Fig Kombucha

This morning as I was stirring up my brew, I was wondering what to put in for flavoring. So far, ginger is our all time favorite. I didn’t have any ginger in the house, have cuts on 2 fingers so figured digging in the dirt to get fresh ginger might not be the best idea for today so I was looking around to see what sounded interesting. Figs! We have those.

Fig Kombucha

Fig Kombucha

It was a small batch so I made 2 blueberries from Ikea blueberry syrup and 2 figs to see if we like that. If we like the fig, I’ll make more in a few days when the next batch is ready to bottle up.  Hmm . . maybe fig/ginger together would be good. I wonder if pumpkin/cinnamon would work with my fresh pumpkin. Not sure it has enough flavor to infuse the tea but what’s one bottle just to find out. I probably have enough goji berries that I can pick those and try a batch of that too.



With it being so warm, the kombucha brews up/ferments so quickly that I’m making just one batch instead of two so we don’t end up with kombucha taking over the place. In the winter, it takes a good 7 days for the first ferment and usually 5 or 6 for the second ferment so I keep two batches going. In the summer, the first ferment is done in 3 or 4 days and same with the second ferment.

We love that stuff!

Safely Canning Pumpkin

I am certainly no expert but I do trust the experts, especially the University of Georgia, who seems to be the guru on canning food safely.

It is NOT recommended that any kind of pureed pumpkin be canned! You can read what they have to say about it here

That is why I either:

  1. Peel my pumpkin raw, in chunks, par-boil it for a couple of minutes and can it; or
  2. Cook it, then peel it, scoop it out and freeze it.

You may have canned pumpkin butter or pumpkin pie filling for years and have had no problems but just be aware that it is not recommended as a safe method for canning pumpkin.

I’m truly not trying to tell anyone what to do, or convince you that your method is wrong . . I’m just wanting you to know what the experts recommend.

Spaghetti Squash in the Microwave

Most any time I cook spaghetti squash, I cut it in half (or Vince does that), I scoop out the seeds, wrap it in plastic wrap and microwave each half for about 5 minutes. It gets very hot and I let it sit in the microwave to cool off a bit.

But once upon a time, I read that if you poked a few vent holes in the whole thing, you could just microwave the whole squash. I tried it.


That happened 10-1/2 years ago, in Kentucky, and there’s never a time that I put a spaghetti squash in the microwave that I don’t think about that incident.

By the way, I had poked about 10 holes in the squash before I put it in the microwave. I’ve microwaved a few whole ones since then . . not many . . but I’ve never had an explosion like that and hope I never do again.