Slowly Downsizing

I haven't been online much the past week. We have been working on getting rid of a ton of stuff. Getting prepped for winter and for hopefully down sizing next spring. I am wore out. I had to take the 10 trips to the local thrift store to donate stuff by myself. Luckily they have someone there to help unload the car. But, I am not moving too good now. Resting up the rest of the week preparing for when hubby will be home the 7th and we will finish up the shed clean out!

It is so amazing how much stuff we had accumulated in the past 8 years and how much of it was really unneeded. So much useless stuff in the house. Hubby said this house has tripled in size since we got rid of so much!! Still have more to purge!!

The shed will be the hard part. A lot of junk in there. A lot of furniture. I will most likely give it all to my brother for his furniture repurposing and redoing business. Plus he has a truck.

Make Homemade Salsa

Store bought salsa can never compete with the taste of homemade salsa, and because salsa is so easy to make you can always make a whole lot and store it for later use (or give it to family and friends as gifts).
For the sake of this article to we are going to make enough salsa for 8 pints.

You Will Need:

* Tomatoes (the amount will depend on how much salsa you want to make but 15 pounds will make 8 pints of salsa)
* 500ml Vinegar or lemon juice (you will use vinegar if you are using salsa seasoning mix and lemon juice if you are making your own seasoning)
* Ball salsa mix or your own seasoning
* A big pot to sterilize the jars in
* Canning jars (pint size jars work best for salsa)
* Metal lids with gum binder
* Metal bands or rings to secure the lids
* 2 or 3 large spoons
* A pot for the tomatoes

Step 1
You will need to remove the tomato skins first. A quick and easy way of doing this is to put your tomatoes in a pot and cover them with boiling water for about 1 minute. The skins will slide right off!

Step 2
Cut your peeled tomatoes in half and remove the excess water and seeds by squeezing each halve and scooping out the seeds with your finger.

Step 3
Put the tomatoes in a drainer after you have taken out the seeds allowing them to drain a bit more. Chop the halves into pieces. The pieces should not be too big but you can cut them to the size you prefer your salsa pieces to be.

Step 4
Before boiling your salsa you will need to prepare the glass jars by washing and rinsing them thoroughly.

Step 5
When it comes to the question of using a seasoning mix or your own seasoning it all boils down to personal choice. The salsa mixes work just as well as making your own seasoning. For this recipe we are going to rely on our Ball salsa mix to do the trick. Put the chopped tomatoes into a pot and add the salsa mix and vinegar.

Step 6
Bring all the ingredients to a gentle simmer. Reduce the heat and stirring the mixture occasionally, simmer for approximately 30 minutes. Tip: If you prefer salsa with a bit of a bite add 1 teaspoon of chili powder or chili flakes to the salsa.

Step 7
Using your spoons fill the jars with the salsa to about 3/4 full. Put the lid on and tighten the rings around them.

Step 8
Bring water to a boil in the big pot

Step 9
Put the filled and sealed jars in the pot and keep them covered with water. The water should keep on boiling.

Step 10
After about 5 minutes of boiling carefully lift the jars out of the water and allow them to cool overnight. This entire process will seal your jars and once cooled you will see that the lid has been sucked down. If you are able to pop it up and down it is not sealed.

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Food Storage Recipe - Chicken - Tuna Surprise

Another simple recipe that utilizes what should already be in your food storage. Some a little different when you are bored of the same ol thing. Great for a dutch oven.

NEED:

1 can of tuna

1 can of chicken

2 cans of cream of mushroom soup

1 can of baby  peas, drained

1 medium bag of crushed potato chips

1 can of french fried onions

Combine all of the ingredients , except the onions, in a casserole.

Bake at 350 degrees for about 30 minutes.

Place the french fried onions around edge of casserole and serve.

Food Storage Recipe - No-Fail White Bread

You will never fail with this bread recipe. Great for cast iron bread pans in a grill.

NEED:

3 packages of yeast

1/3 cup of lukewarm water

3/4 cup sugar

2 1/2 tablespoon of salt

1 quart of scalded milk

1 quart of boiling water

1/2 cup of shortening

about 25 cups of sifted flour

Put the yeast in the warm water and let it "soften".

In another huge mixing bowl combine the sugar, salt, milk, water, and shortening. Let it cool to lukewarm.

Add the yeast and half of the flour. Beat until smooth and then work in enough of the remaining flour to make an easily handled dough.

Knead the dough until smooth.

Cover the dough and let rise until doubled in size.

Punch the dough down and shape into 8 loaves.

Place in the greased pans and let rise until doubled.

Place in a 400 degree oven and bake for 30 minutes.

Food Storage Recipe - Lemonade Cookies

Here is a fun recipe to cook up with the kids! Great to take on a summer picnic.

Lemonade Cookies.

NEED:

1 frozen 6 ounce can of lemonade

1 cup butter

1 1/4 cup sugar

2 eggs

1 teaspoon baking soda

3 cups sifted flour

Thaw out the lemonade. Cream the butter and 1 cup of sugar. Beat in the eggs. Sift the baking soda and flour together. Add it to the creamed items and add about 1/2 cup of the lemonade. Mix well. Drop the batter about 2 inches apart onto a greased cookie sheet. Bake at 400 degrees for about 8 minutes. Brush the cookies with the remaining lemonade. Sprinkle with the remaining sugar. Cool them on a cooling rack.