How To Save Seed


Saving seed of open pollinated (non hybrid) seeds is easy.
1)Pick seed from healthy, mature fruit.
2)Dry on butcher paper.
3)When dry, put the seeds in a jar, and sprinkle a little diatomaceous earth on top.
4)Put the lid on and set in the refrigerator until next season.

NOTE: For sticky seeds like tomato, put the seed in a strainer and blast with water until the seeds are clean. Let them dry on a non stick surface. Then follow steps 3 and 4.


Canning supplies and Apple Butter recipe

Here’s an Apple Butter recipe that will get your taste buds going!

APPLE BUTTER: yields about 3 pints
4 pounds apples
4 cups granulated cane juice (or sugar)
2 teaspoons cinnamon
1/4 teaspoon cloves

TO PREPARE PULP: Wash apples. Core, peel and quarter apples. Combine and 2 cups water in large saucepot. Simmer until apples are soft. Puree using a food processor or food mill, being careful not to liquefy. Measure 2 quarts apple pulp.

TO MAKE BUTTER: Combine apple pulp, granulated cane juice and spices in a large saucepot. Cook slowly until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking. Ladle hot butter into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes a boiling-water canner.

NOTE: If butter becomes too thick, add water or apple juice for desired consistency.

Click below for our canning products:






Everyone loves homemade ice-cream!

Here is one of our favorite recipes:
Yields 1 gallon of ice-cream

4 eggs,lightly beaten
1 cup honey
4 cups cream
4 cups whole milk
5 tsp vanilla
1/4 tsp salt
1 cup carob powder (opt)

1. Mix together eggs and honey.
2. Add cream and milk. Mix thoroughly.
3. Mix in vanilla.
4. Slowly add salt and optional carob powder. Mix well. Any small lumps remaining will mix in as ice-cream is cranked.

Place filled canister into ice-cream bucket.
Layer evenly around canister: 2-inches crushed ice then 3 Tbsp rock salt.
Repeat until bucket is fool.
Continue to add ice and salt in these proportions as needed.
At the very end, you can add extra salt to the ice to firm up the ice-cream.