Biscuits
2 cups self-rising flour
½ cup solid shortening (Crisco)
¾ cup milk
*Measure flour into a large mixing bowl. Cut in shortening with a fork, it needs to be the consistency of coarse meal. Add milk and stir until mixture leaves sides of bowl and forms soft, moist dough. Turn onto floured surface; sprinkle dough lightly with flour. Knead gently until mixture is no longer sticky. Roll out 1/2” thick; cut with 2’ floured cutter. Bake on ungreased cookie sheet at 450°F for 8 to 12 minutes until golden brown.
* Be sure to measure flour by lightly spooning flour into a cup and level off. Do not pack the flour. In any baking, measurements have to be precise and always use the same set of measuring cups with all ingredients.
Wednesday, April 21, 2010
Sunday, April 18, 2010
Beer Bread
Beer Bread
5 cups unsifted self-rising flour
5 tablespoons sugar
1 ½ cups sour cream
1 can (12 ounces) beer – warm
Preheat oven to 350°F. In a large mixing bowl, mix flour and sugar. Add sour cream and beer; mix well. Pour batter in a greased 2-quart casserole. Bake 45 minutes and brush top with melted butter, then bake 15 to 20 minutes longer until tester (a toothpick or knife inserted) comes out clean. Let cool slightly before removing from pan.
5 cups unsifted self-rising flour
5 tablespoons sugar
1 ½ cups sour cream
1 can (12 ounces) beer – warm
Preheat oven to 350°F. In a large mixing bowl, mix flour and sugar. Add sour cream and beer; mix well. Pour batter in a greased 2-quart casserole. Bake 45 minutes and brush top with melted butter, then bake 15 to 20 minutes longer until tester (a toothpick or knife inserted) comes out clean. Let cool slightly before removing from pan.
Saturday, April 17, 2010
Cheese Biscuits
Cheese Biscuits
1 cup flour (plain)
3 teaspoons baking powder
¼ teaspoon salt
1 tablespoon butter or margarine
½ cup grated cheddar cheese
½ cup milk
Sift flour, and then sift together with baking powder and salt. Work in butter and cheese with two spatulas or tips of fingers. Add milk. Mix quickly and lightly. Drop by teaspoonfuls on well-oiled cookie sheet or use parchment paper. Bake at 450°F for 10 to 12 minutes.
1 cup flour (plain)
3 teaspoons baking powder
¼ teaspoon salt
1 tablespoon butter or margarine
½ cup grated cheddar cheese
½ cup milk
Sift flour, and then sift together with baking powder and salt. Work in butter and cheese with two spatulas or tips of fingers. Add milk. Mix quickly and lightly. Drop by teaspoonfuls on well-oiled cookie sheet or use parchment paper. Bake at 450°F for 10 to 12 minutes.
Friday, April 16, 2010
Beer Battered Fish
Beer Battered Fish
6 cups (MOL) peanut oil
8 fish fillets (your choice)
1 cup all purpose flour
1 cup cornstarch
1 (12 oz.) can beer
1 egg
1 teaspoon salt
Combine the flour, cornstarch, beer, egg, and salt in a large mixing bowl and whisk well. Cover and refrigerate for at least 20 minutes, or up to 3 hours.
Heat oil to 375ºF. While oil is heating, wash and pat dry the fish fillets. Dip fillets into batter, then into oil with tongs. Hold fish, with the tongs, a couple of seconds to set batter. This prevents sticking to the bottom of pan. Cook until golden brown (about 5 minutes), then transfer to platter, lined with paper towels.
6 cups (MOL) peanut oil
8 fish fillets (your choice)
1 cup all purpose flour
1 cup cornstarch
1 (12 oz.) can beer
1 egg
1 teaspoon salt
Combine the flour, cornstarch, beer, egg, and salt in a large mixing bowl and whisk well. Cover and refrigerate for at least 20 minutes, or up to 3 hours.
Heat oil to 375ºF. While oil is heating, wash and pat dry the fish fillets. Dip fillets into batter, then into oil with tongs. Hold fish, with the tongs, a couple of seconds to set batter. This prevents sticking to the bottom of pan. Cook until golden brown (about 5 minutes), then transfer to platter, lined with paper towels.
Thursday, April 15, 2010
Simple Syrup
Simple (Sugar) Syrups
When canning or freezing some fruits, the recipe may call for a “Simple or Sugar Syrup”. There are basically three types of syrups: Light, Medium or Heavy.
Light – 2 cups sugar, 4 cups water = 5 cups syrup
Medium – 3 cups sugar, 4 cups water = 5 ½ cups syrup
Heavy – 4 ¾ cups sugar, 4 cups water = 6 ½ cups syrup
Bring water to a boil, add sugar. Simmer until sugar is completely dissolved. For canning, keep syrup HOT. For freezing, let syrup cool completely.
When canning or freezing some fruits, the recipe may call for a “Simple or Sugar Syrup”. There are basically three types of syrups: Light, Medium or Heavy.
Light – 2 cups sugar, 4 cups water = 5 cups syrup
Medium – 3 cups sugar, 4 cups water = 5 ½ cups syrup
Heavy – 4 ¾ cups sugar, 4 cups water = 6 ½ cups syrup
Bring water to a boil, add sugar. Simmer until sugar is completely dissolved. For canning, keep syrup HOT. For freezing, let syrup cool completely.
Tuesday, April 13, 2010
Peach Salsa
Peach Salsa
6 cups peaches, diced
1 ¼ cups red onion – chopped
4 jalapeno peppers – chopped
1 red pepper – chopped
½ cup fresh cilantro – chopped and loosely packed
½ cup white vinegar
2 tablespoons honey
3 cloves garlic – chopped fine
2 teaspoons cumin
½ teaspoon cayenne
Simmer all ingredients on low for 5 minutes. Pack in hot, sterile jars. Water bath process for 10 minutes.
6 cups peaches, diced
1 ¼ cups red onion – chopped
4 jalapeno peppers – chopped
1 red pepper – chopped
½ cup fresh cilantro – chopped and loosely packed
½ cup white vinegar
2 tablespoons honey
3 cloves garlic – chopped fine
2 teaspoons cumin
½ teaspoon cayenne
Simmer all ingredients on low for 5 minutes. Pack in hot, sterile jars. Water bath process for 10 minutes.
Saturday, April 10, 2010
Sweet N' Sour Pork
Sweet N’ Sour Pork
STEP ONE
In a bowl combine and beat until smooth:
1 beaten egg
¼ cup cornstarch
¼ cup all-purpose flour
¼ cup chicken broth
½ teaspoon salt
Use 1 pound boneless pork, cut into 1” cubes; dip pork into batter. Fry in deep hot cooking oil (365º) for 5 to 6 minutes or until golden. Drain; keep warm.
STEP TWO
In a skillet with 2 tablespoons hot cooking oil, cook, until tender (but not brown):
1 large green pepper, chopped
½ cup graded carrot
1 clove garlic, minced
STIR IN:
1 ¼ cups chicken broth
½ cup sugar
1/3 cup red wine vinegar
2 teaspoons soy sauce
Bring to boiling; boil rapidly 1 minute.
Blend ¼ cup cold water into 2 tablespoons cornstarch. Stir into vegetable mixture. Cook and stir till thickened and bubbly. Cook and stir 1 or 2 minutes more. ****
****THIS IS WHERE I ADD MY PINEAPPLE CHUNKS!
It is optional, I use ¼ cup.
Step Three
Serve over hot cooked rice.
STEP ONE
In a bowl combine and beat until smooth:
1 beaten egg
¼ cup cornstarch
¼ cup all-purpose flour
¼ cup chicken broth
½ teaspoon salt
Use 1 pound boneless pork, cut into 1” cubes; dip pork into batter. Fry in deep hot cooking oil (365º) for 5 to 6 minutes or until golden. Drain; keep warm.
STEP TWO
In a skillet with 2 tablespoons hot cooking oil, cook, until tender (but not brown):
1 large green pepper, chopped
½ cup graded carrot
1 clove garlic, minced
STIR IN:
1 ¼ cups chicken broth
½ cup sugar
1/3 cup red wine vinegar
2 teaspoons soy sauce
Bring to boiling; boil rapidly 1 minute.
Blend ¼ cup cold water into 2 tablespoons cornstarch. Stir into vegetable mixture. Cook and stir till thickened and bubbly. Cook and stir 1 or 2 minutes more. ****
****THIS IS WHERE I ADD MY PINEAPPLE CHUNKS!
It is optional, I use ¼ cup.
Step Three
Serve over hot cooked rice.
Overcoming fear of Canning
Over coming fear of Canning
The worst part of learning to can is getting over the fear of trying. Don’t worry; it’s just like any other new project which new and strange for anyone. The first thing to do is to decide what you what to try first. We recommend canning tomatoes and they are easy for a first-timer. First pick what kind of tomatoes, some are better than others, for the type of cooking you will be using at a later date. Tomatoes are so versatile in everyday cooking, you will welcome having a supply on hand.
Talk to your family and friends – do you want help or make it a group activity. Gather your ingredients, equipment, and set aside time enough to complete the project. IF you are tackling your first time by yourself, ONLY plan to fill a canner one time (7 to 8 pints or quarts). I strongly recommend that you watch our video on canning tomatoes. It is listed on the right side under videos, just click on the link and it will bring it right up. The video will walk you through a small batch. Check back as there will be several more informational blogs as we come into the canning season.
Good luck and we hope this is the beginning of many years of successful canning. If you have any questions or comments please feel free to contact us.
The worst part of learning to can is getting over the fear of trying. Don’t worry; it’s just like any other new project which new and strange for anyone. The first thing to do is to decide what you what to try first. We recommend canning tomatoes and they are easy for a first-timer. First pick what kind of tomatoes, some are better than others, for the type of cooking you will be using at a later date. Tomatoes are so versatile in everyday cooking, you will welcome having a supply on hand.
Talk to your family and friends – do you want help or make it a group activity. Gather your ingredients, equipment, and set aside time enough to complete the project. IF you are tackling your first time by yourself, ONLY plan to fill a canner one time (7 to 8 pints or quarts). I strongly recommend that you watch our video on canning tomatoes. It is listed on the right side under videos, just click on the link and it will bring it right up. The video will walk you through a small batch. Check back as there will be several more informational blogs as we come into the canning season.
Good luck and we hope this is the beginning of many years of successful canning. If you have any questions or comments please feel free to contact us.
Friday, April 9, 2010
Special Diets
Special Diets
If you have a health problem that requires a ‘Special Diet’, home canning can be a solution to your problems. Some health problems call for a low-sodium diet. You are canning your own food, if it calls for salt to be added, in most cases, the salt is optional. Don’t put it in or cut down on the amount you use. Either way you can control your sodium intake.
If you can’t have sugar because of a health problem, but love your morning toast and jelly, the problem can be solved with home canning. Controlling sugar in jams and jellies is easy, use pectin that calls for no sugar. When you are shopping for your canning supplies, notice that the pectin companies manufacture sugar-free pectin. The instructions inside the box will walk you through preparing your jams and/or jellies. This is an easy way to control your sugar.
I never realized how much salt and sugar I was eating until I began reading the content labels. And there was no way to get around it, except through home preservation. Sometimes when you are at the store, or get up now, and go look at the content on any of you commercially canned foods (including jams and jellies). I know you will be as surprised as I was. Frankly I don’t know what some of the words that I read are.
If you have a health problem that requires a ‘Special Diet’, home canning can be a solution to your problems. Some health problems call for a low-sodium diet. You are canning your own food, if it calls for salt to be added, in most cases, the salt is optional. Don’t put it in or cut down on the amount you use. Either way you can control your sodium intake.
If you can’t have sugar because of a health problem, but love your morning toast and jelly, the problem can be solved with home canning. Controlling sugar in jams and jellies is easy, use pectin that calls for no sugar. When you are shopping for your canning supplies, notice that the pectin companies manufacture sugar-free pectin. The instructions inside the box will walk you through preparing your jams and/or jellies. This is an easy way to control your sugar.
I never realized how much salt and sugar I was eating until I began reading the content labels. And there was no way to get around it, except through home preservation. Sometimes when you are at the store, or get up now, and go look at the content on any of you commercially canned foods (including jams and jellies). I know you will be as surprised as I was. Frankly I don’t know what some of the words that I read are.
Thursday, April 8, 2010
Lemon Nut Bread
Lemon Nut Bread
½ cup (1 stick) butter or margarine
3 eggs
1 teaspoon lemon juice
1 cup milk
2 ½ cups unsifted flour
4 teaspoons baking powder
¾ cup coarsely chopped walnuts or pecans
1 tablespoons lemon peel
Topping:
2 tablespoons lemon juice
¾ cup unsifted confectioners’ sugar
Combine butter; gradually beat in sugar. Beat in eggs, one at a time. Add 1 teaspoon lemon juice to milk. Blend together flour and baking powder. Add to creamed mixture alternately with milk mixture, beating well after each addition. Blend in nuts and lemon peel. Pour into 2 greased and floured 8 ½” x 4 ½” x 2 ½” loaf pans.
Bake at 350°F, about 45 minutes, or until done. Cool 10 minutes; remove from pans and place on wire cooling racks. Combine confectioners’ sugar with remaining 2 tablespoons lemon juice. Spoon over loaves. Cool. Makes 2 loaves.
½ cup (1 stick) butter or margarine
3 eggs
1 teaspoon lemon juice
1 cup milk
2 ½ cups unsifted flour
4 teaspoons baking powder
¾ cup coarsely chopped walnuts or pecans
1 tablespoons lemon peel
Topping:
2 tablespoons lemon juice
¾ cup unsifted confectioners’ sugar
Combine butter; gradually beat in sugar. Beat in eggs, one at a time. Add 1 teaspoon lemon juice to milk. Blend together flour and baking powder. Add to creamed mixture alternately with milk mixture, beating well after each addition. Blend in nuts and lemon peel. Pour into 2 greased and floured 8 ½” x 4 ½” x 2 ½” loaf pans.
Bake at 350°F, about 45 minutes, or until done. Cool 10 minutes; remove from pans and place on wire cooling racks. Combine confectioners’ sugar with remaining 2 tablespoons lemon juice. Spoon over loaves. Cool. Makes 2 loaves.
Wednesday, April 7, 2010
Bubba Egg Casserole
Bubba Egg Casserole
7 slices of cubed bread
7 eggs, slightly beaten
2 cups of milk
16 oz. shredded cheddar cheese
2 cups ham, cubed
Preheat oven to 325º F. Place all the ingredients in a large bowl and mix well. Pour into 9” X 13”, greased glass baking dish. Put 9-10 Ritz crackers in a baggie; roll into crumbs; spread on top of egg mixture. Pour ¼ cup of melted butter on top of cracker crumbs. Refrigerate 8 hours or overnight, then bake for 25 to 30 minutes, or until the top is slightly browned.
7 slices of cubed bread
7 eggs, slightly beaten
2 cups of milk
16 oz. shredded cheddar cheese
2 cups ham, cubed
Preheat oven to 325º F. Place all the ingredients in a large bowl and mix well. Pour into 9” X 13”, greased glass baking dish. Put 9-10 Ritz crackers in a baggie; roll into crumbs; spread on top of egg mixture. Pour ¼ cup of melted butter on top of cracker crumbs. Refrigerate 8 hours or overnight, then bake for 25 to 30 minutes, or until the top is slightly browned.
Tuesday, April 6, 2010
Orange Dream Squares
Orange Dream Squares
40 Nilla Wafers, finely crushed (about 1 ½ cups)
¼ cup (1/2 stick) butter, melted
2 cups cold milk
2 pkg. (4-serving size each) Jell-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) Cool Whip, thawed and divided in half.
2 cups orange sherbet, softened
Line a 13”x 9” pan with foil, with ends of foil extending over sides of pan. Mix wafers and butter. Press firmly onto bottom of prepared pan; set aside until ready to use.
Add milk to dry pudding mixes in medium bowl. Gently stir in half of the whipped topping. Spoon evenly over crust. Refrigerate 10 min. Add remaining whipped topping to sherbet; stir with wire whisk until well blended. Spoon over pudding layer; cover.
Freeze at least 3 hours or over night. Use foil handles to remove dessert from pan before cutting into squares to serve. Store leftover dessert in freezer.
40 Nilla Wafers, finely crushed (about 1 ½ cups)
¼ cup (1/2 stick) butter, melted
2 cups cold milk
2 pkg. (4-serving size each) Jell-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) Cool Whip, thawed and divided in half.
2 cups orange sherbet, softened
Line a 13”x 9” pan with foil, with ends of foil extending over sides of pan. Mix wafers and butter. Press firmly onto bottom of prepared pan; set aside until ready to use.
Add milk to dry pudding mixes in medium bowl. Gently stir in half of the whipped topping. Spoon evenly over crust. Refrigerate 10 min. Add remaining whipped topping to sherbet; stir with wire whisk until well blended. Spoon over pudding layer; cover.
Freeze at least 3 hours or over night. Use foil handles to remove dessert from pan before cutting into squares to serve. Store leftover dessert in freezer.
Saturday, April 3, 2010
New Cookie Recipe
Just posted a new recipe to http://nannyandpeepawscookies.blogspot.com/ be sure and subscribe so as not to miss any new recipes for cookies.
Thursday, April 1, 2010
Chicken Casserole
Chicken Casserole
3 cups cut-up boneless chicken
1 small can sliced mushrooms
1 can cream of mushroom soup
1 cup sour cream
1 box of Stove Top Stuffing
Preheat oven 350˚F. Grease 2 quart casserole.
Make stuffing according to package directions and set aside. Mix chicken, mushrooms, and soup in a bowl. Add sour cream and mix thoroughly. Pour into casserole, fluff dressing and place on top. Bake 40 minutes, or until mixture bubbles.
3 cups cut-up boneless chicken
1 small can sliced mushrooms
1 can cream of mushroom soup
1 cup sour cream
1 box of Stove Top Stuffing
Preheat oven 350˚F. Grease 2 quart casserole.
Make stuffing according to package directions and set aside. Mix chicken, mushrooms, and soup in a bowl. Add sour cream and mix thoroughly. Pour into casserole, fluff dressing and place on top. Bake 40 minutes, or until mixture bubbles.
Wednesday, March 31, 2010
Home Canning with a purpose
Hobby or Preservation
People equate survival to extremist; this is not the case for most of us. There are people that "can" for several other reasons. We live in Florida. Everyone knows that it is the home of bad weather. Between lighting storms, hurricanes, etc. we are faced with the possibility of food supply storage on a regular basis. We need to know that our food will not spoil, when we loose electricity. We also need food easy to prepare without electricity. There could be a number of reasons that anybody could be concerned about their food supply. Whatever your reason, "canning" is a good alternative to accomplish you goal.
However, home canning can easily become a hobby as it has for Peepaw and me. Knowing that we have food on a shelf, ready to use makes canning more than a chore…it’s become a hobby. Once you began your canning, wait until the joy of eating or sharing your home canned products. I remember shortly after we were married Peepaw helped the first time…he was hooked. Now he enjoys it as much as I do.
Tell us why and how you became interested in canning, either by email or the comment section. We don’t care if you are just starting out or have been doing it for years.
People equate survival to extremist; this is not the case for most of us. There are people that "can" for several other reasons. We live in Florida. Everyone knows that it is the home of bad weather. Between lighting storms, hurricanes, etc. we are faced with the possibility of food supply storage on a regular basis. We need to know that our food will not spoil, when we loose electricity. We also need food easy to prepare without electricity. There could be a number of reasons that anybody could be concerned about their food supply. Whatever your reason, "canning" is a good alternative to accomplish you goal.
However, home canning can easily become a hobby as it has for Peepaw and me. Knowing that we have food on a shelf, ready to use makes canning more than a chore…it’s become a hobby. Once you began your canning, wait until the joy of eating or sharing your home canned products. I remember shortly after we were married Peepaw helped the first time…he was hooked. Now he enjoys it as much as I do.
Tell us why and how you became interested in canning, either by email or the comment section. We don’t care if you are just starting out or have been doing it for years.
Tuesday, March 30, 2010
Easy Beef Dinner
Easy Company Beef
3 lbs. Stew beef, cubed
10 ¾ oz. Can cream of mushroom soup
7 oz. Jar mushrooms, un-drained
½ cup red wine
1 envelope dry onion soup mix
1. Combine all ingredients in slow cooker.
2. Cover. Cook on low 10 hours.
3. Serve over noodles, rice or pasta.
3 lbs. Stew beef, cubed
10 ¾ oz. Can cream of mushroom soup
7 oz. Jar mushrooms, un-drained
½ cup red wine
1 envelope dry onion soup mix
1. Combine all ingredients in slow cooker.
2. Cover. Cook on low 10 hours.
3. Serve over noodles, rice or pasta.
Importance of Labeling
Labeling Jars
This may seem silly to you that we are even talking about labeling. Having a good labeling system can be very useful in more ways than you can imagine. Peepaw and I have had our system from the beginning. Basically we have three written lines on our labels;
1st Line: Our Name
2nd Line: The Content of the Jar
3rd Line: The Date
We put our name on the first line because we give so much away, and it’s nice for people to know when they use the product, who gave it to them. The second line will help because, ie. there are more than one kind of pickles and the label will let you know what is in the jar. Same for greens, they look a lot alike and without the label it would be a guess as to what is in the jar. Another thing about the second line is inventory, you can look through your jars quickly and know what is running low. The third line is important to know when you canned a favorite food, by the date, you can tell when that fruit or vegetable will be ripe and you can plan your next canning project. You can move your older jars to the front and help keep the jars from expiring.
The other day I heard a lady say that she puts a small number on the lower corner of the label. She numbers her cooking batches. This is in case a batch goes bad, she will only have to throw away the one batch. It is rare the a batch would go bad, however this would be nice to have if one did. We’ve never done this, we’re lucky that we never had a batch to go bad.
This may seem silly to you that we are even talking about labeling. Having a good labeling system can be very useful in more ways than you can imagine. Peepaw and I have had our system from the beginning. Basically we have three written lines on our labels;
1st Line: Our Name
2nd Line: The Content of the Jar
3rd Line: The Date
We put our name on the first line because we give so much away, and it’s nice for people to know when they use the product, who gave it to them. The second line will help because, ie. there are more than one kind of pickles and the label will let you know what is in the jar. Same for greens, they look a lot alike and without the label it would be a guess as to what is in the jar. Another thing about the second line is inventory, you can look through your jars quickly and know what is running low. The third line is important to know when you canned a favorite food, by the date, you can tell when that fruit or vegetable will be ripe and you can plan your next canning project. You can move your older jars to the front and help keep the jars from expiring.
The other day I heard a lady say that she puts a small number on the lower corner of the label. She numbers her cooking batches. This is in case a batch goes bad, she will only have to throw away the one batch. It is rare the a batch would go bad, however this would be nice to have if one did. We’ve never done this, we’re lucky that we never had a batch to go bad.
Saturday, March 27, 2010
Were Back
Spring is almost here and it is time to start planning for the "soon to be here Canning Season". We are going to bring our Blogs back to life. We are going to start with an assortment of safety and general tips. The recipes will also start flowing - be sure to Subscribe to our other Blogs. This will get you a notice when we add content. And please don't hesitate to e-mail questions or add comments.
Tuesday, December 22, 2009
Gifts, Inexpensive and really Appreciated
Gifts
Even in today’s society, a hand-made gift is appreciated by everyone. But, when someone gets homemade jams, jellies, pickles, etc. they are thrilled.
One year, one of our daughters came down and we taught her how to make Strawberry Jam. We used the ½ pint, decorative jars. I told her how I give them as Gifts at Christmas time. Because of the economy she was laid off, and was very upset because of it being Christmas time. I suggested that for the friends that she still wanted to do a little something, GIVE THEM A JAR OF HER JAM. She is very close to these friends and wanted the gifts as special as she could afford. So she got a gift bag, purchased a small gift, and placed a jar of her jam in the bag. A few days after their ‘Christmastime Get Together’, she called us. She told me what a good time they had together…BUT…she was blown over by the response to the jam. They were all so happy to get something which she had made herself. Then they went home and started eating the jam and calling to ask if she had more. They told her that next year, “Forget the store bought gift, and either give them a bigger jar or may maybe 2 small jars”.
Other suggestions for gifts are teachers, mailmen, trash collectors, doctors, nurses, etc. the list could go on forever. I will share my experience. As I have told you in other blogs, we are retired and live on a fixed income plus we have our health problems. We make numerous doctor visits in the course of the year. For years, I have always taken my doctors and nurses something we baked or canned. They always remember that and one or the other always mentions it or tells me how wonderful to receive a gift like that.
If and when you began to do jams and jellies, remember to can a few small jars. Give them as a gift and set back and watch the response you get. Remember that we are here to help you if you have any questions or comments. Also checkout our other blog, http://nannypeepawsCandy.blogspot.com/ for videos and free recipes. Thanks for returning, have a Merry Christmas and a really good New Year. Nanny, (Becky Plank)
Even in today’s society, a hand-made gift is appreciated by everyone. But, when someone gets homemade jams, jellies, pickles, etc. they are thrilled.
One year, one of our daughters came down and we taught her how to make Strawberry Jam. We used the ½ pint, decorative jars. I told her how I give them as Gifts at Christmas time. Because of the economy she was laid off, and was very upset because of it being Christmas time. I suggested that for the friends that she still wanted to do a little something, GIVE THEM A JAR OF HER JAM. She is very close to these friends and wanted the gifts as special as she could afford. So she got a gift bag, purchased a small gift, and placed a jar of her jam in the bag. A few days after their ‘Christmastime Get Together’, she called us. She told me what a good time they had together…BUT…she was blown over by the response to the jam. They were all so happy to get something which she had made herself. Then they went home and started eating the jam and calling to ask if she had more. They told her that next year, “Forget the store bought gift, and either give them a bigger jar or may maybe 2 small jars”.
Other suggestions for gifts are teachers, mailmen, trash collectors, doctors, nurses, etc. the list could go on forever. I will share my experience. As I have told you in other blogs, we are retired and live on a fixed income plus we have our health problems. We make numerous doctor visits in the course of the year. For years, I have always taken my doctors and nurses something we baked or canned. They always remember that and one or the other always mentions it or tells me how wonderful to receive a gift like that.
If and when you began to do jams and jellies, remember to can a few small jars. Give them as a gift and set back and watch the response you get. Remember that we are here to help you if you have any questions or comments. Also checkout our other blog, http://nannypeepawsCandy.blogspot.com/ for videos and free recipes. Thanks for returning, have a Merry Christmas and a really good New Year. Nanny, (Becky Plank)
Friday, December 18, 2009
Saving Money
COST SAVING
As we said earlier, you can save money by preserving food through home canning. Whether you are purchasing or growing your produce, you can save money. Especially if you find a particular item you can’t find in stores. We put up an “Old Fashion Pickle”, and have NEVER been able to find any that taste like them.
We purchase our produce at a local market and performed some cost comparisons. For instances, we make and preserve our own ‘Apple Pie Filling’ (recipe at http://nannypeepawskitchen.blogspot.com/). This year we priced canned Apple Pie Filling at the store, it costs almost $4. We were able to make and can ours at a cost of a little over $2. We did the same thing with ‘Pickled Beets’ and other things we enjoy eating. Then we decided that it was the taste MORE than the cost that we enjoyed.
We hope you enjoy the blog and will visit our other blog with videos and recipes which will help you in your new projects. If you have any questions or need help, feel free to contact us. AFTER ALL…THAT’S WHAT GRANDPARENTS ARE FOR…ISN’T IT?
From Nanny's Kitchen
As we said earlier, you can save money by preserving food through home canning. Whether you are purchasing or growing your produce, you can save money. Especially if you find a particular item you can’t find in stores. We put up an “Old Fashion Pickle”, and have NEVER been able to find any that taste like them.
We purchase our produce at a local market and performed some cost comparisons. For instances, we make and preserve our own ‘Apple Pie Filling’ (recipe at http://nannypeepawskitchen.blogspot.com/). This year we priced canned Apple Pie Filling at the store, it costs almost $4. We were able to make and can ours at a cost of a little over $2. We did the same thing with ‘Pickled Beets’ and other things we enjoy eating. Then we decided that it was the taste MORE than the cost that we enjoyed.
We hope you enjoy the blog and will visit our other blog with videos and recipes which will help you in your new projects. If you have any questions or need help, feel free to contact us. AFTER ALL…THAT’S WHAT GRANDPARENTS ARE FOR…ISN’T IT?
From Nanny's Kitchen
The taste of home canning
Simply the Taste
After you have canned some you will see the difference in the taste…between commercially canned and home canned produce. The longer you wait to can any fresh produce it will lose not only taste but vitamins as well. We heard the other day that vegetables start losing their vitamins from the moment it is picked. By growing your own or purchasing from a local farmer or market, you can expedite the canning process.
We have a friend that will not eat green beans (recipe at http://nannypeepawskitchen.blogspot.com/) unless they are fresh or some of our green beans! She cares nothing about cooking, but likes to eat our greens beans (along with other items we can). Whenever we are at a function or gathering which everyone brings a covered dish…her first question is “Miss Becky, are those your green beans”?
Be sure to check our other blog http://nannypeepawskitchen.blogspot.com. We want to able for you to have the success with your canning as we have experienced. Remember, you can send comments or ask us questions any time.
After you have canned some you will see the difference in the taste…between commercially canned and home canned produce. The longer you wait to can any fresh produce it will lose not only taste but vitamins as well. We heard the other day that vegetables start losing their vitamins from the moment it is picked. By growing your own or purchasing from a local farmer or market, you can expedite the canning process.
We have a friend that will not eat green beans (recipe at http://nannypeepawskitchen.blogspot.com/) unless they are fresh or some of our green beans! She cares nothing about cooking, but likes to eat our greens beans (along with other items we can). Whenever we are at a function or gathering which everyone brings a covered dish…her first question is “Miss Becky, are those your green beans”?
Be sure to check our other blog http://nannypeepawskitchen.blogspot.com. We want to able for you to have the success with your canning as we have experienced. Remember, you can send comments or ask us questions any time.
Tuesday, December 15, 2009
Cookies
More new videos and cookie recipes have been added to our Cookie Blog.
http://NannyPeepawsCookies.Blogspot.com
http://NannyPeepawsCookies.Blogspot.com
Monday, December 14, 2009
New Blog
Visit our New Blog featuring Cookies. Both Videos and Recipes. All free!!
NannyAndPeepawsCookies.blogspot.com
NannyAndPeepawsCookies.blogspot.com
Friday, November 20, 2009
Candy
Please check out our new Blog spot. It is going to be all about making Candy. An Ideal thing for the Christmas Season. There is a link on the right hand side of this blog or copy and past the following: http://nannyandpeepawscandy.blogspot.com
Thanks and have a great Thanksgiving Day
Thanks and have a great Thanksgiving Day
Monday, November 2, 2009
Wednesday, October 7, 2009
Monday, October 5, 2009
Thursday, September 10, 2009
Peanut Brittle
Peanut Brittle
2 cups sugar
½ cup White Karo Syrup
1 cup water
2 tablespoon butter
½ teaspoon baking soda
2 cups raw peanuts
Put sugar, syrup, and water into an IRON SKILLET, with deep sides. Gently stir constantly. Cook until it forms a hard ball (260°F on candy thermometer). Test in water. Add peanuts and cook until a golden brown color.
Add butter and soda. Soda will cause mixture to foam up (be prepared). Pour on a buttered tray or cookie sheet-with sides. Break into pieces when cooled.
Store in an air tight container, i.e. a sandwich bag.
2 cups sugar
½ cup White Karo Syrup
1 cup water
2 tablespoon butter
½ teaspoon baking soda
2 cups raw peanuts
Put sugar, syrup, and water into an IRON SKILLET, with deep sides. Gently stir constantly. Cook until it forms a hard ball (260°F on candy thermometer). Test in water. Add peanuts and cook until a golden brown color.
Add butter and soda. Soda will cause mixture to foam up (be prepared). Pour on a buttered tray or cookie sheet-with sides. Break into pieces when cooled.
Store in an air tight container, i.e. a sandwich bag.
Recipe - Salsa
Salsa
5 lbs. Tomatoes
3 green bell peppers
2 sweet onions
4 jalapeno peppers
1 small (6 oz.) can tomato paste
1 cup apple cider vinegar
¼ cup (PACKED) dark brown sugar
2 teaspoons canning salt
2 teaspoons paprika
3 cloves garlic
2 teaspoons coriander
1 1/2 teaspoon hot chili powder
Chop vegetables in small pieces (can prepare in food processor on pulse, a couple of times). Reserve tomato juice, when chopping tomatoes. Place chop vegetables and in a large stock and add spices. Cook on low heat, stirring occasionally. If additional liquid is needed, use saved tomato juice. Cook for minimum 45 minutes, can take up to 1 hour. Depends on how juicy you like your salsa.
Place in hot sterilized jars; wipe jar rim, and place hot lids (domes) and rings. Hand tighten rings. Process in water bath canner for 10 minutes, based on your altitude being 1000 feet or less. If 1000 to 3000 feet add 10 minutes, over 3000 feet add 15 minutes to the canning time.
Yield:5 pints
This recipe is very versatile, any ingredient may be removed or increased to ones tastes. Additional ingredients may also be added.
5 lbs. Tomatoes
3 green bell peppers
2 sweet onions
4 jalapeno peppers
1 small (6 oz.) can tomato paste
1 cup apple cider vinegar
¼ cup (PACKED) dark brown sugar
2 teaspoons canning salt
2 teaspoons paprika
3 cloves garlic
2 teaspoons coriander
1 1/2 teaspoon hot chili powder
Chop vegetables in small pieces (can prepare in food processor on pulse, a couple of times). Reserve tomato juice, when chopping tomatoes. Place chop vegetables and in a large stock and add spices. Cook on low heat, stirring occasionally. If additional liquid is needed, use saved tomato juice. Cook for minimum 45 minutes, can take up to 1 hour. Depends on how juicy you like your salsa.
Place in hot sterilized jars; wipe jar rim, and place hot lids (domes) and rings. Hand tighten rings. Process in water bath canner for 10 minutes, based on your altitude being 1000 feet or less. If 1000 to 3000 feet add 10 minutes, over 3000 feet add 15 minutes to the canning time.
Yield:5 pints
This recipe is very versatile, any ingredient may be removed or increased to ones tastes. Additional ingredients may also be added.
Wednesday, September 9, 2009
Sunday, September 6, 2009
Beef Fried Rice
Recipe Beef Fried Rice
NOTE: This was a no recipe dish. All amounts can be varied according to one’s own tastes. Also, this dish is using beef. The beef can be changed for chicken, turkey, or any other meat, fish, fowl or hoofed.
2 cups of liquid, water or stock, (chicken, beef etc). Bring to boil and add two cups of minute rice.
While boiling water, fry 4 strips of bacon, crisp.
Scramble two eggs.
One chopped onion and one chopped green pepper to taste.
½ lb meat.
Fry bacon, set out on paper towel to cool. Sauté onions and peppers in the bacon grease. When onions are transparent add ½ lb of meat, brown. Add scrambled egg, add prepared rice and stir. Add Soy Sauce to taste, stir. Needs to color the rice to a golden wheat color. Serve hot, its delicious.
NOTE: This was a no recipe dish. All amounts can be varied according to one’s own tastes. Also, this dish is using beef. The beef can be changed for chicken, turkey, or any other meat, fish, fowl or hoofed.
2 cups of liquid, water or stock, (chicken, beef etc). Bring to boil and add two cups of minute rice.
While boiling water, fry 4 strips of bacon, crisp.
Scramble two eggs.
One chopped onion and one chopped green pepper to taste.
½ lb meat.
Fry bacon, set out on paper towel to cool. Sauté onions and peppers in the bacon grease. When onions are transparent add ½ lb of meat, brown. Add scrambled egg, add prepared rice and stir. Add Soy Sauce to taste, stir. Needs to color the rice to a golden wheat color. Serve hot, its delicious.
Saturday, September 5, 2009
Recipe - Strawberry Jam
Strawberry Jam
5 cups crushed strawberries with juice (appx. 4 pints strawberries)
7 cups sugar
1 box pectin
½ teaspoon butter or margarine
Bring boiling water bath canner, half full with water, to simmer. Prepare jars and lids, keep hot until used. Place berries in a 6-8 quart saucepan. If necessary, add water to get exact amount. Mash berries with a potato masher or if using a food processor, pulse to chop, DO NOT PUREE. Measure EXACT amount of sugar into a separate bowl. Place EXACT amount of berries in another 6-8 quart saucepot, stir in one box of pectin and butter (butter or margarine helps to reduce foaming at the end of cooking). Bring to a FULL ROLLING BOIL (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar quickly. Return to a FULL ROLLING BOIL and boil for EXACTLY 1 MINUTE, STIRRING CONSTANTLY. Remove from heat. Skim off any foam with a metal spoon. Ladle into hot jars, leaving 1/8” headspace.
Process 10 minutes in boiling water bath canner.
Note:
If over 1000 feet altitude add 5 minutes and over 3000 feet altitude add 15 minutes to the processing boiling time.
5 cups crushed strawberries with juice (appx. 4 pints strawberries)
7 cups sugar
1 box pectin
½ teaspoon butter or margarine
Bring boiling water bath canner, half full with water, to simmer. Prepare jars and lids, keep hot until used. Place berries in a 6-8 quart saucepan. If necessary, add water to get exact amount. Mash berries with a potato masher or if using a food processor, pulse to chop, DO NOT PUREE. Measure EXACT amount of sugar into a separate bowl. Place EXACT amount of berries in another 6-8 quart saucepot, stir in one box of pectin and butter (butter or margarine helps to reduce foaming at the end of cooking). Bring to a FULL ROLLING BOIL (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar quickly. Return to a FULL ROLLING BOIL and boil for EXACTLY 1 MINUTE, STIRRING CONSTANTLY. Remove from heat. Skim off any foam with a metal spoon. Ladle into hot jars, leaving 1/8” headspace.
Process 10 minutes in boiling water bath canner.
Note:
If over 1000 feet altitude add 5 minutes and over 3000 feet altitude add 15 minutes to the processing boiling time.
Thursday, September 3, 2009
Wednesday, September 2, 2009
Recipe - Chicken Casserole
Chicken Casserole
3 cups boneless cut-up chicken
1 small can mushrooms
1 can cream of mushroom soup
1 cup sour cream
1 box stove to stuffing
Pre-heat oven to 350º F. Mix together the chicken, mushrooms, soup, and sour cream in a bowl. Grease a 2 qt. baking dish and pour in the mixture. Mix stuffing according to package and spread on top of mixture. Bake for 45 minutes or until juice boils through the dressing.
3 cups boneless cut-up chicken
1 small can mushrooms
1 can cream of mushroom soup
1 cup sour cream
1 box stove to stuffing
Pre-heat oven to 350º F. Mix together the chicken, mushrooms, soup, and sour cream in a bowl. Grease a 2 qt. baking dish and pour in the mixture. Mix stuffing according to package and spread on top of mixture. Bake for 45 minutes or until juice boils through the dressing.
Monday, August 31, 2009
Recipe - Dill or Kosher Pickles
DILL OR KOSHER DILL PICKLES
4 lbs cucumbers
Wash and cut in half or quartered. Which ever way you care.
Combine and heat to the boiling point:
3 cups white vinegar
3 cups water
½ cup canning salt
*** If you want KOSHER DILLS add:
12 peeled sliced garlic cloves (I wrap mine in cheesecloth for easy removal)
When the brine reaches the boiling point, remove the garlic cloves. Pack the cucumbers into HOT sterile jars.
Add to each jar:
2 tablespoons dill seeds
3 peppercorns
Fill the jars with the HOT brine, leaving ½” headspace. Remove bubbles. Seal and process in boiling bath water, for 10 minutes.
To make the Pickle Hot add your choice of pepper strips to the jar when putting in the cucumbers. Jalapeno, Habanera, or Home Grown whatevers.
4 lbs cucumbers
Wash and cut in half or quartered. Which ever way you care.
Combine and heat to the boiling point:
3 cups white vinegar
3 cups water
½ cup canning salt
*** If you want KOSHER DILLS add:
12 peeled sliced garlic cloves (I wrap mine in cheesecloth for easy removal)
When the brine reaches the boiling point, remove the garlic cloves. Pack the cucumbers into HOT sterile jars.
Add to each jar:
2 tablespoons dill seeds
3 peppercorns
Fill the jars with the HOT brine, leaving ½” headspace. Remove bubbles. Seal and process in boiling bath water, for 10 minutes.
To make the Pickle Hot add your choice of pepper strips to the jar when putting in the cucumbers. Jalapeno, Habanera, or Home Grown whatevers.
Saturday, August 29, 2009
Recipe - Bread and Butter Pickles
Bread and Butter Pickles
1 gallon medium-sized cucumbers (4 quarts)
6 to 12 large onions
2 green or red peppers
Cut cucumbers and peeled onions into the thinnest slices possible. Remove seeds and fibrous membranes peppers. Shred or chop them. Place vegetables in a bowl. Pour over them:
½ cup coarse salt
Place in refrigerator for 12 hours with a weighted lid over them. Drain vegetables. Rinse in cold water. Drain again thoroughly. Place on cloth towel and pat dry with another cloth towel. Prepare the following sirup:
7 ½ cups mild cider vinegar
7 ½ cups sugar
2 ¼ teaspoons turmeric
3 tablespoons mustard seed
2 ¼ teaspoon celery seed
¾ teaspoon ground cloves
Bring these ingredients just to the boiling point. Add vegetables gradually with very little stirring. Heat to the scalding point, but do not let them boil. Place pickles in HOT sterile jars. Seal jars and process in boiling water bath for 15 minutes, based on elevation being 1000 feet or less. Add 5 minutes if over 1000 feet and if over 3000 add 10 minutes, add 15 minutes over 6000 feet altitude.
Makes 6 Quarts
1 gallon medium-sized cucumbers (4 quarts)
6 to 12 large onions
2 green or red peppers
Cut cucumbers and peeled onions into the thinnest slices possible. Remove seeds and fibrous membranes peppers. Shred or chop them. Place vegetables in a bowl. Pour over them:
½ cup coarse salt
Place in refrigerator for 12 hours with a weighted lid over them. Drain vegetables. Rinse in cold water. Drain again thoroughly. Place on cloth towel and pat dry with another cloth towel. Prepare the following sirup:
7 ½ cups mild cider vinegar
7 ½ cups sugar
2 ¼ teaspoons turmeric
3 tablespoons mustard seed
2 ¼ teaspoon celery seed
¾ teaspoon ground cloves
Bring these ingredients just to the boiling point. Add vegetables gradually with very little stirring. Heat to the scalding point, but do not let them boil. Place pickles in HOT sterile jars. Seal jars and process in boiling water bath for 15 minutes, based on elevation being 1000 feet or less. Add 5 minutes if over 1000 feet and if over 3000 add 10 minutes, add 15 minutes over 6000 feet altitude.
Makes 6 Quarts
Old Fashion Sweet Pickles
7 lbs. Cucumbers
Soak in 3 cups pickling Lime and
2 gals. of water for 24 hrs.
Rinse off lime water. Place pickles in ice water. Change water every hour 4 hrs (ice cold water), for 12 hours or 3 additional changes. Prepare brine.
Brine:
5 pts vinegar (apple cider)
5 lbs sugar
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
1 teaspoon celery seeds
Bring brine to a boil, pour over drained cucumbers. Let set overnight. Boil cucumbers and brine for 1 hour. Put in jars HOT and let jars seal. If any jars DO NOT SEAL, place in cold bath canner and process for 15 mins, , based on elevation being 1000 feet or less. Add 5 minutes if over 1000 feet and if over 3000 add 10 minutes, add 15 minutes over 6000 feet altitude.
Yield – 12 pints
NOTE: I started making these pickles in 1964. My sister-in-law Leona Morris taught me how. They are Red’s favorite sweet pickles. We spend each summer making these, and it turned out to be more like playing than working with us. We did not have a weight scale so we put a bowl on bathroom scales and almost have to stand on out heads to be able to see the amount! NOW picture that!!
Any Questions about the Recipe you are welcome to send an E-Mail.
7 lbs. Cucumbers
Soak in 3 cups pickling Lime and
2 gals. of water for 24 hrs.
Rinse off lime water. Place pickles in ice water. Change water every hour 4 hrs (ice cold water), for 12 hours or 3 additional changes. Prepare brine.
Brine:
5 pts vinegar (apple cider)
5 lbs sugar
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
1 teaspoon celery seeds
Bring brine to a boil, pour over drained cucumbers. Let set overnight. Boil cucumbers and brine for 1 hour. Put in jars HOT and let jars seal. If any jars DO NOT SEAL, place in cold bath canner and process for 15 mins, , based on elevation being 1000 feet or less. Add 5 minutes if over 1000 feet and if over 3000 add 10 minutes, add 15 minutes over 6000 feet altitude.
Yield – 12 pints
NOTE: I started making these pickles in 1964. My sister-in-law Leona Morris taught me how. They are Red’s favorite sweet pickles. We spend each summer making these, and it turned out to be more like playing than working with us. We did not have a weight scale so we put a bowl on bathroom scales and almost have to stand on out heads to be able to see the amount! NOW picture that!!
Any Questions about the Recipe you are welcome to send an E-Mail.
Friday, August 28, 2009
Red Pickled Eggs
6 hard-boiled eggs
1 cup cider vinegar
1 cup beef liquid from canned beets
1/3 cup granulated sugar
½ teaspoon salt
¼ cup chopped onion
3 whole cloves
Place peeled eggs in a large jar. Combine vinegar, beet liquid, sugar, salt, onion and whole cloves. Bring to a boil until sugar is dissolved. Pour over eggs. Cover and refrigerate at least 2 days. Slice eggs and serve.
NOTE: WARNING – This is a very gassy food! It is also one of Red’s favorites. One night in the Motor Corps, at the Shrine Center, he ate 5 of these eggs. Before the night was over, the gas problem hit him…he went into the bathroom and closed the door. The heavy air came into the room, WHEN he came out of the bathroom----EVERYONE had cleared the room. They taste good, BUT YOU HAVE BEEN WARNED!!! Personally, I think he just OVER-DID-IT! ALSO…these eggs only keep for a week in the refrigerator.
Do Not Reuse Liquid or Do Not Add Additional Eggs After Refrigerating.
6 hard-boiled eggs
1 cup cider vinegar
1 cup beef liquid from canned beets
1/3 cup granulated sugar
½ teaspoon salt
¼ cup chopped onion
3 whole cloves
Place peeled eggs in a large jar. Combine vinegar, beet liquid, sugar, salt, onion and whole cloves. Bring to a boil until sugar is dissolved. Pour over eggs. Cover and refrigerate at least 2 days. Slice eggs and serve.
NOTE: WARNING – This is a very gassy food! It is also one of Red’s favorites. One night in the Motor Corps, at the Shrine Center, he ate 5 of these eggs. Before the night was over, the gas problem hit him…he went into the bathroom and closed the door. The heavy air came into the room, WHEN he came out of the bathroom----EVERYONE had cleared the room. They taste good, BUT YOU HAVE BEEN WARNED!!! Personally, I think he just OVER-DID-IT! ALSO…these eggs only keep for a week in the refrigerator.
Do Not Reuse Liquid or Do Not Add Additional Eggs After Refrigerating.
Recipe for canning Pickled Beets
Pickled Beets
7 lbs. of 2 to 2 ½ diameter beets
2 cups vinegar (5%)
1 ½ teaspoon Canning or pickling salt
2 cups sugar
4 cups water
2 cinnamon sticks
12 whole cloves
2 to 3 sweet onions (optional)
Trim off beet tops leaving 1 inch of stem and roots to prevent bleeding of color. Wash thoroughly. Place in large pot. Cover with boiling water and cook until tender (about 25 to 30 minutes). Drain and discard liquid. Cool beets in ice water (lots of ice). Trim off roots and stems and slip off skins. Slice into ¼ inch slices. Peel and thinly slice onions. Combine vinegar, salt, sugar, and fresh water. Put spices in cheesecloth bag and add to vinegar mixture. Bring to a boil. Add beets and onions. Simmer 5 minutes. Remove spice bag. Fill jars with beets and onions, leaving ½ inch headspace. Add hot vinegar solution, allowing ½ inch headspace.
PROCESS in boiling water canner for 30 – 35 minutes after the water comes to a boil, based on your altitude being under 1000 feet. If your altitude is over 1000 feet add 5 minutes, over 3000 feet add 10 minutes and over 6000 feet add 15 minutes to the canning time.
NOTE: This is one of Peepaws favorites. The first time I made them, I didn’t account for the volume “AFTER” the onions were added. We started out using a big Dutch oven, graduated to two Dutch ovens, then finally had to use a BIG stock pot. Remember to have water boiling before pouring over beets first time. This will make the process quicker.
7 lbs. of 2 to 2 ½ diameter beets
2 cups vinegar (5%)
1 ½ teaspoon Canning or pickling salt
2 cups sugar
4 cups water
2 cinnamon sticks
12 whole cloves
2 to 3 sweet onions (optional)
Trim off beet tops leaving 1 inch of stem and roots to prevent bleeding of color. Wash thoroughly. Place in large pot. Cover with boiling water and cook until tender (about 25 to 30 minutes). Drain and discard liquid. Cool beets in ice water (lots of ice). Trim off roots and stems and slip off skins. Slice into ¼ inch slices. Peel and thinly slice onions. Combine vinegar, salt, sugar, and fresh water. Put spices in cheesecloth bag and add to vinegar mixture. Bring to a boil. Add beets and onions. Simmer 5 minutes. Remove spice bag. Fill jars with beets and onions, leaving ½ inch headspace. Add hot vinegar solution, allowing ½ inch headspace.
PROCESS in boiling water canner for 30 – 35 minutes after the water comes to a boil, based on your altitude being under 1000 feet. If your altitude is over 1000 feet add 5 minutes, over 3000 feet add 10 minutes and over 6000 feet add 15 minutes to the canning time.
NOTE: This is one of Peepaws favorites. The first time I made them, I didn’t account for the volume “AFTER” the onions were added. We started out using a big Dutch oven, graduated to two Dutch ovens, then finally had to use a BIG stock pot. Remember to have water boiling before pouring over beets first time. This will make the process quicker.
Thursday, August 27, 2009
Wednesday, August 26, 2009
Canning Tomatos
Canning Tomatoes
(Whole, halved or quarter)
2 ½ to 3 ½ pounds tomatoes per quart
Lemon juice
Salt
1 Bay leaf per jar
Wash and peel tomatoes *** Have a large pot of boiling water on stove. Dip tomatoes in boiling water for 30 to 60 seconds, immediately dip in cold water. The skin will slide off**** Cut tomatoes in half. Use your finger to remove seeds and gently squeeze sides. Save juice. Leave tomatoes in halves or cut into quarts or pieces.
Add to quart jars: 2 tablespoons lemon juice
1 teaspoon salt
1 bay leaf
Or
Add to pint jars: 1 tablespoon lemon juice
½ teaspoon salt
1 bay leaf
Pack tomatoes tightly in jars, add juice, salt and bay leaf. Fill jars with saved tomato juice from earlier (may have to add water to juice to have enough). Leave ½” headspace. Remove air bubbles with wooden spoon handle (I use a wooden skewer like the ones for kabobs).
Process 40 min. for pints & 45 min. for quarts in a boiling water bath canner. Start timing after water comes to a boil. If over 1000 feet altitude add 5 minutes and over 3000 feet altitude add 15 minutes to the boiling time.
NOTE: These tomatoes can be used in ALL recipes calling for canned tomatoes. Peepaw likes to help me with dipping in hot water and peeling. He also does all of the carrying of the hot jars. We both have pride in our canned goods.
(Whole, halved or quarter)
2 ½ to 3 ½ pounds tomatoes per quart
Lemon juice
Salt
1 Bay leaf per jar
Wash and peel tomatoes *** Have a large pot of boiling water on stove. Dip tomatoes in boiling water for 30 to 60 seconds, immediately dip in cold water. The skin will slide off**** Cut tomatoes in half. Use your finger to remove seeds and gently squeeze sides. Save juice. Leave tomatoes in halves or cut into quarts or pieces.
Add to quart jars: 2 tablespoons lemon juice
1 teaspoon salt
1 bay leaf
Or
Add to pint jars: 1 tablespoon lemon juice
½ teaspoon salt
1 bay leaf
Pack tomatoes tightly in jars, add juice, salt and bay leaf. Fill jars with saved tomato juice from earlier (may have to add water to juice to have enough). Leave ½” headspace. Remove air bubbles with wooden spoon handle (I use a wooden skewer like the ones for kabobs).
Process 40 min. for pints & 45 min. for quarts in a boiling water bath canner. Start timing after water comes to a boil. If over 1000 feet altitude add 5 minutes and over 3000 feet altitude add 15 minutes to the boiling time.
NOTE: These tomatoes can be used in ALL recipes calling for canned tomatoes. Peepaw likes to help me with dipping in hot water and peeling. He also does all of the carrying of the hot jars. We both have pride in our canned goods.
Tuesday, August 25, 2009
Recipe - Cherry O Cream Pie
Cherry-O-Cream Pie
CRUST
MIX: 1 ½ cup graham cracker crumbs
1/3 cup melted butter
3 tablespoons sugar
Press and form in a 9” pie pan. Bake at 350°F for 10 minutes.
FILLING
MIX: 1 large cream cheese (softened)
1/3 cup lemon juice
1 teaspoon vanilla
1 can condensed milk
Mix until smooth, no lumps. Pour into cooled graham crumb pie shell.
TOPPING:
1 can Cherry Pie Filling
Pour pie filling over filling. Refrigerate for a least 4 hours.
NOTE: The first time I made this pie, my Mother said that she had two daughters; one good cook and one fancy cook. Because this is SO easy and it looks great! I started making this pie when I was 21 years old. My hobby was canning, and made my own pie filling. I found out that I could exchange the Cherry Pie Filling to Blueberry Pie Filling or Strawberry Pie Filling.
CRUST
MIX: 1 ½ cup graham cracker crumbs
1/3 cup melted butter
3 tablespoons sugar
Press and form in a 9” pie pan. Bake at 350°F for 10 minutes.
FILLING
MIX: 1 large cream cheese (softened)
1/3 cup lemon juice
1 teaspoon vanilla
1 can condensed milk
Mix until smooth, no lumps. Pour into cooled graham crumb pie shell.
TOPPING:
1 can Cherry Pie Filling
Pour pie filling over filling. Refrigerate for a least 4 hours.
NOTE: The first time I made this pie, my Mother said that she had two daughters; one good cook and one fancy cook. Because this is SO easy and it looks great! I started making this pie when I was 21 years old. My hobby was canning, and made my own pie filling. I found out that I could exchange the Cherry Pie Filling to Blueberry Pie Filling or Strawberry Pie Filling.
Monday, August 24, 2009
Recipe - Cherry Pie Filling
Canning Recipets
Cherry Pie Filling
8 Quarts fresh or frozen (thawed) Sour Cherries
7 Cups sugar
1 ¾ cups Clear Jel
9 1/3 cups cold water
1 Teaspoon ground cinnamon
2 Teaspoons almond extract
½ Cup lemon juice
¼ Teaspoon red food coloring (optional)
Rinse and pit the cherries. Place them in water with ascorbic, or “Fresh Fruit”, or other commercial product for retarding cherries from browning. Place cherries in boiling water (6 cups at a time), permit water to return to a boil and boil for 1 minute. Remove from water, place in a pot with a lid to keep hot while you prepare the rest of the cherries.
In a large saucepot, thoroughly mix sugar and Clear Jel. Add water and spices (food coloring if desired) and cook over medium heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in cherries. Fill hot jars with hot cherry filling, leaving 1” headspace. Wipe jar rims and place lids and rings on jars.
Process in boiling water canner, 25 minutes for pints, or 30 minutes for quarts.
Yields: 9 Quarts
18 Pints
Note: Use this cherry pie filling for pies, popovers, or any other “canned” cherry pie fillings.
FOR PIES: Fill pastry lined 9” pie plate with cherry filling. Spread four (4) pats of Butter over the cherries. Cover with lattice crust; flute edge. Cover edge with foil. Bake covered at 375 Degrees for 25 minutes. Remove foil and continue to bake for 25-30 minutes or until crust is golden brown. Cool before serving.
Sunday, August 23, 2009
Thursday, August 6, 2009
Intro to Nanny and Peepaw
First, the reason for this page and the videos of us canning is to simply remove the mystery and fear from home canning. Many of us remember our Mothers and/or our Grandmothers canning, and really didn’t pay much attention to the process. Now we wish we had. Hopefully this page and the videos will encourage you to try the process yourself. The food tastes better and fresher and you control the ingredients. Friends and Family have either come to the Plank’s house or the Planks have gone to someone else’s house to teach them the process.
Nanny’s name is Becky Plank. She is a 65 year old Mother, Step Mother, Grandmother, and Great Grandmother. Becky was born and grew up in the Atlanta, Georgia area. When her children were young she volunteered for the normal positions of Room-mother, Team-mother, etc. Becky spent most of her adult life working with people with disabilities. She never lost her love of homemade jams and jellies, as well as fresh fruits and vegetables. The title “Nanny” comes from her family. For generations Grandmothers were affectionately called “Nanny”. It wasn’t until they were grown that the term “Nanny” meant a salaried child care individual. She carries the title proudly.
Peepaw is F.R. “Red” Plank. He is a 76 year old Father, Step Father, Grandfather, and Great Grandfather. Red was born and grew up in the Coudersport, Pennsylvania area. When his children were small he was proudly serving 22 years in the United States Air Force. The last half of his working career, he worked with the transportation needs for the disabled. His love for “homemade” canned goods comes from remembering his Mother’s and Grandmother’s labors. He remembers working in their home garden, then his Mother and Grandmother canning or making jams or jellies. The tile “Peepaw” came from his first grandchild. She couldn’t say “Granddaddy”, “Grandfather” or “Grandpa”, so she came up with “Peepaw”. He is very proud of the title!
Nanny and Peepaw are on their second marriages, and have been happily married for 26 years. They are grateful for their first marriages. Nanny has two wonderful sons and Peepaw has great daughters and one wonderful son. Between them they have 9 Grandchildren and 1 Great Grandchild. They retired and live in Zephyrhills. Florida.
Subscribe to:
Posts (Atom)
Posts
