Canning Milk

Feb 26, 2013 by

  Canning Milk is easy and a great way to preserve extra bounty. It is a bit different than fresh milk but works great in cooking, puddings, gravies, etc. Use clean, sterilized jars and fill with milk. Leave 1″ heqd space. Place in pressure canner. Vent as usual and bring up to 10lbs pressure. Quarts for 25 minutes and pints for 20 minutes. Info You Won’t Want to Miss! Visit Coupon Queens on Facebook and never miss a deal. And check out my new Facebook group – Cooking with Kids Dinner’s in the Freezer is on FB too. Printable coupons! Pin...

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Vegetable Blanching Time Table

Feb 8, 2013 by

Often vegetables need to be blanched before freezing or canning. Here is a quick and simple guide for blanching common vegetables. Blanching vegetables helps preserve color and texture. After blanching vegetables in boiling water immerse immediately into cold water then drain. I often reuse the same water again and again. A large pasta type pot works great for blanching. You can submerse the vegetables into the pot already in the strainer. Allow approximately a gallon of water for a pound of vegetables. Vegetables will need to cool for the same time as they are blanched. Preparing Your Vegetables Peel, trim and cut vegetables into uniform sizes. Look at the chart below to find the time needed. Extra large pieces may need to blanch a minute longer than the table calls for. Artichoke, Globe Hearts...

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BBQ Chicken Pasta

Feb 8, 2013 by

Ingredients: 6 cups boneless chicken breast without skins 2 cups onion, chopped 4 tablespoons vinegar 4 tablespoons brown sugar ½ cup lemon juice 6 tablespoons Worcestershire sauce 2 cups catsup 1 tablespoon mustard 2 cups water 1 cup celery, chopped cooked pasta Directions: Combine all ingredients and pour into freezer bag. Freeze. Thaw, bake uncovered at 350 for 45 minutes. Serve over pasta. EDITOR’S NOTE: I often boil chicken legs and debone them. This is cheaper than chicken breasts. Pin...

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Bacon Cheeseburger Rice Casserole...

Feb 8, 2013 by

This recipe comes from Cheri Logan , mother of 10. So for your family this may make 3- 4 freezer meals.   Ingredients: 3 pounds ground beef 4 1/4 cups water 2 cups barbecue sauce 3 tablespoon prepared mustard 6 teaspoons dried minced onion 1 ½ teaspoon pepper 6 cups uncooked instant rice 3 cups shredded cheddar cheese 1 cup chopped pickles 15 bacon strips, cooked and crumbled Directions: In a large sauce pan over medium heat, cook the beef until no longer pink; drain. Add water, barbecue sauce, mustard, onion and pepper. Bring to a boil; stir in the rice. Sprinkle with cheese. Reduce heat; cover and simmer for 5 minutes. Sprinkle with pickles and bacon. To freeze: Place in Ziploc Bags or freezer containers. To reheat: thaw and reheat in microwave or...

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Cheeseburger ‘N Fries Casserole...

Feb 8, 2013 by

Ingredients: 4 pounds lean ground beef 2 cans cream soup 2 cans cheddar cheese soup 2 packaged (20 oz each) frozen crinkle-cut French fries Directions: In a skillet, brown the beef, drain. Stir in soups. Pour into two 13x9x2 baking dishes. Arrange French fries on top. Bake, uncovered, at 350 for 50-55 minutes or until the fries are golden brown.   Cherie Logan The Noble Child Experience Pin...

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