Canning Seasoned Ground Beef

I love reaching in my pantry and pulling out meals that require no real cooking.  There is no prepping, cutting, chopping or cooking.  It’s already done.  Pulling out a jar of seasoned ground beef has so many possibilities.  Just dump and heat.  Buying your meat in bulk today will save you money each time you use it in the future.  Canned meats – if canned correctly – are good for 18 months.

Seasoned Browned Beef

Recipe Type: Entree

Cuisine: American

Author: Ball Blue Book via Preserving the Harvest

Prep time: 30 mins

Cook time: 90 mins

Total time: 2 hours

Meat is a great way to build your home store. Buy when it is on sale, cook it up, season it and it’s ready to be added to your spaghetti sauce, soups or other dishes

Ingredients

• 4 pounds lean ground beef
• 1 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 cups tomato juice
• 1 1/2 cup beef broth
• 1 tsp season salt
• 1/2 tsp pepper

Instructions

1. Brown meat, drain fat. Add onions and garlic, cook until onions tender. Add remaining ingredients, simmer 15 minutes. Skim of fat. Pack hot meat into jars, leave one inch space. Using 10 pounds of pressure, process pints 75 minutes and quarts 90 minutes in pressure canner

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Sourdough Starter

One of my favorite books for pioneer recipes is Cookin With Home Storage by Peggy Layton.  I keep this book on my desk, compared to most which are on a bookshelf.  I’m starting some sourdough and thought I would share what I learned in Peggy’s book.

Sourdough Starter – It wasn’t until the Danish people immigrated to Utah that years was brought to raise the breads.  Before then, they made a started which they called “Sourdough.”  It was made by combining flour, salt and enough warm water to make a spongy dough.  This was put in a crock with a loose lid and kept warm for several days, during which time it bubbled and formed it own yeast.  These breads weren’t as light as yeast breads but the wonderful flavor made up for it.  Sourdough was a favorite of the sheepherders in Sanpete County and still is.  It was used for breads, biscuits , and pancakes.

Dehydrating Your Sourdough Start

You can dry your start and store it for later use.  Spread a very thin layer on a piece of plastic wrap.  Dry it in a dehydrator or allow it to air dry.  When one side is dry, turn it over to allow it to dry on that side.  When it is completely dry, break it into pieces and grind it into a powder.  Store in an airtight container in your refrigerator.  To re-start it, just add water or milk until you get it back to the original consistency.  When using a reactivated starter, allow it to set at room temperature for 8 hours.

Sourdough Starter

Author: PrepperPenny via Peggy Layton

Prep time: 5 mins

Total time: 5 mins

Almost any recipe can be changed to use sourdough. To make it work you have to control the leavening and keep the thickness or moisture the same. If the recipe calls for baking powder, leave a teaspoon out. If no but your results are too heavy, put a little baking powder in it. You may need to experiment a little.

Ingredients

• 2 1/2 C Warm Water
• 2 1/2 C. Flour
• 1 tsp Active, dry yeast

Instructions

1. Stir together and allow it to set for 3-5 days in a warm place to ferment.

Notes

Save 1 cup from every batch to add more flour and milk to keep your starter going. Use in pancakes, biscuits and breads!

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Italian Seasoning Spice Mix

Spice mixes are one of my especially favorite homemade products that I keep in my home store.  This recipe in particular is an all-time favorite.   If you are an avid or prolific gardener, you could literally grow nearly every ingredient here, except for the pepper and salt.  Grow your herbs, dry or dehydrate them and you know you are using organic or pesticide free ingredients.  I typically quadruple this recipe so I always have it available.  For me, it’s all about stocking my home store for cost savings, health and convenience.  This recipe meets all these standards.  Using this recipe also saves you money over the store-bought envelopes.  And you control the ingredients!

I will post a great Italian beef sandwich recipe soon.  It’s a recipe my family absolutely loves.  And it’s incredibly easy using this spice mix.

 

Dry Italian Seasoning Mix

Recipe Type: Spice Mix

Cuisine: Italian

Author: PrepperPenny

Prep time: 5 mins

Total time: 5 mins

No need to buy commercially produced spice blends. You can make them yourself. Plus, you can adjust the spices to make it unique to personal taste!

Ingredients

• 1 Tablespoon Garlic Salt
• 1 Tablespoon Onion Powder
• 1 Tablespoon granulated Sugar
• 2 Tablespoons Dried Oregano
• 1 teaspoon Ground Black Pepper
• 1/4 teaspoon Dried Thyme
• 1 teaspoon Dried Basil
• 1 Tablespoon dried parsley
• 1/4 teaspoon Celery Salt
• 2 Tablespoons Salt

Instructions

1. Combine ingredients and store in and airtight container.

Notes

To Make Italian Dressing 1/4 Cup Balsamic Vinegar ~ 1/3 Cup Canola Oil ~ 2 Tablespoons Water ~2 Tablespoons of Mix. Combine and shake vigorously. . . . Enjoy!

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Homemade Ketchup

We all have them.  Quite a variety of them.  I’m talking condiments.  No respectable home grocery store would be worth anything without the magnificent flavors we all grew up on and rely on every day of our lives.  Learning to make your own spices, condiments and such are just as important as learning to make all the other healthy and delicious foods you used to buy ~ without all the processing and additives.  Today, I am proud to share this recipe to make your own ketchup.  As with most of the recipes I post, you can always adjust the spices to create your own blend that your family will love more than those in the grocery isle.  It’s these types of recipes which dictate much of the garden I grow in the summer.  Most of the ingredients in making ketchup can be grown in your garden, even if it’s in containers on a balcony.  Doing this will only enhance the layer of flavors and allow you to truly know what is going into the foods your family eats.  I hope you enjoy this very simple, yet delicious recipe.

To make it even more homemade, you can even make your own brown sugar used in this and all recipes calling for it.  See how easy it is to make yourself by clicking here.

Homemade Ketchup

Recipe Type: Condiment

Author: Alana Chernila

Prep time: 15 mins

Cook time: 40 mins

Total time: 55 mins

Serves: 4 1/2 cups

Building your own home store is one of the healthiest and most frugal way to feed your family. Plus, it’s a lot of fun!

Ingredients

• 2 Tbsp Olive Oil
• 1 C. Diced Onion (1 large)
• 5 Cloves Minced Garlic
• 6 Pounds Ripe Tomatoes (Peeled, Seeded and Cored or three 28-ounce cans tomatoes, drained)
• 3 tsp Kosher Salt (adjust to taste)
• 1 Tbsp Paprika
• 1 tsp Ground Cinnamon
• 1/2 tsp Ground Cloves
• 1 Tbsp Celery Salt
• 1/2 tsp Ground Cumin
• 1/4 tsp Dry Mustard
• 1 1/2 Tbsp Chili Powder (adjust to taste)
• 1/2 tsp Ground Pepper
• 1/4 C Apple Cider Vinegar
• 1/4 C Distilled White Vinegar
• 1 Tbsp Packed Light Brown Sugar
• 1 Tbsp Honey

Instructions

1. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion and cook until they are translucent, about 3 minutes. Add the garlic and cook for 1 minute ~ stir constantly.
2. Add tomatoes, sale, paprika, cinnamon, cloves, celery salt, cumin, dry mustard, chili powder, and ground pepper and simmer while covered, stirring occasionally for about 20 minutes.
3. Blend until smooth with an immersion blender or transfer to an upright blender and puree until smooth. If you transferred into a blender, return to pot.
4. Add the vinegard, brown sugar and honey. Cook over medium heat, uncovered, stirring often until the ketchup thickens (about 30 mins)
5. Adjust salt, pepper and chili powder to tast.
6. To Freeze some of your batch, be sure to allow it to cool completely before transferring to containers.
7. FRIDGE: Covered container, 2 weeks
8. FREEZER: Store in a freezer-safe, airtight container for 6 months. Or you can pour into vacuum seal bag, allow to freeze, then vacuum the air out and return to freezer.
9. CANNING: Allow 1/2 inch head-space, process 30 minutes in a water bath canner

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Homemade Granola Cereal

Building up my home store saves me money, time and allows me to control the ingredients my family is exposed to.  With a 3 year old and 5 year old, cereal is a given.  But who really wants to pour unhealthy, refined sugary food out for them?  Not this nana!  Here is a delicious and healthy alternative that my children love.

Homemade Granola Cereal

Recipe Type: Breakfast

Cuisine: American

Author: PrepperPenny

Prep time: 15 mins

Cook time: 90 mins

Total time: 1 hour 45 mins

Serves: 15

Avoid refined sugar and eat healthier. Not just for adults, children love this sweet alternative to commercial cereals, too.

Ingredients

• 10 C. Old-Fashioned Rolled Oats
• 3/4 C. Toasted & Chopped Walnuts or Pecans or combination of both
• 2 C. Almonds
• 1 C. Shredded Coconut
• 1/2 tsp Sea Salt
• 1 1/2 Tbsp Ground Cinnamon
• 3/4 C. Canola Oil
• 1 C. Maple Syrup or Honey or combination of both
• 1 Tbsp. Mollasses
• 2 Tbsp Vanilla Extract *See recipe to make your own
• 1 tsp Almond Extract
• Optional: Dried Fruit

Instructions

1. Preheat oven to 250*
2. In a large bowl, combine all the dry ingredients
3. In a separate bowl, mix all the liquid ingredients.
4. Pour liquids into dry ingredients and mix until everything is incorporated well.
5. Transfer the combined ingredients into a jelly-roll pan or cookie sheet lined with parchment paper. (This is a large batch and will likely take several pans) Spread granola evenly on each pan,
6. Bake for 30 minutes, stir granola and return to the oven for another 30 minutes. Repeat one more time until they have cooked for a total of 90 minutes.
7. Turn off your oven but allow them to sit inside the oven overnight. They will harden and become very crisp.
8. Transfer granola into an airtight container where you can add raisins or other dried fruit of your choice. Dehydrated pineapple is delicious with this recipe.
9. Stores for 4 weeks in your pantry or in the freezer for 6 months.

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*See my video on how to make your own Vanilla extract here.

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Magic Cheese Dip

This recipe using your Magic Mix is the base for any recipe which calls for a cheese sauce.  It’s very versatile.  Blend your favorite cheeses and add spices to make it what you want.

Magic Cheese Dip

Recipe Type: Appetiser

Cuisine: American

Author: PrepperPenny

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Here is a simple, quick and inexpensive dip to make for any gathering.

Ingredients

• 1/2-2/3 cup Magic Mix (depending on desired thickness)
• 1 cup water
• 1/4 cup grated cheddar cheese

Instructions

1. Heat water and Magic Mix in a saucepan over low/medium heat until smooth and creamy. Add your cheese and stir constantly until it is melted and fully incorporated.

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Master Brownie Mix

Cake mixes, brownie mixes, canned pie fillings and puddings are some of the more common pre-made food most Americans keep in our pantries.  But you save a lot of money and avoid any ingredients that commercial producers may use in pre-packaging something you can easily make yourself.  Part of building your own store is learning to make the foods that you rely on buying at your local grocers.  Here is a delicious brownie mix I have all the time.  Like with any brownie mix, you can adapt it to make them just exactly the way you love them.  Cover them with icing, add chocolate or butterscotch chips, marshmallow or nuts.  You have total control. Learning to use the foods you store develops the skills you may have no choice but to face in tough financial and economical times.

Master Brownie Mix

Recipe Type: Dessert

Cuisine: American

Author: PrepperPenny

Prep time: 5 mins

Cook time: 30 mins

Total time: 35 mins

You can divide the recipe to make smaller batches.

Ingredients

• 8 C. Sugar
• 6 C. Flour
• 2 C. Cocoa Powder
• 1 1/2 Tbsp Baking Powder
• 1 Tbsp. Salt

Instructions

1. Mix – 2 1/4 Cup
2. Eggs (Beaten) 2
3. Oil or Melted Butter – 1/3 Cup
4. Vanilla – 1 tsp.
5. Mix and bake at 350* for 30 mins.

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Magic Alfredo

 

Alfredo Sauce has never been so easy and convenient.  Using your Magic Mix  as the base to any cream sauce, you have this ~ and many more great home-cooked meals ready in only a few moments without all the traditional prep work.  Enjoy!

Magic Alfredo

Recipe Type: Dinner

Cuisine: Italian

Author: PrepperPenny

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 4

You can add 1/2 C. Pesto Sauce with the Parmesan to make a delicious Pesto Alfredo!

Ingredients

• 2/3 cup Magic Mix
• 1 cup water
• 1 cup Parmesan cheese

Instructions

1. Combine Magic Mix and liquid in saucepan over medium heat. Stir constantly until thickens. Add cheese and heat until melted. Serve over your favorite pasta.

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Jiffy Cornbread Mix

 

I love the convenience of food prepared in a box.  But if you check the the ingredient label for Jiffy, you might want to make your own.

INGREDIENTS ON JIFFY CORNBREAD BOX: WHEAT FLOUR, DEGERMINATED YELLOW CORN MEAL, SUGAR, ANIMAL SHORTENING (CONTAINS ONE OR MORE OF THE FOLLOWING: LARD, HYDROGENATED LARD, PARTIALLY HYDROGENATED LARD), CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: BAKING SODA, SODIUM ACID PYROPHOSPHATE, SALT, MONOCALCIUM PHOSPHATE, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID.  CONTAINS: WHEAT

Here is a recipe for making your own where you control the ingredients and can feel good about putting it on your table.

Jiffy Cornbread Mix

Cuisine: American

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 6

Ingredients

• 2/3 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil

Instructions

1. egg
2. /3 C Milk
3. To make Corn Muffins, preheat oven to 400F, spray muffin pan with non-stick cooking spray.
4. Fill muffin pan 1/2 full, bake for 15-20 minutes.
5. OPTIONAL:
6. Sharp Cheddar Cheese
7. Onion
8. Peppers

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Quick Biscuit Mix

Quick Biscuit Mix

Prep time: 5 mins

Total time: 5 mins

Exact replica of Bisuick Mix.

Ingredients

• 6 cups all-purpose flour
• 3 tablespoons baking powder
• 1 tablespoon salt
• 1 cup vegetable shortening

Instructions

1. ) Sift flour, baking powder and salt three times into a large bowl.
2. ) Cut in shortening with a pastry blender or in your blender until mixture resembles cornmeal.
3. ) Store mixture in airtight container in the refrigerator up to 6 months.
4. ) Use exactly as you would for the name-brand Bisquick.

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