Five-Bean Soup Mix

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

Potato Soup Mix

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

Homemade Mincemeat

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

Canned Spiced Pickled Beets

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

Canned Tomato Soup

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

Full Sours

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

How to Pickle Without Vinegar

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

No-vinegar Dill Pickles

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

Sour pickles

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

Grandma Stuck’s Kosher Dills

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