CANNING SPLIT PEA SOUP

Home Canned Split Pea Soup
Split pea soup is delicious and warming. Canning soup is an alternative to buying the expensive soups with questionable ingredients thinning soups for only two. Evertbody's so busy it also a way of having a quick meal from the shelf that mom made. You can also add in ham hock or make it thicker by cooking it down and adding water or broth before serving. Concentration of the soup means more serving in a jar.

If the powder goes out i.e It's a LOT easier to heat up a jar of homemade soup than it is to actually cook the peas, potatoes and veggies. It takes less power and less time. Heat up a jar of soup on the outdoor grill or on a kerosene stove.
This recipe makes about 1 gallon of soup. Can it in quarts, you could use pints if you like.
Ingredients:
2 – 16 oz package split peas
16 cups water OR chicken broth, OR a combination, or use combo of homemade broth and water.
2 large onioIns, diced
2 large potatoes, peeled and diced
6 diced carrots
5 stalks diced celery
1 Ham pieces cut into 1/4 pieces (optional)
2 or 3 Bay leaves
8 cloves of garlic, minced
2 Teaspoons Salt
2 Teaspoons Pepper

Wash the peas, pick out rocks and discolored peas. Add the peas and all other ingredients to a large stock pot and cook for about 1 hour or until the peas are soft. Stir frequently to prevent scorching.

When the soup is done, remove the bay leaves.

Ladle the hot soup into hot jars. Use a plastic spatula and remove air bubbles. Fill to within 1 inch of the rim of the jar.

Add hot lids and rings.

Process in pressure canner at 10 lbs. of pressure for 90 minutes for quarts and 75 minutes for pints.
Makes 4 quarts or 8 pints, more or less.

***News on coconut water i.e. http://www.coconutresearchcenter.com/hwnl_8-4.htm

Comments Are Always Welcomed.....to COPY ANY OR PARTS of my POSTS FOR YOUR "BLOG POSTS" ARE NOT ALLOWED....© copyright 2006-11 by P.T. Sherman..All rights reserved.

SAUERKRAUT CABBAGE ROLLS

Lazy Cabbage Rolls (Fomented foods are healthy, natural pro biotic's, introduce them early into your families diet )
Vernon, BC, Canada
Ingredients
1 can - jar of sauerkraut, any size
Short grain white rice
Thinly sliced onion
Whipped cream
Amount of sauerkraut dependant on how many you are going to feed.
Grease pan with Pam. Layer thin layer of sauerkraut, sprinkle small amount of rice and top with onion slices. Repeat; ending with sauerkraut on top.
Pour water over top. Lay your hand down on top of the layers. When you can just see the water on the top with slight pressure of hand, that is enough. If you want it to cook fast, use hot water. If time is not an issue, use room temp.
Let this bake in a 350 degrees oven until all of the water is absorbed by the rice. For about last 1/2 of cooking, pour whipping cream over top of layers.........this recipe is really by guessing, eye balling it method.
It is so good, everyone will want you to make it when they come to your house for dinner, guaranteed. Unless of course they absolutely hate sauerkraut as most do.
Prep Time: 20 minutes
Cook Time: 1 - 1/2 hours

Comments Are Always Welcomed.....to COPY ANY OR PARTS of my POSTS FOR YOUR "BLOG POSTS" ARE NOT ALLOWED....© copyright 2006-11 by P.T. Sherman..All rights reserved.AdSense code:

Anti Plague Formula (Ebola)

THEIR IS LOT OF JUST OVER THE COUNTER BAD MEDICINES...AN ALTERNATIVE IS TO MAKE OUR OWN STORE OR SHARE WITH OTHER COUSINS...
This will work on any invasion of any plague, as in Ebola, or flu, malaria i.e.


DO 'ONE PART' A DAY THEN COMBINE

Dr. Christopher’s Anti-Plague Formula
Mix well the following liquid ingredients:


8 parts apple cider vinegar
5 parts glycerine
5 parts honey
2 parts garlic juice, fresh (see below)
2 parts comfrey root concentrate
1 part wormwood concentrate
1 part lobelia leaf concentrate
1 part marshmallow root concentrate
1 part oak bark concentrate
1 part black walnut bark concentrate
1 part mullein leaf concentrate
1 part skullcap leaf concentrate
1 part uva ursi, hydrangea or gravel root concentrate

To make concentrates:
Each concentrate should be made individually. Start by soaking the herb in enough distilled water to cover it, for four hours, over night if it is a root. After soaking, add more distilled water so that the total added equals 16 oz. water per 4 oz. of herb. Use a multiple of these amounts for larger batches. Using this amount will make approx. one gallon of Anti-Plague.
Simmer the herb on very low heat in a covered pan or double boiler for thirty minutes. Then strain the liquid into a clean pan. Put the liquid into a double boiler or on very low heat uncovered and simmer it down to one-fourth of the original volume (4 oz.) Only after all the ingredients have been prepared should the liquids be mixed. (Use only stainless steel pots.)



To make Garlic Juice: for the above amount use 2 1/2 lbs. of garlic - peel, blend in blender with vinegar (do not liquefy). Let set for 3 days, shaking several times per day. Squeeze out liquid and measure. If needed add more vinegar to equal the 8 parts.

... (all parts are quoted) I've made up parts of this formula recipe and it stilled worked. Sub. where your herbs parts are missing because its not available
I love his products however they may not be organically grown. Check the Internet for his products already made up for the flue seasons.
Your comments Are Always Welcomed.....to COPY ANY OR PARTS of my POSTS FOR YOUR "BLOG POSTS" ARE NOT ALLOWED....© copyright 2006-11 by P.T. Sherman. All rights reserved.
http://herbalwithfoodrecipes.blogspot.com/2013/06/herbs-kill-parasites-in-bowels.html