Some of the projects I’ve been up to lately:
- Lavender and French Clay Soap. These were done the cold-pressed method at a local homesteading workshop. They turned out beautifully and even make fabulous face soap. Later I tried making soap using the milled process but it was pretty much a disaster.
- Peach Lime Jam. Recipe from The Complete Book of Year-Round Small Batch Preserving. Delicious!
- Cheater Dill Pickles. Why didn’t I think of this myself? After you’ve eaten all the pickles from a store-bought pickle jar (we love Bubbies brand best), slice a cucumber and store inside the jar, reusing the brine. Let the cucumbers marinate for at least an hour; they will keep for about 5 days. They won’t taste quite the same as cucumbers that have been boiled and preserved from scratch but it’s a great way to reuse brine that otherwise would go down the drain, and this way the cucumbers stay raw and preserve their nutrients.