littlewifeinthewoods - Little Wife in the Woods

The Best Pesto Parmesan Sourdough Bread Recipe

September 3, 2024

This pesto parmesan sourdough bread is everything! Swirled with Parmesan cheese, the robust flavors of pesto, and topped with more cheese on top. Eat it warm fresh from the oven or turn into mini pizzas!

Sourdough Starter

This bread is made using sourdough starter. You can however follow these instructions using your own yeast bread recipe to make pesto parmesan bread. However, the sourdough element just takes it up a notch!

If you do not have sourdough starter you can follow this recipe to make your own starter and be baking a loaf of this delicious bread by next week! Or you can order some dehydrated starter from my Etsy shop and be ready to bake in three days.

Making your own starter (or rehydrating ours!) is simple. We have curated instructions that are not complicated and use words everyone can understand. Plus get all the tips, tricks, and recipes right here in one place!

If you are wanting to learn how to use sourdough there is no better time than now! Learn all the ropes and be making delicious goodies for all your friends and family in time for the holidays. You will not want to miss our fall sourdough recipe coming up this month and in October!

Sourdough Stretch And Folds

Stretch and fold is a term used for the process of allowing the gluten to break down in your sourdough while also making your bread light and airy. Stretch and folds are necessary in most sourdough bread that requires no kneading or is called an “artisan” loaf.

Your dough will be relatively wet, or sticky after mixing. This is exactly what you want. After fermentation you will notice it is a bit more firm but able to be stretched a good bit and maybe still slightly sticky. If you find it is sticking to your hands a lot you may want to try working with wet hands or lightly dusting your hands with some flour.

Here is the process of stretching and folding further explained…

Pretend your ball of dough is a square. Start on the end that is farthest away from you. You will pull this end of your “square” UP, slightly stretch it OUT in a Y shape, then over the dough towards the side of the square that is closest to you.
Rotate the bowl a quarter turn and repeat the process. Up, out, over.
Rotate once more a quarter turn, taking the dough from underneath then up, out, over.
Rotate one more time a quarter turn, then stretch up, out, over.
Cover your bowl with a slightly damp tea towel. Let rest 30 minutes (flexible). Repeat the process as many times as the recipe directs.

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Folding Techniques for Pesto Parmesan Sourdough Bread

The folding technique for making pesto parmesan sourdough bread really matters when it comes to getting the pesto and cheese flavors evenly throughout the bread. You want that nice swirling pattern that really makes the flavors burst. Here are some detailed instructions on how to fold the dough…

•Start by pressing (not rolling) your dough out flat on a floured surface.

•Add a layer of pesto, then top with shredded Parmesan cheese avoiding the edges of the dough.

•Fold the dough into thirds (almost as if you were rolling up a sleeping bag).

•Press the dough flat again.

•Add another layer of pesto and cheese.

•Fold into thirds again then shape into a loaf.

The key is to not handle the dough too much or too roughly. By now you will have completed your stretch and folds giving you those nice bubbly patterns throughout the dough. You do not want to damage these by mishandling the dough. That is why I recommend pressing the dough flat instead of rolling.

Pesto Parmesan Sourdough Bread Pizza

One of my favorite things about this recipe is that you can easily turn it into quick mini sourdough pizzas! You can use whatever pizza ingredients you have on hand. Use these instructions to turn your bread into sourdough pizza!

Cut bread into 1-1 1/2 inch slices and place on a greased sheet pan.
Top with sauce, cheese, and other toppings you have on hand.
Bake for 12-15 minutes or until cheese is melted and toppings are hot.

Ingredients

The ingredients for this pesto parmesan sourdough bread are simple and fairly inexpensive. I find all my organic ingredients like flour, baking powder, and more from Thrive Market! They are a one stop shop for all things clean label that delivers right to your door.

Thrive Market helps me achieve my goals of providing my family with quality, from scratch meals! Thrive offers affordable pricing on natural ingredient pantry staples, snacks, cleaning products, and so much more. Shop thousands of products from hundreds of trusted, clean label brands that ship right to your door! Use my link below to get 25% off this month and get a free $60 gift when you sign up!
Click Here to Learn More!

Sourdough Starter

Water

Baking Powder

Salt

Unbleached All-Purpose Flour

Pesto (homemade or store-bought)

Shredded Parmesan cheese

Powdered Parmesan cheese (optional; for top)

Baking Pesto Parmesan Sourdough Bread

This recipe an artisan style bread requiring the use of a Dutch oven. The Dutch oven gives the bread a moist, chewy center with a delicious outer crust. However, you can transfer these instructions to the use of a regular sandwich style loaf pan.

Simply shape the loaf into a sandwich style shape after folding the pesto and cheese into the dough (as mentioned above). Bake for 35-40 minutes on 350 degrees Fahrenheit.

Tips for Baking Pesto Parmesan Sourdough Bread

1. Be sure to follow folding instructions above to get a good swirled pattern.

2. Don’t overwork your dough in the folding and shaping process.

3. Be sure to scour the dough well to keep the pesto and cheese from expanding through the dough.

4. If using a Dutch oven for best results bake with the lid on for 20 minutes and off for 15 minutes. Add the Parmesan to the top in the last 7 minutes of baking.

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Pesto Parmesan Sourdough Bread

Enjoy this delicious loaf of pest parmesan sourdough bread! This bread is cheesy, bursting with flavor, and simple to make. Eat it fresh from the oven or turn it into mini pizzas!

Print Recipe Pin Recipe

Prep Time 9 30

Cook Time 35

Total Time 10 5

Course Appetizer, bread, Pizza, Side Dish

Servings 1 loaf

Equipment

1 Dutch Oven See note one.

Ingredients

1 cup sourdough starter
1 cup warm water
2 tsp honey
1 ½ tsp baking powder
1 tbsp salt
2½-3 cups unbleached all-purpose flour
4 oz pesto
8 oz shredded parmesan cheese
½ cup powdered parmesan cheese

Instructions

Combine sourdough starter and water. Allow to sit for 15 minutes to dissolve then stir well.
Add honey, baking powder, and salt.
Add two cups flour, then 1/4 cup of flour at a time until the dough is still slightly sticky but does not stick fully to sides of bowl. You may use a stand mixer but I prefer to use my hands so the dough does not get overly mixed.
Place dough in a greased or slightly floured bowl (to keep from sticking). For best results, allow to rise one hour. Then allow to ferment in the refrigerator for 8-12 hours for best result.
After fermentation begin stretch and folds. See note two.
After stretch and folds are complete place dough on a floured surface and press flat but try not to overwork the dough.
Add half the pesto and half the shredded parmesan to the top of your pressed dough. Avoid the edges. See note three.
Fold dough into thirds.
Press dough flat again and add another layer of pesto and parm.
Fold into thirds once more then shape into a circular loaf, again try not to over handle the dough.
Place dough uncovered in the refrigerator for one hour. While dough is in the refrigerator preheat dutch oven at 425℉ for one hour.
Scour the dough and make art if desired.
Place dough in the dutch oven and at 400 for 20 minutes with the lid on.
Remove dutch oven lid and bake for 8 minutes.
Add powdered parmesan cheese to the top of the bread. Bake an additional 7 minutes.
After baking time is complete remove the bread from dutch oven and allow to cool before slicing.

Notes

Note one: this recipe is made for a dutch oven but instructions for how to make it in a regular bread loaf pan can be found in the post.

Note two: Fermentation is required for optimal taste and best texture. However if you wish to streamline you can do stretch and folds while bread ferments on the counter for 5-8 hours.

Note three: the entire shaping process can be found in the post above!

Keyword artisan bread, artisan sourdough, dutch oven recipe, pesto bread, pesto parmesan bread, pesto recipe, sourdough bread recipe, sourdough recipe

Recipes

The Best Sugar Cookie Dough Recipe for Kids

The Best Cranberry Chocolate Chip Cookies Recipe

The Best Sourdough Cinnamon Swirl Bread Recipe

Sourdough Pumpkin: How to Make the Perfect Pumpkin Shaped Loaf

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Easy Salsa Recipe and How to Can It From Home

August 28, 2024

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!

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.

This mini canning guide is your new best friend and cozy place to come back to for all things home canning! Learn how to preserve ANYTHING with these simple step-by-step instructions you can apply to any recipes. Click the link below to get your $5 download in the Etsy shop!
Get Your Guide

Choosing the Right Produce

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…

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

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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Click here to Shop

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.

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

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.

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!

Learn How to Can Anything!

Home Canning Guide for Beginners

Get the full mini-guide to learn everything you need to know about how to preserve anything in your own kitchen!

Get the Guide

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

Processing Time20

Total Time1 20

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.

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The Best Sourdough Cinnamon Swirl Bread Recipe

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Sourdough Pumpkin: How to Make the Perfect Pumpkin Shaped Loaf

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A Complete Guide to Canning Pickles for Beginners

August 19, 2024

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!

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.

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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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

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.

Thrive Market helps me achieve my goals of providing my family with quality, from scratch meals! Thrive offers affordable pricing on natural ingredient pantry staples, snacks, cleaning products, and so much more. Shop thousands of products from hundreds of trusted, clean label brands that ship right to your door! For a limited time get a FREE gift up to $60 when you use my link.
Click Here to Shop and Save!

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.

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

Active Time15

Total Time45

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).
Pack cucumbers into jars tightly.

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.

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7 Things You Need to Know About the Postpartum Season

August 16, 2024

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.

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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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The Best Sourdough Blueberry Muffins: Healthy Sourdough Discard Recipe

August 14, 2024

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: Why Sourdough?

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.

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 for Sourdough Blueberry Muffins

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 Muffins Ingredients

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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 sourdough blueberry 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

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

Print Recipe

Prep Time 5

Cook Time 20

Total Time 25

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)
Bake in greased muffin tin on 350℉ for about 15-20 minutes or until tops are golden brown. (SEE NOTE THREE)

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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Home Canning Guide: How to Preserve Your Own Food

August 6, 2024

Join me as I introduce beginners to home 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.

home canning guide for how to can and preserve food at home

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 home 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 home canning as it is the most efficient and available method at his time.

Fear Around Home 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 of home canning 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 home 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 for Home Canning

Knowing the proper safety involved with home 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 while home canning….

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.
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.
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).
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.
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.
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

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.
Sterilize jars in boiling water.
Fill the canner 3/4 full of water and boil on high heat. This can take a little while.
Cut or process the produce as necessary. Make sure to cut out any rotten spots on your produce.
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.
Screw on the lids. Make sure the rings are placed properly around the jars and that they are tight.
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.
Adjust water. Water should be about half and inch to one inch above the jar lids. Take out or add water as needed.
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.
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.
When processing time is complete turn heat off and allow canner to cool.
Remove jars after canner has cooled.
Allow jars to cool and seal (24-48 hours).
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 25% off your first order and a FREE gift up to $60 when you click my link below!
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The easiest way to begin home canning 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 Home Canning

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

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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The Best Sourdough Dinner Rolls: Easy Discard Recipe

August 2, 2024

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

easy sourdough dinner rolls made with sourdough discard or active starter

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 for Sourdough Dinner Rolls

These rolls are made with simple ingredients! My favorite place to source natural ingredients I can trust is Thrive Market. Thrive is my one stop grocery stop for quality, organic products for my pantry and beyond at affordable prices!

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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.

This image has an empty alt attribute; its file name is Simple-Sourdough-Ad-1024x366.png

Want to learn all about my simple, tried and true method of making and maintaining my sourdough starter? Go grab my downloadable mini e-book full of all my tips and tricks for beginners! Check out my other sourdough essentials while you are at it! Use code SOURDOUGH10 at checkout for 10% off.
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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.

Click here to get a recipe for sourdough discard breadsticks!

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 10

Cook Time 18

Total Time 9 28

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

Recipes

The Best Sugar Cookie Dough Recipe for Kids

The Best Cranberry Chocolate Chip Cookies Recipe

The Best Sourdough Cinnamon Swirl Bread Recipe

Sourdough Pumpkin: How to Make the Perfect Pumpkin Shaped Loaf

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How to Make Sourdough Egg Noodles From Scratch

July 30, 2024

These sourdough egg noodles are simple and quick to make from scratch! They can be used right away or dried to use later as needed. Roll them out thinner for a chewy noodle perfect for adding to soups and broths or make them thicker for a delicious dumpling like texture!

Simple: No Noodle Making Experience Required

These sourdough egg noodles require almost zero skill- which makes them perfect for the beginner from-scratch cook! You can make them any shape, or size you prefer. Very little technique is required! Here are just a few things to know before getting started…

You want a nice, thick dough that is easy to work with and not super sticky but that is sticky enough to roll easily. This might sound complicated but you will learn what I am talking about the more you make these sourdough egg noodles. Do not be concerned if you do not achieve the proper texture on your first try! Even if it is not quite right as long as you are able to roll the dough out they will taste just fine. You could say they are almost fail proof!

Dough thinness matters. For a more noodley texture and look you will want to roll the dough as thin as you can possibly get it. This may require lots of flour on the rolling surface and the dough pin to keep things from sticking too much. Thinness matters especially if you are wanting to store extra noodles for later! They dry best when they are thin and may take a very long time to dry if they are not thin enough. If you find that they are too thin to work with and they begin to fall apart then they are too thin.

Want to make your own sourdough starter from scratch? Click to learn how!

Fermenting Sourdough Egg Noodles

One reason sourdough is always a healthier, better option is due to the fermentation process that most sourdough recipes require. The benefits of fermentation for your gut health are numerous! Some people who have a gluten intolerance or experience sensitivity may find that they can enjoy sourdough recipes even when they contain gluten. This is because the fermentation process in sourdough helps to “break-down” the gluten more than in traditional or yeast products.

Sourdough egg noodles do not require the fermentation step when making them for a quick, from-scratch dinner. Even unfermented from scratch food is always healthier than store-bought and processed ingredients! However, if you do have issues processing gluten, have stomach issues, or are diabetic I would highly recommend adding this step.

How to Add the Fermenting Step

Adding the fermenting step is easy, it just adds more time- 8-12 hours to be exact.
The best time do add the fermentation step is right after the dough has been mixed and shaped into a ball.
Place the covered dough in the refrigerator for 8-12 hours.
For timing purposes the best time to do this is right after making the dough in first thing in the morning (if you want them by dinner time) or right before bed so the noodle dough can ferment while you sleep.

Drying Sourdough Egg Noodles

Doubling this recipe will make you enough noodles to have store what you do not use for another meal! Drying these noodles is easy and fun! You can also improvise if you do not own a noodle drying wrack (I don’t!). Here’s how to dry your noodles…

Follow the recipe instructions for rolling, shaping, and cutting the noodle dough. If you are planning to dry the noodles keep in mind you will want your the dough to be fairly thin so that is can dry all the way in through.
Place cut noodles over a cutting board or sheet pan. Line with parchment to prevent sticking and extra mess.
Allow to dry about 24 hours (or until fully dried; test by snapping in half) then store in a ziplock bag, mason jar, or other dry container.
Keep in a cool, dry place and use as needed up to six months.

Looking for more from scratch recipes? Check out my list of 7 Favorite Real Food Dinner Recipes you can make quickly and easily!

Ingredients

The ingredients used in making these egg noodles are very simple! If you are new here, we prefer using only natural, real food ingredients in as many recipes we possibly can. This means having a great source for all your ingredients. We found this source over at Thrive Market! Our family has been using Thrive products for nearly three years now and we love their only organic, affordable products.

Thrive offers hundreds of organic brands with real food ingredients WITHOUT the junk! A membership starts at only $5/month and the savings is well worth it. You can use my link to get free gift up to $60! The best part- shipping is always free on orders of $49+ and there is never an order minimum. Get ingredients for sourdough egg noodles and other from-scratch recipes from Thrive Market!

Ingredients for Sourdough Egg Noodles

2 large eggs
1/4 cup starter (active or discard)
1/4 cup water
1 tsp salt
2-2 1/2 cups all-purpose flour

Sourdough Egg Noodles

A quick and easy sourdough egg noodle recipe for soups and broths. Make these noodles from scratch in less than fifteen minutes and add to your from-scratch dinner for a delicious real food experience! Double this recipe for a large batch of noodles to dry and use on the go!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 8

Total Time 23

Course dinner, Main Course, Soup

Servings 6 servings

Ingredients

2 large eggs
¼ cup sourdough starter
¼ cup warm water
1 tsp salt
2-2½ cups all-purpose flour

Instructions

Add all the ingredients to a large bowl or bowl of your stand mixer. Add flour ½ cup at a time until the dough is firm but pliable for rolling out.
Roll dough out on to a well-floured surface into a large rectangular shape. For thinner, flatter noodles roll dough out to about 1/8th an inch or less- SEE NOTE ONE for tips about thinness. Noodles that are not very thin will be more like dumplings after they have cooked. (They still taste great!)
Using a pizza cutter, cut into long thin strips.
To cook right away: Boil noodles in soup or boiling water about 8-10 minutes.
To dry: Place noodles on drying wrack (or a flat surface) for about 24 hours or until noodles pass the snap test. SEE NOTE TWO.

Notes

NOTE ONE: If you want thin noodles to enjoy now or you are drying them for use later make sure they are rolled out as thin as possible but they should not be so thin that you are unable to transfer or pick up without them breaking. If they fall apart easily you have rolled the dough too thin and may need to start the rolling out process over again.

NOTE TWO: The snap test is as easy as it sounds. Simply snap the noodle in half and if it is completely dry all the way through you are good to go!

STORING DRY NOODLES: After the noodles have passed the snap test and are completely dry, store them in a plastic bag, mason jar, or air-tight container for up to six months in a cool, dry place or up to one year in the freezer.

COOKING WITH DRY NOODLES: Cook dry noodles in boiling water or add to boiling soup for 10-13 minutes or until noodles are completely soft in the center.

Keyword chicken noodle soup from scratch, easy noodles, egg noodles, noodle recipe, noodles from scratch, quick noodles, sourdough egg noodles, sourdough noodles

Save the recipe for later!

Recipes

The Best Sugar Cookie Dough Recipe for Kids

The Best Cranberry Chocolate Chip Cookies Recipe

The Best Sourdough Cinnamon Swirl Bread Recipe

Sourdough Pumpkin: How to Make the Perfect Pumpkin Shaped Loaf

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The Pros and Cons of Home Birth: Everything You Need to Know Before You Decide

July 19, 2024

Disclaimer: This is not a medical blog nor is it written by someone with medical expertise. This is simply the pros and cons of home birth from my experience having had a home birth with my second child. Please consider all the risks/benefits of a home birth with your own situation in mind before deciding to birth at home.

Is a Home Birth Right for You?

How do you know if you should have a home birth? It is the trendy thing to do these days but is what is best for you and your baby?

I’m here to answer this question as a mom who peacefully birthed my second baby at home. I have had both experiences in a short amount of time (fourteen months between births) so I feel that I can offer a wide range perspective. Here is my take on the topic…

1. Consider the health of mother and baby during pregnancy.

A healthy pregnancy does not guarantee a perfect labor/delivery but it may help you decide if a home birth is right for you. If things are off with your health or baby’s health as your pregnancy progresses you definitely need to weigh the risks and benefits of a home birth more closely. There are certain health issues that would have seriously affected my decision to birth at home.

Birth defects of baby involving organs or limbs.
History of major complications during natural birth or postpartum on mother’s side of the family or a previous birth of my own.
History of serious illness/defects at birth or infant death during birth on either side of our families.
Severe preeclampsia during pregnancy.
History of premature labor with other pregnancies. (You cannot legally give birth at home until 36 weeks gestation in most states.)
Previous severely underweight or severely overweight babies.
Other issues specific to each pregnancy.

2. A safe distance from hospital.

In most cases, if you have a great midwife who monitors carefully and doesn’t take risks, the probability of needing an emergency transfer is very low. However, birth is wild! Anything can happen. This means you should be prepared for anything and everything.

A part of preparation is knowing the fastest route to the nearest hospital. Peace of mind comes with knowing you and your baby are close to emergency care if necessary. I do not know what is considered a “safe” distance. Most of us probably have different views on this. I can say, we are 20 minutes from the nearest hospital and that felt safe to me.

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3. Previous natural labor and delivery.

Some states allow midwives to administer medication during labor. However, it is wise to know for sure that you can deal with the mental and physical pressure of having a baby naturally. This is not to say that if you are home birthing your first baby you reconsider! You can definitely do this!!

Personally, I think it would be very embarrassing to plan a home birth, then have to bail on labor day because I could not manage the pain of childbirth.

If this is your first birth and you desire to do it naturally at home or the hospital the key is preparation! Spend time preparing your mind and body. Learn the techniques of managing your thoughts and the discomfort of birth before hand.

4. You have a strong support system.

A strong support system is great for any birth situation! Home birth especially requires a network of people you live and trust. Most hospital stays for a healthy mother and baby last 24-36 hours. This means someone is a push of a button away at all times to get you water, help you to the bathroom, hold the baby, or whatever else you might need.

Home birth does not come with this package, unless you can convince your midwife or a doula to come live with you for a few days! You will want to have help that you can trust with things like meals, babysitting other children, cleaning, and more for the first few days after birth. I highly recommend the entire week after (for home or hospital birth) if you can manage that.

This might feel odd if you are not used to asking for help. (I for sure haven’t mastered it!). But the truth is in many cases, people want to help you. Let them be there for you!

Pros of Home Birth

1. 24/7 Access to Your Midwife.

Midwife or best friend? She’s honestly all the things! The person you can ask anything to. World class problem solver. Emotional support. Wealth of wisdom and knowledge on all things pregnancy, baby, and postpartum! One of the biggest pros of having a home birth is having a midwife on call 24/7.

Our midwife came to the rescue so many times during my pregnancy with quick answers to medical questions. She actually came to my house one day to check my vitals- just simply for my peace of mind! My midwife also only did home visits for prenatal appointments and I cannot tell you what that meant to me as a mother of a fresh one year old who could barely walk!

2. Comfort.

There is nowhere more comfortable to have a baby than in your own home. I would never recommend choosing your own comfort over the health and safety of your baby. However, if you are a healthy woman and there is no reason to suspect any complications with birth or baby- you will never be more comfortable or at peace than when you are laboring and birthing at home.

The ability to move freely without monitors or IVs.
The comfort of your own bed.
No interruptions from nurses, doctors, or staff during labor or postpartum.
No time apart from baby.
Let’s not even talk about them random noises of a hospital room- the beeps, talking, and humming sounds are enough to make you go insane!

3. Cost

Maybe a weird reason to have a baby at home but in many cases it is cheaper to have a baby at home than the cost of having your baby in the hospital with insurance! Total cost for our home birth was $4,500. This included all my prenatal visits, the delivery, a midwife, a student midwife, several postpartum visits, and lactation support. My delivery at the hospital with insurance coverage was more than the cost of the home birth. This is not including all my prenatal visits, ultrasounds, etc.

The cost combined with the benefits of being more comfortable, safer, and the other benefits was enough to sell us on home birth!

4. Safer.

This one is controversial so let me clarify.

Based on several studies home births are less likely to require interventions such as pain medication, forceps, vacuums, and emergency c-sections making a home birth safer for a healthy or “normal” birth.
Based on several studies home births are safer and pose less risks for infection of mother and baby than a hospital birth.
Based on several studies the likelihood of a safe natural, unmedicated delivery of a healthy baby at home is higher than the chances of having an unmedicated, birth with no interventions in the hospital.

In other words, for a healthy mother giving birth to a healthy baby with a qualified midwife a home birth is statistically safer than a hospital birth.

The research is yours to do but it’s all there! Risks/probability and benefits all must be considered for your specific situation.

5. No system to work through.

Aside from the matter of safety and less interventions in a home birth, the system of the hospital birth scene is atrocious. Government officials who know little or nothing medically speaking are making calls for the whole system. Politicians who make the rules are lining their pockets from pushing medications, procedures, and practices that are unnecessary for the birth of a baby.

When you birth your baby at home you are the sole decision maker without push-back and confrontations from the professionals. Whether you have confidence in the system or not is completely up to you. However, we all deserve the right to choose what we believe is best for our children without confrontation or guilt.

This was a big step in choosing home birth. I will not debate my stance on things like vaccinations, certain medications, and interventions in pregnancy and beyond. That is a whole other post! However, I did not appreciate having to even discuss my decisions with the professionals at every turn. No woman in labor should feel the need to argue or justify her decision with doctors. She should not feel untrusting that her wishes/desires would be granted or that someone would do something behind her back she feels is unsafe for her child.

6. Immediate connection of the family unit.

Many hospitals do well at trying to unit the family as soon as possible but there is nothing like a mother being immediately connected with her baby uninterrupted! Or siblings getting to meet their baby minutes after birth. Home birth even offers father’s the ability to deliver or catch their children with the assistance of a midwife if needed.

7. No unnecessary adjustments.

The adjustment of going from the hospital then back home is so much on a mother and baby. All the constant noise of the hospital, the lack of rest, and the assistance from others does not help a family adjust as well as a home birth.

Read all about my hospital birth in this post!

When baby is born at home they are able to snuggle right into their own bed, be constantly close to their own people, and more quickly adjust to breastfeeding. The mother is gets more rest without being interrupted, and has more time to connect with her baby. The family has more time to adjust to things without the prolonged process of the hospital stay.

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Cons of Home Birth

1. No immediate access to emergency care.

Having a home birth means no immediate access to emergency care beyond what a midwife is trained to perform. Most midwives are equipped with the same basic knowledge as an OB-GYN and nurses. They carry oxygen for mom and baby, are equipped to handle minor hemorrhaging, and can at least help get you to help quickly if there is a problem. However, they do not have all the access to life saving equipment that hospitals/NICUs have. If you are considering a hospital birth the same is true of a hospital without a NICU and pediatric staff.

There is risk involved in every birth. Knowing the risks/probability of an emergency arising is critical in a home birth. Having a midwife with a wide range of experience and knowledge is key!

2. Chance of an unassisted birth.

The chances of a medically unassisted birth is higher in the case of home birth due to a midwife being too late or hindered from being there by traffic, road blockages, etc. For instance my midwife arrived just 45 minutes before our baby was born and may have missed it altogether had our baby not been breech. This did not bother me, in fact, I preferred to be uninterrupted I until absolutely necessary. I thought her timing was perfect!

Preparing for what you might need to do in case of an unassisted birth is a great idea just in case the need for the knowledge arises. Be sure your husband is also aware of the possibility and prepared to assist you.

The good thing about a planned home birth is that you will have access to a midwife via phone even in the case of her being delayed. She can calmly walk dad or you through exactly what you need to do. If she is unavailable 911 can assist you.

3. Postpartum Care is on Dad.

One thing that can be a little tricky about having a home birth is that dad has a lot of weight on him. It can kind of make you feel like a burden asking for more this or that, especially when you have another child he is looking after as well. The biggest key to this is communication. Voice when you feel like a burden and make sure he is comfortable to voice when he needs a break. Prepping things like a snack basket, a postpartum care kit with all the things you will need after a baby, and a basket of baby items close by will keep dad from having to run around grabbing things for you all day. Make sure he is familiar with where things are before hand as well so that you do not have to explain where everything is at.

Another way to lesser the job for dad is to have a good stash of freezer dinners and easy meals. Lean on your support system for other things like child care, food, and cleaning. By the end of a long day of home birth dad will likely be just as exhausted as you are so make sure you both have a plan for getting rest after.

4. The temptation to overdo.

The temptation to overdo it right after you give birth is stronger in my experience. After a natural, relaxed home birth you honestly feel like you could conquer the world! The adrenaline is pumping and the urge to do all the things you did not get done before baby starts to creep up. Having a plan (and sticking to it) for postpartum recovery is essential! This looks different for everyone- you know your body best. Just remember to relax and recover. The dishes can wait and the baby snuggles are worth a messy house for a bit.

5. Traumatic birth.

This is one is rare, however it did cross my mind when deciding on a home birth. What if something went wrong. In the small chance that things became very traumatic or worse you have to come back at the end of the day and live in the house where it “all went wrong”. That thought is a bit overwhelming and you really do have to consider the possibility or something going wrong in any birth situation- home or hospital. The way I overcame this was realizing that the possibility was very small (based on all we knew about my health, baby’s health, and having a midwife who does not take risks) and that no matter what happened there would be grace to make it through whatever we faced in labor and beyond.

Have you had a home birth? Are you considering it? We hope this article helps you make the best decision for your family. Leave a comment below and share your experience or drop a question. We love hearing from you!

Check out more of our blog posts on natural birth, motherhood, real food, and natural living!

Natural Living

The Best Natural Remedies for Pregnancy and Postpartum

Simple Chicken Cordon Bleu Casserole Recipe

The Best Strawberry Muffins with Shortcake Streusel Topping

10 Breastfeeding Essentials You Need for a Successful Experience

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Homemade Scent Booster for Laundry: Cheap and Easy Recipe

July 16, 2024

Does your laundry need a scent boost? Using an unscented or homemade detergent can leave laundry lacking in the scent department. Sometimes you just want to dry off with a nice smelling towel or snuggle into bed under sheets that smell like lavender. Learn all about how to make an all natural, toxin free scent booster that will have your laundry smelling great without all the chemicals!

all natural homemade laundry scent booster

Why Homemade Laundry Detergent Lacks Scent

If you are new to homemade laundry detergent you may be wondering, why does my laundry smell like nothing. It is not that homemade detergents smell bad. They may have a great scent when you first smell but often that smell does not transfer to the laundry. Why is this?

The ingredients.

The ingredients that make towels smell great after washing is due to the chemical make up of commercial laundry detergents. The way the chemicals break down in the washing process leaves the residue that not only smells great but also is able to seep into the skin. These chemicals may seem harmless but when you dig into what they really are they can cause hormone disruption, eczema, and some are even carcinogens (cancer causing). We all love a good smelling shirt but not at the cost of our health and the health of our family.

The truth is you do not have to compromise great smelling laundry for unhealthy ingredients. They just are not the same and you have to adjust your mindset. Once you are no longer expecting your homemade detergent to smell exactly like the commercial detergent you have used for years you will grow to love the natural scent of detergent that does absolutely no harm to your body!

If you are looking for an extremely inexpensive, simple to make laundry detergent recipe go check out our recipe for Homemade Laundry Detergent.

Scent Booster Ingredients

A great scent booster only requires three ingredients. First, you need a dissolvent. Something that will absorb the scent you desire will also dissolving in the washing machine so that the laundry is not damaged or marked at all in the process. I find that baking soda works great for an absorbing dissolvent. Thrive Market is a great place to purchase baking soda and all your laundry making essentials at great prices! All of their products are certified organic so you can ensure you are making your homemade cleaners, detergents, and scent booster with quality ingredients. Click here to get 25% off and a free gift when you use my link!

Next you will need an agitative ingredient. Something that will gently but firmly rub the scent into the clothing to make the smell last longer and be more effective. It also needs to be dissolvable so it does not show or leave residue. I found that epsom salt works incredibly for gently agitating while still dissolving. Unscented bath salt and Himalayan pink salt are also great options. You can purchase organic epsom or bath salts from Thrive Market as well!

Lastly, you will need an ingredient with a scent. My favorite way to scent things is with all natural essential oils. Some smells we love in our home are lavender, anything citrus, and the natural herbal blends from Earthley Wellness like Spring Blossom and Woods!

The essential oil debate is real! Are they safe? Are they unsafe? The research is yours to do, however, I am of the persuasion that oils are completely safe IF purchased through a company that is trustworthy or if they are homemade. I completely trust Earthley Wellness when it comes to non-toxic, chemical free (in the oils and the oil making process!!) essential oils that I use to scent my laundry and cleaning supplies. They can also be trusted when it comes to herbal oils to be used medicinally!

If you are looking for a company you can trust go check out Earthley! They have hundreds of herbal cleaning supplies, personal care items, and medicinal tinctures for everything from teething to hormone balancing. Use my link (here!) and code LITTLEWIFE10 to get 10% off your first order!

How to Make Scent Booster

Making scent booster for your laundry is so easy! It only takes just a few minutes of your time and not much energy. Simply gather all your ingredients: baking soda, epsom salt, and essential oil. You will also need a glass jar with a lid to store your scent booster.

The recipe box farther down this post has all the actual measurements you will need to make one batch. However you can use any variation of equal parts baking soda/epsom salt and around 15-20 drops of oil per cup of soda/salt.

Place your salt and soda in the glass jar, add essential oil drops. Stir with a fork and allow to sit about five-ten minutes then stir once more. This ensures that the oils are being absorbed completely by the salt and baking soda.

Place the lid on the jar and your scent booster is ready for use!

How to Use Scent Booster

Using scent booster in your laundry is just about as easy as making it! All you need is about one to two tablespoons per load of laundry. Simply throw in the desired amount and you are good to go! I prefer to use less, around one tablespoon for clothing, and more, between two to three tablespoons for linens and bath towels.

Questions

Will the essential oils stain my clothing?

The way the baking soda absorbs the oils helps it to evenly distribute and dissolve in the washing machine. If you are using a less trustworthy brand or are unsure of the brand you are using I would recommend doing a test wash with some dispensable items first.

Scent Booster for Laundry

An all-natural, chemical free scent booster for laundry.

Print Recipe Pin Recipe

Prep Time 3

Total Time 3

Ingredients

2 cups baking soda
2 cups epsom salt
30-40 drops all-natural essential oil

Instructions

1. Combine all ingredients in a glass jar.
2. Stir with a fork and allow to sit for about 10 minutes.
3. Stir once more. Place lid on and use 1-3 tbsp per load as needed.

Keyword all natural cleaning, homemade cleaning, homemade laundry detergent, homemade laundry supplies, laundry, laundry detergent, natural cleaning, scent booster

Natural Living

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