Strawberry Freezer Jam-Food Storage Recipes
This is by far the easiest and most delicious of all the food storage recipes! I like to put this jam on sandwiches, waffles, crepes, ice cream…pretty much I could put this on any food and I think it would taste good. (Okay, maybe not ANY food but A LOT of foods
My sister-in-law makes this jam all of the time and it is a great way to ease your way into food storage canning and making your own sauces, jams, salsas, etc. Of course I have a how-to video for you to watch. So enjoy, and watch for good sales on berries or use the berries in your garden! ENJOY!
MCP Pectin Freezer Jam
3-1/4 cups prepared fruit (buy about 2 qt. fully ripe strawberries)
1/4 cup fresh lemon juice
1 box MCP Pectin
1 cup corn syrup
4-1/2 cups sugar, measured into separate bowl
Directions:
RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
CRUSH strawberries thoroughly, one layer at a time. Measure exactly 3-1/4 cups crushed strawberries into large bowl. Stir in lemon juice. Stir in pectin; let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended. Stir an additional 3 min. or until sugar is completely dissolved and no longer grainy. (A few sugar crystals may remain.)
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Here are links to more information about the pectin and freezer containers I use for my Freezer Jam.
MCP Pectin-click HERE for more information
Ball Freezer Containers-click HERE for more information (I use the 16 oz. size)
Delicious Peanut Butter Cake-Food Storage Recipes
Okay with potluck season upon us, I just had to share this food storage recipe with you. It is totally unique (no more boring potluck desserts), delicious, serves a lot of people and EASY to make. Oh, and did I mention that this recipe can be made entirely from food storage? Yes, that’s right, it’s more food storage recipes. With so many benefits, this is bound to be your new summer hit!
Peanut Butter Cake
Serves: 20-24
Unique and delicious cake for a crowd!
Dry Ingredients:
2 cups all-purpose flour (1 cup wheat & 1 cup white)
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
If you are using dehydrated eggs and powdered milk from your food storage; add the powdered measurements listed next to the dry ingredients above, stir together.
1/4 cup egg powder
1 1/2 Tablespoon milk powder
Wet Ingredients:
1 cup water (If you are using dehydrated eggs and milk use 1-3/4 cup water and 1-1/2 teaspoon white vinegar and eliminate the eggs and buttermilk below)
3/4 cup butter
1/2 cup chunky peanut butter (needed for peanut crunch & flavor)
1/4 cup vegetable oil
1 teaspoon vanilla extract
Only add the next two ingredients if you are NOT using dehydrated eggs and milk
2 Large eggs
1/2 cup buttermilk
Glaze:
Note: Measure one ingredient after another with your same 1/3 cup measuring cup into the same 1 quart Pyrex measure used above for microwaving to save dish washing.
2/3 cup Sugar
1/3 cup evaporated milk or (1/3 cup water and 2 Tablespoons powdered milk)
1 tablespoon butter
1/3 cup chunky peanut butter (needed for peanut crunch & flavor)
1/3 cup miniature marshmallows
2/3 cup chocolate chips, optional if you like the taste of chocolate with your peanuts
1/2 teaspoon vanilla extract
Directions:
In a large bowl, combine flour, sugar, baking soda salt (and egg and milk powder if using powdered eggs and milk); stir and set aside.
In 1 quart Pyrex measure or mixing bowl microwave wet ingredients 3 to 4 minutes on High or until water and butter boil; stir in peanut butter and oil until blended. Add to dry ingredients; mix well. (If using fresh eggs and buttermilk; add now and mix well.)
Pour batter into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool about 15 to 30 minutes.
Meanwhile make Glaze; all ingredients in the same 1 quart Pyrex measure or bowl. (It is OK ’cause it is the same ingredients and it saves dish washing!) Heat in the microwave until it boils about 3 1/2 minutes on High stirring after each minute until marshmallows just melt; add vanilla. Spoon over warm cake and carefully spread over the top.
Cool completely.
Wheat Thins-Whole Wheat Food Storage Recipes
I hope you all had a wonderful Mother’s Day! I wanted to thank everyone for coming out to my book signing on Saturday. It was so great to meet all of you and to answer your questions about food storage recipes!
Karen S. sent this food storage recipe to me it is so easy and SO delicious….not to mention CHEAP to make. Normal Wheat Thins in the store can run almost $3.00 a box but with this recipe, you’ll be saving money in no time! Here is what Karen had to say about the food storage recipes and how to make them.
“I really wanted to make crackers from scratch! So I bought a box of Wheat Thins and read the ingredients, and then did a google search to see if I could find a copycat recipe with similar ingredients. I found one on Bob’s Red Mill web page that sounded good, so I tweaked it a little and gave it a try. They turned out really good! So here is that recipe, with pictures and instructions.”
In a medium bowl, whisk together:
3/4 cup whole wheat flour (whole white wheat flour is my personal preference)
3/4 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. baking soda
2 T. brown sugar
1 1/2 T. dry buttermilk powder*
2 T seeds (sesame seeds, poppy seeds, or a mixture of the two is good), optional
*although buttermilk powder is a somewhat unusual ingredient, it can be found in most grocery stores in the baking isle. I use it all the time in place of fresh buttermilk in recipes. It’s quite handy and has a long shelf life. If you’d rather use fresh buttermilk, leave out the powder and use 1/2 cup buttermilk in place of the water later.
“Now here’s the really cool thing you can do with this. You can mix up a whole bunch of batches of these crackers up to this point and bag them up in Ziplocs and put them in the freezer where they will sit just waiting for your next cracker emergency. I like to keep several cracker mixes in my freezer, labeled with the ingredients I need to add.” *Note from Crystal…I love it! She’s a woman after my own heart, making mixes to save time and make less of a mess and it makes the process so DO-ABLE!*
And those ingredients are:
1/2 cup water
3 T. oil or melted butter
Add these to the ingredients in your bowl (either freshly mixed, or dumped out of the bag from your freezer) This is olive oil I’m using here, but use whatever you have.
Stir together to make a soft dough. It will be very soft and sticky.
“Don’t over-mix the dough. It should be stirred just until the flour is all absorbed, and not kneaded at all. Once it’s all incorporated, cover the bowl with plastic wrap and let sit for about 10 minutes. This lets the whole wheat flour absorb all the liquid that it wants.
After you let it rest, divide the dough in half (eyeball it) and plop half of it on the bottom of a regular baking sheet that has been greased or sprayed well with Pam. You can also use a silicone liner, which is what I usually do, but for these pictures I showed just a plain old baking pan because not everyone has silicone liners. If you do have one, by all means, use it. If you do, you don’t need to grease it at all.”
“Once your blob is on the pan, cut a piece of saran wrap the size of your pan. Place the saran wrap over the dough and begin rolling with a rolling pin right over the saran wrap.”
“If your pans are kind of warped like mine, you may not get too far rolling with a rolling pin, but this is a really soft dough, and you can just press it and smooth it with your hands. This is where the silicon liners really come in handy– you can have the silicone liner flat on your counter, roll the dough and THEN put it on your warped pan to bake! But if you have just a pan to work with, smooth it out the best you can with your hands.”
“One half of the dough will cover the sheet pan entirely. It will be very thin. When you have it all smoothed out, remove the saran wrap. It will come right off.”
“We’re almost there! Now just the finishing touches. I use a pizza cutter to score the dough into cracker squares. You don’t have to cut all the way through the dough, but you can. Just don’t press too hard because I don’t want you to scratch your pan or damage your silpat because then you’ll be mad at me. Just lightly score so that you can break the crackers apart easily after they’re baked.”
“After you do several lines vertically, turn the pan to make some horizontal cuts. Finally, sprinkle the dough with a generous sprinkling of salt (table salt, sea salt, kosher salt, whatever you have), and you can sprinkle it with some extra seeds or whatever floats your boat. I used some extra sesame seeds here. You can get creative here with garlic salt, onion salt, etc.”
“There they are, all beautiful and ready for the oven. See how my edges aren’t straight, and some of the dough has oozed over the side of the pan? Doesn’t matter. People will eat them anyway. If you want to get really picky you can trim the edges with your pizza cutter, but why?”
“Oh, and don’t tell your 6-year-old daughter that pricking with a fork is not necessary. She thinks it’s an important job!” *Note from Crystal-YEAH, get you kids involved! They’ll love making their own crackers!*
“Now Bake at 350 for 14-15 minutes or until golden brown and crisp. They might be slightly soft right out of the oven, but they’ll most likely crisp up as they sit. If they don’t, you can always stick them back in the oven to crisp for a few minutes.”
“See, I couldn’t even get the picture taken before there were two crackers swiped from the bottom corner! The kids had these taken care of in no time. I was lucky to have some to take a picture of after they were broken apart into individual crackers. Here’s a really blurry picture for you!”
“Now go make some crackers!”
Thanks Karen for the GREAT idea!!!
Mother’s Day Giveaway Winners and E-Card!
Thank you so much for entering the Mother’s Day Giveaway for the Conversion Chart Magnets. It was so fun to read what you are using and how your family is enjoying it. You are truly doing an amazing job! Now, as for the winners…
Carrie, Albuquerque NM
Christie Christiansen
Laura Fisher
Congratulations to the winners, please email me at everydayfoodstorage[at]gmail[dot]com with your shipping address.
Now, if you’d like to give these magnets as a Mother’s Day gift (maybe as the perfect compliment to my book “I Can’t Believe It’s Food Storage“) it’s not too late! I’ve created a printable Mother’s Day card (click HERE to download then print and fold) explaining the gift and that they will arrive in the mail in a week or if you’ve really procrastinated (don’t worry, I won’t judge you! I’ve created this e-card that you can send to them! (After it is done playing, simply copy and paste the “URL” into an email and send it to your loved ones) Now all you have to do is order the magnets and look really creative! (Make sure when you order the magnets, that you change the shipping address)
To order your set of Food Storage Conversion Chart Kitchen Magnets, click HERE.
Also, if you want to send just a fun video to mothers you know, click HERE. It is a great and hilarious true to life video for moms announcing they are mom of the year! Just click the “Send a customized video to all the moms you know” button to the side of the video playing.
