JCK88

LOL same here Mama Tiger. I put them into a snapware container but they don't last long at all. You really can't store crackers long term. That's why you should know how to make 'em!! (well...unless you are ARE making hardtack like they had in the Civil War)

The "secret" to not having your crackers come out too hard is to think of them as a type of pie crust and don't over mix or over roll them. Also, you can experiment with different types of shortening. I find that oils tend to make a denser cracker and that solid shortenings makes them flakier. Also keep an eye on the baking times. It's hard at first to make a cracker that's crisp without having it become hardtack! Like anything else, the more you make, the more experienced you will become at knowing how the dough behaves and then you can tweak it. I made the flax seed cracker recipe by looking at a traidtional cracker recipe and coming up with my own mix of flours that I can have and that tastes good. I'm not gluten intolerant so I use the oat flour in mine. But really, if you kept the same ratio of shortening to flour, you can substitute just about any kind of flour in a cracker recipe. You can experiement with mixing in such items as parmesian cheese, dried onions, dehydrated veggies, and make all kinds of gourmet crackers. The funny thing is, if I had not developed wheat allergies, I would never have needed to know how to make my own crackers. It's one of those silver lining things--cuz my family loves home made crackers now AND it's a good thing to know how to do>

And for those who need a wheat-free cracker, may I submit my own creation, Judy's Fabulous Flaxseed Crackers? These crackers taste great topped with cream cheese and sundried tomatoes. Judy's Fabulous Flaxseed Crackers 1/4 cup soy flour 1/4 cup flax seed meal 1/4 cup whole flax seed 1/2 cup oat flour (those who need this gluten free, substitute brown rice flour) 1 teaspoon baking powder 1/8 teaspoon salt 1/2 cup butter or margarine, softened 1/4 cup honey 1/4 cup water 1. Preheat oven to 400 degrees 2.Mix all dry ingredients 3. Cut margarine or butter into dry ingredients. Add honey and water. Continue cutting dough until it forms a ball 4. Lightly dust cutting board or rolling surface with rice flour, roll dough until 1/4 inch thick. 5. Using a one inch cookie cutter, cut crackers. (I use round and square ones) Place on a preheated pizza stone or lightly greased cookie sheet. Prick crackers with a fork and bake 10 minutes or until browned. Note: the crackers will brown quickly. *I didn't name these crackers, BTW. This recipe was published in an allergy magazine and they called it this, LOL They ARE really good and my family snarfs these down.

I can't do corn! So I'm storing oats and whole buckwheat. Everyone who hasn't added seeds to their stores should put that on the list NOW! (If you do a google search on front-yard gardening..you'll find a gold mine of info on how to integrate veggies and herbs into your front yard in a way neighbors won't think you've gone off your meds.) Also, starting a bean cookbook will keep the bean and rice diet from being too boring. If you store beans, you must be using them--so learn to do all kinds of things with them besides just boil them. http://americanbean.org/soups-and-stews-bean-recipes/ http://americanbean.org/main-dishes-beans/ The americanbean.org site has tons of bean recipes, including desserts!

Grubby use an electric blender--on liquify--and that white stuff turns into slick pudding texture. Either that or use a stand mixer on the highest setting. Yeah...it works!

Thanks Violet...I sorta figured that. So that's why I can the squash and the broth individually--it's not that hard to toss them together and add spices afterwards. But when I do this, I also have to sautee some onions first. That's okay, too:) I wish the Ball Blue book was more clear about this kind of thing. Hmmmm...we should make up a list of questions that we have and send them to that company so they can address this more clearly in their literature! I'm an experienced canner and yet I have learned new things here. Thanks everyone.

I am wondering if it is safe to can butternut squash soup. (my recipe contains no dairy and uses turkey broth)...but then it's easy to can just the squash in chunks and the broth in jars of their own, and to combine them later with spices and add dairy if desired. So that's what I do so I know each thing is safe...but it would be nice to can just the soup all made!

I just found the Nana's List...and am blown away by its thoroughness. I was a health writer for many years, specializing in contamination control issues. Everything posted is absolutely correct and so very clear. Thanks a million!!!

Awesome collection of mix recipes! I'm going to work on adapting some of them to wheat-free, dairy-free, corn-free so if anyone else here has allergies, I'll post them later on. I printed these for my binder! Thanks so much.