Potato soup base

Having embraced the idea of being intentional about building a prepper pantry, it's become obvious how much money it's going to save us in the long run. It's not that we're destitute - far from it. We live debt-free. Being intentional is a freeing way to live. 

I am determined to make good use of the recently purchased pressure canner. I discovered that a bag of potatoes in the cellar were beginning to sprout, and my first thought when that happens is always potato soup. I consulted the Ball canning book for the instructions on how to can potatoes, and then took to YouTube to see how all the canners do it. 

The information was consistent for canning potatoes and soup. I'd be able to process the potatoes with a splash of chicken broth, onion, celery, and salt. The milk, or half and half, plus a dollop of butter will need to be added when the jars are opened and the soup made. I had enough potatoes for four quarts with a cup of de-fatted homemade broth in each. I topped off the liquid with boiling water, added the lids and rings, and processed the jars according to my canner's instructions. 

One of the jars siphoned on me. That is to say some of the liquid siphoned out before the lid sealed. There is still a lot of liquid in the jar, and the seal is good, but I put that jar in the refrigerator and we'll have potato soup in the next day or so. All we need is for Himself to bake up some nice, soft dinner rolls and we'll have a meal. 

In time's past, we may have used some of the potatoes before they sprouted too far to be used. With the canner, none got tossed into the woods for the wild ones. Plus, I have four dinners, or lunches, ready to go with minimal effort. I call that a win. 

The Lady of Holly Tree Manor

**5/9/21 update: We decided we prefer to process only the potatoes in jars and add everything else for soup when it's time to make soup. 

Bread baking and creative picture taking

For a reason known only to the gods of baking, my partner in life decided he was going to be the bread baker in the house. I didn't fight him for the title. 

He's actually gotten quite good at it. We've had fresh biscuits, English muffins, wheat bread, rye bread, and now we have baguettes. He purchased a special baking pan for the baguettes, and I approve. I also approve of his creativity and ingenuity of how and where to place the bread to get an unusual picture. Where else would you let the bread rest when you're clearing off and cleaning the island's granite top? 

Baking our own bread fits right in with our efforts to control food additives. The only drawback is, homemade bread doesn't last long without molding. Of course, most breads freeze very well, and we have a good-sized freezer. 

We're learning, here on the manor. We want a slower, more basic lifestyle. With cold weather almost upon us, I expect he'll expand his repertoire of bread and we'll have wonderful, buttery accompaniments to the homemade soups I'll be canning soon.

For a story about his first attempt at bread baking, visit my writing blog at https://kckendricks.blogspot.com/p/writing.html. 

Living simply doesn't mean we don't enjoy the little things in life because we do.

The Lady of Holly Tree Manor