is best!

Butter. You will need one stick (1/2 cup) melted butter for making your sourdough dinner rolls and a bit more to top them- measure with your heart. Use salted for best results or a 1/2 tsp extra in rolls.

Baking powder. This makes your rolls soft and fluffy.

Honey. Honey or other sweetener gives these dinner rolls a slightly sweet taste. To make them sweeter (like a Hawaiian roll) add more honey or whatever sweetener you prefer.

Salt. As main ingredient and a little to sprinkle on top.

All-purpose flour. As always, I prefer unbleached all-purpose flour.

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Tips

These rolls are probably among the most simple sourdough recipes here on the blog! There are not many tricks or techniques you need to know. They are basically fool proof! However, here are just few things that might help you make the best sourdough dinner rolls on your first try…

Dough Texture. The dough texture should be pretty thick and not very sticky (some stick is okay). You are looking for a step below a play dough like texture. It is okay for your dough to look a bit “rough” or not smooth during the fermentation process.

Temperature. The amount of time it takes for a good rise all depends on temperature. If you find that things are taking a very long time to rise, you live in a cooler climate, or you keep your home temp pretty low try heating your oven to 350 degrees Fahrenheit for about 5 minutes. Turn the oven off and give it around 10 minutes to cool down a bit. Place your pan of rolls in the oven to rise. Another idea would be to place your rolls on the warm stovetop while your oven is heated to 350.

Shaping the rolls. You don’t want to overwork the dough during the shaping process. For this reason I did not stress about uniformity or design. I simply cut them and added them to the pan, helping the ones that needed a bit of shape. If you are wanting more uniformity I recommend using the 1/3 fold system to shape as this does not overwork them as much.

*1/3 fold system: simply lay the dough flat and fold into 1/3rds and into 1/3rds again.

Sourdough Dinner Rolls

A delicious, buttery roll that melts in your mouth! This dinner roll is easy to make and so good to eat. Start in the morning and have them ready by dinner time!
Print Recipe Pin Recipe
Prep Time 9 hours 10 minutes
Cook Time 18 minutes
Total Time 9 hours 28 minutes
Course Appetizer, bread, dinner, Side Dish
Servings 16 rolls

Ingredients
  

  • 1 cup sourdough starter active and bubbly for best results
  • ¾ cup warm water
  • 1 stick melted butter
  • ¼ cup honey
  • 1 ½ tbsp baking powder
  • 2 tsp salt
  • 3 cups all-purpose flour

Instructions
 

  • Mix starter, water, butter, honey, baking powder, and salt in a large mixing bowl or bowl of stand mixer.
  • Add two cups of flour then add 1/4 cup of flour at a time until dough is soft and pliable. Some stickiness is okay. You are looking for a play dough like texture just a bit stickier. Shagginess or roughness is completely fine, just not overly sticky.
  • Allow dough to ferment on the countertop or in the refrigerator for about six hours.
  • Place dough on a floured countertop and shape into a ball. Using a butterknife or a dough cutter cut dough ball into ½ slices then into ¼. Cut the ¼ pieces in ½ down the middle. This should give you 16 rolls all together.
  • Place rolls into a greased 9×13 pan. Cover and allow to rise for about 2-3 hours or until doubled in size.
  • Bake at 350℉ for about 18-20 minutes or until tops are golden brown.
  • While still warm top rolls generously with butter and sprinkle with salt.
Keyword dinner roll, easy sourdough recipe, sourdough, sourdough dinner roll, sourdough rolls
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