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saint-ambrosef · 1 year ago

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newbie's guide to produce

for all my peers who were not taught how to shop for veggies and fruit on a budget and struggle to use them before they go bad:

(disclaimer: prices are approximate based on where i live in the Southern US. costs may be higher in your area, but the comparison of cost should still be valuable.)

cheap produce year-round:

roma tomatoes. if they look under-ripe you can leave them on the counter for a few days. keeps in fridge for about 2 weeks. $1/lb.

cucumbers. around here they're 50-60 cents each. go bad quickly though, about 1 week in fridge.

celery. two bucks for a head. starts to get sad after two weeks in fridge. only makes sense if you like to snack on celery or make soups often.

corn. whole ears are like 20cents each mid-summer, otherwise just get frozen. $1.50 for a lb.

peas. get these puppies frozen for $1.50/lb. good protein, too.

romaine lettuce. one head is good for several small salads, about $2 and lasts a week in fridge. the big boxes/multi-packs may seem like a better deal but not if it all goes bad before you can eat it.

onions. kind of a given but you can get regular yellow varietals for less than a buck per pound. will last for 1-2 months in pantry.

potatoes. you can get 5lb bags of russets for three bucks. sweet potatoes are a lil over $1/lb. last 2-3 months in pantry; if they grow sprouts, you can cut those off and still eat it.

bananas. dirt cheap. a small bunch (4-5) costs like a dollar. if they go over-ripe before you eat them all just get less or get a few green ones (p.s: you're allowed to break them off larger clumps).

radishes. $1.50 for a little bundle. greens get wilty after a week, roots will last 2 weeks (you can use both parts).

hot peppers. poblano, jalapeno, etc., are often quite cheap and you usually don't need very many anyways. few weeks fridge or counter.

cheap produce when in season:

summer squash. in summertime (duh), zucchini and yellow squash are like $1.25/lb. only last a week or so though in fridge.

winter squash. actually in season in fall, these are your butternuts and acorn squash. less than $1/lb then. lasts in pantry for months.

green beans. in warm months they can be on sale for $1.50/lb! last 1.5-2 weeks in fridge? (kinda depends on the shape they're in)

kale. it's a cool-season green that commonly is on sale in colder months. $1.60 for a big bunch, about 1.5 weeks in fridge before it gets seriously wilty. (can be eaten cooked or raw!)

apples. fall/winter, usually at least one variety on sale for $1.25/lb. last forever.

oranges. most citrus are winter fruits. $1/lb. will last forever in your fridge.

strawberries. spring. at their peak, i can find them for $2/lb. otherwise they are too expensive.

watermelon. $8 for big 10lb melons. they can take up a ton of space though and need to be refrigerated once cut/ripe.

cantaloupe. another summer star! $1.50 each on sale. they will slow ripen in the fridge but you do have to keep an eye on it.

pineapple. $1.50 in summer time. might be ripe even when still a bit green, ready when they smell noticeably ripe.

pears. fall season, sometimes into winter. $1.20/lb. last 1-2 weeks on the counter or forever in the fridge.

pomegranate. in winter time they can be found for $2 each. tricky to peel though.

peaches. and nectarines (which are just fuzzless peaches). $1.25/lb in summer and will last for weeks in your fridge.

eggplants. summertime veggie, you can get for $1.50 when they're on sale. otherwise a bit pricey. keep in fridge for 2 weeks.

mid-range produce:

cabbage. three bucks for a 2-lb head but you can get a lot out of it. will keep 3-4 weeks in the fridge but any exposed cut sides will start moldering after a week.

mushrooms. white button or baby bella. $1.50 for 8oz. keep in mind, mushrooms halve in size after cooking. ~2 weeks though.

avocados. if you live in the South like me, small hass varietals are 60-80 cents apiece in winter. ripe when it gives just a little to squeezing (you can't go off color alone).

broccoli. fresh is $1.70ish per head and lasts a week in fridge. frozen is $1.50/lb but might be kind of mushy.

most greens. spring mixes, spinach, arugula, etc can really vary in price but often fall into a few bucks at least per bundle/package. in a fridge's humidity drawer they last 1-2 weeks.

kiwis. i love them but they're a bit pricey for their size. 50 cents each. their keep depends on how ripe they are at purchase.

expensive produce:

asparagus. one of the most expensive veggies. sometimes in spring you can get it for $2/lb (a steal but still a bit much). lasts 1.5 weeks.

brussel sprouts. same as above.

red or yellow bell peppers. they are used sooo often in recipes and it annoys me. often $1.50-2.00 each. last a long time in fridge.

caluiflower. three bucks for a head. yikes!

green beans. when they're not in season, they are like $3/lb.

snap peas. same as above, except they never seem to be on sale.

raspberries. go bad in 3 days and cost an arm and a leg. sometimes when they're in season you can get them for like $2 per half-pint as a treat.

blueberries and blackberries. even when they're in season, they're still $2 per pint.

grapes. they can sorta be affordable in the fall season for $2/lb, but otherwise they're double that. and usually you have to commit to buying several pounds. last 2 weeks in fridge.

plums. i love them so so much but they're only in season for like 2 weeks of the year it seems and they're like $3/lb.

inexpensive accoutrements: (for garnishes, seasoning, etc)

limes. 25cents apiece. they'll start to dry out after 1 week on the counter so keep them in the fridge unless you will use it soon.

lemons. usually 50cents each for the small varietals. keep same as above.

green onions. less than a dollar for a bunch, and you can easily regrow a few times at home if you stick the white rooted end in water by a window.

cilantro. 50cents. will last WAY longer (1-2 weeks) if you keep it in a mug of water in the fridge.

parsley. 85cents. same as above.

obviously sticking just with popularly available produce across the country. it's not an exhaustive list but can give you a bit more perspective on what produce you should be focusing on if you're trying to work with a tight grocery budget. good luck!

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themanuelruello · 5 years ago

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How to Can Tomato Sauce (My Favorite All-Purpose Version)

I’ve shied away from posting a canned tomato sauce recipe forever.

Not because it’s hard…

Not because I don’t make tomato sauce…

Not because I don’t have tomatoes…

Mostly just because I’ve just been too lazy to write down my ingredients any time I make a batch.

So there you have it.

Now that’s off my chest, I feel better.

Anyway.

Of all the things I can (like peaches with honey and cinnamon, canned apple slices, home-canned poblano salsa), tomato sauce is the most important. We use our canned tomato sauce in so many recipes during the long winter months, from homemade pasta dishes, homemade pizzas, chili, and more.

If I play my cards right, I can grow enough paste tomatoes (I love Amish Paste and San Marzano the most) in my raised bed garden to keep us stocked in tomato sauce for the whole year.

Homemade tomato sauce can easily be frozen, BUT since freezer space is always at a premium on our homestead, this is absolutely a item I prefer to can.

Plus, this particular tomato sauce recipe for canning uses a waterbath canner, so it’s the perfect recipe for beginners. (And if you are a beginner to the canning world, check out my article on how to start canning with zero special equipment so you can start canning today).

The Resource I Wish I Had When I Started

If you are a canning newbie, I just revamped my Canning Made Easy course and it’s ready for YOU! I’ll walk you through each step of the process (safety is my #1 priority!), so you can finally learn to can confidently, without the stress. CLICK HERE to have a look at the course and ALL the bonuses that come with it.

This is the information I wish I had when I first started canning– all of the recipes and safety information are double and triple-checked against tested and proved canning recipes and recommendations.

It’s the next best thing to you coming over to my house and canning right along with me.

Best Tips for Canning Tomato Sauce

Whether you use my personal favorite tomato sauce recipe or a different one, there are a few things to keep in mind for your tomato canning adventures:

Tip #1: Always Follow a Safe Canning Recipe

I’ve talked countless times in the past about the importance of following a safe canning recipe, because here’s the deal folks– botulism is no joke. And yes, people do indeed still get stick from improperly canned foods.

Also, tomatoes can be deceiving as they *are* an acidic food, but there are many aspects that factor into their exact acidity. To save yourself the hassle of becoming a tomato acidity detective, the simplest course of action you can take is to add a bit of lemon juice to each of your jars.

You can get the exact measurements for different sizes of jars here. Adding lemon juice or vinegar ensures your home-canned tomato recipes are acidic enough to be canned in your water bath canner– easy peasy.

Another important reason to always use an approved recipe for your tomato canning adventures is the ratio of tomatoes to other vegetables. Tomatoes are an acidic food, but many common tomato sauce additions, (like green pepper, onion, mushroom, or garlic), are not. You can safely add *some* of these non-acidic ingredients to home-canned tomato sauce, you’ll just need to watch your ratios.

Or, if you want to ditch ratios entirely, you can do that, but you’ll just want to pressure can the sauce instead.

A good rule of thumb is to use no more than 3 cups of other vegetables per each 22 pounds of tomatoes.

My tomato sauce recipe is safe because it is based on the recipe in the Ball Blue Blue (as is any other canning recipe you’ll find here on my blog– I always stick to approved recipes as a starting point.)

You can learn more about canning safety in my articles here:

How to Safely Can Tomatoes at Home

The Ultimate Guide to Canning Safety

The Best Resources for Safe Canning

Tip #2: Use Optimal Tomato Varieties for Canning

I primarily grow either Amish Paste, Roma or San Marzano plum tomatoes in our garden, since tomato sauce is the #1 way my family consumes tomatoes. These paste-type varieties are meatier and contain less juice and seeds, so you’ll spend less time simmering and reducing the sauce.

However, even though certain tomato varieties are preferred for canning, you can still use any type you want, so don’t let your tomato type stop you from enjoying some home-canned tomato sauce!

Tips #3: Plan on Canning Tomato Sauce for an Entire Day

You probably all know by now (especially if you own my cookbook) that I am a huge fan of quick and easy recipes that don’t take a lot of time. That being said, there are a couple exceptions to my rule, and tomato sauce is one of them.

If you’re canning a sizable amount of sauce (i.e. more than just a jar or two), it will very likely take you the majority of the day to process, simmer, and then can the tomatoes. However, don’t despair– not all of this is hands-on time!

The kids and I recently processed several boxes of our homegrown tomatoes that had been ripening in the shop. Naturally, I didn’t weigh them (FAIL), but there were well over 50 pounds.

My sister came for a visit and we put her to work making sauce

It took us about a 90 minutes to wash, trim, and process the tomatoes into puree with our Victorio Food Mill (p.s. the best investment EVER if you are planning on doing a lot of tomato or applesauce). Yes, I do employ child labor here (they actually think it’s fun– for real).

The simmering process took 4-5 hours (I was in and out of the house while this was happening), and then I finally canned it later in the day.

It wasn’t hard work, but it did stretch throughout the day.

However, if you’re looking for a ‘quick and easy’ tomato sauce recipe for supper tonight, don’t worry– I’ve got you covered! This FAST tomato sauce recipe can be ready in 20 minutes or less. It’s not a recipe you’d want to can, but if you need some quick sauce for supper, it’s golden.

Canned All-Purpose Tomato Sauce Recipe

Yield: About 7 Quarts

Ingredients:

45 pounds of tomatoes

6 cups chopped onions (I use a food processor for this)

12 cloves of garlic, minced

1/4 cup olive oil

1 tablespoon ground black pepper

2 tablespoons brown sugar (more to taste)

¼ cup coarse sea salt (more to taste)

Bottled lemon juice (2 tablespoons per quart jar)

A water bath canner

Instructions:

Wash the tomatoes and remove the ends and any damaged spots. Quarter them and deseed them by running your fingers down the middle and scraping out the bulk of the seeds and juice. Puree the tomatoes in a food processor or blender.

(OR, you can run the tomatoes through a food mill and save yourself a lot of time! When I’m using my food mill, I wash them, remove any bad spots, and that’s it– the machine does the rest.)

Sauté the onions and garlic in the olive oil in a large pot. Add the tomatoes, pepper, sugar, and salt. Bring to a simmer and allow to reduce by about one-half. If you are using very juicy tomatoes, this can take 3-5 hours.

The most important part of homemade tomato sauce is the tasting! Tomatoes greatly differ from variety to variety, so you must taste as you go.

In order to keep the ratios of high acid to low acid foods at a safe level in this recipe, you cannot increase the amount of onions or garlic you use, but you CAN increase the herbs, sugar, or salt.

Once the sauce has reduced by half and the flavor is where you want it to be, add 1 tablespoon of lemon juice to each pint jar and 2 tablespoons of lemon juice to each quart jar.

Ladle the sauce into the jars, leaving 1/2-inch headspace.

Process pints for 35 minutes and quarts for 40 minutes in a hot water bath canner. (Keep in mind that you may have to adjust your processing time according to your altitude.)

REMEMBER: Don’t start timing until the water has returned to a boil with the filled jars inside.

Store your sealed jars in a cool, dark place. I use this all-purpose sauce in all sorts of recipes- add basil and oregano to give it an Italian twist, or add chili powder and cumin for Mexican food.

Homemade Tomato Sauce Notes:

Most recipes will suggest that you peel the tomatoes before you puree them. Since I despise peeling tomatoes (it’s ok for a handful, but when you’re dealing with 60 pounds of small tomatoes, it’s an utter nightmare), I always just run mine through my food mill instead. In the past when I didn’t have a food mill, I would deseed and then puree them (with the skin on). Sometimes you’ll find a bit of peel in your finished sauce, but I absolutely do not think it’s offensive at all. It’s a small price to pay to avoid the monotony of peeling a million tomatoes.

To make this more of an Italian-style sauce, add 3 tablespoons dried oregano and 3 tablespoons dried basil (or to taste)

If you prefer, you can completely omit and onion and garlic from this recipe. Technically, you can can straight tomato puree, if you wish. However, I prefer to give mine a bit more flavor to start out.

Sugar is important in tomato sauce recipes to help cut the acidity. However, you can leave it out if you wish.

DRIED herbs and spices won’t effect the ratios of this recipe at all, so you can safely remove or add them, according to your own taste.

My favorite tomatoes to grow for making canned tomato sauce are Roma or San Marzanos.

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Jill’s Favorite Canned Tomato Sauce Recipe

My tried-and-true canning tomato sauce recipe, perfect for pasta dishes, homemade pizza, and more.

Author: Jill Winger

Prep Time: 1-2 hours

Cook Time: 3-5 hours

Total Time: 8 minute

Yield: 7 quarts

Ingredients

45 pounds of tomatoes

6 cups chopped onions (I use a food processor for this)

12 cloves of garlic, minced

1/4 cup olive oil

1 tablespoon ground black pepper

2 tablespoons brown sugar (more to taste)

¼ cup coarse sea salt (more to taste)

Bottled lemon juice (2 tablespoons per quart jar)

A water bath canner

Instructions

(OR, you can run the tomatoes through a food mill and save yourself a lot of time! When I’m using my food mill, I wash them, remove any bad spots, and that’s it– the machine does the rest.)

The most important part of homemade tomato sauce is the tasting! Tomatoes greatly differ from variety to variety, so you must taste as you go.

In order to keep the ratios of high acid to low acid foods at a safe level in this recipe, you cannot increase the amount of onions or garlic you use, but you CAN increase the herbs, sugar, or salt.

Once the sauce has reduced by half and the flavor is where you want it to be, add 1 tablespoon of lemon juice to each pint jar and 2 tablespoons of lemon juice to each quart jar.

Ladle the sauce into the jars, leaving 1/2-inch headspace.

Process pints for 35 minutes and quarts for 40 minutes in a hot water bath canner. (Keep in mind that you may have to adjust your processing time according to your altitude.)

REMEMBER: Don’t start timing until the water has returned to a boil with the filled jars inside.

Store your sealed jars in a cool, dark place. I use this all-purpose sauce in all sorts of recipes- add basil and oregano to give it an Italian twist, or add chili powder and cumin for Mexican food.

Notes

To make this more of an Italian-style sauce, add 3 tablespoons dried oregano and 3 tablespoons dried basil (or to taste)

Sugar is important in tomato sauce recipes to help cut the acidity. However, you can leave it out if you wish.

DRIED herbs and spices won’t effect the ratios of this recipe at all, so you can safely remove or add them, according to your own taste.

My favorite tomatoes to grow for making canned tomato sauce are Roma or San Marzanos.

More Preserving Tomatoes Tips:

How to Safely Can Tomatoes at Home

Fast Tomato Sauce Recipe

How to Freeze Tomatoes

40+ Ways to Preserve Tomatoes

How to Save and Ripen Green Tomatoes

The post How to Can Tomato Sauce (My Favorite All-Purpose Version) appeared first on The Prairie Homestead.

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jesseneufeld · 6 years ago

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A Thanksgiving Menu For Everyone At the Table

Well, folks, I’d say this does it. When I asked the bees to come up with some Primal Thanksgiving fare, I caught the looks exchanged that suggested they saw it as a personal challenge. Now I only regret that I wasn’t there to personally sample and enjoy the results. (They didn’t save me any either.)

This week our very own Dr. Lindsay Taylor offered salient points on making a conscious T-Day plan whether you’re Primal or Primal-keto. Today the question may be answered you for you (and I’ll wager you’ll like the solution) with this full-on Primal (and mostly keto) menu. The bees have outdone themselves this time with a truly Grok-worthy Thanksgiving extravaganza. Check it out, and let us know which recipes are inspiring your holiday planning.

Primal Thanksgiving Menu:

Cheesy Keto Biscuits

Shaved Brussels Sprouts Salad

Primal Style Roasted Turkey

Scalloped Potatoes

Keto Turkey Gravy

Oyster Un-Stuffing

Sweet Potato Pie

Cheesy Keto Biscuits

Most of us grew up with bread as a staple. And breads—or, more likely, rolls and biscuits—at the holidays took on a special significance. Maybe a certain person in the family always made the best kind. Perhaps it was a long-time family recipe. Whatever the case, passing the breadbasket at the holiday table holds meaning for us still, even when we’ve forgone grains for the sake of better health.

All this said, there are ways to enjoy these “traditional” foods when it means the most to us. These cheesy keto biscuits are one such recipe. Hint: make a double batch—because you’ll be competing with the non-keto eaters for these goodies.

Nutritional Info (per serving):

Calories: 444

Carbs: 5.4

Fat: 36

Protein: 17

Shaved Brussels Sprouts Salad

Brussels sprouts often get a bad rap that has everything to do with poor cooking than inherent taste. The truth is, you don’t need to cook Brussels sprouts at all (but done well, they are amazing roasted, too), and this salad proves it.

Bacon is, not a surprise to anyone here, one of the best complements for Brussels sprouts—cooked or raw. Here the warm bacon added to the shredded leaves with tasty goodies like pecans and gorgonzola make this salad a hearty side. With the addition of a bacon vinaigrette dressing, you’re officially in Primal heaven.

Nutritional Info (per serving):

Calories: 309

Carbs: 6

Fat: 27

Protein: 10

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“Primal” Style Roasted Turkey

As everyone knows, the turkey is the main event of the day—both in terms of preparation and enjoyment. Cooks spend hours prepping and basting with the hopes of a bird that puts the entire dinner crowd in awe. Guests wait in anticipation of the grand unveiling, not to mention the eating….

The end goal of every cook is succulent meat and a perfectly browned skin, but it can be a feat to balance. A “dry brining” process the day before and a creamy herb mix applied to the bird right before cooking offer a simple way to achieve the ultimate roasted look and juicy meat everyone will appreciate.

Scalloped Potatoes

For many people, potatoes are synonymous with Thanksgiving dinner. And while the carb count of potatoes suggests moderation is best, at the holidays many Primal types choose to fit tradition into their eating plan.

Mashed potatoes might be the go-to, but another flavorful option is scalloped potatoes. It’s the perfect complement for beef and ham, of course, but with the taste of traditional herbs like sage and thyme, you might have a new favorite dish for your holiday turkey meals as well.

This recipe uses coconut cream and ghee, but you can substitute regular whipping cream and butter if you tolerate dairy.

Nutritional Info (per serving):

Calories: 282

Carbs:42 grams

Fat: 11 grams

Protein: 5 grams

Keto Turkey Gravy

Among the best parts of slow roasting meat are the delicious drippings. Rich, savory and flavorful liquid gold… To discard it, we’d suggest, borders on criminal.

While there’s nothing wrong with enjoying drippings on their own, most of us grew up enjoying the creamy texture of gravy on meats and vegetables. For some, it’s an indispensable element in a real holiday meal. And there’s no reason to deprive yourself if gravy is your thing. Even if you’re living keto, this recipe keeps your commitment. Most of all, it feels and tastes like indulgence itself.

Nutritional Info (per serving):

Calories: 693

Carbs: .8 grams

Fat: 75 grams

Protein: 0 grams

Stovetop Un-Stuffing with Oysters

Stuffing seems like it would be one of the hardest holiday recipes to adapt, but it’s really quite easy to capture the spirit of stuffing using only vegetables and herbs and spices, as in this oyster “un-stuffing” recipe from the new The Keto Reset Diet Cookbook.

(If you want a more traditional stuffing, add Primal “cornbread” such as this one from Mark’s Daily Apple to the recipe below. Simply cut the cornbread into chunks and stir them in gently when you add the oysters. For a keto option, check out this cornbread recipe from our friend Elana Amsterdam.)

Ingredients:

1 tablespoon Primal Kitchen Avocado Oil or fat of choice

1 large daikon radish, peeled and cut into 1/2-inch cubes

2 medium turnips, peeled and cut into 1/2-inch cubes

1 medium onion, chopped

2 stalks celery with leaves, cut into 1/4-inch slices

2 tablespoons unsalted butter, ghee or fat of choice

1 pound mushrooms, stems removed and halved if small or quartered if large

1 teaspoon kosher salt

1 teaspoon dried thyme

1 teaspoon dried sage

1/2 teaspoon ground rosemary

1/4 teaspoon dried marjoram

1/4 teaspoon ground black pepper

1/2 teaspoon ground nutmeg

2 (3-ounce) cans smoked oysters packed in olive oil

1/4 cup chicken or turkey bone broth

1/4 cup pecans, chopped

3 tablespoons fresh parsley leaves, finely chopped

Instructions:

In a large skillet, heat the avocado oil over medium heat. Turn the heat down a smidge and add the daikon radish. Cook, stirring frequently, for 5 minutes. Add the turnips, onion, and celery and cook, stirring frequently, until the vegetables are starting to become soft, but are not yet cooked through, about 5 minutes more.

Add the butter to the pan and let it melt. Bump the heat back to medium and add the mushrooms. In a small bowl, mix together the salt, thyme, sage, rosemary, marjoram, pepper, and nutmeg. Add the herb/spice mixture to the vegetables in the skillet. Stir well and cook until the mushrooms are soft, about 5 minutes more.

Reserving the oil from the cans, drain the oysters and chop into smaller pieces if desired. Add the oysters and the oil to the pan. Add the broth, and stir well, scraping the pan to loosen any browned bits stuck on the bottom. Cook until the oysters are warmed through. Taste the radishes and turnips to make sure they are soft. If not, cook a few more minutes.

Transfer the mixture to a serving dish. Stir in the pecans and parsley (if using) immediately before serving. Serve warm

Nutritional Info (per serving):

Calories: 273

Carbs: 18 grams

Fat: 18 grams

Protein: 14 grams

Sweet Potato Pie

Second only to the bird itself is, for many people, pie. Not just any pie will do on this day. There’s a finely tuned range of tastes to be orchestrated, and the finale isn’t to be compromised. One classic variety, most will agree, is sweet potato pie.

While some recipes take this the way of confectionary, that doesn’t have to be the case. Pie, done well, doesn’t have to taste like candy. But there should be a light sweetness and, in this case, a rich, creamy texture. This recipe delivers on all fronts.

Nutritional Info (per serving):

Calories: 496

Carbs: 50

Fat: 31

Protein: 8

Want more ideas for your celebration still? Check out our past recipes for simmered cranberry sauce, spicy sausage and squash dressing, maple roasted butternut squash, cranberry sweet potatoes, pie varieties, and more. Thanks for stopping in, everybody. The bees and I would love to hear your thoughts as well as your personal Thanksgiving favorites. Hope you’re having a great week.

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