One Hundred Dollars a Month - Page 1887 of 2143 - I am your typical housewife living in high maintenance suburbia. I have a handsome husband, 2 kids and a flock of pet chickens. I try and feed my family with $100 a month. With the help of coupons, gardening and bartering I am able to squeeze the most out of our grocery budget and still manage to have a little fun along the way.

Canning 101 – How to Make Rosemary Jelly

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By Mavis Butterfield on August 21, 2012 · 23 Comments

I spotted this recipe for Rosemary Jelly on the Taste of Home site and immediately decided to make it. Although I have Rosemary growing in the garden, I really have no idea what to do with it besides dry it and use it as a spice. So when I saw a recipe for Rosemary Jelly, I got excited knowing it would be a great staple to have on hand around during the holidays.

The recipe and directions could not be easier and making it was a snap.

I hope you like it.

Ingredients
1-1/4 cups boiling water
2 tablespoons minced fresh rosemary
3 cups sugar
1/4 cup cider vinegar
1 pouch (3 ounces) liquid fruit pectin
2 to 3 drops green food coloring

Directions

Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

In a small saucepan combine 1 1/4 cups boiling water and rosemary. Cover and let stand for 15 minutes.

Strain, reserving liquid.

If necessary, add water to measure 1-1/4 cups.

Place liquid in a large saucepan, add sugar and vinegar. Bring to a full rolling boil over high heat, making sure to stir constantly. Addliquid pectin, stirring until mixture boils. Boil and stir constantly for 1 minute.

Remove from the heat, skim off foam and add food coloring.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.} Yields {3} 1/2 pints.

Go HERE for more Canning Recipes

If you are looking for a canner, I used the Granite Ware 11-1/2 Quart Covered Preserving Canner with Rack to can my homemade blackberry jam.

If you need a tool kit, I use one similar to this one.

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Mavis Garden Blog – Planting Broccoli For a Late Fall Harvest

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By Mavis Butterfield on August 21, 2012 · 20 Comments

This morning I pulled up all but 1 of the remaining heads of cabbage to make room for the next crop.

Broccoli.

The broccoli I planted in the spring did so well, I decided to try it again this fall. Up until this year I had never been too successful with broccoli. In years past I had just plopped the seeds into the ground. But this year I used grow lights and they made all the difference in the world. I think by starting the broccoli indoors it helped to produce hardier plants as well as allow the broccoli starts to get nice and fat so they could defend themselves a little better from the slugs.

I started these broccoli plants about a month or so ago, and in my opinion, I think they look just like the ones you’d find at a nursery. With any luck, we should be harvesting our fall crop of broccoli in about 55 days.

Now, if I can just keep the slugs away everything will be alright. Only time will tell.

How are YOU keeping slugs out of your garden?

Have you tried the old beer in a pie tin trick? Does it really work?

I usually just pick them off and toss them in a bucket of salt. Maybe I need to try something new.

~Mavis

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How to Get Free Food Week # 17 – Reclaimed Food Show and Tell

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By Mavis Butterfield on August 21, 2012 · 9 Comments

We made out like bandits this week with our “free chicken scraps.” I can hardly believe we have been picking up free grocery store cast offs for over 4 months now. Where does the time go? There was a little something for everyone this time around.

Buff the Wayward Chicken and her friends enjoyed 2 boxes of lettuce, spinach, corn, melon and grapes. We even had plenty left over to feed Girly Girl’s Chickens.

How to dehydrate strawberries

Since our freezer is almost bursting at the seems with frozen strawberries, I had The Girl dehydrate these ones. She also dehydrated the mushrooms. We will use the strawberries in homemade granola, and dehydrated mushrooms in soups this winter.

All in all it was a great week to be a cheapskate. Lots of goodies!

3 bags stir fry vegetables
5 cantaloupe halves
9 ears of corn
1 bunch of cilantro
1 half of a pineapple
6 pounds of strawberries
12 ounces of spinach
1.5 pounds of mushrooms
3 heads of iceberg lettuce

Not too shabby if you ask me. I’m curious to see what freebies will be available this winter. Sweet potatoes? Squash? Apples? Who knows, but I’m excited, and I’m glad I’m keeping this up. It’s fun, and every week is a surprise.

Peace Out Girl Scouts,

I’m off to go work in the yard. I’m expecting company today so I need to go tidy up.

♥ Mavis

Would you like to see what else we have brought home over the past few months?

Head on over HERE to read all the past stories and to see all the pictures.

See more “How to Dehydrate Food” recipes

If you are looking for a deal on a dehydrator, Amazon has my favorite Nesco American Harvest Food Dehydrator on sale for $38.23 shipped if you need one.

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Blackberry Recipes | Blackberry Apple Cake

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By Mavis Butterfield on August 20, 2012 · 2 Comments

I came across this Martha Stewart recipe for blackberry apple cake a few years ago. Every summer since then, I try to make it at least once. You can serve this as a dessert with whipped cream, or for breakfast {my favorite}, it’s very versatile. And scrumptious. Let’s not forget scrumptious.

Here are the directions – This cake is a snap to make.

Ingredients {slightly adapted}

Granulated sugar, for pan
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, melted, plus more for pan, plus 2 tablespoons for topping
3/4 cup plus 2 tablespoons packed light-brown sugar
1/2 cup milk {I used 2%}
2 large eggs
4 tart apples, peeled, cored, and cut into 1/4 inch slices
1 cup blackberries {I used fresh}
1/4 teaspoon ground cinnamon

Directions

Preheat oven to 375 degrees.

Butter a 9-inch springform pan, and dust with granulated sugar.

Combined the flour, baking powder, and set aside. In another mixing bowl stir together the melted butter, 3/4 cup brown sugar, milk, and eggs. Stir into flour mixture and mix until smooth.

Spread batter the evenly into prepared pan and arrange apple slices over batter. Place blackberries over the apples. Combine the remaining 2 tablespoons of brown sugar, cinnamon, and 2 tablespoons of butter in a glass bowl and microwave for 15 seconds. Stir and pour over cake batter, berries and apples.

Bake 40 -50 minutes or until the center is set and the top is golden brown.

Cool. Eat. Smile.

If you are looking for a Spring Form Pan, Amazon has a ton of sizes in stock!

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.