How to Can Homemade Cherry Pie Filling


* This article contains affiliate links. For more information, please read my Affiliate Disclosure.

 

 

Cherry pie is a sweet summer treat. But you can just as easily preserve it for enjoyment all year long! Here is a super easy (and tasty) recipe for canning cherry pie filling at home.Of all the pies in the world, cherry pie is my favourite. A piece of cherry pie fresh out of the oven with a scoop of vanilla ice cream is pure bliss.

I don’t even live in the U.S., but there’s something “All-American” about cherry pie to me. It reminds me of the beginning of summer and fireworks and the 4th of July. It’s comforting and down-home and I absolutely LOVE a piece of sweet cherry pie on a warm summer night.

Then again, I also love it in the middle of winter;)

As much as cherry pie is totally a summer treat, the beauty of home-canning is that it’s possible to preserve all of the beautiful fruits of the season to enjoy later. And in the dead of winter, anything that reminds me that summer was not just a figment of my imagination is more than welcome around here!

Now, if you’re not comfortable canning, you can always freeze this cherry pie filling and then defrost and use later. But this recipe is seriously easy to can at home and I would always rather can than freeze if possible as I can guarantee my food will be shelf stable and won’t go bad if the power goes out (which happened last year and thawed out all my frozen cherries, which I then ended up having to can anyway to salvage them).

 

Related: Perfect Homemade Flaky Pie Crust Recipe

 

Also, I like to be able to just open a jar and use it right away without having to wait for it to thaw. And, well, let’s just say I like having the option of eating the pie filling straight out of the jar with a spoon! Don’t judge. Once you try it you’ll understand:)

Cherry pie is a sweet summer treat. But you can just as easily preserve it for enjoyment all year long! Here is a super easy (and tasty) recipe for canning cherry pie filling at home.

And speaking of eating it with a spoon, there are other ways to enjoy this pie filling aside from in a traditional pie and right out of the jar. You could make a cherry crumble (which is super easy and requires no prep time for pie crust). Or you could eat it over cheesecake or ice cream or yogurt or oatmeal… So many possibilities! 

However you choose to enjoy it, you really can’t go wrong by having some of this pie filling on hand. Having jars of any type of pie filling in your pantry is also a huge time saver if you’re having company or need to throw together a quick dessert for any reason. You can still say it’s made from scratch , but you will save tons of time when making your dessert if you already have the filling prepared and ready to go!

It also makes a great gift for Christmas or for a housewarming gift. You can add a pretty label to it and gift it on its own or you can mix up the dry ingredients needed for pie crust or for a crumble topping and attach a recipe with it to give as a “gift set.” You can’t go wrong either way!

 

Related: How to Can Blueberry Pie Filling

 

So what do you need to can your own cherry pie filling? 

One thing you will definitely need to can any pie filling successfully (and ensure the quality stands the test of time) is a product called Clear-Jel. Clear-Jel basically takes the place of cornstarch or flour in pie filling recipes; It is used to thicken the mixture so that it holds together and doesn’t make your pie runny and liquidy. But Clear-Jel is better suited for canning as it does not degrade over time. Flour and cornstarch can both end up clumping together and ruining the consistency and quality of your pie filling. I use Hoosier Hill Farm Clear-Jel and have always had perfect pie filling, even after a year or more of sitting in the pantry. 

Cherry pie is a sweet summer treat. But you can just as easily preserve it for enjoyment all year long! Here is a super easy (and tasty) recipe for canning cherry pie filling at home.

Since cherries are an acidic fruit (and since we are also adding some lemon juice), you can safely water-bath can cherry pie filling. Water-bath canning simply means you need to process your jars in a boiling hot water bath in order to kill any bacteria and ensure the jars seal. It’s really simple and you technically don’t even need a proper canner to do it. You could just use a regular large pot as long as you put something in the bottom of it to be used as a rack (even some rolled up kitchen towels will work). 

If you do opt for a canner, I would recommend forgoing the water-bath canner and just getting a pressure canner. Then you have the option of water-bath or pressure canning instead of needing a different canner for each. I personally like the All-American pressure canner. But I also like the Presto pressure canner for a little bit cheaper option. The Presto is a good in-between as it is more functional than a water-bath canner but not a lot more expensive. 

I have an old All-American as well as another older pressure canner that were handed down to me by family members. I’m not sure of the brand of the other one, but it’s very similar in style and functionality to the Presto and for water-bath canning it works great! I will be testing it out this year for pressure canning so we shall see! 

Aside from maybe having a canner, I would definitely recommend some jar lifters. You can buy these for super cheap here on Amazon or at your local kitchen supply store. They are well worth the few dollars they cost and will go a long way toward protecting your hands from scolding water when lifting jars in and out of the canner or pot. They also provide really good grip so you’re not worried about the glass jars slipping and breaking.

I also use this special canning scoop and funnel to help me get my pie filling into my jars without making a total mess everywhere. My funnel is also a measuring tool so I don’t have to guess how much headspace I have in my jars. Headspace is important as it allows air to escape from the jars to create a tight seal. Each recipe calls for a different amount of headspace, so I like having the measurements right on my funnel so I don’t need to estimate or get a ruler out.

Cherry pie is a sweet summer treat. But you can just as easily preserve it for enjoyment all year long! Here is a super easy (and tasty) recipe for canning cherry pie filling at home.

This is the canning funnel that I use. It allows me to accurately measure the headspace while filling my jars so I don’t have to guess!

You will obviously need jars, lids and bands as well.

I usually find most of my jars at thrift stores for super cheap when it’s not canning season and stash them away until I need them. Just make sure to check your jars for knicks and cracks (I have personally lost a jar of cherry pie filling that exploded in the canner because there was a small crack in the jar that I didn’t notice!)

You can reuse bands as well, but make sure you only use new lids. Once lids have been used to seal jars once, they are not safe to use again as they are not meant to seal more than once. I keep my old lids to store dry goods and non-food items in Mason jars, but when I’m canning at home I always use new lids.

As for the process of canning, it’s super simple and safe, but it is important to follow directions exactly (at least until you understand exactly how canning works and what is safe and what is not). Because you are preserving food without any freezing or refrigeration, it’s important to make sure you don’t cut corners or try to get too creative with recipes because it could affect the safety and stability of your end product.

As long as you stick to a trusted recipe and process your jars in boiling water for the time specified in the directions, you have nothing to worry about. Canning itself is very safe as long as you follow best practices according to up-to-date guidelines.

The recipe I use (and have included here) is adapted from my “canning bible” The Ball Complete Book of Home Preserving. I can’t stress enough how much I LOVE this book. I’ve tried at least a couple dozen recipes in here and they are all really good! And Ball pretty much sets the standard for safe home canning, so nothing to worry about when you’re following their recipes.

I did adapt this recipe slightly as I didn’t have enough cherries to make up the 10 lbs the book called for. But I kept all important ratios the same. I also added a little more cinnamon, but cinnamon is completely optional.

As for the cherries, to pit them I just use a toothpick that I insert where the stem meets the cherry and I run the toothpick along the outside of the pit to loosen it and then pop it out. You can also buy a cherry pitter like this and it will definitely speed things up, but the toothpick method has always worked just fine for me. Maybe one day I’ll invest the $10 or so a cherry pitter costs:)

Cherry pie is a sweet summer treat. But you can just as easily preserve it for enjoyment all year long! Here is a super easy (and tasty) recipe for canning cherry pie filling at home.

We have a cherry tree in our backyard so we used about 5 lbs of our own cherries to make this pie filling. But you can use any cherries you like. Of course, if you use tart cherries, your pie filling will be more tart, and if you use sweet cherries it will be sweeter. But neither one is better or worse than the other. Just use whatever cherries you have. I guarantee it will be amazing either way, and you’ll be eating it with a spoon too before long;)

 

Cherry pie is a sweet summer treat. But you can just as easily preserve it for enjoyment all year long! Here is a super easy (and tasty) recipe for canning cherry pie filling at home.

How to Can Homemade Cherry Pie Filling

Yield: about 4 pint jars or 2 quart jars

Ingredients

  • 5 lbs pitted cherries (you can use fresh or frozen and then thawed)
  • 1 ¾ cup sugar
  • ½ cup Clear-Jel
  • 1 tsp ground cinnamon
  • 2 Tbsp lemon juice (only use the store-bought kind for canning as it is guaranteed to have the correct level of acidity)

Instructions

  1. Place cherries in a colander or sieve over a large bowl and allow them to drain until you've collected 4 cups of juice (this is sometimes easier to do with cherries that have been frozen and then thawed). Set cherries and liquid aside.
  2. Prepare canner, jars and lids.
  3. Whisk together 2 cups of the cherry liquid, sugar, ClearJel and cinnamon. Bring mixture to a boil over medium-high heat stirring constantly until it begins to bubble.
  4. Add lemon juice and continue to boil for another minute, stirring constantly. Then add cherries and return to a boil over medium-high heat, stirring constantly and being careful not to mash up cherries too much.
  5. Remove hot jars from canner one at a time and ladle hot pie filling into each one, leaving one inch headspace at the top. Remove any air bubbles with a knife and adjust headspace if needed.
  6. Wipe rim, place lid on jar and screw band down until fingertip tight.
  7. Place jars in canner and make sure they're completely submerged in water before placing the canner lid on. Bring water to a boil and process jars for 35 minutes. Once processing time is up, turn off the heat, remove the canner lid and allow jars to rest in the canner for another 5 minutes.
  8. Remove jars and let cool completely before storing in a cool dark place.

CATEGORIES
HOMESTEADING
REAL FOOD
NATURAL LIVING

21 Comments

  1. RJ Fitch

    This recipe was awesome enough that I had to make it a point to come back and say as much. My Montmorency sour cherry tree produced abundantly this year (33 pounds!) and I needed ways to use all of it the best ways possible. The extra 4 cups of cherry juice (I made two batches) worked out great for making cherry jelly. I made a pie with one of the jars a couple of days ago and it was fantastic! One thing; there was note in a response here that said it made “2 or 3 quart jars”. I came up with 2 quarts and maybe ¼ cup extra. Regardless, terrific recipe, Anna!

    Reply
    • Anna Sakawsky

      So glad you enjoyed it! This is one of my favourite ways to use cherries too, and honestly one of my favourite canning recipes in general!

      I do say 2 or 3 quarts because I have found that it can vary. Sometimes I end up with just a little over a quart (like you did), and other times I have ended up with almost 3 quarts. So I always prepare an extra jar just so that I’m ready with it on hand. Then I just refrigerate the extra and eat it right away:) You could also prepare an extra pint jar or two and can the extra if you have at least a pint extra, or do all pint jars (double the amount of jars if you do). But I find a quart jar is exactly enough to make a 9” pie.

      If you’re in need of more ways to preserve cherries, this recipe for Amaretto Cherry Preserves is another one of my faves:)

      Reply
  2. Pat

    What kind of cherries did you use? Tart or Sweet?

    Reply
    • Tish Painter

      Hi Pat,
      Anna’s recipe here used sour/tart cherries. Technically most recipes allow you use either type of cherries without any difference in measurements. However, if you have sweet cherries and don’t wish it to be too sweet, Anna says to reduce the sugar to 1-1/4 cup and increase the lemon juice to 3 Tbsp. That should give you a similar product to hers.
      I hope that helps!

      Reply
  3. Francie

    The 5lbs of cherries this calls for, is the weight for pre frozen or post frozen? Pre pitted or post pitted?

    Thank you!

    Reply
    • Anna Sakawsky

      5 lbs. pitted cherries. They should be the same weight whether they’re fresh or frozen, however this is the weight before you drain the juices out.

      Reply
  4. K

    Is clear gel
    Other wise known as gelatine?

    Reply
    • Anna Sakawsky

      No, Clear Gel is a different product made from a modified corn starch. It is used as a thickener in pie fillings but isn’t as thick as gelatine. You can purchase Clear Gel here: https://amzn.to/2MOffei (affiliate link)

      Reply
      • Connie

        You ask to collect 4 cups of juice but the recipe only calls for 2 cups. What happened to the other 2 cups?

        Reply
        • Anna Sakawsky

          Hi Connie,
          You must collect 4 cups of liquid but then you only use half of that in the cherry pie filling otherwise there will be too much liquid. I usually just drink the rest or use it to flavour kombucha or homemade lemonade. You could also use it to make jelly. This recipe is adapted from the Ball Complete Book of Home Preserving, which specifies the same.

          Reply
  5. Jen

    Anna, how does one drain liquid from fresh cherries? A quick search did not reveal the answers to me. I figure juicing the cherries will just pulverize them. Squeezing them doesn’t seem quite right. I agree that frozen/thawed would be a good way to go about it, but i have fresh picked cherries in front of me.

    Reply
    • Anna Sakawsky

      Hi Jen,

      I’m trying to remember now if I have done this with fresh cherries, and I want to say I have. For the past couple years though I have thrown my cherries in the freezer first and canned them later, and once you freeze them and thaw them the juice just drips out and collects in a bowl beneath if you put them in a colander over a bowl.

      I just double checked the Ball recipe that I adapted this one from and it also recommends freezing first. I also wondered about the juice draining on its own when I first made this recipe but if you leave them long enough you will see the juice just naturally starts to drain out.

      I would recommend freezing first (just overnight is fine) and letting them thaw out and drain. I will have to try this recipe again with fresh cherries to test how well they drain and will report back when I do. But just to be sure this time around I can definitely assure you the juice will drain out if they are frozen first and then thawed.

      I hope that helps! Let me know how it goes.

      Reply
      • Jen

        thank you! very helpful. I can’t wait to try!

        Reply
  6. roger thompson

    How many jars does this make? It says reserve 4 cups but only uses 2 cups, am I missing something?

    Reply
    • Anna Sakawsky

      Hi Roger,

      This recipe will make 2 or 3 quart jars (I often find I get two quart jars and end up with almost another quart, which I then use right away in a pie or a crumble). You could always use pints instead and you should get 5 or 6 pints out of each batch.

      As for the cups of cherry liquid, drain 4 cups of liquid out of the cherries so they’re not too “watery.” It just helps to preserve the integrity of the cherries, if that makes sense. But only add 2 cups of liquid back in when making the pie filling because all 4 cups will be too thin and watery. You want the pie filling to be fairly thick.

      I hope that answers your questions!

      Reply
      • Daina Harper

        I also end up adding a little bit more than the 2 cups so that I can get the consistency I like:) you never need all 4 cups but sometimes I end up using 3.

        Reply
  7. Dr. Alina Marcu

    Great tips. I will try this definitely. It reminds me of mommy’s recipes

    Reply
  8. Emma Dawn

    I’m going to start following your blog because I have been wanting to get into canning certain things. That way I can enjoy yummies all year round

    Reply
    • Anna Sakawsky

      Awesome! Canning is sort of a lost art these days, but it’s definitely making a comeback. More people are wanting to be more involved with where their food comes from as well as what’s in it. Growing and preserving your own food (or at least preserving fresh, organic local food when it’s in season) is a huge step in the right direction.

      Thanks for reading!

      Reply
  9. Kimberley

    This post made me so so hungry! I’ve always just used all up all of munch pie filling in one go and never thought about canning it so thank you for the tips I’ll have to try this next time I make pie ?? – http://www.teaisawishyourheartmakes.wordpress.com

    Reply
    • Anna Sakawsky

      Absolutely! It’s so easy to do too, and such a huge time-saver to have it ready to dump out of a jar if you need to fix a quick dessert.

      Reply

Trackbacks/Pingbacks

  1. Chocolate Cherry Sauce Canning Recipe - […] dehydrate them and eat them dried, I love to make old-fashioned low sugar cherry jam and of course canned…
  2. Mini Cherry Pies in a Muffin Tin - […] work great with any type of fruit pie filling. I’ve tried them with fresh cherries and with my home-canned…

Submit a Comment

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

ABOUT ANNA
Hi! I’m Anna, and I’m a city girl turned modern homesteader who’s passionate about growing, cooking and preserving real food at home, creating my own herbal medicine and all-natural home and body care products, and working toward a simpler, more sustainable and self-sufficient life each and every day. 
You Might Also Like
What to Stock In A Home Apothecary

What to Stock In A Home Apothecary

* This article contains affiliate links. For more information, please read my Affiliate Disclosure.   Having a home apothecary full of medicinal herbs, tinctures and infusions of all kinds is many a homesteader’s dream! In fact, as far as goals and dreams...

read more

What does it really mean to be self-reliant?

What does it really mean to be self-reliant?

I’ve been thinking a lot lately about what it really means to be “self-reliant.”  We talk a lot about self-reliance (or self-sufficiency) in the homesteading community, and outwardly it may seem as if the goal of “achieving” self-reliance is what ultimately...

read more

40 years on this Earth.
11 years together.
8 years married.
6 babies, one living, 4 in heaven and one more hopefully on the way.
20 fur (and feather) babies in our time together.
5 homes (plus a couple tents).
6 countries.
About 5,000 pounds of homegrown tomatoes, among other things;)
Too many good times to count.
Enough hardships to shape our characters.
One beautiful life together.

To my smart, talented, strong, kind, selfless, handsome amazing husband… The day I met you everything changed for the better. Sure, we’ve weathered some storms, but knowing I always have you to turn to has helped me through my darkest hours. The laughs, deep conversations, goals, dreams and unconditional love we share make each day worth living. And the family, home and life we’ve created together are more than I could have ever hoped for.

Happy 40th birthday to my one and only @thehumblehandyman. I can’t imagine doing life with anyone else. ❤️
...

66 8

And then there were 3 😔

Despite fending off an eagle attack the other day, a sneaky raccoon got into the chicken run early this morning and took out one of our girls.

Having animals die is definitely the hardest part of homesteading, but it’s a reality of this lifestyle that everyone must come to terms with sooner or later.

While we care for our chickens and want to give them the best life possible while they’re here, we understand that they’re livestock, not pets, and that we’re not the only creatures who see them as a food source.

Luckily we have a new flock of up-and-comers who will be ready to lay in a few months. Until then, egg production around here is gonna be pretty scarce.
...

19 2

So this is 35…

I decided to read my horoscope today (since it’s my birthday and all). I don’t really buy into the horoscope predictions, but I do think there’s something to be said for the personality traits we’re born with when the stars are aligned just so. Here are a few snippets that I found to be almost eerily on point:

“Tauruses born on May 18 are characterized by love of freedom and independence…They possess extraordinary creative energy, and they are never without an important cause to champion. They enjoy taking risks, but only when they believe the risk really matters.

As a rule, most decided early in life what they wanted to do and are not likely to deviate from that path. Their independent spirit makes them ideally suited to careers where they are their own boss, or are at least autonomous within a larger structure.

May 18 people want to make it on their own. No matter how successful they become, they never forget their roots and may even draw upon them for inspiration.”

Every year on my birthday I reflect on where I’m at, where I’m headed and where I’ve come from, and all I can say is that each year I’m only more grateful to be living life on my own terms, doing what I love most next to the people I love more than anything else in the world.

I’ll never forget where I came from and I’ll never have any regrets, because I wouldn’t be right where I am now without all of the experiences -good, bad or otherwise- that I’ve had along the way.

I knew when I was a little girl that I wanted to be a writer and a content creator. Homesteading came a little later in life, but when I knew, I knew.

I hope to be doing what I love and sharing it with you all for the next 35 years too! (Well, actually, if I’m being honest, I’d like to retire and throw my phone in the river long before that;) But until that day comes, thanks for being here to celebrate life with me today and every day. Cheers to another turn around the sun 🍻
...

58 10

My daughter stayed overnight at her grandma’s last night, and this morning when I talked to my mom she said “Evelyn told me she’s never been to the doctor before.”

Proudly, I replied “no, she hasn’t, because she’s never needed to.” This is thanks in large part to the fact that we keep a well stocked natural medicine cabinet at home and do our best to treat everyday illnesses and ailments ourselves.

Having a well-stocked home apothecary (and the know-how to use herbal and natural medicine at home) is yet another important piece of the self-sufficiency puzzle, and one that we’re working on a lot right now, both in our home and in my membership program, the Society of Self-Reliance.

If herbal medicine and building a home apothecary is on your to-do list as well, I’ve got some great tips and a printable checklist of items you’ll want to start stocking up on now so you’re prepared to make all sorts of medicinal preparations in time for cold and flu season later this year.

This is also a great time to plant certain medicinal herbs so that you’ve got a personal, sustainable supply of herbal medicine at home, because who knows what supply chain issues are gonna hit next!

To help make building and stocking your home apothecary or natural medicine cabinet a little easier, I compiled a list of all the ingredients I like to keep on hand for making my own medicinal preparations, as well as a suggested list of herbs to start growing or stocking up on, and some other great resources to help you get started preparing and using your own herbal medicine at home.

Link in bio @thehouseandhomestead to read the full article and download the checklist, or go to https://thehouseandhomestead.com/stock-a-home-apothecary/
...

34 1

Stinging nettles are one of my favourite things to forage for in early spring. They’re ready to harvest well before just about anything is ready in our garden, and they’re a superfood as well as a medicinal plant packed with antioxidants, vitamins and minerals including vitamins A, B, C & K, calcium, magnesium, potassium, phosphorus and iron, plus they’re super high in protein.

As a medicinal plant, nettles are a natural antihistamine and can help with season allergies, they have properties that reduce inflammation and especially joint inflammation and arthritis, they can be used to treat of urinary tract infections and enlarged prostate symptoms, the e been shown to lower blood pressure and control blood sugar and more!

Some people even swear by harvesting stinging nettles with their bare hands as the sting itself is said to help with muscle and joint pain/arthritis!

I, however, am not that brave. I definitely recommend wearing gloves, long sleeves, long pants and boots when harvesting stinging nettles! But the good news is that once you cook or dry the nettles, they no longer sting you. My favourite way to prepare them is to dry them and enjoy them as a herbal tea! But they’re good sautéed in stir fry or added to soups (in place of spinach or Kale) too. Whatever you do, just don’t put them fresh into a salad!

Stinging nettles grow wild all over North America (as well as other places), and spring is the best time to forage for them. To learn how to safely identify them, harvest them and prepare/preserve them, check out the link in my bio @thehouseandhomestead or go to https://thehouseandhomestead.com/harvest-and-use-stinging-nettles/

Have you ever foraged for stinging nettle before?
...

89 14

If you're looking to increase production in your own home garden, you know how important bees and other pollinators are to your overall yield.⁠

Honeybees get a lot of the glory, and for good reason: It's said that honeybees alone are responsible for pollinating 80% of our fruits and vegetables! Not to mention, they make honey... Sweet, glorious, highly nutritious and DELICIOUS honey!⁠

In this day and age of global food shortages, we need to do whatever we can to help increase food production at home and abroad, and helping honeybees is one of the best ways to do just that.⁠

Click the link in my bio @thehouseandhomestead or go to https://thehouseandhomestead.com/3-easy-ways-to-help-save-the-bees/ to learn what you can do at home to help save the bees, and the many, MANY reasons why it matters!⁠
...

25 1

I don't know about you, but around here spring officially marks the beginning of what we call "busy season."⁠

I always remind myself, though, that the payoff from the work we put in at this time of year is so totally worth the extra elbow grease and long hours.⁠

The seeds we sow now will provide us with food and medicine to stock our pantry and apothecary with in the summer and fall.⁠

The projects we start now will (hopefully) be finished and ready to serve us later in the year.⁠

And the deep cleaning and organizing we do now in our homes will set the stage and the tone for the rest of the season.⁠

Personally, I don't operate very well in a disorganized, messy or dirty environment. Whether I'm working or just relaxing, if my home is in disarray I feel like I can't fully concentrate on or enjoy whatever I'm doing.⁠

For most of the year this means sticking to a daily routine of tidying up and light cleaning when necessary. But in the spring, I like to take a few days to deep clean our home so that the rest of the season runs smoother; So that when I'm in the thick of gardening and harvesting and preserving season, I'm not also contending with dirt and stains and pine needles from Christmas!⁠

That being said, I don't like to use any commercially produced chemical cleaners, so I always make sure to keep a few natural ingredients on hand to get the job done.⁠

Over the years I've tried a lot of store-bought "natural" cleaners, and honestly I haven't been impressed with most of them. In fact, I find some white vinegar, baking soda, dish soap, water and a few essential oils are all I really need to clean most of my house!⁠

If the spring cleaning bug has bit you too, be sure to check out my DIY Spring Cleaning Recipes via the link in my bio. Every recipe is made with simple, natural ingredients that you probably have on hand already. I also like to add essential oils to my cleaning products for their scent and natural cleaning and disinfecting power, but you can omit them if you like:)⁠

Link in bio @thehouseandhomestead or go to https://thehouseandhomestead.com/spring-cleaning-recipes/
...

26 0

If there's one thing we should all be doing to hedge against looming food shortages and inflation right now, it's growing some of our own food at home.⁠

I've been preaching the many benefits of homegrown food for years now... Long before any of the madness we're currently experiencing took hold.⁠

A couple years ago when I launched my first gardening course, I mentioned in my sales video that we were just one emergency situation away from grocery store shelves being cleared out entirely. Within two weeks of that video, the pandemic hit, and the rest is history.⁠

The fact is, whether you're worried about shortages, the skyrocketing price of EVERYTHING, or you simply want to eat better, healthier foods free from GMOs and chemical sprays, learning how to grow even a little bit of your own organic food at home puts power and food security back in your hands.⁠

That's exactly why I’ve teamed up with 16+ other speakers for the Backyard Vegetable Gardener's Summit: A free, 3-day online event where you can learn how to get started or get better at growing food and creating your own personal grocery store, right in your own backyard!⁠

Here are just a few of the presentations coming up this week:⁠

🌱 7 Ways To Maximize Space In Your Urban Garden⁠
🌱 Creating a Personal Seed Bank⁠
🌱 How to Generate Income From Your Garden⁠
🌱 Easy Ways to Quickly Improve Your Garden Soil⁠
🌱 Indoor Container Gardening⁠
🌱 Growing Turmeric & Ginger at Home⁠
🌱 How to Use Succession Planting for Higher Yields⁠

And more!⁠

Plus, don't miss my masterclass where I teach you everything you need to know to grow a BUMPER CROP OF TOMATOES in your backyard! 🍅🍅🍅⁠

From starting your seeds to planting out and caring for your tomato plants all season long, I'll show you the exact method we use to grow hundreds of pounds of tomatoes at home for fresh eating and preserving each year.⁠

The summit officially starts TODAY! If you haven't registered yet, click the link in my bio @thehouseandhomestead or go to https://thehouseandhomestead.com/bvgs to save your seat and start watching and learning right away!
...

83 3

“When I think of self-reliance, I think of any ability to rely less on ‘the system.’”

I sat down with Ashley Constance from @dirtypawshomestead and the @alittleselfreliant podcast to talk about what it means to be self-reliant, if it’s even possible to be 100% self-reliant and why it’s a goal worth striving for even if complete and total self-reliance isn’t possible.

Be sure to check out the full interview in the latest issue of Modern Homesteading Magazine!

Subscribe @ modernhomesteadingnmagazine.com

I’d love to know, what are you currently doing to become a little (more) self-reliant? Let me know in the comments!👇
...

27 2
This error message is only visible to WordPress admins
There has been a problem with your Instagram Feed.

© The House & Homestead | All Rights Reserved | Legal

Skip to Recipe
[class^="wpforms-"]
[class^="wpforms-"]