when I needed you?I decided this fall to add excitement to my life by switching some of the traditional fall canning recipesto explore more freezing recipes of fresh fruit and veggies. I entered the guessing game of finding the answer to how many, or how much of the fresh ingredient equated to the commercially canned variety enabling me to convert some recipes. I have always wondered about substitutions, above and beyondthe herbs. One thought always leads to another.
Winter is approaching and we wonder will it be tolerable, or will we be questioning if we should be out shopping. Maybe it's time to take stock of our pantry and just be prepared.
Finding the Substitutions List and the Equivalent Measures List was like finding gold. In guiding me to the approximate measurement, I also found the following very helpful for future use.
BROWN SUGAR - 1cup -- 1 cup white sugar, plus 2 Tablespoons molasses
BUTTERMILK - 1cup -- 1 Tablespoon lemon juice or vinegar plus milk to make l cup
GARLIC CLOVE, small -- 1/8 teaspoon garlic powder, or 1/4 teaspoon instant minced garlic
MILK - 1 cup -- 1/3 cup nonfat dry milk+ enough water to make one cup or 1/2 cup evaporated milk + 1/2 cup water
TOMATO SAUCE - 2 cups -- 6-ounce tomato paste, plus 1 cup water
As I started going through my spice selections I regret I didn't plant basil this year.
SO--guess what is heading up the 2024 seed order list.
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