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Habits of a Modern Hippie
Home / DIY - Page 2

DIY

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modhippiehabits

Holistic health • Sustainability • Food Preservation • Gardening • Adventure • ✨ Denver, CO 🏔
Kait@ModernHippieHabits.com

Peach Salsa for Canning! Comment ‘Peach Salsa’ to Peach Salsa for Canning! Comment ‘Peach Salsa’ to get the printable recipe plus tips and tricks sent to your DMs!

Peach Salsa Ingredients
Makes about 5 Pints
3 Pounds Peaches
1 Pound Tomatoes
2 Red Bell Peppers (about 1.75 cups)
1 Red Onion
1 Jalapeño
½ Cup Minced Cilantro
1 Cup Apple Cider Vinegar
¾ Cup Brown Sugar
1 Tbs Smoked Paprika
1 Tbs Cumin
Juice of ½ Lemon

Peach Salsa Method

Start by prepping  your peaches to peel- if you need a refresher on how to blanch and peel peaches, check out my Peach Scrap Syrup. (Two posts back)

Leave the peaches in the ice bath as you prep the other veggies so they are easier to slice later.

De-seed and dice the tomatoes, bell peppers, and jalapeño. (If you want to leave the jalapeño seeds in to make the salsa spicier, you can!) 

In a large, heavy stockpot (I use a Le Creuset) combine the brown sugar, vinegar, and lemon juice. Stir to dissolve the sugar.

Peel the skin off each peach and dice into pieces that are about ½” long. 

Add peaches, peppers, onions, tomatoes, and the two spices to the stockpot. Stir to combine. Bring to a boil, then reduce the heat to medium-low and let simmer for fifteen minutes. Remove from the heat and then stir in the minced cilantro.

If you are planning to use this as-is, transfer to airtight containers in the fridge for about 24 hours for the best flavor before using.

If you plan on waterbath canning, transfer the still-hot salsa into hot canning jars leaving ½” headspace. Process the jars for 20 minutes (adjusting for altitude if necessary- if you need a step-by-step on how to water bath can, see this post!) Let settle for five minutes, then transfer to a towel-lined workspace and allow to seal for 12 hours. Check seals and store!

Cover photo: @beckyduffyhill.creative 

#canning #eattherainbow #urbanhomestead #slowliving #foodpreservation
Quick Pickled Banana Peppers! I have a bounty of p Quick Pickled Banana Peppers! I have a bounty of peppers, so let’s use some up! (And add more as we go!)

For One Pint:
Banana Peppers
1 Cup White Vinegar
1 Cup Water
1 Tbs Salt
1 Tbs Honey
2 Garlic Cloves
1 Tsp Black Peppercorns
1 Tsp Celery Seed
1-2 Sprigs Fresh Oregano

To make the brine combine vinegar, water, and salt in a small saucepan. Bring to a boil then turn down the heat to a simmer and stir until the salt is dissolved. Then add the honey while the brine is still warm- you’ll get the sweetness without boiling the honey!

Add spices and oregano to a pint jar, pack with peppers, and then fill with the brine. Pop in the fridge for 12-24 hours before use. After the 24 hours I remove the oregano sprigs and then add peppers as I eat and harvest them using the same brine for about two months!

Cover Photo: @beckyduffyhill.creative 

#urbanhomestead #slowliving #pickles #eattherainbow #sustainability
Will forever be in love with home-grown tomatoes! Will forever be in love with home-grown tomatoes! 🍅 

📷: @beckyduffyhill.creative 

#urbanhomestead #growyourown #slowliving #inmygardentoday
Almond Pulp Scrap Crackers! 🌱 Want the printable/p Almond Pulp Scrap Crackers! 🌱 Want the printable/pin-able recipe DMed to you? Comment ‘almond cracker’ below!

This is such a fun way to prevent food waste and is SUPER customizable!

Almond Pulp Scrap Crackers
1 Cup Almond Pulp
Skins of 1 Cup Almonds
2 Tbs Flax Seeds
2 Tbs Chia Seeds
2 Tbs Thyme

Blend all ingredients into a grainy dough that holds its shape when you squeeze a handful. Transfer onto a lined dehydrator or baking sheet and either dehydrate at 130° for 8 hours or bake at 350° for 30 minutes, flipping halfway through.

Cover Photo: @beckyduffyhill.creative 

#lowwaste #zerowaste #slowliving #urbanhomestead
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