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How to Can Green Beans the Easy Way – Raw Pack

by 32 Comments

Learn how to can green beans the easy way using the raw pack method. This is the perfect tutorial for beginner canners and those who want their fresh green beans preserved for year-round eating without a ton of prep work.

Homecanned green beans on towel

Choose freshly picked green beans, rinse clean, snap to bite-size pieces, place in jars and cover with boiling water, then pressure can for just 20 minutes! Easy peasy and no need to pre-cook or blanch your green beans.

Green beans were the first thing I learned how to can on my own as a newlywed over twenty years ago (I was 18-years-old when I got married, I'll spare you the math) and I've never bought green beans from the store and neither will you after seeing how easy it is to can them at home. Especially once you taste them, they're full of flavor! My kids refuse to eat green beans from the store or restaurants because they taste nothing like home-canned green beans.

Supplies needed to can green beans

Pressure canner (here's how to pick the best pressure canner for your stove-type and budget)
Canning jars
Canning lids and bands (I buy my canning lids in bulk sleeves here)
Jar lifter
Kitchen towel
Bubble popper/headspace measurer (or a ruler)

Ingredients for canning green beans

Fresh green beans – on average you'll need 1 pound of green beans per pint (or 2 pounds per quart)
Canning salt (salt is optional but trust me, you want to add it or beans will be extremely bland tasting)

How do you prepare green beans for canning

  1. Pick your green beans, avoid beans that have blemishes or rust spots, choose beans that are tender, and crisp when snapped. The beans will be the crispest when picked in the morning.
  2. Rinse green beans thoroughly then strain.
  3. Trim off ends, string if beans are a string variety, and snap into 1 to 1 and 1/2 inch (bite-sized) pieces.fresh green beans being snapped in bowl on counter for pressure canning

How to Can Green Beans

Step 1

Place pressure canner on stove-top and fill with rack and hot water, water level should be 2 to 3 inches deep. Turn burner on medium heat to keep water at 140 degrees Fahrenheit. Fill a kettle with water and bring to a boil.

Step 2

Wash Mason jars and lids in hot soapy water. DO NOT boil the lids. Canning lid guidelines changed in 2014 and boiling the lids can affect their ability to seal. You do not need to sterilize lids or jars as long as you're processing jars for 10 minutes or longer (which you definitely are when pressure canning). Place freshly washed jars on a clean towel on the counter.

green beans inside mason jars before canning

Step 3

Fill Mason jars with green beans to a 1-inch headspace (space from the top of the green beans to the top of the jar). Add 1/2 teaspoon salt to pint jars or 1 teaspoon salt to quart jars (salt is optional but does provide better flavor). Always use canning salt or sea salt with NO added anti-caking agents or ingredients, regular table salt is not recommended.

Pouring boiling water onto fresh green beans before pressure canning

Step 4

Pour just off the boil water over the top of the green beans until the liquid level reaches the 1-inch headspace.

removing air bubbles when pressure canning green beans

Step 5

Use a canner bubble/headspace tool (or ruler if you don't have a headspace tool) to remove air bubbles by running it between the glass and outside of the food. Remeasure your headspace and add extra water if needed.

Step 6

Use a damp cloth and wipe the rim of your glass jar clean. This helps to ensure there's nothing that will inhibit a seal from forming. Place lid and canning band on and tighten to fingertip tight (over-tightening canning bands can cause lids to buckle). Place in the prepared pressure canner.

Step 7

Place lid on the pressure canner and allow to vent for 10 minutes. Then place weight on pressure canner according to your altitude and process for 20 minutes for pint jars or  25 minutes for quart jars. Remove from canner following pressure canning protocol 

Can you can green beans without a pressure canner? Can you can green beans in a water bath?

Green beans are a low-acid vegetable and must be pressure canned. The only safe way to water bath can green beans is if they're pickled, the addition of vinegar changes the pH level to 4.6, making them safe to water bath can.

How long is home-canned green beans good for?

The National Center of Home Food Preservation states that home-canned food is best used within 12 months for optimal nutritional benefits but provided you followed tested times/procedures and store canned goods out of direct sunlight and below 90 degrees Fahrenheit, they will be good for years. We practice rotation and try to use all of our home-canned food within 18 months but have had jars that are older and the food has been fine.

Do you cook green beans before canning?

I prefer to use the raw pack (or cold pack) method of canning green beans. It requires less work on my part and is an approved and tested way to can. You can do a hot pack method if you wish, which involves blanching the green beans in boiling water for 5 minutes, before jarring and processing in a pressure canner.

Looking for more canning recipes and resources

How to Pressure Can FREE Video Series

Canning Problems and Solutions: Siphoning (Liquid Loss in Jars)

Canning in Electric Pressure Cookers & Other Pressure Canning Questions

How to Store Home Canned Food Safely – Jar Stacking & Canning Rings

How to Can Green Beans the Easy Way – Raw Pack

Melissa Norris
Preserve your fresh green beans for year-round eating with this easy tutorial on how to can green beans. You'll never go back to store-bought after experiencing the flavor difference of homegrown and home-canned green beans! Go through my free video series on how to pressure can without fear and safely!
4.19 from 11 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 20 mins
Course side
Cuisine American
Servings 9 pints

Equipment

  • Pressure Canner

Ingredients
 
 

  • 9 pounds fresh green beans
  • 1/2 teaspoon salt (per pint jar)

Instructions
 

  • Pick your green beans, avoid beans that have blemishes or rust spots, choose beans that are tender, and crisp when snapped.
  • Rinse green beans thoroughly then strain. Trim off ends, string if beans are a string variety, and snap into 1 to 1 and 1/2 inch (bite-sized) pieces.
  • Place pressure canner on stove-top and fill with rack and hot water, water level should be 2 to 3 inches deep. Turn burner on medium heat to keep water at 140 degrees Fahrenheit. Fill a kettle with water and bring to a boil.
  • Wash Mason jars and lids in hot soapy water. DO NOT boil the lids. Canning lid guidelines changed in 2014 and boiling the lids can affect their ability to seal. You do not need to sterilize lids or jars as long as you’re processing jars for 10 minutes or longer (which you definitely are when pressure canning). Place freshly washed jars on a clean towel on the counter.
  • Fill Mason jars with green beans to a 1-inch headspace (space from the top of the green beans to the top of the jar). Add 1/2 teaspoon salt to pint jars or 1 teaspoon salt to quart jars (salt is optional but does provide better flavor).
  • Pour just off the boil water over the top of the green beans until the liquid level reaches the 1-inch headspace.
  • Use a canner bubble/headspace tool (or ruler if you don’t have a headspace tool) to remove air bubbles by running it between the glass and outside of the food. Remeasure your headspace and add extra water if needed.
  • Use a damp cloth and wipe the rim of your glass jar clean. This helps to ensure there’s nothing that will inhibit a seal from forming. Place lid and canning band on and tighten to fingertip tight (over-tightening canning bands can cause lids to buckle). Place in the prepared pressure canner.
  • Place lid on the pressure canner and allow to vent for 10 minutes. Process at 10 pounds of pressure if you’re zero to 1,000 feet above sea level and if 1,001 feet above sea level use 15 pounds, start timer when pressure is reached (weight should be rocking and hissing). Process for 20 minutes for pint jars or  25 minutes for quart jars. Remove from canner following pressure canning protocol 
  • Allow jars to cool for 12 to 24 hours before removing bands and checking seals. Then store in cool area out of direct sunlight.

Video

Notes

  • The beans will be the crispest when picked in the morning. Only use blemish-free green beans.
  • Use the salt, beans will be tasteless without it (ask me how I know). Always use canning salt or sea salt with NO added anti-caking agents or ingredients, regular table salt is not recommended.
  • You’ll need 1 pound per pint or 2 pounds per quart jar
Keyword how to can green beans
Tried this recipe?Let us know how it was!

Cherry Jam Recipe Without Pectin and Low Sugar

by 47 Comments

A cherry jam recipe is a must in every kitchen and my low sugar no pectin cherry jam recipe is the way jam should be. High on flavor instead of bucket fulls of sugar. I've also provided a quick-setting method that uses pectin, or an even easier freezer jam recipe so you don't have to heat up your house by canning! No matter the method, these cherry jam recipes come together easily so you can enjoy the bright taste of cherries all year long.

An opened jar of cherry jam with a spoonful.

Are your cherry trees ripe for the picking? Be sure you know what to do with all those cherries before they're ready to pick and have a plan to get them all preserved and lining your pantry shelves. Some of my favorites are this cherry jam, cherry pie filling, chocolate cherry sauce, and of course, these adorable mini hand pies!

The one drawback with preserving fruit in the middle of summer that it's often very hot and no one wants to heat up the house. But many of us also only have so much freezer space and need to use up the fruit we harvest before it goes bad.

What Type of Cherries are Best for Jam?

I prefer a sweet cherry jam recipe and my favorite sweet cherry is Bing. They provide that deep red color naturally. I've also used Rainier cherries for this recipe. Rainier cherries are a cross between a Van and a Bing cherry.

However, any sweet cherry will work, so use what you have available to you, or at a good price!

If you have tart cherries, simply increase the amount of sugar in the recipe and taste the jam before cooking, making adjustments as needed. (See the “Update” note below on cooking times if you're using tart cherries!)

Can You Use Frozen Cherries for Jam?

Yes, cherries freeze quite well and can be used to make both jam, jelly, and cherry pie filling. Make sure you thaw frozen cherries fully before proceeding with the recipe. I will often freeze cherries and berries to make jam later in the fall when I have more time (and a cooler kitchen).

Harvest Note: Whenever you pick cherries, be sure to leave the stem on, until just ready to use. Once you remove the stem, you allow oxygen into the cherry and it will turn brown and break down faster.

A colander filled with cherries.

Supplies Needed

  • Multiple Cherry Pitter  – pitting cherries isn't always the most fun job, but having a pitter that can do multiple cherries at once sure speeds up the process. If you have kids, this is a great job to have them do!
  • Classic Zester- this little beauty makes getting that pectin luscious lemon zest into your cherry jam without the bitter pith so easy if using the no store-bought pectin version.
  • Stainless Steel Canner– (Safe for glass top stoves) this water bath canner won't rust like the granite wear and will be your trusty sidekick in the kitchen for years to come.
  • OR Steam Canner (my new favorite way to water bath can recipes)
  • Candy Thermometer – most accurate way to ensure jam has reached the gelling point for the non-pectin version.
  • The Pampered Chef Cutting Edge Food Chopper – because chopping up fruit is not where I want to spend my time and I'm all about making quick work when possible. You can also use a blender or a food processor for this part!</li>

Ingredients Needed

  • Cherries – again this recipe works best with sweet cherries, but tart cherries or pie cherries can also work, you'll just need more sugar so it wouldn't be considered a “low-sugar” recipe.
  • Sugar – I like to use an organic sugar like evaporated cane juice, but regular granulated sugar would work as well. Pomona's pectin gives options for using honey or maple syrup, so if you're wanting to use a natural sweetener I would recommend reading the instructions that come with the pectin.
  • Lemon juice (or lime juice) – you can use fresh lemon juice or lime juice with tart or pie cherries, sweet cherries should use bottled juice from concentrate for acidity reasons.
  • Pomona's pectin (for pectin recipe only)– This ingredient is essential in order to reduce the amount of sugar and time needed to make this jam. (See below for more info on pectin.)
  • Calcium (for pectin recipe only) – The Pomona's pectin relies on calcium for the jam to set, this is why you're able to use less sugar, which I love! The calcium isn't an extra ingredient you need to purchase, it actually comes with your box of Pomona's pectin.
Cherry jam ingredients being cooked in a large yellow dutch oven.

What Does Pectin Do for Jam?

Pectin is naturally found in fruits, but not all fruit has the same level of pectin. Apples, grapes, currants, and citrus are naturally high in pectin and can be paired with lower pectin level fruits like cherries, strawberries, blackberries, and raspberries.

Pectin works with sugar (the natural sugars in fruit as well as added sugar) and acid to create a gel when it reaches 220 degrees Fahrenheit.

Commercial pectin is almost always made from GMO-derived ingredients (with the exception of Pomona's pectin) and is an added cost, so many jam makers want to learn how to make homemade jam without store-bought pectin.

Omitting store-bought pectin does require you to cook the jam longer to reach the jelling point, but you can use less sugar than most commercial recipes and pair together acidic fruits to create delicious jams and jellies, like the low sugar cherry jam recipe below (I've also included an alternative sweet cherry jam recipe using the ONLY non-GMO commercial pectin I will use).

A woman's hand holding up a spoon covered in jam as a "Sheet test" to see if the jam has set.

How To Tell When Jam is Set

Jam is done when it's reached the gelling point, nice and thick for spreading on toast, homemade buttermilk biscuits, sandwiches, or anything else your taste buds desire. I highly recommend using this jam in my homemade pop tarts recipe!

When the jam is hot, oftentimes it's difficult to tell if the jam has reached the gelling point because it thickens as it cools (it will remain runny while hot). The easiest way to tell if a jam is set is when it reaches 220 degrees Fahrenheit. You can know this by using a candy thermometer. 

Old-Fashioned Gel Tests

Don't despair if you don't have a candy thermometer, there are several old-fashioned tests to see if your jam is set that work just fine.

Sheet Test

Because jam will set more as it cools, it can be difficult to tell while it's still cooking if it has reached the jelling point. An easy fix is to use a sheet test.

Place a metal spoon in the freezer when you begin making your jam. To perform the sheet test, dip the cold spoon into the jam and then pull it out. Watch the jam drip off the back of the spoon, it should drip off in a sheet, not run or be individual droplets.

This is called sheeting and if the jam comes off in one sheet it's reached the gelling point.

Plate or Saucer Test

The other test is called the plate or saucer test. Instead of a spoon place a small plate or saucer in the freezer. To check the set of the jam, place a tablespoon of jam on the cold plate. Let it sit for a minute (so it cools and you don't burn yourself) and then run your finger through the middle. It should separate and not run back together.

If you perform either of these tests and the jam isn't set yet, put your spoon and/or saucer back in the freezer, cook for 5 to 10 minutes, and then test again.

Update: I've increased the processing time to reach a gel as a few people have had to cook for a longer time to get a gel. I've always reached a gel with a shorter time but I am using sweet cherries, not tart or pie cherries. I recommend testing for the gel point at the 15-minute mark and only continuing to cook if it's not gelled yet.

Cherry Jam Recipe (No Pectin & Low Sugar)

Four cherries in a cherry pitter.

1. Wash, remove stems, and pit cherries. Get the cherry pitter!

2. Roughly chop up cherries using a chopper, blender, or food processor. Be sure to measure cherries once they're processed, not whole!

Cherry jam ingredients being cooked in a large yellow dutch oven.

3. Place chopped cherries in a large stockpot. Add 1/2 cup water to cherries. Bring to a boil and allow to simmer for 15 minutes, stirring occasionally. You'll see the cherries begin to break down and thicken.

4. Stir in sugar and lemon juice, mixing well. Bring to a full rolling boil, stirring constantly. Sugar will scorch quickly if not kept moving.

5. Boil, uncovered until thickened, about 25 minutes, and has reached the gel point via one of the above tests.

Cherry jam being funneled into a canning jar.

6. Remove jam mixture from the heat and pour into hot canning jars, leaving 1/4 inch headspace.

Cherry jam being poured into a canning jar.

7. Using a knife or canning tool, slide it down into the jar to remove any air bubbles, then adjust headspace again, if needed.

8. Wipe rims of jars with a damp towel, center the lids on each jar then add bands and tighten to fingertip tight.

Three jars of cherry jam sitting in a steam canner.

9. Submerge in a hot water bath and process for 15 minutes. (Or, if using a steam canner, see video above at the 12:30 minute mark for instructions.)

Jar lifters lifting out a finished batch of cherry jam from a steam canner on a stovetop.

10. Take off of heat and let sit for 5 minutes before moving to a folded towel when using a traditional hot water bath, if using the steam canner follow instructions in the video.

11. Let jars sit for at least 12 hours before checking seals or removing bands. Then, remove bands, wipe down jars, and store them in a cool dark place for up to a year. Be sure to date and label your jars so you know what's in them!

12. If any jars didn't set, transfer to the refrigerator and use them right away.

Be sure to get more steam canning tips and tutorials in my full canning course, Home Canning with Confidence, or my Fruit to Jar course.

Sweet Cherry Freezer Jam

To make cherry freezer jam, simply follow all the instructions above through step 3, and instead of canning, allow jars to cool completely and then freeze.

Alternate Pomona's Pectin Cherry Jam Version

This is the method I'm using in the video above! We had a massive heatwave go through our area about the time all our cherries were ripe, and I definitely wasn't wanting to heat up the house by using the stove all day to cook jam then can it.

When using a recipe that includes pectin you can cut your jam-making time by a fraction and still end up with a great low-sugar jam recipe that you can either can or put in the freezer for freezer jam.

Furthermore, Pomona's Pectin is the only store-bought pectin I will use on our homestead because it doesn't rely on sugar for the set (it uses calcium instead) and is the only non-GMO pectin I've found without questionable ingredients.

Plus, 1 box makes multiple batches of jam and you can even do completely no sugar batches, which you can't do the old-fashioned way because you need sugar to reach the gelling point. And no, I'm not sponsored by Pomona's, but if they're reading this, I'd totally take a box of pectin in exchange!

This is the bulk option of Pomona's Pectin I purchased last year and the best price I've found for 6 boxes.

Three jars of cherry jam sitting on a counter with a Pioneering Today tea towel.

Cherry Jam Recipe (With Pectin)

Ingredients:

  • 4 cups smashed pitted cherries (approximately 8 cups whole cherries will equal the 4 cups smashed/pitted)
  • 1/4 cup lime juice from concentrate
  • 1 cup of sugar
  • 4 teaspoons powdered pectin (in your Pomona's box)
  • 3 teaspoons calcium water (comes with your box of Pomona's pectin)

Directions:

  1. Prepare jars and canner with hot water.
  2. Place prepared cherries, lime juice, and calcium water in a large stock pot on the stove, stir well, and over medium high heat bring to a boil.
  3. While berry mixture is heating, mix together your sugar and powdered pectin in a bowl until well combined.
  4. When berry mixture has reached a rolling boil, stir in the pectin/sugar and mix until combined. Stir continuously for 1 to 2 minutes, making sure the contents have reached a full boil.
  5. Remove from heat and fill your prepared jars to a 1/4 inch headspace. Make sure and wipe the rim of jars clean with a damp towel, place lids and bands on and screw down to finger tip tight. Place your jars on the canning rack in your water bath canner, making sure the water level covers the top of the jars by 1 to 2 inches and bring to a full boil. Process for 10 minutes with the lid on.
  6. Take the lid off and let sit for 5 minutes, then remove jars to a towel and let jars cool for 24 hours. Remove bands, check seals, wipe down jars, mark or label your jars with the date, and place jars in pantry until ready to use!

Did you make this recipe? If so, I'd love for you to leave me a star rating on the recipe card below, then snap a photo and tag me on social media @melissaknorris so I can see! Happy canning!

Jars of apple pie jam sitting on a counter.

Other Jam Recipes & Canning Posts You May Find Helpful:

An opened jar of cherry jam with a spoonful.

Cherry Jam Recipe Without Pectin and Low Sugar

MelissaKNorris
Here's my favorite old-fashioned cherry jam recipe that's high on taste but low on sugar and doesn't use store-bought pectin! Can it or toss it in the freezer for freezer jam (or see our pectin option in the notes below if you're in a hurry!). No matter the method, these cherry jam recipes come together easily so you can enjoy the bright taste of cherries all year long.
4.19 from 27 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Condiment
Cuisine American
Servings 32 servings
Calories 75 kcal

Ingredients
  

  • 5 cups sweet cherries pitted and chopped
  • 2.5 cups sugar can use between 2.5-3 cups depending on how sweet your cherries are and your preference
  • 5 tablespoons lime juice from concentrate or lemon juice

Instructions
 

  • Wash, remove stems, and pit cherries. A cherry pitter is highly advised
  • Roughly chop up cherries. Place chopped cherries in a large stock pot. Add 1/2 cup water to cherries. Bring to a boil and allow to simmer for 15 minutes, stirring occasionally. You'll see the cherries begin to break down and thicken.
  • Stir in sugar and lemon juice, mixing well. Bring to a full rolling boil, stirring constantly. Sugar will scorch quickly if not kept moving. Boil, uncovered, till thick, about 25 minutes. Remove from heat and pour into hot sterilized jars.
  • Note: It's set when it sticks to the back of a metal spoon. This is called sheeting. Look at the jam dripping off the edge of the spoon. It should look like a “sheet” of jam, not a bunch of individual drops. Cherry jam is not meant to be extremely thick. It's a thinner jam, excellent on pancakes, waffles, toast, etc.
  • Wipe rims with a damp towel, put on lids and bands. Submerge in hot water bath and process for 15 minutes *increase processing time for high altitude (see note section).
    Take off of heat and let sit for 5 minutes before moving to a folded towel. Let sit for at least 12 hours before checking seals on jars. Then store in a cool dark place for up to a year. If any jars didn't set, store in fridge.
  • Make 2 pints or 4 eight ounce jelly jars.

Video

Notes

*For altitudes 1,001 feet above sea level, increase processing time by 5 minutes for every 3,000 feet increment. For 1,001 to 3,000 feet add 5 minutes. 3,001 to 6,000 feet add 10 minutes, 6,001 to 8,000 add 15 minutes extra. 8,001 to 10,000 add 20 minutes extra.

Recipe for Cherry Jam with Pectin:

    • Ingredients:

      • 4 cups smashed pitted cherries (about 8 cups whole cherries)
      • 1/4 cup concentrated lime juice (or lemon juice)
      • 1 cup sugar
      • 3 teaspoons powdered Pamona's pectin
      • 4 teaspoons calcium water (comes with your box of Pomona's pectin)

      Directions:

      1. Pit cherries, then chop and mash or pulse in a blender (do not puree or completely liquefy). 
      2. Place in a large heavy-bottomed saucepan. Add lime juice and calcium water. Stir well. Bring to a full boil.
      3. If using a STEAM CANNER begin to heat water to 180 degrees F (because this is a hot pack recipe).
      4. If using a WATER BATH CANNER begin heating BEFORE prepping your cherries as it takes longer to get to temperature than the steam canner.
      5. While the cherry mixture is boiling, mix together pectin and sugar. 
      6. Add combined pectin/sugar and stir constantly for 1 to 2 minutes.
      7. Remove from heat and fill jars to 1/4″ headspace. Remove bubbles and adjust headspace if needed to maintain 1/4″.
      8. Wipe rims clean, add lids and bands, tightening to fingertip tight, and process for 10 minutes. *
      9. For STEAM CANNER: turn off heat BUT don't remove the lid for additional 5 minutes, the steam will keep the temperature high and is required for total processing time with the steam canner.
      10. After 5 minutes move jars to a towel and allow to cool and set overnight or for at least 12 hours.
      11. Check seals. If the center of the lid gives, then store in the fridge and eat soon. If jars are sealed, wipe them down with a damp cloth, mark them with the date and contents, and store them in the pantry out of the light for up to a year. 
      12. For the WATER BATH CANNER: turn off the heat and remove the lid, allow jars to sit for 5 minutes before removing them to a towel.
      13. Allow to cool and set overnight or for at least 12 hours. Check seals. If the center of the lid gives, then store in the fridge and eat soon. If jars are sealed, wipe them down with a damp cloth, mark them with the date and contents, and store them in the pantry out of the light for up to a year. 
      14. Yields 4-5 cups of jam

Nutrition

Serving: 2TbsCalories: 75kcalCarbohydrates: 19gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 51mgFiber: 1gSugar: 18gVitamin A: 15IUVitamin C: 2mgCalcium: 3mgIron: 1mg
Keyword Cherry Jam, Cherry Jam Recipe, Easy Cherry Jam, How to Can Cherry Jam, Low-Sugar Cherry Jam, No Pectin Cherry Jam
Tried this recipe?Let us know how it was!

How to Plant and Grow Potatoes (In Containers or the Ground)

by 37 Comments

Knowing how to plant potatoes correctly, including their depth, spacing, soil needs, sunlight, water, and temperature preferences, will get your harvest off to the best start possible and provide your family with food for months to come. Read on to learn how to plant potatoes the right way (including how to grow them in containers).

Image of a sprouting potato in the ground.

One of my favorite things about the pioneer lifestyle is growing our own food. But with recent biotech and GMOs sneaking into our food, it's not just about being frugal or the added health benefits (you did know homegrown vegetables and fruits have more nutrients, right?), it's about protecting our families.

Knowing how to grow enough food at home to feed my family for a year, having some basic gardening secrets tucked in your back pocket, knowing how to protect crops from common garden pests, and even how to grow a large scale garden without acreage will help get you headed down the right path to self-sufficiency.

Growing potatoes is just one small step in starting a vegetable garden.

Favorite Potato Varieties

If you haven't grown potatoes, now might be the perfect time to start. Many of you know I'm a firm believer in growing heirloom plants, and the potato is no exception. We have grown many varieties of potatoes over our 20 years of gardening, and we've settled on a few of our favorites…

  • Russet
  • Russet Norkotah PH
  • German Butterball

The above are my favorites for long-term storage, we've previously grown a purple potato called Purple Majesty. It has 10 times more antioxidants than a regular potato (and my kids love the color… lavender mashed potatoes anyone?).

Red and yellow potatoes arranged on a burlap sack.

There are three basic kinds of potatoes:

Early, Mid-Season & Late Potatoes

Before planting just any old potato, you need to know how many potatoes you're growing (get my free chart on how much to plant per person for a year's worth of food here), how quickly your family will eat them, and if you're hoping to still be eating that potato harvest the following spring (meaning you'll need to choose good storage varieties). Read on for more info about the kinds of potatoes.

Early-Season Potatoes

Also called “new potatoes” or basically, potatoes that haven't fully matured or finished growing.

Early season potatoes are ready for harvest in about 75-90 days. This is a great variety to grow if you're looking to get multiple plantings in one area of your garden.

If you live in a climate with very warm summers (staying above 90 degrees for days and weeks at a time), these early season potatoes will be your best bet.

Likewise, if you want to plant a late-summer garden for an early fall harvest, then early season potatoes are great for planting mid to late August.

If your potatoes have been prone to disease, the early potatoes may also be a better choice as they're the least likely to get blight because they're generally harvested well before disease sets in.

Early potatoes are not great storage potatoes, so these will be your “fresh eating” crop from the garden.

Early Season Potato Varieties

  • Alta
  • Cheiftan
  • Norland
  • Red Pontiac
  • Yukon Gold

Mid-Season Potatoes

Similar to early-season potatoes, mid-season potatoes will be ready fairly quick in about 95-110 days.

Mid-season potatoes aren't always great storage potatoes, so be sure to read up on the variety you're buying to know if they're better for fresh eating or long-term storage.

Mid-Season Potato Varieties

  • Adirondack Blue and Red
  • Purple Majesty
  • Gold Rush
  • Red Gold

Late-Season Potatoes

Because I like to grow food for my family that will last us a whole year, the late-season potatoes tend to be my go-to potatoes.

Late-season potatoes are sometimes referred to as “Main Crop Potatoes” and are generally ready to harvest in about 120-135 days.

Late-Season Potato Varieties

  • German Butterball
  • Fingerling
  • Russet
  • Russian Blue
Image of a BCS two-wheel tractor digging a trench.

Supplies Needed for Growing Potatoes

You don't need much to grow potatoes successfully, but there is some general knowledge that will come in handy throughout the growing season. So stick with me…

  • Seed Potatoes – see my favorite varieties mentioned above
  • Soil – Potatoes aren't picky, but crop rotation is important, don't plant potatoes where you had tomatoes the year prior, and it's best if your soil is rich, well-draining, and acidic (4.8 to 5.5 pH).
  • Space – whether you're planting in the garden or in containers, you need to have enough space for the tubers to develop.
  • Sunlight – potatoes grow best in full sunlight. Plant them in a place that gets all day sun and you should be golden.
  • Water – consistent watering is key for potatoes. Try not to go too long between waterings, and don't over-saturate them when you're watering.
seed potatoes on tray

Seed Potatoes

When growing potatoes you can only grow them from seed potatoes. The potatoes you've purchased in the grocery store are not suitable for seed potatoes because they can carry disease (remember the potato famine in Ireland during the 1800s, it was caused by a late blight that infected the soil and crops for multiple years). They also may have been sprayed with chemicals to keep them from sprouting on the shelf. Source

Seed potatoes are chosen for their resistance to disease and are certified disease-free, starting with disease-free potatoes is key.

I know some people do plant potatoes they've purchased from the store once they've sprouted (with great success!), but I'd rather not take the gamble of introducing any disease to my soil and don't think it's worth the risk. Each person must decide this for themselves.

If you grow and harvest your potatoes correctly, you can grow your own seed potatoes for the following year, essentially having an endless supply of potatoes. Stick with me, we'll talk about that soon.

Where to Buy Seed Potatoes

As mentioned above, we grow enough potatoes each year to have extra left over for our own seed potatoes. But if you've gotta start somewhere, so if you're looking to grow potatoes and are in need of seed potatoes, try some of the following places:

NOTE: Many places completely sell out of seed potatoes. It's a good idea not to wait until mid to late spring to try and buy them. When possible, order seed potatoes ahead of time (generally in the winter) to be sure you get on the list when they're in stock.

If you can't find seed potatoes, ask a friend if they'd be willing to share, you can cut your seed potatoes into pieces (be sure there are at least two “eyes” per piece) and it weighs at least 1 to 2 ounces per piece, allow them a couple of days to dry out and “scab up” to prevent rotting once planted, then proceed with the planting instructions below.

chitting seed potatoes on a tray before planting

What is “Chitting” Potatoes?

Chitting refers to forcing potatoes to sprout. If you've stored your potatoes correctly, they may not be sprouting come spring when it's time to plant.

To chit potatoes, bring them into a dark room that's around 70 degrees F for about two weeks. This brings them out of dormancy and allows them to sprout.

Once they've begun to sprout, you can move them to a cooler location with decent light for a few weeks until you're ready to plant.

Image of three potatoes in a trench spaced apart about 12 inches.

How to Plant Potatoes

There are many ways to grow potatoes, so it's important to consider both your space and how many potatoes you want to grow for both fresh eating and storing.

Growing Methods

If you're short on garden space, you can grow potatoes in containers or fabric bags. They can be grown in raised beds, long rows that you'll hill up, or even in mounds. Some people even grow them in trash cans! The moral is to grow with what you have at the moment.

Choose which growing method works best for you:

If you don't have the garden space for potatoes, they make an excellent container crop. You basically follow the same method as I'll lay out below, however, instead of digging a trench, you simply add a little dirt at the bottom of your container, then fill with more dirt instead of mounding each time. I discuss more about this method in Using Vegetable Grow Bags in the Garden. I've even seen pictures of people using large plastic laundry baskets… get creative!

Image of feet walking through the garden adding compost over the soil.

Soil

When growing potatoes plant them in well-draining acidic soil that's been fertilized. Ideal pH levels for potatoes is 4.8 to 5.5 They will grow in slightly more acidic soil and usually do okay into the 6 pH range but if they're in more alklaine soil (above 7.5 pH) they can't uptake many of the macronutrients in the soil and are more prone to developing scab.

Photo of a jar of elemental sulfur and some sprinkled into the ground.

It's not advised to try and change your pH level by more than 1 point in a twelve-month period. Our soil pH range is naturally around 6 (slightly acidic) so at planting time I add 0.2 pounds of elemental sulfur (make sure it says elemental sulfur to avoid aluminum) per 10-foot row. This will lower the pH by 1 point.

Potatoes are heavy feeders. You don't want them to rot in the ground or develop a fungus. Never plant where you had tomatoes or eggplant (they are susceptible to the same diseases) the previous year and always rotate your potatoes each year.

The ideal soil for growing potatoes is:

  • Well draining
  • Loose and fluffy
  • Acidic

Well Draining

The biggest nemesis of growing potatoes is having them rot in the ground. This can be avoided by consistent watering and well-draining soil.

Potatoes don't like to be soggy, or sit in extremely wet soil. The soil should hold water well, but not pool or puddle up. It sounds funny to want well-draining soil that holds water, but that's exactly the “just right” Goldilocks effect we're looking for.

Well-draining soil is also what allows me to store my potatoes in the ground all winter and harvest them as we need them in the kitchen!

Close up shot of the BCS tractor digging a ditch.

Loose and Fluffy

As mentioned above, make sure your soil is light and fluffy and not too compact (you don't want it to form a solid ball when squeezed together in your hand).

If your soil isn't well-draining, then you'll need to add in some organic matter (but nothing with too much nitrogen). Adding some compost and or worm castings will give the potatoes the nutrition they need to grow nice big greens, but also develop large tubers as well.

Too much nitrogen in the soil and you'll get nice big greens, but tiny, underdeveloped tubers (no good!).

Temperature & Sunlight

Potatoes prefer cooler weather and full sunlight and can be put in the ground as early as 2 weeks before your last frost date.

They'll tolerate some heat, but if temps stay at or above the 90s for prolonged periods of time, they may die. Our summers are extremely mild in the Pacific Northwest, so I don't have to deal with this.

We generally plant our potatoes the first to mid part of May.

Water

When watering potatoes, consistency is best. Try not to go too long between waterings, and don't over-saturate them when you're watering.

A general rule of thumb is to give them about 1 inch of water per week.

Preparing Your Seed Potatoes

Image of a potato with sprouts being placed into the soil.

Once your seed potatoes are sprouting, you have two options. If the potato is large and has more than four eyes, you can cut your seed potato (giving you two seed potatoes). However, your seed potato needs to be at least 1 to 2 ounces in order to have enough food to feed the emerging sprouts so I don't cut my potatoes unless they're at least 4 ounces in size.

I prefer to plant whole seed potatoes, these produce more pounds per plant for me and less chance of the potato rotting in the ground.

How to Cut Seed Potatoes Before Planting

If you do wish to cut your seed potatoes, there are a few simple rules to follow:

  • don't cut smaller than 1 ounce
  • make sure each piece has 1 to 2 eyes
  • allow cut potato to set out over 1 to 2 days to scab over (dry out)
  • if cut part isn't scabbed fully, dip in elemental sulfur at planting time

Depth & Spacing

Close up shot of the BCS tractor digging a ditch.
Image of a potato with sprouts being placed into the soil.
Image of two potatoes 12 inches apart being measured with a tape measure.

Dig a trench about 6 to 10 inches deep. Place your cut potato with the eyes facing upwards (or plant whole potatoes as shown below if you have plenty to spare). Space 12 inches apart.

Photo of a jar of elemental sulfur and some sprinkled into the ground.
Image of a potato in the soil with a tape measure showing it's 6 inches deep.
Image of a tape measure in the ground with dirt piled up about six inches.

I also like to add in some elemental sulfur to help acidify and reduce scab. Cover the potatoes with about 2 inches of soil.

What Are The Best Companion Plants For Potatoes

Image of a potato plant growing above the soil.

Companion planting is used to help both repel bad pests, attract “good” pests, and placing plants together that benefit one another.

Don't plant potatoes with other members of the nightshade family (tomatoes and peppers) because they are all susceptible to blight. Avoid planting potatoes with carrots and squash.

Potatoes do well when planted near beans, brassicas, corn, garlic, peas and onions.

Read How to Get Rid of Bugs on Plants Naturally Tips that Actually Work for more tips

What to Plant with Potatoes to Keep Bugs Away

Basil – repels potato beetles

Nasturtium – repeles potato beetles and attracts beneficial insects, also helps to repel cabbage moth so is excellent to plant with potatoes if you've paired them with brassicas.

Marigold- deters root nematodes (this happens once the plant is chopped up and worked back into the soil for the following year), repels potato bus and white fly. Attracts beneficial insects such as hover flies, lacewings, ladybird beetles, mantids, robber flies, some spiders and predatory mites.

Mounding or Hilling Potatoes

After potatoes have sprouted, you'll need to mound soil around them. We have lots of slugs here, so I don't use mulch, just good old dirt.

You may wonder if mounding is really that important. I'm here to tell you, it is.

Potatoes are produced from the tubers, and if left exposed to light, they'll turn green and possibly poisonous. (Yes, this is true.) When you see green on potatoes, it's chlorophyll (harmless) BUT it can be a sign it has a higher level of solanine (a glycoalkaloid and toxic chemical) so you want to avoid eating large amounts green potatoes.

Mounding helps protect the tubers (potatoes) from getting too much sun and keeps them safe for consumption.

Mounding also helps inhibit blight. Mound the soil up once the foliage has reached about 8 inches high with a hoe. It's better to not mound the soil too steep, so it won't wash away in the rain. Mound up until only 2 inches of leaves are left showing.

Additional mounding of dirt should be done once you have new growth of about 4-6 inches. This will be repeated 3 to 4 times throughout the growing season.

Once potatoes are blossoming, stop mounding. You can damage the new tender shoots beneath the surface of the soil.

Two images, one of a potato plant with growth about 8 inches high, the other image of the potato having dirt mounded up and only a couple of inches showing.

Have you had success growing potatoes? What kind of potato are you growing this year?

More Gardening Articles

Old-Fashioned Homemade Chocolate Caramel Cinnamon Rolls

by 20 Comments

Cinnamon rolls are a must-have around the holidays. In fact, this recipe is so easy to make ahead and enjoy Christmas morning. The addition of chocolate and caramel have them doubling as a dessert, but the light and fluffy pastry make them perfect for breakfast or brunch.

Chocolate caramel cinnamon rolls baked in a cast iron pan sitting on a table.

There is little else I like better than cinnamon rolls. They're ooey-gooey, melt in your mouth, and make lingering over breakfast a must. The only thing that could make them better is chocolate… and not having to make frosting!! 

Now don't get me wrong, I love frosting and I've been known to eat it with a spoon a time or two. Just a time or two.

There's a beauty in simply dumping a pan upside down and watching lovely golden sticky caramel sauce drip out. And there's a beauty in diving in face first and eating it too, but more so when no one else is there to witness your stickiness.

I've come to the determination that everything just looks better in a cast iron pan. Like makes me want to take a picture every time better, and no, not just because I happen to blog about scrumptious recipes. This recipe can be made in a 9×13 pan, but in true pioneer fashion (you did know this blog is based upon Pioneering Today, right?), you haven't really cooked unless you bake your chocolate caramel cinnamon rolls in a cast iron skillet.

Why I Love This Recipe

  • Who doesn't love sweet, sticky and delicious cinnamon rolls? But incase you needed more reasons to love this recipe, here they are…
  • You can make them from my artisan no-knead dough, which I oftentimes have sitting, ready to use in my refrigerator.
  • You can follow the recipe as written below and get them just to the baking point, then let them sit overnight in the refrigerator for quick baking in the morning.
  • No need to let the cinnamon rolls cool before frosting, the ooey-gooey caramel sauce acts like frosting and you can enjoy them hot out of the oven.

Cinnamon Roll Dough Instructions

A woman's hand scooping out half the dough from a large bowl.
  1. If you want to save time on this recipe, then use my no-knead artisan bread dough recipe and make it up to two weeks ahead of time. Then, just leave it in your refrigerator until ready to bake.
  2. If using the recipe below, pour warm water and milk over yeast in a glass, plastic, or wooden bowl. (Never use metal for bread. It doesn't hold the heat and can cause it not to rise as well.) Let sit for 8 to 10 minutes until foamy.
  3. Add egg, butter, and sugar to the bowl and stir to combine.
  4. Stir in salt and flour. Knead for 6 to 8 minutes on a lightly floured surface. The dough should feel smooth, not sticky. If it's sticky, keep adding small amounts of flour, 1 tablespoon at a time, until smooth.
  5. Cover dough with a tea towel (traps warmth and helps dough from forming a dry crust on top) and allow to rise for an hour in a draft-free spot. I always put mine on the top of the fridge or in your oven with just the oven light on works, too.

Preparing the Cinnamon Rolls

A woman holding up a cast iron pan of cinnamon rolls.

Cast Iron Skillet Directions:

You'll need two skillets. I use my 10 inch cast iron skillet and smaller 6 inch cast iron skillet for this recipe.

  1. Measure out 1/2 cup of butter (or coconut oil for dairy-free) and divide it between the two pans, putting a little bit more oil in the larger pan. Place the skillets in the oven and hit pre-heat. As soon as the coconut melts completely, after about 3 to 5 minutes, turn off the oven. (Alternatively, you can melt your butter ahead of time and proceed with making the caramel in a cool cast iron skillet.)
  2. Using an oven mitt, because we don't want to burn our fingers, pull out the skillets. Swirl the melted butter around until it covers the whole surface of the pan. Sprinkle the brown sugar and optional cocoa powder over the melted butter and set pans aside.
  3. Put your rolls, cut side down, into the skillet. The heat from the cast iron will help these rolls to rise nicely, especially on chilly fall and winter days, and because of the smaller pan, the rolls will puff up instead of out. (Anyone else's favorite part the center of the cinnamon roll, especially when it's almost not quite all the way done?)

9×13 Pan Directions: 

  1. Layer ingredients for chocolate caramel sauce in your 9×13 pan.
  2. After dough has risen, roll out on a lightly floured surface into a rectangle approximately 18×14 inches. Spread softened butter over surface of dough.
  3. Sprinkle brown sugar, cocoa powder, cinnamon, and chocolate chips over the surface.
  4. Roll up, keeping it tight as you go (like rolling up a sleeping bag).
Ingredients for caramel sauce in a 9x13 baking pan.
Cinnamon roll dough sprinkled with cinnamon, sugar and chocolate chips being rolled into a log.

5. Cut into approximately 15 equal-sized pieces with a sharp knife. You can use thread or dental floss as well. I find quilting thread works better than regular thread as it's thicker.

6. Place cut edge down in a pan on top of the sauce ingredients, with sides just touching.

A log of cinnamon rolls all cut up into circle pieces.
Cinnamon rolls placed into a baking dish.

7. Cover with tea towel and allow to rise for one hour. Or cover with plastic wrap and put in fridge if baking in the morning, allow to come to room temperature before baking.

Chocolate caramel cinnamon rolls on a plate.

Baking Instructions

  1. Preheat the oven to 375 degrees. Allow cinnamon rolls to come to room temperature if stored in the refrigerator overnight.
  2. Bake for 12 to 25 minutes, depending on how thick you cut them. I prefer mine on the doughier side so I pull them out as soon as they're golden on top.
  3. Let cool in the pan for 3 minutes, then invert over platter or plate. Scrape remaining caramel sauce from pan onto cinnamon rolls. Enjoy!

Tips for This Recipe

  • If you want to save time, make my no-knead artisan dough up to two weeks ahead of time. Then, use half the dough for this cinnamon roll recipe.
  • Alternatively, you can prepare everything right up to the baking point, then cover and let them sit overnight in the refrigerator and bake in the morning. Then, allow them to preheat in the oven until 175 degrees, turn off the oven and check to see if they have doubled in size.
  • Don't let the cinnamon rolls cool completely in the pan, they'll be very hard to turn out onto a pan and some of that delicious caramel will be left behind.
  • For an extra chocolatey version, you can add the additional 1/4 cup of cocoa powder to both the filling and the caramel sauce.
  • Try cutting your cinnamon rolls with thread for nice, even cuts.

More Sweet Breakfast Recipes

Did you make this recipe? Snap a photo and tag me on social media, I'd LOVE to see your flaky pie crust! Then be sure to rate this recipe by clicking the stars in the recipe card below!

Chocolate caramel cinnamon rolls baked in a cast iron pan sitting on a table.

Old-Fashioned Homemade Chocolate Cinnamon Caramel Rolls

MelissaKNorris
Sticky and sweet, dotted with chocolate and covered in a delicious caramel glaze, these cinnamon rolls are the perfect start to any breakfast or brunch.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Rising Time 9 hrs
Total Time 9 hrs 40 mins
Course Breakfast
Cuisine American
Servings 15
Calories 379 kcal

Ingredients
  

Dough

  • 1/2 cups water warm, 120 degrees or lukewarm on your wrist
  • 1/2 cup milk warm
  • 2 1/4 tsp yeast
  • 1 egg
  • 1/2 cup butter softened
  • 1/2 cup sugar
  • 1 tsp salt
  • 3 3/4 cups flour unsifted, all-purpose, pastry or bread flour (plus 1/2 cup or so for dusting your work surface)

Caramel Sauce

  • 1/2 cup butter melted (or coconut oil for dairy-free)
  • 1/2 cup brown sugar
  • 1/4 cup cocoa powder optional

Chocolate Cinnamon Filling

  • 1/4 cup butter softened
  • 1/2 cup brown sugar
  • Cinnamon to taste
  • 1/2 cup semi-sweet chocolate chips or raisins, nuts, or other dried fruit
  • 1/4 cup cocoa powder optional

Instructions
 

Dough

  • Pour warm water and milk over yeast in a glass, plastic, or wooden bowl. (Never use metal for bread. It doesn't hold the heat and will kill your yeast.) Let sit for 8 to 10 minutes until foamy.
  • Add egg, butter, and sugar to bowl and stir to combine. Stir
  • Stir in salt and flour. Knead for 6 to 8 minutes on a lightly floured surface. Dough should feel smooth, not sticky. If it's sticky, keep adding small amounts of flour, 1 tablespoon at a time, until smooth.
  • Cover dough with a tea towel (traps warmth and helps dough to rise) and allow to rise for an hour in a draft free spot. I always put mine on the top of the fridge or your oven with just the oven light on works, too.

Caramel Sauce

  • Layer ingredients for caramel sauce in your cast iron or 9×13 pan.

Chocolate Cinnamon Filling

  • Once the dough has doubled in size (usually takes 45 to 60 minutes) roll out on a lightly floured surface into a rectangle approximately 18×14 inches. Spread softened butter over the surface of the dough. Sprinkle brown sugar, cinnamon, chocolate chips, and optional cocoa powder over the surface.
  • Roll up, keeping it tight as you go. Cut into approximately 15 equal pieces. Place cut edge down in the pan on top of the sauce with sides just touching.
  • Cover with tea towel and allow to rise for one hour. Or cover with plastic wrap and put in fridge if baking in the morning (allow to come to room temperature before baking).

Baking

  • Bake at 375 degrees for 12 to 25 minutes, depending on how thick you cut them. I prefer mine on the doughier side so I pull them out as soon as they're golden on top.
  • Let cool in pan for 3 minutes then invert over platter or plate. Scrape remaining caramel sauce from pan onto cinnamon rolls. Enjoy!

Video

Notes

  • For a make-ahead version, use my No-Knead Artisan Bread Dough, it can be made up to two weeks ahead of time and be ready and waiting in your refrigerator.
Extra Chocolate Variation:
  • In my husband's opinion, it's not dessert unless it's chocolate. Add 1/4 cup cocoa powder to the pan with other glaze ingredients, and 1/4 cup cocoa powder sprinkled with the filling ingredients. You can omit the cinnamon if you wish, but chocolate and cinnamon do go well together. 

Nutrition

Calories: 379kcalCarbohydrates: 49gProtein: 5gFat: 19gSaturated Fat: 11gCholesterol: 53mgSodium: 305mgPotassium: 124mgFiber: 2gSugar: 24gVitamin A: 502IUCalcium: 38mgIron: 2mg
Keyword Caramel, Chocolate, Cinnamon Rolls, Sticky Buns
Tried this recipe?Let us know how it was!

This recipe was originally written in 2012, but has been updated with newer photos, a video and an updated version of the recipe.

Easy No Knead Artisan Bread Recipe

by 203 Comments

This easy no-knead artisan bread recipe takes just 5 minutes a day and uses only 5 ingredients. It has a soft and fluffy inside and a perfectly crunchy crust. Everything bread should be without all the work! This step-by-step tutorial will have you turning out loaves of homemade goodness in no time.

artisan bread on parchment paper

I first fell in love with this bread when I had toddlers at home, was working full time, and needed a foolproof quick bread recipe.

Since then I've tweaked this basic recipe from No-Knead Artisan Bread in 5 Minutes a Day by Jeff Hertzberg and Zoe Francios to a thing of perfection. If you have my book Hand Made: the Modern Guide to Made-from-Scratch Living you'll recognize this from page 44 as my Master Dough Recipe.

Having a versatile quick super easy no-knead bread recipe is key, I've made this all different ways over the years, including different bake times and baking dishes, and below is my favorite variation.

Trust me, this will quickly become a staple at your house. Fresh bread is a thing of beauty, and this recipe makes excellent garlic bread, sandwiches, torn and dipped into soup… or you might just devour it as is, slathered with some butter, of course!

If you're wondering just how to make those delicious looking cinnamon rolls, pizza crust, hamburger buns, and more, go grab my full Homemade Bread and Baking Course! 

bread dough in bowl with flour and vinegar on table

Ingredients

With this dough sitting in the refrigerator waiting for you, it's so nice not to have to worry about having ingredients on hand when making a fresh loaf of bread, or needing to let your dough rise to room temperature first. This dough actually works best straight from the fridge.

You will, however, need the following ingredients to make the master dough. See each ingredient for tips or substitutions.

  1. Flour – Use unsifted all-purpose flour or bread flour. You can use whole wheat or fresh ground, but reduce flour to 5 1/2 cups and increase only if the dough is too wet and won't hold any type of shape. I've successfully done half whole wheat and half all-purpose at the full 6 and 1/2 cups. To avoid measuring errors, spoon flour into measuring cup and then level.
  2. Water – Make sure water is warm enough to activate yeast but not so hot it kills it. If using a thermometer about 115 degrees Fahrenheit or warm to the inside of your wrist. You'll also want to be sure your water is free of chlorine or other contaminants as this can affect baking.
  3. Salt – I use Redmond's Real Salt or sea salt, but table salt works fine too.
  4. Vinegar – I use my homemade apple cider vinegar but any vinegar will do, it helps create a better texture in no-knead bread recipes.
  5. Yeast – I use active dry yeast but instant will work too. Store your yeast in the fridge to help prolong shelf life.

This bread has that awesome crunchy yet chewy crust with an incredible soft flaky crumb. My kids inhale it. The recipe states this makes two nice sized loaves.

A bread lame scoring a shaped ball of artisan bread dough.

No Knead Bread Equipment

While not required, these are some tools that I find invaluable in my bread baking, both this easy no knead artisan bread dough and my sourdough loaves. Speaking of sourdough, here's my free homemade sourdough starter series!

  • Banneton dough proofing bowl this little bowl is priceless to help form a nice dome on top of round loaves.
  • Bread lame this razor blade makes it easy to slash the top of the dough without tearing it or burning myself on the side of the preheated Dutch oven.
  • Cast iron bread baking Dutch oven I love this one because I don't worry about the knob melting and can use the lid as a skillet, plus no enamel coating to scratch or damage.
A woman shaping dough with her hands on a well-floured work surface.

How to Make This Recipe

1.Mix together yeast and water in a large bowl. Allow yeast to turn bubbly (about 3 to 6 minutes).

2. Stir in vinegar, salt, and three cups of flour.

3. Incorporate remaining flour one cup at a time. Only add in that extra 1/2 cup if your dough doesn't seem to be holding together (see video for demonstration).

A large bowl of bread dough.

4. Allow dough to rise for 2 to 3 hours until it has at least doubled in size.

5. Cover bowl, don't seal completely and place in the fridge for at least 8 hours before use.

A woman's hand scooping out half the dough from a large bowl.

6. Use 1/2 of the dough (just pull it out with your hands) and from a round loaf on parchment paper. Let the dough rise for 40 minutes (rise time may vary depending on the temperature and humidity of your kitchen).

Note: You can use a well-floured banneton for the rise time if you'd like your dough to stay a nice tall uniform shape. The banneton isn't necessary and I use it whenever I'd like a pretty swirl on the top of my loaf.

7. Preheat oven with cast iron Dutch oven inside to 450 degrees Fahrenheit.

Artisan bread dough shaped and scored on parchment paper in a cast iron dutch oven.

8. Transfer loaf to preheated Dutch oven (it's hot, use oven mitts) and slash the top with a sharp knife or bread lame.

9. Bake with lid on for 25 minutes. Your bread should just be starting to brown at this point.

Loaf of artisan bread, halfway through baking, in a cast iron dutch oven with lid removed.

10. Remove the lid and bake for another 10 minutes or until perfectly golden brown on top and starting to get very crunchy.

Finished loaf of artisan bread in a cast iron dutch oven lined with parchment paper.

11. Carefully remove from oven, move bread to a cooling rack and allow to cool for 1 hour before slicing (or at least 20 minutes if you're in a rush!).

Artisan bread sliced open to reveal the crumb.

Artisan Bread Tips and Tricks

  • Flour. Use unsifted all-purpose or bread flour. Spoon flour into measuring cup and level. You can use whole wheat or fresh ground, but reduce flour to 5 1/2 cups and increase only if the dough is too wet and won’t hold any type of shape. I’ve successfully done half whole wheat and half all-purpose at the full 6 and 1/2 cups.
  • The dough will be wet. This is intended to be a wet dough, don't keep adding flour expecting a loaf to form. We call this a “free-form” loaf of bread. Because it's no-knead, it needs to be wet in order for the gluten to form properly.
  • Flour your hands and work-surface. Using well-floured hands and work-surface will help tremendously in keeping the dough from being too sticky. You don't want to go crazy with the flour, but a well-coated surface is helpful.
  • No Dutch Oven? No problem! You can use a cookie sheet for your bread (parchment paper is still helpful) and place a metal broiling pan in the oven on the lowest rack and preheat both pans in the oven to 450 degrees. Put your loaf in the oven and then quickly pour a cup of HOT water into the broiler pan and shut your oven. Bake for 45 minutes.
  • Wait to slice into the bread. I know it's difficult, but try to wait at least 20 minutes before slicing into your loaf. If you slice into a hot loaf, you'll end up with a gummy center that will seem underbaked.
  • For a softer crust – If you're not a fan of the crispy crunchy crust, you can immediately brush your loaf with butter when it comes out of the oven. This will soften the crust just a bit so it's not so crunchy.
Woman holding up a loaf of artisan bread.

More Easy Homemade Bread Recipes

Turn the other half of the dough into these Chocolate Caramel Cinnamon Rolls – the sauce makes itself in the pan while they bake!

Chocolate caramel cinnamon rolls baked in a cast iron pan sitting on a table.

Did you make this recipe? If you did, I'd love for you to give it a quick star-rating on the recipe card below! And if you're on social media and love posting pics of your food, tag me, I wanna see!

Easy No Knead Bread Recipe

MelissaKNorris
This easy no-knead artisan bread recipe takes just 5 minutes a day uses only 5 ingredients. It has a soft and fluffy inside and perfectly crunchy crust, everything bread should be without all the work!
4.32 from 69 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course bread
Cuisine American
Servings 32 servings
Calories 93 kcal

Ingredients
 
 

  • 3 cups water lukewarm (about 120 degrees)
  • 1 1/2 Tablespoons yeast
  • 1 1/2 Tablespoons salt kosher or coarse sea salt is best
  • 1 1/2 Tablespoons apple cider vinegar
  • 6 1/2 cups flour unsifted, all-purpose or bread flour (see notes for whole wheat)

Instructions
 

  • In a large bowl, dissolve yeast and warm water. Allow to sit for 6 to 8 minutes until water is foamy.
  • Add salt and vinegar. Mix in flour a cupful at a time until it's all incorporated. Dough will be slightly wet.
  • Cover your dough with a tea towel and set it on top of the fridge (or a draft free warm place) to rise for about 2 to 3 hours, or until the dough has at least doubled in size.
  • Cover dough (make sure it can still breathe, don't seal completely) and place in fridge for 8 hours.
  • Take 1/2 of the dough (or 1/3 for a smaller loaf) out of the bowl, it’s very wet, so lightly flour your hands, and pull it into the shape of your loaf. Dust the top with flour and slash it with a sharp knife (flour keeps your blade from sticking) and let it rise for about 40 minutes.
  • Preheat oven to 450 degrees Fahrenheit with cast iron Dutch oven inside.
  • Remove dutch oven from stove and carefully place one loaf into Dutch oven. Cover with the lid and bake for 25 minutes, remove lid and bake for another 10 minutes until golden on top. (No cast iron Dutch oven, see notes for alternate baking instructions)

Video

Notes

  1. No cast iron Dutch Oven, no problem: Place a metal broiling pan in the oven on the lowest rack and preheat to 450 degrees. Place loaf on a cookie sheet, cast iron skillet, or baking stone and place in oven. Quickly pour a cup of HOT water into the broiler pan and shut your oven. Bake for 45 minutes.
  2. Flour. Use unsifted all-purpose or bread flour. Spoon flour into measuring cup and level. You can use whole wheat or fresh ground, but reduce flour to 5 1/2 cups and increase only if the dough is too wet and won’t hold any type of shape. I’ve successfully done half whole wheat and half all-purpose at the full 6 and 1/2 cups.
  3. The dough will be wet. This is intended to be a wet dough, don't keep adding flour expecting a loaf to form. We call this a “free-form” loaf of bread. Because it's no-knead, it needs to be wet in order for the gluten to form properly.
  4. Flour your hands and work-surface. Using well-floured hands and work-surface will help tremendously in keeping the dough from being too sticky. You don't want to go crazy with the flour, but a well-coated surface is helpful.
  5. Wait to slice into the bread. I know it's difficult, but try to wait at least 20 minutes before slicing into your loaf. If you slice into a hot loaf, you'll end up with a gummy center that will seem underbaked.
  6. For a softer crust – If you're not a fan of the crispy crunchy crust, you can immediately brush your loaf with butter when it comes out of the oven. This will soften the crust just a bit so it's not so crunchy.

Nutrition

Calories: 93kcalCarbohydrates: 19gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 329mgPotassium: 29mgFiber: 1gSugar: 1gCalcium: 4mgIron: 1mg
Keyword Artisan bread, Bread recipe, no-knead bread
Tried this recipe?Let us know how it was!

Homemade Granola Bars (Copycat Nature Valley Granola Bars)

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Homemade granola bars stacked up with parchment paper in between layers and granola on the counter behind them.

Learn how to make healthy homemade granola bars that are crunchy and just like a Nature Valley knockoff. They're super easy to make and they use all organic ingredients you probably have in your pantry. Once you have these, I'm guessing you'll never go back to the store-bought option.

On our way to a completely real traditional food diet, I've been swapping out processed foods and cutting down our sugar intake with homemade versions. We first started with homemade sourdough bread (and this chocolate sourdough bread variation that's to die for) and then moved on to snacks like these easy 5-minute homemade crackers and this homemade granola bar recipe.

These are a crunchy granola bar (think Nature Valley copycat recipe), perfect for snacks, breakfast on the go, backpacks, or anywhere you need a quick bite. These make a large pan and are so much more frugal than going to the grocery store. Because, I don't know about you, but I always manage to buy more than what I ran in for.

I got this homemade granola bar recipe from my mother and made a few small tweaks with the ingredients to make it healthier. It's quick to make and oh so yummy.

Granola bar ingredients sitting on the counter (oats, nuts, sugar, maple syrup, coconut oil, cinnamon and nutmeg.

Ingredients Needed for Homemade Granola Bars

  • Rolled Oats – It's important to use regular oats here and not quick oats.
  • Pecans – finely chopped nuts give these homemade granola bars that added crunch that's reminiscent of Nature Valley.
  • Maple Syrup – Hooray for less refined sugar! (You all know the amazing health benefits of maple syrup, right?) Maple syrup acts like the perfect “glue” or binder holding the bars together which also means you need less brown sugar for the overall recipe.
  • Brown Sugar – We use a bit of brown sugar in the recipe, but less than other recipes call for because of the additional maple syrup. The brown sugar gives these bars just that hint of molasses which is so delicious.
  • Coconut Oil – Yay for a dairy-free option on these homemade granola bars! (See below for substitutions if you don't have coconut oil.)
  • Vanilla Extract – Because is a granola bar even a granola bar if it doesn't have vanilla in it?
  • Sea Salt – The perfect combination of sweet and salty in this recipe! You could also finish the bars off with a little bit of course sea salt on top for that added boost of flavor.
  • Cinnamon & Nutmeg – The perfect combination of spices to round out all the yummy flavors.

How to Make Homemade Granola Bars

Unlike some other homemade granola bars, this recipe will need to be baked to get that classic Nature Valley crunch we all love.

Gather and measure out all your ingredients (oats, maple syrup, coconut oil, brown sugar, pecans, cinnamon, and nutmeg – see photo above).

Slightly melt the coconut oil and finely chop the pecans.

Chopped nuts on a cutting board.

In a large bowl (or the bowl of your stand mixer), add the dry ingredients then drizzle the wet ingredients over the top. Stir gently (or mix on low) until everything is incorporated and oats are no longer dry.

Homemade granola bar dry ingredients in the bowl of a stand mixer.

With a large spatula, press granola firmly into a 17×11 inch sheet pan. Bake at 325 degrees for 20-25 minutes. Let cool 1 hour before cutting and removing from pan. (Granola bars will continue to firm up as they cool.)

Homemade granola bars cut into squares with a knife in a baking sheet.

Don't be tempted to use another size pan. The ingredients are carefully measured and changing the pan size will alter how these turn out. Be sure to press very firmly on the granola mixture, it should be really thin and flat.

Granola Bar Variations

We all have our own preferences when it comes to granola bar flavors. Because these granola bars need to be baked to have a nice crispy texture, the add-ins need to be minimal.

Some of my favorite options are to add a few mini chocolate chips or just a touch of peanut butter to the recipe. You can mix and match to play around with the texture and find your perfect variation.

My very favorite is to melt some dark chocolate and either drizzle it over the top of the granola bars or dunk each room temperature granola bar into the chocolate so the bottom layer is covered in chocolate. Then I lay them flat on parchment paper and stick them in the freezer for about 15 minutes to firm up.

If you choose to mix in any additional ingredients, they may not transport as well as the original recipe.

Granola Bar Substitutions

These homemade granola bars are a dairy-free version with less refined sugar. If you'd like to substitute any of the ingredients to eliminate a trip to the grocery store, here are a few suggestions.

  • Nuts – sub the pecans with walnuts, peanuts, cashews, sunflower seeds… or pretty much any other nut will work!
  • Liquid sweetener – sub the maple syrup with honey.
  • Brown sugar – no brown sugar on hand? Mix 1/3 cup regular sugar with 1/2-1 tsp molasses and mix well. No molasses? Regular sugar will do in a pinch.
  • Oil – sub the coconut oil for butter (for a dairy option) or ghee (for another dairy-free alternative).
  • Spices – the spices are purely optional, if you don't have cinnamon or nutmeg your granola bars will turn out just fine without them.

Homemade Granola Bar Tips & Tricks

When making these granola bars, be sure to follow the instructions to a T the first time you make them. If you've made chewy homemade granola bars before, this recipe is a bit different because the goal is for them to be crispy crunchy.

Adding in dried fruit like dried cranberries, raisins or even unsweetened coconut may not work well for this recipe because they are so thin. But feel free to experiment. Even if they crumble it'll make a fantastic granola!

Be sure you're using an 11×17 inch baking sheet and press the mixture down very firmly.

Your granola bars will seem thin, but this is the goal. They need to be thin to get crispy when baking.

Other Healthy Homemade Snacks

How to Make Healthy Homemade Granola Bars

MelissaKNorris
These healthy homemade granola bars are crunchy and just like a Nature Valley knockoff, just sweet enough with a hint of spice.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Snack
Servings 12

Ingredients
  

  • 5 cups rolled oats regular, not quick
  • 3/4 cup finely chopped pecans
  • 1/3 cup maple syrup
  • 1/3 cup brown sugar packed
  • 1/2 cup coconut oil
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Instructions
 

  • Mix together dry ingredients. Drizzle liquids on top of oats and mix until the oats are covered and moist. With a large spatula, press granola firmly into a 17×11 pan. Bake at 325 degrees for 20-25 minutes. Let cool 1 hour before cutting and removing from pan.
  • Don't use another size pan. The ingredients are carefully measured and altering pan size will alter how these turn out. Be sure to press very firmly on the granola mixture, it should be really flat.

Notes

It's normal to have some pieces crumble, they're delicious to use as granola on yogurt or on top of oatmeal.
Keyword homemade granola bar recipe without honey
Tried this recipe?Let us know how it was!

Strawberry Rhubarb Dump Cake without Jello & Homemade Cake Mix

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Strawberry rhubarb dump cake is one of my favorite recipes, in fact, I started with this recipe when I was seven years old. A neighbor served this dish and the next day, I walked up the street to her log cabin and asked for the recipe. She graciously shared! (I take it as a compliment when someone asks for the recipe and always supply it upon request)

But as we started moving away from processed and boxed foods, I had a hard time making strawberry rhubarb dump cake because the original recipe called for both strawberry jello (hello food dye and artificial flavoring) and a boxed cake mix.

Easy Strawberry Rhubarb Dump Cake from Scratch

Since recovering my health and only using from scratch recipes in our kitchen, I struggled with giving up our beloved Strawberry Rhubarb dump cake or using the processed ingredients and cringing the entire time. I'm telling you, the dilemma is real people.

I'm not one to give up on our favorites, I was determined I could do this real food. Determined. It took a couple of goes, but I did it. This strawberry rhubarb dump cake from scratch now contains real strawberries, gelatin (totally a health food when sourced from grass fed cattle), and a homemade cake mix that is light and fluffy. Can I get an amen!!!

No more feeling guilty and it still tastes amazing.

So I did it, I came up with a completely real food version of our favorite. You're welcome!

If making things from scratch the old-fashioned way without chemicals and a ton of store-bought ingredients, including from-scratch cakes, biscuits, and more, grab Hand Made: the Modern Guide to Made-from-Scratch Living with over 100 recipes!

Keep rhubarb on hand all year-long

A great way to keep rhubarb for baking all year long is to chop it up and freeze it in a plastic freezer bag or freezable container.

The great thing about this strawberry rhubarb dump cake is you can use fresh or frozen fruit, so it can be served all year long.

Other easy delicious homemade dessert recipes

Close up image of a frosted chocolate cupcake on a white plate with a cake tray full of cupcakes in the background. Text overlay says, "Chocolate Mayo Cupcakes with Caramel Frosting".

Great-Grandma's Heavenly Easy Chocolate Mayo Cake

Easy Honey Banana Cake

Melt in Your Mouth Blueberry Cake

Strawberry Rhubarb Dump Cake without Jello

MelissaKNorris
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Servings 12

Ingredients
  

  • 4 cups diced rhubarb
  • 1 and 1/2 cups sliced strawberries
  • 1/4 to 1/2 cup sugar I use raw organic cane sugar
  • 1 scoop gelatin 2 and 1/2 teaspoons gelatin I use this brand of gelatin that's from grass fed cattle and no fillers
  • 1 cup cold water
  • Homemade Cake Mix
  • 1 and 1/2 cups all purpose flour we'll turn it into cake flour below
  • 3 Tablespoons organic non-GMO corn starch use 2 Tablespoons in the bottom of your cup, then spoon full with flour, use 1 Tablespoon for the 1/2 cup
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Place rhubarb and sliced strawberries in pan, sprinkle sugar over it, then evenly sprinkle the gelatin over top.
  • Thoroughly mix your dry cake ingredients together and sprinkle evenly over rhubarb. Pour your 1 cup water over all of this and dot with 3 tablespoons chopped butter. Don’t stir!
  • Bake at 350 for 1 hour. Serve this warm by itself, or add a dollop of whipped cream or vanilla ice cream. My husband says the rhubarb counts as a vegetable and eats it for breakfast, too.
Tried this recipe?Let us know how it was!

Red Pepper Garlic Jelly Recipe

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This Easy Red Pepper Jelly recipe is my favorite savory jelly recipe. There's nothing like a bit of sweet heat and this homemade red pepper garlic jelly recipe delivers both. May through November is jam and jelly making season at our house. I can't remember the last time I've purchased jam or jelly in the store, it's been years for sure.

Around the holidays there is nothing better than pulling out jars of homemade goodness to share with guests. Plus, the work is already done so it makes for fast serving during a normally busy time of year.

This Red Pepper Jelly is perfect on top of a brick of cream cheese with crackers for an easy appetizer or an excellent glaze for meatballs and chicken. Or smeared on toast. Pretty much anyway you can think of, it's good!

Red Pepper Jelly Recipe, easy delicious appetizer over cream cheese or the perfect glaze for meatballs or chicken

How to Make Red Pepper Jelly 

1 cup minced red bell pepper

1/4 cup deveined and minced jalapenos (or pepper of your choice)

5 cloves finely chopped garlic

1 and 1/3 cups vinegar

2 and 1/3 cups sugar or 1 and ½ cups honey (I use raw organic evaporated cane juice)

1 and ½ teaspoons pectin powder (I only use Pomona’s Pectin, read more about how it works, what it is, and why I love it here.)

2 teaspoons calcium water (comes with One 1 oz Pomona's Universal Pectin)

Prepare hot water bath canner and begin to warm water. Wash and rinse jars in hot soapy water right before filling with hot jelly so the glass is warm.

Place peppers, garlic, and vinegar in a sauce pan. Add calcium water and stir well. Measure ½ cup of sugar into a bowl with pectin and combine.

Bring sauce pan contents to a boil. Add pectin-sugar and stir vigorously for 2 minutes. Add remaining sugar and stir until dissolved. Return to a boil and remove from heat.

Fill warm jars with red pepper garlic jelly within a ¼ inch from the top. Wipe rims clean and put on lids and bands.

Place jars in a hot water bath and process for 10 minutes. Allow to cool on a towel in a draft free area for 24 hours. Check seals and store in a cool dark place. If any jars have not sealed, put in fridge and use within 3 weeks.

Note: Because Pomonas Pectin uses calcium water instead of sugar for the set, you may double or triple this recipe, but make sure you don't alter the ratio of ingredients in anyway.

My favorite recipes using garlic jelly are pairing pouring it over a brick of cream cheese and then making these homemade crackers in 5 minutes as the cracker to dip into it with.

Red Pepper Jelly Recipe, easy delicious appetizer over cream cheese or the perfect glaze for meatballs or chicken

What's some of your favorite holiday recipes? Do you make savory jellies?

Red Pepper Garlic Jelly Recipe

MelissaKNorris
Easy red pepper jelly with pops of garlic for the perfect savory and sweet canning recipe
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 14 mins
Total Time 24 mins
Course Condiment

Ingredients
  

  • 1 cup minced red bell pepper
  • 1/4 cup deveined and minced jalapenos or pepper of your choice
  • 5 cloves finely chopped garlic
  • 1 1/3 cups vinegar
  • 2 1/3 cups sugar or 1 ½ cups honey I use raw organic evaporated cane juice
  • 1 ½ teaspoons pectin powder I only use Pomona’s Pectin, read more about how it works, what it is, and why I love it here.
  • 2 teaspoons calcium water comes with One 1 oz Pomona's Universal Pectin

Instructions
 

  • Prepare hot water bath canner and begin to warm water. Wash and rinse jars in hot soapy water right before filling with hot jelly so the glass is warm.
  • Place peppers, garlic, and vinegar in a sauce pan. Add calcium water and stir well. Measure ½ cup of sugar into a bowl with pectin and combine.
  • Bring sauce pan contents to a boil. Add pectin-sugar and stir vigorously for 2 minutes. Add remaining sugar and stir until dissolved. Return to a boil and remove from heat.
  • Fill warm jars with red pepper garlic jelly within a ¼ inch from the top. Wipe rims clean and put on lids and bands.
  • Place jars in a hot water bath and process for 10 minutes. Allow to cool on a towel in a draft free area for 24 hours. Check seals and store in a cool dark place. If any jars have not sealed, put in fridge and use within 3 weeks.
Keyword red pepper jelly
Tried this recipe?Let us know how it was!

Want more savory canning recipes for putting up the harvest? Yes, the answer is always yes.

Try our Spicy Peach Jam Low Sugar & No Store Bought Pectin here

Will you be trying this red pepper garlic jelly? Does anyone else think it looks Christmas in a jar?

 

How to Dry Your Own Herbs at Home

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How to dry your own herbs at home so you don't ever cringe at the price of spices in the grocery store again. Some brands are as much as ten dollars for a small jar. I decided I was no longer going to pay those kind of prices and determined to start growing some of my own herbs.

How to Dry Herbs www.melissaknorris.com Pioneering Today

Cooking with fresh herbs is amazing. The depth of flavor is so much more than the dried version, but if you live in a climate that has cooler (or down right frigid at times) winters, then not all of your garden herbs are available year round. So like any true pioneer, we're preserving our herbs for use during the winter.

When to harvest herbs for drying

Harvesting and drying herbs is best done in the morning. They have the highest concentration of oils in their leaves at this time of day, you want to harvest right after the dew has dried but before the sun begins to heat up the air and plant. Basil is the exception and can be picked a bit later in the morning.

Herbs drying before dehydrating www.melissaknorris.com Pioneering Today

Lightly rinse your herbs to remove any dust or other unseen debris. I'm sure you practice organic gardening at home, so we don't have to worry about any icky chemicals or pesticides. Place herbs on an absorbent towel to suck up the rinse water.

There are two ways to dry herbs, one is using a dehydrator and the other is the old fashioned hanging method. Because we're so damp in the Pacific Northwest this time of year, I use the dehydrator.

How to dry herbs without a dehydrator

Old fashioned method. Tie the ends of no more than four to five stalks of herbs together. Hang the bunches upside down in a warm dry area, out of direct sunlight. Allow to dry until leaves crumble at your touch. Depending upon the moisture content in your leaves and the climate, this can take anywhere from a week to a month.

Best temperature to dehydrate herbs

Herbs are best dried at 95 degrees Fahrenheit, especially if you want to use them for medicinal purposes later. If you live in an area with high humidity, you may need to increase the temperature slightly, but try to stay as low as possible.

After a ton of research, I purchased my Nesco Square Dehydrator due to it's design to hold more food per tray than the circle varieties and the price point. I've had my Nesco for 5+ years and love it. We've done fruit leather, jerky, candied apples, and herbs so far. I've ran it for two days straight without any problem and it's extremely quite.

How to dry herbs www.melissaknorris.com Pioneering Today

Dehydrator method. Place your herbs in a single layer on your dehydrator tray, making sure they're not touching. Because the herbs will shrink dramatically when dried, I use my fruit leather screens Nesco SQM-2-6 Clean-a-Screen for FD-80 and FD-80A Series Square Dehydrators You want to make sure there's enough between the herbs for the air to circulate.

Because herbs don't transfer flavors when drying, you can dry them together. I had four trays going at once with chocolate mint, spearmint, oregano, basil, and thyme.

How to tell when herbs are dehydrated

Dehydrating times for herbs will vary depending on the size of the leaves and the moisture content. Some will be done in 12 to 24 hours and others may take several days.

To test, take a leaf between your thumb and pointer finger. It should crunch and crumble when pressed. Leave the leaf in the largest form for storage and grind up right before use. The smaller the item the faster it will degrade and lose it's flavor and medicinal quantities.

Store herbs in a tight container. I prefer glass jars as plastic containers seem to affect the flavor of the herbs over time. I purchases these jars from my affiliate partner Amazon for this years herb harvest 4PK 4OZ Dry Herb JarsYou can also use any glass jar with a tight fitting lid you have on hand.

It's best to store dried herbs out of the light in a cool, dry place to retain the most flavor and the longest shelf life.

When cooking with dried herbs,I put the herbs in at the end of the cooking time to maximize flavor.

What herbs do you grow in your garden? How do you use herbs throughout the year?