I love the everybit counts challenge and I am glad you are doing it. I have also enjoyed watching the just can it videos. Groceries are sooo expensive now. I find myself looking at the ads for groceries every week trying to figure out what I can buy and pressure can for future me. Meat has just about gotten out of my price range, and I grow what I can.
Wow! That’s so impressive. Thanks for giving me some motivation to get canning too. So far I’ve only done jam and a batch of baked beans. Looking forward to what you get done during the every bit counts challenge!!
WHOO HOO !! 47 jars! That is amazing! I'm glad you got over your fear and jumped in! There's no turning back now!😁 I canned a lot ... not 47 jars LOL ... of chicken, beef, and breakfast sausage (all on sale) earlier this month and am now concentrating on fruit that is on sale ... peaches, nectarines, and cherries. I had hoped for pears, but they have been scarce and expensive.
after canning all day sit down to a layered salad you made first thing in the morning: Layered Salad with Walnuts From the Kitchen of: Lorita Sutton serve 8 Ingredients: 1 cup whole walnuts 1 tsp. canola oil 1/4 tsp. garlic salt 1/8 tsp. dill weed Dressing: 3/4 cup mayonnaise 1/2 cup sour cream 2 Tbls. chopped green onions 1 Tbls. lemon juice 1/4 tsp. salt Recipe instructions: In small bowl, toss walnuts, oil, garlic salt and dill weed. Spread in single 2 tsp. chopped fresh parsley layer in an ungreased 15 x 10 x 2 inch baking pan. Bake at 350 degrees for 8 to 10 minutes or until golden brown, stirring once. Cool. For salad you will also need 5 cups shredded lettuce, divided. 8 cherry tomatoes , halved and 1 cup (4 oz.) shredded cheddar cheese. 1 package (10 oz.)frozen peas, thawed. In a 2 1/2 qt. bowl, layer 2 cups of the lettuce, tomatoes, cheese and peas, 3/4 cup walnuts and remaining lettuce. In small bowl combine the dressing ingredients. Spread 1 cup of the dressing over the top of the salad (do not toss). Cover and refrigerate salad and remaining dressing for several hours or overnight. Just before serving, top with remaining dressing and walnuts.
I have truly enjoyed the videos for just can it I will try this pot roast in a jar recipe . I used a different recipe last year that I did not care for so I'm excited to try this one . The one thing I do is make a little slurry and thicken the broth when I'm heating it up which our family likes😊
I don't drink either and I've found adding some red wine vinegar helps in recipes that have red wine. I wouldn't add the same amount of vinegar as wine, but splash some until it tastes good ❤
if you are going to do the Every bit challenge in Aug. this would be great to make: one of my favorite use everything recipes, after canning peaches: JELLY IN AURORA,CO NEWSPAPER PEACH PIT JELLY Serves: Prep time: Cook time: by Maxine Clark Ingredients 4 cups peach juice 1 package pectin 5 cups sugar Directions As you can peaches, save the pits with bits of pulp. Cover with water, let set all day or overnight. Strain and remove the pits. Boil and strain for 4 cups of peach juice. Cook peach juice, sugar and pectin according to instructions on package. Makes a light pink jelly that is delicious. F r o m t h e k i t c h e n o f Lorita Sutton
i was gifted a very large beef cross rib roast, and i have three days off for B.C. day long weekend...feeling brave and i am going to do it !!! cracking open the box on my brand new last xmas gift if carey pressure canner... only a little nervous!!!
@@BucketListHomestead still doing research for recipes, can i follow a traditional pressure cooker recipe, for example how long for quart jars, recipes specific to the electric model are not as common....😆
Wow 😮 47 jars!! Great job 👏. I have to work on getting myself a pressure canner!
Love seeing your progress for the shelves.
More to come! 😊
I made 48 half pints of jam from fruit from my freezer. Made Christmas gifts and made room for my garden harvests to come during everybitcounts
🎉🎉🎉
I love the everybit counts challenge and I am glad you are doing it. I have also enjoyed watching the just can it videos. Groceries are sooo expensive now. I find myself looking at the ads for groceries every week trying to figure out what I can buy and pressure can for future me. Meat has just about gotten out of my price range, and I grow what I can.
It's hard not to worry about the prices of food right now 😞 we are just planning and preparing as best we can and have faith. 🙏
Congrats Lynn, well done. Blessings
Thanks! Honestly it's fun and I love it! 😊
Wow! That’s so impressive. Thanks for giving me some motivation to get canning too. So far I’ve only done jam and a batch of baked beans. Looking forward to what you get done during the every bit counts challenge!!
Thank u!
WHOO HOO !! 47 jars! That is amazing! I'm glad you got over your fear and jumped in! There's no turning back now!😁
I canned a lot ... not 47 jars LOL ... of chicken, beef, and breakfast sausage (all on sale) earlier this month and am now concentrating on fruit that is on sale ... peaches, nectarines, and cherries. I had hoped for pears, but they have been scarce and expensive.
Ohhh I am waiting for pears too!!!
That didn't take long for the jars added up!Just incredible❤
Right???
Inspiring me to clean out my freezers!
😊
Great job! I hope you have a before and after picture of your freezer. Thanks for the inspiration and recipes. Blessings!
😊 I think I forgot to take a pic 🤦♀️
after canning all day sit down to a layered salad you made first thing in the morning:
Layered Salad with Walnuts From the Kitchen of: Lorita Sutton serve 8
Ingredients:
1 cup whole walnuts
1 tsp. canola oil
1/4 tsp. garlic salt
1/8 tsp. dill weed
Dressing:
3/4 cup mayonnaise
1/2 cup sour cream
2 Tbls. chopped green onions
1 Tbls. lemon juice
1/4 tsp. salt
Recipe instructions: In small bowl, toss walnuts, oil, garlic salt and dill weed. Spread in single
2 tsp. chopped fresh parsley
layer in an ungreased 15 x 10 x 2 inch baking pan. Bake at 350 degrees for 8 to 10 minutes or until golden brown, stirring once. Cool. For salad you will also need 5 cups shredded lettuce, divided. 8 cherry tomatoes , halved and 1 cup (4 oz.) shredded cheddar cheese. 1 package (10 oz.)frozen peas, thawed. In a 2 1/2 qt. bowl, layer 2 cups of the lettuce, tomatoes, cheese and peas, 3/4 cup walnuts and remaining lettuce. In small bowl combine the dressing ingredients. Spread 1 cup of the dressing over the top of the salad (do not toss). Cover and refrigerate salad and remaining dressing for several hours or overnight. Just before serving, top with remaining dressing and walnuts.
I have truly enjoyed the videos for just can it I will try this pot roast in a jar recipe . I used a different recipe last year that I did not care for so I'm excited to try this one . The one thing I do is make a little slurry and thicken the broth when I'm heating it up which our family likes😊
Yes u can add flour to the juice in the jar and make a gravy when u heat it up sooooo yummy! Thank you for watching! 😄
First time watching. I subscribed ❤. Love your personality.
Thanks for subbing! 😊
I don't drink either and I've found adding some red wine vinegar helps in recipes that have red wine. I wouldn't add the same amount of vinegar as wine, but splash some until it tastes good ❤
That's a great idea! Thanks!
love this
Good job
Thanks 😊
47 jars of food! Wow!
if you are going to do the Every bit challenge in Aug. this would be great to make: one of my favorite use everything recipes, after canning peaches:
JELLY IN AURORA,CO NEWSPAPER
PEACH PIT JELLY
Serves: Prep time: Cook time:
by Maxine Clark
Ingredients
4 cups peach juice
1 package pectin
5 cups sugar
Directions
As you can peaches, save the pits with bits of pulp. Cover with water, let set all day or overnight. Strain and
remove the pits. Boil and strain for 4 cups of peach juice.
Cook peach juice, sugar and pectin according to instructions on package.
Makes a light pink jelly that is delicious.
F r o m t h e k i t c h e n o f Lorita Sutton
We don't like peaches unfortunately 😊
i was gifted a very large beef cross rib roast, and i have three days off for B.C. day long weekend...feeling brave and i am going to do it !!! cracking open the box on my brand new last xmas gift if carey pressure canner... only a little nervous!!!
Wonderful!!!!
@@BucketListHomestead still doing research for recipes, can i follow a traditional pressure cooker recipe, for example how long for quart jars, recipes specific to the electric model are not as common....😆
@@lisag906 I follow the guidelines for traditional pressure canners
And thank you so much for the support to all of us newbies, before the weekend is out i will conquer this fear !