What can you eat if you are living on what you had stored?

These are meals that we eat on a daily basis. They are frugal meals, and they are made using items from my pantry shelves and my garden. Sometimes they include a few inexpensive additions. I use the seasonal menus when planning what I'm going to make each day.

Today's New Recipe:   

 

How to can bananas

 

Canned bananas are perfect for making banana bread, banana cream pie, popsicles, and for putting in smoothies. They also make great baby food! You'll need a good abundance of bananas, as it takes about 6 bananas to fill a pint.

 

 

Bananas

Lemon juice, or citric acid

 

Peel, mash and puree ripe bananas (discarding any bruised spots). If you have a small amount, a blender will do just fine.  If you have a large amount, though, you many want to go a bit faster than a blender will allow.  When I can bananas, I pull out my . 

I stick the peeled bananas into the top, and push them down with that red tool you see on the right.

 

Then, I crank the handle and I have wonderfully smooth bananas. (This is also what I use for making applesauce and grape juice. With apples and grapes, the seeds and peels come out as waste in the little side bowl (the metal bowl). With bananas, there isn't really waste, so just add anything that comes out that side back in with the rest of your mashed bananas).

 

Pour mashed bananas into a large pot. Add a small amount of lemon juice (a couple of teaspoons per 4 quarts or so), Fruit Fresh or citric acid to prevent browning .

 

Heat to boiling, stirring often to prevent scorching.

 

Fill hot jars to within 1/2" of top.

 

Seal with lids and rings, and waterbath 15 minutes for quarts, and  10 minutes for pints or smaller sizes.