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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,576
3/30/18 6:12 A

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How to Preserve (Dehydrate) Zucchini Noodles

Below are 2 articles for complete directions...

gardenmentors.com/garden-help/eat-dr
in
k-preserve/how-to-preserve-zucchini-R>noodles/

Zucchini noodles are a fantastic low carbohydrate alternative for anyone who loves pasta dishes but wants to keep their carb or grain intake low. Plus, they’re really simple to make. And, dried they’ll store well into winter without drawing power from your deep freeze.

After slicing or zoodling, Place your sliced noodles in a colander & sprinkle with a pinch of salt. Toss very gently.

Place your colander of salted zucchini noodles into a bowl & allow the noodles to sweat for at least a half an hour or longer. Toss more if needed, but take care not to break your noodles.

The salt on the zucchini will help draw out bitter juices from the fruit and will speed drying. The bowl below your strainer will catch the juice to discard.

After your noodles have sweat out moisture in a strainer, discard the juices and carefully lay wide noodles in a single layer on your dehydrator racks.

For fine strands, create thin piles on your dehydrator racks so the finished noodles will dry into easy-to-store shapes that fit your storage container. (Yes! They will shrink as they dry.)

If your dehydrator has a temperature setting, adjust it to 115F. Thin, salted noodles should take from 3-8 hours to dry at this setting. Local temperatures, humidity & the thickness of your noodles will cause variations in timing. They are finished when brittle, not rubbery.

Vacuum sealed zucchini noodles
Place your finished noodles into vacuum seal containers to store. If you don’t have a vacuum sealer, you can store your dried noodles in a non-vacuum jar, but be sure to add a desiccant packet (like you get in a vitamin jar) or your noodles may go bad as moisture gets to them.

Dehydrated zucchini noodles will rehydrate very fast. Do not treat them like a traditional dried pasta by adding them to boiling water. Doing this will turn them to mush. Instead, either add them to your dish at the last minute, allowing moisture in your sauce to quickly rehydrate them. Or, add them to a pot of water that has been heated and turned off. Give them a brief stir in the warmed water to separate them, but don’t stir a lot or, again, they’ll turn to mush. Drain them in a colander after a couple of minutes and plate up. Also, since these have been salted, they’ll add a bit of salt to your dish.

realfoodliving.com/recipes/main-dish
es
/dehydrating-zoodles-and-squashetti

Tip: Don’t use the thin julienne blades of a food processor to mandoline if you are going to dehydrate your zoodles and squashetti, they will dehydrate to almost nothing. I use the thick cutter from the 3-in-1 spiral cutter and they rehydrate to a pasta-like texture.

To Zoodle or Squashetti:
Wash organic zucchini and/or yellow squash. You can peel the veggies if you like (the inside flesh is more the texture of pasta, the peel has more fiber), but I LOVE the peel and it contains many more nourishing nutrients.

Spiral slice the zucchini and/or squash into long spaghetti-sized noodles.

Either prepare right away for a zoodle or squashetti meal with your favorite sauces or toppings OR dehydrate.

To dehydrate:
Place the cut zoodles and squashetti on dehydrator racks.

Dry at 115 degrees until completely dried. I do mine overnight in my Excalibur dehydrator.

Let cool and store. I place mine in very clean and dry half-gallon canning jars and vacuum seal the jar with my vacuum sealer. You can also use oxygen absorbers instead of, or in conjunction with vacuum sealing. Do not store at room temperature without removing the oxygen though, they can mold and grow bacteria! Seriously.

Once vacuum sealed in the jar, store the jarred vegetable noodles in a cool, dry, dark place (like a pantry) away from heat, moisture, and light. They should stay good for years.

To rehydrate and use:
Place desired amount of zoodles and/or squashetti in a large bowl.

Cover veggies with boiling water. Place a lid or towel over the bowl to keep the steam in.

Let soak for 15 minutes or until zoodles are tender.

At this point you can saute’ them in butter or olive oil, or use them right away for your pasta meal, depending on the dessired tenderness and texture. Add your sauces and toppings and enjoy!


Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

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 will get run over if you just sit there.



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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,576
3/12/18 7:08 A

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What To Do With Over Ripe Cucumbers...Make...Ripe Cucumber Relish

Ripe Cucumber Relish

8 large ripe cucumbers
2 cups chopped onion
1/2 cup salt
2 tblsp. flour or Clear Jel
2 cups sugar
1 tsp. celery seeds
1 tsp. mustard seeds
1 tblsp. dry mustard
2 tsp. tumeric
1 pint vinegar

Pare, remove seeds and cut cucumbers in 1-inch squares. Add onion, sprinkle with salt and let stand overnight. Drain and rinse well.

To make sauce, combine flour, sugar, celery seeds, mustard seeds, dry mustard, tumeric and vinegar. Heat to boiling; stir frequently to make a smooth sauce.

Add vegetables to the sauce. Cook on low heat for 1 hour, or until vegetables are transparent.

Ladle into hot, sterilized jars. Process in boiling water bath 10 minutes.


From Farm Journal canning book, copyright 1963

Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
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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 will get run over if you just sit there.



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GFNOMAD's Photo GFNOMAD Posts: 2,172
1/24/18 11:30 A

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Baked Custard


Beet Carrot Apple Cake
fraichenutrition.com/beet-carrot-app
le
-cake/


Barb in the South Okanagan of BC

10 Tests that could save your life www.50plus.com/health/10-tests-that-
could-save-your-life/1676/

Desert Sage Spinners & Weavers Guild desertsagespinnersandweavers.blogspo
t.ca/


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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,576
1/24/18 6:34 A

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Homemade Hamburger Buns Recipe


www.theprairiehomestead.com/2018/01/
ho
memade-hamburger-buns-recipe.html



Author: The Prairie Homestead

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 8 buns

Ingredients
•1 cup warm milk (100ºF)
•1 tablespoon active dry yeast
•¼ cup granulated whole cane sugar (I use sucanat or rapadura)
•2 tablespoons butter, melted
•1 egg
•1 teaspoon fine sea salt
•3 to 3½ cups all-purpose flour
•1 egg, beaten with 1 teaspoon of water
•Sesame seeds

Instructions

1.Combine the milk and yeast in a small bowl and stir until dissolved. Mix in the sugar, butter, and egg, then add the salt and flour.

2.Knead for 6 to 8 minutes, or until the dough is smooth and elastic.

3.Set aside in a warm place to rise in a covered bowl for 60 to 90 minutes.

4.Punch down the dough and divide into 8 equal balls. Press each ball into a 3-inch circle. Rise for 30 minutes, or until the buns are round and puffy. Brush the tops of the buns with the egg/water mixture, and sprinkle with sesame seeds.

5.Preheat the oven to 375ºF. Bake for 14 to 16 minutes, or until the buns are golden brown. Cool on a wire rack. These are best if eaten within 1 to 2 days of being made-- store leftovers in an airtight container.


To see the complete article, go to the above link...

Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

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 will get run over if you just sit there.



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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,576
12/22/17 7:53 A

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Hi I just found the cake mix cookies when I found the reindeer cookies ! I'm Hooked as they were so good...Thx for this recipe ...I will try them

Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

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 will get run over if you just sit there.



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BARB4HEALTH's Photo BARB4HEALTH Posts: 12,619
12/22/17 7:34 A

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Good morning! Here is the GF cake mix recipe for snicker doodles (Of course, a regular cake mix can be used, too)

1 pkg white cake mix (I used yellow, that's what I had)
1 T of cinnamon
1/3 C of oil (I used coconut oil)
2 eggs /cinnamon sugar

Combine all ingredients except cinnamon sugar in a mixing bowl. Using an ice cream scoop, or your hands,form golf ball size balls of cookie dough. Put in bowl of cinnamon sugar and cover each ball in sugar. Transfer to a parchment lined baking sheet. Bake at 350 for ten to twelve minutes.

There was no recipe for the cinnamon sugar with this. Also, it didn't say to slightly flatten the dough after rolling in sugar, but I did.

Out of the abundance of the heart, the mouth speaks.
"Joy is Peace dancing. Peace is Joy resting."
*Barb --S. West PA/EDT


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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,576
12/22/17 4:36 A

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Good Morning...What flavor cake mix did you use ?
Recipe Please !!! They sound so good !

Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

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 will get run over if you just sit there.



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BARB4HEALTH's Photo BARB4HEALTH Posts: 12,619
12/21/17 5:01 P

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thanks for all the recipes. I just made some snicker doodles from a cake mix and they came out soft and really good. It was a GF cake mix so hubby could eat some. Have a really good munching holiday.

emoticon

Out of the abundance of the heart, the mouth speaks.
"Joy is Peace dancing. Peace is Joy resting."
*Barb --S. West PA/EDT


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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,576
12/13/17 7:50 A

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Homemade Peppermint Patties (Healthy Version)



Makes 12 patties
•1/2 cup coconut oil (where to buy)
•3-4 tablespoons honey (where to buy)
•1/2 t. vanilla (how to make vanilla extract)
•6-10 drops peppermint essential oil OR 1 teaspoon peppermint extract (*see note below)
•2/3-3/4 cups chocolate chips, melted (where to buy)

Instructions:

With a stand mixer or hand mixer, beat the coconut oil, honey, and vanilla until very smooth.

Drip in the peppermint essential oil or extract. Taste as you go to make sure you are satisfied with the level of mintiness.

Place this mixture in the freezer for 10-15 minutes to allow it to slightly harden (It will be far too sticky to handle at this point.)

Once the mixture is firm enough to handle, divide the coconut oil mixture into 12 portions, and roll them into small balls.

Place the balls on a cookie sheet lined with parchment paper. Gently flatten them to form a disc. (I found using a flat-bottomed glass periodically dipped in warm water worked the best)




homemade peppermint patties -- a healthier version made with coconut oil!

Place the cookie sheet back in the freezer for 10-15 minutes to allow them to firm up once more.

While the discs are chilling, melt the chocolate chips.

Remove the discs from the freezer and dip them into the melted chocolate. Place them back onto the parchment paper and allow to set.

Store your homemade peppermint patties in the fridge to prevent them from getting sticky and melting.


Homemade Peppermint Patty Recipe Notes
•If you are using peppermint essential oil in this recipe, make sure you are using a brand that is very pure and labeled as food-grade. Also, make sure you don’t get the peppermint essential oil and the peppermint extract confused! There is a big difference in potency, and if you add 1 teaspoon of peppermint essential oil to this recipe, it will be completely inedible. 😉 Here’s the brand of essential oils I use and trust.
•I recommend using refined coconut oil in this recipe– this is the kind that doesn’t taste like coconuts. You could probably use the unrefined stuff if you really wanted, but it might taste a bit funky to combine the coconut and peppermint flavors.
•If the coconut oil mixture becomes too sticky or hard to handle at any point, just stick it back in the freezer for a few more minutes.
•Raw honey is a fabulous choice in this recipe, since you don’t heat the ingredients at all.
•You can use baking chocolate in place of the chocolate chips if you like. I used semi-sweet chocolate, but dark chocolate would be yummy too.


Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

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 will get run over if you just sit there.



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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,576
12/13/17 7:38 A

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Soft Molasses Cookies



Ingredients
•1 cup sucanat (like this)
•½ cup butter, softened
•½ cup coconut oil, melted (like this)
•½ cup molasses (I used blackstrap molasses- a less refined version)(like this)
•1 egg
•3 cups flour (I used unbleached all-purpose. Whole wheat or spelt might work as well.)
•1½ t. baking soda
•1 t. ground cinnamon (like this)
•1 t. ground ginger
•½ t. sea salt (like this)
•Coarse sugar-- optional


Instructions
1.Mix sugar, butter, coconut oil, molasses, and egg in a large bowl until smooth
2.Stir in remaining ingredients
3.Place rounded tablespoonfuls about 2 inches apart on an ungreased cookie sheet
4.Optional: Dip the top of each dough ball in coarse sugar
5.Bake 8-10 minutes at 375 degree preheated oven. (Don't overbake or they will lose their softness!)

Kitchen Notes
•Blackstrap molasses is a less-refined form of molasses. I prefer to use it in my baking, but you could also you regular molasses if you like.
•Don’t overbake or they will lose their softness! I leave mine slightly undercooked.
•If you can’t find sucanat or rapadura, you could also use regular brown sugar.


Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

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 will get run over if you just sit there.



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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,576
12/8/17 8:57 A

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Christmas Jello Cookies



www.creativehomemaking.com/recipes/j
el
lo-cookies.shtml

I am always looking for new cookie recipes to try, especially during the holiday season when I like to bake lots of goodies to give to friends and family.

This was the first time I've tried these Jello cookies, and they are surprisingly very easy to make. If you have any Jello laying around the house, you probably already have everything you need to make them.

Ingredients:
•1 3-oz. box Jello, any flavor
•1 c. powdered sugar
•1 c. butter or margarine, softened
•2 1/4 c. flour
•1/4 tsp. salt
•Sprinkles (optional)

Icing:
•1 tbsp. Jello
•2 c. powdered sugar

You can use any flavor Jello to make these cookies. I decided to use cherry Jello. I made another batch with lemon Jello, and they turned out great. The Jello really gives the cookies a lot of flavor.

Heat oven to 350 degrees. Open the box of Jello and remove 1 tbsp. of the dry gelatin, saving it to make the icing.

Mix together remaining Jello, powdered sugar, and butter or margarine. Stir in flour and salt.

Form the dough into 1-inch balls and place on ungreased cookie sheets. Bake until the cookies hold their shape, but are not brown, about 8 minutes. Let cool on the cookie sheets for a few minutes before moving them to completely cool them.



To make icing, combine the 1 tbsp. Jello with 3 tbsp. hot water. Let this stand for a few minutes and then stir in 2 c. powdered sugar until the icing is a smooth consistency.

Spread the icing on the cooled cookies, and then add sprinkles if desired. If the icing is a little runny, it is okay. You want it to be a little on the runny side. When it dries it will harden.

These cookies freeze well if you are baking a bunch of cookies to give away as gifts for Christmas.
If you want more recipes, here is a link to her website page with clickable links to the recipes !
www.creativehomemaking.com/recipes/c
oo
kie-exchange-recipes.shtml


Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

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 will get run over if you just sit there.



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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,576
12/3/17 9:42 A

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Reindeer Cookies

I'm going to make these for the Grandchildren's Cookies for Santa !



Prep time 15 mins

Cook time 8 mins


Total time 23 mins

Serves: 24-28


Ingredients
1 box chocolate cake mix
2 large eggs
1/3 cup vegetable oil
1 can of chocolate frosting (or 1-2 cups of homemade chocolate frosting)
24-28 mini Nilla Wafers
24-28 red and brown m&ms
1 package candy eyes
48-56 mini pretzels


Instructions

1.Preheat your oven to 350 degrees.
2.In a medium sized bowl combine your cake mix, eggs and vegetable oil and stir together to make a thick cookie batter.
3.Scoop 1½ - 2 TBS of dough and roll into a ball. Repeat with additional dough.
4.Place 12 cookies onto a cookie sheet lined with parchment paper or a silicone liner.
5.Bake cookies for about 8 minutes until the tops start to get crinkly.
6.Remove from oven and allow to cool for 2 minutes on baking sheet.
7.Transfer to cooling rack to cool completely.
8.Spread frosting over the top of a cookie.
9.Place one nilla wafer onto the bottom half of cookie.
10.Place two candy eyes above the nilla wafer.
11.Place two pretzels above the eyes like antlers.
12.Attach one m&m to each Nilla wafer using frosting.
13.Allow frosting to set and serve!

lmld.org/reindeer-cookies/#comment-5
53
74


Edited by: CANNINGNANNY at: 12/22/2017 (07:54)
Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

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 will get run over if you just sit there.



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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,576
11/12/17 7:40 A

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Theresa's Pumpkin-Ginger Cheesecake Recipe

LivingHomegrown.com

Try this autumn cheesecake instead of
traditional pumpkin pie this year. The
ginger and cinnamon provide classic
flavor with a crunchy gingersnap crust.

Crust:

30 gingersnap cookies
4 tbsp. butter, melted
½ tsp. ground ginger

Filling:

2 (8-oz) packages cream cheese (softened 1 hour)
¾ cup firmly packed light brown sugar
½ cup granulated sugar
1 large egg
1 large egg yolk
1¼ cup pumpkin puree
1 ½ tsp. ground cinnamon
¾ tsp. ground nutmeg
!½ tsp. ground ginger
¼ tsp. ground allspice

For the crust, place the cookies in the bowl of a food processor.
Pulse until finely chopped. Measure out 1 ½ cups of crumbs and
transfer to a medium bowl. Stir in ginger and then melted butter.
Mix well and press into the bottom of a 9-inch spring form pan.

For the filling, pre-heat oven to 325°F. Ina large bowl, combine
softened cream cheese, brown sugar, and granulated sugar. Beat
until light and fluffy. Beat in eggs. Add remaining ingredients and
beat until smooth. Pour over the gingersnap crust. Bake for 80-90
minutes or until center is set but still slightly wobbly. Remove from
the oven and cool 20 minutes. Run a knife around the sides and
remove ring of spring form pan.
Refrigerate cheesecake at least six hours before serving. It is best the second day.

Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

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 will get run over if you just sit there.



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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,576
10/31/17 12:41 P

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SAFELY CANNING CHOCOLATE SAUCE ~ YES YOU CAN!

cottageinthemaking.blogspot.com/2012
/0
4/safely-canning-chocolate-sauce-yesR>-you.html?m=1


Who doesn't love chocolate sauce? I know I do! It's so good warmed up on ice cream. Use it on fruit, like strawberries or mixed with milk to make chocolate milk. YUM!

I've been searching and searching for a chocolate sauce that I could make that would safe to can also. Most recipes that has chocolate in it is not safe to can due to the milk and oils in chocolate.

Yet, I couldn't give up my search for a yummy chocolate sauce that would be shelf stable and I could can to put in gift baskets or give as a gift with some homemade ice cream in the summer.

I was thrilled when I found a recipe (that used coco powder rather then actual chocolate) to use while I was at one of my favorite canning blogs Canning Homemade. If you have not been there, you should go visit. She has some wonderful recipes and makes learning how to can easy.

Well, this recipe came from one of her readers, but, I don't know if she has a blog to link back to or not. If she does and anyone knows what it is, please let me know so I can give her credit.

Here is her recipe with her picture that was used on the blog Canning Homemade:


Homemade Chocolate Syrup/Sauce


Ingredients
1 1/2 cups water
3 cups sugar
1 1/2 cups Dutch-processed cocoa
1 tablespoon vanilla extract
1/4 teaspoon kosher salt
2 tablespoons light corn syrup


Cooking:

In a small pot, on medium heat bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup.

Whisk until all of the solids have dissolved. Reduce sauce for another 15 minutes until slightly thickened.

Filling the jars: On a dishtowel place your hot jars. Using your funnel in each jar ladle the mixture into the jars leaving 1/4” head space. Remove air bubbles and refill to the proper head space if necessary. Taking a clean paper towel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand to extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".

Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

Sealing: Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.

Makes 2- 3 half pints depending on how much you reduce the recipe.

As soon as I read the recipe I quickly ran out to my kitchen and got out all the supplies. I had Ghiradeli coco powder, so, I used that.


Let me tell you, when I tasted it from the pan (after all was placed into the jars and before cleaning the pan I let it cool off) it was super good.

I was excited.

I canned mine in 4 oz jars as I know we would use smaller amounts and I didn't want to open up larger cans that may go bad before we used all of it.

I got 8 jars by doing this.

Tonight, I opened up a jar and poured it over some cut up strawberries. The sauce was much thicker and creamy. It was very good!

I will be making more of this for sure. I hope you give it a try too. Let me know if you do.

** Other then using smaller jars, the only thing I did differently was I used a medium sized pan and I let it reduce for 20 mins. rather the 15 mins. listed. I wanted a thicker sauce.

Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

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 will get run over if you just sit there.



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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,576
10/31/17 9:07 A

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Canning Onion Stock | Using Kitchen waste

www.youtube.com/watch?v=mhf3w63N0JM&
am
p;t=2


I just found this video and thought you would all like to put it to good use !
Super Easy making onion stock from onion scraps !
LOVE IT !

Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

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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 will get run over if you just sit there.



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10/30/17 11:01 A

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Barb's Leek Potato Soup GFNOMAD

1 Farmers market leek (= 2 supermarket leeks) diced finely
1 small onion, diced finely
2 ribs celery diced small (not tiny)
Sauté in oiled soup pot, I added 1 tbsp butter and 1Tbsp water in middle of sautéing after reading another recipe. Don't brown, just sauté until soft
Then add 2 cloves garlic & saute; then
Add 3 large Yukon Gold or yellow potatoes diced into med & small sized cubes (I liked the yukon golds but found the russets too starchy)
3 - 4 cups stock - I used 1 GF chicken stock cube, 2 c water and 1 1/2 c my own frozen chicken stock
Cook until potatoes are soft. Mush the larger chunks with a flat wooden spoon or use a potato masher. Don't puree.
For extra flavour, I diced a chicken spinach asiago sausage from my freezer, soaked it for 10 min to remove excess salt, then sautéed it before adding it to the cooked soup.


Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

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 will get run over if you just sit there.



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10/24/17 8:23 A

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Broth & Stock... Bone Stock and Bone Meal

By Kelly Kindle Cheney

This is an Awesome Post !!! The health benefits of bone broth are countless !

Here is her post !!!!


Be the master of the bird and don't waste a thing.


Get your money's worth out of any meat bones. The difference between stock and broth is stock is made with bones, broth is made with meat only. Stock is much richer and will even turn into a gelatin if very concentrated.


After roasting a turkey, chicken or bone in beef or pork cut, remove most of the meat. Or if canning raw pack just get off as much as you can. At this point you can roast the bones for an hour or so; this will deepen the flavor even more but is not necessary.


Place in large pot and mostly cover with water. Add *veggies (carrots, onion, celery) and herbs and salt and pepper ­ no sage as it gets bitter when canned ­ and bring just barely to a boil. Turn down and simmer at least 8 hours or overnight. Strain and refrigerate the stock so the fat can be peeled off. (It will come to the top and harden.)


Toss that sucker in there again with some fresh water and more veggies and seasonings. Rinse and repeat. Okay, don't really rinse, just a figure of speech. I mix all my batches together and give a final seasoning if needed. That way they are all the same strength and you don't have to guess when canning.


Continue this process until the bones are brittle. When you can break them with your hand they have given their all.


Strain several times. You will need to clarify at this point if you want it to look like store bought. I don't bother.


Pressure can @ 10 lbs 20 minutes pints and 25 for quarts.


Toss the bones in the blender or processor and grind into a paste. Spread out on some paraflex sheets and dehydrate until dry. (You can also do this on a baking sheet with parchment paper. Lowest setting and leave the door cracked.) When dry you can whiz again or break up with your hands. Your garden will love you!


Bone meal is $17.00 a pound!!


* I save all my veggie scraps in a zip lock in the freezer. Onion peels give a nice golden color; save all but the root end. If you peel your carrots save that. Celery ­ cut the very end off and save the bottom. If veggies are past fresh eating those are perfect to save too. Just chop into large chunks. Save your parsley stems. All of this adds wonderful flavor. (I roasted garlic tonight and tossed those skins in the bag too!)


I got 14 quarts of very rich stock and 7 pints of premium boneless meat out of a 25 pound turkey (raw pack) and two gallon zips of scraps. Plus the meal.




Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

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 will get run over if you just sit there.



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10/16/17 8:41 A

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German Potato Soup from Farmer's Almanac



Celebrate Oktoberfest with this wonderful German Potato Soup. With vegetables, noodles, and bacon, it’s a simple and hearty meal on a cool night!


Ingredients

3 slices bacon

3 cups diced peeled potatoes

1 small onion, chopped fine

2 stalks celery, chopped fine (leaves OK)

1/2 teaspoon salt

1/8 teaspoon pepper

rivels (mixture follows)

2 cups milk

3 tablespoons butter

2 cups egg noodles, or make your own rivels (below)


***Instructions

Chop bacon fine and fry in a skillet until crisp and brown. Put the cooked bacon in a large saucepan and add potatoes, onion, celery, salt, and pepper. Cover with water and cook until vegetables are tender, about 25 minutes. Put the noodles (or rivels) into gently boiling soup, stirring constantly so they stay separate. Add milk and butter and cook 10 to 15 minutes more, or until noodles (or rivels) are done.


RIVELS (optional)


Ingredients

1 cup all-purpose flour

1 egg, slightly beaten

1 teaspoon salt

***Instructions

Rivels are little homemade egg noodles. They are good in beef and chicken stew, as well as in vegetable soups.

Pour flour on a flat surface such as a cutting board. Make a well in the center, then pour in the egg and salt. Using your hands and a knife, work these 3 ingredients together into a noodle-type pastry. Knead once or twice, then chop it into small pieces.

Yield: Serves 6 to 8 hungry people.

www.almanac.com/recipe/german
-potato-s
oup?trk_msg=D85F5SBNB3JKF9PUV
1UMAU
O7DK&trk_contact=K25QA5KRG3SQ
S
GQV4BIDBV8KP0&trk_sid=AMONOC7RO0N<
BR>3FEAR98CSR97TBO&utm_source=List
rak
&utm_medium=Email&utm_t
erm=Ger
man+Potato+Soup+(read+more)
&utm_campaign=Companion+Daily


Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

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 will get run over if you just sit there.



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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,576
9/20/17 9:14 A

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Beef Brisket from Old Farmer's Almanac

Ingredients

1 5-6-pound point-cut beef brisket

Kosher or sea salt

Freshly ground black pepper

3 tablespoons olive oil

1 cup chopped onion

2 cups roughly chopped carrot

1 cup roughly chopped celery

2 tablespoons chopped garlic

1 bottle dry red wine

8 large fresh thyme sprigs

2 bay leaves

3 tablespoons tomato paste

1 tablespoon Worcestershire sauce

4 cups chicken stock

4 cups pearl onions (frozen are fine)

Instructions

Heat oven to 350º. Season brisket with salt and pepper. In a Dutch oven, or in a deep, heavy-bottomed, ovenproof pan with lid, heat olive oil over medium-high setting and brown brisket on both sides, about 5 minutes per side. Remove brisket to a plate.

Add onion, carrot, and celery to the pot and saute about 5 minutes. Add garlic and sauté about 5 minutes more. Add wine, thyme, and bay leaves. Bring to a boil and cook until liquid is reduced by half, about 10 minutes.

Stir in tomato paste, Worcestershire sauce, and stock, and bring to a boil. Add brisket and any juices that have accumulated back to the pot. Nestle the meat into the vegetables and liquid. Cover, and cook in oven about 3 hours or until very tender, turning meat over every 45 minutes or so.

Transfer meat to platter and let rest 20 minutes. Strain pot juices and discard solids. Let pot juices sit until the fat separates. Skim off and discard the fat. Add pearl onions; then bring the sauce to a boil and reduce by half. Slice meat thinly across the grain and place on a serving platter. Spoon sauce over the top, and serve remaining sauce in a gravy boat.

Yield: 8 servings

Preparation Time: 45 minutes

Start to Finish Time: 4-1/2 hours

Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

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 will get run over if you just sit there.



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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,576
9/20/17 9:06 A

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Challah Recipe from The Old Farmer's Almanac
Ingredients
2 tablespoons (1/4 stick) unsalted butter, melted, divided
1/2 cup lukewarm water (about 100 degrees)
1/3 cup sugar, divided
1/4 ounce dry active yeast
1 cup milk
8 tablespoons (1 stick) unsalted butter
1 tablespoon honey
2-1/2 teaspoons kosher or sea salt
4 large eggs
6-1/2 cups all-purpose flour, plus extra for kneading
1 egg yolk
2 tablespoons milk
Garnish: coarse salt, poppy seeds, and/or sesame seeds
Instructions
Coat the inside of a large (8-quart or more) nonceramic mixing bowl with about three-quarters of the melted butter and set aside.
Lay a piece of plastic wrap on a flat surface near the bowl and coat one side with remaining melted butter.
In a small mixing bowl, combine water, a pinch of sugar, and yeast. Set aside.
In a small saucepan over medium heat, combine 1 cup milk, remaining sugar, 8 tablespoons unsalted butter, honey, and salt.
Stir until butter has melted and sugar dissolves. Remove from heat and let cool to lukewarm.
Add yeast mixture to milk mixture and stir well to combine.
Pour into the bowl of a standing mixer with a dough hook.
Add eggs and mix on low speed.
Add flour, about a cup at a time, stopping the mixer periodically to scrape the sides and bottom of the bowl, until the dough no longer sticks to the sides.
Mix about 3 minutes longer, or turn the dough onto a lightly floured surface and knead by hand until smooth and elastic, about 10 minutes. (You don’t need extra flour if you’re using the mixer.)
Place dough into the buttered bowl and stretch the plastic wrap taut across the top, buttered side down (to keep the dough from sticking when it rises).
Put the bowl in a draft-free spot at room temperature until dough doubles in volume (2 to 2-½ hours).
Punch dough down and knead it on a lightly floured surface for about a minute.
Place dough back in the bowl, cover, and let it rise until it doubles (1-½ to 2 hours).
Arrange the racks in your oven to accommodate two loaves of bread.
Heat oven to 375°.
Line two sheet pans with parchment paper and/or cornmeal.
Divide dough in half; then divide each half into three equal parts.
On a lightly floured surface, roll out three of the pieces into tapered strands, each 14 to 16 inches long (midsection about 2 inches thick, end pieces about 1 inch).
Arrange the strands vertically, just a fraction of an inch apart (so that you don’t stretch them too much as you braid).
Starting in the middle, bring the right strand over the top of the center strand. Bring the left strand over the new center strand, and continue braiding. (Be gentle – the braid doesn’t have to be tight.)
Pinch the ends together and tuck under for a smooth finish.
Repeat with the top halves of the bread strands.
Place carefully on top of the sheet pan and set aside in a draft-free spot at room temperature for 20 minutes.
Roll out the remaining three pieces of dough into strands and braid.
In a small bowl, combine egg yolk and milk.
Brush loaves generously with mixture.
Sprinkle with salt and seeds, if you’d like, and bake 30 to 40 minutes or until loaves are deeply browned and feel light and hollow when the bottom is tapped.
Yield:
2 loaves
Preparation Time:
60 minutes
Start to Finish Time:
4.5 hours


Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

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 will get run over if you just sit there.



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9/16/17 4:51 P

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Leek Greens: From Unloved to Fab with 11 Recipes

Do you cook with leeks? I am going to let you in on a secret. Come closer. Come even closer. Did you know that the dark green parts are yummier than the white and light green parts? Yeah, I am talking about leek greens. See, recipes always call for the white and light green part, then you probably toss the dark part. Well, Mother Nature didn’t intend you to toss the leek greens but use them. Here’s her secret that she whispered to me one day.

Yes, I have become the leek greens whisperer.

Leek Greens Magic

Cut off the greens and store them in the freezer. If you are using a lot of leeks for a recipe like potato leek soup, then go ahead and spread them on a baking sheet or pop them into the dehydrator.

Watch my video below as to how to dehydrate the leeks.

Ingredients:

Clean leek greens. (They tend to have dirt in and among the leaves.)

Instructions:
1. Cut the greens the size of chips. (About 2 to 3 inches)
leek greens recipe
2.Spread them on unbleached parchment paper or silpat mat in the oven or dehyrdrator.
3.Cook for about 8 hours in the oven at 130 degrees or your lowest setting. Alternatively, cook them in the dehydrator at 110 degrees. I haven’t cooked them in the dehyrator yet.
4.Chips are done when they are crispy like a chip.
5.Store them in an air tight container.




Eat them like a chip or use them for garnishment when a recipe calls for crispy onions. (Um, if you go down the chip route, you won’t be able to eat just one.)

These dehydrated leeks are much tastier than their white dehydrated counterpart. Trust me I tried both.

Other Leek Green Recipes:

I love the leek greens dehydrated but you can cook with them as well.
•Saute with them. The greens are much milder than onions. See HERE for a recipe.
•Wrap fish with leek greens. According to the Louis Bonduelle Foundation, cooking fish surrounded by leeks is a “great way to cook fish in a natural and edible parcel that enhances its digestibility.”
•Make a leek tart.
•Use for stock. (Here is my vegetable stock recipe. Store the greens with the other leftover peels.)
•Frizzle the greens so that they are more crisp and brown.
•Roasted Leek Greens (Paleo and AIP friendly)
•Leek Green and Saucy Shrimp Stir Fry
•Crustless Leek Greens and herb quiche. (This recipe uses the whole leek–greens and all.)
•Leek Greens and Salty Pork Belly Stir-Fry Recipe.
•Toasty Oven Roasted Leek Greens

www.green-talk.com/leek-greens-recip
es
/#comment-1494932


Edited by: CANNINGNANNY at: 9/16/2017 (16:53)
Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
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Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
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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 will get run over if you just sit there.



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9/16/17 4:34 P

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Zapple Pie – Mock “Apple Pie” Made with Zucchini

Have some over grown zukes that you need to use ? Try this Pie !!!




commonsensehome.com/zapple-pie/

Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

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 will get run over if you just sit there.



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9/3/17 7:56 A

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Plum Jam (no pectin and low sugar)

10 cups pitted and halved plums (leave the peels on)
4 to 5 cups sugar (do to your taste)
2 cups water

In a large sauce pan combine and bring to a boil. Cook on medium/high (stirring often, sugar scorches) until the plums break down (you can use an immersion blender to blend up the skins) and you get a gel using the sheet test.
Gel at 220F.

Bottle in clean jars to a 1/4 inch head space and can via a water bath for 15 minutes.


Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

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 will get run over if you just sit there.



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GFNOMAD's Photo GFNOMAD Posts: 2,172
8/31/17 11:11 A

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Thanks Patti. I fixed the link which gives the original website. I mostly leave out the peanut butter but it is what makes it 'African Inspired' which is missing in the other person's link.

Barb in the South Okanagan of BC

10 Tests that could save your life www.50plus.com/health/10-tests-that-
could-save-your-life/1676/

Desert Sage Spinners & Weavers Guild desertsagespinnersandweavers.blogspo
t.ca/


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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,576
8/31/17 10:51 A

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I Searched and I found It !!!

keeprecipes.com/recipe/howtocook/aut
um
n-sweet-potato-soup


Hmmm...I'm not a big peanut butter in my recipe kind of person !

Edited by: CANNINGNANNY at: 8/31/2017 (10:53)
Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

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 will get run over if you just sit there.



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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,576
8/31/17 10:46 A

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Your link isn't working...
The soup looks wonderful and just in time for Fall !

Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

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 will get run over if you just sit there.



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GFNOMAD's Photo GFNOMAD Posts: 2,172
8/31/17 10:39 A

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Autumn Sweet Potato (Yam) Soup - the original recipe (others are plagiarized)
theshiksa.com/2012/09/27/autumn-swee
t-
potato-soup-2/



Edited by: GFNOMAD at: 10/31/2017 (21:36)
Barb in the South Okanagan of BC

10 Tests that could save your life www.50plus.com/health/10-tests-that-
could-save-your-life/1676/

Desert Sage Spinners & Weavers Guild desertsagespinnersandweavers.blogspo
t.ca/


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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,576
8/25/17 8:37 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 let stand for 1-2 hours...Then mash with potato masher or your hands...until it gets watery...
pack solidly into jars leaving 1/2" headspace, fill with cold water. Put on the lid and band loosely. I just set the lids on the jars.
Place jars in a cake pan to catch the overflow from fermentation...Allow to ferment for 3-4 days or until you like it. When fermentation ceases, wash outside of the jars to remove any spillover from the fermenting process. Wash lids and put on jars. Tighten the bands and process in boiling water bath 15 minutes

Edited by: CANNINGNANNY at: 9/10/2017 (11:57)
Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

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 will get run over if you just sit there.



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Lemon-Zucchini Muffins

Shredded fresh zucchini doesn’t alter the flavor of these lemony muffins, but it does give them a moister texture and a nutritional boost.

Ingredients

2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon table salt

2 teaspoons freshly grated lemon zest

1/4 teaspoon freshly grated nutmeg

1/2 cup chopped walnuts

1/2 cup raisins

2 large eggs

1/2 cup milk

1/3 cup vegetable oil

1 cup packed shredded zucchini (not drained; about 1 small zucchini)


Instructions

Preheat oven to 400°F. Line the cups of a standard muffin tin with paper baking liners, or mist with nonstick cooking spray. In a large bowl, whisk together flour, sugar, baking powder, salt, lemon peel, and nutmeg. Stir in nuts and raisins.

In a medium-size bowl, beat eggs; then beat in milk and oil. Add to flour mixture; then sprinkle zucchini on top. Stir until just blended. Fill muffin tins. Bake until tops are golden brown and a toothpick comes out clean, 20–24 minutes.

Yield:

12 muffins

Preparation Time:

20 minutes

Start to Finish Time:

40 minutes

www.almanac.com/recipe/lemon-
zucchini-
muffins?trk_msg=0NAQ2TCQBON4N
68D9F
ORQUH0K8&trk_contact=90OFSA9C
4
256RV99VRIHPEQG2O&trk_sid=VTTFVIJ<
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trak&utm_medium=Email&u
tm_term
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ad+more)&am
p;utm_campaign=Companion+Daily


Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

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 will get run over if you just sit there.



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Pickling Tips and Recipes

How to Pickle and Make Dill Pickles, Pickled Peppers, Dilled Beans, and More!

Learn how to pickle! See our best pickling tips—plus, great pickling recipes from dill pickles to pickled peppers! Preserve the bounty of the season’s harvest.


What is Pickling?

In pickling, the process is about adding acid (vinegar or lemon juice) to a low-acid food to lower its pH to 4.6 or lower.

Acidic foods include all fruits except figs, most tomatoes, fermented and pickled vegetables, relishes, and jams, jellies, and marmalades.

Pickling Tips
•Produce must be fresh when pickled. Avoid using waxed supermarket produce.
•Select the most uniform, unspoiled produce.
•Scrub food well. Be sure to remove and discard ¼–inch slice from the blossom end of fresh cucumbers. Blossoms may contain an enzyme that causes excessive softening of pickles.
•Use canning or pickling salt (not iodized table salt!). Pickling salt has no additives. Iodized salt makes the brine cloudy and may change the color and texture of the vegetables as well as possibly leave sediment at the bottom of the jars.
•For the best results, use white distilled or cider vinegar with 5 percent acidity. Use white vinegar when light color is desirable, as with fruits and cauliflower.
•For crisper pickles, put the vegetables (whole or sliced) into a wide bowl and spread a layer of pickling salt on top. Cover and let sit overnight in a cool place. Discard the liquid, then rinse and dry the vegetables before pickling or canning as usual. The salt helps to pull the moisture out of the vegetables and makes them crisper.
•Measure or weigh carefully, because the proportion of fresh food to other ingredients will affect flavor and, many times, safety. Here’s how much of each ingredient to use per pound (or tablespoon) of fruit or vegetable:

Pickling Measures

Pickling salt 1 pound = 1–&#8531; cup
Granulated sugar 1 pound = 2 cups
Brown sugar 1 pound = 2–¼ to 2–¾ cups, firmly packed
Fresh herbs 1 tablespoon = ½ teaspoon crushed dried herbs

•See our Measuring Vegetables and Measuring Fruits charts to translate pounds to cups.
•Sterilize your empty jars. Do not use recycled commercial jars or old-style home-canning jars. They can break in the canning process.
•Use new jar lids for a tight seal. To avoid rust, screw bands should be removed from processed jars that are stored. They can be easily removed after the jars have cooled and sealed, and then reused.
•Always wipe the rim of the jar clean for a good seal after filling and just before putting the lid on.
•Process jars in a boiling-water canner for the correct amount of time (a canner is a large standard-size lidded kettle with a jar rack, designed for heat-processing 7 quart jars or 8 to 9 pint jars in boiling water).
•Label and date your jars and store them in a clean, cool, dark, and dry place such as a pantry, cabinet, or basement. Don’t store in a warm spot!
•To allow pickles to mellow, wait at least 3 weeks before using.

Pickling Recipes

Kosher-Style Dill Pickles

Crunchy Dill Pickles

Pumpkin Pickles

Pickled Pumpkin

Pickled Peppers

Perpetual Pickles

Summer Squash Pickles

Pickled summer squash

Dilled Green Beans

Verna’s Beet Relish

Pickled Green Beans

Pickled green beans

Jane’s Zucchini Bread-and-Butter Pickles

Sour Mustard Pickles

Refrigerator Dill Pickles (Also see our instructional video.)

Learn more about How to Make Sweet Pickles.

Learn more about How to Make Dill Pickles.

Source:

This article was originally published in October 2014 and has been updated.

Go to this link for Recipes !

www.almanac.com/content/pickl
ing-tips-
and-recipes?trk_msg=192V2MKNL
A5K97
7VLN4K1TA1BC&trk_contact=90OF
S
A9C4256RV99VRIHPEQG2O&trk_sid=GTP<
BR>QMU4DIHP9J12DK13H607I7K&utm_sou
rce
=Listrak&utm_medium=Email&a
mp;utm_
term=Pickling+Tips+and+Reci
pes+(read+m
ore)&utm_campaign=Companion+Daily


Patti / NE Ohio Zone 5
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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 will get run over if you just sit there.



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Best Zucchini Recipes | 15 Favorites
Zucchini bread, zucchini brownies, and more zucchini recipes!



Enjoy easy zucchini recipes from zucchini bread to zucchini brownies! Have fun with 15 ways to use this versatile vegetable, especially during the harvest when it’s so abundant.



Zucchini Bread

How could we not include zucchini bread, the classic way to use up zucchini. We love to freeze lot of zucchini loaves for future meals, potlucks, and gifts! Here is our favorite zucchini bread recipe.

Zucchini and Tomato Au Gratin

Breaded Fried Zucchini Rounds

Zucchini Brownies

Zucchini adds the moistness and the benefits of vegetables, but no one will even notice!

Zucchini Crab Cakes

Enjoy these mock zucchini “crab” cakes alone or with tomato, lettuce, and bun in a sandwich.

Zucchini Potato Soup

Zucchini Sausage Squares

Zucchini Pizza Recipe

When you’re faced with a glut of zucchini, see how to make Zucchini Pizza!

Zucchini Relish

Lemon-Zucchini Muffins

Hasty Tasty Stuffed Zucchini

Lemon Zucchini Orzo Summer Soup

Apple Zucchini Slaw

Chocolate Zucchini Cake


Cooking Tip

Every made Zoodles? They’re noodles made out of zucchini! Click here for a delicious zoodle recipe!

Go to this link for the recipes...


www.almanac.com/content/best-
zucchini-
recipes-15-favorites?trk_msg=
QD3BQ
0VOUPNKJDQU16V29J7II8&trk_con
t
act=90OFSA9C4256RV99VRIHPEQG2O&tr<
BR>k_sid=QUG8AL7NQBO369B10RKIVU2D6C&am
p;u
tm_source=Listrak&utm_mediu
m=Email
&utm_term=Best+Zucchini
+Recipes+%7
c+15+Favorites+(title)&
amp;utm_campaign=Companion+Daily


Patti / NE Ohio Zone 5
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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 will get run over if you just sit there.



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Refrigerator Bread and Butter Pickle recipe...

8 cups sliced pickles or cukes (I prefer pickles because of the seeds in cukes)
1 med to large onion, sliced the same way
1 1/2 tsp kosher or canning salt (do not use table salt)
3 cups white sugar
1 1/2 cups white vinegar
1 1/2 tsp celery seed
1 1/2 tsp mustard seed
1 tsp turmeric for color

1. toss pickles, onion and salt -set aside.
2. combine remaining ingr. in a small bowl.
3. divide pickles mixture between 4 pint canning jars
4. pour vinegar mixture over pickles
5. put on lids and refrigerate for at least 8 hrs.
EXCELLENT !!!!


Patti / NE Ohio Zone 5
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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 will get run over if you just sit there.



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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

*****************My Recipe ********************

I make a 12 cup recipe and I changed some of the ingr.
This is My Recipe...

3.5 cups orange juice
3.5 cups raisins
1.75 cup soy sauce
1/4 cup Balsamic Vinegar
3/4 cup Dijon Mustard
2 cups ketchup
2 tbl minced ginger

Bring all to a boil then turn down to a simmer and cook for 10 minutes.
While hot, put into prepared jars, put on lids and water bath can for 10 minutes !

Patti / NE Ohio Zone 5
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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 will get run over if you just sit there.



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Homemade Pumpkin Pie Spice Recipe

Ingredients
4 tablespoons ground cinnamon
4 teaspoons ground nutmeg
3 teaspoons ground ginger
3 teaspoons ground cloves
1 teaspoon allspice (optional)

Instructions
1.Mix all spices together, and store in an air-tight container

Notes


Freshly ground spices are approximately a million times better than ground spices that have been sitting in the store for weeks. If you have any whole versions of these spices, use them if at all possible! I grind up mine in a coffee grinder.

www.theprairiehomestead.com/2013/10/
sp
icing-it-up-with-diy-pumpkin-pie-spiR>ce.html


Patti / NE Ohio Zone 5
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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 will get run over if you just sit there.



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Chili Seasoning Mix

by Rachel Paxton

If you have ever made homemade chili, you probably purchased a package of chili seasoning at the store to flavor it. It is very easy to make your own chili seasoning mix. Here is an easy chili seasoning mix for you to try.


chili seasoning mix

Ingredients:

2 tbsp. paprika
2 tsp. oregano
1 1/2 tsp. cumin
1 1/2 tsp. garlic powder
3/4 tsp. onion powder
1/2 tsp. cayenne pepper

All you have to do is mix all the ingredients together in a mason jar or other airtight container and add about 2 tbsp. of seasoning mix to your next chili recipe. You can easily change the amounts of the ingredients, if you want more cayenne pepper or garlic powder. Adjust the seasoning according to your tastes.

Enjoy!

Patti / NE Ohio Zone 5
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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 will get run over if you just sit there.



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Fajita Seasoning Recipe
Found on wellnessmama.com
Ingredients

* 1/4 cup Chili Powder

* 2 tablespoons Sea Salt

* 2 tablespoons Paprika

* 1 tablespoon Onion Powder

* 1 tablespoon Garlic Powder

* 1 teaspoon Cayenne Powder (optional)


* 1 tablespoon Cumin Powder

Instructions
Mix well in bowl or jar and store in airtight container until use. Use about 1 teaspoon per chicken breast or steak when making fajitas.


Patti / NE Ohio Zone 5
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Even if you are on the right track, you will get run over if you just sit there.



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Herbs de Provence
Found on Wellnessmama
Ingredients

* 1/2 cup Thyme Leaf

* 1/4 cup Marjoram Leaf

* 2 tablespoons of cut and sifted Rosemary Leaf

* 2 tablespoons Savory

* 1 teaspoon of Lavender Flowers (lightly ground-optional)

* 2 teaspoons dried orange zest (optional)

* 1 teaspoon ground Fennel

Herbs de Provence Instructions

If you are zesting the orange yourself, remove the zest of one organic orange and dry in an oven on lowest setting or a dehydrator until completely dry. Place in a food processor with the lavender flowers and lightly pulse. Remove and mix all ingredients in a jar or bowl until mixed (do not grind up the herbs!). Excellent in soups, on chicken or on roasted vegetables.

Patti / NE Ohio Zone 5
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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 will get run over if you just sit there.



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Homemade (Lawry's Style) Seasoned Salt

Without the sugar, cornstarch, tricalcium phosphate, natural flavor, and paprika oleoresin.
Found on Canning Craze

This is a versatile little seasoned salt that can be used on many meats and anywhere you would use store-bought seasoned salt. It's so quick and easy, and it makes a spiffy little gift too!


Ingredients:


4 teaspoons Kosher salt
4 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon paprika
1/2 teaspoon turmeric

Directions


Add all ingredients to a small bowl. Stir to mix well. Store in a tightly sealed container.



Patti / NE Ohio Zone 5
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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 will get run over if you just sit there.



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Homemade Poultry Seasoning
Found on thehumbledhomemaker

Ingredients
2-3/4 tsp. rosemary

1-1/2 tsp. ground thyme

1 tsp. basil

1/2 tsp. nutmeg

1/2 tsp. black pepper

Mix everything together and store in a glass jar.

I would, also, add sage !!! :}


Patti / NE Ohio Zone 5
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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 will get run over if you just sit there.



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Seafood Boil Seasoning Mix (Old Bay)
Found on Emerils


INGREDIENTS

* 1/4 cup mustard seeds

* 3 tablespoons coriander seeds

* 2 tablespoons whole allspice

* 2 tablespoons dill seeds

* 1 teaspoon whole cloves

* 6 small dried red chilies crumbled, or 1 tablespoon crushed red pepper

* 8 bay leaves

DIRECTIONS

* Combine all of the ingredients together in a jar. Cover and shake well to mix.

* When ready to use, place in a square of cheesecloth, draw up the corners and secure with kitchen twine. Add this bag to the pot of boiling water.

* Can be stored in an airtight jar in your spice cabinet for up to 3 months.



Patti / NE Ohio Zone 5
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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 will get run over if you just sit there.



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Taco Seasoning
Found on Canning Recipe by Carolyn Coker Manns

1/2 cup chili powder


1/4 cup onion powder


1/8 cup ground cumin


1 tablespoon garlic powder


1 tablespoon paprika


1 tablespoon sea salt


Put ingredients into a jar and shake.

Taco Seasoning with Cumin
Found on allrecipes

Ingredients
Original recipe makes 1 ounce

* 1 tablespoon chili powder

* 1/4 teaspoon garlic powder

* 1/4 teaspoon onion powder

* 1/4 teaspoon crushed red pepper flakes

* 1/4 teaspoon dried oregano

* 1/2 teaspoon paprika

* 1 1/2 teaspoons ground cumin

* 1 teaspoon sea salt

* 1 teaspoon black pepper

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.




Patti / NE Ohio Zone 5
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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 will get run over if you just sit there.



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ONION MIX soup mix


2/3 cup dried, minced onion


3 teaspoons parsley flakes


2 teaspoons onion powder


2 teaspoons turmeric


1 teaspoon celery salt


1 teaspoon sea salt I Omit


1 teaspoon sugar


1/2 teaspoon ground pepper


Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use.


Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.



Patti / NE Ohio Zone 5
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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 will get run over if you just sit there.



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Turmeric Newari (Moroccan) Spice
Found on yourthrivingfamily

Here are the ratios:


4 Teaspoons Ground Garlic


2 Teaspoons Ground Ginger


2 Teaspoons Ground Cumin


1-1/4 Teaspoon Ground Turmeric


1/2 Teaspoon Ground Chili


1/4 Teaspoon Ground Black Pepper


2-1/2 Teaspoons Sea Salt or Real Salt


All the spices (except salt and pepper) were straight from Nepal. They don't look as refined as what you would buy here. Probably because they are simply dried and ground. If you look closely at the red chili on top you can see a lot of variation in color. When I made Enchilada Lasagna from CrockOn with the Nepali chili powder I discovered it is at least twice as hot. So if you
have a run of the mill store bought chili powder you may want to go double.


Patti / NE Ohio Zone 5
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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 will get run over if you just sit there.



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Homemade Ranch Dressing Mix

I love ranch dressing. I don't normally buy the dry mix, but recently I tried this ranch potato recipe, so I have been finding myself buying a lot of ranch dressing mix!




I have been making a lot of my own homemade mixes, so I decided to try making ranch dressing mix. It turns out it is really easy, and very good too. You can find many recipes for ranch dressing, but this recipe that includes dry buttermilk powder seems to come closest to the original Hidden Valley Ranch.

1 cup powdered buttermilk
6 tablespoons dried parsley
2 tablespoons dried dill weed
2 tablespoons onion powder
2 tablespoons salt ( I Omit !)
1 tablespoon garlic powder
1 1/2 teaspoons pepper

Mix all ingredients together. It will fit perfectly in a pint sized canning jar. If you want you can run all the ingredients through your food processor to mix it really well, but I didn't.

ranch dressing mix

One tablespoon of mix is equal to one packet of dressing mix, so you really are saving money by making your own mix. To make ranch salad dressing, combine 1 tablespoon mix with 1 cup mayonnaise and 1/2 cup milk. Mix together with a wire whisk. You can also substitute sour cream or yogurt for the mayonnaise.

To make ranch dip, mix one tablespoon mix with one cup mayonnaise and one cup sour cream.


Patti / NE Ohio Zone 5
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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 will get run over if you just sit there.



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Homemade Worcestershire Sauce Recipe

Worcestershire Sauce Recipe

Although Worcestershire sauce is probably one of the most difficult ingredients to spell, it is a versatile sauce that has many uses. Worcestershire is a perfect blend of salty, sweet, spicy and sour, which lends great flavor to bland dishes.

There are many ways to use Worcestershire sauce to enhance your everyday meals.

It makes a great marinade for steaks: just pour this Worcestershire sauce recipe over thawed steaks with salt and pepper, and allow to marinate at least 1 hour.

Add a couple tablespoons to a quick chicken or vegetable stir-fry for well-balanced flavor.

Use it to make a delicious homemade barbecue sauce.

Add a splash to boost your spaghetti sauces or other red pasta dishes.



It is incredibly simple and quick to whip up a batch of homemade Worcestershire sauce at home. It requires some staple ingredients that you most likely already have and 10 minutes of your time, that's it! The great thing about making your own Worcestershire sauce recipe is that you can turn up the salty, spicy, sour or sweet to cater to your tastes. If you like a saltier sauce, add more soy sauce. If you want to make it sweeter, you increase the amounts of molasses or honey. If you're wanting spicier, you can add more chili powder, or even pour in a teaspoon of sriracha. To attain a stronger sour note, simply increase the vinegar.

The recipe below is well-balanced, and tastes similar to what you can find at your local market.

Love simple recipes like this one? You may really enjoy my book, Little House Living: The Make Your Own Guide to a Frugal, Simple, and Self-Sufficient Life. It's filled with over 130 mix and DIY recipes and projects that are easy to make.

Worcestershire Sauce Recipe

What You Need:

(Makes about 1 cup of sauce)
1/2 cup apple cider vinegar
1/8 cup molasses
1/8 cup soy sauce
2 tbsp honey
1 tbsp fish sauce
1 tsp pepper
1 clove garlic
1 tsp onion powder
1/2 tsp chili powder
1/4 tsp cinnamon or ground clove
1/2 tsp ground ginger
Juice from 1/2 lime

In a small saucepan, mix ingredients together and bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and pour into a blender. Blend until smooth. Store in a dressing bottle, or covered bowl in the refrigerator for up to 1 month.

If you plan on making any homemade sauces you NEED to have some of these glass bottles. They fit perfectly in your fridge doors and they work great for pouring the sauces. They even come with the little "dropper" top (that is removable) so you don't pour out way too much at once!

www.littlehouseliving.com/worcesters
hi
re-sauce-recipe.html#_a5y_p=3179766


Edited by: CANNINGNANNY at: 6/30/2017 (09:48)
Patti / NE Ohio Zone 5
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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 will get run over if you just sit there.



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Homemade Teriyaki Sauce (in 10 Minutes or Less)
www.creativehomemaking.com/recipes/t
er
iyaki-sauce.shtml

It's quite satisfying to make your own homemade sauces and mixes. It's amazing how much money we spend on store bought sauces, not realizing that we can often make the same sauces at home with ingredients we probably already have on hand.

This teriyaki sauce has lots of flavor and it's really easy to make. You can literally have it made and on the table in less than 10 minutes.

Ingredients:
•2 tbsp. honey
•1/4 c. soy sauce
•1 c. water
•4 tbsp. brown sugar
•1/2 tsp. minced ginger
•1/2 tsp. minced garlic
•2 tbsp. cornstarch

In a medium sauce pan, whisk together honey, soy sauce, 3/4 cup water, brown sugar, minced garlic, and minced ginger. Stir over medium heat until brown sugar is dissolved.

homemade teriyaki sauce

In a small bowl, mix together cornstarch and 1/4 cup water. Slowly mix cornstarch mixture into the soy sauce mixture in the sauce pan. Mixture will thicken quickly.

If the mixture is too thick, add a little water until desired consistency. The teriyaki sauce is ready to serve right away, refrigerate any leftovers.

*** I would add some pineapple or pineapple juice, too !

Patti / NE Ohio Zone 5
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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 will get run over if you just sit there.



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Freezing Potatoes for Hash Browns and Fries From Taste of Home !

To freeze potatoes for hash browns, shred potatoes; hold in a bowl of cold water until all potatoes are shredded. Drain and blanch in boiling water about 3 minutes. Drain, rinse in cold water, drain again and pat dry. Pack into freezer containers or resealable bags. Store in the freezer for up to 1 year. Use frozen in favorite dishes calling for frozen hash brown potatoes. For fries, cut potatoes and hold in cold water until all potatoes are cut. Blanch in boiling water for 2 minutes; plunge into cold water; drain and dry well with paper towels. Fry in hot oil (375°) until very light brown. Drain on paper towels until cool. Pack into freezer containers or bags. Later, fry frozen potatoes in deep fat preheated to 375° until crisp and golden brown.


Patti / NE Ohio Zone 5
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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 will get run over if you just sit there.



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No Can Dill Pickles

commonsensehome.com/no-can-dill-pick
le
s/

Author: Betty Schleis
Prep Time: 15
Total Time: 15
Yield: 1


Ingredients
9 cups water
1 ½ cup vinegar
1/3 cup canning salt
½ cup sugar
Dill, 2-3 stalks
2-4 inch long cucumbers, enough to fill a gallon jar


Instructions
1.Combine the water, vinegar, salt and sugar and boil one minute. Cool slightly.
2.Wash the cucumbers and cut off about 1/16”from each end. This gets rid of some enzymes that would soften the pickles, and allows better penetration of the brine. Pack the cucumbers in a one gallon jar with the dill.
3.Pour the warm brine over the cucumbers. Let stand, loosely covered, at room temperature for three days. (Drape a towel over the jar opening or let lid sit on loosely.) I rubber band everything, especially in fruit fly season.
4.Cover and store in refrigerator. They are ready to eat after the three days but the flavor improves after a week or two in the refrigerator.


Notes
&#9726;I like to curl up some of the dill in the top of the jar to pin down the cucumbers and make sure they all stay submerged in the brine.


Edited by: CANNINGNANNY at: 6/11/2017 (06:24)
Patti / NE Ohio Zone 5
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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 will get run over if you just sit there.



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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,576
5/22/17 8:15 A

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Best Pickled Asparagus- Easy Canning Recipe

melissaknorris.com/best-pickled-aspa
ra
gus-easy-canning-recipe/


Pickled asparagus may be my favorite pickling vegetable….except for the dilly beans and pickled beets, oh and the garlic dill cucumbers. Okay, I can’t pick a favorite, because really, they should all have their place on your cupboard shelves and inside a Mason jar.

But pickled asparagus appetizer is the way to go. Served all by itself, rolled up in ham with a smear of cream cheese, or served side by side on a cheese platter, you crispy pickled asparagus are amazing. And no, it’s not weird a bit I’m talking to a pickle, just wait till you try it.

For crispy pickled asparagus, you need to start with fresh asparagus. To make sure asparagus is fresh, try to snap it in half. It should break clean with out any strings. Stringy or limp asparagus is a sign that it’s not fresh.

I prefer medium or larger stalks of asparagus, this also lends itself to a crispy finish.

There is no need to sterilize your jars when canning this recipe. Updated canning testing states if you’re processing your recipe for 10 minutes or more, there’s no need to sterilize your jars. Simply wash them in hot soapy water. See, told you this pickled asparagus recipe was easy peasy.

How to Make the Best Pickled Asparagus

180 spears of asparagus (depending on size, about 30 per quart)

5 1/2 cups water

7 1/2 cups vinegar (preferably organic and always use 5% acidity when canning/pickling. You can use white or apple cider vinegar. White just helps keep the green color of the asparagus)

6 Tablespoons pickling salt (regular makes your brine cloudy)

1 to 2 cups sugar (I use raw organic cane sugar)

1 1/2 teaspoons celery seed

12 Teaspoons mustard seed

12 teaspoons Dill weed (or 2 heads fresh dill tucked in with asparagus)

Makes approximately 6 quarts
1.Wash jars in hot water soapy water. Put 3 cloves of garlic, and 2 teaspoons mustard seed and dill in the bottom of each jar.
2.Rinse asparagus in cold water. Measure and chop off ends so that heads fill jars with 1/2 inch head space. Pack tightly.
3.Wide mouth jars work best. Set lids in a pan of water on medium low heat until ready to seal jars.
4.Put water, vinegar, sugar, salt and celery seed in a large pot and bring to a boil, stirring occasionally. Once liquid has boiled, fill each jar to the top of the spears, leaving 1/2 inch head space.
5.Wipe rims, put on lids, and screw on bands. Place jars in canning rack or basket in a hot water bath of boiling water and process for 10 minutes.
6.Carefully pull out hot jars and place on a folded kitchen towel in a draft free area. Let sit for at least 12 hours. Check to make sure the jars of pickled asparagus have sealed by pressing down on the center of the lid. If it pops or gives, your seal is bad. Put in fridge and eat.
7.Store jars in a dark cool place.

How to make spicy pickled asparagus: Add red pepper flakes to each jar with garlic if you want some heat, approximately a 1/4 to 1/2 teaspoon per quart

Disclosure: Some of the below links are affiliate links

Want more homemade from scratch cooking and preserving? Grab your copy of The Made-from-Scratch Life, for this recipe and 40+ more.


Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
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Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

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 will get run over if you just sit there.



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2BDYNAMIC's Photo 2BDYNAMIC Posts: 57,915
4/8/17 10:16 A

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Jan's HUMMUS .... emoticon
What You Need
Ingredients
2 (15-ounce) can chickpeas (I use dried beans and cook in pressure cooker) but optional}
Extra-virgin olive oil .... (I use a drizzle ...btwn 1-2 tsp.)
2 tablespoons Tahini
Squeeze of lemon juice (from lemon)
Chilled Water ....{I add 2 Tbs in food processor ... and add as I need for texture}
1 small clove of garlic, roughly chopped
1 teaspoon salt
1/2 tsp cumin
I like a spice .... Chili Con Limeon ... {if you are able to find this} ....

{I also cook my chickpeas in the pressure cooker} ...{although canned is fine.}
{The spices are all approximate ... and according to your tastes} ...

{ I have been making this for past dozen years or so .... it is not exact, so do play with it
to your own tastes }


To serve: pita bread wedges, chips, raw sliced vegetables ..{I like celery a lot}
Tools
A Food Processor
Instructions:
1. Drain and rinse the chickpeas: Drain the chickpeas thoroughly. If time allows, pinch the skins from each of the chickpeas; to make your hummus smoother.
2. Combine all ingredients in the food processor: Chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper in the bowl of the food processor or blender.
{I add my chilled water as needed ... it will be thick until you get the right amount}
3. Blend hummus until smooth: Process the hummus continuously until it becomes very smooth, 1 to 2 minutes.
4. Taste and adjust seasonings: Taste and add more of any of the ingredients to taste. If your hummus is stiffer than you'd like, add more lemon juice or olive oil to thin it out and make the hummus creamier.
5. Serve with pita chips or raw vegetables. Hummus will also keep for up to a week in a sealed container in the refrigerator. .....{I like mine best chilled} ....

Side note .... I cook a little more than I would like for the hummus ....so I can have for toppings like THIS Kale dish we will be having today .... {Chickpeas or garbanzos make great toppers' .... and are heart healthy and help with improving memory! ... and more! ..How good is that!


Leader "Slightly Off the Wall" humor team
Leader "Small Goals and Commitment Team:
....................................
-Starting small is better than not starting at all. .... 2bdynaic

Just because the sun set yesterday does not mean it won't rise again tomorrow. .... 2B ... words to keep hope alive-


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If you have any recipes that you would like to share, do post them here !

Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

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 will get run over if you just sit there.



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