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Old 05-10-2008, 03:38 PM
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LazyBear LazyBear is offline
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Smile Recipe Collection ~ Home Canning & Foodstorage (Preparedness Forum)

Powdered Milk Tips and Recipes ~ LINK

Home canning / Food Preservation recipes ~ LINK

Beans and Rice recipes ~ LINK

Whole Wheat Recipes ~ LINK

Food Storage Recipes ~ LINK

Yeast - store bought & homemade starters - tips & recipes ~ LINK

Dehydrated Food recipes ~ LINK

Disaster Preparedness Recipe & Tip Sources:

http://homecooking.about.com/library...y/aa091399.htm
http://busycooks.about.com/cs/season...tercooking.htm
http://www.naturalmeals.com/ArkChart.html

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Sharpen Your Survival Skills ~ Read Articles

Food Storage Cooking School preparedness book ~ "Use It or Lose It"
save a computer to your computer or burn a CD to keep with your foodstorage.
124 page Download

Utah State University Extension Library:

Utah's Extension service @ Utah State University > link
Home Canning Guide they created > link

USDA Home Canning Guides: LINK

Preserve The Harvest - fact sheets for fruits and vegetables ~ LINK

Home Canning - water bath or pressure canners ~ LINK


Arizona Extension service website:
Recommended canning times for areas of the country with an altitude of 0 to 2000 feet. link

U.S.D.A Complete Guide to Home Canning > link

National Center for Home Food Preservation > link

Food Safety Council > link
lots of really good info

Use this Altitude elevation finder for your area @ Topozone.com - just enter your City and State > link

Mesa Arizona is 1234 ft. in elevation

Salt Lake City, Utah is 4266 ft. in elevation

Ogden, Utah is 4299 ft.

Logan, Utah is 4535 ft.

Perry, Utah is 4340 ft.

Brigham City, Utah is 4439 ft.
____________________________
Shelf Life of Foods: Lots of Links

Seasonal Shopping:
Buying fruits and vegetables in season saves you money and gets you the best flavor.

Spring
asparagus, blackberries, green onions, leeks, lettuces, new potatoes, peas, radishes, rhubarb, spinach, strawberries, watercress

Summer
apricots, blueberries, cherries, eggplant, fresh herbs, green beans, melon, peaches, plums, corn, peppers, tomatoes, zucchini

Fall
apples, broccoli, brussels sprouts, cauliflower, collards, grapes, kale, pears, pumpkins, winter squash, yams

Winter
beets, cabbage, carrots, citrus fruits, onions, rutabagas, turnips, winter squash
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Old 07-10-2008, 07:33 AM
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LazyBear LazyBear is offline
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Home Canning in Utah
http://extension.usu.edu/htm/publica...y/category=319

Apple Butter
Yield: 8-9 pints

8 lbs apples
2 cups cider
2 cups vinegar
2 1/4 cups white sugar
2 1/4 cups packed brown sugar
2 tbsp ground cinnamon
1 tbsp ground cloves
Wash, remove stems, quarter and core fruit. Cook slowly in cider and vinegar until soft.
Press fruit through a colander, food mill or strainer. Cook fruit pulp with sugar and spices,
stirring frequently. To test for doneness, remove a spoonful and hold it away from steam for 2
minutes. It is done if the butter remains mounded on the spoon. Another way to determine when
the butter is cooked adequately is to spoon a small quantity onto a plate. When a film of liquid
does not separate around the edges of the butter, it is ready for canning. Fill hot into jars, leaving
1/4 inch headspace. Adjust lids and process in a boiling water canner.

Altitude: 1000 – 6000 ft
Boiling Water Bath:
Pints: 15 min
Half Pints: 10 min

Apples, Sliced
Approximately 19 pounds of apples yields 7 quarts. An average of 12-1/4 pounds yields 9 pints.
Wash, peel, and core apples. To prevent discoloration, pre-treat with ascorbic acid (see
previous section). Raw pack canning yields poor quality product; therefore instructions are for
hot pack only. Place drained slices in large saucepan and add 1 pint water or light to medium
syrup per 5 pounds of sliced apples. Boil 5 minutes stirring occasionally to prevent burning. Fill
jars with hot slices and hot syrup or water, leaving 1/2-inch headspace. Adjust lids and process
in a boiling water-bath canner.

Altitude: 3000 – 6000 ft
Boiling Water Bath:
Pints: 30 min
Quarts: 30 min

Apple Pie Filling
Makes 7 quarts

6 quarts blanched, sliced apples
5 1/2 cups sugar
1 1/2 cups Clear Jel®
5 cups apple juice
7 drops yellow food coloring (optional)
1 tbsp cinnamon
1 tsp nutmeg (optional)
3/4 cup bottled lemon juice
Yield: 7 quarts
Use firm, crisp apples. If apples lack tartness, use an additional 1/4 cup bottled lemon
juice for each 6 quarts of sliced apples.
Wash, peel, and core apples. Cut apples into slices, 1/2 inch wide. Pre-treat to prevent
browning of fruit. Drain well. To blanch the fruit, place 6 cups at a time in 1 gallon of boiling
water. Boil each batch for 1 minute after the water returns to a boil. Remove fruit from blanch
water, but keep the hot fruit in a covered bowl or pot while the Clear Jel® mixture is prepared.
Combine sugar, Clear Jel®, cinnamon and nutmeg in a large saucepot with water, apple juice
and food coloring. Stir and cook on medium high heat until mixture thickens and begins to
bubble. Add lemon juice to the boiling mixture and boil 1 minute, stirring constantly.
Immediately fold in drained apple slices and fill hot jars with hot mixture. Leave 1-inch
headspace. Remove air bubbles. Wipe jar rims. Adjust lids and process immediately for 25
minutes (pints or quarts) in a boiling water-bath canner.

Altitude: 3000 – 6000 ft
Boiling Water Bath:
Pints: 35 min
Quarts: 35 min


Pickled Corn Relish
Yield: About 9 pints

10 cups fresh whole kernel corn (16 to 20
medium-size ears), or six 10-ounce
packages of frozen corn
2 1/2 cups diced sweet red peppers
2 1/2 cups diced sweet green peppers
2 1/2 cups chopped celery
1 1/4 cups diced onions
1 3/4 cups sugar
5 cups vinegar (5%)
2 1/2 tbsp canning or pickling salt
2 1/2 tsp celery seed
2 1/2 tbsp dry mustard
1 1/4 tsp turmeric

Procedure: Boil ears of corn 5 minutes. Dip in cold water. Cut whole kernels from cob
or use six 10-ounce frozen packages of corn. Combine peppers, celery, onions, sugar, vinegar,
salt, and celery seed in a saucepan. Bring to boil and simmer 5 minutes, stirring occasionally.
Mix mustard and turmeric in 1/2 cup of the simmered mixture. Add this mixture and corn
to the hot mixture. Simmer another 5 minutes. If desired, thicken mixture with flour paste (1/4
cup flour blended in 1/4 cup water) and stir frequently. Fill jars with hot mixture, leaving 1/2-
inch headspace. Adjust lids and process.

Altitude: 1000 – 6000 ft
Boiling Water Bath:
Pints: 20 min
Half Pints: 20 min

Grape Jam
Yield: about 3 pints.

2 quarts grapes (Concord, Muscadine, Scuppernog)
6 cups sugar
To prepare pulp: Separate pulp from skins of grapes. Chop skins, if desired. Cook skins
gently 15 to 20 minutes, adding only enough water to prevent sticking (about 1/2 cup). Cook
pulp until soft. Press through sieve or food mill to remove seeds.
To prepare jam: Combine pulp, skins and sugar in a large saucepot. Bring slowly to boil,
stirring until sugar dissolves. Cook rapidly almost to gelling point, about 10 minutes. As mixture
thickens; stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle
hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process in a boilingwater
canner.

Altitude: 1000 – 6000 ft
Boiling Water Bath:
Pints: 10 min
Half Pints: 10 min


Pear Butter
2 quarts pear pulp (about 20 medium, fully ripe pears)
4 cups sugar
1/3 cup orange juice
1 teaspoon grated orange rind
1/2 teaspoon ground nutmeg or 1/2 ground ginger
Quarter and core pears. Cook until soft, adding only enough water to prevent sticking.
Press through a sieve or food mill. Measure pulp.
Add remaining ingredients; cook until thick, about 15 minutes. As mixture thickens, stir
frequently to prevent sticking. Pour hot butter into jars, leaving 1/4 inch head space. Wipe jar
rims and adjust lids. Process as shown in the processing time table below.

Altitude: 1000 – 6000 ft
Boiling Water Bath:
Pints: 10 min
Half Pints: 10 min

Stewed Tomatoes
4 quarts chopped, peeled, cored tomatoes (about 24 large)
1 cup chopped celery (about 1 stalk)
1/2 cup chopped onion (about 1/2 medium)
1/4 cup chopped green pepper (about 1/4 medium)
1 Tablespoon sugar
2 teaspoons salt
Combine all ingredients in a large saucepot. Cover; cook 10 minutes, stirring to prevent
sticking. Ladle hot vegetables into jars, leaving 1-inch headspace. Adjust lids and process in
pressure canner according to chart below.

Altitude: 4000 – 6000 ft
Pressure: 10 lbs
Pints: 10 min
Quarts: 10 min

Spaghetti Sauce without Meat
Yield: About 9 pints

30 lbs tomatoes
1 cup chopped onions
5 cloves garlic, minced
1 cup chopped celery or green peppers
1 lb fresh mushrooms, sliced (optional)
4-1/2 tsp. salt
2 Tbsp. oregano
4 Tbsp. minced parsley
2 tsp. black pepper
1/4 cup brown sugar
1/4 cup vegetable oil
6
Procedure: Caution – Do not increase the proportion of onions, peppers, or
mushrooms. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split.
Dip in cold water and slip off skins. Remove cores and quarter tomatoes. Boil 20 minutes,
uncovered, in large saucepan. Put through food mill or sieve. Sauté onions, garlic, celery or
peppers, and mushrooms (if desired) in vegetable oil until tender. Combine sautéed vegetables
and tomatoes and add remainder of spices, salt, and sugar. Bring to a boil. Simmer, uncovered
until thick enough for serving. At this time the initial volume will have been reduced by nearly
one-half. Stir frequently to avoid burning. Fill jars, leaving 1-inch headspace. Adjust lids and
process in pressure canner according to chart below.

Altitude: 4000 – 6000 ft
Pressure: 13 lbs
Pints: 20 min
Quarts: 25 min


SPAGHETTI SAUCE WITH MEAT
Yield: About 9 pints

30 lbs tomatoes
2-1/2 lbs ground beef or sausage
5 cloves garlic, minced
1 cup chopped onions
1 cup chopped celery or green peppers
1 lb fresh mushrooms, sliced (optional)
4-1/2 tsp salt
2 tbsp oregano
4 tbsp minced parsley
2 tsp black pepper
1/4 cup brown sugar
Procedure: To prepare tomatoes, follow directions for Spaghetti Sauce Without Meat, page 3-
11. Saute beef or sausage until brown. Add garlic, onion, celery or green pepper, and
mushrooms, if desired. Cook until vegetables are tender. Combine with tomato pulp in large
saucepan. Add spices, salt, and sugar. Bring to a boil. Simmer, uncovered, until thick enough
for serving. At this time initial volume will have been reduced by nearly one-half. Stir frequently
to avoid burning. Fill jars, leaving 1-inch headspace. Adjust lids and process.

Altitude: 4000 – 6000 ft
Pressure: 12 lbs
Pints: 60 min
Quarts: 70 min


MEXICAN TOMATO SAUCE
Yield: About 7 quarts

2-1/2 to 3 lbs chile peppers
18 lbs tomatoes
3 cups chopped onions
1 tbsp salt
1 tbsp oregano
1/2 cup vinegar
Procedure: Caution: Wear rubber gloves while handling chiles or wash hands
thoroughly with soap and water before touching your face. Wash and dry chiles. Slit each
pepper on its side to allow steam to escape. Peel peppers using one of the following methods:
Oven or broiler method: Place chiles in oven (400E F) or broiler for 6-8 minutes until skins
blister.
Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place
chilies on burner for several minutes until skins blister.
Allow peppers to cool. Place in a pan and cover with a damp cloth. This will make peeling the
peppers easier. After several minutes, peel each pepper. Cool and slip off skins. Discard seeds
and chop peppers. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins
split. Dip in cold water, slip off skins, and remove cores. Coarsely chop tomatoes and combine
chopped peppers and remaining ingredients in large saucepan. Bring to a boil. Cover. Simmer
10 minutes. Fill jars, leaving 1-inch headspace. Adjust lids and process.

Altitude: 4000 – 6000 ft
Pressure: 13 lbs
Pints: 20 min
Quarts: 25 min


CHILE SALSA (Hot Tomato-Pepper Sauce)
Yield: 6 to 8 pints

5 lbs tomatoes
2 lbs chile peppers
1 lb onions
1 cup vinegar (5%)
3 tsp salt
1/2 tsp pepper
Procedure: Caution: Wear rubber gloves while handling chiles or wash hands
thoroughly with soap and water before touching your face. Peel and prepare chile peppers
as described in making Mexican Tomato Sauce on page 3-13. Wash tomatoes and dip in
boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and
remove cores. Coarsely chop tomatoes and combine chopped peppers, onions, and remaining
ingredients in a large saucepan. Heat to boil, and simmer 10 minutes. Fill jars, leaving 1/2-inch
headspace. Adjust lids and process.

Altitude: 1000 – 6000 ft
Boiling Water Bath:
Pints: 20 min


Tomato Taco Sauce
Yield: 11 pints

8 quarts peeled, cored, finely chopped paste tomatoes
2 cloves garlic, crushed
5 cups chopped onions
4 jalapeno peppers, seeded, chopped
4 long green chiles, seeded, chopped
2 ½ cups vinegar
2 tablespoons salt
1 ½ tablespoons blackpepper
1 tablespoon sugar
2 tablespoons oregano leaves*
1 teaspoon ground cumin*
Combine ingredients in a large saucepan. Bring to a boil, then reduce heat and simmer,
stirring frequently until thick (about 1 hour). Ladle hot mixture into pint jars, leaving 1/2-
inch headspace. Adjust lids and process in boiling water canner:
Altitude: 1000 – 6000 ft
Boiling Water Bath:
Pints: 20 min


Pickled Bread-and-Butter Zucchini
16 cups fresh zucchini, sliced
4 cups onions, thinly sliced
½ cup canning or pickling salt
4 cups white vinegar (5%)
2 cups sugar
4 tbsp mustard seed
2 tbsp celery seed
2 tsp ground turmeric
Yield: About 8 to 9 pints
Procedure: Cover zucchini and onion slices with 1 inch of water and salt. Let stand 2
hours and drain thoroughly. Combine vinegar, sugar, and spices. Bring to a boil and add zucchini
and onions. Simmer 5 minutes and fill jars with mixture and pickling solution, leaving 1/2-inch
headspace. Adjust lids and process according to the recommendations in table below:

Altitude: 1000 – 6000 ft
Boiling Water Bath:
Pints: 15 min
Quarts: 15 min
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  #3  
Old 09-18-2008, 06:56 PM
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bubbatey bubbatey is offline
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Location: Roy, Utah
Posts: 2,787
Default Creative Uses of Dried Food

A lady in my ward called me last week, and told me about this website . It has lots of great info, and there's recipes using your food storage that I never would have thought of! HTH!
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I my family!!!
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married 14 yrs., boy 14 yrs., girl 10 yrs., girl 7 yrs., girl 5 yrs.
Some people are like Slinkies... Not really good for anything, but they still bring a smile to your face when you push them down a flight of stairs.
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Old 09-20-2008, 02:07 PM
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Home canning season
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  #5  
Old 09-28-2008, 08:58 AM
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Digital Cookbook

Whole Wheat Baking for Gold Medal Flour

I'm trying the Snicker Doodles and Peanut Butter Bars


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  #6  
Old 01-19-2009, 10:21 PM
kimbresee-sbcglobal-net kimbresee-sbcglobal-net is offline
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Join Date: Nov 2008
Posts: 25
Default Need recipe for muffins

Hi I need a recipe for any type of muffins but it has to use a powderd milk in it.Does anyone have a good one?Thanks
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Old 03-23-2009, 03:30 PM
dollardiva dollardiva is offline
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Awesome resources! Thanks LazyBear!!
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Old 11-28-2013, 12:55 AM
BruceO BruceO is offline
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Posts: 2
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Being prepared and thrift during economic crisis is one of good value that we should possess. With a bad credit score after losing my job during the recession, I wanted some way to borrow money. I was able to get the quick cash and pay the mechanic, so I could get back to work. On top of that, it helped me increase my credit score. Find out more at: No Credit Check Payday Loan
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