Pest Control: Ants

Is your home being overtaken by ants? Are you struggling to control them in a kid-safe, pet-safe, and/or eco-friendly way? That was me before I did a ton of digging and found safe ways to rid my homes of ants without risking my dog or any visiting kiddos.

My favorite commerical method is EcoSMART, but I've also heard good things about Aunt Fannie's and like that their products come in regular spray bottles. But if you prefer DIY like I do, read on for my tried & true methods.

1. Essential Oils for Deterrence

• cinnamon
• peppermint
• eucalyptus
• clove
• lemon (or other citrus)
• tea tree

Essential oils are a great way to keep ants away. I like to put a few drops on cotton balls and place throughout my house. We have literally watched ants actively avoid these cotton balls or do an about-face. I like to tuck these into my pantry and by entry points. You can also use essential oils in a home made ant spray.

2. Disrupt Their Scent Trail

• lemon juice
• bleach
• vinegar
• soap

Creating a diluted spray with any of the above (solo or in combination, inclusion of essential oils is a good idea too!), wil create a multi-purpose spray. Spray where you have seen ants to disrupt their scent trail, spray around your home or entry points to act as a deterrent, and the natural soap will actually kill ants as well if sprayed directly on them. Primarily I use these ingredients to clean & create a barrier that will disorient ants and keep them away.

3. Create a Barrier

• flour
• chalk (powdered, or just draw a line)
• cornmeal
• cream of wheat
• coffee grounds
• diatomaceous earth
• ground cinnamon
• ground clove
• black pepper

The advantage to using powders to create a barrier are two-fold: these items are generally safe for ingestion by people & pets (maybe keep the coffee grounds away if kids/pets are a concern), and you can tell when it's time to redo your barrier. There are some additional benefits to a few of these items as well: cornmeal, cream of wheat, and DE actually kill ants.

4. Boiling Water
Boiling water is a pretty simple solution. It will kill the ants, but is about the most natural way to do so. Either mix boiling water with some soap to spray ants in your house, or pour boiling water into ant hills outside your home.

5. Borax
Borax will actually kill ants, and can be harmful to pets & children if ingested (just like any other salt in large quantities). If using Borax, I recommend doing so away from pets & children. You can mix Borax into sugar water (add liquid soap for some extra power), or mix it with honey & peanut butter.

6. Baking Soda & Powdered Sugar
As an alternative to Borax, which is harmful to kids & pets if ingested, you can mix baking soda & powdered sugar.

The Kombucha Experiment

I really wanted to get on the kombucha train, but made some poor flavor decisions initially. I didn't let that keep me away though, and I tried a variety of different flavors, many of which I loved. So once I realized it was a flavor issue, and not a kombucha issue, I decided to try brewing my own.

So what's the buzz about kombucha?
Kombucha seems to be a fad right now, but really it's been around for centuries! I've read varying information about the benefits (or not) of kombucha. A summary of what I've learned is that not only do you get the same health benefits as tea (antioxidants), your gut gets some extra TLC. Kombucha contains probiotics, which make your gut happy and can aid with indigestion, inflammation, and weight loss. Other purported health benefits are improved weight loss, improved cholesterol/blood sugar, reduced risk of certain cancers/heart disease, and assistance managing type 2 diabetes.

Now I can't say for sure that all of this is true, but I know tea & kombucha have been considered health tonics for centuries. I know my gut feels better when I drink it, and I experience improved energy levels which helps me focus and be more active. I also am allergic to dairy, and tend to cheat (A LOT), and I find regular consumption on kombucha helps fight most of the negative digestive effects.

I also really like it because it's helped me kick soda. I don't drink soda for the caffeine, but for the sugar & carbonation. Kombucha is a healthier way for me to feed those desires, plus when I make it I know what has gone into it. And there is still the caffeine if that's your thing too ;)

I'm experimenting w/ making my own sodas as well, and you can totally use a kombucha brew method to give them some fizz if desired.

How do you make Kombucha?
Well, it's really a 2-step process. I am by no means an expert, but am happy to share what I've learned so far! But also, feel free to just use this info as a rough guide, and experiment with flavors, dilution strengths, etc.

I should also note there are 2 brewing methods: batch & continuous. I am currently using the batch method. If I see a need to move over to continuous, I will be sure to share that method with you in the future.

First Fermentation (F1)

1.Get a SCOBY and some starter tea.

I've read and seen posts of many people who have successfully started their own SCOBY from store bough kombucha. I've not tried this so cannot comment. I got my SCOBY from a friend who brews her own kombucha. There are also many reputable online stores where you can buy a SCOBY as well (Although I've heard you don't want to trust dehydrated SCOBYs).

The amount of starter you want is somewhere in the 1-2 cup range. My friend gave me a huge SCOBY from a 2.5 gallon crock, and 1 cup of tea. That gave me wonderful results, and for my second batch I also only used 1 cup of tea.

Once you've made your first batch, this step switches up a bit. You will now have 2 SCOBYs in your crock. Save 1 along with 1-2 cups of your F1 kombucha and start your next batch! You can put the other SCOBY into a hotel, pass it along to a friend, find another creative use for it, or simply dispose of it (they compost well).

2. Brew yourself up some sweet tea.

I've read a multitude of methods here, and for my first run I just followed the steps my friend uses. Typically, kombucha is made with black tea, but my friend uses green tea. Feel free to experiment here though, as I've seen many success stories with all different sorts of tea. My one note of warning would be to avoid teas like earl grey because the oils can mess of your brew, and herbals may not have enough tannins for the brew to be successful (however, I have also heard success stories, so you do you; I would recommend not straying from regular tea for your first couple brews).

For my first run I used about 8 bags of organic green tea, steeped in 8 cups of water for about 15 minutes. While still warm, dissolve about 1 cup of sugar. I then added another 7 cups of COLD water to help bring down the temperature, as you will want your tea at room temp for the next step.

I was told to use organic cane sugar, so that is what I did and it worked great. However I know of people who have successfully used regular white sugar, and even honey (although I believe the use of honey means you are making JUN, and not kombucha?).

These amounts are for 1 gallon of kombucha. Adjust as needed for the amount you want. My friend recommended 1 gallon per person, and since I am the only one in my house who drinks this, that is what I did. Frankly, I found this to be more than enough!

You can also adjust the type & amount of tea. Generally I see people hover around 8-10 tea bags (or equivalent loose tea) per 1 gallon of kombucha, but again this is all about experimentation so if you want to use more go for it. The flavor is pretty light at 8 bags of green tea, but that lends it self well to all sorts of flavoring ;)

What's that SCOBY doing?

3. Add your SCOBY & starter.

As mentioned in Step 2, you want to get your sweet tea down to room temp first. You can brew your sweet tea in your crock, or pour it in once at room temp. You will want to use a glass or food-safe ceramic crock or other vessel (I use a 1 gallon mason jar myself).

Once you are there, add your starter tea and place your SCOBY on top. Make sure your hands are clean before touching your SCOBY (a simple vinegar rinse is sufficient). It's OK if your SCOBY doesn't fit your crock--you can trim it down if it's too big; and if it's too small no worries, it will still do it's job and a new one will grow anyways that will fit your crock perfectly.

Don't worry if your SCOBY sinks, sits vertically, or otherwise doesn't float nicely on top. It will do what it wants. SCOBYs are living things and they will do as they please! A new one will form anyway, and as long as you see that happening you know everything is working.

4. Cover and let sit.

Cover your crock with a coffee filter or cloth (like a flour sack towel). You want the air ventilation as it helps the natural yeasts & bacterias eat the sugar and turn your tea into kombucha. Do not use cheese cloth as the holes are too large & you don't want fruit flies! Or if you do use cheesecloth, make sure to use multiple layers.

Now be patient...I've heard you should wait at least 3-5 days before checking on your brew.

5. Taste your brew.

Your kombucha is done when you decide it is. It's all about your taste preferences honestly. I would wait until you see your new SCOBY has formed before tasting (which I believe took about 4 days for me). Many people say kombucha takes 10-14 days, but you can start tasting earlier. My friend says hers only takes 7 days, so since I used her SCOBY & method I tasted mine at 7 days. I was happy with the result and decided I was done. However, for my second batch I waited 14 days to see the difference, just because. It actually had more bite, but not in a bad way. I tend to like sweet so was happy at 7 days, but I think 14 days is actually more to my liking. However, find your own sweet spot (pun intended!). The environment you store your kombucha in will impact the fermentation process, so just because 7 days was perfect for my friend at her house, doesn't mean 7 days will be perfect for me at my house. Our house environments are going to be slightly different, and also probably our tastes.

Some people do pH testing...I personally do not, but I'm also a super newbie! The longer you let it brew, the more acidic it will become. If you want it sweeter, stop brewing earlier; if you want it sour, brew it longer. Do not be put off by a funky, vinegary smell. It's all good! Well, as long as your SCOBY doesn't grow any mold. If it does, you probably want to start over with a new or reserved SCOBY.

6. Bottle & prepare for F2.

Once you are happy with your brew, it is time to bottle it up. First remove your SCOBY with clean hands. You can place this into a temporary dish, SCOBY hotel, or new brewing crock. Make sure to include 1-2 cups starter tea from your current brew.

You will now want to pour your kombucha into bottles for storing or F2. I've heard it is fine to bottle and put straight in the refrigerator if you are happy with the results. However, if you want some fizz you probably want to give it a second ferment, regardless of your desire to include flavorings.

I've read you want to give your brew a good stir before distributing it so that your yeast particles get kicked up and end up in each bottle (you can also do this before pulling your starter, but I forgot & everything still worked fine for my second batch).

L-R: Cucumber/Melon, Mango/Peach/Strawberry,
Plum/Blueberry/Kiwi

Second Fermentation (F2)

7. Prepare your flavorings, if desired.

Half of the fun of brewing my own kombucha, is being able to choose my own flavors! You can use pretty much anything here... fruits (fresh/frozen, chopped/pureed/juiced), juices, herbs, flowers, other teas (herbal or otherwise...), probably vegetables? For my first attempt, I decided to try & mimic some of my favorite smoothies:

Mango/Peach/Strawberry:
     1 mango, 1 peach, 6 strawberries
Plum/Blueberry/Kiwi:
     2 plums, 2 kiwis, 1/2 cup blueberries
Cucumber/Melon*:
     1/4 cucumber, 1/8 melon, 1 lime zested/juiced
*For my first try, I used watermelon, but my smoothies are usually honeydew. I also usually add mint & honey to the smoothies. Not sure the mint would be needed for the kombucha, but this flavor did not have a lot of fizz, so I think honey would have been beneficial.

I pureed the fruits in the same ratios I use in my smoothies, and added about 1/2 c of puree per 16 oz bottle. I probably could have gotten away with 1/4 - 1/3 cup instead (or maybe just used diced fruit instead of pureed), but my friend said she does 1 part flavoring to 3 parts kombucha, so who was I to mess with her tried & true method on my first round? Even at a 1/2 cup puree per 16 oz bottle, I had about enough to do 4 bottles of each flavor, but only enough F1 for 8-9 bottles (I only had 8 though).

For my second attempt I wanted to try something new. I used some of my brew to build a SCOBY
hotel (more on that later), and only had 2 empty bottles on hand (which is fine, I want to do some experimenting with the second brew anyway). Originally I was thinking something apple and something orange, but I ended up settling on using both bottles for an attempt at apple cider kombucha using 1/2 apple diced finely, 2 cardamom pods split, 2 cloves, and 1 cinnamon stick per bottle. I didn't think the apple would offer enough sugar, so I added 1/2 Tbsp sweetener (maple syrup for one and honey for the other).

You can realistically swap Steps 6 & 7. I personally find it easier to add my flavorings to the bottles first. My friend likes to fill her bottles with kombucha first. To each their own.

8. Add additional sugar, if desired.

Some flavors do not have as much sugar as others. Different fresh fruits have different sugar levels, Juices tend to have higher sugar (no shame in using prepared juices!). Herbs & floral flavors (or other teas) will definitely need a sugar boost.

Feel free to play with the sweetener you use. While most of the sugar is going to feed your fermentation, there may be a certain flavor profile you want.

I've also heard adding raisins helps build fizz without imparting additional flavor, so that's something else to consider. I actually gave this a try, and did not notice an impact on my flavors.

9. Cover & let ferment 1-3 days.

This step is really variable. Depending on the sugar content of your flavorings (if you used any at all), your brew may ferment at different levels. It's a good idea to check at regular intervals 1) to make sure you reach your desired fizz level, and 2) to make sure your bottles don't explode. You can help prevent exploding bottles by using grolsch style flip-top bottles, pressure tested bottles, or I have even found that commercial screw-top kombucha & ginger beer bottles are reliable.

I left all 3 of my flavors sit 3 days before checking them. The mango/peach/strawberry was so fizzy! There was a volcano when I opened the bottle. It probably could have gone just 1 day. The plum/blueberry/kiwi was also very fizzy & volcano-y, but not as much. Not sure if 1 day would have been enough, but definitely would not have gone more than 2. On the other hand, the cucumber/melon has barely any fizz! It's OK, but probably could have gone another 1-2 days, or used some additional sugar (like honey or more raisins).

You can strain & rebottle your brew if desired, or leave as is. It won't hurt either way, although you may sacrifice some of the fizz if you strain & rebottle (not always an issue though!).

10. Refrigerate until you are ready to enjoy!

Once your bottles have reached their desired level of fizz, place them in the refrigerator. This not only stops further fermentation, it helps the carbonation better integrate into the liquid which can help prevent volcanoes when you open your bottles ;) Also, I personally find my kombucha most enjoyable when cold, but then again I like most drinks cold.

If you did not strain your brew in the previous step, your kombucha may be a a bit textured...You can strain prior to enjoying or drink straight. There is a possibility a baby SCOBY has formed. That is fine. It's safe to eat/drink, or you can discard it. Do not use these baby SCOBYs for new brews though, as they probably won't work (something something chemistry). Or try it out and prove me wrong!

What if you want to take a break?

I took a break after my second batch, because even though I let that batch go 2 weeks on F1, I still had not finished my 9 bottles from my first batch! I really like tea, but tend to drink regular more and kombucha is more of a treat (or soda substitute). You might drink it faster, or have more people to help you, etc. Regardless, sometimes you may want to stop brewing, but you are probably wondering what to do with that SCOBY.

SCOBY Hotel (long term)

I moved my SCOBYs into a hotel. You can do this with any of your SCOBYs, from your first to your most recent. So I currently have 3 SCOBYs sitting in my hotel because I have the one my friend gave me, and I've brewed 2 batches which has resulted in 2 new SCOBYs. A hotel is basically a jar full of your SCOBY(s), some starter, and some sweet tea. The hotel can be covered with cloth or a more secure lid. Every 4-6 weeks you will want to decant some of the original liquid out and add new sweet tea to keep your SCOBYs fed.

I moved my 3 SCOBYs into a 1 quart mason jar with 2 cups starter and 2 cups fresh sweet tea (using 1 tea bag and 1 Tbsp organic cane sugar). I sealed it up and it sits in my basement until I am ready to brew more! This is also a good way to store your extra SCOBYs if you don't want to get rid of them some other way (there are some creative food/health uses, composting, give to a friend, or just throw it out).

I want to keep a few on hand in case I mess something up! It's a good idea to have some on hand as a backup, because your experiment can go wrong (for example, I want to try a black tea brew next time), or just the ferment can go wrong for unknown reasons. I do have easy access to replacements since I have a hook up from my friend, but not everyone will be in that situation. You can always buy a new one too, but my limited experience & research has shown that your brews will get better over time, so starting anew with a brand new SCOBY may take you back a step.

Just Let it Brew (short term)

Alternately, I've also read that if you are only planning to take a break for 4-6 weeks, you can just leave your brew going. Yeah, it's going to get really acidic and taste like vinegar, but the SCOBY should be fine. This will give you a really strong starter for your next time, or some people use the result as a vinegar in things like salad dressing, etc. You probably don't want to drink this though or bother with your F2 ;)

Kitchen & Bath Scrub

Soft Scrub with Bleach used to be my go to for bathroom & kitchen cleaning. When we came across Bar Keeper's Friend, that took over for the kitchen. Neither is necessarily dangerous to my knowledge, but they also aren't very natural. I found a great scrub recipe on Aromahead, but really this recipe can be found all over the place by bloggers who make their own cleaners

This scrub is abrasive enough to bring some shine to your kitchen sink, lightly polish faucets, and scrub out your bath & toilet. It's also very customizeable, so you can use more or less baking soda to get the scrubbing power you need.

Kitchen & Bath Scrub

1 cup baking soda
1/4 cup liquid castille soap
1-2 Tbsp vinegar (optional)
30-40 drops essential oil

Mix the baking soda, castille soap, and vinegar together. It will form a rather thick paste (adjust to your preference/scrubbing power needs). Add essential oils and stir again to make sure they are fully dispersed.

Don't use any more than 2 Tbsp vinegar. Vinegar will cancel out both baking soda and castille soap. The fizzing action of vinegar and baking soda can help with some cleaning (particularly clogged drains), but when left to sit they are creating salt water. With the large amount of baking soda in this recipe, that is not much of  concern. Likewise, vinegar and castille soap can cancel each other out, leading to oil or "unsaponified" soap. With such a small amount of vinegar in this recipe, you are not risking these reactions.Alternately, you can leave the vinegar out as you lose the benefit unless you use this entire recipe right away.

Which Essential Oils?
Citrus oils, Tea Tree, and Peppermint are all great cleansing oils. Andrea Butje uses these in her recipe on Aromahead, but if you have her phone app you will see a different combination of oils listed. Really, you can just use whatever oils you enjoy the scent of. If you want the extra boost of cleansing power from antifungal, antiviral, and antimicrobial oils there are a lot of options or you can go with the tried and true citrus, tea tree, and peppermint.

Dishwasher Detergent Revisited

As with my laundry soap, I've made some adjustments over time to my original dishwasher detergent recipe. Again I chose to remove the Borax because I found that it was leaving a film on my dishes. I also decided to add some castille soap for a little extra cleaning action.

DIY Dishwasher Soap - Redux

2 c washing soda
1/2 c kosher salt
1/2 c citric acid
1/4 c castille soap*, finely grated
(approximately 1/2 bar or 2-3 oz)
20 drops essential oil (optional)

Make sure to finely grate or chop your soap. I found that freezing it for 30-60 minutes and using a food processor to be very effective, but you could use a grater or other method. Mix all ingredients together and store in an air tight container. If using essential oils, make sure to mix in well before storing, so that the oils are evenly distributed and your soap does not clump.

My personal preference for essential oils in this application is citrus, such as lemon, grapefruit, or a blend. I currently am using a cleansing blend of lemon, clove, eucalyptus, and rosemary.


Something you will want to note is that the citric acid will attract moisture and may cause your soap to clump (or if you are really unlucky, as I have been in the past, fuse into 1 large block). This won't hurt anything, but it can be annoying and may make it harder for your soap to dissolve. Two good tips I've found are to leave your soap in a large, uncovered bowl for a couple days to let it dry out (make sure to stir it periodically to help break up any clumps), and to make a desiccant to keep in your container to absorb any excess moisture (for example powdered clay or dry rice in an empty tea bag, pantyhose, or sock).

To Make Tablets: Add about 1 cup of water to your dry mixture. Your mix will fizz up, just let it. Once the fizzing has stopped you will have a wet sand like texture. Scoop your detergent into molds (ice cube trays are good) and pack firmly. Let dry uncovered for at least 24 hours (or until completely dry). Store in an air-tight container.

Use 1 Tbsp (or 1 tablet) per load. For a simple rinse agent, use white vinegar. If that is not cutting it, you can always pour some vinegar into the bottom of your dishwasher and/or mist your dishes with vinegar while they dry. I also recommend making sure to clean your dishwasher itself if you are having build-up, sediment, or film issues (including cleaning that drain trap). I have also heard that using homemade dishwasher detergents with plastics can cause a film on your non-plastics.

*Make sure you grab castille soap, you do not want a soap that suds in this mixture!

The Debate on Borax

I always do a good bit of research before deciding on a DIY to trying or making my own recipes. This has included looking into Borax, as I've seen bloggers who use it without question and others who say it is an unsafe material. Crunchy Betty and Wellness Mama do a great job of collecting the arguments for both sides, but I encourage you to do your own digging as well.

The Argument Against Borax
Borax has been classified by multiple organizations as concerning. EWG ranks it as moderately hazardous. The FDA banned it as a food additive, and ECA flagged it as a high concern.

Some physiological concerns are also noted. It can be a skin irritant, and some individuals have reported chemical burns. In some studies it was shown to cause lung irritation. Ingestion of borax can cause stomach pain and sickness. Boric acid is linked to hormone disruption (males) or fertility/pregnancy issues (females, primarily animals).

Use of borax in soil has also caused crop problems. It is used in insecticides and pesticides.

The Argument for Borax
Ok, well, this is less an argument for Borax, and more of a de-bunking of the arguments against it...

Borax is a salt, not an acid. Borax (sodium tetraborate or sodium borate) is a naturally occurring mineral salt. Boric acid (hydrogen borate) is the result of borax reacting with another acid. In some places these compounds occur together (such as volcanic areas or in seawater), but the borax we are buying at the store for our DIY projects is a salt that can be found naturally in the ground.

Borax is ranked the same as baking soda or salt when it comes to MSDS data, and NIH does not really indicate it as concerning unless ingested in large quantities (just like table salt). Indigestion or skin irritation all depend on the amount of a substance used and the individual person, but that does not inherently make a substance poisonous. Also, the non-topical physiological symptoms are related to ingesting large amounts of borax, which again you could have the same issues ingesting large amounts of baking soda or table salt.

Boron (the element in borax) is actually necessary to life, in small amounts. It is a trace mineral that benefits normal growth and a healthy body by helping to strengthen cell walls. Boron is also beneficial to crop soil (boron, not boron salt or borax). However, boron has been show to cause issues for arthropods, making it a good candidate for insecticides. Boric acid is the chemical you will find in insecticides or pesticides, not borax.

Conclusion?
Honestly, it's up to you. Make your own informed decision. Personally, I used Borax in laundry soap and dishwasher detergent for years, and my only complaint was about long-term performance. Over time, I noticed that my clothes and dishes appeared to get a film. In laundry detergent this can be associated with the soap as well, but some of my research suggested borax could also be a culprit.

If you choose to remove Borax from your repertoire, don't worry about having to find all new recipes. You can very easily replace Borax with washing soda in any cleaning product recipe and have good results. This won't make your whites whiter, but it should help if you are having issues getting things clean and removing that film.

Homemade Gummy Bears

Sure you can replace toiletries and cleaning supplies, but what about all that processed food? I cook a lot from scratch, but I totally take the easy way out with snacks. Working from home has definitely given me the opportunity to try making more things from scratch though. We were playing games at a friend's house and she brought out fruit snacks. Because of my dairy allergy, I took a peek at the ingredients (they were safe, I thought they would be, but the things I have found dairy in would surprise you!). Did you know fruit snacks have wax in them??? I mean, beeswax won't exactly hurt you, but I don't necessarily plan to eat it.

So I set out to figure out how to make my own. No wax, no mystery allergens, plus I could pick my own flavors. The question is how hard and expensive would this get? Not very. The gelatin is not very expensive, and the liquid you use is so flexible that you can also keep that cost down too. The molds can be pricey, depending what shapes you want, but given that you will be reusing them the price is reasonable if this is something you plan to keep up with.

Homemade Gummy Snacks
1 cup fruit puree and/or liquid
(juice--commercial or fresh, tea, water, any combo thereof)
1-2 Tbsp honey, or to taste
(optional, but recommended if using a fresh fruit puree)
1 Tbsp lemon juice
(optional, but recommended if using a fresh fruit puree)
3 Tbsp gelatin OR 2 Tbsp agar agar*
1/4 - 1/2 tsp citric acid
(optional, for sour gummies)
Candy mold or shallow dish

To make, gently heat your liquid component. Again this can be a fruit or veggie puree, fresh or commercial juice, tea, water, or any combo thereof that totals 1 cup. If using flavored gelatin, you can even use plain water (for this option use 1 Tbsp flavored gelatin and 2 Tbsp unflavored). Slowly stir in your gelatin until dissolved, along with the remaining ingredients if using.

Honey may not be needed if using a commercial juice, so use your judgement. You can also sub with any sweetener of choice if desired. The lemon juice may add a little tang, but will mostly work to help preserve the fresh fruit or veggie purees. Citric acid has far more punch, so if your intent is a sour gummy use this instead, adjusting to taste.

Once everything has combined, pour into your molds. You could easily pour into a large pan and cut into small cubes once set, or you can buy a variety of cute molds** (fruit shapes, gummy bears, even dinosaurs!). After your liquid has been poured into its molds, let set in the refrigerator 1-2 hours or freezer 20-30 minutes. Pop out of your molds and store in an airtight container in the refrigerator for 2-3 weeks.

Tips & Tricks:

• You may want to spray your molds with oil to help your gummies pop out after setting.
• The texture is likely to be softer than you are used to. If you want harder/chewier gummies let them sit out on the counter or in the refrigerator uncovered 1-2 days to dehydrate a bit.
• If your gummies stick together, toss them with a bit of cornstarch or arrowroot powder.

*What about vegan options? Gelatin is not vegan, but you could certainly use agar agar powder. I have not yet done this myself, but some research has suggested you may want to use only 2 Tbsp. If you choose to use agar agar, please comment and let me know how it worked and how much you used!

**Where do you get fruit snack or gummy bear molds? I found mine on Amazon, but a quick google search will show you all kinds of options.

You can really use any candy mold, or just pour into a large dish and cut into cubes once set. These are some of my favorite molds:

Gummysaurs  (4 different dinos!)

Gummy Bears

Traditional Fruit Snacks

Perhaps a bit late for DIY Thursday, a bit early for Food & Fitness Monday, but there you have it!

Make Your Own Food Wraps

I'm sure you've seen these beeswax food wraps floating around. They are a great all-natural alternative to plastic wrap. I love them! They are perfect for wrapping up leftovers, snacks, sandwiches, etc. I have some by Bee's Wrap which I purchased through Mighty Nest and am quite happy with. However, they can get expensive if you want or need to have a lot on hand (I cook large batches and often have leftovers, so I find myself using multiple pieces per week). Making them yourself can get pricey too if you only want a few pieces, but the breakdown is fairly inexpensive and the effort is worth it if you want to stock up or give sets out to friends & family. A friend & I made a huge batch this spring for home & kitchen themed Easter baskets for a local charity. And now I am getting ready to make Christmas gift sets for friends & family.

Bees Wax Wraps
100% cotton fabric, cut to desired size
beeswax (pellets or grated)
pine tree rosin
jojoba oil

I took my inspiration from Mommypotamus, but ended up forgoing the exact measurements. I did generally follow her ratio however of 4 parts beeswax, 4 parts rosin, and 1 part oil. I would also recommend designating a cookie sheet and paint brush to this purpose only. You may need to experiment a bit with the ratio/measurements to find what works best for you. (For example, Goodful recommends a ratio of 8 parts beeswax, 4 parts rosin, and 1 part jojoba).

Preheat your oven to the lowest temp it will go (mine is 200F). Sprinkle on equal parts rosin (which I put in a shaker for easy dispensing), followed by the beeswax. I used a spray bottle to lightly spray the oil over the top. Pop into the oven until everything is melted. At this point I found it beneficial to use the paint brush and mix/distribute the melted ingredients and pop the cloth back in the oven. Check the back to make sure the fabric is fully saturated. Hang your saturated cloth to dry.

Now, you could just use beeswax, and it will work. The beeswax helps create a water resistant/air-tight seal, and it does have a bit of tack. However, the rosin really does help with the stick factor. The jojoba oil just helps everything blend together and soak into the fabric better.

Once dried, they are ready to use (or be stored, packaged, etc). The heat from your hands will mold the wrap over containers, bread, cheese, fruits & veggies, etc. You can also fold a wrap into a snack or sandwich bag (attach a button & string for cute and easy sealing). The wraps don't really stick to plastic containers though, and should not be used for wet foods or raw meats.

After use, your wraps will need to be washed. Don't use hot water as it will cause your coating to melt away. Instead, lightly wipe with soap and rinse in cold water. If over time you notice cracks or "thin" spots on your wrap, simply place on a parchment lined sheet in your oven set to its lowest temperature for a few minutes then redistribute the coating.

With proper care, your wraps can last up to 1 year. At that point you can just recoat them following the instructions above, or you can dispose of them. Since we are using natural ingredients, they are fully compostable. You can also cut down your old wraps to use as an effective fire starter (in fact, I save scraps from trimming my pieces down for this exact purpose).



One thing I do want to note, is that I found this process...messy. Definitely make sure to hang your pieces to dry, otherwise wherever you lay them will end up with beeswax & rosin dried on it. I also found I had wax and rosin stuck to my stove top and surrounding counter/floor which needed to be scraped up. This could just be me, but I do have grand plans of refining the process. I want to mix all the ingredients together and keep them liquid to either brush/pour onto the fabric, or dip the fabric into. In theory, this is brilliant, but as I have not yet tested it out I cannot recommend it ;)

Make Your Own Stock & Broth

Last night I was making pot pies and realized I was out of chicken stock. In all honesty, this was store bought chicken stock, but regardless I did not have enough for the recipe. However, I had a ton of veggie scraps saved in the freezer for making my own stock, and I often sub veggie stock for chicken, so I decided to just make my own instead of running across the street to the store. I knew it had been a while since I last made any, after all I had been picking it up from the store the last few times I needed it, but I did not quite realize how long until I was packing up the finished stock and ended up with 7 quarts!

Stock is so easy to make, I don't know why I put it off for so long. Now I have to figure out what to do with it all...

So, how do you make your own stock?

It's really simple. I'm not even sure I can make an official recipe post about it. Basically, throw a bunch of veggies into a pot. Fill your pot with water, such that it sits about 1-2 inches above all the "stuff." Bring to a boil, then let simmer 30-60 minutes. Strain through a fine mesh strainer (or cheesecloth/flour sack towel), and store or use. That's it!

You don't even need to go out and buy veggies for this. In fact, my favorite method is to save all sorts of clean veggie scraps in the freezer until I am ready to make my stock. And I do mean all sorts...try to keep the 3 core veggies (onion family, carrot, celery), but beyond that you can save whatever you like. Things I like to use include:

• onion/shallot/garlic skin and ends
• root veggie (carrot, potato, sweet potato, parsnip, etc) and squash peels, tops, and greens
• celery leaves and tops
• sage/parsley/other herb stems
• mushroom stems
• pepper tops and cores
• corn cobs
• pea/bean pods
• any leftover or about to spoil fresh veggies (carrots, celery, tomatoes, mushrooms, peppers, etc)

A word of caution though: veggies in the cabbage family (cabbage, brussels sprouts, broccoli cauliflower) can add bitterness so use sparingly.

Used veggies can be thrown out or composted, if that's your thing. I am not good with plants, so fully admit to discarding my used veggies. Next spring I intend to give composting & gardening a go though.

What about meat stocks?

mmmm...beautiful, golden chicken stock

Add some meat and/or bones if you want a meat stock (pork, beef, poultry, fish); the bones will create a thicker stock while meat just adds flavor, more like a broth. You will need to up your simmer time to 3-6 hours. If you are using bones, make sure you get back to a simmer as boiling bones will create a cloudy stock (not that it matters for taste, just looks). Once everything has cooked down, skim off the fat if desired. Fat can also contribute to a cloudy stock, but it can help with refrigerated storage as well (read on for more details on that).

Much like the veggie stock, you don't need to go out and buy meat or bones for your meat stock. Use roast bones or fish/poultry carcasses. You can use them fresh or freeze for a later date. Cartilage, skin, and gristle are also good additions to your stock. Meat pieces can be added for additional flavor (or if there is still some stuck to the bone). For a deeper color and richer flavor, roast your bones before adding to your pot. Simply rub with olive oil and bake at 375F for 30-45 minutes, turning halfway.

Bones can be reused at least 1 more time, or until they start to break apart. Edible meat pieces that may remain can be added to stews.

If making a meat stock, you may want to consider adding some acid to help break down the bones and cartilage. You won't taste the acid in the stock, but it will add a depth of meat flavor. Choose an acid that will compliment your meat. Some ideas include vinegar, lemon juice, tomato products, and wine (red wine would be a good choice for beef).

Wait, what is the difference between stock and broth?
The terms seem pretty interchangeable, but there is a subtle difference. Simply put, broth is seasoned and stock is not. Technically speaking broth is any liquid that has had meat cooked in it (although this definition has been expanded to include non-meat variations), while stock involves bones (or cartilage/skin) making it thicker due to the gelatin being extracted.

So looking at the meat stock above, using the bones makes a stock and using the meat alone technically makes a broth. I generally don't use meat pieces alone and follow the seasoned/not seasoned rule of thumb. If you are looking to make a seasoned broth, common spices to include are bay leaf, parsley, thyme, garlic, salt, pepper/peppercorn, and clove.

You can even take things a step farther and turn your stock or broth into a concentrate. Reduce into an extra flavorful liquid that you can use as is or dilute at a rate of 1 Tbsp concentrate to 2 cups water.

So, how do I store my homemade stock?
There is some debate into the methodology of storing and preserving stocks and broths. I've seen people favor canning and say it is unsafe, and I've seen various time frames said to be refrigerator safe. However, I've done a lot or research and put together a few different methods for you to consider:

1. Refrigerating
• Seal well and store safely 3-4 days in the refrigerator
• Leave a 1/2 inch head of rendered fat sitting atop each jar, and refrigerate 6 months unopened/untampered. If the fat is punctured, you revert to the 3-4 days above.
2. Freezing
• Leave 1 inch head space in upright containers, or transfer to bags for flat storage, and freeze 3-4 months. The stock will not go bad after this time, but the flavor may seem a bit off.
• Pour concentrate into an ice cube tray for future use as is or for easy dilution. Once frozen you can transfer concentrate cubes into another container. Using the ice cube tray also gives you convenient 1 Tbsp increments.
3. Canning (Room Temp Storage)
• Pressure can pint jars at 10 lbs for 20 minutes (quart jars for 25, and I would guess 8 oz jars for about 15), adjusting as needed for high altitudes
• You cannot safely process stocks using the boiling water method, although I have seen anecdotal posts by people saying this is the method they use without issue (I would not feel comfortable recommending this method)

I feel like this post got away from me a bit...you now have more information about making your own stocks & broths than you probably wanted to know. They are so easy though, and so cheap if you use scraps and leftovers. Plus, they just taste better than store bought. Once you figure out the preservation & storage, there really isn't any reason not to make your own.

DIY Disinfectant Wipes

As part of my move to green living, I am trying to get away from disposable items. For example, we have a basket of rags and washcloths that we use instead of napkins and paper towels. However, sometimes you just need something with a little more cleaning power. Instead of picking up those Clorox or Lysol wipes, I decided to take a stab at making my own. These work great, and once you use up the container, wash the rags and make a new solution!

DIY Disinfectant Wipes

6 flour sack towels, cut down into quarters
4 c distilled water
1 c vinegar
1 c alcohol
20 drops essential oils (optional)

If you do not have distilled water on hand, just boil 4 cups and allow it to cool. The essential oils are not required, but they will improve the disinfecting power of your solution. My default is 5 drops each of lemon, peppermint, tea tree, and rosemary. All 4 of these have antibacterial properties, but you could use any oils of your choice that have disinfecting properties, or that you enjoy the scent of.

Stuff your 24 cloth pieces into an air tight jar. Combine all your liquid ingredients, and pour over the towels. Allow the solution to soak into the towels. Keep your container well-sealed to keep the cloths damp in between uses.

For a neat dispensing feature similar to the commercial wipes or tissues, lay out your cloths in a line with the ends slightly overlapping. Make sure you overlap the same way with each piece (for example, always set the next piece to the left and on top). You will now have a makeshift strip that you should fold in half lengthwise. Stuff this strip into your container, starting with the sole cloth that was not tucked into another (for example, the right most piece). Now when you pull out your cloths, the next one will be tucked inside and pop up for easy grabbing next time.

Grab a towel as needed to wipe down counter tops and more. Do note, you need to leave the surface wet for at least 10 minutes in order for the solution to truly disinfect. After 10 minutes you can air dry or wipe up (for a streak-free finish).

I keep my wipes on the counter next to my sink, along with my basket of dry rags/napkins and homemade dishwasher detergent. What I love about all of this, is that I can just toss everything into a hamper and wash it all once full. I keep a hamper under my counter for used wipes, rags/napkins, and towels. It's convenient for everyone, saves some money, and is generally more eco-friendly (minus the laundry, but I can get by with washing all of this every 2-4 weeks, depending on how active we've been--we are only 3 adults though, so if you have little ones, you can probably expect to do the wash more frequently).

Homemade Laundry & Dishwasher Soap

A good friend of mine has been making her own laundry soap for years, and she always spoils me with a batch. Recently she hosted a green cleaning seminar with Clean Mama herself. Feeling revitalized, and having won her Simply Clean book in a raffle, I went home and set about getting supplies to make my own cleaners! Since both the laundry & dishwasher soap contain similar ingredients, I started with a batch of each.

DIY Laundry Soap

1 bar Fels-Naptha soap (or castille soap)*
2 c borax
1 c washing soda
1 c Oxyclean (or more washing soda)
1 c baking soda
30 drops essential oil (optional)

Make sure to finely grate or chop your soap. I found that freezing it for 30-60 minutes and using a food processor to be very effective, but you could use a grater or other method. Mix all ingredients together and store in an air tight container. If using essential oils, make sure to mix in well before storing, so that the oils are evenly distributed and your soap does not clump. My personal preference for essential oils are lavender and sandalwood, but choose whatever you enjoy the scent of or find relaxing (a great choice for bedding).

Use 1 Tbsp per load. This recipe is great for top load, front load, and HE washers (I've actually tested it in all 3). For a simple, green fabric softener use vinegar in the washer as you would liquid fabric softener, or add some wool balls to your dryer (either option can be scented using essential oils as well!)

*If you are looking to create a vegan soap, be careful which bar you choose. Both Fels-Naptha and Zote use tallow, but castille bars by definition are 100% vegetable oil (typically olive oil). Some verified vegan brands of castille soap are Dr. Bronner, Kirk's, and Mrs. Meyer's. All other ingredients are mineral-based, but you may want to dig into which brands are cruelty-free.

DIY Dishwasher Soap

1 c borax (or baking soda)
1 c washing soda
1/2 c kosher salt
1/2 c citric acid
20 drops essential oil (optional)

Mix all ingredients together and store in an air tight container. If using essential oils, make sure to mix in well before storing, so that the oils are evenly distributed and your soap does not clump. My personal preference for essential oils in this application is citrus, such as lemon, grapefruit, or a blend. I currently am using a cleansing blend of lemon, clove, eucalyptus, and rosemary.

I've also seen recipes floating around that add castille soap. If you are concerned about the lack of soap vs cleaning agent, feel free to add about 1/4 cup finely grated castille soap (sorry, I'm not sure how that translates into bars as I don't add it myself). Make sure you grab castille soap, you do not want a soap that suds in this mixture!

Something you will want to note is that the citric acid will attract moisture and may cause your soap to clump (or if you are really unlucky, fuse into 1 large block). This won't hurt anything, but it can be annoying and may make it harder for your soap to dissolve. Two good tips I've found are to leave your soap in a large, uncovered bowl for a couple days to let it dry out (make sure to stir it periodically to help break up any clumps), and to make a desiccant to keep in your container to absorb any excess moisture (for example powdered clay or dry rice in an empty tea bag, pantyhose, or sock).

Use 1 Tbsp per load. For a simple rinse agent, use white vinegar.

Now, there are some arguments against using Borax. I'm still working my way through the data, but as yet have not come across concrete examples of Borax actually being harmful (just some arguments that it could be). I encourage you to do your own digging as well. Crunchy Betty does a great job of collecting the arguments for both sides. That being said, I am looking into alternate solutions out of curiosity. In the meantime, I've been using laundry soap with Borax for years and have no complaints.