Every year, I wait until we can order peaches by the case. Then I roll up my sleeves and set to work making and canning a year’s worth of delicious jam.

Several years ago, about the time I started this website, the summer’s peaches were very late getting to our area. They finally arrived the day before I was headed out of town. I was looking forward to making jam just as soon as they were at the perfect stage of ripeness.

I glanced around at all my wonderful peaches and panicked because I knew they were going to be way past perfect by the time I returned home. I was on my way to being disappointed; when Sean very casually told me that he’d take care of it.

Now, I admit that jam making is not difficult. It is actually quite easy. However, it can also be time-consuming (especially, when you are not familiar with it all) and it is not a simple thing to accomplish with three small children running through the house all weekend.

I assured him that he shouldn’t worry about it, but if he really wanted to do it, I would set out the recipe and the jars for him.

Well, I came home a couple of days later to 24 jars of peach jam. Perfectly sweetened and wonderfully spiced jam with just a hint of cinnamon.

Did Sean really want to spend his time making jam this past weekend? That’s doubtful. But he did it to make my life easier and that makes every bite of this delicious jam taste even more delicious.

When I first posted this recipe on the site in 2011, it was just the photo of those jam jars. I’ve since updated the post with a video, and plenty of step-by-step photos. I hope it’s helpful to you in your jam-making endeavors.

Peach Jam

Store-bought jams and preserves just can’t compare with the taste of the homemade stuff and this peach jam is no exception.

Nothing says “summer” like biting into a fresh, sweet, juicy peach at the perfect stage of ripeness. This jam manages to capture all that spectacular warm weather flavor in a jar for eating any time of the year.

Peach Jam jam is phenomenal on all kinds of breads, muffins, and scones.

Toast a slice of Tender High Rising Gluten Free Sandwich Bread   or English Muffin Bread and spread with a thick layer of peach jam for a sweet way to start the day. Blueberry Bran Muffins and Peach Jam are another great breakfast pairing to enjoy with your morning cup of coffee or tea.

Did you know you can also put peach jam in homemade ice cream? I found this out after a happy accident with a jar of peach jam lead to a surprising frozen treat in the form of Strawberry Peach Jam Ice Cream. 

How to Make Peach Jam

There are so many peach jam recipes out there but this one is my go-to for a daily spread. Like many recipes, it starts with plenty of fresh peaches, sugar, and pectin. Lemon juice adds both a tart flavor and acidity that helps with the “preserving” part of homemade preserves.

I add just a touch of cinnamon or allspice to the recipe for the perfect amount of spice. It’s enough to give this jam a hint of something special without totally overwhelming that incredible peach flavor.

When you serve this jam, don’t be surprised if you’re peppered with questions about what that secret ingredient is that makes it so darn good.

Canning Peach Jam

This is a fairly standard and easy recipe for canning jam but, as I mentioned before, it is time-consuming. Set aside a good chunk of time for getting the jam prepared and processed and make sure all your equipment is clean and ready to go before you get started.

For this recipe, I use the hot water bath method of processing jars. You don’t need any fancy canning equipment!

Don’t be intimidated if you’ve never canned your own preserves before. It’s easy to learn and a fantastic skill to have in your toolbox. My friend Rebecca has a good Canning Basics guide here with more tips!

Once you get started making your own homemade jam, there’s a whole world of recipes out there for you to explore.

Peach Jam Recipe

1. Sort and wash fully ripe peaches. Remove stems, skins, bruises, and pits. Chop peaches and add to a large pot.
2. Crush or smash the peaches. Add lemon juice and pectin; stir well. Place on high heat and, while stirring constantly, bring to a full rolling boil with bubbles over the entire surface.
3. Add the sugar and spices all at once and heat again to a full bubbling boil. Boil hard for 1 minute (set a timer), stirring constantly.
4. Remove from heat; skim the foam off the top. (We keep the foam in the refrigerator and enjoy it on toast for the next couple of days. I love it warm straight off the stove as well!)
5. Pour immediately into sterile canning jars. Fill the jars to ¼ inch from the top. Seal them and process 5 minutes in a boiling water bath.

Habanero Peach Jam is a spicy hot pepper jam spin on this recipe that’s delicious on toast, crackers, and any which way you eat it. Cranberry Pepper Jam is another sweet and spicy variety that’s perfect to give as a gift and enjoy yourself.

Not all jams have to be sweet! Tomato Jam is a savory preserve (with just a touch of sweetness from fresh ripe tomatoes) that I especially love to eat spread on fluffy biscuits and cornbread. 

But if you only make one jam recipe in your life, this Peach Jam is an excellent choice. Full of fruity, peachy goodness and simple and straightforward to make, this is one recipe you’ll want to make every peach season for years to come. 

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Homemade Peach Jam

Perfectly sweetened and wonderfully spiced jam with just a hint of cinnamon is fantastic for every occasion.

Course Condiment

Cuisine American

Prep Time 20 minutes minutes

Cook Time 6 minutes minutes

Total Time 26 minutes minutes

Servings 6 half-pint jars

Calories 735kcal

Ingredients

• 3 pounds fresh peaches – 4 cups crushed this was about 7 medium size peaches
• 1 package powdered pectin (approximately 1.75 ounces)
• 2 tablespoons lemon juice
• 5 cups sugar
• 1/2 teaspoon cinnamon or allspice

Instructions

• Sort and wash fully ripe peaches. Remove stems, skins, bruises and pits. Crush peaches.
• Measure crushed peaches into a large pot. Add lemon juice and pectin; stir well. Place on high heat and, while stirring constantly, bring to a full rolling boil with bubbles over the entire surface. Add the sugar and spices all at once and heat again to a full bubbling boil. Boil hard for 1 minute (set a timer), stirring constantly.
• Remove from heat; skim foam off the top. (We keep the foam in the refrigerator and enjoy it on toast for the next couple of days. I love it warm straight off the stove as well!)
• Pour immediately into sterile canning jars. Fill the jars to ¼ inch from the top. Seal them and process 5 minutes in a boiling water bath.

Nutrition

Calories: 735kcal | Carbohydrates: 188g | Protein: 2g | Sodium: 2mg | Potassium: 430mg | Fiber: 3g | Sugar: 185g | Vitamin A: 740IU | Vitamin C: 16.9mg | Calcium: 14mg | Iron: 0.6mg

{originally published 9/26/11 – recipe notes and photos updated 7/31/23}

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When I realized I had been buying cranberry pepper jam almost every time I was at the grocery store, I knew it was time to make my own version of this jam.

I first tasted this jam with brie and fancy wafer crackers. Then I poured the jam over a simple block of cream cheese and served it with Ritz crackers. My kids went nuts over that.

Next, I spread this pepper jam on the Best Ever Ham Sandwich. When you layer this Cranberry Pepper Jam with creamy goat cheese, salty ham, and fresh arugula, it’s the sandwich that everyone is going to be talking about.

Cranberry Jalapeno Jam

I don’t think I’ve ever mentioned an upcoming recipe that has been as highly anticipated as this recipe for pepper jam.

I mentioned that I would soon be sharing the recipe when I first shared that awesome ham sandwich recipe a few weeks ago. In the time since, I’ve received countless emails, messages, and snaps asking when I’ll be sharing the recipe for cranberry jalapeno jelly.

I’ll apologize now for the delay, because the recipe just wasn’t perfect until this version. And when I say it is perfect, I mean it. It is absolutely positively PERFECT now.

Side note: if you love sweet heat combinations and cranberries as much as we do, you definitely need to put this cranberry jalapeno dip or my creamy cranberry dip on your must-try list too!

Spicy Jam

When you’re working with cranberries, I’ve found that it’s really easy to make a cranberry sauce. As evidenced by this classic homemade cranberry sauce and this spicy hot pepper cranberry sauce, we love our cranberry sauces.

However, for this jam, I wanted something more jelly-like than cranberry sauce, sweet with a solid hint of heat. This cranberry pepper jelly recipe delivers it all.

(If you’re looking for a little more heat in your jam, the finely minced jalapeno and serrano peppers in this recipe can be increased by an additional ½ cup without affecting the final result.)

If you haven’t yet tried a pepper jam recipe, you’re in for a real treat. That sweet heat combination is truly irresistible. This Habanero Peach Jam is another favorite here.

This time of year, there’s no end to the cranberry recipes that we love. Lucky for me, I learned many years ago to buy as many fresh cranberries as possible each holiday season and toss the bags straight into the freezer.

This makes it possible to make the crazy popular Cranberry Christmas Cake and the Nantucket Christmas Cranberry Pie all year round. Cranberry Almond German Pancakes and Cranberry Pecan Brownies in July? Yes, please!

As soon as apple season hits, this Cranberry Apple Tart needs to happen as well. There are so many ways in which we use cranberries throughout the year. And this Winter Spice Cranberry Cake? It’s not just for wintertime.

Sweet, tart, and full of cranberries, apples, raisins, and spices, cranberry chutney is sure to become a must-have on the holiday table.

You’re going to love all of these recipes, so stock up on cranberries ASAP and be set for all of next year!

Kitchen Tip: I use this pot, this pectin, these jars, and these jars when making this recipe.

Pepper Jam Recipe

1. Combine the cranberries, bell peppers, jalapenos, serranos, and vinegar in a large deep pot. Bring to a boil over high heat. While the mixture comes to a boil, shake together the calcium water according to the package directions. In a small bowl, stir together 1 cup of sugar and 1 tablespoon of Pomona’s pectin.
2. When the mixture on the stove is boiling, add the calcium water and sugar/pectin mixture. Stir and bring to a boil again. When the sugar and pectin have dissolved, about a minute of simmering, add in the remaining 5 cups of sugar all at once. Stir to combine and bring to a roiling boil. (A rolling boil will continue to boil across the entire surface even while stirring.)
3. Allow the mixture to boil for 1 minute and then remove from the heat. Remove from the heat and pour into sterile jars. Process in a hot water bath and then store in a cool dark place for up to a year. The USDA recommends 10 minutes for jam and jellies with pectin.
4. Alternatively, this jam may be stored in the refrigerator until ready to use. The jam will keep in the refrigerator for up to a month or alternatively, you can freeze it for up to 6 months.

Why I Use Pomona’s Universal Pectin

You may notice two unusual additions to this recipe; calcium water and Pomona’s Universal Pectin. The calcium water comes in the box along with the Pomona’s, so you don’t have to worry about purchasing them separately.

Because I feel rather strongly about how spectacular Pomona’s pectin is among all others, I’m going to give you a somewhat detailed explanation of why it is that I am recommending this particular pectin product.

Pomona’s Universal Pectin, unlike most other commercial counterparts, does not contain any weird preservatives or fillers. Pomona’s, unlike most other commercial pectins, allows you creative license to scale up or down any recipe to your heart’s content. If you scale up other pectins, the jams or preserves almost inevitably fail.

Pomona’s also allows you to make low/no sugar jams, jellies, and preserves with the same product should you wish to do so. If you want to use a grocery store pectin, you’ll need to buy a separate, specialized kind of pectin for that.

Pomona’s lasts forever and has no expiration date as long as it is properly stored.

Pomona’s may seem more expensive if you just compare the box vs. box prices, but with the Pomona’s you can make between 3 and 5 batches of your favorite jam and with the major brand pectin, you get one batch per box. That makes Pomona’s comparable in all cases and cheaper in most.

*huge thanks to Rebecca Lindamood for her extensive help while developing recipes using Pomona’s and her willingness to share that knowledge so freely. Notes on the use of Pomona’s are very lightly adapted from her words here.

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Cranberry Pepper Jelly

Cranberry Pepper Jelly is sweet, spicy, and absolutely irresistible. Everyone goes crazy for this spicy jam at the very first bite!

Course Appetizer

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 112 about 3 ½ pints (or approx 112 tablespoons)

Calories 42kcal

Ingredients

• 1½ cups fresh cranberries roughly chopped
• 1½ cups red bell pepper finely chopped, about 1½ peppers worth
• 2 large jalapeno peppers finely minced, about ⅔ cup worth
• 2 serrano peppers finely minced, about ⅓ cup worth
• 2 cups plain white vinegar
• 6 cups sugar divided
• 1 tablespoon Pomona’s Universal Pectin *
• 4 teaspoons calcium water *

Instructions

• Combine the cranberries, bell peppers, jalapenos, serranos, and vinegar in a large deep pot. Bring to a boil over high heat. While the mixture comes to a boil, shake together the calcium water according to the package directions. In a small bowl, stir together 1 cup of sugar and 1 tablespoon of Pomona’s pectin.
• When the mixture on the stove is boiling, add the calcium water and sugar/pectin mixture. Stir and bring to a boil again. When the sugar and pectin have dissolved, about a minute of simmering, add in the remaining 5 cups of sugar all at once. Stir to combine and bring to a roiling boil. (A roiling boil will continue to boil across the entire surface even while stirring.)
• Allow the mixture to boil for 1 minute and then remove from the heat. Remove from the heat and pour into sterile jars. Process in a hot water bath and then store in a cool dark place for up to a year. The USDA recommends 10 minutes for jam and jellies with pectin.
• Alternatively, this jam may be stored in the refrigerator until ready to use. The jam will keep in the refrigerator for up to a month or alternatively, you can freeze it for up to 6 months.

Notes

You’ll notice two unusual additions to the recipe; calcium water and Pomona’s Universal Pectin. The calcium water comes in the box along with the Pomona’s, so you don’t have to worry about purchasing them separately. I’ve explained in the body of this post why it is that I am highly recommending this particular pectin product. 

Nutrition

Calories: 42kcal | Carbohydrates: 11g | Potassium: 5mg | Sugar: 10g | Vitamin A: 65IU | Vitamin C: 2.8mg

{originally published 11/1/2017 – recipe notes and photos updated 11/28/22}

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Caramelized Almonds

Salad toppings range from savory to sweet for me. While corn chips are my go-to for a savory salad, caramelized or glazed nuts are perfect for lighter salads.

Especially those with fruits paired with a light vinaigrette, like this Orange Parsley Salad. (If you haven’t tried that one yet, put it on your list to make soon. It’s been a huge hit with everyone who has tried it.)

Do you know what often makes the difference between an everyday salad and the fancier salads that we are willing to pay for in restaurants? A couple of minutes in the skillet and a spoonful of sugar.

That is all that is required to transform a handful of plain sliced almonds into a slightly sweet and crunchy topping perfect for any salad!

Candied Almonds for Salad

It never fails to make me grin when I serve a salad and the first question I hear is, “where did you get these nuts?” These almonds taste better than any salad toppings you can buy in a store and they cost a whole lot less as well.

Yes, you can buy sweetly glazed nuts in the store but trust me when I say they take just minutes. Bonus it makes your house smell amazing as well. Like you spent hours preparing dinner.

Just a few minutes is all it takes to make your salad extra special.

The number one tip when making caramelized almonds is to just keep stirring. The goal is to get them toasted in color and crunchy with sugar. The sugar can and will scorch if you don’t keep it moving. So just keep stirring, it won’t take long.

I like to keep a container of glazed almond slices in an airtight container in my pantry or in the freezer. They will keep nicely for at least a couple of weeks in the pantry and months in the freezer.

How to Make Candied Almonds

1. In a large skillet, melt the butter over medium-high heat. When it is just starting to foam, add the almonds and stir to coat them with butter. When the almonds are hot and slightly toasty, sprinkle with the sugar and stir constantly as it melts onto them. This should only take a few minutes.
2. After the sugar has caramelized and the nuts have turned slightly brown, remove from the heat and immediately pour the almonds out on a piece of parchment paper or a silicone mat.
3. Using two forks (because the almonds will be very hot!) separate them to prevent them from clumping as they cool. Once cool, store in an airtight container.

I often find myself snacking on them or adding them to other recipes and dishes. The sweet toasted taste is so good for topping oatmeal like this peach cranberry and almond oatmeal.

Candied walnuts are another sweet nut to keep on hand for topping salads, muffins, and other treats.

Spinach Orzo Salad is filled with cranberries, creamy goat cheese, tender pasta, and plenty of fresh spinach before being tossed in a tangy sweet dressing. Top this one with candied almonds for an even more amazing salad.

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Kitchen Tips: How To Caramelize Almonds

A hint of sweetness with tons of crunch, caramelized almonds are a deliciously nutty and easy salad topping.

Course Condiment

Cuisine American

Cook Time 8 minutes minutes

Total Time 8 minutes minutes

Servings 8 (1) tablespoon servings, about ½ cup worth

Calories 49kcal

Ingredients

• 1 teaspoon butter
• ½ cup sliced almonds
• 1 tablespoon sugar *

Instructions

• In a large skillet, melt the butter over medium high heat. When it is just starting to foam, add the almonds and stir to coat them with butter. When the almonds are hot and slightly toasty, sprinkle with the sugar and stir constantly as it melts onto them. This should only take a few minutes.
• After the sugar has caramelized and the nuts have turned slightly brown, remove from the heat and immediately pour the almonds out on a piece of parchment paper or a silpat mat.
• Using two forks (because the almonds will be very hot!) separate them to prevent them from clumping as they cool. Once cool, store in an airtight container. Enjoy!

Notes

* You can use 2-3 tablespoons of sugar, but I like them a bit less sweet for myself.

Nutrition

Calories: 49kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 50mg | Fiber: 1g | Sugar: 2g | Vitamin A: 16IU | Calcium: 18mg | Iron: 0.3mg

{originally published 3/30/13 – recipe notes and photos updated 10/17/22}

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I recommend doubling the recipe if you have snack-happy kids like mine, as you might catch them snacking on them too.

How To Make Candied Walnuts

It’s easier than you might think to make candied walnuts at home. With just a pat of butter, a handful of walnuts, and a spoonful of sugar, you can stir up a batch of walnuts that are tastier than anything you can buy from the store.

I like to start with walnut halves and then roughly chop them on a cutting board. For bigger pieces, I will just break halves apart by hand if I only need a cup or so.

You can actually use this technique for other nuts as well to get the sweet, buttery toasted flavor that makes for a sweet topping.

Your candied nuts should not be sticky once they are cooled. If they are they probably did not cook long enough on the stovetop. The key is to hit that sweet spot, literally, between being cooked long enough and burnt.

Candied walnuts can be stored in an airtight container at room temperature for up to a month. These containers work perfectly!

Candied Walnuts Recipe

1. Melt the butter in a non-stick skillet over medium heat. Place a sheet of parchment paper or a silicone mat next to the stove.
2. Add the walnuts and sugar. Stir with a rubber spatula to combine.
3. Continue stirring until the sugar melts and the walnuts are well-coated.
4. Quickly transfer the walnuts to the parchment and work quickly with a spatula to spread them out to avoid clumping.

Now that you know how to make candied walnuts, you’re going to be snacking on them, adding them to salads and cheeseboards, adding them to Maple Nut Ice Cream, and basically enjoying them with everything!

Caramelizing or candying can be done to so many different nuts for great flavor. Caramelized Almonds are quite tasty and easy to make.

These sweet, crunchy walnuts are terrific in the Blueberry Apple Walnut Salad, Grape and Candied Walnut Salad, and the Turkey Walnut Salad with Cranberry Dressing.

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Candied Walnuts

Crunchy, carmelized candied walnuts make a sweet snack and a great topping for summer berry salads and ice cream, or a quick topping for muffins.

Course Snack

Cuisine American

Prep Time 2 minutes minutes

Cook Time 5 minutes minutes

Total Time 7 minutes minutes

Servings 8 servings

Calories 102kcal

Ingredients

• 1 tablespoon butter
• ¾ cup walnuts roughly chopped
• 3 tablespoons sugar

Instructions

• Melt the butter in a non-stick skillet over medium heat. Place a sheet of parchment paper or a silicone mat next to the stove. Add the walnuts and sugar. Stir with a rubber spatula to combine.
• Continue stirring until the sugar melts and the walnuts are well-coated, about . Quickly transfer the walnuts to the parchment and work quickly with a spatula to spread them out to avoid clumping.

Notes

Candied walnuts can be stored in an airtight container at room temperature for up to a month.

Nutrition

Calories: 102kcal | Carbohydrates: 6g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 12mg | Potassium: 49mg | Fiber: 1g | Sugar: 5g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

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UPDATED 6/20/22 to reflect current pricing and additional review information for these machines.

There are so many different ice cream makers on the market, it can be hard to even know where to begin. With the information here, you can find the best ice cream maker for your needs and start making your favorite frozen treats at home.

I have personally tested all of these machines, basing my choices for testing on customer reviews, and choosing the highest-rated machines in each category.

The same homemade ice cream recipe was used for every batch tested in these machines.

From ice cream compressors to making ice cream in a bag, I’ve got your frozen treats covered so that you can make the best purchase decision to satisfy all of your ice cream cravings!

Ice Cream Maker Reviews

• Electric Ice Cream Makers – frozen bowl, no ice required
• Electric Ice Cream Makers – add ice and salt
• Hand Crank Ice Cream Makers – add ice and salt
• Soft Serve Ice Cream Machine, Instant Ice Cream Maker, Ice Cream Ball, and Ice Cream In A Bag
• Compressor Ice Cream Makers – freezer compressor unit, no ice or frozen bowl required

Best Ice Cream Maker Results

Best Ice Cream Machine under $75

If you want an ice cream maker that produces consistent, quality results, and you don’t mind buying ice and salt when you’re ready to make ice cream, the Nostalgia Electric Ice Cream Maker is the machine for you.

It makes 4-quarts of ice cream at a time (awesome for a crowd) and the ice cream texture is consistent throughout the entire batch.

However, if you don’t want to mess with ice and salt, and you have a KitchenAid mixer, the KitchenAid Ice Cream Maker Attachment is the way to go. The ice cream is smooth and creamy without any of the inconsistent texture seen with other freezer bowl options.

If you do not have a KitchenAid, and you want an electric ice cream maker that doesn’t require ice or salt, the Cuisinart ICE-21 1.5-Quart is your best option.

Best Compressor Ice Cream Machine

The Cuisinart Compressor Ice Cream Maker is a solid high-end ice cream machine option at under $300. In a nutshell, it churns the ice cream faster in side by side testing and is a very close match to the ice cream from the Breville Smart Scoop Ice Cream Maker. 

If you’ve known me for long, you likely know that I often call the Breville “my beloved” and it is no secret that this has been my favorite kitchen appliance for over 5 years now. The Breville is admittedly an indulgence purchase at nearly $500. While the Breville’s ice cream is creamier than the Cuisinart’s, for almost twice the price? It honestly isn’t THAT much creamier.

My recommendation for the average home cook is for the Cuisinart. The only real con to this machine is that it is a touch louder than the Breville and it doesn’t have all of the bells and whistles of the other. If you want to splurge and plan to make ice cream more than once a month, I’m always going to love my Breville best. So, there’s that.

Electric Ice Cream Maker – frozen bowl, no ice required

The Cuisinart Ice Cream Maker (the Cuisinart ICE-30BC Pure Indulgence 2-Quart – $79 ) is a very popular option for making ice cream at home. This is probably the most commonly used ice cream maker today.

The original Cuisinart machine was the first ice cream maker I bought about 8 years ago (the Cuisinart ICE-21 1.5-Quart – $69) and I used it endlessly. The model pictured below is the upgraded model and makes a larger batch, but in truth? I don’t like it as much as my older machine.

If you’re looking for a reliable electric ice cream maker under $50, you don’t own a KitchenAid mixer already and don’t want to mess with salt and ice, the original Cuisinart ICE-21 is your best bet for money spent. That said, please read through the whole review as this was my least favorite of all the machines I tested.

That said, there are a few downsides to this machine. The bowl must be frozen solid before churning a batch of ice cream. You’re limited to a single batch of ice cream and will need to refreeze the bowl for 8-12 hours until frozen solid before churning a new batch of ice cream.

Full disclosure, despite its popularity, this machine produces the least uniform consistency of all the ice cream makers here. The freezing is not always consistent and even, because liquid often freezes to the sides of the bowl as pictured below.

This makes it difficult to get everything out of the bowl. And if you do get everything out of the bowl, there will be a few weird “buttery” chunks or slivers in the ice cream.

All things considered, the Cuisinart machine delivers homemade ice cream and it’s delicious. But, given how many other options are available, this wound up being my least favorite machine on the list. (And no one could have been more surprised about that than I was.)

The Cuisinart was the first electric ice cream maker I bought years ago and I used it endlessly the first summer I was developing recipes for this website. So, it does work and it makes great ice cream.

I gave that original machine to a friend years ago, but picked this one up last week in order to do all of the side by side comparisons for this article.

Stand Mixer Attachment Ice Cream Maker – frozen bowl, no ice required

If you have a KitchenAid and don’t want to add another appliance to your kitchen, the KitchenAid Ice Cream Maker Attachment at $79 is a terrific ice cream making option for you.

In much the same way that the Cuisinart works, the bowl is frozen before ice cream can be churned. Once frozen, it attaches to the stand mixer and is able to churn 2-quarts of ice cream.

If you already have a KitchenAid mixer, this is a far better option than the Cuisinart, hands down. I tested the two machines side by side and I will tell you right now that the Cuisinart can’t touch the creaminess and consistent texture of the KitchenAid.

If you have plenty of freezer space, this is a great option and produces reliable soft-serve results. For scoopable ice cream, just pop the finished ice cream into an airtight container in the freezer until firm.

Electric Ice Cream Maker – just add ice and salt

The Hamilton Beach Electric Ice Cream Maker at $32 is the least expensive ice cream maker on this list and it works surprisingly well. This is a basic, plug it in and churn electric ice cream machine.

No controls, no adjustments, just pour in the ice cream mix, fill the sides with ice and salt, and plug it in. (Please do not purchase this machine without reading this entire review!)

The ice cream comes out of this machine as soft serve, but still spoonable. If you prefer firmer ice cream, it can be transferred to an airtight container and frozen until firm enough to scoop.

HOWEVER, the Hamilton Beach Electric Ice Cream Maker is loud. As in, crazy unbelievably loud kind of loud. I can ignore a lot of noise, but this machine actually had me putting in earplugs just to get through the churning process.

I also tested the Nostalgia Electric Ice Cream Maker at $62. Side by side with the above Hamilton Beach model, I didn’t find any noticeable difference in the churned ice cream. Both batches of ice cream were fluffy, creamy, pretty much perfect batches.

One big perk (and seriously, it’s a legitimate perk) to the Nostalgia model is the clear lid on the ice cream canister. It is very helpful to be able to see how the ice cream is churning and if it is almost done!

These electric machines are 4-quart ice cream makers, so you can make a lot of ice cream at one time. The downside to this is that the machines don’t always work as well for smaller batches. You’ll want to plan on at least doubling most standard (1.5-quart) homemade ice cream recipes for best results.

I recommend the Nostalgia Ice Cream Maker over the Hamilton Beach for the ear protection alone and for that clear lid. But if you don’t mind the noise and can possibly churn your ice cream near an outlet on the back porch?

The cheaper one does work every bit as well as the more expensive option. (Although, Sean was placing bets on how quickly the screeching grinding motor on the cheap one will last. It really does sound unreal.)

Hand Crank Ice Cream Maker

This is the old-fashioned style ice cream maker that many of us remember from childhood. I can remember “helping” my grandpa churn my grandma’s Six Threes Ice Cream in their garage while visiting them in the summer.

There is a vast difference in the hand crank ice cream machines on the market and to be blunt here, you get what you pay for. If you luck into an old fashioned hand-crank machine at a yard sale or goodwill, BUY IT if it’s cheap. Seriously. You just might get lucky and find a gem.

When I first started making ice cream at home, I tried a couple different hand-crank machines (thank you to eBay and the local Goodwill where I was able to find them for a steal – ha, now I know why) and let me just tell you now that they leaked water and ice everywhere and they were rusted as can be. They were a mess to use and clean up was a pain, but they churned ice cream, so I thought it was cool.

I tried to find two hand-crank machines to test side by side for this purpose, but unfortunately, the reviews of most hand-crank machines on the market now are truly horrible. I couldn’t see spending the money just to confirm what so many reviewers have already said about the other hand-crank machines.

That said, I’ve wanted a true workhorse of a hand crank ice cream machine for years and this summer, I bought one. The hand crank Immergood Stainless Steel Ice Cream Maker at $389 is a DREAM of an ice cream maker.

This hand-crank machine churns 4 times as much ice cream in less time than the electric ice cream makers!

Seriously, if there is a heaven for ice cream makers, this ice cream maker has earned a place there. I have no doubt that this a machine my boys will be using with their families someday. The quality is incredible.

I debated this purchase for a long time (years, actually) before buying this ice cream maker and I have no regrets. This machine is available in 4-quart, 6-quart, and 8-quart options and we have already put it to great use with family visiting this summer.

I LOVE that we can make ice cream for a crowd so easily and so quickly! And it’s just plain fun to use the hand crank to churn your ice cream. This is also a terrific option for camping and outdoor activities when electricity isn’t available.

And in one more nod to the incredible quality here, the bucket is so thick and well insulated that it required not quite ten pounds of ice to fill this giant bucket around the ice cream canister. The ice barely melted while we were churning too!

(In comparison, the electric machines that we tested with ice required a 7-lb bag of ice each for their batches and it was half water in about 20 minutes for the thin plastic bucket on the Hamilton Beach machine.)

My youngest son churned a batch with a friend last week and it was frozen to soft serve in about 20 minutes. My oldest son and his uncle churned a batch in about the same time this weekend.

This is the EASIEST hand crank ice cream churn we’ve ever used and I love that it produced so much fantastic homemade ice cream. The amount of strength required isn’t really a factor, though the kids did grow bored with churning every few minutes and traded off.

We have the 8-quart Immergood Stainless Steel Ice Cream Maker and it will churn a quadruple batch of homemade ice cream in about 20 minutes. The resulting ice cream is soft-serve homemade consistency and can be transferred to an airtight container and placed in the freezer for scoopable firmness.

Soft Serve Ice Cream Machine

The Cuisinart Soft Serve 1.5QT Ice Cream Maker at $124 is the only semi-reliable (per customer reviews) soft serve machine on the market and I chose not to test this one. As far as I’m concerned, there are WAY too many parts that will need to be washed and dealt with every time you want to make ice cream.

To be perfectly honest, the whole machine looks far too gimmicky. Even for test purposes, I couldn’t bring myself to spend money on this one. I’d much rather just churn ice cream to soft-serve consistency in a standard machine and then sprinkle on or stir in whatever toppings we like.

If I’d found a non-commercial priced soft serve machine with solid reviews, I happily would’ve tested it (hello – ice cream lover here) but after doing extensive research, I’m convinced that there isn’t a soft-serve machine on the market (for under a thousand dollars) that is worth the investment.

Seriously, if you want soft serve, buy any of the machines here and enjoy. According to most of the reviews, I found online, the cute dispenser likely will not even work.

Ice Cream Ball

I’ve tried this method in the past and it was an epic fail, so I simply couldn’t bring myself to buy another Ice Cream Ball at $49 just to test it. Yes, it freezes a bit, but it took a solid half-hour of rolling the ball back and forth or shaking it and the end result was basically slush.

This is more a kids’ toy than an ice cream maker as far as I’m concerned.

Instant Ice Cream Maker

Have you heard of this one? The Chef’n Sweet Spot Instant Ice Cream Maker at $59 was a surprise find while I was researching this article. With even a slim possibility of making rolled ice cream at home, how could I resist? (Plus, it was half off on sale when I found it.)

As it turns out, it doesn’t really form ice cream rolls as you might hope (and truthfully, I didn’t expect it to) this was a fun little option for making a quick ice cream treat. It does actually work. It freezes a tiny ½ cup serving at a time and we managed to get about 3 servings made before it was simply too warm to work.

You keep the tray in the freezer and just pour a serving worth of ice cream mix in the tray when you’re ready to make ice cream. The ice cream begins to freeze immediately and within about two minutes, you can scrape it up in frozen bits for a fun “instant” bowl of ice cream.

This is a fun way for kids to easily add in their own toppings and “chop” them into the ice cream too.

Of course, if you’re really making more than the tiniest bit of ice cream? or need ice cream for more than a couple of kids? This isn’t very practical at all as an ice cream maker.

When you’re done, just rinse the still cold tray in warm water, dry it, and re-freeze for next time. While it’s a neat trick to be able to make ice cream this way, it’s really more toy than tool.

However, if you luck into finding it on sale, it’s neat to have in the freezer. But for the standard full listed price? This one is a solid nope from me.

Ice Cream In A Bag

Did you know you can make ice cream with just a couple of zip-close freezer bags? Yes, it’s doable. Is it the same? In my experience, not really, but after some time in the freezer it does firm up a bit. No complaints here though. I love ice cream in pretty much any form at all, even slushy.

It’s kind of fun for a crowd of kids though and we’ve done this (or attempted this) in the past while camping. Want to try it yourself?

How To Make Ice Cream In A Bag

1. Pour ½ cup of any ice cream recipe mixture into a quart-size freezer-safe zip-close bag. Seal tightly, removing as much air as possible.
2. Put a scoop of ice, 3 tablespoons ice cream rock salt, and the bag containing the milk-cream mixture into a gallon-size resealable plastic bag; seal tightly.
3. Rock the bag back and forth – there’s no need to shake the bag hard – until the mixture thickens into soft-serve ice cream, about 10 minutes.

Two things to note about this “recipe” – it really only works well with the listed ½ cup of ice cream mix, and that does make a pretty small portion.

Please note, if you add more of the ice cream mix to the bag in order to have a larger serving of ice cream, it may not freeze. This method is not easily adjusted, as it’s all about the science of making it freeze.

Compressor Ice Cream Makers

Until a couple of years ago, the Breville Smart Scoop Ice Cream Maker at $488 was the dreamiest ice cream maker I have ever used.

I’ve been known to call this appliance “my beloved” and it still holds true that if I could only have one of the two, I’d get rid of my KitchenAid mixer in order to have this machine in my home forever. Yes, it’s that amazing.

This type of ice cream maker uses the same compressor technology used for refrigerators and freezers for fast cooling. They do not need any pre-frozen ingredients or parts.

The Breville machine not only has a self-refrigerating compressor that brings the ingredients to a below-freezing temperature, but it also has a keep-cool setting that lasts up to an hour. In addition to this, there are 12 hardness settings (with pre-sets for sorbet, frozen yogurt, gelato, and ice cream).

The machine automatically senses the hardness of the mixture based on your selection and keeps it ready until it’s time to serve.

As one of the pricier ice cream makers on the market, this is a machine for people who are serious about making ice cream. (Note the 70+ ice cream recipes on this website for evidence of where I fall in that category.) 

If you’re looking for the ultimate in ice cream making options at home, this is the machine you want on your wishlist.

The Cuisinart Compressor Ice Cream Maker at $236 was new to me and so far, I am impressed! As much as I love the Breville, I couldn’t resist trying this machine.

It’s incredibly popular and at half the price of the other? I am THRILLED to tell you that it solidly competes.

Differences between this machine and the Breville? The Cuisinart doesn’t have a pre-cool feature, so if you have warmer ice cream (i.e. cooked ice cream) you’ll need to chill it in the refrigerator before churning.

The Cuisinart has a ten-minute keep cool feature while the Breville will keep your ice cream cool for over an hour. (I have never used that feature intentionally – just once when I forgot I was making ice cream and it saved the batch.) Neither of those features alone would be a dealbreaker for me.

Which Compressor Style Ice Cream Maker Is Best?

The Cuisinart machine is solid. As far as I’m concerned, Cuisinart redeems their ice cream making cred with this machine. It churns ice cream faster and is a very close match to the creaminess of the Breville.

While the ice cream made in the Breville IS a teeny bit creamier, at twice the price of the Cuisinart compressor ice cream maker, I’m not convinced it’s worth it for most purposes.

My recommendation for the average home cook is for the Cuisinart. The only real con to this machine is that it is a touch louder than the Breville and it doesn’t have all of the bells and whistles of the other.

If you want to splurge and plan to make ice cream more than once a month, I’m always going to love my Breville best.

How To Make Ice Cream

First time making ice cream? I recommend starting with the best and easiest homemade ice cream recipe. It’s endlessly adaptable and it lends itself nicely to pretty much any mix-in options.

Try adding in chopped up blondies or brownies, chocolate chip cookies or oatmeal cookies (yes, add the raisins – the oatmeal raisin ice cream combination is sooooo good!), chocolate sauce or caramel sauce swirls.

These are my favorite inexpensive containers for storing ice cream. They’re perfect for gifting (who doesn’t love homemade ice cream?) storage, re-using, etc. I write the flavors on the lids with a sharpie and it washes off with dish soap.

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

I have more ice cream scoops than I can keep track of at this point and I definitely play favorites. This ice cream scoop does the best job ever of cutting through firm ice cream and still delivers a pretty scoop. It gets bonus points for being one of the least expensive scoops I own as well.

{originally published 7/24/19 – notes and pricing updated 6/20/22}

The post The Ultimate Ice Cream Maker Review – 2022 appeared first on Barefeet in the Kitchen.

About ten years ago, I found myself with a huge harvest of hard neck garlic and no possible way to use it all before it began sprouting. I love garlic and cooking with garlic but even so, I knew I needed to figure out how to preserve garlic.

While I’ve canned fruits and vegetables before, I’d never thought to try preserving garlic. My brother Miles visited us last week and was kind enough to spend a couple of hours showing me how to can it.

As it turns out, it is almost ridiculously simple. It’s so simple and so effective that I wish I had learned to do it a long time ago.

We all love having garlic ready to use now in the refrigerator and I’m excited to share my findings with you!

This garlic tastes FRESH. If you’ve ever bought a jar of minced garlic or peeled cloves in oil or vinegar, this doesn’t resemble any of those things. I have used the preserved cloves in a couple of recipes already and the taste is exactly the same as fresh.

How to Preserve Garlic

Raw, dried garlic can be kept for months in a cool and dark environment. However, here in the very warm southwest, it rarely lasts over a month in my home before it sprouts. Preserving it with this easy pickling method helps keep it fresh for months.

Wondering if this method yields garlic with a pickled, vinegary taste? It doesn’t. The natural oils of the garlic prevent the vinegar from being absorbed into the cloves! Handy, right?

To use your preserved garlic, just take out the number of cloves you need, rinse quickly with water, and use as desired. If you want a slight vinegar bite to the garlic, or if you are using it in a recipe that also calls for vinegar, simply use the garlic without rinsing.

Also called pickling garlic, this method is one of the most common ways to save your garlic harvest. At any given time, you’re likely to find a row of jarred garlic tucked in the back of my refrigerator.

Why Does Garlic Turn Blue

Updated 9/19/12 to answer multiple questions regarding, Why Did My Garlic Turn Blue? If your garlic does turn blue, it is still safe to eat.

This can happen when enzymes and amino acids present in garlic react with the sulfur compounds responsible for garlic’s pungent smell. I’ve seen this happen a few times over the years and apparently, it is fairly common.

Selecting Garlic

If you don’t grow and harvest your own garlic in a home garden, follow these tips for selecting the best and freshest heads of garlic from your farmer’s market or grocery store to use in your preserved garlic recipe:

First, look for heads of garlic without sprouting. Sprouting is an immediate indicator that the garlic is no longer fresh and not worth your money.

Next, give the garlic a quick “sniff and squeeze.” If it smells mildewy or moldy, give it a pass. That’s an almost sure indicator that the garlic has gone rotten.

Fresh garlic cloves should never be soft or squishy. A fresh head of garlic will be firm to the touch and not yield with a light squeeze.

How to Peel Garlic

Arguably the most time-consuming part of the process of preserving garlic is peeling it. Of course, you can just use your fingers and peel away but if you’re looking for a faster process, or run into a stubborn clove whose skin just won’t peel, here are a few popular tricks.

I’ve tried all of these methods and it really just depends on how much garlic you need to peel, how you plan to use it, or if you’re preserving it.

The method below requires just Two Metal Mixing Bowls and it is my favorite.

1. Take your whole head of garlic and place it in a large metal bowl.
2. Place another bowl the same size on top of the first bowl so that you have an orb shape.
3. Shake the two bowls very hard for about 30 seconds.

Keep in mind that this method works best with older garlic where the skin is already a little loose. Vigorously shaking the garlic in the bowls allows the skins to just break and fall away from the cloves. This method works best when using large quantities of garlic to smash into each other and help the process along.

Likely the most well-known method of peeling garlic cloves in a flash is by hitting the clove with the flat side of the knife. This is handy when cooking, but for this recipe, we want to preserve whole cloves intact so be careful not to smash your garlic if you try this method.

Similar to the bowl method above, you can also place the garlic cloves in a glass jar with a closed lid and then vigorously shake to loosen the garlic skin. This is definitely effective but, the amount of garlic you’re able to process this way is limited.

You can also use the microwave or warm water to heat the garlic slightly, making it easier to peel with your fingers.

Preparing Garlic

Depending on when your garlic was harvested you might notice some brown spots on the cloves. This is perfectly normal and doesn’t mean your garlic is rotten.

After rinsing once, I used a small paring knife to trim off brown spots on my garlic cloves. After all the brown spots are removed, rinse the garlic bulbs a second time and proceed with the recipe as directed.

Storing Garlic

If you use the method outlined in the recipe, you’ll need to store your jars of preserved garlic in the refrigerator to make them last. Designate one side of a shelf or a shelf on the inside of a drawer for your garlic jars. They should stay fresh for several months and even up to a year.

Sticking with this basic refrigerator canning method is by far the easiest and more reliable way to preserve garlic.

While there are multiple sources online that claim pressure canning works, I’ve removed this information, based on a reader review that doing this destroyed her garlic. I stick with my recommendation of preserving garlic in vinegar in the refrigerator. According to the USDA, “Canning of garlic is not recommended. Garlic is a low-acid vegetable that requires a pressure canner to be properly processed. Garlic loses most of its flavor when heated in this way. For this reason, adequate processing times have not been determined for canning garlic.”

How to Use Preserved Garlic

Now that you know how to preserve garlic, you can use that garlic anywhere you’d use the fresh stuff. And believe me when I tell you it maintains all the same aromatic, flavorful goodness of a freshly harvested garlic bulb.

Sauteed garlic is a must-have for countless savory recipes. We use it in everything from Garlicky Ginger Stir-Fry for a quick and easy weeknight meal to Sauteed Zucchini Ribbons.

Preserved garlic (rinsed and patted dry) is also amazing roasted! Use it in Roasted Garlic Quinoa with Mushrooms,  Roasted Garlic and Bacon Guacamole and Roasted Garlic White Bean Dip and be everyone’s new best friend.

I also love garlic as an ingredient in salad dressing, sauces, marinades and savory spreads. It’s just divine in Beer and Garlic Marinade, Mojo Marinade,  and in Homemade Ranch Dressing.  This Chipotle Garlic Sauce served with roasted  fingerling potatoes are a garlic lovers’ dream.

True garlic fanatics NEED to try the Garlic Lover’s Potato Salad. That recipe alone is worth “putting up” a big batch of garlic so you have it on hand anytime a craving strikes.

Give preserving your own garlic a try. I guarantee you won’t be sorry! It’s an easy and money-saving way to ensure you always have garlic on-hand anytime you need it.

I encourage everyone to learn about preserving and pickling vegetables. One of our favorites is pickled daikon radishes.

Kitchen Tip: I use this pot and these jars when preserving garlic.

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Kitchen Tip: How To Preserve Garlic

Preserving garlic, also called pickling garlic, is one of the easiest ways to save your garlic harvest. There’s nothing better than having fresh garlic ready to use all year long.

Course Condiment

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Calories 50kcal

Ingredients

• Garlic heads broken apart and cloves peeled
• Distilled vinegar
• Large pot for boiling the vinegar
• Jars for storing the garlic

Instructions

• Break apart your heads of garlic and peel the cloves. Place the peeled cloves of garlic in a large mixing bowl and fill with water. Use your fingertips to scrub any dirt off of the cloves. Once the cloves are cleaned, transfer them to a large strainer and rinse well.
• Depending on when your garlic was harvested, you might have very few brown spots on the cloves. My garlic was harvested late this year, so the ends were quite brown with some spots on the cloves as well. Use a small paring knife to trim the spots and then transfer the cleaned and trimmed cloves back to the strainer. Rinse again.
• Bring the vinegar to a boil in a large pot. For several hundred cloves of garlic, I used about 8 cups of vinegar. Place the clean garlic cloves into small jars. (I prefer to use small vs large jars to avoid contaminating a huge amount if the jar is open for too long in the refrigerator.) I filled 10 half pint jars with garlic. Once the vinegar has boiled, pour it over the garlic and screw the lids on tight.
• Let the jars come to room temperature on the counter overnight and then store in the refrigerator. This will keep in the refrigerator for up to a year. Enjoy!

Nutrition

Calories: 50kcal | Carbohydrates: 1g | Sodium: 5mg | Vitamin C: 0.9mg | Calcium: 15mg

{originally posted 9/14/12 – recipe notes and photos updated 5/10/22}

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Oh, how I love a warm grilled cheese sandwich. Paired with a cup of Tomato Soup, this is the perfect lunch for a chilly day. There’s nothing else like the crunch of toasted sourdough drenched in tomato soup.

The hot, melting sandwiches also pair well with Pizza Soup, Dill Pickle Soup, or Italian White Bean, Cabbage, and Sausage Soup.

In the summer, I often serve grilled cheese with some raw vegetables and ranch dip or a light salad. I had a sandwich for lunch along with the leftover Brussels Sprouts Salad a few days ago and I really enjoyed that combination too.

How To Make A Grilled Cheese

There are only a few things to remember when making perfect grilled cheese sandwiches.

1. Be patient. The whole process only takes 5-6 minutes. Don’t cook at too high heat in an attempt to rush that or you might be left holding a sad blackened sandwich.
2. Follow the steps below to choose the right blend of cheeses for YOU. Pretty much any cheese will work if you combine it correctly with another one. At least half the time these days, I just use the pre-shredded bag of cheese from the store when I’m in a hurry. (See the tip in the recipe card to find out how to make pre-shredded cheese melt perfectly!)
3. Cheese the right bread. A sturdy bread will work more easily for crisp on the outside, chewy on the inside sandwiches. Sourdough is my go-to choice.

Cheese for Grilled Cheese

Let’s talk about cheese, cheese, and more cheese! Whether your preference is stretchy, gooey, creamy, crumbling, or smooth, there is a cheese perfect for you.

I tested a whole lot of cheeses a few years ago and I’m sharing the best cheeses for grilled cheese with you today.

• Soft Cheeses – Brie, cream cheese
• Semi-Soft Cheeses – fontina, Monterey Jack, brick
• Hard Cheeses – Gruyere, Asiago, Parmesan, kasseri
• Semi-Hard Cheeses – cheddar, gouda, Swiss
• Crumbly Cheeses – blue, feta, gorgonzola
• Pasta Filata (aka “stretched”) Cheeses – mozzarella, provolone  

Best Cheese for Grilled Cheese

The best cheese for grilled cheese sandwiches really just depends on your favorite cheeses. The soft and semi-soft cheeses work well in a sandwich when stacked with other ingredients, but when melted on their own, we found them to be a little too runny.

If you’re partial to the simple sandwich, you’ll want a firmer cheese to provide more texture. For instance, I love fontina, but it’s just a little too soft when melted on its own. When I combine fontina with a firmer cheese like cheddar, it becomes a perfectly oozing grilled cheese sandwich with the flavors I love and the texture I want.

Feta is another cheese that will melt best when paired with firmer cheese. Asiago and Parmesan have great flavor but take longer to melt and can be overpowering on their own. I mixed a little asiago with cheddar and gouda and it melted beautifully.

Last, but definitely not least, if you’re a fan of the sandwich you remember from childhood, there is nothing that will beat cheddar on sourdough for a grown-up version of that classic.

I started our melting test by grating all the different cheeses. Once shredded, my family tasted them and we chose our favorites.

I tested how easily they’d melt by setting up trays like the one pictured above. Then we started grilling. I’m not going to lie, I’ve taken the shortcut method plenty of times and used store-bought shredded cheese.

Pre-shredded cheese works (and I’ll give you a tip for making it extra gooey) but it simply won’t compare with freshly grated cheeses.

Best Bread for Grilled Cheese

In my not-so-humble opinion, the best bread for a classic grilled cheese is sourdough, hands down. Slightly soft sourdough bread will crisp up beautifully on the outside, giving just a hint of crunch while it stays chewy and soft on the inside.

There are a few exceptions though. If you want something a little different, rye bread, filled with caraway seeds and often swirled with pumpernickel too, is a terrific match for Swiss cheese with ham or corned beef – and you can add a bit of sauerkraut too for a Reuben-lover’s favorite grilled cheese.

Multigrain bread (with or without seeds and nuts) is another way to boost the flavor in your grilled cheese sandwich. Hearty multigrain bread is often what I use when I want to grill a roast beef and cheddar sandwich.

If you’re a fan of ham and cheese, you can make a simple version of the Croque Monsieur with some deli ham and a bit of Gruyere and Swiss cheese either on multigrain or sourdough bread.

Print

How To Make A Perfect Grilled Cheese

All the best tips on how to make a grilled cheese sandwich a.k.a. The Guide To Perfect Grilled Cheese

Course Main Course

Cuisine American

Prep Time 4 minutes minutes

Cook Time 6 minutes minutes

Total Time 10 minutes minutes

Servings 1 serving

Calories 387kcal

Ingredients

• 2 slices bread
• 1-2 tablespoons butter, room temperature (This amount will vary depending on the size of your bread.)
• ⅓ – ⅔ cup shredded cheese, choose your favorite kinds (This amount will vary depending on the size of your bread.)

Instructions

• Spread plenty of soft butter on the outside of both pieces of bread. Butter the first slice and drop it butter side down into a hot skillet over medium heat. (If your stove runs hot, start at medium-low.) Cover your slice of bread with shredded cheese. Be generous and use a bit more than you think you need. Top with the second slice of bread, butter side up.
• COVER THE PAN WITH A LID. Yes, cover the pan. Let it cook undisturbed for at least a minute. Uncover and check to see if the bottom slice of bread has browned. Let cook until golden brown, usually about 3 minutes on medium heat.
• Press down slightly on the top slice to help the cheese stick to both slices. Use a thin spatula to carefully flip the sandwich over. COVER WITH A LID once more.
• If your cheeses aren’t melting as quickly or smoothly as you’d like (especially if you are using pre-shredded cheeses) add one teaspoon of water to the edge of the pan and quickly cover with the lid. This helps steam the cheese and it melts beautifully!
• Check to see if the second slice of bread is golden brown. It should take about 3 minutes on medium heat. When it is ready, remove the sandwich to a plate and enjoy!

Nutrition

Calories: 387kcal | Carbohydrates: 27g | Protein: 15g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 582mg | Potassium: 114mg | Fiber: 2g | Sugar: 4g | Vitamin A: 597IU | Vitamin C: 1mg | Calcium: 319mg | Iron: 2mg

{originally published 4/6/15 – recipe notes and photos updated 4/8/22}

The post {Step-by-Step} Guide To Perfect Grilled Cheese appeared first on Barefeet in the Kitchen.

This blend of oregano, basil, thyme, rosemary, sage, and marjoram enhances so many dishes from soups and salads to pasta and meats. Once you start making your own Homemade Italian Seasoning, I guarantee you will never buy the pre-packaged seasoning blends from the grocery store ever again!

If you’ve been reading here for a while, it should come as no surprise to you that I like to make my own spice blends. Homemade Mexican Spice Mix (a.k.a. Taco Seasoning) and Crazy Salt are just a couple of our favorites.

Homemade spice blends are so easy to put together and make it more convenient to cook my favorite recipes without taking extra time to pull all the individual herbs and spices out of the cupboard.

I have been making my own Italian Seasoning for a while now. I can’t believe it has taken me so long to get this posted it on the blog. You can use this seasoning blend in any recipe that calls for Italian Seasoning.

What Is In Italian Seasoning?

Italian Seasoning is simply a mix of dried herbs commonly used in Italian recipes.

Store-bought Italian Seasoning blends vary slightly by brand but they typically contain at least some combination of oregano, rosemary, and basil. Along with those three herbs, I also use thyme and marjoram, and sage in my Homemade Italian Seasoning Blend.

The benefit of making your own seasoning blends is that you can completely tailor them to your tastes! Once you make this blend a few times you might find you want to adjust the amounts of each dried herb to find the flavor balance you love.

Italian Seasoning Recipe

Making Homemade Italian Seasoning is as easy as combining a few dried herbs in a jar and shaking it all up. The most labor-intensive part of this recipe is lightly crushing the dried rosemary with your fingers but that takes literally seconds.

Shake the seasonings to mix well and store in a sealed jar or container in a dry place. I like to keep mine in a container with a shaker top so that it’s easy to add just the right amount to any recipe.

The beauty of a seasoning blend is most obvious on the nights when I’m rushed and moving so fast in the kitchen that it makes a big difference to just be able to drizzle some olive oil and sprinkle the spice mix along with some salt on our vegetables, potatoes, or rice.

I realize that it only takes a few extra moments to grab all the individual spice jars out of the cupboard, but I find I rarely go to the trouble when I’m in a hurry. Using a pre-mixed blend of spices doesn’t take any more time than the usual sprinkling of salt and pepper and yet it adds so much flavor to any dish!

If you have limited counter space, a pre-mixed seasoning blend can also save you space when you’re getting ready to cook. No one wants a countertop cluttered with a million tiny jars when they’re trying to cook a quick meal.

You can toss this seasoning mix into Italian White Bean, Cabbage and Sausage Soup, sprinkle it on top of chicken thighs, or use it to enhance the flavors of my favorite Sheet Pan Chicken with Green Beans and Potatoes.

It’s also a great way to liven up a jarred pasta sauce on nights when you’re in need of a quick dinner! The ways to use Italian Seasoning are endless.

Are you convinced to start making your own spice and herb blends yet?

The recipe I’ve included below yields about half a cup of seasoning. Feel free to double or triple the recipe so it’ll last you a while!

Looking for more great homemade spice blend recipes to simplify your cooking life? Check out our Homemade Pumpkin Pie Spice Mix, this DIY Chili Seasoning, and Best Ever Homemade Blackened Seasoning too.

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Homemade Italian Seasoning

This savory spice mix can be used to add flavor to a variety of dishes.

Course Spice

Cuisine Italian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Calories 46kcal

Ingredients

• 1 tablespoon dried basil
• 1 tablespoons dried oregano
• 1 tablespoon dried thyme
• 1 tablespoon dried marjoram
• 2 teaspoons dried sage
• 1 tablespoon dried rosemary

Instructions

• Combine the basil, oregano, thyme, marjoram, and sage in a small jar. Lightly crush the large pieces of rosemary with your fingers before adding it to the jar. Stir the spices or seal with a lid and shake to combine. Cook with these spices as you would with as any Italian seasoning. Enjoy!

Nutrition

Calories: 46kcal

{originally published 6/4/15 – recipe notes and photos updated 3/24/22}

The post Homemade Italian Seasoning appeared first on Barefeet in the Kitchen.

Pork Cooking Temp

145°F with a 3-minute rest provides the optimal eating experience and is the minimum safe internal pork cooking temperature provided by USDA’s Food Safety and Inspection Service.

I can not encourage you enough to take the time to learn how to use a meat thermometer and try cooking pork to medium-rare or medium. The difference in taste, texture, and flavor just might blow your mind.

Recommended Pork Cooking Temps

The recommended cooking temperature for pork used to be 160°F; for every cut, for every single type of pork. Now, thanks to all of the biosecurity measures and the animal health issues that are of so much importance in the pork industry, we have healthier and safer pork to eat at lower temperatures.

That means that we can safely eat pork cooked to a juicy and never dried out 145°F. And THAT, my friends, is delicious pork.

Per The National Pork Board, the recommendations for cooking pork chops, pork roasts, and tenderloin is to an internal temperature of 145° F, followed by a three-minute rest.

Ground pork should always be cooked to 160° F. Doneness for some pork cuts, such as small cuts that are difficult to test with a thermometer or large cuts that cook slowly at low temperatures, is designated as “tender.” Pre-cooked ham can be reheated to 140° F or even enjoyed cold, while fresh ham should be cooked to 145° F.

Adhering to these pork cooking temperature guidelines will result in an optimum eating experience of enhanced flavor and safety. The National Pork Board follows the guidance of the U.S. Department of Agriculture (USDA).

How to Choose Pork in the Grocery Store

Here are a few pork-buying tips for you. Remember three little words when you’re in the grocery store, “redder is better.” Look for meats that are red, firm, and without excess liquids in the package.

If there are a lot of juices from the meat in the package, that is literally flavor that is no longer in the meat. If the pork is pale with a lot of liquids in the package, that’s not the optimal pork you’ll want to purchase.

By nature, pork shoulder roasts are redder. There’s already a good amount of fat in pork roasts. (Don’t panic, fat is good and it means that the meat will have lots of flavor.) However, when shopping for a pork shoulder, picnic, or butt roast, you want to look for less fat, simply because the fat dissolves as it cooks and the final yield will go down.

One final note: Pork shoulder roast = a picnic roast + a butt roast. A “butt” roast is not from the butt of the pig. Pork shoulders and pork butts used to be shipped, packed in salt, in a barrel called a butt. Regardless of the name, all three roasts are cooked the same way. I typically just buy whichever one is on sale.

Ever wonder why “bunny suits” are used when someone is working with pigs? I talked a little bit last year about the biosecurity and safety measures used when we visited the farms.; even going so far as to shower from head to toe when entering and exiting the facilities.

Before I visited the pigs on the farm and saw the day to day work that goes into maintaining their environments, I was relatively clueless. Biosecurity is just a fancy word for “keeping pigs from getting sick.”

The cleanliness of the barns and stalls also helps minimize the risk of disease and illness. That concrete floor you see is key to preventing a lot of the illnesses that used to occur with pig farming. As it turns out, concrete trumps dirt in a huge way when it comes to preventing the spread of germs.

The filtering systems pictured below all contribute to the biosecurity of pig farming today. This keeps the pigs healthier. It helps prevent disease and having to treat pigs with medicines. The cool water filtration system on the wall of the barn below both purifies the air going into the barns and also cools the air inside the facilities.

Filtering, vaccines, and antibiotics all improve the quality of life for the pigs. No one ever jumps to give medicine to an animal, but if it needs to be done, it is administered. If an animal does need to be given an antibiotic, it’s tracked and closely documented.

If any meat is tested by the USDA at the processing plant with ANY residue of medicine it is flagged and the meat is discarded. If a farm is flagged a second time, they are no longer allowed to process their animals.

So, there is literally no way for antibiotics to be present in the meats that we purchase at the grocery store.

The end result of all of these safety measures has helped make today’s lower temp cooking methods safe and also improved the pork’s taste in the end as well. Just about any pork purchased from a major store today that has been industrially processed is safe to cook to 145.

Please note that there is a caveat for that cooking temp. If the meat you’re buying is “enhanced” or “seasoned,” it has likely been injected with flavors or seasonings.

There’s nothing wrong or dangerous about injecting the meat with flavors, but you’ll want to cook it to a higher temperature to err on the safe side since you’re no longer working with a pure cut of meat.

{originally published 10/3/18 – notes and photos updated 2/18/22}

If you have any questions or would like to learn more about pig farming in general, you can find out more at Pork.org.

Disclosure: I’ve partnered with National Pork Board to share this information with you. The graphics shared are courtesy of pork.org. Pig photo by @sowmomma. As always, all thoughts and opinions are my own.

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As I mixed up a batch for my son last night, I decided to re-share it with all of you, as a testament to just how much we use it!

After making it all the way through the holidays without a cough, a sneeze, or a fever, cold season hit us like a freight train on New Year’s Day. My boys were miserable and I started to feel it as well after a couple of days.

I remembered saving this Homemade Cough Remedy recipe to try, so I shook up a tiny little test batch and tested a spoonful on myself.

Consider yourself warned, this is a natural cough suppressant that is both seriously spicy and potent enough to actually clear your head. Personally, I think it tastes better than any store-bought cough syrup I’ve tried.

With only a handful of pantry ingredients and a few minutes of effort, this Homemade Cough Remedy was sitting on my counter.

I was amazed at how well it worked to completely clear our congestion. My oldest son was willing to try it as well and I couldn’t believe how quickly it worked on his cough.

Homemade Cough Remedy

It cleared his throat and he slept solidly through the night. Over the counter cough medicines don’t even accomplish that for us!

The powerful ingredients in this remedy are common everyday items: ginger, cayenne, cider vinegar and honey. Yet they work together to create a potent remedy for cold symptoms. It’s definitely worth trying before turning to the medicine cabinet once again this winter.

Updated to add: I’ve been making this cough remedy for so long now, all three of my kids request it anytime they start coughing. The serving size (or dosage) will vary depending on the person. My 11 and 13-year-old sons take a tablespoon without a problem, my 7-year-old takes about a teaspoon. A full tablespoon works great for my husband and for me.

Kitchen Tip: I use this jar to store the cough remedy.

Homemade Cough Syrup

1. Place the vinegar, honey, water, cayenne, and ginger in a small jar and shake to combine.
2. Leave at room temperature for a few days or place in the refrigerator for longer storage.
3. Shake well each time, before using. The spices will not dissolve into the liquid. It will not be a thick syrup, it should remain watery.
4. Take as needed and have a happy and healthy new year!

Print

Homemade Cough Remedy

This remedy is a spicy honey-cider syrup potent enough to calm a cough and soothe a sore throat.

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6 tablespoons

Calories 3kcal

Ingredients

• 2 tablespoons apple cider vinegar preferably Bragg’s, if available
• 2 tablespoons honey locally produced raw honey is best, if available
• 2 tablespoons water
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground ginger

Instructions

• Place all the ingredients in a small jar and shake to combine.
• Leave at room temperature for a few days or place in the refrigerator for longer storage.
• Shake well each time, before using. The spices will not dissolve into the liquid. It will not be a thick syrup, it should remain watery.
• Take as needed and have a happy and healthy new year!

Nutrition

Calories: 3kcal | Vitamin A: 5IU

{originally published 1/8/13 – recipe notes and photos updated 1/3/22}

This cough remedy has been gently adapted from and with thanks to Nancy Vienneau’s (no longer active) blog, Good Food Matters.

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