To say that homesteading with no home or land of our own is fun and easy would be quite the understatement. Don't get me wrong, we do enjoy parts of it and we do consider it quite the blessing. We have inherited a herd of goats (starting around 26 and now up close to 60), have borrowed land from friends to let them graze on, and so many other blessings along the way that are really too many to recall right now. However, it's been far from easy. If I'm being really honest, it's been a huge time commitment and a bit of a money pit. The struggle is real.
Now that I've said all of that, would we take this opportunity again, now that we know a little bit about what it involves, I think the answer is yes. What better way to learn than to jump in and just do it? Ok, so maybe having a truck and trailer first would have been beneficial, but still...yes, we'd do it again.
We would, however, change a few things along the way. For starters, we probably would have fenced in a smaller area and giving a few sections so that we could keep a better eye on things and segregate the goats as needed. We also would have been better equipped to handle cold weather and a few medical issues. But, again, we are doing this all backwards so all we can do is the best we know to do.
Since my last post, we have lost one of our bottle babies. She ended up quite bloated and we just didn't know in time what to do about it. We tried...even to the extent of taking her to Ace (where my husband works) and doing a little tubal "surgery" on her while there. We had called our vet and followed his suggestions. It was just too little, too late.
That was a super hard day for us. It happened to be another cold day, our co-op had been canceled. So my youngest and I thought we'd have time to catch up on things around the house and have a more easy-going day at home. Boy, was that ever wrong! Instead, when we went out to the pasture to feed the goats, we found one of our missing kids (she had been gone a day or 2 and we just couldn't seem to find her) along with a few other kids who didn't make it for one reason or another. One of them was barely alive and we did all we could to revive her. I even wrapped her up and cuddled her close in my coat. But, sadly, that same day, we took a 6 kids out to the pasture (aka livestock graveyard). This left us with 6 kids in the field and, well...honestly I can't remember the time frame anymore. I don't remember when we brought home our newest set of bottle-fed twins. But we currently have 6 bottle babies at home and 6 thriving babies out in the field.
We are having another, even worse, cold front today and the next couple of days. So hope and pray this all goes well.
On top of this, our goats have been getting out of the electric fence. We have tried for several days to fix it. We finally bought a new fence charger last night, only to realize that the electric box we were planning to use didn't work. So now my boys are out in the VERY cold weather trying to take care of it because, once again, the goats got out. But that's all a story for another post.
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This is our first kidding season on our own with our herd of goats. We had a few successful births in November/December. Then weather got cold and things took a turn. In about a month's time we lost about 12 kids. Some were due to new moms who didn't know what to do. We lived too far away to keep a constant eye on them. By the time we made it to them, it was too late. Others died because it got too cold during the night and they just couldn't get warm enough. We did our best. We had a propane heater (only used while attented), we put hay all around the shelter for extra warmth, made sure goats had plenty to eat...everything we could think of.
Then, we finally had it. We were tired of loosing our kids, even some we brought home to care for. I called on a friend who has been caring for goats for 8 years. She was my lifeline. We had a set of triplets born on a Friday. It was going to be a cold night and there was also a chance momma (who had kidded before) would only be able to care for 2 of them. We tried moving them into a barn, but it traumatized mom so much she wouldn't relax enough to care for her kids. So, we brought the kids home. We made sure they had momma's first milk and had replacement on hand. It was suggested to take them back just before dawn the next day to see if momma would accept them back. She would have, I think, had she been more relaxed and in her element. The barn was a ways away from the pasture she was in and it also had a couple of dogs in the stall next to hers.
So, home with the triplets we went. One of them seemed a bit sickly, so we kept her separated and kept a close eye on her. Sat night I was up every hour and a half or so to check on them and do the feeding. The couch was my bed. Every 45 min-an hour I'd catch a little nap. Thankfully they all made it through the night.
By this time we had given them a dose of silenium, and clipped and cleaned the cord of one of the bucks. On Sunday, we had a set of twins we brought home. Mom just didn't seem to be taking care of them and it was going to be another cold night.
By Monday we decided to take them to a vet. We wanted to ensure we were doing all we could and also needed the learning experience. So we loaded up the triplets and off we went. Thankfully we were told we could have all 5 together, no need to segregate. Our little doe who was sickly got an antibiotic shot and she was good to go.
Now, here we are the following Saturday. We now have another 12 (I think) kids out on the pasture with the other goats. And our 5 bottle babies are in our back yard and thriving.
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After a bit of trial and error trying to keep the goats where they belong, I'm happy to say that they are now happily staying put where they are supposed to be. We fixed a few points in the fencing that needed more reinforcement, adjusted the electric fencing, and made sure they had plenty of feed. No more wandering goats!
Last night when we went to check on the goats and our guardian pups who were just moved beside the goats (more on that later), we noticed that one of the expecting mommas had given birth to twins. We knew some of the goats were expecting when we moved them a few weeks ago. But we weren't quite expecting them just yet.
When it came time to feed the goats, my son herded the goats to the feeding station, but the new momma wasn't ready to make the treck with her babies. They just weren't able to keep up with the herd. So my other son and I headed over and carried the babies, making sure momma saw them in our arms and knew they were safe. She then followed us to the feeding station. Since she was late getting there, we gave her a little extra feed to ensure that she had enough.
My husband then walked the land to make sure all of the after birth had been disposed of. Good momma goats will take care of it, keeping the area clean and safe. But not all mommas know to do this so we had to be sure. If it isn't all cleaned up, it's an invitation to predators that we don't want around our goats. Thankfully, our momma had taken care of it all.
Once we made sure all was well with the goats, we headed home. This morning my son checked the goats and fed them, but didn't see the new babies. The momma had come to feed so my son was concerned about the babies. I headed over to help with this new game of hide-and-goat-seek. Thankfully he found them safely hidden away. Once again, momma took care of things and made sure her babies would be safe while she headed over to the feed station.
So fare there are no more babies, but we are keeping a close eye on 3 more mommas-to-be. This goat adventure keeps us busy! But seeing those newborn healthy babies makes it all worth it!
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Step into Lavender & Coffee: A Sip of Serenity, a haven for moms seeking support and community on their journey to fulfilling their roles as wives and mothers with grace and purpose.(for moms only)
Homemade applesauce is a favorite in my family. So when we can get our hands on a lot of apples, it's one of my favorite things to make and preserve. I like to can the applesauce in 1/2 pint jars, perfect for one serving size to pack in lunches. Of course, we always have to have a little bowl of it freshly made too. It makes the house smell so good, we just can't resist!
First, the recipe for cinnamon applesauce. This recipe is for a small batch. I like to do 3x this recipe if I am just making it to eat (without canning). This gives us a few containers to stock up in the refrigerator. When I am canning, I like to do 6x the recipe.
Tip: Prepare jars, lids, and canner while applesauce is cooking to speed up the process.
Homemade Cinnamon Applesauce
Ingredients
- 2 pounds apples*, peeled and cut into 1-inch pieces
- 2/3 cups water
- 1/2 teaspoon cinnamon
- 1/8 teaspoon sea salt*
- 2-3 teaspoons raw honey
Instructions
- Combine all ingredients, except honey, in a 2-quart saucepan. Bring to a boil over medium-high heat. Cover, lower heat to medium. Cook for 20 minutes, or until apples are soft and are easy to mash.
- Remove pan from heat and allow to cool for about 15 min before removing lid.
- Stir in honey and mash apples to desired consistency.
Notes:
*I like to use a combination of apples, depending on how tart I want it. Our favorites are green, gala, and fuji
*I like to use himalayan or celtic salt
Now that you have your delicious applesauce made, if you have any leftover, it's time to can it for longterm storage. Keep the applesauce warm while you prepare for canning.
Steps for Water Bath Canning:
1. Prepare Your Jars and Lids
- Start by inspecting your jars for any cracks or chips. Only use those in perfect condition.
- Wash your jars in hot soapy water, or run them through a dishwasher cycle to sanitize them.
- Submerge the jars in your large pot filled with water, make sure you have the canning rack in the bottom of the pot. Bring the water to a simmer (not a full boil) and keep the jars hot until you’re ready to use them. This helps prevent cracking when adding hot food.
- Place the lids in a small saucepan of simmering water (do not boil) to soften the sealing compound.
2. Prepare the Recipe
If you haven't already made the applesauce, now is the time to get it started.
If you haven't already made the applesauce, now is the time to get it started.
3. Fill the Jars
- Remove one jar at a time from the simmering water, using your jar lifter. Pour out any water inside.
- Use a funnel to fill the jar with applesauce, leaving ½-inch headspace.
- Use a non-metallic spatula to remove any trapped air bubbles by gently sliding it down the sides of the jar.
- Wipe the rim of the jar with a clean, damp cloth dipped in vinegar to ensure a proper seal.
- Place a lid on the jar and screw on the band until fingertip-tight (don’t overtighten).
4. Process the Jars
- Once the jars are filled and sealed, place them on a canning rack inside your pot of boiling water. Make sure there’s at least 1-2 inches of water covering the jars. If you need to add more water, make sure it is hot water.
- Place the lid on the pot and bring the water to a rolling boil. If using a canner, do not use the pressure cap.
- Start timing once the water reaches a full boil.
Times: Half-Pint: 15 min
Pint: 20 min
Quart: 20 min - Also be sure you adjust times for your altitude.
5. Cool the Jars
- Once the processing time is complete, turn off the burner and remove the lid. DO NOT move the canner off of the burner.
- Let sit for 5 minutes, then carefully remove the jars using the jar lifter. Place them on a towel or wooden board, leaving space between jars.
- Allow to cool for 12–24 hours without touching the lids or bands. As the jars cool, you’ll hear the satisfying "ping" sound that indicates they’ve sealed.
6. Check the Seal
- After 24 hours, check the seals by pressing down on the center of each lid. If the lid does not pop back, it’s sealed. If it pops, you’ll need to refrigerate the jar and consume the contents within a week.
- Once sealed, remove the screw-on ring. You do not want to store the jars with the ring on because it can give you a false seal. If the jar is properly sealed, the lid will stay on until you open it.
7. Store and Enjoy
- Label your jars with the contents and the date. Store them in a cool, dark place. Properly sealed jars will last up to a year or more.
- When you open the sealed jar, use a ring to keep it closed.
- Refrigerate after opening.
A Note of Caution:
When it comes to canning, safety is key. It’s essential to only use approved canning recipes from trusted sources like the USDA, Ball, or other reputable food preservation organizations. These recipes have been tested to ensure they provide the right acidity levels and processing times to prevent the growth of harmful bacteria, particularly botulism, which thrives in low-acid, improperly canned foods. By following tested recipes, you’ll ensure that your canned goods are safe for your family to enjoy.
When it comes to canning, safety is key. It’s essential to only use approved canning recipes from trusted sources like the USDA, Ball, or other reputable food preservation organizations. These recipes have been tested to ensure they provide the right acidity levels and processing times to prevent the growth of harmful bacteria, particularly botulism, which thrives in low-acid, improperly canned foods. By following tested recipes, you’ll ensure that your canned goods are safe for your family to enjoy.
Happy Canning!
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Step into Lavender & Coffee: A Sip of Serenity, a haven for moms seeking support and community on their journey to fulfilling their roles as wives and mothers with grace and purpose.(for moms only)
Canning seems to be one of those long-lost skills that is making it's way back into homes again. Yes, some have continued to do it. But with homesteading on the rise, there are so many who have never canned and didn't grow up with it either. I have been canning, off and on, for almost 15 years. It was a necessity due to some of my daughter's special dietary needs. For the past year or 2 I have been canning more regularly and it's such a great feeling when I open up my pantry and see all of my home-canned goods. Not only do I know exactly what is in each jar, but it's also a nice feeling to know that I am contributing to my family's health and that we don't have to rely on other people/stores for our food.
Now, let's talk about water bath canning. It is an excellent option for high-acid foods such as fruits, jams, jellies, and pickles. It’s easy to master and doesn’t require any fancy equipment beyond a large pot and a few canning supplies. In this post, I’ll walk you through the steps for water bath canning. Two of my favorites to can are applesauce and pear or apple slices. I'll be sharing those recipes soon!
What is Water Bath Canning?
Water bath canning is a method used for preserving high-acid foods by submerging jars in boiling water for a specified amount of time. The heat forces air out of the jars, creates a vacuum seal, and destroys mold, yeast, and bacteria that could cause spoilage.
Equipment You’ll Need:
- A large pot with a lid (canner or a deep stockpot)
- Canning rack (or something to keep jars off the bottom of the pot)
- Canning jars with lids and bands
- Jar lifter
- Ladle and funnel
- Towels and cloths for wiping jars
- Non-metallic spatula for removing air bubbles
- Labels for marking contents and date
*Most of your canning supplies can be found in a set like this: Canning Supplies Starter Kit - be sure you check measurements to ensure that the canning rack fits into you stockpot or canner.
Steps for Water Bath Canning:
1. Prepare Your Jars and Lids
- Start by inspecting your jars for any cracks or chips. Only use those in perfect condition.
- Wash your jars in hot soapy water, or run them through a dishwasher cycle to sanitize them.
- Submerge the jars in your large pot filled with water, make sure you have the canning rack in the bottom of the pot. Bring the water to a simmer (not a full boil) and keep the jars hot until you’re ready to use them. This helps prevent cracking when adding hot food.
- Place the lids in a small saucepan of simmering water (do not boil) to soften the sealing compound.
2. Prepare the Recipe
Make sure whatever you are canning is made and ready to go before you start the canning process. Some items, like applesauce, can be cooking while you prep your canner and bring it up to the proper heat.
Make sure whatever you are canning is made and ready to go before you start the canning process. Some items, like applesauce, can be cooking while you prep your canner and bring it up to the proper heat.
3. Fill the Jars
- Remove one jar at a time from the simmering water, using your jar lifter. Pour out any water inside.
- Use a funnel to fill the jar with your prepared food, leaving the appropriate headspace (usually 1/2 inch for fruits).
- Use a non-metallic spatula to remove any trapped air bubbles by gently sliding it down the sides of the jar.
- Wipe the rim of the jar with a clean, damp cloth dipped in vinegar to ensure a proper seal.
- Place a lid on the jar and screw on the band until fingertip-tight (don’t overtighten).
4. Process the Jars
- Once the jars are filled and sealed, place them on a canning rack inside your pot of boiling water. Make sure there’s at least 1-2 inches of water covering the jars. If you need to add more water, make sure it is hot water.
- Place the lid on the pot and bring the water to a rolling boil. If using a canner, do not use the pressure cap.
- Start timing once the water reaches a full boil. Most fruit recipes require 20–30 minutes of processing, but always refer to your recipe for exact times.
- Also be sure you adjust times for your altitude.
5. Cool the Jars
- Once the processing time is complete, turn off the burner and remove the lid. DO NOT move the canner off of the burner.
- Let sit for 5 minutes, then carefully remove the jars using the jar lifter. Place them on a towel or wooden board, leaving space between jars.
- Allow to cool for 12–24 hours without touching the lids or bands. As the jars cool, you’ll hear the satisfying "ping" sound that indicates they’ve sealed.
6. Check the Seal
- After 24 hours, check the seals by pressing down on the center of each lid. If the lid does not pop back, it’s sealed. If it pops, you’ll need to refrigerate the jar and consume the contents within a week.
- Once sealed, remove the screw-on ring. You do not want to store the jars with the ring on because it can give you a false seal. If the jar is properly sealed, the lid will stay on until you open it.
7. Store and Enjoy
- Label your jars with the contents and the date. Store them in a cool, dark place. Properly sealed jars will last up to a year or more.
- When you open the sealed jar, use a ring to keep it closed.
- Refrigerate after opening.
A Note of Caution:
When it comes to canning, safety is key. It’s essential to only use approved canning recipes from trusted sources like the USDA, Ball, or other reputable food preservation organizations. These recipes have been tested to ensure they provide the right acidity levels and processing times to prevent the growth of harmful bacteria, particularly botulism, which thrives in low-acid, improperly canned foods. By following tested recipes, you’ll ensure that your canned goods are safe for your family to enjoy.
When it comes to canning, safety is key. It’s essential to only use approved canning recipes from trusted sources like the USDA, Ball, or other reputable food preservation organizations. These recipes have been tested to ensure they provide the right acidity levels and processing times to prevent the growth of harmful bacteria, particularly botulism, which thrives in low-acid, improperly canned foods. By following tested recipes, you’ll ensure that your canned goods are safe for your family to enjoy.
Happy Canning!
Join our HomeGrown Homestead community—a place where we learn, grow, and share our homesteading journey together, fostering a bond of shared wisdom and experience. (everyone is welcome!)
Step into Lavender & Coffee: A Sip of Serenity, a haven for moms seeking support and community on their journey to fulfilling their roles as wives and mothers with grace and purpose.(for moms only)
