Homemade Grape Jelly

This is cheaper than buying it and is REALLY simple!

Grape Jelly3 cups grape juice (I just make mine from the frozen concentrate)
1 package powdered pectin
4 cups sugar

In a large saucepan combine the grape juice and the powdered pectin. Stir until dissolved.
Bring mixture to a full boil over medium heat, stirring occasionally.
Add sugar and return the mixture to a boil. Boil for a full minute and remove from heat.
Makes about 5 cups.

I just pour mine into a tupperware containers and place in the fridge without the lid. When it is cool I put the lid on.

To bottle:
Ladle the jelly into clean sterilized jars and seal with bands and lids. Process in a boiling water bath for about 10 minutes to seal. Remove the jars and allow to cool before storing on the pantry shelf. Makes about 5 cups.

Slow Cooker Saturday (Food Storage Food...)

With the unavoidable end of the world coming, it's impending arrival on the forefront of all of our minds, we cooks need to stand up for our kitchens...we need FOOD STORAGE!  Kidding, well, sort of.  Though that is dramatic, and totally something you'd expect to hear on a street corner by some guy with a sandwich board attached to his body, it's true.  

We've been advised for years in our church to have food storage.  We've been told to have a years supply, and 72-hour kits, water storage and emergency funds.  It's important for so many reasons beyond the impending firey furnace of Armageddon...like if you don't feel like going to the store one evening with four children attached and you need a can of beans, or some pasta.  Maybe this is on my mind because I'm planning my pantry, or because my mom just dropped off another load of food storage goodness, but it's true, and it's IMPORTANT!

So here is today's slow cooker recipe, that you can make out of food storage.  Or FOR food storage if you dry heat process it...hmmm, what a great idea! 

FIFTEEN BEAN SOUP

Mix together one pound of each of the following:

Great Northern beans

Navy beans

Green split peas

Pinto beans

Red kidney beans

Chickpeas

Lentils

Baby lima beans

Barley

Blackeye peas

Yellow split peas

Large lima beans

Pink beans

Small red beans

Black beans

Fill pint jars with dry beans, and include the following cooking directions:

Wash and sort jar of beans.  Cover with 2 quarts of water.  Bring to a boil and boil 2 minutes.  remove from heat, cover and let stand for 1 hour.  Add ham or other smoked meat, 1/2 tsp. dried minced garlic, 3 tbsp. dried onion and cook for 3 to 4 hours.  Makes approximately 4 quarts of soup.

NOTE: Add 1/4 tsp. baking soda in hard water areas for softer beans.  For long term storage, bottle the dry mix using a dry heat processing method.