Part III of one of the longest-running threads on FluWiki!
Part II can be found here.
Part I can be found here.
Bump UP!
Bump. Great stuff in the previous threads.
Italian Beef Stew
2 cans Italian stewed tomatoes (or contain onion and green pepper)
1 can corn, drained
1 can green beans, drained
2 cans potatoes, whole or sliced, drained
1 can (10oz) roast beef
Italian seasonings as desired. (Basil, rosemary, oregano, etc.)
Combine, heat and serve.
Texas Skillet Dinner In a large skillet make box mac and cheese according to directions. Add -either- 1/2 jar salsa or 1 can chili stewed tomatoes. Add cooked hamburger if available, or canned roast beef. Heat through and serve.
Well … actually this is part IV. <grin>
Now if I can just remember to keep this straight in the Thread Index. <grin>
Well, now I can’t find the original part 3. Dem closed it when the forum was getting hit really hard last week. I wonder if it got overwritten with the new name?
Okey dokey … found part 3. Don’t know why it didn’t come up with a regular ctrl-f search but it can be found at
Don’t want anyone missing something that they asked me for. And since I know that we can’t rename threads once they have been started, we’ll just have to remember to name the next — assuming there is one — part “V” and not “IV”.
I want to try that again:
Texas Skillet Dinner In a large skillet make box mac and cheese according to directions. Add -either- 1/2 jar salsa or 1 can chili stewed tomatoes. Add 1 can chili hot beans Add chili spices to taste. Add canned roast beef. Heat through and serve.
Just made that tonight. Awesome!
I have to inject a bit of humor here with one of my favorite — sort of — canned foodstuffs. It’s Kraft Real Canned Cheese (http://www.internet-grocer.com/cheese.htm), a foodstuff that I encountered while on a week-and-a-half long whitewater kayaking trip in Nepal. Because there are only a couple of villages along the course of this trip, you don’t have much chance to resupply, so you need to take along a lot of non-perishables. The first couple of days you eat quite well; after that it’s rice and beans and mystery soup and pasta with whatsis.
Well, some of the whatsis that came along on this trip was this…cheez. It made its first appearance on day 3: “Wow, I’m starving! What’s for dinner?”
“Pasta with cheese sauce.”
“Hey, great!” And we chowed down, and it was good.
Day 4: “Wow, I’m starving! You too, huh? What’s for dinner?”
“Rice with cheese sauce.”
“…Oh. Great.” And we chowed down, and it was…okay.
Day 5: “Jeez, am I ever starving! What’s for dinner?”
“Cheese and crackers.”
“…Right.” And we chowed down, and it was…adequate.
In truth, I was in the minority who would have been perfectly happy to eat this stuff for a week and a half straight, or dal baht, or whatever. And it is about the best form of long-shelf-life cheese you’re going to find, so I thought I’d mention it here. The internet-grocer.net site also looks for a good source for some canned goods you won’t find in the supermarket, like canned butter. Sorry if that’s old news…just wanted an excuse to post my funny story!
I don’t know if I’m committing heresy by giving a link for a recipe that I haven’t tried yet and isn’t strictly made from preps, but it was the recipe of the day, from epicurious, that is on my yahoo homepage. As I was looking at it, I thought how easy it would be to use the new vacuum packed baby shrimp (in the canned tuna aisle) that I bought and substitute a few things and it would be a gourmet meal out of preps! (P.S. Thanks Kathy for all the great recipes that you have contributed!)
I don’t know if I’m committing heresy by giving a link for a recipe that I haven’t tried yet and isn’t strictly made from preps, but it was the recipe of the day, from epicurious, that is on my yahoo homepage. As I was looking at it, I thought how easy it would be to use the new vacuum packed baby shrimp (in the canned tuna aisle) that I bought and substitute a few things and it would be a gourmet meal out of preps! (P.S. Thanks Kathy for all the great recipes that you have contributed!)
sorry! Thought I caught the blank post in time!
Kathy in FL – at 18:17 --- Thanks Kathy. I promise to try to remember to name the next thread correctly. I guess I missed the original Part III. I’m sorry…. :-(
BB looks around for his abacus…
Kathyin FL- since youare the home-cook goddess, I was wondering if you hae any suggestions for flavoring home-made yogurt? I just got my yogurt maker and was going to experiment a bit this weekend. My kids have been getting the store-bought stuff which is pretty sweet.
Thanks!
Dh’s “Glom” he lived off of this in grad school (and we just paid off his last loan as an indicator of just how poor he was!). But even my kids will eat it:
1 large box Kraft Mac n’ Cheese with sauce pouch, preppared (not dry) 1 pound cooked hamburger (drained) - it’s good with diced ham as well 1 large can corn 1 large can peas
Mix all together. Very filling and does great as leftovers too.
SIX CAN CHICKEN TORTILLA SOUP
INGREDIENTS: 1 (15 ounce) can whole kernel corn, drained 2 (14.5 ounce) cans chicken broth 1 (10 ounce) can chunk chicken 1 (15 ounce) can black beans 1 (10 ounce) can diced tomatoes with green chile peppers, drained
DIRECTIONS: Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.
SLOW COOKER CHICKEN TACO SOUP
INGREDIENTS: 1 onion, chopped 1 (16 ounce) can chili beans 1 (15 ounce) can black beans 1 (15 ounce) can whole kernel corn, drained 1 (8 ounce) can tomato sauce 1 (12 fluid ounce) can or bottle beer (or chicken broth) 2 (10 ounce) cans diced tomatoes with green chilies, undrained 1 (1.25 ounce) package taco seasoning 1 (10 ounce) can chunk chicken shredded Cheddar cheese (optional) sour cream (optional) crushed tortilla chips (optional)
DIRECTIONS: Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
lauraB – at 06:35
To flavor yogurt try pie fillings. <grin> If you want to ease up on the sugar, they now have plenty of fillings of the “no added sugar” kind, even in store brands.
Another way to flavor yogurt is with that stuff you find in the jam section that is an “all fruit” kind of spread. There are a couple of different brands and several flavors. They are thick enough to be a spread but are considerably thinner than your average jam or jelly … and since they are “all fruit” are also considered healthier. My diabetic mother in law could eat them as long as she didn’t a lot.
Mediterranean Couscous
[Note: this qualifies as vegetarian if you care about that sort of thing.]
Note: you may also want to add some minced garlic but the amount should be up to your taste buds.
Heat oil in a skillet over medium high heat until hot. Stir-fry your onion, pepper, and/or garlic (all rehydrated if necessary). Cook for 3 to 5 minutes or until tender, stirring occasionally. Add carrots and salsa and mix well. Add beans, broth, water, raisins, salt, cumin, and cinnamon, mix well. Bring to a boil. Remove from heat; stir in couscous. Cover; let stand 5 to 10 minutes. Fluff with a fork before serving. Yield: approx 4 to 5 servings.
Cheesy Chicken Soup
Combine first 5 ingredients in a saucepan. Cook until tender. Stir in remaining ingredients except flour. Blend flour with a small amount of water. Stir into soup. Cook until thick and hot, stirring constantly. Yields approx. 8 servings.
V-8 Soup
[Note: the vegetarian version is below, however you can also add bouillon - ham or beef or chicken - as well as cooked meats - from canned or leftover - if you so desired.]
Mix all ingredients together well and heat through. Yields about 4 servings depending on how many cans of veggies you use and whether you add any meat.
Thanks again Kathy!
lauraB – at 13:03
No problem. Something else I thought of was just puree canned fruit of your choice. Flavored fruit syrups could also be used, maybe even food coloring and candy sprinkles would make them think that the yogurt was flavored.
The eyes trick the mind a lot. <grin>
Tasty Tuna Chowder
Saute onion in butter in large saucepan. Add remaining ingredients and mix well. Simmer covrered for 30 minutes or until potatoes are tender, stirring occasionally. Yields about 4 servings.
Summer Breeze Salad
[Note: I’m trying to keep fruit in our diet for as long as possible. One, it will replace “dessert” and also satisfy the cravings for something sweet. Two, hopefully it will help balance out the proteins and fats that come along with a food storage diet.]
Combine all ingredients in bowl, mixing well. If possible put aside to chill. Yields: about 10 servings.
Kathy in FL, thank you so much for all your recipes!! I’ve just spend over an hour copy and pasting from all the previous threads. Do you have an additional recipes that would include canned tuna? I know that many of the canned chicken recipes can be switched out for tuna, but just wanted to see it you had any more? I am NOT a tuna fan and the more recipes I have to try to make it palatable the better!
to the person looking to flavor yogurt…even without the thought of a pandemic we use stewed dried apriocots and then top with toasted almonds or toasted coconut. actually any dried fruit is very sweet and you can also use this as baby food-within reason
any of the mexican or tex mex meals (or any meal for that matter) can be completed with homemade corn tortillas. masa harina can be found in the flour section and you only add water to make the best corn tortillas. I have eaten many meals standing over the stove waiting for the next tortilla to cook.
bump
birdie74 – at 20:10
Tell you what, I’ll make canned tuna my focus for today. <grin> Hopefully I won’t duplicate my other submissions.
Crunchy Tuna Casserole
Note 1: you may also add 1/3 cup chopped celery if you have it, or rehydrated chopped celery.
Note 2: It doesn’t matter whether you use green or black olives. Use your own personal preference (or even leave them out if you don’t live olives).
Reserve ¾ cup chow mein noodles. Combine remaining noodles and remaining ingredients in a bowl and mix thoroughly with ¼ cups water. Spoon into a greased casserole dish. Sprinkle with reserved noodles. Bake at 350 degrees F for 40 minutes. Yields 4 servings.
That would be great!! I’ve already got 34-pages in a word document of recipes from the previous posts and noticed that I didn’t have many tuna recipes. I really appreciate all your helpful recipes. I look forward to when you can publish a cookbook!!
Quick Tuna Supper
Combine first 6 ingredients in a casserole, mixing well. Mix baking mix with enough milk in bowl to make a soft double. Roll to size of casserole on floured surface. Place over tuna filling. Bake at 350 degrees F for 20 minutes or until golden brown.
Tuna Pizza Quiche
Note 1: you may also add ½ cup chopped green peppers if you have them or use rehydrated chopped green peppers.
Note 2: You may use prepared pie shells from frozen crusts or you can make your own using pie crust mixes or your own recipe. Either way, have them prepared and baked (not raw) for filling.
Combine tuna and oregano (and peppers if you have them), mixing well. Mix in cheeses together in a separate bowl. Layer tuna mixture, pizza sauce, and cheeses alternatiely in pie shells until all ingredients are used, ending with cheese on top. Bake at 350 degrees for 25 or 30 minutes or until set.
Tuna Risotto
Heat oil in large skillet and add rice and garlic. Cook and stir for 2–3 minutes until rice is coated. Add wine, pepper, and 1 can chicken broth. Bring to a boil, then reduce heat to mdium and cook mixture for 8–10 minutes, stirring frequently, until liquid is absorbed. Add 1/4 of the remaining broth at a time, stirring rice until liquid is absorbed. Add spinach, lemon peel and tuna. Cook and stir gently. Stir in butter until melted along with 1/2 cup cheese. Sprinkle with remaining cheese and serve.
Kathy - thanks for thinking of tuna recipes. I have been wondering what to do with it all since we usually only eat it for sandwiches. Plus, your receipes reminded me to get Cr. Mushroom soup and Cheddar Soup, both great items for recipes.
Tuna Pizza
[Note: this recipe calls for a store-bought pizza crust, but you could make your own from a mix - or your own recipe - bake it and then use it instead of the ready-made crust]
In medium bowl, combine beans, vinegar, and salt and pepper to taste. Mash beans, leaving some texture in the mixture. Spread bean mixture over crust. Top with tuna, red peppers, and tomatoes. Sprinkle cheese over all and serve.
Tuna Tortellini
[Note that this recipes calls for tuna in oil, not water. Watch the can labels.]
Cook the tortellini in boiling salted water until tender, adding the peas for the last minute of cooking. Drain. Return to pot and add the tuna in its oil, along with salt and pepper to taste. Heat through, stirring gently. You can sprinkle this with Parmesan cheese. Serves 4
Tuna Alfredo
Preheat oven to 400 degrees. Cook pasta according to directions, drain well. Meanwhile, combine pesto and Alfredo sauce and mix to combine. Add cooked pasta and tuna and mix gently. Pour into a glass baking dish and top with Parmesan cheese. Bake at 400 degrees for 15–20 minutes until cheese is melted and casserole is hot. Serves 6
I’m new around here, so this recipe might already be known (it’s from Deborah Madison’s Vegetarian Cooking for Everyone). The recipe for Mediterranean Couscous above made me think of it.
Bulgur Pilaf with Pine Nuts and Currants (--or with walnuts and raisins)
Saute in olive oil till onion is translucent:
1 small onion, finely chopped
1 garlic clove, finely chopped
Add and mix a bit:
1 teaspoon dried dill
1/2 teaspooon ground allspice
a dash of salt
Add and cook for 1 minute:
1 cup bulgur wheat
Add 1 1/4 c water, bring to a boil, then lower heat and cook (covered) for 10 minutes. Stir in 1/3 cups currants (I always use raisins), remove from heat, let stand covered for 5 minutes Fluff with a fork, add 1/3 cups pine nuts (I always used chopped walnuts—much cheaper), fluff again, and serve.
It’s lovely. You could also toss in some drained canned chickpeas (warmed up).
I love bulgur wheat. It’s quick and tasty. Middle Eastern stores have it in various sizes—finely ground up to coarse.
Tuna Bisque
In large saucepan, combine all ingredients except tuna and sherry. Heat to boiling, stirring frequently. Add tuna and sherry; heat through. 6 servings
hmm. should have noted the Text Formatting Rules. The way I typed that recipe in, it was much easier to read. Now it’s just a blob. Oh well.
gardner – at 09:17
Thanks! I’ve seen the bulgar stuff at the top of the shelves in the rice section of my local grocery store but was never sure quite how I could use it. Will give this a try on the family.
Another brick in the wall of preparedness. <grin>
lauraB – at 09:04
Not a problem. I have several stacks of recipes that I’ve been playing with waiting to be keyed in. This is as good a time as any to get that chore out of the way. I’ll type the tuna recipes up here and then cut-and-paste them into my “cookbook” that I hope to eventually print out. Lordy, the thing is over 100 pages already. <grin>
I’m finding that I can use similar canned ingredients for most fresh ingredients in recipes … with perhaps only minor adjustments in liquids and seasonings such as salt. I’ve been having a blast using the family as guinea pigs. There have only been a couple of true flops, so they’ve been benefitting as well.
Bulgur is whole wheat that has been steamed and then cracked, so it is very easy and quick to cook. I love it because it’s very different from couscous and rice, but just as quick. Adds much appreciated variety.
If need be, all you need is to boil water and let the bulgur soak for 15–25 minutes. No actual cooking (other than boiling water).
According to Madison: Rinse 1 cup bulgur. Put in bowl with a dash of salt. Pour in 2 1/4 cups boiling water. Cover and let stand 15 minutes for fine-ground bulgur, 25 minutes for medium-ground bulgur. Drain off any excess water.
And that’s it. Then you can add chopped vegetables, oil and vinegar, cooked beans, etc, for a quick grain-based salad.
Tuna Spaghetti
In heavy frypan, heat oil over medium-high heat. Add garlic and sauté 30 seconds. Add tomatoes, parsley and oregano. Reduce heat and simmer for 15 minutes. Add tuna, dried red pepper, salt and pepper. Meanwhile cook spaghetti in large amount of boiling salted water until tender. Drain and return to the pot. Combine flour and water and stir well. Add a little hot tuna sauce to the flour mixture. Return to sauce and simmer for 1 minute or until slightly thickened, stirring constantly. Add tuna sauce to pasta and toss. Sprinkle with parsley. Serve with parmesan cheese.
Mediterranean Linguine with Tuna
In large pot of boiling salted water, cook linguine until tender but firm and drain. Meanwhile, in large heavy-bottomed saucepan, heat oil over medium-high heat. Add garlic and chili flakes and cook, stirring, for 3 minutes. Stir in anchovy paste and tomatoes (with juice). Bring to a boil and cook, stirring frequently, for 10 minutes. Reduce heat to medium and add olives, basil, rosemary, capers, vinegar and tuna. Cook 3 minutes or until heated through. Toss pasta with sauce and serve on heated platter, sprinkled with parsley.
Hawaiian-Roni
In small bowl, combine ham and teriyaki sauce; set aside. In large skillet over medium heat, saute rice-vermicelli mix and onion with margarine until vermicelli is golden brown. Slowly stir in 1 cup water, reserved 1/4 cup pineapple juice, carrots, pork mixture and Special Seasonings; bring to boil. Reduce heat to medium-low. Cover; simmer 15 to 20 minutes or until rice is tender and pork is no longer pink inside. Stir in pineapple chunks. Cover; let stand 5 minutes before serving. Sprinkle with almonds.
Kathy, thank you for the ‘tuna’ additional receipes. I’ve added them to my recipe list. The recipes have helped me add more things to my shopping lists that I didn’t realize I didn’t have (i.e. pepporonni, squeeze butter, canned shrimp, cream of celery, cream of chicken soups, bacon bits, marshmallows, capers….) I can keep going!
I posted this on the “28 day” thread, in response to a question/comment and thought that it really should go here. My apologizes if someone has already posted a similar recipe!
Here is a recipe for tortillas, that I have used a lot. Much better that from the store, and always have stuff in pantry!
Flour Tortillas
2 C. all purpose flour 1/2 tsp salt 1/4 c veg. shortening 1/2 c warm water
1. Mix flour and salt. Rub in shortening with fingers til it has a fine, even texture.Stir in water until dough forms.
2. Knead dough on floured surface until smooth and elastic, 2–3 min. Let rest, wrapped in plastic wrap, at room temp,30 min.
3.Knead a few times. divide into 8 pieces for 10″ or 12 pieces for 8″.Roll each in a ball and cover with plastic to keep from drying out. Using rolling pin, or totilla pres, flatten out to size. Stack betwenn sheets of waxed paper.
4. Heat ungreased heavy griddle or skillet (my cast iron skillet is great!) over med high heat, until a sprinkle of water dances. cook 1 tortilla untill top is bubbly and bottom is flecked with brown, 20–30 sec. Flip, cook another 15–30 seconds, until speckled. Press with spatula, if puffing up.Put in foil til rest are done. Can keep in a warm (250 degrees) oven up to 30 minutes, but best used immediately.
Corn Tortillas
2 cups masa harina (I can buy “bobs red mill” in my grocery, also trader joes & whole foods, & mexican section or grocer) 1 to 1 1/4 c water
Add just enough water to make a stiff dough. Best to use tortilla press. Basically, follow above direcions - though no need to knead and rest.
courtesy:”mexican cooking class cookbook” 1984
Speaking of finding substitutes for various ingredients - I looked in my grandmother’s recipe file and found the following and thought some of you might find it useful also.
1 t. baking powder = 1/4 t. baking soda + 1/2 t. cream of tartar
1 c. granulated sugar = 1 c. packed brown sugar OR 1 c. corn syrup - 1/4 c. liquid in the recipe OR 1 c. molasses - 1/4 c. liquid in the recipe OR 1 c. honey - 1/4 c. liquid in the recipe
1 c. sweet milk = 1 c. sour milk + 1/2 t. soda
1 c. sour milk = 1 c. sweet milk + 1 T. of vinegor or lemon juice
1 c. buttermilk = 1 c. sour milk or 1 c. yogurt
1 c. light cream = 7/8 c. skim milk + 3 T. butter
1 c. heavy cream = 3/4 c. skim milk + 1/3 c. butter
1 c. sour cream = 7/8 c. sour milk + 3 T. butter
1 c. bread crumbs + 3/4 c. cracker crumbs
1 t. lemon juice = 1/2 t. vinegar
Kathy in FL - Thanks for posting the substitutes in this thread - now I’ll have them when I save the thread to my hard drive (as I do for all the recipe threads).
Oriental Peas
Combine peas, water chestnuts, bean sprouts and mushrooms in bowl, mixing well. Stir in soup. Spoon into a casserole dish. Bake at 350 degrees F for 40 minutes. Top with onions. Bake for 5 more minutes
Deviled Black-Eyed Peas
Note: you may also wish to include the equivalent of ½ c. chopped green pepper and/or ½ c. chopped celery.
Combine peas, garlic, onion and bouillon (plus green pepper and/or celery if you have it) in saucepan, mixing well. Add 2 cups boiling water. Cook covered, over medium heat for 20 to 25 minutes or until peas are tender, stirring frequently; drain. Stir in deviled ham. Toss with rice, butter and pepper to taste. Combine cheese and crumbs in bowl, mixing well. Mix tomatoes with crumbs and cheese and make fritters by sauteing in a skillet. Serve the cooked tomato fritters with the rice mixture.
Kathy in FL – at 17:45 I have this in the oven right now- at 20 minutes it is barely starting to do “cake” things. It was still very batterish- very wet. Should the bake time be more like 40 minutes?
Apple Pie-Cake 2 large eggs (or your equivalent of choice) 1/2 teaspoon vanilla extract 1/3 cup sugar 1 1/4 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt 1 21-ounce can of apple pie filling 1 1/2 T. sugar for sprinkling on top
Preheat the oven to 350 degrees
In a medium bowl, beat the eggs, vanilla, and sugar together until smooth and thick—about one minute. In another bowl, mix the dry ingredients. Add them to the egg mixture and stir until well combined. Stir in the pie filling. Pour the mixture into a well-greased, nine-inch deep dish pie pan. Sprinkle the sugar on top and bake for 20 minutes or until browned and a toothpick inserted in the middle comes out clean.
CCprep – at 14:54
I’m not sure which recipe you are referring to. Can’t find that time on this part of the thread. However, since all ovens are different I would suggest you cook something until you find it “done enough” for your personal taste. <grin>
If it is the Apple Pie cake above, just do as it says and cook it until a toothpick comes out clean. Did you use canned apples or apple pie filling?
You make a good point that I would like to re-enforce with everyone. Recipe directions are great but if you need to make adjustments for your particular situation, please don’t feel like you have to completely follow the directions to the letter.
Ovens cook differently … some run a little warm, some run a little cool, some have larger ovens, some ovens have a smaller capacity.
Just use your judgement.
[Here’s a variation on using applesauce to replace the fats in a cake.]
Spicy Applesauce Bread
Combine applesauce and remaining ingredients in mixing bowl. Beat at high speed for 4 minutes. Pour into 2 greased and floured loaf pans. Bake at 350 degrees for 35 minutes. Cool for 15 minutes before removing from pan. Yields about 16 servings
And another note with regard to cooking time, sometimes the dish or pan that you are cooking in can make a difference on cooking time.
Glass, light pans, and dark pans all affect the length of time something takes to cook.
Size of ovens have an effect on cooking time.
Electric vs. gas also affect cooking time.
Which rack you place it on in the oven will affect cooking time.
In my personal experience, it is rare that I can follow a recipe to the letter unless it is one that I created and am using on the same piece of cooking equipment that I created it on. My oven in my primary residence and my oven at our secondary location cook differently even though they are both electric.
If there is a recipe you are particularly interested in, be prepared to experiment. <grin>
Kathy in Fl
I used apple pie filling. And yes I just let it keep baking (it was in the #II thread- near the bottom) It smells wonderful. This leads me to another question for you. Do you have a good recipe for home made apple pie filling that I can make up to can? (This store bought filling is expensive, and I just like to make things myself)Or will my usual recipe do? Can I water bath it? or do I need to pressure can it? I’m just starting to can made up things like chile, and not just meal components and I have many ideas but can’t find too much in the way of guidence. The meat things- like chile I’m set with- but the more delicate things like fillings and sauces or gravies are a little fuzzy. Thanks for all your great ideas!!
CCprep – at 15:29
I’ve got a couple of different apple pie filling recipes that I use, but if you have your own homemade recipe that should be fine.
Use a hot water bath canner and the time will depend on the size of the jar you are using. Ball Blue book has a really good traditional recipe that you can use as well and it gives all the specifics for it right there in the book. I prefer tried and true recipes when I can find them.
All fruits can be canned with the hot water bath method. Anything with meat and/or meat products (i.e., soups, gravies, etc.) have to be pressure canned. Tomatoes and veggies are a mix depend on what is being canned with them. Tomatoes by themselves or tomatoes with veggies can be hot water bathed … but if they have a meat product in them, such as spaghetti sauce with meat … it has to be pressure canned.
Pickles and relishes are also hot water bathed.
Jams, jellies, and preserves … as well as chutneys, marmalades, etc. … are hot water bathed.
Most veggies have to be pressure canned … unless you are talking about pickled veggies such as chow chow, pickled beets, calico corn, dilly beans, pickled peppers, etc. The reason for this is that veggies by themselves are low acid and low acid foods have to be pressure canned to prevent spoiling. Veggies that have been pickled have their acid level raised by the pickling process so can therefore be canned with the hot water bath method.
Hope this helps.
Raisin Puffs
Combine raisins and biscuit mix in bowl. Add milk and shortening, mixing well. Drop by tablespoonfuls into mixture of brown sugar and cinnamon to coat. Place on greased baking sheet. Bake at 400 degrees for 15 minutes
Jiffy Rolls
Dissolve yeast in ¾ c. warm water in bowl. Beat in biscuit mix. Knead 20 times on baking mix dusted surface. Shape into rolls. Place on lightly greased baking sheet. Let rise, covered with damp cloth, in warm place for 1 hour or until doubled in bulk. Bake at 400 degrees for 10 to 15 minutes or until golden brown. Yields approximately 16 to 20 servings
YUMMMMMMMMMMMMMMMMMMMMMM!!!!
Hey Kathy— This cake is excellent!! Everyone try out Kathy’s apple pie cake. Very moist and will be great with whipped cream or icecream later tonight!( you might have to bake a bit longer than 20 minutes - I let mine go 40)
What if someone comes to the door ….
I’ve heard that a lot lately on various threads, and not just a fluwiki. We are all concern with keeping our preps for our family but really don’t want to turn away someone in need if we can help it.
Below is a really easy homemade soup mix that you can hand out by the bag if need be. This recipe makes 24 servings that are 3 T. each in dry form. Might be a way to put aside a few preps as “hand outs” or to give to an elderly neighbor or … well, you get the picture.
Lunch-in-a-mug Mix
Combine all ingredients in a bowl, mixing well. Store in airtight container … or 3 T. at a time in snack-size ziploc bags of some type.
To prepare: combine 3 T. mix with 3/4 c. boiling water in a mug. Let stand, covered, for 5 minutes or until rice is tender.
A question for Kathy if FL- or anyone else who cans their own foods
Does anyone here ever pressure can their meatballs? Do you can them on tomato sauce? If it can be done- do I cook them all the way through, or just about 2/3s done like other meats?
CCprep – at 12:17 I have not done meatballs, but have a recipe for ground beef in a tomato sauce. I would use a tomato sauce because the meatballs should end up being more flavorful and more moist. My recipe calls for browning the ground beef thoroughly so I would do that with the meatballs as well. “Putting up” ground beef is coming to the top of my to do list.
“Putting up” ground beef is coming to the top of my to do list.
You know you can dehydrate it, right? I do this a lot to make really low-prep, low-equipment backpacking meals.
lbb – at 12:53 Yep, but I like to can and have the jars and the space.
I was told there was a great turnover recipe to use with canned fruit filling…I haven’t been able to find it! Does anyone know it offhand? Thank you!
NewEnglandNative – at 13:37
Just use any pie crust recipe and then fill with your choice of pie filling. We call them “fried pies” and that is how they may have been listed on whatever thread they appeared on.
I even have cream pie fillings that I can use … lemon, key lime, banana cream, chocolate cream, etc.
Just be sure and crimp the edges tightly closed and watch them well when you flip them on the skillet. They aren’t like pies that go in the oven so you shouldn’t need to create a “vent” which would let the steam (and filling) escape.
Gosh, I was just a little thing when I remember my Aunt Flossie making them for me for the first time when my mom was sick. She came to town to watch me and my baby brother … she was my grandfather’s oldest sister. She made up these little pies and when they were finished and cooled a little bit she sprinkled them with sugar and man oh man were they good.
She also made some with meat filling and left over veggies.
They are called other things in other places … pasties, empanadas, etc. A real easy veggie pastie can be made with left over mashed potatoes mixed with some diced leftover mixed veggies (whatever you have on hand) … you use this as the filling instead of meat or fruit.
You can also use preserves and jams … probably chutney as well … for a filling if you don’t have any canned pie filling. Just make the “pies” smaller. I wouldn’t suggest using jelly though because it would melt too much as you were cooking the crust.
To go along with my last post on fried pies, pasties, empanadas, etc. …
Have you ever thought about Stromboli?
The most simple definition I’ve ever heard for a stromboli is that it is a pizza folded in half. Its is similar to the pies I mentioned earlier except that the crust is more dough-like.
And you don’t have to fill a stromboli just with pizza fixings either. You can fill it with just about anything you want to including leftovers.
Just take your favorite pizza dough (including the ones that come out of a package that are “just add water”) and make it up and roll it out to a large circle … same as you would if you were making a pizza.
Then on one half of the circle, place your filling. Fold the circle over and seriously crimp the edges closed. Bake in a 400 degree F oven for around 10 to 15 minutes and there you have it. Super simple lunch of supper.
Closed for length. Part IV can be found here.