Chicken Stock

chicken bones
add to stock pot full of COLD water, just to cover bones.
Simmer 3-4 hours
throw in carrots, celery, onions in the last 1/2 hour.

Strain and let cool in ice bath.
Freeze in bags and/or ice cube trays
good for about 3 months.

Homemade Applesauce Recipe & Canning

hi-jacked from foodstoragemadeeasy.net


Homemade Applesauce Recipe and Canning Instructions
Step 1: Get your pot ready

I used my biggest pot and put a little water in the bottom to keep the apples from sticking. As I peeled the apples I just started throwing them in to start cooking.

Step 2: Peel a TON of apples

I used my handy dandy apple peeler which the kids thought was WAY fun to help with. . Just as a reference, I used about 14 pounds of apples (before coring/peeling) and it netted 5 quarts of applesauce.



Step 3: Cook up those apples

By the time we were done peeling all the apples the first ones were really well cooked. I just let the whole thing cook for about 10 more minutes to make sure they were all soft.



Step 4: Prepare your canner and jars

While the apples were cooking I put my bottles in the oven to sterilize them. I also filled up my canner and started to boil the water. Lastly, I started some small pots of water boiling to sterilize my lids and rings. If you are new to canning, I would HIGHLY recommend getting a Home-Canning Kit to get all the tools you need to do proper canning. If you don’t have a canner or jars yet you can buy an all-in-one kit which will include EVERYTHING you need to get started!



Step 5: Make the applesauce!

Once the apples were all soft, I used my hand-me-down 1970’s-style baymix to puree them. I’m not sure why I call it a baymix but that is what my mom always called it when I was growing up. I couldn’t find the exact one online to show you, but I absolutely LOVE mine. Some of these hand blenders look similar but I can’t vouch for them. You could also use a food processor or even a blender to do the pureeing. But the baymix was SO easy because I could do it straight in the pan. At this point you can add any seasonings you want. I added 2 cups of sugar but could have gotten away with just one. Ours turned out really sweet and delicious. Some people like to add cinnamon or other things but I prefer to just add those when we eat it.



Step 6: Pour the applesauce into jars and seal ‘em up

Use a funnel as this can get really messy. I ladled the applesauce in leaving about 1/2 an inch of space at the top of the jars. Then I used my tongs to pull out a lid and ring for each jar. Try not to touch these things with bare hands as you don’t want them to get unsterilized. Screw the ring on tight once the lid is on.



Step 7: Put your jars into your canner and boil

As I filled each jar I would put it into the canner. As you put more jars in the water level rises, so you don’t need to start with the canner all the way full. Once I had all 5 jars in I filled up to the neck level of my jars with hot water. You have to wait until the water is boiling before you start timing. Let it boil for 20 minutes and then remove the jars. Way easy huh?



Step 8: ENJOY!

Refried Beans

Recipe #1

Soak 2 C pinto beans and 1 chopped onion overnight in 2 quarts water. Cook beans in water until tender (2-3 hours) checking to be sure beans don't dry out. Add 1 tsp. salt (or more to taste) and 1/4 cup oil. Beat with an electric mixer until smooth while still hot or mash with a potato masher.


Recipe #2

1/4 cup bacon, cut up
1/4 cup onion, chopped
2 cups pinto beans
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. salt

Cook bacon and onions until tender. Add 2 quarts water and beans. Season with spices. Let cook several hours. Mash beans by hand or in blender. Great for Navajo Tacos.

Everyday Baking Mix

Makes 9 cups

6 cups all-purpose flour, spooned and level
3 cups sugar
2 TBSP baking powder
1 TBSP salt

whisk together. Will store in an airtight container for up to 3 months.
whisk before using

from: Everyday Foods

Flaky Pie Crust

12 1/2 cups flour
5 cups shortening (this is almost a whole jar, so be prepared!)
2T salt

Cut the above until it looks like corn meal. Divide into 6 zip lock bags (about 2 1/2 cups each)

Pop in the freezer until ready to use.

When ready to finish: for each pie crust- mix 1/4 cup ice water, 1 egg beaten and 1T white vinegar.

Toss with a fork until the dough barely clings together in the bowl. Roll out between 2 sheets of waxed paper. May need a lttle flour on the the surface to keep from sticking.

Place dough on a 9" pie tin. Press gently into place after letting dough rest for a few minutes. Don't stretch it or it will shrink while cooking.

If making single crust to be filled after cooking, poke holes around it with a fork, then bake 400 degrees for 10-14 min or until lite golden brown.

One recipe will make 2 9" one crust pies.

If making filling to cook with crust, don't prick with fork. Roll second dough out and carefully lay on top of filling. Pinch the edges together, best if moisten under layer with a little water, will stick together better. Bake about 45 min @ 400 degrees or until golder brown. Bake on lower rack and make slits in top crust to let out steam.

Jul's note

I like this concept- because now when I want to make a pie crust most of the work is done for me! (Although when I buy pillsbury all the works done for me, but anyway...) And it was a really good crust.