8 Time-Saving Canning Tips to Help You ‘Put Up the Harvest’


Canning and preserving food is rewarding, but can be time-consuming. Follow these time-saving canning tips to save time while puttin' up the harvest! #timesavingcanningtips #canningfood #homecanning #preservingPuttin’ up the harvest (aka. canning and preserving food) is by far one of the most rewarding aspects of this homesteading lifestyle, in my humble opinion. I can honestly say there’s nothing better than the feeling I get come fall and winter when our pantry is overflowing with jars of home-canned food that I put up with my own two hands.

At that time of year, I’m always SUPER thankful that I did the hard work of preserving all that food over the summer months, but when I’m in the thick of it with baskets and bowls full of fresh food waiting to be preserved (and dying a slow death with every second that I’m NOT busy preserving them), I sometimes find myself asking myself why, oh WHY do I do this to myself every year, and wondering how on Earth I’m gonna get it all done with everything else I’ve got going on.

Because while homesteading (which consists of a lot of canning and preserving over the summer) is our lifestyle of choice, it’s not our entire life. 

We’re busy just like everyone else. 

Both my husband and I run our own businesses, we’ve got a 4-year-old daughter at home who also has preschool and dance classes and likes to be involved in everything we’re doing, and of course we have a never-ending to-do list of homestead projects, side jobs, social commitments (whether in person or online) and all the other things that keep us all busy day in and day out.

Even I sometimes wonder how we do it all.

 

Related: 6 Canning Safety Rules You Must Follow

 

I know I’m not alone in this. In fact, I published a poll on Instagram a couple weeks ago and asked people what their biggest barrier was to canning and preserving food at home, and every single person who responded said that time (or a lack thereof) was the number one roadblock to canning and preserving more food at home.

I found myself mulling over this the other day while I was on batch 4 or 5 ( or was it 6?) of pickling and canning up 50 lbs. worth of cucumbers I’d picked up from one of my local farmers. It took me 4 or 5 days in total to get them all canned as I multi-tasked and worked in batches between getting ready to launch a course, publish a magazine, tend to the garden and the animals and keep our daughter alive and healthy and happy and on time for school and extracurricular activities.

I started thinking about all of the ways we manage to fit homesteading in general (and canning and preserving in particular) into our lives even when it seems we haven’t got a minute to spare. 

As I pondered all of this (while I waited for the water in my canner to come to a boil, because ya know, multitasking!) I came up with the following list of tips and hacks that help me fit canning and preserving food into our busy summer so that I can be sure that come winter I’ll have a pantry full off food to be thankful for.

I hope that at least one or more of the following tips help you too!

 

Time-saving canning tips to help you preserve the harvest when you’re short on time

 

1. Can what you actually EAT!

My number one tip is to can what you and your family actually like to eat! Because honestly, if you don’t want to eat what you can, then you’re probably wasting your time canning it in the first place.

Sometimes it can be hard to know exactly what everyone in your family likes to eat if you’ve never tried it before (like that time I made 40 pounds of sauerkraut before having my family actually try it and subsequently tossed most of it to the compost bin), so if you’re unsure, try canning a small batch of something first.

If you know your family REALLY likes or uses certain things like, say, pickles or salsa or tomato sauce or strawberry jam, then focus the limited amount of time you have on canning those items. You may miss some things, but you’ll be stocked up on the things you eat most!

 

2. Work in stages

Often times it’s not the canning itself that’s most time-consuming, it’s the prep work. It’s the washing and peeling and chopping and slicing that tends to take up the lion’s share of “hands-on” time when it comes to canning and preserving.

One way to fit it all in is to break it up and work in stages to prep and preserve your food. This is what I do most of the time, because very rarely do I have a long enough block of time free from other obligations when I can focus on prepping and processing a batch of anything from start to finish.

Try washing and prepping your food in the evening before bed on a night when you’ve got a little time in the morning to do the canning portion. Then store your prepped food overnight (in the fridge if possible) and can it up in the morning. 

If preserving apples or pears, place them in a solution of water and lemon juice, adding one tablespoon of lemon juice for every cup of water. This will help prevent them from browning.

Preserve your food as quickly as possible after prepping it. But if you have to let it sit for a few hours or overnight, it’s not the end of the world! I almost always have to work in stages and have (almost) never had to toss any food out!

 

3. Ask for help!!!

Your family eats the food you make and can too, right? Well then they can pitch in and help preserve it too!

Back in the day, preserving food was a family affair. You’d sit with grandma and snap green beans with her as she prepped them for canning. There’s no reason why this should be any different today.

In fact, canning can even be more fun and enjoyable when it’s a group effort and you can get things done exponentially quicker than when you’re prepping and preserving an entire batch of something alone.

Plus, if you’ve got kids helping, it also doubles as a useful lesson in canning and home food preservation that they will (hopefully) take with them and use throughout their lives!

 

4. Can small batches

You might not have time to can up a 50 lb. batch of pickles. But surely you can find time for a five or 10-pound batch!

Sometimes when we think of canning and preserving food, we think of making up large batches of food that could fill a bomb shelter and sustain us through the winter and beyond. But there’s nothing wrong with just doing a small batch here and there of something you really enjoy eating or want to try!

So often, us human beings are all or nothing creatures. We figure if we can’t do it all (and do it to the Nth degree) then there’s no point in doing it at all.

If a few jars of jam are all you can find time for then so be it. Doing a little bit is better than doing nothing at all!

 

5. Double (or triple) your batch

Okay, I know this seems to completely contradict the last tip, but hear me out…

If you do happen to have the time and wherewithal to double or triple your batch of something that you eat a lot of, do it. By making more at once, at worst you’ll have a larger supply and at best you’ll maybe even have enough for the following year.

This was the case for me and my pickles this year: I got 50 lbs. of cucumbers (thinking I would share with my mom but apparently she’s not feeling pickles this year), so I ended up making enough pickles to last us a good two years.

It was a lot of work up front, but now I don’t have to make pickles again until 2022. And I just freed up a lot of time next year to devote to preserving other things!

 

6. Keep canning supplies and ingredients on hand

You’ll save yourself a lot of time and headache if you make sure you’re prepared ahead of time. Keep jars, bands, new lids and special ingredients on hand so you don’t have to waste time running to the store to buy what you need. 

Consider keeping a supply of the following ingredients on hand for impromptu (or “promptu”) canning sessions. (And yes, I know that “promptu” isn’t a real word. No angry emails please).

  • White vinegar
  • Apple cider vinegar
  • Sugar
  • Pectin
  • Pickling salt
  • Pickling spice
  • Clear Jel (for thickening and canning pie filling)

 

7. Use the wait time to multi-task 

A lot of the time involved in canning is spent waiting around for a pot to boil or for your processing time to run out. Use this wait time to knock off other things on your to-do list.

Tidy your kitchen. Throw on a load of laundry. Get some work done on the computer. Just don’t do anything where you need to completely walk away from your canning project as you never want to leave things completely unattended for too long. (In other words, maybe don’t go weed the garden or run errands at this time).

Stick close but use the wait time to multi-task and you’ll have a pantry full of home-canned food and a crossed-off to-do list in no time!

 

8. Accept that some other things might fall by the wayside

This last tip is more of a mental shift than anything, but it’s helped me more than once: you have to be prepared to let some things fall by the wayside.

What I mean by this is that, during canning season, when fruits and veggies are in season and need to be preserved ASAP, canning and preserving them needs to be a top priority because they won’t last otherwise.

This often means that something else gets bumped down the list of priorities, maybe even all the way to the bottom.

Case in point: my house is often an absolute disaster during canning season. Or it’s at least not as clean as I wish it were. There are laundry baskets full of unfolded clothes sitting on the living room floor. There are toys strewn littering every corner and nook and cranny of our house. Dirty dishes stacked beside the sink. Stacks of paperwork and a floor that desperately needs a good vacuuming…

Likewise, we don’t cook from scratch as much. I know this seems strange during the summer months when our garden is in full swing and we’ve got beautiful fresh produce at our disposal, but when the kitchen is in full preservation mode we’ve got canners taking up stove space, jars in the drying rack, ingredients and jars on our countertop, the dehydrator’s going… There’s no room to cook!

Typically we either use our BBQ or sometimes we just opt to order a pizza. (Every year I promise myself I’ll spend the spring making freezer meals that can go in the Instant Pot during canning season but the busy-ness of spring planting takes priority!)

In either case, we all only have so many hours in the day (and so much kitchen space!), so be prepared that something will probably need to give in order for you to get everything canned and preserved. But at the end of the day, canning season is just that: a season. 

When you’re up to your elbows in pickling cucumbers or tomatoes or apples or *insert fruit or vegetable here*, just remember that this is only for a season. Soon enough this season will be over and the next season will arrive, and then the next. And when it does, you’ll open your pantry up and stare at your gleaming jars of home-canned food as you plan your winter meals.

And I’ll bet you’ll be thankful that you made canning a priority during the summer.

 

Ready to take your canning game to the next level?

Whether you’ve never canned anything before or you’ve done a little canning and you’re ready to take the next step, I’m currently offering my first ever complete home canning course that will walk you through everything you need to know to get started canning food at home.

We’ll cover both water bath canning and pressure canning, and I’ll show you how to can your own jams, jellies, pickles, pie fillings, fruits, vegetables, tomato sauce and chicken stock at home. And of course we’ll go over canning safety, equipment and over all best practices in more depth so that you always feel confident both during the canning process and while enjoying your home-canned food afterwards.

You’ll also get a collection of bonuses including checklists and charts to help you stay safe and never miss a step while canning food at home, plus my bonus jam and jelly video training series to help you make and can your own jams and jellies with store-bought pectin, no pectin and even low-sugar.

Plus, you’ll gain access to our private Facebook group where you can ask questions and get answers in real time as well as share your canning projects with others in the group as we go through the canning season together!

But the best part is that, since this is the first time I’m launching this course and I’m still adding a few videos as we go through the growing and canning season, I’m offering a massive, one-time-only discount of 50% off the regular price to my first group of students.

So if you’re ready to get started canning (or canning more food than ever before this year!) then enroll now for just $49 and get started stocking your pantry right away!

Doors for the Yes, You CAN! Home Canning Course are now open for a limited time only. Enroll now and start preserving the harvest today!

 

Wishing you homemade, homegrown, homestead happiness:)

 

 

 

 


CATEGORIES
HOMESTEADING
REAL FOOD
NATURAL LIVING

5 Comments

  1. Holly

    I’ve been making jams, jellies, marmalade for years, but this year I wanted to do tomatoes. I did my best to grow what I needed, but I overshot the mark and have double or triple the tomatoes I need.

    Unfortunately this translated into canning pressure… erh… no pun intended. I felt OBLIGATED to do more canning than I planned, to prevent spoilage and waste. Next year, I will plan better, but I will also come up with an alternative for where I can donate my extra tomatoes! As it was, I was giving them to my friends, but even they can’t keep up with eating as many as I’m growing… I guess I need more friends, haha. So, I have learned this year (by my mistake), to plant only what I need, to can only what I need for the year, and to know where the extra tomatoes will go. Extra = more work.

    Another thing I learned this year, is to put all of my processing in a straight line, like a Ford assembly line, instead of needing to crisscross around the kitchen. So for example, marinara sauce… first I wash… I get this all done first while I’m boiling water for blanching. Then I’m ready for my assembly line…. pop the first group of six in the boiling water. I have a bowl of cold water in the sink (but you could put it on the counter), then there is the paring knife and a container for the peels and a container for the stems, then the chopping board and chopping knife, and then the big pot which I will later put on the stove to boil the tomatoes. So then I boil, dunk, core, peel, chop, and put in the pot in a straight line. It makes SUCH a difference! When I’m chopping, I put the next batch of six in the pot to blanch. It goes much faster, and I do a similar assembly line when I’m doing the actual canning part. I have to say, for me anyway, it’s also less confusing!

    Reply
  2. Jeanne Leopold

    Thanks so much for this news letter! It gave me a boost to read your timesaving tips because that seems to follow my canning season life very closely. You have given me reaffirmation.

    Reply
    • Anna Sakawsky

      I’m so glad! I know that time is such a roadblock for so many people. Not just for canning, but for so many of the things we really want to do! And I know I love hearing other people’s organization and time-saving tips. Glad I could offer some reassurance:)

      Reply
  3. Sheri

    Every year I pray that I don’t die during canning season – because my house looks like a bomb went off in it.

    Reply
    • Anna Sakawsky

      Right?! I knew I couldn’t be the only one! Lol

      Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

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
7 Benefits of Cooking With Cast Iron

7 Benefits of Cooking With Cast Iron

* This article contains affiliate links. For more information, please read my Affiliate Disclosure.   There’s just something about cooking food in cast iron that feels so wholesome and old-timey; Like grandma (or maybe even great grandma) used to cook. A...

read more

Introducing the Candlelit Morning Challenge

Introducing the Candlelit Morning Challenge

* This article contains affiliate links. For more information, please read my Affiliate Disclosure.   As I write this, I’m staring out my office window at a gloomy, dark, rainy sky. Summer is officially dead and fall is alive and well. In just a few more weeks it...

read more

Fact: You can use a cast iron skillet to cook your food, get extra iron in your diet and even to ward off criminals!

These are just a few of the benefits of cooking with cast iron. Wanna know more??

Click the link in my bio @thehouseandhomestead or go to https://thehouseandhomestead.com/7-benefits-of-cooking-with-cast-iron

Do you cook with cast iron? If so, what do you like most about it? Let me know down below!👇

#castiron #castironcooking #homesteadkitchen
...

Our winter squash failed miserably this year.

As a gardener, it’s always disheartening when a crop fails. You put so much time and effort into starting seeds, nurturing seedlings, planting them out, weeding and controlling pests, and waiting months for your plants to mature before you harvest them.

But you also come to learn that no year in the garden is the same. There’s almost always something that doesn’t do so well, but on the flip side there’s usually at least one crop that exceeds expectations. It all balances out in the end.

Despite having a measly handful of tiny squash to show for our efforts this year, we’re blessed to have many amazing local farms in our area run by farmers and gardeners who are much more talented and experienced than us. I’m so grateful to these farmers for supplying our community with local food, especially when the global supply chain is faltering.

One of my favourite local farms for pumpkins and squash is @shamrockfarm. We’re planning on visiting this weekend and we’ll be getting most of our squash from them this year. When we do, spaghetti squash is definitely on the list!

Many people don’t know what to do with spaghetti squash. Due to its “stringy” nature, it’s not like other types of winter squash.

A great way to enjoy it is to use it in place of pasta noodles. Not only is it healthier and much lower in carbs, it’s also tastier in certain dishes in my humble opinion.

This recipe for Spaghetti Squash with Brown Butter and Sage is one of my favourite ways to enjoy it, and I’m pretty confident that if you try it it’ll become one of your favourites too!

Recipe link in bio @thehouseandhomestead or go to https://thehouseandhomestead.com/spaghetti-squash-brown-butter-sage/
...

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 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!👇
...

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 www.modernhomesteadingmagazine.com

#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 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
...

🪓 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
...

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
...

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…)
...

© The House & Homestead | All Rights Reserved | Legal

Crafted with ♥ by Inscape Designs