Originally Posted by Pariah
Is that one of the things that suck the air out and seal the bags?
ETA: Leta...can I ask one more thing of you? Your condiment recipes...can you share those? I'm pretty
to your posts!! So much good info.
Yep. We had an off brand suck n' seal, but IMO it's worth the $$$ to spring for the Food Saver.
For pizza sauce and ketchup, we use the Hillbilly Housewife
recipes, but when we make these, we buy giant cans of tomato paste from the restaurant supply store and then seal the jars in a H20 canner. Because we use the H20 canner, we use the pizza sauce recipe that does not
contain oil, but you could use the one with oil if you wanted to use a pressure canner to put it up. For BBQ, we add honey and molasses and Tabasco to the ketchup.
For jam, we use fresh or frozen whole fruit and the low sugar recipe
on Pomona's Universal Pectin.
The way I do syrup is to make "lite" simple syrup (1 part water, 1 part white sugar, and 1 part store brand Splenda - if you are uncomfortable with Splenda, you can just use sugar instead), heat to a boil, kill heat, and then add flavorings as follows per quart of syrup (be sure to whisk in whilst still hot):
Pancake: 3 Tbs Molasses, 1 Tb each vanilla, butter and maple flavorings
Chocolate: 1/2 cup cocoa powder (may need to add over heat or reheat syrup to fully integrate), 1/2 tsp salt, 1/2 tsp vanilla
Vanilla: 3 Tbs Vanilla extract
Strawberry: 2 Tbs Strawberry flavoring, 1 Tb vanilla extract, pinch salt
You can also google ways to turn the chocolate syrup into hot fudge sauce, and make caramel sauce out of the vanilla syrup. To do this, you need to use sweetened condensed milk, which is:
2 cups dry milk
1.5 cups sugar
2/3 cup boiling water
6 tbs melted butter, slightly cooled
Mix dry milk and sugar together, then slowly add the boiling water. Stir in the melted butter. Whip until smooth. Freezes well.
6 cups tomatoes
½ Tbs parsley flakes
1 Tbs cilantro
1/4 tsp cumin
pinch of salt
wedge of lemon, for its juice
½ cup diced onion
½ cup dice bell pepper
½ tsp chili powder
½ Tbs paprika
Again, we make this once a year, a bus tub at a time, and can it.
Mayo we use two egg yolks, a Tb of salt, a tsp of dry mustard, 2 Tbs white vinegar (you can add more salt and vinegar to taste; you can also sub part of the vinegar with lemon juice for a nice bright flavor
), whip and add oil in a slow drizzle. Then we blend it 50%-50% with homemade Greek yogurt to cut the fat and extend the shelf life. I need to do this right now, actually.
3 cups dry buttermilk
1 Tb black pepper
1 Tb dry parsley
1 Tb onion powder
1 Tb granulated garlic
1 Tb paprika
2 tsp ancho chili powder,
OR cayenne pepper
2 Tbs mix with
½ cup water and
1 cup mayo/Greek yogurt blend
Can greatly reduce water and use as dip.
2 cups mayo/Greek yogurt blend
1 Tbs white wine vinegar
1 tsp Dry mustard
Salt to taste
Pepper to taste
1 lb. Bleu cheese
One medium-large finely diced onion
4 Tbs Lemon juice
makes 1 qt
¾ cup Mayonnaise/Greek yogurt blend
1 Tbs finely chopped sweet pickle
2 Tbs siracha or Tabasco
2 Tbs finely chopped green bell pepper
2 Tbs finely chopped onion
1 Tb (one ice cube) lemon juice
½ tsp granulated sugar
¼ tsp Worcestershire sauce
1 hard cooked egg, chopped
Combine all ingredients except egg and stir to mix. Stir in egg last. Makes 1 and 1/3 cup.
For French dressing, we add sugar, water, oil and just a scootch of vinegar to homemade ketchup.
Basic vinaigrette (think Italian) is equal parts oil and vinegar with salt, pepper, and other herbs and seasonings to taste. You can use plain oil, olive oil, lemon juice, apple cider vinegar, balsamic vinegar, basil, thyme (fresh or dried) etc, etc. It's pretty hard to screw up, just do what tastes good.