Food from scratch
There are many foods your family consumes on a regular basis that you could make yourself with minimal effort. It may be convenient to pick up a can of spaghetti sauce or a jar of strawberry jam, but ready-made foods are usually worse for both you and the planet because they contain more fat, salt and sugar and use more packaging.
What kind of foods can you make yourself? A lot. Our list is just the beginning.
How to make your own: peanut butter, yogurt, bread, spaghetti sauce, pasta, biscotti, salsa, guacamole, jams and jellies, baby food, granola bars, cheeses, barebecue sauce, ice cream, hummus, pesto, applesauce, pretzels, potato chips and dog treats.
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Comments
Yogurt is so easy to make, and there's no plastic containers to discard. Much cheaper, too. Drain regular homemade yogurt and voila you have Greek yogurt. Save the drained whey for soups and smoothies.
What you have to do is roll over the words by How to Make Your Own and you'll see it underlined. Just click on it and it will show you the recipe. All of the recipes are there.
While I truly appreciate this article and the idea of making my own foods to save money and live healthier, I was disappointed that the provided recipes were not for canned versions of pasta sauce or salsa or anything else (as the picture implies.)
You don't need s separate recipe to can anything. Just follow the procedure to can soups, stews, etc. You can find this type of information in the Ball Blue Book. :)
In this day and age I find it much safer to make many of my own products,that were previously purchased premade. Way too many recalls on a huge variety of foods,make-up,cleaning supplies. I have ,for quite a long time,been making my own sauces.jams,treats (human and doggie)and many other things we use in our home.You can't even feel safe buying eggs . I appreciate sites like this .Please keep them coming.
I've been working more and more on making our own products. I'm hoping to learn how to can veggies this upcoming year to stock up. Not to mention you know exactly what's being put in your home-made food, and don't have to worry about mystery ingredients. Also gonna start seed saving this year (last year's attempt had a few problems, but i think I get it now.)
Check with the cooperative extension service at your local state university for canning information. As others have suggested, Ball's Blue Book is a great resource as well. I also rely on the "Putting Food By" book, and have for years. Good luck - it's lots of work, but well worth the effort. I love going to my pantry and pulling out a jar containing something I grew and processed!
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