Tip Tuesday 9 August

Just a quick little list of a few tips I use every day:

  • Save the juice from canned fruit. Add it to your baking in place of the liquid called for.
  • Another use for canned fruit juice is to add it to an empty water bottle and place it in the freezer. Before you head out just top off the bottle with water and you have a flavored water.
  • Save the ends and peels of vegetables in a gallon freezer bag (don’t save bell peppers, cabbage or Brussel sprouts they will make it taste off). When you have a full bag, put in a pot and cover with water. Boil for 15 to 30 mins, strain and you have home-made veggie broth. Do the same for bones from different meats also.
  • Save the last bits of chips, crackers and bread in a freezer bag. When it is full, thaw it out, and grind them in a food processor. Bake for 5 minutes and you have a wonderful crumb mix to coat baked meats or top a casserole.
  • Save cookie crumbs and sweet rolls in the same manner as above and make your own crumbs for pie crust or top puddings
  • Save pickle and olive brine to marinade chicken and pork
  • Add a little water or vinegar to the last of ketchup, mustard or jelly. Add this to a container in a fridge to make another marinade for meats.
  • Save unserved meats and veggies in a container in the freezer. Add to it left over gravy and tomato based sauces. When you have a container or two you warm it in a pot or slow cooker for a dinner we call Payday Soup (when nothing is in the house to eat before payday this uses up all the leftovers)

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