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Free Mixes, Preserves, and Canning Recipes

 


 

Mix in a jar – Triple Chocolate chip cookie

Vonda Byington

Layer this in a clean quart jar.  It makes a lovely gift.  Attach recipe card with directions. 

  • 1 ½ cup milk chocolate cake mix

  • ½ cup semi sweet chocolate chips

  • ½ cup white chocolate chips

  • ½ cup milk chocolate chips

  • ½ cup chopped nuts

Directions

To this mix add:

  • 1 beaten egg

  • ½ cup melted butter or margarine

drop by well rounded tablespoons on un-greased cookie sheet.

Bake at 375 degrees for 15 minutes

Brownie Mix in a Jar

Vonda Byington

Layer this in a clean quart jar.  It makes a lovely gift.  Attach recipe card with directions.

  • ¾ cup flour

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • ½ cup baking cocoa

  • ¾ cup white sugar

  • ¾ cup brown sugar

  • ½ cup milk chocolate chips

  • ½ cup white chocolate chips

  • ½ cup or fill with walnuts

Layer into wide mouth quart jars in order listed.  Screw new lids on jar and decorate.  Attach following note.

 

Add to Mix

  • 2/3 cup oil

  • 1 teaspoon vanilla

  • 3 eggs

Put into a 9x9-inch baking pan.  Bake at 350 degrees cool and enjoy.

Master Mix

Vonda Byington

Use as Bisquick.

Makes 13 cups

  • 2 cups shortening

  • 9 cups flour

  • 1 tablespoon salt

  • ¼ cup baking powder

Combine dry ingredients.  Mix well and cut in shortening with pastry blender.  Store in a covered container on pantry shelf.

Baking Powder Biscuits with Master Mix:

  • 2 cups master mix

  • ½ cup milk

Stir with a fork (about 25 strokes)

Knead, roll and cut. 

Bake 450 degrees about 15 minutes.

Danish Dessert Mix

Vonda Byington

  • 3 tablespoons cornstarch

  • 1 (scant) cup sugar

Mix well and add 2 cups hot tap water, stir and bring to a boil.  Remove from heat and add 1 small package strawberry jell-o.  Now it’s ready for fruit or your recipe.  I like raspberry jell-o and ¼ cup sugar added for huckleberries.


 

 

Thickening for Fruit Pies

Vonda Byington

  • 1 cup sugar

  • ¼ teaspoon salt

  • ¼ cup minute tapioca

  • 4 cups huckleberries or raspberries

  • 1 tablespoon lemon juice

Mix together and let set for 20 minutes.  Put in pie shell and bake until juices bubble out thick.

Canned Soup Mix

Vonda Byington

Put in bottom of clean quart jar:

  • 2 beef bouillon cubes

  • 1 tablespoon pearl barley

  • 1 handful chopped celery

  • 1 handful chopped onion

Add enough sliced carrots till the jar is almost half full.  Add enough sliced or diced potatoes to fill jar up to about 2/3 full.  Add 1 teaspoon salt and fill bottle on up with hot water.  Put lids on bottles and pressure cook 25 minutes at 12 lb.  To use the soup, pour 1 quart into saucepan and add 1 can tomato sauce and ½ lb of cooked hamburger.  Heat to simmer and serve.

Canned Fish

Vonda Byington

To skin fish; scald in boiling water for 3 minutes.  Skin will come right off and sometimes so will the meat come off the bones.  Pack fish (it won’t hurt if there are bones left in meat)  tight in bottles.  To each quart of fish add 1 teaspoon salt, 2 tablespoons vinegar and 1 tablespoon cooking oil.  Don’t add any liquids as fish should be juicy enough.  You can use 3 tablespoons Catalina French dressing in place of vinegar and oil.  Process 90 minutes at 13 lbs pressure.

Alice’s Apple Butter

Alice Byington

  • 1 gallon ground peeled apples

  • 1 lb (12 oz) white sugar

  • 1 lb brown sugar

  • 1 package MCP pectin

  • 2 tablespoons cinnamon

  • 1 tablespoon allspice

  • 1 teaspoon cloves

place ground apples in kettle.  Stir in pectin bring to boil.  Now add white and brown sugar, spices then boil until thick enough but not runny.  Put in jars and seal.

Instead of grinding apples I put them in a tight kettle and steam them until tender with a little water.

Rhubarb Preserve

Alice Byington

  • 5 cups rhubarb cut fine

  • 4 cups sugar

  • 2 tablespoons water

Simmer until well done.  Remove from fire and add

  • 1 package cherry jell-o.  Pour into jelly glasses.

Mothers Mustard Pickles

Alice Byington

  • 2 quarts cukes

  • 1 head cauliflower

  • 1 quart small onion

  • 2 cups celery (cup up

  • 2 red peppers (seeded and cut up)

  • 1 ½ cup pickling salt

  • 3 quarts cold water

24 hours soak.

Bring to a boil (but don’t actually boil)

Drain thoroughly

  • Combine 5 cups sugar

  • 1 cup flour

  • ½ cup dry mustard

  • 2 teaspoons turmeric

  • 2 teaspoons celery seed

  • 1 tablespoon mustard seed

Mix to paste with cold vinegar.  Slowly stir in remaining vinegar 5 cups. 

Bring to a boil over low heat and cook 5 minutes stirring constantly.  Add well drained vegetables to mixture.  Keep over low heat until heated thoroughly.  Don’t actually cook pickles.

Chop Suey Pickles

Alice Byington

  • 6 large cukes (peeled)

  • 11 medium onions

  • 3 large sweet red peppers

  • 3 large green peppers

  • ½ cup salt

  • 1 pint vinegar

  • 3 tablespoons mixed spices

  • ½ pint water

  • 4 cups sugar

  • 2 tablespoons celery salt

  • 1 teaspoon curry powder

Slice very thin the cukes, onions and peppers, sprinkle with ½ cup salt and add enough cold water to cover vegetables.  Let stand overnight.  Drain

Add vinegar, mixed spices (tied in cloth and then removed after cooking)

Water, sugar, and celery salt, boil about 10 minutes.  Add curry powder just before removing from heat.  Pack into sterilized Kerr jars and seal at once.

Theao’s Dill Pickles

Theao Byington Tyler

  • Pack cucumbers in jars

  • 1 head of dill

  • 1 clove garlic

Pour over them boiling hot the following mixture.

This makes about 9 quarts.

  • Boil 3 quarts water, add;

  • 1 quart vinegar and

  • 1 cup salt

  • 1 teaspoon alum.

Seal and set in the sun or warm place for 2 or 3 cays.  Do not double recipe.

Sweet Pickles

Alice Byington

Cut in chunks, cut the end of the small one.

  • 1 gallon cucumbers

  • 2 gallons cold water

  • 1 tablespoon salt

  • 3 cups powdered hydrated lime

Soak and let stand for 24 hours.  Lift out and soak in clear water 4 hours.  Change water each hour. 

  • 3 quarts hot vinegar

  • 9 cups sugar

  • 4 tablespoons salt

  • 1 teaspoon cinnamon

  • 1 teaspoon cloves

  • 1 teaspoon vinegar

(tie in bag; 1 teaspoon celery seed)

let stand in vinegar, sugar and spices overnight.  Bring to a boil and cook 1 hour and seal.

Chopped mustard Pickles

Alice Byington

  • 1 cup salt (cover with hot water and let stand overnight, drain; cover with hot water and let stand on fire one hour, drain.

  • 10 tablespoons mustard

  • 2 tablespoons turmeric

  • 2 cups sugar

  • 1 cup flour

  • 2 quarts vinegar

Moisten mustard and flour into soft paste.  Stir into boiling vinegar.

Sweet Pickles

Alice Byington

  • Soak 10 days

  • Enough salt to float an egg. 

  • Wash cukes good.  Cut if too large.

  • 3 days – soak in Alum (gallon of water – 3 tablespoons alum)

  • Syrup

  • 1 quart sugar

  • 1 quart vinegar

  • pickling spice

Cook 1 minute. 

Pour off pickles.  3 days in a row. 

Reheat last day and add: 1 cup more sugar and bottle.