📝 SHOW NOTES — “What Our Parents Knew: Canning, Freezing & Feeding Yourself Smart”

This episode is all about the old-school kitchen skills that kept our parents and grandparents fed — and why these skills matter just as much today. Canning, freezing, stretching meals, smart shopping… these weren’t hobbies for them. They were survival skills.

Below are the simple, beginner-friendly recipes mentioned in this episode, plus instructions for canning tomatoes and making peach jelly. And now — by request — easy homemade bread and rolls.

If you or someone you know is facing food insecurity, please remember: you are not alone.
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Ingredients:

• 4 cups peach juice (fresh or bottled)

• 1 box powdered pectin (1.75 oz)

• 5 cups sugar

• 1 tbsp lemon juice

Peach Juice (if fresh):

1. Slice 10–12 peaches (no need to peel).

2. Cover with water; simmer 15 minutes.

3. Strain through cheesecloth — don’t squeeze.

4. Measure 4 cups juice.

Make Jelly:

1. Combine juice, lemon juice, and pectin; bring to rolling boil.

2. Add sugar all at once.

3. Boil hard for 1 minute; remove from heat.

4. Skim foam if needed.

To Can:

1. Ladle into hot jars (¼-inch headspace).

2. Add lids; tighten finger-tight.

3. Water-bath 10 minutes.

4. Cool 12–24 hours; check seals.

Shelf life: 1 year.

You Need:

• Fresh tomatoes

• Bottled lemon juice

• Salt (optional)

• Clean jars & lids

• Large pot

Prep Tomatoes:

1. Dip in boiling water 30–60 sec.

2. Transfer to ice water; skins slide off.

3. Cut into chunks.

Pack Jars:

1. Add lemon juice:

   • 1 tbsp per pint

   • 2 tbsp per quart

2. Add tomatoes + optional salt (½ tsp per pint).

3. Leave ½ inch headspace.

4. Clean rims; add lids.

Water Bath:

• Pints: 40 minutes

• Quarts: 45 minutes

Cool 12–24 hours, check seals. Stores 1 year.

Makes 1 loaf

Ingredients:

• 1 cup warm water

• 2 tbsp sugar

• 1 packet active dry yeast

• 2 tbsp melted butter

• 1 tsp salt

• 2 ¾–3 cups all-purpose flour

Instructions:

1. Mix warm water + sugar; sprinkle yeast; let foam 5–10 minutes.

2. Add butter, salt, and 2 cups flour.

3. Add remaining flour as needed until soft dough forms.

4. Knead 6–8 minutes.

5. Rise 1 hour.

6. Shape into loaf; rise 30 minutes.

7. Bake at 350°F for 30–35 minutes.

8. Cool 20 minutes before slicing.

Tip: Brush top with butter for a soft crust.

Ingredients:

• 1 cup warm water

• 2 tbsp sugar

• 1 packet active dry yeast

• 2 tbsp melted butter

• 1 tsp salt

• 2 ½–3 cups all-purpose flour

Instructions:

1. Mix warm water + sugar; add yeast; let foam 5–10 minutes.

2. Add butter, salt, and 2 cups flour.

3. Add remaining flour until dough is soft and slightly sticky.

4. Knead 5–7 minutes.

5. Rise 1 hour.

6. Divide into 12 balls; place in greased pan.

7. Rise 30 minutes.

8. Bake at 375°F for 15–18 minutes.

9. Brush with butter while hot.

Freezer tip: Freeze individually; microwave 20–30 seconds to reheat.

🍑 PEACH JELLY (Beginner-Friendly)🍅 HOW TO CAN TOMATOES (Water Bath Method)🍞 EASY HOMEMADE WHITE BREAD (Beginner-Friendly)🥖 SOFT DINNER ROLLS (12 Rolls)