Grocery Tip #14: Check Out the Thrift Markets

Once, while visiting my parents, one of my children commented that Grandma's bread tasted different from our bread. I was puzzled at first as it was the same brand that we usually purchase. And then I realized . . . Grandma's bread is fresh!

Because of health issues with one of my children, I stopped making homemade wheat bread years ago, and only purchase bread occasionally. However, when I do purchase bread it comes from the Aunt Millie Thrift store. Or as my children refer to it, "the used bread store."

I only pay thirty-nine cents for a loaf of bread or package of buns. It's a day old, but it usually gets eaten in just a day at my house anyway.

When visiting a girlfriend in another city, I always stop at the Entenmann's Thrift store. It is practically across the street from her house and I can treat myself to a yummy cake for just $1.49. That is a savings of $2.50!

And sometimes I even share my cake with the kids.

Heart of Reading Email Group

This was in my inbox today and thought that some of you may be interested:

Hi there!
I have recently started a group to support and guide homeschoolers who have a child(ren) who struggle with reading and am trying to spread the word within the homeschooling community. This is not a general disabilities group, but one that focuses on the various aspects of teaching reading and helping struggling readers. I have lots of files and resources that would benefit any frugal homeschooler!

If you wouldn't mind sharing the link and description below with your group, that would be so wonderful and appreciated!

Heart of Reading :
Wonderful resources and support for homeschoolers teaching reading and language development to struggling learners

Blessings, Tina

Homeschool Carnival Needs Your Posts

Are you a homeschooling blogger? If so, then how about sharing your blog with the rest of the homeschooling world.

Just pick out your favorite post (it doesn't have to be recent) and send the url here: Blog Carnival.

Literature Help for Parent Teachers

Have you ever considered using Cliff Notes when assigning literature to your high school children? For real! The notes are great in helping you, the parent (not the student!), come up with topics for literary analysis. You could also use them to design tests on assigned books.

Most recently, Cliff Notes came in handy when my two oldest were reading The Tempest. Shakespeare practically assumes that you already know the characters in his play and it was a tad confusing for my kids. The Cliff Notes had a list of characters, describing their part in the plot. It proved to be quite helpful. I borrow the Cliff Notes from the library and have never purchased them myself.

If you want to save a trip to the library the check out these websites:
Novel Guide
Grade Saver
Spark Notes
Penguin Group: Teachers' Guides

Thanks to Carol Maxwell who wrote much more extensively, and eloquently, on this topic in The Catholic Homeschool Companion.

To Photocopy or Not

This article originally appeared in Heart and Mind:

To Photocopy or Not to Photocopy: That is the Question
Maureen Wittmann


“Oh my, you’ve got the new Lyrical Life Science tapes. I’d love to have those myself!” I said to my friend.

“I’ll dub a copy for you,” she answered.

“That would be great,” I said, as I began to salivate over my soon-to-be new acquisition.

“Don’t worry about the copyright, teachers do this all the time. No reason we shouldn’t either,” my friend replied without any prompting from me. “They buy one original and then make copies for all the kids in their classroom. Our homeschool group is no different from a classroom. Besides it’s so expensive to homeschool, we shouldn’t be expected to have to buy all our materials.”

The more my friend justified making the copy for me, the more I realized that it was wrong. When I got home, I threw the dubbed tape away. To buy the original tape would’ve put too much strain on my budget, so I made the decision to simply live without it. Lyrical Life Science is something that surely would’ve added to my homeschool, but it was not an absolute need. I found other, less expensive, sources for science enrichment.

There was a time when I didn’t think twice about photocopying workbook pages, dubbing videotapes or audiotapes, or even pirating computer software. However, on that day I did think twice and I realized how wrong it is to do so.

First, it is illegal to steal intellectual property and as Catholics we are obliged to follow the law. (Unless, of course, it is an immoral law.) Though we may save ourselves a few dollars in copying, others are forced to pay for our “savings.” Much in the same way that shoplifters “save” themselves money but the rest of us pay more for our products to make up for the loss caused by the shoplifter.

For the purpose of this column, I’d like to focus on copying consumable workbooks. A consumable is designed to be used just once, unlike a textbook that can be reused and even resold (though not copied). It should be noted that it is not always illegal to copy consumables for multiple uses. Look at the inside cover of the workbook and read the copyright notice. Some educational publishers will grant permission there for you to make copies for your classroom. For homeschoolers, a classroom would be defined as our homeschooled children or the children in our homeschool co-op. It does not mean that we can photocopy and then sell or return.

If the copyright page does not grant permission to make copies and you truly cannot afford to buy multiple workbooks, then contact the publisher and ask permission. If the answer is “yes” that is wonderful, if the answer is “no” then you need to find another solution. At that point you should ask yourself if this particular workbook is a “need” or a “want.”

You should also consider the cost of photocopying, which isn’t always cheaper. For example, Beverly Adams-Gordon grants permission to purchasers of her Spelling Power program to copy the consumable worksheets. However, it is cheaper to buy the Spelling Power workbook than to make copies at Kinko’s or Staples. (If your husband is photocopying at work, make sure that he has permission from his employer and has offered to pay for the service, ink, and paper.)

It is estimated that as much as 50% of homeschooling materials in circulation are being illicitly copied. Quite frankly, this estimate shocks me. An author recently shared with me stories of homeschool support groups who have purchased one copy of a consumable curriculum series and then passed it throughout the entire group for collective copies. She also told me of families who purchased a single workbook to photocopy for their whole family and then resold as new.

A publisher of a virtues based program told me once of how she had books returned for a refund, only to find photocopied pages still stuck inside the books. This is a program that teaches virtues! Being thrifty means being prudent, which is a virtue. It doesn’t mean taking undue advantage of writers and publishers in order to save a few dollars.

Illicit copying not only hurts writers and publishers, but also ultimately affects the cost of materials to the consumer. Most homeschooling publishers are already working on very thin margins. If materials are purchased instead of photocopied, then publishers can print in larger quantities, which in turn lowers the per-unit cost and results in a savings for all homeschooling families.

Most copyright and trademark violations are done out of ignorance. Just as I thought at first it was okay to accept a dubbed copy of Lyrical Life Science from my friend. If we choose to educate ourselves in this area and then follow the law, we will be better Christians in the end. We will be practicing the very virtues that we strive to teach our children.

Scripture tells us, “The worker is worth his wage.” The only way that an author can gain his wage is through the sale of his intellectual property. (This also applies to authors of music and software.) If we copy works without permission, we are literally stealing wages from the worker. On the other hand, if we take the time and make the effort to either seek permission to copy, or adjust our budget so that we can make the purchase, or even make the decision to utilize the library or Internet instead, we are growing in virtue.

If you are ever unsure of whether or not you can make copies of something, the solution is very simple – contact the publisher.


Maureen Wittmann is coeditor and contributing author to The Catholic Homeschool Companion [Sophia Institute Press]. She welcomes you to join her at The Thrifty Homeschooler.

Freezing Salsa?

I was surprised to find that my copy of Preserving the Harvest has recipes for freezing salsa. Some years ago I made an attempt to freeze homemade salsa. The salsa was delicious before I put it in the freezer, but it was horrible when I took it out to thaw. Freezing it did something to the texture. I don't think tomatoes are made for freezing. So, if you like homemade salsa, either can it or eat it fresh.

Simply Peaches

My favorite way to eat fresh peaches:

Slice and peel. Place in a bowl and sprinkle with suger. Cover and put in the fridge for an hour or more. Pour a little milk (or cream if you're feeling wild) over the top. Great to serve with dinner.

Hope you all are taking advantage of harvest season!

Simply Blueberries

A member of the Yahoo group wrote to me recently:

Maureen,
I wanted to share my blueberry/saskatoon recipe. It has been in our family for generations and it is still a favourite. Are you ready? Put some frozen berries in to a cereal bowl and pour milk over them. Stir and enjoy your blue snow balls.

Frozen berries are also great finger food for toddlers, especially when they are teething.

Debbie

Discounted Microscopes

From Clickschooling:

The Homeschool Buyer's Co-op has negotiated a GROUP DISCOUNT for LW-Scientific Microscopes through Bolden Microscope. This is the best price on the Internet for these microscopes. You are guaranteed 20% off on any of 4 different models. Save up to 35% if enough people buy! Offer valid until Monday, Sept. 11 at 5:00 PM Eastern.

For details visit:
http://tinyurl.com/ngpy4

Also from the Clickschooling folks: Carschooling.

Tomato Deals

I've been busy the past couple of days canning salsa and peaches. I bought my produce at the farmers' market earlier this week. One farmer had 1/2 bushels of roma tomatoes for $10 but they were a bit small. Instead of just walking away, I mentioned that I wasn't interested because of the size. The farmer then offered them for the same price as the salad tomatoes, $7. I couldn't pass up that deal.

Free Unit Studies

Home School Unlimited has a new feature. You can share free unit studies. Upload units that you've written to share with your fellow homeschoolers. Or download units that others have shared. Cool idea. Click here to check it out.

Cheap and Easy: Red Beans and Rice Recipe

Dry beans are thrifty but time consuming. By cooking them in the crock pot you save time and aggravation. This recipe is from Cooking Light Magazine.

Easy Crockpot Red Beans and Rice

INGREDIENTS
3 cups water
1 cup dried red kidney beans
1 cup chopped onion
1 cup chopped green bell pepper
3/4 cup chopped celery
1 teaspoon dried thyme
1 teaspoon paprika
3/4 teaspoon ground red pepper
1/2 teaspoon black pepper
1/2 (14-ounce) package turkey, pork, and beef smoked sausage, thinly sliced (such as Healthy Choice)
1 bay leaf
5 garlic cloves, minced
1/2 teaspoon salt
3 cups hot cooked long-grain rice
1/4 cup chopped green onions

INSTRUCTIONS

1. Combine first 12 ingredients in an electric slow cooker. Cover with lid; cook on high heat for 5 hours. Discard bay leaf; stir in salt. Serve over rice; sprinkle servings evenly with green onions.

YIELD: 4 servings (serving size: 1 cup bean mixture, 3/4 cup rice, and 1 tablespoon green onions)

You can't get easier than that! Note: Don't change the type of bean as different dry beans need different times to cook.

Kids Canning

The county fair is around the corner and the kids have tons of canned and dehydrated goods to enter. Even my 10-year-old son is entering something. I never imagined.

I encourage you to get the kids involved in your kitchen. Sure, wee ones can make the whole process more difficult and time-consuming, but it will pay off in the long run. I have a tiny kitchen, yet somehow we make it work. My goal is to make the kitchen a warm and happy place for my children so that when they grow up and leave the nest they will enjoy cooking.

I am already seeing the benefits. My teen daughter was able to can beans, taco sauce, mangos, grape jelly, strawberry jam, blueberry butter, and pink grapefruit jelly all by herself. She also made dehydrated cinnamon apples and two batches of fruit leather. With the exception of driving her to the store to purchase her produce, she required zero help from me. Tween daughter only required having me close by in case she had a question. 10-year-old son needed me in the kitchen with him for direction in every move, but I know that in a few years he'll be as independent as his sisters in the kitchen. Teen son isn't interested in canning, so you can't win them all, but he still knows his way around the kitchen fairly well.

This is homeschooling at the core.

Freezer Jam Rocks

We've been making loads of jam and jelly at our house, but not all of it has been canned. We've also been making freezer jam. If you haven't already, I encourage you give it a try. It's so easy. No cooking, no canning.

You can buy special freezer jam pectin, but you can also use regular pectin. There will be recipes in the pectin package. You can also find recipes in the Ball Blue Book of Preserving (those recipes all call for freezer jam pectin) or by searching the Internet.

Basically, all you do is crush the fruit, then mix with sugar and pectin. Easy. I put mine into plastic pint containers that I found at Meijers for half off, but you could use just about any freezer-safe container. Some people even use Baggies.

If you like sugar substitutes, I saw a recipe at www.homecanning.com for strawberry freezer jam that uses Splenda sweetener.

You can keep the jam in the fridge for 3 weeks or in the freezer for a year. Make sure to label with the date.

Food Preservation Q&A: Part Two

More Q & A on food preservation (canning and dehydrating):

Q: What variety of apples do you think makes the best applesauce? What do you consider a good price for apples? I've always thought about making applesauce but wondered if it actually saved money in the long run.

A: Last year, I bought Macintosh for apple sauce, and Jonathons for dehydrating and canning apple rings. If you go to the farmers' market (I loooove farmers' markets), the farmers are usually very helpful in guiding you to the right variety for your needs. You should get the same level of service and expertise at the apple orchard.

A good price is free and sometimes you can find such deals. Perhaps you have a friend whose apple tree is heavy with fruit and in need of picking. I've gotten pears this way. Our homeschool group goes on an apple orchard field trip each year and everyone comes home with free apples. But this is not the norm.

I paid $10 a bushel and got 14 quarts of applesauce out of it. Not a huge, huge savings but nice enough, and difference in quality is huge.


Q: I have not been able to find a tomato or barbecue sauce that we liked so if you would be willing to share your recipe, I would really love it!!

A: I just use the recipe in the Ball Blue Book of Preserving. The key is, I think, in making any tomato-based sauce is to stir OFTEN. One year my barbecue sauce was a total flop because the sauce burnt on the bottom of the pan and it ruined the flavor of the whole pot. Ick! So, in reducing your sauce, cook it on low, slowly, checking it often.

Another tip is to use plum or roma tomatoes. They are more expensive and harder to find, but they are meatier and the sauce is thicker to start with. Juicy tomatoes are great for sandwiches and salads but they make thin sauce and as a result you have to cook it forever!

Also, make sure to use the freshest vegetables and cut out any bruises.


Q: When you have a moment, would you be willing to share your recipes for pineapple/papaya salsa and mango salsa?

A: I got my recipe for pineapple/papaya salsa from The Big Book of Preserving the Harvest (Your library may carry this title). For the mango salsa, I used the Spicy Tomato Salsa recipe from the Ball Blue Book of Preserving and added two chopped mangos to it. I've also found recipes in the past by searching the Internet.

For the most part, I use my Ball Blue Book, but it doesn't always have exactly what I want. For example, one year I made garlic jelly and red pepper jelly (Both great on grilled chicken breast! And makes a pretty gift.) because I had an abundance from the garden -- I found the recipes searching the Internet. (See previous post for links.)



Q: I'd like to know what brand of dehydrator you use.

A: I did a lot of research before making my purchase. I asked friends and searched the Internet. You can make your own, which I think is a really neat idea, but in the end I figured that wasn't going to work for my family. If you want to try it, do a search on the Internet for free directions.

My husband and I decided to stay away from cheap dehydrators as we didn't want to spend money on something that wouldn't last a long time. Plus, we have a large family and would be using it more than the average family. On the other hand, we couldn't afford the top of the line Excalibur that I coveted.

We went with the top of the line American Harvest (Nesco). It has eight trays and we use them all! So far, I'm happy.


Q: How do you make fruit leather?

A: It's pretty easy. Wash your fruit, cut out any blemishes, peel and pit. Puree in your blender until smooth. If it's too thick, I add a little water or juice. If it's too tart, add some corn syrup or honey. Then I pour it evenly over the tray and set the dehydrator for 135 until leathery. You can also do this in your oven -- search the Internet for how-to or check out a book on dehydrating from the library such as The Big Book of Preserving the Harvest. Unlike canning, you can use overripe fruit for this, which is very nice.


Q: My Pampered Chef apple slicer/peeler/corer broke after two years. Yes, it was guaranteed but was a pain to get replaced. Where did you buy yours?

A: I got mine from Meijer, which is sort of like a Super Walmart. You can usually find them at restaurant supply houses or any place that sells cooking equipment.

Food Preservation Q&A, Part One

Following are some questions I've received regarding food preservation, followed by my answers:


Q: I'm sorry to sound so dense . . . but where do you keep all this stuff? Do I need an extra refrigerator?

A: Not a dense question at all -- most Americans aren't familiar with the lost art of food preservation. No need for refrigeration. That's the beauty of canning -- your creations can be stored safely for a year on a shelf. I keep my home-canned goods in a cabinet in the basement. A cool, dark place is best. Dehydrated food has a shorter shelf life, but could be extended with refrigeration or freezing if you desire.


Q: Okay what exactly is an apple peeler/slicer/corer?

A: It's a kitchen tool that peels, slices, and cores your apples all with a turn of a handle. You secure the gadget to your kitchen table or a special stand, attach your apple, and turn the handle. In the end, you have lovely apple rings. Most can be adjusted to just peel. I'm told that you can use them for potatoes too.

Several list members wrote to tell me that Pampered Chef carries one. It's a little more expensive, but it comes with a stand and looks pretty sturdy. Here is a link if you want to see what it looks like.


Q: What is a food sieve and what does it do?

A: There are several styles that one can purchase and they can be called food mills, sieves, or strainers. The one that I own is the Victorio Strainer, which I love but I think is out of production. Here is a similar model.

You put apples in the top and out one end comes the icky seeds and peels, and out the other end comes yummy applesauce. Similar process for tomato sauce.


That's all I have time for today. I still have blueberries to put up. More tomorrow.

New Homeschool Resource Site

Home Schooling Unlimited's Free Classifieds

Pickled Watermelon Rind

At our traditional Memorial Day Barbecue last year we had lots and lots of watermelon. Because I just hate to see anything go to waste, my 9-year-old daughter and I cut up and peeled the rind to make pickled watermelon rind.

Now if you're making face, saying to yourself "that sounds gross," hear me out. They taste like sweet pickles. The rind, minus the fruit and the hard shell, has little taste. Pickled it has almost a sweet and sour taste to it and it is wonderful for summer picnics! Price pickled watermelon rind sometime, I bet that you won't find it for less than $5 a jar. It makes a great gift - your friends and family will think you're a gourmet!

And think about the educational value. My daughter and I not only had a completely enjoyable time together canning those pickles, she learned a lot about food preservation. She also learned that one man's trash is another man's treasure.

As an added bonus, my daughter entered a jar of the pickled watermelon rind in the 4-H competition at the county fair and won a blue ribbon.

If you want to give it a try, I got my recipe from the Ball Blue Book of Preserving. You can also find lots of recipes online. (Check the Internet links in the previous blog entry.)

The Lost Art of Canning

I'm planning to blog on the topic of canning over the next week. To get us started, I'm reprinting my Thrifty Homeschooler column from a past issue of Heart and Mind magazine.

The Lost Art of Canning
Maureen Wittmann

Imagine it’s January, there’s snow outside and the temperature is below freezing. Wouldn’t it be nice to go to your cupboard and pull out a little bit of summer? Perhaps a big jar of vanilla pears or snap green beans or even some mango salsa?

If the thought of canning your own produce scares you half to death, know that I used to feel the same way. The whole process seemed too daunting, too large. But one day I took the plunge, and I’m so glad that I did.

How to Begin
Getting set up for canning would be expensive if you bought all of your supplies brand new. The good news is that you don’t have to do that. You can find canning equipment at garage sales and thrift stores. If you have elderly family members or friends, ask them if they have any equipment or supplies to pass down to you. More than likely, they will be thrilled to find someone who wants to carry on the art canning and pass it onto her children. Almost all of my canning equipment, including a large selection of jars, came from older acquaintances. I simply mentioned that I wanted to learn the art of canning to a few people and, before I knew it, my cupboards were full. All I pay for is labels and lids. Sometimes I forgo the labels and write on the lids with permanent marker.

Basic equipment that you’ll need for the Boiling-Water Canning Method (for high-acid foods such as fruits, including tomatoes):
· The Ball Blue Book of Preserving
· Water canner
· Canning funnel
· Jar lifter
· Jars, lids, bands, and labels
· Basic kitchen utensils
There are other goodies that you can acquire, but these will get you started. If you’re going to can jellies or jams, you’ll want to add pectin and Fruit Fresh to your grocery list.

Once you’ve been canning a year or so and feel ready to can low-acid foods, such as vegetables and meats, then you will need to add a steam-pressure canner to your list of basic equipment. At that time you can look to acquire more specialized equipment, such as a food sieve, apple peeler/corer/slicer, or lid wand

Finding Produce
The first place to look for produce is, of course, your own garden. Keep canning in mind when you plan your garden. For example, if you want to can a year’s worth of salsa, you’ll need to plan on planting plenty of tomatoes and peppers.

When your friends find out that you’re canning, they’ll bring their garden surpluses to you. I’ve been given full bushels of green beans as well as bags of tomatoes, peppers, and more. The children and I have also been invited by friends to pick pears and strawberries on their property.

Farmers’ markets are another great resource. Not only do you get fresh produce, often picked that morning, you get the wise counsel of the farmer. Don’t be shy and ask as many questions as your heart desires. I have found farmers to be wonderfully friendly and happy to share advice. They can tell you the best variety of apples for applesauce versus apple pie filling versus apple rings. They can tell which variety of peaches are best for eating fresh and which are best for making jam. They may even have a recipe or two to share.

My children can for 4-H and the county fair. The farmers especially love answering their questions and helping them choose their produce. In fact, upon finding out that we’re canning for 4-H, the farmer will usually give the children a little break on price or a few free samples.

Another resource is universities. We live close to Michigan State University, which has a degree program in agriculture. For this reason, they have several big produce sales at the end of harvest season. Also look into community gardens, co-ops, and city markets.

What Next?
Now that you have your equipment and your produce, you’re ready to get to the real work. I highly recommend finding an experienced canner to help you with your first canning attempt. She can help you get over any little bumps and answer last-minute questions. Most of all, she can give you peace of mind. There’s nothing like having a friend close by when trying something new.

Plan ahead for canning day. Check the recipes that you have chosen and make sure that you have all of the equipment, supplies, and produce needed. Borrow anything that you don’t yet own. For example, if you’re attempting apple rings for the first time, you may need to borrow your friend’s apple peeler/corer/slicer.

If the children are helping, write out a list of everyone’s assignments and the order they will take place. Even the youngest of children can help with simple tasks, such as rinsing off produce or handing Mom supplies. Older children can slice and dice. My children’s favorite job is turning the crank of the sieve when we make applesauce or tomato sauce.

The kitchen should be clean and uncluttered. Everything should be laid out and ready to use. You’ll be less stressed and everything will go smoothly if you take care of these things in advance.

Next sterilize everything, following the instructions in your Ball Blue Book of Preserving. While waiting for everything to sterilize, you can start your prep work. Wash, peel, slice, dice, etc. As you prepare your recipe, get your water bath canner on the stove. After checking your jars for any cracks, fill them according the directions and seal. After removing them from the canner, put them onto a dry, clean tea cloth where they can sit for the next 24-hours. Check to make sure they do indeed seal and then put them up to enjoy come winter. Or enter them in the county fair!

Canning is not only thrifty, but it is very educational for your homeschooled children. My children love helping and they’ve learned a tremendous amount about food safety and food preservation. An additional benefit is that the food you preserve will taste better and be healthier than anything you can buy in the store.



Sidebar:
To learn more about canning, check out the following books and websites:

The Ball Blue Book of Preserving
The Big Book of Preserving the Harvest

For recipes:
http://www.homecanning.com
http://www.recipezaar.com/r/16/85
http://www.canning-food-recipes.com/

Food preservation websites from 4-H for homeschooling lessons:
All the info you’ll need for canning.
Canned Fruit and Vegetable Checklist.
Canned Meat Checklist.
Pickles and Relish Checklist.
Jam Checklist.
Juice, Jelly, and Syrup Checklist.

Enthusiasm is Contagious

Nothing great was ever achieved without enthusiasm.
-- Ralph Waldo Emerson

I guess this means that if we want great homeschools, we better be enthusiastic about homeschooling. If we want great kids, we better be enthusiastic about raising them