Howto & Style 

Jarring 100 Pounds of Tomatoes with an Italian Pro Cook

Did you hear? My Kombucha University course is officially open for enrollment (Closing down this Friday for good, so get your seat now while you still can!) Here’s the link to join: http://bit.ly/EnrollKombucha For the full recipe and breakdown of how we preserved all these tomatoes, check out my blog post. https://www.prohomecooks.com/post/5-steps-to-fresh-tomatoes-all-year-round Follow more of my crazy food experiments on instagram! https://www.instagram.com/lifebymikeg/ Follow Farmer Scott @deeprootsfarmny Deeprootsfarmny.com Note to anyone trying this project. Tomatoes have become less acidic over the decades so you might want to increase the acidity by…

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Howto & Style 

The Complete Guide to Fermenting Every Single Vegetable

Use discount code Pro Home Cooks for 10% off your entire order of Reclaim Arbor Wood Wall Panels https://www.reclaimarbor.com/ It’s August but why am I thinking about winter? Well for thousands of years that’s what humans did in order to survive the colder months of the year. It wasn’t until very recently with the invention of refrigeration and the explosion of the modern food industry have we’ve departed from the ancient food preservation techniques that were used to preserve and eat nutrient rich food all year round. Well it turns…

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