Welcome to The Rootsy Kitchen, where simple, from-scratch cooking meets the timeless art of food preservation.
Alongside easy baking mix treats, allergen-friendly substitutions, and waste-cutting kitchen hacks, you’ll also find guides to canning garden harvests and fermenting foods for long-term flavor and nutrition.
Whether you’re simmering a batch of jam, learning to ferment sauerkraut, or whipping up quick weeknight dinners, Rootsy helps you make the most of every ingredient while keeping meals wholesome, practical, and full of homemade goodness.
There is nothing wrong with honey that has crystallized; in fact, it’s a sign that you have raw honey. However, sometimes you prefer a liquid honey rather than a solid honey. That’s when knowing how to decrystallize honey and still keep it raw comes in handy. There are several ways to make crystallized honey liquid …
Homemade plum jelly is not only delicious but also a great jelly for beginner canners to learn the art of jelly making. You can use wild plums, homegrown plums or purchased plums….they all make a great jelly. I prefer to can plum jelly to save on freezer space, but you can skip the canning and …
Canning plums is a great way to preserve plums to savor summer all year long. Plums can be canned whole or in halves, plain or sweetened, with or without spices, with or without the pits, and by raw packing or hot packing. Whether you’re preserving homegrown plums, wild plums, or plums that you purchased, it’s …
Canned rhubarb is a versatile and easy way to save up an abundant harvest for enjoying later. Canning raw rhubarb might not seem like the most exciting canning project. And while you might not want 30 quarts of it like tomato sauce, it is an extremely simple food preservation project with a number of tasty …
This canned black bean soup is a hearty, protein packed soup with a southwestern flair. Top with avocado slices and a little sour cream to make a creamy soup that will delight your family and friends. Canned soups are so very convenient for quick dinners on busy days or for packing in lunches, but commercial …
When making homemade jams and jellies, pectin is a very common ingredient, it’s often required to achieve a soft gel. Even though pectin is a common ingredient, I had many questions when I first starting making jams and jellies. What exactly is pectin and what does pectin do? Can I leave it out? Why are …
Ever wondered just what are the differences between jam and preserves? Or between jelly and jam? Soft spreads are some of the best and first things many home canners learn to make. These soft spreads often come in headings likes preserves, jams, jellies, and more. And yet those labels can be confusing. We’re here to …
Rhubarb Crisp, aka rhubarb crunch, has a perfect balance between sweet and tart. This recipe is easy to make and will quickly become a family favorite spring dessert. Fresh rhubarb can be used in season or preserved rhubarb can be used to enjoy this delicious dessert all year long. Where to find Rhubarb Rhubarb grows …
Keeping homemade biscuit mix in a jar is a great way to stock your pantry with make ahead mixes. This easy 5 ingredient baking mix is for more than just biscuits, it can be used for scones, dumplings, and even shortcake or pancakes….just like Bisquick. Ingredients One of the things I love about this biscuit …
Use up your winter squash harvest in this delicious and easy to make chocolate pumpkin cake. Full of coffee and warming winter flavor with pumpkin spice this bundt cake is perfect to serve as birthday cake for pumpkin spice latte fans. Or skip the coffee and serve it as simple chocolate cake most everyone is …