I picked this up at Costco and it has so much useful information in it I couldn't resist posting. It is that time of year where produce and fruit cost is low. I bought a large container of strawberries, which I will not eat before they go bad, so I'm making a strawberry jelly to preserve them and use for toast on weekends or on pancakes or on top of ice cream.
In addition to having good canning and freezing instructions it also has great recipes! I couldn't stop reading and wanted to just get up and go to the Farmers Market, book in hand! I guess I'll have to wait 'til Saturday morning though! lol I hope you all find this useful!
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Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Thursday, June 4, 2015
Preserving the Harvest
Monday, June 1, 2015
Great Recipes!
I just found Chrissy Teigen's site, SoDelusious. There are recipes like Herb Baked Eggs and Boursin & Bacon Stuffed Chicken!
The site is well laid out, has lots of pictures, and easy to navigate. Absolutely love it! A whole new world of inspiration for me!! Can't wait to explore further!
See link in left sidebar...
The site is well laid out, has lots of pictures, and easy to navigate. Absolutely love it! A whole new world of inspiration for me!! Can't wait to explore further!
See link in left sidebar...
Sunday, December 29, 2013
Turkey Stock Time!
Good morning everybody! Ok it IS Turkey Stock time.
After the hustle and bustle of the Holidays, take time to make stock out of your turkey bones and giblets and meat bits. You can either freeze your bones, giblets and misc meat pieces to make stock later, date the bag, or you can make turkey stock right away out of the bones and leftover niblets.
To make stock! Add any leftover celery/carrots/onion you may have or any fresh herbs you have leftover. Cover with water and boil. 2-4 hours over low heat depending on how large your stock pot is. Mine is a large 2 gallon tall stock pot. Low boil covered, then remove the cover and reduce the stock by 1/2 volume. Freeze stock in zip lock baggies, I like to use quart size. That way if I need more I use two instead of gallon.
You can also add any herbs to your boil, such as bay leaf, thyme, or peppercorns.
You can find these clamp jars at World Market at a reasonable price. They have really nice ones at Williams Sonoma, labeled "Kilners" jars. And I use Fido Brand jars.
**Make sure you LABEL the baggies or the jar with the date. I keep a couple of sharpees, yes pink and green in the kitchen drawer at all times!
Thanks for visiting and Happy Stocking today!
Happy and Prosperous New Year to You All!! much love, Bonnie
After the hustle and bustle of the Holidays, take time to make stock out of your turkey bones and giblets and meat bits. You can either freeze your bones, giblets and misc meat pieces to make stock later, date the bag, or you can make turkey stock right away out of the bones and leftover niblets.
To make stock! Add any leftover celery/carrots/onion you may have or any fresh herbs you have leftover. Cover with water and boil. 2-4 hours over low heat depending on how large your stock pot is. Mine is a large 2 gallon tall stock pot. Low boil covered, then remove the cover and reduce the stock by 1/2 volume. Freeze stock in zip lock baggies, I like to use quart size. That way if I need more I use two instead of gallon.
You can also add any herbs to your boil, such as bay leaf, thyme, or peppercorns.
You can find these clamp jars at World Market at a reasonable price. They have really nice ones at Williams Sonoma, labeled "Kilners" jars. And I use Fido Brand jars.
**Make sure you LABEL the baggies or the jar with the date. I keep a couple of sharpees, yes pink and green in the kitchen drawer at all times!Thanks for visiting and Happy Stocking today!
Happy and Prosperous New Year to You All!! much love, Bonnie
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