1 1/2 Cups Flour 3/4 Cup White Sugar 1/2 teaspoon Baking Powder 1/2 teaspoon Baking Soda 1/2 teaspoon Salt
Mix together and store in a quart size ziplock bag. Write instructions on the bag to add: 1 Stick Softened Butter, 1 Large Egg, 1/2 teaspoon Vanilla Extract. Mix & Bake at 350 degrees for 9-11 minutes.
Just Got Done Making Strawberry Rhubarb Jam...This is a wonderful recipe if you like less sugar and the taste and tartness of the rhubarb... now I am off to make Strawberry Lemonade Concentrate to take on our trip up North.
Strawberry Rhubarb Jam
3 cups dice rhubarb 1 1/2 cup chopped strawberries 1 cup water 1 cup cane or regular sugar 2 T. lemon juice 1 pack pectin
Combine in dutch oven the rhubarb, strawberries, and water. Cook until the mixture is boiling and the rhubarb begins to breakdown and gets a smooth texture. Add the sugar and lemon juice and return recipe to a boil. Once you get to a boil add the pectin and again bring the recipe back to a boil. The consistency will be getting thick and you will see a foam on the top. Skim foam with a spoon and prepare 3 half pint jars, lids, and rings.
Ladle the recipe into the jars leaving 1/2" headspace. Process in water bath at a full boil for 10 minutes. Yields 3 half pints.
I just created a dry mix spaghetti sauce and could not wait to share it with everyone. I made this last night for dinner and my grandchildren loved it. There words "this is better than store bought" I am so smiling inside as I share this with you. I am hoping you like it as much as they do.
Spaghetti Jar Meal
1/3 cup Basic Sauce Mix
1/4 cup Thrive Tomato Powder
1 teaspoon Thrive Dehydrated onions
1/2 teaspoon of salt
1 teaspoon of sugar
1 teaspoon of dry parsley flakes
1/4 teaspoon Italian seasoning
1/4 teaspoon of minced dry garlic
2 teaspoons of dry green bell pepper flakes
In a one quart wide mouth mason jar add broken spaghetti noodles or any pasta about a inch from the top...Make up the dry mix spaghetti sauce and put it in a baggie and put it on top of the jar put in a oxygen absorber and add lid and ring.
To Make The Jar Meal
Remove the baggie with sauce mix and set a side cook your Spaghetti noodles and drain. While that is cooking,
In a sauce pan add 1 1/2 cups of water and whisk in the sauce mix cook on med to low heat and continue to whisk until it thickens turn it to low and let it simmer for about 5 to 10 mins.
Layer
Ingredients in a one quart caning jar add oxygen absorber and label.
Sloppy Joe
Seasoning mix
1 cup Dried
Minced Onion
3 Tablespoons
Green Pepper Flakes
4 teaspoons
dried minced Garlic
2 teaspoon
Dry Mustard
2 teaspoons
Celery Seeds
2 teaspoons
chill powder
mix well
together and store in a air tight container.
To cook the
Jar meal
Bring 4 cups
of water to a boil turn off heat let sit for 10 to 15 mins to
rehydrate turn heat back on and let Simmer for 20 to 25 mins.
Savory Onion Roll Jar Mix
1/4 Cup
dehydrated onions flakes
3 1/3 cup
bread flour
2 Tablespoons
granulated sugar
1 Tablespoon
powdered milk
1 1/2
teaspoon salt
1/2 teaspoon
dyed parsley
1
envelope yeast
place the
onion flakes in a small Zip lock baggie and set aside.
Combine
ingredients except for the yeast, in a one quart jar. add the baggie
of onions and the yeast to the top of the mix and close the jar.
vacuum seal and store the mix in a cool, dry place.
To Make
follow your
bread machines instructions... add the Jar Mix, yeast and onions to 1
and 1/8 Cups of Water (105 to 110 degrees F) along with 1 tablespoon
of vegetable oil... I put my machine on the dough cycle and when it
is done I cut and shape them into rolls I get about 12 rolls out of
this jar mix.
I let the
rolls rise again and then brush the tops with butter and bake at 350
for about 20 t0 25 mins. Until golden brown...
If you do not
have a bread machine use traditional instructions.
I would like to share some basic information on how to prepare meals in jars using Dry-Pack Canning.
Food
that is dry (less than 10% moisture) and low fat can be dry packed in
glass canning jars using oxygen absorbers. It is best to use quart or
half gallon jars rather than pint jars or smaller.
1. Check
canning jars for a smooth mouth rim. Do not use jars with nicks or
cracks in the rim. 2. Wash jars and thoroughly dry before
using. 3. Heat canning jar lids in water according to package
directions. 4. Fill jars with food leaving 1/2 to 1/4-inch
headspace. A canning funnel helps. 5. Remove oxygen absorbers from
their container – one for each jar – and reseal the container. 6.
Put one oxygen absorber in each jar of food, poking it down into the
food or along the side of the jar. 7. Wipe the jar rim with a
clean, dry cloth or paper towel to make sure no food or food dust is
on the rim. 8. One at a time, remove a jar lid from the hot
water and dry thoroughly. Place on a jar and screw down firmly with a
canning jar ring. 9. When the lid sucks in and “pings” or
“clicks” the jar is sealed. This could take a few minutes or
hours depending on the density of the food and how full the jar
is. 10. Label and date jars. 11. Store in a fairly cool and
dark place. Do not
dry pack home dried food unless it is crisp dry and snaps when bent.
Moisture and lack of oxygen can provide growth opportunities for
botulism producing bacteria. Foods
that can be dry packed in canning jars include white rice, wheat and
other whole grains, oatmeal, dry beans, powdered milk, white flour,
pasta without egg, freeze dried foods, dehydrated foods that are
crisp enough to snap, TVP, cheese powder, gelatin, low fat
ready-to-eat cereals, and low fat or fat free pretzels. Sugar may be
stored in jars but absorbers are not necessary. Some
foods may keep longer when dry packed but will probably not have the
shelf life of unprocessed, low moisture, low fat foods. These include
cornmeal, nuts and seeds. These foods should be used
regularly to avoid rancidity.
Layer ingredients in a one quart jar in the order listed...Add oxygen absorber or vacuum seal the jar.
To Make
Add 4 cups of water to a skillet and bring to a boil. Add Jar meal and mix well turn off the heat and let rest for 10 minutes. After your rest period simmer for 20 to 25 minutes covered.
I like to add more sauce so I then take 1/3 cup of the chicken stir-fry sauce mix and add that to 1 1/4 cup water and mix and simmer until it thickens...stir into the jar meal when it is finished cooking.
Chicken Stir-Fry Seasoning Mix
1/4 cup chicken bouillon
3 Tablespoons corn starch
2 Tablespoons Sugar
2 Tablespoons dried minced Onion
2 teaspoons dried Parsley
1/2 teaspoon Ground Ginger
1/4 teaspoon Crushed Dried Red Pepper flakes
To make the Sauce
1/3 cup stir-fry seasoning mix
1 /14 cup water
In a sauce pan add water and sauce mix stir over low heat until sauce thickens.
