Loa’s Red and Green Pepper Relish
6 green bell peppers
6 red bell peppers
6 large onions, peeled
1.5 cups sugar
2 Tablespoons salt (I use canning salt rather than table salt - keeps the jars from getting cloudy.)
2 ½ cups apple cider vinegar
1 teaspoon celery seed ( I use 1 Tb ‘cause I like celery seed)
Trim the seeds out of peppers, put peppers and onions thru food chopper. Cover with boiling water and let stand 5 minutes. Drain and add the sugar, salt, celery seed and vinegar. Bring to the boiling point and let boil 20 minutes. Pour into jars and seal. Water bath for 15 minutes. Remove rings when jars are cool. (Leaving them on encourages rust)
Lola’s Heavenly Hash
(Lola was my mother-in-law)
6 peaches – peeled and diced
6 pears
4 small apples
1 small bottle maraschino cherries (no juice)Measure and add equal amount sugar. Boil over slow fire stirring all the time for 45 minutes. Pour into hot jars and seal. (Lola never processed in a water bath but I do….just for safety’s sake) Process in water bath for 15 minutes.
Lola’s Red Sauce ( A Utah favorite)
8 quarts peeled and ground ripe tomatoes
3 cups chopped onions – about 4 large onions
½ cup red pepper
1 pint apple cider vinegar
7 cups sugar
½ cup salt (I use Kosher or canning salt)
3 teaspoons each ginger and nutmeg
2 teaspoons each cinnamon and cloves
Put spices in bag and take out when cooked. If using ground spices, just stir into the mix.
Cook about 2 hours or until thickened. Add 1 tsp lemon juice to each pint jar
Water bath for 25 minutes. Let sit until cool, removed rings and store.
We use Red Sauce as a salsa with eggs, on hamburgers, mixed with mayonnaise for a salad dressing, or as a base for a barbecue sauce. I’ve also dumped it into store-bought spaghetti sauce to add a bit of “zing” when I’m in a hurry.
Coleslaw to Can
1 medium head cabbage
1 large carrot
1 green (or red) pepper
1 small sweet onion
1.5 tsp of canning salt (NOT table salt)
For the syrup:
2 cups apple cider vinegar
1/3 cup water
2 cups sugar
(Note: for safety, always use equal parts of sugar and vinegar….or more vinegar than sugar, but NEVER more sugar than vinegar)1 Tbs celery seeds (1 tsp if you don’t like celery seeds)1 tsp mustard seeds
Directions:
Shred together the vegetables. Add salt, and let stand a minimum of 1 hour. You can leave for up to 6 hours or so.
While veggies are standing, bring syrup ingredients to a boil and boil for 1-2 minutes.
Let syrup cool a bit while you are waiting for the veggies to be ready.
Drain water from vegetables. Put into a strainer and rinse well. (You want to remove as much of the salt as possible)
Add vegetables to a bowl. What I do (not in the original recipe) is take a handful of the slaw, squeeze as much moisture out as possible, then put into the bowl. I do this until I have squeezed all the cabbage!
Add syrup to vegetables and mix well.
Pack tightly into pint jars, making sure that the syrup covers the veggies.
Process in a boiling water bath for 20 minutes….or you can put into freezer containers and freeze.
This slaw may be eaten “as is” or may be drained before use and mayonnaise added.
I like this recipe because the slaw stays crispy.
Supplies you need for Survival Soup:
8 – large Mylar bags with 2,000 cc oxygen absorbers
A handful of bay leaves
90 lbs. of white rice
22 lbs. of kidney beans
22 lbs. of barley
22 lbs. of yellow lentils
5.5 lbs. of split green peas
5.5 lbs. of garbanzo beans
1 lb. of salt
A big box of beef bullion and chicken bouillon.
A measuring cup
How To Store It
Install the gamma lids on the bucket and insert mylar bags. Place 2 or 3 bay leaves in the bottom and fill the buckets, adding more bay leaves after each 1/3 to full. Place an oxygen absorber in the top. Label buckets with the contents and date. Fill:
3 buckets with rice (shake it down good. Get it all in there!)
1 bucket of kidney beans
1 bucket of barley
1 yellow lentils
In 1 bucket, store the split green peas, garbanzo beans, salt, measuring cup and bouillon (I removed the bouillon from the box and vacuum sealed it as bouillon contains a small amount of oil.).
Yep, that’s a total of 7 buckets, so far.
I place a broom handle across the bucket and wrap the ends of the mylar bag over the broom handle to give me some support. Then, slowly and smoothly, run a hot iron over the mylar bag to seal all except the last 2 inches. I press out as much air as possible before sealing the remaining 2 inches.
Make sure your mylar is completely sealed from end to end. Now, stuff the bag into the bucket and rotate the gamma lid into place. This will protect your food for roughly 25 years. You’ll have excess mylar bag at the top. Don’t cut it off, that way if you have to cut it open to get into it, you have enough bag remaining to reseal.
Cooking Your Survival Bean Soup
Measure out
8 oz of rice
2 oz of red kidney beans
soak kidney beans first, and drain the water to get rid of toxins. Then add to remaining ingredients.
2 oz of pearl barley
2 oz of lintels
1 oz of split green peas
1 oz of chick peas/garbanzo’s
Add 6-7 quarts of water. Add bouillon or salt to taste. Then add any other meats, vegetables, potatoes or seasonings you have on hand. Bring to a boil and then let simmer for two hours. You should have enough to feed 4 people for two days. This is thick and hearty. You will be warm on the inside and full with one large bowl. Kids usually eat half a bowl.
