Strawberry/Rhubarb Jam

Ingredients:

5 cups Rhubarb, chopped finely
4 cups sugar
2 boxes of Jell-0, Strawberry flavored

Directions:

Mix chopped rhubarb and sugar together, I use the pot I’m going to cook the jam in so I don’t dirty more dishes. Let rhubarb and sugar sit for an hour.

Add the two boxes of jell-o and mix well. Bring to a boil on the stove and let boil for a half-hour. Watch carefully and stir often.

Fill sterilized jars with hot jam, mixture.
Clean top of jars, add lids, and screw on rings.
At this point you can do one of two things:
1) turn the jars over on their tops and let the heat seal the jars
2) process in water bath canner for 10 minutes.
This recipe makes 2 pints or 4-1/2 pints.

Homemade Apple Butter

Ingredients:

10 apples
2 cups water
1/2 cup sugar
1 tablespoon cinnamon
1 teaspoon Allspice
1 lemon juiced

Directions:

1. Wash, peel, core and quarter apples.

2.Add all ingredients to a large pot and cook on medium high heat for 1 hr or cook overnight in your crock-pot.

3. Stir the mix every 20 minutes or so to prevent burning on the bottom.

4. Turn heat down to low and cook for 4-5 hours, until the apple butter is smooth and thick.

5. After your apple butter is done you can store in the refrigerator or process it by water bath canner.

** NOTE **
Don’t throw out your apple peels and cores; you can place them in a mason jar, filling with filtered water and leaving a 1/2 inch space from top, cover with cheese cloth and secure with a rubber band or twine let set for 1 month. After 1 month you can strain the liquid leaving the scraps and store in a glass bottle. Leftover sediment is good it’s called the “mother”.

How to Prepare Horseradish

How to make homemade horseradish by grating horseradish root and adding vinegar.

Ingredients:

8-10 inch long piece of horseradish root
2 tablespoons water
1 tablespoon white vinegar
pinch salt

Method:

1. If you have access to a garden horseradish plant, use a sturdy shovel t dig up an 8-10 inch long tuber of horseradish. (You can’t pull it up.) The plant itself, once established, propagates with tubers, and is very hardy. Remove the leaves from the root and rinse the dirt off of the root.

2. Use a vegetable peeler to peel the surface skin off of the tuber. Chop into pieces.

3. Put into a food processor. Add a couple tablespoons of water. Process until well ground. At this point be careful. A ground up fresh horseradish is many times as potent as freshly chopped onions and can really hurt your eyes if you get too close. Keep at arms length away, and work in a well ventilated room. Strain out some of the water if the mixture is too liquidy. Add a tablespoon of white vinegar and a pinch of salt to the mixture. Pulse to combine.

Note that the vinegar will stabilize the level of hotness of the ground horseradish, so do not wait too long to add it to the mixture.

4. Using a rubber spatula, careful transfer the grated horseradish to a jar. It will keep for 3 to 4 weeks in the refrigerator.

Homemade Crock Pot Pizza Sauce

Ingredients:

4 – 6oz cans tomato paste (organic preferred)
1 – 15 oz can tomato sauce (organic preferred)
1 c. water
1 teaspoon garlic powder
2 tablespoons Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil (I used Extra Virgin Olive Oil)
1 tablespoon honey
4 tablespoons Parmesan cheese

combine all ingredients except cheese in crock pot. Cover and cook on low for 4 hours. Stir every 30 minutes to 1 hour so it won’t stick. After four hours, stir in cheese. Cool to room temperature and package for freezing or use in 1-2 days.

** I packaged in 4 jelly mason jars and in a quart freezer Ziploc bags. I’ve since used a couple of my jars of pizza sauce and they came out great.

** 1 jelly mason jar of pizza sauce will make one pizza.

Homemade Cream of Soup Mix

Ingredients:

2 c. dry milk powder (non-instant preferred ) Dairy free? Use Rice milk powder
3/4 c. organic cornstarch
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/4 teaspoon black pepper

Mix all ingredients together with a whisk. Store in an airtight container (or 1 qt. mason jar)

To make into soup, combine 1/3 c. dry mix with 1-1/4 cups water in a small saucepan. Whisk until smooth. On medium heat, bring to a boil. Cook and stir for 2 minutes, until thick. Cool. This amount = 1 can condensed cream of soup.

* For Cream of Chicken Soup: use 1-1/4 cups chicken broth instead of water.

* For Cream of Mushroom Soup: use water; add 1/4 c. diced, cooked mushrooms to soup after it thickens.

* For Cream of Celery Soup: use water, add 1/4 c. diced, cooked celery to the soup after it thickens or add a dash of celery seed to the mixture while it’s cooking.

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Applesauce

Makes about 8 (16 oz) pints
Kids of all ages will love this delicious homemade applesauce for breakfast, lunch, or dinner. Mix sweet and tart apples for a unique flavor.

Ingredients:

12 lbs. apples, peeled, cored, quartered, treated to prevent browning and drained (about 36 medium)*
Water
3 c. granulated sugar, Optional (I skipped this step)
4 Tablespoon lemon Juice (I use juice from 2 fresh squeezed lemons)
8 (16 oz) pint glass preserving jars with lids and bands ( I used 4 quart jars)

Directions:

1. PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

2. COMBINE apples with just enough water to prevent sticking in a large stainless steel saucepan. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, for 5 to 20 minutes, until apples are tender (time will depend upon the variety of apple and their maturity). Remove from heat and let cool slightly, 5 minutes.

3. TRANSFER apples, working in batches to a good mill or a food processor fitted with a metal blade and purée until smooth.

4. RETURN apple purée to saucepan. Add sugar, if using, and lemon juice. Bring to a boil over medium-high heat, stirring frequently to prevent sticking. Maintain a gentle boil over low heat while filling jars.

5. LADLE hot applesauce into hot jars leaving 1/2 inch head space. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit id finger tip tight.

6. PROCESS jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

* To treat apples slices to prevent browning, apply Ball Fruit-Fresh Produce Protector according to the manufacturer’s instructions or submerge cut apples in a mixture of 1/4 c. lemon juice and 4 cups water.