This dip is so delicious I had to share the video!!
For more details Click HERE
This dip is so delicious I had to share the video!!
For more details Click HERE
Goodness! I was going through past posts and realized I didn't post these photos!
Kay and I have been canning more bacon- yep PRESSURE CANNING!
With the rising cost of meats of all kinds, when I find a sale I buy as much as the budget will allow and then I pressure can it. So easy to do!
Our quart jars held just over 1 lb of bacon (this is a thicker bacon)
Lay the bacon strips side by side about 1/2 inch down from the top of the parchment paper
Fold the ends of the paper in to cover the bacon then place a 3 inch strip of cut parchment paper over the top of the bacon
Now, taking the bacon fold it towards you like this- NOT AWAY it will pile up and you don't want that as it won't fit in the jar!
then ROLL TIGHTLY!!!
it will look like this- now place it in the Wide Mouth Canning Jar
But, you have to twist the jar while pushing it down into the jar - so Kay held the wrapped bacon and I twisted the jar while he pushed- teamwork and it was great. Honestly I am not sure I could have done both all by myself!
This is what it looks like when its all in the jar-
Now just fold the extra paper down in the jar
"DO NOT", I REPEAT "DO NOT" ADD ANY LIQUID to this procedure! The bacon will make it's own and you can use that grease for flavoring and cooking when you open the jar!
Process 10 lbs pressure for 90 minutes,
When we take out the bacon we can use it for cooking or lightly crisp it and eat it!
Nom Nom NOM!
NEVER can meat unless you are using a PRESSURE CANNER!
This is the Pressure Canner I will plan to have by the end of the year- it's the All American Pressure Canner- top of the line/cadillac and I want the large one so I can do 30 quarts at one time in one batch!
Here is what I have currently- the Presto 23 quart- in other words I can do 7 quart jars at a time in it
and I have one like it that is 32 years old.
Learn HOW TO CAN MEATS CLICK HERE
I learned to can meats and use a pressure canner back in 1985 strictly by using the direction folder that comes in the box! It tells you what you can pressure can, why and how along with the pounds of pressure for the items and the length to process it.
A lot of people are afraid of a pressure canner- the ONLY way you can have it explode is if you let the pressure get to high on the gauge while is on the burner or you took the dial off the steam release before it was completely cooled. NEVER CAN ON A CERAMIC FLAT TOP STOVE!
People buy canned tuna, chicken beef, stew, etc at the grocery stores and they use this same exact method so don't fret about it! Follow the guidelines on the link for canning meat I shared above and you will be fine!
Feel free to put your questions in the comment section so all can benefit and I will answer them there too
Thrive Life is your premier source for Healthy, Convenient, and Cost efficient foods. Our freeze dried foods, food rotation systems (food storage shelves), and our revolutionary calculators for food storage and emergency kits, Thrive Life offers the tools you'll need to create a comprehensive, customized emergency preparedness plan.
When I was a kid, my parents didn't have extra money. My dad was a disabled Vet and my mother with her good arm and bad arm (Polio took her left arm at age 20 in 1948- if I called her disabled to this day she would come back and slap me in the mouth lol) worked very hard to make ends meat.
I learned from Mom, how to make maple syrup from the recipe on the back of the flavoring bottle. I have taken that recipe and changed it to fit our family (no recipe, they are all over the internet). Yesterday I decided to make a very large batch and waterbath can it.
Here are my results
It resembles caramel topping! lol I WISH! I wanted it a bit thicker than what the box recipe makes so I added Clear Jel to thicken it, although this syrup tastes fabulous and is not runny - it has a bit of a texture to it- sort of gritty but not horribly so- due to the clear jel.
I kept out some for pancakes last night and we really love the flavor but I am going to try to find another way to thicken it, maybe cooking it down for a few hours to reduce the water content. I am not sure "when" I will be doing that but when I do, I will share details.
Now, Waterbath these jars for 7 minutes to seal the lids. I put a label on each lid with the date it was made so I always know how old it is. I can say this, it was easy, fun and WAY less expensive than buying it from the store and NO preservatives!
Today is paperwork day (Tuesday) ewwwww have I mentioned how MUCH I hate paperwork? lol and tonight the missionaries are here to eat supper with us! YAY! I have a pot of hamburger vegetable soup on the stove simmering. It smells yummy.
I am teaching a 10 yr old how to sew later this afternoon. She is such a sweetheart. When I asked her what she wanted to make she said "a bean bag". But, we will use rice because I have it open. I really don't want to open a bag of beans just for a bean bag. A rice bag will work just as good!
I hope you are having a wonderful and creative day, thanks for stopping by!
Today I made 12 bags of Chicken and Rice Soup Mix.
This will make meal prep easy! Just add dehydrated Thrive Chicken or canned chicken, add to water per label and let set. I was out of dehydrated chicken- we use it a LOT so I left it out. I will add it or my home canned chicken at the time we use the mix. Kay will take a couple with him to work and stick in his desk drawer.
MUCH healthier and tastier than the stuff at the store and for those who are GMO freaks- GMO FREE.
1/2 cup Thrive Dehydrated Chicken
1/4 cup Thrive Rice
4 tsp Thrive Chicken Boullion
1 tsp Thrive Chef's Choice Blend seasoning
1 tsp Thrive Salad Blend seasoning
1 Tbsp Thrive Celery
1 Tbsp Thrive Carrots
1 Tbsp Thrive Onions
all items are Thrive brand flash freeze dried and delicious!
I created my own how to cook label on my computer and printed!
Easy Peasy and took less than 20 minutes to make.
Have fun! Check out my husband's Thrive Website HERE
In the meantime Katie and I are having a Pretty Little Liars season 4 and 5 marathon. Its fun spending time with her and catching up on what we missed so we can find out WHO DID IT or what the heck they are doing!
I have been asked to join in a Blog Hop a week from today (Monday) so keep checking in to see what is going on!
have a creative day!
The first case of Ebola has been confirmed in the United States and we can feel the panic level starting to rise. This is not a time for panic, it's time to prepare.When you have a plan and all of the supplies you need, there's no reason to panic. A strong plan allows you to avoid the grocery store or other places that could be overrun by those who did not think ahead.
I urge to you to review your preparedness plan today and make sure you have the essentials: food and a way to get and store clean water.
If you're ready to add to your emergency food stores, or your emergency preparedness items like water storage containers, then you need to check out our preparedness items at www.thrivelife.com/kay
So many things have been going on this week here- last night our well pump died we were told it would be $1,856.00 to replace the pump. GASP but by the Grace of a loving Father in Heaven, it was only a shorted out wire and it only cost $75.00 to fix it and we have our water again!
I was reminded of WHY we store water. In case of emergency- this was an emergency! What would we have done without water to flush with during the night? And if they could not have come after all how long would we have had to use our stored water? I am blessed we didn't have to find out today but we used the water during the night for flushing (very important).
Being prepared is vital in these days. I am glad we prepare ourselves!
I hope you will take a few minutes to check out these foods and preparedness items. The foods are shelf stable for up to 30 years. The prep items are essential to everyday living in case of electrical outage, or loss of heat.
I am happy to answer any questions you have. You don't have to do it all at once, just join the monthy Q in the amount YOU want to spend each month and you will get a DISCOUNT on your purchases. But you really should be doing "something". Even the government is telling people to prepare with food and water in their homes!
have a wonderful week we have an extremely busy weekend coming up. So busy it makes me tired right now just to think about it! lol
Oh my goodness! It's been a whirlwind and time has flown by! I am sorry I missed posting for a few days. I have been so busy it totally slipped my mind
Here is a Halloween Project that Lois and I created while she was here last week for a couple days its 3 small SU boxes adhered together and that cute candy corn paper is a strip all the way around and on the top layerd on some black cardstock. The pumpkins and ghosts are from the Holiday catalog bundle: Fall fest with the coordinating framelit dies.
So easy to create with a bundle- no hand cutting! #137622 bundle order number- page 46 of the Stampin Up! Holiday Catalog.
And here is what I have done today- Monday
I am pouring votive candles- this batch is almost set so I can remove them add wicks and pour another batch- the scent is an apple scent and not very strong. These are emergency candles or to use when I run out of my yankee candles and can't get to town for more! lol
I have also made 12 Taco Soup Meals in a jar. Just add this to boiling water let simmer 30 min and dinner is served! I even used 1 jar for lunch today to prove to hubby (home sick) how good it really is!
I am offering this locally as a class- bring your own jar there will be a fee for contents and they can make as many as they want. It will be the first week of November, 2014 details with exact date and cost will be posted later this week and emailed out as well as posted on facebookand twitter.
I already have had to add a 2nd date as the first filled up immediately upon posting the photo on FB today!
these are NOT all of the ingredients I used either! I was so excited I just snapped a shot before it was all assembled- lol
I reconstituted my Thrive sour cream and put a dollup in the soup and it was delicious! in 1 hour I opened all my new cans shown in the photo, assembled them in order added measuring cups, teaspoons etc and in an hour I had 12 jars done and 4 phone calls !
I will be making more of these EASY fast types of meals for our pantry and I just finished the printed label for the top of the jar- oxy packet included makes this soup "shelf stable" for 15 years! you can order Thrive HERE
I used MDS to create the lid label-
I printed them directly from my computer to printer on full label sheet and I will punch them out our use my circle cutter and stick them to the top of each jar! Now that I have this file, I can just change the dates (or leave them off to be hand written) and re-use for meal in a jar classes and my own future use. As delicious as this soup was for lunch today I know I will be making more to add to our pantry for winter!
If you didn't already guess, I am a prepper. I learned it from my mom as a kid and I love it! I hope you are having a productive day also!
Technorati Tags: 15 year storage life, dehydrated foods, food storage, halloween box, homemade candles, make your own candles, meal in a jar, pantry staples, prepping, soy votives, stampin up, thrive, votive candles
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I think I have the hang of this recipe now!
24 single serving Apple Pie Oatmeal breakfasts for our winter pantry
Saturday's projects along with Pearsauce (just like applesauce only with pears)
I had 6 jars made and thought- hey we better try this before I make more. I had 3 guinea pigs -oops victims- oh wait TASTE TESTERS out working in the garden. 2 missionaries and my hubby Kay. 3 men- who can be harsher tasters than that? oh and dont forget me!
I put some in paper cups and took it out- they LOVED it! So I made 24 jars! I will use raisins next week and make 24 more. At 2 servings in one week (1 for Kay and 2 for me) we have 3 months of breakfasts with 24 jars so adding a set with raisins will give us 6 months.
I typed up the cooking directions - that is what is adhered on the tops of the jars. They wouldn't stick to the glass and I didnt want to use my labels you never get them washed off the glass. So I ran a line of snail on the jar lid and stuck the directions on. I didnt put them inside the jar due to possibility of germs from the ink and the paper and my hands.
you MUST add one oxygen absorber PER jar for storage. these will now be good for up to 5 years!