Canned tomatoes:
God Bless America
If you don't think so, maybe you should leave
Tuesday, July 10, 2012
We got Rain !!
The weather man was right, 4.1/4". We needed every bit of it. I know some parts of the country are way wet. Hope y'all dry out soon. Didn't do my garden any good. because we got wind also. Layed down most of my chile plants. I didn't have them staked. My fault. Need to pick tomatoes,all this rain will bust them. But we have about all we need any way. I made tomato sauce this week. We try to can all we will need for the coming year. Later Bill
Canned tomatoes:
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Canned tomatoes:
Saturday, July 7, 2012
Heat Wave !!!
Hope all are dealing well with the heat. Heat not to bad here so far, high 90's. But the humidity is a killer, 46% right now. Weather man says rain coming over next several days. I really hope he is right. We do not need another summer like last year.
Figs are ripening now, but the birds and animals are having a field day with them. Hope they will share with us. I want to make more fig preserves we have just about run out. Here is a good simple recipe I use. Thought you might like it to. later Bill
Old Fashioned Fig Preserve Recipe
Ingredients:
4 Cups whole figs
2 Cups sugar
4 Lemon slices, seeds removed (1 slice per jar)
3/4 to 1 Cup water
1 pinch salt
Yield: About 4 pint jars
Rinse your figs in the sink really well and then drain. Remove the stems. Leave whole or cut in half–your choice.
In a large, heavy pot, add all the above ingredients. Cook on low for several hours, about three, stirring occasionally so mixture does not stick or burn. DO NOT LEAVE POT UNATTENDED because burning happens quickly.
Cook until very thick.
Ladle hot preserves into hot jars, using canning funnel and oven mitt so you do not burn your hand.
Make sure your lids and bands are boiling hot!
After filling jars, wipe the rims with clean cloth so lids will form tight seal. Using oven mitt and hot pad, put the hots lids on the hot jars and then tighten the bands.
Process in boiling “granny bath” for 10 minutes. (Or preserves may be stored in fridge for up to one month without the bath.)
And there you have the most beautiful, tasty fig preserves this side of the bayou!
If you would like to cook large amounts, just remember that you use half the amount of sugar to figs.
Figs are ripening now, but the birds and animals are having a field day with them. Hope they will share with us. I want to make more fig preserves we have just about run out. Here is a good simple recipe I use. Thought you might like it to. later Bill
Old Fashioned Fig Preserve Recipe
Ingredients:
4 Cups whole figs
2 Cups sugar
4 Lemon slices, seeds removed (1 slice per jar)
3/4 to 1 Cup water
1 pinch salt
Yield: About 4 pint jars
Rinse your figs in the sink really well and then drain. Remove the stems. Leave whole or cut in half–your choice.
In a large, heavy pot, add all the above ingredients. Cook on low for several hours, about three, stirring occasionally so mixture does not stick or burn. DO NOT LEAVE POT UNATTENDED because burning happens quickly.
Cook until very thick.
Ladle hot preserves into hot jars, using canning funnel and oven mitt so you do not burn your hand.
Make sure your lids and bands are boiling hot!
After filling jars, wipe the rims with clean cloth so lids will form tight seal. Using oven mitt and hot pad, put the hots lids on the hot jars and then tighten the bands.
Process in boiling “granny bath” for 10 minutes. (Or preserves may be stored in fridge for up to one month without the bath.)
And there you have the most beautiful, tasty fig preserves this side of the bayou!
If you would like to cook large amounts, just remember that you use half the amount of sugar to figs.
Wednesday, July 4, 2012
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