At a Glance: Vegetables to Plant in September Count back from your first frost date, not the calendar. Pick 3 crops that fit the weeks you have left, then plant this weekend. Check soil temperature first. Warm soil keeps cool-season seed asleep. Are your summer pots done, and is it too late to plant anything? Nope. Radishes, scallions, and baby lettuce still fit a lot of yards in late September. Garlic goes in this fall too. Your first frost date decides the rest. This guide sorts the vegetables to plant in September by how many weeks you’ve got left, so you can put 3 of them in the ground this weekend. How Do You Know Which Vegetables to Plant in September? Count back from your first frost date. If a crop’s days to maturity, plus about 2 weeks for slow fall growth, fit inside the days you have left, plant it. A September date in Minnesota and a September date in Georgia are 2 different animals. Frost sets your deadline. Soil temperature decides if the seed even wakes up. You can check both in about 10 minutes. Start with the date. Find Your First Frost Date Your first frost date is the average day your area first drops to freezing. Look yours up by ZIP code with the free frost date lookup at Garden.org, which pulls from NOAA data. Your county extension office can tell you too. Write it on a sticky note and put it on the fridge. Then give yourself a week of cushion, because it’s an average and frost shows up early some years. Low, open spots in a yard are frost pockets, so a pot on a sheltered porch gets a little more time than one out by the back fence. Do the Frost Countdown The math takes 1 minute. Take the days to maturity off your seed packet. Add 14 days, which Virginia Tech Extension’s fall gardening guide calls the fall factor, because plants grow slower as days get shorter and nights cool off. Then add however long you want to keep picking. Garden.org walks through a lettuce example, where a 45-day lettuce gets 14 days for the fall factor and 14 more for picking, so that’s 73 days, and with frost on November 1 you’d sow it around August 20. That’s early. So August is the real planting month for most fall crops. Next year, start then. Already late September? Use this chart. It’s rough, and your seed packet and your extension office get the final word. Frost-hardy crops slow down at first frost. Tender ones like beans and squash quit, which is why they’re not here. Weeks before first frostWhat still fitsUnder 4Scallion cuttings. Radishes, if you’ll cover the pots on cold nights.4 to 6Add baby lettuce and baby spinach.6 to 8Add claytonia and mâche, which are slow but tough.8 to 12Add carrots, kohlrabi, and snow peas.Any timeGarlic, by your zone’s window. Read Soil Temperature, Not Air Temperature You sow a pot of spinach on a warm Labor Day weekend. You water it every day. Two weeks go by, the soil’s still bare, and you figure the seed was bad. It probably wasn’t. A dark pot soaks up sun and holds heat long after the air cools off. Utah State University Extension says lettuce and spinach seed can go dormant when soil runs above about 80°F. So push a probe thermometer 2 inches into the pot in the afternoon and read it. Read the soil, not the forecast. Too warm? Shade the pot. Utah State suggests sowing later in the day and watering right after. Virginia Tech Extension shares an old trick too. Lay a board over the seeded row until the sprouts just reach the surface, then pull it off. A flat tray does the same job on a pot, as long as you peek under it every day. Or wait a week for cooler nights. Nothing wrong with that. STOP POINT: Don’t sow lettuce or spinach into soil above about 80°F. Shade the pot, sow in the evening, or wait. Seed sown into hot soil just sits there, and it’s easy to think you did something wrong. CHECKPOINT: Frost date on the fridge. Weeks left counted. Soil temperature read in the pot you plan to use. Now find your row in the chart. How Do You Get Summer Pots Ready for Fall Crops? Pull the old plants, mix in some compost, and make sure the pot drains. Virginia Tech Extension says fall crops need the nutrients your summer crops used up, and a light layer of compost puts them back. A tomato pot in September is mostly roots and tired mix. Seed sown straight into that gets a rough start. It’s a 20-minute fix. It comes down to the soil, the pot size, and what the pot is made of. Clear the Old Plants and Refresh the Soil Pull the spent plants and knock the dirt off the roots. Pick out the big root balls. If a plant had spots, wilt, or bugs, it goes in the trash. Virginia Tech Extension says to pull diseased or infested plants so the problem doesn’t carry into the next crop. Healthy plants can go on the compost pile. (If you keep a worm bin, the soft leaves make good worm food too, and our guide to vermicomposting shows how to set one up.) Mix a few handfuls of compost into the old mix. If it’s packed hard or mostly roots, dump it and use fresh bagged potting mix. Skip plain garden soil, since it packs down tight in a pot. Refresh the mix before you sow. If you’re growing in a raised bed instead, our guide to no-dig garden beds shows how to feed the soil without turning it over. Match the Pot to the Crop Most vegetables want at least 6 to 8 inches of mix. Carrots and peas want 10 or more. CropPot depthRadishes, baby lettuce, spinach, scallions6 to 8 inchesMâche6 inches or more, and wideClaytonia4 inches or more, and wideCarrots10 to 12 inches for short types, 18 for full-sizeKohlrabiA 5-gallon pot holds about 4 plantsSnow peas10 inches or more, plus a trellisGarlic10 to 12 inches, and wide Go bigger when you can. Ohio State’s Hannah Mathers told HGTV that any container leaves roots open to the air temperature, and a pot with more soil in it gives them more cover when the cold hits. Check Drainage and Container Safety Every pot needs holes in the bottom. Roots sitting in water rot, and cold weather makes it worse. Then look at what the pot used to be. Use food-grade buckets, never ones that held paint or chemicals. If you build a box, use cedar or redwood instead of treated lumber. Skip old painted windows, doors, and furniture made before 1978, since that paint may contain lead. When the kids help, dampen the mix to cut the dust, and everybody washes up after. CHECKPOINT: Old plants out. Compost mixed in. Holes in the bottom. A container you’d be fine storing food in. Which Vegetables Fit When You Have Only a Few Weeks? Radishes, scallions, and baby lettuce. Radishes take about 25 to 35 days, according to University of Maryland Extension, and South Dakota State University Extension says baby lettuce leaves can be ready in as few as 26 days. These are your quick wins. You can be eating out of the pot inside a month, and that does a lot for your nerve going into winter. Each one wants its own kind of care. Radishes Sow seed about 1/2 inch deep. Once they’re up, thin them. This is the step people skip. University of Illinois Extension says to thin spring radishes to 1/2 to 1 inch apart, and if you don’t, you get a pot full of leaves and no radishes. Keep the mix evenly damp. Slow growth makes radishes hot and woody, Illinois says, so don’t let the pot dry out and then flood it. Pull them at about an inch across. Harvest to Table says to start sowing fall radishes 4 to 6 weeks before your first frost, then add a new batch every 10 to 14 days. Thin early so each root has room. First meal: Radishes with butter and salt on fresh bread. Scallions Save the white ends from a store-bought bunch, roots and all. Keep about 2 inches of the white part. Poke holes about 1/2 inch deep and an inch apart. Set the ends in and water them in. A glass of water works for a quick start. Soil grows bigger plants that last a lot longer. Snip the green tops with clean scissors and leave the base, and it keeps sending up more. Keep the mix damp but never soggy, since a wet base rots. Cover the pot on hard-freeze nights. First meal: Scrambled eggs or a pot of soup. Baby Lettuce Sow thick and cut young. South Dakota State suggests 4 to 6 seeds per inch in a band, covered with about 1/8 inch of soil. Keep it damp and cool, and sow again every 2 to 3 weeks. Read the soil temperature first, since lettuce seed just sits there in hot soil. First meal: A side salad with oil and vinegar. Which Cold-Hardy Greens Keep Growing Into Winter? Spinach, mâche, and claytonia. They sprout in cool soil and handle freezing nights, and Botanical Interests says its big-seeded mâche will ride out 10°F most of the time. Eliot Coleman’s Four-Season Harvest is the classic book on eating from the garden all winter. Hardy salad greens like these are what that style of gardening runs on. Growth slows way down in the cold. A slow leaf isn’t a dying plant, and each of these 3 has its own quirk. Spinach Use a pot 6 to 8 inches deep and nice and wide. Check the soil first, since spinach seed goes dormant above about 80°F. Sow it about 1/4 inch deep. Cut the outer leaves and leave the center. The plant keeps making more. Want spinach in March? South Dakota State says fall-sown spinach can make it through winter under straw mulch or row cover, as long as the plants are 1 to 3 inches tall before winter sets in. So get it sown early. First meal: Eggs with wilted spinach. Mâche Mâche is slow. Real slow. Botanical Interests says the seed takes 10 to 20 days to sprout, in soil between 40 and 68°F. Sow it 1/4 to 1/2 inch deep and leave it where it lands, because it doesn’t like being moved. Give it 3 weeks before you worry. If nothing’s up and the soil reads warm, the seed is waiting on cooler weather. Cut whole rosettes at the ground, or cut 2 inches up to get another cutting later. First meal: A plain salad with a squeeze of lemon. Claytonia Claytonia goes by miner’s lettuce too. Sow True Seed says it likes shade or part shade and damp, compost-rich soil. That makes it a good fit for the shady corner where your tomatoes sulked all summer. Cover the seed very lightly, 1/4 inch at most. It sprouts in 7 to 10 days in cool soil and is ready in about 40. Snip leaf pairs with scissors and it grows back. Fruition Seeds says a last sowing 4 to 6 weeks before frost overwinters easily, especially under row cover. Just don’t cut every growing tip at once. First meal: Piled on a sandwich in place of lettuce. CHECKPOINT: Seedlings thinned. Mix evenly damp. Sow dates written down. Which Vegetables Need a Longer Runway? Carrots, kohlrabi, and snow peas. They need roughly 8 to 12 weeks before frost, so they only fit if your first frost is still a ways off. If yours is closer, don’t force it. Save the seed for next August and give your pots to greens instead. If you’ve got the time, each of these has one thing that makes or breaks it. Carrots Pick short types like Chantenay or Nantes for pots. Short and round types do fine in 10 to 12 inches of mix, while full-size carrots want about 18. The mix has to be loose. Hit a clump or a rock and the root forks right around it. Seed can take 10 to 21 days to sprout, so keep the surface damp the whole time. Thin to 2 or 3 inches apart. Most short types take about 70 days. Cool nights add crispness, Virginia Tech Extension says. But a pot freezes long before the ground does, so pull your carrots before the pot goes solid. Our guide to building root cellars covers how folks kept carrots all winter. First meal: Roasted with olive oil, or simmered into broth. Kohlrabi Kohlrabi is the round, swollen stem that looks like a little green space alien. Sow seed 1/2 inch deep and thin to 6 to 8 inches apart, so a 5-gallon pot holds about 4 plants. It takes 45 to 60 days. Pull it at 2 to 3 inches across, because the big ones turn woody. It handles a hard freeze fine. The young leaves cook up like any other greens. First meal: Raw sticks with salt, or a crunchy slaw. Snow Peas Put the trellis in on sow day. Add it later and you’re shoving stakes through the roots. Sow seed 1 inch deep and about 2 inches apart. Run the frost countdown with your packet’s days to maturity, and if the numbers are tight, plan to cover the pots on cold nights. Hard frost is rough on pea flowers. Pick pods while they’re still flat, before the peas inside swell. Put the trellis in on sow day. First meal: A quick stir-fry, or raw in a lunch box. Which Vegetable Should You Plant Now for Next Summer? Hardneck garlic. You plant cloves this fall and dig bulbs next summer. Garlic runs on a slower clock than anything else here. Cloves put down roots in fall, sit through winter, and bulk up in spring. A lot of folks think garlic goes in during September, and that’s only true up north. Your zone sets the month. Find Your Garlic Window Plant about 4 to 6 weeks before the ground freezes so the cloves can root in. Epic Gardening’s zone guide breaks it down like this. USDA zoneBest planting time0 to 4September5 to 7October8 to 9October to November10 to 11Softneck in December or January, or chilled hardneck in October or November Plant too early and the cloves push up green shoots that get beat up over winter, Epic Gardening notes. If you’re not sure, wait for the first chilly stretch, then plant. Plant Seed Garlic the Right Way Buy seed garlic from a seed company or a local grower instead of the grocery store. Break the bulb apart right before planting and keep the papery skins on. Set each clove pointed end up, about 2 inches deep and 6 inches apart. Use a wide pot at least 10 to 12 inches deep that drains fast, because a pot that stays soggy all winter rots cloves. After the first hard freeze, add 3 to 4 inches of straw. Come June, hardneck garlic sends up a curly scape. Snap it off so the plant puts its energy into the bulb, and toss the scapes in a skillet. Pointed end up, about 2 inches deep. Cure and Store the Harvest Dig when the bottom 3 or 4 leaves have browned and the top ones are still green. In most places that’s June or July. Wait too long and the bulbs split apart. Lift them gently, brush the dirt off, and don’t wash them. Let them dry somewhere shady with good air before you store them. And save your biggest bulbs, because those are next fall’s seed garlic. Which Fall Vegetables Did We Leave Off This List? Radicchio and purple sprouting broccoli. Both are worth growing someday, but they ask a lot of a first fall in pots. Radicchio takes weeks to head up, and plenty of folks don’t love the bitter bite. Purple sprouting broccoli grows for months before it gives you a single shoot. Try them after a fall or two of easy wins. Right now, the pots you’re planting today need protecting. How Do You Protect Fall Containers From Cold Nights? Group the pots against a wall, mulch them, and cover them on frosty nights. Roots in a pot freeze long before roots in the ground, because they don’t have the earth wrapped around them. The leaves of a hardy crop can shrug off a light frost. The roots are another story when all that’s between them and the cold is a thin plastic wall. Start with the easy fixes and work up. Move and Mulch the Pots Set the pots tight together against the house. Oregon State’s Metro Master Gardeners suggest pot-to-pot in a sheltered spot, with a frost blanket thrown over the whole group. Put them on soil instead of concrete if you can. Skip the saucers, since the water in them freezes. Top the mix with straw or leaves. On a hard-freeze night, roll the small ones into the garage. Add Row Cover or a Simple Cold Frame Row cover is the cheapest buy on this list. Throw it over the grouped pots on frosty nights, weigh it down with bricks or clips, and pull it back in the morning if the day warms up. Don’t use plastic sheeting unless you prop it up. Oregon State’s Master Gardeners warn that any leaf touching the plastic in a freeze will die. A cold frame works the same way. Virginia Tech Extension says to close the lid on frosty nights and open it once the sun warms things up. Take a glass lid off before deep winter, since snow and cold can crack it. Group pots against the house and cover them on frosty nights. STOP POINT: If you build a frame from an old window, wear gloves and check the glass edges. Don’t use windows made before 1978 near food, since old paint may contain lead. Clear polycarbonate skips the glass problem. Water Less as Nights Cool Cool weather means pots dry slower. Push a finger in and water when the top inch feels dry. Damp is good. Oregon State’s Master Gardeners say moist mix is less likely to freeze than dry mix, so water ahead of a cold snap. Soggy is the problem. Waterlogged pots rot roots, so water in the morning and let the extra drain out. What Is the Easiest Way to Start This Weekend? Pick 3 crops, plant them in one afternoon, and check them once a week. You don’t need all 10 crops on this list. You need a few that fit your frost date and your kitchen. This is how to turn the list into a Saturday. The Pick-Three Plan Match your weeks left to a set. Under 6 weeks: radishes, scallions, and baby lettuce. 6 to 8 weeks: radishes, spinach, and claytonia or mâche under row cover. 8 or more weeks: radishes, scallions, and carrots or snow peas. Add garlic when your zone’s window opens. Living under an HOA? Check the rules before row cover shows from the street. Then plan the afternoon: Read the soil temperature. Refresh the pots with compost. Sow your 3 crops and label each pot. Water gently with a fine spray. Write the sow dates in your ledger. If this is your first year at any of this, our first-year homesteading action plan maps out what comes after the pots. Give Each Child One Job Kids like small, quick jobs. A 6-year-old can read the thermometer, drop seeds, and water gently. A 9-year-old can thin radishes, snip scallions with kid scissors, and press garlic cloves in pointed end up. Let your oldest wash and slice the first radish. Everybody washes hands after handling soil. Keep a Pot Ledger A ledger is one page where you write down what you sowed and what happened. Note the sow date, sprout date, thin date, and first harvest, plus a line about the soil or weather. Here’s how an example row looks. PotCropSownSproutedThinnedFirst harvestNoteARadishesSep 26Oct 1Oct 6Oct 24Soil was 72°F at sowing When something fails, the ledger tells you why. Change one thing next time. Pick One Weekly Check Day Pick a day. Spend 10 minutes checking dampness, thinning, picking, and reading the frost forecast. Keep the row cover by the back door. Once a week is easy to keep up, and fussing every day wears you out by October. What Goes Wrong With Fall Containers, and How Do You Fix It? SymptomLikely causeFixNo sprouts after 2 to 3 weeksSoil too warm, mix dried out, or seed too deepRead the soil temperature, shade the pot, keep it damp, and sow shallowLots of leaves, tiny radishesCrowding or heatThin to about an inch and sow again in cooler weatherHot, woody radishesSlow growth or uneven waterKeep the mix evenly damp and pull at about 1 inchForked or stubby carrotsPacked mix or crowdingUse loose mix, thin early, and pick short typesWoody kohlrabiLeft too longPull at 2 to 3 inches acrossPeas flower but set no podsFrost hit the flowersSow earlier next year and cover on frost nightsGarlic cloves rotWaterlogged potImprove drainage, raise the pot on feet, and water lessSoil frozen solidSmall pot out in the openMove it against the house, mulch, cover, or go bigger First harvest, first meal. The cool season is just getting going, and your pots are ready for it. Count back from your frost date, check the soil, and pick 3 crops you’ll actually eat. That’s the whole trick with vegetables to plant in September. Write the dates down, and next August, start a couple of weeks earlier. Once you’re picking, our easy fermented vegetable recipes are a good home for extra radishes and kohlrabi. Come spring, our guides to starting seeds indoors and when to plant a garden take it from there. Two books worth keeping on the shelf are Eliot Coleman’s Four-Season Harvest and Mike and Nancy Bubel’s Root Cellaring. Frequently Asked Questions 1. What vegetables can you plant in September? Radishes, scallions, baby lettuce, spinach, mâche, and claytonia fit a lot of yards in September. Carrots, kohlrabi, and snow peas need about 8 to 12 weeks before frost, so they suit warmer areas. Garlic goes in this fall too, but your zone sets the month. Count back from your first frost date to sort your list. 2. Is it too late to start a fall garden in pots? Not most years. Radishes and baby greens need about 4 to 6 weeks. If frost is closer than that, cover the pots on cold nights and pick small. If frost is only days away, save your seed for next August and get ready for garlic. 3. What vegetables should you plant in September if the soil is still hot? Hold off on lettuce, spinach, and mâche. Lettuce and spinach seed goes dormant above about 80°F, and mâche wants soil under about 68°F. Read the soil 2 inches down with a probe. Shade the pot, sow in the evening, and keep it damp. Radishes put up with warmer soil, so start there. 4. Should you plant garlic in September or October? Your zone decides. Zones 0 to 4 plant in September. Zones 5 to 7 plant in October, and zones 8 and 9 plant in October or November. Aim for 4 to 6 weeks before the ground freezes. Planting too early is the mistake to avoid, since cloves sprout and get beat up over winter. 5. How much does a September container garden cost? Plan on roughly $20 to $40 if you already own pots and potting mix. Buying 3 pots, mix, and row cover may run $75 to $150. Seed packets run about $3 each. These are rough estimates, and prices vary by store and by year. Hot-Take Poll Opinion: Leaving your pots empty all fall is the biggest waste in gardening. Agree. Empty pots in fall are a wasted window. Disagree. Soil needs a rest, so pull the plants and quit until spring. Neither. Top it with compost and mulch and let it feed spring. Defend your pick in the comments. Winning argument gets pinned. When Should You Call a Pro? Fall planting is low risk, and you don’t need a licensed pro for it. For local questions, call your county extension office or a master gardener helpline. They’ll confirm your frost dates, name the bug chewing your kale, and point you to varieties that do well near you. Hire a licensed electrician before you add a heater or lights to a cold frame, and never run cords across wet ground. Not sure a pot, a board, or an old window is safe near food? Skip it and buy a new food-safe container. What Should You Buy Once for Fall Containers? Buy a probe soil thermometer before anything else. It’s the cheapest way to avoid a failed sowing. Then pick from this chart. ItemBestBetterBudgetPotsLarge, thick-walled pots that hold steady soil temperaturesFabric grow bags, 5 to 7 gallonsFood-grade buckets with drilled drainage holesRow coverMedium-weight fabric with clipsLight fabric over hoopsLight fabric weighted with bricksTrellisSturdy metal or cedar trellisNetting or string on stakesString on an existing railingSeed garlicSeed garlic from a local growerSeed garlic from a seed companyYour own saved cloves, from next year’s harvest

Read the original post "Caramel Popcorn without Corn Syrup" on A Modern Homestead. This easy Homemade Caramel Corn is sweet, salty, and irresistibly crunchy! It’s naturally sweetened with maple syrup instead of corn syrup, for a healthier take on classic caramel corn! Ready in less than an hour, it’s easy to customize with your favorite nuts, and is perfect for gifting, snacking, or holiday parties! Caramel Popcorn without Corn Syrup... Read More The post "Caramel Popcorn without Corn Syrup" appeared first on A Modern Homestead.

You’re going to love this homemade applesauce recipe! It’s easy to make, naturally sweet, and far more fresh and flavorful than store-bought. It’s also really flexible! You can choose whether or not to peel the apples (I don’t peel mine), add sugar or not, or make it as chunky or smooth as you prefer. This recipe is adapted from the Ball book of home preserving so it’s safe for canning, though I’ve found that it freezes very nicely too. It’s fantastic with yogurt, oatmeal, baked goods and more. Whether you grow your own or go apple picking at a local farm, this is a great way to preserve fresh apples while they’re in season! I also love to make homemade apple butter with our homegrown harvest. Best Apples to Make Applesauce You can use any kind of apples to make homemade applesauce, though I recommend using a mix of both sweet and tart apples to get the best balance of flavor, such as Fuji (sweet) and Granny Smith (tart) or Golden Delicious (sweet) and Braeburn (tart). Or, use varieties that are naturally both sweet-and-tart like Pink Lady, Honeycrisp, McIntosh, or Cortland. Sweet, tender apples like Golden Delicious, McIntosh and Gala will break down easily and turn into a smooth, creamy applesauce. Firm, crisp apples like Fuji, Honeycrisp, Pink Lady and Granny Smith will retain more texture if you prefer your applesauce chunky. I like a little of both! Avoid using Red Delicious apples for homemade applesauce though; the mealy flesh and thick skins yields a watery, mushy sauce. Disclosure: Homestead and Chill is reader-supported. When you purchase through links on our site, we may earn an affiliate commission. Peeling vs Not Peeling Apples You don’t have to peel apples to make applesauce. In fact, I prefer not to – which saves a lot of time and energy! Plus apple skins contain healthy fiber, vitamins, antioxidants, and flavor that create a wonderfully nutritious, rustic (more textured) applesauce. However, some folks prefer to peel their apples to help create an extra smooth, creamy applesauce (or run it through a food mill to remove them afterwards). Peeling store-bought apples will also remove the waxy coating, which is especially helpful if you’re using non-organic apples. The skins can also influence the final color of the sauce. Since I use some apples with red skin, my homemade applesauce usually has light rosy pink hue – but I don’t mind! I love the thick, rustic texture and slight rosy color of our homemade applesauce RELATED: Looking for more ways to use or preserve apples? Try making dehydrated apple chips, homemade fruit leather, spiced apple butter or homemade apple cider vinegar! Supplies Large non-reactive stock pot (at least 8 quarts) – this is the one I love and use. Food processor, immersion blender (my preference) or a good standard blender Canning supplies including jars, lids, a canning pot, etc OR freezer-safe containers Optional: sieve or food mill, for an extra-smooth sauce Ingredients YIELD: This recipe makes approximately 4 pints of homemade applesauce (or just over) 6 pounds of ripe apples, cored and roughly chopped into large chunks (a mix of sweet/tart and tender/crisp varieties if possible) 1/2 to 1 cup water, apple juice, or apple cider (not vinegar) 3 Tbsp bottled lemon juice optional: up to 1 cup sugar, to taste (I usually only add about 1/4 cup, if any) optional: up to 2 tsp cinnamon and/or up to 1/2 tsp allspice Instructions 1) Prep Apples Since applesauce doesn’t cook for very long, I recommend getting your canning supplies ready before you begin, including starting to pre-heat your water bath canner. First thoroughly wash the apples, especially if they’re store-bought. Core the apples, and then peel them if you desire. Roughly chop the apples into large chunks, about 1 to 2 inch pieces. You can leave them in larger slices too (e.g. sixths) though I’ve found they cook much faster and are easier to blend when cut smaller. PRO TIP: I like to toss my cut apple pieces into a bowl of lemon water to prevent browning as I prepare them (about 1 tbsp of lemon juice per cup of water is the common recommendation). However, it’s not required and doesn’t impact the flavor of the finished applesauce either way. 2) Cook Place apples in a large stainless steel stock pot with just enough water (or apple juice/cider) to prevent sticking – about 1/2 cup to 1 cup.  Don’t add any sugar or lemon juice yet. Cover the pot and cook over medium-high heat until the apples are soft, tender, and falling apart – until they’ll be easy to puree. This should take about 20 to 30 minutes (or longer) depending on the variety and maturity of your apples. Stir regularly. It may seem not see like enough liquid at first, but the apples should release juices as they start to break down. If not, add another splash of liquid (water or juice) as needed to prevent scorching as they cook. Once tender and easily mashable, remove from heat and let cool slightly, about 5 minutes. 3) Puree Next use a food processor, blender, or immersion blender to puree until the applesauce is to your desired consistency, working in batches as needed. I like my homemade applesauce a little chunky, but maybe you prefer it extra smooth! I like to use my trusty immersion blender to puree it right in the pot. However, I’ve found that I need to carefully tip my pot to the side to create a deeper “pool” of applesauce to keep the immersion blender head safely submerged. Be careful for hot splatters! Optional: for an even smoother texture, press through a sieve or food mill. 4) Add Lemon Juice (and Optional Sugar) While most traditional varieties of apples are acidic enough to can on their own, not all modern varieties are. Therefore, it’s now recommended (out of an abundance of caution) to add bottled lemon juice to apples to lower the pH for safe canning. Return the blended apples to a pot. Add the called-for lemon juice along with up to 1 cup of sugar (optional, adjust to taste). Mix well. If canning: bring the mixture to a boil to dissolve the sugar, and then proceed to filling canning jars while the applesauce is still hot. If you’re NOT canning or adding additional sugar, you don’t need to return it to a boil. Simply let the pureed applesauce cool and then fill freezer containers for storage (tips below). Lemon juice isn’t required for freezing applesauce either, though it can help preserve the color and prevent browning. Canning Applesauce If you’re new to canning, please read up on the basics here. Since applesauce is processed for 15 minutes or longer, you don’t need to pre-sterilize your canning jars. Remove from heat, and transfer the hot applesauce into warm, clean canning jars with the assistance of a clean canning funnel.  Leave 1/2-inch head space. This handy tool makes it easy to measure headroom and carefully remove air bubbles from the jar. Use a damp paper towel to wipe the rims of the jars clean before adding canning lids and rings. Screw on the rings to fingertip-tight. Use a jar lifter to carefully transfer the jars to a pre-heated canning pot, cover with a lid, and vigorously boil. The jars should be covered by 2 inches of water. Add more boiling water if needed.  Once the canner returns to a rolling boil, process half-pints or pints for 15 minutes at sea level, and quart jars for 20 minutes (see chart below to adjust for altitude.) Turn off heat, remove the canner lid, then wait 5 minutes before removing the jars from the canner. Transfer the jars to a cooling rack and leave undisturbed for at least 12 hours before checking seals. (Do not stack or press on the top of the lids.) Recommended process time for Applesauce in a boiling-water canner. Process Time at Altitudes ofStyle of PackJar Size0 – 1,000 ft1,001 – 3,000 ft3,001 – 6,000 ftAbove 6,000 ftHotPints or 1/2 Pints15 min202025Quarts20253035 Table from National Center for Home Food Preservation Freezing Applesauce To freeze homemade applesauce, allow it to cool to lukewarm in the pot before transferring it into your freezer-safe containers of choice. Leave at least a half-inch of head space to allow for expansion. I love these durable, reusable BPA-free freezer containers that come in a variety of sizes. You can also freeze applesauce in wide mouth pint or half-pint glass jars (not regular mouth or quarts, as jars with “shoulders” are prone to cracking in the freezer). Defrost in the fridge overnight or at room temperature for a few hours before use. Storage and Shelf Life Store canned, sealed jars of applesauce in a cool dark location – such as a pantry, cellar, or kitchen cabinet. For the best quality, use within one year. Storing jars without canning rings reduces the risk of false seals. Frozen applesauce will also stay good in the freezer for a year or longer, though the quality will start to degrade with time. I recommend using it within 6 to 9 months. Once open, homemade applesauce lasts in the refrigerator for about 1 to 2 weeks since it does not contain any preservatives. Signs of spoilage include mold growth, off odors or taste. Discard immediately if you suspect it has gone bad. Ways to Use Applesauce My current obsession is eating a scoop of homemade applesauce on top of cottage cheese. It may sound strange but it’s a super delicious, healthy, high-protein snack! I also love to add applesauce to plain yogurt for breakfast along with sourdough granola, hemp hearts, nuts and seeds. It’s also amazing in oatmeal. Try it on top of vanilla or coconut ice cream. Applesauce is often used to add natural sweetness and moisture to baked goods. You can even use applesauce as a 1:1 substitute for butter, oil, or eggs in muffin, quick bread, and cake recipes – where it acts as a natural binder while reducing fat. Mix it into the batter or serve on top of waffles, pancakes or sourdough pancakes. Applesauce is commonly served alongside savory meat dishes including pork, turkey, lamb or chicken. It also pairs really with savory flavors like cheese or peanut butter. Try dipping a grilled cheese sandwich into applesauce, or use it instead of jelly on a PB&J. Enjoy! I hope you enjoy this easy homemade applesauce recipe as much as we do. Let me know if you have any questions below – and if you give it a try, please leave a review! You may also enjoy: The Best Peach Butter Recipe Easy Sweet ‘n Spicy Pepper Jelly Recipe Simple Low Sugar Apricot Jam Easy Fruit Shrub Recipe: How to Make Delicious Drinking Vinegar Sweet Potato (Yam) Apple & Fresh Cranberry Bake with Walnuts Print Easy Homemade Applesauce for Canning or Freezing An easy homemade applesauce for canning or the freezer. It's thick, delicious, and naturally sweet – no added sugar or peeling required (unless you want to)! Course Preserves, Side Dish, SnackKeyword applesauce recipe, canning applesauce, homemade applesauce Prep Time 15 minutes minutesCook Time 30 minutes minutesCanning (adjust for altitude) 15 minutes minutes Servings 4 pints EquipmentLarge non-reactive pot (we use a 12 quart stainless steel pot though 8-10 is sufficient)Blender, or food processor (immersion blender preferred)Canning supplies including jars, lids, a canning pot, rack, jar lifter, etc. (or freezer-safe containers)Cutting board, knife and measuring cupsFood mill or sieve (optional, for extra-smooth sauce) Ingredients6 pounds ripe apples, cored and chopped into 1" to 2" pieces (use a mix of sweet/soft and tart/crisp varieties if possible) 1/2 cup water, apple juice or cider (approximate, up to 1 cup or so as needed to prevent sticking)3 Tbsp bottled lemon juice (not fresh if canning)optional: up to 1 cup of sugar, to tasteoptional: up to 2 tsp of cinnamon, and/or up to 1/2 tsp allspice InstructionsPrepI suggest getting your canning supplies ready first, including starting to pre-heat the water bath canner. You do not need to peel the apples unless you want to, which will create an extra-smooth, creamy applesauce. Leaving the skins on adds more texture, color, fiber and nutrients. Wash, core, and roughly chop apples into 1 to 2-inch pieces. Optional: I like to toss cut apples into a bowl of lemon water to prevent browning as I prepare them (about 1 tbsp of lemon juice per cup of water) but it's not required and doesn't impact the flavor either way. CookPlace apples in a large stainless steel stock pot with just enough water (or apple juice/cider) to prevent sticking – about 1/2 cup to 1 cup. Don’t add sugar or lemon juice yet.Cover the pot and cook over medium-high heat until the apples are soft, tender, and falling apart – about 20 to 30 minutes or longer depending on the variety and maturity of the apples.Stir regularly. It may seem not see like enough liquid at first, but the apples should release juices as they break down. If not, add another splash of liquid (water or juice) as needed to prevent scorching as they cook.Once tender and easily mashable, remove from heat and let cool slightly, about 5 minutes. PureeNext use a food processor, blender, or immersion blender to puree until the applesauce to your desired consistency, working in batches as needed. I like to use an immersion blender to puree right in the pot, but keep the blender head safely submerged and be careful for hot splatters! Optional: For an even smoother texture, press through a sieve or food mill.Add Lemon Juice (Optional Sugar)Return the blended apples to a pot. Add the called-for lemon juice along with up to 1 cup of sugar (optional, adjust to taste). Mix well.If canning: bring the mixture to a boil to dissolve the sugar, and then proceed to filling canning jars while the applesauce is still hot.If you’re NOT canning or adding additional sugar, you don’t need to return it to a boil. Simply let the pureed applesauce cool and then fill freezer containers for storage (tips below). Lemon juice isn’t required for freezing applesauce, though it can help preserve the color and prevent browning.Canning InstructionsRemove from heat, and transfer hot applesauce into warm clean canning jars with the assistance of a clean canning funnel. Leave 1/2-inch of head space. Remove air bubbles as needed using a bubble remover or small knife. Use a clean damp paper towel to wipe the rims of the jars clean before adding lidsAdd sterilized canning lids and rings. Screw on the rings to fingertip tight.Use a jar lifter to carefully transfer the jars to your pre-heated water bath canning pot, cover with a lid. The jars should be covered by 2 inches of water. Add more boiling water if needed. Once the canner returns to a rolling boil, process half pints or pint jars for 15 minutes. To adjust for altitude, process 20 minutes at 1000-6000 feet above sea level, and 25 minutes at 6000+ feet.) See chart in body of post above for quart jar times.When the time is up, remove the lid and turn off the heat, but let the jars sit in the canner for another 5 minutes before carefully transferring them to a cooling rack. Leave jars undisturbed for at least 12 hours before checking seals. (Do not stack or press on the top of the lids.)Freezing TipsAllow the applesauce to cool to lukewarm in the pot before transferring it into freezer-safe containers of choice.Leave at least a half-inch to an inch of head space to allow for expansion as it freezes.Frozen applesauce will stay good in the freezer for about a year, though it’s best if used within 6 to 9 months.Defrost in the refrigerator overnight or for a few hours at room temperature.Storage and Shelf LifeStore canned, sealed jars in a cool dark location for 1 to 2 years – such as a pantry, cellar, or kitchen cabinets. For the best quality, use within one year.Once open, homemade applesauce will stay good in the refrigerator for 1 to 2 weeks, possibly longer.Signs of spoilage include mold growth, off odors or taste. Discard immediately if you suspect it has spoiled. The post Easy Homemade Applesauce Recipe for Canning or the Freezer appeared first on Homestead and Chill.

Quick. Easy. Delicious. You’re going to love these pickled jalapeños! Made with just a handful of ingredients, this simple recipe is perfect to make small batches of quick refrigerator pickled jalapeños – though you can scale up to make several jars or can them too. Pickled jalapeños add the perfect tangy, mildly spicy bite to tacos, burgers, eggs and more. I like to add them to a variety of salads. See more ways to use them at the end of this post. When our summer garden is overflowing with fresh jalapeños, this is one of my go-to ways to preserve them. If you want something a little sweeter, don’t miss my popular cowboy candy recipe (aka candied jalapeños). Beautiful fresh jalapeños from our garden Disclosure: Homestead and Chill is reader-supported. When you purchase through links on our site, we may earn an affiliate commission. Supplies Needed small to medium pot or saucepan cutting board and knife 1 or 2 glass jars for storage recommended: food-safe gloves for preparing the jalapeños optional: canning supplies Ingredients 1 pound of jalapeño peppers (about 8 to 12 large peppers) sliced into rings. You can also make this recipe using other types of peppers or chilis! 1 cup filtered water 1 cup white vinegar – or try 1/2 cup white vinegar and 1/2 cup apple cider vinegar for slightly sweeter, less sharp notes 1 to 2 Tbsp white sugar (sliding scale for personal preference) 2 tsp sea salt, kosher or pickling salt (not iodized table salt) 2 cloves fresh garlic, lightly crushed Optional: 1/2 tsp yellow mustard seeds YIELD: This recipe makes about 1 to 2 jars of quick pickled jalapeños (e.g. 1 quart jar or 2 pint jars) but the exact amount can vary depending on the size of your peppers and how tightly you pack the jars. RELATED: Looking for more ways to preserve jalapeños? Try our easy jalapeño honey, fermented hot pepper sauce, sweet ‘n spicy pepper jelly recipe, or homemade dried chili powder. Canning Pickled Jalapeños If you want to scale up, this recipe is also safe for canning! (I personally wouldn’t bother canning just a jar or two, especially since they stay good for several months in the refrigerator.) To do so safely, be sure to use vinegar with 5% acidity, and use at least a 50% vinegar-to-water ratio (or more) – such as 1 cup vinegar to 1 cup water, or even 1.25 cups vinegar to 1 cup water. See more detailed canning instructions below. Instructions 1) Prep Jalapeños Use caution when working with hot peppers! Work in a well-ventilated space, avoid touching your face, and consider wearing food safe gloves during prep. Wash the jalapeños peppers well, cut off the top stem portion, and then slice them into 1/8 to 1/4-inch thick rings. To make your pickled jalapeños less spicy, use a small paring knife to carefully core and remove the membrane and seeds before slicing them into rings. I prefer mine on the mild side so I try to remove most of it, but I don’t worry about removing every bit or seed. I like to gently core my peppers to remove some of the extra-spicy membrane and seeds before slicing them into rings 2) Quick Cook First combine the vinegar, water, sugar, salt, garlic cloves, and optional mustard seeds in a pot. Over high heat, bring brine mixture to a light boil. Add jalapeños to the hot brine solution. Return to a boil and simmer for 3 to 5 minutes, gently tossing the peppers to promote even cooking. The jalapeños will soften slightly and turn from bright green to a more muted olive green color, but with the quick cooking time, they stay nicely crunchy too! Remove the pot from heat and let the peppers sit in the warm brine for another 5 minutes before transferring them into jars as explained below. 3) Transfer to Jars Use tongs or a slotted spoon to transfer the cooked pepper rings into a jar first, lightly packing the jar. Once the jar(s) is full of peppers, ladle the hot brine into the jar until it’s full or the peppers are completely submerged. If you don’t have enough brine to fill your jar(s), simply top it off with more vinegar. Let the jars sit out at room temperature to cool for 1 to 2 hours before transferring to the refrigerator for storage. Since the brine is quite acidic, I recommend using a non-reactive lid such as a BPA-free plastic lid, stainless steel lid, or line the underside of a regular mason jar lid with parchment paper. If canning, process them right away (while they’re still hot). See canning instructions to follow. PRO TIP: You can enjoy your pickled jalapeños right away, but the flavor gets even better with time! For the most tasty results, I like to let them marinate at least 4 to 5 days in the refrigerator to let the flavors really develop. Pepper rings go in first, lightly packed in the jar then ladle in the brine Canning Instructions If you’re new to canning, please read up on the basics here. Since pickled jalapeños are processed for 10 minutes or longer, you don’t need to pre-sterilize your canning jars. Fill clean, warm canning jars with pickled jalapeños while they’re still hot. Leave 1/2-inch of headroom. Remove air bubbles from the jars with a canning bubble tool, chopstick, or clean butter knife.  Use a clean damp paper towel to wipe the rims of the jars clean before adding clean canning lids. Screw on rings to fingertip-tight only. Use a jar lifter to carefully transfer the jars to your pre-heated water bath canning pot, cover with a lid. The jars should be covered by 2 inches of water. Add more boiling water if needed. Once the canner returns to a rolling boil, process half-pint or pint jars for 10 minutes. To adjust for altitude, process 15 minutes at 1000-6000 feet above sea level, and 20 minutes at 6000+ feet. When the time is up, remove the lid and turn off the heat, but let the jars sit in the canner for another 5 minutes before carefully transferring them to a cooling rack. Leave jars undisturbed for at least 12 hours before checking seals. (Do not stack or press on the top of the lids.) I like to use these leak-proof BPA-free lids for my refrigerator pickles. Storage and Shelf Life Refrigerator pickled jalapeños can stay good for up to a year, though the quality and texture is best if consumed within 2 to 3 months. Refrigerate at all times. Discard if mold or off odors develop.  Canned pickled jalapeños last for one year or longer when sealed and stored at room temperature – and are best stored in a cool dark location such as a pantry, cupboard, basement or root cellar. Refrigerate after opening and use within 3 months.  Ways to Use Pickled Jalapeños Pickled jalapeños are surprisingly versatile, adding a welcome pop of tang and spice to a wide variety of meals! Serve pickled jalapeños alongside tacos, burritos, tostadas, nachos, quesadillas, and more. Add them to burgers, hotdogs, and sandwiches including grilled cheese. I love to add chopped pickled jalapeños to a variety of salads including green salads, taco salad, egg salad, tuna salad, bean salad, pasta salad, or potato salad. Enjoy them with potatoes including loaded baked potatoes, or with egg dishes like scrambled eggs, omelets, quiche or frittata. Use them as a pizza topping (best after baking) or on homemade sourdough focaccia. Chopped pickled jalapeños are also a great addition to guacamole, salsa, spicy hummus, queso, marinades, other dips or spreads. Enjoy! I hope you and your family enjoy these delicious quick pickled jalapeños just as much as we do! Please leave a review once you give them a try, and let me know if you have any questions in the comments below. You may also enjoy: Quick Pickled Dilly Green Beans Recipe Best Cowboy Candy Recipe (Candied Jalapeños) Quick Pickled Red Onions (Easy Refrigerator Pickled Onions) Quick & Easy Refrigerator Pickled Peppers Recipe Best Bread and Butter Pickles Recipe Did you enjoy this article? Want to hear more? Stay in touch! Sign up below to receive weekly updates on new posts from Homestead and Chill. Print Easy Quick Pickled Jalapeños (Refrigerator or Canning) A quick and easy pickled jalapeños recipe, perfect for small batches of refrigerator pickles, or scale up and can them! Pickled jalapeños are tangy and mildly spicy – a delicious addition to tacos, burgers, eggs, salads, sandwiches and more.YIELD: This recipe makes about 1 to 2 jars of pickled jalapeños (e.g. 1 quart jar or 2 pint jars) but the exact amount can vary depending on the size of your peppers and how tightly you pack the jars. Servings 1 jar Ingredients1 pound jalapeños, sliced into rings (1 pound is about 8 to 12 large peppers)1 cup filtered water1 cup white vinegar (or try 1/2 white vinegar and 1/2 apple cider vinegar)1-2 Tbsp sugar (sliding scale for personal preference)2 tsp sea salt, canning salt, or pickling salt (not iodized table salt, especially if canning)2 cloves garlic, lightly crushed1/2 tsp yellow mustard seeds (optional) InstructionsPrepare Jalapeños Use caution when working with hot peppers! Work in a well-ventilated space, avoid touching your face, and consider wearing food safe gloves during prep.Wash the jalapeños peppers well, cut off the top stem portion, and then slice them into 1/8 to 1/4-inch thick rings.To make your pickled jalapeños less spicy, use a small paring knife to carefully core and remove the membrane and seeds before slicing them into rings. CookFirst combine the vinegar, water, sugar, salt, garlic cloves, and optional mustard seeds in a pot. Over high heat, bring brine mixture to a light boil.Add jalapeños to the hot brine solution. Return to a boil and simmer for 3 to 5 minutes, gently tossing the peppers to promote even cooking. Remove the pot from heat and let the peppers sit in the warm brine for another 5 minutes before transferring them into jars. The peppers will turn from bright green to a more muted olive green. Transfer to JarsUse tongs or a slotted spoon to transfer the cooked pepper rings into a jar first, lightly packing the jar. Once the jar(s) is full of peppers, ladle the hot brine into the jar until it’s full or the peppers are completely submerged. If you don’t have enough brine to fill your jar(s), simply top it off with more vinegar.For refrigerator pickled jalapeños, let the jars sit at room temperature to cool for 1-2 hours before transferring them to the refrigerator. Add a non-reactive lid such as stainless steel, BPA-free plastic, or line the underside of a regular mason jar lid with parchment paper. The flavor will continue to improve after a few days in the fridge! Canning InstructionsFill clean, warm canning jars with pickled jalapeños while they’re still hot. Leave 1/2-inch of headroom. Remove air bubbles from the jars with a canning bubble tool, chopstick, or clean butter knife.Use a clean damp paper towel to wipe the rims of the jars clean before adding clean canning lids. Screw on rings to fingertip-tight.Use a jar lifter to carefully transfer the jars to your pre-heated water bath canning pot, cover with a lid. The jars should be covered by 2 inches of water. Once the canner returns to a rolling boil, process half-pint or pint jars for 10 minutes. To adjust for altitude, process 15 minutes at 1000-6000 feet above sea level, and 20 minutes at 6000+ feet.Remove the lid and turn off heat, but let the jars sit in the canner for another 5 minutes before carefully transferring them to a cooling rack. Leave jars undisturbed for at least 12 hours before checking seals. Storage and Shelf LifeRefrigerator pickled jalapeños can stay good for up to a year, though the quality and texture is best if consumed within 2 to 3 months. Refrigerate at all times. Discard if mold or off odors develop. Canned pickled jalapeños last for one year or longer when sealed and stored at room temperature – and are best stored in a cool dark location such as a pantry, cupboard, basement or root cellar. Refrigerate after opening and use within 3 months.  The post Quick Pickled Jalapeños: Easy Recipe for the Refrigerator or Canning appeared first on Homestead and Chill.

Read the original post "Homemade Lunchbox Snacks" on A Modern Homestead. Making homemade lunchbox snacks is so much easier than you might think, and so much better than anything from the store! From crunchy crackers to sweet treats and everything in between, this list has everything you need to build a lunchbox worth getting excited about! Homemade Lunchbox Snacks Packing lunches doesn’t have to mean grabbing... Read More The post "Homemade Lunchbox Snacks" appeared first on A Modern Homestead.