My 3 daughters Hannah, Emily and Leanne started their own blog here on the Homestead Blogger..It is Homesteading Sisters blog. Please stop by and say Hi!!
Today was one of those busy days that it seemed I was moving from the time my feet hit the floor until this evening.. But, I got so much done and that is a great feeling! :) One of my accomplishments today was canning 14 jars of chicken noodle-less soup. I call it “noodle-less” because you can’t can noodles. They end up falling apart. So I canned the chicken, veggies and broth. When I go to use the soup I will bring it to a boil and then add a handful of noodles (any type of pasta will work) and cook it until the noodles are done. Because I plan to add the pasta after the fact I wanted to make sure there was enough chicken broth to do this. So I only filled my jars about half to two thirds with chicken and veggies and then filled with chicken broth. Here is how I did this…. I started off with 2 chickens that were a total weight of about 10lbs. I put them in my 14 quart stock pot… I then added 2 gallons of water.. And 3 tablespoons salt.. I brought this ...
I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week. I made pickled cabbage and then canned up the last of the cabbage. Here is the recipe for the pickled cabbage (according to how I made it)… 8 pounds cabbage 1 large onion 1 ½ red peppers 1 lb carrots ¾ cup salt 9 cups water 12 cups white vinegar 10 cups sugar 1t mustard seed 1t celery seed Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2 hours to soften veggies. Rinse veggies well. In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices. Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with veggies using a slotted spoon. Fill jar with brine...
I've really enjoyed using my Dutch Oven this winter. I'm made quite a few meals with it. I wanted to share 3 simple and delicious meals with you.. The first one is Roasted Chicken. I could not believe how moist and delicious this roasted chicken was. I don't plan on roasting chickens any other way in the future! Dutch Oven Roasted Chicken Delicious & Moist! Season a 3 to 4 lb chicken with your favorite seasonings. Wash & cut up a few potatoes Put half the potatoes on the bottom of a Dutch oven. Place whole chicken on top. Add remaining potatoes around chicken. Put the lid on and bake at 375 for 1 hour. Remove lid and bake 30 minutes more or until internal temp is at least 165. Serve with potatoes and veggies of choice. I served it with potatoes and some roasted frozen veggies ********************************** If you enjoy One Pot Meals.. then you may really like this one! A lot of wonderful flavor, and so easy!! Mexican Hamburger Rice Bake 1lb hambu...
How fun for them! You have such vibrant, happy daughters! I have a daughter named Leanne too and spelled the same way.
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