Drinks and Beverages

So there I was, home late from work and ready to check on the garden to see what I could harvest. See what had been growing while I was away. I didn’t get a chance to check it out before leaving in the morning like usual so with dinner time around the corner I was eager to dig into fresh basil and maybe even a ripe tomato for the mostly home-made margarita pizza that was on the menu.

As I crested the hill toward the garden I knew something wasn’t quite right.

photo: dead basil

There, where my basil once was, stood a weakened version of the same. The dozen or so tomato plants that were vibrant and full not a day earlier are now laid to waste. At this moment of need they barely stand – drooping and lost.

Nearby, the broad leaves of the zucchini plant, the watermelon and the cantaloupe droop just as drastically. It was an attack upon my garden that had no quarter, no preference.

photo above: my garden after the freeze

The weather is changing now, day by day getting colder and forcing less tolerant plants on the brink of death. I’d heard neighbors to the north having lost their gardens to overnight freeze and, frankly, I expected that I’d have more time.

As it turns out, I didn’t. My good intentions for the basil were shot and my dreams of dehydrated extras, and the potential for a few more weeks of melons and squash, were snuffed out in one silent night.

photo above: failed tomatoes

The death of a garden is something that preppers rarely consider and homesteaders dread – especially when it comes early. I’d been watching the weather as it hovered in the low 70s and 60s for the last few weeks. But what I failed to do was pay close attention to how significant the weather changed overnight.

We sometimes face weather shifts of 30 degrees Fahrenheit but the one night it dipped too close to freezing for too long of a duration I was not ready. I hadn’t harvested my basil or a half dozen other plants, or moved some to inside areas in time.

I thought I could go another week. I thought I could rely on a lax sense of urgency with the weatherman’s daily temps well above freezing. But where I miscalculated was the cold at dawn. It didn’t even register because the glass on my car hadn’t frosted over at all – the usual indicator I was accustomed to.

This mistake cost me the life in the garden I’d become accustomed to over the last few months and it blind-sided me to say the least. Standing in the midst of my failure, I realized the importance of time, weather and urgency of harvest and preservation.

photo: dead zucchini

Sure, there are grocery stores within driving distance and I can access food at all hours of the night if I need to. Today anyway. But if this were a real-life SHTF scenario I would have to explain to my family that as a result of my lax attitude, we’ll be forced to do without. To me, this was frightening and a detail that I’d miscalculated.

Using a flashlight and a milk crate, I started picking everything else that survived – mostly the peppers, one head of cabbage, onions, and a few beets and small zucchinis. This thought, circling in my head of having missed the opportunity, is something that struck me with each vegetable I was able to collect.

By the time I got back inside, the cold had gotten my attention and I realized my entire garden had been reduced to less than would fit inside a milk crate. I set it on the counter but didn’t have the heart to admit to anyone that this is all that’s left.

While this is only one scenario, it is as true-to-life as it gets. There are a few steps that you can take to avoid these same miscalculations on your own homestead or survival garden landscape. By being mindful of these end-of-season killers, you can extend your growing season just a little bit longer, or harvest while you still can.

COVER CROPS

When winter weather approaches in your zone, take the time to cover up. There’s generally enough moisture in the soil to avoid the need for extra watering, so one way to keep the heat in is to provide cover.

photos above: kale that survived

photo: covered kale

By installing a shield of clear polyethylene sheeting you can keep a significant amount of heat in, maybe 10-20 degrees, which will allow plants to ripen even after the first hard frost.

Most hardware stores sell sheeting in 4- or 6-mil thickness and in rolls of 100’ long by 10’ wide or 20’ wide. These rolls generally range in price from $70-150.00 depending on the store and material. One thing to keep in mind is that poly sheeting is a petroleum product so you’re at the mercy of oil prices and availability.

Most preppers are well advised to keep poly sheeting on hand for multiple scenarios. Don’t forget this critical use in your garden and be sure to keep some on hand.

photo above: beets covered

When covering crops, the best method is to place the sheeting directly on top of the plant system, supporting it only if required to prevent plants from snapping at the stem. Avoid stakes or punctures so you can reuse it in years to come.

Wind is a prominent concern where I live, so if your area is prone to wind be sure to weigh down the edges properly to prevent heavy storms from wreaking havoc on your supplies. Old tires, pallet sections, cinder blocks, even dirt mounds are options. Then, you can set the weights aside to access the insides as needed to collect and harvest.

photo: kale covered

In extreme cold, installing a simple light fixture or heat lamp available from most pet stores can sometimes keep plants alive in sub-zero climates if managed properly. But in general, the cover alone will buy you enough time to extend your growing season long enough for the last fruits to ripen and you can harvest during the day instead of hunting at night in fear of another hard morning frost.

You can save your poly sheeting for next year if properly wrapped, stored and, hopefully, puncture-free. When the harvest is complete, work with a friend to fold long sections like you would a flag into a compacted triangle instead of a wadded mess.

LISTEN TO THOSE UP NORTH

Building a network of fellow farmers is a critical avenue for success in preventing loss from an early winter freeze. I remember hearing a week before my own disaster – maybe even two weeks – that an unexpected overnight freeze ruined an entire community’s gardens not far from my own home.

Everyone lost out at the same time and without warning. As a result of micro-climates, they were the only ones in the region who were affected. My network of fellow gardeners knew that winter was rearing its frosty head.

I had been warned through the loss suffered by those who caught the first sudden freeze of the season. But not acting upon that warning was my first failure. The weather report looked fine and daily temperatures were still in a healthy range. I thought I had more time.

What’s more, I heard this information second hand through a friend at work who had ties in the community up north. Without this chance meeting in a passing conversation I would have been completely without warning.

Without a network of other farmers communicating on the actual conditions, I had only news reports to clue in on. This was my second failure. My inability to rely on regional weather reports became obvious compared to real people in neighboring communities with gardens of their own.

Being prepared and owning a survival garden is a far more difficult task than it comes across. The earth will provide, but it will also take away in an instant if you’re not prepared. Most every county extension office has master gardener programs and experienced personnel on hand who keep a steady pulse on everything from diseases to weather problems and trends among other farmers in your region.

In some cases, regional farmers are united on social media where you can get information in real time for all those early warning signs. This was my third and fatal failure: assuming that I could do well enough on my own. Gardening for sustainability is not easy. Don’t trust how easy people make it look on social media – trust the other gardeners around you who have a few more years under their belt.

SETTLE FOR THE SEEDS

While surveying the damage, now irreversible, I came to realize that many of the plants I let go to seed are now ready to collect. Lettuce, onions, radishes, beans, and the like have some on the vine or have bulbed on the top that I can collect. While I am unable to return for fresh basil from the outside garden, their seeds give me a momentary pause of hope.

photo above: onion seed

Just like the end of one season marks the beginning of next season, the last stage of nature is to produce seed and, hopefully, additional plants. The sunflowers haven’t ripened, but they did survive the freeze, and with luck will be ready to harvest in the next few months. These valuable seeds will not only help for next season, but also will go over well as a seasonal roast very soon.

photo: sad sunflower

Sunflowers are a reminder that, while I have missed out on a chunk of produce and garden booty from this atypical early freeze, I’ve got access to thousands of seeds, of which I can easily collect, package, label and store for next year. In some cases, like lettuce, basil and garlic, I’ll start replanting immediately.

Garlic planted this fall will do much better for next spring. Basil in the window sills may still provide a few plants throughout winter. Lettuce, properly grown in a winter garden box, can still be harvested well after the first snowfall. The rest can be set aside with the intention of a bigger, more robust garden next year.

TILL AND COVER

By the time you come to grips with the loss, you’ll likely realize that there’s still work to be done. Whether your plan is to cover, harvest what’s left, or collect what seeds you can, the final step will be critical in the success of your garden next year.

With more freezing weather and longer durations of cold, the onset of frozen ground is drive enough to make sure it is worked early on. The first freeze is the main indicator that the areas and plants affected need to be tilled and the ground covered for next season. Doing so now will help to recharge the soil for next year.

If you have working compost, you can mix it in, along with cuttings, soil and vegetables that didn’t survive the freeze. I generally cover with fallen leaves to be tilled in next spring. Another option is to take advantage of the new compost by placing it above rows of potatoes by cutting a trough and burying them. You can work the soil now while it is still soft and trench out 6-10” deep, then cover with as much compost as you can muster.

The compost will generate enough heat to keep the ground from freezing in the trough. In the dark of winter, you will see signs of potato growth and will be able to brush off the snow to expose fresh vegetables just beneath the surface.

The death of a garden is a typical part of life. It is a dismal sight that comes with a fair amount of loss and regret for not doing more to prevent it. But, as embarrassing as it is, losing my own garden opened my eyes to the threats of weather when we are not watching closely enough, and not listening to the warning signs around us. Being mindful of these pitfalls is how we learn and grow.

As preppers seeking to live on a survival garden, it’s easy to plant a few seeds and think you’ve got it made. And it is just as easy to drop your guard and realize that a fatal mistake could have been avoided if someone had only given you a little bit of fair warning. The dark days of winter are fast approaching. Harvest what you can, serve what you can, save what you can. Hedge against the loss of your garden while you are still able, and take heed of this warning if it is not too late.

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Originating in the Eastern region of the Mediterranean, kale was cultivated as a food as early as 2000 B.C. Not only was kale cultivated as a food source, it was also considered to be medicinal. It was used for treating bowel conditions.

As a vegetable, kale is a member of the cabbage family as well as the mustard family, kale is even a part of the Brussel sprout family. With its hearty crisp earthy flavor, it offers up plenty of flavor and nutrients.

As a cruciferous vegetable, kale offers up plenty of delicious options and, since it is available in greens and purples, it also offers up some color in an otherwise boring meal.

Three Main Types Of Kale

There are actually three main types of kale. There is the most common variety of curly kale (also referred to as Scots kale), the curly green leaves are what you’ll find most often in the produce section of the grocery store.

This type of kale is just fine for your kale chips and dehydrating. It’s also great in salads and other meals. They have a pretty green shade to them and the leaves are very curly or ruffly. The center stem is hard and fibrous.

There is also the Lacinato or also called the dinosaur kale. This variety is a dark blue-green shade. It’s called dinosaur kale due to its scaly texture. It boasts longer flatter leaves that will remain very similar in texture after cooking. It’s not as bitter as its cousin the curly kale and is frequently used for making kale chips. It’s also an ideal addition to other meals and there is little taste difference other than the fact that this particular type of kale isn’t quite as bitter as the curly kale.

Another favorite, is Red Russian Kale. This is a flat leaved variety that is very similar in shape to oak leaves. It boasts stalks that are slightly purple and the leaves of this particular variety have a reddish tinge. The stalks of this particular variety are fibrous and not typically eaten as frequently as they are rather chewy. It’s very similar to sorrel and boasts a hint of lemon and pepper. It’s still a great option for salads and sandwiches however, it’s most frequently used as a garnish or in juicing. It can also work for kale chips and to dehydrate if desired.

Kale is a cool season vegetable that is most often grown in the cooler winter months. It’s an ideal addition when there aren’t as many fruits and vegetables available. Winter kale is ideally cooked as the sugars in winter vegetables can turn to starch which makes them bitterer and more fibrous. Kale doesn’t require a whole lot of garden care. You can plant it and allow it to grow just as you would any other form of cabbage, Brussel sprouts and lettuces that all do well in the cooler weather.

There Are Many Great Nutrients in Kale

Kale has often been called one of the super foods. Full of antioxidants, fiber, and a variety of other vitamins and minerals, just one cup of raw kale includes the following vitamins and minerals:

• Vitamin A from beta-carotene
• Vitamin K (helps with blood clotting)
• Vitamin C
• Vitamin B6
• Manganese
• Copper
• Calcium
• Potassium
• Magnesium

Kale also contains 3 or more percent of the daily value of Vitamin B1 which is also called thiamin, Vitamin B2 or riboflavin, Vitamin B3 or niacin as well as phosphorus and iron. With a total caloric value of 33 and 6 grams of carbohydrates and 3 grams of protein, it’s perhaps one of the more perfect foods to include in your diet.

Containing a large portion of Omega 3 fatty acids and little other fat, kale is rich in nutrients and low in calories which make it ideal for those who are watching their weight and still hungry.

Benefits of Kale

• Kale’s valuable nutrients help to support healthy hair, skin, and bones. They promote a healthier lifestyle and will go far in helping to build strong bones, healthy skin and healthier hair.
• Kale is full of fiber that can aid in digestion and improve cardiovascular health. Statistics show that a diet high in fiber can do wonders for the cardiovascular system as well as the digestive system.
• Kale has more nutritional value than spinach. Kale can help to improve the blood and circulatory system.
• Kale may help to enhance blood glucose control in those who are struggling with diabetes. This may make it easier to manage a healthy diet and avoid too much sugar.
• Kale may lower the risk of some cancers.
• Kale may help to lower higher blood pressure. For those who are seeking a more natural way to reduce their blood pressure, a diet rich in kale may go far to aid them in this endeavor.
• Kale may help in the prevention and development of the breathing condition asthma.
• Kale is high in potassium which may help it to lower the risk of many heart conditions and disease.
• Kale is delicious when added to salads and smoothies and can greatly boost the nutritional value of such foods.
• Kale can aid in boosting well-being and the prevention of many health issues.
• Kale is full of antioxidants as well as calcium, Vitamin C and Vitamin K which can all aid in helping to boost the immune system.
• Kale has chlorophyll which may aid in many health conditions. Chlorophyll can aid the body in helping it to flush out toxins and it can help to improve the cardiovascular system.
• Kale is a rich source of iron which can help to prevent anemia. Iron also helps your blood cells to carry oxygen throughout your body. This helps to increase your red blood cells.
• Kale can help to improve the amount of minerals in a person’s body.
• Kale can aid in the development of healthy cells throughout the body.
• Kale has plenty of magnesium which is a vital mineral that many don’t get enough of. Magnesium may aid in the protection of diabetes type 2 as well as many heart conditions.
• Kale, unlike spinach, is low in oxolates. Oxolates can prevent the body from absorbing minerals that it needs to maintain health.
• Kale contains lutein which is excellent for eye health and the prevention of macular degeneration.
• Kale has isothiocyanates which can help to detoxify the body and prevent tumors.

Serving Suggestions

Kale Chips

Step One:

Pick or purchase fresh kale. Rinse your freshly picked or purchased kale well and gently pat the kale dry with a paper towel or clean towel. Prepare your baking sheet or your dehydrator trays to place the kale chips on. A baking sheet should be oiled with olive oil.

Step Two:

Gently remove the leaves from the kale by holding the stem in one hand, and removing the leaves with your other hand. Toss out any yellowing or browning leaves and keep only the green or purple leaves. Once you’ve removed the leaves, you simply place them on either a baking sheet that’s been oiled with olive oil, or onto a dehydrating tray.

Don’t overcrowd the kale. You want it to have plenty of olive oil on it and you want it to have plenty of room and not overlap.

Step Three:

Sprinkle the top of your kale with more olive oil taking care that all of the kale has been gently brushed with the olive oil. You may wish to toss the kale lightly around on the pan or tray ensuring that it’s completely covered in the oil.

If you prefer, you can use a different type of oil just make sure that it’s a healthy oil and that you coat the leaves fairly evenly, the oil helps the leaves to crisp up and it helps to adhere the seasonings to the leaves when you’re crisping them.

Step Four:

Season your kale with your favorite seasonings. We like pink Himalayan sea salt, a pinch of garlic powder, onion powder, and a pinch of chili powder on our kale leaves, but you may prefer something different.

(Other suggested seasonings: Lime or citrus peel that is ground fine, cayenne pepper, pepper flakes, garlic salt, basil, curry etc.).

Step Five:

Set your oven to 275 degrees Fahrenheit, or your dehydrator to the vegetables setting (on my Excalibur dehydrator this is 125 degrees Fahrenheit but you may have a different style of dehydrator so follow your dehydrators instructions).

Step Six:

Place your kale baking sheet into the oven or into your dehydrator and allow the kale to crisp. It takes anywhere from 10 to 20 minutes in the oven. Turn the kale gently and allow it to completely crisp on both sides.

Turn the oven off and allow it to sit until it’s all crisp. Oven temperatures often vary so use your best judgment and remember that it’s okay to leave your kale in the over longer or even for a lesser amount of time to achieve your desired amount of crispness.

For dehydrators, check it after about 15 minutes. You won’t need to turn the kale in the dehydrator. My dehydrator, at the setting for Vegetables and 125 degrees Fahrenheit it took my kale about an hour to make crispy kale chips.

Many people like the kale fresh out of the oven or dehydrator. Some people even like a fresh sprinkle of sea salt on the kale chips when they are removed from the oven or dehydrator.

If you have leftover kale after making chips, you can store your crisp kale chips in a plastic container with a lid. Kale chips are fragile and if you try to put them in a plastic zipper style bag they tend to crumble easily and become “kale dust”.

However, if you’re trying to sneak some nutrition into a meal and the kids tell you that they don’t like kale, this is an ideal way to go about it. Most kids won’t even know you’ve snuck some kale dust into their meals if you do it like this.

Kale chips are an excellent replacement for fat laden potato chips if you’re trying to lose weight. Kale offers a variety of health benefits in comparison to potato chips. If you’re trying to lose weight, try replacing fatty potato chips with kale chips and see if you ‘re not feeling healthier and losing some of that weight.

Kale, Sausage, Potato Soup

This is another kale favorite in my family and it’s really easy to make. Here’s our favorite recipe for this delicious soup:

• 1 pound of your favorite sausage (we like an Italian sausage but you can use any kind you like)
• 4 large sized potatoes or the equivalent amount in smaller potatoes
• 1 medium sweet onion chopped
• 1 clove garlic chopped
• 2 to 3 handfuls of kale, chopped (you can also use dehydrated kale for this or powdered kale as desired)
• 3 to 4 cups chicken stock (you can substitute plain water, or another kind of soup stock if you prefer)
• 1 Tablespoon of butter

Directions:

Brown sausage, onion and garlic until sausage in a medium soup pan until the sausage is cooked through.

While the sausage is browning with the onions and garlic, peel potatoes and dice into bite sized pieces. After the sausage, onion and garlic are browned add in the potatoes with just enough chicken stock (water or stock of your choice) to cover the potatoes and cook until the potatoes are cooked through and just tender.

If your soup is too thick, you can add in more chicken stock (water or stock of your choice) to thin it down a bit.

Toss in the kale and stir it into the soup gently. Add the butter to the top and allow the butter to melt while the kale simmers. If desired, you can add in about 2/3’s of a cup of milk to this. Sometimes, we will take out about a cup of the soup and mash the potatoes and return them to the soup to thicken the soup. It all depends on our mood at the time.

Serve hot with some garlic toast and you have a healthy hearty meal that will satisfy even the hungriest of the crew.

Dehydrated Kale

If you prefer, you can prepare the kale as above for chips and leave out the seasonings. Store dehydrated kale in a plastic container, a glass jar with a lid, or a plastic zippered bag and add to your meals to increase the nutritional value of your meals. It’s ideal when added to soups, stews, eggs, casseroles, sandwich spreads, fried potatoes, and anything else you can think of to add it to.

Dehydrated kale won’t overpower your meals if you just sneak in smaller amounts such as ½ to 1 cup per above mentioned food item. Kale will greatly boost the nutritional value and help to nurture and improve the health.

Add some dehydrated kale to your pizza sauce to add some great nutrition to your pizza.

Raw Kale is also ideal to tear up and put raw into salads.

You can use raw kale to replace lettuce on tacos or sandwiches.

Serve kale steamed as you would steamed spinach for a delicious side dish.

Saute kale with a bit of onion and bacon for a unique taste treat.

Add some kale to soups as they simmer on your stove top or put some into a casserole.

Kale is a delicious addition to a smoothie or if you’re juicing. Simply add a handful or two of kale to the rest of your ingredients for a delicious and nutrition taste treat. Dehydrated kale can also be added in lieu of fresh kale.

Potential Health Risks Of Kale

As always, there are a few potential side effects of kale if you’re on certain medications or if you have specific medical conditions. Keep in mind that if you are on any medication, it’s always wise to check with your doctor or your pharmacist before you add kale to your diet.

There are a few health risks of kale if you’re on beta blockers, for example, you’ll want to know that kale will increase the levels of potassium in the blood. Foods that are high in potassium should only be eaten in moderation if you’re taking any beta blockers.

If you have a kidney condition too much potassium may be harmful as well. Many kidney conditions mean that the body can’t remove excess potassium from the body and this could lead to a fatal overload of potassium. Eating kale may increase the levels of potassium in such individuals so be sure to check with your doctor first if you have any kind of a kidney condition.

Thanks to the large amount of Vitamin K in kale, which offers 1,062.1 mcg of Vitamin K per serving of kale. Kale can aid in the clotting of blood. People who are on blood thinners like Warfarin or even Coumadin, shouldn’t eat kale without first discussing the potential risks with their doctor or pharmacist.

If you’re feeling stomach upset or digestive issues after eating kale, you may be eating too much of a good thing at a time. Try eating less fresh kale or adding less dehydrated kale into your foods, smoothies or juices and see if you’re not feeling better.

How Different Regions Enjoy Kale

Kale is a perfect food and different countries enjoy kale served differently. Keep in mind that these are just a few examples of how other countries and regions enjoy Kale. There are many other great ways to enjoy kale out there.

North America: Kale is often served as chips, steamed, braised, and fresh in salads.

South America: Brazil uses Kale in a side dish that is a type of a stew called feijoada.

Africa: Boiled and served with coconut milk. It may also be served with ground peanuts, in cornmeal, and in rice dishes.

Europe: Many Europeans enjoy a traditional New Years Danish that boasts boiled ham, glazed potatoes and a healthy serving of stewed kale.

Netherlands: Often served with a smoked sausage and mashed potatoes with fried bacon and kale is boerenkoolstamppot.

Italy: Kale is often included in Tuscan foods and soups. Italy is famous for many things and their soups are often full of nutritious vegetables including kale. Many an Italian soup has kale floating in the delicious broth.

Denmark and Southwest Sweden: Kale is often served with ham at Christmas in these regions.

Scotland: Kale is frequently served in Scotland in a variety of ways. They have a term that if one is “off one’s kail” one is feeling too sick to eat.

Asia: Kale is frequently served in a variety of dishes in China, Vietnam, Taiwan and South Korea. It’s frequently used in juices and called “green juice”. It’s a nice addition to stir fry’s as well as to other Asian dishes. It’s frequently added into meals in its dehydrated form to boost nutrition and flavor.

Kale is perhaps one of the most perfect foods. It’s low in calories, high in minerals and vitamins, and it offers plenty of fiber to the diet. It’s a delicious addition to many meals and there are endless ways to enjoy kale from kale chips, dehydrated kale and fresh kale. If you’re looking for a perfect heart healthy food, you may wish to consider adding kale to your next meal.

If you’re not currently growing kale in your personal family garden, you can often find kale at Farmer’s markets, in organic grocery stores, in regular grocery stores, and in your neighbors’ garden.

In our area, some of the homesteads tend to do better for some vegetables over others, so we often trade produce and each homestead grows produce that does very well in their particular garden. We then trade the produce back and forth so that each homestead has plenty of fresh produce during the fall season.

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We have all had a cold at some point in our life. The sniffles, runny nose, congested head and overall tiredness are something that many of us, unfortunately, are all-too-familiar with.

A lot of times when our cold gets bad, we run to the pharmacy to get some medicine. However, many of the ingredients used in pharmaceutical products – despite how they may help reduce symptoms – are known to cause a number of side effects on their own.

For that reason, we think it’s important to educate people about natural remedies. The natural remedies that we’re going to discuss in this article can help you get rid of a cold when one strikes. If you follow a healthful, natural diet, you can also stop a cold in its tracks before it manages to take hold of you!

In addition to the over 30 remedies in this article, I’ll also tell you the one common cold remedy that doesn’t work! You’re probably taking it every time you get a cold, so you might as well stop doing it because it doesn’t seem to help. In addition, it may actually harm your kidneys in large doses, like the ones you’re probably taking.

Without further ado, here are the best natural remedies that can help you fight your cold.

1. Dandelion Root

When most people think of dandelions, they think of the resilient weeds that seem to pop up perennially in our yards. What many people don’t recognize is that the dandelion – both its leaves and roots – is an incredible source of nutrition and medicinal benefits.

The dandelion and its various parts have been shown to help promote a number of different areas of our health. It can help to ward of toxins and infections, like the common cold, while also fighting inflammation and enhancing the body’s immune function.

One of the easiest ways to reap the benefits of dandelion root is to blend the roots, after cleaning them, into a smoothie, or to drink dandelion root tea. You can also find extracted forms of dandelion in many health food stores.

2. Ginger Root

Another powerful root vegetable medicine, ginger root is widely known in various forms of traditional and folk medicine for being one of the best ways to help ward off illness.

One of the things that ginger does most effectively is fight inflammation. Consuming ginger on a regular basis can also enhance the function of your immune system, thereby making you less likely to get a cold in the first place. Another use for ginger is to help relieve the nausea associated with the common flu.

3. Probiotics

Research has revealed that probiotic supplements can actually help to shorten the length of a cold. Probiotics are substances that help your body restore a healthy balance to the flora in their intestines and other areas of their digestive systems. These bacterial help us absorb food and maintain our overall health.

Studies have shown that people taking probiotic supplements can reduce the length of their colds by as much as two days. Furthermore, their symptoms will be much less severe.

4. Turmeric

By now, turmeric has made it into most people’s medicine cabinets as well as their spice cabinets. It has shown consistent and impressive results when tested for its medicinal abilities.

Turmeric was revered by the Ayurvedics as one of the most important healing spices. It has a number of potent health benefits that can be experienced by simply taking the herb.

Among the most powerful benefits of turmeric include its ability to fight viruses. This means that it’s very useful for helping to prevent the emergence of colds. Furthermore, turmeric can help to fight inflammation and discomfort associated with colds.

If you’re going to be using turmeric, remember that the absorption of the main active compound – curcumin – can be improved by taking the spice with black pepper. Some supplements come premixed with black pepper, but if you’re using the spice on its own, try to take your black pepper about half an hour beforehand.

5. Zinc

Zinc is a mineral that we need to consume on a regular basis to maintain our optimum health. Zinc is important for helping to regulate our hormonal systems and can be useful for helping to fight off the common cold.

Some studies have revealed that people deficient in zinc were able to cut the length of their colds by as much as three days. There was also research done that revealed zinc could help to shorten the length of a cough.

6. Lemon and Lime

Lemon and lime are great for you if you want to prevent or get rid of a cold. Don’t worry – you don’t have to suck on a lemon to receive the benefits. Instead, you can slice up some lemon or lime and mix them in with a cup of hot water. Drink this throughout the day and you’ll find that the symptoms of your cold will dwindle much faster.

Both of these fruits are shown to have antibacterial properties. This means that they can help to ward off illnesses and infections before they strike.

7. Oregano Oil

One of the most powerful and proven remedies for fighting off colds, as well as other types of respiratory illness, is oregano oil. The herb itself can also be used, but in regards to fighting off a cold, the oil is much more effective.

The most effective way to reap the benefits of oregano oil is to put it under your tongue. Unfortunately, the oil is quite powerful, and many people find that it burns them. You can swish it down quickly with water or mix it into smoothies if you think this is an easier way to handle it.

Oregano oil is particularly useful for helping people manage the symptoms of upper respiratory infections. It loosens up phlegm, helps to clear the sinuses, and makes it easier to breathe.

8. Garlic

Garlic is one of the most powerful cold-fighting herbs on the planet. You can reap the benefits of garlic in many ways.

You can blend it up and make a liquid-like component that you can drink, but make sure that you don’t do it on an empty stomach or it’ll be uncomfortable. You can even chew raw cloves if your friends won’t be offended by your breath (and even if they are – hey, you’re trying to get better!)

There are also garlic powders and extracts available in supplement form that can provide similar benefits, but fresh is always better.

9. Chili Peppers

Hot peppers, or chili peppers, contain a compound known as capsaicin. Capsaicin is what gives these peppers their familiar burning sensation.

However, capsaicin isn’t just a nuisance compound developed by nature to bother us. It contains a number of powerful, health-boosting effects that are particularly apparent if you’re suffering from a cold.

Got a cough? Chew up a chili pepper and your airways will relax and you’ll cough up any excess mucus within minutes. Sinuses clogged? Mix some cayenne in with some lemon-ginger tea and you’ll be able to breathe before the cup is finished.

Chili peppers remain one of the most potent remedies for acute symptoms of colds. While many people worry that cayenne and other hot peppers may actually cause problems, especially regarding digestion, this isn’t the case. Capsaicin does not actually burn you, it simply causes a response in which the receptors on your tongue trigger your brain to active a pain signal.

10. Salt Water

One of the best ways that you can help to relieve some of the symptoms of a cold is with warm salt water. Salt water rinsing has been proven to break up and eliminate congestion of the nasal passageways. It also helps to get any lingering viral infections out of there.

The easiest way to do this is to mix a quarter teaspoon of salt with a quarter teaspoon of baking soda in a cup of water. Baking soda, or sodium bicarbonate, shares many medicinal properties with sodium chloride, or table salt.

This can be squirted up your nose with an eye dropper. If you have a neti pot, a special device intended to help clear out the nasal passageways, you can use this instead.

11. Echinacea

Echinacea is a powerful herbal remedy that grows in many areas of North America, particularly in the plains regions and on the east coast. It is well-known for its ability to help improve a person’s immune system, and is considered one of the best natural remedies for helping someone overcome a cold.

Many studies have been done on echinacea and it has proven to be very effective for helping to minimize the damage of all aspects of a cold. Not only will it prevent you from getting a cold in the first place, but it will help to reduce the intensity and duration of the symptoms involved.

A good way to use echinacea is to begin drinking echinacea tea at the beginning of cold season. This will help to prime your immune system so you don’t catch cold. You can also take echinacea tincture.

12. Essential Oils

There are a number of essential oils that can help you manage the symptoms of a cold or boost your immune system to prevent you from getting a cold in the first place. Some of the most effective ways to use essential oils involve simply steaming them.

To steam an essential oil, you can use them in the shower by sprinkling a few drops at the far end of the shower so the oil vaporizes. A more powerful form of steaming can be done by putting some drops of oil in a bowl of hot water or in a pot while it’s on the stove and inhaling the vapors.

Great oils for helping to fight colds include eucalyptus oil, tea tree oil, and clove oil.

13. Honey

If you ever snuck into the kitchen to steal spoonfuls of honey from the cabinet as a kid, you might be surprised that what you were doing was actually great for your health. Honey is another great way to help fight the symptoms of a cold, as well as to prevent a cold from emerging in the first place.

Of course, it’s important to get high-quality honey that still contains all of its antioxidants and minerals. The most powerful honey in regards to its health benefits is known as manuka honey. It’s a bit higher in price, but it’s certainly more effective than other types of honey.

Another cool thing about honey is that it can be mixed in with other types of medicine to improve the health benefits. It can be mixed in with lemon-ginger tea to enhance the antioxidant capability and it can also help to soothe a sore throat.

14. Elderberries

Elderberries are the tart berries that grow all over the pacific northwest. They flourish right as summer turns into fall – the perfect time for Nature to provide us with medicine that will help to heal our bodies and prepare us for the upcoming season.

Elderberries have been shown to help fight swelling and inflammation. They can also help to prevent and relieve people of congestion, inflammation, and other symptoms of the cold.

Not only that, but elderberries are rich with antioxidants and phytonutrients that can make them useful for helping people prevent long-term illnesses.

15. Vitamin D (Fish Oil)

Vitamin D has been shown to be linked to an increase in the body’s immune system. Considering this, it’s easy to understand why colds are more common during winter: since most of our vitamin D is created by absorbing sunlight, it’s hard to receive as much of this immune-boosting nutrient during the cloudier months.

Fortunately, there are food sources of vitamin D that we can rely on during these times. Fish oil, particularly cod liver oil, is one of the best sources of vitamin D on the planet. It helps to prevent you from developing colds and can also help perk your immune system up so you can get rid of a cold quicker.

16. Dandelion + Honey

Dandelion roots, on their own, aren’t the easiest thing to stomach. They are quite bitter and not everyone enjoys the flavor of them. However, mixing these powerful medicinal roots together tho with honey is a great way to make yourself a good cold-fighting beverage.

17. Ginger + Honey

Making ginger tea is one great way to help fight off your cold, but another impressive way to do so is mix it with honey. The flavor of the honey mixes well with the ginger and makes a delicious tea, and both ingredients work together to help ward off symptoms of a cold.

18. Ginger + Garlic

Garlic and ginger work incredibly well as a cold remedy on their own, but the best way to take garlic is with ginger and under the tongue.

You see, trying to chew up garlic on its own will not only leave you with breath that some might find unpleasant, but it will leave your mouth with a burning sensation. Chewing up garlic with some ginger will not only nullify the burning feeling but will make your breath smell fresh.

As the garlic and ginger absorb into the bloodstream through the vessels under your tongue, you will notice an immediate improvement of symptoms. Your airways will open up, you will cough out any mucus stuck in your lungs, and your head will be less congested. The combination also boosts your immune system.

19. Lemon + Chili + Garlic + Ginger + Orange Juice

If you want to make a cold-fighting drink that will absolutely knock your cold out within a day or two, try this ultimate concoction. In a glass of orange juice, mix some lemon or lime juice and some cayenne pepper. Grate or blend some garlic and ginger into the mixture and slam it back.

The orange juice nullifies some of the more intense flavors and, in my personal experience, I find it quite palatable. This will help fight almost all the symptoms and eliminate the bacteria as well.

20. Chaga Mushroom

Chaga mushrooms are one of the best mushrooms that you can consume if you’re hoping to boost your immune system. They can be found in whole or ground up form in many health food stores, as well as ground up into capsules. They can be made into tea and eaten whole.

21. Onions

Onions are one of the most potent antibacterial foods on the planet. Their medicinal benefits are most apparent when they are sliced up and exposed to oxygen for several minutes, and then consumed raw. The more that they are cooked, the less potent they become.

Onions can also be made into a poultice and applied directly to the chest to enhance the flow of oxygen into the lungs and fight symptoms.

22. Menthol

Menthol is available in various forms, but it comes mainly from the peppermint plant. There are various extracts of menthol that can be used topically and applied to the throat or chest to open up the airways in the lungs. Using menthol or peppermint essential oils for aromatherapy is also quite helpful for fighting symptoms of a cold.

23. Mullein

Mullein is a herb that’s fairly well-known in areas where it grows for helping to soothe the symptoms of a cough. It can be boiled into water and the steam inhaler to help loosen up any excess phlegm.

24. Chlorella

Chlorella has become popular as a superfood lately, and there is a reason behind that: it’s packed with tons of nutrients that are important for helping the immune system function. Of these, vitamins A, C, and the B vitamins are especially important for helping to maintain immunity.

Chlorella has also been shown to help increase the amount of antibodies present in the body, which helps to eliminate any bacteria or viruses that might be invading.

25. Apple Cider Vinegar

Apple cider vinegar is a good way to help fight off bacteria and viruses. It is known to be a potent antimicrobial agent, and it can also help a person loosen up and get rid of any excess mucus that’s hanging out in the chest.

Apple cider vinegar also contains prebiotic inulin. This stuff helps the immune system prepare more white blood cells for fighting invaders.

26. Olive Leaf Extract

Different from olive oil, olive leaf extract has been shown to have a number of potent medical applications, one of which is fighting viruses and bacteria as well as boosting the immune system. Olive leaf extract has been used to fight off colds and more serious illnesses since the times of ancient Egypt.

27. Green Tea

Green tea has been shown to be incredibly healthy. In fact, the life span in areas where people drink the most green tea is shown to be significantly longer than that in most other places of the world.

Green tea has a ton of different antioxidants, including chlorophyll, that are known to help fight off infections and boost your immune system.

28. Ginseng

Ginseng has been used to enhance immunity for thousands of years. It builds up our strength against bacteria and viruses and can help us get rid of a cold before it even strikes. It can also help us adapt to the stress and discomfort of having a cold by providing us with energy during our illness.

29. Goldenseal

Goldenseal has been shown to help boost the function of the immune system by activating the spleen, where many of the cells and components involved in our immunity are stored. Goldenseal also contains a compound known as berberine, which helps to set our defensive cells in action.

30. Cinnamon

Cinnamon, one of the oldest and most revered species, is also quite effective as a cold fighter. It’s great for fighting inflammation, and it can help open up the airways in your lungs so you can breathe easier when you’re suffering from a cold.

31. Coconut Oil

Despite its smooth and appealing flavor and texture, coconut oil can be deadly to viruses. It’s one of the strongest antiviral compounds around. This is because it contains a lot of lauric acid, a compound that’s known to kill strong pathogens. It can fight off not just the cold, but the flu, sinus infections, ulcers, herpes, and even AIDS.

32. Elderberries + Cinnamon

Elderberries are known for being a great cold remedy on their own, but mixed together with cinnamon, the benefits are even more pronounced. The two plants will work together to help eliminate bacteria while also reducing symptoms of a cold.

33. Ginseng + Chaga

This is a great combination if you’re running low on energy because of your cold but you’re not able to get the time off work or your responsibilities. Both of these plants are known to fight symptoms of cold and boost immunity, but they are both also quite powerful energy tonics. Taking them together will ensure that you’ll be feeling better quite quickly.

34. Echinacea + Green Tea + Mullein

If you want to make a wild tea that will help eliminate any symptoms of a cold, then this one will do the trick. You can mix all three of these teas together in a tea ball and you’ll receive the benefits of each.

On top of that, the caffeine from the green tea will perk you up a bit if you need to get something done during the day.

35. Garlic + Onions

An iconic duo that makes any meal taste better, garlic and onions put together can be a great way to help get rid of your cold symptoms. Chopping them up a bit before consuming them together will make their medicinal properties more apparent. Feel free to add some olive oil to make them easier to ingest, just don’t put too much as it very calorie dense.

36. Hot Sauce

A good, solid hot sauce – nothing like Frank’s – will not only have chili peppers in it, but a lot of other medicinal compounds that are good for helping to fight colds. Many types of hot sauce contain garlic, onions, or apple cider vinegar, and these can help you beat your cold quickly.

37. Detoxifying Baths

There are a number of reasons that having a hot, detoxifying bath can help someone overcome a cold.

One of the main reasons for this is because baths help to relieve stress. Oftentimes, when people get a cold, there is a degree of stress that accompanies it. This is often because colds strike when people are supposed to be working, and the added stress of being unable to perform at work leads them to feeling anxious.

Baths are great for relieving stress, but there is more to it than that. Taking a bath with epsom salts or essential oils can actually help to improve circulation throughout your body and fight congestion. Breathing in the steam from a detoxifying bath can speed up the elimination of your cold.

Not only that, but baths are very relaxing. They will help you fall asleep even if you’re in the most difficult stage of a cold.

Lifestyle Remedies

There are a number of important things that you should just be doing all the time to help prevent you from catching a cold. Here are some of the simplest lifestyle remedies for boosting immunity:

• Get lots of rest. It’s not just important to rest when you’re sick. It’s important to rest all the time. If you don’t rest, your immune system will fail and you’ll get sick.
• Drink plenty of fluids.
• Eat healthy. Most of the foods on this list should be consumed at least somewhat regularly to ensure your immune system is in good shape.
• Avoid stress. It’s not always easy to avoid stress, but try to avoid putting yourself in stressful situations because this will make it easier for you to get sick.
• Avoid alcohol and cigarettes, both of which can lower your immunity.
• Avoid Sugar. Refined sugar is incredibly unhealthy for us, as most of us know. However, its determinants can be even more destructive when someone is already struggling with an illness or a cold.One of the most common things that sugar does to a person is cause inflammation. This is the last thing that our body needs to deal with when we are fighting a cold. In fact, inflammation is the body’s natural response to fighting off an illness – so adding sugar into the mixture and causing more inflammation won’t help you at all!

Vitamin C? Nope.

Surprisingly, it appears Vitamin C alone does little to prevent or treat a cold. It appears studies are inconsistent (source 1, source 2, source 3).

In Conclusion

If you’re the type of person who gets colds easily, then hopefully this article has given you enough information to remind you that we, as human beings, are capable of fighting off seasonal illnesses on our own without the help of expensive medication.

Nature provides us with enough medicine to ward off seasonal problems. The only real issue is that we are not often taught this sort of knowledge in school. With the right know-how and a bit of experience, we’ll come to learn that much of the medicine that we need grows in the ground around us.

If you know another natural remedy for the common cold, or if you’d simply like to contribute something to the others reading this article, please leave a comment below. We would be happy to hear from you!

The post These Natural Remedies Will Fight the Cold For You appeared first on The Homesteading Hippy.

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There’s a saying among farmers and homesteaders in my area that goes something like this – don’t ever leave your windows down or doors unlocked this time of year or you may find your car filled with zucchini.

For anyone who has raised and harvested squash varieties, it’s laughable because at harvest time the squash are in full swing and the early season excitement has worn off. Zucchini bread, baked dishes and the like are way past the welcome stage and by late September and early October, the leftovers wind up on doorsteps, in truck beds and on and on as people find ways to offload their extras. But what about the potential for preservation on these nutrient-dense foods?

While wandering the freezer section, I noticed there were no hashed zucchini, squash, beets, or any other root or flower vegetables and I couldn’t help but wonder why. Most zucchini recipes call for wedges or cube-like sections for baked dishes, or for cakes the vegetable needs to be shredded. Why not shred and freeze them for use in baking later in the year?

And, with a mountain of shreds, you have an option to pickle them. When shredded and processed, zucchini will yield a similar texture and mouth feel as traditional sauerkraut but with a far more robust flavor. However, dollar for dollar, zucchini at the market will cost more than your average cabbage, so the most cost-effective way to make zucchini kraut is by taking full advantage of the late season harvest and use up those 4- 5- and 6 pound monster zucchinis before they go to waste.

So, let’s take advantage of our own modern-day freezers and unused mason jars by packing them full for the season.

Preserving Your Zucchini

First, you’ll need to process the raw vegetables and have them ready for one or both forms of preservation. Follow Step 1 through Step 4 to get your base materials ready.

Step 1 – Find a good one.

Zucchini generally grow late into summer and early fall after most garden vegetables have long gone. And, since the leaves are generally massive, they tend to hide some of the fruits from plain view so they tend to grow large, fast, and abundant when you’re not looking.

In most cases, overgrown vegetables tend to lose flavor, but in my opinion there is little difference in the taste at all when it comes to larger zucchini. The larger ones are perfect for this process so find one that is full, heavy and reverberates when you knock it with your knuckles. If it is large and ready but knocks solid, give it a day or two on the counter and check it again.

Step 2 – Clean and cut.

Always wash your vegetables before slicing into them. Between dogs, wildlife and everyday pollution, it is virtually impossible to have a clean vegetable straight from the garden. I use a drop of Dawn dish soap and wash by hand until it squeaks by running a hand across it. You shouldn’t need to scrub unless you have significant dirt deposits. You can cut away any dings or gouges you find. When finished, rinse thoroughly and slice into two halves.

Step 3 – Scrape loose the seeds.

Field dressing squash serves two purposes: first, it prevents seeds from getting into your shredded mess later on, and second, it allows you to separate the seeds for saving. Seeds can be roasted like pumpkin seeds or dried and stored for next season’s planting if you started with an heirloom seed.

Don’t pass these up as they are a valuable part of the whole. If neither seed saving or roasting is your thing, cast them out for the birds or toss them into your compost pile. This is generally only possible with the larger, late season zucchinis. Smaller ones or store-bought produce don’t have the larger seeds and can usually be shredded without removing the seeds.

Step 4 – Break out the grater.

Roll up those sleeves because this is where things get messy. Using a cheese grater, take the halves (or quarters or eighths depending on the size of your zucchini) and run them through the larger holed grater. If you have a vertical grater it will be easier to grate these into a large bowl.

Zucchini have a significant amount of moisture in them when sliced, so collect as much as you can. You may need multiple bowls so be prepared but work quickly to prevent the shavings from drying out too much. If you leave, cover your work with a cheese cloth or paper towel to keep moisture in.

Now that you have the messy part mostly done, follow steps 5-8 below for the frozen preserves or skip down to steps 5A-8A for pickling:

FREEZING:

Step 5 – Strain and set.

Now that you’ve got a mound of shavings, you’ll need to reduce the moisture content a little. Use a cheesecloth bag and fill with as much as it can take, then squeeze out as much of the moisture as possible.

If you don’t have cheesecloth on hand you can always pat it down with paper towels. From here, you’ll need to transfer the pressed shavings to a lined cookie sheet. Use wax paper – not foil! Wax paper has a greater tensile strength than foil and won’t fall apart after the next step. You can generally fill the pan evenly about 1-2” deep.

Step 6 – Freeze and don’t forget.

Place your filled pan into the freezer. (Did I mention your pan needs to be able to fit in the freezer?) Use multiple pans if needed. Because of this step, I generally perform steps 1-5 after work, then get the pressed trays in before bedtime. This will allow them to freeze overnight and through the next working day.

Step 7 – Get aggressive.

Now’s the perfect time to get some workday aggression out, or if you have a particularly angsty kid, hand them a meat tenderizer and get them ready to go to town. Remove the frozen tray (or trays) from the freezer and pull up on the wax paper.

The entire brick of shredded zucchini should pull free from the tray. But this is a pain to store long-term so get the mallets ready. Remember those hashed brown potatoes I spoke about earlier? That’s what we want: a bagged, ready-to-use, measurable end product.

Using mallets or even a large bowl with a rolling pin, bust the bricks down to just the shavings. By breaking apart these frozen shavings, you can pour them into individual freezer bags for portioned use later. Just remember not to overfill so you can have room to break them apart if they freeze together over time.

Step 8 – Label, Share and Serve.

Once you get your quart- or gallon freezer bags filled to your liking, make sure to put a date on them. It’s easy to fill a chest freezer with several pounds and there’s a chance you may need to cycle through what you have before next season.

If you feel you have more than enough, sharing the finished, bagged product with friends is one way to offload the portions you won’t use. It’s much less daunting to the recipient than getting a giant zucchini and having no clue how to use it up. This step alone is a great way to introduce others to the world of food preservation and preparedness.

You may also want to throw in a chocolate-chip zucchini bread recipe and leave them just enough for a single loaf so they can make their own. Lastly, you can serve yourself bits at a time without forking out for strange produce. Having this ready-made form of frozen zucchini is a great way to add flavor to breakfasts (just like hashed browns) quiches, lasagnas, pastas, breads and more.

For the pickling work, complete steps 1-4 above, then follow the directions below:

PICKLING:

Step 5A – Strain and save.

Now that you’ve got a mound of shavings, you’ll need to collect some of that moisture. Use a cheesecloth bag and fill with as much as it can take, then squeeze most of the moisture – but not all of it – and save it for Step 6. If you don’t have cheesecloth on hand you can always squeeze it out by hand. From here, you’re almost ready to transfer the pressed shavings to pickling jars.

Step 6A – Begin the brine.

With the shavings ready to go, create a brine by adding salt and mixing it to a portion of the zucchini shavings and the moisture you were able to squeeze out of them. You shouldn’t need much additional water in the mix, just squeeze and press what you can out of the existing shavings and save the fluid in a bowl and add non-iodized salt.

About 1 tbsp. per quart jar should do. It should taste slightly salty but not overwhelming. Allow the brine to set up while you get your jars boiled and ready for packing. Once you’ve got a good brine going with the salt and vegetable juices, fold additional strained shavings back into the brine. You can let it set up if you want the salt and brine to soak in more.

Step 7A – Get aggressive.

Pack the brine-soaked zucchini into sanitized mason jars. Using a ladle, muddler or rolling pin, mash the mixture to the bottom of the jar. Pack tightly and make sure the top is completely submerged. Top off the jars with remaining brine to within an inch of the top of the jar.

The fermentation process will take about a week up front, during which time you have a few options. You can either press the mixture daily for the first 2-3 days, or put a cap on it and allow the mixture to ferment with an airlock. Mason jar airlock systems can be found at most farm and home stores, or even at home brew stores. You can fill the airlock with water and allow the fermentation to happen without outside contamination.

The pressing method is equally effective, but all the shavings must be submerged or the mixture will go bad. Harmful bacteria will not be able to penetrate a liquid brine layer or the airlock. You can cover with cheesecloth and weigh it down with something heavy to prevent stray shavings from crossing this liquid barrier.

Note – If you have a massive amount of shavings, you can perform this same procedure using a bowl and sheet of cheesecloth. If you have extra brine after filling your jars, save it and store it in the refrigerator in case the brine level drops and use it to top off your jars and keep them full.

Step 8A – Label, Share and Store.

After two weeks, you should notice the fermentation slows and no more bacterial activity (bubbling, etc.) is taking place. This means you’re ready to store the jars in a dark room with a steady temperature of 60-65 degrees. If you want to add a kick at this point, slice a pepper up, drop it inside, and enjoy the heat.

Clean and sanitize all lids and rings and seal tightly. If properly fermented and stored, each jar should last several months. Be sure to label the date they were packed and pay attention to the lids. If they start to bulge, toss them out. Once they’ve been opened, you’ll want to keep them in the refrigerator until used up. By the holiday season, this harvest packaged food will add tremendous flavor to overcooked turkey, Super-Bowl party Kielbasas, and more.

So, for those of you out there struggling with a basket full of squash in the bed of your truck, don’t fret! Give either of these little process a try and take advantage of this season’s extra harvest. When winter sets in and you have all the makings for a fresh chocolate-chip zucchini bread at a moment’s notice, or a kraut ready for kickoff, you’ll be glad you took the extra time and effort.

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If you’re a homesteader, you no doubt know the difficulty of storing vegetables, fruits, and meats over the winter months. It’s nearly impossible to grow any sort of produce during cold weather in most states, so it’s necessary to find alternative methods for storing the foods harvested in the early fall. While freezing is a great option for many homesteaders, frozen foods take up quite a bit of space and, of course, require electricity.

Canning food is a quick and easy alternative that takes up minimal space and requires zero utilities. There are two types of canners available: water bath and pressure canners.

While water-bath canners are significantly less expensive and easier to run than pressure canners, it should be noted that many foods cannot be canned via water bath systems. Water-bath canning involves processing your canned foods in boiling water for a certain amount of time, while pressure canning heats your food under steam pressure. This allows for substantially higher temperatures.

Low-acid foods, including most vegetables and meats, cannot be canned using a water-bath system, as they must reach a higher temperature in order to eliminate the risk of contracting food-borne illnesses, such as botulism. However, high-acid foods, such as fruits, jams, tomatoes, pickles, and chutneys, can easily be canned with a water-bath system.

So what are the easiest foods to can? While this may vary depending on your canning system and preferences (and especially the type of canner you prefer to use), there are countless of vegetables, meats, and fruits that are simple to can and store for long periods of time. However, these are some of the most popular options.

1. Tomatoes

Tomatoes can easily be canned in a water-bath canner, as long as you add extra lemon juice to increase the acidity of the mixture. To can, simply blanch them quickly in hot water, peel, and core. Then, stuff them into jars, add two tablespoons of lemon juice and a teaspoon of salt, cover with new seals and rings, and then boil in your water bath system for roughly forty-five minutes.

2. Cucumbers

Most people prefer to can cucumbers as dill or sweet and sour (also known as bread and butter) pickles. Pickles allow you to maintain the crunchiness of cucumbers throughout the cold winter months of storage.

The best cucumbers to use for canning are classic pickling cucumbers. These grow to a smaller size and maintain their firmness while they grow. You can also use full-size cucumbers and slice them down to the appropriate size.

After washing and slicing your cucumbers (if needed), add dill, vinegar, red pepper flakes, some cloves of garlic, mustard seed, celery seed, pickling salt, and coriander. You can also experiment with other spices to get the perfect mix for your family. Just remember that pickles tend to grow more potent the longer they sit in storage, so you may end up with a tangy brew after a few months in the cellar! After preparing and covering your jars, you only need to process your pickles in a water bath canner for five minutes. The longer you boil, the softer they become, so be sure not to overcook them.

3. Beans

Beans can be canned, but must be done using a pressure-canner, as they have low acidity. Take about two pounds of green beans and pack them tightly into canning jars. Many people blanch their green beans before canning, but this is not mandatory.

Add water and salt to the jars (this is optional, but helps preserve flavor). You must process a minimum of two quart jars or four pint jars in a pressure canner at a time to ensure safe processing. Then, can the jars at ten pounds pressure for twenty minutes (if canning pints) or twenty-five minutes (if canning quarts).

You can also can dried beans, by the way.

4. Corn

Canned corn is a great option to preserve your harvest, as it maintains similar flavor as the fresh-off-the-cob variety. Corn must also be canned in a pressure canner. Roughly thirty pounds of corn is needed for a full canner load of seven quarts.

Blanch corn for two minutes in boiling water. Then, cool it immediately in a bath of ice water. Cut the corn off the cob and then pack your jars, leaving an inch or so of head space. You can also add salt, if desired.

Leave the jars in the pressure canner for an hour and twenty five minutes for quarts, or fifty-five minutes for pints. This is a long time compared to other vegetables, but absolutely worth it.

5. Stock

If you own chickens or beef cows, canning extra stock after butchering is a great way to make full use of an animal carcass. Plus, nothing beats chicken stock as a substitute for bouillon cubes or water to spice up a boring recipe!

To make stock, you need a three to four pound chicken, an equivalent amount of beef on the bone, or several leftover carcasses. You also need sixteen cups of water, some spices (such as peppercorns, salt, and bay leaves), and vegetables (optional). You can either boil your carcasses down overnight in a slow cooker, or put them on the stove in a large sauce pot. Simmer for two to three hours, or until the chicken or other meat is tender.

Strain the stock throw a sieve to allow the fat to solidify and separate. Then, heat the stock back up and ladle it into jars, leaving about an inch of head space. Process the jars at ten pounds pressure for twenty minutes (pints) or twenty-five minutes (quarts).

6. Fruit

Fruit can easily be canned in a water bath canner. Harvest your fruits early in the morning, when they are their freshest. Wash them carefully, then pack raw fruit into jars. Cover them with boiling hot water or sugar syrup, leaving a headspace of about half an inch deep. Most fruits only require about ten minutes in a water-bath canner.

7. Squash

Both plain pumpkin and winter squash can be canned. This takes up much less space in your freezer, and provides a quick addition for pies and side dishes. Generally, for each quart jar of canned squash, you will need about two pounds of fresh, unpeeled squash. Wash, peel, and blanch your squash, then pack into canning jars. Squash must be canned using a pressure canner at ten lbs. for fifty-five minutes (pints).

8. Leafy Greens

While canned greens, such as spinach and collard greens, won’t taste as fresh and crispy as the newly harvested varieties, they will store nicely for use in soups, pastas, and side dishes. These may be canned with or without salt, and must be canned at 10 PSI.

You will need about twenty-eight pounds of greens for a full canner load of seven quarts. Only can fresh greens, as those that are diseased or wilted will lower the quality of your canned goods. You will need to process these for seventy to ninety minutes, depending on whether you are processing pints or quarts.

9. Asparagus

Although canned asparagus has a softer, milder taste and texture than fresh asparagus, it is delicious in soup or when added to omelets or pastas. Canned asparagus lasts indefinitely but does need to be canned using a pressure canner.

Don’t can the base of the asparagus plants (the part on the opposite end of the scaly leaves and pointed tip). This is too tough to can and will not be tender when it’s done. You should add salt, if desired, and water to your canning jars, then process at forty pounds pressure for forty minutes. If you’re pressed for time, you can cut your asparagus spears shorter, making less work for the canner.

10. Carrots

Carrots are a homesteaders favorite for canning, as they taste deliciously sweet and tender after coming out of a can and there is no difference between canned and regular cooked carrots. These are great as a side dish or an addition to a stew or soup.

Furthermore, carrots are a great food to can because they are ready later in the season than most of your other canning vegetables. If you find yourself becoming overwhelmed by a lengthy autumn to-do list, you can breathe easy knowing that carrots can wait until November or December.

Carrots should be washed and peeled, then packed raw into hot jars. Add salt, if desired, and boiling water. You can add a sweet syrup if you choose, or leave them plain for more versatility. They should be processed at ten PSI for twenty five to thirty minutes.

Canning is a wonderful hobby that also helps you fill your pantry for the cold winter months ahead. Many homesteaders shy away from the endeavor, thinking it too complicated or involved. However, with a few basic pieces of information and a small amount of know-how, it’s easy to can delicious vegetables, fruits, and meats for use all year long.

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Sautéing is a cooking technique that basically consists of cooking something quickly in a pan, over a relatively high heat, using a tossing, rather than a stirring, motion. Due to the fast cooking time, the ingredients being sautéed are able to retain a large amount of their nutrients and texture, while achieving a browning that gives them an even richer flavor.

Are you looking for some inspiration in the kitchen? If so, here are 8 foods that taste truly exceptional when sautéed.

1. Mushrooms

Sautéed mushrooms have a deep golden-brown color, along with an exquisitely tender texture, but can actually be quite difficult to make. This is because of the high water content that most mushrooms have, which is released as soon as they are heated, resulting in them boiling and steaming in their own water rather than being sautéed to perfection.

The secret to sautéing mushrooms is to cook them over a higher heat than you would cook other vegetables, as this encourages the extra moisture to evaporate faster. You also need to make sure that you do not over-crowd them in the pan. If you do, too much water will be released, lowering the pan’s temperature and preventing the mushrooms from browning.

In terms of the best fat to use for sautéing mushrooms, clarified butter tends to be easier than standard butter, as this does not have such a low burning temperature. Duck fat, bacon fat or lard also add a deeper flavor, while olive oil lends the mushrooms a lighter, fruitier note.

2. Parsnips

Parsnips are most commonly roasted, but sautéing them really elevates them into a much more elegant, classy dish. It also leaves your oven free for anything else you may be cooking!

Peel your parsnips and then cut them into sticks, doing this with carrots too for some extra texture, color and flavor. Saute them until they are beginning to brown around the edges, which usually takes around 12 minutes.

At this time you add in any extras, such as butter, honey, and herbs, before tossing them for another five minutes or so, until they are cooked through.

3. Cabbage

It is quite easy to get cabbage wrong, but sautéing it gives it a sweet, caramelized tenderness that works with just about any meal.

All you need to do is heat some butter or oil in a pan and then add in some shredded cabbage, as well as salt and pepper. It will take around ten to fifteen minutes for the cabbage to become tender, as well as to start browning around the edges.

There are so many other flavors that you can add to this dish, from nutmeg to garlic to apples.

4. Shrimp

Delicious on its own, or added in to other dishes, sautéing is a quick and easy way to cook up some shrimp. The key here is not to overcook it, as this will lead to it becoming tough and chewy rather than succulent and tender.

Simply heat some oil in your pan, over a medium-high heat, and then add in the shrimp. Make sure that you do not over-crowd them, and sauté them in batches if you have more than what you can fit into your pan.

After a minute or two, you will see that your shrimp have turned pink, and have begun to curl up. Immediately remove the pan from the heat and transfer the shrimp onto a plate. If you leave them in the pan, even when the pan is not over any heat, they will still continue to cook due to the existing heat in the pan.

There is so much that you can do with sautéed shrimp, such as:

• Stirring in some cumin and saffron for a Middle Eastern flavor
• Mixing in some chopped garlic
• Adding red peppers, parsley and oregano for an Italian twist
• Mixing in some Teriyaki or sweet and sour sauce for an East Asian twist

5. Brussel Sprouts

People who hate Brussel sprouts are probably used to having them boiled until they have become a soft, tasteless, smelly mess, but sautéing them completely transforms this humble vegetable into an exciting culinary experience.

Brussel sprouts have a beautifully nutty flavor to them, which is brought out in a whole new way when sautéed, and the caramelization that takes place really adds to them visually.

All you need to do is cut your Brussel sprouts in half, before heating some oil in a pan, using enough oil to cover the base of the pan. Place the sprouts, cut side down, into the pan, in a single layer, and sprinkle over some chopped garlic and shallots for extra flavor.

After about five minutes, you should be able to smell a beautiful caramelized scent coming from your sprouts, meaning that now is the time to turn them over and allow them to cook for another five minutes or so. Then, add in about a third of a cup of water, or a stock of your choosing, and continue cooking the sprouts until all of the water has evaporated, which usually just takes an additional two minutes.

This is a great dish to experiment with, as adding in everything from pancetta to walnuts to chestnuts can really give the sprouts a unique twist.

6. Spinach

There is something so comforting about sautéed spinach, and this dish only takes about five minutes to cook up. You will need around ten ounces of spinach for two servings, as the leaves really do shrink down once they are heated through.

Simply heat a couple of tablespoons of oil in your skillet, before adding in the spinach and cooking for a few minutes until it has wilted. Shallots are a great ingredient to add in to this dish, and garlic is an absolute classic, working incredibly well with the spinach.

7. Radishes

Radishes are known for their crispness, spiciness and zest, and tend to have quite a bit of heat to them, although this does depend on the specific variety. Sautéing them changes this, bringing out a sweetness and mildness that you would have otherwise missed.

All you need to do is cut them in half and place them in a hot pan with oil or butter, cut side down, over a low heat. Cook them for around seven to ten minutes, until they have softened and turned a slight golden color, shaking the pan occasionally. Once they are done, transfer them to a plate and season them with salt and pepper.

8. Chicken Liver

Chicken livers are incredibly nutritious, packed with a wide range of vitamins and minerals. Sautéing them is a quick and easy way to cook them, and they can be served either as a snack, or as part of a larger meal.

Cut the chicken livers in half and then lightly dredge them in flour, before sautéing them over a medium-high heat, until they are brown on the outside but pink on the inside. You can add so many extras to them, such as:

• Capers, for a rich snack on toast
• Marsala, grapes and shallots
• Caramelized onions and mushrooms
• Garlic, lemon juice and olive oil

One common factor that all of these foods share is that they are all naturally tender ingredients. This is important, as they are not spending much time in the pan, whereas tougher and denser ingredients would likely need to be blanched before being sautéed.

Nevertheless, just about any ingredient can be cooked in this way. What are some of your favorite foods to sauté? Share your favorite recipes with us in the comments section below.

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