Tried of HFCS or GMO beet sugar in your store bought ketchup? Try making your own:
SOFTWARE:
2 x 46 oz cans of tomato juice
2 x 23 oz cans crushed tomatoes
2T Dried Mustard powder
4 finely chopped cloves of garlic
1T ground cloves
2T ground cinnamon
3T ground pepper
2 large white onions, roughly chopped
1 qt Apple Cider Vinegar (get the basic stuff, the raw unfiltered will be lost here)
1-4T your favorite hot sauce (optional)
HARDWARD:
8qt stock pot
Long wooden spoon
Stick blender
Canning equipment (Clean mason jars, fresh lids, can lifter, large canning pot with rack or towel lining the bottom)
APPLICATION:
-Add all ingredients to a stock pot and bring to a boil
-Reduce hear to medium-low and keep at a low boil, stirring frequently.
-Reduce liquid by half to 2/3's
-Puree using a stick blender
-Add to prepped, sterile mason jars and process in a water bath for 20 minutes.
-Remove jars from bath and let cool on counter over night.
-Move to your pantry and use as desired.
NOTES: You can substitute fresh tomatoes for the canned, but you will need about a gallon of skinless, seeded tomato pulp and juice.
Sunday, April 14, 2013
Friday, March 1, 2013
Little House on the Trailer
A few months ago, I saw a slideshow on Yahoo! News concerning building a little house on a trailer.
The builder has a blog, that you can read at littleyellowdoor.
There are several floor plans on line for similar houses, and even a book I want to get, but to be honest, the floor plan in littleyellowdoor is one that I really like.
It is open, makes great use of the space, good flow, and decent sizes of the rooms, and a lot of shelf space.
I have a few alterations I would like in mind. Like a spice cabinet near the kitchen area, against the counter on the sink end going t the loft area. This would also give me extra wall space to have a towel rack from, and the side can be used to hold my pans as they hang up.
Cabinets above the some of the counter for a little extra space, and a college dorm fridge under part of the counter, and a bookshelf in the living room on the little china hutch type thing that was shown.
I am working on finding some archatecture software that would let me plan it out, but so far, I have found nothing that works on Linux. I may have some old disks that work on Windows I can try,
But in 10 year, I want to be living in one of these. Total, it should cost around $15,000. Even if I need to take out a small loan to cover it, I should be able to build it myself (with a little help).
Rev. Greenhat
The builder has a blog, that you can read at littleyellowdoor.
There are several floor plans on line for similar houses, and even a book I want to get, but to be honest, the floor plan in littleyellowdoor is one that I really like.
It is open, makes great use of the space, good flow, and decent sizes of the rooms, and a lot of shelf space.
I have a few alterations I would like in mind. Like a spice cabinet near the kitchen area, against the counter on the sink end going t the loft area. This would also give me extra wall space to have a towel rack from, and the side can be used to hold my pans as they hang up.
Cabinets above the some of the counter for a little extra space, and a college dorm fridge under part of the counter, and a bookshelf in the living room on the little china hutch type thing that was shown.
I am working on finding some archatecture software that would let me plan it out, but so far, I have found nothing that works on Linux. I may have some old disks that work on Windows I can try,
But in 10 year, I want to be living in one of these. Total, it should cost around $15,000. Even if I need to take out a small loan to cover it, I should be able to build it myself (with a little help).
Rev. Greenhat
Monday, January 28, 2013
A Link and a Few Thoughts
My friend and brother from another mother, the Reverend Grant, did a write up on The Heather Hostel, our latest project to expand and improve the Pagan community in our home town. You can red it here:
The Heathen Hostel at The Pagan Armchair
Yesterday, I finally got around to taking my herbs I harvested and dried last year (yes, I know, its been 4 months since I brought them in) and there want one thing that I noticed: none of it looked like the stuff I buy at herb stores. There were stems in the mix, not everything was the perfect shade of green (It was thyme, parsley and basil so they would have all been green). There was some yellow and a little brown here and there.
At first, this annoyed me and I began to pick out everything that was not a leaf, but then I thought, even if I do this on a larger scale when I own some land and begin growing my own, even next summer when I grow them in planters and what land I already have, after harvesting, it will look nothing like the store bought stuff. I do not have the equipment to shift out these imperfections. I may have to look over the herbs before I add them to make sure all of the stems are removed, but that is minor compared to the flavor I get from my own herbs.
This got me to thinking, have megamarts and factory produced foods and items spoiled us? Are we so use to perfection that when we see natural, we don't recognize it?
Have any of us seen what Basil looks like when it is alive?
Have any of us seen a tree stump in the wild before it was turned into a $2,500 table?
Rev. GH
The Heathen Hostel at The Pagan Armchair
Yesterday, I finally got around to taking my herbs I harvested and dried last year (yes, I know, its been 4 months since I brought them in) and there want one thing that I noticed: none of it looked like the stuff I buy at herb stores. There were stems in the mix, not everything was the perfect shade of green (It was thyme, parsley and basil so they would have all been green). There was some yellow and a little brown here and there.
At first, this annoyed me and I began to pick out everything that was not a leaf, but then I thought, even if I do this on a larger scale when I own some land and begin growing my own, even next summer when I grow them in planters and what land I already have, after harvesting, it will look nothing like the store bought stuff. I do not have the equipment to shift out these imperfections. I may have to look over the herbs before I add them to make sure all of the stems are removed, but that is minor compared to the flavor I get from my own herbs.
This got me to thinking, have megamarts and factory produced foods and items spoiled us? Are we so use to perfection that when we see natural, we don't recognize it?
Have any of us seen what Basil looks like when it is alive?
Have any of us seen a tree stump in the wild before it was turned into a $2,500 table?
Rev. GH
Wednesday, January 9, 2013
BOOK REVIEW: "Homesteaders Handbook" by Israel, Slay
"Homesteaders Handbook" by Rich Israel and Reny Slay (ISBN: 978-0913978016) was first published in 1973, and this was the book that really got my off my ass and moving on the desire to one day be a homesteader.
The first thing you will notice about this book is the look of it. It was written on a computer with hundreds of hand drawn little pictures.
After a short introduction that explains the issues that the author's had (a lack on information on running a small homesteading farm), the book gets right to it.
Breaking down the information into 5 different main topics, which I will give a brief synopsis of here.
IN THE GARDEN
The books gets right to work describing how to grow your own food, ranging from herbs to fruits, grains, hay, and cannibus.
The topics are brief and would give someone who knew nothing about growing their own food a good start, and includes such topics as grafting together plants, dealing with pests, and how to find plants in the wild you can use.
IN THE KITCHEN
This section includes a number of recipes, most of which are designed to use food gathered in the first section, as well as a good section on brewing and distilling, and making your own vinegars.
IN THE STORE ROOM
This section starts the bread and butter of the section. It covers ways of preserving your hard gotten gains. It covers the obvious canning, jams and pickles. It also includes steps on how to cure olives, preserve meats, and a neat truck to preserve eggs using olive oil, beeswax and charcoal.
IN THE POULTRY HOUSE
This is the first section on raising animals on a farm, and by the titles, it is clearly poultry. Covering topics from egg fertilization, birth, growth and killing. It covers the standard types, but also include topics on Guinea Fowl, Geese and Pigeons.
IN THE BARNYARD
The last section of the book covers raising livestock, including bees. Covering topics such as breeding, raising and slaughtering.
Over all, an excellent book put together by two people that put a lot of time, effort and love into the work. It is written in clear, simple language that is easy to understand and follow. And while not a complete guide, it give you a very good place to get started.
My only complains is that it does not cover tips for acquiring the land to homestead on, or the home that you will be living it, but that is covered in several other books of the same topics, which I will review later.
Over all: **** 1/2 out of *****
Until next time,
Rev. GH
The first thing you will notice about this book is the look of it. It was written on a computer with hundreds of hand drawn little pictures.
After a short introduction that explains the issues that the author's had (a lack on information on running a small homesteading farm), the book gets right to it.
Breaking down the information into 5 different main topics, which I will give a brief synopsis of here.
IN THE GARDEN
The books gets right to work describing how to grow your own food, ranging from herbs to fruits, grains, hay, and cannibus.
The topics are brief and would give someone who knew nothing about growing their own food a good start, and includes such topics as grafting together plants, dealing with pests, and how to find plants in the wild you can use.
IN THE KITCHEN
This section includes a number of recipes, most of which are designed to use food gathered in the first section, as well as a good section on brewing and distilling, and making your own vinegars.
IN THE STORE ROOM
This section starts the bread and butter of the section. It covers ways of preserving your hard gotten gains. It covers the obvious canning, jams and pickles. It also includes steps on how to cure olives, preserve meats, and a neat truck to preserve eggs using olive oil, beeswax and charcoal.
IN THE POULTRY HOUSE
This is the first section on raising animals on a farm, and by the titles, it is clearly poultry. Covering topics from egg fertilization, birth, growth and killing. It covers the standard types, but also include topics on Guinea Fowl, Geese and Pigeons.
IN THE BARNYARD
The last section of the book covers raising livestock, including bees. Covering topics such as breeding, raising and slaughtering.
Over all, an excellent book put together by two people that put a lot of time, effort and love into the work. It is written in clear, simple language that is easy to understand and follow. And while not a complete guide, it give you a very good place to get started.
My only complains is that it does not cover tips for acquiring the land to homestead on, or the home that you will be living it, but that is covered in several other books of the same topics, which I will review later.
Over all: **** 1/2 out of *****
Until next time,
Rev. GH
Friday, December 28, 2012
Introduction
Welcome to my blog. For those who know me, I use to write the "Musings of a Pagan Hacker" blog, but circumstances forced me to take that blog down.
In the new blog, "A Druid Homesteader's Blog", I plan on documenting my growth to a more natual lifestyle, my faith, or anything else I feel like (Warning, I still rant a lot).
So I hope that you will come back soon, I will hopefully post on a regulsr basis.
Peace and Love,
The Reverend Greenhat
In the new blog, "A Druid Homesteader's Blog", I plan on documenting my growth to a more natual lifestyle, my faith, or anything else I feel like (Warning, I still rant a lot).
So I hope that you will come back soon, I will hopefully post on a regulsr basis.
Peace and Love,
The Reverend Greenhat
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