Alright, alrighty you hungry ass friends… I get it. You want me to tell you how EASY it is to preserve your food! Its SOO easy. Seriously I think water bath canning has to take the same amount of energy as it takes to boil eggs/noodles/potatoes! I’ve been on a path of homesteading/self sustainability and preserving food” for probably close to 7-8 years now and I have run the whole gammet of “food prep to preserving”. I started out with the cute homemade lunches and continually improving my dinner game and the occasional batch of my moms “famous” beef jerky. Then I moved into couponing and collecting an almost “prepper storage” status, the freezer meals and starting to dehydrate all the things followed while I was also just starting to really get into small scale gardening and raising rabbits for meat. When we moved into our last home it was…

It never ceases to amaze me how much our family can consume in yogurt. If I have 2 QTs and the kids see one person getting a serving… I can almost guarantee at least 1 QT will be eaten in that sitting. Which is totally OKAY, but I wanted to see if I could find a way to lessen the cost of a healthy treat!

Baking has always scared me… mostly because it takes measuring and I rarely measure (exact) food items, which results in failure for baking. BUT its like playing with playdough… and who doesn’t remember doing that ?! Whilst broken down here in Valdosta GA for 2.5 months I got bored and decided I was going to try to bake/make as many home staple foods that I could. I actually got a really good handle on a homemade bagels, some bread (loaves and rolls), soy milk, crackers, and yogurt. My plant based cooking game has also gotten strong too! This recipe easily makes 12-14 bagels, depending on how you divide them up. I started off with the recipe from Sally’s Baking Addition and upped by another 1/2. I also converted the measurements to grams because honestly, I measure it all in the kitchenaid Needs: 525g  warm water  21g active dry yeast 850g bread flour …