Canning, Preserving, Homemaking Skills:

I would like to offer any assistance to anyone looking to can or preserve food or need any advice or tips on homemaking skills.

Not that I am a professional, but I lived for 10 years living a "plain" life and learned many "Amish" type skills.

I am here to help anyone anyway I can.

I would also like to hear from any of you that would have tips on homemaking or related hobbies.

I recommend the "Ball Blue Book". It's great for the beginner and the expert.

https://www.ballmasonjars.com/produ...-preserving,-37th-edition/SAP_1440021411.html

I don't know that I'd call homemaking a hobby
but what kind of tips are you specifically looking for?

Any tips that make homemaking easier or more rich.

Such as, I just found this on Youtube, cutting a paper towel roll in half with a sharp, Non serrated, knife.

This gives you smaller towels, less waste.

I find this cost saving and something I have needed.

Anything you think others may benefit from in the home and to make life a little cheaper and easier.

Another thing that I learned from the Amish is reusing glass jelly and spaghetti sauce jars to can with, lid and all.

They can be used at least 1 to 3 more times. I do it all the time.

Even reusing the regular canning lids a few times also.

(I know the professionals would not agree, but as long as it is sealed it is working.)

Homemade laundry stain remover:
Use equal parts hydrogen peroxide and blue dawn dish soap.
Mix together in bottle and apply to stain.

I have done this and the results have been great.
Test for colorfastness if it concerns you.
I was amazed when I started reading stain remover bottles in the store and saw how many have hydrogen peroxide as a main ingredient.

Why blue Dawn dish soap?I don't know, that's what all the blogs I read said to do.
I tried with blue Aldi soap and green Aldi soap, but the results were not as good.
I don't know how other colors of Dawn would do.

Making a soup with noodles in it?
Cook the noodles separate and place in bowl when serving the soup.
If you add noodles to soup and have left overs the noodles start to disintegrate and gets icky.
Also, this style of soup freezes better without the noodles.

Also if you mix Dawn with alcohol (like from the medicine chest) it will cut the sticky dried grease splatter like butter. For the vent hood which gets wiped like once a week maximum...or other places where grease and oil splatters.

Just be sure to use it in a spray bottle of some kind and label the bottle clearly. For some tough spots let it sit for a minute or two before scrubbing with a brush. I've used this on tea kettles I store on top of the stove that get splattered from cooking....works very well and they go back to shining.
It's just like the Dawn Powerwash they sell for a high price.

If reusing a jar lid....I recommend using paraffin as well. Paraffin is usually sold with the canning supplies and when melted pour on top of the hot jelly (it will float) and then seal. Provides a second seal on your preserves.

Also....when using the lids and sealing rings. Do not keep the rings on the jars when storing a long time. If something happens to the seal the lid will pop....and you NEED to know that this particular jar isn't safe to consume.

I found a great way to use leftover spaghetti.

I mix the noodles and sauce together, add cottage cheese and top with cheese. Then bake 350 degrees until warm.

Many people have scoffed at it, but after trying it they are pleasantly surprised.

So, rubbing alcohol?
Fantastic to know!

Actually, I have done similar( the rare times spaghetti has been left over) and it is very good.

I have a large family, so I cook large amounts at a time. But, I often over cook so I have leftovers and then use them creatively in the next 2 days. You could freeze them also, so you can have a meal part ready in a pinch.

Soup, casserole, or a little something for a side of another meal. Just a thought.

this works very well for jelly, but, my experience with this from family members is that doing that with pickles, veggies is hit and miss.

Most of those require a hot water bath to get them hot enough to seal.
Jams and jelly routinely get above boiling point and are at it when poured and sealed.

More than likely it has a lot more enzymes or degreasers. Enzymes break down particular types of foods. You just don't want to use it on wool, silk or bamboo fabric. It might break the protein down and ruin those clothes.

the last few times my mother used can lids to make pickles, even with the boiling water bath, the top layer on some went bad, so she stooped using them, and now used ringed lids only.

hmm... I'll have to remember if I have used them for that especially.... I know I've used them for meat and fruit compote.

In canning pickles, it is extremely important to ensure 1/2 inch of liquid covers the pickles. I also recommend that they be stored in a dark corner of the pantry. I always recommend ringed type lids. If you are reusing lids make sure that they aren't scratched.

Do you mean the blue dawn, or the store bought stain removers?