Canning Beans and Dogs

O.K. I am coming clean right here and now. Before I begin with this recipe there is something that you must know. I don't care much for beans and hot dogs. Now being a native Mainer, that is almost as blasphemous as not liking lobster or blueberries.

 BUT...knowing that the "you know what" could hit the fan at any time, I have been working on finding more ways to can more things. I used to be a "freeze everything" gal, but with power outages for any length of time, how much of the freezer's contents can I actually prepare and feed to my family before it all becomes inedible?

Yes, all of the fruits and vegetables that I store away are wonderful, but I know how important protein is in a human's ability to sustain the body while performing everyday tasks. So, when I came across this recipe I thought, heck I bought a 25 pound bag of pinto beans and haven't done anything with them yet. Let's give it a shot.

***Disclaimer: DO NOT begin the process below unless you have knowledge in the usage of a pressure cooker and the safety issues surrounding  canning basics. I cannot be held responsible for  things not working out for you!)***

Ingredients:

1 quart pinto beans (about 2 lbs.)
3 tbs. dark molasses
1 tbs. vinegar
2 tsp. salt
3/4 tsp. ground mustard


Process:

Cover beans with water and let stand for 12 hours. Drain

Place beans in a large pan and cover beans with water. Bring to a boil. Reduce heat. Simmer until skins crack.

Drain- reserving the liquid-and set aside.

In a saucepan make a sauce by combining the molasses, vinegar, salt and mustard. Bring to a boil. Remove from heat.

Fill jars 3/4 full with beans. Top with cut hot dogs (or pork, bacon, ham) and fill the rest of the way with the sauce.

Leave 1 inch head space. Pints for 65 minutes @ 11 lbs. pressure/ Quarts 75 minutes @ 11 lbs. pressure.



Well there you go! I actually doubled this recipe and ended up with 7 quarts. I'm sure that if there is an emergency these will be the best things I have eaten. Add some corn muffins and it will be a meal fit for a queen. For those who poo-poo my prepping- that's o.k. I know that I could go down to Hannaford and purchase beans and hot dogs today. The question comes, what about tomorrow??? Happy prepping!

Enjoy~

Dish Soap- One More Sign of Preparedness

                                                     Homemade Dish Soap

It appears that I am slowly closing in on very few trips down the detergent aisle at the grocery store. I have learned how to make soaps and shampoo, laundry detergent and dishwasher detergent. All of which are successful and pleasing to use! I kind of have to giggle (maybe it's more like a moan) when I think back on all of the money I have poured out on brand names. I wonder when I became of a frugal mind? Well, whenever it happened, I sure am glad it did.

Today I made a delightful looking, feeling and smelling dish detergent soap for those pesky dishes that I have to wash by hand. I had all of the ingredients on hand and it was super simple.

Ingredients:


1 1/2 cup hot water
1 tbs. Ivory bar soap
1 tbs. white vinegar
1 tbs. Super Washing Soda


Process:


1. Shred 1 tbs. Ivory bar soap

2. Combine ingredients into bowl.

3. Pour in hot water.

4. Whisk mixture until all ingredients are blended. Keep whisking until the Ivory has melted.

5. Let sit out for 8-10 hours. Stir now and again. (I found that every time I walked by the bowl, I just gave it a few stirs).

6. Transfer to a bottle that will serve the purpose of storage. It could be a recycled detergent bottle, or some other container that would work for you.


There are lots of different essential oils that you might consider adding to this soap. The oils won't just make it smell good, but some will add an extra kick to the bacteria that is laying around in that sink load of dishes.  Happy Cleaning!!!

Enjoy~

Mint Pesto- Take 2

                                                           My Mint Patch


So, after my first miserable failure at making mint pesto, I did what I always do. Try, try again... That I did and after this attempt, I got the thumbs up from the Boss. If he likes it, it is good by me! That first recipe I tried had the makings of a delightful addition to my collection of culinary delights, but after 1 bite, the only thing it may have delighted was the garbage can. I am known to try and like almost any kind of food- that wouldn't qualify as food. It was a great lesson for me, though. I was so convinced that all of the recipes I scrounge up are as accurate and as delicious as those who post them say that they are. Nope.

Below is the recipe that I made today. I picked pieces from here and bits from there and *shazam* there you go! A reminder that this recipe does have mint in it, which gives an interesting shift for the palette from the regular pesto that is made with just basil. I also used walnuts instead of the regular pine nuts as I am allergic to them.

If you have a plot where mint is taking over- give this a try. Then let me know what you used it for...because at this point, I'm really not sure what to do with it!

                                                     

                                                          Mint Pesto

1 1/2 cups mint
1/2 cup basil
2 garlic cloves
1/4 walnuts
1/2 tsp. salt
1/2 cup olive oil
lemon juice

1. When measuring mint and basil, press leaves down into the cup to have a full measure.

2. Combine leaves into a food processor and pulse a few times to incorporate them.

3. Add the rest of the ingredients and pulse until they are blended nicely. I had to scrape the sides a few times to make sure that all ingredients were combined.

4. Scoop into freezer cups until you know what you are going to use it for. (And then let me know)!


Enjoy~

Raspberries~ Love Them Or Hate Them

Whether you have a few raspberry bushes in the corner of your yard or taking up an entire field, I'm sure when these bushes come up in conversation you are hearing either deep groans of disgust or smiles and dreamy, far away looks. I fall into the dreamy, far away looks category. Whenever anyone mentions raspberries, I immediately drift away to hot buttered toast, smeared with that special sweetness of my homemade jam.

Then there comes the perennial comment, "I don't like all of those seeds." O.K. that is a legitimate argument.   But do you know what you are missing because you don't like those seeds? Just 1 cup of raspberries packs such a nutritional punch. They are a good source of B-Complex vitamins, Vitamin K, Magnesium, Manganese, Potassium, Copper,  and Zinc. They are an excellent source of Vitamin C (54%) and contain 32% of the daily value for fiber.

Studies have shown that raspberries have an effect in the fight against cancers, aging inflammation, and neuro-degenerative diseases. Just one cup will help you on the road to optimum health.

                                               

That being said, they do have a dirty little secret. One cup of raspberries has 64 calories and 5g of sugar. So, a large portion of the calories come from sugar. That could be a downside for you. For me? I make raspberry jam and add a lot more sugar. What can I say, I'm a rebel! Below is the recipe I use for raspberry jam. If you have favorite recipes using raspberries, please share. Until then-happy berrying!


                                                                      Raspberry Jam


4 pints raspberries (4 cups crushed)
6 1/2 cups sugar
1 pouch liquid fruit pectin


1. Prepare fruit by crushing (I use a potato masher) If you want less seeds you can run 1/2 of the crushed fruit through a sieve.

2. Follow all of those rules as they relate to the hot water bath method and jar preparation.

***I have only given you the guidelines I use for making jam. It is your responsibility to educate yourself in the art of canning before trying the recipe below. I can not be held responsible for the process***

3. Put prepared fruit into large saucepan. Stir sugar into fruit. (I add 1/2 tsp. of butter to keep the jam from foaming).

4. Bring to a rolling boil-stir constantly.

5. Stir in pectin. Return to a rolling boil and stir constantly for 1 minute. Remove from heat. Skim foam with a metal spoon if needed.

6. Fill hot jars to 1/8 inch. Cover with 2 piece lids and process for 10 minutes.

Enjoy~

Homemade Liquid Laundry Detergent

If you do as much laundry as we do here on the Farm, you know what a hit your wallet can take. Although I used to do laundry for a family of 7 (but am currently only washing for 4) detergents continue to be at the top of my expense column. I finally gave in and started using the following recipe for liquid laundry detergent when my regular detergent jumped to over $13.00 a bottle. I figured that when using this homemade detergent, I can spend the same amount of money for the initial purchases, but be able to do 640 loads of laundry. Then I only need to buy the bars of the Fels-Naptha soap until the Borax and washing soap run out. That is considerable savings!

                                             Homemade Liquid Laundry Detergent Ingredients


                                                             1 cup washing soda
                                      
                                                                 1/2 cup Borax


                                                           1 bar Fels-Naptha soap

Step 1: Grate the bar of Fels-Naptha soap.

Step 2: Put shredded soap into a saucepan with 4 cups of hot water. Place on stove and stir over low heat until all flakes are dissolved (about 10 minutes).

Step 3: Fill a 5 gallon bucket half full with hot water. Pour in the soap mixture. Add the washing soap and the Borax. Stir. I used my husband's drill with his paint mixing attachment, but you can use any sort of stick or handle that can reach the bottom of the bucket.

Step 4: Fill the bucket with more hot water-until it is full. Stir again. Cover and let it sit overnight.

Step 5: Carefully open the bucket the next day. The mixture will be a thick, jelly-like consistency. Stir again.

Step 6: Use a funnel to fill up your container only half way. Fill the rest of the way with water and shake. I am using old laundry detergent jugs that I have been saving. You could also use milk jugs or yogurt containers. Let your imagination run wild!

To use: always shake the container first. Add: 5/8 cup to a top loading washing machine and 1/2 cup to front-loading machines.

As always, use your own judgement as you use this soap. You may want to add more or less as you get used to it. You are the one in charge of keeping your family going! You know what is best!!

Enjoy~

Dishwasher Detergent~Straight From Your Kitchen!

If you have 5 minutes and are interested in saving a few dollars, you simply have to make this detergent. Not that I would ever tell you what you have to do, but what do you have to lose? For less that 1 penny a load, you can feel so darn smart that you have created a useful product for your home and have many more dollars back in your wallet. Who could say no to that?

                                              Homemade Dishwasher Detergent


                           2 cups Borax


                        2 cups Washing Soda


               4 packets of sugar free lemonade Kool-Aid




Mix all ingredients together. Pour into a container. It could be an empty detergent box, a yogurt container, or a beautiful glass jar as I did. This is a 3 quart jar to give you some idea of the size of the container you will need. 


              ***To use: Sprinkle 1 Tbs. in the pre-wash cup and 1 Tbs. in the main wash***

There are many different variations for dishwasher detergent on the internet, but I tend to be an impatient prepper and I like immediate results whenever possible. I also like the idea that the Cascade company may be calling me because their sales have dipped and they want my family back. Sorry- we aren't coming back! We are one step closer to independence and getting closer all the time!!!




Enjoy~