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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

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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).  

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RTC Graduation

**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.

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Visite esta página para explorar en su idioma las oportunidades de educación y carreras para sus hijos en el Navy. Navy.com

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here are some recipes I have found ..............

Pumpkin Cakes in a Jar
Recipe #46520 | 55 min | 10 min prep | add private note
By: southern chef in louisiana
Nov 17, 2002

Cute little pumpkin cakes baked right in a jar. Great for gifts or to make and store around the house. They last up to 6 months once baked and sealed. If you like this, I will be posting many more so check them out. Special Equipment: 8 pint size canning jars with lids and rings (smooth sides and wide mouth only so the cakes will slide out).

8 jars (change servings and units)
Ingredients

* 2/3 cup shortening
* 2 2/3 cups sugar
* 4 eggs
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 teaspoon baking powder
* 1 teaspoon cinnamon
* 1/2 teaspoon ground cloves
* 1/8 teaspoon ground ginger
* 2/3 cup water
* 2 cups canned pumpkin (not pumpkin pie mix)
* 3 1/2 cups flour
* 2/3 cup pecans or walnuts (chopped)

Directions
1. Cream the shortening and the sugar together. Add the eggs, baking powder, soda, salt, and spices. Add water alternately with flour. Stir in nuts and pumpkin. Wash the 8 pint size jars in hot soapy water and allow to dry. Next grease them using a brush dipped in melted shortening.
2. Fill each jar 1/2 full of batter and wipe the rims clean. Bake on middle rack on cookie sheet at 325°F for 35 to 45 minutes.
3. Meanwhile bring pot of water to boil. Once it boils turn it off. Place the lids and rings in the water and let sit in water until ready to use. When the cakes are done, remove the jars one at a time and place the lid on (don't worry about wiping away the water, the added moisture will not hurt the cakes). Add ring and screw the lid on tightly. Let rest until cooled completely. Jars will seal on their own as they cool. Makes 8 pint size jar cakes that will last up to 6 months.
4. If giving as a gift, cover lid with pretty fabric and attach a card giving name of cake, date made, and expiration date.

Views: 77

Replies to This Discussion

Let's "push" this back to the top---there's bound to be others who would like to start making these.
pushing up again!
This is interesting..... Are there other receipes floating around on the site?
There are--but it could be about a week before I could look them up. don't let me forget--I'm booked solid with work thru the 23rd, then a bunch of time off. I also think there is pie in a jar, too.

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