Category: Canning

Beans, Canning, Prep Ahead, Soups, SurvivalLeave a comment

Five-Bean Soup Mix

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Five-Bean Soup Mix Ready In 2 h 45 m “This do-ahead soup mix allows you always to be prepared!” Ingredients 1 1/2 cups dried pinto beans 1 1/2 cups white kidney beans 1 cup dry kidney beans 1 cup dry lima beans 1 cup dry garbanzo beans 1/2 cup dried minced onion 1 tablespoon paprika 2 teaspoons salt 1 teaspoon mustard powder 1/2 teaspoon granulated garlic 1 tablespoon chicken bouillon powder 3 cubes beef bouillon 1 tablespoon dried parsley 1/4 cup bacon bits 1/4 cup mixed vegetable flakes 4 quarts water 1/4 cup vegetable oil (optional) 4 (14.5 ounce) cans … Continue reading Five-Bean Soup Mix

Canning, Onion, Potatoes, Prep Ahead, SoupsLeave a comment

Potato Soup Mix

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Potato Soup Mix “Potato soup in a jar is made with potato flakes and dry milk seasoned with turmeric and thyme.” Ingredients 1 3/4 cups instant mashed potato flakes 1 1/2 cups dry milk powder 2 tablespoons chicken bouillon granules 2 teaspoons dried minced onion 1 teaspoon dried parsley 1/4 teaspoon ground white pepper 1/4 teaspoon dried thyme 1/8 teaspoon ground turmeric 1 1/2 teaspoons seasoning salt Directions Combine potato flakes, dry milk, bouillon granules, onion, parsley, pepper, thyme, turmeric and seasoning salt in a bowl and stir to mix. Pour into a 1 quart jar. Attach the following instructions: … Continue reading Potato Soup Mix

Canning, Cookies, Cookiies, Fruit, MincemeatLeave a comment

Homemade Mincemeat

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Homemade Mincemeat: Place all the ingredients in a large Dutch oven, and bring to a boil over medium high heat, stirring often. Then, reduce the heat to medium-low and simmer the mincemeat, stirring often, for about 30 minutes, or until the liquid is almost evaporated. Remove from heat and, if desired, stir in 2-4 tablespoons of rum or brandy. Let the mincemeat cool completely, then transfer to a covered container, and place in the refrigerator, at least overnight, before using. It can be stored in the refrigerator for up to a month. Note: If storing longer than a week, stir … Continue reading Homemade Mincemeat

Beets, Canning1 Comment

Canned Spiced Pickled Beets

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Canned Spiced Pickled Beets Prep 1 h Cook 45 m Ready In 1 h 45 m Recipe By:Lori Manthei Ridlon “Found this recipe in an old recipe box I bought at a rummage sale years ago. It’s easy, and everyone who tries them loves them. I use large mouth quart or pint jars. Makes 6 quarts of beets.” Ingredients 5 1/3 cups distilled white vinegar 4 cups white sugar 4 cups water 2 tablespoons ground cinnamon 1 1/2 tablespoons salt 1 tablespoon ground cloves 12 pounds beets, peeled and sliced 6 1-quart canning jars with lids and rings Directions In … Continue reading Canned Spiced Pickled Beets

Canning, TomatoLeave a comment

Canned Tomato Soup

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Canned Tomato Soup Prep 15 m Cook 1 h Ready In 13 h 15 m A great way to use up those extra tomatoes from the garden. When ready to serve, mix with equal parts milk and warm.” Ingredients 3 onions, chopped 1 bunch celery, chopped 8 quarts fresh tomatoes, chopped 4 cups water, or as needed 1 cup white sugar 1/4 cup salt 1 cup butter, softened 1 cup all-purpose flour 2 cups chilled tomato juice Directions Place onions, celery, and tomatoes in a large pot; pour in enough water to just cover vegetables; bring to a boil. Reduce … Continue reading Canned Tomato Soup

Pickiles, PickledLeave a comment

Full Sours

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When I started canning, one of the first things I put up were dill pickles. I love making pickles, and I’ve always loved eating them, but for some reason I was never really very interested in eating the ones I made. It took a few years and a little bit of reading up on pickling to realize that I was doing it all wrong. The half-sour and full-sour (or kosher dill) pickles I grew up eating in New York did not come from a jar full of vinegar. Though there are countless recipes for “kosher dill” vinegar pickles out there,… Continue reading Full Sours

Appetizers and Snack Recipes, Canning, Cucumbers, PickilesLeave a comment

How to Pickle Without Vinegar

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How to Pickle Without Vinegar by Emily Weller Vinegar-free pickles soak in a brine. Related Articles 1 Why Do We Soak Cucumbers in Water Overnight Prior to Pickling? 2 Can I Save Homemade Pickling Juice & Brine? 3 Must You Use Pickling Cucumbers to Make Pickles? 4 What Is the Purpose of Blanching Before Freezing? Although many recipes for homemade pickles call for using vinegar, the traditional method of pickling involves fermenting the vegetables. In fact, a pickle that has simply soaked in vinegar is technically not a pickle at all. Pickling without vinegar allows vegetables to naturally ferment through … Continue reading How to Pickle Without Vinegar

Appetizers and Snack Recipes, Canning, Cucumbers, PickilesLeave a comment

No-vinegar Dill Pickles

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No-vinegar Dill Pickles By Jenny Sanders Photo by Jenny Sanders Prep Time: 30 mins Total Time: 1008 hrs 30 mins Serves: 30, Yield: 1 quart About This Recipe “Posted in response to a request for dill pickles made without vinegar. This recipe is per quart; make as many quarts as you like. These are excellent, and very easy to make. The hardest part about making pickles is scrubbing the cucumbers, and I’m not kidding. I prefer fairly small pickling cucumbers, and pay a premium to get them. Dump them in a sink, cover with cold water, then start fishing them out … Continue reading No-vinegar Dill Pickles

Canning, Cucumbers, Pickiles, UncategorizedLeave a comment

Sour pickles

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Sour pickles are a mainstay at our summer dinner table.   Naturally fermented, sour pickles are rich in beneficial bacteria and food enzymes, offering a dairy-free source of probiotics. Vinegar pickles lack the beneficial bacteria and many of the heat-sensitive vitamins found in traditional, sour pickles.   You see, real pickles are naturally fermented through lactic acid fermentation – a process that conveys many benefits by encouraging the proliferation of beneficial bacteria. Just as unrefined sea salt is used to prepare a traditional sauerkraut, unrefined sea salt is likewise used to prepare traditional sour pickles.   While many traditionally fermented … Continue reading Sour pickles

Canning, Cucumbers, PickilesLeave a comment

Grandma Stuck’s Kosher Dills

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Grandma Stuck’s Kosher Dills Prep 15 m Cook 20 m Ready In 30 d 35 m Recipe By:Dustin “A delicious recipe for making homemade kosher dills.” Ingredients 3 cups water 1 cup distilled white vinegar 1/4 cup salt 2 cloves garlic, or more to taste 2 sprigs fresh dill, or more to taste 3 small cucumbers, or to taste 3 (1 pint) canning jars with lids and rings, or as needed Directions Combine water, vinegar, and salt in a saucepan; bring to a boil. Cook until salt is dissolved, 2 to 3 minutes. Sterilize the jars and lids in boiling … Continue reading Grandma Stuck’s Kosher Dills