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I would encourage you to do something every week to help with your personal preparedness. Learn something, buy something, teach something or do something. Doing a little each week will pay off .

Friday, September 25, 2009

Did Someone Say Peaches!

We canned 4 bushels of peaches yesterday. We got 84 quarts. We would have had more, but the peaches were so great we had to eat some and save a few for eating. Only one time a year do you get fresh peaches and this is it!

FYI - For you new canners ----:>Normal output is 20-24 quarts of canned food per bushel of food.

I also did pickles this morning with cucumbers from our garden. All I have left to do now is tomatoes and finish the corn. It is supposed to get cold here next week so I think I will pick everything on Monday and can next week and then I will be done for another season.

59° F 30° F
Chance of T-storms
40% chance of precipitation
Then it is supposed to freeze everynight after that - I guess it will be October and really supposed to be getting colder.

Tuesday, September 22, 2009

I Am So Excited!

I have been working in my garden all summer and we have been blessed with an abundant harvest. I have canned 150 points of green beans, 280 pints of corn, 18 quarts of pickles, and 24 pints of V-8 juice. I still have more cucumbers to do, another bushel of tomatoes, more corn and lots of squash. We are canning cherry juice, apricot juice, plums and apples from our trees and peaches from Utah. Our storage room is looking filled up! WOO HOO!!!

Here are a few of the recipes:

Frozen Corn- This is from our youngest daughters mother in law - Elaine

$ 6 c. corn sliced from cob
$ ½ c. water
$ 2 tbsp sugar
$ ½ tsp. canning salt - Plain salt
$ ½ cube butter
Bring to boil 2 - 3 minutes
Put in pan to cool. Put desired amounts into zip lock bags. Freeze.

Yummy Dill Pickles - Betty my darling friend
6 heads dill
6buds garlic
6 small red dried peppers
6 thick onion slices
1 qt. vinegar
2 quates water
1 cup uniodized salt
small cucumbers
1. wash cuc's
2. pack in quart jars
3. add 1 each of dill, garlic, pepper, and onion
4. combine vinegar,water, salt - boil
5. pour in jars
6. seal as regular pickles


Apple Pie Filling - Also from Elaine
$ 6 quarts apples peeled and sliced
$ 4 ½ c. sugar
$ 1 c. corn starch
$ 4 tsp. cinnamon
$ 1 tsp. nutmeg
$ 10 c. water - Cook above ingredients til thick
$ 3 tbsp. lemon jr
$ 1 tsp. salt - Add to the sauce

You can make sauce ahead of time. Fill jars with sliced apples the cover with sauce. Cold pack in canner for 20 minutes. Use one quart of apple pie filling per pie