Homemade Christmas Gift Ideas

With many of us facing greater financial challenges this year than last, Christmas gift shopping poses a real threat to our budget and wallets. We still want the holidays to be memorable for our families, yet how do we strike that critical balance between giving the perfect gift and still staying within your budget? The answer might be easier than you think; homemade Christmas gifts are a way for you to give the best of yourself and your talents to those you love. Homemade gifts are often more treasured by the recipient than a purchased item because they show you put in a lot of thought and effort, and thus they hold more sentimental value.

If you'd like to try your hand at making some homemade Christmas gifts this year, but aren't sure where to start, let your hobbies and talents be your guide. What things are you good at? We've got a list of ideas to get you started.

Gardeners:
If you are a gardener, you have a talent that many people envy. The holidays are a great time for you to share the fruits of your labor with those you love. If you grow produce, consider canning some of it at the end of the summer to give as Christmas gifts. Homemade tomato sauces, ketchup, or salsa are all good options. For the flower gardener, dried or pressed flower blossoms make wonderful crafts for use in bookmarks, wreaths, and arrangements. You could also give pots of bulbs that will bloom in late winter or early spring.

Cooks or Bakers:
Baked goods are always a great gift and are fun to present in a tin, basket, or on a pretty gift plate. Another fun option is a homemade food basket with recipes and some pre-made mixes that will allow the recipient to make a meal. For the elderly or new parents, pre-made frozen dinners and casseroles are also greatly appreciated.

Woodworkers:
Homemade gift ideas from someone who enjoys woodworking are almost endless. Toys make beautiful heirlooms that can be passed down from generation to generation. Cutting boards are a nice gift for families, as are coaster sets and keepsake wooden boxes.

Seamstresses:
If you know your way around a needle and thread, you can really get a lot of bang for your buck when it comes to Christmas gifts. For a mother and daughter, consider matching aprons. Unique and fashionable homemade purses or bags also made a great fit for the women on your lis t. Children enjoy stuffed animals, personalized placemats, or special quilts.

Scrapbookers:
Scrapbooks or memory books for loved ones make treasured gifts, especially if they record a special event, such as the birth of a baby or a wedding in the family. Other gift ideas might include homemade gift cards featuring photos of loved ones.

Computer Whiz:
For those of us who aren't crafty with our hands, but who are very techno-savvy, consider making family calendars on the computer to give away as gifts. The calendars can feature family photos and notations for birthdays, anniversaries, and other important family events. Another idea, if you have the equipment, would be to take old family movies that are on VHS and transfer them to DVD. A gift set of all the family's home movies can be made and given to each family member.

We all have a talent or the ability to create special gift items that others will appreciate. All we have to do is pull on our own unique talents and hobbies, add a little imagination, and anyone can create lasting memories for both the giver and recipient!

The Two Types of Tasty Tomatoes

The tomato is the most popular plant in gardens around the world. Originally a tropical fruit, they can now be grown by nearly everyone, just about anywhere. Store-bought tomatoes can only dream of having the fresh, sweet taste of a ripe tomato from your own garden. There are two major types of tomato plants determinate and indeterminate. Which one is better for you depends on your growing conditions and what kinds of tomatoes you want from your garden.

Determinate tomato plants are sometimes called "bush" tomatoes. The typically grow to approximately four feet in height and don't necessarily require caging or staking, though it can help. The plants stop growing with the fruit sets on the top or terminal bud and the tomatoes will ripen at approximately the same time, usually within a two week period, then they will die off.

Since all the fruits ripen around the same time, determinate tomatoes are popular for those making and canning tomato sauce, salsa and other tomato-based foods. It's much easier to cook up all your tomatoes at once rather than spread the process out over the entire season.

Determinate tomato plants should not be pruned as it severely reduces the crop. Some popular varieties are Roma, Rutgers and Marglobe. Because of their relatively compact size they are recommended for containers, and do best in containers at least five or six gallons in size. Many people use five gallon plastic buckets, which are cheap and readily available.

Indeterminate tomato plants are also called "vining" tomatoes. They will keep growing and making tomatoes until they die off from frost or other external reasons. They can reach heights of over ten feet and need cages, stakes or other forms of support. Unlike determinate tomatoes, the plants will bloom, create fruit and ripen fruit all at the same time.
Pruning and removal of suckers is usually recommended thought not mandatory. Experiment and see which works for you. One method might work better or worse depending on growing conditions. Popular varieties of indeterminate tomatoes include Big Boy, Beef Master, Early Girl and most heirloom varieties.

Because of their size and need for sturdy support, indeterminate type tomatoes are best in a regular garden. Remember that they will grow quite high and block the sun. Many people plant them along a fence and tie the plants to the fence to support them.

Now that you know the difference between determinate and indeterminate tomatoes you can scour your gardening catalogs or your local nursery and find varieties that will work best for your garden and your taste buds!

Homemade Canning - Best Foods To Can When Just Getting Started With Home Canning

Home canning is the best way to capture the fresh taste, flavor and nutrients of the local foods. Food preservation is not a complicated affair. It has a simple procedure, which is easy, and you also need not worry about the food being spoiled if stored for a long time. The advantage of enjoying the preserved foods is that you can even have it off-season and it is not expensive if canned at home.
It will help you save a lot of your money and also you will feed your family a healthy food compared to the market canned which has preservatives added to it. Home canning also makes you more self reliant in terms of any short supply in the market or bad weather conditions when you cannot drive to the store. You also retain the nutritional values of the canned products. Being a very economical and healthier option, thousands of people have picked up home preserving procedures.
If you are a beginner and doing the canning for the first time, than it is very important that you do it correctly and should know the recipes and procedures for preserving. For home canning of foods, canning tomato sauce and canning beans are great starters. Tomato sauce is used as a taste and flavor adder therefore; it is used throughout the year. Home canned tomato sauce is cheaper and as healthier as that available in the market. Most of the tomato sauce at grocery stores has lot of sugars and additives and which is why many people prefer home food preservation.
Applesauce is also a good choice especially for the beginners as it is easy to can and do not require any specific skills to get started. When canning applesauce, do not make the mistake of peeling the skin off as it contains lots of nutritional value.
Canning is the best way for preserving fruits and vegetables. Boling water method is best when preserving peaches at home. Follow the right home canning recipe and enjoy the peaches even during the off seasons. Beginners can also try canning beets. It is a simple recipe and can be easily done. Depending on your personal choice, for beet preserving you can either use the water bath method or pressure canning methods. A good surprise is that a canned beet tastes even better than the actual fresh beets. The canned beets retain their nutritional value for two years.
Jelly is the fruit spread, which contains sweetened fruits or vegetable juices. The home canned jellies are the best way of enjoying a wholesome, chemical free food throughout the year. The recipe and procedure of canning jelly at home makes it totally healthy and hygienic. Jellies can be canned and stored for many years adding good taste to your meals. During winters, soups are the most liked and popular dish.
Soup is also a very good idea, which saves you time and money in winters. It is always better to can clear soups and ingredients like thickeners, oils, noodles should be avoided. Soups should be kept in pressure containers and do not require any refrigeration for several months.
Today homemade canning has become the most essential part of our kitchen duties. It helps us stay self-reliance and is a good way of eating healthy food. Home canning of fruits and vegetables will allow us to have a chemical free healthy meal at a very low price.

Water-bath Canning Vs. Pressure Canning

When choosing how to pickle or what pickle recipe's you would like to try, there are a number of things you want to keep in mind. One of those things is which canning method you would like to use. Home canning is a very simple process that can be done in two ways: pressure canning, or water-bath canning. Pressure canning is a process that requires a pressure canner, which can be often times, be expensive. You may however be able to find a cheap one with a little bit of hunting through garage sales or flea markets. Water-bath canning, on the other hand, can be done using only a couple of simple tools. We will assume that you will be using a water-bath canning method. The following article will explain this particular method.

Firstly, of course you will need a water-bath canner. You must make sure it is deep enough to hold enough water to submerge your canning jars by at least 1 inch. You will also need your canning jars, screw-on bands, and canning lids. It is the much-less-expensive, tried-and-true way of canning. It is a way of preserving hundreds of foods, including salsa, jam, jelly, pickled fruits and vegetables, as well as relish for hundreds of years. It is a great canning method for beginners, or avid canners.

A water-bath canner is basically a large pot with a rack that will hold up to seven mason quart jars or up to sixteen pint jars. By using a large stock pot and being creative with wire, one could improvise a rack to create their own water bath canner. As long as the jars avoid direct heat from the burner and are completely submersed in the water, a number of crafty setups could be used. If you would like to save the trouble of rigging your own, they can be readily purchased at many locations or online.
The way a water-bath canner functions is that it increases the temperature of your canning jar to a temperature hot enough to kill yeast, bacteria, and molds that are found in food. The heat also creates air bubbles that push the air inside the jar out as the contents inside the jar heat and expand. When the jar cools down to room temperature, the air pressure creates a seal that prevents air and other organisms from entering the jar, preventing the food from spoiling, thus the reason for canning's existence.

It is essential that the jars are free of nicks or cracks and that the rim is flat. They should also be newly washed, either by hand or dishwasher, so they are sterile and free of any micro-organisms. The process begins by filling the canning jar with the desired ingredients. Make sure to wipe the rim clean with a laundered towel so as to create an ideal seal. Place the lid on the rim, making sure to center it so that the rubber is on the entire rim and then screw on the band. The band does not need to be screwed on tightly; over-tightened bands do not allow the gasses to escape the jars. Then you will place the jars into the water-bath on the rack. Make sure the water is covering all of the jars by at least one inch and then bring the water to a boil. When finished, turn off heat and let sit for a full five minutes before removing jars from the canner. Be sure to let the canning jars cool, so as not to burn yourself.

As the canning jars cool off, the tops should pop closed as they seal, meaning that; after sealing the tops will not depress by pressing down on with your finger. If the jars are not sealed, the center of the lid will pop up and down when pressed. Either throw these jars away or eat the contents within a week. If the lids did not seal, do not use them again as they will not seal if used again.

Once the jars are cooled they may be stored. It is best if they are stored in a cool dark place like a basement or pantry. Contents will be ready to eat according to the recipe. Make sure that before eating, the contents are inspected for signs of spoilage: mold, gas, cloudiness, odors, or drainage. If spoilage has occurred, do not eat the contents of the can as it may cause serious sickness.

Here is a simple pickling recipe for you to try out!

Delicious Pickles:
Wash cucumbers, pack into sterilized canning jars.
Solution (sufficient for 3 gallons of pickles in glass jars):
1 gallon vinegar
1 cup salt
pound (16 tablespoons) dry mustard, make sure to fully mix the dry mustard in with vinegar so that there are no clumps. A good way to do this is to take a little vinegar and make a paste type of substance with the dry mustard, then mix this into the vinegar.

Pour mixture over cucumbers in your sterilized jars and seal at once (Using the method of your choice.). Store pickles without removing screw bands.

I hope that this helps you to choose your method of pickling, and make sure to head on over to my homepage for many more pickling tips and recipes. Also visit the forums to share info with other picklers.

Copyright 2006 Jonathan Heusman

Did You Know? Facts About Tomatoes

Tomatoes have been grown and used in the world throughout the ages. They can be used raw in salads and garnishing, they can be processed into pastes, ketchups, and sauces. Green unripe tomatoes can also be fried, pickled, or used to make salsa.

Tomatoes can also be squeezed into juices, and used in alcoholic drinks like the bloody mary. Botanically, a tomato is a berry which is a subset of fruit but it has often, for culinary reasons, been called a vegetable, due to its savory flavor. I hope that settles the argument.

Tomatoes form a large part of Euro Mediterranean cuisine. This is most visible in Middle Eastern and Italian food. Pizza is incomplete without a shred of tomato while pasta sauces are predominantly made from this heavenly fruit. Both Spanish and Catalan cuisine have been noted for their love of tomatoes in their food.

Tomatoes have a high level of acidity and this makes them ideal for preservation by canning. They can be canned either wholly, in parts or even as pastes or sauces. The tomato fruit can also be preserved by sun drying. It is often sold in bags or soaked in jars of specifically olive oil.

Modern hybrids of tomatoes concentrate on bettering their resistance to diseases. A common disease that affects tomatoes is the tobacco mosaic virus. This is the reason why smoking and using of tobacco near tomatoes is discouraged. The jury is still out on whether the virus can indeed survive burning and the conversion to smoke.

Tomato blight, as the name suggests, is a disease that affects tomatoes. Mildew is another disease common to tomatoes. These diseases have led to tomato cultivars being marked with letters that signify the exact disease resistance that they have.

The letters that are common are T, for tobacco mosaic virus, FF, for fusarium wilt strain and so on.


More deadly tomato diseases include curly top. This disease cuts short the lifecycle of the plant by causing the top most leaves to wrinkle and grow in a deformed manner hence the name. This disease is usually passed from one plant to another by the beet leafhopper.


Pests are the bane of the plant kingdom and the tomato is not spared here. A very common tomato pest is the stink bug. This stink bug as the name suggests is a foul smelling insect that latches onto the tomato and proceeds to devour it.

Other common pests are tomato hornworms, cabbage loopers, tomato fruitworms, red spider mite, tobacco hornworms, flea red beetles, whiteflies and even slugs. When these bugs attack the tomato plants, they secrete the plant hormone systemin.

This hormone sets off a defense mechanism like the production of protease which inhibits or slows the growth of the attacking insects. This defensive hormone was first encountered and identified in tomatoes but has since been seen in other plant species.

Vegetable Juice Detox: Tips and Recipe Ideas

For juice fasting, it is not just fruits that you can juice. You can also consider juicing vegetables. A vegetable juice detox can help your body remove its toxic waste and its cleansing process.

Vegetables also contain an abundant sources of vitamins and minerals not found in other foods. In fact, if you find that you are not eating enough vegetables on a daily basis, you can also think about consuming vegetable drinks. In this manner, you will ensure that you do not give up on including phytochemicals for a balanced nutrition.

A vegetable juice detox allows your body to absorb quickly what you consume without activating your digestive system as it would if you eat the more fibrous vegetables. Your digestive system can then get to work on all the toxic waste that has been accumulating in your body.

Do bear in mind that a vegetable juice detox should not be carried out as an ongoing exercise. At best, you can only fast for up to a week. Surviving on a vegetable juice diet would not be able to give you all the nutrients you need for energy and health if you extend such a diet for more than it should.
Contrary to what you may assume, vegetable drinks can also taste delicious and are therefore very drinkable. Here are some vegetable juice detox recipes that are easy to prepare:

1. You can mix carrots, kale and wheat grass. Carrots are wonderful sources of beta-carotene and vitamin C.

2. Wheatgrass is an excellent vegetable drink. Another variety of a vegetable drink is to add spinach instead of wheat grass. Spinach is very good for your juicing diet because it is rich in folate, iron and Vitamin B.

3. Blend tomato, celery, parsley, broccoli and cucumber. Be sure that you get only the freshest tomato that is ripe by the time they are picked from the plant. If they are taken at this state, they contain twice the amount of Vitamin C.

4. You can also choose to season your carrot vegetable juice with some garlic, ginger and onion. This combination is something different for your taste buds but is still healthy and nutritious.

5. Add cucumber and celery in your carrot vegetable mix. Cucumber is another good source of Vitamin C that aids in the detoxification process of your body.

6. You can also consider mixing vegetables and fruits together to make delicious juice combinations. Simply add in an apple or a pear to any of the above recipes.

For juicing purposes, it is best to choose vegetables that are organic and free of pesticides. Also, discard all vegetables that do not look their best. Before juicing, wash and rinse the vegetables in filtered water.

You should drink your vegetable juices fresh every time. This means it is best that you juice just before consuming your drink. Alternatively, you can consider buy canning jars with perfect sealing lids for keeping in your refrigerator. Still, you must not keep your juices beyond three days. Do not forget to keep your lid jars tightly closed because air exposure can kill the beneficial enzymes in your vegetable drink.

Preparing vegetable drinks is one of the best ways that you can take them in their raw state. A vegetable juice detox need not be a bland affair. You can come up with some creative recipe ideas for juicing vegetables.

How To Make Homemade Relish For Canning

When I first started making relish, I thought it would be a hard and tedious task. Once I made my first batch, I realized that it was a lot easier than what I thought it would be.

Relishes make a great accompaniment for hot dogs, hamburgers, poultry and fish. You can also use it on crackers or your favorite party bread.

To get started, you will need a few supplies:

water bath canner
canning jars, rings and seals (I used pint-sized jars)
ladle (for spooning the hot mixture into the jars)
funnel
jar lifter (to lift the jars out of the hot water)
2 oven mitts (I like using mitts to prevent any accidental burns to my hands)
clean cotton drying cloth or kitchen towel

You will want to follow the instructions that came with your water bath canner for sterilizing and processing your jars. Always inspect your jars for defects before using them.
Honey Raisin-berry Relish

5 cups raisins
5 cups water
1 1/3 cup honey
1/2 cup lemon juice
6 cups fresh or frozen cranberries
2 tablespoon grated lemon peel
1 cup walnuts, chopped

In a large saucepan, combine raisins, water, honey and lemon juice. Bring to a boil, stirring constantly until honey melts and ingredients are blended. Lower heat and simmer for 10 minutes. Stir in cranberries and lemon peel, return to a boil and then lower heat to simmer for an additional 10 minutes or until liquid barely covers raisins and cranberries. Remove from heat. Stir in chopped walnuts. Ladle into hot jars leaving 1/2" head space, wipe rims clean, seal and process in a water bath canner for 15 minutes. Makes 8 cups.

Green Tomato Relish

2 quarts green tomatoes
3 red sweet peppers
3 green sweet peppers
3 large onions
3 tablespoons salt
3 cups granulated sugar
1 1/2 cups vinegar
1 cup water
2 tablespoons celery seed
2 tablespoons turmeric seed

Finely chop the tomatoes, peppers and onions and add to a large bowl with salt. Let stand for 30 minutes, then drain and rinse. In a large stockpot combine vegetable mixture with the remaining ingredients. Boil mixture for 5-7 minutes. Ladle into hot jars leaving 1/2" head space, wipe rims clean, seal and process in a water bath canner for 15 minutes.