Our Favorite Bottled Salsa

It's that time of year and I'm excited to bottle a bunch of salsa since we ran out in June. We have been making this salsa every year for at least 8 years and it's still some of our very favorite. It's so good why not give it a try this year. If you like spicy don't be afraid to add extra jalapenos or we actually like to add habanero to some extra spicy batches. Yum!





Our Favorite Bottled Salsa

4 quarts tomatoes, scalded, peeled and smashed (preferable with your hands;)
6-8 green bell peppers, chopped
4 onions, chopped
1/2-1 cup chopped jalapenos, more if you want it hotter
1 cup apple cider vinegar
1 cup Sucanat
4 cloves garlic
12 oz. tomato paste
2 cups tomato puree
2 teaspoons cumin
4 bunches cilantro, chopped
2-3 Tablespoons Real salt

In a very large pot add all ingredients except for cilantro bring to a boil add the cilantro.  Water bath can in pints for about 20 minutes or quarts for about 30 minutes. Now enjoy great tasting homemade salsa ALL YEAR LONG!

Ranch Dressing Mix

I found we were making my Ranch Dressing recipe quite often.  So of course I wanted to make it even more simple and quick to make.  Now it takes hardly any time to make  I just make this mix up and keep it in my pantry.  It works great!  Plus have you ever read the ingredients in the store bought dressing mix packets?  Give it a try, make your own Ranch Dressing Mix.....it's cheaper, tastes better and is oh so much healthier!

Homemade Ranch Dressing Mix

(all herbs are dried)
1/4 cup basil
1 cup dill
1 cup parsley
1/2 Tablespoon garlic granules
1/4 cup onion powder
1 Tablespoon Real Salt
1 teaspoon pepper

Combine ingredients in a jar stir or shake until well combined.

To make Ranch Dressing:
2 cups Vegenaise
1 Tablespoon of this mix (more or less to taste)
3 teaspoons apple cider vinegar (or to taste)

I just mix the dressing ingredients in a jar and add a little water to desired thickness.

Pickled Beets, Revisited

It seems that beets aren't always a favorite with a lot of people. Maybe it's the fact that everything they touch turns red, pink or purple......but I have always loved beets! Maybe it's because my first meeting with them was in the pickled form that my Grandma would always make.

When I met Ryan I would try to get him to taste beets but he wanted none of them. I would tell him that they had to be super healthy with that deep of a color and full of lots of vitamins. I would later learn how truly healthy they really are and what a powerful blood cleanser that they where too.

I did convince him to let me plant them in the garden years ago since he did like steamed beet greens. It has taken us a few years but we have gotten pretty good at growing a good crop of beets. And early on I started pickling them. Eventually I convinced Ryan to try them on a salad and now like just last night he was sticking his fork in the jar at the table and just eating them plain!

After eating a few and saying how much he loves pickled beets I asked him if he remembered how hard I had to try to get him to just taste them. He then said that, "There are a lot of things that he enjoys eating now that he didn't think he liked back in the day." I'm just glad he enjoys them now!

In fact it was his idea to try roasting them this year with other root veggies and it is now one of our favorite fall/winter dishes! I just want to give a big thank you to all those husbands (especially mine) with open minded taste buds! ;)

For my original "Grandma's Pickled Beets Made Healthier" post click here.

Grandma's Pickled Beets Made Healthier

3 gallon bags of raw beets with leaves cut off

2 teaspoons allspice

3 teaspoons cinnamon

1 1/2 teaspoons whole cloves

3 cups raw apple cider vinegar

3 cups water

4-6 cups Sucanat

2 1/2 teaspoons Real Salt

Cut the bottom tail and top stem off beets and cut in half or quarter depending on size of beet. In very large pot boil beets until tender then drain (I usually save the water and put it in the fridge and add to smoothies, keeps for a week or more)

Place the beets in cold water then peel by using a knife and slipping the skins off. (Some came off easier then others.)  See my "Can't Beet the Harvest" post for more about peeling and canning beets.

Cut the beets into medium sized chunks.

While beets are cooking, tie spices except for salt, into a spice bag or piece of cotton cloth. 

In a medium large pot add the water, salt and vinegar. Place bag of spices into brine and bring to a low simmer for about 10 minutes.

In clean quart jars fill a quarter of the way with brine and then fill with the cooked and peeled beets. Add more brine to the first lip on the jar leaving about an inch to 2 inches of room at the top being sure the beets are covered.

Clean rims of jars and add sterilized lids and rings to jars. Be sure rings are on tightly place in water bath canner with water covering jars by about an inch. Bring to a boil and let boil for 10-15 minutes then remove from pot with jar lifter and let cool. Be sure all lids have sealed before storing on shelves. In the event that a lit does not seal keep that jar in fridge.

Makes about 7-8 quart jars.

Spaghetti Sauce, Humungo Batch

My Mom and Sister came up with this recipe years ago and we have loved it ever since. It is by far our families favorite spaghetti sauce. Because we like it so much I'm always sure to bottle some each year when the tomatoes are ready to harvest. 

Since I always want to make more than the three quarts the original recipe makes I would always have to double or more the recipe but then found I was having to adjust certain ingredients especially when at least quadrupling the recipe.

So after playing with the recipe a few years in a row and taking lots of notes I think this is my favorite version for making a great big humungo batch that makes about 14 quarts sometimes a little more or less. That's the beauty of homemade.

Note that some years tomatoes are sweeter or juicier than other times don't be afraid to taste before you place the sauce in the bottles and adjust say the salt, Sucanat or vinegar. Also note that I like plenty of fennel and oregano and I'm not afraid to use lots of herbs......I LOVE HERBS! But if you don't love them like I do maybe half the amount and work up from there.

Bottled Homemade Spaghetti Sauce Humungo Batch
6 cups chopped onion
2 cups chopped green bell pepper
10 cloves garlic, minced
1/2 cup olive oil
16-20 pounds tomatoes, scalded and peeled
48 oz. tomato paste
3/4 cup apple cider vinegar
1/2 cup Sucanat
4 heaping Tablespoons Broth Powder
1/2 cup oregano
2 Tablespoons basil
1/2 cup ground fennel
3 Tablespoons Real Salt
2 teaspoons white pepper
2-5 cups water (optional)

In very large pot (at least 15 quart pot) lightly saute onion, peppers, garlic in olive oil. Take peeled tomatoes and either squish with clean hands or chop with a knife. Add them and the rest of the ingredients to the pot. Depending on the type of tomatoes you use and how juicy they are will depend on how much water if any you want to add. When I use Roma Tomatoes I will use a cup or two of water because Roma's don't have as much juice. You can also cook it down if you think it is too thin to be spaghetti sauce.

Once sauce is simmering and at the thickness you want. Place sauce into clean hot canning jars (I just run mine through the dishwasher with heat dry so they are good and hot.) Clean rim and put lids and rings on tight. Water bath can for boiling 30-40 minutes depending on your elevation. Makes about 14 quarts.

My all time favorite food dehydrator is on sale!
When I still have tomatoes that need using I love to slice up a batch a put them in the dehydrator. Voila simple "sun"dried tomatoes. Great for soups or raw sauces or thickening sauces or many things I haven't yet thought of. ;) 

Dill Pickles

Alright I'm so excited to share this pickle recipe with you but first because it's only around for a few more days (Monday, September 15th to be exact) I have to share more about the bundle. Sorry for those who already have theirs and are getting tired of hearing about it.......but it's so limited time I don't want anyone to miss out!

This sale is now over if you would like to be notified of future sales that are similar click here subscribe to the newsletter.

I just thought I would take just a quick minute and share of few of the other resources that I'm excited about!

As soon as all my canning and preserving is done for the season I'm diving right into the Essential Oils and Natural Health ecourse!

I have grown to really appreciate the role of essential oils in my natural healthy lifestyle and I do have a few favorite brands. But mostly my expertise is more in herbs and I feel I lack the kind of knowledge I would like to have about essential oils. But I have been having a hard time finding classes that weren't brand specific and I want my knowledge to be more general. Although I have liked learning about what the different brands have to offer and do find much of what they teach to be very informative I'm just really excited to go about it in a more unbiased way.

Like herbs I use essential oils very often and would just like to be more educated about them. So when I saw that this $95 course was included with the bundle.....lets just say I would buy the bundle just for that course!

This sale is now over if you would like to be notified of future sales that are similar click here subscribe to the newsletter.

I'm excited about this whole section......I guess it's just my passion! I have already started reading a few of these books The Eczema Cure is one I have been wanting to read for a while although my family has not really had to deal with eczema I know a lot of people who do and I would just really like to know more about it. I have also started reading The Healthy Home Economist's book and already found myself reading quotes to my husband out of it......and that was just the introduction!

And then Can I get a Pickle without Yellow Number 5 Please? really resonated with me because I have spent so much time at the grocery store just looking for a jar a pickles without food coloring in them! They can be really tricky to find. The book goes into the history of food coloring, asks about their safety, talks about everyday foods that contain artificial dyes and gives you practical alternatives to ditch the dyes. Really it was love at first sight! ;)

I have personally found that food dyes have no place in my home.......they make me irritable, cranky and depressed and I have seen them make my kids (some more than others) down right mean and aggressive when they are not normally.  Which is why we now grow our own pickling cucumbers and dill and why I'm excited to share this awesome recipe with you!

Last year my Sister Emily found a great pickle recipe that her and her family just love. We got together at our Mom's house last Summer and made some and my family also decided they really liked these pickles. This year I made sure we grew lots of dill and cucumbers and adapted the recipe just a bit to make it to be enough to fill 7-8 quarts that fit into my canning pot. Knowing that I can also easily double it to fill up both my canning pots if needed.

So once I thought I had enough dill, garlic and cukes to make a batch I went to work excited to start filling my empty jars. Well of the 7 jars I first made this..........

.....happened to 2 of the jars while canning. I had my jars and brine pretty darn hot but obviously not hot enough and the quick dip in the boiling water shocked them. I have had a jar break once in a great while but really only one or two that I can remember in my whole canning career. So to have 2 in one batch led me to believe that these were not good odds and that I needed to figure out a way to make it much less likely.

You see the problem is that if you want crispy pickles you can't just place them in cold water and let it slowly come to a boil and then boil for 20 minutes. When you do that you get yummy pickles but they are pretty soft and overcooked. Great to chop up and add into Chickpea sandwiches maybe but not as good for crunching on.

So Ryan and I did a little brain storming to try to figure out how to greatly decrease the shock factor for the jars without going to the hassle of preheating them in the oven and still risking some shock factor since they cool off so fast.

I think we figured it out because we tried 2 more batches, 14 more jars, and not a one of them broke. Then just last night I made 2 more batches, yep again 14 more jars they all sealed up nicely and again no breaky!

Read the recipe below to see what worked!
NOTE: It may all seem a little complicated and overwhelming but trust me it's actually the quickest canning project I have done since they only need 5 minutes in the water. Me and one person helping can whip up the 2 batches start to finish in about an hour.

Quick Crispy Dill Pickles

3 cups water
3 cups apple cider vinegar
1/2 cup Real Salt
6-8 large pickling cucumbers, sliced (enough to fill 7-8 quarts)
28-30 cloves of garlic, about 4 bulbs, peeled
8-14 sprigs of dill

You will also need 7-8 clean wide mouth jars with rings and new lids and your other water bath canning supplies hopefully a pot with a good rack that will set above the pot like this one.

In a large pot bring the water, vinegar and salt to a boil. This is your brine.

In your canning pot fill it with enough water that it WILL NOT overflow when you place full jars down in. On my pot this is about 1/2 inch above the first line but your pot may not have "lines" so figure out what it is BEFORE you try it with boiling water.


Place the pot of water on the stove on high then place the rack on the pot lifted up out of the water. You are going to place your filled jars on here as the water comes to a boil. This way the steam will warm up the jars so they won't break. Placing the lid to the pot on top of the jars will speed this up some, note that the lid will be on top of the jars not on top of the pot because the jars are not down in the water yet.

In each jar place 1 or 2 sprigs of dill 3 or 4 cloves of garlic and as many sliced cucumbers as you can fit. Then using a funnel, pour the boiling brine into each jar and place a sterilized lid and ring on each jar. Be sure to use a hot pad to do this because the jars are hot now.

Once all jars are filled, and on the rack with lid over them as soon as the water comes to a boil VERY CAREFULLY lower the rack and jars into the boiling water. Place the lid on the pot and set the timer for only 5 minutes. AS SOON as five minutes are up quickly take the jars out with a jar lifter and set them on a heat proof surface to cool. As they cool the lids should seal. If by chance you have one that doesn't seal you will want to store it in the fridge but all that have sealed will store well on a pantry or food storage room shelf for at least a year probably longer.

Slow Cooker Vanilla Peach Jam

I have decided that I love using a crock pot for things like Jam, Apple Sauce and Apple Butter. I wonder what other things I can use my crock pot for when it comes to canning.

Maybe for our favorite Salsa or Spaghetti sauce.....not sure the crock pot is big enough for those though I like to make A LOT at a time. But if you were just doing a single or double batch it would probably work great!

I developed this recipe last year during peach season. It was so simple to make and if you are brave like me you may not even worry about water bathing them. Do this at your own risk!

But this is what I do and I find it works well..... I make sure my jars are good and hot either put in a 250 degree oven, sterilized and fresh out of heat dry in the dishwasher or in boiling water on the stove.

Then I make sure the jam is still very hot. I put the hot jam in a hot jar and then put a sterilized lid on tight and leave them to cool. More often then not they all seal all on their own. If one happens to not that one goes in the fridge and we eat it right away. They usually all seal though.

I only will do this with things that I know preserve well and have a high sugar/acid content like jams and apples sauces etc.

It isn't "recommended" as a safe way to bottle but I'm just saying I have done it and never had a problem. I learned it from Mom who learned it from her Mom......and well you know how it goes.

We have been enjoying this jam all year long and we like it so much that if I can get my hands on some more peaches this fall I will make some more.

Slow Cooker Vanilla Peach Jam

12 cups coarsely chopped peaches that were pitted and peeled
3 Tablespoons Calcium Water (from Pamona's Pectin - read insert inside box)
4 Tablespoons Pamona's Pectin
3 cups Sucanat or Turbinado Sugar
1/2 Tablespoon scrapings inside of Vanilla Bean (4-5 vanilla beans)
Zest and Juice of 2 Lemons

Place peaches and calcium water in large crock pot and stir to combine. In separate bowl mix Sucanat and Pectin together. In crock pot add vanilla seeds and pods if you want (just be sure to remove pods before bottling). Stir in Lemon zest and juice and cook on high until it is good and hot then add the Sucanat/Pectin mixture and stir well. Cook on high for 3 hours or low for 6.

At this point you can place in jars and water bath can for 10 minutes to seal or look above to see what I usually do. Or you can just put it in the fridge but you will need to eat it within a couple of weeks or less. I'm sure it would also freeze well if you wanted to do that.

Our sourdough bread is super tasty with peach jam.....learned most all I know about sourdough from this awesome class!

Sourdough......Making bread without commercial yeast!

I have really enjoyed learning how to use natural yeast.  I love that it is much more self reliant then having to buy commercial yeast.  I'm having fun seeing all the cool things I can make with my Natural Yeast Starter!

You will want to be sure to pin this post so you will have it for safe keeping.....Since so many of the sourdough recipes I have made pretty much come from these two recipes I thought I would share them first.  Then soon I will share all the fun ways we have used them.

The first recipe is very basic and I think it's cool that it uses so few ingredients but is flexible if you want to add to it.  It's like the perfect CHEAP food storage bread recipe.  The only thing I found was that you need to have a pretty nice mixer that will mix it well and get the gluten going.

The old mixer I have just doesn't seem to knead it quite good enough so it doesn't work very well for sandwich bread it just becomes too crumbly after the first day.  I have seen others make it though with their nice new mixers and it turns out beautifully.

With the second recipe I added a little gluten so it holds together well and makes a great sandwich bread.  I also added some other things to make it extra tasty.

Feel free to adjust either recipe to suit your tastes.  Just know that you are looking for a dough texture that is nice and smooth but on the sticky side.  Like in the picture above.  Also to divide the bunch of dough into four loaves, I use that cute little pampered chef handy scraper thing that you see on the counter and I cut the dough in half one way and then the other as shown.  The rubber side of it also works great to scrap clean the dirty counter.

I actually use water now to keep the dough from sticking to my hands or the counter.  Just a light mist works really well. Oil would also work but it is more expensive. ;)  I found that using flour to keep dough from sticking to the counter gives a more dry texture to the dough.  This is with any kind of bread not just sourdough.

Basic Sourdough Bread

8-9 cups starter
3 cups water
2 Tablespoons Real Salt
Fresh Ground Whole Wheat Flour (I use Hard White Wheat) to desired texture, about 10 cups

In mixer add all ingredients and about 5 cups of flour.  Mix well, continue to mix while adding flour 1/4 cup at a time until desired texture is achieved.  Continue to have mixer knead bread for at LEAST 10 minutes.

Being sure to knead well helps the gluten in the flour to activate, also adding a little lemon juice can help activate the gluten.  To be sure there is plenty of gluten you can hold up a piece of dough and if it stretches really thin, to the point of almost being able to see through it, without breaking you will know it is good.  If it breaks easily keep mixing.

Divide dough into 4 equal sections and place in greased bread pans.  Brush with oil or cover and let rise in a warm place for about 2 hours or until doubled in size.  Bake at 350° for 30-40 minutes or until golden brown on top.  Brush with coconut oil, let cool for a few minutes then pop out of pans onto cooling rack to finish cooling.

NOTE:  You can add oil and/or sweetener of choice (honey, Sucanat, etc.) easily to this bread 1/3 to a 1/2 cup of each works good.  But whatever you want just be sure to end up with a good final dough texture by adding more or less flour.

Sourdough Sandwich Bread

9-10 cups of starter
up to 1 cup water depending on how thick start is (optional)
1/3 cup softened coconut oil
1/3-1/2 cup honey
2 Tablespoons Real Salt
2 Tablespoons molasses
1/4 cup Vital Wheat Gluten
Fresh Ground Whole Wheat Flour (I use Hard White Wheat) to desired texture, about 8-10 cups

In bread mixer, mix all ingredients together adding last of flour slowly until desired texture is achieved. (Don't be afraid to use more or less flour to get the right texture) Knead for 10 minutes.  Shape into loaves and place in oiled bread pans.  Brush with oil or cover and let rise for about two hours in a warm place.  Bake at 350°  for 30-40 minutes.  Remove from oven, brush with oil, let cool for a minute then pop out of pans and let cool on cooling rack.

Final Notes:
A lot of people want to be sure the flour has soaked long enough so they will do a first rising in the mixer and then a second rising in the bread pans.  I usually skip the first raising cause I think it makes for a bit more sour bread but it is up to you.  For these recipes I have tried to minimize the sourness so it's more like regular bread.  A lot of it depends on your start though too.

I have also tried these recipes using part spelt flour part wheat, it was still very good.  I bet you could use all spelt if you wanted but would have to play a bit with it to get the right texture.  I also want to try it using some Rye flour.  I think trying other grains and making a multigrain bread would also be good.

How I build my start to have enough to make four loaves of bread:
The day before I make bread I make sure that I have a quart of start.  If not I put it out on the counter and feed it at least once or twice that day.

Then before I go to bed, in a large bowl  I take 4 cups of start, 4 cups of water and about 5-6 cups flour.  I stir it well then cover it with a large plate.  In the morning I have plenty of start to use in my bread with some leftover to keep and continue feeding.

Learn more at my post: Natural Yeast Starter aka {Sourdough Start}
Another Favorite Recipe using a start: Simple Sourdough Waffles

More fun sourdough recipe ideas coming soon!
DO YOU HAVE A START YET?

Spiced Crock Pot Apple Sauce Gourmet Style

I really enjoyed coming up with this recipe.  It's fun to take basic applesauce and make it into something just a bit more fun!  I thought having specks of real vanilla bean in it was a really simple way to make it seem gourmet.  The kids loved it!

Spiced Crock Pot Apple Sauce Gourmet Style

Apples, Peeled, Cored and Sliced
2 Tablespoons Lemon Juice
2 cups water
2-4 vanilla beans cut in half the long way leaving about a inch together at the end
1 cup Sucanat (or to desired sweetness depending on the apples)
1 teaspoon vanilla extract
2 cinnamon sticks and/or 1 teaspoon cinnamon
1/4-1/2 teaspoon Pumpkin Pie Spice
1/4 teaspoon Sea Salt
1 drop of Lavender essential oil (optional) 

In 5 quart Crock Pot, put enough apples to fill really full mixed with the Lemon Juice.  Then add the rest of the ingredients and cook on high until apples are nice and soft (at least 4 hours) stirring as often as you would like.  Once apples are cooked remove vanilla beans and cinnamon sticks then blend with a stick blender until smooth.  Place into quart jars and water bath can for 25-30 minutes.  Makes about 2-3 quarts.  If you use the Lavender essential oil be sure to use ONLY ONE DROP a little goes a long way.  You get just a hint of Lavender tastes even more gourmet.  Totally optional though!

To use a full bushel of apples it takes about 3 crock pots full!  So I borrow my Mother-in-Law's crock pot and I have two of my own.  I get 6-8 quarts this way.  You can also use a great big pot on the stove and cook them that way.  It should only take about and hour to cook up on the stove. More or less depending on how much you do.

Barley Soup

This soup is so good in the Winter time!  We love having it on our shelves.  To stretch the soup to feed our family using only one or two quarts of it, sometimes we will add a few potatoes some green beans, some cabbage and whatever else we have that sounds good at the time.  By itself or as a soup base it's great either way!  To make this soup be sure you have a very large pretty much HUGE pot!  Unless you cut the recipe in half, because it makes over 20 quarts!  For more info on canning with tomatoes go here!

Barley Soup

1/2 bushel tomatoes, scalded, peeled and mashed
3 cups hulled barley
5 pounds onions, peeled and chopped
1 large bunch celery, chopped
30 carrots sliced
1/2 cup Sucanat
1/2 cup Real Salt
1 large bunch parsley, chopped
1-2 quarts water

Put all veggies together in the water except for the tomatoes and barley.  Add Sucanat and salt cook until barely tender.  Add tomatoes and barley simmer for five minutes.  Pour into clean quart jars, put lids on tight and water bath can....boil for 30-40 minutes.  Remove jars to cool on a heat proof surface.  Let cool to seal jars.  Be sure all jars are sealed before putting them on the shelf.  Makes about 21 quarts of soup.

Enjoying the Harvest all Year Long!

Although we just moved into our house in March we were able to have a pretty good garden.  It wasn't as big as last years but we have gotten a pretty nice harvest I certainly can't complain!  Since Harvest time is my most favorite time of year I like to preserve a bit of it to enjoy all year long.  So far this year we have.......

• made apricot jam and froze a bunch of apricots for smoothies or maybe more jam in the future
• We froze a huge harvest of peaches from Grandpa's trees and dried a bushel of them too
• We also dried a bushel of pears!  Of course we ate our fair share of these things fresh too!
  
   

• We made lots of crock pot apple butter and apple sauce 
• we also made lots of Apple Pie Filling and there are still apples in the fridge and on Grandpa's trees that will probably make more sauce, pie filling, and we will dry a bunch and some will keep for eating fresh in the extra fridge clear till next Spring!
• Of course we did pickled beets and froze some and I hear Grandpa has more in his garden ;)
• We made 2 large batches of Sauerkraut with cabbage we grew!
• And last but not least with our tomatoes I made lots and lots of salsa, a huge batch of barley soup and tomorrow I will use up the last of them to make Spaghetti Sauce. 

Below you can see how I get a lot of tomatoes done all at once!

When I have a lot of canning to do in one day. (For example there are lots and lots of tomatoes that need to be done today and will not wait any longer)  Here is what I do!  First with the tomatoes I scald, core and peel them all.

After they are all peeled instead of cutting them all up, which is tedious and takes to long, I just get my hands dirty and start squishing up all the tomatoes until they are the right consistency for soup, salsa etc.

It works great and is super fast!

I then chop up any other veggies I will need and start putting everything together in pots.  The Barley Soup I make fills my biggest pot to capacity!

On the stove there is a big pot of barley soup and two pots of salsa.  I actually needed a bigger pot for the salsa up front because I haven't added the peppers or onions yet.  I ended up filling jars with the barley soup so I could use my biggest pot.

I used to use my ladle to fill up jars but found it kind of messy and took quite a few scoops to fill a jar.  I now use my 2 cup glass measuring cup it seems to work better.

Once the jars are full I wipe of the rims with a clean cloth dipped in very hot water and I put the lids on.  When I have only a dozen or so jars I will just do my canning on the stove!

But when I have over 40 jars.....I have Ryan bust out his camp chef and I get 3 canning pots going at once on the back patio.

It took the better part of a day but many quick easy comforting homemade meals will be enjoyed all year long!

Oh and don't worry I plan to post the salsa, barley soup and crock pot apple sauce very soon!

I Just Finished....

....refilling jars with Vegetable Broth Powder!  It took me about 10 minutes to make a year supply of broth powder that is homemade!  I know exactly what's in it cause I put it there! ;)  No hidden MSG and crazy things like that!

I just make a double batch of this recipe in my Large Blendtec Jar and I have enough to last our family almost a year!  And just so you know it is also the best tasting powdered broth I have ever used!  The perfect replacement for bullion (chicken or vegetable)!  I also mix it with boiling water and use it in place of chicken broth/stock etc.  Just 1 Tablespoon per quart of water!