$2 vacuum sealer Life hack

Here’s what you’ll need:

  1. Grab your 2ft aquarium air line tubing ,and a pair of scissors, and cut off three pieces of tubing about 2 inches (4-5cm) in length.
  2. Attach one piece to each end of the 3 way aquarium air line ‘T’ connector
  3. vaccumzipAttach the INPUT side of one of the two aquarium check valves, to the center of the 3-way connector and the OUTPUT side of the other check valve, to any other side. If you’re not sure which end of the check valve is the INPUT or the OUTPUT, just take a closer look at each check valve for markings that say IN and OUT.

    4. Attach the leftover air line tubing to the check valve that you installed last, making sure that both check valves are in the correct orientation. You should also go ahead and attach the syringe to the side of the 3-way connector that doesn’t have a check valve.

    5. Grab a toothpick and pierce a hole on ONE side of the bag. Use caution. Do not pierce the back through both layers!

    6. Place the items that you want to seal, into the bag.

    7. Grab those scissors again and cut the end of the air line tube at an angle. This will make it easier to push through the hole you made earlier, without any hassle at all!

    8. Push the air line tube into hole and seal the bag completely. Pump the syringe several times, until you remove all of the air from the bag. All that’s left to do now is place a piece of packaging tape over the hole and pull out the airline (at the same time)

    vaccumzip2You can use the same equipment to vacuum seal a Mason Jar. Drill a 4mm hole in the lid; screw the lid on; attach a small piece of pipe with the checkvalve and pump the air out with a syringe. To keep the air out, just leave the checkvalve on.



Can Dry Beans

canbeansby Jill Winger from the Prairy Homestead

  1. Place dried beans (kidney, black beans, pinto, navy, etc) in large bowl and cover with water
  2. Optional: Add 2 Tablespoons whey, vinegar, or lemon juice to soaking water
  3. Soak overnight
  4. Drain and rinse beans
  5. Place in large pot
  6. Cover with 2 inches of fresh water
  7. Bring to a boil, stirring frequently and watching to prevent boiling over
  8. Ladle beans into hot jars (no need to sterilize as long as they’re clean and hot), leaving 1″ headspace
  9. Fill with cooking liquid, again, leaving 1″ headspace
  10. Put lids and rings on jars
  11. Place jars in pressure canner and process at 10 pounds* pressure:
  12. Pints for 1 hour, 15 minutes
  13. Quarts for 1 hour, 30 minutes
  14. Remove from canner and let cool, checking all lids for proper seals before storing


(*You will need to adjust your pressure depending on your altitude. I have to process at 15 pounds pressure since we are at 6,500 feet. My pressure canning tutorial has more info.)

 Making Tomato Powder

  1. Dry your tomato crop as usual either sun-dried or in a dehydrator.
  2. Store the dried tomatoes in a freezer bag in the freezer for about a week. This is a “just-in-case” measure to kill off any bug eggs that may be hiding in your tomatoes.
  3. Set up the blender.
  4. Remove the tomatoes from the freezer and transfer immediately to the blender. If you have more than one blender full, do this in batches. The idea is to grind up the tomatoes when they are frozen and fragile as glass. This approach gives you the finest powder.
  5. Transfer the tomato powder to a glass container with a tight-fitting lid.
  6. Store in a cool place, away from direct sunlight.

Fermenter des tomates cerises

tomatopickelPrenez des tomates de votre jardin. Laissez-les entières mais piquez-les une ou deux fois avec une aiguille.
Mettez les petites tomates dans le bocal avec les aromates de votre choix : ail, basilic, origan, sauge…
Remplissez de saumure à 30 g de sel par litre et fermez le bocal. Elles flottent et remontent en haut du bocal.  Il est conseillé de poser un poids  dessus pour les maintenir immergées.
Fermez le bocal hermétiquement. Laissez fermenter 5 à 7 jours a température ambiante puis stockez au frais. On peut les déguster à partir de 3 semaines. Plus elles fermentent plus elles deviennent acidulées, puis avec les mois, plus acides.
Le jus est délicieux aussi dans une salade à la place du vinaigre, ou pour déglacer une sauce comme on le ferait avec un vinaigre.