How to Make Kombucha At Home


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

 

Kombucha is one of the healthiest drinks on the planet (besides water), but storebought kombucha is SO expensive! Learn how to make kombucha at home for a fraction of the price, plus get as creative as you like with custom flavours! Homemade kombucha is healthy, affordable, delicious and easy to make. Here's everything you need to know to get started! #homemadekombucha #howtomakekombucha #kombucharecipeI’m not gonna lie: when I first decided to learn how to make kombucha at home, I was feeling pretty intimidated.

I had never done any fermenting before and, just like with learning any new skill, I feared I would mess it up or make my family sick. 

But as it turns out, making kombucha at home is actually one of the quickest and easiest things that I now DIY on a regular basis. It takes very little hands-on time to brew a batch and virtually no special skills or equipment to get started. All you need is some water, sugar, tea, a SCOBY (which we’ll talk more about in just a minute), a glass jar and some bottles.

Oh, and it’s nearly impossible to mess it up or make anybody sick with homemade kombucha. In fact, quite the opposite: kombucha is one of the healthiest drinks you can consume besides water!

 

Cool. But what is kombucha, exactly?

Kombucha is a bubbly fermented drink made from black or green sweet tea.

To make it, all you need to do is brew some tea, mix it with sugar, let it cool and then add your SCOBY and some starter liquid and then let it sit on your counter and ferment at room temperature for a few days. Once it’s fermented, your kombucha will be ready to flavour and bottle, and then a few days later it will be bubbly and delicious and ready to drink!

 

Health benefits of kombucha

Kombucha is a fizzy, carbonated drink that can be flavoured in a myriad of ways using fruits, herbs and spices. But unlike soda and other carbonated beverages that are loaded with sugar and flavoured with artificial flavours, kombucha is all natural and is actually very low in sugar. This is because, even though kombucha is made with sugar, the SCOBY actually feeds on the sugar during the fermentation process. (See “What is a SCOBY?” below for more info.)

The longer kombucha is left to ferment, the less sugar remains, and by the time it’s ready to consume, there is typically very little sugar left. It also feeds on the caffeine in the tea, leaving very little caffeine too:) Since it is fermented, “living” food, (err, drink), kombucha is also very beneficial for gut health and for supporting a healthy microbiome.

As we are becoming more and more aware, our overall health and immunity is intrinsically tied to our gut health, and fermented foods and the probiotics they contain are one of the best possible things to consume to support a healthy gut!

 

How much does it cost to make kombucha at home?

Making your own kombucha is WAAAY cheaper than buying it from the store. Like, insanely cheaper.

Like anything, there will likely be a few start-up costs at the beginning (although they are very minimal), but overall making your own homemade kombucha is extremely economical.

Case in point: I can make about a gallon of kombucha at home for literal pennies. Okay, maybe it might cost me up to a buck or two for a gallon depending on the exact ingredients I use to flavour it. But that’s even a bit of a stretch.

Compare this to store-bought kombucha, which can cost anywhere from about $5 to $10 for a 16oz bottle. I’ve priced it out before, and for roughly the same amount as I make at home in a gallon batch, it would cost me roughly $40 to $60 to buy it ready-made from the store!

But financial savings aren’t the only reason to make your own kombucha at home…

 

Kombucha is one of the healthiest drinks on the planet (besides water), but storebought kombucha is SO expensive! Learn how to make kombucha at home for a fraction of the price, plus get as creative as you like with custom flavours! Homemade kombucha is healthy, affordable, delicious and easy to make. Here's everything you need to know to get started! #homemadekombucha #howtomakekombucha #kombucharecipe

Other reasons to make kombucha at home

By making your own homemade kombucha, you also have total control over the flavour, as well as the sugar content.

When it comes to flavouring kombucha, you can get as creative as you like! I’ll talk more about some of my favourite ways to flavour kombucha and favourite flavour combinations further on in this blog post, but for now just know that there really are no rules when it comes to flavouring your homemade kombucha.

Finally, while you do need to use sugar to start a fresh batch of kombucha, the fermentation process essentially consumes the sugar for you so that there’s much less sugar in the finished product by the time you’re ready to drink it.

The longer you allow your kombucha to ferment, the less sugar there will be in the end. In fact, if you ferment kombucha long enough, there will be almost no sugar left at all, and in this case kombucha is even allowed on reduced sugar or keto diets! 

However when you’re purchasing it from the store, the sugar levels vary depending on the brand and the batch, so you definitely have much more control over how much sugar is in your kombucha when you brew your own at home.

 

Kombucha is one of the healthiest drinks on the planet (besides water), but storebought kombucha is SO expensive! Learn how to make kombucha at home for a fraction of the price, plus get as creative as you like with custom flavours! Homemade kombucha is healthy, affordable, delicious and easy to make. Here's everything you need to know to get started! #homemadekombucha #howtomakekombucha #kombucharecipe

What is a SCOBY??

The acronym SCOBY stands for Symbiotic Culture Of Bacteria and Yeast.

You use an existing SCOBY to start each new batch of kombucha and then a new SCOBY forms as a thin layer on the surface of the batch when it’s fermenting. It eventually grows into a thick, gelatinous disc that looks a bit like a large mushroom or an alien sea creature of some kind. I’m not gonna lie, it can definitely be a little confronting the first time you lay eyes on one! (Just ask my friends who gasp and ask “dear God what is that thing?!” When they see it floating in a gallon of kombucha on my counter!)

But I assure you, there’s nothing threatening or alien about SCOBYs. They’re a perfectly natural part of the sweet tea fermentation process, and they’re an essential ingredient when it comes to brewing your own kombucha at home. 

 

Where do I get a SCOBY from?

If you’re ready to get started making your own kombucha, you’ll need a SCOBY to get started. You can either ask around locally and see if you can get one through a friend or through Facebook marketplace, etc., or you can buy one online. 

I got my first SCOBY for free from a friend and have never had to get another one because they multiply every time you brew a fresh batch! 

* If you happen to live in the Comox Valley send me a message and I will happily give you one of my SCOBYs free of charge:)

But even if it costs you a few bucks for your first SCOBY, so long as you keep brewing kombucha somewhat regularly and store your SCOBYs correctly (see below), you’ll never have to buy one again, and you could even potentially sell extra SCOBYs to other people in your area!

 

Where to order a SCOBY online

If you’re opting to order a SCOBY online, there are a couple places you can get one from. One of my favourite places to get all sorts of fermented starter cultures (including SCOBYS, yogurt starter cultures, sourdough starters, kefir, etc.) is from Cultures For Health.

Cultures For Health also sells some pretty delicious kombucha flavour kits, including flavours like White Tea and Ginger, Lavender Lemonade, Black Chai Spice and more.

You can also order a SCOBY from Amazon. 

 

Can I make my own SCOBY?

Technically, you can grow your own SCOBY simply by mixing brewed tea, sugar and some starter liquid (kombucha). Eventually a new SCOBY will form, but it typically takes a lot longer to create a SCOBY from scratch this way and your kombucha will be susceptible to being taken over by bad bacteria while you wait as part of the SCOBY’s job is to populate your kombucha with enough good bacteria that bad bacteria can’t thrive.

I’ve never personally made my own SCOBY from scratch and don’t really recommend it, but technically it’s possible if you wanna get really scrappy.

 

Kombucha is one of the healthiest drinks on the planet (besides water), but storebought kombucha is SO expensive! Learn how to make kombucha at home for a fraction of the price, plus get as creative as you like with custom flavours! Homemade kombucha is healthy, affordable, delicious and easy to make. Here's everything you need to know to get started! #homemadekombucha #howtomakekombucha #kombucharecipe

What else do I need to make kombucha at home?

Aside from a SCOBY, you’ll need a few other basic ingredients and tools to get started making kombucha at home.

You’ll need… 

  • A SCOBY (see above)
  • Tea (you can use any black, green or white tea, bagged or looseleaf. But make sure it’s organic!  I like Farmhouse Teas (affiliate link) and highly recommend their superior organic teas! 
  • Sugar (I prefer organic cane sugar. I’ve also used coconut sugar with success).
  • Water (tap water is fine, just make sure it’s filtered or non-chlorinated. If it’s chlorinated, make sure to boil it first to remove the chlorine).
  • A glass vessel (glass gallon jars are my favourite, but you can use half gallons or even quart jars for small batches)
  • Bottles (I like using swing-top bottles like this, but I also use old (clean) growlers and howlers that I’ve picked up at local breweries, etc.)
  • Flavouring (this is optional, but recommended. You can use fruit, juice, herbs, spices or herbal tea blends to flavour your kombucha)

Alternatively, you can get everything you need to get started making kombucha at home –minus the glass vessel– with this starter kit from my friend and affiliate partner, CeAnne at Farmhouse Teas.

The Homestead Kombucha Bundle is only available for a limited time, and has everything you need to get started brewing kombucha at home, including Farmhouse Teas’ Three Sisters black kombucha tea blend, a starter SCOBY, a bag of organic cane sugar and three of my favourite flavour packs, including Farmhouse Teas’ Strawberry Mojito, Rose Berry and Rosemary Citrus herbal tea blends. Plus you’l get a stainless steel strainer, a 30+ page kombucha brewing eBook and more, including a bonus kombucha brewing video course (among other sweet bonuses). 

AND, until June 30th, you can save a massive $100+ off this limited edition bundle. Check it out right here.

 

How to make homemade kombucha

Once you’ve got your SCOBY, tea, sugar and fermenting vessel, you’re ready to get started making your own kombucha at home! 

First you’ll need to know how much of each ingredient to use. This will depend on the size of your fermenting vessel.

For a quart-size jar, use

  • ½ Tablespoon loose leaf tea or 2 tea bags
  • ¼ cup sugar 
  • ½ cup starter tea

For a half gallon, use

  • 1 Tablespoon loose leaf tea or 4 tea bags
  • ½ cup sugar
  • 1 cup starter tea

For a gallon, use

  • 2 Tablespoons loose leaf tea or 8 tea bags
  • 1 cup sugar
  • 2 cups starter tea

 

Step 1 – First Ferment

The first part of the kombucha-making process is called the First Ferment. This is the part where you actually get your batch going and get it started fermenting. 

 

Watch: How to Make Kombucha At Home – First Ferment

Here’s what you do:

1. Bring a kettle of water to a boil. Place your tea into a tea pot or other similar vessel to steep in (you could also use a pot or a glass jar or bowl). Make sure that loose leaf tea is contained in a tea bag or strainer.

2. Once your water has boiled, pour it over your tea and allow tea to steep for about 5 minutes. 

3. Strain tea or remove tea bags and then transfer tea to your fermenting vessel (make sure to leave space for your starter tea!). Add sugar and stir until dissolved.

4. If there’s lots of extra room in your fermenting vessel (ie. in a large, gallon jar), top with cool water until your vessel is about of the way full.

5. Allow tea to cool to at least 85 degrees Fahrenheit or cooler (room temperature to tepid, lukewarm water is ideal) before adding your starter tea and your SCOBY. 

* DO NOT add your SCOBY to hot tea! If the liquid is too hot, -it will kill your SCOBY! Liquid should also be at least room temperature and not refrigerated when doing your first ferment as refrigeration slows the fermentation process.

6. Once your tea has cooled down, add you starter tea and your SCOBY. Then place a coffee filter over the jar opening and secure with an elastic band. Set kombucha aside on your counter at room temperature but out of direct sunlight, and leave it to ferment for at least 5 to 7 days and up to about 2 weeks.

* The time it takes for your kombucha to ferment depends on the temperature (warmer temps = faster fermentation and cooler temps = slower fermentation), as well as your personal preferences (if you prefer it sweeter, bottle it sooner. If you prefer less sugar, wait a little longer to bottle it).

 

Step 2 – Second Ferment

The second ferment is when the real fun begins! This is when you get to add your flavourings and bottle your kombucha!

 

Watch: How to Make Kombucha At Home – Second Ferment

You’ll need… 

  • Bottles (use glass bottles with airtight lids to bottle your kombucha and allow it to build up carbonation. I like to use swing-top bottles or glass growlers for mine). 
  • Flavourings (fresh, frozen or dried fruits, fruit juices, herbs and spices work great for flavouring kombucha! I especially like using the herbal tea blends from Farmhouse Teas to flavour my kombucha. My favourite flavours are Rose Berry, Strawberry Mojito, Apple Pie and Turmeric Ginger Peach… Okay, who am I kidding. I like them all!) 

 

Kombucha is one of the healthiest drinks on the planet (besides water), but storebought kombucha is SO expensive! Learn how to make kombucha at home for a fraction of the price, plus get as creative as you like with custom flavours! Homemade kombucha is healthy, affordable, delicious and easy to make. Here's everything you need to know to get started! #homemadekombucha #howtomakekombucha #kombucharecipe

Add your flavouring(s)

Start by adding your flavourings to your bottle. If using fruit, you can either pop it in the bottle whole, chopped up, or blend it up first with a tablespoon or two of kombucha and then add it to the bottle. If adding herbal tea, herbs or spices, just add them in loose. You can strain them out later. 

As for how much to add, I sort of eyeball it, but on average I’ll add about one tablespoon of herbal tea to a 34 oz. swing-top bottle, or about ¼ cup of fresh or frozen fruit. If adding spices (cinnamon, ginger, turmeric, etc.) I add about ½ teaspoon dried, ground spices or 1 teaspoon fresh (ie. ginger, turmeric, etc.).

This is where you get to play around with the different flavours and amounts and find what works for you. There are no hard and fast rules about flavouring kombucha like there are when you’re doing your initial ferment, so have fun! I’ve personally never made a bottle of kombucha I didn’t like, but if you do happen to make a bottle too strong or you don’t like the flavour combination, it won’t hurt you. Just chalk it up to experience and adjust your flavouring next time:)

The sky’s pretty much the limit when it comes to flavouring kombucha. I love using the herbal flavouring packs from Farmhouse Teas because they’re delicious, 100% organic and already blended for me, but here are some of my other favourite flavours and combinations…

 

Kombucha flavour combo ideas 

  • Strawberry Mint 
  • Strawberry Basil 
  • Strawberry Rhubarb 
  • Blueberry Lemon/Lime 
  • Lemon Ginger 
  • Pineapple Ginger 
  • Mango Pineapple 
  • Blackberry Ginger 
  • Apple Cinnamon 
  • Raspberry Cherry 
  • Raspberry Lemon 
  • Watermelon Mint 
  • Cherry Lime 
  • Cranberry Orange 
  • Lemon Rosemary 
  • Blackberry Cherry 
  • Blackberry Mint 
  • Pear Ginger 
  • Tripleberry (Blackberry Blueberry & Raspberry or Strawberry)

 

Kombucha is one of the healthiest drinks on the planet (besides water), but storebought kombucha is SO expensive! Learn how to make kombucha at home for a fraction of the price, plus get as creative as you like with custom flavours! Homemade kombucha is healthy, affordable, delicious and easy to make. Here's everything you need to know to get started! #homemadekombucha #howtomakekombucha #kombucharecipe

Bottle your kombucha 

Once you’ve added your flavourings to the bottle, use a funnel to pour in your kombucha (remove the SCOBYs first!). Fill the bottles up to the top, leaving about an inch to ½ inch headspace. Seal the bottles with the lid and set it aside on the counter out of direct sunlight once more.

Allow the bottles to sit and do their second ferment for about two or three days. Then transfer to the fridge to chill before serving!

Allowing your bottled kombucha to sit on the counter for a few days allows it to continue fermenting and helps build carbonation. Putting it in the fridge helps slow the carbonation so it doesn’t get too bubbly.

I recommend chilling it before opening it up, both because cold kombucha (like cold beer) just tastes better, and because I once opened a warm bottle of blackberry kombucha in my friend’s kitchen and it EXPLODED all over their ceiling, walls, clothes… Not my finest hour. 

To be fair, we had been travelling and I had it jumbling around in my backpack, and I’ve never had a problem with chilled kombucha! Still, you might want to open it over the sink (or outside) just in case;)

 

How to store homemade kombucha

Store kombucha in the fridge. If you store bottled kombucha at room temperature for a long time it will build up a lot of carbonation and could start to leak or even explode all over. Storing it in the fridge will slow the carbonation and keep it longer. 

Kombucha is fermented, so it won’t technically go bad. But once opened, it can lose carbonation within about a week or so.

If left to ferment for too long, it will also start to taste more like vinegar than a refreshing drink. If this happens, simply use it as a base for homemade salad dressing!

 

Kombucha is one of the healthiest drinks on the planet (besides water), but storebought kombucha is SO expensive! Learn how to make kombucha at home for a fraction of the price, plus get as creative as you like with custom flavours! Homemade kombucha is healthy, affordable, delicious and easy to make. Here's everything you need to know to get started! #homemadekombucha #howtomakekombucha #kombucharecipe

Is Kombucha safe for kids?

Due to the fermentation process, there is sometimes trace amounts of alcohol in kombucha, but nowhere near enough to cause any sort or effects. Still, this is something you might want to consider when giving kombucha to young children.

I definitely wouldn’t give it to babies under one year old as they are still developing their digestive systems. But our almost five-year-old LOVES kombucha and drinks it regularly (and has been drinking it since she was three). She doesn’t even know to ask for soda, but she asks for kombucha on almost a daily basis!

 

Storing your SCOBYs in a SCOBY hotel

Every time you brew a new batch of kombucha, a new SCOBY will form. Before long, you’ll no doubt end up with quite a few of them! And they all need a safe place to live when you’re not actively using them to make a fresh batch of kombucha. 

Enter the SCOBY hotel…

SCOBY hotels are essentially just glass jars where you store your SCOBYs along with some of the fermented tea from previous batches of kombucha. I store my SCOBYs in a gallon-sized glass jar and I always add about two cups of starter liquid back to it along with my SCOBYs after I’m finished with my first ferment (before bottling and flavouring). This will keep your SCOBYs alive and healthy until the next time you go to use them.

Store your SCOBY hotel in a dark, room temperature place. I store mine in our pantry. I’ve stored SCOBYs without using them for up to about two months or so before and they’ve always been fine, but to keep them strong and healthy, you should brew a fresh batch at least once a month or so and then add some of the starter liquid from your fresh batch back into your SCOBY hotel so they have more sugar and caffeine to feed on.

If you go too long without “feeding” them some fresh starter liquid, they could starve to death. Although from my own experience, they’re pretty hardy little creatures and seem to survive just fine for quite a long time!

 

Kombucha is one of the healthiest drinks on the planet (besides water), but storebought kombucha is SO expensive! Learn how to make kombucha at home for a fraction of the price, plus get as creative as you like with custom flavours! Homemade kombucha is healthy, affordable, delicious and easy to make. Here's everything you need to know to get started! #homemadekombucha #howtomakekombucha #kombucharecipe

What to do with extra SCOBYs

At some point, you’ll find yourself with more SCOBYs than you need or than you have room for in your SCOBY hotel. Not to mention, SCOBYs do get old and very thick as they continue to grow. Here are some ideas for what to do with extra SCOBYs you no longer need…

  • Sell them (or give them away!)
  • Feed them to your chickens (our chickens LOVE when I chop up a SCOBY or two, and it’s just as healthy for them as it is for us humans!)
  • Compost them 
  • Blend them up and add them to your smoothie (ok, I haven’t personally done this, but I know of people who have, and it’s extra probiotics for you! Yum! ??)

 

Download your FREE Kombucha eBook!

Once you make homemade kombucha a few times, it’ll likely become second nature. But you’ll probably want to refer back to the instructions a few times when you’re first getting started. To help with this I created a free Kombucha-making eBook that you can download from my Free Resource Library. 

> Sign up here to get access to all of the resources in my (growing) library, and find my How to Make Kombucha At Home step-by-step printable guide under the Kitchen & Pantry Resources section of the library.

 

Kombucha is one of the healthiest drinks on the planet (besides water), but storebought kombucha is SO expensive! Learn how to make kombucha at home for a fraction of the price, plus get as creative as you like with custom flavours! Homemade kombucha is healthy, affordable, delicious and easy to make. Here's everything you need to know to get started! #homemadekombucha #howtomakekombucha #kombucharecipe

How to Make Kombucha At Home

Ingredients

  • 2 tablespoons looseleaf black or green tea (or 8 tea bags)
  • 1 cup organic sugar
  • 2 cups starter tea
  • 1 SCOBY
  • Your choice of fruit, juice, herbs, spices or herbal tea for flavour

Instructions

First Ferment

  1. Bring a kettle of water to a boil. Place your tea into a tea pot or other similar vessel to steep in (you could also use a pot or a glass jar or bowl). Make sure that loose leaf tea is contained in a tea bag or strainer.
  2. Once your water has boiled, pour it over your tea and allow tea to steep for about 5 minutes.
  3. Strain tea or remove tea bags and then transfer tea to a glass gallon jar (make sure to leave space for your starter tea!). Add sugar and stir until dissolved.
  4. If there’s lots of extra room in your jar, top with cool water until your vessel is about ⅔ of the way full.
  5. Allow tea to cool to at least 85 degrees Fahrenheit or cooler (room temperature to tepid, lukewarm water is ideal) before adding your starter tea and your SCOBY. * DO NOT add your SCOBY to hot tea! If the liquid is too hot, -it will kill your SCOBY! Liquid should also be at least room temperature and not refrigerated when doing your first ferment as refrigeration slows the fermentation process.
  6. Once your tea has cooled down, add you starter tea and your SCOBY. Then place a coffee filter over the jar opening and secure with an elastic band. Set kombucha aside on your counter at room temperature but out of direct sunlight, and leave it to ferment for at least 5 to 7 days and up to about 2 weeks. * Warmer temperature = faster fermentation and cooler temps = slower fermentation

Second Ferment

  1. Once your tea is fermented to your liking, it's time to flavour and bottle it. Start by adding your flavourings of choice to your bottle. If using fruit, you can either pop it in the bottle whole, chopped up, or blend it up first with a tablespoon or two of kombucha and then add it to the bottle. If adding herbal tea, herbs or spices, just add them in loose. You can strain them out later.
  2. How much flavouring you add is up to you, but on average I’ll add about one tablespoon of herbal tea to a 34 oz. swing-top bottle, or about ¼ cup of fresh or frozen fruit. If adding spices (cinnamon, ginger, turmeric, etc.) I add about ½ teaspoon dried, ground spices or 1 teaspoon fresh (ie. ginger, turmeric, etc.). Play around with different flavours and amounts and find what works for you.
  3. Once you’ve added your flavourings to the bottle it's time to add your kombucha tea. First remove the SCOBYs and place them in your SCOBY hotel. (If you don't yet have a SCOBY hotel, add them to a clean glass jar). Add at least two cups of tea to your SCOBY hotel to keep the SCOBYs hydrated and "fed."
  4. Using a funnel to pour your kombucha, fill the bottles up to the top leaving about an inch to ½ inch headspace. Seal the bottles with the lid and set aside on the counter out of direct sunlight once more. Allow the bottles to sit and do their second ferment for about two or three days. Then transfer to the fridge to chill before serving.
  5. Serve chilled or store your kombucha in the fridge.

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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. 
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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 www.modernhomesteadingmagazine.com 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!👇
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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!
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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
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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 www.modernhomesteadingmagazine.com

#homeschool #homeschooling #naturebasedlearning #naturebasededucation #wildandfreechildren #freerangekids
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🛠 “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 https://thehouseandhomestead.com/15-essential-tools-home-toolkit/

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
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🪓 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 www.modernhomesteadingmagazine.com 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!

I’d love to know what handyman/DIY skills or projects you’d like to see featured in future issues. Leave a comment below👇and let me know!

#handyman #homesteading #diy #handymanhusband #skills #woodworking #jackofalltrades #selfsufficiency #selfsufficient #selfsufficientliving #sustainableliving #homesteadersofinstagram
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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 https://thehouseandhomestead.com/homemade-pumpkin-spice-syrup/

#pumpkinspice #psl #pumpkinspicelatte #fallvibes #fromscratch
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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 🍁
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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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