We used 4 cups of onions
Pickles and relishes book Pg 45
Monday, August 3, 2015
Friday, July 31, 2015
Sunday, July 12, 2015
Dill pickled green and yellow beans
Our neighbors had a row of beans that needed picking. We ended up bringing home 13 pounds of beans. We gave away a few pounds and split the balance between dilly beans and freezing.
The Complete Book of Pickling Pg 54
Monday, July 6, 2015
Raspberry Honey Jelly
Raspberry Honey Jelly
Ingredients
3.5 cups Raspberries, washed and drained
2-1/2 cups raw honey
1 (3-ounce) package liquid pectin
In large saucepan combine berries with up to ¼ cup water to prevent scorching (less is better for a stronger raspberry flavor). Bring to boil over medium heat stirring often. Reduce heat and cover loosely. Crush berries occasionally to create a juice. Simmer for 10 minutes. Strain the mixture through a damp jelly bag. Let drip undisturbed for at east 2 hours.
Preheat canner and prepare jars by sterilizing in boiling water for 10 minutes. Keep jars hot until needed. Preheat jar lids for 5 minutes.
Combine ¾ cups strained raspberry juice, and honey in a 6-quart saucepan, stir well.
Bring mixture to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return mixture to a rolling boil, and boil, stirring constantly for 1 minute. Remove from heat. Skim off any foam.
Ladle the jelly into the hot jars, leaving ¼ inch headspace. Wipe the rims of the jars with a clean damp cloth and add the lids and rings, turning the rings until just finger-tight.
Place jars in preheated canner and bring to a rolling boil. Process jars for 5 minutes. Remove canner from heat. Let sit for 5 minutes. Carefully remove hot jars from water with a jar lifter and place them on a towel on the counter. Let sit for 24 hours. Check the seals before storing and use within 12 months.
Makes about 3 half pint jars
From BEVERLY BEES
Ingredients
3.5 cups Raspberries, washed and drained
2-1/2 cups raw honey
1 (3-ounce) package liquid pectin
In large saucepan combine berries with up to ¼ cup water to prevent scorching (less is better for a stronger raspberry flavor). Bring to boil over medium heat stirring often. Reduce heat and cover loosely. Crush berries occasionally to create a juice. Simmer for 10 minutes. Strain the mixture through a damp jelly bag. Let drip undisturbed for at east 2 hours.
Preheat canner and prepare jars by sterilizing in boiling water for 10 minutes. Keep jars hot until needed. Preheat jar lids for 5 minutes.
Combine ¾ cups strained raspberry juice, and honey in a 6-quart saucepan, stir well.
Bring mixture to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return mixture to a rolling boil, and boil, stirring constantly for 1 minute. Remove from heat. Skim off any foam.
Ladle the jelly into the hot jars, leaving ¼ inch headspace. Wipe the rims of the jars with a clean damp cloth and add the lids and rings, turning the rings until just finger-tight.
Place jars in preheated canner and bring to a rolling boil. Process jars for 5 minutes. Remove canner from heat. Let sit for 5 minutes. Carefully remove hot jars from water with a jar lifter and place them on a towel on the counter. Let sit for 24 hours. Check the seals before storing and use within 12 months.
Makes about 3 half pint jars
From BEVERLY BEES
Raspberry Sauce
Raspberry Sauce:
1 pint raspberries
1 cup sugar
Mash the raspberries into a juicy pulp. Add the sugar, mix well, turn the heat to medium-high, and stir so that the bottom doesn't scorch, bring the mixture to a boil. Ladle into sterilized jars.
ladle the sauce into sterilized jars, leaving 1/4" head room, close the lids and process in a boiling water bath for 20 minutes.
1 pint raspberries
1 cup sugar
Mash the raspberries into a juicy pulp. Add the sugar, mix well, turn the heat to medium-high, and stir so that the bottom doesn't scorch, bring the mixture to a boil. Ladle into sterilized jars.
ladle the sauce into sterilized jars, leaving 1/4" head room, close the lids and process in a boiling water bath for 20 minutes.
Friday, July 3, 2015
Garden update 7/3/15
Spaghetti squash is climbing up the trellis
zucchini is out of control
Tomatoes are starting to flower
Beets are starting to come up two rows had to be replanted
Blue Potatoes in bags
First Yellow squash of the year
Saturday, June 20, 2015
Garden path redo
We re-did the path behind the garage. The "weed barrier" we used was absolutely useless. This time we put down black plastic and landscape ground cover.
Monday, June 15, 2015
Three week update 2015
Three weeks in and almost everything is looking good. A few tomatoes did not make it. It is a little hot for the brassicas. Beets and carrots had bad germination
Saturday, June 6, 2015
Friday, June 5, 2015
First pea of 2015
The first pea of the year. Unfortunately we did not plant this this year it just came up and its own
Thursday, June 4, 2015
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