Grain Mill Comparison NutriMill vs. WonderMill



Grain  Mill Comparison:

I love to make my own bread and using fresh ground wheat.  My first experience with making bread was when I was twelve years old and my mom gave me the assignment of making our family’s bread.  I have to admit that I hated it at first.  My mom had this old wheat grinder that would spray flour dust into the air and it was so loud!  I had to take it outside and grind the wheat.  Then I had to mix the bread by hand, which I didn’t love either.  My mom eventually bought a Bosch mixer and that was amazing!  

When I was older and started my own family I decided that I wanted to continue to make our own bread.  For my birthday my husband bought me Bosch mixer and I also received a Wondermill grain mill.  I make bread every 1-2 weeks and would freeze the loafs in the freezer to last.    My Bosch mixer handles that amount of dough with no problems and it is SO much better than mixing by hand.  Ha ha.  No surprise there.   I really loved my Wondermill as well and it lasted about 8 years.   I have since bought the Nutrimill and I have enjoyed that as well.  

Now that I have tried and tested both grain mills here’s a list of pros and cons to each:


WonderMill Grain Mill Pros:

It’s quiet and mess free.

It’s compacity of wheat to grind is about 8 cups, and the flour bowl capacity is 16 cups. 

I love the detachable flour bowl that comes with a lid for storage.

It’s fast.


The machine HAS to be on before you fill it with grain.  I accidentally poured the grain into the hopper before the machine was on and broke it.  My husband took it apart and fixed it, but I didn’t love that it was so easy to break.  


NutriMill Classic Pros:

Large capacity at 20 cups of flour and the hopper and flour bowl match so you only have to fill it once. 

You can fill the bowl before turning it on or after.  You won’t break the machine.  Even if you stop during grinding.  

It’s quiet and mess free.


It’s not as fast as the Wondermill.

The lid on the flour container is somewhat difficult to put on.  Although I have found adding cornstarch to the rubber rim helps tremendously.  


All in all my favorite has been the Nutrimill.  I love that I can’t break it by accidentally pouring in the wheat before it is turned on.  And I love the extra flour capacity of the Nutrimill. 

Here’s my whole wheat bread recipe.


Here’s my soaked whole wheat bread recipe.


How to freeze fresh tomatoes

how-to-freeze-tomatoesIt’s that time of year.  The last few things in the garden are ready!  What are you going to do with it all?  I admit, this is the first time I have had a successful garden.  Now when I say had, I mean, my sister and I helped our 90-year-old Grandpa with his amazing successful garden that many people have envied over the years.  Boy, we got schooled!  Grandpa shook his head many times at us about some things, for instance, the two rows of beans additional to his row of beans.  Yeah, I had no idea a number of beans we would have!  When I mentioned this to Grandpa, he laughed so hard he began to cry.  I don’t think I have ever seen my Grandpa laugh more than a chuckle.  It was priceless.

Ok, on to what to do when you have a very successful crop of tomatoes.  My mother had an amazing crop.  She has freeze dried many tomatoes in her Harvest Right in-home freeze dryer, and froze many bags for salsa to get her thru the winter.  I love going to my moms and trying what she has freeze dried, the tomatoes are pretty strong and to me taste exactly like tomato soup with one bite!  I haven’t taken the time to reconstitute what she dries because I love them just dried. She has also done many other things, and I have done a few.  I’ll have a blog post soon of some of the things that we have freeze dried, that are oh so yummy!

Wow, I’m rambling today, sorry.  Onto freezing garden fresh tomatoes.  My mom freeze dried and froze all that she needed and passed the excess onto my sister in law and I.  This is what we did with ours.  This process took a lot less time than I was dreading.  Probably from garden tomato to diced, bagged and ready to go in the freezer tomatoes took about 45 mins to an hour.

First I filled a Water-Bath Canner (this one is a whole kit) with water and put it on the stove to boil. filling-pot-with-water


While waiting for the pot to boil, I washed off the skins of all of the tomatoes I had.  I didn’t have a big batch, but just enough for me and my family.  Once the water in the water-bath was boiling, I put all of the tomatoes I had into the pot.  Let them boil for 10 minutes or so and check them occasionally.  What you are looking for is cracking in the skins.


As I found tomatoes that had cracks in the skins or the skins were floating off, I put them in a bowl and transferred them to my sink that was filled with cold water and ice.  This cools them down for handling.  Once the tomatoes were cool enough to touch, I would gently peel off the skins.


After I got all of the skin off of the tomato, I cut the tomato in half, quarters if it was a good sized tomato, and would place it in the center of the Chopper.


As the chopper got full, I would dump it into another bowl.  Once I got all of the tomatoes diced and in another bowl, I used my 2 Cup Plastic Measuring Cup (oh I want these!) and poured it into Ziploc Quart Freezer Bags.pouring-diced-tomatoes-into-freezer-bag

Zip up the freezer bag and you’re done!!  Don’t forget to write tomatoes and the year on the bag 😉


I plan on using these bags for salsa and soups.  I will just replace one bag for 1 can of diced tomatoes.  Can’t wait to try it out.  I will let you know how it goes and will also share my super easy salsa recipe soon!

Canned Chicken


I am ALL about convenience, so when I am reading a recipe that calls for cooked chicken breast and I don’t already HAVE cooked chicken breast, then it is not happening.    So when my mom gave me a jar of her canned chicken and it actually tasted good I was SOLD!    

I was even more amazed at how easy and simple it is to can your own chicken.  This is now my 4th year of canning chicken and it is a staple in my pantry.    I use it for chicken enchiladas, soups, chicken salads, pizza, calzones, etc.  Anything that calls for cooked chicken!  It’s SO awesome!  

Let’s get started on how easy this process is:
I usually purchase my chicken breasts from the local grocery store in bulk.  I get a better deal that way.   

You want to take the chicken breast and trim off any fat.  That way your don’t have any chewy, squeaky parts.  Then you stuff those babies as tight as you can into the jar size of your choice, leaving 1-inch headspace at the top.   I usually use pint size jars, as that would be about two cups of chicken, which I have  found most recipes call for.  


Once the chicken is in the jars, add 1/2 tsp of canning or pickling salt to each jar.  Following the salt, wipe the rims of the jars clean.  If the rims are not clean then the jar will not seal properly and you will have spoiled chicken.  

While you’re wiping those jars clean, you want to have your canning lids in boiling water for a few minutes so the rubber is nice and soft and ready to seal. 



You want to use a pressure cooker to process your jars.  My jars processed for 75 minutes at 13 lbs pressure.  Your pressure will be different according to the altitude in your area.  You can call your local extension office to find out the safest way to process your meat for your altitude. 

After  the 75 minutes, you wait for your pressure gauge to go back down to zero before taking the lid off.  Pressure cookers can be dangerous if used improperly.   Taking the lid off before it reaches zero could cause the pressure cooker to explode.  


Take your jars out carefully and allow them to cool on the counter.  You will hear the lids begin to seal.  After 12-24 hours  you can check to see that your lids have sealed.  Do not check your lids until after at least 12 hours, as you can cause a false seal by pressing down on the lids before they have had time to seal themselves.  

Good luck and enjoy your ready to eat chicken!

Canned Chicken

Prep Time: 30 minutes

Cook Time: 1 hour, 35 minutes

Canned Chicken


  • Raw chicken
  • Canning or pickling salt
  • Canning jars (either pints or quarts)
  • Canning lids
  • Pressure cooker


  1. Cut any fat off of the meat and put raw meat into canning jars, leaving 1 inch of head space. Add 1/2 tsp salt to pint jars and 1 tsp to quart jars. Put lids in pan of water to boil until rubber rim is soft. Wipe jar rims and put hot lids on.
  2. Put jars in pressure canner and add 2 1/2 quarts hot water to canner. Put lid on and turn on high. When it starts to steam, time for 10 minutes. After 10 minutes put regulator on and start time when it reaches 13 lbs pressure. (Here's a handy altitude chart to find out what your pressure should be.) Keep pressure at the correct pressure for 75 minutes. You may need to adjust heat accordingly. Watch carefully and never leave a pressure cooker unattended. Let drop to 0 before opening.
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