tag:blogger.com,1999:blog-70882101601309659262024-03-12T16:14:15.838-07:00Penny Pincher's PantryProvident Living and Food Storage are the main topic in this blog. There will be recipes and lots of other tips and info for those interested in being prepared for any emergency!NeverTrustASkinnyCookhttp://www.blogger.com/profile/07240093470379266025noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-7088210160130965926.post-20715477053453846912013-07-11T18:14:00.000-07:002013-07-11T18:14:47.339-07:00Summer Squash . . . Yes, You Can Can It!!!<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Please, please be very careful about getting your information to correctly can things. I have been doing some research and some experimenting with all that lovely summer squash our garden is producing so prolifically.</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>You can use this method for yellow squash as shown or for zucchini. . . </b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjxokwrY0iB_HdvOJt_ldOaxJJ8Gk3zYaUQA-hbtzWRx7y4-WyQQOhnLb7cbchKN5aR9pQ2hWAeonCoW7ZbvrL3Sn-yPvmrHTWwnPYB1JGRsgNLWe0YhNRd5_lcTWz6p2jvGqMwPI5Pfc3/s1600/Squash+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjxokwrY0iB_HdvOJt_ldOaxJJ8Gk3zYaUQA-hbtzWRx7y4-WyQQOhnLb7cbchKN5aR9pQ2hWAeonCoW7ZbvrL3Sn-yPvmrHTWwnPYB1JGRsgNLWe0YhNRd5_lcTWz6p2jvGqMwPI5Pfc3/s320/Squash+1.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgprIcjBRFgu8hBmVbWjqINx9uWide5jFA3LLtuI1Yw4exBBF2w5zFL3b6ff8XfqaIK-gQReFTkaigzULI1q4FmYCRvVcG2Zq0N9ROk7w4PpmpqJnY1xUraZCLcaKpHR2FTpdifBNWosahy/s1600/Squash+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgprIcjBRFgu8hBmVbWjqINx9uWide5jFA3LLtuI1Yw4exBBF2w5zFL3b6ff8XfqaIK-gQReFTkaigzULI1q4FmYCRvVcG2Zq0N9ROk7w4PpmpqJnY1xUraZCLcaKpHR2FTpdifBNWosahy/s320/Squash+2.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>In the past I have dehydrated it (not my favorite because it loses too much flavor to me) and freezing it (also not my favorite since the water separates from it).</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>There are many dangerous methods of canning and preserving on the internet. Here is what I have discovered is the safest and best way to can it. You can do the little yellow crookneck summer squash or zucchini using this method.</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Wash and cut the squash into the shape and size you desire. Bring it to a boil with not quite enough water to cover it. (I first tried it without precooking and it cooked down in the pressure canner and so I ended up with jars not filled to the headspace). The jar below on the left was not precooked. </b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj29SYr281zcMjlROjC-FWMU15Ag09NiFpk1vEvza4iUf0HUu5QtxlQux-0ivqQG333xtLlmrRYbteRldjYVFEQ46WyPW0k3ueaKv6CL_BobH2Zb23VxaqdKxnyz94VWs2HM1PcxWEdxpGr/s1600/Squash+in+jars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj29SYr281zcMjlROjC-FWMU15Ag09NiFpk1vEvza4iUf0HUu5QtxlQux-0ivqQG333xtLlmrRYbteRldjYVFEQ46WyPW0k3ueaKv6CL_BobH2Zb23VxaqdKxnyz94VWs2HM1PcxWEdxpGr/s320/Squash+in+jars.jpg" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Prepare your jars, add one teaspoon of Kosher or canning/pickling salt per quart and one half teaspoon for pints. Do NOT use table salt for any canning. Fill the jars leaving about an inch of headspace. If you need to add more water to cover it, please do.</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Wipe the rims and place the lids and rings tightly on the jars. Pressure can at TEN POUNDS of pressure for a minimum of FORTY MINUTES. Squash are a low acid food and you want to be sure that they are safe to eat.</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>I'm looking forward to making some Squash Casseroles and Squash Bread this winter though our favorite way to eat it is still fried like this: Dice 3 or 4 slices of bacon and fry until crispy. Remove the bacon and add one sliced onion. Saute for a minute or two and then add one quart of drained squash. No need to salt but you can season it with pepper or other spices to taste. When it is thoroughly heated and browning well, add the reserved diced crispy bacon and serve immediately.</b></span><br />
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<b><span style="font-size: large;">Squash Casserole! Much of my store of canned squash will go toward making this yummy concoction... </span></b></div>
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<b><span style="font-size: large;">2 cups summer squash (I'll use one of my pint jars, drained... or maybe two!)</span></b></div>
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<b><span style="font-size: large;">1/2 chopped onion</span></b></div>
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<b><span style="font-size: large;">1 can cream of chicken soup</span></b></div>
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<b><span style="font-size: large;">1 beaten egg</span></b></div>
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<b><span style="font-size: large;">1 cup sour cream</span></b></div>
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<b><span style="font-size: large;">1/2 cup shredded cheese</span></b></div>
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<b><span style="font-size: large;">8 ounces seasoned stuffing mix</span></b></div>
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<b><span style="font-size: large;">1/2 cup melted butter</span></b></div>
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<b><span style="font-size: large;">Mix ingredients together and bake in a 9x13 baking dish at 350 degrees for about 30 minutes, or until onions are tender. Sometimes I add shredded carrots to the mix, just to change it up a little. Delicious!</span></b></div>
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<b><span style="font-size: large;">Or... maybe I'll try a new recipe, like Summer Squash Bread...</span></b></div>
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<b><span style="font-size: large;">3 eggs, beaten</span></b></div>
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<b><span style="font-size: large;">2 cups white sugar</span></b></div>
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<b><span style="font-size: large;">1 cup vegetable oil</span></b></div>
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<b><span style="font-size: large;">2 teaspoons vanilla extract</span></b></div>
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<b><span style="font-size: large;">3 cups all purpose flour</span></b></div>
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<b><span style="font-size: large;">3 teaspoons baking powder</span></b></div>
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<b><span style="font-size: large;">2 teaspoons ground cinnamon</span></b></div>
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<b><span style="font-size: large;">2 teaspoons ground nutmeg</span></b></div>
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<b><span style="font-size: large;">2 cups shredded summer squash (I'm thinking one of my canned pint jars, drained well)</span></b></div>
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<b><span style="font-size: large;">Preheat oven to 325 degrees, grease 9x13 baking dish. In large bowl, using an electric mixer to beat the eggs until fluffy, beat in sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg, fold in squash. Transfer to prepared baking pan. Bake 45 minutes in the preheated oven until a knife inserted in the center comes out clean.</span></b></div>
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NeverTrustASkinnyCookhttp://www.blogger.com/profile/07240093470379266025noreply@blogger.com14tag:blogger.com,1999:blog-7088210160130965926.post-1421549619500736332013-01-25T17:18:00.003-08:002013-01-25T17:20:24.837-08:00Emergency Candles from Used or Rancid Oils & Fats<h2>
<span style="font-size: large;">Emergency Candles from Used or Rancid Oils & Fats </span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYw-J_xL4vJG-XNpoLeS7xYAoBLzARNKw2P3gMOKWyj_XCodN7xm7PiYJXh9cw4lxVKdPm-HL-l5cqTYW3fiBJNolSJKwtg1vRVBirw4H64gt54ZsDcIFbaUeNxBaU78wEPslGb3xNoclj/s1600/100_1162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYw-J_xL4vJG-XNpoLeS7xYAoBLzARNKw2P3gMOKWyj_XCodN7xm7PiYJXh9cw4lxVKdPm-HL-l5cqTYW3fiBJNolSJKwtg1vRVBirw4H64gt54ZsDcIFbaUeNxBaU78wEPslGb3xNoclj/s320/100_1162.JPG" width="320" /></a></div>
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<span style="font-size: small;"><b>No matter where we live in this great country, emergencies happen. The power goes out and winter or summer you may need light and a little heat. When we lived in Michigan each member of our family had one of these candles in the trunk of their car. If you got <span style="font-size: small;">stranded in a snow storm, you could light it and keep yourself warm inside the car. <span style="font-size: small;">*(Never abandon your car in a snow storm). You can even use it to heat a can of soup.</span></span></b></span><br />
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<span style="font-size: small;"><b><span style="font-size: small;"><span style="font-size: small;">This candle is easy to make and will burn for up to 48 hours. It is made <span style="font-size: small;">primarily from things you would throw away with the exception of a good wick. You can substitute a heavy thread or twine but experience has taught me that they do NOT burn as well as a good wick. You can buy them wherever you buy oil for lamps/candles<span style="font-size: small;">/etc.</span></span></span></span></b></span><br />
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<span style="font-size: small;"><b><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">This one is an old coffe<span style="font-size: small;">e can but a 46 oz. juice can works equally as well. We don't drink coffee so I <span style="font-size: small;">have fr<span style="font-size: small;">iends save their coffee cans for me . . . </span></span></span></span></span></span></span></b></span><br />
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<span style="font-size: small;"><b><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">You will also need old <span style="font-size: small;">and used candles, c<span style="font-size: small;">rayons or paraffin</span></span></span></span></span></span></span></span></span></b></span><br />
<span style="font-size: small;"><b><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> <span style="font-size: small;">saw dust</span></span></span></span></span></span></span></span></span></span></b></span><br />
<span style="font-size: small;"><b><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> <span style="font-size: small;">a dowel, pencil or other <span style="font-size: small;">similar item</span></span></span></span></span></span></span></span></span></span></span></span></b></span><br />
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<span style="font-size: small;"><b><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Once you select your can, measure the wick to be just a bit <span style="font-size: small;">longer than the height of the can. Attach one end of the wick to the bottom of the can with a thumbtack, bit of putty or a<span style="font-size: small;">ny other creative way so that it will stay in or near the center. Attach the other end to the dow<span style="font-size: small;">el, pencil, etc. and <span style="font-size: small;">lay the dow<span style="font-size: small;">el across the top of the can. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b></span><br />
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<span style="font-size: small;"><b><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Melt the wax (candles, crayons,<span style="font-size: small;"> etc.) slowly over low <span style="font-size: small;">to medi<span style="font-size: small;">um heat. Watch it closely so it doesn't burn. Stir it o<span style="font-size: small;"><span style="font-size: small;">ccasionally until it is all melted. Stir in some saw dust (about hal<span style="font-size: small;">f a can full) and before it begins to set up, pou<span style="font-size: small;">r it into the can keeping the wick as straight and centered as possible.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b></span><br />
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<span style="font-size: small;"><b><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Let it set up (overnight is <span style="font-size: small;">good) and then remove the dowel or whatever you used. You can do as I did and spray paint the <span style="font-size: small;">exterior of the can if you wish. You can even add scent but make sure it is an oil since water-based scents will not emulsify with the wa<span style="font-size: small;">x.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b></span><br />
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<span style="font-size: small;"><b><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Below is a link for directions to make 'Everlasting' Candles from Crisco. You can also use lard<span style="font-size: small;">.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b></span><br />
<span style="font-size: small;"><b><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">This is an excellent use for used (and filtered) shortening that has been used for frying or if <span style="font-size: small;">for some reason yo<span style="font-size: small;">u st<span style="font-size: small;">ored it too long and it turned rancid.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b></span><br />
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<span style="font-weight: normal;"><span style="font-size: small;">http://greatnorthernprepper.wordpress.com/2012/05/08/how-to-make-an-everlasting-candle-from-crisco/</span></span></h2>
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<br />NeverTrustASkinnyCookhttp://www.blogger.com/profile/07240093470379266025noreply@blogger.com1tag:blogger.com,1999:blog-7088210160130965926.post-34309865982872662112012-08-25T16:21:00.000-07:002012-08-25T16:21:00.289-07:00Canning Butter<!--[if gte mso 9]><xml>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 20.0pt; line-height: 115%;">Canning
Butter</span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb2kYigdpR3Gp9r63tIrhd6sv4iqbuWF_K3McVSjvY4aXiVaQwJL36RA8v0r03rIb83EXq9G5V_fnM4DCO1v1JJVIWcuhyphenhyphen4YwxvvhrOCPj58HY4DKgUMkqKnT8K3zpwk4EttChYKylICI1/s1600/100_0991.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb2kYigdpR3Gp9r63tIrhd6sv4iqbuWF_K3McVSjvY4aXiVaQwJL36RA8v0r03rIb83EXq9G5V_fnM4DCO1v1JJVIWcuhyphenhyphen4YwxvvhrOCPj58HY4DKgUMkqKnT8K3zpwk4EttChYKylICI1/s320/100_0991.JPG" width="320" /></a></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">After
doing a LOT of research, I believe there is a SAFE way to can butter for long
term use. There is much information on the internet about canning butter in
your oven. DO NOT buy into it as it will only keep for about 6 months and it is
not safe. Various home canners have reported to me that they have tried that
method and within 6 months, a thin layer of black mold begins to grow on the
butter. Others have tried a BOILING WATER BATH with only a slight improvement
in the product.</span></b></div>
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<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">Butter
is a LOW ACID food; therefore, it will only get hot enough to kill all bacteria
in a pressure canner. I found a few people who have said they found
satisfactory results with canned butter that was dated 1999, however it WAS
pressure canned.</span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhheHx6NK6SUW1gGhdvdTW7C0Bqod0Uvl5CP_fOJQyFFKC3s72pcvWFcTHtLFfaxiE2oOMWf5CcNCv3_F_HeuFILJ6ExvfSwElXD51oF11Nq4Cd1VPBNc2QbBawoA8YtEk8GMEU3jRvbEtG/s1600/100_0984.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhheHx6NK6SUW1gGhdvdTW7C0Bqod0Uvl5CP_fOJQyFFKC3s72pcvWFcTHtLFfaxiE2oOMWf5CcNCv3_F_HeuFILJ6ExvfSwElXD51oF11Nq4Cd1VPBNc2QbBawoA8YtEk8GMEU3jRvbEtG/s320/100_0984.JPG" width="320" /></a></div>
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<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">I
experimented with three methods of preparation. <span style="mso-spacerun: yes;"> </span>All methods require vigorous shaking of the
butter as it cools to keep it from separating.</span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">First,
I did one jar by simply filling it with soft butter. That jar (it was brand
new) broke in the canner. Perhaps I didn’t leave enough headspace. I don’t know
. . . </span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">Second,
I melted the butter and stirred it well before filling the jars. This appears
to be a satisfactory method, although I wouldn’t be surprised if the texture is
not as smooth as the third method.</span></b></div>
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<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">Third,
and preferably, I melted the butter and brought it to a boil in a large pan. Allow
enough room for it to foam up within the pan. <span style="mso-spacerun: yes;"> </span>I continued cooking it at a slow boil for a
minimum of 5 minutes, stirring frequently to prevent scorching. The last thing
we want is a burnt butter flavor.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgpGSoara8tDxLTGoUsYb4AfkqOV1PiZ2AU1dKq1ONW-aklH3YXGDX0PoEHjeWgNKNDnSc7Ty8Q_GZrJY_Wq5rTAJuGVlRvAXQYCBuM4cLqA5PbldAmIdBxubHwZLqOq1VxMYqSrARaiwL/s1600/100_0985.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgpGSoara8tDxLTGoUsYb4AfkqOV1PiZ2AU1dKq1ONW-aklH3YXGDX0PoEHjeWgNKNDnSc7Ty8Q_GZrJY_Wq5rTAJuGVlRvAXQYCBuM4cLqA5PbldAmIdBxubHwZLqOq1VxMYqSrARaiwL/s320/100_0985.JPG" width="320" /></a></div>
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the jars leaving standard headspace. Be sure to stir the butter well and scoop up from the bottom of the pan. Wipe the rims and place the lids and rings
on tightly. Pressure can for 10 minutes at 10 pounds of pressure for ½ pints or
pints.</span></b></div>
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you remove the jars from the canner, allow them seal and to cool a bit before
shaking them. Shake about every half hour until the butter begins to congeal.
You may sit them in the refrigerator to speed up the process.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb2kYigdpR3Gp9r63tIrhd6sv4iqbuWF_K3McVSjvY4aXiVaQwJL36RA8v0r03rIb83EXq9G5V_fnM4DCO1v1JJVIWcuhyphenhyphen4YwxvvhrOCPj58HY4DKgUMkqKnT8K3zpwk4EttChYKylICI1/s1600/100_0991.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb2kYigdpR3Gp9r63tIrhd6sv4iqbuWF_K3McVSjvY4aXiVaQwJL36RA8v0r03rIb83EXq9G5V_fnM4DCO1v1JJVIWcuhyphenhyphen4YwxvvhrOCPj58HY4DKgUMkqKnT8K3zpwk4EttChYKylICI1/s320/100_0991.JPG" width="320" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">I
assumed that I would need ½ pound of butter for each half pint, however, it
required a bit less than that.<span style="mso-spacerun: yes;"> </span>I ended
up with two pints more than I had planned and still had an extra pound of
butter left over. I had purchased 12 pounds of butter with the intention of
ending up with 24 ½ pints. </span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">Butter
was on sale at a good price ($1.99 per pound). Though I store butter in the
freezer, I wanted some shelf stable butter as well. It’s great to take camping
with you!</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">The next time I can butter, I plan to make some garlic butter and perhaps experiment with a few other herbs and spices as well. </span></b></div>
NeverTrustASkinnyCookhttp://www.blogger.com/profile/07240093470379266025noreply@blogger.com22tag:blogger.com,1999:blog-7088210160130965926.post-72674370107441131072012-08-09T15:12:00.002-07:002012-08-25T16:21:56.632-07:00Pressure Canning Dried Beans, Baked Beans & more . . . <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyEEwUeVvnNILreQUsPiw49mep3dDvD1SKZ8h_ynTIZAIkPXVyrU9oQBz5IwhfbHHMqMiYHYti5agNJr2DL03uKioJBrJZ6A504tTKtLOAyWTBIm1P3ZBkvOmM4gFP5r2l_4EDx6QqQLVv/s1600/100_0968.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyEEwUeVvnNILreQUsPiw49mep3dDvD1SKZ8h_ynTIZAIkPXVyrU9oQBz5IwhfbHHMqMiYHYti5agNJr2DL03uKioJBrJZ6A504tTKtLOAyWTBIm1P3ZBkvOmM4gFP5r2l_4EDx6QqQLVv/s320/100_0968.JPG" width="320" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 18.0pt; line-height: 115%;"> <span style="font-size: x-small;">(Before Processing)</span></span></b></h3>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 18.0pt; line-height: 115%;">Pressure
Canning Dried Beans, Baked Beans and more . . . </span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">CHEAPER
& GASFREE!!</span></b></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">Food prices are skyrocketing with no end in
sight.<span style="mso-spacerun: yes;"> </span>Storing dried beans long term is
not always successful UNLESS you want to grind them into flour. They become so
hard that no amount of cooking makes them tender.</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">My inventory of empty canning jars was good thanks
to the severe drought this summer (our garden pretty much dried up).</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">You must use a pressure canner but the cost is much
less, I can ‘de-gas’ them which is my biggest problem with buying them already
canned and you can make them the way YOU want them. Have you checked the price
of canned beans in the grocery store lately? They are rising at an alarming
rate.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlBOE56bLyv3AeumI4c_4k69PEIro7xhGBkH2AE08WaWXj4OXi-loIVezZ3gSVxhEmMagpgaU23x28TQkm_SgG2giD73_mg4PKtzyqO8pMT4Nvau4GSnN0JppQ5AnKMmfV9iTA6EvAfCIg/s1600/100_0976.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlBOE56bLyv3AeumI4c_4k69PEIro7xhGBkH2AE08WaWXj4OXi-loIVezZ3gSVxhEmMagpgaU23x28TQkm_SgG2giD73_mg4PKtzyqO8pMT4Nvau4GSnN0JppQ5AnKMmfV9iTA6EvAfCIg/s320/100_0976.JPG" width="240" /></a></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">I just spent $17.88 on dried beans. Not counting the
cost of new lids and the electricity required I now have:</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">4 quarts baby lima beans @ $.89 per quart</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">8 quarts of kidney beans @ <span style="mso-spacerun: yes;"> </span>$.62 per quart</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">2 quarts, 7 pints & 2 half pints of black beans
@ $.195 per cup</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">6 quarts of baked beans (from navy beans) @ <span style="mso-spacerun: yes;"> </span>$.78 per quart (instructions to follow)</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">1 BONUS quart of mixed beans for soup or bean salad
@ FREE!</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">1 BONUS 3 servings of<span style="mso-spacerun: yes;"> </span>mixed beans for immediate use @ FREE!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrTbz_1NqD4Tax_vzWUnyf0TTFS4lWr6n2oZ__s3cWODHKbR0xQHcO35Peq5fqBu7at6zCjnfqI36Sbc0YBL0ieLM6xuM_9oMlKuq70XLHDh1wS7ctA_8qymrl1-WLZyv3zcFBFzQdRJb8/s1600/100_0969.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrTbz_1NqD4Tax_vzWUnyf0TTFS4lWr6n2oZ__s3cWODHKbR0xQHcO35Peq5fqBu7at6zCjnfqI36Sbc0YBL0ieLM6xuM_9oMlKuq70XLHDh1wS7ctA_8qymrl1-WLZyv3zcFBFzQdRJb8/s320/100_0969.JPG" width="320" /></a></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;"><b>The general process is easy</b>.</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">Sort the beans and rinse. Cover with lots of water
and bring to a rolling boil. Continue cooking for 30 minutes. Drain and rinse
very well. (This will remove the gas and who would have thought it could be so
easy!)</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">Place pickling or Kosher salt in the jars at 1 tsp.
per quart or ½ tsp. per pint.</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">DO NOT USE TABLE SALT</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">You may also add any other seasoning you would like.
One friend adds 1 Tbs. per quart of taco seasoning for pinto beans, then mashes
them after opening the jar. A favorite refried beans with NO ADDED FAT.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIjSGc9tIC6FoZaO8ZUyG7-CU-w24g8LSamm-q8NVQbij2ptd7nH9MED__1vW4hIxdVetT1ZgLlLlFB1O-ZmNA3seQokmOtLKgw5G5hioUPSfvxnVQahzSLfuc9oqAbtTXej8HBF2sEdE8/s1600/100_0978.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIjSGc9tIC6FoZaO8ZUyG7-CU-w24g8LSamm-q8NVQbij2ptd7nH9MED__1vW4hIxdVetT1ZgLlLlFB1O-ZmNA3seQokmOtLKgw5G5hioUPSfvxnVQahzSLfuc9oqAbtTXej8HBF2sEdE8/s320/100_0978.JPG" width="320" /></a></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">Fill the jars leaving a full one inch of headspace.
Cover with water or brine (see below). Wipe the jar rims, seal, and pressure
can at 10 lbs. of pressure:</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">75 minutes for pints</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">90 minutes for quarts</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">That’s it! It’s very easy and at quite a savings I
would say even over sale prices!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi52hbOfK1-QjhSpoC_w6myzrx3goAnk3wWCPzpkV9gBQbk3wTTRbFOzdj4tHi3Lop_ZiaQfZYju5ew8HBgQ4QO8E1mJTmbHA_qyn5ae2iJSOGFXG3_AWsGnfw5pAJg6xQVC6j-cMPm-ULd/s1600/100_0967.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi52hbOfK1-QjhSpoC_w6myzrx3goAnk3wWCPzpkV9gBQbk3wTTRbFOzdj4tHi3Lop_ZiaQfZYju5ew8HBgQ4QO8E1mJTmbHA_qyn5ae2iJSOGFXG3_AWsGnfw5pAJg6xQVC6j-cMPm-ULd/s320/100_0967.JPG" width="320" /></a></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">PORK & BEANS – use tomato juice, 1 Tbs. sugar
per quart and a piece of fatback, bacon or your preference to cover the beans
with. Process as above.</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">BAKED BEANS – I made a ‘sauce’ of tomato juice
(about 1 cup per quart), brown sugar, garlic powder, dehydrated onions,
molasses, mustard, bacon (diced, fried and drained well) and a couple of drops
of hickory smoke flavor per quart).</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">I don’t use measurements because everybody seems to
have their own preference for baked beans. We prefer them a bit sweet and
savory. You may use almost any baked bean recipes simply mix all the
ingredients except the beans and pour over the pre-cooked beans. If you don’t
have enough ‘sauce’ you may add more tomato juice or water.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPamug8F6L4F8ZL3w6Xb7zzCuOFh4O_NRRKlOo5RMTXontc2fA_sXWS2mDup4AdIWCmdiVeH4LvbwWumNcWQUgPmtvWovHI-DRaNvQ0goMW8muY0AwhHOrP9xBfXE1qLCqe8V4a-O4-2kN/s1600/100_0971.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPamug8F6L4F8ZL3w6Xb7zzCuOFh4O_NRRKlOo5RMTXontc2fA_sXWS2mDup4AdIWCmdiVeH4LvbwWumNcWQUgPmtvWovHI-DRaNvQ0goMW8muY0AwhHOrP9xBfXE1qLCqe8V4a-O4-2kN/s320/100_0971.JPG" width="320" /></a></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">I still plan to put up pinto beans, refried beans
and garbanzo beans for making hummus and other things. Try this soon. I know
you will be pleased with the tasteful result and the savings!</span></div>
NeverTrustASkinnyCookhttp://www.blogger.com/profile/07240093470379266025noreply@blogger.com3tag:blogger.com,1999:blog-7088210160130965926.post-89662986044738722902012-05-17T09:34:00.001-07:002012-08-25T16:23:20.702-07:00Mosquito Repellents<span style="font-size: x-large;"><span style="background-color: #cfe2f3;"><b>Easing the Bite of those Pesky Mosquitoes </b></span></span><br />
<span style="background-color: #cfe2f3;"><span style="font-size: large;"><b> </b></span></span><img alt="To control mosquitoes and" class="imglt" height="211" src="http://t2.gstatic.com/images?q=tbn:ANd9GcQVfxc-pl4BQSRkOyxJUvvk14rxD4hD7XiYS-6lJ_WRaLBD1jcs:www.glynncounty.org/images/pages/N463//Mosquito.jpg" title="To control mosquitoes and" width="239" /><br />
<span style="background-color: #cfe2f3;"><span style="font-size: large;"><b>There are many remedies to prevent attack from mosquitoes . . . those pesky little critters who can make being outdoors miserable. </b></span></span><br />
<span style="background-color: #cfe2f3;"><span style="font-size: large;"><b><br /></b></span></span>
<span style="background-color: #cfe2f3;"><span style="font-size: large;"><b>At stores you will find many 'chemical' remedies to this problem but they abound with questions about whether or not they are good for us to inhale and frankly some of them seem to do a better job of attracting them than anything else.</b></span></span><br />
<span style="background-color: #cfe2f3;"><span style="font-size: large;"><b><br /></b></span></span>
<span style="background-color: #cfe2f3;"><span style="font-size: large;"><b>I have tried many suggestions. Two that work for me are Skin So Soft bath oil from Avon. Just put it in a spray bottle and squirt liberally. It is a bit greasy and is terrible for your drains so I like this use better.</b></span></span><br />
<span style="background-color: #cfe2f3;"><span style="font-size: large;"><b><br /></b></span></span>
<span style="background-color: #cfe2f3;"><span style="font-size: large;"><b>The second one is my preferred one: Listerine. I buy the generic for it at the Dollar Store and keep a small spray bottle handy. It works every bit as well as the Skin So Soft, but it does NOT leave that greasy feeling on skin and possibly stain clothing.</b></span></span><br />
<span style="background-color: #cfe2f3;"><span style="font-size: large;"><b><br /></b></span></span>
<span style="background-color: #cfe2f3;"><span style="font-size: large;"><b>Here is a link to a homemade remedy for insect repellent. It may work really well . . . .</b></span></span><br />
<span style="background-color: #cfe2f3;"><span style="font-size: large;"><b><br /></b></span></span>
<span style="background-color: #cfe2f3;"><span style="font-size: large;"><b>http://www.icanteachmychild.com/2011/06/make-it-natural-mosquito-spray/</b></span></span><br />
<span style="background-color: #cfe2f3;"><span style="font-size: large;"><b><br /></b></span></span>
<span style="background-color: #cfe2f3;"><span style="font-size: large;"><b>It seems a bit pricy to me when I consider how inexpensive a bottle of generic Listerine is, but suit yourself.</b></span></span><br />
<span style="background-color: #cfe2f3;"><span style="font-size: large;"><b><br /></b></span></span>
<span style="background-color: #cfe2f3;"><span style="font-size: large;"><b>Hopefully, I will get back into regular posts . . . it's been a while, and I've been a little bit out of pocket but I'm anxious to start helping you get prepared for any possible disaster, store food (the price continues to rise - so everybody best be putting a little bit by), grow, produce and preserve some food, and a few other hints about how to stretch a dollar.</b></span></span><br />
<span style="background-color: #cfe2f3;"><span style="font-size: large;"><b><br /></b></span></span>
<span style="background-color: #cfe2f3;"><span style="font-size: large;"><b>See you real soon!</b></span></span><br />
<span style="background-color: #cfe2f3;"><span style="font-size: large;"><b> Mary Lou</b></span></span>NeverTrustASkinnyCookhttp://www.blogger.com/profile/07240093470379266025noreply@blogger.com0tag:blogger.com,1999:blog-7088210160130965926.post-21437573672733955582011-11-26T14:48:00.000-08:002011-11-26T14:48:42.926-08:00Turkey Carcass Soups . . .Very Tasty!<span style="font-size: large;">To my followers I owe you an apology. I had planned to take pictures and make a couple of kinds of soup with my turkey carcass a key to the rich and tasty broths . . . <i><b>HOWEVER,</b></i> my dear husband shot a deer (an eight point buck) on Wednesday evening (while I was busy cooking for Thanksgiving dinner).</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl_8GDW2dbqcjrFhQS0HdhXvxX13Y6FueGRDD3yG2Nn6XN_VBBJjBTwd7EkmOTaRsV4KRggApUvl3kKsgPJVc1a4YVbsPfa1HCeyBiqc6Jbp8CWHBhprA86ZB9EpJPJe1WsUEmTxYT4A9E/s1600/Bob%2527s+deer+2011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl_8GDW2dbqcjrFhQS0HdhXvxX13Y6FueGRDD3yG2Nn6XN_VBBJjBTwd7EkmOTaRsV4KRggApUvl3kKsgPJVc1a4YVbsPfa1HCeyBiqc6Jbp8CWHBhprA86ZB9EpJPJe1WsUEmTxYT4A9E/s320/Bob%2527s+deer+2011.jpg" width="320" /></a></div><br />
<br />
<span style="font-size: large;">Needless to say, instead of making turkey soups the day after Thanksgiving, we spent the day instead processing venison. He skinned it out while I put up some Christmas decorations and made room in the kitchen for our project.</span><br />
<span style="font-size: large;"> </span><br />
<span style="font-size: large;">After a light lunch, he brought the sectioned deer into the kitchen and for the next six plus hours, we worked our tails off. I am including pictures of our bounty, and will include turkey soup recipes at the end of the post.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh20wBxUkADbwkmf6TmUM346-fLY32JH3V7qrftewrklnwPKaUdCYnPm5vewWHTzlT1UU6NZ1INdBblKMi5JsFxQ-qfeNfobp-qsYhkvFWR4rKHiSM3mqzKp021tmVcx3rsuYazWAuEe_kr/s1600/100_0574.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh20wBxUkADbwkmf6TmUM346-fLY32JH3V7qrftewrklnwPKaUdCYnPm5vewWHTzlT1UU6NZ1INdBblKMi5JsFxQ-qfeNfobp-qsYhkvFWR4rKHiSM3mqzKp021tmVcx3rsuYazWAuEe_kr/s320/100_0574.JPG" width="320" /></a></div><br />
<span style="font-size: large;">We now have in our freezer several steaks, a huge roast, eight packages of backstrap (tenderloin), twenty-five pounds of ground venison and a few steaks. The rest I canned and we ended up with seven quarts and eight pints of tasty, tender venison to add to our food storage. It is a tedious job to remove as much meat from the bones as possible (we cannot tolerate waste), our backs and feet hurt, but we are satisfied with our accomplishment.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqL-YSac_CrekbsaNa8xZ-AJarb2EiNNhrlvLiqMygD4ZuAPMearRQ1Ijt9osV2jpNohkiOGqwMGV-v2ULhw919eaGqybM1tY9zGN207NFJhwgzdsk9P6JNXyUlh_VBrGnS_mqKHlAxdIf/s1600/100_0573.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqL-YSac_CrekbsaNa8xZ-AJarb2EiNNhrlvLiqMygD4ZuAPMearRQ1Ijt9osV2jpNohkiOGqwMGV-v2ULhw919eaGqybM1tY9zGN207NFJhwgzdsk9P6JNXyUlh_VBrGnS_mqKHlAxdIf/s320/100_0573.JPG" width="320" /></a></div><span style="font-size: large;"><br />
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<span style="font-size: large;">Now for the soup! Remove most of the skin and any stuffing. Include the wing tips (and the wings and part of the thighs if they are not popular at your table). Break the bones apart so that they will fit into a large stockpot. Cover with water, bring to a boil and then reduce the heat and simmer for about an hour. Remove the bones and any meat, fat or skin and let them cool enough to handle them comfortably. </span><br />
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</span><br />
<span style="font-size: large;">Strain the stock to remove any small bones or undesirables. You may now use the stock to make soup or store it in the freezer or can it (I pressure can mine).</span><br />
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</span><br />
<span style="font-size: large;">Pick the meat from the bones. You will be amazed at what a good amount of meat you will get. Set it aside.</span><br />
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</span><br />
<span style="font-size: large;">Here are my family's favorite turkey soup recipes:</span><br />
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</span><br />
<span style="font-size: large;"><b>Turkey & Rice Soup</b></span><br />
<span style="font-size: large;"><b> </b>To the strained turkey broth add:</span><br />
<span style="font-size: large;">1 large onion, chopped</span><br />
<span style="font-size: large;">3 cloves garlic, minced</span><br />
<span style="font-size: large;">2 stalks celery, chopped</span><br />
<span style="font-size: large;">1 T. chicken bouillon or soup base</span><br />
<span style="font-size: large;">1 c. of rice (parboiled such as Uncle Ben's works best)</span><br />
<span style="font-size: large;">1 can of mushrooms</span><br />
<span style="font-size: large;">Cook until the vegetables are tender and the rice is done.</span><br />
<span style="font-size: large;">Add the turkey meat (coarsely chopped) and season with salt</span><br />
<span style="font-size: large;">and pepper to taste.</span><br />
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</span><br />
<span style="font-size: large;"><b>Turkey Noodle Soup</b></span><br />
<span style="font-size: large;">To the strained turkey stock add:</span><br />
<span style="font-size: large;"><b> </b>1 large onion, chopped </span><br />
<span style="font-size: large;">2 stalks celery, chopped</span><br />
<span style="font-size: large;">2 cloves garlic, minced</span><br />
<span style="font-size: large;">2 carrots, peeled and diced</span><br />
<span style="font-size: large;">1 T. chicken base or bouillon</span><br />
<span style="font-size: large;">Salt and pepper to taste</span><br />
<span style="font-size: large;">1/2 lb. fine egg noodles</span><br />
<span style="font-size: large;">Cook until the vegetables are tender and the noodles are done.</span><br />
<span style="font-size: large;">Add coarsely chopped turkey meat.</span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;"><b>Turkey & Cabbage Soup</b></span><br />
<span style="font-size: large;"><b> </b>To the strained turkey stock add:</span><br />
<span style="font-size: large;">1 onion, chopped</span><br />
<span style="font-size: large;">2 stalks celery, chopped</span><br />
<span style="font-size: large;">2 cloves garlic, minced</span><br />
<span style="font-size: large;">1 carrot, diced</span><br />
<span style="font-size: large;">1/2 head of cabbage, shredded</span><br />
<span style="font-size: large;">1 T. chicken base or bouillon</span><br />
<span style="font-size: large;">Cook until vegetables are tender. </span><br />
<span style="font-size: large;">Add coarsely chopped turkey meat.</span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;"><b>Turkey Vegetable Soup</b></span><br />
<span style="font-size: large;">To the strained stock add:</span><br />
<span style="font-size: large;"><b> </b>1 onion, chopped</span><br />
<span style="font-size: large;">2 cloves garlic, minced</span><br />
<span style="font-size: large;">2 stalks celery, chopped</span><br />
<span style="font-size: large;">2 carrots, chopped</span><br />
<span style="font-size: large;">2 cups cabbage, shredded</span><br />
<span style="font-size: large;">1 quart tomatoes, diced</span><br />
<span style="font-size: large;">1 can (or pint) green beans</span><br />
<span style="font-size: large;">1 can whole kernel corn</span><br />
<span style="font-size: large;">Any other vegetables you and your family like including okra, broccoli, zucchini, summer squash, cauliflower, asparagus, etc.</span><br />
<span style="font-size: large;">1 T. chicken base or bouillon</span><br />
<span style="font-size: large;">Salt & pepper to taste.</span><br />
<span style="font-size: large;">Cook until vegetables are tender.</span><br />
<span style="font-size: large;">Add turkey meat and enjoy.</span><br />
<span style="font-size: large;"><b> </b></span>NeverTrustASkinnyCookhttp://www.blogger.com/profile/07240093470379266025noreply@blogger.com7tag:blogger.com,1999:blog-7088210160130965926.post-45185509317663819872011-11-22T12:55:00.000-08:002011-11-22T12:55:11.341-08:00Save That Turkey Carcass!!!!<b><span style="font-size: large;">Don't throw out that turkey carcass after Thanksgiving dinner.</span></b><br />
<b><span style="font-size: large;">I will be posting AFTER Thanksgiving how to use that rack of bones to make some delicious soups!</span></b><br />
<b><span style="font-size: large;"> </span></b><br />
<b><span style="font-size: large;">After dinner on Thursday, remove the meat from the bones (yes, it's okay to leave a bit on them) and store it in the refrigerator. To make it easier to store the bones, separate them into smaller pieces and store in the refrigerator.</span></b><br />
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<b><span style="font-size: large;">Every year, our family awaits the aroma and flavor of freshly made turkey soup . . what is your favorite? Turkey and rice with mushrooms? Turkey noodle? Turkey vegetable? Whatever it is, it's easy to make and there is a LOT of flavor left! Stay tuned.</span></b><b><span style="font-size: large;"> </span></b>NeverTrustASkinnyCookhttp://www.blogger.com/profile/07240093470379266025noreply@blogger.com0tag:blogger.com,1999:blog-7088210160130965926.post-70228694260680588412011-10-29T13:26:00.000-07:002011-10-29T13:26:06.517-07:00Really FAST Food - Canning Meats<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwAT5EszjRPAU6Tb-e1vUvbcZ2LOnZ_ad0_OxNeZSK5fE2kh8Axe64rlSPU-fG_0xebYh3GQ31C6m0qeqxLr0jsjeZI5ggX5fcntxMEQJKKCRjb4ZbncUdy10LYcPi8WjMwhtWgr_KYCcy/s1600/100_0423.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwAT5EszjRPAU6Tb-e1vUvbcZ2LOnZ_ad0_OxNeZSK5fE2kh8Axe64rlSPU-fG_0xebYh3GQ31C6m0qeqxLr0jsjeZI5ggX5fcntxMEQJKKCRjb4ZbncUdy10LYcPi8WjMwhtWgr_KYCcy/s320/100_0423.JPG" width="320" /></a></div><b><span style="font-size: large;">This week was busy and stressful for me. I had a cousin and his wife coming for a visit. I hadn't seen him in 52 years and never met his wife. They planned to come in Thursday and stay for a couple of days however, they called on Wednesday while I was in between appointments, to tell me they were on their way and would arrive in about 3 hours! Yep! You guessed it. </span></b><br />
<br />
<b><span style="font-size: large;"><i>MY </i>plan was to get up Thursday morning and do some cooking and cleaning. Needless to say, there was a good chance they could arrive home before I did . . . after a minute of panic, I thought . . . well, IF I can beat them home by about 15 minutes, all will be well. I did and that gave me just enough time to freshen the guest bathroom and vaccuum the living room. Now what about dinner?</span></b><br />
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<b><span style="font-size: large;">Well, dinner was a piece of cake . . . I've been canning meats for a number of years now and when I have meats all cooked and fork tender in the jar, I can create all sorts of good home style cooking in a matter of minutes! Truly!</span></b><br />
<b><span style="font-size: large;"> </span></b><br />
<b><span style="font-size: large;">The first few choices that ran through my head were:</span></b><br />
<span style="font-size: large;"><i>Sauerkraut & Kielbasa or smoked sausage;</i></span><br />
<span style="font-size: large;">Beef Stew or Beef and Noodles; </span><br />
<span style="font-size: large;">Pulled Pork or Turkey & Dressing;</span><br />
<span style="font-size: large;"><i>Chicken & Noodles; Chicken Casserole or Chicken & Dumplings!</i></span><br />
<br />
<span style="font-size: large;"><b>Seriously I could have prepared and set any of them on the table in less than 30 minutes from the time I walked in the door. I decided on Chicken & Dumplings, a comfort food if there ever was one and a huge favorite in my family. Since I had canned chicken just last week (a local store had boneless, skinless chicken breasts on sale for $1.49 a pound) I was good to go. But then, I still had canned chicken from several years ago so I opted to use that up first.</b></span><br />
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<span style="font-size: large;"><b>When canning meats, you MUST use a pressure canner. You can roast or precook the meat first if you want to, but most of the time it is quicker and easier to just pack the raw meat and process it. You may also opt to add broth or water if you choose, but it has been my experience they are not needed (except for ground meats or processed meats).</b></span><br />
<br />
<span style="font-size: large;"><b>You can also season it any way you choose. My personal preference is to add just a pinch of garlic powder and 1/2 teaspoon per pint or 1 teaspoon per quart of Kosher or canning salt, then pack in the meat; wipe the rims and seal tightly. Process pints for 75 minutes at 10 lbs. of pressure and 90 minutes at 10 lbs. of pressure for quarts. That's it! Now how easy is that? In about three hours time you can process two batches (8 pints per batch) and have 16 meals for ready consumption! Each pint will hold about one pound of fresh meat (trimmed of visible fat).</b></span><br />
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<span style="font-size: large;"><b>We have also canned hamburger meat or ground turkey but I do recommend precooking it so that you don't end up with a solid glob of meat. I do add a little broth to the ground meat and also to thick slices of processed meats such as smoked sausage or Kielbasa. For raw chicken, turkey, pork or beef (cut up as you desire to use it - cubed, chunked or in steaks) I simply leave enough head space and it creates it's own broth.</b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipwTed__ON3e1mi72r0c61C6NjYs3vKCXD-fKtMTUehV_i-5cE8HPw80t0E0x7HVU2pBG5Hg4rjzdGtl4OPbJQIzb_pXrsVtUO6hNy73nkv8Q4nIWGQIFx-zurAROVGrICQpcEpOM0jbAh/s1600/100_0425.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipwTed__ON3e1mi72r0c61C6NjYs3vKCXD-fKtMTUehV_i-5cE8HPw80t0E0x7HVU2pBG5Hg4rjzdGtl4OPbJQIzb_pXrsVtUO6hNy73nkv8Q4nIWGQIFx-zurAROVGrICQpcEpOM0jbAh/s320/100_0425.JPG" width="320" /></a></div><br />
<span style="font-size: large;"><b>Need chicken salad in a hurry? Open up some and there you go! Need to take a meal to a sick friend? No need to wait for meat to thaw. Unexpected or early arriving guests? Not a problem Need to take it easy for a hectic day? Serve up a scrumptious meal that tastes slow simmered in nothing flat. Rachel Ray? You have nothing on me. I've been serving 30 minute (sometimes 15 or 20 minute) meals for decades.</b></span><br />
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<span style="font-size: large;"><b>This spring, a friend made the comment that when her power was out for an entire week (from the April 27th tornadoes that ravaged our county and state of Alabama), as they worked to save the meats in their freezer, she told me that she just kept thinking about me and my canned meat! </b><i> </i></span><b><span style="font-size: large;"> </span></b>NeverTrustASkinnyCookhttp://www.blogger.com/profile/07240093470379266025noreply@blogger.com0tag:blogger.com,1999:blog-7088210160130965926.post-38794390350342336222011-10-22T19:21:00.000-07:002011-10-22T19:21:14.177-07:00Don't Throw Out the Peelings!<span style="font-size: large;"><b>Wow! I forgot to add a very important footnote to my last post about Canning Apple Pie Filling! Don't throw out the peelings.</b></span><br />
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<span style="font-size: large;"><b>Cover them with water, bring to a boil and cook 5 or 10 minutes. Let them cool just a bit and then squeeze them through a cheesecloth or run them through a juicer. Add sugar and cinnamon to taste and boil together until it reaches the Jelly Stage on a candy thermometer. Fill jars and seal. Process for 30 minutes in a boiling water bath or 10 minutes at 5 lbs. pressure in a pressure canner and you will have the best ever Cinnamon Apple Syrup.</b></span><br />
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<span style="font-size: large;"><b>This Cinnamon Apple Syrup is tasty served over pancakes, waffles, ice cream, you name it. My two favorites are over Gingerbread Pancakes or Pumpkin Waffles. This frugal hint has been a staple in our family for many decades.</b></span>NeverTrustASkinnyCookhttp://www.blogger.com/profile/07240093470379266025noreply@blogger.com0tag:blogger.com,1999:blog-7088210160130965926.post-76937489675887979512011-10-14T09:42:00.000-07:002011-10-22T19:15:06.508-07:00Apple Pie Filling . . . Can or Freeze It<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMvWeRF_9iePUyp75l6vQjLy7O9RnPYdzi4V9FD644s2BIO09DjtaOTVhG0UzFCByEnLVJJJKJBDsWsG68poAMtQiyYhPcPvoG6gvFJlUt2aI7YC9XITpN-7ifR78J3bDVD2M11kFcx9BJ/s1600/apple_pie_filling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMvWeRF_9iePUyp75l6vQjLy7O9RnPYdzi4V9FD644s2BIO09DjtaOTVhG0UzFCByEnLVJJJKJBDsWsG68poAMtQiyYhPcPvoG6gvFJlUt2aI7YC9XITpN-7ifR78J3bDVD2M11kFcx9BJ/s1600/apple_pie_filling.jpg" /></a></div><div style="color: black; padding-left: 20px;"></div><div style="color: black; padding-left: 20px;"></div><div style="color: black; padding-left: 20px;"><span style="font-size: large;"><b><span class="ingredient">Dessert is half ready with an easy recipe like this. You can freeze it in freezer bags or plastic boxes as well, but I LOVE the convenience of having it at room temperature all ready.</span></b></span></div><div style="color: black; padding-left: 20px;"><span style="font-size: large;"><b><span class="ingredient"> </span></b></span></div><div style="color: black; padding-left: 20px;"><span style="font-size: large;"><b><span class="ingredient">Here's what it takes and how to do it:</span></b></span></div><div style="color: black; padding-left: 20px;"><span style="font-size: large;"><b><span class="ingredient"><br />
</span></b></span></div><div style="color: black; padding-left: 20px;"><span style="font-size: large;"><b><span class="ingredient">6 - 8 lbs. cooking apples, peeled, cored and sliced or diced</span></b></span></div><div style="color: black; padding-left: 20px;"><span style="font-size: large;"><b><span class="ingredient">5 c. sugar</span></b></span></div><div style="color: black; padding-left: 20px;"><span style="font-size: large;"><b><span class="ingredient">1 c. cornstarch (or Clear Jel - which I've never used but many love it)</span></b></span></div><div style="color: black; padding-left: 20px;"><span style="font-size: large;"><b><span class="ingredient">2 T. ground cinnamon (less if you prefer)</span></b></span></div><div style="color: black; padding-left: 20px;"><span style="font-size: large;"><b><span class="ingredient">1 t. ground nutmeg</span></b></span></div><div style="color: black; padding-left: 20px;"><span style="font-size: large;"><b><span class="ingredient">1 t. salt</span></b></span></div><div style="color: black; padding-left: 20px;"><span style="font-size: large;"><b><span class="ingredient">1 T. lemon juice</span></b></span></div><div style="color: black; padding-left: 20px;"><span style="font-size: large;"><b><span class="ingredient">9 c. water</span></b></span></div><div style="color: black; padding-left: 20px;"><span style="font-size: large;"><b><span class="ingredient"> </span></b></span></div><div style="color: black; padding-left: 20px;"><span style="font-size: large;"><b><span class="ingredient">Blend all ingredients except the apples in a large pan.</span></b></span></div><div style="color: black; padding-left: 20px;"><span style="font-size: large;"><b><span class="ingredient">Cook until mixture thickens. Pack the apples in jars and add the hot mixture. Using a dinner knife, remove air bubbles.</span></b></span></div><div style="color: black; padding-left: 20px;"><span style="font-size: large;"><b><span class="ingredient"><br />
</span></b></span></div><div style="color: black; padding-left: 20px;"><span style="font-size: large;"><b><span class="ingredient">Wipe the rims of the jars and seal.</span></b></span></div><div style="color: black; padding-left: 20px;"><span style="font-size: large;"><b><span class="ingredient"><br />
</span></b></span></div><div style="color: black; padding-left: 20px;"><span style="font-size: large;"><b><span class="ingredient">Process 30 minutes in a hot water bath or 10 minutes at 10 lbs. pressure in a pressure canner. This will make about 7 quarts of apple pie filling.</span></b></span><br />
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</div><div class="instructions" style="color: #772222;"><span style="font-size: large;"><b><span class="ingredient"></span><span class="ingredient"></span><span class="ingredient"></span><span class="ingredient"></span><span class="ingredient"></span><span class="ingredient"></span><span class="ingredient"></span></b></span></div>NeverTrustASkinnyCookhttp://www.blogger.com/profile/07240093470379266025noreply@blogger.com0tag:blogger.com,1999:blog-7088210160130965926.post-44294700300984890192011-10-08T11:15:00.000-07:002011-10-08T11:15:19.708-07:00Radishes and Fall Gardens<div class="MsoNormal"><b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;">Here in Alabama, we love our fall garden . . . even when we lived in Michigan, a small fall garden is possible but you will need to plant it in mid to late August.</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;">In Michigan it would be mostly a salad garden but you can also plant hardy and frost resistant vegetables like cabbage, broccoli, cauliflower, Brussels sprouts, etc. Here in Alabama we’ve had good success with green beans, peas, greens of any kind, onions, lettuces (all varieties) radishes, turnips and other root vegetables. This fall, we didn’t plant until September 10<sup>th</sup>.</span></b></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIab4S49qJxlU81LR1iZFE9eZcd4EJMfsq2cuFm8sF0YsesF7oSg7fAkh0V9jOBS553DXawItxHr8sNhBn3H4UpmZqPEpvUZGXphwcejeWoOF0FKcO9TlMY-a7ukXH_2mERW_geNo-eTsK/s1600/Radishes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIab4S49qJxlU81LR1iZFE9eZcd4EJMfsq2cuFm8sF0YsesF7oSg7fAkh0V9jOBS553DXawItxHr8sNhBn3H4UpmZqPEpvUZGXphwcejeWoOF0FKcO9TlMY-a7ukXH_2mERW_geNo-eTsK/s320/Radishes.JPG" width="320" /></a></div><div class="MsoNormal"><b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;">Today we harvested radishes. Our red soil here produces sweet, mild radishes, onions and other root crops.</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;">My husband and I both love mild radishes but have you ever eaten the tops instead of throwing them away? When the radishes are young and the tops tender, you can coarsely chop them and add them to a salad.</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;">When they are a little more mature (or not) you can sauté them in a little olive oil with some minced garlic. Add salt and you have a healthy treat on the table. Their flavor is mild and makes a great accompaniment for almost any meal. Try some today and if it’s too late for you to get your fall garden started, save the tops the next time you buy a bunch of radishes at the grocery store and try them in a salad or as a side dish. Let me know what you think by leaving a comment.</span></b></div>NeverTrustASkinnyCookhttp://www.blogger.com/profile/07240093470379266025noreply@blogger.com3tag:blogger.com,1999:blog-7088210160130965926.post-11789964422859257802011-09-22T12:31:00.000-07:002011-09-22T12:41:00.521-07:00Pressure Canning - Buy Now & Why You Should Use This<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrr5oibygUFO4cObr9l8UoeOAP095VnpTpv7xSwxmPXsdw3RA2SkIor_jsC18OK453dqZhxmUAND-Tkn9S8PqDjeje-vn8DBHJZqVIjfXfET_rJAkOvTMKpaaWeYDd_d-6K6Snz67iky-P/s1600/Pressure+canner+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrr5oibygUFO4cObr9l8UoeOAP095VnpTpv7xSwxmPXsdw3RA2SkIor_jsC18OK453dqZhxmUAND-Tkn9S8PqDjeje-vn8DBHJZqVIjfXfET_rJAkOvTMKpaaWeYDd_d-6K6Snz67iky-P/s1600/Pressure+canner+2.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDhOwjYDjf-rCzif-G7L2ePH6yrXfyaIENd_6OeseAbxgi_uyqVrzUA3B8hYLCOWTW83p1B_NJUEIubdB_RmNohihgdMH_9ogJmBDEltMnLGo3pTaXWqVXG33W0hC58YcBp00AZW0UW-vu/s1600/Pressure+canner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="MsoNormal"><b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;">Now is the time to buy canning supplies – it’s the end of the standard canning season and sometimes you can buy up a year’s supply (for next year in advance) at a reduced price. Even if you have to pay full price, buy now because the prices will surely be higher next year. It can save you money in the long run.</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;">Now is also a great time to glean canning finds from yard sales, flea markets, thrift stores, etc. They don’t want this stuff sitting around until next year and sometimes you can get fantastic buys. We bought a gently used (it still looked brand new) pressure canner for $20 a couple of years ago. It had the book and everything with it.</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;">Now, speaking of pressure canners, I want to take this time to tell you why you should be using one if you’re not already.</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;">MYTH BUSTER! There is NO need to be afraid of them . . . just make sure you follow the rules about removing the lid AFTER the pressure has been reduced. Remember this one simple rule and you will have no fears. It’s really easy to do and pressure canning is the only way to safely preserve meats and items containing even small amounts of meat.</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;">*What pressure canner should I buy?</span></b></div><div class="MsoNormal"><br />
</div><div align="center"><table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable"><tbody>
<tr> <td style="padding: 0in;"><div class="MsoNormal"><b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;"> First, remember that this is a canner and not a cooker. You could cook a large roast or other items in it, but it needs to be large enough to hold multiple quart jars. A canner is specifically made to withstand canning under pressure and make it easy to can anything successfully. A pressure cooker will look like this (see below) and have a single weight that sits on top.</span></b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2D1Oud6m6dGTGDQiGQS_M7bOiilByHmYFCB5R31VPCg1xCvXsFB1sDf-xY2iWnH3_43htRhd-llSFPqRmDSpEr2kaE_IhlekXFL0RJw5gzW8H-wjVSWdDOur6lzlBhB677tbb21I4WRQp/s1600/cooker.jpg"><span style="color: blue; font-family: "Georgia","serif"; text-decoration: none;"></span></a><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;"></span></div></td> </tr>
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</span><b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;">Most of the recipes do not require 15 pounds of pressure for canning and you will over cook your recipes which can result in poor quality.</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;"> Next, pressure canner specifications are based on the fact that you will be using regular mouth canning jars. You may not fit them all in if you use wide mouth jars.</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;">Next, pressure canners will have either a pressure gauge or a pressure weight. The weight can be shifted to cook at 5, 10, or 15 pounds of pressure.</span></b></div><table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable"><tbody>
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</tbody></table><div class="MsoNormal" style="margin-bottom: 12pt;"><b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;">Most canning recipes will show the proper amount of pounds for a </span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;">gauge rather than a weighted gauge. Should you opt for the gauge,</span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;"> you can have (and should have) it tested annually at your local</span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;"> extension office. Generally there is no charge for this, but it is</span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;"> crucial that it be accurate for successful canning.</span></b><span style="font-family: "Georgia","serif";"> </span></div><div class="MsoNormal" style="margin-bottom: 12pt;"><b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;">I borrowed the chart below from SBCanning. Thank you for doing</span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;"> that research for me and others. It contains the research done for</span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;"> the three most popular brands available. You can find some of </span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;">these at retail locations but all are available online. </span></b></div><div class="MsoNormal" style="margin-bottom: 12pt;"><br />
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<tr style="height: 12.75pt;"><td style="height: 12.75pt; padding: 0in; width: 65pt;" width="87"><table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="width: 650px;"><tbody>
<tr style="height: 12.75pt;"><td style="height: 12.75pt; padding: 0in; width: 71pt;" width="95"><div class="MsoNormal"><b><u>anufacturer </u></b><b><span style="font-size: 12pt; line-height: 115%;"></span></b></div></td> <td style="height: 12.75pt; padding: 0in; width: 66pt;" width="88"><div class="MsoNormal"><b><u> Size</u></b><b><span style="font-size: 12pt; line-height: 115%;"></span></b></div></td> <td style="height: 12.75pt; padding: 0in; width: 41pt;" width="55"><div class="MsoNormal"><b><u>Price</u></b><b><span style="font-size: 12pt; line-height: 115%;"></span></b></div></td> <td style="height: 12.75pt; padding: 0in; width: 86pt;" width="115"><div class="MsoNormal"><b><u>Style</u></b><b><span style="font-size: 12pt; line-height: 115%;"></span></b></div></td> <td style="height: 12.75pt; padding: 0in; width: 151pt;" width="201"><div class="MsoNormal"><b><u> Capacity</u></b><b><span style="font-size: 12pt; line-height: 115%;"></span></b></div></td> <td style="height: 12.75pt; padding: 0in; width: 73pt;" width="97"><div class="MsoNormal"><b><u>Measurements</u></b><b><span style="font-size: 12pt; line-height: 115%;"></span></b></div></td> </tr>
<tr style="height: 12.75pt;"> <td style="height: 12.75pt; padding: 0in;"><div class="MsoNormal"><b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;">Presto</span></b><b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"></span></b></div></td> <td style="height: 12.75pt; padding: 0in;"><div class="MsoNormal"><b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;"> 23 quart</span></b><b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"></span></b></div></td> <td style="height: 12.75pt; padding: 0in;"><div class="MsoNormal"><b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;">~ $82 </span></b><b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"></span></b></div></td> <td style="height: 12.75pt; padding: 0in;"><div class="MsoNormal"><b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;">Dial Gauge</span></b><b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"></span></b></div></td> <td style="height: 12.75pt; padding: 0in;"><div class="MsoNormal"><b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;">20 pints (double stack)/7 quarts</span></b><b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"></span></b></div></td> <td style="height: 12.75pt; padding: 0in;"><div class="MsoNormal"><b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;">15.4x15.1x14.8</span></b><b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"></span></b></div></td> </tr>
<tr style="height: 12.75pt;"> <td style="height: 12.75pt; padding: 0in;"><div class="MsoNormal"><b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;">Presto</span></b><b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"></span></b></div></td> <td style="height: 12.75pt; padding: 0in;"><div class="MsoNormal"><b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;"> 16 quart</span></b><b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"></span></b></div></td> <td style="height: 12.75pt; padding: 0in;"><div class="MsoNormal"><b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;">~$72</span></b><b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"></span></b></div></td> <td style="height: 12.75pt; padding: 0in;"><div class="MsoNormal"><b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;">Dial Gauge</span></b><b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"></span></b></div></td> <td style="height: 12.75pt; padding: 0in;"><div class="MsoNormal"><b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;">10 pints/7 quarts</span></b><b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"></span></b></div></td> <td style="height: 12.75pt; padding: 0in;"><div class="MsoNormal"><b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;">14.8x14.8x11.9</span></b><b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"></span></b></div></td> </tr>
<tr style="height: 12.75pt;"> <td style="height: 12.75pt; padding: 0in;"><div class="MsoNormal"><b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;">All American</span></b><b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"></span></b></div></td> <td style="height: 12.75pt; padding: 0in;"><div class="MsoNormal"><b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;">21 1/2 quart</span></b><b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"></span></b></div></td> <td style="height: 12.75pt; padding: 0in;"><div class="MsoNormal"><b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;">~ $200</span></b><b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"></span></b></div></td> <td style="height: 12.75pt; padding: 0in;"><div class="MsoNormal"><b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;">Dial Gauge</span></b><b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"></span></b></div></td> <td style="height: 12.75pt; padding: 0in;"><div class="MsoNormal"><b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;">19 pints (double stack)/7 quarts</span></b><b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"></span></b></div></td> <td style="height: 12.75pt; padding: 0in;"><div class="MsoNormal"><b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;">16x15x17</span></b><b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"></span></b></div></td> </tr>
<tr style="height: 12.75pt;"> <td style="height: 12.75pt; padding: 0in;"><div class="MsoNormal"><b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;">All American</span></b><b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"></span></b></div></td> <td style="height: 12.75pt; padding: 0in;"><div class="MsoNormal"><b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;">15 1/2 quart</span></b><b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"></span></b></div></td> <td style="height: 12.75pt; padding: 0in;"><div class="MsoNormal"><b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;">~$180</span></b><b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"></span></b></div></td> <td style="height: 12.75pt; padding: 0in;"><div class="MsoNormal"><b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;">Dial Gauge</span></b><b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"></span></b></div></td> <td style="height: 12.75pt; padding: 0in;"><div class="MsoNormal"><b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;">10 pints/7 quarts</span></b><b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"></span></b></div></td> <td style="height: 12.75pt; padding: 0in;"><div class="MsoNormal"><b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;">16x15x14</span></b><b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"></span></b></div></td> </tr>
<tr style="height: 12.75pt;"> <td style="height: 12.75pt; padding: 0in;"><div class="MsoNormal"><b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;">Mirro</span></b><b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"></span></b></div></td> <td style="height: 12.75pt; padding: 0in;"><div class="MsoNormal"><b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;">22 quart</span></b><b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"></span></b></div></td> <td style="height: 12.75pt; padding: 0in;"><div class="MsoNormal"><b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;">~$80</span></b><b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"></span></b></div></td> <td style="height: 12.75pt; padding: 0in;"><div class="MsoNormal"><b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;">Weighted Gauge</span></b><b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"></span></b></div></td> <td style="height: 12.75pt; padding: 0in;"><div class="MsoNormal"><b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;">16 pints (double stack)/5 quarts</span></b><b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"></span></b></div></td> <td style="height: 12.75pt; padding: 0in;"><div class="MsoNormal"><b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;">17x14x17</span></b><b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"></span></b></div></td> </tr>
<tr style="height: 12.75pt;"> <td style="height: 12.75pt; padding: 0in;"><div class="MsoNormal"><b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;">Mirro</span></b><b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"></span></b></div></td> <td style="height: 12.75pt; padding: 0in;"><div class="MsoNormal"><b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;">16 quart</span></b><b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"></span></b></div></td> <td style="height: 12.75pt; padding: 0in;"><div class="MsoNormal"><b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;">~$68</span></b><b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"></span></b></div></td> <td style="height: 12.75pt; padding: 0in;"><div class="MsoNormal"><b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;">Weighted Gauge</span></b><b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"></span></b></div></td> <td style="height: 12.75pt; padding: 0in;"><div class="MsoNormal"><b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;">9 pints/7 quarts</span></b><b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"></span></b></div></td> <td style="height: 12.75pt; padding: 0in;"><div class="MsoNormal"><b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;">10.75x8.5x12</span></b><b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"></span></b></div></td> </tr>
</tbody></table></td> <td style="height: 12.75pt; padding: 0in; width: 66pt;" width="88"><br />
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<tr style="height: 12.75pt;"> <td style="height: 12.75pt; padding: 0in;"><div class="MsoNormal"><b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;">The capacity for pints is for a single layer at the bottom of the canner,</span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;"> sitting on a rack. You can purchase an additional rack, place it on top</span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;"> of the first layer of pint jars, and then fill the second rack with pint jars</span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;"> as well. This can also be done with half pint jars. Only the larger</span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;"> canners have the ability to double stack this way.</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;">Make sure that you have proper clearance above the top of the</span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;"> canner when on your stove top if you have a range hood or </span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;">microwave above the cooking surface. Measure your space </span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;">before ordering.<br />
<br />
</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;">The difference between a gauge and weight are mostly preference.</span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;"> You can set your gauge for 11 or 12 pounds if that is called for, and</span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;"> the weight will create an audible noise. I’ve always preferred the</span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;"> weight myself because I can tell by the number of jiggles per minute</span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;"> if the heat is correct for the process without being in the same room</span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;"> during the cooking time. ALL pressure canners have a venting </span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;">system and a safety ‘valve’ built into the canner for your protection.</span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;"> Just don’t leave the house while canning so that you can monitor it and</span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;"> adjust the heat if needed.<br />
<br />
</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;">Both the Presto and Mirro canners have a lid gasket that helps secure</span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;"> the seal. It may need to be replaced after a few years, however the one</span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;"> I’ve used the most was only replaced last year and I have been using </span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;">since the 1980’s, my mother used it previously and her friend who</span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;"> gave it to her used it before that. Both companies sell replacement</span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;"> parts for their canners. The third brand, All- American does not</span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;"> have a gasket.</span></b></div><div class="MsoNormal"><b><span style="font-family: "Georgia","serif";"><br />
</span></b><b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;">* Some canners are not approved to work on ceramic or glass</span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;"> cooktops. Be sure to check your manufacturer’s handbook</span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;"> regarding this. At one time I had a glass cooktop and was </span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;">not able to use it for canning so I had to come up with an </span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;">alternate source for canning.</span></b><b><span style="font-family: "Georgia","serif";"><br />
<br />
</span></b><b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;">I love the convenience of having canned meats, chili, spaghetti</span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;"> sauce, soups and more on hand. Whenever I make a large batch</span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;"> of a variety of recipes, I make enough to eat for a day or two and</span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;"> then to have a canner full of filled jars for later. It is much more</span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;"> economical to buy your meats, etc. on sale and process them </span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;">yourself than to purchase canned meats. There is NOTHING</span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;"> safe about water bath for meats!! A pressure canner will also</span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;">save you a lot of time when preserving low acid vegetables.</span></b><br />
<b><span style="font-family: "Georgia","serif"; font-size: 12pt; line-height: 115%;">Water bath is safe for acidic fruits, vegetables, jellies & jams.</span></b></div><div class="MsoNormal" style="line-height: normal; margin-left: 0.5in;"><br />
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</tbody></table><h3> </h3><h3> </h3><div class="MsoNormal"><br />
</div>NeverTrustASkinnyCookhttp://www.blogger.com/profile/07240093470379266025noreply@blogger.com2tag:blogger.com,1999:blog-7088210160130965926.post-48462691222682097802011-09-15T14:07:00.000-07:002011-09-15T14:09:48.583-07:00Grain Prices Rise and Shortages May Result - What Can I Do Now?<span style="font-size: large;"><b> While I'm still recuperating from pneumonia, I have been spending a bit more time on the computer. I came across this article from <i>Mother Earth News</i> and I feel strongly that every one of us should read this and then decide what we can do about it.</b></span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;"><b>http://www.motherearthnews.com/natural-home-living/grain-prices-to-hit-crisis-levels-earthwatch-institutes-lester-brown-predicts</b></span><br />
<span style="font-size: large;"><b><br />
</b></span><br />
<span style="font-size: large;"><b>The essence of the article is something that I have been watching with interest for some time. Grain prices are rising! And at an alarming rate. Read this for yourself and see that weather, natural disasters and using up to 30% of our grains for fuels are all behind these increases. </b></span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;"><b>You may not feel that you use many grains but if you eat bread, cereal, crackers, pasta and a host of other items and if you buy food for your pet, you are using a lot more grains than you think. Everyone has noticed the rising prices over the past year or so and if my guess is right, they will continue to spiral upward.</b></span><br />
<span style="font-size: large;"><b> </b><b><br />
</b></span><br />
<span style="font-size: large;"><b> The other thing that concerns me are the shortages that are on the horizon. Even if you have money, you can't eat it. The wise steward will stock a supply of essentials for personal and family use . . . and if you can, enough to share with others when the situation arises, and it surely will.</b></span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;"><b>If your resources (money) are tight, then start small, but work steadily to build up your storage. Storing items correctly will be a boon as well. If you don't store it properly and have to throw it out, well . . . that would be a low down dirty shame. For dry items, check out my very first blog post on canning crackers (and anything else dry including popcorn, nuts, pasta, flour and meal, and the list just goes on). Take advantage of BUY ONE - GET ONE FREE deals. This week, I bought 4 boxes of graham crackers that way. I now have 4 half gallon jars filled with them. We opened up a jar of crackers last week (because the ones in the pantry were stale) and they were as crispy and fresh as if we had just opened a brand new package.</b></span><br />
<span style="font-size: large;"><b>* <i>The stale ones have been revived by microwaving them, allowing them to cool thoroughly and then storing in an airtight container.</i></b></span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;"><b>If you find the <i>Mother Earth News </i>article helpful, then research the topic online and you may be surprised at the deluge of information out there.</b></span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;"><b>While you will pay more at today's current prices to build a food storage, you will never be sorry for investing your money in something so necessary for yours and your family's well-being. </b><b><i> </i></b></span><br />
<span style="font-size: large;"><b> </b><b> </b><b><br />
</b></span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: small;"><b><br />
</b></span>NeverTrustASkinnyCookhttp://www.blogger.com/profile/07240093470379266025noreply@blogger.com0tag:blogger.com,1999:blog-7088210160130965926.post-15433425711114400292011-09-08T09:26:00.000-07:002011-09-08T09:26:23.637-07:00Reusable Canning Lids . . . a novel idea that has met its time!<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:DontVertAlignCellWithSp/> <w:DontBreakConstrainedForcedTables/> <w:DontVertAlignInTxbx/> <w:Word11KerningPairs/> <w:CachedColBalance/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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<div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Okay, so for most of this week I have been trying to get over the ‘crud’ also known as allergic sinusitis and bronchitis. Needless to say, I have not been too perky nor has creating a new blog post been at the top of my list. Therefore, this one will be short and sweet.</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">A few weeks ago, a dear friend put me onto these: Reusable Canning Lids. What a novel idea and with the cost for canning supplies skyrocketing (along with everything else), I want in on the action. They are a bit pricy and truthfully, I have not ordered any as of yet because I keep at least a one year supply on hand but when they start running low at the end of the next canning cycle, I plan on trying them out.</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Do you know anyone who has actually used them? If not, then you can be the first and report back to the rest of us your honest opinion of them. </span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Actually years ago, they used reusable canning lids because disposable ones hadn’t even been invented yet. I can remember my great grandmother and my grandmother canning with them. Remember those old blue tinted Ball canning jars? They used a rubber ring (which needed replacing periodically) and milk glass like lid. These new ones are plastic, however, they worked fine in the old days, so why not now?</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Here’s the link: Now it’s up to you!</span></b></div><div class="MsoNormal">Check out <a href="http://reusablecanninglids.com/" target="_blank">http://reusablecanninglids.com/</a>! Tattler Reusable Canning Jar Lids Home Page - Never Buy Home Canning Jar Lids Again! Tattler canning lids are the only known source of plastic, reusable canning lids in North America.</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
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<div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Saving Seeds:</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_DSlFF-jKJ53NT5daJTvmI8FkDcmsv8jcX7F48ZPsbsBcmGAaT_B1QwR6oSP2tzX26pFokSWygbJFAxwhUXFFunVp1f4lCHKPihabKHlF3Tmt8cjOngxZTRWNltxb2I8fDDICgD9yW2iS/s1600/100_0379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_DSlFF-jKJ53NT5daJTvmI8FkDcmsv8jcX7F48ZPsbsBcmGAaT_B1QwR6oSP2tzX26pFokSWygbJFAxwhUXFFunVp1f4lCHKPihabKHlF3Tmt8cjOngxZTRWNltxb2I8fDDICgD9yW2iS/s320/100_0379.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">I dearly love a variety of string bean called “Little White Greasy Beans”. I suppose they are called ‘greasy’ beans because the outside is shiny and appears to have been waxed. They are so tasty and good, but I have not been able to find a source anyplace to buy them. About 10 years ago, when I visited the county of my birth in southeastern Kentucky for a family reunion, I stopped and bought some of these delicacies at a local produce stand. I bought enough to eat a good ‘mess’ of them and enough to allow for drying out and shelling <span> </span>so I could save the seeds. I recently dried some of this year’s crop so I can replant them again next year.</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">The art of saving seeds has been practiced for a very long time.<span> </span>. . long before commercial seed producers and sellers ever hit the market. In fact, many of the vegetables and flowers we have today owe their existence to the fact that early gardeners saved the seed of their best plants, sowed them the next year and so on . .<span> </span>. Many of the Europeans and other immigrants to this country saved and brought seeds with them to be planted in our New World.</span></b></div><div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><br />
</span></b></div><b>In recent years, the responsibility for maintaining and improving vegetable seed has been assumed by seed companies; however, it is still possible for home gardeners to save their own seed. To do so successfully, they must be familiar with the basics.</b><br />
<br />
<b>Plants in the garden come from either seed or transplants. True seed possesses an embryo in a dormant state. Under the right conditions, it breaks dormancy and produces a plant based on its genetic makeup. Transplants, on the other hand, are living plants or plant parts that begin to grow under favorable conditions without benefit of an embryo. In this group are bulbs, tubers, corms, cuttings, slips and whole living plants.</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLIJq8tE-e19JmDVfqzB5wKtIXEG-U9YLxG5OloMzU8ob8wm3F_78jrh0QCJ6eQgQaX6cpKv9pCJIyBM7vth8wzyp6W0p753sM6OvqzNI4MfGWwpy36TgpIHB9Jsyc1cfIatl3t7N2Me3J/s1600/100_0383.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLIJq8tE-e19JmDVfqzB5wKtIXEG-U9YLxG5OloMzU8ob8wm3F_78jrh0QCJ6eQgQaX6cpKv9pCJIyBM7vth8wzyp6W0p753sM6OvqzNI4MfGWwpy36TgpIHB9Jsyc1cfIatl3t7N2Me3J/s320/100_0383.JPG" width="320" /></a></div><br />
<b>It is still common practice for home gardeners in cold climates to dig dahlia and gladiolus before the ground freezes, however, it is not so common for gardeners to save the seed of flowers and vegetables. This is perhaps because seeds have been relatively inexpensive and seed producers have a reputation for selling seed that germinates well and is true to the variety named on the package. However, when I went to buy seeds this past spring I was surprised at how much the price has risen and I see it continuing to rise rather than falling in our near future.</b><br />
<h3><span style="font-size: 12pt;">Root Crops</span>:</h3><div style="margin-bottom: 0.0001pt;"><b>Not all garden plants produce their seed at the end of the growing season. The most noteworthy exception are the biennials. This group, which includes most of the root crops, grows vegetatively the first season. To obtain seed, the roots are dug in the fall and stored between 32 and 45 degrees F through the winter. As soon as the weather permits, replant the roots to produce seed stalks and seed. Examples of these are:</b></div><div style="margin-bottom: 0.0001pt;"><b>Beets<br />
Brussels sprouts<br />
Cabbage<br />
Carrots<br />
Celeriac<br />
Celery <br />
Collards<br />
Florence fennel<br />
Kale<br />
Kohlrabi Leeks<br />
Onions<br />
Parsley<br />
Parsnips<br />
Radishes, winter <br />
Rutabaga <br />
Salsify<br />
Swiss chard<br />
Turnips</b></div><div style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Harvesting Seed:</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYGvgNxfKGMERf6FoGVf4iOVxF7GCdkH3LPdlhRUn_H1i2nqAX4b40bNvemeUqLhXxo9LadHmVXl9YEETl7Jh8kl3YDQBxswep1LZcvwnOp-LMFh8B_zm92VLpBfXHZNmFlAzmaPc3cXjp/s1600/100_0381.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYGvgNxfKGMERf6FoGVf4iOVxF7GCdkH3LPdlhRUn_H1i2nqAX4b40bNvemeUqLhXxo9LadHmVXl9YEETl7Jh8kl3YDQBxswep1LZcvwnOp-LMFh8B_zm92VLpBfXHZNmFlAzmaPc3cXjp/s320/100_0381.JPG" width="320" /></a></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="MsoNormal" style="line-height: normal;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Modern seed producers have developed some very ingenious equipment for harvesting, extracting and cleaning seed. The home gardener, however, will have to do with available equipment. Seed is extracted from fruit after it ripens and before it rots. Leave summer squash and cucumbers on the vine until after frost, just like winter squash and pumpkin. Separate the seed from its pulp and dry at room temperature.</span></b></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="MsoNormal" style="line-height: normal;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Leave pod props on the vine until the pod dries. Harvest before the seed is dispersed. Similarly, harvest seed heads after they dry but before dispersal.</span></b></div><div class="MsoNormal" style="line-height: normal;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">To dry the seeds, simply spread them out in a single layer on waxed paper, newspaper or an old dish, etc. Make sure they are completely dried before you seal them in an airtight container otherwise they will mold or rot and will be worthless.</span></b></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="MsoNormal" style="line-height: normal;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Storage:</span></b></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="MsoNormal" style="line-height: normal;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Once the seed is dried, gently hand rub to rid it of any chaff, then store in an envelope, plastic sandwich bag, empty baby food or jelly jar, or any other airtight container. Be sure to label each container because I guarantee you won’t remember for sure what is what next spring if you save more than one variety of any vegetable or flower. Store in a cool, dry, rodent-free place. The seed will germinate best the following year. Thereafter, its germination percentage declines in accordance with the storage conditions, seed type and original seed quality. It is, therefore, best to replant every year and then select the best plants for seed. I have also stored seeds in the freezer successfully for a couple of years.</span></b></div><div class="MsoNormal"><br />
</div>NeverTrustASkinnyCookhttp://www.blogger.com/profile/07240093470379266025noreply@blogger.com0tag:blogger.com,1999:blog-7088210160130965926.post-44690933875606971462011-08-25T10:14:00.000-07:002011-08-25T10:14:50.080-07:00Plant Garlic Now & Harvest Next Summer<b><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Mmm . . . I love garlic; the taste, the smell, the health benefits. Growing your own is so very, very easy and fresh garlic beats dehydrated any day!</span></span></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbt_CvB7QzL5gsdJffVDOva0u2Vf65h0HlNTwlX00BX2-xllrjLBO4N_kkNVbu-uW8Po2R3WE8KM0B9B_7COwGGXc1Gc9NFJIP3hLHwgul2Zd2-kUhirsaKnxh9s0TBCKStlQSe7o_J6_w/s1600/100_0373.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbt_CvB7QzL5gsdJffVDOva0u2Vf65h0HlNTwlX00BX2-xllrjLBO4N_kkNVbu-uW8Po2R3WE8KM0B9B_7COwGGXc1Gc9NFJIP3hLHwgul2Zd2-kUhirsaKnxh9s0TBCKStlQSe7o_J6_w/s320/100_0373.JPG" width="320" /></a></div><br />
<b><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Simply buy a bulb or two of garlic. Decide where you want to plant it and work up the soil. Separate into individual cloves and plant with the root side down just like you would an onion set; about two inches deep.</span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Next year, after it has gone to seed, the tops will begin to dry out. When they are pretty uniformly dry, gently pull it out of the ground (you may want to wait until after a rain if your soil is very hard). Leaving the blades intact, gather it in bunches and hang it up to dry well. </span></span></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWsm1KLKAO_8rTM_Yyyi7u8jleg6NWW6bk-9ydxPMGzYfHUleYYukVEMKLrVWWuVdmKny4x0az-uo6_mubBfXV3P7WUjqLj1vlEfQaek8eOK-bt9rIuwEzG74nLBWiGrrUKCzAUoL50OO3/s1600/100_0369.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWsm1KLKAO_8rTM_Yyyi7u8jleg6NWW6bk-9ydxPMGzYfHUleYYukVEMKLrVWWuVdmKny4x0az-uo6_mubBfXV3P7WUjqLj1vlEfQaek8eOK-bt9rIuwEzG74nLBWiGrrUKCzAUoL50OO3/s320/100_0369.JPG" width="213" /></a></div><b><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"> </span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Once the bulbs are pretty dry and the skins on them are papery, it is ready to use. Cut off the dried out tops and peel off the loose outer layers of skins. Store in a cool, dry place with good ventilation and use as desired. </span></span></b><br />
<br />
<b><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">*A hint for using fresh garlic in your cooking: if you add it toward the end of cooking in soups, stews, etc., you will get a stronger garlic flavor in the dish . . . but if you add it early on, that heady aroma will tantalize your taste buds in anticipation of your next meal.</span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"> </span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">I always preserve a some of it (peeled of course) in a jar of olive oil which I keep in the fridge. Two or three bulbs of garlic planted and then harvested should yield enough for most of your cooking over the next year.</span></span></b>NeverTrustASkinnyCookhttp://www.blogger.com/profile/07240093470379266025noreply@blogger.com0tag:blogger.com,1999:blog-7088210160130965926.post-45866804329559989892011-08-18T14:04:00.000-07:002011-08-18T14:05:15.426-07:00Get Rid of Ants for Mere Pennies!<br />
<div class="MsoNormal"> <span style="font-size: large;"><b>Those pesky ants! UGH! Well, here is the cheapest and most effective solution I have found:</b></span></div><div class="MsoNormal"><span style="font-size: large;"><b><br />
</b></span></div><div class="MsoNormal"><span style="font-size: large;"><b>In the microwave, melt a generous tablespoon full of honey or corn syrup. Stir in a teaspoon of Borax powder until it dissolves.</b></span></div><div class="MsoNormal"><span style="font-size: large;"><b><br />
</b></span></div><div class="MsoNormal"><span style="font-size: large;"><b>Using a yogurt lid (or something similar) place the mixture on it and sit it on your countertop or wherever you are encountering the critters. In a short time, you will have a circle of ants surrounding their 'banquet'. You may have to repeat the process a couple of times if it is a large colony of ants.</b></span></div><div class="MsoNormal"><span style="font-size: large;"><b><br />
</b></span></div><div class="MsoNormal"><span style="font-size: large;"><b>This works because they carry the mixture back to their nest to feed the larvae. It will kill both the ants and the larvae.</b></span></div><div class="MsoNormal"><span style="font-size: large;"><b><br />
</b></span></div><div class="MsoNormal"><span style="font-size: large;"><b>Borax is readily available (it's one of the ingredients in the Homemade Laundry Soap in an earlier post) and the cost is minimal for that and the bit of honey of corn syrup used.</b></span></div><div class="MsoNormal"><span style="font-size: large;"><b>If you don't already have Borax, you can buy it in the laundry detergent section at any grocery store. It makes a great laundry booster too, even if you don't use it to make your own detergent. </b></span></div><div class="MsoNormal"><span style="font-size: large;"><b><br />
</b></span></div><div class="MsoNormal"><span style="font-size: large;"><b>The total cost truly isn't more than a few cents and it really works.</b></span></div><div class="MsoNormal"><br />
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</div>NeverTrustASkinnyCookhttp://www.blogger.com/profile/07240093470379266025noreply@blogger.com5tag:blogger.com,1999:blog-7088210160130965926.post-64314353976348590262011-08-10T18:39:00.000-07:002011-08-10T18:39:22.132-07:00Canned Spaghetti Sauce, Chili & More<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:DontVertAlignCellWithSp/> <w:DontBreakConstrainedForcedTables/> <w:DontVertAlignInTxbx/> <w:Word11KerningPairs/> <w:CachedColBalance/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd2MxGuwng3YsPRSIDZn2H6biX1bt8hhfJX1KRQAzC394-UcpYwiBhrG9Ql1-w3gHx_89_g8_ZiasTHMWAEy8TCH3tLpqvjz_fY0nvACGKBKX_J_XfobP0FMZOmls4iwY5MSynWNfiPfbO/s1600/100_0352.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd2MxGuwng3YsPRSIDZn2H6biX1bt8hhfJX1KRQAzC394-UcpYwiBhrG9Ql1-w3gHx_89_g8_ZiasTHMWAEy8TCH3tLpqvjz_fY0nvACGKBKX_J_XfobP0FMZOmls4iwY5MSynWNfiPfbO/s320/100_0352.JPG" width="320" /></a></div><div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">For some reason I am driven to can and preserve . . . it’s more than just being self-sufficient, though I certainly do love and appreciate that aspect of it. For me, it is just second nature I suppose. It’s the way I grew up and generations before me. We love to plant, tend, grow and harvest and then preserve our bounty. For me there are few things more beautiful than rows of varying colors of fruits, vegetables, meats and more all lined up and ready to be used.</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">For a number of years now I have been canning meats in addition to everything else that I have put up for years. I love the convenience of opening up a jar of chicken for lightning quick Chicken ‘n Dumplings, casseroles or salad. I can have a big pot of Beef Stew ready in a matter of minutes or Beef and Noodles.</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">But this blog post is not about canning meats . . . this one is about putting up staple recipes so that you can use them impromptu and still feel good about what you are eating and serving to your family and friends.</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Over the past week I have put up quarts of Beef Vegetable Soup, Chili con Carne and Spaghetti Sauce with Meat. </span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Here are just a few of the reasons why and the how to’s follow:</span></b></div><div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0.0001pt 26.25pt; text-indent: -0.25in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span>-<span style="font: 7pt "Times New Roman";"> </span></span></span><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">It’s just so darned easy to come home or feel puny and still put a ‘home cooked’ meal</span></b></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0.0001pt 26.25pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span> </span>together instantly.<span> </span>I mean, who doesn’t love convenience?</span></b></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0.0001pt 26.25pt; text-indent: -0.25in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span>-<span style="font: 7pt "Times New Roman";"> </span></span></span><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">It truly saves time. I put up 20 quarts of spaghetti sauce in about 3 hours. That’s 20 <span> </span></span></b></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0.0001pt 26.25pt; text-indent: -0.25in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span>-<span style="font: 7pt "Times New Roman";"> </span></span></span><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span> </span>meals in mere minutes. <span> </span></span></b></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0.0001pt 26.25pt; text-indent: -0.25in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span>-<span style="font: 7pt "Times New Roman";"> </span></span></span><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">It saves money. Buy the ingredients you can’t or don’t grow when they are on sale!</span></b></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0.0001pt 26.25pt; text-indent: -0.25in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span>-<span style="font: 7pt "Times New Roman";"> </span></span></span><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">There is a great satisfaction in having the pantry full.</span></b></div><div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 0.0001pt 26.25pt; text-indent: -0.25in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span>-<span style="font: 7pt "Times New Roman";"> </span></span></span><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">If I need to share a meal with a sick friend or neighbor, I can do so quick and easily.</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">There are other reasons as well, but these are the few that popped into my head as I type.</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">First of all, let me say that you can preserve nearly any recipe you have by following a few safety<span> </span>rules. Canning meat was done by the water bath method for many generations and while I don’t know personally of anyone dying from eating it, I still do not want to take that chance. I even Googled it and could not find information anywhere on how long to water bath meats or products having meat in them.</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Secondly, anything that you process that has meat in it, must be cooked as if that is all that is in the jar! This is extremely important to the safety of your food supply. The standard times for pressure canning meats are 75 minutes at 10 lbs. of pressure for pints and</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span> </span>90 minutes at 10 lbs. of pressure for quarts.</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Please do NOT deviate from these times; therefore, when I pressure can Beef Vegetable Soup, Chili or Spaghetti Sauce (we always eat ours with meat in it), they are processed at these times.</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">If you are afraid of a pressure canner, don’t be. As long as you follow the manufacturer’s instructions you will be just fine. The two main dangers occur when you leave it unattended and it seriously overheats or trying to remove the lid before the pressure has been safely released. If you follow these two basic rules, you should not have any problems or fears.</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">You can use your own favorite recipes for Chili and Spaghetti Sauce, but the following are the ones that my family and I prefer:</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwJR8fDWYOn5p7rjR8YN2GFBVy0OqVp3Q1u7ZVqxBPBllu_F-MWcZi9hMmBv8zhV_6C-hPVSMrBcGJdwLYLHCvh_ZLLupvEKDKSzJtVXkE6eY3Zyj3NDycoaVL2NmEQ9-zoGTboMwOIX0c/s1600/100_0349.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwJR8fDWYOn5p7rjR8YN2GFBVy0OqVp3Q1u7ZVqxBPBllu_F-MWcZi9hMmBv8zhV_6C-hPVSMrBcGJdwLYLHCvh_ZLLupvEKDKSzJtVXkE6eY3Zyj3NDycoaVL2NmEQ9-zoGTboMwOIX0c/s320/100_0349.JPG" width="320" /></a></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 16pt; line-height: 115%;">Spaghetti Sauce<span> </span></span></b><span style="font-family: "Times New Roman","serif"; font-size: 16pt; line-height: 115%;"></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1 to 2 lbs. lean ground beef</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1 large onion, diced</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">4 cloves garlic, minced</span></b><span style="font-family: "Times New Roman","serif"; font-size: 16pt; line-height: 115%;"> </span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1 t. each dry basil & oregano </span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Salt & pepper to taste</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1 12 oz. can tomato paste</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">2<span> </span>4 oz. cans tomato sauce</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1<span> </span>29 oz. can tomato puree</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1<span> </span>4 oz. can mushrooms, coarsely chopped</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Water</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Brown the beef and drain and rinse if needed. Add the onion and garlic and cook about 3 minutes. Rub the basil and oregano between your palms to crush it and release the flavors. Add to the pot. Stir in the tomato paste, sauce and puree. Add a little water if needed. Add the mushrooms and season to taste with the salt and pepper. Simmer about 20 minutes if you will be eating it right away.</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">If you are canning it, you don’t need to simmer it. Simply fill the jars, leaving at least ½ inch of head space and process as described above.</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">I love having this ready to go. I can make a salad and heat the sauce in the microwave right in the jar (without the lid of course) while the pasta cooks and dinner is served!</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 16pt; line-height: 115%;">Chili</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">2 lbs. lean ground beef</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">3 cloves garlic, minced</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1 large onion, diced</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">2 T. chili powder</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">2 quarts canned tomatoes</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">4 – 6 cans kidney or pinto beans (or cook your own)</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Salt & Pepper</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Hot sauce or cayenne if desired</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Brown the meat, drain and rinse if needed. Add the onion, garlic and seasonings. Cook 2 – 3 minutes. Stir in the tomatoes and then the beans. Bring to a simmer and cook 20 – 30 minutes if you want to serve it right away.</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">For canning, process at the times and pressure listed above.</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqWuSABfHvdk5tN1IvH4vABIalr-EtTdZ5nBeowsGLyztUOzQAq52c0QspPM4L1-MezJ4m6EPZfKfxWnSGbLRuOpaQIg0hQkfEfthGHG2SXTP7bdn5j5rjYRmW0U6dT1YIGQzDsUuNcmKL/s1600/100_0351.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqWuSABfHvdk5tN1IvH4vABIalr-EtTdZ5nBeowsGLyztUOzQAq52c0QspPM4L1-MezJ4m6EPZfKfxWnSGbLRuOpaQIg0hQkfEfthGHG2SXTP7bdn5j5rjYRmW0U6dT1YIGQzDsUuNcmKL/s320/100_0351.JPG" width="320" /></a></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
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</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">*Both of these recipes are in my cookbook, <i>NEVER Trust a Skinny Cook!</i> It contains over 600 recipes and about half of them are my original concoctions. I still have some for sale for</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">$10 each plus shipping. They make a great gift too!</span></b></div><div class="MsoNormal"><span style="font-size: 16pt; line-height: 115%;"><span> </span><span> </span></span></div>NeverTrustASkinnyCookhttp://www.blogger.com/profile/07240093470379266025noreply@blogger.com0tag:blogger.com,1999:blog-7088210160130965926.post-5201445453720627922011-08-04T17:53:00.000-07:002011-08-04T17:53:31.385-07:00Homemade Fruit Pectin<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:DontVertAlignCellWithSp/> <w:DontBreakConstrainedForcedTables/> <w:DontVertAlignInTxbx/> <w:Word11KerningPairs/> <w:CachedColBalance/> </w:Compatibility> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX97KBjZE_9Ivs-uMB6VALjZLmlIP2W_Q7Jly9602IONKmfdpv29KvjE-p9AFwzVXxjYzRfG1K_VTpw_Im0TQ95yyvK48HANSZvsRs-Nb-hEnkM3p-7nmAYWrhw5AupEJmOVCsCySOyBG-/s1600/Granny+Smith+Apples.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX97KBjZE_9Ivs-uMB6VALjZLmlIP2W_Q7Jly9602IONKmfdpv29KvjE-p9AFwzVXxjYzRfG1K_VTpw_Im0TQ95yyvK48HANSZvsRs-Nb-hEnkM3p-7nmAYWrhw5AupEJmOVCsCySOyBG-/s1600/Granny+Smith+Apples.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="MsoNormal" style="line-height: normal; margin: 3pt 0in;"><b><i><span style="font-family: "Times New Roman","serif"; font-size: 18pt;">You can make pectin for canning from firm green apples picked early in the season. </span></i></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX97KBjZE_9Ivs-uMB6VALjZLmlIP2W_Q7Jly9602IONKmfdpv29KvjE-p9AFwzVXxjYzRfG1K_VTpw_Im0TQ95yyvK48HANSZvsRs-Nb-hEnkM3p-7nmAYWrhw5AupEJmOVCsCySOyBG-/s1600/Granny+Smith+Apples.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX97KBjZE_9Ivs-uMB6VALjZLmlIP2W_Q7Jly9602IONKmfdpv29KvjE-p9AFwzVXxjYzRfG1K_VTpw_Im0TQ95yyvK48HANSZvsRs-Nb-hEnkM3p-7nmAYWrhw5AupEJmOVCsCySOyBG-/s320/Granny+Smith+Apples.jpg" width="320" /></a></div><br />
<div class="MsoNormal" style="line-height: normal; margin: 3pt 0in;"><b><i><span style="font-family: "Times New Roman","serif"; font-size: 18pt;"> </span></i><span style="font-family: "Times New Roman","serif"; font-size: 18pt;">For best results, use slightly under ripe apples that are firm and tart.</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 3pt 0in;"><b><span style="font-family: "Times New Roman","serif"; font-size: 18pt;"><br />
</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 3pt 0in;"><b><i><span style="font-family: "Times New Roman","serif"; font-size: 18pt;"> </span></i><span style="font-family: "Times New Roman","serif"; font-size: 18pt;"><span style="font-size: large;">You will need two 5-gallon buckets. Take one and drill holes in the bottom and halfway up the sides of one bucket for drainage. Line with a wet, wrung-out pillow case and set the bucket with holes inside the solid bucket to catch the liquids. Another method is to take an old T-shirt and simply use it in place of cheesecloth to drain the pectin into a large bucket. Secure it with a cord tied around the rim.</span></span></b></div><div class="MsoNormal" style="line-height: normal; margin: 3pt 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 3pt 0in;"><b><span style="font-family: "Times New Roman","serif"; font-size: 18pt;"><span style="font-size: large;"> Cut about 5 gallons of green apples into quarters, place in large pot and add water - don't cover the apples but just up until you can see the water. Bring it to a boil, stir, reduce the heat and stir every 3 to 5 minutes to keep it from scorching.</span></span></b></div><div class="MsoNormal" style="line-height: normal; margin: 3pt 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 3pt 0in;"><b><span style="font-family: "Times New Roman","serif"; font-size: 18pt;"><span style="font-size: large;"> When the apples are tender and about the texture of applesauce, pour them with seeds, skins and all into the pillowcase lined bucket or T-shirt covered bucket, cover and let sit overnight.</span></span></b></div><div class="MsoNormal" style="line-height: normal; margin: 3pt 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 3pt 0in;"><b><span style="font-family: "Times New Roman","serif"; font-size: 18pt;"><span style="font-size: large;"> The next morning, the pectin will have drained out and collected in the lower catch bucket. Do NOT squeeze the remaining apples as this cause cloudiness in the pectin. Add 1 teaspoon of lemon juice to prevent the pectin from browning. (optional step)</span></span></b></div><div class="MsoNormal" style="line-height: normal; margin: 3pt 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 3pt 0in;"><b><span style="font-family: "Times New Roman","serif"; font-size: 18pt;"><span style="font-size: large;"> Once the pectin has cooled, you can test its gelability by mixing 1 teaspoon pectin in a small bowl with 2 teaspoons rubbing alcohol. Let it sit for a few minutes. Then take a fork and if the pectin sticks to and globs up on the fork, it will work well for jam and jelly. If it is loosely hanging from the fork, it will work but will not set up firmly. If the pectin drips more than an inch from the fork, use the pectin for syrup or you can boil it again and repeat draining it overnight. Syrup is simply a thinner form of jelly and works great for pancakes, waffles and the like. </span></span></b></div><div class="MsoNormal" style="line-height: normal; margin: 3pt 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 3pt 0in;"><b><span style="font-family: "Times New Roman","serif"; font-size: 18pt;"><span style="font-size: large;">* <i>I always boil and strain the peelings from apples when I put up apples or applesauce, add cinnamon and make a syrup for pancakes. My favorite combination is apple cinnamon syrup on gingerbread pancakes.</i></span></span></b></div><div class="MsoNormal" style="line-height: normal; margin: 3pt 0in;"><b><span style="font-family: "Times New Roman","serif"; font-size: 18pt;"><span style="font-size: large;"><i>* You can also boil peach peelings with pits, or cherry pits, etc. for making a tasty syrup. You can even add a little good quality vanilla to it for extra flavor.</i> </span></span></b></div><div class="MsoNormal" style="line-height: normal; margin: 3pt 0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span></div><br />
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<div class="MsoNormal" style="line-height: normal;"><span style="font-size: large;"><b><span style="font-family: "Times New Roman","serif";">Homemade Jelly</span></b><span style="font-family: "Times New Roman","serif";"></span><span style="font-family: "Times New Roman","serif";"> </span></span></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="MsoNormal" style="line-height: normal;"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">Sterilize jars.</span></span></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="MsoNormal" style="line-height: normal;"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">Mix together equal amounts of fruit juice and apple pectin and bring to a full boil. If you use the whole fruit, you will be making jam.</span></span></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="MsoNormal" style="line-height: normal;"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">Add 1 and 1/3 cups sugar for each cup of pectin mixture and stir until the sugar dissolves (Do NOT reduce the amount of sugar!)</span></span></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="MsoNormal" style="line-height: normal;"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">Bring the mixture to a boil and cook for one full minute.</span></span></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="MsoNormal" style="line-height: normal;"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">Pour into hot, sterilized jars and top with lid and ring. Tighten well.</span></span></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="MsoNormal" style="line-height: normal;"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">Turn the jars upside down for 10 minutes and then return upright to seal them. The jam or jelly should be ready to use the next day.</span></span></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="MsoNormal" style="line-height: normal;"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">Store in a cool, dry place.</span></span></div><div class="MsoNormal" style="line-height: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><br />
</span></div><div class="MsoNormal" style="line-height: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><span style="font-size: large;"><b>Leftover pectin can be frozen or canned for future use!</b></span> </span></div><div class="MsoNormal" style="line-height: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span></div><br />
<div class="MsoNormal"><br />
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</div>NeverTrustASkinnyCookhttp://www.blogger.com/profile/07240093470379266025noreply@blogger.com0tag:blogger.com,1999:blog-7088210160130965926.post-1796402973734368672011-07-28T13:25:00.000-07:002011-07-28T13:25:50.106-07:00Love Green Tomatoes? Try This<!--[if !mso]> <style>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEholQqEEzIXt0G5yVBo3UWjR1LUklFURVNLB5xUtoKUQc7FFKa0ZT6DiXXJnoDl_k8MKJQ2It-6_qsETTdbs0rWAe4owozSdwIjiDZs1ny2RmLPZGbB6gdf68It-3yyBsyKnqCFu_ybUqpb/s1600/100_0346.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEholQqEEzIXt0G5yVBo3UWjR1LUklFURVNLB5xUtoKUQc7FFKa0ZT6DiXXJnoDl_k8MKJQ2It-6_qsETTdbs0rWAe4owozSdwIjiDZs1ny2RmLPZGbB6gdf68It-3yyBsyKnqCFu_ybUqpb/s320/100_0346.JPG" width="320" /></a></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><br />
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</span></b><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">I love the tang of </span></b><b><span style="font-family: "Times New Roman","serif"; font-size: 14pt; line-height: 115%;">Fried Green Tomatoes</span></b><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> . . . but since I’m still trying to lose weight, I’ve done some experimenting and have learned to love them in many other ways, too.</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">First off, let me share the best way to freeze them for frying later on . . . wash, slice and bread them as you would for frying then place them in a single layer on a cookie sheet and freeze overnight or until solid. Once frozen, then you can layer them with waxed paper in between in container or bags and seal them. Use only what you need and fry them frozen rather than thawing first.</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Another way to preserve them is to pickle them. Simply follow any recipe for dill pickles and add a small hot pepper to each quart for a little kick if you want to. My family loves </span></b><b><span style="font-family: "Times New Roman","serif"; font-size: 14pt; line-height: 115%;">dilled green tomatoes</span></b><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> and </span></b><b><span style="font-family: "Times New Roman","serif"; font-size: 14pt; line-height: 115%;">dilled green beans</span></b><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> as well.</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Now let’s move onto to other ways of enjoying them. One of my favorite summer time dishes is okra, but again, trying to lose weight and eating breaded and fried veggies don’t mix. I spray a large skillet with cooking spray, drizzle in a little olive oil and add a sliced onion or coarsely chopped onion and cut okra. Stir fry for about 5 minutes and then add green tomato wedges. They are done when they begin to get soft (about another 3 to 5 minutes). Sprinkle with kosher salt and mmm, mmm.</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">We also enjoy them prepared in the same manner with any number of other fresh vegetables . . . cabbage, onions and other veggies turn sweet after cooking and we love the tart tang of green tomatoes. Try adding zucchini, yellow summer squash, eggplant, a little corn cut off the cob . . . whatever you like and enjoy your summer bounty.</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Since this is now our preferred method of eating the tomatoes when I canned them earlier today, I diced some and cut some into wedges. I also canned a few of the slices for breading and frying later. They are so tasty because the salt cooks all the way through them.</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil_8vNKLP7vNZPsiFfmIfxd2Cxx8JvyIk539zBT38bj4VC0jV5cdCsDwhoqXN5RwpDr4B9Mtbj6lPrEbPVnXssD6CAl3nhD8MdLQCWOBrG7Ti-jZJXu6M3T9q5Wsfwnke1JoZky5TzLlTi/s1600/100_0348.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil_8vNKLP7vNZPsiFfmIfxd2Cxx8JvyIk539zBT38bj4VC0jV5cdCsDwhoqXN5RwpDr4B9Mtbj6lPrEbPVnXssD6CAl3nhD8MdLQCWOBrG7Ti-jZJXu6M3T9q5Wsfwnke1JoZky5TzLlTi/s320/100_0348.JPG" width="320" /></a></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><br />
</span></b><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 14pt; line-height: 115%;">Canned Green Tomatoes</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">To can them, follow these easy instructions:</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Wash and cut them as desired and fill clean jars, leaving at least half an inch of headspace. Add 1 tsp. canning or pickling salt (or kosher) per quart and ½ tsp. for pints. Pressure cook for 5 minutes at 5 lbs. of pressure.<span> </span>Enjoy them all winter long.</span></b></div>NeverTrustASkinnyCookhttp://www.blogger.com/profile/07240093470379266025noreply@blogger.com0tag:blogger.com,1999:blog-7088210160130965926.post-30805023985085706352011-07-21T15:09:00.000-07:002011-07-21T15:09:20.672-07:00Freezer Slaw & Frozen Cucumber Salad<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:DontVertAlignCellWithSp/> <w:DontBreakConstrainedForcedTables/> <w:DontVertAlignInTxbx/> <w:Word11KerningPairs/> <w:CachedColBalance/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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<div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">If you have been blessed with an abundance of cabbage and cucumbers, here is a quick and easy way to preserve them for use all winter. Both turn out crispy and crunchy and keep well in the refrigerator after thawing. Simply thaw and serve when you need them.</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">FREEZER SLAW <span> </span></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1 medium head cabbage, shredded</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1 carrot, grated</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1 green pepper, finely diced</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1 small onion, finely diced</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1 T. canning salt</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Combine these ingredients and let sit for one hour.</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">In the meantime, bring to a boil the following ingredients:</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1 cup vinegar</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">¼ c. water</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1 tsp. celery seed</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">2 cups sugar</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Let the mixture cool. Squeeze any excess liquid from the vegetable mixture.</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Pour the dressing over the slaw and stir to blend well. Place in plastic freezer</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">containers or freezer bags, leaving headspace for expansion, seal and freeze.</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">FROZEN CUCUMBER SALAD</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">About 2 quarts of cucumbers, sliced thin (peel or leave the skin on)</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">2 large onions, sliced into rings</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">2 Tbs. pickling salt</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1 ½ cups sugar</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1 cup cider vinegar</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Heat the sugar and vinegar to dissolve. Let cool</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Place the cucumbers, onions and salt in a large container and mix to coat. Let stand in</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">refrigerator for a couple of hours (or overnight). Drain well. Pour the sugar/vinegar mixture over the vegetables and mix well. Put in freezer containers, leaving enough headspace for expansion.</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">These keep indefinitely in the refrigerator once they have thawed.</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal"><br />
</div>NeverTrustASkinnyCookhttp://www.blogger.com/profile/07240093470379266025noreply@blogger.com0tag:blogger.com,1999:blog-7088210160130965926.post-7058290382234649302011-07-14T14:56:00.000-07:002011-07-14T14:56:10.834-07:00In a Pickle?<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:DontVertAlignCellWithSp/> <w:DontBreakConstrainedForcedTables/> <w:DontVertAlignInTxbx/> <w:Word11KerningPairs/> <w:CachedColBalance/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil2onPIaf49Q8_qXef5pBFxQn_wFLnVvoa9Ccjbvg2tC1fsmPxceTZuKb3pfefW8vUpJMEyiYhi1eU1b1HYMDzlU5eHb7tzdXmARHmUjRczglrl8Ew9ZnplovyZwn4cN9yit22eXE1ypBI/s1600/Fresh+cucumbers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil2onPIaf49Q8_qXef5pBFxQn_wFLnVvoa9Ccjbvg2tC1fsmPxceTZuKb3pfefW8vUpJMEyiYhi1eU1b1HYMDzlU5eHb7tzdXmARHmUjRczglrl8Ew9ZnplovyZwn4cN9yit22eXE1ypBI/s320/Fresh+cucumbers.jpg" width="320" /></a></div><div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span> </span>Cucumbers are plentiful this time of the year but they are also readily available in most grocery stores year round. Our family has decided that for the most part we prefer refrigerator pickles. I will include two recipes for them at the end of this post.</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">There are four basic kinds of pickles: freshpack, fermented, fruit and relishes.</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Here are the basic ingredients for successful pickling:</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">VEGETALBES & FRUITS: Fully ripened (but not overly so) and the fresher the better.</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span> </span>Always remove 1/16 inch slice from the blossom end to avoid soft pickles.</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span> </span>For the best results, try to pickle produce within 24 hours of picking.</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span> </span>Cucumbers are the most common item to pickle, but avoid using supermarket ones that have </span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> been waxed . . .</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">SALT: NEVER use table salt. It has additives that will not create good results. Salt is a</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span> </span><span> </span>Necessary part of the fermentation process. ALWAYS use CANNING or PICKLING salt <span> </span></span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span> </span>or Kosher SALT. These are free of additives. Always use the amount called for in the </span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span> </span>recipe.</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">SUGAR: Use white, granulated sugar unless another variety is specified in the recipe. <span> </span><span> </span></span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span> </span>Sugar substitutes can only be used in recipes specifically calling for them.</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">VINEGAR: Never dilute vinegar unless the recipe calls for it. Always use a good quality <span> </span></span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span> </span>vinegar with at least 5% acidity (or 50 gram strength). Either cider or white vinegar can <span> </span></span></b></div><div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span> </span><span> </span>be interchanged in most recipes.</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">SPICES: The fresher the spices the better. If you use dried rather than fresh, remember <span> </span></span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span> </span>that ¼ teaspoon dried equals 1 teaspoon fresh. For dill, 1 head of fresh dill equals 1 <span> </span></span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span> </span>teaspoon dill seed or dillweed.</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">FIRMING AGENTS: Alum or pickling lime (calcium hydroxide) are still called for in some <span> </span></span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span> </span>recipes, however, be careful using the lime and make sure that you thoroughly rinse the </span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span> </span>pickles before processing them. Using many of today’s recipes, you will obtain good, crisp</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span> </span><span> </span>pickles without the use of either.</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span> </span>Remember when pickling to use the correct amounts of salt, sugar and vinegar for best results. Cutting corners to accommodate diabetics or low sodium diets can drastically alter the results.</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span> </span>Pickle making can be done in a few hours or a few weeks, depending on the recipe and the method used.</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span> </span>My family is especially partial to refrigerator pickles. They can be made up and stored in an extra refrigerator (like the one in our garage) if you are short on refrigerator space in your kitchen. I often use gallon jars and these pickles will actually keep very well for several months (often for six or more). Since there are just two of us now, we prefer this method as we don’t eat as many pickles as we did when raising our family.</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span> </span>For both recipes, prepare your jars and have them ready. You can use any size you want or transfer them to smaller jars after they have ‘pickled’.</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi42zrczngY0f52ft1G4sXXKkoYAimasMLAmg8pxsS5Gw9TxJ2GULBvw47VH3qjZB44M-TKluBPJQ5_Mka0QquXk92bMYNcTzH0f49_bWMCreIvl6M3WlfYcFKkVOfr0bmghhhuVb4dTQPF/s1600/Dill+pickles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi42zrczngY0f52ft1G4sXXKkoYAimasMLAmg8pxsS5Gw9TxJ2GULBvw47VH3qjZB44M-TKluBPJQ5_Mka0QquXk92bMYNcTzH0f49_bWMCreIvl6M3WlfYcFKkVOfr0bmghhhuVb4dTQPF/s320/Dill+pickles.jpg" width="249" /></a></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">SUN DILLS</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">6 ½ cups water</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">3 ¼ cups white vinegar</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">2/3 cup pickling salt</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">3 cloves garlic, peeled</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1 peas sized piece of alum (abt. ¼ tsp.)</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Several large heads of fresh dill</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Cucumbers</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Wash the cucumbers well and cut if desired. In the bottom of a one gallon jar, place the garlic, alum and dill.</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Combine the water, vinegar and salt, stirring until the salt dissolves.</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Pack the jar with cucumbers (but not too tightly)</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Cover with the brine mixture. Cover the jar and set in the sun for two days.</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Refrigerate and enjoy. These are very much like the Claussen Pickles found in the coolers in grocery stores.</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4DXHN8DeWx9alWs3b7le8mzZVzsODz0WTJ2z8r1j8L2cFi-VZlTxEA_5XsBOkMMWbYwg5DebQzQmJ0nmKPayJGRKg7L8dIvPFJeixrNwQSmbucFdI3gcpaYXBdcCOvJSWmI9-82A4rdI8/s1600/Bread+%2526+butter+pickles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4DXHN8DeWx9alWs3b7le8mzZVzsODz0WTJ2z8r1j8L2cFi-VZlTxEA_5XsBOkMMWbYwg5DebQzQmJ0nmKPayJGRKg7L8dIvPFJeixrNwQSmbucFdI3gcpaYXBdcCOvJSWmI9-82A4rdI8/s1600/Bread+%2526+butter+pickles.jpg" /></a></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">REFRIGERATOR BREAD & BUTTER PICKLES</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt;">1 cup vinegar</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt;">2 cups sugar</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt;">2 Tbs. salt (use Kosher or pickling salt)</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt;">1 tsp. celery seed</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt;">¼ tsp. turmeric</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt;">1 cup raw onion slices</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt;">6 cups cucumber slices</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt;">Combine the first five ingredients, stirring until sugar and salt are dissolved.</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt;">Fill jars with cucumbers and onion slices. Pour the brine over them. Let sit overnight at room temperature. Then refrigerate. These keep very well for a length of time. As you use</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt;">Up the pickles and onions, you can replace them in the brine for several times before needing to mix up a new batch of the brine.</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> * I plan to experiment using various amounts of Splenda in the Bread & Butter Pickle recipe and will let you know if the results are good.</span></b></div>NeverTrustASkinnyCookhttp://www.blogger.com/profile/07240093470379266025noreply@blogger.com0tag:blogger.com,1999:blog-7088210160130965926.post-81601663936462742462011-07-07T16:44:00.000-07:002011-07-07T16:44:07.451-07:00Canning Tomatoes!<!--[if !mso]> <style>
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<div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">If you have been blessed with a bumper harvest of tomatoes, what is your favorite way to preserve them? In the past I have made dried tomatoes, canned tomatoes, frozen tomatoes (they are not recommended however), catsup, tomato soup, tomato sauce, spaghetti sauce and tomato juice.</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">What we need most in our storage at this point is canned tomatoes. We enjoy them in soup, chili, many other recipes and just to open up a jar and serve it as a side dish for lunch or dinner.</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSBywmu6jso0vEyPd4iIlyliELnZsyML3x2bKjXBK1YXkG1WknG_W6pqBEg6rDrcRMfA_K6Hdi2664xEA4JlMHKIvt7htAu1OUPBVcxmfuQCTFreLFz6zC4Jb35dMlGrBK4chK4ljprDtD/s1600/100_0310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSBywmu6jso0vEyPd4iIlyliELnZsyML3x2bKjXBK1YXkG1WknG_W6pqBEg6rDrcRMfA_K6Hdi2664xEA4JlMHKIvt7htAu1OUPBVcxmfuQCTFreLFz6zC4Jb35dMlGrBK4chK4ljprDtD/s320/100_0310.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Here are the basics of canning tomatoes and they are one of the easiest things to put up:</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1 – Prepare your canning jars and place 1 teaspoon canning/Kosher salt in each quart jar or ½ teaspoon in each pint jar.</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">2 – Wash and sort them and only use fully ripened tomatoes for best results.</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">3 – Place in them a heat resistant container (I usually just put a stopper in my stainless steel <span> </span>kitchen sink)</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">4 – Cover them boiling water for about one minute. Leaving them in the hot water any longer will cook them before you are ready for that step.</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">5 – Using a long spoon, release the sink stopper to drain the water.</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">6 – Replace the stopper and cover them with cold tap water. This stops the cooking and makes them cool enough to handle comfortably.</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">7 – Peel and core the tomatoes and cut as desired (whole, quartered or diced) and pack tightly into the jars. Pack them tightly and press out any air pockets.</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">8 – Wash the top of the jars and place wet lids on them. Place the rings on them and tighten firmly.</span></b></div><div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><br />
</span></b><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span></b></div><div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">9 – Process for the times below:</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Pressure canner:</span></b></div><div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Quarts and Pints - 5 lbs. pressure for 10 minutes</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Water bath: (Make sure there is at least one inch of water over the tops of the jars)</span></b></div><div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Quarts and Pints – 30 minutes of full boiling.</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Tomato juice is canned for the same times.</span></b></div><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">My apologies for forgetting to take pictures of each step along the way.<span> </span>Today, I had enough extra tomatoes to make up a batch of fresh spaghetti sauce for supper. </span></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4m7lnJrIapKGvmWqeeZaXUGKYSckVPUOyb27Igb96HjnV5rnIS1lN9lOG3NEGTJPbP6n1Cq1iHMO2JPDXzjkD4iwdWhyphenhyphenzgA7Q6oeYPUU7tcf5kzQvEp6n67Ikwh5FGkd6FVB_nSPq_ZFv/s1600/100_0315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4m7lnJrIapKGvmWqeeZaXUGKYSckVPUOyb27Igb96HjnV5rnIS1lN9lOG3NEGTJPbP6n1Cq1iHMO2JPDXzjkD4iwdWhyphenhyphenzgA7Q6oeYPUU7tcf5kzQvEp6n67Ikwh5FGkd6FVB_nSPq_ZFv/s320/100_0315.JPG" width="320" /></a></div>NeverTrustASkinnyCookhttp://www.blogger.com/profile/07240093470379266025noreply@blogger.com0tag:blogger.com,1999:blog-7088210160130965926.post-91389395165772201302011-06-30T13:33:00.000-07:002011-06-30T13:33:12.983-07:00Making Sauerkraut is So Easy . . .<span style="font-size: large;"><b>Sauerkraut - either you love it or hate it, but either way, it is jam packed with probiotics, as are all fermented foods, and the news is full of reports on how good they are for us. Sauerkraut is also packed with Vitamin C. Here is an easy method to make it . . . No cooking is required . . . </b></span><br />
<br />
<span style="font-size: large;"><b>Here's what you need:</b></span><br />
<span style="font-size: large;"><b> Cabbage</b></span><br />
<span style="font-size: large;"><b> Salt - Kosher or Canning salt ONLY - do NOT use </b></span><br />
<span style="font-size: large;"><b> table salt to can anything!</b></span><br />
<span style="font-size: large;"><b> Water</b></span><br />
<span style="font-size: large;"><b><br />
</b></span><br />
<span style="font-size: large;"><b>That's it . . . and some canning jars of course with new canning lids.</b></span><br />
<br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;"><b>Wash jars thoroughly in hot, soapy water and rinse well. Start with fresh cabbage and shred it as you would for Cole slaw. </b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGjMOK2FNU4odOewKgquPA80oweGN3SNM-uemdhgCNCJlwz1Lxwq5pLHkcv9pu9Cim8bw-mFmYSITyja4kybVTplqzGFnQPrnlbjlh9ZcPiSTP8Qzfu8HfBQY9VfVUXfo-Zn-uLUsZOoj9/s1600/100_0284.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGjMOK2FNU4odOewKgquPA80oweGN3SNM-uemdhgCNCJlwz1Lxwq5pLHkcv9pu9Cim8bw-mFmYSITyja4kybVTplqzGFnQPrnlbjlh9ZcPiSTP8Qzfu8HfBQY9VfVUXfo-Zn-uLUsZOoj9/s320/100_0284.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVYPUKI_Fsksxk0m39LA6FNlT7YcU3R7bwgiHj6yzDbr5uKqTybW_zLvuHLcYfMxVvPp96l7QkzUbB1Fxs0vpjf3V65-KFPQbxjqueaEbt0O1sjiqgDQbYQ6r8lSb4moYGtPDYS4xm9hc6/s1600/100_0285.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVYPUKI_Fsksxk0m39LA6FNlT7YcU3R7bwgiHj6yzDbr5uKqTybW_zLvuHLcYfMxVvPp96l7QkzUbB1Fxs0vpjf3V65-KFPQbxjqueaEbt0O1sjiqgDQbYQ6r8lSb4moYGtPDYS4xm9hc6/s320/100_0285.JPG" width="320" /></a></div><span style="font-size: large;"><b><br />
</b></span><br />
<span style="font-size: large;"><b>Next, fill the jars with cabbage and pack it down tightly.</b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghXqiwezMp2YapazYY3eOot37rD9dRwZCxDQlwCJYhimbL13V6Cf_iRi3x4bfszxWD5pWajbO0eSpjkXXNzh0IfR3dPksXx2zDE8xadaj6SK9G2huEDyU-P2oZ3uoRPG1uW16I4oXHav8i/s1600/100_0286.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghXqiwezMp2YapazYY3eOot37rD9dRwZCxDQlwCJYhimbL13V6Cf_iRi3x4bfszxWD5pWajbO0eSpjkXXNzh0IfR3dPksXx2zDE8xadaj6SK9G2huEDyU-P2oZ3uoRPG1uW16I4oXHav8i/s320/100_0286.JPG" width="320" /></a></div><span style="font-size: large;"><b><br />
</b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuiyS-c1HFdNuDAQ1OeYqO2eomn6TmQaMJ7Oz_BYAwId2J1NIaTx_ZhFDH3fJFuY79yR19SKLEcWhtu4SzV1zPhT_NBXp6g71QvYYe57KGf5nT5BS_v-qT4dMyPxAxK3DLT8qtmJ0W96fi/s1600/100_0287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuiyS-c1HFdNuDAQ1OeYqO2eomn6TmQaMJ7Oz_BYAwId2J1NIaTx_ZhFDH3fJFuY79yR19SKLEcWhtu4SzV1zPhT_NBXp6g71QvYYe57KGf5nT5BS_v-qT4dMyPxAxK3DLT8qtmJ0W96fi/s320/100_0287.JPG" width="320" /></a></div><span style="font-size: large;"><b>Add 1 level teaspoon of coarse Kosher or canning salt per quart or 1/2 level teaspoon for pint jars.</b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPaE64LElJMue8oP4OQyJP-FhMb90fpvYtnzW_bHbFqOIMt1ubSBlDWRimmqLYBfmokob4Mwu6_Gu-dNNplocIPrOP1lH77xWCl_7QBWEtL7OBwY6Nka8N3YOu5qTBlN77-j3ntKnfG107/s1600/100_0288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPaE64LElJMue8oP4OQyJP-FhMb90fpvYtnzW_bHbFqOIMt1ubSBlDWRimmqLYBfmokob4Mwu6_Gu-dNNplocIPrOP1lH77xWCl_7QBWEtL7OBwY6Nka8N3YOu5qTBlN77-j3ntKnfG107/s320/100_0288.JPG" width="320" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span style="font-size: large;"><b></b></span><br />
<span style="font-size: large;"><b>Fill the jar, leaving a little headspace, with hot tap water.</b></span><br />
<span style="font-size: large;"><b><br />
</b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzJ6xVfj6QExiNU2UMO2MxJDCXe8_FhK5YMCeYl8VqSQUgpQhap_4IAQcYttVXxRSQHOUmvh4XfeXSNQVN9i1fMtEw6F7bobJgi4BEHCDG6C66YqAQ2NaRpa_1yQEvDGKWYtn-4qIdM2vd/s1600/100_0290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzJ6xVfj6QExiNU2UMO2MxJDCXe8_FhK5YMCeYl8VqSQUgpQhap_4IAQcYttVXxRSQHOUmvh4XfeXSNQVN9i1fMtEw6F7bobJgi4BEHCDG6C66YqAQ2NaRpa_1yQEvDGKWYtn-4qIdM2vd/s320/100_0290.JPG" width="320" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span style="font-size: large;"><b>Using a dinner knife, release any air bubbles from the liquid in the jars by inserting them in various places around the jar. Add a little more water if needed to just cover the cabbage.</b></span><br />
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</b></span><br />
<span style="font-size: large;"><b>Wipe the top of the jars and top with a new lid and put on the ring. Put the ring on a little tight and then turn it back at least a half a turn. Place the jars OUTDOORS in a safe place on layers of newspapers. As the kraut begins to 'work', it will seep juice out of the jars. It does not smell very good during this fermenting stage so you do not want it to be inside your home. Leave it for two full weeks. Mark it on the calendar so that you don't forget it or try to seal it too soon.</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigVWy2A9jY0v-jJ24QVui_-hrFR8-6V9TdLxWMcelVUeSXeYtUL4pvbMYNlmBE6JPzwmfQV6-_SdXmM__WzcKCi04fFdNGDmLzIAeL8pInRQVeMXAwZpRgcDaFScybCVwjGWFmIXZ00Ipi/s1600/100_0291.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigVWy2A9jY0v-jJ24QVui_-hrFR8-6V9TdLxWMcelVUeSXeYtUL4pvbMYNlmBE6JPzwmfQV6-_SdXmM__WzcKCi04fFdNGDmLzIAeL8pInRQVeMXAwZpRgcDaFScybCVwjGWFmIXZ00Ipi/s320/100_0291.JPG" width="320" /></a></div><span style="font-size: large;"><b>When the two weeks are up, bring the jars inside, remove the rings and lids, wiping the top of the jar and rinsing the lids to make sure they have nothing on them that will prevent a good seal. Replace the lids and rings and tighten as tight as you can by hand. Date the top of the lids, store in a cool, dry place and enjoy for the next couple of years.</b></span><br />
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<span style="font-size: large;"><b>If any of you are fortunate enough to have old glass mayonnaise type jars, you can use them for this and save your good canning jars for processing in a canner. </b></span><br />
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</b></span><br />
<span style="font-size: large;"><b>My family has made sauerkraut using this method for many generations . . . </b></span><br />
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NeverTrustASkinnyCookhttp://www.blogger.com/profile/07240093470379266025noreply@blogger.com0tag:blogger.com,1999:blog-7088210160130965926.post-56833389026337052182011-06-23T19:31:00.000-07:002011-06-23T19:31:04.042-07:00Are You Building a Raft? a Boat? or an Ark? - Part THREE<span style="font-size: large;"><b>Here's the final part for your three part food storage plan:</b></span><br />
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<div class="MsoNormal"><b><span style="font-size: 10pt;"><span> <span style="font-size: small;"> </span></span><span style="font-size: small;">COMPLETE FOOD STORAGE PLAN</span></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><b><span>Once you have obtained a year’s supply of Basic and Expanded Basic Storage items, continue to build your storage considering the following:</span></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><b><span>An extensive First Aid Kit</span></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><b><span>Cleaning & laundry supplies including bleach</span></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><b><span>Paper & Plastic Products:</span></b></span></div><div class="MsoNormal"><span style="font-size: small;"><b><span><span> </span>Paper Towel, toilet tissue, paper plates, </span></b></span></div><div class="MsoNormal"><span style="font-size: small;"><b><span><span> </span><span> </span>Foil, plastic wrap and food storage bags,</span></b></span></div><div class="MsoNormal"><span style="font-size: small;"><b><span><span> </span>Trash bags, etc.</span></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><b><span>Personal Supplies:</span></b></span></div><div class="MsoNormal"><span style="font-size: small;"><b><span><span> </span>Soap, toiletries, shampoo</span></b></span></div><div class="MsoNormal"><span style="font-size: small;"><b><span><span> </span>Feminine hygiene products</span></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><b><span>Water tanks (for more than 2 week supply)</span></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><b><span>Fuel & Light (for heating as well as cooking)</span></b></span></div><div class="MsoNormal"><span style="font-size: small;"><b><span><span> </span>Propane, Kerosene, wood or coal</span></b></span></div><div class="MsoNormal"><span style="font-size: small;"><b><span><span> </span>Matches, candles, Oil lamps,</span></b></span></div><div class="MsoNormal"><span style="font-size: small;"><b><span><span> </span>Flashlights & batteries, paper logs</span></b></span></div><div class="MsoNormal"><span style="font-size: small;"><b><span><span> </span>A Camp stove or other method to cook</span></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><b><span>Pet Foods & Supplies</span></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><b><span>Canning, Preserving & Freezing Supplies</span></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><b><span>Equipment:<span> </span>Tools, mechanical & garden, sewing machine,<span> </span>radio, etc.</span></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><b><span>Bedding:<span> </span>Sleeping bags, pillows</span></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><b><span>Financial:<span> </span>Cash & others resources</span></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><b><span> <span></span>Source:<span> </span><i>Essentials of Home Production and Storage,</i> 1978 (32288)</span></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><span><span style="font-size: large;">* <b>Next week I will begin sharing techniques for making pickles, sweet and dill, and sauerkraut. They are really easy to do!</b></span></span><b><span> </span></b></span></div>NeverTrustASkinnyCookhttp://www.blogger.com/profile/07240093470379266025noreply@blogger.com0