Merry Christmas!

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I hope you all have a wonderful holiday!!  

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Canning Chicken Noodle-less Soup

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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 ...
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Delicious and Simple! 3 Dutch Oven Dinners

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  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...
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Canning Cabbage

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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...
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