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How to Can Apricots- Easy Canned Apricots Recipe

July 10, 2022 by Melissa Norris 23 Comments

This recipe for canned apricots uses a light syrup (or sauce) without loads of sugar to preserve fresh apricots and fill your pantry to enjoy all year.

Canned apricots in a Mason jar.

It’s as easy as placing fresh apricots and sweet syrup in a jar, canning the jars in a water bath canner, and enjoying the harvest of your labor for months to come!

Why I Enjoy Canning Apricots

Of the many different ways to preserve food, canning is one of my favorites. 

Basic fruit canning is very simple. If you have been hesitant to start canning your own fruits and vegetables, this is a great place to start. 

The high acidity in apricots makes them a safe fruit to water bath can. Water bath canning is known as the “gateway” to canning. It requires less monetary investment and is an easy skill to learn.

Plus, there is something incredibly satisfying about filling up your pantry with home-canned foods! A satisfaction you can’t get from store-bought items.

This recipe allows you to control the amount of sugar you add to the syrup.

Click here for my FREE fruit syrup canning chart.

Apricots hanging on a tree with the sun shining through the leaves.

Two Ways to Can Fruit

My method of choice is to pack raw, but there are varying opinions on this. I think it’s less messy, easier to pack the jars, and yields a firmer end result, which I prefer. 

  • Raw Pack Method – Raw pack simply means putting the fresh fruit in the jars and pouring the hot water and sugar mixture over the fruit.
  • Hot Pack Method – The hot pack method is when the fruit is actually cooked with the syrup before pouring it into the jars.

For the following recipe, I will be sharing my method using the raw pack method.

Canned apricots in a jar on a linen napkin.

Preparation for Canned Apricots

Rinse the apricots with cold water in preparation for canning. Peeling them is optional. If you decide to peel them, read my tutorial on how to can pears. I include a peeling method that works well for peaches, pears, and apricots in that post.

Cut the apricots in half, remove the pit, and place them in jars. The apricots and syrup will cook together in the jar when using the raw pack method.

Pro-Tip: Place the apricots into the jars with the cut side down. This allows you to fit more apricots into the jar.

Empty jars with lids stacked on a counter.

Equipment Needed

  • Canning Jars – This recipe will yield approximately four 1-quart jars of fruit. If you are doubling the recipe, sterilize and prepare jars for the amount of fruit you have.
  • Lids and Rings – You will need the same amount of lids and rings as jars.
  • Water Bath Canner – If you don’t have a water bath canner, check out this steam canner, it works like a water bath but is much easier to use.
  • Jar Lifter – A jar lifter is essential for safety when removing hot jars from the canner. This handy kit includes other useful tools as well.
  • Wooden Spoon – I prefer using wooden spoons for canning purposes.
  • Stainless Steel Pan – This is used for boiling the water and sugar to make the syrup.
  • Hot Pads – Old kitchen towels will work as well, but you’ll need something to handle the hot jars and keep from burning your hands.
  • Bubble Remover – A knife, chopstick, or ruler will work for this step as well.

Ingredients Needed

  • Apricots – 9 pounds of apricots is just about perfect to fill your jars. Be sure to use fresh fruit without damage (or cut the blemishes off while cleaning).
  • Water – You'll need 6 cups of water. Apricots can be canned with only water and no sugar, but if you're looking for that traditional taste of canned apricots, you'll want to at least use a light syrup… we all need a little sweetness, don’t we?
  • Sugar – I like to use 2 cups of sugar for a nice light syrup, but this can be adjusted to your taste following my free downloadable syrup chart for canning fruit.

Click here for my FREE fruit syrup canning chart.

Step-by-Step Instructions for Canned Apricots

  1. Prepare a hot water bath canner by filling it half way with warm water, placing rack inside, and setting on medium heat.
  2. Have jars washed and rinsed in hot soapy water. Wide-mouth jars are the easiest to pack your apricots into.
  3. In a large saucepan, bring 6 cups of water and 2 cups of sugar to a boil. After it comes to a boil, cover the pan, and turn off the burner since apricot canning goes so quickly.
  4. Place apricots in the jar, cut side down, and fill to within ½ inch of rim of jar. 
  5. Pour hot syrup over apricots again allowing ½ inch of headspace.
  6. Remove air bubbles by taking a chopstick, knife, or ruler and running it between the outside of the fruit and the inside of the jar. Re-check headspace and add more syrup if needed.
  7. Wipe down the rim of the jar with a clean cloth, place lid and band on, and tighten to fingertip tight.
  8. Place jars in the hot water bath canner. Carefully lower the filled jars into the water making sure the water level comes 1 inch above the top of the jars. Add more boiling water if necessary.
  9. Bring water to a boil and begin the processing time only after water has reached a full boil. Cover with the lid and process pints for 25 minutes and quarts for 30 minutes. Turn off the burner and remove the lid. Wait 5 minutes, remove jars from the canner with a jar lifter, and place on a folded towel. 
  10. Allow to cool for 12 to 24 hours undisturbed.
  11. Check seals, remove bands, wipe down jars to remove any sticky residue, and store for up to a year  in your pantry.

More Canning Posts You Might Enjoy

  • How to Can Pears the EASY Way
  • How to Store Home Canned Food Safely – Jar Stacking & Canning Rings
  • Canning Problems and Solutions: Siphoning (Liquid Loss in Jars)
  • 129+ Best Canning Recipes to Put Up This Year
  • How Do You Know if a Canning Recipe is Safe
  • How to Stay Safe Canning Homemade Jam & Jelly
  • How to Convert Recipes for Canning + Safety Tips
  • Canning 101 Water-Bath vs. Pressure Canner
  • 10+ Easy Home Canning Recipes
Canned apricots in a Mason jar.

How to Can Apricots- Easy Canned Apricots Recipe

Melissa Norris
This recipe for canning apricots uses a light syrup (or sauce) without loads of sugar to preserve fresh apricots and fill your pantry to enjoy all year.
3.90 from 20 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course fruit
Cuisine American
Servings 16 Servings
Calories 219 kcal

Equipment

  • 1 Water bath canner

Ingredients
  

  • 9 pounds apricots rinsed and halved, approximately 2 and 1/4 pounds per quart jar
  • 6 cups water
  • 2 cups sugar more or less to taste, see my syrup canning chart

Instructions
 

  • Prepare hot water bath canner by filling 1/2 way with warm water, placing rack inside, and setting on medium heat. (Have extra boiling water ready in case it's needed in step 8.
  • Have jars washed and rinsed in hot soapy water, wide mouth are the easiest to pack your apricots in.
  • In a large saucepan bring 6 cups water and 2 cups sugar to a boil. (Once boiling, I cover and turn it off since apricot canning goes so fast.)
  • Place apricots in the jar, cut side down and fill to a 1/2 inch headspace.
  • Pour hot syrup over apricots leaving a 1/2 inch headspace.
  • Remove air bubbles by taking a bubble remover, chopstick, knife, or ruler and running it between the outside of the fruit and the inside of the jar. Re-check headspace and add more syrup if needed.
  • Wipe down the rim of the jar, place lid and band on, and tighten to fingertip tight.
  • Lower jars into the canner and make sure the water level comes 1 inch above the top of the jars. Add more boiling water if necessary.
  • Bring water to a boil and begin processing time only after the water has reached a full boil. Cover and process pint jars for 25 minutes and quart jars for 30 minutes. (If using hot pack method, pints are 20 minutes and quarts are 25 minutes).
  • Turn off burner and remove lid. Wait 5 minutes and, using a jar lifter, remove jars from the canner and place on a folded towel. Allow jars to cool for 12 to 24 hours undisturbed.
  • Check seals, remove bands, wipe down jars to remove any sticky residue, and store in your pantry!

Notes

  • Placing apricots cut side down allows more to fit into the jars.
  • It's normal to see extra space at the bottom of the jars once canning is complete. Because we're cold packing the apricots, they will release water and become smaller as they're canned. 
  • It's also normal for a little bit of the syrup to be siphoned out during the canning process. As long as your jars have a proper seal, the fruit is just fine! If more than 1/3 of the syrup is gone, allow that jar to cool to room temperature and place it in the refrigerator. Eat within a week.
  • To hot pack apricots – place prepared apricots and syrup in a large saucepan and bring to a boil. Pack hot into jars and process in a water bath or steam canner and follow the instructions above. 
  • Nutrition facts include apricots and syrup. One serving is 1/4 of a quart jar, or approximately 1 cup (with syrup).

Nutrition

Serving: 1cupCalories: 219kcalCarbohydrates: 53gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gSodium: 7mgPotassium: 661mgFiber: 5gSugar: 49gVitamin A: 4914IUVitamin C: 26mgCalcium: 36mgIron: 1mg
Keyword Canned Apricots, Canning Apricots, How to Can Apricots
Tried this recipe?Let us know how it was!
how to can fresh apricots

Filed Under: Canning Recipes, Food Preservation, Food Preservation - Canning, Fruit, Jam and Jelly, Recipes, Water Bath Tagged With: from scratch, fruit, More Canning, preserving, preserving the harvest, Simple Life Sunday, water bath

How to Make Homemade Yogurt That’s Thick and Creamy

September 22, 2021 by Melissa Norris 47 Comments

If you've been looking for a homemade yogurt recipe that's not too tangy, but also thick and creamy you've come to the right spot. I'm sharing my recipe, plus all my tips for getting delicious thick yogurt every single time.

Does anyone else get a little bit excited twirl around the kitchen and do a double fist pump when they learn how to make something from scratch at home instead of purchasing it from the store?

Whew, glad it's not just me. I spun around and may have knocked over a dish or two when I learned how to make yogurt at home without a yogurt maker or any new appliance. Because really, I hate appliances that only serve one purpose. I'm a multi-tasking girl and expect just about everything in my house to be the same way.

Some of you have been making homemade yogurt for years, and you rock. For others, it's been on your to-do list for a good while.

If neither applies to you, check out Fermented Dairy: Why You Should Be Doing this Now. Then come back here and celebrate, because today is your day.

Today you're going to learn how to make yogurt at home and you'll be spinning right around with me. Okay, maybe I'm the only one who spins, but you get the point. This is exciting stuff.

Why I Love This Recipe

Making homemade yogurt was way easier than I anticipated. I've made yogurt from scratch before, but it always turned out tangier and runnier than I like. If making homemade products doesn't give me a product I enjoy, then I just won't stick with it, which is why I love this method for making yogurt.

It turns out perfectly thick and creamy every single time. And the flavor is almost sweet, not too tangy at all!

Does Homemade Yogurt Save You Money?

One of the first things I like to look at when making something from scratch is not only if it's more healthy, but it also has to be fairly easy AND it must be cheaper than the store-bought equivalent.

I'm happy to say, this homemade yogurt recipe fits the bill.

By making yogurt at home I'm able to cut my cost in half. In half! All it takes is about ten minutes of hands-on time.

Where I live an organic quart of plain yogurt is just shy of $5. I can purchase a half-gallon of organic grass-fed non-homogenized and non-ultra-pasteurized milk for $4.67. Using my own starter, I can make a quart of homemade yogurt for only $2.33, plus it has more live cultures in it.

I believe the fewer ingredients a recipe has the better and this homemade yogurt recipe only uses two ingredients, plus requires no straining! High-five me!

Health Benefits of Yogurt

We all know the health benefits of fermented foods, and yogurt fits into the category of fermented dairy. It contains a plethora of live beneficial bacteria (aka probiotics).

If you consume yogurt on a daily basis, you can pretty much toss those expensive probiotic capsules you're taking on a daily basis out! Getting probiotics from your food is so much better for you, and less expensive.

I like to get a variety of fermented foods in my diet because each food will have different strains of beneficial bacteria. I try to eat some form of fermented vegetables, fermented dairy, and of course fermented pickles on a near-daily basis.

Bowls of yogurt topped with different toppings.

Best Ways to Enjoy Yogurt

When your yogurt is sweet, thick and ultra-creamy, you can eat it straight outta the jar! But you can also get pretty fancy with different mix-ins, or even blend it up in the blender for a scrumptious smoothy.

One of my all-time favorites, during the summer months, is to blend up a smoothie with a yogurt base, then freeze it for frozen yogurt.

Ingredients & Supplies Needed

  • Organic milk– don't use ultra-pasteurized (see section below on the best kind of milk to use for homemade yogurt).
  • Yogurt culture – this can be a previous batch of yogurt, yogurt from the store, or a purchased culture (my favorite is this heirloom bulgarain yogurt culture).
  • Thermometer – you have to keep an eye on the temperature of your yogurt, a candy thermometer works perfectly! Or, you can even buy a yogurt thermometer that highlights the ideal culturing temperature.
  • Quart sized Mason jar – or another container with lid to culture and store your yogurt in.
  • Sauce pan – large enough to hold your milk.

Best Milk for Homemade Yogurt

If you have access to raw milk, by all means, go ahead and use it. You can find instructions for making raw milk yogurt here. However, a lot of folks don't have access to raw milk, including myself, so the recipe below is for regular milk.

A couple of things about your milk. If money is really scarce and I have to tighten up my grocery budget, one of the things I insist upon buying organic is milk. Due to hormones and other GMO products associated with commercial dairy products, I only purchase organic butter and dairy for our home.

Homogenized Milk

I use non-homogenized and non-ultra-pasteurized milk for my yogurt. These are two different things. Homogenized milk goes through a process that breaks up the fat so it's distributed evenly throughout the milk. This means no cream on top and no need to shake your milk. I prefer to skim off the cream for other uses or shake it up. I also believe the less processed the better, so I prefer non-homogenized.

Pasteurized vs. Ultra-Pasteurized Milk

Now let's talk a little bit about the difference between pasteurization and ultra-pasteurization of milk. 

  • Pasteurization is the process of heating milk up to 161 degrees F for 15 seconds. This kills some of the bacteria and gives the milk a longer shelf life.
  • Ultra-pasteurization is heating the milk up to 284 degrees F for 4 seconds, essentially killing off everything and making milk shelf stable without refrigeration for up to 9 months.

Look at Your Milk Carefully

Most milk, even organic milk, is both homogenized and ultra-pasteurized. I had to look pretty hard to find a brand that was neither. Both Fred Meyer's and our local co-op carry Organic Valley and they have a non-homogenized non-ultra-pasteurized line in a half gallon. Beware, they also have ultra-pasteurized so carefully read the fine print on the front of the carton.

My understanding is the ultra-pasteurized milk has been heated so high, there isn't enough food left for the live cultures to live on and make a good quality yogurt. I haven't tested this out as I prefer the regular pasteurized milk.

Food spoils, it's normal, and the idea of milk being able to be drinkable after months on the shelf just makes my stomach churn, ya know?

Different Yogurt Cultures

This is where we get to have some fun. Fermented food is a living thing. Live cultures are good for our intestinal system. The type of culture you use to make your homemade yogurt will determine the flavor of your yogurt.

Most people are pretty familiar with greek yogurt. It's thick and has a very strong tangy flavor. My kids don't like it, and I only like it when I've added honey and fruit…

But there are many different varieties of yogurt starters, from heirloom to direct set as well as dairy-free starters.

Heirloom Cultures are Best

It's important to choose an heirloom culture because other cultures will lose their potency and ability to culture your milk over time. An heirloom culture, if cared for and properly maintained, will last forever.

I chose an heirloom Bulgarian starter culture because it's sweeter and creamier than Greek yogurt. It seriously makes the best yogurt we've ever had. I  purchased my Bulgarian culture from Cultures for Health. (Go to the “Shop by Product” dropdown menu and click “Yogurt” to see the different culture varieties.)

The cool thing is you only need to purchase a starter once, then you keep using it every time you make yogurt. It's truly the gift that keeps on giving.

I've also gifted some of my starter cultures and, if you know of someone who has one, I bet you could ask them for a starter of your own! Us fermenters love to share!

Store-Bought Yogurt Culture

If you can find plain, organic yogurt from the store that says “live cultures” on it, then you can use this as your starter culture.

Homemade Yogurt Recipe

pour milk into saucepan
heat to 180 degrees F
Remove milk skin
Cool milk to 110 degrees F

1. Pour 4-6 cups of milk into a saucepan. Over medium-low heat, slowly bring the milk up to 175 to 185 degrees F.

2. Keep the temperature up for 15-30 minutes, this step is crucial for getting that nice thick yogurt that doesn't need straining. (See section below for more tips on how to get thick and creamy yogurt every time.)

3. After the 15-30 minutes have passed, cool the milk down to 110 degrees F. If you add the culture before the milk is cooled, you'll kill it. If you add the culture into cold milk, it won't culture. It just likes to be warm, not hot, not cold.

4. Skim off the layer of scalded milk with a spoon.

pour one cup of cooled milk into jar
add in yogurt culture
pour rest of milk into jar
stir in culture

5. Pour the warm milk into a clean glass Mason jar. Add starter culture (1/4 cup yogurt or starter culture powder) and mix in thoroughly.

Put lid on jar
Wrap in thick kitchen towel
Place in warm area to incubate for up to 8 hours

6. Put a lid on your jar. I use these plastic re-usable lids. I tend to use my Mason jars for everything from leftovers to cups on the go, so the plastic lids are great as keeping track of bands drives me crazy.

7. Keep yogurt at 110 degrees F for 4 to 8 hours. See culturing methods below to choose the one that works best for you.

8. There are a few ways to do this. You can purchase a yogurt maker, but I prefer the more frugal route when possible. Some folks wrap their jars in towels and place it in an ice chest. I prefer to use my slow cooker, fill it halfway with water, and set it on the keep warm setting, which happens to be 110 degrees.

9. After 4 to 6 hours, check to see if your yogurt is thick. If not, continue culturing for another two hours, then transfer to the refrigerator and store for up to two weeks, if you don't gobble it up within a day or two.

Culturing Methods

There are a few ways to culture your yogurt. Pick the option that works best for you, or what you have available:

  • Yogurt Maker – As I mentioned before, I don't own kitchen appliances that don't pull double-duty, so I don't have a yogurt maker.
  • Instant Pot – If your Instant Pot has a yogurt setting, as mine does, you can use your Instant Pot to culture the yogurt. It will keep your milk at a perfect 110 degrees F. However, I don't like to tie my Instant Pot up for 4-6 hours at a time, so this option doesn't work well for me.
  • Towels & Ice Chest – I've heard many people use the towel and ice chest method. Simply wrap your jars in large towels, then place them into an ice chest and close the lid. Some peope even add jars filled with boiling water to the ice chest to maintain more heat.
  • Crockpot – In the past, I used to fill my crockpot about halfway with hot water, place my jars of yogurt into the crockpot then turn the knob to “keep warm”. This would work great for me, but you'll want to test your crockpot settings to make sure it's not heating your milk up too much.
  • Microwave or Oven Light – What I do now is I place my jars, wrapped in towels, into my microwave. If I turn on the overhead light to my stovetop, this heats up the microwave to the perfect “incubating” temperature to culture my yogurt. Some people will wrap their jars in towels and place them in the oven with the light on.

Choose the option that works best for you, or try them all until you find your favorite! I've done many of them over the years and the microwave is just what works best at this time.

Tips for Thick and Creamy (No-Strain) Yogurt

I don't have time for straining yogurt. There are times when I need whey and want a homemade yogurt cheese, and that's when I use this 3 easy steps to whey tutorial.

But the rest of the time, I want a yogurt that's thick, creamy, and requires no extra work on my part. Are ya with me? Yes? See, that's why we're friends.

  • When your milk is heated to approximately 181 degrees F keep it at this temperature for 15 to 30 minutes. The longer heating time helps create a thicker yogurt, which means no straining!

    The heating of the milk isn't about pasteurization or killing bacteria, it actually breaks down a protein in the milk allowing it to thicken once you've added the starter.
  • Don't shake or stir the yogurt after adding the culture. I'm probably the world's least patient person. I literally sweep back the dirt to see if my seeds are sprouting because I can't wait for them to break through the surface in the spring. When I first started making yogurt I wanted to see how thick it was and would basically poke and prod it before it was set. The results? Runnier yogurt. Resist the temptation my friend, resist.
  • Let it ferment longer. Sometimes it just needs another hour or two. That patience thing again.
  • Is your culture fresh? Like sourdough, live cultures are the strongest when they've been fed frequently. (Here's more details on making your own sourdough starter, including a free video.)

    The first time I activated the powdered culture from Cultures for Health, it took 8 hours and was still kind of runny. Ideally, you should remove 1/4 to 1/2 cup yogurt right after it's made as your starter for next time. Watch the video above to see what I mean!
  • Freeze your starter if it's going to be more than a few days until you make yogurt again. The longer your yogurt sits in the fridge, the more live cultures will die. This is why homemade yogurt has more live cultures than store bought yogurt as it was made long before it arrived on the grocery store shelf.

    By freezing the yogurt when it's the most active, even though a few may die off from being frozen, I have a much larger colony of live cultures to work with next time I make yogurt.  

Did you make homemade yogurt? If so, I'd love for you to leave a star rating in the recipe card below. Then, snap a photo and tag me on social media @melissaknorris so I can see!

More fermentation articles:

  • Ultimate Guide to Fermenting Vegetables
  • Fermentation for Health Benefits & Food Preservation
  • Fermented Pickles – Quick & Easy Old Fashioned Recipe
  • Fermented Dairy – Why You Should Be Doing This Now
  • How to Make Real Buttermilk (Cultured Buttermilk Recipe)
  • How to Make a Sourdough Starter + Tips for Success
  • Kahm Yeast (What, Why & Does it Ruin a Ferment)
  • Fresh Fermented Salsa Recipe
  • Rehydrating Sourdough Starter
  • Best Beginner Sourdough Sandwich Bread No Yeast
  • Sourdough Chocolate Bread From Scratch
  • 8 Tips for Strengthening Your Immune System Now

Homemade Yogurt (Thick & Creamy)

MelissaKNorris
Make delicious homemade yogurt that's both thick and creamy and turns out great every single time.
3.79 from 82 votes
Print Recipe Pin Recipe
Prep Time 40 mins
Culture Time 4 hrs
Total Time 4 hrs 40 mins
Course Breakfast
Cuisine Bulgarian
Servings 4 cups
Calories 158 kcal

Ingredients
  

  • 4 cups milk
  • 1/4 cup yogurt or starter

Instructions
 

  • Heat milk to 175 to 185 degrees F and hold it at that temperature for 15-30 minutes.
  • Allow to cool to 110 degrees F and skim off scalded layer. Pour into a quart sized clean Mason jar.
  • Stir in 1/4 cup yogurt or starter until well combined.
  • Put a lid on the jar, wrap the jar in a large towel and place it in the oven with the light on or one of the other culturing methods listed in the notes section below.
  • Keep warm at 110 degrees F for 6 to 8 hours or until firm.
  • Remove 1/4-1/2 cup yogurt and set aside (or freeze) for your next batch of yogurt.
  • Move yogurt to the fridge and store for up to 14 days.

Notes

Culturing Methods:
  • Yogurt Maker – As I mentioned before, I don't own kitchen appliances that don't pull double-duty, so I don't have a yogurt maker.
  • Instant Pot – If your Instant Pot has a yogurt setting, as mine does, you can use your Instant Pot to culture the yogurt. It will keep your milk at a perfect 110 degrees F. However, I don't like to tie my Instant Pot up for 4-6 hours at a time, so this option doesn't work well for me.
  • Towels & Ice Chest – I've heard many people use the towel and ice chest method. Simply wrap your jars in large towels, then place them into an ice chest and close the lid. Some people even add jars filled with boiling water to the ice chest to maintain more heat.
  • Crockpot – In the past, I used to fill my crockpot about halfway with hot water, place my jars of yogurt into the crockpot then turn the knob to “keep warm”. This would work great for me, but you'll want to test your crockpot settings to make sure it's not heating your milk up too much.
  • Microwave or Oven Light – What I do now is I place my jars, wrapped in towels, into my microwave. If I turn on the overhead light to my stovetop, this heats up the microwave to the perfect “incubating” temperature to culture my yogurt. Some people will wrap their jars in towels and place them in the oven with the light on.

Nutrition

Calories: 158kcalCarbohydrates: 12gProtein: 8gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 26mgSodium: 112mgPotassium: 346mgSugar: 13gVitamin A: 410IUVitamin C: 1mgCalcium: 294mgIron: 1mg
Keyword Homemade Yogurt, Thick Yogurt, Yogurt
Tried this recipe?Let us know how it was!

Filed Under: Cultured Dairy, Recipes Tagged With: from scratch, how to make yogurt

How to Make Perogies- Traditional Ukrainian Perogi Recipe

December 22, 2017 by Anastasia Sakawsky 30 Comments

Learn how to make perogies (or pierogies) from Anna, with her traditional Ukrainian Perogi recipe.

I can hardly remember a Christmas dinner without perogies. I want to say it happened once and so many family members complained that it never happened again.

Bowl of homemade perogies sitting on a wooden table. Text overlay says, "How to Make Homemade Perogies From Scratch: Family Recipe".

Because these potato-filled dumplings aren’t just a staple of holiday dinners in my family, they’re a part of our heritage; A heritage full of traditions that have been passed down through generations, many of which still find a place on our dinner table at every special occasion (and many meals in between).

Perogies are a versatile food, great for both holiday dinners and midweek meals alike. They’re also super frugal, costing mere pennies a piece when made from scratch. And a single batch will easily feed a large family (or a small village).

They make a fantastic main course as well as a perfect side dish. They stick to your ribs despite having no meat, and they're pleasing to just about everyone’s tastebuds. I’ve literally never met anybody who doesn’t like them.

The History of the Humble Perogy

Perogies originated in Eastern Europe out of necessity. They were originally considered a peasant food as they are composed of humble ingredients like flour, potatoes and onions. Nevertheless, they were a frugal way to fill hungry bellies with a few simple ingredients and helped stave off hunger during frigid and barren Eastern European winters.

Today they are enjoyed by all, regardless of class or social status, and they remain a staple food for Eastern European families like mine, even though we’ve lived in North America for multiple generations.

Food is one of those things that connects us to our past and to our ancestors and to the ways of life of long ago. Although I’m fourth generation Canadian, the perogies I make and feed my family have changed very little from those my great-great-grandmother fed to hers.

A Frugal and Filling Addition to Your Family Table

Many people are familiar with perogies, but unfortunately they don’t know much more than the fact that you can buy them pre-made from the store. I often meet people who tell me they love perogies but have never made them from scratch (and probably never even tasted them from scratch). And yet, these are one of the easiest things to make at home!

They do tend to be a little time-consuming as you typically roll out enough dough at one time to make anywhere from 50 to 150 perogies at once. But the process is straightforward and a few simple ingredients go a very long way, making this an easy pierogi recipe.

Pierogi filling recipe

  • 5 lb. bag of potatoes
  • 1 lb. of sharp cheddar cheese (optional)
  • 1 large onion
  • a pinch of salt
  • pat of butter

With these ingredients you can make a batch of about 150-200 pierogis, depending on how large you’re cutting them. Now, it’s been a while since we bought them from the store (yes, it’s happened), but I think you get around the same amount or a little less in a large box from Costco and that will run you around $10.00 plus tax.

Store-bought perogies also contain added, unwanted ingredients like the food additive soy lecithin that you won’t find in this homemade version.

If you’re making them with cheese (which I highly recommend), the cheese will probably be the most expensive part of this recipe. We bought a 1-lb. brick of cheese for $6.50 and a 5-lb. bag of russet potatoes for $2.50. Add in an onion, a couple eggs and some flour and salt from our pantry, as well as a little butter and oil, and our last batch probably cost around $10 or $11.

While this is roughly the same as the store-bought Costco version, it contains no questionable ingredients, the cheese is real (not processed) and you could essentially cut your costs to under $5.00 for the whole batch if you omit the cheese. For a batch of 150, this works out to just over 0.03¢ per perogy! Even with the cheese it still works out to around 0.07¢ per perogy. Now if that ain’t frugal I don’t know what is.

My Family's Pierogi Main Dish Recipe

This perogy recipe was passed down to me from my aunt, who inherited it from her mother who learned it from her mother and so on. Every year around this time we begin making dozens and dozens of these little dumplings to serve at Christmas dinner as well as for Ukrainian Christmas in January and then for Malanka (Ukrainian New Year).

Traditionally, the women and girls of the family would get together to make a huge batch of perogies together. I highly recommend making this a family affair if you can!

For one, many hands make light work. But more importantly, this is such a fun tradition and is something that all generations can do together. And nothing says the males in the family can’t help out too. In fact, my husband enjoys a good perogy session just as much as I do:)

Old-Fashioned Cooking for a Busy Home

Tired of hectic meal times and complicated recipes or relying on processed foods? Instead, learn how to have

  • Simple and easy time tested from scratch meals.
  • Easy skillet suppers
  • Nourishing and kid-approved soups and stews
  • Old-fashioned baked goods from buttermilk pie, homemade cake mixes, to Mom’s chocolate chip cookies
  • Don’t spend all day in the kitchen, tips for busy times without sacrificing hand made goodies
  • Wholesome ingredients without processed and questionable items

Want more easy homemade recipes all in one place? This recipe and 100+ more are found in my book–-> click here Hand Made: the Modern Guide to Made-from-Scratch Living. 

How to Make Perogi Potato and Cheese Filling

First you’ll want to prepare the ingredients for your filling. Start by peeling your potatoes, then cut them into quarters and boil them until soft enough to mash. While the potatoes are cooking, grate your cheese and then dice up one whole onion and sauté in a little butter.

Once the potatoes are ready to mash, strain the water out but reserve 2 cups to make your dough with. You can use regular water but using the starchy potato water makes for great dough and makes this recipe even more frugal.

Return strained potatoes to the pot. Add grated cheddar and sautéed onion and mash really well. You want the filling to be thick and firm (so don’t add any milk or cream like you might with regular mashed potatoes).  But you also want to make sure there are no lumps, so mash well.

How to Make Perogies

Prepare your dough. This perogies recipe will make about 150-200 depending on how big you cut them, but you can easily multiply or divide this recipe to suit your needs.

How to Make Pierogi Dough

  1. Mix together flour and salt.
  2. In another bowl, mix a little oil with a couple eggs and the potato water (or regular water if you accidentally dumped your potato water down the drain).
  3. Slowly add wet ingredients to dry and mix well.
  4. Flour your hands and knead your dough ball until smooth.
  5. Then let it rest, covered, for about half an hour.

When perogie dough is ready, roll it out to about 1/8 of an inch thick. You want it thin, but be careful not to roll it too thin as it could break.

Either use a biscuit cutter or an upside-down cup to cut your circles out. Cut out as many as you can and then ball up remaining dough and roll out once more. Repeat the process until all of the dough has been used up.

By this time, your perogi filling will be cool enough to touch. Scoop about a tablespoon of potato filling for each dumpling and roll into a neat little ball. It’s easiest if you prepare a bunch of these balls before you start filling your perogies.

Gently stretch out each circle of dough and then place a ball of filling in the centre of each one. Seal them up with your fingers as you go, pressing the two edges firmly together. Wet your fingers a little if needed to help stick the edges together.

Be careful not to get any filling between the dough as this can prevent a proper seal. If your perogy dumplings aren’t sealed well the filling could boil out when you cook them. The dough is still quite edible (and yummy with sour cream!). But let’s face it; A perogy ain’t a perogy without the filling.

Repeat this process over and over until you’ve filled and sealed all your perogies. Lay each finished perogy on a baking sheet lined with parchment paper so they don’t stick together. Double check each one to make sure they’ve sealed all the way around.

To cook, bring a pot of water to a boil and cook in small batches (no more than 10-15 perogies at a time for best results). Cooking them in small batches keeps them from sticking together as much. Stir them gently to keep them from sticking as well. Boil until done. Perogies will float to the top of the pot when they’re finished.

For best results (and to prevent them from breaking), use a slotted spoon to remove perogies from water and transfer to a colander to let drain more. Toss each batch with about a tablespoon of butter (again to prevent sticking… and because… butter).

Repeat until all perogies are cooked and then transfer to a serving dish. Serve with fried onions and sour cream, and enjoy alongside sauerkraut, cabbage rolls, pickles and Ukrainian or Polish sausage with a little mustard and you’ve got yourself a meal that’s fit for a king, but on a peasant’s budget.

Homemade Frozen Pierogies

Now, what to do with them all? Perogies freeze really well, so if you’re not planning on cooking them all the same night, put the baking trays in the freezer to flash freeze them before transferring them to a freezer bag. They should keep in the freezer for up to 4-6months.

Other Creative Fillings and Meal Ideas

Once you’ve A) used up all your dough or B) used up all of your filling, you’re finished your batch! But don’t worry about having leftover dough or filling. You can add an egg to the potato filling and form into balls, then roll in bread crumbs and fry to make potato croquettes.

And if you have extra dough, you can fill them with a variety of other ingredients to make different types of perogies. Pierogi dinner ideas with other popular fillings are sauerkraut and bacon, cottage cheese, ground or shredded meat or fruit fillings like cherry and blueberry.

You can really put anything you like in the middle. This is just a dumpling after all. You could even just cook the dough on it's own and serve dumplings with chicken or in soup. Get creative with whatever you have on hand! Just be sure to cook any meat before using it as filling.

Share with loved ones and enjoy!

Traditional Ukrainian Perogies

Anastasia Sakawsky
This traditional Ukrainian perogy recipe is extremely frugal, averaging out to less than 10¢ a piece. This recipe makes around 150-200 perogies but can be doubled or divided to fit your needs.
4.32 from 16 votes
Print Recipe Pin Recipe
Cuisine Ukrainian

Ingredients
  

For the Filling:

  • 5 lbs russet potatoes
  • 1 lb brick of old/sharp cheddar cheese grated
  • 1 onion finely chopped and sautéed in butter

For the Dough:

  • 6 cups all purpose flour
  • 2 tsps salt
  • 2 cups warm water potato water from filling is the best
  • 2 Tbsp vegetable oil
  • 2 large eggs lightly beaten

Instructions
 

  • Peel potatoes and cut into quarters. Cook in boiling water until soft enough to mash.
  • Drain well, reserving 2 cups of potato water for dough.
  • Return potatoes to the pot and add grated cheese and sautéed onion. Mash until smooth. Let filling cool while making the dough.
  • In a large bowl, sift flour and combine with salt.
  • Mix together water, oil and egg, and pour half of mixture into flour. Mix and slowly add the remaining liquid. Knead by hand until flour and liquid are well combined, into an elastic ball. You may need to add a small amount of either flour or water, depending on the consistency of the dough.
  • When well blended and smooth, wrap in plastic wrap or a clean plastic bag and let dough rest for at least 30 minutes.
  • Cut dough in half or in thirds, keeping unused dough well wrapped in plastic until needed. Flour the table or counter lightly and roll dough to about 1/8 inch thickness (thin is best, but not too thin, as you don't want the dough to break as you fill your perogy).
  • Cut the dough in rounds using a biscuit cutter or a small drinking glass (upside down).
  • Scoop about 1 Tbsp of potato filling for each perogy and roll into a ball in the palms of your hands.
  • Fill each round of dough with a ball of potato filling and seal the edges of the dough together with your fingers. Make sure when pinching the edges to ensure there are no gaps or that the 2 sides of the dough do not pull away from each other. Wet you fingers just a little if needed to help dough stick together.
  • Freeze on a baking tray and then transfer to a freezer bag if making in advance.
  • To cook, bring a pot of water to a boil and cook in small batches (10-15 perogies at a time), stirring gently to prevent dumplings from sticking together. Perogies are finished cooking when they float to the top.
  • Use a slotted spoon to remove them from water and drain before transferring to a serving bowl. Toss with butter and serve hot with sour cream. Add fried onions and.or bacon bits to take your perogies to the next level!
Tried this recipe?Let us know how it was!

There you have it, how to make perogies at home. Will you be making this treat any time soon?

Pinterest pin with two images. Top image is of a bowl of homemade perogies with a side of sour cream. Bottom image is a close up of a bowl of homemade perogies. Text overlay says, "How to make homemade perogies: Great-great-grandma's traditional Ukrainian Recipe".

Filed Under: Main Dish, Recipes, Sides Tagged With: from scratch, from scratch recipes, homemade, recipes

Vintage Recipe: Grandma’s Easy Oatmeal Macaroons Recipe Gluten Free

February 25, 2017 by Andrea Sabean 1 Comment

I discovered this Easy Oatmeal Macaroons recipe in my grandmother's recipe box, and right away I knew it was a recipe worth sharing.  They are super-simple to make, only have a few ingredients, and most of the sweetness comes from dried fruit.  This is a cookie I can feel good about eating!

Although the original recipe calls for brown sugar, they were just as good made with a few tablespoons of honey.  For the dried fruit, my grandmother liked them with dried apricots, and I have made them with dates, prunes, and raisins, and I'm going to try cranberries the next time I make a batch.

The lemon zest in the recipe adds a nice zing to the cookie, but when I don't have lemons on hand I add a little vanilla instead.  This is truly a versatile cookie with lots of room for creativity!

Resources for Grandma's Easy Oatmeal Macaroons Recipe-Gluten Free

Gluten Free Old-Fashioned Rolled Oats– Though oats don't contain gluten, if they're not marked gluten free, they may have been processed on equipment that processes wheat as well.

Parchment paper– this is a staple in our kitchen, I use it for lining bread pans and cookie sheets. You can use the same sheet multiple times to make it last longer. This is the best deal I've found and this one roll is still lasting me three years later!

Old-Fashioned Cooking for a Busy Home

Tired of hectic meal times and complicated recipes or relying on processed foods? Instead, learn how to have

  • Simple and easy time tested from scratch meals.
  • Easy skillet suppers
  • Nourishing and kid-approved soups and stews
  • Old-fashioned baked goods from buttermilk pie, homemade cake mixes, to Mom’s chocolate chip cookies
  • Don’t spend all day in the kitchen, tips for busy times without sacrificing hand made goodies
  • Wholesome ingredients without processed and questionable items

Want more easy homemade recipes all in one place? This recipe and 100+ more are found in my book–-> click here Hand Made: the Modern Guide to Made-from-Scratch Living.

More Gluten Free Recipes

  • Chocolate Beet Cake 
  • Jam Roly-Poly
  • Traditional Christmas Pudding Recipe
  • Grandmother's Date Bread
  • Homemade Granola Bars
  • Historical Recipes: Honey Date Squares
  • Oatmeal Chocolate Chip Bars
  • 13 Gluten-Free Cookie Recipes
  • Successful Gluten-Free Baking That Tastes Good

Vintage Recipe: Grandma's Easy Oatmeal Macaroons

MelissaKNorris
3.75 from 8 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Gluten Free
Servings 24

Ingredients
  

  • 1/4 cup butter
  • 1 1/2 cups rolled oats
  • 1 egg
  • 3 Tbsp. honey or 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • pinch of ground cloves
  • 1/2 cup dried fruit cut in small pieces
  • 1 tsp grated lemon zest or 1/2 tsp vanilla

Instructions
 

  • Preheat oven to 350 degrees.
  • Melt butter in a pan, add oats, and stir until lightly browned. Pour oats onto a plate to cool.
  • Beat egg, honey, and spices with an electric mixer until light and fluffy. If you don't have an electric mixer, a whisk and a strong arm should do the trick.
  • Stir in oats, dried fruit, and lemon zest.
  • Using a moistened teaspoon, place small mounds on a parchment-lined or greased baking sheet. Use the spoon or your fingers to mold them into a mounded shape. At this stage, you might think they will never stick together, but they will once they are baked!
  • Bake the cookies for 12 – 15 minutes, until they are light brown. Remove to a wire rack to cool.
Tried this recipe?Let us know how it was!

Filed Under: Dessert, Healthy Snacks, Recipes Tagged With: from scratch, vintage recipes

Grandmother’s Date Bread Recipe: Vintage Recipe

January 6, 2017 by Andrea Sabean 60 Comments

Grandma's date bread recipe was born during war rationing, when sugar was scarce, inventive homemakers looked for other ways to sweeten baked goods. Honey, corn syrup, molasses, and maple syrup were often used as sweeteners, as well as dried fruits such as raisins and dates.

This date loaf recipe comes right from my grandmother’s recipe box. Dates play a starring role and the bread is sweet enough that you would never know it doesn’t include sugar!

The bread is delicious on its own for breakfast or a snack, or served alongside a meal.  My husband particularly enjoy's this bread alongside a plateful of baked beans.

Gluten-Free Date Loaf

The original recipe calls for all-purpose flour, but I have also successfully made  a gluten-free version by using a gluten-free flour blend one to one.  I have also added baking powder to the original recipe, to improve the rise of the bread. Learn more about gluten free baking in Successful Gluten-Free Baking That Tastes Good.

Date Bread Recipe

Pour 1 cup water into a small pot and bring to a boil. Once boiling, stir in dates, soda, and butter.

Reduce heat, and simmer until dates are very soft, about 20 minutes.

Use a fork to mash date mixture into a paste. It does not need to be perfectly smooth. Set aside to cool.

Combine flour, baking powder and raisins in a separate bowl.

When dates have cooled, stir in beaten egg and ½ cup hot water.

Add flour to date mixture and stir until combined.

Pour into well-greased 6.5” x 4” x 2” loaf pan and bake at 325 degrees for 45 – 60 minutes, until a toothpick comes out clean. This is a small steel loaf pan, perfect for breads like this.

Turn out onto a wire rack to cool.

A standard-sized loaf pan can also be used, but will create a flat loaf. Bake for 35 – 40 minutes.

My favorite standard loaf pan is this cast iron loaf pan by Lodge. My husband got it for me for Christmas and it quickly has become my favorite loaf pan ever!

More Bread Recipes You May Enjoy

  • Old-Fashioned Homemade Chocolate Caramel Cinnamon Rolls
  • EASIEST Homemade Bao Bun Recipe
  • Easy No Knead Artisan Bread Recipe
  • Traditional Hot Cross Buns – Easy Recipe from 1950

Vintage Recipe: Grandmother's Date Bread

MelissaKNorris
4.07 from 183 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Servings 10

Ingredients
  

  • 1 cup water
  • 1 cup dates
  • 1 tsp baking soda
  • 2 Tbsp butter
  • 1 ½ cups all-purpose flour can also use a gluten-free flour blend
  • 1 tsp baking powder
  • ½ cup raisins
  • 1 egg well beaten
  • ½ cup hot water

Instructions
 

  • Pour 1 cup water into a small pot and bring to a boil.
  • Once boiling, stir in dates, soda, and butter.
  • Reduce heat, and simmer until dates are very soft, about 20 minutes.
  • Use a fork to mash date mixture into a paste. It does not need to be perfectly smooth. Set aside to cool.
  • Combine flour, baking powder and raisins in a separate bowl.
  • When dates have cooled, stir in beaten egg and ½ cup hot water.
  • Add flour to date mixture and stir until combined.
  • Pour into well-greased 6.5” x 4” x 2” loaf pan and bake at 325 degrees for 45 – 60 minutes, until a toothpick comes out clean.
  • Turn out onto a wire rack to cool.
  • A standard-sized loaf pan can also be used, but will create a flat loaf. Bake for 35 – 40 minutes.
Tried this recipe?Let us know how it was!

Filed Under: Dessert, Healthy Snacks, Recipes, Vintage Tagged With: baking from scratch, from scratch, vintage recipes

Homemade Cake Mix Recipe

December 5, 2016 by Melissa Norris 20 Comments

Would you believe that making a homemade cake mix is faster and cheaper than running to the store to buy one in a box? It's true.

How to make homemade cake mix recipes in a jar. Never buy a boxed cake mix again with this recipe and free printables and recipe cards!

Plus, this homemade cake mix recipe tastes better than the boxed counterpart, doesn't contain any questionable GMO ingredients, and can be stored in one of my favorite items of all time, a Mason jar. 

This is my great-grandmother's Chocolate Cake recipe and you know when a recipe has been passed down for that many years, it's a keeper.  Ain't no one passing down and making a recipe for that many generations if it isn't good, can I get an amen?

Resources for making Homemade Cake Mix in a Jar

1 quart-sized Mason jar

Funnel for pouring in dry ingredients

Long-handled spoon

Embellishments for decorating the jar

Get yourself more from-scratch cooking and time-tested recipes in The Made-from-Scratch Life. With over $20 in free bonuses, this is the perfect book to give with this homemade cake mix in a jar recipe so they'll never go back to store-bought processed stuff again!

How to make homemade cake mix recipes in a jar. Never buy a boxed cake mix again with this recipe and free printables and recipe cards!

How to Make Homemade Chocolate Cake Mix in a Jar

  1. Place your canning funnel on your Mason jar
  2. Pour in the flour, sugar, cocoa powder, baking soda and powder
  3. Tap the top of the dry ingredients to help remove the air pockets and settle all of the ingredients into the jar.
  4. Place a metal canning lid (I wash and dry used canning lids for these dry goods projects) and band on.
  5. Pretty up the jar however you want, I especially like this red and white jute twine and silver jingle bells for the holidays.
  6. Attach the FREE printable tag with baking instructions.

Homemade Chocolate Cake Mix Baking Directions

Preheat oven to 350 degrees Fahrenheit

Combine ingredients in jar with 3/4 cup mayonnaise, 1/2 cup cold water, 1/2 cup brewed coffee and 1 teaspoon vanilla. Stir until smooth and pour into greased and floured pans (two 8 inch cake pans, one 9×13 baking pan or cupcake tins).

Bake cake for 30 to 40 minutes or bake cupcakes for 16 minutes. Allow to cool before frosting.

Other Homemade Mix Recipes:

  • Homemade Spice Mixes and Herb Blends + Free Printable Tags
  • DIY No-Knead Bread Mix Recipe in a Jar
  • DIY Homemade Brownie Mix in Jar- Best Ever Fudge Brownies
  • Homemade Pancake Mix
  • DIY Homemade Pantry Mixes
  • Homemade Hot Cocoa Mix 3 Ways (From Scratch!)

Homemade Cake Mix Recipe

MelissaKNorris
4.15 from 21 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 8 to 12

Ingredients
  

  • Homemade Chocolate Cake Mix Dry Ingredients
  • 2 cups flour
  • 1 cup sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder

Instructions
 

  • Baking Directions
  • Preheat oven to 350 degrees Fahrenheit
  • Combine ingredients in jar with 3/4 cup mayonnaise, 1/2 cup cold water, 1/2 cup brewed coffee and 1 teaspoon vanilla. Stir until smooth and pour into greased and floured pans (two 8 inch cake pans, one 9×13 baking pan or cupcake tins).
  • Bake cake for 30 to 40 minutes or bake cupcakes for 16 minutes. Allow to cool before frosting
Tried this recipe?Let us know how it was!
How to make homemade cake mix recipes in a jar. Never buy a boxed cake mix again with this recipe and free printables and recipe cards!

Filed Under: Crafts, Dessert, Homestead-Life, Recipes Tagged With: from scratch, homemade

Traditional Christmas Pudding Recipe

December 19, 2015 by Andrea Sabean 59 Comments

The making of Christmas Pudding is a British tradition that goes back hundreds of years. In my own house growing up, Christmas dinner would not have been complete without a bowl of steamy hot pudding to finish the meal.

I love old-fashioned traditional recipes. This was her grandmother's Christmas pudding recipe and I love that it can be made ahead of time and frozen. Plus, the sauce sounds amazing and a great way to use dried fruit or carrots. I'm so trying this one!

There are several types of Christmas puddings. Rich plum puddings are full of dried fruit, but oddly enough never plums, as in Old English many dried fruits went by the name of “plum.”

Figgy puddings are another Christmas treat, made popular as one of the verses of “We Wish You a Merry Christmas.” Unlike their plum cousins, they live up to their name and are actually made with figs.

Traditional Christmas pudding is often served with something known as “hard sauce.” This is a cold mixture consisting mainly of butter, sugar, cream, and vanilla, although I have seen at least one recipe incorporating egg yolk as well. The cold sauce would melt over the hot pudding to create a delectable sweet treat.

I love old-fashioned traditional recipes. This was her grandmother's Christmas pudding recipe and I love that it can be made ahead of time and frozen. Plus, the sauce sounds amazing and a great way to use dried fruit or carrots. I'm so trying this one!

Our family Christmas Pudding is actually a carrot pudding. This is another popular variation, especially among British Canadians. Unlike its cousins above, it is most often served with a brown sugar sauce.

Although I did not find the original recipe among my great-grandmother’s collection, I do have the recipe for “Christmas Pudding” written in my grandmother’s hand with the word “Mother” inscribed in the corner. Unfortunately, the recipe for the brown sugar sauce of my childhood was lost when my grandmother passed on, as no one seems to have ever written it down.  I attempted several recipes trying to recreate the flavor of my childhood and the recipe included below is the closest.

The recipe makes enough for two small puddings, or one large pudding. It freezes extremely well and is easy to reheat simply be re-steaming. I have changed the recipe only slightly from the original to incorporate butter instead of suet.

Resources: 

Speaking of old-fashioned and Great Depression Era wisdom, recipes, and tutorials, my new book Hand Made: The Modern Guide to Made-from-Scratch Living is packed with them and so is all of the bonus items and 3 bonus teaching videos you get with it on how to make homemade doughnuts, sourdough starter and more, check it out here.

Instant pot-I am officially in love with my Instant Pot, like right up there with my Mason jars and Pressure Canner! If you don't have an Instant Pot you can make this on the stove but seriously, the Instant Pot is amazing. And  you can make steamed puddings in it, score!

Traditional Christmas Pudding Ingredients

  • softened butter
  • brown sugar
  • raisins
  • grated carrot
  • peeled and grated potato
  • egg
  • flour (This works just as well with gluten-free flour. Learn more about gluten free baking in Successful Gluten-Free Baking That Tastes Good)
  • baking soda

Easy Christmas Pudding Recipe Instructions:

Cream butter and brown sugar until smooth. Add in raisins, carrot, potato and egg.   Stir in flour and baking soda.

Grease 2 small glass bowls or one large bowl. Fill with pudding. Leave about an inch between the top of the pudding and the top of the bowl to give it room to rise.

Cover the bowl with a piece of parchment, followed by a piece of tin foil, secured with string. My grandmother used a clean piece of muslin instead of the parchment.

The pudding can be steamed in a double boiler, or you can place the pudding in a large pot, placing the pudding bowl on a small ramekin or mason jar ring to keep it off the bottom of the pot.   Pour water in the bottom to no more than 1/3 of the way up the sides of the bowl.

Steam the pudding for 2 – 3 hours, or until a toothpick comes out clean.   My small puddings are usually done at 2 hours, with a large pudding taking the full three. Add additional hot water to your pot as necessary to keep your pot from boiling dry.

Turn the pudding out onto a plate and serve hot with brown sugar sauce.

How to Make Traditional Christmas Pudding in an Instant Pot:

Pour 2 cups of water into the insert.  Place the trivet in the insert, and put the uncovered bowl on the trivet. Create a foil sling to easily pull out the pudding from inside the Instant Pot.

Cover with lid, leaving the sealing valve open so it can vent and set to Saute function.

Once cooker starts to steam, if using an electric cooker, set to “Less Heat” Saute function. (If using Instant Pot, the “Adjust” button allows you to change Saute setting.)

Then steam the pudding for 15 minutes. After steaming, seal the release valve of cooker and turn off from Saute cycle, then set to high pressure for 35 minutes.

Once cycle is complete, if using an electric cooker, press Cancel and let naturally release for 30 minutes or up to 1 hour.

Carefully lift out the pudding using the foil sling (be careful, the sides of the pot will still be hot).

Run a knife around the top edge to help the pudding release from the sides of the bowl before inverting on a plate.

If you wish to freeze the pudding, leave it in its bowl and wrap well with plastic wrap.  Thaw in the fridge and steam to reheat.  We have had puddings survive in the freezer up to a year.

I love old-fashioned traditional recipes. This was her grandmother's Christmas pudding recipe and I love that it can be made ahead of time and frozen. Plus, the sauce sounds amazing and a great way to use dried fruit or carrots. I'm so trying this one!

Historical Recipe: Christmas Pudding

Andrea Sabean
4.15 from 34 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Servings 8

Ingredients
  

  • ¾ cup softened butter
  • 1 cup brown sugar I find this very sweet and personally use only ¾ cup
  • 2 cups raisins
  • 1 cup grated carrot
  • 1 cup peeled and grated potato
  • 1 egg
  • 2 cups flour this works just as well with gluten-free flour
  • 1 tsp baking soda
  • Brown Sugar Sauce
  • ½ cup butter
  • 1 cup brown sugar
  • 1/3 cup milk or cream
  • 1 tsp vanilla

Instructions
 

  • Cream butter and brown sugar until smooth. Add in raisins, carrot, potato and egg. Stir in flour and baking soda.
  • Grease 2 small glass bowls or one large bowl. Fill with pudding. Leave about an inch between the top of the pudding and the top of the bowl to give it room to rise.
  • Cover the bowl with a piece of parchment, followed by a piece of tin foil, secured with string. My grandmother used a clean piece of muslin instead of the parchment.
  • The pudding can be steamed in a double boiler, or you can place the pudding in a large pot, placing the pudding bowl on a small ramekin or mason jar ring to keep it off the bottom of the pot. Pour water in the bottom to no more than 1/3 of the way up the sides of the bowl.
  • Steam the pudding for 2 – 3 hours, or until a toothpick comes out clean. My small puddings are usually done at 2 hours, with a large pudding taking the full three. Add additional hot water to your pot as necessary to keep your pot from boiling dry.
  • Turn the pudding out onto a plate and serve hot with brown sugar sauce.
  • Brown Sugar Sauce Instructions
  • Melt butter in a saucepan. Whisk in brown sugar and continue to stir constantly until boiling. Boil for two minutes. Remove from the heat and whisk in milk and vanilla. Return to the heat and stir constantly until the mixture once again comes to the boil. Thin with more milk or cream if necessary. Serve warm.

How to Make Traditional Christmas Pudding in an Instant Pot:

  • Pour 2 cups of water into the insert.  Place the trivet in the insert, and put the uncovered bowl on the trivet. Create a foil sling to easily pull out the pudding from inside the Instant Pot.
  • Cover with lid, leaving the sealing valve open so it can vent and set to Saute function.
  • Once cooker starts to steam, if using an electric cooker, set to “Less Heat” Saute function. (If using Instant Pot, the “Adjust” button allows you to change Saute setting.)
  • Then steam the pudding for 15 minutes. After steaming, seal the release valve of cooker and turn off from Saute cycle, then set to high pressure for 35 minutes.
  • Once cycle is complete, if using an electric cooker, press Cancel and let naturally release for 30 minutes or up to 1 hour.
  • Carefully lift out the pudding using the foil sling (be careful, the sides of the pot will still be hot).
  • If there are water droplets on the pudding when you remove it from the Instant Pot, gently dab with a paper towel or clean cloth.
  • Run a knife around the top edge to help the pudding release from the sides of the bowl before inverting on a plate.
Tried this recipe?Let us know how it was!

What's your favorite traditional Christmas recipe? Try this Christmas Stovetop Potpourri to have your home smelling amazing this holiday.

Filed Under: Dessert, Instant Pot/ Pressure Cooking, Recipes, Vintage Tagged With: Christmas, from scratch, recipe

Healthy Carrot Cookie Recipe from WW2 & Great-Grandma

June 25, 2015 by Andrea Sabean 25 Comments

A carrot cookie recipe from WW2 that only doesn't use any refined sugar and comes straight from Great-grandma's recipe box, yes please.

Most vintage recipes use frugal and real food ingredients, making them healthier for us and lighter on the pocket book. One of my favorite things about vintage recipes is the stories behind them. Andrea has been taking us through her great-grandmother's recipe collection from the 1930's and 1940's.

Healthy carrot cookie recipe from WW2

Anyone else have a love affair with this time period and all things vintage? I can't help but love this is a WW2 carrot recipe. Often though a lowly root vegetable, carrots are a great addition to baked goods with providing both moisture and flavor. 

Many of us have vegetables coming along in the garden so this a fabulous recipe to put to work with what you have. It calls for carrots, but I might try playing around with some zucchini or even pumpkin. If you missed the other parts in this fabulous series (Andrea, huge thank you for sharing your families treasures with the rest of us) check out Frugal Kitchen Tips from 1913 and Historical Recipe: Honey Date Squares

If you're looking for a carrot cake cookie recipe, you'll still want to try these, but don't expect them to taste like carrot cake. These healthy carrot cookies are more like an oatmeal cookie in texture.

Andrea~

This recipe for oatmeal carrot raisin cookies is another 1940's find from my great-grandmother's collection.  Sweetened with honey, and full of raisins, nuts, carrots, and oats. Breakfast cookies are totally a thing, especially a carrot breakfast cookie because veggies, right?

And to up the health factor, though traditionally made with pastry flour,  they turn out equally as well with whole wheat pastry four, spelt flour, or a gluten-free blend.  Walnuts and pecans are both good choices for the nuts.

Don't be afraid to make these your own. And if you need to be nut free, feel free to leave them out.

How to use fresh ground Spelt flour in carrot cookies

I love using spelt flour in my baking because spelt is an ancient grain that has a higher protein count but less gluten,who doesn't love all that, right?

However, I've always have to increase the amount of spelt flour by an extra quarter cup to 1 cup of regular flour, so if you make this recipe with spelt flour, you may need to add an extra 1/2 cup of flour, using 2 and 1/2 cups total. I usually start with the regular amount, but if it feels to wet or doughy, I add a 1/4 to 1/2 cup until if feels correct.

Want to bake these healthy carrot cookies with fresh ground flour? Check out my Best Flour for Baking- Home Baker’s Flour Guide 101

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Oatmeal carrot cookie recipe from WW2

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Carrot Cookies Recipe 

  1. Mix together flour, baking powder, and spices and set aside.
  2. Cream together butter or oil and carrot.  Beat in baking soda, honey, and eggs.
  3. Stir in raisins, nuts, and oats.
  4. Add dry ingredients to carrot mixture and mix until combined.
  5. Drop by spoonfuls on greased or lined pans and bake at 350 degrees for 12 – 15 minutes.  (The original recipe calls for 15 minutes, but I found mine were done by 12 and over-browned by 15)
  6. Cool on a wire rack.

Print version of healthy carrot cookie recipe

Carrot Cookies Recipe WW2

MelissaKNorris
This carrot cookies recipe is not only healthy (no refined sugar) but is also hales from WW2 making it an old-fashioned delicious dessert or snack every house should have on hand… or in the cookie jar!
4.28 from 33 votes
Print Recipe Pin Recipe
Prep Time 7 mins
Cook Time 12 mins
Total Time 19 mins
Course Dessert
Cuisine American
Servings 60 cookies

Ingredients
  

  • 2 cups flour whole wheat pastry, spelt, or gluten-free blend
  • 2 tsp baking powder
  • 1 tsp salt
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp allspice
  • 1 tsp cinnamon
  • ½ cup softened butter or coconut oil
  • 1 cup grated raw carrot
  • ¼ tsp baking soda
  • ¾ cup honey
  • 2 eggs well beaten
  • 1 cup raisins
  • 1 cup chopped walnuts or pecans
  • 2 cups rolled oats

Instructions
 

  • Mix together flour, baking powder, and spices and set aside.
  • Cream together butter or oil and carrot.  Beat in baking soda, honey, and eggs.
  • Stir in raisins, nuts, and oats.
  • Add dry ingredients to carrot mixture and mix until combined.
  • Drop by spoonfuls on greased or lined pans and bake at 350 degrees for 12 – 15 minutes.

Notes

Feel free to sub in your favorite flour for these healthy carrot cookies, we love ancient grains but a gluten free blend of equal parts almond flour, coconut flour, and ground golden flax meal is our at home go to.
Keyword carrot cookies recipe healthy carrot cookie carrot cookie recipe WW2
Tried this recipe?Let us know how it was!

The original carrot cookies recipe was published in a victory economy bulletin by the Lakeside Milling Company of Toronto, Canada.

Filed Under: Dessert, Healthy Snacks, Recipes, Vintage Tagged With: from scratch, frugal, historical recipes, homemade, vintage recipes

How to Make Pasta Sauce with Spinach and Fresh Oregano

June 17, 2015 by Amy Maus 2 Comments

My grandmother rarely used a recipe or a cookbook. In fact, most pioneers didn't lug around numerous cookbooks or recipe cards, they simply put together the ingredients they had on hand and in season to create their meals.

Which is an old-fashioned skill I think we could all do better at. If you've ever planted oregano, you know it spreads quickly and grows like a weed. However, it's delicious enough I let it hang around and play, though it is sequestered to a corner of a rock bed to keep it from growing into the yard.

Learning to cook with what you have on hand and in season is frugal and healthier. Learn how to make pasta sauce with fresh herbs.

When using fresh herbs, you generally need three times as much fresh herb as you do dry. So don't be afraid to use more of the fresh herbs and add it towards the end of cooking, as it tends to loose its flavor if cooked to long.

This recipe from Amy is fun because it also incorporates a lot of spinach, but feel free to exchange the fresh herbs for whatever you have in season at your house.

Aren't you glad its Spring?  We have grass growing like crazy, bees buzzing, apple trees in bloom – its such a lovely time of the year!  Another huge benefit of Spring is the harvesting of greens and perennial herbs.  My oregano patch has grown quite large and so I wanted to come up with a recipe to showcase all that yummy herb flavor.

We have also been gifted with lots of spinach from a friend who starts his plants early in a greenhouse.  Because my kids don't tend to jump for joy at the thought of eating spinach, I try to incorporate it into everyday recipes.  I will be posting more spinach recipes at my blog Home & Farm Sense over the next couple of weeks.

This pasta sauce is super easy to make and who doesn't love spaghetti?  We start by browning some of our farm's sweet italian sausage in a medium stock pot with a large onion, chopped up and some garlic.

While its browning, I strip the oregano leaves and finely chop them on my mezzaluna board (I've never used one of these, but apparently, they are the bomb for chopping up fresh herbs,~Melissa). Then, I take the stems off the spinach and roughly tear it into bite size pieces.  The amount of spinach and oregano you use is totally up to you.  The spinach cooks down so much that I think I used two whole bags.

pasta sauce with spinach 2

Once the sausage and onions are nicely browned, I add in tomato sauce, tomato paste, honey, salt and red wine.

I made a huge blunder when making the recipe for this post.  I needed to open a new bottle of wine and so just grabbed one out of the cupboard.  I asked my husband to uncork it but unfortunately neither of us really looked at the bottle.  If we would have paid attention we'd have realized the wine I grabbed was a special bottle he had bought in Brindisi, Italy while stationed there 15 years ago that he wanted to keep as a souvenir.  Oops..

The final step for this sauce is to add in the finely chopped oregano and spinach.  The spinach will not all fit in the pan at first but will wilt as the pasta sauce cooks, so I just keep adding more until its the amount I want.  I then let the sauce simmer for about 30 minutes in order for the flavors to maximize. And that's it – I told you it was easy…:)

You can serve this sauce over pasta but its also great over polenta or spaghetti squash.

Bon Appetit!!

pasta sauce with spinach 4

Pasta Sauce with Spinach and Fresh Oregano

MelissaKNorris-Amy Maus
A yummy Spring pasta sauce using fresh spinach and oregano from the garden.
5 from 1 vote
Print Recipe Pin Recipe
Course Pasta
Cuisine Seasonal
Servings 8 servings

Ingredients
  

  • 1 lb Italian Chub Sausage
  • 1 chopped onion
  • 2 cloves minced garlic
  • 28 ounces tomato sauce or stewed tomatoes
  • 2 cans tomato paste 6 ounce cans
  • 3 TBSP Honey
  • 1 TBSP Salt
  • 5-6 Sprigs of Fresh Oregano
  • 1 or 2 Bags of Spinach ends removed
  • 1/2 cup Red Wine

Instructions
 

  • Cook sausage, chopped onion and garlic in stock pot until sausage is cooked and onion is soft.
  • Add in tomatoes, tomato paste, honey, salt and red wine.
  • Remove stems from oregano and chop fine. Add to pasta sauce.
  • Remove ends from spinach, tearing any really large pieces. Add to pasta sauce.
  • Simmer over low heat for approximately 30 minutes.
  • Serve over pasta or polenta.
Tried this recipe?Let us know how it was!

Filed Under: Miscellaneous, Recipes Tagged With: from scratch, Herbs, recipes

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