Tag: slow cooker

Apple Cider Vinegar DIY

Posted on by Earth Chick

 

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Imagine gallons of healthful apple cider vinegar…for free. It is easier than you think.  Follow the easy, step-by-step instructions to turn waste into liquid gold.

If at all possible, start with organically grown apples. The redder the skin, the darker the finished vinegar will be. Any apples can be used. If you have an abundance of apples, the entire apple can be used. It is more efficient to make your apple cider vinegar when you are also processing apples for other recipes, such as applesauce, apple pie filling, apple juice or apple butter. The skins and cores which are left over from the recipes may be used instead of simply being discarded or tossed on the compost pile.

What you will need:

A large glass jar (1 or 2-gallon size works well)

Peels and cores from 5 pounds of apples

2 tablespoons of sugar

Water

Place bowl of apple peels and cores on the counter to rest and brown for 24-72 hours. You want them to turn brown, so let Mother Nature do her work on them.

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Once brown, place the peels and cores in a large, wide-mouthed jar.

Sprinkle 2 tablespoons of sugar over the peels and cores.

Pour enough room-temperature water over the apples to cover the peels and cores.

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Cover with a piece of fabric or cheesecloth tied off with a string or ribbon.

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Store in a warm, dark place for one month.

A mother will form on top of the mixture. It will resemble a jellyfish and is desirable. DO NOT THROW THE MOTHER AWAY!

Scoop out the mother and set aside in a bowl.

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Strain apple pieces out of the liquid.

Return liquid to the large jar. If you do 2 batches at once, they can be combined at this time.

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Replace mother on top of the liquid.

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Re-cover jar with fabric and set aside for an additional 2-6 months until finished

.Finished apple cider vinegar may be stored in the refrigerator to keep it fresh.

Easy Slow Cooker Apple Butter

5 pounds of apples, peeled, cored, and cut into chunks

4 ½ cups white sugar

3 tablespoons apple cider vinegar

2 ½ teaspoons ground cinnamon

¼ teaspoon ground cloves

½ teaspoon Himalayan sea salt

1 pinch ground cardamom

Place all ingredients in slow cooker.

Cook, covered, on high for 3 hours.

Reduce temperature setting to low and cook for 12-14 hours until dark brown.

At this step, an immersion blender can be used to make the apple butter super-smooth.

Uncover and cook for 1-3 hours to thicken.

Spoon into clean jars and process in waterbath canner (15 minutes for pints) or store in the refrigerator.

Shipwreck Pie, Minus the Shipwreck

Posted on by Earth Chick

Shipwreck Pie (featuring boxed dehydrated flavored potatoes)

This version of shipwreck pie uses an inexpensive, boxed, (any) flavored, dehydrated, sliced potatoes. Our family favorite is Rosemary & Herb with Creamy White Sauce but try others for unique flavors. The end result is a fancied-up many-layered meatloaf that is good served with vegetables, pasta, or rice.

Ingredients:

1 boxed dehydrated sliced potatoes with flavoring packet

1 lb. ground beef (divided into 2 equal portions)

2 cups beef broth

1 ½ cups shredded Colby-Jack cheese

1 medium onion diced (diced finely and divided into 2 equal portions)

2 tablespoons butter, sliced into thin pats

4 tablespoons flour

2 tablespoons nonfat dry milk

1 teaspoon Italian seasoning

 

In a well-greased slow cooker, layer the ingredients as follows:

  1. Dehydrated sliced potatoes from box mix
  2. 2 cups beef broth poured over potatoes
  3. Sprinkle 2 tablespoons of nonfat dry milk over broth
  4. 2 tablespoons of butter sliced thin into pats spaced evenly on top
  5. Sprinkle ½ of seasoning packet from box
  6. 1 pinch Italian seasoning
  7. ½ cup Colby Jack cheese
  8. ½ of the diced onion
  9. ½ lb. ground beef
  10. ½ seasoning packet
  11. ½ cup Colby Jack Cheese
  12. ½ lb. ground beef
  13. ½ of the diced onion
  14. Pinch of Italian seasoning
  15. ½ cup Colby Jack cheese
  16. Sprinkle 4 tablespoons flour over surface
  17. Remainder of Italian seasoning sprinkled on top

Cook on high for ½ hour, then on low for ½ hour. Can keep on warm up to 2 hours.

Easy Slow Cooker Yogurt

Posted on by Earth Chick

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Slow Cooker Yogurt

This is one of the easiest ways you can save some serious money. If you eat yogurt, add up how many little, 5-7 oz. cups you go through in 7-10 days. For the cost of some milk, yogurt, gelatin (optional), and electricity, you can make the creamiest homemade yogurt. It is so easy!

What you need:

  • a slow cooker, thick beach towel, small clean containers for finished yogurt, and a whisk
  • 1 gal of milk (fresher is better, pasteurized is fine)
  • 3 TBS powdered milk (optional- use if you want thicker finished yogurt)
  • 1 small packet Knox gelatin (optional- great for thicker yogurt)
  • 1/2 cup yogurt with active cultures (save some from previous batches or use store bought as a starter. Just check the label for active cultures)

Pour milk in slow cooker. Mix in powdered milk if you prefer a thicker yogurt or if milk is high heat pasteurized. Turn on low. Let milk cook for 3 hours.
Unplug slow cooker and let sit for 3 hours without removing lid.
Scoop out 2 cups of the warmish milk and whisk with active yogurt and optional gelatin.
Return milk mixture to slow cooker and whisk quickly into warm milk.
Cover still unplugged slow cooker. Wrap in thick beach towel to retain heat and leave sitting without disturbing for 8-10 hours (this is where I go to bed).
When the cover is lifted and you scoop your spoon through the creamy yogurt you won’t believe how easy it was!
Scoop into containers and refrigerate promptly.
Top the unsweetened yogurt with fresh fruit, jam, or chocolate syrup. It’s so yummy.

If you like sour cream or Greek yogurt, simply strain through cheesecloth overnight in a colander in the refrigerator. The whey that collects is wonderful for making bread, lemonade, or even acidifying the soil around plants.

Now, you do the math. You can get a gallon of yogurt for the price of milk and some extras in 16 hours.

Let me know what you do with yours.