Category: Non-refrigerated

  • How to Make Cottage Cheese

    Start with the basic ingredients for Sour Cream (/how-to-make-sour-cream). Instead of letting it sit until the consistency of jelly, wait a while longer, until it’s even stiffer (like jello). Cut into 1- or 2-inch cubes (depending on how large you want the finished curds to be) and add 2 C water. Heat to 100 F…

  • How to Make Sour Cream

    1 quart milk (mixed from powder)1/2 C buttermilk (mixed from powder) Combine and let stand for 12-15 hours at about 75 degrees Fahrenheit (either a warm place, or in a thermos or insulated pitcher). When it thickens and sets up to a jelly-like consistency, move it to a cheesecloth-lined colander and allow to drain in…

  • Waxing Cheese for Passages

    Use a hard cheese, like Cheddar or Cassari or Parmesan. Cut it into 8- or 16-oz pieces. Wipe the cheese with vinegar. Cut a piece of cheesecloth that will fit neatly around the piece of cheese, dip it in vinegar, and wring it out. Wrap the cheesecloth around the cheese. Heat paraffin in a double-boiler…

  • Julie’s Corn & Chicken Chowder

    1 can of Campbell’s (select) chicken corn chowder 1 can of Campbell’s regular cream of chicken 1 can of Campbell’s cream of potato 1 can of chicken OR a large chopped up chicken breast 1 can of creamed corn 1 can of whole corn 8 ounces of half & half, or 1 can Carnation evaporated…

  • Hopping John – pressure cooker version

    Makes two 400-calorie servings. 1-1/2 oz diced salt pork 1 onion, coarsely chopped 1/2 large green pepper, coarsely chopped 1/2 C dried black-eyed peas 1 C water 4 cloves garlic, chopped 1 C cooked brown rice In a pressure cooker, cook the salt pork to render out some of the fat, then throw in the…

  • Canning Ground Beef

    This recipe at the bottom of this page was given to me by Aggie, a circumnavigating sailor on Honey Moon from Mooloolaba, Australia. Unfortunately, when I tried it, none of my jars sealed, and the result was several pounds of gray, unpleasant-looking meat that I had to eat immediately, because I do not have a…

  • Brining Butter

    This will allow you to keep butter without refrigeration for up to 6 months. To make brine: Boil 2 cups of water and add 1/4 C of non-iodized salt (pickling or kosher salt works fine). Allow to cool. Sterilize several wide-mouth jars and lids in boiling water. Set on a towel on the counter and…

  • Easy artichoke chicken

    1 T olive oil 1 onion, diced 2 roma tomatoes, diced 2 large cloves garlic, chopped 1 T dried basil 2 T lime juice 1 C cooked, diced chicken (or 1 large can) 1 can artichoke hearts, drained and rinsed Fresh-ground black pepper to taste Saute the onion in the olive oil until soft. Add…

  • No-bake oatmeal cookies

     You can read about what happened when I tried this recipe in the article, “What’s a cross between fudge and cookie?” This came from Practical Sailor’s Mailport, Sept. 2007. They printed the recipe as proof that one can make cookies aboard without an oven. They’re not much like cookies. More like peanut butter-chocolate fudge with…

  • Scalloped Salmon Casserole

    2 C canned salmon 1/4 C butter 1/4 C flour 1-1/2 C milk 1 bay leaf 1/4 t salt 1/4 t pepper 1 T minced parsley 1 T onion flakes 2 beef bouillon cubes 1/2 C sliced black olives 1/2 C bread crumbs 1/2 C grated cheddar cheese Melt the butter in a saucepan and…