Orange, Pineapple, Mango Jam aka Sunshine in a jar.

I seriously love this stuff, it is one of the jams that I could just eat out of the jar, and may have on occasion haha.

I got several oranges in my bountiful baskets and decided to make up some of this and some Orange chili jam ( I will post that recipe in a couple days).
Start with about 4 pounds of oranges, cut the ends and then half then quarter slice out the pit and seeds then cut the quarter in half then slice into 3 pieces,

Put in pan  add 4 cups water 1 can crushed pineapple ( 1 jar if you have your own canned) 1 can of mangos or about 3 fresh chopped mangos.

cook for about for about 1 hour .

 Add 6 cups of water and 9 cups sugar

Cook down for about another hour then use a hand blender and puree.

 Add 2 packs of sure jell bring to a boil and simmer for 10 minutes.

Add to sterilized pint jars, water bath for 10 minutes.

 

 

Orange, Pineapple, Mango Jam 

 

 4 Pounds Oranges

1 Can crushed pinapple

1 can chopped mangos or 3 fresh chopped

4 cups water

9 cups sugar

6 cups water

2 packs Sure Jell

 

Cut the ends, then half, then quarter, slice out the pit and seeds of oranges then cut the quarters in half and slice into 3 pieces,

 

Put oranges in pan add 4 cups water,crushed pineapple, and mangos. Cook down for about an hour . Add 9 cups water and sugar cook down for about another hour. Then use a hand blender and puree. Add 2 packs of sure jell bring to a boil and simmer for 10 minutes.

Add to sterilized pint jars, water bath for 10 minutes.

 

 

 

Can your own Spaghetti Sauce.

 

It always seems like I don't ever have enough tomatoes (no matter how many I plant) in my garden to make everything that I want to make, so a lot of times I will buy the # 10 sized cans of tomato sauce to use. I will recan the tomato sauce in to smaller jars and I will make spaghetti sauce with some of it. it's pretty easy and really good. I use it for spaghetti, pizza, and anywhere a need a red pasta sauce.  

 

 

 

Canned Spaghetti Sauce

 

3 # 10 cans of Tomato sauce

5 Onions chopped, I use a quart of frozen or canned onions.

1/4 cup soy sauce

3 Tbl Worcestershire sauce

1 cup brown sugar

1/4 cup chopped garlic ( I use the chopped garlic in a jar from the store)

4 Tbl dried oregano

4 Tbl dried basil

3 bay leaves ( be sure to take these out before you can)

1 cup vinegar

2 tsp thyme

2 tsp rosemary

1 tsp celery salt

1/4 cup salt

 

Let simmer several hours. It will reduce down a little. Remove the bay leaves and fill sterilized  quart jars add hot lids and process in a water bath for 40 minutes ( be sure to adjust for altitude)

    



 

 

 

 

 

 

 

Start with 3 # 10 cans of tomato sauce. Pour into a large pan.

 

 

 

Add all your spices and let simmer for several hours.

 

 

 

Put in Jars and process. 

 

 

 

 

Make Your Own Cool-Whip

This taste really close to cool-whip and it doesn't have all the stupid stuff in it. It does take a little planning ahead but not much. It works great in recipes calling for cool-whip and as a dessert topping. Plus it is a lot cheaper to make and it uses stuff most of us already have in our pantry.

Start by placing your mixing bowl and beaters in the freezer.

I put some ice in a measuring cup and add enough water to make 1/2 a cup ( make sure it is crushed or small pieces of ice).

Put 2 tsp cold water in a small bowl. Add 1 tsp unflavored gelatin.

 

Stir together

 

Put 3  Tbl of water in a small sauce pan. Start to warm it then

add the gelatin mixture and bring to a boil until the gelatin is completely dissolved. Let cool to room temperature before using. I put mine in the freezer for a few minutes to cool it off. If you forget and leave it to long and it gets solid just reheat. (Which I seem to do a lot ha ha)  

Get your bowl and beaters from the freezer. Add  your 1/2 cup ice water, and 1/2 cup nonfat dry milk.

Beat on high speed until stiff peaks form.

Keep beating and add 4 Tbls of sugar, gelatin, 3 Tbls of oil, ( vegetable, coconut, or olive)and 1 teaspoon vanilla. Mix well.

Place in the freezer for about 10 to 15 minutes. If not using right away place in the fridge until ready to use. Stir before using.

The colder everything is the faster it will whip up.

You can add a different flavor of extract to go with what ever you are putting it in.

I remember my Mom, when I was younger she would whip up powdered milk ,water and sugar to make a whipped topping. 

So any way, one more thing you don't need to go to the store for.

Make your own Green Powder

 

 

I love the idea of green powder but hate the price. So like everything else I just make my own. It may not be as full of vitamins as the store bought but I figure it's better then nothing.

You can use it in smoothies, soups, or anywhere you can hide put it. This way I can get everyone to eat a few greens with out them even knowing it :).

 

First start with your dried vegetables, If I have lettuce, 

Spanish, kale or any sort of green that is starting to wilt or I know I am not going to get to, I throw it in the dehydrator. Then when I have a fair amount of dried greens I make powder.

 

Start with your dried greens.

 

 

Put them in a food processer or blender and process.

 

 

 

It will be larger pieces. Then I run them through a coffee mill. Just a little at a  time.

 

Grind it to a powder.

 

I go ahead and put through a sieve to shift out some of the larger pieces that are left. When you use celery beware it is hard to get all of it powdered that is where shifting it helps.

 

Most of these larger pieces are the celery.

 

Put in a jar and use as you would green powder.

 

Would you make and use your own green powder?

Making your own herbal capsules.

 

Making your own capsules are very easy a little time consuming but well worth it for what you can save by doing your own. You do need a capsule maker, most health food stores sell them, and the capsules. They are cheaper if you can go online, I get mine at starwest. You can make up a pretty good size batch at once and you can use any combination of herbs that you need and not only is it cheaper this way you know exactly what is in your capsules, and with no added fillers.

A capsule maker will cost around 20 dollars and the refills depending on what size around 10 to 20 dollars for a 1000. There are 4 different sizes of capsule makers"3" "2" “1” “0” “00”
You can go to  http://www.capsuleconnection.com/capsules   for information on the different sizes and how much they hold, here is a little of the information that they have.
　
Capsule Sizing Information"00" holds about 735 mg. "0" size holds about 500 mg. #1 holds about 400 mg. #2 about 300 mg. #3 about 200 mg.

One teaspoon will fill about 7 "0" capsules and about 5 "00" capsules. The weight depends on the density of the powder you are using. Some powders are much denser than others. It also depends on the fineness of the powder. The only way to be sure is to check the weight of each individual material. On a scale accurate to within one-tenth of a gram or even to one-tenth of an ounce or even to a gram, you can weigh 24 empty capsules and then compare with the weight when full. If you only want a small amount of active ingredient, then you can mix with a material such as milk powder or rice powder as a filler. That way you can use "0" or "00" size capsules with various weights of active ingredients.

 

You can go to my cold and flu pills here HERE to see exactly how to fill the capsules.

 

 

Make Your Own 57 Steak Sauce

 

 

I think this taste just like store bought without all the extra ingredients. It is pretty easy to make also. Plus one less thing to have to go to the store for.

 

MYO 57 Steak Sauce

1/2 cup raisins
1/2 cup water
1 1/3 cups white vinegar
1 cup tomato paste
2/3 cup apple cider vinegar
2/3 cup sugar
1/2 cup water
1 Tbls. prepared mustard
2 tsp. apple juice, frozen concentrate 1 1/2 tsp. salt
1 tsp. vegetable oil
1 tsp. lemon juice
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. turmeric

Start by putting the raisins and the water in a blender (or a nuti bullet ) blend until smooth. Measure out 1/4 cup of the puree.

 

 

 

 

Pour into a medium sized sauce pan, add the other ingredients, mix well, heat on a medium high heat to a good boil.

 

 

 

 

 

Reduce heat and simmer for 1/2 an hour or until thick. Let cool and refrigerate covered for at least 24 hours before using.

 

 

 

 

 

 

Make your own Cream Soup Base

Make your own cream soup base and never have to buy canned cream soup again. It is so easy Just put 2 cups powdered milk, 1 cup corn starch, 1/4 cup chicken bullion granules, 2 Tbsp. dried onion flakes, 1/2 tea pepper. In a large bowl. I double mine since I use so much.

 

 

Mix real well

 

Put in a container and label.

 

To use add 1/3 cup mix to 1 1/4 cup cold water. (equally to 1 can)

 

Whisk well cook and stir over  medium heat until thickened. Be sure to keep stirring so it doesn't clump up.

 

This can be used just like the canned soup in your recipes.

I you know you will be needing more in the next few days make how much you need and store in the fridge until needed ( use within a week) 

 

You can also use beef bullion in place of chicken I do this some times since most of what I cook has beef instead of chicken.

 

 

Homemade Cream Soup Base

 

2 cups powdered milk

1 cup Cornstarch

1/4 cup chicken bullion granules

2 Tbsp. Dried onion flakes

1/2 tea. Black pepper

 

Mix well and store in a airtight container

To use mix 1/3 cup mix to 11/4 cup of cold water

mix well cook and stir over a med heat until thickened.

 

 

Mushroom Soup: add 1/2 cup finely chopped mushrooms.

Celery Soup: add 1/2 cup minced celery.

Chicken soup: add 1/2 cup diced chicken. 

 

Zucchini Jam

What to do with all that zucchini you have froze, canned, dehydrated, made breads, pies and all kinds of stuff well make some jam.

 

Start by cutting and deseeding your zucchini. Then grate your zucchini. I grate a lot so I can do several batches at a time.

 

 

Put 6 cups grated zucchini in a pan and add 1/4 cup lemon juice. Cook for about 10 minutes until the zucchini is clear. 

 

Add 5 1/2 cups sugar and 1 can of crushed pineapple.[ If you want a real firm jam you can add a package of sure-jell. It will set up with out but not as firm]

 At first it will look like it isn't enough liquid but it will be. Bring to a boil and boil for 5 minutes. .  

 

 

 

I do strawberry, peach, berry blue, grape, and orange, they are all good but my favorite is the peach and strawberry. 

 

 

 

Zucchini Jam

6 cups grated zucchini

1/4 cup lemon juice

1 package sure jell [ optional]

5 1/2 cups sugar

1 can crushed pineapple

2 3oz or 1 6oz box of any flavor jello

  

Put grated zucchini in a pan and add lemon juice. Cook for about 10 minutes until the zucchini is clear. 

Add  sugar and crushed pineapple.[ If you want a real firm jam you can add a package of sure-jell. It will set up with out but not as firm]

 At first it will look like it isn't enough liquid but it will be. Bring to a boil and boil for 5 minutes.

Turn heat off and add Jell-o.

Stir then bring back to boil for 1 minute pour into hot sterilized pint or half pint jars and put hot lids and rings on.  Process in a boiling hot water bath for 10 minutes.

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