Trudy

Got mine too. Very nice! Good idea on the box, wish I had thought of that.

Sorry I just found your post here. Please ignore my new post I made a few minutes ago.

Is it too early to start mailing? Mine have been ready for a couple of weeks.

Is it time to start mailing them? I've had mine ready and waiting for 2 weeks!

Should make opening lids easier!

DS and I love mango! Not a lot of flesh, the big 'core' is the seed. Sometimes they are kinda stringy, but oh so delish! Enjoy!

Midnightmom, Did you store it in the freezer, or just on the shelf? I would love to buy a case, just didn't know if it would get strong tasting.

I started out last night with a crockpot overflowing with apples, and ended up this morning with 5 pints of yummy apple butter! I also added 8 more quarts of peas and 2 quarts of yellow squash to the freezer.

I tried my oatmeal with freeze dried strawberries this morning. It was great- much better than Quaker instant packets! It was more like a dessert than a 'good for you' cereal. It is a little pricey, but so nice to have it in a can in the pantry instead of running to the store for fresh fruit. I live WAY out in the country, so I can't always get to a store! I want to try peaches next!

I just took 7 quarts of purple hull peas out of the canner! Looks to be about 5 bags to go in the freezer. One more bushel to do tomorrow. I'd rather have them all in the freezer, but space is limited. I'm cooking some to eat later. My house smells so good! I love fresh peas! (I usually lay a few pods of whole okra on top of my peas, but I'm too tired to go digging in the freezer to find them.)

I just found this blog on Pinterest. http://preservingfoodathome.com I guess it's been around awhile, because the archives go back to 2012. I've only read the article on canning potatoes, but I like that they explained about the testing behind the recipe. I always like to know the 'why' behind safe canning procedures. I hope someone else enjoys this too!

Thanks for jogging my memory! It is getting so bad it's scarry sometimes. I do remember this now. I'm glad I'm among friends...

I was watching 'Linda's Pantry' dehydrating rice for her meals in a jar. Her rice had been cooked in chicken broth. Is that a safe way to do it? I wouldn't hesitate to use boullion, but kinda scarry using real broth from fresh poultry??

Thanks for the info!

Does anyone dehydrate green onions? I would think that you would need to use parchment paper on the trays to keep the small pieces from falling through. Then slice cleaned onions, put on trays and dehydrate until dry. Is that all you do?? Sounds too easy...

Jeepers, I thought it was just me that felt like that! DH is the opposite - he acts like he is going to be here forever.(and keep buying new stuff forever) Maybe I'm turning into my mother! lol After my dad died (30 years ago) my mom would tell us every year that she wouldn't make it through another winter. Well, she made it through 26 more winters. So who knows??

I called Honeyville today to see if they still carried the freeze dried green onions. They said that they no longer had a supplier except from China, and they WOULD NOT sell products from China! She said that it was the same situation with the fd mushrooms and bell pepper! She told me to call back in 2-3 weeks but didn't sound too hopeful. .I guess I'll try dehydrated veggies. They just take a little longer to rehydrate.

Thanks yall! I was hoping someone would fix this.

That's my exception Homey. When I cook Asian dishes, I rinse the rice before I cook it. It's still sticky enough after cooking. When we eat Chinese (which is quiet often) we get 'sticky rice'. When DS was a toddler his papa and nanny taught him to say 'Chinese chow'. He never asked for McD like the other kids, he always asked for 'Chinese chow'! He still loves it.

Sorry, I was trying to share this info on food storage, but I couldn't get the link to open in the right box!

I guess that I rinse my rice because that is the way my mama taught me to do it! lol It removes some of the starch that makes rice so sticky. I'm sure you do lose some of the nutrients though. When you rinse it before cooking the water is cloudy and dirty looking so it just seems to me to need it. Isn't it funny how you just assume that everyone does things the same way as you do? Maybe it's just a southern thang!

Snow Mom, I guess great minds think alike! lol I just printed out my pattern from pinterest yesterday. Thought I was being smart and getting ahead of the game. I'm ready to get them finished early this year! I'm sending my pm soon.

I use to use nothing but parboiled rice until I tried jasmine. Now jasmine is my favorite .I have read that jasmine rice has a shorter storage life (similar to storing brown rice) Parboiled is like Uncle Bens. The grains don't cook up sticky and starchy like regular rice. They stay separate. I would think that it would be good to store. I think I might try it in my storage meals too.

Also parboiled rice looks cleaner than regular. I cook my rice then put in a colander and rinse. If all your ingredients are mixed in the mylar bag or jar, you wont be able to rinse it before or after you cook it.

You don't need the egg. Several months ago I put a Pillsbury Sugar Free Devils Food cake mix in a small canister, and I mix 1/2 cup dry cake mix + 1/4 cup of water in a mug and microwave 1 minute. It is only 240 calories! (Unless you feel led to add a handful of chocolate chips or some icing. lol) I'm sure any flavor would be good. Now I want to try the one lovinit posted. It sounds yummy! I think I have both mixes in my pantry...

I'm planning to make meals in a jar also, only put them in mylar pouches for my son. He decided that he didn't want to spend $ for a room, so he is bunking in a friends tiny camper while he goes to collage! Not much room to store or cook food. Only a small fridge and hot plate. He seems happy, but I'm getting old fast! lol

Out of dried mushrooms, bell pepper and butter too. Jeepers did you like the meats that you got? Has anyone actually tried the dried sausage? I know that Perbain and Chef Tess say it's the best.