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The Healing Haven

Helping you get back to your roots one step at a time through holistic health & healing

09/25/2026

Absof**kinglutely not. Especially right now 😩
Do not disturb. Unless you wanna help me with canning AND clean up the chaos after. Oh and make me/bring me some lunch.

Snacks everywhere. Dishes everywhere. Canning jars everywhere. And can’t forget to save those seeds too... so yah those are everywhere 😂

If your kitchen doesn’t looking like this while you’re canning, then you’re doing it wrong.

09/22/2026

Your friendly reminder to start saving those glass jars! Yes you can reuse the lids too! As long as they’re in good condition. And if they’re not, you can get new ones!
canningtips

09/18/2026

As a jar collector (some may say hoarder) but it’s not hoarding if you’re using them though right?

Anywho, I’ve scrubbed enough labels off old jars and have even had to bust out my homemade goo gone to get stubborn labels or glue off.

I quite honestly ain’t adding ANOTHA ONE with homemade fancy labels and having to scrub the glue off again when the jar is done. It’s a task I very much don’t care for.

And come canning season, I think of ways I can simplify things. And making fancy labels just ain’t one of them. Work smarter, not harder.

How do you simplify life when canning season gets crazy?

09/10/2026

False seals do and can happen. It even happens to us advanced canners sometimes still! If you’re a beginner canner, this is very important for you to learn about.

A false seal is when your canning jar didn’t create a vacuum to seal the jar and prevent spoilage.

And yes, even when you have stored your jars away in your root cellar or pantry, lids can become unsealed too! That’s why I always store mine without the rings on.

So why do false seals happen? Well, as jars heat up in the canner, the contents of the jar expands and that’s what changes the pressure inside the jar. Air then leaves the jar, which makes the pressure outside of the jar greater than the pressure inside the jar.

As the jar cools, the difference in pressure pulls the lid down onto the jar and forms a vacuum seal. This is what seals the jar and prevents your food from spoiling.

Now, some jars will start to seal in the canner or as soon as you lift them out, but most will seal after the jar has cooled a bit.

Here are a few other reasons jars won’t seal:
• improper lid with improper jar (Ex. Pur lid with Golden Harvest jar)

• low quality lids

• lip of the jar may be too narrow or the wrong size to get a good seal with a canning lid

• jar is chipped or cracked

• rim of jar isn’t clean

• bent or rusty rings

• rings aren’t tightened properly

• improper headspace (too much or too little)

• not enough heat

So next time you’re canning up a batch of goodies, don’t forget to follow these tests after your jars have been processed and sat for 12-24hrs.

Save this for post for later and follow along for more helpful canning tips and recipes 🫶🏼

09/08/2026

It’s all connected. They want you to live in fear and not learn these skills or be self sufficient. They also want you eating the food they approved that keeps making you sick. How many recalls are we on now?? THOUSANDS. And the cycle keeps happening and getting worse. But ya’ll are more afraid of botulism? Mkay.

Anywho, if you wanna learn how to can and garden, give me a follow because I’m here to help 🫶🏼

09/05/2026

Have you heard of this old wives tale before? If so, do you or do you not follow this rule? If you don’t follow this rule, have you ever had food go bad?

08/27/2026

YES! Yes you can! Both of these fruits are acidic. If you are ever questioning yourself on what fruits you can use, checkout the pH guide for canning fruits and vegetables in my bio or buy pH strips.

08/19/2026

It turned out great 🤩 Here’s a few other ways you can troubleshoot your jam if it’s not setting or thickening 🫶🏼

08/14/2026

Blueberry jam 🫐 Just 2 ingredients. Yes it can be that simple! And no there’s no honey or stevia or any other substitute in here.

With my little one being 2 soon, she loves her fruit! When fresh berry season is over, I can simply add this ontop of yogurt, French toast, pancakes or crepes, peanut butter and jam sandwiches, or ontop of a baked brie with some basil 😍 Honestly, the possibilities with this is endless! And I can actually feel good about giving this to her, because there’s no sugar in it or other weird mystery ingredients like store bought.

You might be wondering how can jam be made without sugar? Blueberries are an acidic fruit and it’s also a fruit that has natural pectin in it as well. The pectin is low, but when you add a bit of lemon juice, it helps activate the existing pectin more and will help maintain the colour of the blueberries as well. When you cook the jam to 220° F on the stove, that’s the jellying setting point for your jam to set firmly.

So why do people add sugar? Sugar does help preserve it for longer ONCE opened. However, I know this won’t be lasting long in our house once we open a jar, we’ll easily finish it in one sitting or over a couple days before it spoils.

Acidity is what keeps jam shelf-stable, NOT sugar. That means you can sately can no sugar jam as long as your recipe maintains the correct acidity. So don’t you dare come at me with your “botulism” comments when you don’t even understand basic canning 😘🫶🏼

Blueberry Jam 🫐 Add fresh (make sure to wash) or frozen blueberries to a pot on the stove on medium high heat and add a healthy splash of lemon juice. Make sure to constantly stir the blueberries! You don’t want them to burn. Use a thermometer and have the blueberry jam reach to 220° F. Once it has reached that temperature, put it on low. Check the consistency with the back of a spoon. If you’re happy with it, ladle in a glass jar and keep in a fridge for 3-5 days. Or, to make it shelf stable, simply water bath for 20 minutes.

08/07/2026

Some moms are surviving parenthood and others have a village helping them through it. Those experiences are not the same. Love, a mom (me) who is also in the thickest thick of her survival season 💕

I took this food basket to my friend and her family a while back. I had an intuitive feeling to bring her food. So I listened to that nudge and asked her if she or anyone in her family had any allergies, sensitivities or restrictions etc. All of this is homemade btw except the cheese and pasta.

Here’s a list of everything I made:
1. Tomato basil pasta sauce with bacon and infused with cab sauv

2. Olive tapenade

3. Rhubarb lemonade concentrate

4. Roasted red pepper sauce (to go ontop of the brie)

5. 3 mini loaves of bread to go with the olive tapenade and brie (white loaf, dill and garlic loaf and a veggie herb loaf)

6. Super fudgy brownies

Should I drop some of these recipes or what?!?

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