Garden City Cannery Price Sheets & Info

Here is the latest way to get information from the Garden City Cannery @ 604 E. 46th St. in Garden City, Idaho

This site has the price sheets for wet and dry pack canning, guidelines and regulations, schedules,

and helpful information.


Their hours are…

Monday & Friday: 9 am  -3 pm

Tuesday-Thursday:  9 am – 6 pm

Saturday: 9 am – 12 pm


Frankincense “Liquid Gold” Video & Free Offer

Watch the video on Frankincense, known as “Liquid Gold” because of it’s value in healing and maintaining the health of the human body. Find out why it was one of the three precious gifts given to the Christ Child.

There is a special offer this month (12/11) from doTERRA. Place any order of 200 PV and get a FREE 15 ml Frankincense ($93 retail) !!! You can order it through, “Shop”.

If you want an even better deal, click on the “Enroll” button when you get there and purchase a wholesale membership (25% off retail) by choosing the Independent Product Consultant option. There is no obligation with this membership, just the benefit of 25% off retail prices and the opportunity to sell the oils if you choose and make some money on the side or do it as a business. Either way it is win/win for you!

Build doTERRA  Watch the video here.

Update on Honey – ZayCon vs. Reisinger

I just talked to Janice Reisinger this morning. Their prices haven’t changed.

There are 12 lbs of honey in a gallon.


Reisinger  $52.80  for 2 gallons

ZayCon      $65.90  for 2 gallons

Besides, 5 gallon jugs are easier to handle than gallon pails and local honey is more beneficial for you than “foreign”  honey :).

Make it a great one!

ZayCon vs. Reisinger Raw Honey

I noticed that ZayCon is having a raw honey event at $65.90 for two gallons. Unless the prices at Reisinger Apiaries out in Emmett have changed drastically it looks like they have the better deal. They sell their honey by weight but it looks to me like you could fit two 5 lb. jugs in a gallon. They sell the 5 gallon jugs for $11.00, so $22 approximately for a gallon. Quite a bit better price even if it’s gone up in price or it takes more than 10 lbs. to make a gallon. Just thought you’d like to know.


PDF with all the Chicken Marinade Recipes

This should be helpful. You can just print it out and take it to the kitchen with you.

Chicken with Marinades for freezing

They’re all good & easy–some just have more ingredients than others.

I suggest chopping a couple onions, juicing a lime or two, zesting and juicing a few lemons, peeling the garlic cloves for all the recipes, etc. Basically, doing as much prepping as you can before you actually start. It’s funner that way too. It makes you feel like you have a sous-chef even if it’s you. Children also make good sous-chefs! 🙂

You could also label all the bags you will be using and have them ready before your hands are all messy.

Also you could put out several bowls, put a recipe by each one that contains similar ingredients, and combine the spices for each recipe in the bowls–just go down the line.

You could set up stations: spices/seasonings; chopped, zested, and juiced items with your garlic cloves either peeled or ready to be pressed; all the bags; the chicken; a space by your fridge to put your bowl when you need yogurt or other refrigerated ingredients.

All the best and leave a comment if you come up with some of your own time-saving, simplifying tips! Have a good one!

Chicken Tandoori

From It’s All American Food p. 224 – We LOVE this recipe! Super yummy if you love lot’s of flavor! Not hard to prepare either.

Place the following ingredients in a food processor or blender:

1 cup Yogurt, plain

5 medium Garlic cloves, peeled

1/4 cup coarsely chopped Ginger root

1 tsp. Ground coriander

1 tsp. Garam Masala

1/2 tsp. Ground Cumin

1/4 tsp. Ground Cinnamon

1/4 tsp. Indian chili powder, or cayenne

1/4 tsp. Ground Cardamom

1/4 tsp. Ground Fenugreek (I couldn’t find this so didn’t use it.)

1/8 tsp. Ground Clove

Put the marinade in a large resealable plastic freezer bag, labeled with instructions.

Add: 8 large boneless chicken thighs or  about 2 lbs. boneless, skinless, chicken breasts – either one scored about 1/4″ deep and lightly salted. Turn to coat. Freeze.

Instructions: Thaw. Prepare a hot outdoor fire or turn on your indoor broiler. Remove chicken from marinade and dry well. Cook until just done in method desired – brown and sizzled on the outside, just past pink on the inside. While the chicken is cooking, place 8 thick sweet onion slices on the heat. They should be browned but slightly crunchy. Top chicken with onion slices and serve lemon wedges on the side.

Note: You could reserve some of the marinade in a small plastic bag and bake the chicken with that on it for more flavor.

Yield: 4 main-course servings

Chicken Fajitas

From The Taste of Home Cookbook p. 237

In a large resealable freezer bag, labeled with instructions, combine:

2 Tbsp. White Wine Vinegar

2 Tbsp. Fresh Lime Juice

1 Tbsp. Vegetable Oil

1 Tbsp. Worcestershire sauce

1 Tbsp. Onion, chopped

1 Garlic Clove, minced

1/2 tsp. Salt, optional

1/2 tsp. Dried Oregano

1/4 tsp. Ground Cumin

Add: 1 lb. boneless, skinless, chicken breasts. Seal bag and turn to coat. Freeze.

Will need the following when you are ready to eat this meal:

1 medium Green Pepper, halved and seeded or cut into strips

1 medium Sweet Red Pepper, halved and seeded or cut into strips

1 medium Sweet Onion, sliced

6 Flour Tortillas

Salsa, guacamole, sour cream and shredded cheddar cheese, optional

Instructions: Thaw. Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Lightly brush vegetables with oil.

Grill vegetables and chicken, covered, over medium heat for 12-15 miutes or until the vegetables begin to soften and chicken juices run clear.

Alternately, slice the vegetables into strips and pan fry the chicken and vegetables together until chicken is cooked and vegetables are tender.

Warm tortillas. Quickly slice up the chicken and vegetables if cooked whole. Spoon chicken and vegetables down the center of tortillas; fold in sides. Garnish with the listed ingredients.

Yield: 6 servings

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