This site is for mothers of kids in the U.S. Navy and for Moms who have questions about Navy life for their kids.
FIRST TIME HERE?
FOLLOW THESE STEPS TO GET STARTED:
Choose your Username. For the privacy and safety of you and/or your sailor, NO LAST NAMES ARE ALLOWED, even if your last name differs from that of your sailor (please make sure your URL address does not include your last name either). Also, please do not include your email address in your user name. Go to "Settings" above to set your Username. While there, complete your Profile so you can post and share photos and videos of your Sailor and share stories with other moms!
Make sure to read our Community Guidelines and this Navy Operations Security (OPSEC) checklist - loose lips sink ships!
Join groups! Browse for groups for your PIR date, your sailor's occupational specialty, "A" school, assigned ship, homeport city, your own city or state, and a myriad of other interests. Jump in and introduce yourself! Start making friends that can last a lifetime.
Link to Navy Speak - Navy Terms & Acronyms: Navy Speak
All Hands Magazine's full length documentary "Making a Sailor": This video follows four recruits through Boot Camp in the spring of 2018 who were assigned to DIV 229, an integrated division, which had PIR on 05/25/2018.
Boot Camp: Making a Sailor (Full Length Documentary - 2018)
Boot Camp: Behind the Scenes at RTC
...and visit Navy.com - America's Navy and Navy.mil also Navy Live - The Official Blog of the Navy to learn more.
OPSEC - Navy Operations Security
Always keep Navy Operations Security in mind. In the Navy, it's essential to remember that "loose lips sink ships." OPSEC is everyone's responsibility.
DON'T post critical information including future destinations or ports of call; future operations, exercises or missions; deployment or homecoming dates.
DO be smart, use your head, always think OPSEC when using texts, email, phone, and social media, and watch this video: "Importance of Navy OPSEC."
Follow this link for OPSEC Guidelines:
Events
**UPDATE 4/26/2022** Effective with the May 6, 2022 PIR 4 guests will be allowed. Still must be fully vaccinated to attend.
**UPDATE as of 11/10/2022 PIR vaccination is no longer required.
**UPDATE 7/29/2021** You now must be fully vaccinated in order to attend PIR:
In light of observed changes and impact of the Coronavirus Delta Variant and out of an abundance of caution for our recruits, Sailors, staff, and guests, Recruit Training Command is restricting Pass-in-Review (recruit graduation) to ONLY fully immunized guests (14-days post final COVID vaccination dose).
FOLLOW THIS LINK FOR UP TO DATE INFO:
**UPDATE 8/25/2022 - MASK MANDATE IS LIFTED. Vaccinations still required.
**UPDATE 11/10/22 PIR - Vaccinations no longer required.
RESUMING LIVE PIR - 8/13/2021
Please note! Changes to this guide happened in October 2017. Tickets are now issued for all guests, and all guests must have a ticket to enter base. A separate parking pass is no longer needed to drive on to base for parking.
Please see changes to attending PIR in the PAGES column. The PAGES are located under the member icons on the right side.
Format Downloads:
- Graduation Info
- PDF – 2.7 MB
- PNG – 2.3 MB
- JPG – 3.4 MB
- Printable PDF – 2.0 MB
Navy Speak
Click here to learn common Navy terms and acronyms! (Hint: When you can speak an entire sentence using only acronyms and one verb, you're truly a Navy mom.)
N4M Merchandise
Shirts, caps, mugs and more can be found at CafePress.
Please note: Profits generated in the production of this merchandise are not being awarded to the Navy or any of its suppliers. Any profit made is retained by CafePress.
Navy.com Para Familias
Visite esta página para explorar en su idioma las oportunidades de educación y carreras para sus hijos en el Navy. Navy.com
Badge
jar pies/cakes
www.lloydandlauren.com/2008/03/02/simple-simon/
it talked about freezing & baking later. I didn't. I had the pint wide mouth Mason jars.. Made up the crust.. it took me about 3 pies worth of crust. pressed it inside the 6 pint widemouth jars...tried to make it even leaving some room at the top will need for top crust. I used a 3# bag of apples, pared, sliced filled, squished, etc as many apples in each as I could then added the syrup from (used 1/3 of amounts for recipe) topped with a crust with a hole cut in to vent.
www.astray.com/recipes/?show=Lucy%20dykstra's%20apple%20pie%20in%20a%20jar
the directions I used are on www.littlebirdiesecrets a blog post titled pie-in-a-jar, my new obession dated Feb 27, 2009 (sorry having trouble getting my computer to actually bring it up right now). Much later in the blogs beneath the directions 1 lady ask about sending it to your hubby in Iraq... she said she had success with it. so I decided to try it.
I baked the apples in the syrup, w/crust in the jars about 40 mins.. til the crust looked golden brown. I had them setting on a cookie sheet to make easier to remove from oven and keep any run over from the bottom of the oven.
AS Soon as I took them from the oven I put the canning lid on to seal them..carefully wiped the edges so I could get the ring on, let them cool. They sealed up nicely. checked the lid to make sure there was not movement the next day. wrapped them in bubble wrap, placed them in the center of a box added other edibles to pad them & to keep them from shifting in the box and took them to the post office. The recipe talks about them having a several month shelf life.. but I don't think they lasted that long when the ship got the box.
Hope you can get these website to work for you.
Views: 3002
Replies to This Discussion
-
Permalink Reply by Julie (Adam's Mom) on
-
Thanks Elane!!
OK, they baked the pies and then put the lids and rings on while the jars are hot so they seal.
This is so cool!! I sent my son the cakes in a jar last week for his birthday, I have to try making a batch of pies.
Did you use the wide mouth pints or half pints? -
-
Permalink Reply by Elane on
-
I used wide mouth pint jars. they are short enough to still reach the bottom to press the raw crust into. the smaller ones are too small. be sure to stop an inch or so down so you have room to put a top crust on and squish the sides and top together to seal before baking. If Adam has a different favorite fruit for pies you could try that as well. I'm still trying to figure out if pumpkin would work as that's my son's favorite but.. I'm thinking since that is a custard pie.. milk might not last that long in transit. What does anyone else think on that?
-
-
-
Julie let me know how the cakes turned out ..I'm considering either cake or brownies in a jar for my son's June birthday.
-
-
-
The cakes turned out wonderful. I kept a couple and opened them during the week. They were the same a week later as they were the day after being made.
What temperature did you bake the pie at? 375? -
-
-
Yes I think it was 375 until the crust looked golden brown thru the glass sides..I had one that the filling ran thru holes in the crust..that I kept here to see how it turned out.. but I could wait and opened it in about 2 days.. it was good.
-
-
-
Here's the CAKE IN A JAR recipe so we don't have to search for it......
http://allrecipes.com/Recipe/Cake-in-a-Jar/Detail.aspx
1 (18.25 ounce) package cake mix
8 straight-sided wide-mouth pint canning jars with lids and rings
DIRECTIONS
Prepare the cake according to package instructions, or use any cake recipe.
In pint size, straight-sided wide-mouth jars, put 1 cup of batter in each greased jar. Make sure to keep the rims of the jars clean. Put in preheated oven 350 degrees F (175 degrees C). Place jars on a cookie sheet to keep from tipping over while baking.
Bake for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean.
While they are baking, have your jar lids boiling in a pan of water. When the cake is done, take one jar out at a time and add the hot lid and screw on your jar ring and let set and cool.
It will seal as it cools. Place the jars on the counter and listen for them to 'ping' as they seal. If you miss the 'ping', wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
After it cools it will pull away from the jar and when you are ready to eat, open and pop out the cake and enjoy.
* I used Duncan Hines chocolate cake. I could have used a little less than 1 cup of batter per jar because I had to cut the top off of the cakes to put the lids on. LOL -
-
-
How long do they last after you make them? my dh is deployed and i would like to send him one but i don't want him to get sick from it either.
-
-
-
it took about 3 weeks for my son to get the apple pies. and about that for the brownies I recently sent.. (he is currently out to sea as well). when you seal them hot.. it is like canning them and as long as the lid pops down and cannot be moved after a bit..they are sealed and should last as long as normal canned things, do (months?) just make sure you wrap the jars in bubble wrap before you mail them.. I made sure that my boxes were so full of stuff that nothing could move.. wouldn't want the sailors to open them to find a bunch of broken glass spoiling what could be a wonderful treat for them. 1 ship I sent them to got them in less time than my son's ..I'm sure they were gone soon after the box was opened judging by the radiant thank you I got.
-
-
Permalink Reply by Debbie-Jonathan's Mom on
-
I'm thrilled to get this info. My son loves banana bread, but i couldnt figure out how to send it without killing him! LOL
-
-
Permalink Reply by Marcy ~ Corpsman Mom on
-
I love these! This version makes single-serving pies-in-a-jar, seriously cute and good, too! The jars are perfect single-serving size, 1/2 pint wide-mouth jars - Ace Hardware has half-pint jars.
http://www.ourbestbites.com/2009/09/single-serving-pie-in-jar.html
EASY and quick to make - and I'd never made piecrust before. I've made them twice now, and so can add my tips to the recipe directions, in case you're like me and not an experienced baker -
* The dough recipe lines four jars.
* One can of pie filling fills four jars (I used Comstock apple pie filling, $1.77 at Walmart vs $4.49 at Safeway).
* Put the Crisco in the freezer the night before you make them. Cut the shortening in thoroughly, using two knives.
* Measure out the water before you start and chill in the freezer.
* Rolling out the dough: put a sheet of waxed paper down, then the dough, then waxed paper on top, then roll it out thin, about 1/8". A trick to keep the bottom sheet of waxed paper from moving: moisten the countertop first. I use a wooden cutting board and don't need to moisten it.
* Cut little strips of dough, peel off the waxed paper and pat into the jar (it's like patchwork, doesn't have to be perfect).
* For the 'topper' - just use a knife to cut the heart (or whatever). The website has tips for doing lattice, too. Make sure it's at least 1/4" below the top of the jar. Bake 45 - 50 minutes, till the crust is golden. Wipe off any spill-over and seal when hot. Be sure the center of the lid 'pops' down so lid is flat, indicating a vacuum seal (see other posts above). -
© 2024 Created by Navy for Moms Admin.
Powered by
