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Everything posted by HannaLee

  1. OHOH!! It was ME!!! My recipe blog is here: www.homesteadblogger.com/mommaofmany
  2. Yikes, Katie. A big heavy gate is a good idea. I am viewing that video from your blog (which I assume is the same one linked here) and it's unnerving. I'm so thankful that I found this site 'in time' and have been preparing. Any prep is better than none! I pray that we are raptured before TS-REALLY-HTF, but if we aren't, praise the Lord and MARANATHA, anyway!
  3. A question for you experienced canners: May I pressure can jams,applesauce and other water bathed foods? Pressure canning seems much less wasteful, since you use much less water. If I can, how do I know how long to pressure can it when the directions are for water bath canning? Are there guidelines somewhere?
  4. I have a homemade stuffing recipe I'll add here...We can't eat the store-bought kind. The MSG makes my husband and son ill, and doesn't do anything good for any of us! Stove Top Clone 1/3 cup freshly chopped celery 4-5 slices white bread 3-4 slices whole wheat bread 3 tsp chicken bouillion 2 tsp chopped dried onions 1 1/2 tsp dried parsley 1/8 tsp EACH sugar and onion powder To prepare, you need: 1 2/3 cup water 1/4 cup butter Mince the celery tiny and dry overnight on a sheet pan overnight, or in a very slightly warm oven. I have a dehydrator, which makes it much easier! Press the bread together to compress it and cube it. You should have about 4 cups of bread. Dry the bread cubes in a 250 degree oven for about 30-40 minutes. You should have about 2 2/3 cups cubes after drying. Combine the dried veggies, seasonings and bread. Store in an airtight container until ready to use. To prepare the stuffing, bring the water and butter to a boil, stir in the veggie/spice mix, cover and let simmer 10 minutes. Add the bread cubes, cover and remove from the heat. Let stand for 5-7 minutes. Fluff with a fork and serve.
  5. Oh, it does have one weight. The thing is, it doesn't say it it's 5, 10 or 15 pounds. The All American I learned on has a weight with three different holes, properly labeled. I am on www.gopresto.com and they don't have the weight set. Where do you suggest I go to? Perhaps the picture will tell me which weight was included.
  6. I've been canning all sorts of things with a borrowed All American. This is a dial gauge and when I get a new gasket in, I plan to take it to the Extension Office. It looks just like this one. Not the prettiest thing, but it was cheap! I have a question. Is the Presto site the only place you can get a replacement gasket for a canner this old? I don't want to waste my time running all around town to the various hardware stores, if they don't carry it.
  7. 4 quarts marinara sauce, 5 quarts beef stew, 2 quarts chunked chicken, 1 quart of chicken broth and 4 quarts and 4 pints of applesauce.
  8. I got a 16 quart pressure canner, 9 pint and a half jars, 118 pint jars and 71 quarts jar through a Craig's List deal!! There were also hundreds of new rings and several boxes of new lids. All the jars, ring and lids were free and the canner was but $15!
  9. I put a 'wanted' ad on Craig's List for canning supplies and someone contacted me. I picked up this afternoon. I got a 16 quart Presto pressure canner, 9 pint and a half jars, 118 pint jars and 71 quarts!! There are also hundreds of new rings and several boxes of new lids (which may be too old to use....I'll try some and see). All the jars, ring and lids were free and the canner was but $15! I'm one happy Momma!
  10. Violet, here's a page for you! Mung Beans
  11. I sprout often. I have the "Sproutmaster" and have never had a batch go slimy. I get a mixed organic seed mix meant for sprouting from a local store. Azure Standard, a west coast food co-op, also carries a yummy blend.
  12. I'm making a big batch of this: Layered Chicken Vegetable Soup
  13. I've canned! Nothing like most of the folks here, but I'm just learning! Total cost...$21. Most of the food was given or gleaned. Jars were free of of Craig's List, as was all the canning equipment. I did have buy some of the lids, though.
  14. So what would be best, white or black filters? Can you even get white filters for the bigger models? BTW, thanks for the link. I'm trying to get a Crown for Christmas. We have 10 in our family, so I want a big one!!
  15. I rather wish I hadn't mentioned my concerns and desire to stock up a couple of years ago. I have learned so much on this board.
  16. I am still learning to can. I was able to glean unlimited amounts of plums this week from a friend's neighbor's orchard. I have made 5 qts and 6 pints of jam, 32 trays of fruit roll-ups, and have two more gallons of puree ready to make more rollups, and many buckets of plums left. The orchard is very old, and likely not hybridized or GM, so I am going to try to grow a few of the pits. Anything else you can do with plum pits? I borrowed a pressure canner from a friend and am going to learn how to use it this weekend. I'll be browsing for recipes in the "Preserving the Harvest" thread and working on that next week. Will my kitchen ever be clean again?
  17. I was at Costco today. There was plenty on the shelves, and there wasn't more than the usual number of people there. HOWEVER, I am an Executive member and was there at opening, 10 AM, while the store doesn't open to the general membership until 11 AM. 50 pounds of sugar was $20.69! Is that about typical? I haven't bought white sugar for several years, since we rarely use it! I have been learning to can and used up all my stored sugar.
  18. I found dried beans on clearance at a warehouse store today! 5 pound bags of various kinda of beans for $2.79-3.09 each. I bought all they had. I already have LOTS of beans, but at that price....
  19. Welcome from another Central CA'er.
  20. Welcome from the Central Valley! I love getting over your way! Expect to spend a lot of time reading and being challenged!
  21. I canned some apricots that a friend gave me from her tree, and froze a pound of organic lettuce greens. I was given 6 18 packs of fresh, fertile eggs, so some baking is in order, before it gets too hot (111 forecast for tomorrow.) Another friend is butchering some young male goats soon and is going to give me some meat. WESTIE! What do I do with goat meat??
  22. If you use buttermilk, make sure you use 1/2 tsp baking soda as well, or it won't rise right.
  23. I agree, keep it! You could barter with it if you have an overstock when TSHTF.
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