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Chicken Family, 325 Walla Court, Murfreesboro, TN (2026)

05/22/2026

🍑 Peach Jelly Preserves 🍑

✨ Organic • Homemade • Old Fashioned Style ✨

There’s nothing sweeter than homemade peach jelly cooling on the counter while the kitchen fills with the smell of summer peaches. Made the simple old-fashioned way in mason jars, just like Grandma used to do. ❤️

🥄 Recipe:

Ingredients:
• 4 cups peach juice or mashed peaches
• 1 box powdered pectin
• 5 cups sugar
• 2 tablespoons lemon juice

Instructions:
• Wash and prepare peaches. For smoother jelly, strain the juice. For preserves, leave small peach pieces.
• Add peaches or juice to a large stockpot with lemon juice and pectin.
• Bring to a full rolling boil, stirring often.
• Add sugar and continue boiling hard for 1–2 minutes.
• Remove from heat and skim foam if needed.
• Ladle hot jelly into hot jars, leaving 1/4-inch headspace.
• Wipe rims, apply lids and rings.
• Process in a water bath canner for 10 minutes.

Nothing compares to homemade peach jelly on warm biscuits or fresh bread. 🥫🍞✨

05/22/2026

Let’s talk about one of the most debated topics in the canning world… canned butter. 🧈🥫

Some people swear by it, some people would never try it, and others are simply curious about the process. No matter where you stand, you can’t deny how beautiful these jars look lined up on the shelf.

For many homesteaders and preparedness-minded families, preserving pantry staples has always been part of the lifestyle. Everyone has different comfort levels, traditions, and methods passed down through generations.

The canning community is full of strong opinions, but I think respectful discussions are where the best learning happens. ❤️

So tell me honestly…
Have you ever tried canned butter, or is this one recipe you’d never attempt?

05/22/2026

Makes 3 half pints or 6 quarter pints. You can change spices to your liking.

Ingredients:

2 quarts water
3 cups garlic cloves peeled
Coriander seeds (3 seeds or 6 seeds per jar)
whole black peppercorns (2 peppercorns per jar)
mustard seeds (1/8 teaspoon per jar)
bay leaves
whole allspice (1 for each jar)
dried chilies or crushed red pepper flakes
dried dill w**d (instead of hot peppers)
1/8 teaspoon pickling crisp for each jar optional
1 1/2 cups white vinegar
2 tablespoons sugar
1 1/2 teaspoons canning salt
Directions:

Peel garlic. Bring 2 quarts of water to a full boil. Add garlic and blanch for one minute. Drain garlic. This will prevent the garlic turning blue when pickled.

Boil jars for 10 minutes to sterilize. Leave jars in hot water until jars are ready to fill. You want your jars hot when adding hot brine to them to prevent the jars from breaking when processing.

While the jars are being sterilizing make brine. In a saucepan combine white vinegar, sugar and salt. Bring to a boil to dissolve the salt and sugar. Remove from heat.

Pack jars with garlic leaving one inch space from the rim of the jar. That head space is needed to prevent siphoning the liquid out of the jar.

Add 3 coriander seeds, 2 black peppercorns, 1/8 teaspoon mustard seeds, half bay leaf, 1 whole allspice, and small piece of dried red chili. You can substitute 1/8 teaspoon red crushed red pepper or for no heat 1/8 dried dill w**d. Optional is pickling crisp 1/8 teaspoon that will help the garlic not get so soft.

Ladle in the hot brine and wipe the rim with a clean cloth and seal. Put in water bath. Then do the next jar until done.

Process in a water bath for 10 minutes or what is required for your altitude.

05/22/2026

There’s something special about a kitchen full of freshly canned jars. ❤️🥫

Today was one of those long, tiring, but deeply satisfying days. The canner ran for hours, the kitchen stayed warm, and the counters slowly filled jar by jar. Looking at all these hamburger crumbles lined up now makes every bit of work worth it.

Some people see jars of food… I see future meals, busy nights made easier, comfort during hard times, and the peace of knowing my family will always have something homemade to eat.

This kind of work isn’t always easy. It takes time, patience, and plenty of cleanup afterward. But there’s pride in preserving food with your own hands — the same way so many of our parents and grandparents once did.

Tonight my feet are tired, my kitchen is a mess, and my heart is full. 🩷

05/22/2026

🍖 Canned Meatloaf 🍖

✨ Comfort Food Ready Right From the Pantry ✨

Ingredients:
• 5 pounds ground beef
• 2 cups breadcrumbs or crushed crackers
• 2 eggs
• 1 onion, finely diced
• 1/2 cup milk
• Salt and pepper to taste
• Garlic powder, onion powder, or your favorite seasonings

Instructions:
• In a large bowl, combine the ground beef, breadcrumbs, eggs, onion, milk, and seasonings. Mix well, but do not overwork the meat.
• Shape into small meatloaf patties or mini loaves that will fit inside your jars.
• Lightly brown the meatloaf pieces in a skillet or bake partially in the oven to help hold their shape.
• Pack the hot meatloaf into hot jars, leaving 1-inch headspace.
• Add a small amount of boiling beef broth or tomato juice if desired.

• Remove air bubbles, wipe rims clean, and apply lids and rings fingertip tight.

⏲ Pressure Canning Times:
• Pints: 75 minutes
• Quarts: 90 minutes

Process at:
• 10 pounds pressure with a weighted gauge canner
OR
• 11 pounds pressure with a dial gauge canner
(adjust for altitude if needed)

There’s nothing better than opening a jar of homemade meatloaf for a quick comfort meal after a long day. Just heat, serve with mashed potatoes, and dinner is ready! ❤️🥫

05/22/2026

🍔 Hamburger Crumbles 🍔

✨ One of the Best Pantry Staples ✨

Ingredients:
• Ground beef
• Water or beef broth
• Canning salt (optional)

Instructions:
• Brown the ground beef in a large skillet until fully cooked.
• Drain excess grease well.
• Crumble the meat into small pieces.
• Pack the hot hamburger crumbles into hot jars, leaving 1-inch headspace.
• Add boiling water or beef broth to cover the meat while maintaining 1-inch headspace.
• Add salt if desired:
• 1/2 teaspoon per pint
• 1 teaspoon per quart

• Remove air bubbles, wipe rims clean, and apply lids and rings fingertip tight.

⏲ Pressure Canning Times:
• Pints: 75 minutes
• Quarts: 90 minutes

Process at:
• 10 pounds pressure with a weighted gauge canner
OR
• 11 pounds pressure with a dial gauge canner
(adjust for altitude if needed)

Perfect for quick tacos, spaghetti, chili, casseroles, soups, sloppy joes, and busy weeknight meals! ❤️🥫

05/22/2026

I don't know about you, but I don't love store bought applesauce. The taste and texture are just not great to me. But I love my mom's homemade slightly chunky canned cinnamon applesauce so I was super happy to be able to can some with her this fall, this time making a batch of Whole30 no sugar compliant just for me. It was a lot easier than I thought and turned out great! If you don't have canning equipment, just make a much smaller batch and keep in the refrigerator, eating immediately. Golden Delicious apples are naturally sweet which makes them a great choice for an unsweetened applesauce. You can mash the apples, use a blender, or the easiest way is with an immersion blender. Hope you enjoy!
8 qts of peeled, cored, diced Golden Delicious apples
2 cups water
1 Tb. cinnamon (+/- to taste)

Fill 8 quart pot with apples and pour in water.

Bring to a boil and cook until apples are soft, about 20 minutes.

Take off heat and blend until desired consistency.

Add cinnamon to taste.

Put pot of apples back on heat and bring to a boil.

Remove from heat and fill jars, sealing tightly.

Process in a steam bath for 20 minutes.

Remove from canner and let cool for 24 hours before moving.

Makes 7 pints.

05/22/2026

🍅 Homemade Tomato Sauce 🍅

✨ Classic Pressure Canning Recipe ✨

Ingredients:
• Fresh tomatoes
• Lemon juice or citric acid
• Salt (optional)

Instructions:
• Wash tomatoes thoroughly and remove stems.
• Blanch tomatoes in boiling water for 30–60 seconds, then transfer to ice water. Slip off the skins.
• Cut tomatoes into quarters and simmer in a large stockpot until soft.
• Run the cooked tomatoes through a food mill, strainer, or blender for a smooth sauce.
• Return sauce to the pot and simmer until it reaches your desired thickness. Stir often to prevent scorching.

For Jar Prep:
• Add bottled lemon juice or citric acid to each jar for safe acidity:
• Pint jars: 1 tablespoon lemon juice OR 1/4 teaspoon citric acid
• Quart jars: 2 tablespoons lemon juice OR 1/2 teaspoon citric acid
• Add salt if desired:
• 1/2 teaspoon per pint
• 1 teaspoon per quart

• Ladle hot tomato sauce into hot jars, leaving 1/2-inch headspace.
• Remove air bubbles, wipe rims, and apply lids and rings.

⏲ Processing Options:

🔥 Water Bath Canner
• Pints: 35 minutes
• Quarts: 40 minutes

🔥 Pressure Canner
• Pints: 15 minutes
• Quarts: 20 minutes

(adjust processing time and pressure for altitude if needed)

Perfect for spaghetti, pizza, lasagna, soups, chili, and homemade pasta dishes all year long! 🍝❤️

05/22/2026

🫛 Canned Green Beans 🫛

✨ Simple Pressure Canning Recipe ✨

Ingredients:
• Fresh green beans
• Water
• Canning salt (optional)

Instructions:
• Wash the green beans thoroughly and trim the ends.
• Cut beans into desired lengths or leave whole.
• Bring a large pot of water to a boil.
• Pack hot green beans into hot jars, leaving 1-inch headspace.
• Add canning salt if desired:
• 1/2 teaspoon per pint
• 1 teaspoon per quart
• Cover beans with boiling water, maintaining 1-inch headspace.
• Remove air bubbles and wipe jar rims clean.
• Apply lids and rings fingertip tight.

⏲ Pressure Canning Times:
• Pints: 20 minutes
• Quarts: 25 minutes

Process at:
• 10 pounds pressure using a weighted gauge canner
OR
• 11 pounds pressure using a dial gauge canner
(adjust for altitude if needed)

There’s nothing better than opening a jar of home-canned green beans in the middle of winter and tasting summer from the garden again. 🌱✨

05/22/2026

❤️ Homemade Cranberry Sauce ❤️

✨ Simple, Sweet & Perfect for the Holidays ✨

Ingredients:
• 12 oz fresh cranberries
• 1 cup sugar
• 1 cup water
• 1 tablespoon orange juice or lemon juice (optional)
• 1 teaspoon orange zest (optional)
• 1/2 teaspoon cinnamon (optional)

Instructions:
• Rinse the cranberries and remove any soft berries.
• In a saucepan, combine the water and sugar over medium heat until the sugar dissolves.
• Add the cranberries and bring to a gentle boil.
• Reduce heat and simmer for 10–15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
• Add orange juice, zest, or cinnamon if desired for extra flavor.
• Remove from heat and allow the sauce to cool slightly. It will continue thickening as it cools.

For Canning:
• Ladle hot cranberry sauce into hot jars, leaving 1/4-inch headspace.
• Process in a water bath canner for 15 minutes.

Perfect alongside turkey, biscuits, cheesecake, or even spread on toast! 🍞🦃✨

05/22/2026

Today was the first day the "oh God the power went out" canning supply was helpful

Our power went out for about 6 hours, thankfully we have a generator that we can hook up to our tractors PTO so we are only actually out of power for 4 hours and the freezers downstairs were safe as well as our refrigerator.

The problem here is that I have three kids who eat a lot of food. Thankfully I can like crazy every summer, because this happened right when I needed to start making dinner. They actually ate pretty damn well considering that I did not have a heating source or access to the fridge. Peanut butter and honey sandwiches, some canned peaches, applesauce, some pickled bell peppers and green beans. It only sounds like a lot of food until I remember that my oldest is extremely active, so when the power went out all three kids bolted outside and were out there playing very hard. 🤦‍♀️

Chicken Family

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