The Herbal Tincture Workshop was a great success, and I appreciate all of you who came out for a morning of fun!
Our next workshop will be perfect for the upcoming gift giving season!
Saturday, November 5th– Soap Making, Herbal Salve & Homemade Cleansers; 10:00- 12:00
Your body is your largest organ, doesn’t it make sense to use the best and safest products on it? In this workshop, I will take you step by step through the same process that I use to make our very own Sweet Harvest Homestead soap. I will also show you how to make an herbal salve and how to use essential oils to make safe and non-toxic cleaners for your home.
Your friends would LOVE to receive bars of handmade soap for Christmas this year! Come out to Sweet Harvest Homestead and learn how to make it!
A delicious lunch will be served, and you will take home a bar of soap, a bottle of cleaner, handouts, and a full belly. (*Hot Process Soapmaking Kits will be available for Purchase*) The class is limited to 12 people, and spot is reserved upon payment. $99 per person. Email: Lindy@LindySellers.com or visit www.sweetharvesthomestead.com for more information.
Last week, I shared a recipe for apple butter. This week I am going to tell you how to preserve it by canning it in a water bath. These instructions are from my Ball canning book, and I highly recommend that you pick up one the next time you are at the store. It has pictures and great instructions for canning everything under the sun!
- After your Apple Butter has finished cooking, LADLE hot butter into a hot
jar, leaving ¼-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on the jar and adjust the band to finger-tip tight. Place jar in boiling-water Repeat until all jars are filled.
- LOWER the rack into simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process half-pint or pint jars 10 minutes. Turn off heat and remove the cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Lids should not press up and down when the center is pressed. Label and store jars.
That’s the news from the homestead, see you next week!