mom11

28 pints pizza sauce

31 quarts "unspicy" spiced red cabbage.

WOW Mom11!!! That's impressive!

I did some of Annie's Salsa today. 7pints.

Annie's Salsa is so yummy! We still need to do that. Our total today is 43 quarts of marinara and just when I thought I had had enough work, I decided to chop cabbage. I have 36 lbs. in three buckets, with salt....Gonna can spiced red cabbage, but one thing is for sure...Won't be very spicy. The recipe calls for 2 cups of spices, for each 5 quart recipe. I am going to can with apple cider vinegar, instead of red wine vinegar...Cheaper. I am going to add extra brown sugar, and some cinn. sticks. That's it!

OK...20 quarts Darlene's marinara sauce last night, and 20 more this morning...Another 19 in the canners now. Three more in the fridge, if I decide to run the canners again. Ya think I am tired? I was on the phone, with my sister, and told her I had the canners going and it was storming and I hoped the power didn't go out. The canners are on KEROSENE COOKERS! DUH! Go ahead power...I dare you!

I don't think my last reply made it so I'll try again. ANYHOW-- Thanks again mom11 for the fast reply. It sounds much more to my liking than the other ones I've found. I do have a silly sounding question that I've always wondered about. My family always got a thick cane syrup from a mill that we called molasses. And then there was a different one called "black strap" molasses. Can you describe what you are using in your beans?

I used molasses, that I buy in bulk, 4 gallon jugs, at a time. I was lucky to just have so much. I think what you are talking about is "sorghum." This is very popular here and people often call it molasses and use it the same. It is very good. I think if it is just a "sugar" and nothing added, you could use it, as you want. These beans are very sweet, but that is how my chicks like them. These kids are drinking them up. Only one jar didn't seal and they are quite disappointed. I've been taking the "leftovers" that didn't fit in the canners and letting them have them. I just put them in the electric pressure cooker, for 5 mins. and then eat those.

Don't be surprised, if your canner takes a long time to come to pressure and jiggle. This product is dense, so takes longer. Also takes a bit longer, for it to cool down. I thought I might have more of a problem, with seal failures, since this is such a sweet sauce and heavy product, but only one seal failure, out of 49 jars. It did take most of a day, to do each big batch of these beans, but I think it will be worth it. I want to do some bean soups next.

Hey MOM 11. What is "unbaked" baked beans? Is there a recipe somewhere that I missed? The vegetables and pickles have slowed down, so I think beans will be my next venture.

Welll.....Uhhhhh...I checked with boss first....Then made up my own recipe. My chicks LOVE baked beans, but the published/approved recipe for canning baked beans, calls for actually baking the beans, for up to 5 hours, then canning them..AND 3 tabs. of molasses, just wasn't going to be enough. Well....That procedure was a waste, with this big family. I asked Violet, how I could adjust the recipe and this is what I did...After all the soaking/boiling.....

I started with 2 gallons of dried white beans. These aren't navy beans, but a bit bigger and I bought them at the Mormon cannery. After they soaked, I filled the jars, with 1 cup of beans, then one 3/4 inch piece of salt back, then filled the jar 3/4 of the way to the top, with beans. I made a mixture of 6 quarts fresh water, 4 cups of molasses, 2 cups of maple syrup, 4 cups of brown sugar, 4 tabs. canning salt, and 3 tabs. powdered mustard. I had my chicks slice 20 small onions and I added them to the goop. I brought the mixture to boiling. I then put a small spoonful of the onions on top of the beans, and filled the jars, to 1 inch head space, with the hot goop. I pressure canned them for 90 minutes. I got 20 quarts and there was also some beans left, and lots of the onions and some goop, which I will just bake tomorrow. These beans are very sweet, which is the way these kids like them. They did not get mushy and I did the "bring to boiling and soak for an hour" and then "bring to boiling and boil for 30 mins." Smaller beans might have gotten mushy, but these are our first beans, so don't know.

The beans are juicy, and not dry. I plan to either bake these in the oven a bit or put in a crock pot, to thicken a bit. You could probably make them not so sweet, if you wanted. Also, I am sure they would be good with molasses and not the maple syrup. I have a case of 4 gallons of molasses and our dear Mennonite friends, gave us a gift of a gallons of fresh maple syrup, so I was lucky to have these ingredients, in such a large quantity.

20 quarts "unbaked" baked beans.

Today, 20 quarts "unbaked" baked beans...Yesterday 20 quarts Darlene's marinara sauce, 8 quarts, 1 pint "unbaked" beans, and 8 twelve oz., 1 eight oz. tame blackberry jelly.

If you haven't planted Tendergreen before, you're in for a surprise. I have never seen anything sprout and leaf out as fast as that does. I sometimes put an old floorless birdcage in my chicken yard and sprinkle Tendergreen seeds on the bare ground. A week later, the hens have shouldered aside the cage and ravished the mustard. The yolks become substantially deeper yellow. I was advised to do this with millet, but the Tendergreen is much faster and more satisfying.

Yippee! The faster, the better! I'm glad I bought a big bag of this!

I received a big order of seeds today. It came from a place, I haven't heard anyone mention, but the service was PDQ and I was able to track the package to my door. It was Seed Warehouse at www.vegetableseedwarehouse.com.They are located in Carnesville, Georgia. I couldn't believe how quickly they serviced my order and each packet, has planting instructions, including when to wait to plant. I bought:

Big Red Bell Peppers

California Wonder Bell Peppers

Golden California Wonder Bell Peppers

Pimento Peppers

Sweet banana Peppers

Early Jalapeno Hot Peppers

Broccoli Raab

Green Globe Artichokes

Waltham Broccoli

All Season Cabbage

Bok Choi/Pak choi Chinese Cabbage

michihili Chinese Cabbage

Red Acre Cabbage

Eden Gem Honeydew

Georgia Southern Collards

Armenian Cucumbers

SMR 58 Pickling Cucumbers

Dill Bouquet

Moss Curled Parsley

Oregano

Sage

Italian Flat Parsley

Sweet Marjoram

Tom Thumb Lettuce

Tendergreen Mustard Green

Harris Model Parsnip

New England/Sugar Pie Pumpkin

Black Beauty Squash

Cocozelle Squash Crookneck Squash

Round Zucchini Squash

Straightneck Squash

Table Queen Acorn Squash

Burgess Buttercup Squash

Waltham Butternut Squash

Spaghetti Squash

Ruby Red Swiss Chard

Purple Top White Globe Turnips

Japanese White Hulless Popcorn

They were yummy, yummy! Thanks for the recipes!

organized chaos posted these chewy granola bars over on Zombie.

I've made them twice, the first is the original, the second I changed around a bit.

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http://zombiehunters.org/forum/viewtopic.p...=50&t=49112

Homemade Granola Bars

Ø 2 cups quick cooking rolled oats

Ø 1 cup flour

Ø ¾ cup packed brown sugar

Ø ¾ cup dried cranberries

Ø ½ cup wheat germ

Ø ½ teasp salt

Ø ½ teasp ground cinnamon

Ø ½ c chopped pecans

Ø ½ cup vegetable oil

Ø ½ cup honey

Ø 1 large egg

Ø 2 t vanilla extract

Preheat oven to 350. Line a 13 x 9 inch pan with parchment paper.

In a large bowl, stir together oats, flour, brown sugar, cranberries, wheat germ, salt, cinnamon, and pecans.

In a smaller bowl, thoroughly blend oil, honey, egg, and vanilla; pour into flour mixture, and mix by hand until the liquid is evenly distributed. I use rubber gloves for this. Press evenly into the prepared baking pan. Make sure it is packed in tightly.

Bake 25-30 minutes in the oven or until the edges are golden. Cool completely in pan before turning out onto a cutting board and cutting into bars. Wrap tightly in plastic wrap.

Notes

They freeze well (wrap them up two bars to a bag for an easy trail snack out of the freezer.) Yes, they are high in fat, but if you are hiking hard, you will burn it off. And they are better for you than a candy bar. These bars take well to using applesauce or baby prunes as part of the oil. Any nut can be used, and feel to change the fruit or add chocolate chips, etc to the batter. These bars are dang good- no matter how you change the recipe. With homemade items try to eat your product within 3-4 days of baking it. Most homemade items can be frozen safely in advance (cut into individual portions, wrap, and store in large freezer bags.) Most frozen items are good for 1-2 months in a freezer.

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Homemade Granola Bars -- my variation, Leah

Ø 2 cups old fashioned oats

Ø 1 cup flour

Ø ¾ cup packed brown sugar

Ø 1/4 cup coconut, 1/4 cup choc chips, and 1/2 cup raisins (chopped in the Magic Bullet)

Ø ½ cup wheat germ

Ø ½ teasp salt

Ø ½ teasp ground cinnamon

Ø 1/2 cup sunflower seeds

Ø 1 Tablespoon flax seed

_,½ cup vegetable oil

Ø ½ cup honey

Ø 1 large egg

Ø 2 t vanilla extract

Preheat oven to 350. Line a 13 x 9 inch pan with parchment paper.

In a large bowl, stir together oats, flour, brown sugar, cranberries, wheat germ, salt, cinnamon, and pecans.

In a smaller bowl, thoroughly blend oil, honey, egg, and vanilla; pour into flour mixture, and mix by hand until the liquid is evenly distributed. I use rubber gloves for this. Press evenly into the prepared baking pan. Make sure it is packed in tightly.

Bake 25-30 minutes in the oven or until the edges are golden. Cool completely in pan before turning out onto a cutting board and cutting into bars. Wrap tightly in plastic wrap.

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With the flax seed, whole grains and dried fruit, these are very good for... ahem, shall we say - bowel issues? LOL

Thanks for the recipes! I made your first recipe tonight. We haven't eaten them yet, but can't wait to. I made them the same, except put dried cherries and coconut in them, instead of dried cranberries. I doubled the recipe. After they were baked, I drizzled melted white yogurt coating, over the top of them. They are in the fridge, till the coating sets up!

I bought 15 pairs of sneakers, at Sam's. They were on clearance for $4.30 for womens and $4.80 for mens. The women's were all 6 and 6.5, but Emma and I can wear those, and the men's were all 9's, but Caleb and Noah, can grow into those, sometime, anyway.. There were two colors, for both the men and women's. I also, got a 25 cube, shoe cubbie, for $22.

I make this corn pudding all the time and use no-fat sour cream and it is so yummy. We don't wait for Thanksgiving.

We found that, that rubber shelf lining stuff, works great for catching splatters. I use it for my shelf lining, and when it is icky, I just put it in the washer, then throw it over a chair to dry. I do this over and over again. I decided to put some under my KA, when Emma was straining all those apples. It worked great and didn't slide. Now I am going to go and buy rolls of the wider lining, and lay it all over the counters, and under, where we are working...When I am done, I will just wash it, let it dry, then save for the next time.

I don't know how many of you know this, but HSLDA has grants for special needs children. They called me a few weeks ago and told

me about it. You can receive up to $2400, per family. This can be used for therapies, things for home, curriculum. This grant isn't income based and apparently the form is simple, compared to what you have to fill out for other grants.

They also have grants for single moms, as well. The lady that called, even told me she was checking to see if we qualified, since my husband has nothing to do with my chicks and I don't work.

HSmom...My sister made 2 recipes of this today...She called me and said she felt so good, pouring all that green into the pot. By the time, her picky girls got home from school, they wouldn't even know...Today zucchini, tomorrow spinach??...She's on a roll and the door is WIDE open, now that she has found the art of chamophloging green things, in spaghetti sauce!!!!

I was so happy... My chicks love Aldi's powdered milk...They beg for it...WELL...This week it went from $9.99 a box to $12.49. Apparently, according to my neighbor, it was recently, under $8 a box...Go figure!

Hi HSmom!

We LOVE this recipe! I am canning two more recipes of this tomorrow and my sister in Maryland is doing the same...You know sisters...What one sister does, the other has to...She's the copycat!

Well, since my sister hasn't registered yet, but promises she will..I have a question...How much zucchini powder and how much water would you need to mix to get X amount of puree?

Thanks!!!!

OK...Necie...On "Preserving the Harvest" go to the 16th page and the spaghetti sauce recipes are there. CAT posted them and the dates are 08/02/06 and 08/03/06.

On the 22nd page is Darlene's marinara sauce recipe, as well as several others. The date is 02/20/06. I have made close to 100 quarts of this and am making more tonight. My sister has canned 60 quarts of it, this week. I got her started into prepping around Christmas...Her husband bought her an AA for Christmas and I bought her an Excaliber. She is going to town! Her teens, say she is addicted and needs help!

This is how my sister used the marinara sauce this week.

She pounded some boneless chicken breasts. Then she mixed cream cheese, mozzarella cheeses, some parmesan cheese, and a box of drained spinach. She spread this on each chicken breast...She made six. Roll them up and hold together with a toothpick. Put in fridge. When ready to cook, roll the chicken in 1 egg. Then did each in finely crushed Ritz crackers, mixed with a little butter. She thought they would bake better, if drizzled with a little butter, but the recipe didn't call for this. She baked these and poured the marinara sauce over the baked chicken breasts. She served these with spaghetti, French bread, and a salad.

Necie..Here's the post numbers for the different sauces. I made the first spaghetti sauce recipe and added the meat. I have made lots of that and Darlene's marinara sauce...They are both YUMMY!

#98199

#98200

#80963

Necie...Don't make sauce out of all your maters...The marinara sauce uses 2 quarts of chunky tomatoes, per batch. I do 4 batches at a time.

I'll look those recipes up as soon as I get this stuff in the canner...

Thanks everybody...I have the two batches in the stockpots and as soon as I get my four loaves of French bread raising, will start canning. It sure looks and smells yummy.

I have grated and dried some of my zucchini and also froze some. I just replanted and will see what I get. I paid $5.62 for 8 small, wilted zucchini's...Not doing that again. I thought about keeping the frozen zucchini, with the meat juice in it, but....

I also used the dried onion.

I bought carrots for the marinara sauce, but just threw a little brown sugar in this sauce. My chicks are getting sick and we have lots of school work to do....OK...I am lazy!

Necie...I am so stupid...I will look those recipes up for you and tell you where they are. If you can't find them, I'll just copy them for you....I don't know how to do the thing, where it would just appear right before your eyes. Why Oh Why, did I let this child go to college at 16...BOOHOO! Just kidding! He gets to come home tomorrow...He just hasn't adequately prepared me for the real world...He keeps trying though...HEEHEE!!! I'm still stuck on trying to post pictures.....Be glad I don't have this down! I do finally know how to use the camera...Kind of!

Hi HSmom!

I am getting ready to can two big batches of your sauce. I sliced the mushrooms, guess they will be OK. Have you ever used fresh onion in this sauce? I froze the zucchini a while ago, although "You know who", once again left a freezer open and some meat juice dripped into one container, so I threw that batch out. I'll just run to the store and buy a few more squash.

I'm also going to do more of Darlene's marinara sauce and CAT's spaghetti sauce.

Thanks everybody! You are great friends!

I have some of those Ball Salsa Mixes, that I bought at Walmart for a quarter and so many Romas...Thought I'd give the mixes a try. If I add peppers, onions, garlic, herbs and pressure can the stuff for 30 mins. Would that be ok? The mix calls for adding 14 cups of tomatoes and 1 cup cider vnegar, but no other veggies and WB for 35 minutes. Should I cut the vinegar in half?