We often hear how wonderful it must be to live on the farm and have the freedom on doing what you love and work when you want to work. Yes, some of this is true. Like postmen... in the rain, heat, snow and sleet work continues. :)   Our days begin while most are tucked into bed and late evenings we make headlamps look like designer headbands. 

Dennis works full time on the farm but as he often will say " I work harder today than I ever have in my life!" Don't get me wrong, we fully accept the work and wouldn't change a thing about our life. God has paved a way for our family to grow food that  we feed our family, to have comfort in knowing where it comes from, control what's in our food all while being able to provide others the same lifestyle. 

Nothing is more satisfying than seeing your children accept responsibilities around the farm and understand when they sit at the table for our family meals that they have contributed in the family farm that God has provided us. God has really blessed our family in so many ways... while the work is hard the work is GOOD. 

 

Freezer Beef or Pork 

Ever purchased a whole or half cow  or even whole pig for the freezer? We understand it can be confusing and often overwhelming.  We have compiled the most common questions in this Q&A. 

 

Recipes and Step by Step Instructions for Cooking and Canning 

How to Render Beef Kidney Fat for High-Quality Tallow

Rendering beef kidney fat (suet) into pure, creamy tallow is a simple process that results in versatile and long-lasting cooking fat. Tallow is perfect for frying, baking, and even skincare applications. Follow these steps to ensure a smooth, high-quality result!

                       

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What You’ll Need:

• Beef kidney fat (suet) – Trimmed of any excess meat or connective tissue
•  Sharp knife or food processor – For chopping or grinding the fat
•   Stainless Steel pot or slow cooker and stainless steel bowl
•  Water – To prevent scorching
•   Salt - Rendering the fat
•  Cheesecloth or fine mesh sieve – For straining impurities
•  Baking soda (optional) – Helps reduce beef smell
•  Glass jars or storage containers

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Step-by-Step Guide to Rendering Tallow

1. Chop the Fat

To help the fat render evenly and quickly, cut it into small chunks no larger than 1.5 inches. You can also grind the fat in a food processor for a faster rendering process.

2. Start Cooking

Place the chopped fat into your pan and add enough water to cover the bottom (about ½ inch deep) and salt. This helps prevent the fat from scorching and will evaporate as it cooks. 

3. Heat Slowly

Set the pan over low to medium heat until the water starts to simmer, then reduce the heat to low. The goal is a slow and gentle rendering process between 190 -225 degrees to avoid burning the fat.  (Maintain 160–190°F throughout rendering, personally I try to stay within 195 - 225 degree range for each render. Temperatures below this range can allow microbes to survive and multiply; temperatures much higher can scorch proteins and connective tissue, trapping fat so you don’t render it all.)

Note: Second and third render,  I keep within 212 - 225 degrees for at least 30 mins to an hour for each render. This is low enough to allow any remaining water to evaporate but to ensure nothing microbial can live in the finished product.  Strain between each render using fine mesh strainer, cheesecloth or cotton material. 

4. Simmer for 1-5 Hours

Let the fat cook down for 2-5 hours (if rendering large amounts the time will increase accordingly), stirring occasionally. It should turn into a clear, translucent yellow liquid.  Fat should be rendered until translucent.  If the fat starts turning brown, your heat is too high or the fat has rendered (this will impact the taste of the tallow).

5. Remove the Cracklings

Some solid bits (silverskin, meat, or gristle) will remain and won’t fully melt. These will turn into crispy pieces floating in the liquid fat. Beef cracklings don’t taste great , so you can discard them or use them as animal feed or salad toppings.

6. Strain the Rendered Fat

Carefully pour the hot fat through a cheesecloth-lined sieve into a heatproof bowl (stainless steel) . This removes any remaining impurities.  You can use the tallow now, however I render at least twice to ensure all water has evaporated.  If you use it, as the tallow heats it may pop due to water trapped in the tallow.  If using for cosmetics, render at least 3 times. 

7. Purify the Tallow (Optional but Recommended)

For a creamy and smooth texture, pour the rendered fat in a large stainless steel bowl with water and let it harden. Once at room temp, place in refrigerator overnight.   Flip tallow out onto parchment paper, scrape off any discolored portions from the bottom and wipe any remaining liquid before scraping with paper towel.   Render again by heating to 212-225 degrees for 30 minutest to 1 hour. Cool to room temp and check tallow or impurities on hardened bottom. Do this until no water is left in the oil and the underside of the tallow is clean and uniform in color.  Filtering after each rendering with cheesecloth. 

8. Store Your Tallow

Once the texture is smooth and creamy, melt the fat and pour it into clean hot glass jars. Be cautious, as it will still be very hot!

• Refrigerate for up to 3 months
• Freeze for longer storage 
  
• Place in dark cool cabinet if you are confident you have rendered with no remaining water. 

How much Tallow can I expect from a pound of Suet? 

That is difficult to answer due to many variables.

1.  Processing Heat  - Low and slow gives you the highest yield
2. Size matters -   The smaller you cut the suet ,  the higher the yield and time to process. 
3. Timing - Straining before all fat has been rendered.

I typically yield 5 quarts from 6 pounds of tallow.  As an estimate,  based on on my yields this equals approximately 24 ounces per pound of fat.  

If you have questions, please let us know. You can comment on this post or send us a message. 

How to Make Gelatin-Rich Beef Bone Broth at Home (Gut-Healthy & Flavor-Packed

Beef bone broth has become one of the most sought-after staples in kitchens today, and for good reason. Not only is it packed with flavor, but when made properly, it’s rich in gelatin, collagen, and nutrients that support gut health, joint strength, and overall wellness. At Rowe Family Farms, we believe in using grass-fed beef bones to maximize nutrition and flavor. Below, you’ll find a step-by-step guide to making your own gelatin-rich beef bone broth that you can use in soups, sauces, gravies, or enjoy by the cup.

 

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Why Gelatin-Rich Bone Broth Matters

The true power of bone broth lies in its gelatin content. Gelatin comes from slow-simmering beef bones and marrow, which releases collagen and essential minerals. This thick, nutrient-packed broth:

• Supports digestive health by protecting and repairing the gut lining
• Promotes healthy joints, skin, hair, and nails
• Adds an incredible depth of flavor to cooking

When properly made, your broth should solidify into a gel once refrigerated. Don’t remove this layer—it’s where the nutrition and flavor live!

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Ingredients You’ll Need

For one large stock pot of bone broth, gather the following:

• 1 lb Rowe Family Farms Grass-Fed Beef Bones (marrow bones, knuckle bones, or joint bones work best)
• 2 whole carrots, cut in half
• 1 onion, cut in half
• 2 stalks of celery, cut in half
• 2 cloves garlic (or 1 tbsp minced garlic)
• 2 bay leaves
• 2 sprigs fresh rosemary (or 2 tsp dried rosemary)
• 2 tbsp organic apple cider vinegar (with the “mother”)
• Salt & pepper to taste
• Distilled or filtered water (enough to cover bones and vegetables)

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Optional Flavor Boost: Blanch & Roast the Bones

For an even richer flavor:

1. Blanch bones – Add bones to boiling water for 10–15 minutes. Drain and rinse to remove impurities.

2. Roast bones & veggies – Place blanched bones and root vegetables on a roasting pan. Roast at 450°F for 30 minutes, toss, then roast an additional 30–45 minutes until everything is caramelized and golden brown.

This step adds a deep, savory flavor to your broth.

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Cooking Instructions

Stovetop Method

1. Place bones and vegetables into a large stock pot.

2. Add apple cider vinegar and enough filtered water to fully cover the bones.

3. Bring to a boil, then reduce to a low simmer.

4. Cook for 24–48 hours, keeping bones covered with water. (Add water as needed.)

Slow Cooker Method

1. Add ingredients to a slow cooker.

2. Cover with filtered water, leaving the lid slightly vented to prevent overflow.

3. Cook on low for 24–48 hours, topping off with water as necessary.

💡 Tip: You can also simmer in 12-hour intervals, refrigerating the broth between sessions until you reach your desired cook time.

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Strain & Store

1. Once cooking is complete, strain broth through a fine mesh strainer.

2. Allow broth to cool. The fat will rise to the top—leave it on for added flavor, skim it for a lighter broth, or save the fat for cooking.

3. Store broth in:

• Glass jars in the refrigerator (use within 5 days)
• Freezer-safe containers (store up to 6 months)
• Pressure-canned jars for long-term shelf stability (our preferred method at Rowe Family Farms).

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Final Thoughts

Making homemade gelatin-rich beef bone broth is an act of both nourishment and tradition. When you use Rowe Family Farms Grass-Fed Beef Bones, you’re not only boosting flavor, but also ensuring your broth is nutrient-dense and wholesome. Whether you sip it as a warm tonic or use it as the base for your favorite recipes, this broth adds explosive flavor and powerful health benefits to every dish.

 

How to Roast and Caramelize Beef Bones for Flavor; Enjoying the Marrow

If you’re looking for a way to take your cooking to the next level, roasting and caramelizing Rowe Family Farms Grass Fed Beef Bones is the perfect technique. Not only does roasting bring out rich, deep flavors for soups, stews, and bone broth, but it also unlocks one of nature’s healthiest delicacies: beef bone marrow.

Why Roast Beef Bones?

Roasting beef bones before simmering them in broth or stock enhances the flavor with a deep, smoky richness. The caramelization process — when natural sugars and fats in the bones turn golden brown — creates layers of savory umami that raw bones just can’t deliver.

Plus, roasted bones are delicious on their own. The marrow, often called “nature’s butter,” is packed with nutrients, healthy fats, and protein. Spread roasted marrow on toasted bread or add it to roasted vegetables for an indulgent, nutrient-rich treat.

Step-by-Step Guide to Roasting Beef Bones

Ingredients

• 2–4 pounds of grass fed beef bones (marrow bones, knuckle bones, or shanks from Rowe Family Farms)
• 1–2 tablespoons of olive oil or avocado oil
•  2 carrots cut in half,  1 onions sliced , 2  garlic cloves  and 2 celery cut in half for extra flavor
• Spring of Rosemary  or 2 tbsp. dried rosemary
• 2 bay leaves
• Sea salt and freshly cracked black pepper to your taste

Instructions

1. Preheat the Oven: Set your oven to 450°F. A hot oven helps the bones caramelize quickly.

2. Prep the Bones: Rinse the bones, pat dry, and place them on a roasting pan lined with parchment paper. Brush lightly with oil.

3. Add Vegetables (Optional): For richer broth or pan drippings, scatter rough-chopped carrots, onions, and garlic around the bones.

4. Roast Until Golden Brown: Roast for 40–60 minutes, turning once half through the cooking time, until the bones are a deep golden brown. Don’t rush this step — the caramelization is where the magic happens. (Cooking time depends on your oven. )

5. Enjoy the Marrow: Once roasted, scoop out the soft, buttery marrow with a small spoon. Spread it on your favorite toasted bread (we use Rowe Family Farms Fresh Milled Whole Wheat Bread) or use as a topping for steak, potatoes, or roasted vegetables.

6. Use in Broth or Stock: After enjoying the marrow, save the bones! Place them in a stock pot or slow cooker with water, apple cider vinegar, and aromatics, then simmer for 24-48 hours for a gelatin-rich bone broth.  Here is the blog post on How to Make Gelatin-Rich Beef Bone Broth at home. 

The Health Benefits of Bone Marrow

Bone marrow isn’t just delicious — it’s packed with health benefits:

• Rich in collagen for skin, joint, and gut health
• High in healthy fats that support brain function
• A natural source of iron, zinc, and vitamins A & K
• Satisfying and nutrient-dense, perfect for a clean-eating lifestyle

Support Local, Eat Clean

At Rowe Family Farms in Cleveland, TN, our grass fed black Angus cattle are raised naturally with no added growth hormones. When you roast our Grass Fed Beef Bones, you’re not only enjoying incredible flavor and nutrition, but also supporting a local Tennessee family farm dedicated to sustainable, healthy living.

How to Render Lard (Clean, Neutral, Snow-White

How-To Instructions for Rendering Lard (Leaf/Kidney Fat) with your exact temps and techniques, plus the “cut fat into small sizes” step.

                                                       

Tools

• Heavy stainless steel pot (non-reactive) and stainless steel bowl ( You can also use a crockpot for rendering the fat.) 

• Sharp knife & cutting board

• Fine-mesh strainer + cheesecloth/cotton fabric

• Heat-safe bowl or large measuring cup

• Thermometer (instant-read or clip-on)

• Stainless steel mixing bowl (for the set-and-check step)

• Glass jars with lids for storage

Ingredients

• Kidney/leaf fat (pork), trimmed of meat & membranes

• Water: 1/4–1 cup (use more for larger batches)

• Salt:  Water + salt keeps the fat from sticking to the bottom of the pan and salt helps release the rendered fat. They are not emollients and will settle in the bottom of the pan; you’ll remove the salt and particles during filtering and  any remaining water during the additional renderings.

Step-by-Step

1.  Trim
   Trim off meat, blood spots, and heavy membranes (they can darken flavor).

2. Cut Fat Into Small Sizes
   Dice into ½–1 inch pieces (or pulse in a food processor to rice-sized bits). Smaller pieces = faster, cleaner render at lower heat.

3. Start Low & Wet
   Add the diced fat to your pot. Add ½–1 cup water and ½–1 cup salt (scale to batch).

   • Set burner to low. The water prevents scorching while the fat first liquefies.

4. Slow Render at 212–225°F
   Stir occasionally and keep temperature between 212–225°F. ( I use a Infrared Thermometer Laser Temperature Gun) 

   • Stay patient—low and slow preserves a light color and neutral flavor.

   • Do not crank the heat; overheating seals tissue, reduces total yield, and can scorch.

5. Watch for “Translucent” Cracklin Stage
   As rendering progresses, solids (future cracklins) turn golden-translucent. The liquid fat will look clear/pale.

FAQ

Is vegetable shortening the same as lard?

No.

• Lard is rendered pork fat (animal-derived).

• Vegetable shortening is typically vegetable oil (e.g., soybean, palm) that’s been hydrogenated or interesterified to make it solid at room temperature. Many modern shortenings are non-hydrogenated (little to no trans fat), but they’re still plant-based and not the same as lard.

Can I swap vegetable shortening for lard in soap?

Not directly. Their fatty-acid profiles and SAP values differ. If you reformulate with shortening instead of lard, you must recalculate lye (and ideally run a small test batch) to keep your superfat and bar feel on target.

Can I swap shortening for lard in cooking?

Sometimes, but expect flavor and texture differences. Lard brings a subtle savory note and flaky pastry structure; shortening is neutral in flavor and behaves differently in pie crusts and frying. If you substitute, start with a small test and adjust salt and cooking time.

 

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Troubleshooting & Pro Tips

• Grainy texture / water pockets: Melt and re-render on low o medium temp, hold at 212–225°F 30 minutes to an hour, filter, cool, and check again.

• Brown color or strong smell: Heat was too high or solids weren’t strained . Render lower and slow next time.

• Yield seems low: High heat can “seal” tissue; stick to low/steady temps so the fat can releases fully through the rendering process.

• Safety note: Never add water to hot fat. The initial water goes in before heating; after that, you’re evaporating moisture out through the rendering process.

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Storage Guidelines

• Refrigerator: several months (clean jars; minimal headspace).

• Freezer: up to a year (use smaller jars; leave headspace for expansion).

• Keep lard covered and refrigerated,  always use clean utensil

Jenny's Farmhouse Meatball Recipe 

Nothing says weeknight comfort like a bubbling pan of meatballs—especially when they’re made with pasture-raised goodness from Rowe Family Farms. This foolproof recipe is tender, flavorful, and endlessly versatile: serve over pasta, tuck into sub rolls, or meal-prep a double batch to freeze for busy nights.

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Why you’ll love this recipe

• Farm-fresh flavor: Made with Rowe Family Farms lean beef (or a lamb + beef combo) and our Italian sausage blend.

• Flexible: Easy swaps for gluten-free or keto.

• Hands-off baking: No splatter, no babysitting—just roll, bake, and sauce.

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Ingredients

• 1 lb Rowe Family Farms lean beef (or ½ lamb + ½ beef)

• 1 lb Rowe Family Farms Italian sausage (or substitute pork, turkey, or chicken—just make sure it’s an Italian sausage blend)

• 2 eggs

• 1 cup breadcrumbs (gluten-free or Italian; keto swap: use extra Parmesan instead)

• 2 Tbsp Worcestershire sauce

• ½ cup grated Parmesan cheese

• 1 small onion, diced

• 1 tsp minced garlic

• ½ green bell pepper, finely diced (red, yellow, or orange work too)

• Cooking spray

• 3–4 cups spaghetti or marinara sauce

• Optional for subs: sliced or shredded mozzarella

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Step-by-step instructions

1. Preheat oven to 350°F. Lightly spray a 9×13” pan with cooking spray.

2. Mix: In a large bowl, combine beef, Italian sausage, eggs, breadcrumbs (or Parmesan for keto), Worcestershire, Parmesan, onion, garlic, and bell pepper. Mix gently until just combined—overmixing makes meatballs tough.

3. Roll: Form into golf-ball–sized meatballs and arrange in the prepared pan with a bit of space between each one.

4. Bake (Part 1): Bake 20–25 minutes until lightly browned and mostly cooked through.

5. Sauce + Bake (Part 2): Pour your marinara over the meatballs. Return to the oven for another 20–25 minutes, until the sauce is bubbling and meatballs are cooked through (internal temp ~160–165°F).

6. For Meatball Subs: In the last 5 minutes, top with mozzarella and bake until melted.

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Tips for tender, juicy meatballs

• Don’t pack too tight: Lightly roll; compacting squeezes out moisture.

• Finely dice veggies: Small pieces help the meatballs bind and cook evenly.

• Rest before serving: Let the pan sit 5 minutes so juices redistribute.

• Keto & gluten-free: Skip breadcrumbs and use extra Parmesan; check your Worcestershire label if strictly gluten-free.

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Variations

• Half Lamb, Half Beef: Adds rich, savory depth—fantastic with a basil-forward marinara.

• All Turkey or Chicken: Use dark meat if possible to keep things juicy; don’t overbake.

• Herb Boost: Stir in 2 Tbsp chopped fresh parsley or basil.

• Spice Level: Add a pinch of red pepper flakes to the sauce for gentle heat.

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How to serve

• Classic: Over al dente spaghetti with extra Parmesan.

• Sub Night: Toast hoagie rolls, pile in saucy meatballs, blanket with mozzarella, and broil 1–2 minutes.

• Low-Carb Bowl: Serve over zucchini noodles or roasted spaghetti squash.

• Party Bites: Keep warm in a slow cooker with extra sauce.

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Make-ahead, storage & freezing

• Fridge: Cool leftovers; store in an airtight container with sauce 3–4 days.

• Freeze (best method): Bake meatballs through Part 1, cool, then freeze on a sheet pan. Transfer to a freezer bag (up to 3 months). Reheat in sauce at 350°F for 20–25 minutes.

• Meal-prep: Portion cooked meatballs + sauce into containers for grab-and-heat lunches.

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Quick FAQ

Can I skip the onion/pepper?
Yes—replace with 1–2 Tbsp dried minced onion or extra Parmesan for binding.

What if my mix feels too wet?
Add a tablespoon or two of breadcrumbs (or Parmesan) until it holds when rolled.

How many meatballs does this make?
About 24 golf-ball–sized meatballs (6–8 servings), depending on size.

Does this meatball recipe freeze well?
Yes, these freeze very well. Make a double batch and freeze one half, and cook them frozen adding an additional 15min's to first cook time.

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Printable recipe card

Farmhouse Italian Meatballs
Prep: 15 min • Cook: 40–50 min • Yield: ~24 meatballs

Ingredients:
1 lb Rowe Family Farms lean beef (or ½ lamb + ½ beef)
1 lb Rowe Family Farms Italian sausage (or pork/turkey/chicken Italian blend)
2 eggs • 1 cup breadcrumbs (or Parmesan for keto)
2 Tbsp Worcestershire • ½ cup Parmesan
1 small onion, diced • 1 tsp minced garlic
½ bell pepper, finely diced • Marinara sauce • Mozzarella (optional)

Directions:

1. Heat oven to 350°F; spray 9×13” pan.

2. Mix all ingredients (except sauce/cheese).

3. Roll into meatballs; place in pan.

4. Bake 20–25 min.

5. Cover with marinara; bake 20–25 min more.

6. For subs, add mozzarella for last 5 min.

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From our family kitchen to yours—thanks for supporting Rowe Family Farms. If you make this, tag us so we can see your cozy, saucy masterpiece! 🍝🥖

Crockpot Beef Short Ribs (set it and forget it) step by step instructions 

Serves: 4
Time: 3½–4 hours (mostly hands-off)

Ingredients

4 lb (1.8 kg) bone-in beef short ribs,  patted dry

2 tsp kosher salt, 1 tsp black pepper

2 Tbsp oil (grass fed beef tallow, grass fed butter, avocado or olive)

1 large onion, diced

2 carrots, diced

2 ribs celery, diced

6 cloves garlic, smashed

2 Tbsp tomato paste (optional)

1½ cups dry red wine (or ½ cup beef broth + 1–2 Tbsp red wine vinegar or apple cider vinegar)

2 cups beef bone broth (Want to make your own. Here's my blog post step by step instructions.) 

2 tsp Worcestershire (optional but great)

2 sprigs rosemary, 6 sprigs thyme, 2 bay leaves

Instructions

1. Preheat oven to 300°F (150°C). Season ribs all over with salt and pepper.

2. Sear: In a heavy Dutch oven over medium-high heat, heat oil. Brown ribs well on all sides (about 10–12 min). Transfer to a plate.

3. Build flavor: Add onion, carrots, celery; cook 5–6 min until lightly browned. Stir in garlic 30 sec, then tomato paste 1 min.

4. Deglaze with red wine, scraping browned bits. Simmer 2–3 min to reduce slightly. Add broth, Worcestershire, herbs; return ribs (bone-side up), plus any juices. Liquid should come ~⅔ up the ribs (add a bit more broth/water if needed).

5. Braise: Cover and bake 2½–3 hours until ribs are probe-tender—a fork slides in easily and meat is pulling from the bone.

6. Finish the sauce: Skim fat. Reduce the braising liquid on the stove 5–10 min to thicken (or whisk 1 tsp cornstarch + 1 Tbsp water, stir in, simmer 1–2 min). Brighten with balsamic or lemon, taste salt/pepper.

7. Serve over mashed potatoes, polenta, or buttered noodles. Spoon plenty of sauce on top.

Doneness notes

For braises, tenderness matters more than exact temp, but you’ll typically see 195–205°F (90–96°C) when the connective tissue has melted.

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Make-Ahead & Reheat

• Even better the next day! Chill in the pot, remove solidified fat, and reheat covered at 300°F (150°C) until warmed through (20–30 min), or on the stove over low.
• Freezes well up to 3 months (sauce + meat together).

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Simple Variations

1) Slow Cooker (set-it-and-forget-it)

Follow steps 1–4 in a skillet or pot, then transfer to slow cooker. Cook LOW 8–9 hours or HIGH 4–5 hours until tender. Finish sauce as above (reduce in a saucepan if thin).

2) Instant Pot / Pressure Cooker

Sear in the pot. After deglazing and adding liquids/herbs, cook High Pressure 45 minutes, natural release 15 minutes. Remove ribs; simmer sauce on Sauté to thicken.

3) Garlic-Herb (no wine)

Swap wine for more broth. Add 1 Tbsp Dijon and 1 tsp soy sauce to the liquid for depth.

4) Sticky Soy-Ginger

Use 1½ cups beef broth + ¼ cup soy sauce + 2 Tbsp brown sugar + 1 Tbsp rice vinegar + 1 inch ginger, sliced. Finish with a drizzle of honey and sesame seeds. (Great with rice & scallions.)

Sides that love short ribs

Creamy mashed potatoes, parmesan polenta, buttered egg noodles, sticky rice, roasted carrots, garlicky green beans, crusty bread, or a simple arugula salad with lemon.

Jenny’s Note: I almost always use the slow cooker to save time. I braise/sear the short ribs first in a hot skillet to build deep flavor, then transfer everything to the Crockpot. I also reduce the beef broth a bit so the sauce finishes richer—about 1 to 1¼ cups broth (or broth + splash of vinegar) instead of the full amount. This keeps the ribs succulent without the sauce getting too thin.

Soapery News

The Incredible Benefits of Cold Process Soap with Natural Ingredients

When it comes to nurturing and nourishing your skin, not all soaps are created equal. Enter cold process soap – a natural, artisanal way of making soap that boasts numerous benefits. Let's delve into the advantages of using cold process soap enriched with ingredients like coconut oil, sustainably sourced palm oil, non-GMO sunflower seed oil, and more. These are the ingredients Rowe Family Farm sources and are utilized in our cold process soap bars. 

 

1. Coconut Oil: Ultimate Moisturizer

Coconut oil is a prized ingredient in skincare. Renowned for its moisturizing properties, it helps keep the skin soft, supple, and radiant.

2. Sustainably Sourced Palm Oil: Eco-friendly Care

Palm oil, when sustainably sourced, is an eco-conscious choice. It offers a creamy lather and is rich in antioxidants that are beneficial for the skin.

3. Non-GMO Sunflower Seed Oil: Gentle Nourishment

Sunflower seed oil, especially when non-GMO, is packed with Vitamin E. It's gentle on the skin, making it perfect for those with sensitive skin.

4. Cocoa Butter: Deep Hydration

Cocoa butter is known for its deep hydration and its ability to lock in moisture. It's perfect for dry skin types and offers a luxurious feel to the soap.

5. Olive Oil: Time-tested Skin Love

For centuries, olive oil has been cherished for skincare. It's rich in antioxidants and offers a gentle cleanse, making it suitable for all skin types.

6. Coconut Milk: Silky Soft Skin

Coconut milk is not just for tropical beverages! In cold process soap, it provides a creamy lather and makes your skin feel silky smooth.

7. Tussah Silk: Luxurious Lather

Tussah silk, a natural protein, gives the soap a rich, velvety lather. It adds a touch of luxury to your daily cleansing routine.

8. Kaolin Clay: Natural Skin Detox

Kaolin clay is known for its gentle exfoliating properties. It helps in detoxifying the skin, removing impurities, and leaving it refreshed.

Conclusion:

Cold process soap, with its myriad of natural ingredients, offers a plethora of benefits for the skin. It's not just about cleansing, but also about nourishing and caring for your skin in the best way possible. The combination of coconut oil, sustainably sourced palm oil, sunflower seed oil, and other ingredients makes it a holistic choice for skin health. Next time you're on the hunt for a soap that truly benefits your skin, consider the natural goodness of cold process soap from Rowe Family Farms. #rowefamilyfarms    www.RoweFamilyFarms.com 

Which Soap Bar Fits Your Skin Needs?

Tallow (Goat-Milk) vs. Plant-Based (Coconut-Milk) — and the Spa Nature of Salt Bars

 

Handmade soap isn’t one-size-fits-all. The base oils, milks, clays, and “superfat” (the extra, unsaponified oils left in the bar) all shape how your skin feels after you rinse. At Rowe Family Farms, every bar is formulated to cleanse thoroughly and leave skin comfortably conditioned—clean yet moisturized—thanks to a purposeful superfat and skin-loving add-ins like kaolin clay for gentle, every-wash micro-exfoliation.

Below is a clear guide to our three bar families, their ingredient philosophies, and how they differ on skin.

Our Three Soap Bar Families (at a glance)

1) Tallow Bars (with Goat Milk)

Milk: Goat milk

Why people choose them: Cushioned, creamy lather with a classic, comfortable after-feel—especially loved by normal-to-dry and sensitive-leaning skin.

Ingredients: Grass-fed & finished Tallow, Coconut Oil, Extra-Virgin Olive Oil, Cocoa Butter, Distilled Water (often herbal teas), Goat Milk, Sodium Hydroxide (none remains after saponification), Tussah Silk, Clays, Essential Oils.

On-skin feel:

• Creamy, soft bubble structure
• Superfat delivers a conditioned finish—clean but not tight
• Tussah silk for silkier glide and lotion-like lather
• Kaolin clay adds slip and a whisper-light, daily micro-exfoliation

2) Plant-Based Bars (with Coconut Milk)

Milk: Coconut milk
Why people choose them: Vegan-friendly formulas with silky, stable lather and broad scent artistry.

Ingredients:  Coconut Oil, Sustainably Sourced Palm Oil (RSPO or equivalent), Olive Oil, Sunflower Oil, Distilled Water, Coconut Milk, Tussah Silk, Cocoa Butter, Kaolin Clay, Phthalate-Free Fragrance Oils & Essential Oils, Micas & Clays for color.

On-skin feel:

• Creamy, consistent lather with gentle cleansing
• Superfat supports that “clean yet moisturized” finish
• Tussah silk for silkier glide and lotion-like lather
• Kaolin clay provides silky glide and mild, daily refinement

Sourcing note: When palm appears, we use sustainably sourced palm oil; our tallow line provides a palm-free alternative.

3) Sea Salt Spa Bars (with Coconut Milk + Himalayan Salt)

Milk: Coconut milk
Why people choose them: A spa-like, polished finish and ultra-long wear. Salt changes the lather into a dense, lotion-like cream and cures bars very hard.

Ingredients: Coconut Oil, Sustainably Sourced Palm Oil, Olive Oil, Sunflower Oil, Distilled Water, Coconut Milk, Himalayan Salt, Tussah Silk, Cocoa Butter, Kaolin Clay, Phthalate-Free Fragrance Oils & Essential Oils, Micas & Clays for color.

On-skin feel:

• Dense, velvety, “after-spa” lather (less fluffy bubbles by design)
• Superfat keeps the finish supple—not squeaky
• Tussah silk for silkier glide and lotion-like lather
• Kaolin clay smooths; salt lends that refined, glassy feel
• Extra-hard bars that last and last when kept on a draining dish

Sourcing note: When palm appears, we use sustainably sourced palm oil; our tallow line provides a palm-free alternative.

Tallow vs. Plant-Based: What’s the Difference?

• 
  

  What you’ll notice	Tallow (Goat-Milk)	Plant-Based (Coconut-Milk)
  Cleansing feel	Cushioned, classic, very comforting	Silky, balanced, consistent
  Lather style	Creamy with soft bubbles	Creamy with stable bubbles
  After-rinse	Clean yet moisturized (superfat)	Clean yet moisturized (superfat)
  Skin types	Normal–dry, mature, sensitive-leaning	Great all-around; vegan-friendly
  Scent approach	Essential-oil led, botanical	Wide palette: phthalate-free FO + EOs
  Extras	Goat milk richness; tallow’s “balmy” feel	Coconut milk creaminess; sustainable palm hardness

Plain-English take:

If you crave that old-world, cushioned clean, tallow with goat milk often feels like a gentle balm in bar form.

If you want vegan simplicity and a broad spectrum of scents, plant-based formulas deliver silky lather and reliable comfort.

The Spa Nature of Salt Bars (Why They Feel Different)

Our Himalayan Sea Salt Spa bars don’t scrub like a salt scrub; instead they form a dense, lotiony lather that leaves skin feeling sleek, refined, and freshly polished. The superfat ensures they cleanse without stripping, kaolin adds slip and gentle daily refinement, and the salt helps the bar cure extra hard for exceptional longevity.

Great for: post-workout showers, summer skin, hands/feet care, and anyone who loves a pristine, “just-left-the-spa” feel.

Why our bars feel a cut above (without claiming “best”)

We’ll let your skin decide—but these formulation choices often set our bars apart:

Purposeful superfat across every formula
Each recipe is superfatted to leave you clean yet moisturized—not squeaky. It also 

Milk that does real work (not just a label add-on)

• Goat milk (tallow bars): Goat milk adds nourishing fats, trace vitamins (A, B, D, E) and minerals, plus natural lactic acid for a creamy, cushioned lather and a smooth, comfortably moisturized finish
• Coconut milk (plant-based & salt bars): . Coconut milk adds nourishing fats and trace vitamins (C, E, B-complex) for a creamy and rich in lipids (including lauric-acid–rich fats, giving a lotion-like lather and a comfortable, moisturized finish.

Cocoa butter in every bar—on purpose
We include cocoa butter across all formulas. It’s a premium, costly butter that adds moisture-locking richness (a velvety after-feel), improves bar firmness and longevity, and deepens overall conditioning. 

Tussah silk in every formula
We dissolve tussah silk into the lye solution so its fibroin proteins bond throughout the bar. Result: a noticeably silkier glide, lotion-like lather, and a more refined, elegant wash that helps the bar feel luxurious from first use to last.

Grass-fed & finished tallow (tallow line)
With a balanced fatty-acid profile (notably stearic and oleic), tallow creates an exceptionally creamy, cushioned lather and a comforting, non-tight finish—plus a naturally hard, long-wearing bar.

Coconut oil (all lines)
Contributes the bubbly, highly cleansing lift people love. We balance it with butters, milks, clays, silk, and superfat so skin feels thoroughly clean yet comfortable.

Extra-Virgin Olive Oil—often infused with organic herbs
We frequently infuse EVOO with organic herbs (e.g., calendula, chamomile, lavender) before soaping. This gently conditions the skin, adds a touch of slip for a smoother wash, and introduces botanical antioxidants and soothing plant compounds.

Sustainably sourced palm oil (plant-based & salt bars)
Adds stable, creamy lather, boosts hardness and longevity, and helps the bar keep its shape. When palm appears, it’s sustainably sourced (RSPO). Prefer palm-free? Our tallow (goat-milk) line is your option.

Kaolin clay for gentle exfoliation—every wash
Kaolin lends silky slip and whisper-light, daily micro-exfoliation, refining skin feel while supporting a stable, elegant lather.

Thoughtful aromatics
We balance therapeutic grade pure essential oils and  phthalate-free fragrance oils for beautiful scent profiles while keeping skin comfort front and center. Every bar is clearly labeled.

Small-batch, cold-process craftmanship for quality you can feel from the first lather to the last sliver.
Careful batching and full cures yield bars that lather beautifully and wear long, from the first wash to the final sliver.

Want a personal match?

Tell me your skin type and favorite scent vibe (fresh, woodsy, cozy, floral), and I’ll recommend a bar—and two scents to sample next.

Why Tallow Soap?

Compare our Natural Line Tallow Soap Family . Rowe Family Farms offer the : Classic Tallow Bar  (with coconut oil) and Coconut-Free (with pasture-raised lard) Tallow Bar. Both use clays, herbal-infused EVOO, and therapeutic-grade essential oils and Goat Milk to deliver a creamy lather and a clean-yet-moisturized finish.

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Why Tallow Soap Has That Cushioned, Classic Clean

Grass-fed & finished tallow is naturally rich in stearic and oleic fatty acids. In soap, that means:

• Creamy, cushioned lather (not squeaky)

• Comfortable after-feel thanks to a purposeful superfat (we keep the exact ratio proprietary)

• A naturally firm, long-lasting bar

We pair  our Tallow Soap Bars with:

• Goat milk for nourishing fats, milk sugars, trace vitamins/minerals, and naturally occurring lactic acid (whisper-light, everyday refinement)

• Cocoa butter (in every formula) for moisture-locking richness and better bar firmness

• Kaolin & supporting clays for silky glide and gentle, daily micro-exfoliation

• Tussah silk (in every formula) for a lotion-like lather and refined wash

• Extra-virgin olive oil (often infused with organic herbs) for botanical slip and soothing plant compounds

• Therapeutic-grade pure essential oils for thoughtful, skin-friendly aromatics

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Formula A: Classic Tallow + Coconut Oil (Goat-Milk) — Our Natural Line

Ingredients :
Grass-fed & finished Tallow, Coconut Oil, Extra-Virgin Olive Oil (herbal-infused), Cocoa Butter, Distilled Water (sometimes herbal teas), Goat Milk, Sodium Hydroxide (none remains after saponification), Tussah Silk, Kaolin & supporting clays, Therapeutic-grade pure essential oils.

What you’ll feel:

• Creamy lather with soft bubbles (a touch more “lift” from coconut oil)

• Clean yet moisturized finish from our superfat + cocoa butter + goat milk

• Silky, refined glide from kaolin/clays + tussah silk

• Botanical nuance from herb-infused EVOO

Shop the Classic: (Insert link to your Tallow + Coconut Oil (Goat-Milk) product)

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Formula B: Coconut-Free Tallow + Pasture-Raised Lard (Goat-Milk) — Natural Line

Ingredients :
Grass-fed & finished Tallow, Pasture-Raised Lard (replaces coconut oil), Extra-Virgin Olive Oil (herbal-infused), Cocoa Butter, Distilled Water (sometimes herbal teas), Goat Milk, Sodium Hydroxide, Tussah Silk, Kaolin & supporting clays, Therapeutic-grade pure essential oils.

Why lard instead of coconut?

• Ultra-gentle, dense creaminess: Lard’s oleic-rich profile supports a soft, cushiony lather — a soothing option for coconut-sensitive users

• Stable, long-wearing bar: Lard + tallow + cocoa butter = firm, durable bar

• Same conditioning system: Goat milk, clays, silk, herb-infused EVOO, and our superfat yield that clean-yet-comfortable finish

Shop Coconut-Free: (Insert link to your Tallow + Lard (Natural Line) product)

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Classic vs. Coconut-Free — What You’ll Notice

Prefer vegan bars or bold scent artistry? Explore our plant-based coconut-milk bars collection.

Love a sleek “after-spa” feel? Check out our Himalayan sea-salt spa bars.

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Why our Natural Line “feels a cut above” (without claiming “best”)

• Purposeful superfat across both formulas for a clean-yet-moisturized finish

• Goat milk: nourishing fats + milk sugars + trace vitamins/minerals + gentle lactic-acid refinement

• Cocoa butter in every bar (yes, it’s premium and costly): moisture-locking richness, better firmness, elegant after-feel

• EVOO, herb-infused: soothing plant compounds and refined slip without heaviness

• Kaolin & supporting clays: silky glide and whisper-light daily micro-exfoliation

• Tussah silk: lotion-like lather and a polished, luxurious wash

• Aromatics: therapeutic-grade pure essential oils— We guarantee our products are  Phthalate Free (Always) we never use ingredients with phthalates , and no synthetic colorants

• Small-batch, cold-process craft with full cures for consistent performance from first lather to last sliver

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Care Tips for Any Bar

Use a well-draining soap dish or soap saver,  this keep bars out of standing water to allow water to dry on the bar between use. Proper storage extends life of the bar. 

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FAQ

Is your tallow grass-fed & finished?
Yes—our tallow is grass-fed & finished. Our tallow comes from our own beef cattle raised on our family farm. We believe in sustainable, nose-to-tail living—honoring the animal by using every wholesome part we can. We render that fat into a clean, cosmetic grade high-quality tallow for our soaps and tallow products,  supporting a shorter ingredient list and a lighter footprint

Why use Lard instead of Coconut Oil? 

Lard makes an ultra-gentle, cushiony lather—great for coconut-sensitive or dry-leaning skin—and supports our nose-to-tail farm stewardship. We render pasture-raised lard from our hogs (and trusted local partners when needed)  to offer a coconut-free, exceptionally gentle bar.  It’s all part of our commitment to thoughtful sourcing, small-batch craft, and products that feel good on skin and make sense for the farm.

Why add cocoa butter if it’s so expensive?
Because the moisture-locking, velvety finish and improved firmness are noticeable in use — cocoa butter meaningfully elevates every formula which we feel everyone deserves the highest quality ingredients for the best product.

Do you use synthetic dyes or phthalates?
No. The Natural Line uses clays and therapeutic-grade pure essential oils — no phthalates, no synthetic colorants.

Rowe Family Farms Whipped Soap: A Gentle Revolution in Skin Care

Whipped Tallow Balm: Why Rowe Family Farms Farm Whipped Tallow Balm

At Rowe Family Farms, our whipped tallow balm is built around grass-fed & finished tallow we render ourselves from animals raised on our farm. We blend that with jojoba oil,  cocoa butter, and therapeutic-grade essential oils for a balm that feels cushioned going on, fast absorption rate and comfortably long lasting moisturizing hours later.

                                 

Why tallow is the star

Grass-fed & finished tallow naturally contains skin-friendly fatty acids—especially oleic, palmitic, and stearic—that act as emollients (soften/smooth) and support a comfortable after-feel. Reviews and standards literature consistently list these as tallow’s primary fatty acids, which helps explain why tallow-based balms feel rich yet wearable on dry skin.

Put simply: our tallow supplies the “cushion” in the balm—the classic, comforting glide and softness you notice right away.

What jojoba contributes

Jojoba is technically a liquid wax ester (not a triglyceride oil). Because it closely resembles the structure of human sebum, it spreads easily, reduces greasiness, and helps the balm sit comfortably on skin without feeling heavy. 

Why we still add cocoa butter as a supporting role

Moisturizer science is clear: occlusives leave a thin lipid film on the skin that reduces transepidermal water loss (TEWL)—that’s how you “lock in” moisture after you apply an emollient. Dermatology references define this mechanism, and tests show cocoa butter can reduce TEWL in the near term. We add a measured amount of cocoa butter for that soft, moisture-holding seal—without making the finish feel waxy. 

Bottom line:

• Tallow = plush emollience & classic comfort

• Jojoba = elegant slip, balanced feel

• Cocoa butter = a gentle occlusive veil to help hydration last

Our farm-rendered tallow vs. “tallow + jojoba only” balms

Many balms on the market use bulk-manufactured tallow blended with jojoba oil—a nice start for emolliency and spread. We go further in two ways:

1. Source & stewardship: We use our own grass-fed & finished tallow, rendered on-farm for traceability and quality. Grass-based husbandry is associated with meaningful differences in beef lipid profiles and antioxidant content, underscoring why we care about upstream sourcing. 

2. Function-driven build: We keep jojoba for slip, then add cocoa butter to introduce true occlusion—the dermatologically recognized way to slow water loss from the stratum corneum—so comfort lasts. 

To explain why our balm feels different: plush from tallow, elegant from jojoba, and longer-lasting from cocoa butter.

How to use

Warm a pea-size amount between freshly hands & fingers and rub into skin (face, hands, elbows, heels). 

Ingredient list (common names)

Grass-Fed & Finished Tallow (farm-rendered), Jojoba Oil ), Cocoa Butter, Essential Oils.

Shop our grass fed and finished tallow products

 

Syrups & Tincture 

Elderberry Syrup: What it is, What's In It, and How We Make It

Why Our Elderberry Syrup Tastes (and Feels) Different

At Rowe Family Farms, we like to keep wellness simple: real ingredients, careful technique, and flavors you’ll actually look forward to. Our Elderberry Syrup is berry-forward, lightly sweet, and warmly spiced—made in small batches so every bottle tastes like it came from a family kitchen… because it did.

Quick note: We prepare each batch in our home kitchen. The workspace is sanitized before every batch, and we use separate cooking pans and spoons set aside for syrup production. Nothing fussy—just consistent, clean habits.

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What Elderberry Syrup Is (and Isn’t)

Think of elderberry syrup as a gently sweet, berry-spice infusion. Many folks reach for it during cold weather and high-pollen seasons as part of a daily routine. We keep the language honest: no magic claims—just time-honored pantry ingredients prepared with care.

Our Ingredient List (100% Real)

Organic elderberries, raw honey, distilled water, organic echinacea, organic Ceylon cinnamon, organic clove, organic turmeric, organic ginger, organic lemon.

• Organic Elderberries – Deep purple berries naturally rich in anthocyanins (antioxidants). People have turned to them for generations during cold weather and high-pollen seasons.

  Organic Echinacea – A classic herb traditionally used to support seasonal wellness.

  Raw Honey – Unfiltered sweetness with naturally occurring enzymes that rounds out the tart berry and warm spice.

  Honey safety reminder: not for children under 1 year.

  Organic Ceylon Cinnamon & Organic Clove – Cozy, aromatic spices that bring comforting depth and a naturally sweet finish.

  Organic Ginger – Adds a gentle, warming kick; commonly used to support digestion and ease queasiness.

  Organic Turmeric – A pantry powerhouse known for its golden color and antioxidant properties.

  Organic Lemon – Bright citrus to balance the berries and spice, plus a little extra vitamin C.

  Filtered Water – Nothing fancy—just clean and clear.

The flavor you’ll crave

Berry-forward, lightly sweet from raw honey, with warm cinnamon and clove, a ginger glow, and a bright hint of lemon. It’s comfort in a spoon.

How We Make It (Small-Batch Matters)

1. We simmer elderberries low and slow with filtered water.
2. Spices and botanicals infuse for depth and balance.
3. We strain for a silky texture.  
4. After cooling, we stir in raw honey so it stays true to itself.
5. We bottle, label, and refrigerate for freshness.

How to use elderberry syrup

• Adults: Take 1 tablespoon (15 mL) daily.

• Kids 1+ years: 1–2 teaspoons daily (caregiver’s call).

• Enjoy straight, swirl into hot water or tea, drizzle over yogurt or oatmeal, or add to sparkling water for a mocktail.

Many folks increase to 1 tablespoon up to 2–3× daily for a few days during peak seasonal stress.

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Storage & shelf life

• Refrigerate after opening

• Best within 3–4 months

• Use a clean spoon—no double dipping

From our farm to your spoon

Every bottle is made with the same care we give our own family—clean kitchen, separate tools, real ingredients, honest flavor. If you’re nearby, grab a bottle at the farm; otherwise, you can order online and keep your fridge stocked for the season.

Ready to try it?
Add Rowe Family Farms Elderberry Syrup to your cart, choose your size (8 oz or 16 oz), and make it your new daily ritual.

How to Make Elderberry Syrup (Crockpot + Optional Water-Bath Canning

Nothing says “home apothecary” like a jar of deep-purple elderberry syrup. Below is our no-fuss crockpot method using just elderberries and water, with optional flavor-boosters and instructions for safely canning a lemon-brightened version for shelf storage. (Honey is added after opening, not before canning.)

                               

Base Recipe (Makes ~3–3½ cups finished syrup before sweetening)

Ingredients

• 1 cup organic dried elderberries

• 4½ cups filtered or distilled water

Optional add-ins (for simmering with the berries)

• Organic Echinacea

• Organic Ceylon cinnamon sticks

• Organic Ceylon Whole cloves

• Fresh ginger slices

• Turmeric

• Lemon (zest/juice or slices) — adds flavor and increases acidity (lowers pH), which is important for canning safety

Note: If you plan to water-bath can, use bottled lemon juice (more consistent acidity than fresh) according to a tested recipe. Add the honey only after opening a sealed jar.  Personally I use organic lemons and lemon juice but I also PH test every batch. My recipe PH is consistently at 4.2. 

Sweetener (after cooking/straining)

• ½–1 cup raw honey, to taste ( If canning you wait to add honey after opening the jar. All beneficial enzymes, antioxidants, and other compounds are destroyed or denatured by the intense heat.) 

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Step-by-Step: Crockpot Method (Refrigerator Version)

1. Load the crockpot. Add elderberries, water, and any optional spices/herbs (and lemon if not canning).

2. Cook low & slow. Cover and cook on LOW for 8 hours. Avoid boiling; gentle heat preserves flavor.

3. Cool slightly, then strain. Pour through a fine mesh strainer or cheesecloth. Press berries to extract all the goodness, then discard solids. (I use this strainer with organic unbleached cheese cloth. )

4. Sweeten. Once the liquid is warm (not hot), stir in ½–1 cup raw honey to taste.

5. Bottle & refrigerate. Transfer to clean jars, label, and refrigerate or freeze in freezer safe container. Use within 2–3 months. (Always use a clean spoon.)  I always use glass jars, just make sure the jar is freezer safe (mason jars are not freezer safe and will crack with the expansion of the product) 

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Optional: Water-Bath Canning for Shelf Stability (Honey Added Later)

If you’d like a shelf-stable elderberry base, you’ll can the unsweetened lemon-acidified syrup and add honey only when you open a jar.

You’ll need

• Lemon juice 

• New lids + rings, canning jars (hot & clean) ( I use my oven on 200 after washing my jars in hot soapy water to sanitize and keep them at a consistent temperature of 200 degrees)

• Water-bath canner or a deep pot with a rack

• Jar lifter, clean towels, labels

Important safety notes

• For safe water-bath canning, the product must be sufficiently acidic (low pH). Lemon doesn’t “raise pH”—it lowers pH (increases acidity), which is what we want. You can water bath process  any food item/ liquid below 4.6 PH. 

• Processing time depends on jar size and altitude. Follow a tested recipe from a trusted source and adjust time for your elevation.

• Do not add honey before canning. Add it after you open a sealed jar.

Canning steps

1. Prepare the syrup. Cook and strain as above without adding honey. Stir in bottled lemon juice per a tested recipe to ensure safe acidity. Keep syrup hot.

2. Prep canner. Bring canner water to a simmer. Really any large pot will do, as long as you have an inch of water over the top of the jars.  Don't forget to place a hand towel in the bottom for the jars to sit on during the canning process.

3. Fill hot jars. Ladle hot syrup into hot jars, leaving ½-inch headspace. Wipe top of jars with vinegar cloth to clean residue and allow the lid to seal properly. 

4. Wipe, lid, and ring. Wipe rims, apply lids, and screw rings fingertip-tight (snug, not cranked).

5. Process. Water-bath can for 10–25 minutes depending on jar size and altitude (follow a tested schedule). Water should cover jars by at least 1 inch.

6. Cool. Remove jars; let rest 12–24 hours. Check seals, remove rings, wipe, label, and store in a cool, dark place for up to 1 year.

7. Sweeten when opened. When you open a jar to use, stir in raw honey to taste and refrigerate.

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How We Flavor Ours (Optional Add-Ins You’ll Love)

• Ceylon Cinnamon + Clove + Ginger: Cozy, warming, classic winter profile.

• Echinacea: Herbal lift.

• Turmeric + Ginger + Lemon: Bright and zesty with a gentle spice.
  Use light hands with strong spices; you can always add more next batch.

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Serving Ideas & Storage

• Serving: Enjoy 1–2 teaspoons as desired. (Not for infants under 1 year due to honey.)

• Refrigerated version: 2–3 months in the fridge.

• Canned (unsweetened) base: Up to 1 year sealed on the shelf; refrigerate after opening and sweeten with honey as you use it.

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Quick Troubleshooting

• Too thin? Simmer gently (before adding honey) to reduce slightly.

• Too strong? Dilute with a splash of water, then sweeten to taste.

• Cloudy or sediment? Natural! Strain again through a coffee filter or fine cheesecloth for extra clarity.

• Lids didn’t seal? Refrigerate those jars and use within a few weeks, or re-process within 24 hours with new lids.

NOTE: I’m sharing  links to the exact products I purchase If you do decide to purchase through my link, I receive a small commission—at no extra cost to you.

 

Canning Information 

Why the Presto Digital Pressure Canner Has Earned a Spot in My Kitchen

For years, my canning setup has revolved around tried-and-true tools: two American Standard pressure canners (the 921 and 930 models) and a large water-bath pot. These USA-made workhorses last generations, and they’ve handled everything from soups to stocks to seasonal produce.
But as my canning volume increased—and as my glass-top range became more temperamental—I found myself needing a more flexible solution.

Recently, after a LOT of hesitation, I invested in the Presto 17-Quart Digital Pressure Canner. After using it extensively this month, I can honestly say it has solved several long-standing issues in my kitchen while still keeping everything safe and reliable.

Let’s break down why.

What the Presto Digital Pressure Canner Does Well

1. It Controls Temperature and Pressure Automatically

The unit electronically monitors internal temperature (rather than relying on burner heat), so it maintains the correct pressure zone on its own. This is especially helpful on glass-top ranges where heat cycling is often the biggest problem.

This automation aligns with the safety standards referenced by the National Center for Home Food Preservation, which emphasizes the importance of maintaining stable pressure throughout the canning cycle.

2. It Preheats and Holds Jar Temperature

One of the unexpected bonuses is the jar-warming feature.
Normally, I wash my jars, place them in a 200°F oven for about 20 minutes to sterilize the jars, and keep them warm until use. The Presto unit eliminates this extra step by warming the jars and maintaining that temperature during the canning process. 

3. It Water-Bath Cans AND Pressure Cans

This versatility is ideal for small-batch makers or beginners:

• Water-bath canning

• Pressure canning low-acid foods

• Automated venting, preheating, processing, and cool-down stages

The display walks you through each step and beeps when the next action is needed—helpful for anyone who wants extra confidence or is multitasking.

4. It’s Perfect for Small-Batch Canning

Traditional canners like the American Standard 921 and 930 are phenomenal but heavy. Pulling one out just to can three quarts sometimes feels like overkill.
The Presto digital canner is much lighter and designed for 3–7 quart batches, making it a great option when you don’t want to fill a full canner.

5. Beginner Friendly—but Also a Time Saver for Experienced Canners

Even after decades of canning, the hands-off nature of this canner has been a major convenience. For beginners, the guided prompts reduce the intimidation factor and help prevent common mistakes like under-processing, incorrect venting, or temperature drops.

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How It Fits Into an Experienced Canner’s Workflow

This digital canner won’t replace my American Standard 921 and 930 for big production days—but it’s become my go-to for everyday canning, winter canning, and late-evening small batches.

• It frees up the stove.

• It takes the constant monitoring out of the process.

• It makes canning accessible on any counter with an outlet.

• It’s ideal when I just need a few jars of broth, meat, beans, or seasonal produce preserved quickly.

For anyone with limited space, a glass-top stove, or a desire to simplify the process, it’s a genuinely useful tool.

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Final Thoughts

Canning has been a part of my life for a long time. What impressed me most about the Presto Digital Pressure Canner is that it offers convenience without compromising safety, consistency, or quality.

If you’re a beginner, a small-batch home canner, or someone dealing with the frustration of a glass-top stove, this tool may be worth considering.

I’m sharing the link to the exact model I purchased below. If you do decide to purchase through my link, I receive a small commission—at no extra cost to you.

https://amzn.to/4oGNmEE

Or 

https://amzn.to/3KzegA6

 

Products we love 

What Is Water Kefir & How to Use Live Water Kefir Grains ( Gut Health) 

Water kefir is a lightly sweet, naturally fermented probiotic drink made using live water kefir grains, sugar, and water. These grains are a living culture of beneficial bacteria and yeasts that feed on sugar and transform it into a refreshing, bubbly beverage packed with probiotics.

If you’re new to fermentation, don’t worry—water kefir is one of the easiest and most forgiving ferments to start with.

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What You’ll Need to Get Started

• One cup water Kiefer (1 cup) ( I used these to start out: Live Florida Sun Water Kefir Grains)

• 1 quart (4 cups) non-chlorinated water (filtered, distilled or spring water works best)

• ¼ cup organic cane sugar (white sugar is best for the grains)  (Or use Organic dates, Coconut sugar)

• Glass jar (quart size or larger)

• Breathable cover (coffee filter, paper towel, or  cheese cloth)

• Rubber band or jar ring

Important: Avoid metal utensils when handling kefir grains. Use plastic, wood, or silicone instead.

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Step-by-Step: How to Make Water Kefir (First Ferment)

1. Dissolve the Sugar
   Add ¼ cup sugar to 1 quart of room-temperature water. Stir until fully dissolved.

2. Add the Kefir Grains
   Gently add your 1 cup of live water kefir grains to the sugar water.

3. Cover & Ferment
   Cover the jar with a breathable lid and let it sit at room temperature (65–78°F) for 24–48 hours.

4. Taste & Strain
   Once slightly tangy and lightly sweet, strain the grains using a plastic strainer.

   • The liquid is your water kefir

   • The grains are reused for your next batch

5. Repeat the Process
   Immediately place grains into fresh sugar water to keep them healthy and active. Or you can keep in the refrigerator to allow you grains to "sleep".  Remember these are a live cultures. When they are in their ideal environment they will float up and down in the glass jar. 

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Second Ferment (Optional, But Recommended 🍓✨)

A second ferment adds flavor and natural carbonation.

How to Do a Second Ferment

1. Pour finished water kefir into a sealed glass bottle

2. Add organic fruit, organic 100% fruit juice, or herbs (see recipes below)

3. Seal tightly and ferment 12–48 hours at room temperature. (I use these flip top bottles) 

4. Refrigerate once carbonated to slow fermentation

Tip: “Burp” bottles daily to release pressure and prevent breakage. I would suggest over the sink since the drink is carbonated. 

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Easy Water Kefir Flavor Recipes

🍋 Lemon Ginger Water Kefir

• 1 cup finished water kefir

• 1–2 tsp fresh ginger (grated or sliced)

• 1 tbsp fresh lemon juice

Bright, refreshing, and great after meals.

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🍓 Strawberry Basil Water Kefir

• 1 cup water kefir

• 3–4 sliced strawberries

• 1 small basil leaf

Lightly sweet with a herbal finish—perfect for summer.

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🍍 Pineapple Mint Fizz

• 1 cup water kefir

• 2 tbsp fresh pineapple juice or chunks

• 1–2 mint leaves

Naturally fizzy and very kid-friendly.

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🍎 Apple Cinnamon (Fall Favorite)

• 1 cup water kefir

• 2 tbsp apple juice

• Small pinch of cinnamon (optional)

Warm, cozy flavor without being heavy.

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Caring for Your Water Kefir Grains

• Always keep grains fed—don’t leave them sitting without sugar water

• Use mineral-rich water when possible

• Avoid honey, maple syrup, or coconut sugar for the first ferment

• If you need a break, store grains in sugar water in the refrigerator for up to 2 weeks

Healthy grains will multiply over time, meaning you can:

• Make larger batches

• Share with friends

• Experiment with flavors more often

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What Does Water Kefir Taste Like?

Lightly sweet, mildly tangy, and naturally bubbly—similar to a soft soda or kombucha, but gentler and caffeine-free. The flavor will change depending on fermentation time and what you add during the second ferment.

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Final Thoughts

Water kefir is a simple, affordable way to support gut health while enjoying a refreshing homemade drink. With just sugar, water, and one large portion of live water kefir grains, you can create endless flavor combinations and keep your grains thriving for years.

If you’ve never fermented before, water kefir is the perfect place to start

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