Jump to content
MrsSurvival Discussion Forums


  • Posts

  • Joined

  • Last visited

About HannaLee

Profile Information

  • Location
  1. I have an opportunity to get a large amount of these. However, I can not find any canning recipes for them. Is there anyone here who knows of a good way to preserve them besides dehydrating?
  2. Thanks, Violet. I thought not, but was asking for a friend. It sounds good! I might have to make my first batch of freezer jam.
  3. Can I can this recipe? If so, how long for pints and quarts? Pumpkin Apple Butter * 1 (29 ounce) can solid pack pumpkin * 2 cups apple cider * 1 cup applesauce * 1 cup packed light brown sugar * 1 teaspoon ground cinnamon * 1/2 teaspoon ground nutmeg * 1/4 teaspoon ground cloves DIRECTIONS 1. In a large saucepan or Dutch oven, combine all ingredients. Simmer, uncovered, for 2 hours, stirring occasionally, until thickened.
  4. Thanks,, Ladies! I knew I could count on you to answer fast! I canned one batch of 7 quarts (brought back to a boil and hot packed) and just refrigerated the other 7 quarts worth of beans. We'll eat them up over the next couple of days. The canned ones, if they are mushy, will be smooshed and refried.
  5. I have been canning spiced pinto beans the last few days. Due to an unexpected interruption today, my beans, which low boiled for 30 minutes, then sat in the hot water for several hours. I can now finish canning them, but they are already soft and quite cooked. I usually can them for 90 minutes at 10 pounds. Can I can them for less time safely since they are already almost cooked through, so they don't turn to mush?
  6. I have been making lots of jam this spring. I have recipes for various fruits, both using pectin and not. Please tell me.........in general, if you are not using pectin, do you heat every fruit to 220, then cool slightly and can? I have a couple of recipes that use that temp, but I can't find no pectin recipes for many fruits. I can't stand all the sugar that is required with regular pectin, and my Pomona's did not come in my co-op order. The low sugar pectin is expensive, and I'd like to do without it, if I can. I seem to mess up every time I try the 'sheeting' test. I haven't anyone to show me what is right. Can 220 work for me? The mixture I am wanting to make today is strawberry peach. The original recipe is: 4 1/2 cups fruit (1 qt. strawberries, 1 1/2 lbs. peaches) 2 Tbsp lemon juice 6 cups sugar 1 box pectin 1/2 tsp butter
  7. I've been garage sale-ing for my preps lately. the list over the last two Saturdays: I've found lots of jeans to fit my older children (who don't get hand-me-down from anyone). I found three large metal ammo boxes for $5. I found a real military kevlar helmet for $1. (not really a prep, but neat for the boys to play with anyway!) I found over three dozen more canning jars with lots of lids and rings for less than $4. I found 2 propane tanks for $10 each. These I'll use for trade ins on new filled ones, after using the remaining propane. I found two plastic water barrels with wonderful clamping lids for $2.50 each. They look something like this:
  8. A friend was recently given 40-year-old raw honey. It's clean and has been stored tightly covered in a plastic container. Is it safe to eat?
  9. I haven't been around for a while, but I have been busy! I have built a nice sized raised bed (concrete block) garden (4x20). That's been a big project! A local store has had granny smith and fuji apples for .33/lb. I have bought 200 pounds and have been canning applesauce and apple butter. I also GOT MY BERKEY! I ordered a Crown. I'm so happy! Major prep this tax season (besides the Berkey) was a great big, black, evil gun.
  10. I wrote about my score on lamb on another thread, but now need advice. I plan on making stew with much of it, but might try canning just meat, too. What is better for lamb, the raw pack or the hot pack method? I am assuming that it's safe to just switch out lamb for beef in my 'approved' recipe. Is that so?
  11. I found a FABULOUS clearance sale! I bought ten 4.5 to 5.5 leg of lamb roasts for $30. I'll be freezing some, canning much of it, and roasting one for tomorrow's dinner.
  12. I just went to Smart and Final (a warehouse store) and found 20 pound bags of rice clearanced for $3.24 each! I bought 6 bags. Wish I had more $$!
  13. We bought stuff on clearance all year long and did not use the credit card at all! I got a 'new' old/gold Presto canner with my Christmas cash from my inlaws. I also got an immersion blender to make soup-making for canning easier. My husband's gifts were prep related in the home protection area.
  • Create New...

Important Information

By using this site, you agree to our Terms of Use.