This sourdough focaccia recipe is softy, pillowy, and tangy from the sourdough, topped with fresh herbs, cheese or whatever you like! Pinterest Instagram Facebook Etsy Try making a starter from scratch, or get a jump start and order my  dried starter ! Simple instructions for rehydrating, ready to bake with in just a few days! Focaccia Dough Base: Flour: All-purpose or bread flour Water: Filtered water for hydration Salt: Enhances flavor and regulates fermentation Olive Oil: Adds richness to the dough and contributes to the crispy crust Topping Options: Classic Herb Infusion: Combine fresh rosemary, thyme, and oregano with high-quality olive oil. Brush this aromatic blend over your sourdough focaccia before baking for a timeless and flavorful topping. Caramelized Onion Elegance: Sauté thinly sliced onions until golden brown and caramelized. Scatter these sweet and savory gems across the surface of your focaccia before baking, adding a rich depth of flavor. Sun-Dried Tomato and Olive Mediterranean Delight: Embrace the Mediterranean flavors by topping your focaccia with sun-dried tomatoes, kalamata olives, and a sprinkle of feta cheese. Drizzle with olive oil for a taste of the sun-soaked coastal cuisine. Garlic and Parmesan: Create a garlic and Parmesan butter mixture to spread generously over your sourdough focaccia. The result is a savory, cheesy crust that elevates your bread to a gourmet level. Everything Bagel Inspired Blend: Combine sesame seeds, poppy seeds, dried garlic, and onion flakes for an “everything” bagel-inspired topping. Sprinkle this mix generously over your focaccia to add a delightful crunch and a burst of flavor. Spicy Jalapeño Kick: Slice fresh jalapeños thinly and scatter them across the surface of your focaccia for a spicy kick. Pair with shredded cheddar or Monterey Jack cheese to balance the heat. Artichoke and Feta: Mix marinated artichoke hearts with crumbled feta cheese. Spread this delightful combination on your focaccia before baking for a Mediterranean-inspired topping that is both tangy and satisfying. Roasted Garlic and Cherry Tomatoes: Roast whole garlic cloves and cherry tomatoes until caramelized. Place these roasted delights on your focaccia for a burst of sweet and savory flavors. Pesto Paradise: Spread a generous layer of basil pesto over your sourdough focaccia before baking. This aromatic and vibrant topping infuses your bread with a burst of fresh herb goodness. Balsamic Glaze Elegance: After baking, drizzle a balsamic glaze over your focaccia for a touch of sweetness and acidity. This finishing touch adds a layer of sophistication to your creation. Mix and match these topping choices to create your own signature sourdough focaccia masterpiece, exploring a world of flavors and textures with every bite. The Recipe:

The name alone is a delightful! This heavenly creation combines the best of both worlds: the pillowy softness of focaccia and the irresistible swirls of cinnamon sugar. It’s like a cozy hug for your taste buds. Sourdough Benefits Why is sourdough bread good for you?  Sourdough breads are fermented breads made with wild yeast. The fermentation process helps digestibility and nutrients absorption more than regular bread can. Sourdough Lowers blood sugar levels:  One of the benefits of sourdough bread is that it helps keep blood sugar levels more stable than your basic white bread. The bacteria in the sourdough starter alter the structure of the bread molecules, making the body absorb them slower and lowering the bread’s glycemic index. This means that insulin levels will not spike as high after eating sourdough bread. Try making a starter from scratch, or get a jump start and order my  dried starter ! Simple instructions for rehydrating, ready to bake with in just a few days! The Recipe:

Homemade Sourdough English Muffins: A Delicious DIY Recipe Are you ready to elevate your breakfast game with a homemade touch? Homemade Sourdough English Muffins! Perfectly golden brown, with a soft and fluffy interior, and they’re surprisingly simple to make right in your own kitchen. Pinterest Instagram Facebook Etsy Tips for making and storing Sourdough English Muffins: Make sure you’re using bubbly active starter! Fed within the last 12 hours, and doubled in size. The rising time will vary based on the temperature of the room and the temperature of your dough. Keep an eye on your dough, you want it to double but not overproof. If you want to break up the recipe between 2 days you can refrigerate the dough after you cut them into rounds. Tightly cover your tray and let them sit in the fridge overnight. Let them rise again after taking out of the fridge before cooking! Sourdough English Muffins should always be toasted before serving. To get the best texture, use a fork to split the muffin. Don’t slice it with a knife! Fork-splitting forms “nooks and crannies” Fresh Sourdough Muffins will keep at room temperature for 3-4 days. For longer storage, freeze up to 3 months. With just a few simple ingredients and some patience, you can create your own batch of Homemade Sourdough English Muffins that rival those from your favorite bakery. Whether enjoyed fresh off the griddle or toasted to perfection, these muffins are sure to become a breakfast staple in your home. Give this recipe a try and savor the satisfaction of homemade goodness! Try making a starter from scratch, or get a jump start and order my  dried starter ! Simple instructions for rehydrating, ready to bake with in just a few days! The Recipe:

There’s something undeniably comforting about the aroma of freshly baked bread wafting through the kitchen. And when that bread is infused with the sweet and spicy flavors of cinnamon, it becomes a true indulgence. In this blog post, we’ll explore the joy of making homemade cinnamon swirl bread—a soft, pillowy loaf swirled with layers of brown sugar and cinnamon, perfect for breakfast, brunch, or anytime you crave a cozy treat. Pinterest Instagram Facebook Ingredient Breakdown for Cinnamon Swirl Bread: 1. Warm Water (100-110°F): Provides the liquid base for activating the yeast. Warm water helps activate the yeast, aiding in the rising of the dough. 2. Honey: Adds sweetness to the bread without overpowering the flavor. Helps feed the yeast, promoting fermentation and a soft, tender crumb. Contributes to the golden color of the bread crust when baked. 3. Active Dry Yeast: Acts as the leavening agent, causing the dough to rise. Requires activation in warm water before adding to the dough mixture. Provides the characteristic airy texture and structure to the bread. 4. Butter: Adds richness and flavor to the dough. Helps tenderize the bread and create a soft texture. 5. Egg; Acts as a binding agent, helping to hold the dough together. Contributes to the structure and stability of the bread. Adds richness and a slightly eggy flavor to the final product. 6. Salt: Enhances the flavor of the bread by balancing the sweetness. Helps strengthen the gluten structure, improving the texture and rise of the bread. Regulates yeast activity, controlling the fermentation process. 7. Bread Flour: Contains a higher protein content than all-purpose flour, resulting in a stronger gluten network. Provides structure and support to the bread, allowing it to rise properly. Produces a chewy and tender crumb. 8. Brown Sugar: Adds sweetness and depth of flavor to the cinnamon swirl filling. Melts during baking, creating a gooey and caramelized texture. Complements the warm spices of cinnamon, enhancing the overall taste of the bread. 9. Cinnamon: Infuses the bread with warm, spicy flavor and aroma. Creates distinct swirls throughout the bread, adding visual appeal. Contributes to the cozy and comforting essence of the cinnamon swirl bread. 10. Flour (for cinnamon swirl): Helps thicken the cinnamon swirl filling, preventing it from becoming too runny. Provides structure and stability to the filling, allowing it to adhere to the dough. Ensures even distribution of cinnamon and sugar throughout the bread. Understanding the role of each ingredient allows for a deeper appreciation of the baking process and empowers bakers to make informed decisions when creating their own delicious cinnamon swirl bread. Ingredients: For the dough: 1 3/4 cups warm water (100-110°F) 1/4 cup honey 1 tablespoon active dry yeast (not instant) 1/4 cup butter, melted 1 egg, beaten 2 ½ teaspoons salt 4-5 cups bread flour For the cinnamon swirl: 1/2 cup brown sugar 2 tablespoons cinnamon 2 tablespoons flour The Recipe:

There’s nothing quite like the aroma of freshly baked bread wafting through your home. Whether you’re making sandwiches, toast, or just enjoying a slice with butter, this homemade sandwich bread recipe is sure to become a family favorite. Let’s dive into the delicious world of homemade bread! Ingredient Breakdown for Soft Sandwich Bread: 1. Warm Water (100-110°F): Provides the liquid base for activating the yeast. Warm water helps activate the yeast, aiding in the rising of the dough. 2. Honey: Adds sweetness to the bread without overpowering the flavor. Helps feed the yeast, promoting fermentation and a soft, tender crumb. Contributes to the golden color of the bread crust when baked. 3. Active Dry Yeast: Acts as the leavening agent, causing the dough to rise. Requires activation in warm water before adding to the dough mixture. Provides the characteristic airy texture and structure to the bread. 4. Butter: Adds richness and flavor to the dough. Helps tenderize the bread and create a soft texture. 5. Egg; Acts as a binding agent, helping to hold the dough together. Contributes to the structure and stability of the bread. Adds richness and a slightly eggy flavor to the final product. 6. Salt: Enhances the flavor of the bread by balancing the sweetness. Helps strengthen the gluten structure, improving the texture and rise of the bread. Regulates yeast activity, controlling the fermentation process. 7. Bread Flour: Contains a higher protein content than all-purpose flour, resulting in a stronger gluten network. Provides structure and support to the bread, allowing it to rise properly. Produces a chewy and tender crumb. Ingredients Before we get started, gather the following ingredients: 1 3/4 cups warm water (100-110°F) 1/4 cup honey or sugar 1 tablespoon active dry yeast 1/4 cup butter, melted 1 egg 2 1/2 teaspoons salt 4-5 cups bread flour Instructions Activate the Yeast In the bowl of a stand mixer, combine 1 3/4 cups of warm water and 1/4 cup of honey or sugar. Sprinkle 1 tablespoon of active dry yeast over the mixture and let it sit for about 5 minutes until foamy. This step ensures that the yeast is alive and ready to help your bread rise. Mix the Ingredients Add 1/4 cup melted butter, 1 egg, 2 1/2 teaspoons salt, and 2 cups of bread flour to the yeast mixture. Mix until well combined. Form the Dough Add 2 more cups of flour, one cup at a time. Mix well after each addition until a dough forms. You want a soft, slightly sticky dough, but not sticky enough to stick to your fingers. If the dough is too sticky, add the last cup of flour one tablespoon at a time. Knead the Dough Knead the dough for about 5-7 minutes on medium speed if using a stand mixer, or by hand on a floured surface until it becomes smooth and elastic. First Rise Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size. Shape the Dough Once the dough has doubled in size, punch it down to release the air. Divide it in half and roll out each half into a rectangle about 9×13 inches. Roll up each rectangle tightly into a log, pinching the seams to seal. Second Rise Place your dough logs into greased 9×5-inch loaf pans, seam side down. Cover with a clean kitchen towel and let them rise for another 30-45 minutes, until the dough has just risen over the rim of the pan. Bake the Bread Preheat your oven to 350°F (175°C). Once the dough has risen, bake in the preheated oven for 30-35 minutes or until golden brown and baked through. Cool the Bread Remove the loaves from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Enjoy the fresh, warm bread with your favorite toppings or use it for sandwiches. Conclusion Making homemade bread can be a rewarding experience that fills your kitchen with warmth and delicious aromas. This sandwich bread recipe is versatile and perfect for everyday use. With a few simple ingredients and a bit of patience, you’ll have fresh, homemade bread that’s far superior to store-bought. Happy baking! The Recipe:

Welcome to The Sprouting Homestead! Today, we’re excited to share a unique and tasty pie crust recipe that not only delivers a flaky, buttery crust but also helps you put that leftover sourdough discard to good use. Say hello to the Sourdough Discard Pie Crust! Pinterest Instagram Facebook Why Sourdough Discard? If you’re an avid sourdough baker, you know that maintaining your starter involves discarding some of it during feedings. Instead of wasting this precious ingredient, why not incorporate it into your baking? This pie crust recipe is the perfect way to add a subtle tangy flavor to your pies while reducing waste. Ingredients 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon sugar 1/2 cup cold butter 1/2 cup sourdough discard Using a food processor Start by adding the dry ingredients (flour, salt, and sugar) to your food processor. Give them a quick pulse to combine. Add the cold, cubed butter. Pulse until the butter pieces are about the size of peas. Pour in the sourdough discard and pulse again until the dough begins to form a ball. If your dough is too dry, add a couple of tablespoons of ice water, one at a time, until the desired consistency is reached. Be careful not to overmix. Wrap your dough and chill in the fridge for 30 minutes. For a longer fermented dough, you can chill your dough for 24-48 hours. Or freeze until ready to use.  Lightly flour your work surface and rolling pin. Roll the dough out to about 1/8” thickness. If needed, add more flour to prevent sticking. Gently place the dough into your pie plate, pressing it into the bottom and sides. Trim any excess dough hanging over the edges. If the dough tears, don’t worry! Simply pinch it back together. Once your pie crust is in the pie plate, you’re ready to fill it with your favorite pie filling. Follow the baking instructions for your specific pie recipe to complete your creation. Without a Food Processor: In a large mixing bowl, combine the flour, salt, and sugar. Cut the cold, cubed butter into the dry ingredients using a pastry blender until you have pea-sized pieces of butter. Stir in the sourdough discard with a wooden spoon until combined. You might need to use your hands to fully incorporate the dough. If it’s too dry, add a little ice water, but avoid overworking the dough. Wrap your dough and chill in the fridge for 30 minutes. For a longer fermented dough, you can chill your dough for 24-48 hours. Or freeze until ready to use.  Lightly flour your work surface and rolling pin. Roll the dough out to about 1/8” thickness. If needed, add more flour to prevent sticking. Gently place the dough into your pie plate, pressing it into the bottom and sides. Trim any excess dough hanging over the edges. If the dough tears, don’t worry! Simply pinch it back together. Once your pie crust is in the pie plate, you’re ready to fill it with your favorite pie filling. Follow the baking instructions for your specific pie recipe to complete your creation. Pinterest Instagram Facebook 1. Enhanced Flavor: Tangy Taste : Sourdough discard adds a subtle tanginess to the pie crust, enhancing the overall flavor profile. Complexity : The natural fermentation process of sourdough brings depth and complexity to the crust, making it more interesting than a traditional pie crust. 2. Reduced Waste: Utilizing Discard : Incorporating sourdough discard helps minimize food waste by using a byproduct that would otherwise be thrown away. Sustainable Baking : Using discard aligns with sustainable cooking practices, promoting a more eco-friendly approach to baking. 3. Improved Texture: Tender Crust : The acidity in sourdough can help break down gluten, resulting in a tender, flaky crust. Better Structure : The natural yeast and bacteria in sourdough can contribute to a more robust and well-structured crust. 4. Nutritional Benefits: Whole Grains : If your sourdough discard includes whole grain flours, it can add extra fiber and nutrients to the crust. Probiotics : Though most probiotics may not survive the baking process, the prebiotic fibers from sourdough can still provide health benefits. 5. Versatility: Adaptable for Sweet or Savory : The sourdough discard pie crust works well for both sweet and savory pies, making it a versatile option for various recipes. The Recipe:

These homemade sourdough pop tarts are a delightful treat that combine the comforting flavors of sourdough with the nostalgic joy of a childhood favorite. Perfect for breakfast, a snack, or even dessert, they’re sure to become a beloved recipe in your kitchen. Enjoy the process of making them from scratch and savor every bite! Sourdough Pop-Tarts Recipe This recipe is made using my sourdough pie crust Ingredients: 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon sugar 1/2 cup cold butter, cubed 1/2 cup sourdough discard Filling of choice (jam, chocolate spread, etc.) For the Glaze: 1 cup powdered sugar 2-3 tablespoons milk Sprinkles (optional) Instructions: 1. Prepare the Dough: In a large bowl, whisk together the flour, salt, and sugar. Add the cubed cold butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs. Add the sourdough discard and mix until the dough begins to come together. If the dough is too dry, you can add a tablespoon of cold water at a time until it forms a cohesive dough. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. 2. Roll Out the Dough: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut the dough into rectangles, approximately 3×4 inches. You should have an even number of rectangles for the tops and bottoms of the pop tarts. 3. Add the Filling: Place a tablespoon of your chosen filling in the center of half of the rectangles, spreading it out slightly but leaving a border around the edges. Brush the edges of the filled rectangles with a little water to help seal the pop tarts. 4. Assemble the Pop Tarts: Place another rectangle of dough on top of each filled rectangle. Use a fork to crimp the edges together, sealing the filling inside. Poke a few small holes in the top of each pop tart to allow steam to escape. 5. Bake: Place the assembled pop tarts on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown. 6. Cool and Glaze: Allow the pop tarts to cool on a wire rack. In a small bowl, mix the powdered sugar with enough milk to create a thick, but pourable glaze. Drizzle the glaze over the cooled pop tarts and add sprinkles if desired. Tips: Storage:  Store any leftover pop tarts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheating:  Reheat the pop tarts in a toaster or oven for a few minutes until warmed through. Try making a starter from scratch, or get a jump start and order my  dried starter ! Simple instructions for rehydrating, ready to bake with in just a few days! The Recipe:

Looking for a delightful and easy-to-make treat? This Apple Sauce Loaf is perfect for any occasion. With the natural sweetness of applesauce, a hint of cinnamon, and optional nuts for added texture, this loaf is sure to become a family favorite. Let’s dive into the recipe! Pinterest Instagram Facebook Every year I make and can a ton of apple sauce. We really enjoy that as a snack, for breakfast and I love to use it in recipes. This is one of my favorite ways to use up apple sauce, and make a delicious dessert! Ingredients: 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsweetened applesauce 1/2 cup sour cream 1/2 cup granulated sugar 1/4 cup brown sugar 1/4 cup vegetable oil 2 large eggs 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg (optional) 1/2 cup chopped nuts (optional) To take your Apple Sauce Loaf to the next level, add a delicious crumble topping. This extra layer of sweetness and crunch makes this loaf even more irresistible. Crumble Topping Ingredients: 1/2 cup all-purpose flour 1/4 cup brown sugar 1/4 cup granulated sugar 1/2 teaspoon ground cinnamon 1/4 cup cold unsalted butter, cut into small pieces Crumble Topping Instructions: Prepare the Crumble:  In a medium bowl, combine the flour, brown sugar, granulated sugar, and ground cinnamon. Add the Butter:  Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs. Instructions: Preheat Your Oven:  Begin by setting your oven to preheat at 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking, or alternatively, prepare a muffin pan with liners. Combine Dry Ingredients:  In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). This ensures the spices and leavening agents are evenly distributed. Mix Wet Ingredients:  In a separate large bowl, mix together the applesauce, sour cream, both sugars, oil, eggs, and vanilla extract until well combined. The mixture should be smooth and slightly thick. Incorporate Dry Ingredients:  Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the loaf tender. Add Nuts (Optional):  If you’re using nuts, gently fold them into the batter. This step adds a wonderful crunch to every bite. Prepare for Baking:  Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking. Top the Batter:  After pouring the batter into the loaf pan and smoothing the top, evenly sprinkle the crumble mixture over the top of the loaf. Bake to Perfection:  Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly springy to the touch. Cool and Enjoy:  Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. This cooling step helps the loaf set and makes slicing easier. Tips for the Perfect Apple Sauce Loaf: Unsweetened Applesauce:  Using unsweetened applesauce allows you to control the sweetness and avoid an overly sugary loaf. If you have sweetened apple sauce, you can reduce the amount of sugar in the recipe. Don’t Overmix:  Overmixing can lead to a dense loaf. Mix until the ingredients are just combined. Pan options: This recipe can be prepared as a loaf using a 9×5-inch pan or as 12 muffins. Sour Cream Substitutes : If you don’t have sour cream on hand, Greek yogurt is a great substitute that provides similar richness and tanginess. The Recipe:

If you’re a fan of the rustic charm and wholesome flavor of sourdough bread, then you’re in for a treat with this Honey Oat Sourdough Bread recipe. Combining the natural tang of sourdough with the sweetness of honey and the hearty texture of oats, this bread is perfect for both savory and sweet pairings. Follow along as we guide you through the process of making this delightful loaf from scratch. Instagram Pinterest Facebook Etsy What sets sourdough apart is its reliance on a natural fermentation process, where a live culture of wild yeast and lactobacilli transforms the dough. From the satisfying crackle of its crust to the nuanced aroma that fills the kitchen, each loaf tells a tale of patience, craftsmanship, and the artistry of traditional breadmaking. Try making a starter from scratch, or get a jump start and order my  dried starter ! Simple instructions for rehydrating, ready to bake with in just a few days! Order Sourdough Starter Sourdough Benefits Why is sourdough bread good for you?  Sourdough breads are fermented breads made with wild yeast. The fermentation process helps digestibility and nutrients absorption more than regular bread can. Sourdough Lowers blood sugar levels:  One of the benefits of sourdough bread is that it helps keep blood sugar levels more stable than your basic white bread. The bacteria in the sourdough starter alter the structure of the bread molecules, making the body absorb them slower and lowering the bread’s glycemic index. This means that insulin levels will not spike as high after eating sourdough bread. Honey Oat Sourdough Bread Ingredients: 425g bread flour 50g whole wheat flour 350g water 100g active starter 10g salt 25g honey 25g oats Mixing Dough : In a large bowl, combine the water and active starter.Add honey, oats, bread flour, whole wheat flour, and salt. Mix until a shaggy dough forms.Let the dough rest for 30 minutes. (Don’t worry if it looks dry.) Stretch and Fold: Perform 4 sets of stretch and folds, one round every 30 minutes.To stretch and fold, with slightly wet fingertips, grab a portion of the dough and stretch it upward. Fold the dough over toward the center of the bowl. Rotate the bowl 1/4 turn and repeat. Continue until you complete a full circle. Bulk Fermentation: After the final set of stretch and folds, let the dough ferment for 6-8 hours in a warm spot. It should rise about 75%, but not double in size. Shaping: Gently stretch the dough into a rectangle and fold it back onto itself like a book to create tension.Form the dough into a round loaf, pinching the bottom together.Wet the top of the loaf and roll it in oats.Proofing: Place the shaped loaf seam side up into a floured banneton or a towel-lined bowl dusted with flour.Cover and refrigerate for 24-48 hours for cold fermentation. Baking: Preheat your oven to 450°F with a Dutch oven inside.Take the dough out of the fridge and flip it onto a piece of parchment paper.Dust the top of the loaf with flour and score it deeply.Place the loaf with parchment into the Dutch oven. Add a few ice cubes to create steam.Cover with the lid and bake for 50 minutes.Remove the lid and bake for another 5-10 minutes to brown the crust to your liking.The bread is done when it reaches an internal temperature of 200°F or above. Cooling: Let the bread cool fully before slicing.Enjoy your homemade honey oat sourdough bread! The Recipe:

As the air turns crisp and the leaves begin to change, there’s nothing quite like filling your home with the warm, spiced aroma of homemade apple butter. This rich spread captures the essence of fall in every spoonful, making it a perfect addition to breakfast, baked goods, or even savory dishes. Whether you’re an experienced canner or new to preserving, learning how to make and can apple butter is a rewarding way to savor the flavors of the season all year long. Instagram Facebook Pinterest This fall we picked so many apples, i look forward to it every year. We planted apple trees on our property this year, of course they are still to young to really produce fruit. Thankfully I have a good friend with a large apple tree I am able to pick from! I was excited to make every apple recipe, starting with apple butter. Its so easy, and incredibly delicious. This recipe was adapted from the Ball canning apple butter recipe. Apples are very safe to water bath can, as they are a naturally high acid food, and the lemon juice added gives peace of mind knowing the acidity is high enough as well. Once you’ve made a delicious batch of homemade apple butter, canning it is a great way to preserve its rich, spiced flavor for months to come. Canning ensures that your apple butter stays fresh and shelf-stable, making it a perfect addition to your pantry or a thoughtful gift. What You’ll Need: Freshly prepared apple butter Mason jars with lids and bands (half-pint or pint size works best) Large stockpot or water bath canner Jar lifter (for handling hot jars) Canning funnel Clean cloth or paper towels Canning tongs Boiling water Canning rack (optional but helpful) The Recipe:

Canning cranberry juice is a great way to keep cranberries fresh, and have shelf stable juice to enjoy year round! You just need fresh cranberries, water, and sugar if you desired. You’ll also need clean quart jars and a water bath canner. Instagram Facebook Pinterest This is a cheap, easy and fun way to make cranberry juice that your family can enjoy all year long! You wont want store-bought cranberry juice after you try it! Helpful Equipment Water bath canner, also known as a boiling water canner, you can use a large stock pot for this too, or pressure canner that you can use as a water bath canner. A set of measuring cups. Canning lids and rings. Canning jars – There are many different types of canning jars out there, the most common being Ball, Bernardin. Basic Canning Utensils- This includes a canning funnel, head space tool & debubbler, and a pair of jar tongs for adding the jars to the water bath and removing the jars from the water bath. Instructions: Soak the fresh cranberries in water for a few minutes. Then rinse them well and pick out any blemished or rotten cranberries. Before you can begin canning, you need to wash the canning jars and lids. You can do this by either washing them in very hot soapy water or by submerging them in a large stockpot of boiling water. Either way, you want to make sure the jars are clean and warm for the next step. Using a canning funnel add 1 1/2 cups of whole cranberries to each jar. Pour 1/4 cup of sugar into each quart. Once the water has reached a full rolling boil, set a timer for 25 minutes, adjusting for altitude. (See notes) Once the jars are done processing, turn off the burner, remove lid, and wait 5 miutes before removing the jars from the canner. Tips and Troubleshooting Your processing time will vary based on your elevation. If you live above 1000 feet elevation, you will have to water bath can for an additional 5 minutes. If you live above 6000 feet, you will increase the canning time by 10 minutes.  You will process pints and quarts for the same about of time.  It is very important to wipe jar rims with a cloth that has vinegar on it because the vinegar can remove any greases on the rim of the jar that can prevent the jar from sealing.  How to store cranberry juice You can store homemade canned cranberry juice for up to a year in your pantry shelf when water bath canned. It is recommended to store it in a cool dark place.  Once you open a jar of this delicious juice, make sure to store the juice in the refrigerator and drink within a week.  The Recipe:

Indulge in the perfect fall bake with this Pumpkin Chocolate Chip Bread. Packed with warm spices, moist pumpkin, and a touch of sweetness, and melty chocolate chips throughout. Whether enjoyed as a snack, dessert, or gift, it’s sure to bring cozy vibes to any occasion! Why You’ll Love This Pumpkin Honey Bread with Chocolate Chips Fall is the season for all things cozy, and this Pumpkin Honey Bread with Chocolate Chips brings the warmth of autumn right into your kitchen. With the comforting flavors of cinnamon, nutmeg, and clove, this recipe is packed with everything we love about the season. The pumpkin gives it a rich, moist texture, while the honey (or maple syrup) adds natural sweetness. And let’s not forget the chocolate chips, they melt beautifully into the bread. Pinterest Facebook Instagram Whether you’re baking for a holiday gathering, a family snack, or just because it’s a chilly day outside, this bread is the perfect treat. It’s incredibly versatile, too. Enjoy it as is, or top it with a dollop of whipped cream cheese or a dusting of powdered sugar for an extra special touch. How to Make It Your Own While this recipe is already delicious as written, there are a few ways to customize it to suit your taste: Nuts : If you love a bit of crunch, consider adding chopped walnuts or pecans to the batter. About 1/2 cup would work well and would complement the spices beautifully. Dried Fruit : For added sweetness and texture, you could also mix in some dried cranberries or raisins . This pairs especially well if you’re serving the bread at a holiday gathering. Spices : Feel free to adjust the spices to your preference. If you like more cinnamon, add an extra 1/2 teaspoon. You could even experiment with ginger or a pinch of cardamom for a unique twist. The Recipe: