Friday, August 21, 2015

Canning Beef

I simmered a bunch of roasts in a large stock pot for about 6 hours.

1/2 tsp pickling salt per jar.

Chopped roast beef into small chunks and filled jars.

Covered with beef broth and/or hot water.
Processed 75 minutes for pints, 90 minutes for quarts.

Canning Chicken

I started with three frozen chickens and let them simmer in a large stock pot for about 5 hours.

1/4 tsp pickling salt per pint
1/2 tsp pickling salt per quart

I broke them up, removed the bones, and cut the meat into small chunks.

I strained as much fat off of the broth as I could, then ladled broth into the jars over the meat.

Process 75 minutes for pints, 90 minutes for quarts.

Tuesday, July 14, 2015

Pork and Beans

Pork and Beans
(makes 6 pints or 3 quarts)

1 quart dried navy beans (about 2 pounds)
1/4 lb salt pork, cut into pieces
1 quart tomato juice
3 tablespoons sugar
2 teaspoons salt
1 cup chopped onion
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

Put beans in a large saucepot. Add water to cover by 2 inches. Bring to a boil and boil for 2 minutes. Remove from heat and let the beans sit for one hour. Drain and cover with boiling water; boil for 3 minutes.
Remove from heat and let stand for 10 minutes;drain. Combine tomato juice, sugar, salt, onion and spices and bring it up to a boil. Pack 1 cup of beans into hot jar and put in a piece of salt pork and then fill jar about 3/4 full with beans. Ladle hot tomato sauce to within 1 inch from top of jar. Remove air bubbles from the jar and refill to proper headspace if necessary. Wipe rims and add hot lids/rings to the jars. Process in Pressure canner for 65 minutes for pints and 75 minutes for quarts at 10 lbs of pressure for weighted gauge and 11lbs of pressure for dial gauge.

Friday, April 17, 2015

Basic Biscuits

Basic Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup lard
3/4 cup milk
Mix dry.   Cut in lard.  Add wet while mixing.
Cut or roll out on ungreased baking sheet.
Bake 10-15 minutes @ 350°F 

Saturday, March 21, 2015

Bacon Cheeseburger Meatloaf

Another one floating around facebook.  It looked really good in the picture.

Bacon Cheeseburger Meatloaf

2 lbs ground beef
2 eggs
1 Cup dill pickle juice
1/2 Cup ketchup
1 Tbsp relish
Enough oatmeal to soak up the liquids
Generous shake of salt & pepper
Marble cheese, sliced
6 slices bacon

Mix all by hand except cheese and bacon.  Press half into glass baking pan.  Cover with cheese slices.  Press remainder on top.  Cover with bacon slices.

Bake @ 350°F 1-2 hours.

Cheese Dreams

I read a recipe by the same name- and that was where the similarity ended.  It reminded me of this delicious lunch though, so I thought I'd write it down.

Cheese Dreams

Split English muffins and place face up on a baking sheet.
Cover each with one slice of cheese.
Cut bacon slices into thirds.  Cover cheese with three thirds of bacon.

Broil with the oven door slightly ajar until cheese is melted and bacon crisped.  Keep an eye on them, it goes fast, and even faster from crisped to burned!

Potato Biscuits

The recipe I started with gave me trouble when I tried to double it- too much flour. I'm very happy with the way it turned out though, light and flaky biscuits, served warm with gravy at supper time, or just warmed up with jam for a sweet breakfast or tea time snack. Of course I can't find the recipe I started with, but here's where I ended up...

Potato Biscuits

1 Tbsp yeast
1 1/3  Cups water
1 1/3 Cups sugar
4 heaping Tbsp lard
4 eggs
2 Cups mashed potatoes
2 1/2 tsp salt
8-10 Cups flour (until no longer sticking to bowl)

Dissolve yeast in warm water.  Let stand 5 minutes.

Add everything but flour.  Mix.

Add flour gradually, mixing as you go.

Let rise.  The original said until doubled, but after several hours mine hadn't risen that much.

Punch down.  Divide into 3 balls.  Divide each ball into 15 rolls.  Shape by hand.  Arrange in greased baking pans.  Let rise.

Bake @ 350°F 25-30 minutes.

Home made Vicks (Congestion Rub)

Home made Vicks (Congestion Rub)

¼ C Dried Peppermint Leaves (cooling, pain relieving)
¼ Fresh grated ginger root (breaks up congestion)
½ C Dried Lavender (pain relieving, antiseptic healing, topically healing)
½ C Dried Mullein Leaves (Breaks up congestion)
¾ C Olive Oil
¾ c Coconut oil
2 ounces bees wax

Put the oils in a small crock-pot. Get warm then add the herbs cook on warm for three days turn off at night. On the forth day, drain the oils in a mesh colander or cheese cloth. Put oils in a small pan add the beeswax and cook on low until the wax is melted. Let cool as it is cooling whip it with a whip (I use a electric hand whip) but a hand whip will work when cool and in cream form pour into small jars ( I used old baby food jars ) and label.
To use: Rub on chest , feet ( with socks) or under nose.

Canned Minced Marinated Garlic

1/4 cup olive oil
1/2 cup white vinegar
1/4 cup lemon juice  
3/4 cup garlic - either minced or sliced 

Using a food processor or knife mince or slice your garlic cloves. In a small saucepan add the olive oil, vinegar, and lemon juice. Heat the brine under medium heat to a simmer and prepare 2-4 oz jars in a small water bath pot heating the jars and lids. (Use a pot with a lid and a steamer rack at the bottom for a quick setup!)  
Remove the jars from the water and fill with garlic to 1/2" headspace. Ladle the brine into the jars and fill to 1/2" headspace with the hot liquid. Using your plastic spatula remove air bubbles and refill to headspace if necessary. Wipe rim of jars with damp paper towel so that the lids will get a good seal. . Add hot lid and tighten jar finger tight.
Add jars back to water bath and process at a full boil for 15 minutes. Remove from heat and let jars sit on the counter over night before storing. For storage remove the rings. 

Citrus Cleaner

1/2 cup Sugar
1 teaspoon yeast
1 liter Water
2 cups Lemon and/or Orange Scraps

Mix and ferment for a month.  Strain into bottle and use.

Lemon Blueberry Bread

Lemon Blueberry Bread

1/3 cup melted butter
1 cup sugar
3 tablespoons lemon juice
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1/2 cup chopped walnuts optional
1 cup fresh or frozen blueberries 

 In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into greased loaf pan. Bake at 350 for 60 to 70 minutes.

2 tablespoons lemon juice
1 tablespoon butter melted
1 cup confectioners sugar

Combine all ingredients mix well. Drizzle over bread.

Cough Syrup

Best Cough Syrup Ever
2 T Olive Oil (or Coconut Oil)
4 T raw Apple Cider Vinegar
4 T raw Honey
2 T Water
1/2 tsp. ground Ginger (fresh would be better)
1 tsp. Cinnamon
2 tsp. Lemon Juice (or 3 drops of lemon essential oil)

Combine the oil, apple cider vinegar, honey and water together in a small saucepan and heat very gently and slowly until just melted and combined.  Shut off heat.

Add in the ginger, cinnamon and lemon and stir to combine.

Dosage:  Adults 1 T as needed.  Children 1 tsp. as needed.

This syrup can be stored at room temperature for a few days or in the refrigerator for a few weeks.

 Elderberry Syrup:
1 cup berries
1 teaspoon cinnamon
5 whole cloves
1 tablespoon powdered ginger
2 cups water
1/2 tablespoon citric acid
Cover and bring to boil then simmer covered until reduced by half (about 20-30 minutes). Strain. Add 1 cup honey. You can preserve this by hot water bath for 7 minutes. Makes 3 jelly jars.