Jetgoddess

Wake up, you are a slave

Today we’re going to try out a few things that I had put up in my pantry for the past few months chuck roast and sweet potatoes

Let’s try some cake that’s been sitting on my shelf for over a month. This is pineapple, angel food cake.

Box mix banana nut bread Fill jars 1/3 full back to cake instructions Take jars out of oven and carefully clean rims with white vinegar and a paper towel add ring and tighten finger tight urn of oven and place jars back in oven for about 10 minutes all should pop

Let’s pressure can Lasagna in a Jar… yep, Yummy!! This is not a USDA approved recipe I canned this about a month ago and I have eaten one jar a week since I canned it and it is delicious. And shelf stable recipe below. 2 lbs ground meat ( I used Italian sausage) 2 24oz jars of sauce ( I used Rao’s) Lasagna noodles Ricotta Cheese Shredded Parmesan cheese Shredded mozzarella cheese 8 pint jars White vinegar Brown and drain the grease from the meat add sauce. When meat and sauce is thoroughly heated through start filling your jars. One little of meat and sauce mixture Two pieces of lasagna noodle broken to fit into the jar One dollop of ricotta cheese I sprinkle of Parmesan cheese Sprinkle of mozzarella cheese Repeat two more times Debubble the jar by running a non metallic knife or chopstick into the jar to work out all the air pockets Fill jar to the 1 inch headspace Clean the room with white vinegar on a paper towel Add the flat lid and the ring tighten to finger tight only Pressure can for 75 minutes

Let’s try this cake it’s been sitting in the pantry for over a month. Let’s see what it taste like and what it looks like.

Let’s try this cake it’s been sitting in the pantry for over a month. Let’s see what it taste like and what it looks like.

Canning burrito in a jar, this is a fast and easy way to have healthy and delicious foods in your pantry for a grab and go meal. Shelf stable