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Putting Foods Up

A Guide to Posting in Your SparkTeam Forum

  FORUM:   Canning, Freezing, Dehydrating
TOPIC:   Original Recipe Box...Please DO NOT POST HERE !!!! 


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NASFKAB
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3/17/13 9:57 A

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thanks



GEMINI-SKY
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3/17/13 7:20 A

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emoticon emoticon emoticon Using the Original Recipe Box Thread.

I've Created new Recipe Boxes....

One for Each of the Following..

Canning Recipe Box

Freezing Recipe Box

Dehydrating Recipe Box

Please post your recipes on the appropriate thread.
Perodically, I will go thru the Recipe Boxes and post the title of your recipe on the Recipe Title Thread so you can go thru and check to see what recipes are listed and under which thread.

Patti / NE Ohio
Leader Putting Foods Up
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ndividual.asp?gid=13192


Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



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NASFKAB
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3/13/13 6:19 A

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could not find bread recipe



NASFKAB
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1/13/13 12:38 P

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cook with green tomatoes how can I preserve green onions?



HEIDI777
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1/10/13 1:55 P

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I canned pickle green tomatoes this year...they turned out good.. I am still looking for a better recipe..mine turn out a little less crunchy than I like...but the did taste good..so good that they are all gone. I only made 6 pints to try the recipe.

Does anyone have a recipe they like.

Also, I would like to can a little each month...small recipes to test and learn more...if you have ideas for me or healthy recipes you could suggest would love ideas!


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NASFKAB
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12/15/12 11:03 A

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thanks for the recipe



GEMINI-SKY
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12/15/12 8:48 A

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Thick and Creamy Homemade Tomato Soup Recipe from Prairie Homestead.

If you don’t have home-canned tomatoes at your disposal, just use two cans (14.5 oz each) of the store-bought version instead.

Thick & Creamy Tomato Soup
■4 cups crushed or diced tomatoes (do not drain)
■4 Tablespoons butter, coconut oil, or bacon grease
■1/4 cup chopped onion
■1/4 cup chopped celery
■3 Tablespoons flour (use your choice of white or whole wheat. I’m betting that even coconut flour would work in a pinch.)
■3 cups whole milk OR half and half
■3 teaspoons sucanat (or substitute 2 t. brown sugar)
■1-2 Tablespoons dried basil
■1 1/2 teaspoons sea salt
■1/4 teaspoon black pepper
■Shredded Parmesan cheese (optional– for garnish)

Heat your oil of choice in a large stockpot, then add the onion and celery and saute until tender. Stir in the flour and let it brown for about 2-3 minutes.

Puree the tomatoes in a blender or food processor. (If you have a hand/immersion blender, you can skip this step. Read on for details.) Place them in a separate saucepan, and bring them to a simmer.

Add in the sucanat, salt, pepper, and basil, then pour in the milk all at once. Cook and stir constantly over medium heat until it reaches a simmer and begins to thicken. Stir in the heated tomatoes and allow the flavors to meld for around 5-10 minutes, stirring occasionally.

If you have a hand blender, you can puree the entire soup right in the stockpot, which will save you a messy blender/processor. (Unless you like chunky tomato soup, then just leave it as-is.)

Adjust seasonings if needed, then serve with a handful of shredded parmesan cheese on top.

This simple, real-food soup makes an excellent side to a hot grilled cheese sandwhich. Or, serve it for supper on a wintery night alongside some crusty homemade bread.

Tho I don't particullarly like those cold winter days, at least now I'm prepared for it with this warm and wonderful bowl of soup !!!

Thank You for reading my blog and Do Enjoy !!!!

Patti / NE Ohio
Leader Putting Foods Up
www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192


Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



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NASFKAB
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12/8/12 8:42 A

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thanks



GEMINI-SKY
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12/7/12 9:16 A

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How to Pressure Can Homemade Stock/Broth
Supplies:

A pressure canner (I love my All-American Canner!)
Pint or quart sized canning jars
Matching lids and rings
Beef or poultry bones
Veggies for the stock (Onions, carrots, celery, garlic, etc)
Seasonings for the stock (black pepper, fresh or dried thyme, rosemary, sage, etc)
Apple cider vinegar
A large stock pot or crockpot
Since I’ve already done a more in-depth beef stock tutorial, I won’t go into a lot of details here. Check it out for full instructions on using your slow cooker to make stock (it applies to chicken/turkey stock, too). Homemade stock is a beautiful thing- it’s frugal, infinitely more healthy than the psuedo-stuff at the store, and tastes heavenly!

Quick Stock Instructions:
Place your beef bones or poultry bones in a large stockpot or slow cooker. (I used one of my big pots for this, since my slow cooker gives me smaller amounts of stock and I wanted to make a full batch for my pressure canner.)



Add in various veggies that you have hanging around- even the slightly wilted ones. Toss in your favorite seasonings and a sprinkle of salt and black pepper. (There’s really no “wrong” way to do this…) Add 1-2 tablespoons of apple cider vinegar (this helps leach all the good stuff out of the bones). Cover with cold water and bring to a simmer, or set your crockpot on low.

Allow the stock to simmer anywhere from 8-24 hours. Skim off any impurities that may rise to the surface. When I use my slow cooker, I let it go over night. When using my range, I start it in the morning and pull it off after supper.

Strain the stock into glass containers and allow to cool in the fridge. The fat will rise to the top and harden. Be sure to skim it off before you proceed to the pressure canning step. (This is a two day process for me.)

Pressure Canning the Finished Stock
Pour your cooled, skimmed stock back into a large, clean stockpot and bring to a boil.

Get your pressure canner heating up as you prepare your jars and equipment. (Again, a full, in-depth tutorial on pressure canning can be found HERE.)

Once the stock has reached a full boil, ladle it into the hot jars. (You may use quarts or pints. I prefer pint-sized since most of my recipes call for smaller quantities.)

Leave 1″ headspace. Seal jars and place in the pressure canner.

Process pints 20 minutes at 10 pounds pressure OR process quarts for 25 minutes at 10 pounds pressure.

**Important Note** Depending on your altitude, you may need to process this at a higher pressure. Since we are at high altitude, I can everything at 15 pounds of pressure. Check your canner’s owner’s manual for details.

Once the processing time is complete, remove the jars from the canner and allow to cool completely. Enjoy using your frugal, nutritious, ready-to-go broth in all of your favorite recipes!



Home canned stock… It’s a beautiful thing!



Patti / NE Ohio
Leader Putting Foods Up
www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192


Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



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NASFKAB
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11/30/12 7:33 P

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thanks for the link to the cheese making



GEMINI-SKY
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11/30/12 7:24 A

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Everything you want to know about cheese making...
From Waterfelon

biology.clc.uc.edu/Fankhauser/Cheese/Chees
e.html


Patti / NE Ohio
Leader Putting Foods Up
www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192


Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



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NASFKAB
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11/8/12 3:46 P

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would have to carry the pressure cooker & jars back so be difficult might try next year



SKIPSIDE
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11/7/12 5:49 P

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emoticon
lol... but seriously,
Keep up the accumulation of great info
this will give me lots to ponder over during the winter when planning for next year
Thanks


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GEMINI-SKY
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Directions for Making Canned Dried Beans and Peas

Ingredients and Equipment
Dried Beans or Peas (see step 1)
Jar grabber (to pick up the hot jars)
Jar funnel ($2 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates)
At least 1 large pot
Large spoons and ladles
Ball jars (Publix, Kroger, other grocery stores and some "big box" stores carry them - about $8 per dozen quart jars including the lids and rings)
Salt (optional - I don't use any)

1 Pressure Canner (a large pressure pot with a lifting rack to sanitize the jars after filling (about $75 to $200 at mall kitchen stores and "big box" stores, but it is cheaper online; see this page for more information). For low acid foods (most vegetables, you can't use an open water bath canner, it has to be a pressure canner to get the high temperatures to kill the bacteria. If you plan on canning every year, they're worth the investment.


Recipe and Directions

Step 1 - Selecting the dried beans or peas

The most important step! You need dried beans that are FRESH - not old to begin with! Remove and discard any soft, diseased or spotted beans.

How many dried beans or peas and where to get them
You can grow your own, pick your own, or buy them at the grocery store. About 5 pounds of beans makes 7 quart jars; or 3-1/4 pounds is needed per canner load of 9 pints – an average of 3/4 of a pound per quart. A bushel, which produces anywhere from 13 to 20 quarts, weighs 30 pounds.


Step 2 - Prepare the jars and pressure canner

Wash the jars and lids
This is a good time to get the jars ready! The dishwasher is fine for the jars; especially if it has a "sanitize" cycle. Otherwise put the jars in boiling water for 10 minutes. I just put the lids in a small pot of almost boiling water for 5 minutes, and use the magnetic "lid lifter wand" (available from target, other big box stores, and often grocery stores; and available online - see this page) to pull them out.

Get a large pot of water boiling
We will use this water to pour over the beans and fill each jar with liquid, after we've packed them full of beans. I use the largest pot I have, so that there is plenty of clean, boiling water ready when I need it.


Get the pressure canner heating up
Rinse out your pressure canner, put the rack plate in the bottom, and fill it to a depth of 4 inches with hot tap water. (of course, follow the instruction that came with the canner, if they are different). Put it on the stove over low heat, with the lid OFF of it, just to get it heating up for later on.



Step 3 -Wash the dried beans or peas!

I'm sure you can figure out how to rinse the dried beans or peas in plain cold or lukewarm water.

Step 4 - Soak to Rehydrate the beans
You can use one of the following methods:

Method 1. Place washed dried beans or peas in a large pot and cover with water. Soak 12 to 18 hours in a cool place. Drain and discard the water.
Method 2. To quickly hydrate beans, you may cover washed beans with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour and drain. Discard the water.

Step 5 - Heat/cook the beans

Cover beans soaked by either method with fresh water and boil 30 minutes. Add 1/4 teaspoon of salt per pint or teaspoon per quart to the jar, if desired. Save the water you cook them in!

Step 6 - Packing the beans in the canning jars

Fill jars with beans or peas . Pack the jars evenly, but be sure to leave 1 inch of space at the TOP of the jar.


Step 8 - Pour boiling water into each packed jar

Fill the space around the beans to 1 inch from the top of the jar with the water you cooked the beans in. That 1 inch space is called "headspace" and is needed for expansion during heading. Use a ladle or pyrex measuring cup to carefully fill each packed jar with water from pot of boiling water. The beans should be covered and there should still be 1 inch of airspace left in the top of each jar. Be careful not to burn yourself, (or anyone else - children should be kept back during this step!)

Step 9 - Put the lids and rings on

Put the lids on each jar and seal them by putting a ring on and screwing it down snugly (but not with all your might, just "snug").

Step 10 - Put the jars in the canner and the lid on the canner (but still vented)

Using the jar tongs, put the jars on the rack in the canner. By now the water level has probably boiled down to 3 inches. If it is lower than that, add more hot tap water to the canner. When all the jars that the canner will hold are in, put on the lid and twist it into place, but leave the weight off (or valve open, if you have that type of pressure canner).

Step 11 - Let the canner vent steam for 10 minutes

Put the heat on high and let the steam escape through the vent for 10 minutes to purge the airspace inside the canner.



Step 12 - Put the weight on and let the pressure build

After 10 minutes of venting, put the weight on and close any openings to allow the pressure to build to 11 to 13 pounds in a dial-type gauge canner - shown in the photos (or at 10 to 15 pounds pressure in a weighted gauge canner.


Step 13 - Process for the required time

Once the gauge hits 11 pounds (or 10 pounds in a weighted gauge type), start your timer going - for 75 minutes for pint jars and quarts for 90 minutes. Adjust the heat, as needed, to maintain 10 pounds of pressure.

Pressure required depends on the altitude where canning is being done. Note: the chart below will help you determine the right processing time and pressure, if you are above sea level.

It is important to learn how to operate your pressure canner by reading the owner's manual that came with your particular canner. If you can not find your owner's manual, you can obtain find one online: Here is where to find some common manufacturer's manuals:

Presto canner manuals
or by contacting the company that made your canner. Give the model number to the manufacturer, and they will send you the right manual. Click here for more information about pressure canners and a variety of models you can order. Recommended process time for Dried Beans in a dial-gauge pressure canner.

Minimum Canner Pressure (PSI) at Various Altitudes
Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
Pints 75 min 11 lb 12 lb 13 lb 14 lb
Quarts 90 11 lb 12 13 14



Step 14 - Turn off the heat and let it cool down

When the processing time from the chart above is up, turn off the heat, and allow the pressure canner to cool and the pressure to drop to zero before opening the canner. Let the jars cool without being jostled. After the pressure drops to zero (usually, you can tell but the "click" sound of the safety release vents opening, as well as but the gauge. Let the pressure in the canner drop to zero by itself. This may take 45 minutes in a 16-quart canner filled with jars and almost an hour in a 22-quart canner. If the vent is opened before the pressure drops to zero OR if the cooling is rushed by running cold water over the canner, liquid will be lost from the jars. Too rapid cooling causes loss of liquid in the jars!

Step 15 - Remove the jars

Lift the jars out of the water and let them cool on a wooden cutting board or a towel, without touching or bumping them in a draft-free place (usually takes overnight), here they won't be bumped. You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don't rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok. You're done!

Other Equipment:
From left to right:

Jar lifting tongs to pick up hot jars
Lid lifter - to remove lids from the pot of boiling water (sterilizing )
Lid - disposable - you may only use them once
Ring - holds the lids on the jar until after the jars cool - then you don't need them
Canning jar funnel - to fill the jars



Frequently Asked Questions
Q. Is it safe to can dried beans or peas in a traditional water bath? If so how long do you do process them?

A. The answer, quite simply is no. Quoting from the Ohio State University Extension's Fact Sheet:

"Pressure canning is the only safe method for home canning vegetables. Clostridium botulinum is the bacterium that causes botulism food poisoning in low-acid foods, such as vegetables. The bacterial spores are destroyed only when the vegetables are processed in a pressure canner at 240 degrees Fahrenheit (F) for the correct amount of time.
Clostridium botulinum is the bacterium commonly found in vegetables and meats. It is harmless until it finds itself in a moist, low-acid, oxygen-free environment or a partial vacuum. Under these conditions, the bacterium can grow and produce toxins dangerous to people and animals.

Do not process (low acid) vegetables using the boiling water bath because the botulinum bacteria can survive that method.



Patti / NE Ohio
Leader Putting Foods Up
www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192


Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



 Pounds lost: 26.0 
 
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NASFKAB
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10/25/12 10:09 P

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interesting posts



GEMINI-SKY
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10/25/12 9:11 A

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Five Ways to Preserve Your Carrot Harvest

Posted: 25 Oct 2012 04:00 AM PDT



This year’s season of food preservation has been a whirlwind, let me tell ya…

I suppose being hugely pregnant probably contributed to my “overwhelmed” feeling, but I plugged long anyway…

I’ve had an insatiable urge to preserve everything I can get my hands on… I’ve dried fruit leather, pears, peaches, and tomatoes… Canned salsa, pickles, tomato sauce, applesauce, pearsauce, chokecherry jelly, beets, and beans… Frozen breads, green beans, raw strawberry jam, peppers, freezer meals… And we cut up the deer that hubby shot and froze it in neat little white packages.

So last weekend when I finally got around to digging up the last of my garden carrots, I couldn’t help but sit and stare at the overflowing basket and wish that I could just snap my fingers and be done for the year…

I went back and forth as to how I wanted to preserve them, and was pleasantly surprised to learn that there is more than one way to keep a carrot.

Five Ways to Preserve Your Carrot Harvest
1. Leave them in the ground.
It just doesn’t get much easier than this… If you live in a cooler climate, carrots won’t mind the chilly temps at all. Cover the rows with a thick layer of mulch (like straw or leaves), then add a layer of plastic or a tarp. Finally, cover the tarp with one more layer of mulch (about a foot deep). This will help to insulate the rows and will make it easier for you to access them in snow or frozen temps.

I seriously considered this method, but we get some serious snow drifts in Wyoming, and the thought of having to shovel 3 feet of snow to grab a few carrots when I wanted to make some stew didn’t sound all that appealing to me. Plus, I wanted to be able to turn our pigs into the garden for a month or two.

2. Store them root cellar style.
Like most root crops, carrots do wonderfully when stored in a root cellar setting. Trim the greens, but do not wash the carrots. Pack them into boxes or other containers surrounded with damp sand, sawdust, or straw. Keep them around just above freezing (33-35 degrees) with plenty of humidity. They should last for 4-6 months this way.

If you are root cellar-less like me, you can follow this same idea and just use your refrigerator. Trim, don’t wash, and then place them in tightly sealed bags. They should keep for around 2 months using this method.

3. Can them.
Since carrots are a low acid food, you must use a pressure canner if you wish to can them. (Unless you pickle them– then a water bath canner is fine. Here is a promising Pickled Carrot recipe.)

To pressure can them using the raw pack method:

Peel, trim, and thoroughly wash the carrots. The carrots can be sliced or left whole.

Pack them into hot jars and fill with boiling water– leaving 1″ headspace.

Process pints for 25 minutes and quarts for 30 minutes at 10 pounds pressure.

(New to the idea of pressure canning? Check out my 3-part series that will tell you everything you need to know to get started with your pressure canner!)

4. Freeze them.
With a little prep, carrots will freeze surprisingly well.

Simply trim, peel, and thoroughly wash. Slice or dice to the desired size, then blanch them for 3 minutes. Cool, then place the blanched carrots into baggies or freezer containers and use for your soups, casseroles, etc.

For me, it was a toss up between canning and freezing, but I ultimately went with the freezing, since it is a wee bit quicker and I’m currently running short on time before this baby makes his appearance.

5. Dry them.
If you have a food dehydrator, you can dry your carrots for use in stews or even carrot cake. (Don’t have a dehydrator? Here is a tutorial for using your oven instead.)

Trim, peel, wash, and thinly slice them. Blanch for 3 minutes, then dry at 125 degrees until they are almost brittle.




Patti / NE Ohio
Leader Putting Foods Up
www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192


Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



 Pounds lost: 26.0 
 
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NASFKAB
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10/19/12 11:49 P

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thanks Patti



GEMINI-SKY
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10/19/12 8:17 A

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recipe for canning peas...
www.pickyourown.org/peas_canning.htm
It's from Pick Your Own website...


Edited by: GEMINI-SKY at: 9/15/2013 (10:05)
Patti / NE Ohio
Leader Putting Foods Up
www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192


Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



 Pounds lost: 26.0 
 
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38.25
51


GEMINI-SKY
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10/16/12 9:33 P

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How to Make your own Apple Cider.
www.pickyourown.org/applecider.htm

Edited by: GEMINI-SKY at: 9/15/2013 (10:08)
Patti / NE Ohio
Leader Putting Foods Up
www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192


Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



 Pounds lost: 26.0 
 
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38.25
51


GEMINI-SKY
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10/14/12 8:43 A

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How to Make your own Cream Cheese...
www.theprairiehomestead.com/2012/10/how-to
-make-cream-cheese.html?utm_source=fee
dburner&utm_medium=email&utm_campaign=
Feed%3A+ThePrairieHomestead+%28The+Pra
irie+Homestead%29

Here is the link from Prairie Homestead...

Homemade Cream Cheese
■1 quart of cream or half & half
■1 package (1/8 teaspoon) of Mesophilic starter culture
■Fine cheesecloth (Find out how to improvise your own cheesecloth)
■Sea salt to taste (optional)

See the link for full recipe...

Enjoy

Patti / NE Ohio
Leader Putting Foods Up
www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192


Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



 Pounds lost: 26.0 
 
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12.75
25.5
38.25
51


NASFKAB
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10/8/12 10:01 P

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thanks for posting the recipes



GEMINI-SKY
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10/8/12 9:10 A

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Gosh, This sounds so GOOD !!!!

Making your own FRESH Garlic Powder !!!!
theurbanhearth.com/how-to-make-raw-garlic-
powder/


I have to try this !!!!
And of course...I just sold my one and only garlic press at my yard sale !!!!!!!!!!!!!!

Edited by: GEMINI-SKY at: 10/8/2012 (09:12)
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



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GEMINI-SKY
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How to Can Pears...
www.pickyourown.org/pearscanning.htm

Edited by: GEMINI-SKY at: 9/15/2013 (10:10)
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Even if you are on the right track, you’ll get run over if you just sit there.



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GEMINI-SKY
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I made the first A1 Sauce recipe and is it GOOD !!!! Made 2 1/2 pints.

Here is a recipe for Green Tomato Salsa.
www.food.com/recipe/canning-green-tomato-s
alsa-392414


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NASFKAB
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thanks for posting this will use it once I return home

cut up onions green chilis add to fish pieces or whole smelts add some turmeric oil cook on a medium heat & add chopped cilantro salt love how it turns out



GEMINI-SKY
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A1 Sauce recipes...

A-1 Steak Sauce

1/2 C. orange juice
1/2 C. raisins
1/4 C. soy sauce
1/4 C. white vinegar
2 T. Dijon mustard
1 T. grated orange peel
2 T. catsup
2 T. chili sauce

Bring all the ingredients to a boil, and then boil for 2 minutes, stirring constantly. Remove from the heat. Allow the mixture to cool to lukewarm. Pour the mixture into a blender until it is smooth. Pour it into a bottle and cap tightly. Refrigerate and use within 90 days.
Heather in NJ

Homemade Family Favorite Steak Sauce
For a great steak sauce, I mix equal amounts of Worcestershire sauce and ketchup with a dash of onion powder.
Travis

Great Recipes for Homemade Sauce
Go to topsecretrecipies.com. At this site, you will find lots of recipes of famous brands like Heinz ketchup and Kentucky fried chicken. I didn't see a recipe for A1 sauce. However, I did find the sauce recipes from the Lonestar steakhouse and the Outback steakhouse.
Mandy

Inexpensive Steak Sauce Alternative
If you have an Aldi Foods Grocery Store near you, try their steak sauce. You may be pleasantly surprised.
Traci

Great Homemade Alternative
Here is a totally inexpensive alternative. I use it in the crockpot over a roast. It tastes very much like A1 steak sauce.

1/2 cup ketchup
1/3 cup lemon juice (bottled)
Salt and Pepper

Put the ingredients in small pan and simmer. Bottle and keep refrigerated. You can double or triple this recipe.
Patrick of Milwaukee, WI

You'll Love This Homemade Steak Sauce
My husband loves this version of homemade A-1 sauce. I found this recipe in "Country Woman Magazine," dated July/August 1995.

2 cups ketchup
2 garlic cloves, minced
2/3 cup chopped onion
1/2 cup each lemon juice, water, Worcestershire sauce and vinegar
1/4 cup soy sauce
1/4 cup packed dark brown sugar
2 tablespoons prepared mustard

Combine all of the ingredients in a 3-quart saucepan; bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 30 minutes. Strain if desired. Cover and refrigerate. Yield: about 3 cups
K.M.

Elaine's Homemade Steak Sauce
I make my own steak sauce recipe that is so easy. I have been told that it tastes similar to the A1 brand that costs so much in the grocery store.

Add one teaspoon of ground ginger to 2 cups of the ketchup and Worcestershire sauce mixture and simmer. If one desires it to be a little sweet, you may add some brown sugar to taste. After this cools, I pour it into a squeeze bottle, or any container, and keep it in the cupboard. You can refrigerate it if you desire.
Elaine




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NASFKAB
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thanks for the recipe



GEMINI-SKY
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Cannoli Recipe
I use Wonton Wrappers...
Buy the cannoli tubes. Found at Italian Deli's or Gormet Kitchen Shops. (or on line)
Wrap a wonton wrapper around the tube, use egg wash at the tip to seal wrappers.
(I use my finger, much neater)
Do Not wrap to tichtly, I leave then loose. They'll stick and you won't be able to get the tubes out later.
Drop into deep fryer and cook for a few minutes til browned. They get done quickly.
Take out of fryer and put a a paper towel lines baking sheet and let cool a bit.
Take the tubes out of shells. I use a towel to grab them as they will be hot.
Wrap and cook some more til you have as many as you would like.
Fried wrapper tubes can be frozen.

Filling...

Easy Cannoli Filling Recipe Ideas

Recipe #1

Ingredients:
Ricotta cheese, very dry - 3 cup
Vanilla - 2 tsp.
Granulated sugar - 1 cup
Mini Chocolate chips

Directions:
You can dry up the ricotta cheese by draining it in a colander (bowl-shaped strainer; used to wash or drain foods), overnight. Make a mix out of the sugar and vanilla. Beat this with an electric mixer for 8 - 10 minutes. Fold in some of the chocolate chips. Use these to filling up the cannoli or between the cake layers.
Well there you go...Enjoy !!!!

Edited by: GEMINI-SKY at: 9/17/2012 (18:50)
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NASFKAB
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the fruit sounds great but peaches are a luxury in Bangladesh



PRAIRIE_MUM
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9/13/12 8:53 A

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I made this tomato relish recipe last week and it's fantastic! The instructions for actually canning the relish are lacking, but the recipe itself is great.
http://www.simplefreshdelicious.com/recipes/spicy-onion-and-tomato-relish/?printerfriendly=1;

Couch to 5K Program Graduate and Proud Bahama Mama!


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Copied straight from Bernardin's Website, (Canada's Blue Ball), I added my notes at the end.

Summer Fruit Cocktail

Lovely to behold, delicious to eat, the flavour of this lightly sweetened homemade fruit cocktail is accented with honey and mint.

Makes about 5 x 500 ml jars.

6 cups (1500 ml) prepared peaches, about 10 medium or 2.8 lb (1.2 kg)
3 cups (750 ml) prepared pears, about 6 or 1.7 lb (750 g)
2 cups (500 ml) seedless grapes, about 1 lb (500 g)
2 tbsp (30 ml) Fruit-Fresh® Fruit Protector
2 cups (500 ml) water
1- 1/4 cups (300 ml) granulated sugar
1/4 cup (60 ml) liquid honey
1 cup (250 ml) maraschino cherries, well drained & halved
5 fresh mint sprigs

• Place 5 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

• Blanch, peel, pit and chop peaches; measure 6 cups (1500 ml). As you work, place fruit in a colour protection solution-2 tbsp (30 ml) Fruit-Fresh® Fruit Protector dissolved in 4 cups (1000 ml) water. Peel, core and chop pears; measure 3 cups (750 ml), add to peaches. Remove grapes from stems; measure 2 cups (500 ml).

• Combine water, sugar and honey in a large stainless steel saucepan. Bring to a boil. Drain prepared fruit; add to syrup. Return to boil; boil gently 5 minutes; stir in cherries. Remove from heat.

• Place 1 mint sprig in a hot jar. Ladle fruit and hot syrup into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more fruit and syrup. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining mint, fruit and syrup.

• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 20 minutes.

• When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

• After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

------
My Notes: I didn't use the mint, I used 1 cup sugar instead of 1 1/4, I think it could have used less, but the kids liked it. I also processed them in 1/2 cup jars instead of pint jars. I got 18 jars with leftovers for the kids to eat (I think it was almost 1 pint or a little more). I did one batch with maraschino cherries and one without, I added more peaches to make up the difference without the cherries.


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NASFKAB
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will try it once I buy an oven



GEMINI-SKY
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How to Do Diced Tomatoes in the Oven...
1. Wash tomatoes.
2. Take off skins by boiling a pot of water. Poke tomatoes with a knife...Drop tomatoes in 6-8 at a time, depending on pot size.
Leave in boiling water 30 seconds to 1 minute and then put immediately into cold water. Skins will fall off.
3. Core and deseed tomatoes and cut into whatever size you want. (Quarters or pieces.)
4. Heat jars and put a pot of water to boil on stove.
5. Fill hot jars with tomatoes.
6. OOPS...preheat oven to 210 degrees F.
7. ladle boiling water over tomatoes and put on 2 pc lids and tighten.
8. Put jars in preheated oven so as to NOT be touching, all at once.
9. Leave in oven for 1 hour. DO NOT OPEN OVEN AT ALL.....
10. After 1 hr, turn off oven...AGAIN, DO NOT OPEN OVEN AT ALL...The cold air rushing in will crack your jars....
11. Leave in oven for at least 1 to 1 1/2 hrs, after the original hour, to cool or till room temperature.
12. Take out of oven and let stand on counter for 24 hrs.
They will still be nice and crisp and NOT Mushy.
You can add salt if you want...1/2 tsp for pints, 1 tsp for quarts.
** Can put pints and quarts into the oven at the same time for the same 1 hr.... at 210 degrees.
Hope this makes sense...Enjoy
Patti


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NASFKAB
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thanks must try doing when in US



GEMINI-SKY
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from DEBBYSDELIGHTS:

CRANBERRY - ORANGE RELISH

8 c. fresh cranberries (2 lbs.)
4 c. sugar
1 1/2 c. water
2 tsp. grated orange peel
1 1/2 c. orange juice
1/2 c. slivered almonds (opt.) .... or walnuts work too (opt.)

In 6 to 8 quart kettle or Dutch oven mix cranberries, sugar, water, orange peel and orange juice. Bring to boiling. Cook, uncovered, until cranberry skins pop, about 5 minutes, stirring once or twice. Stir in almonds, if desired. Remove from heat. Ladle hot relish into hot, clean half-pint jars, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath 5 minutes. (Start timing when water returns to boiling.) Makes about 8 half-pints

==
She uses Splenda instead of regular sugar....
BUT her warning about using splenda from elsewhere on boards.....
Just be sure to mix the Splenda in cool liquid because it tends to lump up in hot liquids.

I used sugar but think that I cut it about 50%.
I thought about trying Stevia but don't know much about making that substitution yet.
================================================================

CRANBERRY MUSTARD
This recipe is from The Complete Book of Home Preserving (Ball)

Makes about 7 4-oz jars

1 Cup red wine vinegar
2/3 Cup yellow mustard seeds
1 Cup water
1 T Worcestershire sauce
2 3/4 Cup cranberries (fresh or frozen)
3/4 Cup granulated sugar
1/4 Cup dry mustard
2 1/2 t ground allspice

In a medium stainless steel saucepan, bring vinegar to a boil over high heat. Remove from the heat and add mustard seeds. Dover and let stand at room temperature until seeds have absorbed most of the moisture, about 1 1/2 hours.

Prepare canner, jars, and lids.

In a blender or food processor fitted with a metal blade, combine marinated mustard seeds (with remaining liquid), water, and Worcestershire sauce. Process until blended and most seeds are well chopped (you want to retain a slightly grainy texture). Add cranberries and blend until chopped.

Transfer mixture to stainless steel saucepan and bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low and boil gently, stirring frequently, for 5 minutes. Whisk in sugar, dry mustard, and allspice. Continue to boil gently over low heat, stirring frequently, until volume is reduced by a third, about 15 minutes.

Ladle hot mustard into hot jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding more mustard. Wipe rim. Center lid on jar, Screw band down until resistance is met, then increase to finger-tip tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid, wait 5 minutes, then remove jars, cool, and store.




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NASFKAB
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been wring my ideas of dishes in the Daily Chat



SKIPSIDE
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8/6/12 1:11 A

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Thought I might give these a try

Pickled Green Beans with Dill
recipes.sparkpeople.com/recipe-detail.asp?
recipe=1745110


then if I like them, see if I could vary this a bit to make a more long term storage canned variation

=================================
Oh, and just noticed over on the right of that recipe page ....there are a bunch of links to a half dozen or so "Recipe Collections" of Canning and Picling recipes.... will have to check some of these out when I have time.

Edited by: SKIPSIDE at: 8/6/2012 (01:16)

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8/1/12 8:22 P

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thanks I cook the tomatoes into a puree & dry in the microwave no spices as use it for cooking



GEMINI-SKY
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Here is a recipe for Chef Meg's Roasted Tomatoes. Right in time for the Tomato Season...and Nutritional Info.

recipes.sparkpeople.com/recipe-detail.asp?
recipe=801034


Here's another one from Ina Garten I like this one better..And so much quicker...
I do leave out the sugar.
www.foodnetwork.com/food/cda/recipe_print/
0,1946,FOOD_9936_36459_RECIPE-PRINT-FU
LL-PAGE-FORMATTER,00.html


Edited by: GEMINI-SKY at: 8/1/2012 (15:01)
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

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NASFKAB
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thanks for the recipes



GEMINI-SKY
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Dried Green Beans...

Wash fresh beans and cut into 1" pcs...
Steam blanch for 10 minutes stiring occasionally so they all get steamed. Don't make them to deep.
Immediately, take out of steam basket and put on dehydrator shelves. (I put mine on a towel and blotted them to absorb some of the moisture first)
Dry for 4-12 hrs till they are brittle and completely dried.
Store in a well sealed jar or container in your pantry.
No need to freeze.

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From Countrycrone Feb 14-2011


Barbecue Sauce

Equipment: Boiling-water-bath canner; four 1-pint jars

Ingredients:
24 large red-ripe tomatoes
3 celery stalks, chopped
2 medium onions, chopped
2 medium red bell peppers, chopped
1 teaspoon whole, black peppercorns
1 cup firmly packed brown sugar
1 cup distilled white vinegar
2 hot serrano chiles, seeded and chopped (wear rubber gloves to prevent burns).
2 cloves garlic, minced
1 tbsp. dry mustard
1 tbsp. paprika
1 tbsp. salt
1 tsp. hot pepper sauce
1/8 tsp. cayenne pepper

Blanch the tomatoes by plunging them into boiling water for 1 min., then rinse with cold water. Remove the skins, core, and chop the tomatoes.

Put tomatoes, celery, onions, and bell peppers into a large saucepan. Cook until soft, about 30 min.

Press through a fine sieve or food mill and return to the pan. Continue cooking over low heat until the mixture is reduced by about one-half, about 45 min. Stir often and do not let burn.

Tie peppercorns in a cheesecloth bag; add with remaining ingredients and cook slowly until the mixture is the consistency of ketchup, about 1.5 hours. As mixture thickens, stir frequently to prevent sticking. Remove spice bag.

Pour into hot, clean jars, leaving 1/4 inch of headspace.

Cap, seal, and water-bath process for 20 minutes, adjusting for elevation if more than 1,000 feet above sea level.

Patti / NE Ohio
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GEMINI-SKY
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From COUNTRYCRONE Feb 21 2011

Hi,
I was reading all the past posts and ran across this one about Amish bulk pectin. Two years ago I started making my own ... I found the recipe on the internet (not sure where) and I thought maybe you would like to try it.

In my area there is a lot of wild crabapple trees. They're in areas that used to be farms and homes but they're long gone now. The trees remain.

So around July and August I go and harvest the apples for a couple of days and I make this and the crabapple jelly that my family loves so much.

APPLE PECTIN

100 crabapples
4 quarts water
2 tablespoons lemon juice

1. Clean and wash apples (do not peel). Put in a large pot.

2. Add water and lemon juice and boil for 40 minutes.

3. Press through jelly bag.

4. Then strain juice through a coffee filter without applying pressure.

5. Return to pot and boil juice rapidly 15 minutes.

6. Pour boiling juice into sterilized jars and seal.

7. Process 5 minutes in boiling water bath.

Use for jelly making for such fruits as peaches, strawberries, cherries, or any fruits that are lacking in pectin.

** Add 1 cup apple pectin for each cup of fruit juice used. Usually 3/4 cup sugar to 1 cup of the combined juices is correct, or test combined juices for pectin content.**

TO TEST FOR PECTIN CONTENT

The juice may be tested to determine whether it contains sufficient pectin to make jelly. The amount of pectin will indicate the amount sugar to be used.

Mix 2 teaspoons sugar
1 teaspoon Epsom Salts
2 tablespoons cooked fruit juice.
Stir well and let stand for 20 minutes.

If mixture forms into a semi-solid mass the juice contains sufficient pectin.

TO TEST FOR ACID

Juice high in pectin may lack acid to make good jelly. The fruit juice should be as tart as one teaspoon lemon juice mixed with 3 tablespoons of water.

If necessary, lemon juice may be added to the fruit juice. Usually one tablespoon lemon juice to each cup of fruit juice is sufficient.


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NASFKAB
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7/22/12 3:54 A

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our pickling spices are different which is why I asked & thanks & we use mustard oil



GEORGIEGURLZ
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7/21/12 1:04 P

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Pickling spice can be bought in a jar or package labeled pickling spice. Available at most grocery stores. Bulk food stores also carry pickling spice. Some stores like Dollar Tree also carry it.

Luke 1:37 For with God nothing shall be impossible.


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GEMINI-SKY
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Hi Georgie. Making it easy for me Right ???!!!!

Nasreen. Pickling Spices are...

(1) Canning recipes that use pickling spices are usually referring to preparing and canning (foods preserved in bottles) anything that is pickled, like dill pickles, sour pickles, and sweet pickles. Some vegetable are also pickled and placed in jars for storing. Check out Pickle Recipes.

(2) Pickling spice is most often used for canning pickles, but in some other dishes as well. The main ingredients are: cinnamon, mustard seed, bay leaves, allspice, dill seed, cloves, ginger, peppercorns, coriander, juniper berries, mace, and cardamom. For a hotter mix, add some crushed hot peppers. Below are a couple of pickling spice recipes:



PICKLING SPICE RECIPE I

2 cinnamon sticks, broken
1 tablespoon mustard seeds
2 teaspoons black peppercorns
1 teaspoon whole cloves
1 teaspoon whole allspice
1 teaspoon juniper berries
1 teaspoon crumbled whole mace
1 teaspoon dill seeds
4 dried bay leaves
1 small piece dried ginger

Mix together all the ingredients.

Store in a small, airtight jar up to 2 months.

Makes about 1/4 cup.





PICKLING SPICE RECIPE II

4 cinnamon sticks (each about 3 inches long)
1 piece dried gingerroot (1 inch long)
2 tablespoons mustard seeds
2 teaspoon whole allspice berries
2 tablespoons whole black peppercorns
2 teaspoons whole cloves
2 teaspoons dill seeds
2 teaspoons coriander seeds
2 teaspoons whole mace, crumbled medium fine
8 bay leaves, crumbled medium fine
1 small dried hot red pepper (1 1/2 inches long), chopped or crumbled medium fine, seeds and all

Wrap the cinnamon and gingerroot loosely in a piece of cloth and bash them with a hammer until well crumbled. Discard any stringy parts of the ginger, then mix with other ingredients.

Store in a small, airtight jar up to 2 months.




Patti / NE Ohio
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



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NASFKAB
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7/20/12 11:07 P

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what are the pickling spices?



NASFKAB
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what are the pickling spices?



GEORGIEGURLZ
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7/20/12 10:55 P

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Easy Pickled Beets
2 16 oz. cans of beets
1/3 C. water
1/3 C. water drained from the canned beets
1/3 C. vinegar
1 tsp. pickling spice
Boil sugar, water, vinegar and spices. Pour in beets and heat through. May add extra vinegar or sugar to taste. place in jar in refrigerator and enjoy when chilled.

Luke 1:37 For with God nothing shall be impossible.


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NASFKAB
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7/17/12 9:25 A

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looking forward to doing it in winter thanks Patti



GEMINI-SKY
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7/17/12 7:08 A

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Sauerkraut made in jars
3 1/2 tablespoons of salt per 5 lbs. cabbage
shred the cabbage finely
layer cabbage and salt in large pan about 5 lbs at a time and mash with potato masher
pack solidly into jars leaving proper headspace, fill with cold water. Put on the lid and band firmly tight. Allow to ferment for 3-4 days. When fermentation ceases, wash outside of the jars to remove any spillover from the fermenting process. Tighten the bands and process in boiling water bath 15 minutes.


Patti / NE Ohio
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



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NASFKAB
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7/16/12 11:01 P

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thanks



GEMINI-SKY
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7/16/12 12:21 P

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Hungarian Pepper Spread/Mustard

8 Cups Ground * Peppers (about 50) **
1 Qt white vinegar
1 Qt yellow mustard
5 cups sugar

Combine in a large pot and cook for 20 minutes.
Then mix in a small bowl, 1 cup flour (I use white whole wheat) with 3/4 cups of water. Pour in pot and boil til thickened.
Put into pints and hot water bath for 20 minutes.
Label and Enjoy...
Makes 9 pints

* can use any kind of Hungarian Peppers, from sweet to Hot. Make as sweet or as hot as you would like.

** When I made it for the first time and used a coarse grind on my food grinder. Next time, I will use the fine grind or use my food processor. Can make it chunky to smooth.

Enjoy ! ! !

UPDATE...I use my Food Processor and make the job quick and easy....
You can make the peppers as fine or as chunky as you like.



Patti / NE Ohio
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



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GEMINI-SKY
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7/14/12 8:18 A

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Yesterday I did Bread and Butter pickles..
2 pecks = 12 pints and 3 Qts.

I combined 2 recipes...One from cdkitchen.com and one from the ball book..

Bread and Butter Pickles

2 pecks small to medium pickles/cukes (4-6 inches)
1 lb onions (any type)
1/2 c canning salt (NO Iodine)
6 cups of sugar
4 T Mustard Seed
4 tsp tumeric
4 tsp celery seed
2 tsp ground ginger
10 cups white or cider vinegar ( I use white)
1 tsp alum

Slice cukes and onions 1/8th" thick. (I use a mandolin)
In a very large Non reactive stock pot (16 qt) place sliced cukes and onions in layers sprinkling salt between layers. Cover with ice and let stand 2-3 hours.
(I used cold water to just cover)
After 2-3 hours, drain.
In the 16 qt pot, boil vinegar, sugar and spices. When boiling, add Alum and sliced veggies and return to boiling and boil for 5-10 minutes, stirring occasionally.

While it's boiling, get jars and lids hot.

Fill jars woth pickles and liquid to 1/4" . Put on 2 pc lids and process 10 minutes ina water bath.

If any of you know me and my canning...I do not process Acid Foods.
Hot acid Food, Hot Liquid and Hot Jars = They will seal and you don't additionally cook the food.
But you do what you feel comfortable doing.




Patti / NE Ohio
Leader Putting Foods Up
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ndividual.asp?gid=13192


Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



 Pounds lost: 26.0 
 
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GEMINI-SKY
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7/12/12 5:40 P

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From Georgiegurlz

Canned dry beans
Place 1 cup of any kind of dry beans into a quart jar. 1/2 cup for a pint jar. Fill the rest of the jar with water. Add 1 Tsp. of salt per quart or 1/2 Tsp. per pint. Can with 10 lbs. pressure for 60 minutes. This is a terrific way to have beans on hand so you don't have to cook them for hours.



Patti / NE Ohio
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



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GEORGIEGURLZ
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7/7/12 5:03 P

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Sorry, 4 lbs of beets to make this recipe.

Luke 1:37 For with God nothing shall be impossible.


 current weight: 216.8 
 
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GEMINI-SKY
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7/5/12 7:23 A

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How many beets to use with this recipe ?

Ok I'll close my eyes and try them !!!! LOL

Patti / NE Ohio
Leader Putting Foods Up
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ndividual.asp?gid=13192


Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



 Pounds lost: 26.0 
 
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GEORGIEGURLZ
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7/4/12 4:47 P

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Pickled Beets
Select small young Beets. Wash. Leave 3 inches of tops on and the roots. Cook until skins slip off easily, about 15-25 minutes. Put into cold water. Remove skins, tops and roots.
Syrup:
2 C. Sugar
2 C. Water
2 C. Vinegar
2 Tbsp. Pickling Spice
Pack beets into jars. Pour boiling syrup over beets . Process 30 minutes in Boiling Water Bath.

Luke 1:37 For with God nothing shall be impossible.


 current weight: 216.8 
 
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GEMINI-SKY
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7/2/12 7:39 A

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From VSHWBOOMER from my Managing Diabete Group! team...

Breakfast Burritos for the freezer...Makes 24

breakfast burritos for the freezer
12 Scrambled Eggs
milk
butter
1lb cooked crumb sausage
1 large sauté chopped onions,
1/2c chopped bell pepper
2 TBS Green chili chopped (optional)(to tasted)
shredded potatoes
Salt
Pepper
Shredded cheese (I use a Mexican blend)
1 jar salsa [pick your own heat]
flour tortillas (makes about 24 large)
Cook breakfast sausage, drain in colander allowing grease to drain,
set aside in a large bowl.
Melt butter in skillet, whisk eggs with a little milk, scramble eggs
and then add to large bowl with the sausage.
Saute bell pepper, green chili and onion in the skillet, add
shredded potatoes, cook until browned.
Season to taste with salt and pepper.
add to egg and sausage mixture. Mix well
Wrap tortillas in a damp tea towel, warm tortillas in microwave.
Place 1/3 cup egg and sausage mixture onto each tortilla and sprinkle with
some cheese. Roll up each tortilla to make burritos, folding in the
ends and rolling up. Place single layer of burritos on parchment
paper lined cookie sheets and freeze until solid. Then wrap
individually and package in zip-lock freezer bags.
(If I'm in a hurry I wrap the burritos in parchment paper and then in
foil paper and stick in a zip lock bag and throw in the freezer.) I
save and reuse the foil paper.
When you're ready to eat, remove the foil from the burrito leave
parchment on, microwave on high power for 1-3 minutes until hot and
cheese is melted.


Patti / NE Ohio
Leader Putting Foods Up
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



 Pounds lost: 26.0 
 
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GEMINI-SKY
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6/27/12 8:38 A

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Please Post Your Best Recipes Here.
Can't wait to share this years Pantry !!!

9 Day Sweet Pickles

10-12 lbs 4-6" pickles (cucumbers) = 1 Peck approx.
1 1/2 cup Canning Salt (No Iodine)
1 pint vinegar
2 Tbl Alum

for spice bag
1 oz. Cinnamon Sticks
1 oz. whole cloves
1 oz. whole allspice
1 oz. whole celery seed

for syrup
8 lbs white sugar
2 qts vinegar

In a crock (#5 or6) (I use 16 Qt Stainless Steel stock pots) (can use enameled pots but NO aluminum !!!)
Slice pickles 1/8" to 1/4" thick and put in a salt brine strong enough to float an egg !
(about 6 qts of water and 1 1/2 cup canning salt to cover pickles). Put a plate on top to hold down pickles under the liquid. Leave for 3 days.
Then rinse and leave if FRESH Water for 3 days. again put plate on to to hold the pickles under the water.
On day 6 drain water and put pickles in a 12-16 qt stock pot and boil in 1 pt vinegar, 2 Tbl. Alum and water to cover. Bring to a rolling boil for 2 minutes. Drain and cool.
Wash thoroughly ( I fill my sink with cold water and toss the pickles around for a few minutes) Then drain and put back into the crock.

To Make the Syrup.
In another large pot, add sugar and vinegar and spice bag and bring to a boil.
(I let it boil about 5 minutes)
Then pour Hot Syrup over the pickles in the crock...It should cover the pickles.
Day 7 - 8
Drain syrup into a large pot and bring to a boil. Then put pickle back into crock and pour syrup over pickles.
Day 9
Drain syrup into a large pot and bring to a boil.
Pack pickles in jars (pints or quarts) full but not tight enough to break them.
Ladle hot syrup over pickles, remove air bubbles, clean rims and put on 2 piece lids tightly.
Place jars spaced so they do not touch out of any cool drafts. They will seal without any processing.
Enjoy.




Edited by: GEMINI-SKY at: 3/17/2013 (07:34)
Patti / NE Ohio
Leader Putting Foods Up
www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192


Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



 Pounds lost: 26.0 
 
0
12.75
25.5
38.25
51


 
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