After you use the baby food, it seems like such a waste to throw away your baby food jars. Aside from recycling them, there are a number of other uses for them!
Here are just a few! If you know of any others, please leave them in a comment below!
Organize nails, screws, nuts, bolts and other building materials. You can nail the lids to the top of a shelf and all you would have to do is unscrew the jar to get what you need. This way everything would always be in the same place.
Plant Starters. They are the perfect size to try and root plants.
Mini plant vase. You know when your kids go outside and pick you all kinds of weeds? This would be the perfect size to use as a vase for them.
Candle holder. Melt down broken crayons and put a wick in the middle!
Sewing kit. You can fill the jars with needles, pins, buttons etc. and then you have a portable sewing kit!
Outside decorations for Halloween. Get rub on transfers and put them on the jars. Put a candle inside and you have all kinds of spooky going on at night!
Office supply holder. Paper clips, thumb stacks, rubber bands, etc.
I’m a firm believe that if it can’t be solved with duct tape, it can’t be solved. Well, check out this you tube video showing how to use duct tape to open a tightly sealed jar! It’s amazing.. duct tape can actually UNSTICK something!!!
This was the first pressure canned recipe I ever tried. I wouldn’t say it came out all that great put practice makes perfect!
Slice and core your apples. There’s much argument over the internet on whether or not to leave the peels on. If you’re going to do just apples and not apple sauce, I would recommend leaving the peels on to help them not fall apart.
Sterilize lids and jars according to manufacture’s instructions.
Boil apples in water (or syrup) for five minutes. Then take apples and liquid and pour it into jars. Make sure the water is full until the groves (about 1/2 of the top) to leave room for pressurization. Close lids tightly, but not overly tight to make sure the moisture can escape.
Place on the rack in your pressure caner making sure that non of the jars are touching. Add 2-3 inches of hot or boiling water to the bottom of the pot. Make sure to pour water around the jars and not on them to prevent cracking.
Close lid and turn burner to high for 10 mins. After 10 minutes you should be hearing the whistling from the steam. Set the flame to low and let pressurize for 6 minutes. Turn off the fire and let steam finish escaping. Remember to open pot away from you. Use the jar lifters to remove the jars from the pot and set on a towel. Tighten lids and let set up to 12 hours. If your jars do not can properly (the little bubble at the top of the lid presses up and down), either discard the jar or put in the fridge and use as soon as possible!
Whenever we cook most things at our house (especially anything Cajun) there is always a basic mix of veggies we use. To save time, I always keep some cut up and in the freezer.
What you need:
green onions (or onion tops like my family calls them)
What you gotta do:
For each mix you want to have 2 onions, 1 bell pepper, 1 celery stalk, about a handful of parsley and half a cup of green onions. Chop and mince all the veggies as small as you can and be sure to mix them up as best as possible Fill up jars or ziplock bags and toss in the freezer. It will keep for about three months! Now when you go to cook you just add handfuls as needed. This cuts down on TONS of time in the kitchen and also prevents a lot of vegetables from going to waste.
This might be my favorite thing to can. I always end up with bugs in my rice. You can also get jars that measure an exact amount of rice. This jar has about 2 cups of rice in it, so when it comes time to cook all I have to do is dump it in the pot. This is also extremely good if you like to buy rice in bulk!!!
You fill whatever size jar you want to use to the brim. You do not need to leave extra room like you do when canning with a pressure caner. You put a cookie sheet in the oven then place your jars on it. Set it at 200 degrees for about an hour (I personally only let it cook for about 45 minutes and everything worked fine for me). When you take the jars out, be sure to use some kind of oven mitt because they will be super hot! Put the jars on a towel if you put it straight on a cold surface, the jars could crack. Moisten the lids, place them on top and screw them on tightly. You should hear the popping sound from a seal being made in no time, but it could take up to 24 hours.
I have to admit, the first time I used mine I was scared to death. The whistling sound can be quite freaky, but by the second time I used it I was standing on the side of it in the kitchen without even noticing!
Pressure caners can make canning food a whole lot easier. All you have to do is follow the instructions for your recipe (which you can find canning recipes for just about everywhere online. You can also find close to 100 recipes at the bottom of this post). It also reaches a temperature of 240 degree Fahrenheit. That is the temperature that is recommended by all food safety groups. The only way to reach this temperature is using a pressure caner. It helps make your home caned food safe to eat.
I recommend the Fagor Duo Pressure Cooker and Caner. I know that Pressure Cookers have gotten a bad rap recently with the bombings at the Boston Marathon. Don’t let the actions of horrible, evil people discourage you from owning a very wonderful piece of cookware. If used correctly, they are extremely safe.
If you would like a wonderful Mother’s Day present, this is something I highly recommend You can check it out here on Amazon.
We’re also giving one away! Be sure to get your entry in here!!!
I’m all about taking the easy way out when cooking. I’m also all about the sweets This is a super duper easy recipe that you can probably find the contents in your pantry.
What you need:
One box of vanilla jell-o pudding
A bag of vanilla wafers (you probably will not use them all, but they still make good muchies straight out the bag!!)
Two jars of banana baby food
4 Mason jars (fairly small)
What you need to do:
Open jell-o box and pour powder into a bowl. Add the two bottles of baby food. Then add the milk according to the directions. Mix for 2 minutes or until powder is dissolved.
Take your mason jars and line them with vanilla wafers. I used between 4 and 5.
Pour jell-o mix into jars. Putting layers of jell-o along the way. (to make it kinda like a parfait)
Top with more vanilla wafers. Close jar tightly and put into the fridge. Sets in about 5 minutes.
Ta da! You have super simple Banana Pudding. The reason I use baby food instead of actually bananas is one, I don’t like biting into them, and two, you don’t have to worry about the bananas getting soggy or turning brown.