How to Dehydrate Celery & Make Homemade Celery Salt
It's so easy to dry fresh celery at home to have in your pantry whenever you need it. Great for meal prep, making backpacking and emergency meals, or soups and stews. Once you dry your celery, it's simple to make your own celery salt. Use as a finishing salt or garnish on Chicago-style hot dogs, popcorn, deviled eggs, potato salad, baked potatoes, and casseroles.
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DRINK: Homemade Hot Cocoa Mix
This dark chocolate cocoa mix is deeply chocolaty and rich, while being just sweet enough to balance the bitterness from the cocoa. A pinch of sea salt and spice rounds out the flavor without overpowering the chocolate flavor, although you can experiment with bold flavors if you like.
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How to Dry Peas
It's so easy to dry green peas at home to have in your pantry whenever you need them. Great for meal prep, making backpacking and emergency meals, or soups and stews.
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How to Dehydrate Celery & Make Homemade Celery Salt
It's so easy to dry fresh celery at home to have in your pantry whenever you need it. Great for meal prep, making backpacking and emergency meals, or soups and stews. Once you dry your celery, it's simple to make your own celery salt. Use as a finishing salt or garnish on Chicago-style hot dogs, popcorn, deviled eggs, potato salad, baked potatoes, and casseroles.
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Five Alarm Venison or Beef Chili (pressure-canning recipe)
Canning venison chili is a great way to preserve the flavor of fall, & ensures you have almost instant delicious homemade dinners on hand. This zesty, spicy chili is great on its own or as a foundation ingredient for many other quick and easy meals. You can also substitute ground beef, pork, goat, elk, bear… almost any large game animal that has a listed USDA-approved home canning processing time for ground meat should work. Do not substitute ground poultry like chicken, turkey, or game birds, or meat substitutes if you are canning this chili.
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Traditional Beef or Venison Mincemeat
This old-fashioned recipe for mincemeat contains ground meat and suet, but don't worry, it doesn't taste meaty. It's very rich and delicious, and makes the most delicious mince pies, tarts, and pastries. This is a traditional mincemeat, echoing the flavors of Christmas and Yule tables of many centuries past!
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Traditional Beef or Venison Mincemeat
This old-fashioned recipe for mincemeat contains ground meat and suet, but don't worry, it doesn't taste meaty. It's very rich and delicious, and makes the most delicious mince pies, tarts, and pastries. This is a traditional mincemeat, echoing the flavors of Christmas and Yule tables of many centuries past!
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How to Can Fresh Fish
Pressure-canned fish is a great shelf stable ingredient to have in your pantry (and free up space in your freezer). It's a great way to use panfish that are too small to filet. After canning, you can flake the fish off the bones (small bones will become soft, and the larger ones are easily removed) and make fish cakes and croquettes, salads, soups, and more.
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Spaghetti Sauce with Meat and Mushrooms (pressure-canning large-batch recipe)
This homemade spaghetti sauce canning recipe is flavored with meat and mushrooms, for a traditional Italian ragu that is a perfect pantry staple. It’s a versatile foundation sauce that is great served on pasta or polenta, in lasagna, stuffed shells, ziti or other baked casseroles, and more. This meaty mushroom ragu is adapted from and and based on a tested USDA spaghetti sauce canning recipe. I’ve scaled this up to a double batch that fills my pressure canner [https://amzn.to/3XSHVIM] (18-19 pints, and sometimes a bit of leftover sauce to enjoy right away). You can of course make a smaller batch if you prefer… just halve all the quantities listed.
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Garlic and Herb Potatoes (Pressure-Canning Recipe)
This easy raw-pack pressure canning recipe makes flavorful ready-to-serve canned potatoes. It's adapted from a published & tested recipe by Ball. For simplicity, the quantities given are per quart jar, but you need to do at least two quarts at a time for safe processing. You can also use pint jars (divide the quantity by two). If you can pints, you need to process least four pints per batch for food safety.
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