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Archive for the ‘Store What You Eat and Eat What You Store’ Category


 

I am always excited and look for ways to build my shelf-stable pantry with inexpensive food.  But inexpensive sure does not mean inferior.  Especially when it comes to the topic I address today.

If you are new or have never pressure canned anything, chicken is the single simplest food to start with.  It’s the first thing I canned and highly recommend it.

You may or may not have heard of a company called Zaycon Foods.  Rather than explaining it to you, here is a great video to explain it all.  In short, it’s cheap, fresh and healthy!

Having been introduced to Zaycon, I’m a devoted advocate and client.  To learn more, please click here

But having just purchased 40 pounds of their chicken breasts, I had to get them processed as quickly as possible.  I set out to pressure can most of it.

Supplies

 

 

Start by gathering all your supplies.  You need your jars, rings, lids, jar lifter, sharp knife (for trimming your chicken), pressure canner, saucepan (large enough accommodate the lids and rings you will be sanitizing).

 

 

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Before you start anything, inspect the rubber ring in your canner (if you are using a canner with this), inspect the vent to make sure there is no obstructions, making sure there is no blockage.  I hope you can see here the blue color in the center of this photo.  It is your view through the vent in the lid of your canner.

 

 

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I begin by getting my jars ready by washing them in hot, soapy water.

 

 

 

 

 

 

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Get into the habit of checking each jar for any imperfections.  While I wash my jars, I run my finger around the rim to feel for any cracks or other anomalies.

 

 

 

 

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Also, do a visual inspection of each of your jars.  While new jars rarely have cracks or other imperfections, they sometimes do.  And if you are re-using jars, the risk is higher so be sure to use only those jars that are pristine!

 

 

 

 

 

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You have several options for keeping your jars hot while you prepare your chicken.  You can keep them in a large stockpot covered with simmering water or you can do as I do, keep them in a warm oven.  I set mine at 200 degrees.

 

 

 

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Now I put about 3 quarts of water and about 1/8th of a cup of white vinegar in my pressure canner over a low flame (or heat if you are electric).  The vinegar is not necessary if you have soft water.  Mine is a little hard and this will prevent lime buildup in my canner and jars.  It is completely optional.

 

 

 

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After washing your lids and rings, place them in your saucepan over a low simmer.  You do not want to boil them.  Just warm enough to soften the wax or rubber ring.

 

 

 

 

 

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One-by-one, I pull out a hot jar and trim and cut my chicken and put them into my jars leaving a 1” headspace.  Whether I am handling raw meat or removing food from my dehydrator, I wear gloves.  In dehydrating, I don’t want to transfer my oils onto the food I just dry.  For raw meat, it is a level of safety.

 

 

 

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I immediately place the filled jar into the canner.  I do not put the lids or rings on them yet.  This will keep the jars hot which is important so they don’t break when the canner comes to temperature.

 

 

 

 

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Once my canner is full of jars, I will put a pinch of salt in each jar.  I use Pink Himalayan because it contains every bit of its’ minerals.  But you can use canning salt.

 

 

 

 

 

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This step is critical in all canning projects.  Never, ever forget to wipe and clean your rims before adding your lids.  When I can meat or food that is particularly oily, I use white vinegar which cuts the greasy residue.

 

 

 

 

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I use metal lids when I use new jars.  But they are good for only one use.  When I buy replacement lids, I purchase either Tattler or 4ever Recap lids.  If you are interested in these lids, here is a video to help you see their value.  I would post one for 4ever Recaps, but could not find one.  But they are essentially the same.  One thing I love about 4ever is that it is a woman owned company.  Hey, it’s personal.  I respect women entrepreneurs.

 

 

 

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As you can see, the same metal rings are used with these lids and can be used several times.

 

 

 

 

 

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With the jars all inside the canner and the lid securely in place, increase the heat under it to build pressure.  In this picture, you can be (behind) the vent where you will place the weight.  In the foreground is another vent on my specific Presto canner.  Not all canners have this.  But if yours does, as pressure builds this element will rattle and shake until stem builds up.  When enough steam builds, this vent will rise and shut allowing the pressure to continue to build.  When this happens, the vent that receives your weight (the one shown in the background) will begin to spew steam.  I allow this to build for 10 minutes before placing the weight on it.

 

 

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This batch contains pint size jars.  I processed it with 10 pounds of pressure for 75 minutes as per the Ball Complete Book.  After 75 minutes, you will turn off your heat and allow the pressure to level out.  This takes about an hour in most cases.  Once the vent in the front drops back into its’ normal position, it will be safe to remove the weight as shown in this photo.  But you must still use caution because your metal canner is still very hot and can cause serious burns.   But you can now remove the canner lid.

 

 

 

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After you remove the canner lid, you will begin taking your jars out of the canner and placing them onto your counter using your jar lifter.  Please, never try using anything but a canning jar lifter.  This can be quite dangerous if you try using tongs or anything else not specifically designed to safely handle boiling hot jars.  The foods in these jars are still boiling aggressively.

 

 

 

 

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You will not allow your jars to set out on your counter overnight to allow them to completely cool down.   You do not want them to be moved or disturbed while they cool and the rings set on the rims.  When using metal lids, you will begin hearing a distinctive “ping” as they seal.  Music to your ears!

 

 

 

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The following morning, I removed all the rings from my jars and tested their seal.  To do this, you simply lift the jar by the rings.  If it sealed as it should have, they will not release.  Now they are ready to be washed because the jars will be oily and a bit icky.  Just wash them in warm, soapy water, rinse and allow to dry.

 

 

 

 

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Once the jars and lids are completely dry, label then with content and date.  In large batches, it’s easy to just print out labels.  If it’s just a few cans, just use a permanent marker to write it on the lids.

 

 

 

 

 

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My yield for approximately 25 pounds of chicken was a dozen pints and six 1 ½ pint jars.  You can store them all in the boxes they came in.

 

 

 

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But I have a canning pantry that beautifully shows off my healthy food and keeps it all readily available for my regular menu planning.  This antique cabinet has two glass-front doors so all my company can see and covet my invaluable prepping skills.

 

 

 

As you can see, following standard practices for sanitation and canning, chicken is quite easy to pressure can.   If you are just beginning to try your hand at pressure canning, this is one of the absolute easiest recipes you will find.  Buying in bulk is cost-effective.  Having your investment safely stored in canning jars requires no electricity and is shelf-stable for up to two years.

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Finally, just to show you that having a jar or two that does not seal only allows you to eat it sooner!  I had one jar that did not seal properly.  But the food inside is still perfectly fine.  I simply added barbeque sauce and we had sandwiches for lunch.   I always plan on how to incorporate whatever I can into a meal within about a week.  And by having this happen to one of my jars allows me to show you how beautiful the canned chicken is.  As you can see, it’s much like canned tuna.  You can see how moist and flaky it is.  You can use this for chicken salad, on green salads, in soups and stews, enchiladas.  Just use your imagination.  It has so many delicious uses.

 

 

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apf_jar_doneThis is a delicious and easy recipe for always having apple pie filling on-hand and in your pantry.  This recipe is so easy and cost effective, you will never buy it in cans again.  Unlike store-bought pie fillings, you have complete control of the ingredients that go into it and can adjust the flavor to satisfy your unique taste.

This recipe does not have to be canned.  It can be frozen or can be used immediately.  But if you want to can it to build up your home store, it needs to be water bath canned for 25 minutes for quart jars.

The recipe calls for Clear Jel.  Please don’t use any other product because the results may not be favorable.  Here is a little information about this product from the Washington State University.

Clear Jel® is a corn starch derivative, and is a commercial thickening product used by bakeries and for frozen food. This product is used the same as flour or corn starch. Not only can it be used in preserved pie fillings but it can be used anywhere you would use flour or cornstarch as a thickener. It makes great clear gravy without the lumps, as well as puddings and sauces. It is used widely by bakeries and restaurants.

There are two types of Clear Jel®, “instant” and “regular”. “Instant” does not require heat to thicken. The product will thicken once the liquid is added. “Regular”, on the other hand, must be heated. When canning pie fillings, be sure to use the ‘regular’ Clear Jel® product.

For this recipe, use “regular” Clear Jel.

 

Apple Pie Filling
Recipe Type: Dessert
Cuisine: American
Author: PrepperPenny via PickYourOwn.org
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serves: 1 pie
This recipe is based on making 1 quart of pie filling. If you want more, just multiply the recipe by how much you want to make. Follow safe canning procedures by sanitizing your jar(s), lid(s) and ring(s). Process the canned pie filling in a water bath canner for 25 minutes.
Ingredients
  • 3-1/2 Cups Apples, peeled, cored and sliced
  • 1 Cup Granulated Sugar or you can replace with other sweetener
  • 5 Tbsp Clear Jel®
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Cloves
  • 1/4 tsp Ginger
  • 1/4 tsp Allspice
  • 1/2 Cup Cold Water
  • 3/4 Cup Apple juice
  • 2 Tbsp Fresh or Bottled Lemon Juice
Instructions
  1. Prepare you apples. Blanch them in 1 gallon of boiling water for 1 minute. Drain and keep the hot cooked fruit in a covered bowl or pot.
  2. Combine the remaining ingredients into a saucepan and cook (stirring constantly) until the flavors marry and liquid thickens.
  3. Using your hot, sanitized jar(s), begin layering apples and liquid. The liquid will be thick so you will need to layer the apples, liquid, apples, liquid about 3-4 layers of each per quart jar until it is full.
  4. Wipe the rim of your jar(s), add the lid and ring and process in your water bath canner for 25 minutes.
  5. When making your 8″ pie, use as little of the liquid as necessary. This will make for a crispier pie crust and prevent it from being soggy. But I save it, heat it and pour it over the pie (and ice cream if serving it ala mode) as a delicious syrup.

 

Layer your ingredients

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Photo’s via PickYourOwn

 

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Cheesy-Potato-and-Bacon-Soup_1

 

 

A delicious soup from food storage by THRIVE Life.

Click here for the full recipe

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pictures_with_words copy 6I LOVE growing my own food.  I’ve been gardening and canning my produce for a few years.  As I learn and journey through self-reliance, I’m always open to and looking for ways to expand my options.  Sprouting seeds is my newest experiment and I am thrilled with the ease and outcome of it.  Now I know I will be adding more seed varieties to my long-term storage.  These are great for sustaining life in a SHTF world.  They are quick to grow and add a punch of nutrition when food might be scarce.

I will assume you are reading this article because you, like I had done, are researching to learn how to grow them yourself.  So I will address the simplest and basic’s for sprouting.  But I must lay out a couple of important points to give you some understanding.

What is a sprout?

Sprouting is the practice of germinating seeds to be eaten raw or cooked. Sprouted foods are a convenient way to have fresh vegetables for salads, or otherwise, in any season and can be germinated at home or produced industrially. They are a prominent ingredient of the raw food diet and common in Eastern Asian cuisine.

Eating sprouts is said to date back over 5,000 years.  Chinese physicians prescribed them for healing many ailments and disorders.  Even in the bible, sprouts are written about in the Book of Daniel.

 

Bigl Parrots Sprout Blend Day dry0001

What seeds to use

About any dry seed will sprout.  Dry seeds are not dead, they are simply dormant.  Soaking your seed will bring it to life and offer you some very healthy and delicious food in just 3-5 days.

 

 

 

E coliCaution & Care

If not properly disinfected, all seeds have the possibility of carrying E. coli bacteria or other foodborne pathogens.  I was taught to disinfect my seeds prior to sprouting them by using a 2% bleach solution (1 tsp. bleach to 1 cup of hot tap water) for 15 minutes before allowing them to sprout.

 

 

 

 

pictures_with_words copy 14This is how I started my seeds.  Because I was doing it for the 1st time, I opted to use a seed blend that was pre-packaged.  Now I know that I can use about any kind of seed and will never spend $3.50 again.

You might have different equipment to use, but this is how I grew mine.   I used a 1 quart canning jar, ring and a nylon screen.  You can use cheese cloth or any other type of pourous top, but you will need to be able to rinse your seeds several times every day and they will need to be drained.

 

 

 

 

 

 

Bleach water on seeds

 

This is where I added 1 teaspoon of bleach into 1 cup of hot tap water.  I swished it around and allowed it to sit for 15 minutes.  (Note the cloudiness of the water) This protected us from growing seeds with E coli.  After 15 minutes, I ran clean water over it until the bleach was completely removed.  Then I started the sprouting process.

 

 

 

 

 

 

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Here are the rinsed seeds, which are now covered in clean water.  The water is about 3 times the depth of the seeds and there is about 1 ½ tablespoons of Funugreek sprout seeds.  Allow the seeds to soak overnight or a minimum of 8-12 hours.  At this stage, keep the seeds away from direct sunlight.

 

 

 

 

 

RINSING

pictures_with_words copy 12After soaking your seeds, you must now begin the rinsing and draining process.  You do not want your seeds to sit in water, but they must be kept very moist.  After rinsing the seeds well several times, I carefully poured out the water and gently spread the seeds out into this layer.

 

 

 

 

 

 

 

 

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I then placed the jar at an angle to make sure the seeds were not sitting in water.  I’m still keeping the seeds out of direct sunlight.   From this point until harvest, you will need to rinse and drain your seeds this way four times a day.  Remember, the seeds need to be kept moist but not allowing them to soak in any pooled water.

 

 

 

 

 

 

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Here is a close up view of the seeds beginning to give up their delicious sprouts.   This is only about 15 hours after I began.

 

 

 

 

 

 

 

 

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Continuing rinsing and draining, you see the quick growth only 24 hours after beginning the process.

 

 

 

 

 

 

 

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Day two after rinsing and draining four times each day.  You can see how it grows so quickly and it is exponentially larger than in the beginning.

 

 

 

 

 

pictures_with_words copy 4Closer look after I drained and laid them out on their side making sure they are not in standing water.

 

 

 

 

 

 

 

 

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Day 3 and they are perfect!  They are firm, crunchy and full of flavor.

 

 

 

 

 

pictures_with_words copy 2This basket is the full yield of the 1-½ tablespoons of seeds I began only 72 hours ago.

 

 

 

 

 

 

 

 

You will do another good rinse that will remove the woody hulls.  I allowed them to drain completely and placed my sprouts in an airtight vegetable container.  They can be stored in the produce drawer in your refrigerator for up to 4 weeks.

So you see how easy it is.  I now look forward to experimenting with many varieties of seeds and will expand it to be able to grow them from my 3 hens, too!  I hope this pictorial explains the ease of growing wonderful food on your counter right in your own kitchen.  Sprouts are great in soups, salads and sandwiches.  This variety has a strong flavor that I am going to use on my pizza this Friday!

 

Benefits of Sprouting

Sprouting Seeds for Food – Types of Seeds

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THRIVE Rice A Roni

I’ve always loved Rice-A-Roni!  I’m thrilled to have found this recipe to offer my family anytime.  And because it’s made with food storage, you can make up batches and store in jars or bags.  Great also for hiking and camping trips.  Just be sure to keep the onions, celery and spaghetti pieces in a separate bag (in the container with the other ingredients) so you can rehydrate them prior to sautéing them.   Here, you will control the ingredients.  To compare, here is the ingredients from the Rice-A-Roni box.

RICE, WHEAT FLOUR, DURUM WHEAT SEMOLINA, SALT, SUGAR, AUTOLYZED YEAST EXTRACT*, HYDROLYZED SOY PROTEIN, ONIONS*, MONOSODIUM GLUTAMATE, NATURAL FLAVOR, PARSLEY*, GARLIC*, CHICKEN BROTH*, CHICKEN FAT, TURMERIC SPICE WHICH IMPARTS COLOR, HYDROLYZED CORN GLUTEN, NIACIN*, DISODIUM GUANYLATE, DISODIUM INOSINATE, FERRIC ORTHOPHOSPHATE, FERROUS SULFATE, THIAMIN MONONITRATE, TURMERIC EXTRACT, FOLIC ACID, RIBOFLAVIN.

Really, if I can’t pronounce it or know exactly what it is or where it comes from, I think I don’t want to feed it to my family.  With THRIVE, you know what is in it.  No additives, preservatives or artificial flavors.  Now that’s reassuring.

THRIVE-Style Rice-A-Roni
Recipe Type: Side Dish
Cuisine: American
Author: Roni via THRIVE Life
Prep time: 3 mins
Cook time: 20 mins
Total time: 23 mins
Serves: 6
In snack-size ziplock bag, keep the onion, spaghetti pieces and celery separate so you can rehydrate them. All other ingredients can be layered or just
Ingredients
  • 3 Tbsp Butter
  • 1⁄3 C THRIVE Freeze-Dried Onion rehydrated
  • 1⁄2 C THRIVE Freeze-Dried Celery, rehydrated
  • 1 C Spaghetti Noodles, broken into 1 inch pieces
  • 1 C White Rice
  • 1⁄2 tsp Sage
  • 2 1⁄2 C Water
  • 4 tsp THRIVE Chicken Bullion
Instructions
  1. Sautee onion, celery, and spaghetti pieces in butter over medium heat until spaghetti pieces are golden brown. Add rice and sage and stir until coated with butter. Add water and bouillon and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender.

 

celery_1Onionchicken-bouillon

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Providence SupremeIn breaking down your preparedness goals, the first step is to determine exactly what you want to accomplish. If you plan to set aside a little money each week or month to go towards your family’s preparedness, you will be surprised what you can afford. Now is the time; make the goal to be prepared.

To start, you could plan a budget for buying emergency supplies that deal with water. A reliable water storage system, such as a 55 gallon barrel or smaller buckets throughout the house, is essential. Water is something that people often forget to store or procrastinate, perhaps because it’s usually so accessible; we have a hard time imagining what life would be like without a working, clean water supply, and it’s also hard to estimate how much water we’re actually using. In fact, water should be the first item on your list of goals, because it is the most crucial item to have available during an emergency. Evaluate both portable and stationary water sources. You could also plan out a budget and save up to buy a great portable water filter or purifier. There are also different types of prepackaged water you can purchase, such as water in pouches or foil-lined cardboard “juice boxes.” These small containers are excellent for small children and babies.

Another step to reach your preparedness goal is to set up a schedule of certain things you want to buy each month Maybe you want to be prepared by having 72-hour kits for everyone in your family. Perhaps you want a total preparedness package consisting of 72-hour kits and a year’s supply of food storage for each member of your family. These kits and packages can cost a pretty penny, but when broken down into “baby steps,” the cost becomes quite manageable.

One month, you could focus on researching and buying emergency preparedness items that deal with on area, such as warmth. This might mean looking for emergency blankets, sleeping bags, hand and body warmers, and wool blankets. Another month you could focus on purchasing items that deal with emergency lighting, such as 100 hour candles, kerosene lamps, light sticks, matches, or flashlights. It seems like a lot, but purchasing these items in stages will help ease the stress on your pocketbook and your time.

Once you’ve gotten to a comfortable place with emergency items, the next step is saving enough money to build up your food storage. You can accomplish this by setting aside a weekly amount and using the save money to buy canned food and cooking essentials at the end of the month. By rotating your food storage into your daily recipes, you can eat the foods you enjoy without worrying about expiration dates. One good way to rotate food is to buy 2 or 3 cans of canned goods, especially when they are on sale. This way, you stock up gradually rather than in one big splurge. If you actually use your food storage, the cost will never exceed the original investment. Remember, normal canned vegetables and fruits come in smaller cans, have a shorter shelf life, and can only stack so high. They are also packed with excess water, which makes them weigh more while also reducing shelf life. Freeze-dried or dehydrated #10 cans of food are packaged compactly and efficiently, and they can be stored over 5 to 30 years (compared to the 1 year shelf life of store-bought canned food). There are also plenty of resources that can teach you to preserve and can fresh food for use when it isn’t in season. Check out your local library or an internet search for some pointers.
Another goal could be to encourage your neighbors and family members to start preparing for their own families. When figuring out gifts for holidays or birthdays this year, consider gifts of preparedness to help your family members and loved ones plan for the future.

Think about setting goals for food storage and preparing for emergencies. If you make a plan and a budget, it will be easier to get the things that you need without added stress and worry. Now is the time to get prepared. You can do it!

Visit my THRIVE Life Store to see all that the above-mentioned food and emergency supplies that are available to help you.  As a THRIVE Independent Consultant, I’m here to help and support you.  Leave a comment below with any questions you might have. Or email me at prepperpenny@gmail.com.  Be sure to visit my FB Page at http://www.facebook.com/prepperpenny.  You can also follow me on Twitter or Pinterest at PrepperPenny.

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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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