Wednesday, January 8, 2014

Canned Chili

I hope everyone had a great New Year so far! I know here it has been very cold. So, I made like a lot of chili! I don't know who I thought was coming to eat. Anywho, Since I have three hunters in my house and a lot of deer meat in my freezer, I don't have a lot of room in my freezers for leftovers. With that being said, what was I to do with all of this leftover chili? Can it!! Yeah! Yeah! All you have to do is put your lids, rings and jars in water and bring them to a boil. This will sterilize them.

Also, keep your chili hot. Next, put a funnel in the jar and fill it up with chili up to an inch of the top.
Next, wet a cloth or paper towel with vinegar and wipe the rim off with it. This gets all the food particles off so it can seal properly. Then put the lid and ring on.

Next, you are going to put them in your pressure canner. Remember to follow the directions for your pressure canner.
Also, don't forget to vent for 10 minutes before putting the weight on. Process pints at 11lbs of pressure for 75 minutes for a dial gauge and 10lbs of pressure for a weighted gauge. You can also make this in quart and pressure can for 90 minutes.
And voila' canned homemade chili! Hope you enjoy! Till next time hope you have a blessed day!


Tuesday, December 31, 2013

Canned Chicken Stock

Whoa it has been a looonnnnggg time since my last post. A little too long if you ask me. It seems another year has come and gone. It amazes me how time flies when you get older and time seems to stand still when you are young. I was looking at my blog and noticed that I had told you I would post how to can your chicken stock. So here goes. In the last blog post I told you how to make chicken stock in your crockpot. (this is also the same for turkey stock. I always save my turkey carcass from thanksgiving. Then make a batch of turkey stock. I use it the same way as chicken stock.) Now to can your chicken stock you have to have a pressure canner. It is not safe to can in a water bath. So, first you need to put your jars and lids on to boil. This is going to sterilize them. You also want to keep your chicken stock hot. You can do this by leaving it in your crockpot after your strain it. (and wash out your crockpot so none of the things you just strained out get into your stock.
Next, you will get one of your jars out. Put a funnel in the jar to help your stock to go into the jar and not your counter. Then fill up your jar with stock up to an inch of the top.
Make sure you wipe the lid off with a cloth or paper towel dipped in vinegar. This gets all the particles of stock off the lid to help it seal better. After that put your lid and ring on your jar.

After you have canned all your chicken stock place in your pressure canner per your canner's instructions. Remember to vent for 10 minutes before putting on the weight. You will can your chicken stock at 10 lbs for 20 minutes for pints and 25 minutes for quarts.

And voila' you have homemade chicken stock! Till next time have a blessed day and a Happy New Year!

Monday, January 28, 2013

Homemade Chicken Stock

I hope everyone is having a blessed week! I know it has been a while since my last post. What can I say Life Happens! I have something real cool for y'all today. It is easy homemade chicken stock. It is sooooo simple so here goes. Whenever you have chicken (roast chicken, fried chicken, etc.) SAVE the bones! Just put them in a ziplock till you need them. Also save your leftover vegetables. Like the stuff you would usually throw away. Like the outsides of the onions or the ends off celery. Put these in a ziplock. You could even put them in the same ziplock as your bones if you have room. When you are ready to make your stock, get out your crockpot. That's right your crockpot.
Then you put all the bones and vegetables into the crockpot. Once you have done that you put a little bit of Apple Cider Vinegar. I don't measure it I just pour a little bit in it. If you have to measure put 1/2 cup in the crockpot over the bones and vegetables. Let this sit for about 30 minutes. Then you are going to fill the crockpot with water. Next, you going to turn on the crockpot on low and let it cook for 24 hours. I usually just let it run over night till the next evening. After, the 24 hours turn the crockpot off. Then strain the liquid into a bowl. Voila! You now have homemade chicken stock!!! You can store it in the refrigerator, freeze it, or can it. I will show you tomorrow how to can it! Till then I hope you have a blessed day!

Sunday, September 9, 2012

Things to Make With Your Homemade Yarn!

Well, I hope everyone is having a blessed Sunday! Here are two of the things I have made with my Homemade yarn. One is a bracelet. How I made it was did a basic single stitch and made two to three rows depending on how thick you want your bracelet. I then tied some thin leather on one end in a loop. On the other end I sewed a big button. Make sure you loop is big enough for your button but not two big that it comes out too easily.

Next, I made a pot holder. I used the same principal as the bracelet. I just added more rows. I kept adding till the pot holder was as big as I wanted it. I didn't have a good picture of the pot holder. The picture wasn't very clear. There are other things you can make with your yarn. These are just the two that I have done. If you do not know how to crochet look it up on youtube! They have some really good videos to help you learn or refresh your memory! I hope you like these ideas! Remember Christmas is just around the corner! Till next time hope you have a blessed day!


Monday, September 3, 2012

Homemade Yarn Using Old T-Shirts

It seems like ages since I last posted! I have done a lot of canning and sewing. Will post more about those in the days to come. I wanted to share how to make yarn using an old t-shirt.
First, find an old t-shirt.

Next, you are going to cut the bottom hem of the t-shirt. You don't need this. 

Now, you are going to cut 1/2 inch all the way around. It does not have to be exact just try to keep as close as you can. Keep cutting until you get to where the arms are. 

Now, you are going to stretch the fabric and start rolling into a yarn ball.

And Voila' you now have yarn! I will post some crafts to make with your new yarn in upcoming days! Hope you enjoy! Till next time have a blessed day!

Sunday, June 3, 2012

Canning Salsa

Well it is that time again....Canning! I love to put up fresh produce in the summer to have during the winter. One thing my family loves is Salsa. There are a lot of recipes out there. This to me is the easiest, fastest, and it taste great! Here it is:
You are going to need 6 lbs. of fresh tomatoes (about 18 medium) or 6 cans (14.5 oz each) petite diced tomatoes. 1/2 cup white distilled vinegar. 1 pouch Mrs. Wages Medium Salsa Mix. (yes, I know I cheated! Heheheh!)

First wash fresh tomatoes. Then scald them for 3 minutes in boiling water.
Dip into cold water. Cut out cores, remove skins and chop coarsely. If using canned tomatoes, do not drain liquid.

While you are scalding tomatoes, you need to prepare your jars. You should use sterilized pint canning jars. I just put my pint canning jars in a pot of water and bring them to a boil and keep them warm. The rings and lids I do the same way. (In a separate pot.)
Here is a pic of my rings and lids. Forgot to take pic of my jars. Sorry!

Combine tomatoes, vinegar, and Salsa Mix in a large pot and bring to a boil. Stir occasionally. Reduce heat and simmer 10 minutes. Stir occasionally. Salsa is Ready!

Pour hot salsa into clean, sterilized pint canning jars, leaving 1/2 inch head space. Cap each jar when filled. Process in boiling water bath for 40 minutes. (You fill a pot with water bring it to a rolling boil. put your jars in using a jar holding or other tool to keep the jars off the bottom. Make sure water is over the tops of the jars. Bring the water to a boil again. Then put timer on for 40 minutes.) Take jars out and test jars for airtight seals according to manufacturer's directions. Store up to 1 year. If jars do not completely seal, refrigerate and consume within one week. Once jars have cooled and they are sealed. The lid with not make a popping sound when you push it in the center It will be pushed in. Remember to label your salsa and put the date. Voila' Salsa! Hope you enjoy it! 

Saturday, March 24, 2012

Kale Chips

Yesterday was my youngest son's 12th birthday. Boy how time flies! He wanted a crawfish boil for his birthday so that is what we are doing today. My youngest son is also one of the pickiest eaters that I know. If it is a vegetable you can bet he is not going to eat it. This all changed a few days ago when I made Kale Chips. You know that stuff that looks like lettuce! He actually ate them. Not only did he eat them he asked for some in his lunch. I almost fainted. So I decided to post how to make Kale Chips in case you have some picky eaters of your own! ;)  It is best to make Kale Chips with fresh Organic Kale. The reason is Kale is one of those vegetables that can have high pesticide residue.

Kale Chips:

First, preheat your oven to 400 degrees. Next, you will need 1 large bunch of Kale. You will need to remove the hard stems and tear the leaves into "chip" size. Then place them in a bowl.

Then, with your hands massage 1 Tablespoon Olive oil and 1/2 teaspoon of Sea Salt into the leaves. (Now I made some with just Sea Salt. I also made some with Cumin, Garlic, and Sea Salt. Then some with Chili Powder and Sea Salt. Just play around and see which ones you like best.)

You will need to line a cookie sheet with parchment paper and put the kale on the cookie sheet. Make sure the kale does not overlap. You need to just have a single layer so they can get crispy like chips.

Put the kale in the oven for 8 to 10 minutes. Check after 8 minutes to see if they are slightly brown and crispy. Take them out and leave on pan for two minutes. And Voila' there you have it, Kale Chips. Hope you enjoy it. Till next time hope you have a blessed day!