Canning Organic Plum Juice

My favorite things to can are fruit.  I love eating home canned fruit over cottage cheese, pies from my canned fruit pie fillings on a cold winter day, slathering fruit jellies and jams on my toast, or drinking fruit juice over ice, in smoothies or as a sweetener in tea!  I know my fruit comes from organic sources (usually my own trees or bushes) and if I add a sweetener I add very little organic sugar or honey, so the food is as healthy as possible.How to can fruit juice Our Santa Rosa Plum tree always seems to produce more plums than we can consume. Between making Plum Butter, Plum Cobbler, Plum jelly and Plum Sauce, I still can’t use up all the plums. And now my neighbors pretend they aren’t home anymore when we walk up with yet another bag of plums! 😉

So, with all the extra plums this year, I decided to make some sunny plum juice and can it with very little sugar. Canning juiced plums

I inherited an Oster Juicer from my father a few years ago.  I don’t really think he ever used it, but he inherited the juicer from his mother, who used it a lot!  The juicer is old (1980’s) but still works very well.  Rather than cook the plums to make them release all the juice, I decided to try using the juicer.

How to can plum juiceDear hubby Ray volunteered (yes, yes he did!) to help wash and pit the plums, while I fed them through the juicer.  This machine lets a lot of the pulp through, along with the juice, which I don’t mind.  After all, that’s where all of the fiber is! We worked in tandem, Ray pitting and me juicing, until we had enough juice to fill five quart jars plus some.  Once we got a rhythm going, it didn’t take long. After we had all the juice we wanted for this batch, I added 1 teaspoon of organic sugar for each quart (Santa Rosa Plums can be quite tart), then heated the juice up on the stove until it reached 180 degrees, and kept it at that temperature for 5 minutes. This pasteurizes the juice and makes sure there aren’t any harmful pathogens in the juice. Don’t boil the juice – that’s not necessary and breaks down too many of the nutrients! Also, I was using the hot pack method (which is the safest when canning juice) and so I needed the juice to be hot.Making organic plum juice and then canning it

To prepare the jars, I like to fill them to the brim with hot water and place them all in the microwave.  Microwave just until the water boils, and then leave the jars in the microwave until you are ready for them.  This sterilizes the jars and keeps them piping hot while you are preparing the juice!

Now, pour the hot juice into hot jars.

It used to be that when you made jams or jellies or hot packed fruits and juices, it was okay not to finish processing in a water bath canner.  The thought was that if you inverted the hot liquid for just a few seconds onto the jar lid, it would be sterilized, and the heat from the fruit and/or juice itself would be sufficient enough to form a good seal.  Well, that’s not the case anymore.  Now it is recommended that everything canned go through the recommended amount of time in a water bath canner (unless, of course, you are canning low acid foods which need to be pressure canned).  That’s okay with me since I realized  that canning outside on a cool morning is a very enjoyable task.  I use my turkey fryer that my husband and I received for Christmas (thanks Matt and Wendy) several years ago.  It’s great for water bath canning, and my new pressure canner also fits into the base! Water Bath Canning Plum Juice

Once your hot jars are packed with the hot juice, you have placed your hot lids on with the screw band, place them in a hot water bath canner and process both pints and quarts for 15 minutes.

That’s it!  Done!  Now the juice is ready for a cold winter morning.  Or, perhaps a hot summer day over ice!  Of course, it’s also great in a smoothie or added to iced tea as a sweetener and flavor enhancer.  I will be canning several more batches of this plum juice in the coming week.  I just hate seeing the plums fall to the ground and go to waste, and this is a much better solution.Using a juicer to can plum juice

And now our neighbors might speak to us again! 😉

How to can juiceSo – what do you do with all of that left-over plum pulp?  Well, you can feed it to your chickens or hogs – they would love it.  Or, you could make delicious plum butter!  I found a great way to make plum butter in the crockpot.  It is easy to do and tastes soooo  good.  For the recipe and instructions on how to make Crock Pot Plum Butter – CLICK HERE

 

Thought for the day:  Be kind to our earth, ourselves and each other – eat healthy food! Have a wonderful day!

001

Join me at these blog parties:  The HomeAcre HopShare Your Cup Thursday;  Home and Garden ThursdayFabulously Frugal Thusday;Simple Lives ThursdayMountain Woman RendezvousCatch A Glimpse PartyCreate it ThursdayTime Travel Thursday;Think Tank ThursdayGreen Thumb ThursdayKrafty InspirationHomemaking PartyTreasure Hunt ThursdayAll Things Thursday Inspire Us ThursdayHomestead Barn HopClever Chicks Blog HopHomemade Mondays;  Natural Living MondayGrand SocialMix It Up MondaySweet Sharing MondayCreate, Link, Inspire;  Amaze Me MondayMotivation MondayMonday FundayInspiration MondayMade By You MondayHomemaking MondaysNifty Thrifty SundayDIY Sunday ShowcaseSnickerdoodle SundaySimple Life SundayThink Pink SundayHomesteader’s Hop; Simple Saturdays; Tuesday Garden Party; 

 

Canning Peaches for Yogurt

My son’s peach tree has been producing like gangbusters this year and I happily accepted a big bowl of peaches from him yesterday.  Aren’t they beautiful?

Homemade peach almond yogurt

He has one of those peach trees that has grafts of several different varieties, and unfortunately I am not sure which type of peach these are (probably Redhaven), but they sure taste good and sweet!  I decided to can them in small chunks in small jars – specifically to add to yogurt!

First, I had to can the peaches.  Here is a brief summary of what is needed to do to can peaches: How to make peach almond yogurt First, separate the ones that are over ripe or have obvious insect damage.  If the insect damage isn’t too bad, you can use the good parts.  Then, you need to peel the peaches.  The quickest way is to drop them in a simmering water bath for about 30-60 seconds.  I usually do two or three at a time, chasing them around the pot with a slotted spoon. Once the skin starts to crack, scoop each peach out with the spoon and plunge into ice water.  You don’t want to cook the peach at this point – just peel it!  I usuallyHomemade peach almond yogurt use just a sauce pan to hold the simmering water, but a big stock pot for the ice water.  This way I can go through this process with a whole lotta peaches before I have to stop and finish processing.

Now the peel just slips off the peach.  There may be some spots you need to use a paring knife to get off the peel – especially where the peach isn’t quite ripe – but generally the peel should just slip off.  Be careful!  I have ended up with more than one peach on the floor while peeling.  The peeled peaches are slippery little devils! 😉

At this point I need to decide if I am going to can my peaches in syrup or water.  I know it would be healthier to can in just plain water, but I do like just a little organic sugar in my peaches and this is what will give just a bit of sweetness to the yogurt. It also helps the peaches not to float so much in the jar, though this usually happens with peaches anyway.  So, I made a light syrup of 2 cups of sugar in 5 cups of water.  Heat and stir until all the sugar is dissolved.  You don’t necessarily have to boil it, as long as the sugar dissolves.

Peach Almond YogurtOnce the peaches are peeled, cut in half and pull out the pit. Cut the peaches up into bite sized chunks and throw place into the syrup.  After all the peaches are chunked up and in the syrup, it’s time to bring them to a simmer for about 5 minutes – just long enough to heat through.

Meanwhile, get your jars and lids ready.  I like to put my clean jars, full of water, in the microwave.  I microwave them until the water is just boiling and then let them sit in the microwave until I am ready for them.  This sterilizes the jars and also keeps them piping hot while I am preparing the food that will go in them.  Remember, if you are doing a hot pack, as I am here, you need to have hot jars, hot syrup and fruit and simmering hot water ready in the water bath canner.  Otherwise, if you put hot liquids into a cold jar, or a hot jar into a cold water bath canner, the thermal shock just might shatter your jars.  Believe me, it isn’t pretty! 😉

How to make peach almond yogurtOnce everything is good to go, pack your hot jars with the hot peaches to about 1/2 inch of the top.  Jiggle and wiggle (gently) the jars to settle the peaches down and get the bubbles out.  Pack a little more in if there is room now (♫♪♫♫ from all that shakin goin on ♪♫♪♪) and add syrup to within 1/2 inch of the top of the jar.  Wiggle and jiggle again (carefully) to make sure you have all the bubbles out and run a small thin plastic knife around the inside edge to release any trapped bubbles.  Wipe the rim clean of any food particles or syrup and put your hot lid on top.  Screw on the band to just finger tight.

Homemade yogurt with peaches and almonds

If using Tattler lids, once processing is done, pull them out one by one, tightening the band ring as you go. Do NOT tighten rings if using metal lids.

Here is where I do it just a bit different because I am using Tattler lids.  I screw on the band until it is just finger tight, like with the metal bands, but then I untwist it about 1/2 inch.  The Tattler lids need just a bit more room for the vacuum to form.  Then, once the processing is done and the jars are pulled out of the water bath, you must immediately tighten the lids down.  Why do I go through the trouble with these Tattler lids?  Because these lids can be used over and over and over again, unlike their metal counterpart.  Since I like the sustainability of using these lids and the money it will save me in the long run, I have been buying a set of lids every other month or so.  Eventually, I want to have enough Tattler lids to be able to can exclusively with them.

Back to the peaches.

For the half pint jars you will need to keep them in the water bath canner for 15 minutes (pints 20 minutes).  Make sure there is at least one inch of water over the top of the jar lids.  Let them cool, take off the band, check to make sure you got a good seal, and keep in a cool, dry, dark area.

Now it’s time to make the peach and almond yogurt!

My oldest son and his wife got me a yogurt maker for Christmas.  I didn’t ask for one and didn’t even know I wanted one, but boy am I glad they got me one! 🙂  It seems my kids know me well.  What I got was the Dash Greek Yogurt Maker and I will tell you, I am in love!  It makes enough yogurt for four servings, plus 1/2 cup reserved for making another batch of yogurt!  I highly recommend this yogurt maker.

Anyway, make your yogurt however you want to.  If you don’t have a yogurt maker, there are plenty of ways to make yogurt without one.  In fact, I just saw a post about how to make yogurt in a crockpot!  Click HERE for a link to that post.  If you don’t have a crockpot either, just google for “how to make yogurt at home” and you will find lots of recipes and ways to make your own.

Okay.  Now you have your home canned peaches, fresh yogurt, but wait – where are the almonds?  Easy-peasy – just buy some blanched almonds or do it yourself.  To blanch almonds, just plunge them in boiling water for about 15 seconds, then pour cold water over them.  The skins push right off.  Chop them up and you are now good to go!

How to make yogurt with peaches and almonds

I equally divide the peaches and almonds into my handy-dandy containers, add the yogurt and done!  I like to add a little bit of cinnamon and/or cardamom to mine also.  The cinnamon is good for you (lowers blood pressure) and adds that extra umph of flavor!  Sooo good!  How to make your own yogurt

For breakfast or for a substantial snack, yogurt, fruit and nuts are fantastic.  You can change it around with whatever fruit or nut you have available.  I can my fruit in the small 8 oz jelly jars because it is the perfect size for one batch of yogurt.  Try a blueberry/pecan combo, or apple/walnut.  Once you have your fruit already canned, it’s easy to pull a jar out of the pantry, grab some of your favorite nuts, and make one of these delicious combos!

001

I am going to party at these fine blogs this week:     The Backyard Farming Connection HopNifty Thrifty TuesdayThe Gathering SpotTuesday Garden PartyBrag About ItTuesdays with a TwistThe ScoopTwo Cup TuesdayTweak It TuesdayInspire Me TuesdaysTuesdays at Our HomeTurn It Up TuesdayPinterest FoodieLou Lou Girls;  Make, Bake and CreateDown Home Blog HopCottage Style PartyWildcrafting WednesdayWicked Awesome WednesdayWhatever goes WednesdayShow and Share WednesdayWined Down WednesdayMoonlight & Mason JarsLovely Ladies LinkyWake Up WednesdayFluster’s Creative MusterWork It WednesdayWhatever WednesdayWonderful WednesdayMountain Woman Rendezvous; The HomeAcre HopShare Your Cup Thursday;  Home and Garden ThursdayFabulously Frugal Thusday;Simple Lives ThursdayMountain Woman RendezvousCatch A Glimpse PartyCreate it ThursdayTime Travel Thursday;Think Tank ThursdayGreen Thumb ThursdayKrafty InspirationHomemaking PartyTreasure Hunt ThursdayAll Things Thursday Inspire Us Thursday; Homestead Barn HopClever Chicks Blog HopHomemade Mondays;  Natural Living MondayGrand SocialMix It Up MondaySweet Sharing MondayCreate, Link, Inspire;  Amaze Me MondayMotivation MondayMonday FundayInspiration MondayMade By You MondayHomemaking Mondays; Simple SaturdaysNifty Thrifty SundayDIY Sunday ShowcaseSnickerdoodle SundaySimple Life SundayThink Pink SundayHomesteader’s Hop

Say Cheese – or not!

Ray and I have been toying with the idea of getting a few milk goats when we move up to our future homestead – especially if we could convince some neighbors to share them with us.  We would be more than happy to house them, but one week we would milk them and then the next the neighbor would.  We would share the cost of feed and veterinarian bills.  In this way neither one of us would be over-ridden with milk, nor would be be stuck day in and day out with goat chores.  The best part is that we could go on vacation and not worry about who would milk our goats!

At least, that’s a thought.

So, in my quest for self-sufficiency, I figured I had better learn how to make goat’s milk cheese.  I ran across a few blog posts about how to make mozzarella.  They say it’s easy to make and you can make it from goat’s milk, so I figured I would give it a try.

Not so fast.  All the regular grocery stores had was ultra-pasteurized goat’s milk.  Hmmm…   The recipes said you can’t use ultra-pasteurized.  Then, on a whim, I decided to try out my local health food store.  Why didn’t I think of that earlier?  Yup – there on the shelf was some RAW goat’s milk.  RAW!!  On the label it said “not for human consumption”, but I knew I could pasteurize it at home myself, so I bought two quarts.

Failure making cheese

The labels on the quart jars of raw goat’s milk I bought.

I know, I know, you can use raw goat’s milk to make cheese.  But since I really don’t know who’s goats this milk came from, I prefer to err on the side of caution.

So, here’s what I did:

First I pasteurized the milk.  To do this, you must bring the milk up to 145 degrees fahrenheit in a double boiler for 30 minutes.  This wasn’t really difficult to do.  I was able to keep the milk between 145 and 148 degrees, so I figured this was close enough.

How I pasteurized milk

I used a modified double boiler method. I put canning jar rings on the bottom. I didn’t have a thermometer that clipped to the side, so I improvised. Stop laughing – it worked!

Next I rapidly cooled the milk down to 90 degrees in my sink filled with ice cubes and those ice chest freezer thingys.  It took a few minutes.

Once the milk was below 90 degrees, I added 4 tablespoons of lemon juice.  Most of the recipes said that to make Mozzarella you have to use citric acid, but there were several that said you can use lemon juice in a 1 tbsp lemon juice = 1/4 tsp citric acid ratio.  Since I am striving for self-sufficiency, and I have a lemon tree, I decided to go the lemon juice route.  Stir that in for about 5 minutes at 90 degrees.  Take off the heat.

Now pour in the rennet.  Again, because I am trying to be as self-sufficient as possible, I decided to try using the purple thistle rennet that I made.  I added 1/2 cup of the liquid rennet after it was prepared. To see how you can make your own vegetarian rennet,    click HERE..

Stir for 30 seconds, put the lid on the pot and let it rest for 10 minutes.  Now you are supposed to cut the curds going first vertically and then diagonally.

I didn’t have any curds, so I couldn’t cut the cheese! 🙂

Actually 🙁

So, I decided to heat up the milk again and just make a farmer’s cheese out of it.  After I got the milk up to 180 degrees, I let it sit there for a few minutes, then took it off the heat.  I was expecting to see some curdling happening already because I had previously added lemon juice, but there wasn’t any.  It was kind of sludgy at the bottom, but no real curds.  So, I added another tablespoon of lemon juice.

Still just sludge.

So, I went on with cleaning up the kitchen after my ‘spearmint (that’s what I call my experiments in the kitchen – wish they all smelled like spearmint!), leaving the now failed cheese in the pot.  One can only hope…   right?

major mozzarella failAfter the kitchen was clean, except for the pot the non-cheese was in, I decided to go ahead and proceed through the motions, just like I was making cheese. I folded the cheesecloth two thick and half-heartedly put the cheesecloth in a colander, which I then set over another pot. (Ugh – more dishes!)  Lo and behold, the sludge at the bottom had curdled just a bit and was now a semi-cheese!  Heavens to Mergatroyd – are you kidding me?  I drained it through the cheesecloth in the colander for a few minutes and then I twisted a knot in the end of the cheesecloth and hung it on my handy dandy hanger with a rubber band.  I let it drain for about half an hour, until the drips weren’t coming anymore.  When it was done draining I unfolded the cheesecloth and out onto the plate tumbled this:  Failed mozzarella turned into farmer's cheese

It’s about one cup of cheese.  A little disappointing, but cheese nonetheless.

Then I tasted it.

V. E. R. Y   L. E. M. O. N. Y.

But, it wasn’t bad.  In fact, it was kinda good, if you like lemons.  So, I said to myself, “what tastes good with lemons?  Basil!’

I skipped out back, picked a few leaves of basil, chopped them up and rolled smooshed it into the cheese with some sea salt.  Now, I know better than to taste something that has just been made, so I carefully piled it in the middle of some plastic wrap, twisted the ends so I had a big ball of cheese in the middle, and set it in the refrigerator overnight.

This is what I had the next day – CHEESE!  Farmer's cheese from failed mozzarella

It was still a bit overpowering with the lemon taste, but the basil tamed that down just a tad.  I think it would have tasted better with some black pepper.

Was this a total failure?  Not really.  I do have some very lemony cheese to spread on a cracker.  But, more importantly, I have learned that mozzarella is not to be made with lemon juice instead of citric acid, nor with homemade rennet instead of the purchased stuff.  I also learned to have a bit more patience when making cheese.  If I hadn’t added the extra lemon juice, I probably would have had the same amount of cheese and it wouldn’t have been so lemony.

Lessons learned.  Back to the drawing board for new ‘spearmints!

001

I am going to link up with these fine blog parties!

Feature Friday Link PalozzaFreedom FridaysFriendship FridayFrom The Farm Blog HopEat, Create, PartyPinworthy Projects PartyFriday Flash Blog PartyWeekend re-Treat; Family Fun FridayFriday’s Five FeaturesReal Food FridaysFriday FavoritesOld Fashioned Friday; Fridays Unfolded;  Anything Goes LinkyShow Off FridayCraft Frenzy FridaySavoring SaturdaysSay G’Day SaturdaySuper SaturdayShow Stopper SaturdaySimply Natural Saturdays;Strut Your Stuff SaturdaySaturday SparksSaturday Show & Tell;  Show and Tell SaturdaySpotlight SaturdayMy Favorite ThingsNifty Thrifty SundayDIY Sunday ShowcaseSnickerdoodle SundaySimple Life SundayHomesteader’s HopHomestead Barn HopClever Chicks Blog HopHomemade Mondays;  Natural Living MondayGrand SocialMix It Up MondaySweet Sharing MondayAmaze Me MondayMotivation MondayMonday Funday; Inspiration MondayMade By You MondayHomemaking Mondays; The Backyard Farming Connection HopNifty Thrifty TuesdayThe Gathering SpotTuesday Garden Party;Garden TuesdayBrag About ItTuesdays with a TwistThe ScoopTwo Cup TuesdayTweak It TuesdayInspire Me TuesdaysTuesdays at Our HomeTurn It Up TuesdayPinterest FoodieLou Lou GirlsMake, Bake and CreateDown Home Blog HopCottage Style PartyWildcrafting Wednesday;  Wicked Awesome WednesdayWhatever goes WednesdayShow and Share WednesdayWined Down WednesdayMoonlight & Mason JarsLovely Ladies LinkyWake Up WednesdayFluster’s Creative MusterWork It WednesdayWhatever WednesdayWonderful WednesdayMountain Woman Rendezvous;

 

 

Black Goose Jelly w/Homemade Pectin

Last week I made a new batch of liquid pectin and promised I would show the results of a jelly making session with the homemade pectin.  Well, here it is!!

We went up to our future homestead this weekend, to do some work, getting the site ready for a shipping container in which we will store a lot of our household items while we build our new house.  Between work I picked some gooseberries and some blackberries that grow wild on our property.

Because of the drought, the blackberries were pretty small and seedy, but their flavor was still wonderful. The gooseberries were also a bit on the small side, but what they lacked in size, they did not lack in spikes!  These little berries are seriously dangerous to pick without leather gloves!Making jelly with homemade pectin

Since I didn’t have enough blackberries to make a batch of jelly, nor did I have enough gooseberries, I decided to make Black Goose Jelly!

To make the juice, after rinsing off the berries to get any dust or insects off, I placed the berries in a large pot with about 1/2 cup of water, and slowly brought up the temperature. Once the berries were softened, I used my potato masher and smashed the berries, until the pulp was pretty much, well…   pulp! Homemade pectin jelly

The pulp is then poured into wet cheesecloth and allowed to drain for a couple of hours.  Don’t squeeze if you can help it –  if you do your jelly won’t be very clear, but will taste just the same.  how to make jelly with liquid pectin

I followed the recipe for blackberry jelly that Certo Liquid Pectin had online.  It called for 3-3/4 cups of juice to 7 cups of sugar.  Now, I know that’s a lot of sugar, but if you consider that jams and jellies are really just confections, not to be consumed in mass quantities (cone heads?), then it doesn’t seem so unreasonable.  Pectin also needs acid to work, whether it is in the juice itself or added in the form of lemon juice.  Although blackberries are naturally slightly acidic, the recipe called for 1/4 cup.  I have heard some people like to put salt – just a pinch – in their jellies and swear that it makes them taste better.  I didn’t.  But I did add just a pat of butter to prevent a lot of foaming.

So, once the blackberry/gooseberry juice, lemon juice and sugar were all in the pan, I let the mixture come to a full rolling boil that could not be stirred down.  All at once I dumped in a jar of my homemade liquid pectin (click here to see how to make liquid pectin) and started timing exactly 1 minute.  If you boil the pectin too long, sometimes it’s effectiveness can be diminished – stay with the 1 minute timetable.Making jelly with homemade pectin

The jars, bands and lids were all ready to go, as were the jars, so I ladled the jelly into the jars, placed the lids and bands on top, then placed them into a water bath canner for 15 minutes.  I ended up with eight 8 ounce jars of Black Goose Jelly that had a beautiful deep ruby red color.  Unfortunately, I was by myself and I was just too busy to stop to take a picture of the actual canning part. If you have ever made jam or jelly before, you probably know what I’m talking about! 🙂

How did the homemade liquid pectin work?  Great!  You can see that the jelly stands up quite proudly on the spoon.How to make jelly with homemade liquid pectin

How does it taste?  Wonderful!  The sweetness of the gooseberries mingled with the tartness of the blackberries and made a wonderful jelly.

Here is the actual recipe I used:

3-3/4 cups blackberry/gooseberry juice (for me it was about 50/50)

1/4 cup fresh lemon juice (acid needed to make pectin work)

7 cups sugar (sounds like a lot, but don’t skimp)

1/2 tsp butter (to stop foaming)

1 eight ounce jar of homemade liquid pectin (seriously, make your own!)

Mix together the juice, sugar and lemon juice and heat to boiling.  When at a full boil, pour in liquid pectin and continue boiling and stiring for 1 minute.  Remove from heat, ladle into clean hot jars, place on lids and bands.  Place in water bath for 15 minutes.

Do you make jams or jellies?  So far, I think my favorite just might be this combination.  It’s really good.  But last year I made some Plum Butter in the CrockPot and that was absolutely delicious!  If you would like to see that recipe, CLICK HERE.

001

Come with me to these fun blog parties:  The Backyard Farming Connection HopNifty Thrifty TuesdayThe Gathering SpotTuesday Garden PartyTuesdays with a TwistThe ScoopTuesdays TreasuresTwo Cup TuesdayTweak It TuesdayInspire Me TuesdaysTuesdays at Our HomeTurn It Up Tuesday;  Lou Lou Girls; Make, Bake and Create;  Cottage Style PartyWildcrafting Wednesday;  Wicked Awesome Wednesday;  Show and Share WednesdayWined Down WednesdayWhat We Accomplished; ; Lovely Ladies LinkyWake Up WednesdayFluster’s Creative Muster;  Wonderful WednesdayMountain Woman Rendezvous; The HomeAcre Hop;  Home and Garden Thursday; Fabulously Frugal Thusday; Create it Thursday; Time Travel Thursday; Think Tank Thursday; Green Thumb Thursday; Homemaking Party; Treasure Hunt Thursday; Inspire Us Thursday; Feature Friday Link PalozzaFreedom FridaysFriendship FridayFrom The Farm Blog HopEat, Create, PartyPinworthy Projects PartyFriday Flash Blog PartyWeekend re-Treat; Family Fun FridayFriday’s Five FeaturesReal Food FridaysFriday FavoritesOld Fashioned Friday; Fridays Unfolded; Anything Goes LinkyCraft Frenzy Friday;  Homestead Barn HopClever Chicks Blog HopHomemade Mondays;  Natural Living MondayGrand SocialMix It Up MondaySweet Sharing Monday;  Amaze Me MondayMotivation MondayMonday Funday; Inspiration MondayMade By You MondayHomemaking Mondays

 

Related Posts Plugin for WordPress, Blogger...