Dried herbs, garlic and lemon are used to flavor these tangy, probiotic, Mediterranean Cauliflower pickles. These pickles are packed with probiotics, and filled with vitamins that are great for your skin, anti-inflammatory, and are energy boosting.
Homemaking Divas - YouTube
Historically, fermented foods have played an important role in the diets throughout the world. But beyond just the culinary choices and preservation advantages of fermented foods is the natural phenomenon of fermentation performed by the cells within our bodies that helps to keep us healthy.
Fermenting not only preserves food but also enhances the nutrient content. The action of the culture organisms makes the minerals in cultured foods more readily available to the body. During the fermenting process the bacteria also produce B vitamins and enzymes that are beneficial for digestion.
Culturing or fermenting a food involves the chemical process of breaking a complicated substance down into simpler parts, usually with the help of bacteria, yeasts, or fungi. Fermented food is considered a live food and the culturing process continues during storage to enhance the food’s nutrient content. All cultured vegetables have a natural tart flavor as the sugars and carbohydrates have been broken down and used up in the process. The lactic acid also contributes to the tartness of fermented foods. Cultured vegetables are a great option for low-carbohydrate diets.
Brine: 2 cups of filtered water & 1 tablespoons of fine sea salt
1 Quart sized mason jar or two pint size mason jars
Make the basic brine by combining 2 cups of purified water with 1 tablespoons of sea salt. Set aside. Make sure the brine is at room temperature.
Cut up the cauliflower into florets and place in the jar. Add slices of lemon and Bay leaf while you are putting Cauliflower in the jar. Leave 1 inch of head space.
Add the garlic, spices, herbs, and whey into the jar,
Pour the brine into the jar until veggies are completely covered in brine.
Push the glass weight on top of the veggies and push until liquid covers the glass. Add Filtered water if the liquid doesn't cover the glass weight.
Put the Silicone Airlock Lid on top of the glass jar and then twist the metal rind on the jar
Set on your counter away from direct sunlight for 5-7 days. Stir the surface of the brine every few days or shake the jar up to prevent mold from forming on the surface.
After 4 or 5 days the brine will become cloudy. Taste a veggie to see if it’s ready. When you open the lid it should have a pleasant pickle/ sour smell. They should taste sour and be a little effervescent. If they are sour enough for you, store them in the refrigerator for the long term. Otherwise allow them to ferment a little longer.
Pickles will last several months in the refrigerator. If brine gets low due to evaporation make more basic brine and top the jar off.
Notes Simple guidelines to tell it’s fermenting: 1. The pickles will become duller in color. 2. The brine will become cloudy 3. Small air pockets will form. 4. When you open a lid (if it was closed tight in the first place) gas will escape making a hiss sound. 5. It will take on a sour flavor.
I remember my grandmother fermenting pickles when I was growing up, but she usually had the pickles in the pickle crock by the time I arrived and I didn’t get in on the prep lesson. I was lucky to be on the receiving end of Grandma’s amazing recipes though because she was an amazing cook!
The thing that I am doing different than my grandmother ..is I am adding Kefir Whey for an added punch of Probiotics. Usually I can’t eat very many pickled vegetables and I wanted to get a lot of probiotics in a mini serving so I added Kefir Whey because it has 50-60 strains of probiotics.
I really like this fermented kit that I bought on Amazon. It is really easy to use and I like knowing the vegetables are weighted below the water line so that it won’t grow a bad bacteria. When I was picking out the tools for this project I had the individual pieces added to my shopping cart and then I found this kit and realized it was going to cost the same price and I got a recipe book that no additional cost. It was also important to me that I didn’t have to buy a box to store everything in. I love the box that the kit in.
This is the easiest soup recipe on the planet.. which puts this soup in the “Super Soup” category.
The reason why this soup is a “Super Soup”
We use items from food storage
It’s a low calorie soup
It’s easy to make
And if there is left over soup it freezes well
This Chili is very versatile. It can be made on the stove top, slow cooker, instant pot, the thermal cooker. Our favorite way of cooking it is in a “Can Cooker” on the Traeger to smoke it. We like to take this soup with us camping because we can prepare the meat at home and freeze it a couple of weeks before we leave on our trip. At camp we just dump the ingredients into the Can Cooker and warm up the smokey goodness.
This Chili is also very versatile and can be made on the stove top, in a slow cooker, instant pot, in the thermal cooker. Our favorite way of cooking it is in a "Can Cooker" on the Traeger to smoke it.
Drain fat from meat (I also rinse meat with hot water to remove more fat).
Add rest of ingredients and simmer for 1 hour.
Add salt and pepper to taste.
Note: When we make this recipe on the Traeger we smoke the Hamburger, Onion, Salt and Pepper on 250 until well done. First set the grill on a medium temperature and allow the meat to warm up to 100F and then switch the grill to smoke. This allows the meat fibers to open up so that the meat absorbs more smoke. (it will take about 45 minutes to 1 hour)
When we take this recipe camping we make the meat at home and then place it into a freezer bag and freeze the meat. At camp we put the thawed meat into a can cooker along with the rest of the ingredients and cook for about and hour with the top lid off so the smoke can get inside of the can cooker.
Add Yummy Cornbread
I like to make Cornbread with this Chili and I keep jars of that cornbread in my food storage. Click here for the recipe
The Cornbread recipe calls for corn (which is optional). When I make the bread with corn in it there is some corn left over so sometimes I just throw that extra corn into the Chili.
When we go camping I make the cornbread up in a cake pan and bake it at home the day before out trip so I can take it camping with us. This recipe is a very moist and sweet bread..simply awesome!
Can Cooker Video Class
We are preparing an outdoor cooking class about the Can Cooker so you’ll be seeing most posts about this subject! The Can Cooker is really an awesome Cooker to buy. It cooks on low heat and you can use it in your everyday cooking too. Its not just for cooking outdoors but we like using it when we go camping because its easy to clean up. Subscribe to our website or follow us on Youtube so you won’t miss out posts about it.
When I don’t have a Traeger to cook on, I use this one burner butane stove. It’s very inexpensive to buy and the fuel is very reasonable. I also use this stove when I cook with a thermal cooker.
I have coordinated this activity a couple of times in the different areas that I’ve lived in but I had never taken pictures nor had I documented the activity before this year. I asked our ward if we could do it so that I could take some pictures for this webpage. As I was printing past notes to take to our planning meeting I was inspired to make a video and talk about my Gratitude Journal and how it helped pull me from a deep depression. Once I was inspired about this subject this activity took a whole different turn. At the bottom of this webpage I will give you ideas of how we did some other activities so you can plan the activity with your group that is fitting for your group.
This activity takes a lot of planning! I won’t lie about that because I want you to know you will need a lot of help. I started working on this activity in the summer and then we held the dinner in November so it took us 4 months. Most of the summer I was just gathering supplies to make the Gratitude Journals that I was going to pass out at the activity. I bought daisy flowers on clearance at Michaels Craft when it was at the end of the spring/summer season. I waited until I had a good coupon at Joanne’s to buy the fabric to cover the journals. I bought composition note books when the back to school sales started and I bought them for $.50 each. (most at Walmart and Office Depot). My ward made me buy 100 but we only used
This Apple Crisp recipe is a Freezer Recipe. I love making this recipe in the fall when the apples are in season but I love it even more in the winter when I pull it out of the freezer and have a home full of the Apple Crisp goodness! We make this recipe for the “Frozen with Love” video class that is about making freezer meals. Its a great dessert to serve a group of people because it can be made months in advance and then its easy to fix on the day you want to eat the dessert. When we have the video class about freezer meals we put the dessert in the oven when the class begins and then when the Apple Crisp aroma is in the air the video class is talking about this recipe. Its a great way to make the participants feel part of the video class. Plan on one recipe to serve 9 people a smaller serving size (to sample the recipe) don’t forget to plan on putting Vanilla Ice Cream on top!
Notes: A pound of whole apples will yield about 3 cups prepared diced apples. You can make several recipes in the fall when apples are in season. Two recipes will fit in a 9 x 13 pan. You can also make this ahead and freeze it in the pan so that it is ready to bake. If you are making one recipe/batch at a time you can save the lemon juice from the first batch and reuse it for the next batches. Make sure to measure the lemon juice to see if you need to add more to reach the correct measurement
5 cups Apples; cored, peeled and sliced
½ cup Lemon Juice
¼ cup Flour
2 Tbs Sugar
½ tsp Cinnamon
½ cup Oatmeal
½ cup Sugar Twin Brown Sugar
¼ cup Flour
½ tsp Cinnamon
¼ cup Margarine
Assembly Directions: Combine flour, sugar and cinnamon in one-gallon freezer bag. Place lemon juice in a bowl. Place the sliced apples in the bowl and coat with the lemon juice. Pour mixture into colander and drain off the excess lemon juice. Add apple slice to the freezer bag and shake to coat the apples with the flour mixture
Topping: In a bowl combine the oatmeal, sugar substitute, and cinnamon. Cut the margarine into the flour mixture. Continue doing this until margarine is thoroughly mixed in with only small pea-sized pieces or smaller remaining. Place the oatmeal mixture in a quart sized freezer bag.
Freezing Directions: Attach the bag with the topping mixture to the bag of apple mixture, or double bag them to keep them together. Seal, label and freeze.
Serving Directions: Thaw mixture. Treat an 8 x 8 pan with cooking spray. Pour apple mixture in bottom of pan. Sprinkle topping over apples. Bake at 350 degrees for 30 minutes.
The reason this Chickpea and Yogurt Soup recipe is a “Super Soup” is because it is very easy to make and full of healthy probiotics! I keep the chick peas in my food storage and I always have plain yogurt on hand in my fridge because I make yogurt and eat a little bit every day. This meal made it to my “Super Soups” list because it only has 449 calories.
Keep the soup on the warm side instead of serving it hot so that you won’t kill the healthy probiotics in the yogurt. In the first step of making the soup I let the soup cool to 145 degrees and when I add the yogurt it drops the temperature to 110 degrees.
The soup is high on sodium so it you omit the salt it will have 947 mg instead of 1255 mg. You could also drop the sodium by only putting half of the liquid from the chickpeas into the pot.
This recipe only makes 2 meal sized servings (1 1/2 cups). Only make the number of servings that will be served in one meal because this soup doesn’t warm up very well and will curdle (especially if the yogurt is lowfat). Also. warming up the soup will kill the probiotics. If you want to try to warm up the soup, do it very slowly and only cook it to a warm 110 degrees and don’t bring it to a boil.
This soup is very easy to make. Only make the amount of servings that will be eaten in the meal because the soup will not warm up well and will curdle. When serving the soup too hot it will kill the healthy probiotics in the yogurt so serve the soup warm instead of hot.
19 oz can Chickpeas with liquid
¼ tsp salt (optional)
2 cloves minced garlic
1 cup low fat plain yogurt
Pita Bread, one 6 inch piece
Place chick peas with the liquid in a sauce pan. Add salt and minced garlic and stir. Bring to boil for 1 minute and remove from heat and sit aside to cool to 145 degrees.
While chickpeas are cooling break pita bread into 1 ½ inch sized pieces onto a cookie sheet. Place in the oven and broil until the bread is crispy.
When Chickpeas cool to 145 degrees add the yogurt. This will cool the soup to 110 degrees so the soup will only be warm but won’t be hot enough to kill the good bacterial in the yogurt. Serve immediately in a bowl and sprinkle the toasted pita bread on top of the soup.
Leftover soup doesn’t warm up very well and will curdle so only make the amount of servings that can be eaten immediately.
This recipe makes 2 servings that are 1 ½ cups. Can be served for breakfast, lunch or dinner.
Serving size: 1½ cups Calories: 449 Fat: 5 g Saturated fat: 1.6 g Unsaturated fat: 1.4 g Trans fat: 1.2 g Carbohydrates: 80.6 g Sugar: 9 g Sodium: 1255 mg Fiber: 11.6 g Protein: 21.2 g Cholesterol: 7.6 mg
This Clam Chowder recipe is one of my favorites. The Red Wine Vinegar is a key ingredient so don’t leave it out. When I first started making this soup, the recipe was 453 calories per bowl and then I converted the recipe to a lower fat recipe that is now only 208 calories. I was excited that it still had an awesome flavor and I was able to eliminate 3/4 cups of butter! I used Chicken Broth Powder to help get the butter flavor back into the soup and because I made this adjustment in the recipe I could freeze it. This soup falls into the “Super Soup” category.. in my world that means:
It is low calorie
I take items from my food storage so I buy those ingredients when they go on sale or I buy them in bulk
If I have left over soup I can freeze it
IT IS EASY! now that’s what I consider a SUPER SOUP!
Drain juice from clams and shrimp and then pour over chopped veggies in the pot. Add enough water to barely cover the vegetables. Simmer until tender crisp.
In the meantime, put chicken broth and flour in a cold sauce pan, stir until smooth. Turn heat on low and slowly add half and half, stirring to make sure there aren’t any lumps, then add milk, stir constantly and remove from heat when thickened. Add clams, shrimp, vinegar, and thyme. Don't boil as it makes the clams tough.
Add milk mixture to veggies and liquid. If you want a more buttery taste, add a little more chicken broth powder. You can also add additional water if the soup is too thick for your taste.
Serving size: 1½ cups Calories: 208 Fat: 2.3 g Saturated fat: 1.4 g Unsaturated fat: .3 g Trans fat: .8 g Carbohydrates: 34.1 g Sugar: 10.2 g Sodium: 1,068.5 mg Fiber: 2.5 g Protein: 13.1 g Cholesterol: 49 mg
My next goal was to get the recipe into a Jar for my food storage and I’m proud to tell you when you take the oxygen out of the jar it has a 10 year shelf life!
When you remove the oxygen from the jar it has a 10 year shelf life. You can remove it with a foodsaver or by putting an oxygen absorber in the jar before screwing the lid on.
Place the following ingredients in the bottom of a wide mouth quart sized jar
⅓ cup Freeze dried celery
1½ tsp Augason brand Chicken Bouillon Powder
⅓ cup Dehydrated onion
⅛ tsp Thyme
1 cup Dehydrated potato dices
1½ tsp Salt
1 tsp Red Wine Vinegar powder
1/16 tsp Pepper
Place the following ingredients in a baggie and then insert the baggie into the jar
1¼ cup Nonfat Morning Moo powdered Milk
½ cup Flour
Use a wide mouth quart sized canning jar. Put the first 8 ingredients into the bottom of the jar. Put the powdered milk and the flour in a baggie and then put a twist tie on the baggie and insert it into the jar. The tag can be inserted into the jar (or you can punch a hole in the tag and tie the tag to the outside of the jar). Remove the oxygen from the jar by using a foodsaver or by putting an oxygen absorber into the jar. (Follow the instructions on this webpage https://homemakingdivas.com/foodsaver_meals/)
The cooking instructions are on the tag.
Stove Top Cooking Directions: Remove the oxygen absorber and discard. Remove baggie and set aside. Pour contents of the jar into a pot that will hold at least 3 quarts
Add 4 cups of water to the pot. Drain juice from clams and shrimp into the pot and set the cans of meat aside. Cook until vegetables are tender about 15 minutes.
In a smaller pot combine 2 cups cold water with the baggie of ingredients, stir. Turn heat to low and bring to a slow boil, stirring constantly and working out any lumps until mixture is thickened and smooth. Add 1 more cup of water as the mixture thickens. Add this mixture to the pot of vegetables and then add the opened cans of shrimp and clams. Do not boil after clams are added because they will turn rubbery
Serving size: 1½ cups Calories: 208 Fat: 2.3 g Saturated fat: 1.4 g Unsaturated fat: .3 g Trans fat: .8 g Carbohydrates: 34.1 g Sugar: 10.2 g Sodium: 1,068 mg Fiber: 2.5 g Protein: 13.1 g Cholesterol: 34.1 g
The 7 page PDF file I’m selling has both recipes, the printable tags and instructions, and the tag for the thermal cooker instructions. I like to laminate the tags so that I can insert them into the jar and reuse them.
When I make the jars, I like to put a label on the box that I store the jars in. On the label it tells me I need to grab the cans of Clams and Shrimp when I take the soup jar from food storage. I also like to write the use by date on the box. This box label is also on the PDF file.
You can also cook this jar recipe in the Thermal Cooker
Thermal Cooker Cooking Directions: Remove the oxygen absorber and discard. Remove baggie and set aside. Pour contents of the jar into the large inner pot. Add 5 cups of water. Drain juice from clams and shrimp into the pot and set the cans of meat aside. Bring to a boil for 2 minutes and put the lid on it and set the pot into the thermal cooker and close the lid.
In a smaller pot combine 2 cups cold water with the baggie of ingredients, stir. Turn heat to low and bring to a slow boil, stirring constantly until mixture is thickened. Add 1 more cup of water as the mixture thickens.
Remove the large pot and set it back on the burner and turn the heat on it again. Add the milk mixture, stirring, to the large pot of vegetables and add the opened cans of shrimp and clams. Bring to a boil (but don’t cook longer) remove large pot and put it back into the thermal cooker and lock. Meal will be ready to eat in 1 hour but will stay hot for about 5-6 hours. If you need the soup to stay hot longer you can bring water to a boil in the smaller inner pot and put it in the thermal cooker inside of the larger pot and the soup will stay hot 8 hours. Also note: two bottle of soup mix will fit in the large inner pot if you want to make a double batch
I consider this Northern Ham and Bean Soup recipe a Super Soup because it has versatile preparation methods and it also freezes very well. I started making this soup years ago using the Betty Crocker recipe and it was always my go to recipe when I had left over ham. I love making a double batch and then freezing half of the soup.
In 2013 I started making “meals in a jar” recipes and I converted this recipe to dry ingredients. Now that I have bottles of this soup mix in my food storage I cook it more often. It’s easier to make when the ingredients are already chopped and measured and it’s also cheaper to make.
Northern Ham and Bean Soup - YouTube
Place the ingredients into the jar in the order given in the recipe and it has a 1 year shelf life. If you go a step further and take the oxygen out of the jar it will extend the shelf life to 5-6 years. To remove the oxygen from the jar look for instructions HERE.
All of the ingredients in the jar have a 10 year shelf life except for the instant potato pearls. Even if the jar were to become outdated the potatoes can easily be replaced and the rest of the jar can still be used up to 10 years.
Another reason why this recipe is one of my favorites is because I can make it in the slow cooker, in a pot on the stove or I can make it in the thermal cooker when I go camping… so let me summarize how versatile this recipe is:
1) It can be made with leftover ham and mashed potatoes and you can make it with fresh ingredients. (That recipe is on the PDF file)
2) You can use the Meal in a Jar recipe that is faster to cook.
3) And the Meal in a Jar recipe is cheaper to cook than using fresh ingredients.
4) The leftover soup can be frozen so you can make a double batch. I teach this recipe in the “Frozen with Love” class and demonstrate how to use the FoodSaver to freeze the soup. Click here for the Frozen With Love Freezer Meal Class
5) You can use a left over bone from a ham and stretch the dollar. Also, cooking the bone in your soup makes a healthier broth.
6) The Meal in a Jar version has a 5-6 year shelf life when the oxygen is removed from the jar.
7) It can be cooked in the Slow Cooker (See video on this webpage) or Instant Pot
8) Cooked in a pot on the stove
9) Or cooked in the thermal cooker and eaten on a trip or prepared when camping. I like to keep this jar in my camping trailer because it won’t freeze in the winter. On the PDF file there is a card of cooking instructions for the thermal cooker that can be inserted in the jar.
10) The meal in a jar version is a good meal to have in an emergence and the instructions are inside of the jar
This jar has a 1 year shelf life but if you remove the oxygen from the jar it will extend the shelf life to 5-6 years. webpage with instructions: http://homemakingdivas.com/mealinjar_intro/ This is a great freezer meal too
In the bottom of a wide mouth quart sized jar place 1½ cup of dry White Beans and ¼ tsp Baking Soda.
In a sandwich size baggie put: ½ cup Dehydrated Onion, ¼ cup Dehydrated Carrots, ¼ cup Freeze Dried Celery, 1 TBL Shriley J Beef Broth Powder, 1 tsp. Salt, ½ tsp Pepper, ½ tsp Garlic powder. Tie the baggie closed and place this baggie of vegetables and spices into the jar on top of the beans.
In a small baggie put ¾ cup Potato Pearls. Place this baggie in the jar on top of the other baggie.
Push baggies down into the jar so the plastic won't hang outside of the glass opening. Remove the oxygen from the jar with a FoodSaver or place an Oxygen Absorber into the jar and seal.
Ingredients added on cooking day: 2 cups diced ham and 1 can tomato sauce or paste
Slow Cooking Instructions: Remove bags of vegetables and potatoes from the jar. Fill jar with water and soak beans overnight.
The next day, rinse beans and put them in the slow cooker. Add 8 cups of water, 2 cups diced ham and 1 can of tomato sauce. Cook on low 8-10 hours.
An hour before serving soup remove 2 cups of water from the beans and stir baggie of potatoes into water until potatoes are hydrated and smooth. Add potatoes to slow cooker. Add bag of vegetables to slow cooker. Increase heat to high and cook 30-60 more minutes.
Serving size: 1½ cups Calories: 191 Fat: 3.5 g Saturated fat: 0.8g Carbohydrates: 30.9 g Sugar: 5.2g Sodium: 2,069.3 mg Fiber: 4.1 g Protein: 11.9 g Cholesterol: 15.9 mg
I love recipes like this that are great for food storage and easy to cook because it makes it easier to rotate your food storage. I purchased most of the ingredients from the LDS Home Storage Center. People of any religion can go there and take advantage of the great prices. If there isn’t a location close to you, you can order the ingredients online buy clicking HERE. In Jan 2019 if cost $3 for the ingredients in the jar.
When you eat recipes often that contains Beans your digestive system will get use to beans and you won’t have a problem digesting them. This recipe has baking soda that is placed in the jar with the beans. It helps reduce the raffinose (which is a starch that is poorly digested due to the lack of the enzyme galactosidase).
Since I have been making meals in a jar I have noticed that the Beef Broth powder (and Chicken Broth powders) measure different among the different brands. The brand I used in this recipe is the Shirley J brand that only takes only ½ teaspoon with 1 cup of water to make 1 cup of broth. I have also purchased the powder before at Emergency Essentials and that brand takes 1 Tablespoon to make 1 cup of broth. When you’re making a recipe there is a BIG difference between ½ teaspoon and 1 Tablespoon. It’s important for you to understand this.
In the Northern Ham and Bean soup recipe I use a brand that uses ½ tsp and I needed enough powder to make 9 cups of Broth = 1 Tablespoon. If the brand you purchased uses 1 tsp for make 1 cup of broth then you would need 9 teaspoons of powder (or 3 Tablespoons) instead of 1 Tablespoon. If you were to purchase the brand from Emergency Essentials that takes 1 Tablespoon to make 1 cup of broth then in this recipe you will need 9 Tablespoons (or ½ cup plus 1 tablespoon) I hope you can understand the point I’m trying to make about ½ tsp being a big difference from 1 Tablespoon. Please adjust the recipe according to the brand of powder you purchase.
When the instructions cards are laminate it can be inserted into the jar. The card can also be tied on the outside of the jar with string or jute. I use a China Marker to write the use by date on the card and then when I use the ingredients in the recipe the date can be wiped off the card and it can be reused again. The file with the instruction cards is a 9 page PDF file that also gives the instructions how to make the jars. The file also has an instruction card about how to cook the recipe in the thermal cooker. (Both the 7 Liter sized Thermal Cooker and the 5.5 Liter size). I like having the instructions in the jar with me because I take this soup camping and make it in the Thermal Cooker.
$1.00 Purchase 9 page PDF file
$1.00 Purchase 9 page PDF file that has the following pages:
1- Recipe for fresh ingredients
2- Meal in a jar recipe with instructions telling how to make the recipe in a jar so it can be stored in food storage for 5-6 years.
3- Tells where I found the ingredients at the low prices and lists how many meals can be made from the #10 cans.
4- Has a label that can be printed and placed on the box that the jars are stored in.
5-8 pages on this file teach how to make the Cooking Instruction cards that can be inserted into the jar or attached to the jar. Page 9- Instruction cards for the cooking instructions for 7 Liter and 5.5 Liter Thermal Cooker.
Its best to start advertising classes about a month before the class. Some groups have a monthly newsletter they can put an announcement in, and some groups have a facebook group where they can post the details about the upcoming activity. This webpage is about the invitations, fliers, signup sheets and posters that match the classes and activities on the Homemaking Divas website.
If you click on the picture of the white board it will take you to the Amazon product page
The posters are designed to be placed on a 17” x 23” Dry Erase Board. They can be found on Amazon or at Michaels Craft. I like to use these white boards because they are inexpensive and you can tape the pictures and borders to them and then reuse the board to advertise other activities.
You can get coupons for Michaels Craft Stores by clicking on this link Michaels Crafts Take the coupon to purchase the white board. I bought my 3 boards one at a time as I would get a 50% off coupon.
All posters on this website are designed to fit this size board. The file comes as PDF format or in Word Format with instructions. All you do is print the file using a color printer or have the copy store print the pages for you. You cut around the pictures and borders and tape them to the white board. If you are using a poster board you can use a glue stick to attached the pictures. The files are designed to use a white background so when I cut around the pictures I usually don’t cut on the edges and I leave some white paper around the picture so that its easier to trim.
When you receive the printable file it will be in Word format so that you can customize the date and location of the activity. The file comes with instructions to help you do this. you will then print the file on a color printer or have the copy store print the pages. When I am using a white board I like to laminate the pictures and border pieces so that I can use them again. See the video as an example how to make the posters on the white boards
Make a Poster to Advertise the Class or Activity - YouTube
When making Dry Onion Soup Mix packages, I like to make Beef flavor and Chicken flavor also. I usually make a lot of packages and store them in wide mouth canning jars because when the oxygen is removed from the canning jar the soup mix has a 10 year shelf life. The Dry Soup Mix packages can also stored in a jar without sealing the jar and they will have a 1 year shelf life.
It will save money when you buy the ingredients in bulk so just set aside some time and make a bunch of them for your food storage. These are fast to make ahead of time, and when its time to cook the ingredients are so it makes cooking time easier too. I use these as a base for many of my soup recipes and also use them slow cooker recipes that I will share. This recipe can be substituted in any recipe that uses a package of Dry Onion Soup Mix.
This recipe makes a substitute for a 1-ounce envelope of purchased dry onion soup mix. You can store 5-6 bags of onion soup mix in a wide mouth canning jar for 1 year. If you remove the oxygen from the canning jar, the onion soup mix will have a 10 year shelf life as long as the jar remains sealed. Once the seal is broken, the soup mix packages will have a one year shelf life. Dry Onion Soup Mix
1-2 Tablespoons chicken or beef bouillon granules or broth powder *see note
¼ cup dried onion flakes
¼ teaspoon parsley flakes
⅛ teaspoon celery seed
⅛ teaspoon paprika
⅛ teaspoon black pepper
* NOTE: If you use bouillon granules (that takes 1 tsp of granules for 1 cup of water to make 1 cup of broth you), you will use 2 Tablespoons in this recipe. If you use broth powder (that takes ½ teaspoon with 1 cup of water to make 1 cup of broth), you will use 1 Tablespoon in this recipe.
Place all of the ingredients in a snack size zip lock bag and place the label on the bag.
Labels can be found on homemakingdivas.com as well as suggestions how to use the dry onion soup mix.
This recipe makes a substitute for a 1-ounce envelope of purchased dry onion soup mix.
Places I like to buy these ingredients:
Chicken Broth Powder: Augason Chicken Broth powder uses 1/2 tsp for 1 cup of water to make broth so in this recipe you would use 1 Tablespoon. I also have found this product at Walmart, Windco and Macey’s Grocery.
Beef Broth Powder: In the recipe, I use Shirly J Brand Beef Broth Power. Click HERE This brand uses 1/2 tsp with 1 cup of water to make broth so in this recipe you would use 1 Tablespoon. If you use a different brand that measures differently when making 1 cup of broth then you need to adjust the measurement in the recipe.
Dehydrated Onion Flakes: The LDS Home Storage Center. To find a location near you or to order online click HERE I used these Dehydrated Onion Flakes all the time and love them!
I buy spices in bulk at Sam’s Club, Costco, and Windco.
Labels for the bags: Click on the links below for printable labels for the ziplock bags
Storing the Dry Onion Soup Mix bags in a jar without removing the oxygen has a 1 year shelf life but if you remove the oxygen from the canning jar it has a 10 year shelf life. You can either remove the oxygen from the jar by using a Foodsaver (demonstration is in the video) or you can put 1 oxygen absorber in the jar and then place the metal lid on the jar.
I buy oxygen absorbers from the LDS Home Storage Center online store (store.lds.org). They do not have the absorbers at the storage locations anymore so you need to buy them online. Click this link: store.lds.org ONLINE ORDERING
This brand of Oxygen Absorber on Amazon is also a good price. Make sure to buy the 300 cc packages because the smaller cc packages may not be as effective.
When putting an oxygen absorber into the canning jar make sure the glass jar and the lid are free from any powder or dirt. Place the absorber into the jar on top of the bags of soup mix and then place the metal lid on the jar and twist the metal ring on the jar. When the absorber removes the oxygen from the jar the metal canning lid will seal.
Oxygen absorbers usually come in a package with 100 absorbers so any unused absorbers needs to be put into a canning jar or the absorbers will become bad within about 10-20 minutes. Usually I prepare all of the canning jars with the bags of dry onion soup mix and have them ready before I even open the bag of 100 absorbers. I place one absorber into the jars and then the unused absorbers into an empty jar (putting as many absorbers into the jar as possible). Place all of the metal lids and rings on the jars. Do not put the unused absorbers into a plastic storage bag or you will loose them all.
Recipe that I use these Packages of Dry Onion Soup Mix in: