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How to Dry Fresh Herbs at Home 

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Learning how to dry fresh herbs at home is easy, and there's no replacement or substitute for doing it yourself. Learn the best methods for drying herbs at home in this post!

dried herbs in Mason jar on counter

Growing an herb garden is an excellent place for a beginner gardener to start, and making your spice blends at home is a frugal way to save on your grocery bill.

Why I Love Growing and Cooking With Herbs

When drying your own herbs, you know that they haven't been sitting on the shelf at the grocery store for years, and your food will taste much better because you are using ingredients from your garden. 

Cooking with fresh herbs is incredible. I love adding fresh basil before serving my homemade tomato soup, and dill to this Ukrainian Borscht recipe, or having rosemary, thyme, and sage on hand to make marinated cheese balls. 

[adthrive-in-post-video-player video-id=”EPJiUO15″ upload-date=”2022-08-29T23:33:24.000Z” name=”Secrets to Drying Herbs With This Centuries Old-Method for Stronger Medicinal Properties.mp4″ description=”Learn how to dry fresh herbs at home to use all year long.” player-type=”default” override-embed=”default”]

The depth of flavor is so much more than the dried version. However, if you live in a climate that has cooler 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 cooking with dried herbs, I put the herbs in at the end of the cooking time to maximize the flavor.

If you're looking for more of a fresh herb flavor, try preserving herbs in salt following this homemade celery salt recipe or this recipe for preserving fresh basil.

A pot of basil on a deck.

When to Harvest Herbs

It's crucial to know how to prune and harvest herbs correctly because you want to get the most flavor out of your herbs.

As an herb grows, it has the most intense flavor in the leaves just before it flowers. If you aren't ready to harvest, it's best to clip off the flower buds to keep the plant from putting its energy into the flowers.

The best time of day to harvest herbs is in the early morning. Herbs have the highest concentration of oils in their leaves at this time of day. You want to gather right after the dew has dried but before the sun begins to heat the air and plant.

Basil is the exception to this rule and can be picked later in the morning.

Fresh celery leaves in a colandar.

How to Harvest Herbs

The part of an herb used for cooking is generally the leafy part. I find it best to use scissors and cut off the entire stem to prevent the leaves' oils from rubbing off on your skin. Minimally handling the plant allows oil to retain more in the leaves when needed.

Lightly rinse the 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 chemicals or pesticides.

Place herbs on paper towels to absorb the excess water and dry completely.

Bundles of fresh herbs laying on a wooden table.

Drying Methods Used to Dry Herbs

There are several ways to dry herbs. The two ways I prefer are the hanging method and using a dehydrator.

  • Dehydrator – This is the method I use most because of our damp weather in the Pacific Northwest. After a ton of research, I purchased my Nesco Square Dehydrator due to its design to hold more food per tray than the circle varieties, and I liked the price point. I've had my Nesco for more than five years and love it. We've dehydrated fruit leather, jerky, candied apples, and herbs. I've run it for two days straight without any problems, and it's extremely quiet. You can also purchase mesh tray liners here.
  • Hanging Method – This method (also known as air drying) requires no special equipment, and anyone can do it. 
  • Freezing – Freezing is an option that some people find retains more flavor. You can add frozen herbs directly to your food when cooking, which works best in foods such as meats and vegetables.
  • Oven Dry – I don't recommend drying fresh herbs in the oven, as most ovens' lowest setting isn't low enough to allow the herbs to dry without burning to a crisp.
Bundles of fresh herbs tied with twine and hanging upside down to dry.

How to Dry Fresh Herbs – Hanging Method

Tying the stems together in this method is critical. Moisture content reduces as the herbs dry, and they shrink together. Another vital part to remember is to hang them upside down. Gravity pulls the essential oil into the leaves, which is the part we want to keep.

Supplies Needed

  • Fresh Herbs – Make sure your herbs are freshly cut with no spots or bruising on the leaves.
  • Twine, String, or Rubber Band – You'll need something to secure the stalks together.
  • Dry Location – A dry location out of direct sunlight with plenty of airflow is necessary for the best drying environment. Pro-Tip: If you don't have a place away from sunlight, use a paper bag to cover the herbs as they dry. Paper bags will also protect the herbs from dust that may settle onto them as they hang to dry. Simply create a hole in the bottom of the bag for the stems to poke through and hang the bag around the herbs.
  • Hook or Nail – This is needed to secure the upside-down bunch of herbs. 

Instructions

  1. Tie the ends of four or five stalks together.
  2. Hang the bunches upside down in a warm, dry area, out of direct sunlight.
  3. Allow herbs to dry until the leaves crumble at your touch.
  4. Remove the leaves from the stems, keeping them as whole as possible (this allows for more flavor when it comes time to use them).
  5. Store the dried leaves in an air-tight container (you know how I love a good Mason jar!).
  6. Label contents of the container.

Note: Moisture content and climate will be factors, and it could take weeks to months for herbs to dry. Just be patient and use the paper bag trick if you're concerned about dust or debris.

Raspberry leaves on a dehydrator tray.

How to Dry Fresh Herbs – Dehydrator Method

Supplies Needed

  • Fresh Herbs – Make sure the herbs are fresh with no spots or bruising on the leaves.
  • Food Dehydrator – Any dehydrator should work. If you have a Nesco like mine, try these Nesco screens. Herbs shrink as they dry, and these screens keep them from falling through the cracks.

Instructions

  1. Place herbs in a single layer on the food dehydrator tray or drying rack, ensuring they aren't touching.
  2. Herbs dry best at 95° F. 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 to maintain as many nutrients as possible.
  3. Dehydrating times for herbs will vary depending on the size of the leaves and the moisture content. Some herbs will dry in 12 to 24 hours, and others may take several days.
  4. Herbs are dry when they crumble at your touch.
  5. Store the dried leaves in an airtight container.
  6. Label contents of the container.

Pro-Tip: Herbs don't transfer flavors when drying, so you can dry them together. I have dehydrated four trays at once with chocolate mint, spearmint, oregano, basil, and thyme.

How to Tell When Herbs Are Dehydrated

Take a leaf between your thumb and pointer finger to test if the herbs are dry. It should crunch and crumble when pressed.

If you're unsure whether herbs are dry, you can take them out of the dehydrator and place them immediately into a ziptop baggie. Seal the bag and watch for any condensation to form on the inside of the bag. If you see any moisture, they're not dry yet.

The smaller the item, the faster it will degrade and lose its flavor. Leave the leaf in its largest form for storage and grind it up before use.

Dried herbs in a mason jar.

How to Store Dried Herbs

After the drying process, it's time to get them packaged in containers and stored on the shelf. It's best to keep dried herbs in a dark, cool, dry place to retain the most flavor and extend the shelf life.

Store herbs in an air-tight container. I prefer glass jars as plastic containers seem to affect the flavor of the herbs over time.

Mason or Weck jars work well for herbs. Make sure to label the contents of each container.

How to Use Dried Herbs

Here are my favorite herb blends to make (including FREE printable labels for the jars!).

Have you dried herbs at home? Share your experiences below! Especially if you have any favorite herb blends to share.

A woman pointing to a basil plant where it's starting to flower.

More Posts About Herbs and Their Uses

Canned Tomato Sauce Recipe (+ Water-bath & Pressure Canning)

by 132 Comments

Home-canned tomato sauce from vine-ripened tomatoes may as well be an entirely new product as there is no comparison to store-bought. It's incredibly easy to make and you can water bath or pressure can it for long-term food storage.

Jars of home canned tomato sauce on counter with ripe paste tomatoes and wicker basket

Follow this easy step-by-step tutorial for my favorite canned tomato sauce recipe and enjoy it spiced up as pizza or spaghetti sauce, use it in chili, for tomato soup, barbecue sauce, cabbage rolls, and so much more.

Why I Love This Recipe

Learning how to can tomato sauce is life-changing. No, seriously, with a single jar you can create pretty much anything your heart desires with tomato sauce as the base.

Using my principles for growing a year's worth of tomatoes (and then saving the seeds for the following year's garden), I am able to can our entire year's worth of tomato sauce. Never having to purchase tomato, pizza, or spaghetti sauce from the store is pretty amazing. In fact, I dare say this may be the most versatile item in my home food storage.

And let me tell ya, if you've never had homemade tomato sauce before made from vine-ripened tomatoes, then you've never had tomato sauce before. All else is an imitation, my friend.

If you're struggling to grow enough tomatoes to put up for sauce, you can always buy them from the farmer's market. But you may also be interested in how to prune tomatoes for a better harvest, or even my 10 tomato growing tips for a disease-free harvest.

Be sure to also check out these 129+ canning recipes to put up this year!

How Do You Can Tomato Sauce?

The best part about canning homemade tomato sauce is that you've got options! (A girl can never have too many options for canning recipes, right?)

You can use both water bath and pressure canning methods for this canned tomato sauce recipe. Update: you can use a steam canner, as long as the processing time is 45 minutes or less (I incorrectly said 30 minutes but it is actually 45 minutes, yay). Keep reading below to see which option best suits your needs.

If you feel like you could use a bit more hand-holding for canning tomato sauce, you may be interested in my Tomato Canning eCourse! (It's only $19 and includes how to can salsa and other sauces as well!)

Tomatoes growing on the vine.

What Tomatoes Make the Best Sauce?

First off, you can use any tomato, but truly, paste tomatoes are the best for making sauces.

Why, you ask? (I love it when you ask questions, I truly do!)

Paste tomatoes have less water inside and are fleshier. This results in a thicker sauce without so much reduction time. And I'm all about saving time in the kitchen!

Some good paste tomato options are Roma tomatoes and, of course, the mother of all paste tomatoes (and quite possibly the best paste tomato of the bunch) is the heirloom San Marzano Lungo No. 2. I grow them every.single.year.

This also happens to be the variety that frequently ripens first, so it's a double win in my book. We liked the flavor diced and tossed onto pizza, but it really shines in sauces and pastes.

A white colander filled with fresh tomatoes.

How Many Tomatoes Do I Need To Make Tomato Sauce?

You need a lot of tomatoes at once to make tomato sauce. This may be difficult if you don't have a large number of tomato plants and your tomatoes are ripening over a long span of time.

To allow for this without needing to make small batches of sauce, you can freeze your tomatoes whole in gallon ziplock bags until you have enough to move forward with this recipe.

The bonus of freezing tomatoes is that, as they defrost, you're actually able to peel the skins off, eliminating the step of having to roast them in the oven in batches (watch the video above to see how to do this if you're working with fresh tomatoes).

If you didn't grow enough tomatoes in your garden for sauce, you can buy a flat or two at the local farmer's market or barter with a friend. It's up to you how you source them, but for this canned tomato sauce recipe, you'll want at least 20 pounds of tomatoes to make about 7 pints of sauce.

Sliced tomatoes on a blue cutting board with a knife.

Ingredients

  • Tomatoes (about 20 pounds makes 7 pints of sauce), I recommend San Marzano, Roma and Amish Paste, or another paste tomato, but remember, any tomato will do!
  • Bottled lemon juice (1 Tablespoon per pint jar and 2 Tablespoons per quart jar) it's important to use bottled juice from concentrate as fresh lemons vary in their acidity.
  • Salt (1/4 teaspoon per pint jar and 1/2 teaspoon per quart jar) I like to use Redmond Real Salt, but any sea salt will do as long as it doesn't contain iodine or anti-caking agents.
  • Dried Basil (1/2 teaspoon per pint jar and 1 teaspoon per quart jar) I don't like adding dried herbs to my jars anymore because I feel like they lose flavor during the canning process, instead, now I add my herbs after opening my jars of canned sauce for whatever recipe I'm using it for.
  • Canning jars, lids, and bands
  • Either a water bath or pressure canner
Tomatoes on the bottom of a large stockpot and a potato masher mashing the tomatoes.

Making This Tomato Sauce Recipe

1. The first step, pick yourself some tomatoes! I didn't bother weighing out my haul, it was approximately 90 ripe tomatoes which I'm guessing came close to about 20 pounds of tomatoes. It yielded three one-quart jars plus a one-pint jar in the end.

2. Slice the tomatoes in half and remove the inner seeds and white membrane.

3. Lay the tomatoes, skin side up, on a cookie sheet and place in a preheated 350 degree F oven for 5 minutes, or until the skins begin to come loose from the flesh.

4. Remove skins and reserve in a bowl (I like to either dehydrate or freeze dry my seeds and skins to then pulse into a powder and use to thicken soups!).

Tip: If you want to skip this step of removing the skins, try using the Weston Tomato Press. Or simply chop the tomatoes and add them to the stockpot, cook them down, mash them, and then put the sauce through a food mill to remove the skins.

5. Place the remaining tomatoes into a food processor or high-powered blender and give it a quick pulse to liquefy the contents. If you don't have a blender or food processor, you can mash the tomatoes (as shown in the photo above).

NOTE: Keep track of how much liquid you end up with, this amount will be necessary to know how many jars to prepare for canning.

A stockpot filled with boiling tomato sauce.

6. Pour all tomato sauce into a large stockpot and bring up to a simmer and allow to reduce until the sauce is as thick as you like it. For my paste tomatoes, this usually means reducing it for about 40 minutes which allows about 1 inch of the liquid to evaporate. But my sauce is already pretty thick right from the start. This is purely preferential and will vary based on tomato varieties.

7. Meanwhile, prepare your jars, gather your lids, and either your water bath canner or your pressure canner.

8. To each jar, add a small amount of tomato sauce, then bottled lemon juice, salt, and optional herbs (see ingredients above for amounts).

NOTE: Lemon juice (or citric acid), salt, and herbs should be added to each individual jar, not the pot of tomato sauce. And you must add the bottled lemon juice for safe shelf stability.

Canning jars and measuring spoons with lemon juice and salt in them.
Jar of tomato sauce with a head space measuring tool in the top.

9. Fill jars with tomato sauce up to a 1/2-inch headspace for water bath canning and 1-inch headspace for pressure canning. I typically like to pressure can because it takes less time.

10. Run a spatula around the jar circumference to remove air bubbles. Add more tomato sauce if needed to keep 1/2-inch or 1-inch headspace depending upon your method of canning.

11. With a damp clean cloth, wipe the rim of the jar clean. Place on lids and screw down the bands until resistance is met, then to fingertip tight.

Waterbath canner with jars covered with water.

Water Bath Canning Instructions

1. Place jars on a rack inside your water bath canner.

2. Make sure at least 1 inch of water is covering the tops of the jars.

3. Once you've got rolling boiling water, add lid and process pint jars for 35 minutes or quart jars for 40 minutes.

NOTE: See recipe notes for altitude adjustments above 1,000 feet in elevation.

4. Turn off heat and remove the lid from the canner. Allow jars to rest inside the water bath for 5 minutes.

NOTE: If you remove jars immediately, you run the risk of cracking the jars or the siphoning of liquid, which can inhibit a proper seal.

5. After the five minutes have passed, using a jar lifter, carefully lift jars out of the canner and place them in a draft-free area on a kitchen towel folded in thirds. Never place hot jars on a cold countertop.

6. Allow jars to rest, untouched for at least 12 hours, 24 hours if you have the counter space.

7. Remove bands and check seals then move to the pantry for storage. (If any jars didn't seal, store them in the refrigerator and use them within a day or two.)

Upclose shot of a pressure canner with jiggler.

Pressure Canning Instructions

1. Add water to the pressure canner, place the inner rack inside, and load jars.

2. Lock the lid, bring to a boil, and allow the pressure canner to vent steam for 10 minutes.

3. Put the weight on and allow the canner to come up to 10 pounds of pressure (or use a weighted gauge, depending on your pressure canner).

NOTE: See recipe notes for altitude adjustments above 1,000 feet in elevation.

4. Start processing time after weight begins rocking and hissing, or dial gauge reads 10 pounds of pressure.

5. Process both pint and quart-size jars for 15 minutes.

6. Allow pressure canner to cool down naturally and for pressure to return to normal.

7. Carefully remove the hot lid and wait another 10 minutes before taking jars out of canner.

NOTE: If you remove jars immediately, you run the risk of cracking the jars or the siphoning of liquid, which can inhibit a proper seal.

8. Using a jar lifter, carefully lift jars out of the canner and place them in a draft-free area on a kitchen towel folded in thirds. Never place hot jars on a cold countertop.

9. Allow jars to rest, untouched for at least 12 hours, 24 hours if you have the counter space.

10. Remove bands and check seals then move to the pantry for storage. (If any jars didn't seal, store them in the refrigerator and use within a day or two.)

NOTE: If you have enough tomato sauce to fill all the jars needed for a run in the pressure canner, I'd use the pressure canner. Food may reach a hotter temperature in the pressure canner, but because it's processed for less time, it retains more of the nutrients. But, if you don't have enough jars or don't have a pressure canner, the water bath is completely safe with this recipe.

Vertical view of an open jar of tomato sauce with fresh tomatoes on the counter and a teaspoon of dried basil.

Now stand back and look at those gorgeous scarlet jars, just begging to be simmered all day for spaghetti, in chili, or in these slow cooker cabbage rolls.

Seriously, does anyone else like to sit and stare at the rows of home-canned food, or am I the only one weird that way? I'm hoping now that you know how to can tomato sauce, you'll be staring at them, too.

Want to learn how to pressure can?

I have a FREE pressure canning video series here walking you through how to:

  • safely pressure can without fear of blowing it up or exploding
  • how to make sure you stay SAFE and avoid botulism
  • the science of canning so you always stay safe
  • what foods CANNOT be canned at home, even in a pressure canner
  • and more

It's completely free and I've taught hundreds of people how to pressure can, you're in good hands! Click here to snag your seat and get started pressure canning today.

home canned jars of tomato sauce on counter with ripe tomatoes

Want ALL of my best-preserving recipes

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

Easy Canned Tomato Sauce

Melissa Norris
Learn how to can tomato sauce at home with this easy recipe, safe for both water bath or pressure canning!
4.22 from 82 votes
Print Recipe Pin Recipe
Prep Time 1 hr
Cook Time 1 hr
Canning Time 35 mins
Total Time 2 hrs 35 mins
Course Sauce
Cuisine Italian
Servings 14 cups
Calories 119 kcal

Equipment

  • Pressure Canner or Water Bath Canner
  • Canning Jars and Lids

Ingredients
  

  • 20 pounds tomatoes 20 pounds makes about 7 pints of sauce
  • 7 tbsp bottled lemon juice
  • 1.75 tsp salt
  • 3.5 tsp dried basil optional

Instructions
 

Prepare Tomatoes

  • Pick your fresh tomatoes, slice in half and remove seeds.
  • Place tomatoes, flesh side down (skin side up) on a cookie sheet and roast in a 350 degree F oven for 5 minutes (or until skins start to pull away from the tomatoes).
  • Carefully remove skins and set them aside in a bowl.
  • Add tomatoes to a food processor or high-powered blender. Pulse quickly to liquefy contents.
  • Add tomato sauce to a heavy-bottomed pot and bring to a boil.
  • Reduce heat and continue simmering until tomato sauce is reduced down to desired thickness. (This will vary based on tomato variety.)
  • Meanwhile, prepare your jars, gather your lids, and either your water bath canner or your pressure canner.
  • To each jar, add one scoop of tomato sauce, then add 1 Tablespoon bottled lemon juice to each pint jar (or 2 Tablespoons lemon juice to each quart jar).
  • Add 1/4 teaspoon salt to each pint jar (or 1/2 teaspoon salt to each quart jar).
  • Add the optional 1/2 teaspoon dried basil to each pint jar (or 1 teaspoon dried basil to each quart jar).
  • Fill jars the rest of the way with tomato sauce leaving 1/2-inch headspace for water bath canning and 1-inch headspace for pressure canning.
  • Run a spatula around the jar circumference to remove air bubbles. Add more tomato sauce if needed to keep 1/2-inch or 1-inch headspace depending upon your method of canning.
  • With a damp clean cloth, wipe the rim of the jar clean. Place on lids and screw down the bands until resistance is met, then to fingertip tight.

Water Bath Canning Instructions

  • Place jars on a rack inside your water bath canner.
  • Make sure at least 1 inch of water is covering the tops of the jars.
  • Once you’ve got rolling boiling water, process pint jars for 35 minutes or quart jars for 40 minutes. (See notes for high altitude canning instructions.)
  • Turn off heat and remove the lid from the canner. Allow jars to rest inside the water bath for 5 minutes.
  • Using a jar lifter, carefully lift jars out of the canner and place them in a draft-free area on a kitchen towel folded in thirds. Never place hot jars on a cold countertop.
  • Allow jars to rest, untouched for at least 12 hours, 24 hours if you have the counter space.
  • Remove bands and check seals then move to the pantry for storage. (If any jars didn’t seal, store them in the refrigerator and use within a day or two.)

Pressure Canning Instructions

  • Add water to pressure canner, put in the rack, and load jars.
  • Lock the lid, bring to a boil, and allow the pressure canner to vent steam for 10 minutes.
  • Put the weight on and allow the canner to come up to 10 pounds of pressure (or use a weighted gauge, depending on your pressure canner). See notes for high-altitude canning instructions.
  • Start processing time after weight begins rocking and hissing, or dial gauge reads 10 pounds of pressure.
  • Process both pint and quart-size jars for 15 minutes.
  • Allow pressure canner to cool down naturally and for pressure to return to normal.
  • Carefully remove the hot lid and wait another 10 minutes before taking jars out of canner.
  • Using a jar lifter, carefully lift jars out of the canner and place them in a draft-free area on a kitchen towel folded in thirds. Never place hot jars on a cold countertop.
  • Allow jars to rest, untouched for at least 12 hours, 24 hours if you have the counter space.
  • Remove bands and check seals then move to the pantry for storage. (If any jars didn’t seal, store them in the refrigerator and use within a day or two.)

Video

Notes

  • Keep track of how much tomato sauce you're blending as you go to have an idea of how many jars to prepare for canning.
  • You MUST use bottled lemon juice for this recipe in order for it to be considered safe (or citric acid, see free chart for differing types of acid and amounts right above recipe card).
  • Lemon juice, salt, and optional herbs should be added to each individual jar, not the pot of tomato sauce.
  • If you have enough tomato sauce to fill all the jars needed for a run in the pressure canner, I'd use the pressure canner. Food may reach a hotter temperature in the pressure canner, but because it's processed for less time, it retains more of the nutrients.
  • If you don't have enough jars to fill a pressure canner, or you don't have one, the water bath is completely fine with this recipe.
  • Even if you are pressure canning the tomato sauce, you still need to use the bottled lemon juice (or citric acid).
  • Allow jars to remain in the canner for the recommended time to prevent siphoning of liquid which can inhibit a proper seal.
If you're 1,001 feet above sea level, you must make processing adjustments.
  • For water bath canning 1,001 to 3,000 feet is 40 minutes for pints and 45 minutes for quarts, 3,001 to 6,000 is 45 minutes for pints and 50 minutes for quarts. For altitudes above 6,001 feet increase by an additional 5 minutes.  
  • For pressure canning, 1,001 + feet use 15 pounds of pressure with a weighted gauge canner. For dial gauge, if 0 to 2,000 feet use 11 lbs PSI, for 2,001 to 4,000 feet use 12 lbs PSI, for 4,001 to 6,000 feet use 13 lbs PSI, for 6,001 to 8,000 feet use 14 lbs PSI.

Nutrition

Calories: 119kcalCarbohydrates: 26gProtein: 6gFat: 1gSaturated Fat: 1gSodium: 323mgPotassium: 1550mgFiber: 8gSugar: 17gVitamin A: 5398IUVitamin C: 92mgCalcium: 70mgIron: 2mg
Keyword Canned Tomato Sauce, pressure canning, Tomato, Tomato Sauce, Water Bath Canning
Tried this recipe?Let us know how it was!

Where to Find Morel Mushrooms

by 32 Comments

Morel mushrooms are a delicacy that many of us can’t wait to hunt for every spring season. However, where to find morel mushrooms is the million-dollar question! A great morel mushroom hunter will not quickly give up his or her “spot”, but they will likely share their tips on when they grow and the best type of terrain to find them.

Morel mushrooms in a group growing in the wild.

If you are successful and find some of these coveted treasures, try cooking them up in this delicious quiche recipe.

*Disclaimer-this post is strictly for educational purposes. We are in no way liable if you pick morels or any other mushroom and become sick or suffer from any type of reaction or illness. Please pick responsibly.  

Why I Love Morel Mushroom Hunting

Living off the land has been something my family has practiced for generations. Learning to forage morel mushrooms is one of those practices that has been handed down through the generations.

Hunting for morel mushrooms is one of our favorite springtime activities. Growing up, we didn’t take family vacations because my father worked all year long. However, we did go morel mushroom hunting.

Mushroom hunting season always reminded me of an Easter egg hunt. Except, we were searching for mushrooms, and it lasted longer. We searched the leaf-carpeted forest floor for signs of the mushrooms and yelled loudly when we spotted one.

Morel mushrooms in a basket on the forest floor.

Where to Find Morel Mushrooms

Morel mushrooms are fungi. Soil temperatures and moisture are determining factors for when and where they grow.

Morels won’t grow if the soil is too hot or too cold, and they thrive in a moist environment. For this reason, you will often find them growing underneath last year’s fallen leaves.

If you live near a forest that has been clear cut, the ground has been disturbed, or a wildfire has burned through, expect to find more morels in these areas.

Morel mushroom hunters should be on the lookout for recent disturbances (or even dying trees) that still have foliage growth. The morel fungus will be trying to attach to the remaining foliage so that it can disperse and reproduce.

When Can You Find Morel Mushrooms?

Morel mushrooms will start growing in the spring after a good, warm rain. If you live where stinging nettles grow, watch for them to start popping up, and you’ll know the morels will be following suit!

Morel mushrooms will grow quickly, so we check for them every three days once the signs are out. The first one is usually the hardest to spot. Once you’ve found one, your eye becomes trained and knows what it’s looking for.

Morel mushrooms in a cast iron pan.

How to Find Morel Mushrooms

Now that we know when and where to find morel mushrooms, let’s talk about how to find them.

Of course, this is easiest if you know that the spot you are searching already has mushrooms!

The best method I have found is to scan the ground in a grid-like pattern. Inspect the area as you would a map. Look at it from every angle, scanning the area a few feet in front of you, and then move out with your eyes while walking slowly.

Pro Tip: If you find one, look closely. They usually have a mate!

What Do I Do With Morel Mushrooms?

Soak morels overnight in salt water @MelissaKNorris
  • Harvest – Carefully cut or pinch off the morel leaving the stem intact. This leaves the root in the ground and allows it to produce morels again. If you pull up the stem and roots, you cut into future harvests.

  • Carry – I like to carry a mesh bag with me, so the spores repopulate the area while I continue searching. Be sure to not overfill whatever container you choose to place the morel mushrooms into. The weight of too many can smash the mushrooms and ruin them. 
  • Clean – When you get the morels home, you will need to soak them overnight. Since they grow in the forest, they might have small bugs or worms on them. If you can see lots of worms or bites, it’s best to discard them. Place the mushrooms in a bowl of cold water and sprinkle them with salt. Cover them completely and store them in the fridge overnight.
Dozens of morel mushrooms laid out on a cutting board.

How Do I Identify Morel Mushrooms?

Morel mushrooms have a very distinct look and come in all sorts of colors. I have never found black morels, but I have found white and yellow morels.

Look for mushrooms that have a cone-shaped top with lots of deep crevices resembling a sponge. They will be hollow inside if they are true morel mushrooms.

What Are False Morel Mushrooms?

If you have never hunted for a wild mushroom, it is best if you find an experienced hunter or take a field guide with you. There are many poisonous mushrooms that can lead to extreme sickness and even death. Make sure you are finding edible mushrooms!

There is only one type of false morel. A real morel will have a wrinkly cap, a very distinct look, and be hollow inside. False morels look the same as true morels on the outside but will not be hollow on the inside.

A closeup of a hand picking a morel mushroom.

Additional FAQs

What Is the Best Time of Day to Find Morel Mushrooms?

The best time of day is in the early morning. The angle of the sun helps to light up the mushrooms and makes them easier to find.

During the day, the warmth from the sun can also dry up the mushrooms causing them to shrivel which makes it more difficult to spot them.

What Month Can You Find Morel Mushrooms?

The best month to hunt for morel mushrooms is somewhat dependent on where you live, but the morel mushrooms season is usually from April to the middle of May.

What Is the Best State to Find Morel Mushrooms In?

There really isn’t a specific state in the US to recommend. Temperature and moisture conditions in each state are what determine when and where to find morel mushrooms.

Purple dead nettle growing in a patch.

Related Posts

7 Ways to Use Medicinal Herbs at Home

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Learning how to use herbs in your home medicine kit is an age-old tradition our forefathers and mothers knew. Seeing a resurgence in folks like you and me who want to preserve these old-time remedies makes my heart warm like a hearthstone near a crackling fire.

7 ways to use medicinal herbs in your natural, preparedness, and survival medicine chest! Great list of herbs and the ways to prepare them for different ailments. Grab this now so you're ready before you need it!

If you missed parts 1 and 2 of this series, you'll want to catch yourself up with 6 Old-Time Natural Remedies that Work and 7 Herbs for Natural Remedies Your Grandparents Used

It's one thing to know which herbs are good ones to start with and work well for different ailments (see posts above), but we need to know the different ways to actually use our herbs once we've identified them.

I am not a medical doctor or professional, this is not meant to treat or diagnose, it is for educational and entertainment purposes only. If you or your loved one is sick, always seek medical care and advice from a trained medical practitioner of your choice. Never use herbs or herbal treatments without first doing research on that herb and its effects by a trusted source.

Resources for Using Medicinal Herbs at Home

No doubt about it you need a good reference guide for knowing how to use which herbs for what, the ways to prepare them, and how to dry fresh herbs at home.

Interested in learning more about herbs and home remedies, especially concerning safety and dosing, be sure to sign up for my free herb class where we'll go into more depth about using herbs medicinally for you and your family.

Learn how to nourish your body with a natural medicine cabinet with items already in your spice and herb cabinet.

Grow your own culinary and medicinal herbs and learn how to easily preserve them to stock your pantry and medicine chest.

Easy guides and recipes to use your herbs in your own:

  • homemade soaps
  • herbal tinctures
  • nourishing lotions and soothing salves
  • tea

Plus our full herbal use medicinal chart. Get your copy of Hand Made: the Modern Guide to Made-from-Scratch Living by clicking here 

Beginner's Herb Guide–> Rosemary Gladstar's Medicinal Herbal Guide

Home Manual–> The Herbal Medicine-Maker's Handbook

7 Ways to Use Medicinal Herbs at Home

1. Herbal Tea. Some herbs are meant to be ingested and brewing a strong tea is a good way to do this, especially for cough and colds as a warm tea will help soothe an irritated throat like little else. Some of our favorite medicinal herbs and those recommended by readers for this method include echinacea, licorice root (7 herbs for natural remedies for the cautions of this herb), ginger, lemon, and sage.

There are a few ways to make your tea, you can use fresh or dried leaves.

How to prepare herbal tea at home 

Fresh leaves: Rinse fresh herb leaves under cold running water and place about three large leaves in the bottom of a cup. Pour hot water over and allow to seep for up to 7  minutes.

Dried leaves: A tea ball (I use this stainless steel tea ball all the time and even have put spices in it when making jams or brines) or infuser works the best when using dried leaves. Fill your tea ball with dried leaves and pour hot water over and allow to steep for about 7 minutes, or to your desired strength.

Many people like a cup of chamomile tea at bedtime.

Flavoring options:

For therapeutic use I'll put some raw honey in my warm tea if I have a cough, otherwise, I prefer not to add sugar, but if it needs some sweetness, then I use a few drops of this Stevia Extract.  I don't detect any bitter or weird after taste and have been using it for over a year now, I even use it when making sauces… shhh, don't tell my kids, they can't tell the difference.

2. Herbal Poultice. This is where you take the leaves (or sometimes root of the plant) and place them into a piece of gauze or muslin, apply to the affected area (feel like I'm at work typing out prescription instructions with that one), and leave it on for the preferred duration of time.

How to Prepare an Herbal Poultice

There are two ways to make a poultice, one is using the leaves and roots raw and the other is heating them.

For the raw poultice: finely chop up the leaves/roots or use your blender and make a puree. Place this into your gauze or muslin. For a case study and more in-depth look at using comfrey for this method go here. 

For a hot poultice: Take the leaves/roots and place them in a saucepan with a double ratio of water to the herb (example 1/4 cup herbs to 1/2 cup water), bring to a simmer, and cook for a couple of minutes. For more information on this method check out how to make an herbal poultice and compress tutorial here.

How long to leave the poultice on- the time will vary depending upon the ailment and the herb, for example, mustard poultice would not be left on for a long period of time due to its hot burning nature, whereas a comfrey poultice might be left on for up to 24 hours. You need to replace your poultice regularly.

You'll want to use gauze or a breathable fabric over your poultice to keep the poultice in place and to help protect your clothing.

3. Infusion or Decoction. An herbal infusion is simply an herbal tea fully matured… instead of allowing the herbs to seep for minutes, you let the tea seep for an hour, putting it on super strength. Confession: I've done this with tea simply because I forgot about it.

A decoction is when you boil the smashed or chopped herb, root, or sometimes bark in water and allow it to boil and seep for some time, so basically, the extended hot water bath version of an infusion.

Dried elderberries in a jar and two small jars of elderberry syrup sitting on a counter.

4. Syrup. I have to say if you have children or picky finicky people in your household, then a syrup will probably be your easiest option as far as compliance goes. Medicinal syrups are shelf-stable and last longer than infusions or decoctions, which means you can make them ahead of time so when you're not feeling up to par, you don't have to deal with making something, it'll be ready to go.

To make the syrup you'll start out making a decoction and then add in your sweetener. Here's how to make elderberry syrup

Echinacea flowers and a tincture bottle sitting on a wooden counter top.

5. Tincture. A tincture is basically making a homemade extract, in fact, that's exactly what it is. You can use either alcohol or apple cider vinegar, though your shelf life is better with alcohol, and less chance of mold. Here's how to make an echinacea tincture (the same principles apply to other fresh herbs)

Tinctures can be taken by themselves, added into syrups or salves and lotions.

6. Salves, balms, creams, and lotions. Many homemade salves, balms, creams and lotions, even lip balms will benefit from the addition of medicinal herbs. Usually this is done by infusing your oil with the herbs of your choice. This is a really simple procedure but takes a bit of planning ahead.

To infuse oil with herbs watch our totally FREE video training with both the traditional method and the fast I need it now method, both are easy click here to make your own herbal infused oil.

Place jar in a sunny windowsill and allow it to seep for 6 to 8 weeks, shaking every few days or so. After 8 weeks, strain herbs and keep infused oil in the recipe of your choice.

Tip: Olive oil works well for this as coconut oil solidifies at 76 degrees. I love to do this with calendula blossoms and it's the base for my wound healing salve recipe.

Another favorite is this homemade peppermint salve for dry skin. 

7. Herbal Steams. Herbal steam not only makes your house smell wonderful while eliminating those fake chemicals in other scented options, but it has therapeutic benefits as well. I enjoy cooking on our wood stove during the winter months and also like to put a kettle of water on to act as a humidifier, but adding some medicinal herbs to the mixture will punch things up even further.

You can use any herbs you like, but for congestion both peppermint and eucalyptus are favorites, however, people who are sensitive to seizures should proceed with caution and peppermint should be used with children under 6 years of age and eucalyptus, not with children under 12 years of age.

Add herbs to a pot of water and allow to lightly simmer. Or, you can add herbs to a heat-proof bowl and pour just simmered hot water over it.

Interested in learning more about herbs and home remedies, especially concerning safety and dosing, be sure to sign up for my free herb class where we'll go into more depth about using herbs medicinally for you and your family.

Other Herbal Posts You May Like

5 Reasons Dehydrated Food is a Preparedness Must & 5 Tips for Dehydrating at Home

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Want to be prepared with food storage that is portable and doesn't take up much space? Learn how to dehydrate food at home (awesome free guide that covers dehydrating everything, did you know you could dehydrate liquid at home?) Grab this now!

Dehydrating food is an excellent way to preserve your food, build your own pantry, cut down on your food bill, and up your preparedness level. In fact, dehydrating could be called the prepper and survivalists' top food preservation mode.

Benefits of Dehydrated Food for Storage

Removing the moisture from food allows it to store indefinitely in proper conditions, making it a preferable choice for the preparedness-minded individual. Smoking is another form of dehydrating food and creates delicious meats and cheeses, as well as preserving them. Learn how to smoke cheese at home here.

Dehydrating allows you to harvest your food in season and preserve it for year-round eating. From foraging to harvesting from your garden, or even purchasing food in season, dehydrating lets you build your own food supply for year-round use. Note: Dehydrating or freezing is the only safe way to preserve wild mushrooms as canning is not recommended for wild mushrooms.

One of the beauties of dehydrating food is its portability and ease of storage. When all of the moisture is removed from the food, it shrinks up considerably. This is done either through salt or the movement of cold or hot air through the food. Because organisms that cause food spoilage need moisture to grow, dehydrating them makes the food a perfect candidate for long-term food storage. Plus, unlike a freezer, dehydrated food requires no electricity to maintain its stability.

Check out this, when dehydrated, one pound of fresh apples becomes just two ounces. Each food will vary on how much it shrinks down, but you can see why dehydrated food quickly becomes essential when you’re on the go or for bug-out bags. Some dehydrated foods need water for reconstitution, but many items can be eaten as is, which is ideal in emergency situations.

Fruit leather, strawberries, grapes, blueberries, apples, peaches, pears, bananas, pineapple, and zucchini chips are all easily eaten without reconstitution or the need to soak in water. Plus, they’re quite delicious and packed with nutrients.

While I love home canned food for many reasons, you can’t beat dehydrated food for the ease of carrying or storage. From meals on the go, to hiking and camping, in your emergency bag or extended times in the wilderness, you can pack much more dehydrated food than any other form. Dehydrated food requires no refrigeration and very little storage space. It can easily fit in backpacks, purses, or pockets.

Resources for Dehydrating Food at Home

Drying food is one of the old traditional methods of food preservation known to man. In hot climates, food can be dehydrated simply by laying it out in the sun on a screen or rack. A solar Sun Oven (which I'm so grateful Sun Oven sent to me in exchange for my review, because I was skeptical of it working in the Pacific Northwest where sun isn't something we have a lot of, but it has quickly become my new favorite toy) is also an off-grid dehydrator!

Off-grid dehydrator–> Solar Sun Oven and Preparedness Accessories 

Frugal dehydrator–> Nesco Dehydrator It's 42% off at the time of this posting!! I purchased this dehydrator two years ago when my garage sale one bit the dust and have been very happy with it.

I'm never buying another dehydrator again–> Excalibur Dehydrator

5 Tips for How to Dehydrate Food at Home

For optimal long-term storage, dehydrated foods should be stored in a dark cool area in an airtight or vacuum-sealed container. Pantry shelves or cupboards work well, but under beds or anywhere out of direct light is fine.

The foods you can dehydrate are limitless, from fresh fruit, vegetables, herbs, to meat, and even liquid. You can make your own soup mixes, fruit leather, jerky, beans, onion and garlic powders, powdered cultures, to powdered eggs.

Canning tomatoes? Save the skins you'd normally discard and dehydrate them, then grind up into a tomato powder for use later in sauces and soups.

There are many options for dehydrating your food from hanging meat on racks next to a warm outdoor fire for smoking, to racks indoors next to your wood stove, and in your oven if it goes down to 150 degrees. You can dry herbs by hanging them upside down in bunches in a dry warm area for about a week.

When dehydrating your food, the biggest tip is to chop or slice all of your food as close to the same size as possible. The more uniform, the more they’ll dry at the same rate. An easy way to do this is to use a mandolin. Another option is a food chopper for items that need to be chopped or minced instead of sliced.

Want to be prepared with food storage that is portable and doesn't take up much space? Learn how to dehydrate food at home (awesome free guide that covers dehydrating everything, did you know you could dehydrate liquid at home?) Grab this now!

Think about how you want to use the food before drying. If you’re drying apples, do you want apple rings to eat as snacks, or wedges to use in pies and desserts, or chunks to add to oatmeal? You might decide to dry some in all forms, but thinking it out ahead of time will be key.

Place your food on the dehydrator trays. Make sure none of the food is touching one another. You want the air to be able to circulate all the way around each piece. Fruits don’t put off much odor, so you can dry different fruits at the same time.

Strong odor items like onions and garlic should be dried by themselves or you’ll have onion flavored strawberries. Some folks will put their dehydrator outside or in the garage when drying onions and garlic if the smell is too strong.

Select the appropriate setting on your dehydrator. Be sure to check on the food periodically throughout the drying time. You’ll want to rotate trays, especially if one tray is drying faster than the others.

Use the manual times as a guideline as the time it takes to dry your food will vary upon your climate, how thick you cut the food, and how much water it had in it, to begin with. For storage purposes, you can’t over-dry your food. The drier, the longer it will store. Some people prefer their fruit to be dry but still flexible, while others prefer it on the crisper side.

Once your food is dried to your liking, you’ll want to package it. You can place them in Mason jars and use a vacuum sealer attachment to make them air-tight. You can use mylar or vacuum sealer bags. Another option is to double bag Ziploc bags and squeeze as much air out as possible. Be sure to always mark your containers with the date for proper food rotation in your pantry.

Learn how to dehydrate fruit at home to save money and build up your food storage. This simple tip will cut hours off your dehydrating time. Grab this now to preserve the summer berry and fruit harvest.

To reconstitute vegetables, soak them for 10 minutes to 2 hours, but no longer, as they can start to spoil if soaked too long. They’ll return to an almost fresh state and cook as you would regularly.

Want to save hours and days of drying time when dehydrating berries? Here's our complete tutorial on How to Dehydrate Berries the Easy Way. 

How to Preserve Basil in Salt

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Want the fresh taste of basil for months on end? Use 3 ways to preserve basil in salt in minutes. I can't believe how easy this is!

Learning how to preserve basil in salt isn't something I knew I needed to know how to do until now. Seriously, where has this been all my life? Fresh basil and savory tinted salt, all in one jar, all ready to marry up with my meats and sauces. 

I had no idea you could preserve basil in salt, bacon and ham, yes, fresh herbs, never thought about it. My culinary side met my homesteading side and I knew this was a match made in heaven. In heaven ya'll. Because my southern roots come out when I'm really excited.

Shelle graciously agreed to write us up a post on how to preserve fresh herbs in salt, not one way, but 3!! Yes, triple time coolest thing ever.

Resources for How to Preserve Basil

Kosher or Sea Salt

Wide-mouth Mason Jar

Fresh Basil

How to Preserve Fresh Basil in Salt

Salt has been used for centuries to dry and preserve foods. It pulls out the moisture from herb leaves and preserves the original flavor. Salt also inhibits the growth of microorganisms by drawing water out of microbial cells through osmosis. Concentrations of salt up to 20% are required to kill most species of unwanted bacteria.

This preservation method works best on certain moist and tender herbs that are hard to dry. Herbs like basil and cilantro, that either mold before they are dry, or that dry to a flavorless leaf that does not resemble the freshness you are looking for.

In all cases, start this project with freshly picked herbs that have been cleaned and thoroughly dried. Store your finished herbal mixture in a clean glass container with a tight fitting lid. When using, always use a fresh, clean spoon to reduce introducing contaminates into your herbed salt.

What kind of salt?

I recommend either sea salt or kosher salt, but canning & pickling salt will work too. These are considered food grade and are courser than regular table salt. Using table salt is acceptable, but it should not contain iodine, which will darken the herb leaves.

Here’s the best answer I could find from the Penn State Extension office:

“Table salt is used for baking, cooking and normal table use. However, it is not recommended for canning recipes because the calcium silicate may cause clouding or settle to the bottom of jar. Furthermore, the iodide may discolor some foods. Neither of these effects makes the food harmful to eat. However, the visual quality of the product is adversely affected.

Canning and pickling salts do not contain potassium iodide, dextrose or calcium silicate and thus can be used for cooking, baking, canning, pickling as well as for the table. Because anti-caking agents are not added, it may form lumps in humid weather or if exposed to moisture and should be stored in an air-tight container or re-sealable plastic bag. Kosher salt is usually pure salt and thus is also appropriate for pickling and canning. However, check the label to make sure it does not contain additives.”

http://extension.psu.edu/food/preservation/faq/canning-and-pickling-salt

3 Ways to Preserve Fresh Herbs in Salt

These three methods are so east you will never need to buy herbed salt again!

Preserve fresh herbs in layers of salt
Preserve fresh herbs in layers of salt

1. Alternating layers of fresh herb leaves and salt

This is by far the easiest method. In a clean glass jar add a layer of salt to cover the bottom. Add herb leaves in layers, alternating with the salt, until the container is full. Refrigerate.

The leaves will stay surprisingly fresh and flavorful for months. To use, just remove a leaf and brush off the salt. As an added bonus, the salt will become flavored over time and can be used in cooking too.

How to Preserve Basil: 4 Surefire Methods
Grind and dry method of preserving basil with salt
Grind and dry method of preserving basil with salt

2. Grind & Dry Method

Use a ratio of 1 part herbs to 4 parts salt for the grind and dry method. Clean and dry fresh herbs and chop them into small pieces until you have 1/4th of a cup. Place them in a blender or food processor and add 1 cup of salt. Process until they are completely incorporated.

Lay the mixture out on a baking sheet and cover with a cloth, keeping it out of direct sunlight. After a day, place the mixture into a clean glass jar and cap tightly. Keep in the refrigerator until needed. It will last for one year.

How to Preserve Homegrown Herbs with Sea Salt: In the Pantry
chop and stir method
chop and stir method

3. Chop & Stir Method

Use a ratio of 4 parts herbs to 1 part salt for the chop and stir method. Clean and dry fresh herbs and chop them into small pieces. You can add them to a food processor, coffee grinder, or glass bowl.

Add one part salt to the herbs, pulsing in the food processor for about 30 seconds. This will create a distinctly herb smelling salt that will take on the color of your herb. It is the most fragrant of the herbed salts we are making today.

Store your mix in the refrigerator and remove as needed. It will last for at least 6 months.

http://foodpreservation.about.com/od/Salting/r/Cilantro-coriander-Salt-Recipe.htm

Which herbs work well for this method?

You can use it anywhere you would use herbs and salt, just replace the amount of salt required in the recipe. Consider using it in spaghetti sauce, stuffed fish, soup, savory baking, bread or rubs. Luckily, there are no hard and fast rules so experiment with your own herbal salt blends and enjoy!

PreparednessMama is Shelle Wells – busy mom, wife, preparedness enthusiast and blogger. She gave up her (boring) bookkeeping job for something better. She likes family history (when she has the time), action movies (which she should give up for family history), canning, preserving food, and gardening- she dreams about growing things!

Shelle recently traded her garden in the Pacific Northwest for one in Central Texas, where she's learning a whole new way of gardening. Find her gardening and canning adventures over at www.PreparednessMama.com

5 Preparedness Tips You Need to Do Now

by 10 Comments

Being prepared is something a lot of folks think about after the fact, or when you watch a news clip about a disaster somewhere else. Preparedness is a lifestyle for us, and not because we're getting ready for some type of Doomsday disaster.
I believe in being prepared for more likely events, like long power outages (we went almost 2 weeks a few years back), extreme weather, financial hardships, or being unable to get to grocery stores. Plus, I enjoy learning traditional skills and merging my modern life with that of the pioneers.

In honor of this amazing giveaway we have going on, like I want  half of  okay, everything listed. Here's my 5 preparedness tips you need to implement now.

1. Create a food storage of some type. Not sure where to get started or feel overwhelmed? Here's are my 8 Foods You Should Be Storing and How. 

2. Make sure you have means of cooking your food without power, 11 Ways to Cook Off-Grid Without Power will get ya started, and also be sure you have a way to heat your home. We use a wood stove and it also provides us with a means to cook, but figure out someway, even if it's lots of layers of clothes and blankets, to keep warm.

3. Have water or a means of getting clean water. Seriously, this is an area most of us could do better. Have you ever tried to go without turning on the faucet for a full day? It's a good thing to practice to see how much water we use and a means of making you up your water plan. The Berkley in the giveaway is a great way to get started.

4. Have a light source. In the winter months especially, you'll need some way to see once the sun goes down. We keep an oil lamp and oil on hand as it doesn't require batteries or light bulbs to be replaced. It puts off more light than a candle. Bonus, it looks super cool as part of our rustic vintage decor too. Here's the lamp we have this exact model Lamplight 110 Chamber Lamp

5. Know Jesus. This is going to make some of you mad or be like, what, seriously? And yes, seriously. We can be prepared as we want, but fact is, we're all going to die. Most likely, we won't know when. After going through a deadly mudslide in our neighboring town I believe Jesus should be our number one preparedness priority, because we can't plan when we die, only where we'll go. 

In honor of this month being Preparedness Month, The Prepared Bloggers are proud to present a Mega giveaway. ***Contest Closed***

We are proud to partner with 6 great companies for seven great prizes. These prizes are
the perfect way to either begin your preparedness journey or add to your preps. We will
have seven winners in this giveaway. Each winner will win one of the following
prizes listed below. The giveaway starts September 22nd, 2014 @12:15 am (CST) and ends
September 29th, 2014 @ 11:55 pm (CST). This giveaway is open to anyone 18 years of age
and older who is a US resident of the 48 Continental US States only. Each winner will be
sent an email and the winner must respond within 24 hours or another winner will be
chosen.

1 Royal Berkey System–From LPC
Survival–This system is perfect for 2-6 people, filtering 3.25 gallons in
about 2 hours. It comes with 2 Black Elements and is perfect for large families but is
small enough for travel.

sun-oven

1 Sun Oven–From Sun Oven–This is a
great off-grid cooking solution using only solar energy. This Sun Oven includes a
cookbook, dehydrating and baking rack set, two easy stack pots, a WAPI, and two loaf
pans.

new-kelly-kettle

1 Scout Kelly Kettle–From Kelly Kettle–The Kelly Kettle boils water
quick and with very little fuel. It's great for camping trips, hunting trips and
emergencies.

grainmill

1 Wonder Junior Deluxe–From Wonder Mill–This is the perfect solution for
making your own bread off-grid. It's one of the easiest to use hand mills on the market.
A great mill to use in an emergency situation, an off-grid environment or for everyday
use.

propur

1 Propur Big with 2 ProOne 7″ G2.0 Filters–From End Times Warehouse–A clean water supply is
super important in every situation. This gravity fed water treatment system makes it
super easy to always have clean water.

2 Seventy Two Hour Kits–From Survival
Based–Be prepared for a sudden storm or power outage with this all in one 72
hour kit. Complete with fuel to cook the food contained in the kit. Keep this kit in your
car, house, or grab it if you need to evacuate. Two lucky people will each win one 72
hour kit.

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1 Case of Six 5lb Creamed Honey (30lb total)–From Cox's
Honey–Honey is the prefect item to place in you food storage. It's also great
for a number of other uses. Cox honey is raw and unfiltered making it some of the best
honey on the market.

Thanks again to all of our sponsors.

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How to Grow Swiss Chard in your Fall Garden

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Grow Swiss Chard in Your Fall Garden. I'm so excited to grow a fall garden this year and increase our growing season. Great tips on sowing swiss chard, how to grow it, and way to even eat the stalks!

I don't know about you, but if I don't know how to do something, I'm not shy about asking. Because no one knows it all right? Between you and me, if someone does seem to know it all, I usually don't like to hang with them for very long.

While I'm a pretty old hand at gardening, there is a lot I'm still learning. And one of those things is increasing our fall vegetable garden. These 5 Plants to Grow Now for a Fall Harvest are some of my favorites, but I knew there had to be more veggies I could put in. (P.S. Did you catch our Planting a Fall Garden Podcast? It's packed full of tips for putting in your fall garden, cooling the soil, and using the frost to your advantage)

[Read more…]

8 Tips to Keep Sane when Preserving the Bounty

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Of all the things we do on our homestead, preserving the harvest is one of the most crucial parts to our self-sustainability and old-fashioned pioneer roots. It's also one of the ways we keep our food bill down. In the long run, it keeps our health bills down, too, because the food we put up at home is done at the peak of freshness and when grown by us, heirloom and organically.

8 tips to keep sane when preserving the bounty. During peak canning season I always feel behind, these are some great tips to remember. Plus, the food saver and canner giveaway would be awesome to win.

You might say I'm a little bit in love with preserving food at home. And my husband is totally okay with my other “love”. In fact, he encourages and even helps… yea, he's pretty awesome that way.

[Read more…]

Grow Your Own Food In-Person Worksop

Saturday May 20th

$349

An intimate and hands on workshop

At Norris Farmstead

Click Here to Learn More