These are some old family recipes that I thought might help someone out if things go bad in the economy.
Kudzu jelly (can also be honeysuckle but only with RED berries)
2 c. firmly packed blossoms
4 1/2 c water
4 c sugar
1 box pectin
Rinse the blossoms and then boil them in water. Simmer about 20 minutes or until the water is purple and the blossoms have faded. Strain. Use 4 c. liquid with the sugar and pectin according to pectin directions. Process like jelly. Makes 6 cups.
Homemade cheese Whiz
5 oz. evaporated milk
1 T vinegar
1/2 t salt
1 lv. velveeta or generic equivalent
1/2 t dry mustard
Melt the milk and velveeta in a double boiler. Add the rest of the ingredients and mix well. Fill pint jars 3/4 full and water bath for 10 minutes
Sweetened Condensed Milk
1 1/3 c instant powdered milk
4 T butter
pinch of salt
2/3 c boiling water
1/2 c honey
a few drops of vanilla extract if desired
Melt the butter in the boiling water. Put in blender and add the milk powder. Add honey, salt and blend again. This makes about the equivalent of a 14 ounce can and can be used in any recipe calling for sweetened condensed milk. It will keep for several weeks in the fridge.
Cheese Sauce (great macaroni and cheese!)
6 lb velveeta
3 1/2 c cream
1/4 pound butter
1 qt milk
Melt, put in hot jars and water bath 20 minutes. Makes 20 jelly jars, which is about perfect for a batch of mac and cheese or to pour on broccoli
Canned milk (I use instead of evaporated milk)
I skim the milk first
Fill sterilized quart jars to within half an inch of the top. Wipe rims, apply lids, and rings, and pressure can 10 minutes at 15 pounds. the milk thickens and turns a bit brown - like evaporated milk. My children will not drink it, but do take it in cereal or over peaches.
Bacon Grease (for all us southerners-at-heart)
Save grease in the fridge until you have enough for a canner load. In a large pot, melt the grease until hot but not scorched. Pour in jars and pressure can at 10 pounds for 75 minutes (I usually use it to finish filling the pressure canner with anything that takes over 60 minutes)
Lard (several local butchers save their hard pork fat for me)
I like to save it in the freezer and do this on the wood stove in the winter. Place some fat in the bottom of a heavy pot over low heat (you may need to add a bit of water - but not too much. As that begins to melt add more fat, and continue doing so until you are about 3 inches from the top. As the lard renders, the cracklings will float to the top and you can eat them but leave a few because you know it is done when the cracklings sink back to the bottom. Pour into clean jars, put lids on, and it will seal itself and last for years.
Lemon juice
If using fresh lemons, squeeze out the juice and strain the pulp out if desired. Heat the juice in a non-aluminum pan and then pour in jars leaving half inch headspace. Water bath fresh lemon juice for 20 minutes, or store bought lemon juice (I buy it in gallons and recan it) for 15 minutes.
Butter
Whether store bought or homemade, or margarine sticks (not whipped) this works fine.
Method 1: melt, simmer 5 minutes, pour in sterilized jars, wipe rims, etc. Will seal themselves. will keep at least 3 years.
Method 2: put about 3 sticks plus 2-3 T of butter/margarine in each pint jar, or melt and pour in jars 3/4 full. Put on lids and rings and set in a pan in the oven. Set the oven to 225 for 25 minutes or so. If the jars are not bubbling a little, leave them longer. Turn the oven off, but keep the door closed and leave the jars in there overnight. Will keep at least a year.
Canning Cheese
Get a pan that is large around. Place pint jars (wide mouth if possible) in the pan, surrounded by water. Cube cheese and place in jars. As the cheese melts, add more until you have only 1/2 inch headspace. Wipe rims, add lids and rings, and process 35 minutes in a water bath.
Mozzarella turns a bit yellow and does not make good string cheese - but is great on pizza, lasagna, etc. If you do cheddar, use mild unless you like it really strong - the older it gets the sharper it gets. we canned some extra sharp cheddar and 4 years later opened it and had to mix it with other cheese it was so sharp.