1. Seal Up Drafts — But Let It Breathe

One of the biggest heat leaks in winter is drafts sneaking through small gaps and cracks. I go over my coop every fall with a flashlight, looking for spots where daylight peeks through.

I’ve personally used silicone and spray foam to fill these gaps — it makes a huge difference in keeping the chill out. Just make sure to cover any exposed foam or silicone once it’s dry (I tack a bit of scrap wood or hardware cloth over it) so the chickens don’t peck at it.

Tip: Don’t seal up every single vent! Chickens still need proper airflow to prevent moisture buildup and frostbite. Keep ventilation up high, above roost level.

2. Keep Water from Freezing

A frozen waterer can be a nightmare in the middle of January. Instead of hauling hot water out several times a day, I use a heated waterer base — it keeps the water from freezing even on the coldest mornings.

You can find inexpensive ones on Amazon that work with both plastic and metal drinkers (like this one if you’re shopping around). It’s a small investment that pays for itself quickly in saved time and happier birds.

3. Block the Wind Around the Run

Even if your coop is warm, your chickens will still want to stretch their legs outside. Wind chill can make the run miserable, so I like to create a simple windbreak.

You’ve got a few cheap options:

• Straw bales — I line them around the run to block cold winds. Bonus: they’re only about $5 CAD where I live, and when you’re done, you can reuse the straw for bedding or compost.
• Old tarps or sheets of tin — fasten them along the fence line to block strong winds. They might not look fancy, but they work perfectly well.

4. Use the Deep Litter Method

This is my favorite low-maintenance winter tip. Instead of cleaning out your coop weekly, start building a thick layer of bedding (straw, shavings, or a mix). Keep turning it over and adding fresh material as needed.

Over time, it starts to compost right there in the coop — creating gentle warmth and cutting down on odors. Come spring, you’ll have a fantastic start for your garden compost pile!

5. Extra Cozy Touches

A few other small things can make a big difference:

• Check for leaks — patch roof drips or warped siding with scrap tin or even an old feed bag.
• Raise roosts off the ground — cold air settles low, so giving them higher perches keeps feet warmer.
• Use plastic window film — the kind made for drafty house windows works just as well for coops.

Final Thoughts

Winterizing your coop doesn’t have to mean buying expensive insulation or heaters. With a few budget-friendly tricks — a bit of spray foam, a heated water base, and some good old-fashioned straw bales — you can keep your chickens safe, warm, and happy all winter long.

Remember: chickens are tougher than they look. As long as they’re dry, out of drafts, and have access to unfrozen water, they’ll handle winter like pros.

Affiliate Disclaimer: This post may contain affiliate links, meaning I may earn a small commission at no extra cost to you. I only share products I truly love and use myself. Thank you for supporting my blog!

The post How to Winterize Your Chicken Coop on a Budget appeared first on Modern Homestead Haven.

Below you’ll find everything you need to know — soil preparation, planting depth and spacing, when and how to mulch, harvest and curing tips, how to save your own seed garlic, where to buy seed in both Canada and the U.S., and a ready-to-use supplies list.

Choosing the Right Garlic Type

There are two main types of garlic:

• Hardneck garlic: Best suited for cold climates. It’s hardy through deep freezes, offers complex flavor, and produces edible scapes in early summer.
• Softneck garlic: Great for warmer areas. It stores longer, has more cloves per bulb, and doesn’t produce scapes.

If you experience freezing winters, go for hardneck. In mild climates, softneck may be a better choice.

Soil Preparation

1. Test and amend pH
   Garlic grows best in slightly acidic to neutral soil — pH 6.0 to 7.0. Add lime if your soil is too acidic or sulfur if it’s too alkaline.
2. Choose a sunny, well-drained spot
   Garlic loves full sun and doesn’t tolerate soggy soil. Raised beds or mounded rows help improve drainage. Raised beds might not work in cold northern climates.
3. Add organic matter
   Mix in 2–4 inches of compost or well-rotted manure into the top 6–8 inches of soil. Garlic is a heavy feeder and appreciates fertile ground.
4. Fertilize at planting
   A balanced organic fertilizer or bone meal worked into the soil at planting gives garlic a strong start. Side dressing in the spring works well, too!

Planting Garlic

• When to plant:
  Plant in the fall about 4–6 weeks before the ground freezes in cold areas. In warm climates, you can also plant in late winter or very early spring once the soil is workable.
• How to plant:
  1. Break apart your garlic bulbs into individual cloves just before planting.
  2. Plant cloves pointy side up and flat side down.
  3. Space cloves 4–6 inches apart in rows 10–14 inches apart.
  4. Plant each clove 2–4 inches deep, depending on your climate. In cold regions, go slightly deeper (3–4″) to prevent frost heave; in warmer areas, 2 inches is enough.

Mulching

Mulch plays a big role in garlic success — but how much depends on your climate:

• In colder climates: Apply 3–6 inches of straw, chopped leaves, or other organic mulch right after planting. This insulates the cloves over winter.
• In warmer climates: Mulch lightly or skip it altogether to allow the soil to warm up faster in spring.

Mulch also helps retain moisture and suppress weeds — both important for healthy garlic growth.

Spring Care & Scapes

• Feed in early spring:
  Once shoots appear, side-dress with compost or give a light feeding of organic fertilizer or fish emulsion. Garlic needs nitrogen early in the season for leaf growth.
• Remove scapes (for hardneck varieties):
  In late spring, you’ll see curly flower stalks called scapes. Snip them off when they curl once or twice — this directs more energy into bulb growth and gives you delicious, garlicky greens for cooking.

Harvesting and Curing Garlic

• When to harvest:
  Garlic is ready when the lower 4–6 leaves have turned brown but 3–4 green leaves remain. Timing varies — usually mid to late summer depending on where you live.
• How to harvest:
  Gently loosen the soil with a garden fork and pull up bulbs. Avoid tugging by hand — it can damage the neck or bulb.
• Curing:
  Lay garlic in a warm, airy, shaded spot for 2–6 weeks until the outer skins are dry and papery. Once cured, trim the roots and tops (or braid softneck types). I have regrettably left my harvested bulbs on a rack outdoors and forgot about them. They rotted from being exposed to moisture.

Proper curing is key for long storage and saving seed cloves for next season.

How to Save Garlic for Next Year’s Planting

1. Select your best bulbs:
   Choose large, healthy, disease-free bulbs — size matters when it comes to next year’s harvest.
2. Cure fully:
   Only fully cured garlic should be saved for planting.
3. Store properly:
   Keep bulbs in a cool, dry, well-ventilated space (ideally 32–50°F or 0–10°C). Avoid sealed plastic bags or high humidity — garlic needs air circulation.
4. Label varieties:
   Keep hardneck and softneck types separate and labeled so you know what you’re replanting.

Troubleshooting & Success Tips

• Don’t plant too early — early fall planting can cause excessive top growth that gets damaged by frost.
• Rotate crops — avoid planting garlic or other alliums (onions, leeks, shallots) in the same spot for at least 3 years.
• Keep weeds down — garlic hates competition.
• Water consistently but don’t overwater — wet feet can cause rot.
• Harvest on time — waiting too long can cause bulbs to split.

Where to Buy Garlic Seed

Canadian Sources

• Veseys Seeds – PEI-based, excellent quality seed garlic and bulbs.
• West Coast Seeds – Organic and non-GMO garlic varieties suited for home gardens.
• Local garlic farms – Check provincial garlic festivals or local farm directories for region-specific suppliers.

U.S. Sources

• Seeds Now – Huge variety of organic garlic options.
• Seed Savers Exchange – Heirloom varieties, great for biodiversity and flavor.
• Territorial Seed Company – Large selection of both hardneck and softneck garlics.

(Pro tip: Order early — garlic seed sells out fast every fall! I’ve missed out a few times.)

Garlic Growing Supplies

• Seed garlic (hardneck or softneck)
• Soil test kit
• Organic compost or bone meal
• Garden fork or broadfork
• Straw or leaf mulch
• Plant labels or row markers
• Fish emulsion fertilizer
• Curing rack or mesh drying tray

This post contains affiliate links. If you purchase through them, I may earn a small commission at no extra cost to you. Thanks for supporting my homestead!

The post How to Grow Garlic: A Complete Step-by-Step Guide appeared first on Modern Homestead Haven.

If you’ve ever grown tomatoes in your garden, you know the struggle — one day you’re waiting for them to ripen, and the next you’re drowning in baskets of juicy red fruit. From cherry tomatoes to hearty beefsteaks, they all seem to ripen at once, leaving gardeners with the big question: what do I do with all these tomatoes? The beauty of home gardening is not just in the fresh harvest but also in the chance to preserve food for later. Freezing, dehydrating, and canning are all excellent ways to make your summer bounty last through the cold months. One of the very best ways to use up a mountain of tomatoes is by turning them into a rich, flavorful homemade garden fresh pasta sauce. Need more tomato preservation ideas? Check out my canned ketchup recipe!

Looking to grow your own sauce ingredients next season? I always get my seeds from Seeds Now—they offer high-quality, non-GMO heirloom seeds with great germination rates. Perfect for growing tomatoes, peppers, and herbs right in your backyard!

Why You’ll Love This Homemade Pasta Sauce

This recipe brings the best of the garden into your kitchen. With 25 pounds of fresh tomatoes, peppers, onions, garlic, and herbs, you’ll have a sauce that’s hearty, flavorful, and nourishing. Want to sneak in some hidden zucchini? No problem. Craving a little spice? Toss in a hot pepper. Prefer a silky smooth sauce? Just blend it! This pasta sauce is completely customizable, making it a staple for family meals year-round.

Ingredients for Garden Fresh Pasta Sauce

Here’s what you’ll need:

• 25 pounds of mixed tomatoes (Roma, beefsteak, or heirloom work well)
• 6 medium onions (about 8 cups chopped)
• 3 red bell peppers + 2 orange bell peppers
• 2 green bell peppers
• 4 (6 oz) cans tomato paste
• 1/3 cup soy sauce
• 3 tablespoons Worcestershire sauce
• 1/2 – 3/4 cup packed brown sugar
• 3 tablespoons sea salt
• 7 – 10 minced garlic cloves
• 4 tablespoons dried oregano
• 4 tablespoons dried basil
• 2 teaspoons red chili flakes (adjust to taste)
• 1 cup lemon juice
• Optional: 2 cups grated zucchini (hidden veggie boost)
• Optional: 1–2 hot peppers, finely chopped (for spice)

Step-by-Step Instructions

Step 1: Prepare the Tomatoes

Two great ways to prep your tomatoes:

• Blanching Method: Boil for 30–60 seconds, transfer to an ice bath, peel, core, and chop.
• Food Mill Method: Wash, quarter, and run through a food mill to remove skins and seeds—no blanching required.

Step 2: Cook the Base

Sauté onions and bell peppers in olive oil until softened. Add garlic and cook until fragrant. If using zucchini or hot peppers, stir them in now.

Step 3: Build the Sauce

Add prepared tomatoes, tomato paste, soy sauce, Worcestershire, and seasonings. Stir thoroughly.

Step 4: Simmer and Sweeten

Add brown sugar and lemon juice (if canning). Simmer uncovered for 2–3 hours, stirring occasionally, until thick and flavorful.

Step 5: Choose Your Texture

• Chunky Sauce: Leave as is for a rustic, hearty sauce.
• Smooth Sauce: Use an immersion blender directly in the pot or carefully transfer to a countertop blender for a silky-smooth finish.

Step 6: Preserve Your Sauce

• Freezing: Cool completely and portion into freezer-safe containers.
• Canning: Ladle hot sauce into sterilized jars, add lemon juice if water bath canning, and process according to guidelines.

Homemade Garden Fresh Pasta Sauce Recipe (Perfect for Canning or Freezing)

Course: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 25 pounds of mixed tomatoes

• 6 medium onions

• 7 bell peppers

• 4 (6 oz) cans tomato paste

• 1/4 cup low-sodium soy sauce

• 3 tablespoons worcestershire sauce

• 1/2 – 3/4 cup packed brown sugar (adjust to preference)

• 3 tablespoons salt

• 7-10 garlic cloves, minced (adjust to preference)

• 4 tablespoons dried oregano

• 4 tablespoons dried basil

• 2 teaspoons red chili flakes (adjust to taste)

• 1 cup lemon juice

• Optional: 2 cups grated zucchini (hidden veggie boost)

• Optional: 1–2 hot peppers, finely chopped (for spice)

Directions

• Wash, quarter, and run through a food mill to remove skins and seeds—no blanching required OR Boil for 30–60 seconds, transfer to an ice bath, peel, core, and chop.
• Sauté onions and bell peppers in olive oil until softened. Add garlic and cook until fragrant. If using zucchini or hot peppers, stir them in now, too.
• Add prepared tomatoes, tomato paste, soy sauce, Worcestershire, and seasonings. Stir.
• Add brown sugar. Simmer uncovered for 2–3 hours, stirring occasionally, until thick and flavorful.
• Either leave the sauce as it is – nice and chunky or use an immersion or counter top blender for a smooth finish.
• Eat fresh, freeze or water bath can.
• Water Bath Canning
• Wash canning jars, lids, and bands in hot, soapy water. Place jars in a large pot of simmering water (not boiling) to keep them hot until ready to use. Keep lids and bands clean and warm, but do not boil.
• Into each quart jar, add 2 tablespoons bottled lemon juice (or 1 tablespoon for pint jars). This ensures the sauce is acidic enough for safe canning.
• Ladle hot pasta sauce into hot jars, leaving 1 inch of headspace at the top. Remove air bubbles with a clean spatula or bubble remover. Wipe jar rims with a damp cloth to ensure a good seal. Place lids on jars and screw bands on until fingertip tight.
• Place jars into a water bath canner, ensuring jars are covered by at least 1–2 inches of water. Bring to a full rolling boil. Process jars for 40 minutes (pints) or 45 minutes (quarts). Adjust for altitude if needed: add 5 minutes for 1,001–3,000 feet, 10 minutes for 3,001–6,000 feet, and 15 minutes above 6,000 feet.
• When time is complete, carefully remove jars with a jar lifter and place on a towel. Let jars sit undisturbed f or 12–24 hours. Check seals: lids should be concave and not flex when pressed. Store sealed jars in a cool, dark place for up to 18 months. Refrigerate any unsealed jars and use within 1 week.

Tips for the Best Tomato Pasta Sauce

• Mix tomato varieties for better depth of flavor.
• Add zucchini or carrots for hidden vegetables.
• Spice it up with hot peppers or more chili flakes.
• Blend for a smooth sauce or keep it chunky for rustic texture.

Serving Ideas

This versatile sauce is perfect for:

• Spaghetti with meatballs
• Homemade lasagna or baked ziti
• Pizza sauce
• Eggplant parmesan
• A dip for garlic bread

This homemade garden fresh tomato pasta sauce is flexible, delicious, and the perfect way to preserve your tomato harvest. With options for chunky or smooth textures, hidden veggies, and customizable spice, it’s a family-friendly staple you’ll use again and again.

Affiliate disclosure**

The post Homemade Garden Fresh Pasta Sauce (Perfect for Canning or Freezing) appeared first on Modern Homestead Haven.

If you’ve ever wondered how to make Bick’s pickles at home, you’re in the right place. This copycat Bick’s dill pickle recipe is simple, delicious, and gives you that classic garlicky crunch you know and love. With just vinegar, water, salt, sugar, and a few spices, you can recreate store-bought Bick’s pickles right in your kitchen.

Whether you’re brand new to home canning or a seasoned pro, this recipe is foolproof and can be preserved using either the open-kettle method or water bath canning for longer storage. The best part? You can customize the flavor with more garlic, fresh dill, or even spicy peppers.

Why You’ll Love This Copycat Bick’s Pickle Recipe

• Tastes just like Bick’s dill pickles – tangy, crunchy, garlicky goodness.
• Customizable – add more garlic, dill, or chili peppers to suit your taste.
• Beginner-friendly canning recipe – no special skills needed.
• Clean ingredients – no preservatives, just vinegar, cucumbers, and spices.

Ingredients for Homemade Bick’s Dill Pickles

Brine (per batch):

• 5 cups white vinegar
• 5 cups water
• 6 tbsp pickling salt
• 2.5 tbsp white sugar

For the jars:

• Fresh pickling cucumbers (small, firm, fresh)
• Fresh dill sprigs (to taste)
• Garlic cloves (to taste)
• Whole peppercorns or spicy peppers (optional)

Step-by-Step Instructions

1. Prepare cucumbers – Wash well and trim the blossom ends.
2. Make the brine – In a pot, combine vinegar, water, pickling salt, and sugar. Bring to a boil until dissolved.
3. Pack the jars – Add dill, garlic, and any extras (peppercorns, chili peppers) to the jars. Tightly pack with cucumbers.
4. Pour the brine – Cover cucumbers completely with hot brine.
5. Seal the jars – Either use the open-kettle method (pour brine into hot jars and seal) or process in a boiling water bath canner for 10 minutes.
6. Let them pickle – For the best Bick’s flavor, wait at least 1 month minimum before opening.

Tips for the Best Homemade Dill Pickles

• Crunchy pickles every time: Use the freshest cucumbers you can find.
• Boost flavor: Add extra garlic or dill to match your taste.
• Spice it up: Toss in chili flakes or whole hot peppers for spicy dill pickles.
• Get the right tools: A canning funnel, jar lifter, and appropriate canning jars.

Link to canning kits, Mason jars, pickling spice blends, and water bath canner

Homemade vs Store-Bought Pickles

Why make your own when you can buy a jar of Bick’s? Easy: homemade pickles are cheaper, healthier, and fresher. You know exactly what goes into them, and you can make them taste exactly how you want—garlickier, spicier, or even with a twist like mustard seed or coriander. If you are on the hunt for quality garden seeds – check out Seeds Now!

Link to gardening seeds for cucumber

FAQ: Copycat Bick’s Pickles

How long do homemade Bick’s pickles last?
If water bath canned, they last up to a year in storage. Open-kettle pickles should be kept in the fridge and eaten within a few months.

Do I need to sterilize jars first?
Yes, always use clean, sterilized jars to prevent spoilage.

Can I reuse store-bought Bick’s jars?
You can reuse the glass jars, but always use new lids for safe sealing.

Print

Copycat Bick’s Pickles Recipe – Easy Homemade Dill Pickles

The best pickle recipe that taste just like store bought, maybe even better.

Ingredients

• 5 cups white vinegar

• 5 cups water

• 6 tbsp pickling salt

• 2.5 tbsp white sugar

• Dill – to preference

• Garlic – to preference

• Peppercorns (optional)

• Hot peppers (optional)

Directions

• Prepare cucumbers – Wash well and trim the blossom ends.
  
• Make the brine – In a pot, combine vinegar, water, pickling salt, and sugar. Bring to a boil until dissolved.
• Pack the jars – Add dill, garlic, and any extras (peppercorns, chili peppers) to the jars. Tightly pack with cucumbers.
• Pour the brine – Cover cucumbers completely with hot brine. Leave 1/2 inch headspace.
• Seal the jars – Either use the open-kettle method (pour brine into hot jars and seal) or process in a boiling water bath canner for 10 minutes.
• them pickle – For the best Bick’s flavor, wait at least 1 month minimum before opening.

Check Out My Other Favorite Pickle Recipe

If you loved this copycat Bick’s pickle recipe, you’ll also want to try my other go-to pickle recipe. It’s just as easy, with a slightly different twist in flavor. Great Grandmas Dilly Pickles – Modern Homestead Haven

Check out my guide to growing cucumbers!

Final Thoughts

This copycat Bick’s pickle recipe gives you that same nostalgic, crunchy dill pickle flavor at home—with room to customize it just the way you like. With a handful of ingredients and simple canning supplies, you’ll have pantry shelves lined with homemade dill pickles that rival the store-bought jars.

So grab some fresh cucumbers, pick up a few canning jars, and start making your own homemade Bick’s pickles today!

The post Copycat Bick’s Dill Pickle Recipe – Easy Homemade Dill Pickles appeared first on Modern Homestead Haven.

Ever wanted to make your own naturally fizzy sodas at home? Say hello to the ginger bug—basically the sourdough starter of the soda world. It’s wild, it’s bubbly, it’s a gut health power house, and it’s super low-effort. You’re just giving ginger, sugar, and water a cozy space to party, and in return, they’ll gift you with a beautiful fizzy starter for your homemade sodas.

What You’ll Need:

• A chunk of fresh ginger (go organic if you can, no need to peel)

• Plain white sugar

• Clean water (no chlorine, so use filtered if you’ve got it)

• A glass jar

• Something breathable to cover it (cheesecloth, coffee filter, or even an old tea towel)

Day 1: Start the Party

1. Chop or grate about 2 tablespoons of fresh ginger and toss it into your jar.

2. Add 2 tablespoons of sugar.

3. Pour in about 2 cups of water and stir it all up until the sugar dissolves.

4. Cover the jar with your breathable lid, secure it with a rubber band, and leave it on your counter—somewhere warm-ish but not blazing hot.

Days 2–7: Keep the Party Going

Every day, feed your bug:

• 1 tablespoon grated/chopped ginger

• 1 tablespoon sugar

Give it a stir once or twice a day, and that’s pretty much it. You’re not babysitting—just checking in.

How Do You Know It’s Alive?

After a few days, you’ll start to see bubbles dancing on the surface. When you stir, it should fizz a bit like a soda. It might smell gingery-sweet with a bit of funk—totally normal and a sign your bug is thriving.

If it smells rotten or you see anything fuzzy or colorful growing on top, unfortunately, that’s a no-go. Dump it and try again.

Now What?

Once your ginger bug is nice and bubbly (usually by Day 5 to 7), it’s ready to use. You can strain out the ginger bits if you want, or just dip into it as-is.

Want to keep it alive? Pop it in the fridge and feed it once a week with a little sugar and ginger to keep those microbes happy.

[convertful id=”220543″]

Using It:

Take a few tablespoons of your ginger bug, mix it into sweet herbal tea or fruit juice, bottle it, and let it sit out for a few days. Boom—homemade fizzy drinks.

The post How to Make a Ginger Bug appeared first on Modern Homestead Haven.

If you’ve ever found yourself with more tomatoes than you know what to do with, homemade ketchup is a perfect way to put them to good use. Not only does it taste way better than anything from the store, but when you can it in a water bath canner, you’ll have a shelf-stable stash that lasts all year.

Homemade ketchup is easier than you might think. The acidity from the tomatoes (plus a little vinegar) makes it safe for water bath canning, and once you’ve sealed those jars, you’ve got a homemade condiment ready whenever you need it. No weird preservatives, no excess sugar—just real, rich tomato flavor.

Let’s walk through the process step by step, from simmering your ketchup down, the recipe will be next, to that perfect consistency to sealing it up for long-term storage.

Water bath canning ketchup is a straightforward process, but it does require careful attention to acidity and processing times to ensure a safe, shelf-stable product. Here’s how to do it:

What You’ll Need:

• Prepared ketchup (fully cooked and hot). Recipe is listed below.

• Mason jars (pint or half-pint) with new lids and rings

• Water bath canner (or a large pot with a rack)

• Jar lifter & canning funnel

• Clean cloths

Step-by-Step Instructions:

1. Prep Your Jars & Canner

• Wash jars, lids, and rings in hot, soapy water. Rinse well.

• Keep the jars hot by placing them in a pot of simmering water or in the dishwasher on a heated cycle.

• Fill your water bath canner halfway with water and bring it to a simmer while you prepare the ketchup.

2. Fill the Jars

• Using a funnel, ladle the hot ketchup into the hot jars, leaving 1/2-inch headspace.

• Run a bubble remover or knife along the inside of the jar to release any trapped air.

• Wipe the rims with a clean, damp cloth to remove any residue.

• Place the lids on the jars and screw the rings on finger-tight (not too tight—air needs to escape during processing).

3. Process in the Water Bath

• Place jars into the canner using a jar lifter, ensuring they are fully submerged with at least 1-2 inches of water above the lids.

• Bring the water to a rolling boil, then start the processing time:

• Pints and half-pints: 15 minutes (adjust for altitude if needed—add 5 minutes for 1,000-3,000 feet, 10 minutes for 3,001-6,000 feet, etc.).

• Once time is up, turn off the heat and let jars sit in the water for 5 minutes before removing.

[convertful id=”220543″]

4. Cool & Store Your Homemade Ketchup

• Carefully lift jars out and place them on a towel-lined countertop.

• Let them cool undisturbed for 12-24 hours.

• Check seals: The lids should be concave and not pop when pressed.

• Store sealed jars in a cool, dark place for up to one year. Any unsealed jars should go in the fridge and be used within a few weeks.

And that’s it! You’ve now got homemade, shelf-stable ketchup ready for burgers, fries, and everything in between.

Homemade Canned Ketchup

Course: homemaking

Prep time

32

minutes

Cooking time

4

hours 

A delicious homemade canned ketchup, perfect to use up all of those garden tomatoes.

Ingredients

• 5 lbs fresh or frozen and thawed tomatoes – cored and seeded

• 1 onion

• 3 cloves of fresh garlic

• 1/3 – 1/2 cup granulated sugar

• 3/4 cup white vinegar

• 3/4 tbsp salt

• 1/2 tsp cinnamon

• 1/2 tsp paprika

• 1/4 tsp celery seed

• 1/4 tsp cloves

• 1/8 tsp ground mustard

• 1/8 cayenne pepper powder

• 1/8 black pepper

Directions

• Remove cores and seeds from tomatoes. You’ll need 5lbs after removing.
• Place tomatoes in large pot, add onion and garlic. Simmer for 1-2 hours stirring occasionally.
• Drain as much liquid as possible. Place the tomatoes, onion & garlic in a high speed blender until smooth as possible.
• This step is optional, but I find it gives the perfect smooth ketchup texture. Pour the blended mixture through a mesh strainer over a pot. Use a spatula to push the mixture through.
• Add the remaining ingredients to the pot and bring to a boil for a few minutes.
• After a few minutes, reduce to a simmer and stir occasionally for 2-3 hours, or until the desired thickness is reached.
• Return the ketchup to the blender and give the mixture a final blend to ensure maximum smoothness.
• Pour into half-pint or pint jars, wiping the rim with vinegar.
• Place lids and rings on finger tight.
• Process in a boiling water bath for 15 minutes. See note to adjust for altitude.

Notes

• Pints and half-pints: 15 minutes (adjust for altitude if needed—add 5 minutes for 1,000-3,000 feet, 10 minutes for 3,001-6,000 feet, etc.).

The post Homemade Canned Ketchup appeared first on Modern Homestead Haven.

In an age where modern technology is woven into nearly every aspect of our lives, many homesteaders face a unique challenge: how to embrace the conveniences of modern technology without compromising the simplicity and self-sufficiency that homesteading embodies. The balance between modern technology and homesteading isn’t about rejecting progress—it’s about using it intentionally to enhance your homesteading journey while staying true to the core values of sustainable, mindful living.

Homesteading is often seen as a return to traditional living—growing your own food, raising animals, and becoming more self-sufficient. At the same time, modern technology offers powerful tools that can make these tasks easier and more efficient. The key is not to let technology dominate your lifestyle but to integrate it in a way that supports your homesteading goals.

For example, solar panels allow you to generate your own electricity, reducing dependence on the grid while aligning with sustainable living values. Smart irrigation systems can conserve water and automate watering schedules, making it easier to manage large gardens. Even social media and online communities provide valuable knowledge and support from fellow homesteaders worldwide.

Here are practical ways to incorporate modern technology into your homesteading life without losing the essence of simplicity:

Switching to solar or wind power allows you to reduce your carbon footprint and cut down on utility costs. Off-grid solar systems are now more affordable and efficient than ever, giving you the ability to power essential appliances and tools.

Suggested Products:

Eco-Worthy 12v 100watt Solar Panels – Great for beginners; easy to install and scalable.

Jackery Portable Power Station – A reliable backup power source for off-grid living.

Tip: Start with a small solar panel setup to power lights or a well pump, then scale up as your budget allows.

Modern technology can help streamline garden maintenance without constant manual oversight. Smart irrigation systems, soil monitors, and weather-tracking apps can optimize watering and planting times based on real-time data.

Suggested Products:

Smart Sprinkler Controller – Automates your watering schedule based on weather and soil conditions.

Automatic Watering Sprinkler Controller

Example: A smart drip irrigation system can adjust water output based on rainfall and soil moisture levels, conserving water and ensuring healthier plants.

Caring for animals is a big part of homesteading, and technology can make it easier. Automated feeders, smart cameras, and temperature sensors help monitor livestock health and comfort without constant physical presence.

Suggested Products:

Cellular Trail Cam with Solar Panel – Affordable smart camera with night vision to monitor your coop or barn.

Automatic Chicken Coop Door – Opens and closes based on light levels to protect chickens from predators.

Heated Water Bowl – Prevents water from freezing in winter.

Tip: Use a smart camera in your chicken coop to keep an eye on your flock and receive alerts if predators are nearby.

Modern kitchen tools like dehydrators, vacuum sealers, and smart pressure cookers make preserving your harvest faster and more reliable. Digital kitchen scales and thermometers also help ensure consistent results when making homemade bread, yogurt, or cheese.

Suggested Products:

Dehydrator – This is a large capacity one that I use, but smaller versions, like this one, work just as fine!

Food Saver Vacuum Sealer – Keeps food fresh longer and helps with bulk storage. I use mine for freezing garden veggies and our homemade deer sausage.

Stand Mixer – Perfect for all that fresh baking.

Freeze Dryer – This is a high ticket item for many homesteads. I’ve done tons of research on freeze dryers and Harvest Right seems to be the leader in terms of quality.

Example: A smart pressure cooker can cut down canning time and help you process large batches of tomatoes or pickles with minimal effort. I personally still use my water bath canner for almost everything – but that’s because cooking with pressure scares me, lol.

Online platforms and social media groups have made it easier than ever to connect with other homesteaders, share tips, and troubleshoot problems. Blogs, YouTube channels, and podcasts offer a treasure trove of advice and inspiration.

Suggested Resources:

Facebook Groups – “Homesteading for Beginners” and “Modern Homesteading Tips” are great starting points.

Podcasts – The Modern Homesteading Podcast and Pioneering Today provide practical advice and inspiration.

YouTube Channels – Roots and Refuge Farm and Justin Rhodes offer valuable homesteading tips and motivation.

Tip: Follow homesteading hashtags or join Facebook groups dedicated to homesteading topics to build a virtual network of support.

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While modern technology can make life easier, it’s important to avoid becoming too dependent on it. Homesteading is about learning to live with the rhythms of nature and becoming more self-reliant—not replacing that experience with automation.

Here’s how to maintain balance:

• Limit screen time – Schedule designated times for social media and online research to avoid distraction.

• Practice analog skills – Learn how to garden, preserve food, and care for animals without relying entirely on technology.

• Embrace simplicity – Use technology as a tool, not a crutch. If a task can be done more simply without tech, choose the low-tech method.

Balancing modern technology and homesteading is about intention. Thoughtfully integrating technology into your homestead can save time, increase efficiency, and improve self-sufficiency—without sacrificing the peace and simplicity that drew you to homesteading in the first place. By using modern tools to enhance, rather than replace, traditional homesteading practices, you can create a lifestyle that is both rooted in tradition and supported by innovation.

The post Balancing Modern Technology with a Simple Homestead Life appeared first on Modern Homestead Haven.

From seed (or bare roots) to harvest!

Strawberries are one of the most beloved fruits worldwide, prized for their sweet flavor, vibrant color, and impressive nutritional profile. Packed with vitamin C, antioxidants, and fiber, these juicy berries not only taste delicious but also offer a range of health benefits, from boosting immunity to supporting heart health. My strawberry patch is my pride and joy so I’ve created a basic guide to growing strawberries, whether you are starting from seed or planting bare roots!

Growing Strawberries From Seed

TIP: Strawberries are hardy perennials. They do become less productive after a few years of producing, so be sure to propagate runners for a new generation of strawberries each year.

Starting strawberries from seed can be a bit tricky so patience is key.

1. Choosing Strawberry Seeds

• You can grow strawberries from seeds collected from existing fruit, but it’s better to buy seeds from a reputable source to ensure good germination and quality. Seeds Now is one of my favourite and reputable source of seeds. Click here to check them out!

• Alpine strawberries are a popular choice for growing from seed since they germinate more reliably than larger-fruited varieties.

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2. Prepping The Seeds (Cold Stratification)

Strawberry seeds need cold stratification to mimic winter conditions and encourage germination:

• Place the seeds in a damp paper towel or small container.

• Seal them in a plastic bag and refrigerate for 3–4 weeks. This helps to break dormancy.

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3. Sowing the Seeds

• After stratification, fill a seed tray or small pots with a light seed-starting mix (a mix of peat and vermiculite works well or a quality mix from the garden centre will do).

• Lightly press the seeds into the surface of the soil without covering them — strawberry seeds need light to germinate.

• Mist the surface with water to keep it moist but not soggy.

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4. Germination

• Keep the tray or pots in a warm place, ideally 65–75°F (18–24°C).

• Use a humidity dome or plastic wrap to keep moisture levels high.

• Germination can take anywhere from 1 to 6 weeks — patience is key!

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5. Caring for Seedlings

• Once the seeds sprout, remove the cover and place them under grow lights or in a sunny window.

• Keep the soil moist but avoid overwatering, as strawberry seedlings are prone to damping off.

• Once they have a couple of sets of true leaves, thin them out or transplant them into larger pots.

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6. Hardening Off and Transplanting

• After the last frost, start hardening off the seedlings by exposing them to outdoor conditions for a few hours a day over a week.

• Transplant them into well-draining soil in a sunny spot.

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7. Ongoing Care

• Strawberries like slightly acidic soil (pH 5.5–6.5).

• Keep them well-watered but avoid soggy soil.

• Remove runners if you want to encourage larger fruit production.

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8. Harvest

• Strawberries usually take about 4–6 months from seed to fruit, so be patient!

• Alpine varieties may produce fruit the first year, while larger varieties might take until the second season.

TIP: Apply compost or a natural fertilizer to the soil before transplanting the plants.

Growing Strawberries From Bare Roots

1. Choosing Bare-Root Strawberry Plants

• Bare-root strawberries are dormant plants that have been dug up, cleaned of soil, and stored under cool conditions.

• There are three main types of strawberries to choose from:

• June-bearing – Produce one large crop in early summer.

• Everbearing – Produce two or three smaller harvests throughout the growing season.

• Day-neutral – Produce fruit continuously throughout the growing season as long as temperatures stay moderate (around 35–85°F or 2–29°C).

• Make sure you buy from a reputable supplier for disease-free and high-quality plants.

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2. When and Where to Plant

• Timing: Plant bare-root strawberries in early spring as soon as the ground is workable.

• Location: Choose a spot that gets 6–8 hours of direct sunlight daily.

• Soil: Well-draining soil is essential to prevent root rot.

• Strawberries prefer slightly acidic soil with a pH between 5.5 and 6.5.

• If your soil is heavy clay, amend it with compost or aged manure to improve drainage.

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3. Preparing the Roots

• Soak the roots in lukewarm water for about 1–2 hours before planting to rehydrate them. I have found this step to be absolutely necessary.

• Trim any excessively long or damaged roots to about 4–5 inches to encourage healthy growth.

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4. Planting Technique

• Space plants 12–18 inches apart in rows about 2–3 feet apart. This allows air circulation and room for runners to spread.

• The crown (the point where the roots meet the stem) should sit right at soil level. If the crown is too deep, it can rot. If the crown is too high, the roots may dry out.

• Fan the roots out gently in the planting hole.

• Backfill with soil, making sure the roots are fully covered but the crown remains exposed.

• Lightly tamp the soil to remove air pockets.

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5. Watering

• Water thoroughly after planting.

• Keep the soil consistently moist (but not soggy) during the first few weeks to help the roots establish.

• Once established, water about 1 inch per week — more during hot, dry spells.

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6. Mulching

• Add a layer of straw, pine needles, or shredded leaves around the plants to:

• Keep the soil moist.

• Suppress weeds.

• Protect developing berries from direct contact with soil (reducing rot).

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7. Managing First-Year Growth

For June-bearing and everbearing types:

• Remove some flowers for the first 4–6 weeks after planting. Some recommend to remove all flowers but I found leaving a few behind does just as well. Plus, you can enjoy a few berries this way.

• This encourages stronger roots leading to better long-term production.

For day-neutral types:

• You can allow them to fruit earlier since they’re naturally more productive over the season.

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8. Controlling Runners

• June-bearing strawberries produce a lot of runners (horizontal stems that develop into new plants).

• Allow some runners to root if you want to expand the patch.

• If you prefer larger fruit and healthier plants, cut off excess runners so the plant can focus on fruiting.

• Everbearing and day-neutral strawberries produce fewer runners, so they require less maintenance in this area.

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9. Feeding and Fertilizing

• After planting, feed the plants with a balanced fertilizer (10-10-10) to support root and leaf growth. I will always recommend using a natural fertilizer to have an organic harvest!

• Once flowering starts, switch to a fertilizer higher in potassium and phosphorus – or nutrient rich compost – to promote fruiting.

• Avoid over-fertilizing with nitrogen — it will lead to leafy growth at the expense of fruit.

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10. Winter Care

• In colder climates, cover the plants with a thick layer of straw or mulch (about 3–4 inches) after the ground freezes.

• Remove the mulch in early spring once the plants start showing new growth.

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11. Harvesting

• Most June-bearing and everbearing plants produce a small crop in the first year, but larger harvests come in the second year.

• Day-neutral varieties will often start producing fruit within 3 months of planting.

• Harvest berries when they are fully red and slightly soft.

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Pros of Bare-Root Plants:

– Faster to establish than seeds

– More reliable and consistent fruiting

– Cheaper than potted plants

– Wider variety selection

Potential Challenges

Plants may experience transplant shock, watering and proper soil contact help avoid this. Overcrowding can lead to fungal issues — spacing and air circulation are key.

Pests like birds, gophers and bugs like to chew on the sweet flesh of the berry. Paint some rocks red and place them around the strawberries, cover them with netting or spray natural deterrents if this becomes an issue.

Growing strawberries can be tricky, but with a little TLC, you can have sweet, juicy berries in no time. Just remember: keep the crowns at the right height, don’t drown them with love (or water), and give them room to stretch. The first year might be a bit of a warm-up, but by the second season, you’ll be rolling in strawberries — enough for snacking, shortcake, and even some homemade jam (if you don’t eat them all first). Happy growing — and may your strawberry patch be as sweet as the fruit!

The post Guide to Growing Strawberries appeared first on Modern Homestead Haven.

Simple & Beginner Friendly

Mead is one of my favorite things to make from various garden harvests. The end result is an alcoholic wine like drink made from fermenting honey, yeast and additives for flavor – like fruit. It’s so beginner friendly and relatively inexpensive if you compare it to the price of a regular bottle of wine. This recipe can be altered into a million different combinations by swapping out the cherry and replacing it with whatever fruit, herb or floral you wish – like Rhubarb for example. Cherry mead is one that I make frequently because of the overall abundance of cherry trees in my area. Plus, gifting the bottled product to friends and family is a perfect low budget option for the holidays or birthdays!

To go more in depth on the mead making process, check out my Beginners Guide to Making Mead post!

• Glass one gallon fermentation jug with air stop
• Large stainless steel pot
• Stainless steel spoon
• Large funnel
• Kitchen thermometer
• Sanitizer. My favorite one is One Step

• Any flip top bottles
• Bottling wand
• Siphon tubing
• Alternatively to flip top bottles, you can use old wine bottles and cork them.

• 3 cups pitted cherries – fresh or frozen. I prefer fresh.
• Honey – 1-1.5 kg’s for a one gallon batch. You can do a 5 gallon batch but I recommend starting with 1!
• Brewing yeast
• Optional raisins – it acts as food for the yeast.

First Step… Always Sanitize!!!

It’s a pain in the butt, yes. But it’s essential. Use whichever sanitizer you have and sanitize all equipment according to the package instructions. Like the pot, spoon, fermentation jug, and airlock etc. Follow the direction on the sanitizer and you’re good to go. To be extra cautious, I like to sanitize my workspace with a water and bleach mixture a few hours prior to making my mead just to be careful – but that’s completely optional and probably overkill on my part.

When I first started making mead I used peroxide as my sanitation method. I would wash everything first and then spray the 3% peroxide in and on all of my equipment. It worked well enough but I wasn’t 100% confident that it was sanitizing everything well enough.

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Make The ‘Must’

Must is the term used for the water and honey mixture. They way that works best for me is to add a little over 1/2 a gallon of filtered water to the pot and heat it up very slowly – use the low heat setting. Once the water is warm but not boiling, go ahead and add the honey.

The amount of honey used will determine how dry or sweet the mead will turn out. Two pounds or less will result in a very dry mead, while 2.5 pounds and above (I use a little over 3) will give a much sweeter end result.

Stir the honey in until it dissolves. Once everything is dissolved, turn the heat off and lets move on!

Add in the ‘flavor’ of choice, for this recipe we’ll use cherries. I used around 3 cups pitted & fresh! Following the cherries, add in a small handful of raisins. The raisins act as a natural food for the yeast.

Once the cherry and raisins are in the fermentation vessel, get ready to pour the honey water mixture into the jug. This can get very sticky if the mixture spills – so use a large as possible funnel, LOL! Once poured, top off the jug with cool filtered water leaving at least 2 inches between the honey mixture and the top of the jug.

Time to pitch the yeast. The water cannot be any warmer than 90 degrees F or it’ll affect the activity of the yeast. This is where you’ll use your thermometer. Others like to mix the yeast with a little water and pour that into the jug but I like to add the yeast right in once the temperature reaches 90 degrees. Add about 1/2 the packet for 1 gallon.

Time To Shake

Lets hope the jug you have comes with a screw top lid because the mead needs to be shaken up for quite some time. If your jug doesn’t have a lid, you’ll have to improvise with the airlock stopper & cover the hole with your finger. Or I’m sure an old wine cork would work, too!

Once the yeast is pitched, secure the lid tight and shake that puppy. Mix and shake for 10 minutes. It’s pretty hard on the shoulders and arms so having someone around to switch with makes a huge difference.

Finally, Add The Airlock

After shaking, add the stopper and airlock to the jug. Make sure to fill the airlock with filtered water to the line. After awhile you should start to see fermentation happening. Don’t be discouraged if you don’t – it can take a 24-48 hours to start.

The first couple days of fermentation can get a little messy but don’t worry! If the bubbles rise up into the airlock, simply remove it, rinse it, add fresh water and place it back on. All the crazy bubbles and foam at the top just means that the fermentation is working!

Keep the jug somewhere dark and cook, and check on it now and then. Mead can take 4-6 weeks to fully ferment. If you’d like to wait longer before bottling to be safe, that is just fine. I have another blog post that acts a beginner guide to mead making if you want to check that out too! Once 6 weeks have passed and you don’t see anymore fermentation bubbles, you’re safe to bottle! You can drink it ‘green’ (right away) or you can let it age and develop a deeper flavor. I personally like to leave mine for 6-12 months before drinking – I just like the taste better.

Using your auto siphon and bottling wand – funnel the mead into washed and sanitized bottles. Try to leave behind the sediment and fruit!

Cherry Mead

A simple, tasty and homemade alcoholic beverage that is relatively simple to make at home… with the right ingredients and equipment.

Ingredients

• – filtered water
  – 3 cups fresh, pitted cherries
  – 2.5 – 3 pounds of honey
  – 1/2 package of yeast.
  – handful of raisins (10-20)

Directions

• Sanitize all mead making equipment according to package directions.
• Slowly heat a little over 1/2 a gallon of water in the large pot. Add anywhere between 2-3.5 pounds of honey to the warm water and stir until dissolved. Turn off the heat.
• Add 3 cups of fresh pitted cherries and a handful of raisins to the glass fermentation jug.
• Using a large funnel, carefully pour the honey/water mixture into the jug leaving 3 inches of space between the mixture and the top of the jug. Add about an inch of cold filtered water to the jug, and mix. (Add the lid and shake everything around)
• Once everything is combined, add 1/2 package of champagne yeast. Add the lid back on and shake shake shake – for at least 10 minutes.
• Pop the stopper in the jug and add water to the line on the airlock and secure it to the stopper in the jug. Place the jug somewhere dark and cool. Fermentation should begin within a day but can take up to three. Occasionally check on the fermentation process and clean out the airlock if the foam and bubbles rise into it.
• Once the fermentation has stopped, which takes up to six weeks, the mead can be bottled and left to age for as long as you wish. The longer it ages the more the flavor develops.

Notes

• To learn more about the mead making process – see my post here!

The post Cherry Mead appeared first on Modern Homestead Haven.

Herbal medicine, rooted in centuries of tradition, offers a natural approach to healing and health that resonates with myself and many today. Though it is important to distinguish which herbs for pregnancy are safe to consume before harnessing the power of plants to help you through your journey to motherhood. From soothing chamomile for relaxation to potent echinacea for immune support, using herbs that are safe for pregnancy can offer a diverse range of therapeutic properties. What’s truly remarkable is the holistic approach of herbal medicine, which not only addresses physical ailments but also considers the interconnectedness of mind, body, and spirit. Whether used as teas, tinctures, or topical applications, herbal remedies provide a gentle yet effective path to wellness, promoting harmony and balance within the body.

Now, let’s talk about something that’s been buzzing in the wellness world lately: Safe herbs to consume while pregnant. This post takes a deep dive into herbs that are safe to consume as an expecting mother and what benefits they can offer both mom & baby.

Pregnancy is a beautiful journey, but it comes with its own set of challenges. From morning sickness to hormonal fluctuations, expecting mothers often seek safe and natural remedies to alleviate discomfort and promote well-being. Herbs can be valuable allies during this transformative time, offering a plethora of benefits without harmful side effects. Here, we’ve compiled a list of 10 herbs that are not only safe for consumption during pregnancy but also boast various health benefits for both mom and baby.

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1. Ginger (Zingiber officinale):
   • Benefit: Alleviates nausea and morning sickness.
   • Ginger tea or candies can provide relief from queasiness, making it easier for expectant mothers to keep food down during the early stages of pregnancy.
2. Peppermint (Mentha piperita):
   • Benefit: Soothes digestive discomfort.
   • Peppermint tea aids in digestion and can alleviate bloating and gas, common issues during pregnancy.
3. Chamomile (Matricaria chamomilla):
   • Benefit: Promotes relaxation and better sleep.
   • A cup of chamomile tea before bedtime can help expecting mothers unwind and improve sleep quality.
4. Raspberry Leaf (Rubus idaeus):
   • Benefit: Strengthens the uterus and eases labor pains.
   • Raspberry leaf tea is rich in vitamins and minerals that support uterine health, making it a popular choice in the third trimester to prepare for childbirth.
5. Dandelion (Taraxacum officinale):
   • Benefit: Acts as a gentle diuretic and supports liver function.
   • Dandelion tea can help reduce water retention and alleviate swelling, common issues during pregnancy.
6. Nettle (Urtica dioica):
   • Benefit: Provides essential nutrients and supports overall health.
   • Nettle tea is a rich source of vitamins and minerals like iron and calcium, which are crucial for both maternal and fetal health.
7. Lemon Balm (Melissa officinalis):
   • Benefit: Reduces anxiety and promotes calmness.
   • Lemon balm tea can help expectant mothers manage stress and anxiety, promoting a more relaxed pregnancy experience.
8. Oat Straw (Avena sativa):
   • Benefit: Nourishes the nervous system and supports healthy circulation.
   • Oat straw tea is packed with nutrients that support overall well-being, making it a great choice for expecting mothers.
9. Lavender (Lavandula angustifolia):
   • Benefit: Relieves stress and promotes better sleep.
   • Lavender tea or essential oil can help expecting mothers unwind and enjoy restful sleep, combating pregnancy-related insomnia.
10. Ginkgo (Ginkgo biloba):
    • Benefit: Improves cognitive function and enhances memory.
    • Ginkgo tea, taken in moderation, can support cognitive health during pregnancy, helping expecting mothers stay sharp and focused.

I like to grow majority of my own herbs for tea use, my go-to seed source is Seeds Now. They have a wide range of unique, quality seeds at a reasonable price. Alternately, many of these herbs can be purchased online separately, or as mixed tea blends.

While these pregnancy friendly herbs are considered safe, it’s essential to consult with a healthcare provider before incorporating them into your routine, especially if you have any underlying health conditions or are taking medication. Additionally, pregnant women should consume herbs in moderation and avoid excessive intake. With the right guidance and precautions, these safe herbs can be valuable allies in promoting a healthier and more comfortable pregnancy journey.

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