I use coriander in my cooking from time to time. But because I don’t use it often I’d hate to buy a bottle of coriander. It would just go stale before I could use the whole bottle. But luckily I don’t have to buy it.
You see, I always have cilantro in my garden. It typically comes up on a volunteer basis as a result of seed falling to the ground. But cilantro seed is… coriander.
So I take advantage of this dual-purpose garden goodie and harvest coriander when the cilantro is done, typically around the end of May here in NE Texas.
I grow & harvest lots of garlic every year. So much so that there’s no way I can use it all fresh before it goes bad. So to preserve some of the garlic further I also like to keep a jar filled with peeled garlic cloves in my freezer.
But ugh, peeling that many cloves is going to be a long, sticky chore, right?
Come see how I can peel whole heads of garlic cloves in seconds.
Y’all know I love to make my own broth, right? I mean, when I found out how simple it was, and how cheap, and healthy – there was just no reason NOTmake it. Just plunk some bones into a pot of water and then cook them until they’re broth. I don’t add veggie ends or seasoning of any kind. Just pure bone broth.
It’s easiest to pour that cooled and strained broth into plastic jars and store them in the freezer. But too many times I’ve failed to properly plan in advance & I’ve had to chunk frozen broth from the jars for my recipe.
So now that the weather’s cooler and I don’t mind heat & humidity from the kitchen coming through the house, I figured I’d can it this time instead.
Don’t be intimidated by a pressure canner, y’all. Canning broth is easy.