Garlic Green Beans 🧄

Ingredients

• 1½ lbs fresh green beans, trimmed
• 2 tbsp butter
• 1 tbsp olive oil
• 4 cloves garlic, minced
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1 tbsp fresh lemon juice
• 2 tbsp grated Parmesan, optional

Directions

1. Bring a large pot of salted water to a boil. Add the green beans and cook for 3–4 minutes, until bright green and just tender.
2. Drain well. For crisper beans, rinse briefly with cold water or transfer to an ice bath, then dry.
3. Heat the butter and olive oil in a large skillet over medium heat.
4. Add the garlic and cook for about 30 seconds, just until fragrant.
5. Add the green beans, salt, pepper, and red pepper flakes. Sauté for 4–5 minutes, tossing occasionally, until the beans are hot and lightly blistered.
6. Remove from the heat and toss with the lemon juice. Finish with Parmesan if you want.

Slow Cooker Creamy Tomato Chicken Rotini

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 16 oz rotini pasta
• 1 medium yellow onion, diced
• 1 jar (24 oz) marinara sauce
• 1 jar (15–16 oz) Alfredo sauce
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ½ cup reserved pasta water, as needed

Directions

1. Load the slow cooker: Place the chicken breasts in the bottom of the slow cooker. Scatter the diced onion over the chicken.
2. Add the sauce: Pour the marinara and Alfredo sauces over everything. Add the Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes if using.
3. Slow cook: Cover and cook until the chicken is tender:
• LOW: 5–6 hours
• HIGH: 3–4 hours
4. Shred the chicken: Remove the chicken, shred it with two forks, then return it to the slow cooker and stir it into the creamy tomato sauce.
5. Cook the rotini separately: About 20 minutes before serving, cook the rotini in well-salted water until just al dente. Reserve about ½ cup pasta water, then drain.
6. Finish the pasta: Stir the cooked rotini into the slow cooker along with the mozzarella and Parmesan. If the sauce is thicker than you like, stir in a little reserved pasta water.
7. Let everything come together: Cover and cook on LOW for another 10–15 minutes, just until the cheese is melted and the pasta has absorbed some of the sauce.

Notes

• Add 3 minced garlic cloves with the onion, and stir in 2–3 handfuls of baby spinach when you add the pasta. The spinach wilts right into the sauce and doesn't really change the comfort-food vibe.

Source

• https://www.instagram.com/p/DdZCdrlxjft/

How To: Homegrown Peanuts

Cure them for Roasting and Cooking

Step 1: Cleaning and Curing (Drying)

Wash: Rinse the harvested peanut pods thoroughly in cold water to remove all dirt and soil. Discard any floating or damaged "dud" pods.
Cure: Hang the entire harvested plant or spread the cleaned pods in a single layer in a warm, dry, and well-ventilated area (like a covered porch or garage) for 2 to 4 weeks.
Test: They are fully cured when the shells look dry and faded, and the peanut kernels inside rattle when shaken or feel hard and brittle.

Step 2: Choose Your Preparation Method

Once cured, shell the peanuts if a recipe calls for shelled nuts, or leave them in their shells for boiling or traditional roasting.

Option A: Making Boiled Peanuts (Use Fresh/Green or Rehydrated Peanuts)

If you skip drying and use freshly harvested (green) peanuts, you can boil them immediately.

• Wash: Scrub the fresh, undried pods clean.
• Soak: For fully cured/dry raw peanuts, soak them in salted water overnight (skip this if using fresh green peanuts).
• Boil: Place the peanuts in a large pot, cover with water by a couple of inches, and add plenty of salt (the water should taste like a well-seasoned soup). Weigh the floating peanuts down with a heatproof plate.
• Simmer: Cover and simmer on low for 2 to 4 hours for fresh green peanuts, or 5 to 8 hours for cured dry peanuts, adding water as needed until soft.

Option B: Roasting Peanuts for Snacking or Baking

Optional Brine: For extra flavor, soak clean, raw unshelled or shelled peanuts in a saltwater solution for 8 to 10 hours, then pat them dry.
Roast: Spread the dry peanuts in a single layer on a baking sheet.
Bake: Roast in a preheated oven at 325°F to 350°F for 15 to 25 minutes (if pre-soaked or raw, it may take 45 minutes). Stir occasionally.
Cool: Remove them just before they reach your desired roastiness, as they continue cooking while cooling.

https://www.youtube.com/watch?v=NAI9KmgK66Y&t=1s

Egg Roll in a Bowl with Ground Pork 🥬🥢

Ingredients

• 1 lb ground pork OR shrimp
• 1 bag coleslaw mix
• 3 cloves garlic, minced
• 2 tbsp soy sauce, plus more to taste
• 1 tsp ground ginger
• 2 cups cooked rice
• Sliced green onions, optional
• Sesame seeds, optional

Directions

1. Cook the rice: Prepare the rice according to the package directions.
2. Cook the protein: If using pork, Add the ground pork to a large skillet over medium-high heat. Cook, breaking it up as it browns, until fully cooked, about 6–8 minutes.
3. Add garlic and ginger: Stir in the garlic and ground ginger. Cook for about 30 seconds, until fragrant.
4. Add the coleslaw mix: Stir in the full bag of coleslaw mix.
5. Cook until tender: Cook for 5–7 minutes, stirring occasionally, until the cabbage softens but still has a little texture.
6. Season: Stir in the soy sauce. Taste and add a little more soy sauce if needed.
7. Serve: Spoon the egg roll mixture over cooked rice and top with green onions and sesame seeds, if using.

Orange Chicken with Rice & Broccoli 🍊🥦

Ingredients

• 1 lb ground chicken
• 2 cups uncooked rice
• 2–3 heads broccoli, cut into florets
• ½–¾ cup orange sauce
• 2 cloves garlic, minced
• 1 tbsp oil
• Salt and black pepper, to taste

Directions

1. Cook the rice: Prepare the rice according to the package directions.
2. Brown the chicken: Heat the oil in a large skillet over medium-high heat. Add the ground chicken and cook, breaking it into small pieces, until browned and completely cooked through, about 6–8 minutes.
3. Add the garlic: Stir in the minced garlic and cook for about 1–2 minutes, until fragrant.
4. Add the orange sauce: Pour in ½ cup orange sauce and stir to coat the chicken. Add more sauce if you'd like it saucier. Reduce the heat slightly and simmer for 2–3 minutes.
5. Cook the broccoli: Steam or sauté the broccoli separately until bright green and tender-crisp, about 4–6 minutes. Season lightly with salt and pepper.
6. Assemble the bowls: Divide the cooked rice among bowls. Top with the orange chicken and broccoli. Spoon a little extra orange sauce over the top if desired.

Italian Sausage Gnocchi Soup 🍲

Ingredients

• 1 lb Italian sausage
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cans tomato sauce (8 oz. cans)
• 4 cups chicken broth
• 1 package potato gnocchi
• 1 cup half-and-half
• 2 large handfuls fresh spinach
• 1 tsp Italian seasoning
• Salt, to taste
• Black pepper, to taste

Directions

1. Brown the sausage: Add the Italian sausage to a large Dutch oven or soup pot over medium heat. Cook, breaking it into bite-sized crumbles, until browned and cooked through.
2. Cook the onion: Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened.
3. Add the aromatics:  Stir in the garlic and Italian seasoning. Cook for about 30 seconds, just until fragrant.
4. Build the broth: Add the tomato sauce and chicken broth. Stir well and bring the soup to a gentle simmer.
5. Simmer: Let the soup simmer for 5–10 minutes to allow the flavors to come together.
6. Cook the gnocchi: Add the gnocchi and cook according to the package directions, usually about 3–5 minutes, or until the gnocchi are tender and begin floating to the surface.
7. Make it creamy: Reduce the heat to low. Stir in the half-and-half and spinach. Cook for another 2–3 minutes, until the spinach has wilted and the soup is heated through. Avoid letting it boil vigorously once the half-and-half is added, since it can separate.
8. Finish and serve: Taste and season with salt and freshly cracked black pepper.

Notes

• A little upgrade I'd make: add ¼–½ cup freshly grated Parmesan at the end and serve it with crusty sourdough. That would fit this soup extremely well. 🥖

Brown Butter Cinnamon Crispy Treats

Ingredients

• 2 sticks (8 ounces) salted butter
• 21 ounces large marshmallows
• 2 vanilla bean seeds (squeezed out of the pod) or 2 teaspoon vanilla bean extract
• 2 teaspoon ground cinnamon
• Pinch of salt
• 12 oz (340 g) crispy rice cereal, toasted
• Flaky sea salt, for finishing

Directions

1. Toast the marshmallows. Line a sheet pan with parchment paper and arrange the marshmallows in a single layer. Broil until deeply golden and crisp on top, watching them very closely. They can go from perfectly toasted to burnt fast, so rotate the pan every 30 seconds or so for even browning.
2. Brown the butter. In a large Dutch oven or heavy-bottomed pot over medium heat, melt the butter. Continue cooking, stirring frequently, until the milk solids turn deep golden brown and the butter smells nutty and fragrant.
3. Make the marshmallow mixture. Reduce the heat to low. Add the toasted marshmallows, vanilla bean seeds or extract, cinnamon, and a pinch of salt. Stir until the marshmallows are completely melted and the mixture is smooth and sticky.
4. Add the cereal. Remove from the heat and fold in the toasted rice cereal until every piece is evenly coated.
5. Press into the pan. Line two 9 x 13-inch baking dishes with parchment paper. Transfer the mixture to the pan and use the reserved butter wrapper or a lightly buttered piece of parchment to press everything firmly into an even layer.
6. Finish. Sprinkle generously with flaky sea salt. Let cool slightly, then score into squares before the treats fully set.

Notes

• Toast the cereal if you have the time. Spread it on a sheet pan and bake at 350°F for about 5–8 minutes, stirring once, until lightly golden and fragrant.
• For a more compact, dense, extra-chewy crispy treat, use 4 cups of cereal instead of 6.
• For a lighter, crispier texture with more crunch, stick with the full 6 cups.

Source

https://www.instagram.com/p/DcpsrRkNGbd/

Marinated Onion Dip

Ingredients

• 1 medium red onion, finely diced
• ¼ cup red wine vinegar
• ½ cup good-quality extra virgin olive oil, plus more if needed
• 1 tablespoon capers
• Zest of 1 lemon
• Juice of ½ lemon
• 2 garlic cloves, finely grated
• 1 small handful fresh parsley, chopped
• 1 small handful fresh basil, chopped
• 2 generous pinches kosher salt
• ½ tablespoon freshly ground black pepper

Directions

1. Combine the ingredients: Add the diced red onion, red wine vinegar, olive oil, capers, lemon zest, lemon juice, garlic, parsley, basil, salt, and black pepper to a medium bowl.
2. Mix well: Stir until everything is evenly combined. The onions should be mostly submerged in the marinade. Add another splash of olive oil if needed.
3. Marinate: Let the mixture sit at room temperature for about 30 minutes. This gives the onions time to soften and absorb the vinegar, lemon, herbs, and olive oil.
4. Serve: Give it a good stir before serving and make sure to spoon up plenty of the flavorful marinade along with the onions.

Serving Ideas

• Fresh sourdough or crusty bread for dipping
• Grilled chicken, steak, pork, or fish
• Green or grain salads
• Roasted potatoes or other vegetables
• Burrata, ricotta, or whipped feta

Storage

• Store covered in the refrigerator for 4–5 days. The olive oil may firm up when chilled, so let the dip sit at room temperature for a few minutes and stir well before serving.

Brownie Mix Cookies

 https://abeautifulmess.com/brownie-mix-crinkle-cookies/

Sheet Pan Soy Chicken & Vegetables

Ingredients

• Chicken & Vegetables
• 1 lb boneless, skinless chicken tenders, cut into 1-inch pieces
• 2 tsp olive oil
• 3 carrots, cut into ½-inch pieces
• 1 head broccoli, cut into medium florets, about 3 cups
• Soy Honey Sauce
• ¼ cup low-sodium soy sauce
• 2 tbsp olive oil
• 1 tbsp rice vinegar
• 2 tbsp honey
• 1 tsp sesame oil, optional
• 2 cloves garlic, minced
• For Serving
• Cooked white or brown rice

Directions

1. Preheat the oven: Heat oven to 400°F. Lightly grease a large rimmed sheet pan, approximately 18 x 13 inches, or line it with parchment paper or foil.
2. Make the sauce: In a small bowl, whisk together the soy sauce, olive oil, rice vinegar, honey, sesame oil, and garlic.
3. Marinate: Add the chicken, carrots, and broccoli to a large bowl. Pour the sauce over everything and toss until evenly coated. Let marinate for 15 minutes.
4. Arrange: Spread the chicken and vegetables onto the prepared sheet pan in a single layer. Discard any excess marinade left in the bowl.
5. Bake: Roast for 10 minutes, then remove the pan from the oven and toss everything well.
6. Return to the oven and roast for another 10–15 minutes, until the vegetables are tender and the chicken reaches an internal temperature of 165°F.
7. Serve: Spoon over warm rice and drizzle with any flavorful juices from the sheet pan.

Notes

• Rice vinegar: Rice vinegar, sometimes labeled rice wine vinegar, gives the sauce the best mild, slightly sweet flavor.
• You can substitute:
• Apple cider vinegar: use the same amount
• White wine vinegar: use the same amount
• Lime juice: use 2 tbsp instead of 1 tbsp

Sheet Pan Salmon and Veggies

Ingredients

• Salmon fillets
• Assorted vegetables, chopped into bite-size pieces
• Butter
• Salt
• Olive oil, as needed for vegetables
• Black pepper, optional

Directions

1. Preheat the oven: Heat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
2. Prepare the vegetables: Arrange the vegetables on the sheet pan. Drizzle lightly with olive oil and season with salt and pepper. Toss to coat and spread into an even layer.
3. Season the salmon: Place the salmon fillets on the sheet pan with the vegetables. Top each fillet with a little butter and season with salt.
4. Roast: Bake everything together for 20–25 minutes, or until the vegetables are tender and the salmon flakes easily with a fork.
5. Serve: Serve warm as-is or with rice, potatoes, or another simple side.

Crisp Cucumber Salad

Ingredients

• 2 large cucumbers, thinly sliced
• 1/4 small red onion, very thinly sliced
• 1/3 cup apple cider vinegar
• 2 tablespoons water
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional 
• 1 tablespoon chopped fresh dill, or 1 teaspoon dried dill
• 1 teaspoon Dijon mustard,
• 1 tablespoon olive oil, optional for a slightly softer dressing

Directions

1. Add the sliced cucumbers and red onion to a medium bowl.
2. In a small bowl, whisk together the vinegar, water, sugar, salt, pepper, dill, and Dijon mustard.
3. Pour the dressing over the cucumbers and onions and toss well.
4. Refrigerate for at least 20–30 minutes before serving so the flavors can meld while the cucumbers stay crisp.
5. Toss again just before serving.

Quick Cobbler

Ingredients

• Calhoun Bend Mill Apple Crisp Mix, 8 oz
• 4 fresh apples (honey crisp or gala), peeled, cored, and small diced
• 1 can (20–24 oz) apple pie filling or canned apples
• 4 tablespoons butter, melted

Directions

• Preheat oven to 375°F.
• Combine the diced apples and the pie filling evenly into an 8- or 9-inch baking dish.
• In a bowl, combine the melted butter with the apple crisp mix. Stir until the mixture is crumbly.
• Sprinkle the crumble mixture evenly over the apples.
• Bake for 25–30 minutes, or until the topping is golden brown and the filling is bubbling.
• Serve warm. Top with vanilla ice cream or whipped cream, if desired.

Broccoli Cheddar Soup 🥦🧀

Ingredients

• 4 tablespoons butter
• 1/2 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 2 cups half-and-half
• 4 cups broccoli florets, chopped into bite-size pieces
• 1–2 large carrots, shredded or julienned
• 8 oz medium or sharp cheddar cheese, freshly shredded
• Salt, to taste
• Black pepper, to taste
• Small pinch of nutmeg, optional

Directions

• Melt the butter in a large pot or Dutch oven over medium heat.
• Add the diced onion and cook for 4–5 minutes, until softened and translucent.
• Add the garlic and cook for about 30 seconds, just until fragrant.
• Sprinkle in the flour and stir constantly for 1–2 minutes to cook out the raw flour taste.
• Slowly pour in the chicken broth, whisking as you go so the mixture stays smooth.
• Stir in the half-and-half and bring the soup to a gentle simmer. Do not let it boil.
• Add the broccoli and carrots. Reduce the heat to medium-low and simmer for 15–20 minutes, or until the vegetables are tender.
• Season with salt, black pepper, and a small pinch of nutmeg, if using.
• Remove the pot from the heat. Add the shredded cheddar a handful at a time, stirring until fully melted before adding more.
• Taste and adjust the seasoning. If you prefer a smoother soup, lightly mash some of the broccoli with a potato masher or blend a small portion and stir it back in.
• Serve hot with crusty bread, sourdough, or crackers.

Notes

• Freshly shredded cheese melts much better than pre-shredded cheese.
• Sharp cheddar gives the soup more flavor than mild cheddar.
• Keep the heat low once the cheese goes in to prevent it from becoming grainy.
• If the soup gets too thick, stir in a splash of broth or half-and-half.

Source

https://www.instagram.com/p/DctO6CQRrc_/

Slow Cooker Creamy Sweet Chili Chicken 🌶️🍗

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 packet ranch seasoning
• 2 1/2 cups sweet chili sauce
• 1 block (8 oz) cream cheese, cubed
• 2 cloves garlic, minced
• 1 tablespoon lime juice or rice vinegar
• 1/2 teaspoon black pepper

Directions

• Place the chicken breasts in the bottom of the slow cooker.
• Sprinkle the ranch seasoning, garlic, and black pepper evenly over the chicken.
• Pour the sweet chili sauce over the top.
• Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is cooked through and tender.
• Remove the chicken and shred it with two forks.
• Add the cubed cream cheese to the sauce in the slow cooker. Cover and let it soften for about 10 minutes, then whisk or stir until the sauce is smooth and creamy.
• Stir in the lime juice or rice vinegar.
• Return the shredded chicken to the slow cooker and stir until completely coated in the sauce.
• Cover and cook for another 10–15 minutes, just until everything is hot and combined.
• Serve over jasmine rice and top with green onions and sesame seeds, if desired.

Optional for Serving

• Cooked jasmine rice
• Sliced green onions
• Sesame seeds
• Steamed or roasted broccoli

Source

https://www.instagram.com/p/DbdhhDNxtJT/

Slow Cooker Honey Garlic Chicken 🍯🧄

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts or thighs
• Japanese Style Ramen Noodles
• 1/3 cup honey
• 1/3 cup soy sauce
• 2–3 tablespoons hoisin sauce
• 2–3 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tablespoon cornstarch
• Additional cornstarch, if needed for thickening
• Optional: green onions + sesame seeds

Directions

• Add the chicken breasts to the slow cooker.
• Combine honey, soy sauce, hoisin sauce, garlic, cornstarch , and chicken broth. Stir gently to combine and pour over chicken.
• Cover and cook on HIGH for 2–3 hours or LOW for 5–6 hours, depending on the thickness of the chicken breasts.
• Once the chicken is cooked through and tender shred it.
• In a separate pot, prepare noodles according to package directions.
• Mix in cooked noodles to the chicken mixture.

Notes

• Serve hot over rice or noodles and spoon plenty of the honey garlic sauce over the top.
• Sliced green onions and sesame seeds are great on top.
• Side dish ideas:
• Broccoli: Steamed or roasted garlic broccoli cuts through the sweetness of the sauce.
• Edamame: Blistered Edamame with Rosemary and Garlic
• Carrots or snap peas: Glazed carrots or sugar snap peas match the savory-sweet flavor profile. 

Source

https://www.instagram.com/p/DcRQRLexdW-/

Erisman Tuna Noodle Casserole

Ingredients

• 1 package egg noodles
• 2 cans tuna, drained
• 1 can (10.5 oz) cream of mushroom soup
• 1/4 cup milk
• 1 small bag frozen peas
• Block cheddar or hoop cheddar cheese, shredded
• Round buttery crackers, crushed
• Salt, to taste
• Black pepper, to taste
• Garlic powder, to taste

Directions

1. Preheat the oven to 375°F. Lightly grease a 9 × 13-inch baking dish.
2. Cook the egg noodles for 5–6 minutes, or until just shy of fully tender. Drain well.
3. In a large bowl, combine the cream of mushroom soup, milk, tuna, frozen peas, half of the shredded cheese, salt, pepper, and garlic powder.
4. Gently fold in the cooked egg noodles until everything is evenly coated.
5. Transfer the mixture to the prepared baking dish and spread into an even layer.
6. Sprinkle the remaining shredded cheese over the top, followed by the crushed crackers.
7. Bake for 18–20 minutes, or until the casserole is hot and bubbly and the top is golden brown.
8. Let rest for about 5 minutes before serving.

Source

https://www.instagram.com/p/DcomSJApc45/

Mustard Pickles

Ingredients

• For the brine:
• 1 cup water
• 3/4 cups apple cider vinegar
• 2 tbsp salt
• 2 tbsp sugar
• 2 garlic cloves, minced
• ½ teaspoon yellow mustard
• ½ teaspoon Dijon mustard
• ½ teaspoon ground turmeric
• ½ teaspoon mustard powder
• To be pickled, Use any combination you like, such as:
• Sweet onion, chunky or thinly sliced
• Carrots, cut into spears or rounds
• Cucumbers, cut into slices or chunks
• Baby carrots
• Cauliflower, cut into small florets
• Peppers, sliced or whole
• pearl onions, peeled
• Hard-boiled eggs

Directions

1. Make the brine. Add the water, salt, sugar, ground mustard, and ground turmeric to a microwave-safe glass measuring cup or a small saucepan.
2. Heat until dissolved. Warm the mixture just until the salt and sugar have completely dissolved. It does not need to come to a boil.
3. Cool and season. Let the mixture cool to room temperature. Once cooled, stir in the apple cider vinegar, garlic, mustard powder, turmeric, and mustard seeds.
4. Fill the jar. Pack a clean glass jar with your prepared vegetables or hard-boiled eggs.
5. Add the brine. Strain the brine through a fine-mesh strainer, then pour it over the contents of the jar, making sure everything is completely submerged.
6. Refrigerate. Cover tightly with a lid and refrigerate. Allow the pickles to sit for at least several hours, but preferably overnight, before eating for the best flavor.

Source

• https://www.instagram.com/p/DXefnm3j52V

Apple Butter

Ingredients

• 6½ pounds Gala apples, peeled, cored, and sliced
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 tablespoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• 1 tablespoon vanilla bean paste

Directions

1. Combine: Add the apples, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, salt, and vanilla bean paste to a large pot. Stir well until the apples are evenly coated.
2. Cook over low heat for 6–8 hours.
3. Keep the lid on for the first half of the cooking time to help trap the heat and soften the apples. Then remove the lid so the excess liquid can evaporate and the apple butter can begin to thicken.
4. Stir regularly, especially toward the end, to prevent sticking or scorching.
5. Blend: Once the apples are very soft and have turned a deep brown, blend until completely smooth and velvety.
6. Use an immersion blender directly in the pot, or carefully transfer the mixture to a stand blender in batches.
7. Blend for about 7–10 minutes total for an especially silky texture.
8. Thicken: Return the apple butter to the stove, if necessary, and simmer uncovered for another 30 minutes, stirring occasionally, until thick and any remaining excess moisture has cooked away.
9. Cool & Store: Allow the apple butter to cool, then spoon it into clean jars or airtight containers.

Notes

• Yield: About 4 pints
• Storage: Refrigerator: Up to 2 weeks // Freezer: Up to 3 months

Source

https://www.instagram.com/p/DccBZLjScQ5/