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My Basic Homestead

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My Basic Homestead

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Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from My Basic Homestead, Kitchen/Cooking, Dallas, TX.

Canning, Gardening + Homesteading 👩‍🌾
Stage IV breast cancer survivor, Christ is King ✝️
Shop my Amazon + Find me on Socials: https://linktr.ee/mybasichomestead

11/01/2026

Soup Series Episode 3: Loaded Potato Soup! Welcome to my new series where I’m giving you a new soup recipe every day for the next 12 days! 🍂🍁

Another beginner friendly pressure canning recipe and with the primary ingredient being potatoes, it’s cost effective, too! You can use any kind of potato you like - we prefer russets because they’re cheaper 🤭

Loaded Bake Potato Soup
10lbs potatoes, peeled and soaked
1lb bacon, chopped
2 onions, diced
6 celery, chopped
1 head garlic, minced

Divide between 9 quart jars
and then add to each quart:

1 tsp salt
1/2 tsp pepper
1 tsp paprika

Add to jars, top with broth, leaving 1” of headspace. Process in a pressure canner: quarts 40 mins, pints 35 mins since there is less than 20% of meat in the jar. If you add more meat, process for meat times.

Your rebel water bath time is 3 hours.

As always I’m using my FORJARS lids and jars! You can use my code ASHLIE10 for a discount on their website 🤍

Don’t forget to follow my account for tomorrow’s soup recipe!

11/01/2026

How do you can your potatoes?

I decided to do one jar in broth and the rest dry packed to show you see the end result and differences between the two.

The results? The difference is nominal! 🤪

I cooked one set up in the air fry and both turned crispy. You could hardly tell the difference!

I cooked another set up on the stove and while the one in liquid was softer, it wasn’t by much and not mushy by any means.

I’ve got the full Y O U T U B 3 dropping tonight or tomorrow, so make sure you’re subscribed! You can find me under the same name, or comment TUBE and I’ll dm ya the info.

What other comparison videos would ya like to see?! This and the beans were so interesting! Now I wanna do more. 😊🤍

11/01/2026

🚨TODAY IS THE LAST DAY TO PURCHASE!!🚨

✨ Canning recipes
✨ How to pressure can and water bath for beginners
✨ Baking + Sourdough
✨ Making tallow
✨ Gardening - layouts, cover crops + more
✨ Raising meat animals + livestock

I collaborated with 46 other homestead creators to combine all of our resources into ONE place for you and we’re calling it the Yardsteading Bundle.

My 31 Day Canning Challenge is included, as well as my food processing time sheet.

Comment COLLECTION if you want me to send ya the link!

Okay love you byeee!
Ashlie

10/31/2026

Soup Series Day 2: Canning Zuppa Toscana!

I took this recipe straight from Homestead on the Rise🤍

Per Quart Jar:
1.5 cups spicy sausage, par cooked
1 handful potatoes, peeled and chopped
1 large handful of kale, roughly chopped

Add ingredients to your hearts desire. There is no wrong answer. Top with broth, leaving 1” of headspace
*Multiple ingredients for however many quarts you want to can

I was going to add some chopped onion to each jar, but was out! When I go to warm it up, I’ll add a lil heavy cream before eating.

Have you tried this soup before? SO GOOD!

10/31/2026

Okay “crank down as hard as you can” is probably an exaggeration 🤪 Just screw them down tight and then stick em in the canner! I LOVE using lug lids for canning.

10/31/2026

Did I lose my mind?! 🤪

I’m having a lot of pest pressure near these zucchini - lots of holes in the leaves, p**p everywhere, and they’ve totally eaten the bok choy hiding between the two zucchini plants.

So, I gave em a trim. They say don’t trim more than 20% at a time, but I just couldn’t stop.

The one in the back looks a lil sad, but it’ll perk up - she’s just heavy.

And did you notice these aren’t your standard zucchini? I have no idea when they’re consider ready to pick, but I don’t think today is the day.

Yall will let me know, but do you think I made a mistake? 😂

10/30/2026

New Soup Series 🥣 🍂

Episode 1: Unstuffed Cabbage Roll Soup

3 lbs ground beef
1 whole cabbage, roughly chopped
5 carrots, roughly chopped
2 onions, roughly chopped
1 head garlic, minced
2 - 28 oz cans crushed tomatoes
1 quart beef broth
Salt and pepper to taste

1. Cook ground beef until mostly cooked through. Then add to a pot with the carrots, onion, and garlic.
2. Continue to cook over medium heat until the carrots, onions, and garlic are somewhat softened.
3. Once softened, add the remaining ingredients and cook until cabbage is soft and fully incorporated.

Enjoy, freeze or can. If canning:

Add to your jars leaving a full 1″ of headspace.

Pressure can quarts for 90 minutes, pints for 75 minutes, or rebel water bath (not USDA approved) for 3 hours.

Yield: 4 quarts (we had some for lunch which is why I didn’t have enough for a full 4 quarts lol

Make sure you’re following my account so you don’t miss a soup recipe in my new series!

I’m using FORJARS lids and you can use code ASHLIE10 for a discount on their website 🤍

Also taking requests for future soup recipes!

10/30/2026

I did it.

I bought one of the new Harvest Right Countertop 360 freeze dryers. For science! Or because I can. Who’s to say? 😂

I bought the green one and it was a 3-4 week lead time right now. The blue is even longer, so if you’re thinking about getting one in time for Christmas, move quick!

With that said, maybe wait till November 1st because I heard they’re putting all of their freeze dryers on sale for the entire month! 🤫

Have you seen the new model? I can’t wait to compare it with my medium for you all!

Next up on my freeze dry list are two bags of limes so lime salt! Working on Christmas presents since everyone loved my freeze dried onions and garlic last year.

What’s your favorite thing to freeze dry, or thing you see yourself freeze drying the most if you had one?

Comment HARVEST and I’ll dm ya the info for the countertop 360 model or you can find it in my bio! 😘

10/29/2026

Everyone thinks “not approved” means they actually TESTED the recipe or process and found it to be unsafe. That is NOT true.

And for the tests they do perform, are they even using real life scenarios? Or are they adding a ridiculous amount of botulinum spores (like 10,000+ 😅) for “worst case scenario”?

If you’re afraid of canning, or you’re fear mongering rEbEL canners when you’ve never done any canning yourself, I encourage you to do some research.

Not chatGPT, not reading the ai generated Google response - actual research. Read the CDC reports, how they test food, how thousands of generations have been canning across the WORLD, etc.

Okay love you bye 😘

10/28/2026

Should I compare canned tomatoes with and without acidity next? 🤭

For all my strictly water bath canners, yes I agree anything can be safely waterbathed, but it would be a longer processing time than something that was acidic 🤍

Do you use pH strips in canning and if so, what for?

Address

Dallas, TX

Website

https://linktr.ee/mybasichomestead?utm_source=linktree_profile_share<sid=85e614a6-9fd3-4e09-a0ba-aae8af38edff, https:/

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