How to Can Homemade Tomato Sauce

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


Learn how to can homemade tomato sauce with a water bath canner or a pressure canner and always have the makings of a delicious meal on hand! #howtocantomatosauce #homemadetomatosauce #tomatocanningrecipesWhen it comes to home-canned food, tomato sauce reigns supreme when it comes to versatility.

I don’t know about you, but in our house we eat a lot of tomato-based dishes; Pastas with marinara or bolognese sauce, pizzas topped with homemade pizza sauce, soups and stews with tomato sauce as the base, casseroles and bakes like cabbage rolls and lasagna… The list goes on and on.

For this reason, we go through a ton of tomato sauce. And since I like to grow, preserve and prepare as much of our own food as possible, this means we grow A LOT of tomatoes, and we can A LOT of tomato sauce with those homegrown tomatoes so that we always have what we need on hand to prepare our tomato-based meals from scratch.

Related: 6 Hacks for Growing A Bumper Crop of Tomatoes

This basic tomato sauce recipe has just three ingredients: Tomato sauce, a little bit of salt and a splash of lemon juice (for safe preservation purposes).

I don’t typically add any herbs or spices to my home-canned tomato sauce because I can dry those herbs and then add them when I’m ready to use the sauce. This way the tomato sauce stays really neutral and versatile, so I can use it for whatever I want.

Having jars of basic tomato sauce on hand is much like having a blank painter’s canvas that you can use as a foundation to create whatever you like. You can add Italian herbs like dried basil and oregano for a pizza or pasta dish, or season the sauce with cumin and chilli powder for a Mexican-inspired dish when you’re ready to prepare a meal.

That being said, if you’d like to add some herbs to this tomato sauce, I’ve included instructions on how to do so safely, because if you do intend to can this sauce, you’ll need to stick to the tested amounts in order to ensure a safe finished product.


Water bath canning vs. pressure canning tomatoes

The general rule when it comes to home canning is that high acid foods can be canned in a boiling water bath while low acid foods MUST be canned in a pressure canner.

High acid foods include things like fruits, jams and jellies, pickles, etc. 

Low acid foods include things like vegetables, meats, stocks and broths, soups, combination meals, etc.

* For more information or if you’re new to home canning, I highly recommend getting familiar with the basics of water bath canning and/or pressure canning before you get started.

In order to qualify as high acid, a food must have a PH of 4.6 or lower. Most high acid foods like fruits and pickles fall well under that 4.6 marker, but tomatoes tend to straddle the line between acid and non-acidic, so they are treated differently than all other fruits and vegetables when it comes to canning.

Some tomato varieties are exactly a 4.6 on the PH scale, while others are either higher or lower (making them either less acidic or more acidic). 

In addition, tomatoes become less acidic the longer they’re allowed to ripen on the vine.

Since there’s no real way to know how acidic each batch of tomatoes is, they must either be acidified with lemon juice when water bath canning, or they must be pressure canned to ensure a safe final product.

That being said, even pressure canned tomatoes require the addition of bottled lemon juice (or citric acid). This is because the process for pressure canning tomatoes does not actually heat the tomatoes more than water bath canning. Rather, it offers a quicker cook time than water bath canning.

According to the USDA’s National Center for Home Food Preservation website, “There has not been a properly researched process for pressure canning of low-acid tomatoes without added acid, so the available process times still require the addition of acid as if they are being processed in boiling water.”

So whether you decide to water bath can your tomato sauce or pressure can it, you’ll need to either add lemon juice or citric acid to ensure a safe end product.

I’ve included instructions for both water bath canning and pressure canning tomato sauce so you can choose the method you prefer.

Learn how to can homemade tomato sauce with a water bath canner or a pressure canner and always have the makings of a delicious meal on hand! #howtocantomatosauce #homemadetomatosauce #tomatocanningrecipes


Choosing the right tomatoes for canning

There are countless varieties of tomatoes out there. This is especially true if you’re a gardener or homesteader growing heirloom varieties.

(By the way, I HIGHLY recommend that you try growing tomatoes at home if you haven’t yet. There are SO MANY cool varieties you can grow at home that you’ll never find in stores! Read more about how to grow tomatoes from seed right here, and check out some of the incredible varieties of tomatoes you can grow at home here – affiliate link).

The best tomatoes for canning, however, are paste tomatoes (also known as plum tomatoes). This is because paste tomatoes are meatier with less liquid and less seeds than slicing tomatoes. While they’re not great for fresh eating, they’re excellent for canning and making tomato sauce because there’s less liquid to cook off and less seeds to either filter out or that will get blended in with the sauce.

San Marzanos, Romas and Amish Paste tomatoes are some of the most popular. 

Here on Vancouver Island, we grow San Marzanos as well as a dual purpose variety called Ardwyna Paste tomatoes. The Ardwynas are a local heirloom variety and are hardtop come by, but if you do happen upon some meds one day, I highly recommend then as they work great as both a paste tomato and a slicer!

Either way, choose a paste variety of tomato for canning purposes.


How (and why) to freeze tomatoes before canning

If you grow your own food, you know that everything seems to come on at once and, seemingly overnight, you find yourself elbows deep in produce that needs to be preserved before it goes bad.

In some cases, this means you need to break out your canner right away and start processing your fruits and veggies while they’re at their peak. Vegetables like cucumbers need to be processed fresh and turned into pickles right away before they go soft. The same is true for fruits like peaches.

But in the case of tomatoes, not only can you toss them in the freezer first before you’re ready to can them, it’s actually easier to peel them if you freeze them first.

This works great for us because while I’m busy canning everything else, I can just toss my tomatoes in the freezer and worry about canning them later in the year when I have more time.

In fact, I’ve been known to do a lot of my tomato sauce canning in January when I finally get around to pulling the bags out of the freezer!

But even if you only freeze them for a day or two, they’ll be much easier to peel and prepare for canning if they’re frozen first.

To freeze tomatoes, first wash them and remove the cores. Then toss them in a freezer bag and freeze until frozen solid.


Learn how to can homemade tomato sauce with a water bath canner or a pressure canner and always have the makings of a delicious meal on hand! #howtocantomatosauce #homemadetomatosauce #tomatocanningrecipes


How to peel tomatoes

If you’ve frozen your tomatoes first, peeling is a cinch. Simply run frozen tomatoes under hot water and slip the skins right off!

If you decide to peel them fresh, there are a couple ways you can go about this…

Option 1: Blanch tomatoes in boiling water for about 30 seconds, then plunge them into an ice water bath until the skins begin to slip off. Once you see the skins begin to peel off, remove tomatoes from the ice water and peel the rest of the skins off with your hands.

Option 2: Use a food mill to remove the skins. If you have a food mill, this is an easy way to removes the skins and turn your tomatoes into sauce at the same time! However if you want to keep any of the tomatoes whole for any reason, you’ll want to peel them by hand.

Learn how to can homemade tomato sauce with a water bath canner or a pressure canner and always have the makings of a delicious meal on hand! #howtocantomatosauce #homemadetomatosauce #tomatocanningrecipes


How to make homemade tomato sauce

Once your tomatoes are cored and peeled, the hardest part of your work is already done! 

From here, all you need to do is toss them in a large stockpot and start cooking them down.

If your tomatoes are frozen, you’ll need to cook them for a little bit longer until they begin to warm up and cook down. However if they’re frozen, what I like to do is leave them in the pot with the lid on for a couple hours before cooking and a lot of water will naturally drain out as they begin to thaw. I then pour that excess water out before I begin to cook them down. This makes for a thicker sauce in less time.

If you’re starting with frozen tomatoes, heat them over medium heat –stirring frequently to prevent scorching– until they’re completely thawed and begin to soften.

Once tomatoes are thawed (or if using fresh tomatoes), bring them to a boil over medium-high heat. Use a potato masher to help crush the tomatoes down. Continue cooking, stirring and crushing tomatoes until all of the tomatoes are soft and have released their juices (about 10 to 15 minutes). 

Using an immersion blender, blend the tomatoes until smooth. Alternatively, transfer in batches to a blender or food processor and blend before returning sauce to the pot. 

Bring sauce to a boil over high heat, stirring frequently. Reduce heat to medium-high and boil until volume is reduced by about half. (You may want to use a splatter guard to keep the sauce from splattering all over your kitchen as it cooks down!)

Learn how to can homemade tomato sauce with a water bath canner or a pressure canner and always have the makings of a delicious meal on hand! #howtocantomatosauce #homemadetomatosauce #tomatocanningrecipes


How to can homemade tomato sauce

To can your tomato sauce, start by preparing your canner and jars. This process will be slightly different depending on whether you decide to water bath can your sauce or pressure can it. (See specifics below).

Once your jars and canner are ready, fill each jar with bottled lemon juice and salt (if using).

For pint jars, fill each pint jar with 1 tablespoon bottled of lemon juice and ½ teaspoon of salt.

For quart jars, fill each quart jar with 2 tablespoons of bottled lemon juice and 1 teaspoon of salt. 

(The salt is optional, however the lemon juice is not. You MUST use bottled lemon juice for this recipe to ensure the acidity and safety of your home-canned tomato sauce).

Personally, I don’t even notice the taste of the lemon juice in the sauce, but some people prefer to use citric acid to avoid any flavour the lemon juice might impart. If you choose to use citric acid instead of lemon juice, add ¼ teaspoon of citric acid per pint jar or ½ teaspoon citric acid per quart jar.

If you’d like to add any herbs, you can add some now. Dried basil, oregano and thyme are all good options for tomato sauce. You can use just one herb or a combination of dried herbs if you like. Add ½ teaspoon dried herbs to each pint jar or 1 teaspoon dried herbs to each quart jar.

Learn how to can homemade tomato sauce with a water bath canner or a pressure canner and always have the makings of a delicious meal on hand! #howtocantomatosauce #homemadetomatosauce #tomatocanningrecipes


How to water bath can tomato sauce

To water bath can tomato sauce, ladle hot tomato sauce into prepared jars, leaving ½ inch headspace. (Make sure you’ve added your lemon juice first -and salt, if using).

* If you’re new to canning, follow the steps for water bath canning here.

Remove air bubbles and adjust headspace as needed. Wipe rims, place lids on top and screw down bands.

Place jars in canner and bring water to a boil. Process pint jars for 35 minutes and quart jars for 40 minutes. 

After time is up, turn heat off, take the lid off the canner and allow jars to sit in hot water for another 5 minutes. Remove jars and let cool completely before storing. 


How to pressure can tomato sauce

To pressure can tomato sauce, ladle hot tomato sauce into prepared jars leaving 1 inch headspace. (Make sure you’ve added your lemon juice first -and salt, if using).

* Again, if you’re new to canning, follow the step-by-step for pressure canning instructions here.

Remove air bubbles and adjust headspace as needed. Wipe rims, place lids on top and screw down bands.

Place jars in pressure canner and process both pint and quart jars for 15 minutes at 10 lbs. of pressure. (Increase to 15 pounds of pressure if canning at over 1,000 feet above sea level). 

Once processing time is finished, turn off the heat and allow the pressure canner to depressurize completely, then remove weighted gauge and wait another 2 minutes. Remove lid and wait another 10 minutes before removing jars from canner. Remove jars and let cool completely before storing.


How many tomatoes do I need to can tomato sauce?

This recipe for home-canned tomato sauce is very flexible, so you can use as many tomatoes as you have. 

However on average, you’ll need about 7 pounds of tomatoes for every two pints (one quart) of sauce. 

Learn how to can homemade tomato sauce with a water bath canner or a pressure canner and always have the makings of a delicious meal on hand! #howtocantomatosauce #homemadetomatosauce #tomatocanningrecipes


A note about siphoning

If you pull your jars of tomato sauce out of the canner and notice that a bunch of the sauce appears to be missing, you may be the victim of siphoning.

Siphoning is when sauce or liquid is drawn out of canning jars while in the canner. It happens when there’s a quick and drastic change in temperature.

Siphoning is much more common in pressure canning than water bath canning (which is why I tend to prefer to water bath can my tomato sauce).

The best way to prevent siphoning and liquid loss is to make sure that your jars and sauce are hot when they go into the canner, and make sure to leave your jars to sit in the canner for the recommended time after your processing time is up. This reduces the chance and amount of siphoning over all, however some liquid loss may still occur when pressure canning.

This being said, some siphoning is normal when pressure canning, and as long as the lids have sealed and the jars haven’t lost more than half the amount of liquid in them, your tomato sauce will still be safe to store and eat.


How to use your home-canned tomato sauce

There are so many ways to use home-canned tomato sauce. Use it as a base for pizza or as a sauce to top some homemade pasta. Use it in soups and stews and as a base for all kinds of red sauces and casseroles. 

The sky’s the limit!

I’ve definitely got my favourites, but I’d love to know, what are your favourite ways to use tomato sauce at home? 

Let me know in the comments below:)


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Learn everything you need to know to get started water bath and pressure canning food at home and try your hand at 30 different recipes for canning everything from fruits, jams, pickles and pie fillings to soups, sauces, meats, vegetables and more!

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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. 
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What’s your favourite food preservation method??

For Angi Schneider of @schneiderpeeps, the answer is pressure canning, hands-down.

The fact is, there are many ways to preserve food, and each of them has its place and serves its purpose. But the only preservation method that allows you to preserve full meals that are ready to eat straight out of the jar is pressure canning.

Water bath canning allows you to preserve high acid foods like fruits, pickles, jams and jellies.

Fermenting adds beneficial bacteria, increases the nutritional value and adds a distinct (and acquired) flavour to foods.

Dehydrating and freeze drying are great long term storage preservation methods, and are a great option for preppers, hunters or anyone who needs to carry their food preps with them.

Pressure canning, on the other hand, allows you to have jars of food ready to serve and eat at a moment’s notice. It’s great to hand on hand during an emergency, but it also serves as practical, every day food that you and your family will actually eat.

Whether it’s a busy weeknight and you have no time to cook, you’ve got unexpected company or you find yourself in the middle of an emergency or power outage, having jars of healthy, homemade food –including full meals– on hand always comes in handy.

Angi and I sat down to chat about the many benefits of pressure canning, and about her brand new book Pressure Canning For Beginners And Beyond in an interview for the fall issue of Modern Homesteading Magazine (out now).

To read the full interview and/or to check out Angi’s new cookbook (which includes some seriously drool-worthy canning recipes like Chicken Marsala, Beef Street Tacos, Maple Ginger Glazed Carrots and French Onion Soup), click the link in my bio @thehouseandhomestead or go to to subscribe and get your first issue free!

For a limited time, you can also become a member and get full access to our entire library of issues for just $7.99/year. Link in bio to get all the goods:)

Seriously though… What’s your favourite food preservation method and why? (There are no wrong answers!)

Let me know in the comments below!👇

For the past week or so, I’ve been sharing a new morning routine I've been committing to...

It's the simple act of lighting a candle to start each day.

In this age of unnatural blue light emanating from our screens, fluorescent and even LED lighting from overhead lights and lamps, it can be quite a shock to the system to go from sleeping in complete darkness to flipping on the bright lights and checking email on your smartphone first thing in the a.m.

By simply lighting a candle and allowing your eyes a minute or two to adjust before turning on the lights or checking a screen, you have the power to create a much calmer and more peaceful start to your day, and that has lasting effects that can and will stay with you all day long.

I know I’m not the only one who can benefit from this simple but powerful morning ritual, so I decided to start a challenge to encourage others to do the same.

If you'd like to participate, grab a candle and a pack of matches (or a lighter) and commit to lighting a candle to start your day for as many days as you can during the month of October.

Every time you share a photo of your candle/morning ritual on Instagram posts or stories and tag me @thehouseandhomestead and use the hashtag #candlelitmorning, you'll be entered to win a naturally-scented candle of your choice from Plant Therapy!

This being said, I know that good quality candles aren't exactly cheap, but you can save a tone of money by learning how to make your own!

If you're interested in learning how to make your own all-natural soy candles with essential oils at home, I'm currently offering my DIY Scented Soy Candles Masterclass for FREE as part of the Handmade Holiday Giveaway, hosted by my friend and fellow Vancouver Islander Diana Bouchard of @wanderinghoofranch

Other limited-time freebies include:

* Exclusive homestead holiday recipes
* Free knitting and crochet patterns
* Free homemade cocktail mixers course
* Cute printable gift tags and more!

Click the link in my bio @thehouseandhomestead to check out everything that's included in the Handmade Holiday Giveaway.

And don't forget to join in the #candlelitmorning challenge right here on Instagram!

Sometimes I don’t post photos because I can’t think of a brilliant, thought-provoking caption to go with each one.

But then again, sometimes a photo speaks for itself:)

This weekend reminded me how important it is to be present, both with ourselves and with the ones we love. This weekend I was reminded of what I’m truly grateful for. 🧡

Happy (Canadian) Thanksgiving!

#givethanks #staypresent #familyiseverything

Drop a ❤️ below 👇 if you can relate!

A professional teacher turned homeschooling mom of two, Allyson Speake was spinning her wheels trying to keep up with her family’s fast-paced modern lifestyle until she made the intentional decision to slow down and quit her job as a teacher to stay home and educate her children at home. Nowadays she helps others do the same!

If you’ve ever stumbled across her Instagram page @tanglewoodhollow, you’ve likely been met with beautiful photos of children playing and exploring in the woods, nature crafts, treasures and toadstools galore. Her passion for slow, seasonal living and nature-based education shows in everything she posts!

But her inspiring Instagram page is just a glimpse into what she has to offer other homeschoolers, teachers, parents and guardians from all walks of life who want to bring a little more seasonal magic into their children’s lives, and who know that the best classroom is the great outdoors.

I sat down with her for the latest issue of Modern Homesteading Magazine and she shared some real nuggets of wisdom for anyone with young children (not just homeschoolers!)

In the interview, Allyson shares that “on average three-year-olds can identify 100 different brand logos, and that increases to 300-400 by age 10.” If that’s not reason enough to turn off the TV and get outside, I don’t know what is!

“Whatever children are exposed to, they are able to soak it up like sponges, but they aren’t getting that exposure to nature,” she says.

Catch the full interview in the Fall issue of Modern Homesteading Magazine. Subscribe for free to read your first issue free or become a member to get this issue plus access to our entire library of past issues for just $7.99/year!

Link in bio @thehouseandhomestead or go to

#homeschool #homeschooling #naturebasedlearning #naturebasededucation #wildandfreechildren #freerangekids

🛠 “Even the simplest tools can empower people to do great things.”
- Biz Stone

The other day I asked you what the most valuable asset is on your homestead, and I shared that mine is my dear husband @thehumblehandyman

Everyone who knows him knows he can build and repair just about anything. It’s a true talent, but he’s also spent years learning and sharpening his skills.

But talent and skills are only half of the equation; You’ve gotta have the right tools for the job!

As homesteaders, our main mission in life is to become more self-sufficient, and that extends to building and repairing things at home. But whether you’re an expert handyman or a fledgling fixer-upper, you can't do the job if you don't have the right tools on hand.

If you’re just starting out and wondering what tools to invest in, The Humble Handyman and I put together a list of 15 essential tools that everyone should have on hand for minor repairs and odd jobs around the home (and homestead), along with tips on how to actually use each one.

Link in bio @thehouseandhomestead to check it out or go to

Which of these tools do you already have?

Which ones are next on your list to invest in??

What are your go-to tools to use around your house and homestead??? (Duct tape totally counts 😉)

Let me know in the comments below! 👇

#toolsofthetrade #toolkit #diy #handyman

🪓 What’s the most valuable asset on your homestead?

For me, it’s this guy right here.

He was only away for two weeks, but that’s all the time it took for me to realize how much he brings to the table, and how valuable it is to have a live-in handyman on a homestead!

When our burner crapped out on our stove in the middle of a canning project last week, I had no idea how to fix it and was ready to buy a brand new stove, but luckily Ryan came home with all of his tools just a couple days later and fixed it for a fraction of the cost of buying a new stove.

When we were getting chickens, he built our chicken coop. When I wanted to put in new garden beds, he built them. Deck? Done! Firewood? Chopped! Bathroom? Remodelled! Car broken down? Fixed! (Did I mention he’s a trained mechanic too?)

If you don’t have your own handyman at home though, you can still learn the skills you need to become more self-sufficient when it comes to tackling new building projects and repairing and maintaining things at home.

I’m thrilled to announce that @thehumblehandyman now has his own regular feature in each issue of Modern Homesteading Magazine, where he’ll share simple steps you can take to increase your self-sufficiency by learning how to DIY all sorts of projects around your house and homestead.

In his debut feature, he shares 5 simple steps you can take this fall to help you prepare your house and homestead for the coming winter, all of which could save you time, money and effort during the season of rest.

Check out the full article in the Fall issue of Modern Homesteading Magazine, available now!

Link in bio @thehouseandhomestead or go to to subscribe and read your first issue free, or become a member and get this issue plus unlimited access to all past issues for just $7.99/year!

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#handyman #homesteading #diy #handymanhusband #skills #woodworking #jackofalltrades #selfsufficiency #selfsufficient #selfsufficientliving #sustainableliving #homesteadersofinstagram

Did you know you can now buy pumpkin spice ramen noodles, pumpkin spice Pringles, pumpkin spice macaroni and cheese, pumpkin spice sausages and even pumpkin spice dog treats?

It’s not exactly a stretch to say that we’ve taken the whole pumpkin spice craze a little bit too far.

But our obsession with pumpkin spice speaks to something much deeper than the flavour itself. (Let’s be honest, pumpkin spice ramen noodles sound gag-worthy).

The reason we tend to love pumpkin spice so much is because it triggers feelings of comfort and nostalgia; Memories of days spent with family at the pumpkin patch or around the Thanksgiving table. In short, pumpkin spice triggers our emotions as much as it tantalizes our taste buds.

But let’s be real, pumpkin spice Pringles ain’t it.

If you’re feeling all the fall vibes and craving a little pumpkin spice in your life right now, stick to the tried and true pumpkin spice latte, but ditch the expensive (and highly processed) commercial PSLs and make your own pumpkin spice syrup (with real pumpkin!) at home for a fraction of the cost! Keep it on hand to add to your coffees, teas and steamed milk beverages all Autumn long.

It’s super easy to make and will put pumpkin spice macaroni squarely in its place (and keep it there!)

Link in bio @thehouseandhomestead to grab the recipe or go to

#pumpkinspice #psl #pumpkinspicelatte #fallvibes #fromscratch

I’ve been feeling pulled to slow down and retreat into my home lately; To turn off the news and social media and focus on the tangible things like lighting the wood stove, preserving the mountains of food still coming out of the garden, and slowly stirring a pot of soup as it cooks on the stovetop.

With everything that’s going on in the world right now, I know I’m not the only one feeling pulled toward hearth and home. This is a heavy time for all of us. No one person is meant to bear the weight of the world on their shoulders, but I've heard from so many people lately who say that's exactly how they've been feeling.

If you read my post from a few days ago, you know I’ve been feeling like that too, but luckily, I've learned how to soothe my soul in difficult times.

And so that's what I've been doing lately...

I've been focusing on the tangible things that I can control, like cooking meals and preserving food.

I've been lingering a little longer in the morning, taking time to sit by the river or sip my coffee in front of the wood stove before hurrying on with my day.

And I've been making a conscious effort to turn off the noise of the outside world and give my family and my own emotional health my full attention.

If you've also been feeling that pull to turn off all of the noise and immerse yourself in more nourishing, productive activities, I want to tell you about a collection of resources that will help you do just that.

The Simple Living Collective’s Autumn Issue includes seasonal guides, tutorials, e-books, recipes and more to help you slow down and reconnect with what matters this season.

* Learn how to forage for healing herbs and how to make your own natural medicine

* Find new ways to celebrate old traditions, and create new seasonal traditions with your family

* Discover new seasonal recipes and crafts to do on your own or with your kids

And much more.

If this sounds like it’s exactly what you're in need of right now, check out the Simple Living Collective and get the Autumn Issue for just $25. But this issue is only available until tomorrow, so don't wait…

Link in bio @thehouseandhomestead to grab it now before it disappears 🍁

I laid in bed the other night and couldn’t sleep.

I know that probably doesn’t sound out of the ordinary, especially considering the collective stress we’ve all been through over the past year and a half. But if I’m being totally honest, I’ve done a pretty good job of not letting it get to me.

I used to have really bad anxiety, and I made a conscious effort to learn how to manage it in (mostly) healthy, natural ways. I practice a lot of gratitude every day, and overall I’ve learned to deal with stress, anxiety and negative thoughts pretty well.

Lately though, I’ve been feeling the weight of it all. Aside from dealing with personal issues like our ongoing infertility/pregnancy loss journey and the every day stresses we all face, the bigger things have been feeling bigger and heavier lately; The mandates, the politics, the pushback, the arguments and attacks online, the divisiveness, and the seemingly never-ending pandemic that every single one of us is still dealing with in some capacity.

I’ve been seeing more and more calls to “choose a side.” I’ve witnessed my own close friends on both sides of the debate hurling insults at each other, defending their ground, and refusing to listen to each other’s valid points and concerns.

I’ve even witnessed a widening crack in the homesteading community, despite the fact that so many of our core values and beliefs align and are unique to us.

Despite the division, I would still argue that ALL of us have much more in common than not, and to see the divide continuing to deepen has started to get under my skin lately.

(Continued in comments…)

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