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THRIVE Powdered TomatoMy THRIVE Tomato Powder is one of the most used dried product I use in my house because it is so easy and versatile.  I make so many delicious recipes from it.  I make  tomato paste, tomato sauce and I use it in many dry-canned Meals In A Jar that I have posted here on my blog.

THRIVE Tomato Powder is dehydrated tomatoes and nothing else.  No additives, flavors or preservative.

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I love using it and feel good knowing I’m serving my family food that is good and healthy for them.   Here, I would like to share how to easily make ketchup within about 30 minutes with almost no prep-time necessary.

This ketchup is quick to make, customizable to meet your unique taste and is just another product you can make at home to add to your home store and control the ingredients you and your family eats.

 

THRIVE Tomato Ketchup
Recipe Type: Condiment
Cuisine: American
Author: PrepperPenny
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields 1 quart and is ready for last minute use.
Ingredients
  • 4 Cups Water
  • 1 Cup Thrive Tomato Powder
  • 1/3 Cup Honey/Sugar/Sweetener
  • ¼ Cup Apple Cider Vinegar
  • 2 Tbsp Onion Powder
  • 2 tsp Garlic Powder
  • 1 tsp Salt
  • 1 tsp Pepper
  • ½ tsp Mustard Powder
  • ½ tsp Celery Salt
  • 1/8 tsp Allspice
  • Dash of Worcestershire Sauce or 1 tsp dry Worcestershire powder
Instructions
  1. Add all ingredients into saucepan and simmer for approximately 30 minutes. Allow to set up 6 hours. It will have a strong vinegar taste until all the flavors settle and have time to blend completely.
  2. Store in airtight container in the refrigerator. Good for approximately 8 weeks.

 

How I Built My Home Store

THRIVE tomato-powder

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Infused OilOne thing I strive to do in planning my home store, I try to make sure I either have or can make all the things my family and I enjoy in these “good” times.  I don’t want to be pulling out buckets of legumes and beans without having the flavors I’m accustom to going into them.  Simple things really do make life more comfortable.  And this technique to infusing oil is an example of planning to thrive while others struggle to survive.  Pay attention to the little things.  Those sometimes unnoticeable extra’s that you might take for granted.  This recipe was given to me to share by reader Tess Pavlin.  She has tried and tweaked this until she was sure it was wonderful and felt comfortable in making it public.  Win for us, right?

Infused oils will spice up your cooking and lend to wonderful healing and relaxing massages.

When you are ready to start making essential oil from your herbs, follow these four steps carefully:

  1. Put a handful of your herbs or flower heads into a clean glass jar. Choose either a single herb such Basil Infused Oilas basil or a mixture such as oregano, rosemary and thyme. Crush them to release the flavor into the carrier oil. Make absolutely sure your herbs are completely dry.  Water will likely make your oil go rancid.
  2. Pour 12 oz. of oil into the jar until the leaves or flowers are completely covered. Put a well-fitting top on the jar and let it stand in a warm (but not sunny) place shaking daily for two weeks.
  3. Straining Infused OilAfter the two weeks, strain off the herbs (use a cotton muslin cloth or an old open weave linen handkerchief) and then repeat the process of infusion with a fresh handful of your herbs (but using the same oil). Do this, as many times as necessary until you have a jar of strongly flavored aromatic oil.
  4. Store your aromatic oil in a small to medium-size sterilized bottle and label it. Clean the rim and tightly seal the cap to reduce the chances of air getting into the bottle. Make sure that you keep your stored oils out of sunlight.

Always remember:

Use a good-quality, mild-flavored oil such as sunflower oil or grapeseed oil. You don’t want the taste of the oil to compete with the flavor and smell of your herbs. For this reason you should avoid using extra virgin olive oil.Cover your herbs completely with oil during the infusing process. Any bits sticking out will oxidize and spoil the flavor of the oil.

Before storing the oil make sure you have removed all the plant material. (If you don’t the oil will become cloudy and sour)

WHAT OTHERs ARE DOING WITH THEIRs

Another way to speed up the process of infusing your oils is by using a small crock pot on its lowest setting.

  1. Gently bruise the herbs or flowers by crushing the in the palm of your hands before adding them to the pot. You can also press them with a wooden spoon or in a mortar and pestle but it is not necessary.
  2. Add 16 oz. of oil to the crock pot and turn heat on low. Add the herbs, leaves, or petals. Let simmer covered for 12 hours. Stir lightly and turn off overnight. Day 2 turn back on and simmer again for 12 hours. Day 3 repeat. Strain oils through cheesecloth to remove solids and bottle the oils. They will keep for a minimum of 3 years if tightly sealed.

Extra Tip:  Add 1/2 teaspoon of Vitamin E (per pint) to your beauty and medicinal oils to preserve them. You could also try using 15 drops of grapefruit seed extract.

Alternative methods.

1. OVEN INFUSED HOMEMADE OILS – Place your herbs in an oven safe dish and cover with the natural oil of your choice. Cover the dish and place in the oven at 200 degrees or the lowest possible setting your oven has. Cook for three hours. While it’s still warm, strain through cheese cloth and squeeze the oil from the herbs. Pour the oil into a sterile bottle or jar.

2. STOVE TOP INFUSED OILS – Using a double boiler, GENTLY simmer oil and herbs for 2 hours. Strain through cheese cloth. For a stronger infusion repeat using the same oil and fresh herbs.

Infused oild in crockpot3. CROCK POT INFUSED HOMEMADE OILS – This method can only be used if your crock pot has a “warm” or very low setting! This works great for infusing several oils at once. Fill your sterile pint jars with your herbs and oils. Place the jars in the crock pot and cook on low for eight hours. You can do up to 5 different oils at once with this method depending on the size of your crock pot!

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teriyaki-sauceHow many dishes do you make that calls for teriyaki sauce?  If you don’t already use this delicious, sweet and spicy condiment, you should look at your chicken or beef at a different angle.  This sauce is one of my families favorites.   This is a great addition to your home store.

Homemade Teriyaki Sauce
Recipe Type: Sauce
Author: PrepperPenny
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Ingredients
  • 1/4 cup soy sauce – Make your own with my recipe linked below
  • 1 cup water
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 5 tablespoons packed brown sugar – Make your own with my recipe linked below
  • 1 -2 tablespoon honey
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
Instructions
  1. Mix everything EXCEPT cornstarch and 1/4 C of your water in a sauce pan and begin heating.
  2. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.
  3. Heat until sauce thickens to desired thickness.
  4. Add water to thin it if you prefer
  5. Store in an airtight container in the refrigerator for at least 6 months.

Make your own Soy Sauce.  Get the recipe by clicking here.

Make your own Brown Sugar.  Get the recipe by clicking here.

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Soy Sauce

Here is another easy and shelf-stable recipe to help you in building your home store.  There are many uses for soy sauce.  Making your own is cheap, easy and more delicious than commercially produced sauces.  I use it as a spice in meatloaf, soups and stews.  And if you are a DIY junkie, you have the ingredients already in your home.  If not, I have linked products for this recipe below for your convenience.

 

Soy Sauce
Recipe Type: Spice
Author: PrepperPenny
Prep time: 5 mins
Total time: 5 mins
Serves: 2 cups
Ingredients
  • 1-1/2 cups boiling water
  • 4 Tbsp Beef Bouillon
  • 4 Tbsp Cider Vinegar
  • 1 Tbsp Dark Molasses
  • 1 tsp sesame seed oil
  • pinch of black pepper
Instructions
  1. Whisk all ingredients together until dissolved and pour into an airtight container. May be refrigerated indefinitely.

THRIVE beef-bouillon

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homemade ketchupWe 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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Pauline Hawkins

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