tag:blogger.com,1999:blog-86031929215128576392024-03-18T23:09:17.032-05:00Hickery Holler Farmthe canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.comBlogger1344125tag:blogger.com,1999:blog-8603192921512857639.post-52834991243663899472022-10-27T12:05:00.000-05:002022-10-27T12:05:08.411-05:00Fall Projects<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs21XjVoJF8hs0OhfEcfOg8rVgFVutnJBDyDJC9b1GEqY5CVg0gCaUZ4yuocCbc-wSci-qQBzVtmez_Zrb0x8EoU_kDKV5Md49HHimT_H0cH_KqCFWSLHygb7akyHnfV6Ht69xh7jIreGBQ72HHkYtAx9-6P3EPem5AXO8yxdL-EFX_yLQg9eYPg/s3072/100_7943.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs21XjVoJF8hs0OhfEcfOg8rVgFVutnJBDyDJC9b1GEqY5CVg0gCaUZ4yuocCbc-wSci-qQBzVtmez_Zrb0x8EoU_kDKV5Md49HHimT_H0cH_KqCFWSLHygb7akyHnfV6Ht69xh7jIreGBQ72HHkYtAx9-6P3EPem5AXO8yxdL-EFX_yLQg9eYPg/w389-h292/100_7943.JPG" /></a></div><br /><p style="text-align: justify;"> <span style="font-size: medium;">Fall is a busy time of the year. The leaves are beautiful when they display their colors but piled up on my decks, sidewalks and doorways not so much. Daily cleaning with the blower and raking and collecting the leaves to feed the many compost piles is quite a chore. Picking up hickory nuts to keep them from being slung through a window by the mower is another chore. I did manage to get Gypsy my little Scottie bathed and clipped and performed a bumble foot surgery on one of the duck hens. Patient and doctor are recovering nicely. Geez the hats I wear sometimes are just mind blowing.</span></p><p style="text-align: justify;"><span style="font-size: medium;">I have been concentrating on dehydrating frozen fruit to clean out the freezer some. Jars of dehydrated okra, figs and herbs put in jars removing the oxygen with oxygen absorbers or my vacuum sealer. I reuse lids for these and have never had a problem. </span></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0hHyzTlYnEXKdYxOAl6MEdDXE48kksf1wLIV1vs23nA9D7eolOpoWFJS0-8svTzllqMG_ikuDiPqJoeQ1hjeMY0ug3d_z6VEoTlQT-LEkPKJFaKWqSKDVjejeaMFNEHCl8IcrJFAK1CEo8Q5VxON20vaOM09H6YUtZ83BEO53nmvdd5dXLj0jDw/s3072/100_7939.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0hHyzTlYnEXKdYxOAl6MEdDXE48kksf1wLIV1vs23nA9D7eolOpoWFJS0-8svTzllqMG_ikuDiPqJoeQ1hjeMY0ug3d_z6VEoTlQT-LEkPKJFaKWqSKDVjejeaMFNEHCl8IcrJFAK1CEo8Q5VxON20vaOM09H6YUtZ83BEO53nmvdd5dXLj0jDw/s320/100_7939.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;">Dehydrated figs are addictive.</span> </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMfSOq4-L2f7XeEaVV6kJcdA-PLY8qyJDfEgDC_6ulHOLOk1qowRao3j_sBub0d6mUhNuD8ySN2JsMT42vrO3CDlvO-v_S2waBGCpsNqiq7HKuQKDxgN9oBH5e9emXOzAtXSHouHv-0E0dbLbyo7tgq2SXlH393BS15qsJdBb2Q1BI7cyBkEPx0w/s3072/100_7938.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMfSOq4-L2f7XeEaVV6kJcdA-PLY8qyJDfEgDC_6ulHOLOk1qowRao3j_sBub0d6mUhNuD8ySN2JsMT42vrO3CDlvO-v_S2waBGCpsNqiq7HKuQKDxgN9oBH5e9emXOzAtXSHouHv-0E0dbLbyo7tgq2SXlH393BS15qsJdBb2Q1BI7cyBkEPx0w/s320/100_7938.JPG" width="320" /></a></div><div><br /></div><span style="font-size: medium;">Dehydrated okra is not only great for soups and gumbos but makes a nutty snack out of hand.</span><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvYiO8R6f_tD4611-Ly0yyR5weUoV2ZilUt6GGUaovyn_P6wQiksaCJYk0m91xT1Ww4blo9343v1BIZqJDXS3B8Slg5UqcBsvCmFJ21-CMyx6G6TDO-3mU2TZP3Pq4NPZJxJdJQDktPC80tN-fCV3EwtVo25cRx_A9NITdHUG9D86_eOOgoIOJcA/s3072/100_7951.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvYiO8R6f_tD4611-Ly0yyR5weUoV2ZilUt6GGUaovyn_P6wQiksaCJYk0m91xT1Ww4blo9343v1BIZqJDXS3B8Slg5UqcBsvCmFJ21-CMyx6G6TDO-3mU2TZP3Pq4NPZJxJdJQDktPC80tN-fCV3EwtVo25cRx_A9NITdHUG9D86_eOOgoIOJcA/s3072/100_7951.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy2ZbWDTo9lcF8KBUHXXyBpCP5WjbbgSKTmukqOYZMkvWytfMLUkOcv6ewcr88kfrwVVIB9mUZCtV2XbjAKJQbMyFVTfdnUPVzhL4yCmvLhyPKh6i1qoNRGUe5WnNeYxlFW0DoIefNJ952JCU4jw3QUCTn1zt6qqw8ovJPBnC5hZGTLF8n5hqjfg/s3072/100_7950.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy2ZbWDTo9lcF8KBUHXXyBpCP5WjbbgSKTmukqOYZMkvWytfMLUkOcv6ewcr88kfrwVVIB9mUZCtV2XbjAKJQbMyFVTfdnUPVzhL4yCmvLhyPKh6i1qoNRGUe5WnNeYxlFW0DoIefNJ952JCU4jw3QUCTn1zt6qqw8ovJPBnC5hZGTLF8n5hqjfg/s320/100_7950.JPG" width="320" /></a></div></div><br /><p></p></div><div style="text-align: justify;"><span style="font-size: medium;">I got the last of my retired laying hens butchered and canned in chicken broth. Now all I have are my new batch of young Buff Orphington pullets. These young hens should be laying within the next month or two and I will just have to make do with duck eggs for a bit. My chicken house and duck house are cleaned out and fresh bedding applied. </span></div><div style="text-align: justify;"><span style="font-size: medium;"><br /></span></div><div style="text-align: justify;"><span style="font-size: medium;">SO I am going into fall with ever growing compost piles, the fall garlic planted, the fall butchering done and canned, and my dehydrating knocked out. I have started gathering and drying okra seeds and my other vegetable seeds are now dried and in the freezer. </span></div><div style="text-align: justify;"><span style="font-size: medium;"><br /></span></div><div style="text-align: justify;"><span style="font-size: medium;">My project for the day is canning blackberry pie filling with a couple gallon of frozen blackberries. O Wise One is cleaning and getting walnuts ready to crack. We did not get a great walnut harvest this year probably due to low rainfall but a few for holiday baking will be nice. </span></div><div style="text-align: justify;"><span style="font-size: medium;"><br /></span></div><div style="text-align: justify;"><span style="font-size: medium;">With the wood shed full winter heat is prepped. While we have a gas furnace we always stockpile firewood for those power outages that seem to always pop up when you least expect them. So we go into the season knowing that we have done all we can to prepare ourselves for the upcoming winter. While the nation struggles we seem to have worked out the food and heat dilemma for the time being. </span></div><div style="text-align: justify;"><span style="font-size: medium;"><br /></span></div><div style="text-align: center;"><span style="font-size: large;"><b>Blessings from The Holler</b></span></div><div style="text-align: center;"><span style="font-size: large;"><b>The Canned Quilter</b></span></div><div style="text-align: center;"><span style="font-size: large;"><b><br /></b></span></div><div style="text-align: center;"><span style="font-size: medium;"><br /></span></div><div style="text-align: justify;"><span style="font-size: medium;"><br /></span></div><div style="text-align: justify;"><span style="font-size: medium;"><br /></span></div><div style="text-align: justify;"><span style="font-size: medium;"><br /></span></div>the canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.com6tag:blogger.com,1999:blog-8603192921512857639.post-73945865366069722592022-10-20T13:44:00.005-05:002022-10-20T13:44:41.236-05:00Canning Butternut Soup<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5FY458Z3J4BUf7GDwxmBh_eZK-ml17hsfu_DfApN8n3VoXckyyG00N9jcEfAJFnaK8SzJQysWVtOOOUTbbvNVkZwWfQKV0AcilW7U-ZG0o4OTT5a4fhW6NQhDCikAWVyaRpw8eDqQZFficzUe-ihUAvWrbjSc9eYwYdXZ07JgtVLCZTNoAhJgg/s3072/100_7928.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5FY458Z3J4BUf7GDwxmBh_eZK-ml17hsfu_DfApN8n3VoXckyyG00N9jcEfAJFnaK8SzJQysWVtOOOUTbbvNVkZwWfQKV0AcilW7U-ZG0o4OTT5a4fhW6NQhDCikAWVyaRpw8eDqQZFficzUe-ihUAvWrbjSc9eYwYdXZ07JgtVLCZTNoAhJgg/w400-h300/100_7928.JPG" width="400" /></a></div><br /><div style="text-align: justify;"> <span style="font-size: medium;">It has continued to be a busy time here in the holler. First frost has come and gone a week early no less and we have had 3 consecutive night of freezing temperatures. We did finally get a small amount of rain but it continues to be really dry for this time of year. Before frost we scurried around picking everything we could. One of those vegetables still out there was Butternut quash. They were growing on vines in various parts of the garden up fences and trellises and left to ripen and the skins harden in the cool weather of fall. Once that frost danger approaches they must be picked though. </span></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhol-X5Gqm2wqXybPMCrmOFU-rXspJg71O9NwJloBJ8-Xtyn11qS1xtJ4mc6eFwnktW4BZ_Q5SO61WikGRY409ad5ibGsytR8u3BQhxk8mV38VOt0sheYlXWNcKFyL2lJ-QFctdwnYQflVrNJSIDlYYHonZyvb1V2XmnUpiBN8yBqBxjq0td4D7rw/s3072/100_7941.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhol-X5Gqm2wqXybPMCrmOFU-rXspJg71O9NwJloBJ8-Xtyn11qS1xtJ4mc6eFwnktW4BZ_Q5SO61WikGRY409ad5ibGsytR8u3BQhxk8mV38VOt0sheYlXWNcKFyL2lJ-QFctdwnYQflVrNJSIDlYYHonZyvb1V2XmnUpiBN8yBqBxjq0td4D7rw/s320/100_7941.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: medium;">All together I picked about 14 off of 3 vines so not bad for a harvest and plenty for the two of us. This really is one of those plant and forget crops for me. I add plenty of compost when I plant and occasionally train the vines on fences and wires and forget until time to pick. I do prefer to grow the vertically though. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihoZ44fhqkihgXIj7Fi-gGPjevgR8MraaZn37saTuA-54v8WeyRbCdPMLmtXQcvW1WEE71x7p_Bd0V4EU6bYzisTKFjqsVfmvxe0J-16U8Uju_LqYrFWIu6vYAMpGT38jx0OHYKNgVo84DR-njTRnpD2CUeVq4N3_-aadBaD3JKsmS8_TagzoFHA/s3072/100_7932.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihoZ44fhqkihgXIj7Fi-gGPjevgR8MraaZn37saTuA-54v8WeyRbCdPMLmtXQcvW1WEE71x7p_Bd0V4EU6bYzisTKFjqsVfmvxe0J-16U8Uju_LqYrFWIu6vYAMpGT38jx0OHYKNgVo84DR-njTRnpD2CUeVq4N3_-aadBaD3JKsmS8_TagzoFHA/s320/100_7932.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: medium;">The first three I picked I peeled then chunked up and covered raw with some rich chicken bone broth then pressure canned for 90 minutes (quarts) at 12 pounds of pressure for my altitude. They turned out beautifully and will be used to make butternut soup once opened, heated and pureed with an immersion blender. Then I will add cream and a flour and butter roux as a thickener for a rich and creamy winter soup. Served with fresh garlic croutons and crumbled crispy bacon bits on top.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCeCW4y2sBcey1WEy8wUQ4VYaVIBPA-4YVFei0n4bvjXdZ183QLsDqTrTRx973WD6PGtg3DyRB8S6DHCSbz7PkZwdnSnp006qyNjAsD5ncRgBRG9f7LA31f2Bn65YrcLMEO23sct43qXrq5y5bIDouguoAP2Z3mm2KS4QRxrdktdQVmNPX0mXbmw/s3072/100_7953.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCeCW4y2sBcey1WEy8wUQ4VYaVIBPA-4YVFei0n4bvjXdZ183QLsDqTrTRx973WD6PGtg3DyRB8S6DHCSbz7PkZwdnSnp006qyNjAsD5ncRgBRG9f7LA31f2Bn65YrcLMEO23sct43qXrq5y5bIDouguoAP2Z3mm2KS4QRxrdktdQVmNPX0mXbmw/s320/100_7953.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: medium;">The seeds were saved and are drying on paper plates while the largest ones will be used for seed stock to replant for years to come. The extra seeds will be roasted in the oven for snacking</span>. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: medium;">With 11 more squash to go I will bake some of these and scoop out the meat to mash and freeze for holiday pies and breads. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: medium;">The fall season is beautiful right now with the leaves turning colors and we have been enjoying nightly fires with the cooler temperatures. We have been gathering lots of walnuts and wild persimmons. I still have a bit of canning to do with frozen fruit that was picked earlier in the year. A couple gallon bags of blackberries again need to be made into pie filling and canned to clear some space in the freezer. We have a pig that is being butchered from a local farmer next month so I need to make room. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: large;">Blessings from The Holler</span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: large;"><br /></span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: large;">The Canned Quilter</span></b></div><br /><div><br /></div><div><br /></div>the canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.com2tag:blogger.com,1999:blog-8603192921512857639.post-10666241624809748772022-10-05T08:57:00.000-05:002022-10-05T08:57:43.688-05:00Dehydrating Figs <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiQ2O7CF8RrgfZVH0DBkDjoCS-IzEB3o_xJVHA78DXJdcBXPZSLINCrB66hYaUUIOoaezBDd63TbQuxIXRNQUBHHOaqRNzVxQSdFZJp6ZBQsIQgjBw_UgQb2druGWwtMz1J4CkmsItjq1Qlx4cDpFqi5o9viMv9M_yk0fMt3Whiqpyi4FCpOhjQg/s3072/100_7917.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiQ2O7CF8RrgfZVH0DBkDjoCS-IzEB3o_xJVHA78DXJdcBXPZSLINCrB66hYaUUIOoaezBDd63TbQuxIXRNQUBHHOaqRNzVxQSdFZJp6ZBQsIQgjBw_UgQb2druGWwtMz1J4CkmsItjq1Qlx4cDpFqi5o9viMv9M_yk0fMt3Whiqpyi4FCpOhjQg/s320/100_7917.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">I have 6 fig trees now here in the holler. Three are the variety <i>Chicago Hardy</i> and the other three are an unknown variety gifted from a friend. Some winters they freeze all the way to the ground and some years they don't but they always come back and every year they are bearing more and more figs. The picture above is of an ordinary size fig on the bottom and the huge size figs I get off the unknown variety on top. It does not turn dark purple like the <i>Chicago Hardy</i> nor do I think it tastes as sweet but the greenish unknown variety can get HUGE! They usually start getting ripe by August and bear until the frosts of October. There are always figs on the trees though that do not have a long enough season to ripen before frosts but I always get enough for my family so I am happy. </div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ7rOifCJcH-ycp2uXBbwlt70wyOv9WP-CSeINN9QUG3SRUp3zjsgKqI8w5rIkLpNFHab_h69pXeBbIfGu604cLkzTsLqhfydsepkDI4xMyKIqLD9xJioVWX3iQoU8FuiapFTMzCbzZqcRlHjEYtQbWHaTyNNr5kALHj_LTh8qnCMWz491sI6XBw/s800/1-100_7161.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="524" data-original-width="800" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ7rOifCJcH-ycp2uXBbwlt70wyOv9WP-CSeINN9QUG3SRUp3zjsgKqI8w5rIkLpNFHab_h69pXeBbIfGu604cLkzTsLqhfydsepkDI4xMyKIqLD9xJioVWX3iQoU8FuiapFTMzCbzZqcRlHjEYtQbWHaTyNNr5kALHj_LTh8qnCMWz491sI6XBw/w412-h270/1-100_7161.JPG" width="412" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3bXp_iqCX3XKmc7wx_cPxYsVMNio4GP4VaQNeYtRJ0WyfdmI_aKGWyLg--h7cSoJiJZnjFDVMRqYjdMBw8h38iuA7oURJe1cvCPFB07uSGobCvwpLUMOK94BCjqsk7blOaGaiK8sIkAaYQvl5Qcm_JzJe58mselq3Tcnmgnk5Y7Nr3WkAzXGNCQ/s800/8-100_7168.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3bXp_iqCX3XKmc7wx_cPxYsVMNio4GP4VaQNeYtRJ0WyfdmI_aKGWyLg--h7cSoJiJZnjFDVMRqYjdMBw8h38iuA7oURJe1cvCPFB07uSGobCvwpLUMOK94BCjqsk7blOaGaiK8sIkAaYQvl5Qcm_JzJe58mselq3Tcnmgnk5Y7Nr3WkAzXGNCQ/w409-h307/8-100_7168.JPG" width="409" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">I have 4 large gallon bags of figs frozen for fig jam or preserves that I will take out and do once things slow down but for now I am dehydrating figs daily. I simply slice them thin and dehydrate until rubbery which if I pick early in the morning they are done before I go to bed at night. They end up so sweet that way and are great as snacks or in trail mixes but our favorite way to use them is to add them to our refrigerator oats with some maple syrup or local honey and almond milk. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Figs and blueberries have become my easiest and best producing fruits. No diseases or pests problems for me and fruit production grows every year. No spraying, easy to propagate and mine require very little pruning. I used to wrap them in winter when they were young but now that they are established I just let winter do what it will and I haven't lost one yet. And for some reason the birds don't even mess with them much maybe because there is so much other stuff to eat like elderberries. Boy they love them. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUekagV8fIEg0vTljzviuT9boGjiC2JWn3ZR18rjY4CTYy-Z67Y3VILxEyn2l5ulsJ3sAT7yswD76n1s931etqAxQEuZm4v3PcvzAEgw4_1raz2oZj3IPiBycIJs1big3Qpcbhwe6fzZ77Xiej-UQAEkx6dIlxNXSLUZy0KH-fMkxuH4L-vla5Rw/s3072/100_7922.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="327" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUekagV8fIEg0vTljzviuT9boGjiC2JWn3ZR18rjY4CTYy-Z67Y3VILxEyn2l5ulsJ3sAT7yswD76n1s931etqAxQEuZm4v3PcvzAEgw4_1raz2oZj3IPiBycIJs1big3Qpcbhwe6fzZ77Xiej-UQAEkx6dIlxNXSLUZy0KH-fMkxuH4L-vla5Rw/w436-h327/100_7922.JPG" width="436" /></a></div><br />I keep my dried figs in Rubbermaid containers until I get enough then I move them to Mylar bags with oxygen absorbers. I have in the past also stored them in Mason jars with oxygen absorbers. <p></p><div>I will warn you though that dehydrated figs are awfully addictive . </div><div><br /></div><div style="text-align: center;"><b><span style="font-size: large;">Blessings from The Holler</span></b></div><div style="text-align: center;"><b><span style="font-size: large;"><br /></span></b></div><div style="text-align: center;"><b><span style="font-size: large;">The Canned Quilter</span></b></div>the canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.com3tag:blogger.com,1999:blog-8603192921512857639.post-25932804056439592532022-10-03T07:41:00.003-05:002022-10-03T07:48:30.706-05:00Cocozelle Zucchini<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZGku8h3qK36HyVNY5y7tj4x8yvPj750wHq0MckMXHjBEF7gdu79-pxB3pECCpGLN0lDlPYBSYzQq5znB1X4aox-TRXxH_pWc5aS4CfNKU9pb249wHPcpt_06nj1uZ5L9Q-4xZeAzw6qigPtHK4qx9X20oiey6mBRCcVo6UU3Ev9mNdS-hS1urGA/s3072/100_7043.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZGku8h3qK36HyVNY5y7tj4x8yvPj750wHq0MckMXHjBEF7gdu79-pxB3pECCpGLN0lDlPYBSYzQq5znB1X4aox-TRXxH_pWc5aS4CfNKU9pb249wHPcpt_06nj1uZ5L9Q-4xZeAzw6qigPtHK4qx9X20oiey6mBRCcVo6UU3Ev9mNdS-hS1urGA/s320/100_7043.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span face="DDG_ProximaNova, DDG_ProximaNova_UI_0, DDG_ProximaNova_UI_1, DDG_ProximaNova_UI_2, DDG_ProximaNova_UI_3, DDG_ProximaNova_UI_4, DDG_ProximaNova_UI_5, DDG_ProximaNova_UI_6, "Proxima Nova", "Helvetica Neue", Helvetica, "Segoe UI", "Nimbus Sans L", "Liberation Sans", "Open Sans", FreeSans, Arial, sans-serif" style="background-color: white; color: #494949; font-size: 14.4px; text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span face="DDG_ProximaNova, DDG_ProximaNova_UI_0, DDG_ProximaNova_UI_1, DDG_ProximaNova_UI_2, DDG_ProximaNova_UI_3, DDG_ProximaNova_UI_4, DDG_ProximaNova_UI_5, DDG_ProximaNova_UI_6, "Proxima Nova", "Helvetica Neue", Helvetica, "Segoe UI", "Nimbus Sans L", "Liberation Sans", "Open Sans", FreeSans, Arial, sans-serif" style="background-color: white; color: #494949; font-family: inherit; font-size: medium; text-align: left;">Well we finally pulled up the zucchini before frost. There is too much of a good thing! My favorite variety of zucchini to grow is an old Italian heirloom called Cocozelle. This Italian heirloom was called Cocozella di Napoli in the 1800s. It is a smaller bush but bears prolifically with a sweet and nutty tasting fruit. Flavor wise this is my favorite. It is open pollinated and I save seeds.</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFwKb4MtOHA1Md57z4UGvgX7P5x7M3P37DJ4LBdtxTI3BZP-57K2Dyzp9xn6wk-4D6DUNUoBvlpttHwJdbrBhcy1TUNujhNIXqr7NeZeiKpra2BBDQc74av9e1FBCVkAumlVvnSef3g5OzM9xDlhrdDZwF5H0tW2EtIdyVZlYIAmxYoEkBfdnsQw/s3072/100_6989.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="2304" height="507" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFwKb4MtOHA1Md57z4UGvgX7P5x7M3P37DJ4LBdtxTI3BZP-57K2Dyzp9xn6wk-4D6DUNUoBvlpttHwJdbrBhcy1TUNujhNIXqr7NeZeiKpra2BBDQc74av9e1FBCVkAumlVvnSef3g5OzM9xDlhrdDZwF5H0tW2EtIdyVZlYIAmxYoEkBfdnsQw/w380-h507/100_6989.JPG" width="380" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit; font-size: medium;">Zucchini for me is a pretty no brainer crop and I usually always end up with way more than I need but the chickens love them so they just become food supplements for the chickens and rabbits. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhExwrYzdYOhIrkBIO1ktAPWh71TV6mHXPQg7GnsNyfn5fYG79auYjY-TKABusyqmUJrppIcahzzQP3JMluV9HFnJ-9GElj5rSkOguVed0mwq04BsLQZccz1SVarPF8UL-AMJdTeOYqo-ljECTfBSwA76NFTd99PpCcVsyEtkRf5B8FVCrBfKhdcg/s3072/100_6563.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhExwrYzdYOhIrkBIO1ktAPWh71TV6mHXPQg7GnsNyfn5fYG79auYjY-TKABusyqmUJrppIcahzzQP3JMluV9HFnJ-9GElj5rSkOguVed0mwq04BsLQZccz1SVarPF8UL-AMJdTeOYqo-ljECTfBSwA76NFTd99PpCcVsyEtkRf5B8FVCrBfKhdcg/s320/100_6563.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit; font-size: medium;">My husbands favorite zucchini recipe is the zucchini bread that I have made for years. I always make up a dozen loaves or so and freeze for winter. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="background-color: #cccccc; clear: both; line-height: 24px; text-align: start;"><span style="font-family: inherit; font-size: medium;">Zucchini Bread</span></div><div class="separator" style="background-color: #cccccc; clear: both; line-height: 24px; text-align: start;"><span style="font-family: inherit; font-size: medium;"><br /></span></div><div class="separator" style="background-color: #cccccc; clear: both; line-height: 24px; text-align: left;"><span style="font-family: inherit; font-size: medium;">3 cups all purpose flour</span></div><div class="separator" style="background-color: #cccccc; clear: both; line-height: 24px; text-align: left;"><span style="font-family: inherit; font-size: medium;">1 tsp salt</span></div><div class="separator" style="background-color: #cccccc; clear: both; line-height: 24px; text-align: left;"><span style="font-family: inherit; font-size: medium;">1 tsp baking soda</span></div><div class="separator" style="background-color: #cccccc; clear: both; line-height: 24px; text-align: left;"><span style="font-family: inherit; font-size: medium;">3 tsp ground cinnamon</span></div><div class="separator" style="background-color: #cccccc; clear: both; line-height: 24px; text-align: left;"><span style="font-family: inherit; font-size: medium;">1/4 tsp baking powder</span></div><div class="separator" style="background-color: #cccccc; clear: both; line-height: 24px; text-align: left;"><span style="font-family: inherit; font-size: medium;">3 eggs</span></div><div class="separator" style="background-color: #cccccc; clear: both; line-height: 24px; text-align: left;"><span style="font-family: inherit; font-size: medium;">2 cups white sugar</span></div><div class="separator" style="background-color: #cccccc; clear: both; line-height: 24px; text-align: left;"><span style="font-family: inherit; font-size: medium;">3 tsp vanilla extract</span></div><div class="separator" style="background-color: #cccccc; clear: both; line-height: 24px; text-align: left;"><span style="font-family: inherit; font-size: medium;">1 cup vegetable oil</span></div><div class="separator" style="background-color: #cccccc; clear: both; line-height: 24px; text-align: left;"><span style="font-family: inherit; font-size: medium;">3 cups grated zucchini</span></div><div class="separator" style="background-color: #cccccc; clear: both; line-height: 24px; text-align: left;"><span style="font-family: inherit; font-size: medium;">1 cup chopped walnuts optional</span></div><div class="separator" style="background-color: #cccccc; clear: both; line-height: 24px; text-align: left;"><span style="font-family: inherit; font-size: medium;">1/2 cup raisins optional</span></div><div class="separator" style="background-color: #cccccc; clear: both; line-height: 24px; text-align: left;"><span style="font-family: inherit; font-size: medium;"><br /></span></div><div class="separator" style="background-color: #cccccc; clear: both; line-height: 24px; text-align: left;"><span style="font-family: inherit; font-size: medium;">Preheat oven to 350. Sift together flour, salt, soda, cinnamon, and baking powder. Beat eggs. Add sugar, vanilla and oil to egg and mix well. Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in nuts and raisins if desired. Pour into 2 loaf pans. Bake at 350 for 1 hour.. or until tests done. Cool on rack and then remove from pans. May be drizzled with a powdered sugar and milk glaze. </span></div></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw-ESfftBdNqGdvc4_Z6BPR4wqGgOZT7K4-3fyzefpRGZhwaC30RI1PXFSQWOOWuWQCDmPMWC8XM0DIL4DeMYHg2PKpzNVgoupOODVlQQsLBsvK3G7COOdlrvmFDBWn94S3OzY0Rzr8nqVFyQQinHPRTapGzPu_9fzefNK9MGILCvWhnpOUx7cNw/s3072/100_6577.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw-ESfftBdNqGdvc4_Z6BPR4wqGgOZT7K4-3fyzefpRGZhwaC30RI1PXFSQWOOWuWQCDmPMWC8XM0DIL4DeMYHg2PKpzNVgoupOODVlQQsLBsvK3G7COOdlrvmFDBWn94S3OzY0Rzr8nqVFyQQinHPRTapGzPu_9fzefNK9MGILCvWhnpOUx7cNw/s320/100_6577.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit; font-size: medium;">Or maybe zucchini pineapple canned. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="background-color: white; clear: both;"><b><span style="font-family: inherit; font-size: medium;">ZUCCHINI PINEAPPLE</span></b></div><div class="separator" style="background-color: white; clear: both;"><span style="font-family: inherit; font-size: medium;"><br /></span></div><div class="separator" style="background-color: white; clear: both;"><span style="font-family: inherit; font-size: medium;">4 quarts zucchini, grated or diced</span></div><div class="separator" style="background-color: white; clear: both;"><span style="font-family: inherit; font-size: medium;">1 1/2 cups bottled lemon juice (standardized acidity)</span></div><div class="separator" style="background-color: white; clear: both;"><span style="font-family: inherit; font-size: medium;">1 can ( 46 oz. ) unsweetened pineapple juice</span></div><div class="separator" style="background-color: white; clear: both;"><span style="font-family: inherit; font-size: medium;">3 cups sugar</span></div><div class="separator" style="background-color: white; clear: both;"><span style="font-family: inherit; font-size: medium;"><br /></span></div><div class="separator" style="background-color: white; clear: both; text-align: left;"><span style="font-family: inherit; font-size: medium;">Remove peel from zucchini and seeds. Coarsely grate or cube zucchini into small cubes.</span></div><div class="separator" style="background-color: white; clear: both; text-align: left;"><span style="font-family: inherit; font-size: medium;"><br /></span></div><div class="separator" style="background-color: white; clear: both; text-align: left;"><span style="font-family: inherit; font-size: medium;">Mix all ingredients thoroughly and simmer for 20 minutes, stirring frequently. </span></div><div class="separator" style="background-color: white; clear: both; text-align: left;"><span style="font-family: inherit; font-size: medium;"><br /></span></div><div class="separator" style="background-color: white; clear: both; text-align: left;"><span style="font-family: inherit; font-size: medium;">Fill clean hot jars with hot zucchini mixture leaving 1/2 inch head space. Adjust lids an</span></div><div class="separator" style="background-color: white; clear: both; text-align: left;"><span style="font-family: inherit; font-size: medium;">process 15 minutes for half pints or pint jars. ( Do not put in jars larger than pints. )</span></div><div class="separator" style="background-color: white; clear: both; text-align: left;"><span style="font-family: inherit; font-size: medium;"><br /></span></div><div class="separator" style="background-color: white; clear: both; text-align: left;"><span style="font-family: inherit; font-size: medium;">Remove jars and allow to cool completely. Test seal and store in a cool dry place. </span></div></div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG0bEYM8DfphXhGfEKxKLqRUxUtjMZ50XH4tMnomD-D0kBcJzuTfz7amNv2b3VM12joEH4tucSXvja6hMBaiINMTDzbjIUsZ1hT2nK0Io8X_KmY7eyMKx1nD9rio-RmhIhVXES9Vyp7TPEUOByo-dEarofGXdgIpwOYfuLDVNfKQV-3oyfy2a9_w/s3072/100_7929.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG0bEYM8DfphXhGfEKxKLqRUxUtjMZ50XH4tMnomD-D0kBcJzuTfz7amNv2b3VM12joEH4tucSXvja6hMBaiINMTDzbjIUsZ1hT2nK0Io8X_KmY7eyMKx1nD9rio-RmhIhVXES9Vyp7TPEUOByo-dEarofGXdgIpwOYfuLDVNfKQV-3oyfy2a9_w/s320/100_7929.JPG" width="320" /></a></div><br /> <span style="font-family: inherit; font-size: medium;">And I even have 4 baseball bat sized ones on the table for seeds.</span><p></p><div><br /></div><div style="text-align: center;"><b><span style="font-size: large;">Blessings from The Holler</span></b></div><div style="text-align: center;"><b><span style="font-size: large;"><br /></span></b></div><div style="text-align: center;"><b><span style="font-size: large;">The Canned Quilter</span></b></div>the canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.com2tag:blogger.com,1999:blog-8603192921512857639.post-13413724735002220002022-09-30T07:04:00.000-05:002022-09-30T07:04:28.070-05:00Dehydrating Mashed Sweet Potatoes<p style="text-align: center;"> <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu8ku_zhF9wbbBMb6tH50ImRdSNT5p8CP-8U2ZscKf0tzqRAXyZnUzg4XUSBQNGabAPJycR_DHfwF3ESk5QSJ0U2ryEN5RAl0u19LBduomIEDFG1Hpp4t1vDOgZC2qfeN_-LGGQbyjDMbYNaT6zKnh70I2PyVxX5ltVvF4SYlyAzeu4uZcJf7c2A/s3072/100_7921.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu8ku_zhF9wbbBMb6tH50ImRdSNT5p8CP-8U2ZscKf0tzqRAXyZnUzg4XUSBQNGabAPJycR_DHfwF3ESk5QSJ0U2ryEN5RAl0u19LBduomIEDFG1Hpp4t1vDOgZC2qfeN_-LGGQbyjDMbYNaT6zKnh70I2PyVxX5ltVvF4SYlyAzeu4uZcJf7c2A/w437-h328/100_7921.JPG" width="437" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Other than just consuming my sweet potatoes baked this is one of our favorite ways to consume sweet potatoes other than maybe pie. I simply put the sweet potatoes in the oven and bake them. Then peel the potatoes and mash just like making mashed potatoes. I add apple juice if they need a little liquid and I add to also add cinnamon and maple syrup and then run my immersion blender through them. You do what your family likes to taste. Then I spread the mashed potatoes out on parchment paper on my dehydrator trays and dry like fruit leather only drier. At the end I take it off the parchment paper and let it finish drying to a point it can be broken into small pieces. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqR2c_xV4PWH8tJAjwIpExenZ5iP5md-dMArME_UQz9hEjPaXArB0_nQJE-z0sCC0wIHpfg673ERgEbA4tyq5O4_PGNLyeJKO4Ndcb9-OCJdEVPY8D_6WMw_OaVh5un7mOdf20kPML7G0C5cl6ITuS3CHLrtCy8yl5d6PrtM_cjAE0SnnLyO_Iig/s3072/100_7923.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="324" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqR2c_xV4PWH8tJAjwIpExenZ5iP5md-dMArME_UQz9hEjPaXArB0_nQJE-z0sCC0wIHpfg673ERgEbA4tyq5O4_PGNLyeJKO4Ndcb9-OCJdEVPY8D_6WMw_OaVh5un7mOdf20kPML7G0C5cl6ITuS3CHLrtCy8yl5d6PrtM_cjAE0SnnLyO_Iig/w432-h324/100_7923.JPG" width="432" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">The sweet potato pieces are in the jars in the above picture. You can easily take out small pieces and just let them melt in your mouth. We personally like to add them to our refrigerator oatmeal again. A great source of potassium. They can also be reconstituted as just plain mashed sweet potatoes or used in bread, pies and casseroles. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: large;">Blessings from The Holler</span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: large;"><br /></span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: large;">The Canned Quilter</span></b></div><p></p>the canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.com2tag:blogger.com,1999:blog-8603192921512857639.post-53603953774568578572022-09-28T16:02:00.001-05:002022-09-28T16:02:13.495-05:00Heavy Hitter Okra<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikRiERqXhmd56R-ouZ-IlhpBzxBnHvv4wfcRMhSMHXMZlRYcJrYiG7-z9vnhVKd3FFE0AAlA5yVm3VxxmFovnf7uZsYaHcmKexWP63UYt0SbN3yS7R4QiIVwJZCfhcBCbmQYp6voBM9XSCZdX9y20YYJpU2yFeFI0ihdO1C__f1AEYsxYh07i1kQ/s3072/100_7843.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikRiERqXhmd56R-ouZ-IlhpBzxBnHvv4wfcRMhSMHXMZlRYcJrYiG7-z9vnhVKd3FFE0AAlA5yVm3VxxmFovnf7uZsYaHcmKexWP63UYt0SbN3yS7R4QiIVwJZCfhcBCbmQYp6voBM9XSCZdX9y20YYJpU2yFeFI0ihdO1C__f1AEYsxYh07i1kQ/s320/100_7843.JPG" width="320" /></a></div> <p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: justify;">Another overachiever in my garden this year has been the okra. I tried a new variety to me called <i>Heavy Hitter</i> from seeds I purchased 2 years ago from the farmer in Alabama that developed this okra. In the past I have traditionally grown <i>Cajun Cowhorn</i> variety and also <i>Clemson Spineless</i>. <i>Cajun Cowhorn</i> is an heirloom variety that my parents grew in Louisiana when I was a child and the great thing about that variety is that the pods stay soft and edible even when very large. <i>Heavy Hitter</i> is a variety developed by a farmer over many years by selecting the best producing Clemson Spineless plants in his garden and saving seeds from those specific plants. It is known to be an extremely heavy producer and has lived up to it's name. I see it is available now at Bakers Creek Seeds if anyone is interested in trying it. I will say that it has produced spectacularly for me. We did have an extremely cool spring and it was slow to get started but once started it will produce now till frost. I found the seeds just a tad expensive at first but now save my own so have plenty for years to come. I also maintain a supply of <i>Cajun Cowhorn</i> seeds as well. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_dHeCWn3Mhyjy5RmP7k20JmpdGiYhTFFDhPAUOmq4p5IitJ9tlOievQbB0Qc5EBnK2TdFRBblZapLoVFD5GZJlZY2innqRpM8UdJTfMNeuBhUQsqTRkjwaMsFIURS-VQuK7CLukhOpPWanwx9urqnbg_5zoXY_w7178FhDEgGg5utz9m-DoH1cA/s3072/100_7844.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_dHeCWn3Mhyjy5RmP7k20JmpdGiYhTFFDhPAUOmq4p5IitJ9tlOievQbB0Qc5EBnK2TdFRBblZapLoVFD5GZJlZY2innqRpM8UdJTfMNeuBhUQsqTRkjwaMsFIURS-VQuK7CLukhOpPWanwx9urqnbg_5zoXY_w7178FhDEgGg5utz9m-DoH1cA/w356-h267/100_7844.JPG" width="356" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCnnX22k1Y-8ljwpeGWTuc7vqnrWVgiLJQzhfawDk22U2NZWY5hXUsNBOXaWv1EIWHz5FHr39CLwPYuxone5bwy5UWneISu0FuGmcobdRsu291q0VgQYjfpjFivCLZXGcdGUZzVfxcOwXCBJ7qYoBxXnhmugfZt1rhi5ECxGbmIKu-e8CfwfoN-A/s3072/100_7863.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="2304" height="419" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCnnX22k1Y-8ljwpeGWTuc7vqnrWVgiLJQzhfawDk22U2NZWY5hXUsNBOXaWv1EIWHz5FHr39CLwPYuxone5bwy5UWneISu0FuGmcobdRsu291q0VgQYjfpjFivCLZXGcdGUZzVfxcOwXCBJ7qYoBxXnhmugfZt1rhi5ECxGbmIKu-e8CfwfoN-A/w314-h419/100_7863.JPG" width="314" /></a><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: justify;">Like any other okra </span><i style="text-align: justify;">Heavy Hitter</i><span style="text-align: justify;"> makes a beautiful yellow Hibiscus type flower and a large bush. My okra in the garden and around the place tucked here and there are between 8 to 12 feet and some are 4 foot wide so give them plenty of room to grow. They also like rich soil and produce well in heat and even dry conditions to a point. I like to cut my okra pods from 3 to 5 inches in length so that they are good and tender. </span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDMYS1dEV1l-9lWuXJZ3m0cSbOCHOBH5L0VPpvacy4lkPqvPWcVBrOAQZwV2MHMgXif430s0K7isksOLFE0C3oGUYldFFxCfJzYKlAhVPT6OO0vmlN6HlkCPSolf5i6_wyyiJ2wOfy-NYuBiSGwVj-lN1_WWp9FNYFNC1YTRMggpnIHLQd3tpO5Q/s3072/100_7926.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDMYS1dEV1l-9lWuXJZ3m0cSbOCHOBH5L0VPpvacy4lkPqvPWcVBrOAQZwV2MHMgXif430s0K7isksOLFE0C3oGUYldFFxCfJzYKlAhVPT6OO0vmlN6HlkCPSolf5i6_wyyiJ2wOfy-NYuBiSGwVj-lN1_WWp9FNYFNC1YTRMggpnIHLQd3tpO5Q/s320/100_7926.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Right now I am averaging about a gallon of okra a day. I have frozen about 40 vacuum bags with 4 cups each now in the freezer. This we love just tossed with olive oil and sea salt and roasting in the oven. I have also canned okra and tomatoes in jars for making a dish that starts with a traditional roux with shrimp and onions served over rice. It is just okra, tomatoes and onions in the jars. I also use this in soups as well and sometimes gumbos. I have also frozen okra breaded for frying. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9IsYAPkBHQZCcTHldCSfdgjauqth20FDD9XZFWovgwhYkJ-92rqjR2-U6XaiQYCUitIvMmMoZMe_YSB-9Z1EYnH9Tp_PBrekFG8opjI2M3Tzv613281P9qX6DQhGMAwfaVeYmvkYF_U41VnbV43pso9pD0nbLxy-c1jUKA1NK71NqOi9tSgnw8A/s3072/100_7892.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9IsYAPkBHQZCcTHldCSfdgjauqth20FDD9XZFWovgwhYkJ-92rqjR2-U6XaiQYCUitIvMmMoZMe_YSB-9Z1EYnH9Tp_PBrekFG8opjI2M3Tzv613281P9qX6DQhGMAwfaVeYmvkYF_U41VnbV43pso9pD0nbLxy-c1jUKA1NK71NqOi9tSgnw8A/s320/100_7892.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR3TbKeb2wNEqn7qO8nEmpaBgv0olPioxFFZtfYWrpM6yYPqVk7UbgMkPi6tnyOdg07x1dPmZV4tqTPzJbBU454BB99e6Cjnv-X0VWPkG5qMt3G5jchrImfKxcTcDgc_fKySmgCdWWA0y8e6T23E5rcvma60UjT-ItBmwyun0XE0o6yOIwbajmOg/s3072/100_7922.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR3TbKeb2wNEqn7qO8nEmpaBgv0olPioxFFZtfYWrpM6yYPqVk7UbgMkPi6tnyOdg07x1dPmZV4tqTPzJbBU454BB99e6Cjnv-X0VWPkG5qMt3G5jchrImfKxcTcDgc_fKySmgCdWWA0y8e6T23E5rcvma60UjT-ItBmwyun0XE0o6yOIwbajmOg/w357-h268/100_7922.JPG" width="357" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: justify;">So for now we are dehydrating okra. My husband eats it straight out of the container as a snack because it takes on somewhat of a nutty flavor. Dehydrated okra will eventually once I am finished go into Mylar bags with an oxygen absorber and be stored in food grade buckets with gamma lids. This way it should keep for years as long as it is dried completely crunchy. Rehydrated okra can be used roasted, in soups or even breaded and fried. It all works and no slime! </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTkFFNb68TnKVrcv0mK5jIG-bqbTxmAmuyiC00u_fLHRh1pLQ_wug9x9tY4-0a5vFYA4FCIxKj4PAeTWuLL1dPgUdCI8DsSKfYjvqR6E1UhhXVkIl_WuIySuopWo0I3b34xwFA3D3DQgxwHFYmPx_RfOMvfIRHqib3jCwsenh_R7bZbtISv4ohjg/s3072/100_6743.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTkFFNb68TnKVrcv0mK5jIG-bqbTxmAmuyiC00u_fLHRh1pLQ_wug9x9tY4-0a5vFYA4FCIxKj4PAeTWuLL1dPgUdCI8DsSKfYjvqR6E1UhhXVkIl_WuIySuopWo0I3b34xwFA3D3DQgxwHFYmPx_RfOMvfIRHqib3jCwsenh_R7bZbtISv4ohjg/s320/100_6743.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /><br /></div>There is also a pickled okra recipe under canning recipes above if you want to give that a try. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: large;">Blessings from The Holler</span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: large;"><br /></span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: large;">The Canned Quilter</span></b></div><br /><br /><p></p>the canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.com4tag:blogger.com,1999:blog-8603192921512857639.post-31300971947717955002022-09-19T11:06:00.007-05:002022-09-20T09:39:31.958-05:00Plentiful Harvests for Autumn<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkWlkVwJlGDXYPGZq2ekg_cBAIuNVE0XXOnauvhbMvdtrgWxPP0_KNiz12o_HyX6mA8AIy43bI78FtiQRLSN2nNEb4KOqQokwBy83DyqIM1SyJW2a9mrOak5aIed6-PTuom3oCwphwhw7SVAUSojXcXhTQIdMcnFrSwMP5rE4tzWRe--Pxmw7t2Q/s3072/100_7836.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="2304" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkWlkVwJlGDXYPGZq2ekg_cBAIuNVE0XXOnauvhbMvdtrgWxPP0_KNiz12o_HyX6mA8AIy43bI78FtiQRLSN2nNEb4KOqQokwBy83DyqIM1SyJW2a9mrOak5aIed6-PTuom3oCwphwhw7SVAUSojXcXhTQIdMcnFrSwMP5rE4tzWRe--Pxmw7t2Q/w324-h432/100_7836.JPG" width="324" /></a></div><br /></div><div class="separator" style="clear: both; text-align: justify;">The days of sleeping at night with an open window under a snuggly quilt have returned. The leaves have started to trickle down again from the trees. I picked the first 6 of my butternut squash yesterday. I love the "pumpkin" pies I make from these. In the past I have chunked these up and canned them in jars but honestly I don't like them that way. The meat of the squash tends to be watery preserved that way. My preference actually is to mash the squash up and freeze it. I may play around with dehydrating it into a powder this year and then rehydrating for pies. We shall see since I have plenty to work with. You have to make sure when growing these winter squash to leave them on the vine long enough for that rind to get good and hard. That is the secret to a long shelf life. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">I have been playing around with the idea of canning chicks of this squash in jars with chicken broth and maybe onions. You could open the jar and simply puree the contents and maybe add cream for an almost instant butternut squash soup. I see some more experimenting in my near future. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><a href="https://hickeryhollerfarm.blogspot.com/2011/10/worlds-greatest-fall-pie.html" target="_blank">Recipe for Amazing Butternut Pie</a><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOiK64V9AScIqVROFrqJ_K37dKx4ptikEyw-PxVrLmUuc4jqbYxL0WUelzqBA4NwQ5RO7JS-GifJK3hjg7IU2-EsPmWgWoFXfF9ul-MgptQ8brfUOfJl-Sazer7ju10UhGXeK1TtD-EybAGn2RievfTIqWMhX4ubl3yNE_2CKBgoVVYRtC4N0FZQ/s3072/100_7800.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="2304" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOiK64V9AScIqVROFrqJ_K37dKx4ptikEyw-PxVrLmUuc4jqbYxL0WUelzqBA4NwQ5RO7JS-GifJK3hjg7IU2-EsPmWgWoFXfF9ul-MgptQ8brfUOfJl-Sazer7ju10UhGXeK1TtD-EybAGn2RievfTIqWMhX4ubl3yNE_2CKBgoVVYRtC4N0FZQ/s320/100_7800.JPG" width="240" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_LK9SG5J22ZYtX8rE2-hCvo8Uh1LLW4rK_5QzDob9NNvIRHFmv5yXxQfnz_WZX1c-jAg-1j3fE0e3MzSAUi-K4RO74BT_l6lWo1icJkxWB0YgfC9kZOARNMu4bLfyAc2yijyKqXpBT6spesVkaXhjOAyx2lAFwLQoiDZSGmYpueu-yfxbTOpdjA/s320/100_7832.JPG" width="320" /><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">My eldest daughter "Fred" came to visit recently bring my grandchildren to spend some time. She had recently butchered and brought me meat builder chickens she had raised along with some fresh pork. O Wise One smoked it last week and I used the smoked chicken to make a couple casseroles for the freezer. The chicken bones had a smoky flavor and I made a small crock pot of smoked chicken broth to use to can. That should give something an interesting flavor. With the smoked pork I had some dry pinto beans laying around so I cooked my pinto beans just until soft then added them to jars along with chunks of the smoked pork and some chopped onions then poured the smoked chicken broth over the top to fill the jars to 1 inch headspace. Then I processed these quart jars for 90 minutes at 12 pounds pressure. Talk about good it made quart jars of pinto beans with onions and chunks of smoked pork. Add some corn bread and a sliced tomato fresh from the garden and you have a great meal. The extra broth I put up in 3 quarts also. Just 1 batch of seven quarts but that is seven meals for us out of one piece of pork. Three freezer casseroles ( 8" X 8") with smoked chicken stashed in the freezer and a little extra broth as a bonus. So all together 10 meals for 2 pieces of meat. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_LK9SG5J22ZYtX8rE2-hCvo8Uh1LLW4rK_5QzDob9NNvIRHFmv5yXxQfnz_WZX1c-jAg-1j3fE0e3MzSAUi-K4RO74BT_l6lWo1icJkxWB0YgfC9kZOARNMu4bLfyAc2yijyKqXpBT6spesVkaXhjOAyx2lAFwLQoiDZSGmYpueu-yfxbTOpdjA/s3072/100_7832.JPG" style="margin-left: 1em; margin-right: 1em;"><div class="separator" style="clear: both; text-align: center;"><br /></div></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_LK9SG5J22ZYtX8rE2-hCvo8Uh1LLW4rK_5QzDob9NNvIRHFmv5yXxQfnz_WZX1c-jAg-1j3fE0e3MzSAUi-K4RO74BT_l6lWo1icJkxWB0YgfC9kZOARNMu4bLfyAc2yijyKqXpBT6spesVkaXhjOAyx2lAFwLQoiDZSGmYpueu-yfxbTOpdjA/s3072/100_7832.JPG" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD0oLbUecAXy9mXxMNb_d29AeCX-HLHxAiisqUeiwC7PCFREcNZZwpSq38F6ZPcyjsmnU_l_eAwjewd1Z1p34on2WSOwURapQpT05YwnJ3pskLLbxSOQFhf0eRvHa-t0LfKR5CrCRb9IgFj5t4JGkXHYgNJqEHCvamrjbR6EKkiVo09s6V2jelJg/s3072/100_7815.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD0oLbUecAXy9mXxMNb_d29AeCX-HLHxAiisqUeiwC7PCFREcNZZwpSq38F6ZPcyjsmnU_l_eAwjewd1Z1p34on2WSOwURapQpT05YwnJ3pskLLbxSOQFhf0eRvHa-t0LfKR5CrCRb9IgFj5t4JGkXHYgNJqEHCvamrjbR6EKkiVo09s6V2jelJg/w381-h286/100_7815.JPG" width="381" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #0000ee;"><u><br /></u></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-O8BHaHDXS6ifCkCh73tUCDZkO7srOQWBWhHgT0tafV_xHttUgESaPHNrIVLSDvWC2yJGNFGfrmIw7GBumEeD16e2UJNNh-gX56AAmSS5yGLG05PWlHd8L8AkMBDq7E-gthCQ_SUtjmasAZiNyTq356BH-1RbeKyVNTPa0mf6lAT96W8dNOJZfA/s3072/100_7816.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-O8BHaHDXS6ifCkCh73tUCDZkO7srOQWBWhHgT0tafV_xHttUgESaPHNrIVLSDvWC2yJGNFGfrmIw7GBumEeD16e2UJNNh-gX56AAmSS5yGLG05PWlHd8L8AkMBDq7E-gthCQ_SUtjmasAZiNyTq356BH-1RbeKyVNTPa0mf6lAT96W8dNOJZfA/s320/100_7816.JPG" width="320" /></a></div><br /></div><div class="separator" style="clear: both; text-align: justify;">We picked the last of the Red beans from the garden also and canned 6 quarts of Louisiana Red Beans then pulled up the plants for the compost pile. One more crop finished for the year. I had been low on Red beans and concentrated on growing these to replenish my stock. We had made some homemade rope sausage last month and out in the freezer to go with these beans and also to go with my fermented homemade sauerkraut in the fridge. Louisiana Red Beans and Rice are a comfort food from home for me and we managed to can 60 quarts of them this season to add to the pantry. For the two of us that is 60 meals. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://hickeryhollerfarm.blogspot.com/search?q=red+beans" target="_blank"><span style="font-size: medium;">Mama's Red Bean Recipe</span></a><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipML5PvxRpoDeK4GJyHwgxDuc6-1oI8LghVKMuRNbb8rVVDyg5TST7Bq4NfWlAndQfwSiU8L5lHfywS9-z7c5jhJAvg3TTcWaF9m0nqc6kFByPa8sEK5BfU7ovoWXHvQDZRz10V6mwj1afFrWvXR9hZOST3tVaiNCyRTYFcU5latUjHdaasZ8W5A/s3072/100_7810.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipML5PvxRpoDeK4GJyHwgxDuc6-1oI8LghVKMuRNbb8rVVDyg5TST7Bq4NfWlAndQfwSiU8L5lHfywS9-z7c5jhJAvg3TTcWaF9m0nqc6kFByPa8sEK5BfU7ovoWXHvQDZRz10V6mwj1afFrWvXR9hZOST3tVaiNCyRTYFcU5latUjHdaasZ8W5A/s320/100_7810.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://hickeryhollerfarm.blogspot.com/2013/07/dill-relish.html" target="_blank"><span style="font-size: medium;">Dill Relish Recipe</span></a><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">My cucumbers are also starting to slow down so I made a small batch of 7 pints of dill relish. I use this for tuna, egg and chicken salads for sandwiches in the winter. This should again last us until the next cucumber harvest next spring/early summer. </div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ovOKpT94cwNMd38PnBIIa2mQwMiAfaWvNfIb-R6oZLsLaW6jSbAxwnGBei7321BTRBOEBtsQlAeHz5xbW16R__RAv8lyq4kSt8GcNcy5L3q1ia3ebAn5_UUPXSPNENge-zgMuLkQk3HA9TfSUh-yAoWDTGznpEPAWfuO2tj-CSYcbV5lEH9grA/s3072/100_6665.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ovOKpT94cwNMd38PnBIIa2mQwMiAfaWvNfIb-R6oZLsLaW6jSbAxwnGBei7321BTRBOEBtsQlAeHz5xbW16R__RAv8lyq4kSt8GcNcy5L3q1ia3ebAn5_UUPXSPNENge-zgMuLkQk3HA9TfSUh-yAoWDTGznpEPAWfuO2tj-CSYcbV5lEH9grA/w409-h307/100_6665.JPG" width="409" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQYfOYiDeqJcS8J8vgDsGyIXEisrHLf4O-IscHqK5IuWnsVmE9cqZUUWI0MkJRaM6zCsSS52PHSyMLvSgJQmuzx-5YymBldBeThACjArVaMSlJctqBoRt7B0hgXKrsxR7Ydf63ca0G95SsL5gIX85r8peOOQ6jAKoKJdMEZ0L8lvffZWOxMU676g/s3072/100_7807.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="2304" height="415" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQYfOYiDeqJcS8J8vgDsGyIXEisrHLf4O-IscHqK5IuWnsVmE9cqZUUWI0MkJRaM6zCsSS52PHSyMLvSgJQmuzx-5YymBldBeThACjArVaMSlJctqBoRt7B0hgXKrsxR7Ydf63ca0G95SsL5gIX85r8peOOQ6jAKoKJdMEZ0L8lvffZWOxMU676g/w311-h415/100_7807.JPG" width="311" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: justify;">Another bumper crop for the year has been yellow squash. 2022 shall be remembered as the year of the squash. I have 5 gallon zip bags of blanched sliced squash waiting to go into vacuum bags for the winter not counting what I have already put in vacuum bags. My plain old yellow crook neck squash was definitely an over achiever this year. These we like to eat with just a touch of bacon and onion smothered in a skillet. Sometimes I may add a sprinkling of shredded cheese over the top. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I also make a cream of squash soup with chicken broth, pureed squash and cream. A great fall soup to use up those extra squash. For this soup I freeze pureed squash in containers then remove from the containers and vacuum seal to go back in the freezer. Again to free up some freezer space the same idea of canning with chicken broth would work. Another experiment for the future. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The squash plants too have been pulled up and added to the compost. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I have 4 giant striped heirloom Italian zucchini named "Cocozelle" on my table awaited to be seeded for seed for next year and the meat I will shred for zucchini bread to go into the freezer. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">So as the temperatures mellow and the leaves begin to fall we start to also forage walnuts from the neighbors walnut tree that we gather every year to put in the freezer for our holiday baking and additions to our morning refrigerator oats. The cycle continues for another year here in the holler. The firewood is stacked, the fall garlic awaits planting next month and the compost piles grow ever larger. Soon shredded leaves will start being added to the compost and they will really swell in size.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Our spring baby ducklings were added to the flock this morning. We kept three little hens. So we now have Tiddly Winks my little pocket duck, Thelma the original hen and Tassy Lou the addition last year from a neighbor. Added to the mix now are Tink, Tilly and Tammy Faye. Angel is one happy drake with his harem of T's. Angel was named after one of Baby O's past boyfriends. The six little pullets are growing like mad and will replace the hens now in the chicken yard that will be butchered soon as they are at the end of their laying cycle. Their meat and subsequent broth will go into jars for winter meals.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Life goes on and we await the imminent first frost sometime next month. </div><div style="text-align: justify;"><br /></div><div style="text-align: center;">Blessings from The Holler</div><div style="text-align: center;"><br /></div><div style="text-align: center;">The Canned Quilter</div><div style="text-align: center;"><br /></div><div style="text-align: justify;">******* Notation</div><div style="text-align: justify;"><br /></div><div>Barbara asked an excellent question about old hens being tough. These old hens are called stewing hens. <span style="background-color: white;">A stewing hen is a retired egg layer. Stewing hens are an important component for honoring the life cycle of a farm. After several happy years eating grass and bugs, a hen’s egg laying ability naturally slows down, and she’s no longer a productive member of the flock. In order to keep up with the demand for eggs, farms must cull these older hens in order to make space for new layers. Butchering and selling these hens provides a revenue source for farms and allows the hen to continue to provide nourishment, this time in the form of high quality, pastured meat.</span></div><div><span style="background-color: white;"><br />Unlike broilers that are raised for meat and fattened relatively quickly, stewing hens have the opportunity to develop very strong bones, and strong, lean muscles. These bones are incredibly mineral rich, and the fat from these hens is full of fat-soluble vitamins and nutrients. Because of their rich nutritional content, stewing hens make excellent stock. A stewing hen’s lean meat contains a high level of connective tissue, which works wonderfully for slow cooked dishes such as stew, soup, and chicken and dumplings.</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p>the canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.com7tag:blogger.com,1999:blog-8603192921512857639.post-13738726119950553902022-09-16T09:46:00.001-05:002022-09-16T09:46:39.325-05:00Gooseberry Jam<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJBhsR4G5_ngr99lsDAT7NouGTScaRKZE28X7k8cFtDe0DXe1b__jL8g3UfmJT77abH3_rC7c1h8S6aSLA6KtdK8Vh_UX82AgQ0FOl44eKVnTcdcyxYvt5iPl8qiHIHWWVfV7Rnc8FLk_B4Vx_9G7pip-nzg4zai1aa3ZjVvuGXNm6MzEym3uCPQ/s3072/100_7743.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJBhsR4G5_ngr99lsDAT7NouGTScaRKZE28X7k8cFtDe0DXe1b__jL8g3UfmJT77abH3_rC7c1h8S6aSLA6KtdK8Vh_UX82AgQ0FOl44eKVnTcdcyxYvt5iPl8qiHIHWWVfV7Rnc8FLk_B4Vx_9G7pip-nzg4zai1aa3ZjVvuGXNm6MzEym3uCPQ/w413-h310/100_7743.JPG" width="413" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Harvests are starting to slow down some. Yesterday I picked the first of the winter squash which is a butternut variety. I don't even know what variety as I first saved the seeds from a squash purchased commercially long ago. For the moment I am starting to process down some of the fruit that I tucked in the freezer this spring until I had time to process at a later date. I grow so much that I have to do this often times to get around to everything. SO I make jellies and preserves in the fall to cleanout the freezer for fall meats. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">First thing I did was take out my frozen gooseberries to thaw for a recipe I am posting a table below from the National Center for Home Food Preservation on canning jams and jellies with no added pectin</div><div class="separator" style="clear: both; text-align: justify;">if you want to use pectin you can usually find the recipe in the Sure-Jell Box. As for me I just add sugar and in some instances lemon juice. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://nchfp.uga.edu/how/can_07/jam_without_pectin.html" target="_blank">https://nchfp.uga.edu/how/can_07/jam_without_pectin.html</a><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><table class="table table-bordered" style="background-color: white; border-collapse: collapse; border-spacing: 0px; border: 1px solid rgb(221, 221, 221); caption-side: top; color: black; font-family: verdana, arial, helvetica, sans-serif; font-size: 14px; margin-bottom: 20px; max-width: 100%; width: 616.662px;"><tbody style="box-sizing: border-box;"><tr style="box-sizing: border-box;"><td colspan="10" style="border: 1px solid rgb(221, 221, 221); box-sizing: border-box; line-height: 1.42857; padding: 8px; vertical-align: top;"><strong style="box-sizing: border-box;">Table 1.</strong> Ingredient Quantities.</td></tr><tr align="center" style="box-sizing: border-box;" valign="middle"><td style="border: 1px solid rgb(221, 221, 221); box-sizing: border-box; line-height: 1.42857; padding: 8px; vertical-align: top;"><strong style="box-sizing: border-box;">Fruit</strong></td><td style="border: 1px solid rgb(221, 221, 221); box-sizing: border-box; line-height: 1.42857; padding: 8px; vertical-align: top;"><strong style="box-sizing: border-box;">Cups Crushed Fruit</strong></td><td style="border: 1px solid rgb(221, 221, 221); box-sizing: border-box; line-height: 1.42857; padding: 8px; vertical-align: top;"><strong style="box-sizing: border-box;">Cups Sugar</strong></td><td style="border: 1px solid rgb(221, 221, 221); box-sizing: border-box; line-height: 1.42857; padding: 8px; vertical-align: top;"><strong style="box-sizing: border-box;">Tbs. Lemon Juice</strong></td><td style="border: 1px solid rgb(221, 221, 221); box-sizing: border-box; line-height: 1.42857; padding: 8px; vertical-align: top;"><strong style="box-sizing: border-box;">Yield (Half-pints)</strong></td></tr><tr align="center" style="box-sizing: border-box;" valign="middle"><td style="border: 1px solid rgb(221, 221, 221); box-sizing: border-box; line-height: 1.42857; padding: 8px; vertical-align: top;"><strong style="box-sizing: border-box;">Apricots</strong></td><td style="border: 1px solid rgb(221, 221, 221); box-sizing: border-box; line-height: 1.42857; padding: 8px; vertical-align: top;">4 to 4-1/2</td><td style="border: 1px solid rgb(221, 221, 221); box-sizing: border-box; line-height: 1.42857; padding: 8px; vertical-align: top;">4</td><td style="border: 1px solid rgb(221, 221, 221); box-sizing: border-box; line-height: 1.42857; padding: 8px; vertical-align: top;">2</td><td style="border: 1px solid rgb(221, 221, 221); box-sizing: border-box; line-height: 1.42857; padding: 8px; vertical-align: top;">5 to 6</td></tr><tr align="center" style="box-sizing: border-box;" valign="middle"><td style="border: 1px solid rgb(221, 221, 221); box-sizing: border-box; line-height: 1.42857; padding: 8px; vertical-align: top;"><strong style="box-sizing: border-box;">Berries*</strong></td><td style="border: 1px solid rgb(221, 221, 221); box-sizing: border-box; line-height: 1.42857; padding: 8px; vertical-align: top;">4</td><td style="border: 1px solid rgb(221, 221, 221); box-sizing: border-box; line-height: 1.42857; padding: 8px; vertical-align: top;">4</td><td style="border: 1px solid rgb(221, 221, 221); box-sizing: border-box; line-height: 1.42857; padding: 8px; vertical-align: top;">0</td><td style="border: 1px solid rgb(221, 221, 221); box-sizing: border-box; line-height: 1.42857; padding: 8px; vertical-align: top;">3 to 4</td></tr><tr align="center" style="box-sizing: border-box;" valign="middle"><td style="border: 1px solid rgb(221, 221, 221); box-sizing: border-box; line-height: 1.42857; padding: 8px; vertical-align: top;"><strong style="box-sizing: border-box;">Peaches</strong></td><td style="border: 1px solid rgb(221, 221, 221); box-sizing: border-box; line-height: 1.42857; padding: 8px; vertical-align: top;">5-1/2 to 6</td><td style="border: 1px solid rgb(221, 221, 221); box-sizing: border-box; line-height: 1.42857; padding: 8px; vertical-align: top;">4 to 5</td><td style="border: 1px solid rgb(221, 221, 221); box-sizing: border-box; line-height: 1.42857; padding: 8px; vertical-align: top;">2</td><td style="border: 1px solid rgb(221, 221, 221); box-sizing: border-box; line-height: 1.42857; padding: 8px; vertical-align: top;">6 to 7</td></tr><tr align="center" style="box-sizing: border-box;" valign="middle"><td colspan="5" style="border: 1px solid rgb(221, 221, 221); box-sizing: border-box; line-height: 1.42857; padding: 8px; vertical-align: top;">* Includes blackberries, boysenberries, dewberries, gooseberries, loganberries, raspberries, and strawberries.</td></tr></tbody></table></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtPHO8Kqb8Ms4a_SMjOMPnOZcNRie9zFlj_FV-yIvp31QRaYSiU0XuU9LJcCJ5chelMT17sJ-irLYrUsa4nq99b2NMynylgBNZOZwqjbw7ssOlg9pOY5xHWgUscuoAP04SiZW-hL2JPbsAUVgOQkGtsDrUrz0aWWebKUMOANb10t0JgD59rdDFpQ/s3072/100_7733.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="2304" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtPHO8Kqb8Ms4a_SMjOMPnOZcNRie9zFlj_FV-yIvp31QRaYSiU0XuU9LJcCJ5chelMT17sJ-irLYrUsa4nq99b2NMynylgBNZOZwqjbw7ssOlg9pOY5xHWgUscuoAP04SiZW-hL2JPbsAUVgOQkGtsDrUrz0aWWebKUMOANb10t0JgD59rdDFpQ/s320/100_7733.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">I had a pretty healthy gooseberry harvest this year and froze most of them so I had lots of gooseberries to work with. I made jam with some, pie filling with some and then canned some simply in a super light syrup for juice to add to ice tea similar to lemon juice. </div><div style="text-align: justify;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhffHjcbdMIuHPShePZ9ruHzaccKh9k-RLx7w-roS-uaqQrTT2R4mCgDYBHB0WAgvHstiSDpxjGlywICvGCmx2aJoMvTG55dYtXBA70OBoikWa1DZz1Qp9kdI3hf-KbsWZZiOIjDIMJGwxWsLw2_gA2N1blaFPpv1A8gOMSKiKICjzzqsuhQyoeyQ/s3072/100_7738.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhffHjcbdMIuHPShePZ9ruHzaccKh9k-RLx7w-roS-uaqQrTT2R4mCgDYBHB0WAgvHstiSDpxjGlywICvGCmx2aJoMvTG55dYtXBA70OBoikWa1DZz1Qp9kdI3hf-KbsWZZiOIjDIMJGwxWsLw2_gA2N1blaFPpv1A8gOMSKiKICjzzqsuhQyoeyQ/s320/100_7738.JPG" width="320" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;">It was pretty simple and straight forward with 4 cups sugar and 4 cups fruit cooked down to the soft gel stage and then put in jars and water bathed. I like canning in these small batches when I have a bit of time here and there. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkvq8Q_Y5WZ9q5AjRdHmya0rvP3KiuQXxf50sg-cl9J8xzEeVJ07_2nalIQNonUetKHTE7gwxFezNn4sCFJj-3NvSretBvMRd2xb29ByMdenP1QgnMJokQAiI1Xq9nQBL9ryFmqiac5LJHtsdsEUYPM_PFZVCyz0bOh3fgMOUbikLfsng_QNQrBg/s3072/100_7740.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkvq8Q_Y5WZ9q5AjRdHmya0rvP3KiuQXxf50sg-cl9J8xzEeVJ07_2nalIQNonUetKHTE7gwxFezNn4sCFJj-3NvSretBvMRd2xb29ByMdenP1QgnMJokQAiI1Xq9nQBL9ryFmqiac5LJHtsdsEUYPM_PFZVCyz0bOh3fgMOUbikLfsng_QNQrBg/w282-h162/100_7740.JPG" width="282" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Blessings from The Holler</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">The Canned Quilter</div><br />the canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.com1tag:blogger.com,1999:blog-8603192921512857639.post-82540190253394599332022-09-13T08:54:00.000-05:002022-09-13T08:54:29.158-05:00Sweet Potato Time<p> </p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxeI5Lcv-8kYy5x0RyPdMR8niU65HH46ba0iSClr4xx24IKYiz-oblgt8napidhLauQEeG1oxMWI_fh34kzu3XpLxB5_QIN8UmTT02B_oC5tTZz-yps5ppppeF8rGUdRm2hiDaN4LYaySWXeDB7GGEIIKMJx3sqHrKiuPLGKXAqCEEC4cmC-SOtg/s3072/100_7269.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="2304" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxeI5Lcv-8kYy5x0RyPdMR8niU65HH46ba0iSClr4xx24IKYiz-oblgt8napidhLauQEeG1oxMWI_fh34kzu3XpLxB5_QIN8UmTT02B_oC5tTZz-yps5ppppeF8rGUdRm2hiDaN4LYaySWXeDB7GGEIIKMJx3sqHrKiuPLGKXAqCEEC4cmC-SOtg/w305-h406/100_7269.JPG" width="305" /></a></div><div style="text-align: justify;"><br /></div></div><div class="separator" style="clear: both; text-align: justify;">Sweet potatoes are a family favorite in our house. I have such fond memories of my father when I was a girl and walking into his workshop and he would put sweet potatoes into the oven that he kept his welding rods in to slowly bake. The smell of baking sweet potatoes even today always make me think of him. He told stories about when he was a young boy taking baked sweet potatoes to school in his lunchbox during the Great Depression. I guess that crop got many southerners through the hard times. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">For me my sweet potato crop started in January with 2 left over sweet potatoes from the year before. Toothpicks were stuck in the sides and they went into Mason jars in the sunny kitchen window. That was their home until about April as they put out sprouts and grew vines. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicX5zE3q-FYI4mIPLu8A0u1HTlNdFY5lLFyQKH5MoQkorxuYCoRoAr2yuBi_P0d9VuCVTZOmgFLwmx2QxVszpr_X0aqveJAjV4c7xbZEnzx1XvccgdhdSN57Lz_An4VOiu1wLrrWJgzNjGHsMCyh0FYKXFDIVbX_MuPZKq5rwg58PC68aCKj2aKg/s3072/100_7552.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicX5zE3q-FYI4mIPLu8A0u1HTlNdFY5lLFyQKH5MoQkorxuYCoRoAr2yuBi_P0d9VuCVTZOmgFLwmx2QxVszpr_X0aqveJAjV4c7xbZEnzx1XvccgdhdSN57Lz_An4VOiu1wLrrWJgzNjGHsMCyh0FYKXFDIVbX_MuPZKq5rwg58PC68aCKj2aKg/s320/100_7552.JPG" width="320" /></a></div><br /></div><div class="separator" style="clear: both; text-align: justify;">About mid April I started rooting those sprouts in water preparing to set them into beds the first of May when the chance of frost had passed. We had already prepared wire rings with a lining of black plastic to gather heat and then filled the rings with rich soil and compost. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWt8foVqu51DtYPsXdHI70v3Gv1BxC1nSiGUYNUVqQa_4_8INdwE0O4XkYl1YXwbYLL9IJLMZyQfMGFmfR_Q3jCspU2D-d5m7PV1k2blwkcgBggZVx2fcdPL2hRXnEo3mP-EP1tXh8jBFPeYiRRUBIi5SDaDOVBbx4kMLaz8IGUTWiSyjfwitHAw/s3072/100_7854.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWt8foVqu51DtYPsXdHI70v3Gv1BxC1nSiGUYNUVqQa_4_8INdwE0O4XkYl1YXwbYLL9IJLMZyQfMGFmfR_Q3jCspU2D-d5m7PV1k2blwkcgBggZVx2fcdPL2hRXnEo3mP-EP1tXh8jBFPeYiRRUBIi5SDaDOVBbx4kMLaz8IGUTWiSyjfwitHAw/s320/100_7854.JPG" width="320" /></a></div><br /></div><div class="separator" style="clear: both; text-align: justify;">By July they had filled in the rings and ran out into the area underneath the two small pear trees I had started last year. We watered occasionally when Mother Nature failed to drop enough rain and other than that we just watched them grow. No fertilizer was added because there was plenty of compost already in the soil in the rings. And the temperatures turned hot and they loved it.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN86EL0UBN3usz1ocsax8W6sADj4g72CzR-IWCKJRDh8R1OMcIinvweu6qvyIKVw3eCuFTuaBN3u-WzM70by04twEpj7MQp9R9TyQyFe7OjjJfqeNRLYdiIRyZlgHgn2r2ZOk4ci0PzUK6SF-dQhhhMtEeTx9HR6_AAUievNTXoj83RQUs91u5ZQ/s3072/100_7870.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN86EL0UBN3usz1ocsax8W6sADj4g72CzR-IWCKJRDh8R1OMcIinvweu6qvyIKVw3eCuFTuaBN3u-WzM70by04twEpj7MQp9R9TyQyFe7OjjJfqeNRLYdiIRyZlgHgn2r2ZOk4ci0PzUK6SF-dQhhhMtEeTx9HR6_AAUievNTXoj83RQUs91u5ZQ/s320/100_7870.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">About two weeks ago we dug the potatoes composting all the vines.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRLfe53pxcLmFPlFq1l4uPGeTaCijZrYeA_FyYSUBRwYts-kustqET5ijOAesf2d1RijBoSgnJHQ2UyejMxedHjBiLqLB1gbJY9ltrggMxpKT9ON6Xk2oZ47JREgpb8v8ZwPS0_op71HRVhBTOp3_gK6RoZgNwLxk2rdX_EVvzRvou14q_vU9ZSQ/s3072/100_7874.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRLfe53pxcLmFPlFq1l4uPGeTaCijZrYeA_FyYSUBRwYts-kustqET5ijOAesf2d1RijBoSgnJHQ2UyejMxedHjBiLqLB1gbJY9ltrggMxpKT9ON6Xk2oZ47JREgpb8v8ZwPS0_op71HRVhBTOp3_gK6RoZgNwLxk2rdX_EVvzRvou14q_vU9ZSQ/s320/100_7874.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">And out of those two rings we harvested over 60 pounds of sweet potatoes. The rings were dismantled and the soil spread out to enrich the soil under the pear trees. </div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl0UnFIIJzWt_AACMMHv4J6c2M6iB1UpVSIRhGnRivCfm5TyIbFr8fzB1XZtqpfTLgIhqwj3ZwCPMnKBvgPLTRl-0oPq9q8oaFVuo4cNoltMpBrNpRPIEcEIBqLgDgHO44U4gqsZU9cJuKm3oVmAGg3Iaz00IGSmoBXI93zZic1lnArC7fcg67Gw/s800/1-100_7880.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="571" height="421" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl0UnFIIJzWt_AACMMHv4J6c2M6iB1UpVSIRhGnRivCfm5TyIbFr8fzB1XZtqpfTLgIhqwj3ZwCPMnKBvgPLTRl-0oPq9q8oaFVuo4cNoltMpBrNpRPIEcEIBqLgDgHO44U4gqsZU9cJuKm3oVmAGg3Iaz00IGSmoBXI93zZic1lnArC7fcg67Gw/w300-h421/1-100_7880.JPG" width="300" /></a></div><br /><div style="text-align: justify;">We allowed them to sit on a tarp in the shed for a few days for the skins to harden and dry out. They are now sitting in a corner of the dining room in banana boxes continuing to dry out and season. I check them often to make sure there are no soft ones or rotten spots.</div><p></p><p></p><div style="text-align: justify;">Once I am secure in the fact that they are seasoned I will move them under the bed in the guest bedroom. It is dark under there and cool because I keep the heat turned down in there because there is rarely any one sleeping in there. </div><br />The really small ones or the nicked ones I am saving and will make sweet potato bark with later in the dehydrator. I'll do a post later to show you how. For now that is one more crop down as we head toward winter.<p></p><p style="text-align: center;">Blessings from The Holler</p><p style="text-align: center;">The Canned Quilter </p><p><br /><br /><br /></p>the canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.com4tag:blogger.com,1999:blog-8603192921512857639.post-90548589968599080402022-09-11T13:28:00.002-05:002022-09-11T19:26:31.668-05:00Tomato Products<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOQVMBNN0YYF1PRkXWJnUpL37Aex7L4COJWn6yekAIlRyGmSGg6iIYVYjUIC33SuHZSxOFQkvHgkeGjvn7uRrKPJAqgCRuwCldNAW8w9U2DiWH6LDaO8CA3YnhI0blrN2h2ICDA8DJhy9x56sSHOxM6CBYwzPwC_yj0G2nt9okxG6PX3-YEWcnyg/s800/05-100_7098.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="532" data-original-width="800" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOQVMBNN0YYF1PRkXWJnUpL37Aex7L4COJWn6yekAIlRyGmSGg6iIYVYjUIC33SuHZSxOFQkvHgkeGjvn7uRrKPJAqgCRuwCldNAW8w9U2DiWH6LDaO8CA3YnhI0blrN2h2ICDA8DJhy9x56sSHOxM6CBYwzPwC_yj0G2nt9okxG6PX3-YEWcnyg/w320-h213/05-100_7098.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">As the rest of the country anticipated a shortage of tomato products in our future according to the recent exploits of the media here I sit. Hip deep I tell you in nothing other than tomatoes. For the second year in a row a bumper crop of good old homegrown tomatoes. These days my kitchen table, kitchen counters and any other flat surface I can find is covered in seeds drying, vegetables ripening, vegetables waiting to be washed, blanched, chopped, dehydrated, frozen or canned. There is no tomato product shortage in The Holler. </div> <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvlCW1Ph2OUoFE7_7yX0g7nTHvvRbboBQYiPurqneK4ixwq4RLTjwT5kRhimvceG0Er-MR4uXE0_pIvDpiKpd5GDl8wuX2kdSEtCASHNkzDEP5vg9gaaQFvkDpscGSC5oFQTbhUMaUNYh4y9_ZuN4-jDCQAFXSn1FrcFlS7MP2roZ9PzyRJyP5ng/s3072/100_7910.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvlCW1Ph2OUoFE7_7yX0g7nTHvvRbboBQYiPurqneK4ixwq4RLTjwT5kRhimvceG0Er-MR4uXE0_pIvDpiKpd5GDl8wuX2kdSEtCASHNkzDEP5vg9gaaQFvkDpscGSC5oFQTbhUMaUNYh4y9_ZuN4-jDCQAFXSn1FrcFlS7MP2roZ9PzyRJyP5ng/s320/100_7910.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">You can find tomatoes as they ripen cooking down in roasters and crockpots waiting to go into yummy dishes of some sort. These will be run through the immersion blender for homemade tomato sauce. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRr64Ey-zsyJy9gYVxyPb-vptVDGhr-ZbyMEWfvxkYIODPmxjqRI_dilCuYyT1IutFwyhxZWgR61AHxBKVCbNDigXl5KxQ4pO-mI95SnCaqDo2i4vHPPlwweNNdecJDzeCU6PnhNngC7FoqIC2zjg_m8dSgKiwlgvLJgxm9BWZMAf2jKbg8ReUqQ/s3072/100_7888.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRr64Ey-zsyJy9gYVxyPb-vptVDGhr-ZbyMEWfvxkYIODPmxjqRI_dilCuYyT1IutFwyhxZWgR61AHxBKVCbNDigXl5KxQ4pO-mI95SnCaqDo2i4vHPPlwweNNdecJDzeCU6PnhNngC7FoqIC2zjg_m8dSgKiwlgvLJgxm9BWZMAf2jKbg8ReUqQ/w378-h284/100_7888.JPG" width="378" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">On the table Rotel tomatoes in pint jars, Quarts of okra and tomatoes, canned chicken, watermelon seeds drying along with ripening tomatoes and green peppers. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghMQdmwPsK-z8oFeV0FgZHViIABs3_lJfBtMYyVgi5Mp-CzZXL03xBJ-WzL_nrSu6rJah6ZsBK9FTlfAf4x0jOqpAkxUM-4jIx3ANU7gOIe9KoImzGUipx6vkmaTtMgHq8SZx5Dyw93Y4YM1SSsjyE6LvNiJA-aJYe1wD2ePdW0qER7oxtDIDf-w/s3072/100_7908.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghMQdmwPsK-z8oFeV0FgZHViIABs3_lJfBtMYyVgi5Mp-CzZXL03xBJ-WzL_nrSu6rJah6ZsBK9FTlfAf4x0jOqpAkxUM-4jIx3ANU7gOIe9KoImzGUipx6vkmaTtMgHq8SZx5Dyw93Y4YM1SSsjyE6LvNiJA-aJYe1wD2ePdW0qER7oxtDIDf-w/s320/100_7908.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I caught navy beans on sale for $0.50 cents a pound so I bought 5 pounds. Came home and added onions, hamburger, maple syrup and homemade tomato sauce for 24 pints of barbecue beans.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtuGQ8vfZbrKK8OkV-ND0VJRbocXoNNwyEw-JkS5TJUKx-3Un5dgKn92yT-q198CNnwgP6lYVx6wuI12BAcfXNPpkLmKbxQdz9TqrSG0EUMs0dWOZzPIusBc_Wkvn0XDwnZiPOTHOiQXn430CyJRgaajRPnM1oJsnqZHYxQ-VIti8AkiiECISC-g/s3072/100_7895.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtuGQ8vfZbrKK8OkV-ND0VJRbocXoNNwyEw-JkS5TJUKx-3Un5dgKn92yT-q198CNnwgP6lYVx6wuI12BAcfXNPpkLmKbxQdz9TqrSG0EUMs0dWOZzPIusBc_Wkvn0XDwnZiPOTHOiQXn430CyJRgaajRPnM1oJsnqZHYxQ-VIti8AkiiECISC-g/s320/100_7895.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I an also still processing fresh red beans. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil1U8Gqb3uuiy3T3aKiUOUJSOPk9qBIp1qDMt5WTWdD8Omy65obwdTeJUBfYLriK9OEtZrcVy7UlDxbAWw6MIGGQwPcz_sq0_brslGEH0QZI0vlWpnFrxWNIWIecDhHcYn0enyp2Zuu48kcPf-OdHzIGiKTiKb7GeL_BCXciw0GZf79mN4bnMuVg/s3072/100_7902.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil1U8Gqb3uuiy3T3aKiUOUJSOPk9qBIp1qDMt5WTWdD8Omy65obwdTeJUBfYLriK9OEtZrcVy7UlDxbAWw6MIGGQwPcz_sq0_brslGEH0QZI0vlWpnFrxWNIWIecDhHcYn0enyp2Zuu48kcPf-OdHzIGiKTiKb7GeL_BCXciw0GZf79mN4bnMuVg/s320/100_7902.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: justify;">Yesterdays endeavor was taco soup with 3 pounds of dried black beans cooked until soft, 3 pounds of burger, and 3 pounds of corn, add hot peppers and onions chopped along with chili powder, cumin, homegrown garlic and lots of cooked down fresh tomato sauce and I canned 12 jars of taco soup. </div><p></p><p style="text-align: justify;">Yes indeed the tomato products are flowing right now in my kitchen. </p><p><br /></p><p style="text-align: center;">Blessings from The Holler</p><p style="text-align: center;">The Canned Quilter</p>the canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.com2tag:blogger.com,1999:blog-8603192921512857639.post-71137003987946421382022-09-08T15:10:00.003-05:002022-09-08T15:10:48.504-05:00Royal Golden Watermelon<p style="text-align: justify;"> We all have things that we have had to learn to deal with and overcome in our lives. For me it is color blindness. One in every 12 men are color blind while one in every 200 women are color blind. The trait is genetic and runs in families. </p><p style="text-align: justify;"> I have also managed to pass my color blindness on to both a son and a grandson. This condition can make it very difficult to tell when vegetables are ripe. I have always especially struggled with watermelons until now. This year I grew an heirloom variety called "Royal Golden" from Bakers Creek. This variety has worked out great for me. While planted and grown just like a traditional watermelon this melon goes from green to yellow when ripe. I can see the difference between green and yellow. So I know when my watermelons look like pumpkins out in the field it is time to pick. Problem solved. The foliage tends to turn yellow also. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTnbp5eEzBpnKSVt9FZ2cPj9u46u6j05uBcjvoNdq87soN5nMmjzX1na2tkeIpBlW4Hlq04I_nrtPOqRF8LSyZp-Lshbihtj-dpE-nR_C1rGD-eDg3BFhceG-3MYCuot_18MiDu8Pxzb2SXVTAXsqupp7NPK9ox9HvDYxxaEmVjvPpbEz70bSZwA/s3072/100_7852.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTnbp5eEzBpnKSVt9FZ2cPj9u46u6j05uBcjvoNdq87soN5nMmjzX1na2tkeIpBlW4Hlq04I_nrtPOqRF8LSyZp-Lshbihtj-dpE-nR_C1rGD-eDg3BFhceG-3MYCuot_18MiDu8Pxzb2SXVTAXsqupp7NPK9ox9HvDYxxaEmVjvPpbEz70bSZwA/s320/100_7852.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">When it first started out it looked like a traditional green watermelon with some yellow spots. As it ripens both the melon and the vine turn a bright golden yellow. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0avd4nu3KnYIb8FZODMFwmH32sSaXm_EixUu0dKQNSpmEUZEjfZg1FyxfTiLH2bj7d5XCV61aQNyQYdlqG6x79muEDOUmFOnQr5Lg9M3xSbmuCeifSvmZt6qV_pUEwIUfu0eTLz70jRN_-G12NFbpSdmO2yJyneYb6oviMayOmWWfuDDzfExkaA/s3072/100_7884.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0avd4nu3KnYIb8FZODMFwmH32sSaXm_EixUu0dKQNSpmEUZEjfZg1FyxfTiLH2bj7d5XCV61aQNyQYdlqG6x79muEDOUmFOnQr5Lg9M3xSbmuCeifSvmZt6qV_pUEwIUfu0eTLz70jRN_-G12NFbpSdmO2yJyneYb6oviMayOmWWfuDDzfExkaA/s320/100_7884.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">When it turned yellow I picked them and was pleasantly surprised to find a perfectly ripe and sweet traditional pink ripe melon inside. My watermelons averaged out at about 20 pounds. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">A great old variety for those of you that struggle with telling when a melon is ripe.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Blessings from The Holler</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">The Canned Quilter</div><br /><p><br /></p>the canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.com2tag:blogger.com,1999:blog-8603192921512857639.post-20988798653619633422022-08-15T07:24:00.000-05:002022-08-15T07:24:25.589-05:00Still Here!<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDCqLUBKWv9DZgRPDTaJSjPvFsP4LHOELZEYSFex3Eo5phx1z7CfNcZpxG0IEYvr9diXnehaLSr3Hi20VqGqOP7aTN6XClndWMtFbvcEsWq6ZglFgqSVGUqp0Ql7lUo1EpgxJS97D_k2O0WU1uNTPYbz0CCIBHKnv5jNzUGSXzaugJ-E-8dnH65g/s3072/100_7826.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDCqLUBKWv9DZgRPDTaJSjPvFsP4LHOELZEYSFex3Eo5phx1z7CfNcZpxG0IEYvr9diXnehaLSr3Hi20VqGqOP7aTN6XClndWMtFbvcEsWq6ZglFgqSVGUqp0Ql7lUo1EpgxJS97D_k2O0WU1uNTPYbz0CCIBHKnv5jNzUGSXzaugJ-E-8dnH65g/w400-h300/100_7826.JPG" width="400" /></a></div><br /><p></p><p>I have been quiet lately but wanted to touch base and let all of you know that all is well! O Wise One (aka my husband) has had an awful case of pneumonia. My days have not only been filled with gardening and canning but hospital visits, chest xrays, doctor's appointments and such. I think he is finally on the mend but may take me some time to catch up with everything. Gosh it is hard when doing the work for two. </p><p><br /></p><p style="text-align: center;">Blessings from The Holler</p><p style="text-align: center;">The Canned Quilter</p><p><br /></p>the canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.com6tag:blogger.com,1999:blog-8603192921512857639.post-83182203197597274012022-06-28T08:30:00.002-05:002022-06-28T09:01:16.128-05:00Making Plantain Salve<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilDK5M9DMQr2AeNiIl9Aej8nxijZ_X9lv7n-I52VNFAZ9rI4Iw6vJnZIVF4Yov9TB-U4_mjCvbKZS74oh1vbwmwIoFQwR5spCL8OF7ubqGnMfzoW7CpklOxj8700P9-xS8pmGRb1c_vBFtYRpMaroLJWbPKqGsL44kwhW10vfv8OsUUu-QBfe8hA/s3072/100_7610.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilDK5M9DMQr2AeNiIl9Aej8nxijZ_X9lv7n-I52VNFAZ9rI4Iw6vJnZIVF4Yov9TB-U4_mjCvbKZS74oh1vbwmwIoFQwR5spCL8OF7ubqGnMfzoW7CpklOxj8700P9-xS8pmGRb1c_vBFtYRpMaroLJWbPKqGsL44kwhW10vfv8OsUUu-QBfe8hA/w400-h300/100_7610.JPG" width="400" /></a></div><br /><div style="text-align: justify;">Every spring you will find me out in the yard and gardens picking the weed broadleaf plantain. This stuff makes the best salve I have ever found for bug bites and skin irritations. Gardening like we do skin irritations are common. This is what we use on all our insect bites and stings. It immediately takes away the pain of a sting or bite and starts to heal. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYJL3UJZEuBvlmfogCgE7CB-OvlJjK8PDoTt9Blb5WgoU__X3V3_mwW2lxwV7tp9UVgueNqMcRlTFCL4JNzpyKBPXT2cqIWiDnPm91Du3FRbRPfLFGjwnqCnQipMtCb6IhUjT8072qfcET20wVDXDvtyx7KwAuN-bTeux-FQ_66srxg3ZaCHVE4A/s3072/100_7655.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYJL3UJZEuBvlmfogCgE7CB-OvlJjK8PDoTt9Blb5WgoU__X3V3_mwW2lxwV7tp9UVgueNqMcRlTFCL4JNzpyKBPXT2cqIWiDnPm91Du3FRbRPfLFGjwnqCnQipMtCb6IhUjT8072qfcET20wVDXDvtyx7KwAuN-bTeux-FQ_66srxg3ZaCHVE4A/w400-h300/100_7655.JPG" width="400" /></a></div><br /><div>Once picked I wash them good and lay them out on a towel to dry really well. Once they are no longer wet to the touch I add them to a mason jar and crush them with a wooden spoon to release their oils. </div> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPONy2B08NZ6FUQ5E3HQczjHrLyyHyWYhE-qsOtPjDI0MttKVOFVUDfmRWwrhP_HrNhYOyxaHlszLiFBWbPcQ4tGdLtzQZJZLzZ-A7QAVb2h-2DvlVx_umlr1buOZ9qqWxxuS-zhXHP_z_fmoOPWs3zBYFmCIber_Fz1D9BXJ0YULbZSKWrWJvQQ/s3072/100_7668.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="2304" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPONy2B08NZ6FUQ5E3HQczjHrLyyHyWYhE-qsOtPjDI0MttKVOFVUDfmRWwrhP_HrNhYOyxaHlszLiFBWbPcQ4tGdLtzQZJZLzZ-A7QAVb2h-2DvlVx_umlr1buOZ9qqWxxuS-zhXHP_z_fmoOPWs3zBYFmCIber_Fz1D9BXJ0YULbZSKWrWJvQQ/w480-h640/100_7668.JPG" width="480" /></a></div><br /><p></p><div style="text-align: justify;">Once the plantain is crushed I pour a good quality olive oil over the top to completely cover. Then I add a lid and allow it to sit for a month or so and it will turn dark green. Once this is done I will strain the leaves out of the oil and add some good organic coconut oil and melted bees wax to make a salve. Then I pour into tiny mason jars for use throughout the year. If you want you could skip the beeswax and just use it as an oil also. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">And I will also tell you ladies this makes the best heel cream in the world for those cracked and dry heels and elbows. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><span style="font-size: medium;">Plantain Infused Oil</span></b></div><div style="text-align: justify;"><span style="font-size: medium;"><br /></span></div><div style="text-align: justify;"><div class="kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x c1et5uql" style="color: #050505; margin: 0px; overflow-wrap: break-word; text-align: left;"><div dir="auto"><span style="background-color: white;"><span style="font-family: georgia; font-size: medium;">Gather Plantain.</span></span></div><div dir="auto"><span style="background-color: white;"><span style="font-family: georgia; font-size: medium;">- Allow to wilt several hours.</span></span></div><div dir="auto"><span style="background-color: white;"><span style="font-family: georgia; font-size: medium;">-Macerate into jar (or tear, cut in small pieces)</span></span></div><div dir="auto"><span style="background-color: white;"><span style="font-family: georgia; font-size: medium;">-Fill jar, without packing down too much.</span></span></div><div dir="auto"><span style="background-color: white;"><span style="font-family: georgia; font-size: medium;">- Add one good squirt Vit E oil per pint, to preserve</span></span></div><div dir="auto"><span style="background-color: white;"><span style="font-family: georgia; font-size: medium;">-Fill jar with cold-pressed Olive oil (or oil of your choice)</span></span></div><div dir="auto"><span style="background-color: white;"><span style="font-family: georgia; font-size: medium;">-Remove air bubbles.</span></span></div><div dir="auto"><span style="background-color: white;"><span style="font-family: georgia; font-size: medium;">- Be sure all herb is covered with oil.</span></span></div><div dir="auto"><span style="background-color: white;"><span style="font-family: georgia; font-size: medium;">-Put lid on and store in shaded, dark place for 4-8 weeks. Shake or invert a few times, when you think of it.</span></span></div><div dir="auto"><span style="background-color: white;"><span style="font-family: georgia; font-size: medium;">-In 4-8 weeks, strain oil through cheesecloth. Bottle and store in cool, dark place.</span></span></div><div dir="auto"><span style="background-color: white;"><span style="font-family: georgia; font-size: medium;">-Use this oil as is or to make salves.</span></span></div></div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle" style="color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; text-align: left;"><div dir="auto"><span style="background-color: white;"><span style="font-family: georgia; font-size: medium;">Note- if steeping oil and herb have slight mold on them, herb wasn't properly wilted. It can still be used. Just be sure to dip out all moldy oil and herb carefully before pouring through cheesecloth.</span></span></div></div></div><div style="text-align: justify;"><span style="background-color: white;"><span style="font-family: arial;"><br /></span></span></div><div style="text-align: justify;"><br /></div><div style="text-align: center;">Blessings from The Holler</div><div style="text-align: center;"><br /></div><div style="text-align: center;">The Canned Quilter</div>the canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.com3tag:blogger.com,1999:blog-8603192921512857639.post-27457571540545801542022-06-23T05:59:00.000-05:002022-06-23T05:59:35.358-05:00Freezing Twice Baked Potatoes<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPmLgPxHqZxhgYhsKrhAnLdb17gXYxV57Y8lkmZCl2NqcnvyWPmrX-JrdCsOMrH2zn1RY58y8vZOfdDZ4UsTNEBkqY-zwhQ8Dn7FuiiriMADFoJgTkOr1RKCmfv0QSeHk68KKGbsjS84RBPqCki57ZDd3PWrKn45Sv3vBSBtXUHC1VOybf3PtrsA/s800/12-100_7695.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPmLgPxHqZxhgYhsKrhAnLdb17gXYxV57Y8lkmZCl2NqcnvyWPmrX-JrdCsOMrH2zn1RY58y8vZOfdDZ4UsTNEBkqY-zwhQ8Dn7FuiiriMADFoJgTkOr1RKCmfv0QSeHk68KKGbsjS84RBPqCki57ZDd3PWrKn45Sv3vBSBtXUHC1VOybf3PtrsA/w400-h300/12-100_7695.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Temperatures are heating up here and I hate to turn on the oven and heat up the house. Now is the time of year that I get busy gardening and canning and such so this is the time of year that I like to premake food to save time. I use my crockpot lots, grill outdoors, eat lots of salads and premake meals. I dug about 8 pounds of potatoes and made twice baked potatoes to freeze. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">It was a rather simple process. I simply rubbed my cleaned potatoes with olive oil and coarse salt. Then I baked them for about an hour and fifteen minutes at 350 or until soft. Then I allowed to cool for about a half hour and then split and spooned out the insides and mashed. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTsvjHZwdX_muis3Q_Q_yxEqMwRpsW7OBESBHDTZ0eLLX7XToH5JkNrpAb1wOYNNz91PjHmHV94U9lPXR30aK3ef1SykJ9Hm_zJdxBUwNasmSZ43WwlySV7v-l_GRVK-1SdRRNbuabFjxQZ--TaT5__D6aqVYZAoUz6LmZjkjXLqzY34NkuqrWYw/s800/13-100_7696.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTsvjHZwdX_muis3Q_Q_yxEqMwRpsW7OBESBHDTZ0eLLX7XToH5JkNrpAb1wOYNNz91PjHmHV94U9lPXR30aK3ef1SykJ9Hm_zJdxBUwNasmSZ43WwlySV7v-l_GRVK-1SdRRNbuabFjxQZ--TaT5__D6aqVYZAoUz6LmZjkjXLqzY34NkuqrWYw/w640-h480/13-100_7696.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">To the mashed insides of the potatoes I added sour cream, chives, bacon bits, cheese, salt and pepper. Then I took the mashed potato insides and spooned back into the shells and then sprinkled with cheese and bacon bits and froze on baking sheets. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHGheY3jSlJkkIAUqyN2EEVtXdvCa_68MDcrqawBCCuJQmW-9DP3hqorMPP9TwjFAFfEy33bfpO_ce6i3wivqx_QTE0NkLsCCo7i07bZ_6SAlaxS7alDzrg2E6uKn7zgvKS-FP-g4LzzPl1oWYg8Bixrb5F6ycv0Gh7OBTkw314W-vC-YnSKqJMg/s800/15-100_7700.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHGheY3jSlJkkIAUqyN2EEVtXdvCa_68MDcrqawBCCuJQmW-9DP3hqorMPP9TwjFAFfEy33bfpO_ce6i3wivqx_QTE0NkLsCCo7i07bZ_6SAlaxS7alDzrg2E6uKn7zgvKS-FP-g4LzzPl1oWYg8Bixrb5F6ycv0Gh7OBTkw314W-vC-YnSKqJMg/w400-h300/15-100_7700.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: justify;">Once frozen I removed them from the baking sheets and wrapped the individual halves in aluminum foil and added them back to the freezer. I take them out in the mornings that I want to eat them and unwrap and defrost to cook in the oven, in the microwave or on the grill. A great addition to a summer salad and grilled vegetables fresh from the garden. I find they are good for about 3 months in the freezer just wrapped in foil. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: medium;">Blessings from The Holler</span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: medium;"><br /></span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: medium;">The Canned Quilter</span></b></div><br /><div class="separator" style="clear: both; text-align: center;">*************************************************</div><br /><p></p>the canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.com3tag:blogger.com,1999:blog-8603192921512857639.post-17864945606454352512022-06-20T07:11:00.001-05:002022-06-20T07:11:54.259-05:00Canning Gooseberry Pie Filling <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1IFXLrL_fyXik5KbGXDUmtXZb5kz8pMVnkbsSlw0JsI-skVEKLww3GaSJn4HmYy6f_5Rfokx3__MYh6UtmQvWO9UH5I7KXHIWvONDTqABkN95BhNC6lJ28FZCB2QBaEEje-GMNo7a9eZs0algB43C01D-cUhMJ75jwy09opIXKkzi4Lob_C_Rbg/s800/07-100_7711.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="599" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1IFXLrL_fyXik5KbGXDUmtXZb5kz8pMVnkbsSlw0JsI-skVEKLww3GaSJn4HmYy6f_5Rfokx3__MYh6UtmQvWO9UH5I7KXHIWvONDTqABkN95BhNC6lJ28FZCB2QBaEEje-GMNo7a9eZs0algB43C01D-cUhMJ75jwy09opIXKkzi4Lob_C_Rbg/w400-h300/07-100_7711.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">With gooseberries hanging off the bushes my June fruit crop is gooseberries, plums, rhubarb, strawberries and black currants. Makes for a busy month to say the least. As my service berry/june berry trees and mulberry trees mature that will add 2 more fruit crops to June. </div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1JLMMtd-9DAIHr8lZX9NkG_u0J1HFXf-XX3sEi6TsGQI-8lS6J4yWlKtFQNhSNbACJNbz3FmLhwY7dGcPBpDtRdeJTUSMs3FS0Y7RdyhoUBVwLDIFsbfnt4cycfcLfSoTtqiR1xAsNusNxM8NRQ5d6zBS6pO-4PUStimL2zET1roJeZwzFv3Zg/s3072/100_7670.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1JLMMtd-9DAIHr8lZX9NkG_u0J1HFXf-XX3sEi6TsGQI-8lS6J4yWlKtFQNhSNbACJNbz3FmLhwY7dGcPBpDtRdeJTUSMs3FS0Y7RdyhoUBVwLDIFsbfnt4cycfcLfSoTtqiR1xAsNusNxM8NRQ5d6zBS6pO-4PUStimL2zET1roJeZwzFv3Zg/w400-h300/100_7670.JPG" width="400" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">But I still have frozen gooseberries from last year's harvest. So to make room for the new fruit in the freezer I decided to can some gooseberry pie filling. This will also make it shelf stable for years to come. I use it for pies and cobblers or add it to cake mix for a dump cake or even to the top of cheesecake. It is also great over vanilla ice cream. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ysY-_azuB2J_DzSCk64ud1THrE2CvT83ITKA5DgbvExmiUBOFUyFdnYaBT6DWU5pVZZUa_bMNjOZjRJAoYUBZZZfl2iGU3KO-DKHrTslzgHVKKnEj0qDdZx1h7dSXFgvX8vcYCAdH4R6Pwyn8kmp9IGPqbZiGRcM5qw0vK1e-VShJ6SmFS8qQg/s3072/100_7674.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ysY-_azuB2J_DzSCk64ud1THrE2CvT83ITKA5DgbvExmiUBOFUyFdnYaBT6DWU5pVZZUa_bMNjOZjRJAoYUBZZZfl2iGU3KO-DKHrTslzgHVKKnEj0qDdZx1h7dSXFgvX8vcYCAdH4R6Pwyn8kmp9IGPqbZiGRcM5qw0vK1e-VShJ6SmFS8qQg/w400-h300/100_7674.JPG" width="400" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;">Gooseberry Pie Filling</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 3/4 cups clear jel</div><div class="separator" style="clear: both; text-align: left;">7 cups sugar</div><div class="separator" style="clear: both; text-align: left;">3 tsp cinnamon</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp nutmeg</div><div class="separator" style="clear: both; text-align: left;">7 cups water</div><div class="separator" style="clear: both; text-align: left;">1/2 cup lemon juice</div><div class="separator" style="clear: both; text-align: left;">7 cups cleaned gooseberries. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1. Combine clear jel, water and sugar in a heavy bottomed pot and cook until clear and thick.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2. Add lemon juice and stir and allow to cook for a minute or two.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">3. Add cinnamon, nutmeg and gooseberries to pot and stir well and allow to heat up. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">4. Hot pack into hot jars and water bath for 35 minutes. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs3hI9CfxkKrqJUtOJVaC8sT-OVO1OvaddDvAGz0Or1Quubmx8lWsh0oPr1zq2NE2I3pwgNra-9hmnMP6ZFmM4tb6dhhm3VhOPcPwFOGuWHGSW9EfCJxEBWSQ2AeMvNszlCleTzNKKHUebtV1NT5EtFGxylGIpIW4RSxD8BBx4224r8yKHNsBnaQ/s3072/100_7666.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs3hI9CfxkKrqJUtOJVaC8sT-OVO1OvaddDvAGz0Or1Quubmx8lWsh0oPr1zq2NE2I3pwgNra-9hmnMP6ZFmM4tb6dhhm3VhOPcPwFOGuWHGSW9EfCJxEBWSQ2AeMvNszlCleTzNKKHUebtV1NT5EtFGxylGIpIW4RSxD8BBx4224r8yKHNsBnaQ/s320/100_7666.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: large;">Blessings from The Holler</span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: large;"><br /></span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: large;">The Canned Quilter</span></b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">************************************</div><br /></div><br />the canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.com0tag:blogger.com,1999:blog-8603192921512857639.post-50892974492383789382022-06-17T13:31:00.000-05:002022-06-17T13:31:59.301-05:00Canning Elderberry Jam<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ3Ft6xhWpvC8Ha6i5j1m388V1BvzP4DyEWyhUO9u6rNdnxxTGwztGfMDkk9VJjEjf89IvFLIF1XVgneqsMjspfnrWGHJeuyUsy27cF-xs4XxlzvlhRvRalYqrIqdYeZcoLti5hiCt05hOCS_YwAghcxiJOoeOwZMIO-0Sxh8dk4ccFMXMLIAJug/s800/03-100_7679.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ3Ft6xhWpvC8Ha6i5j1m388V1BvzP4DyEWyhUO9u6rNdnxxTGwztGfMDkk9VJjEjf89IvFLIF1XVgneqsMjspfnrWGHJeuyUsy27cF-xs4XxlzvlhRvRalYqrIqdYeZcoLti5hiCt05hOCS_YwAghcxiJOoeOwZMIO-0Sxh8dk4ccFMXMLIAJug/w400-h300/03-100_7679.JPG" width="400" /></a></div><div style="text-align: center;"><b><span style="font-size: medium;"><br />Elderberry Jam</span></b></div><div style="text-align: center;"><span style="font-size: medium;">( 4 half pints )</span></div><div style="text-align: center;"><b><span style="font-size: medium;"><br /></span></b></div><div style="text-align: left;">4 cups crushed elderberries</div><div style="text-align: left;">4 cups sugar</div><div style="text-align: left;">1 tsp lemon juice</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Combine partially crushed elderberries, lemon juice and sugar into a large thick bottomed pot and slowly heat to melt sugar while stirring to prevent sticking. Stir this mixture while simmering until the mixture thickens and either reaches a temperature of 220 on a candy thermometer or does the sheet test on a cold saucer. If it starts to foam I simply add a small pat of butter to control the foam. Once jam has thickened add hot jam to hot jars and seal. Then I process half pints or pints for 10 minutes in a hot water bath canner. Then remove and allow to cool for 24 hours and seal. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Some tips on jelly and jam making. As a child I spent many a year at my mother's side watching her make jellies and jams. I have continued with the same process. I take either fresh or frozen fruit and add sugar. Then it is simply a process of cooking it down enough to reduce the liquid in the jam or jelly until it thickens while stirring to prevent sticking and scorching. I do not as a general rule add pectin or Sure Gel. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Couple things I was taught. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Do not pick your fruit directly after a rain when they are full of water. That dilutes the flavor and is just that much more moisture to cook out. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Jelly making is not a process to get in a hurry on. It takes time to cook it down slowly without burning and requires lots of watching and stirring. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">A small amount of butter added to the pot helps with foaming.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">While I do own a candy thermometer I just do the sheet or spoon test. This consists of dipping a cool metal spoon into the boiling jelly mixture. Raise the spoon about 12 inches above the pot (out of steam). Turn the spoon until the liquid runs off the side. The jelly is done when the syrup forms two drops that flow together and sheet off the edge of the spoon. This can also be done with a cold saucer placed in the freezer. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">I use this same cup for cup fruit to sugar ratio for blackberries, boysenberries, dewberries, gooseberries and strawberries. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><b><span style="font-size: medium;">Blessings from The Holler</span></b></div><div style="text-align: center;"><b><span style="font-size: medium;"><br /></span></b></div><div style="text-align: center;"><b><span style="font-size: medium;">The Canned Quilter</span></b></div><div style="text-align: center;"><b><span style="font-size: medium;">***********************</span></b></div><div style="text-align: center;"><br /></div>the canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.com2tag:blogger.com,1999:blog-8603192921512857639.post-74501747270722945272022-06-14T14:16:00.003-05:002022-06-14T16:08:44.736-05:00Canning Elderberry Pie Filling<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ARhZ4HUQKCsg9eT5TYAkec3Ha-gVFqZwii1zC6RCQO7xG0BqjG_Iwhf7oYH64T2nx8l1Sk-7rzlG1sw4X54ouGLHmH6ycOp3UVHBmveL9UHwqL5TMxQdRGdqdedDp9Q1dRm2hrCg2lrEiMWN0rzcFIwEti-DCCJWdamKlCPonbc3B-fRGlW5Lw/s3072/100_7618.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ARhZ4HUQKCsg9eT5TYAkec3Ha-gVFqZwii1zC6RCQO7xG0BqjG_Iwhf7oYH64T2nx8l1Sk-7rzlG1sw4X54ouGLHmH6ycOp3UVHBmveL9UHwqL5TMxQdRGdqdedDp9Q1dRm2hrCg2lrEiMWN0rzcFIwEti-DCCJWdamKlCPonbc3B-fRGlW5Lw/w400-h300/100_7618.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">The elderberries are blooming and loaded this year. In the most recent freezer clean out I thawed out some and canned some homemade elderberry pie filling. This should make room for the new crop in the freezer. For me elderberry has been a super simple crop to grow and easy to propagate. I dehydrate some for hot tea during the winter as it is supposed to help strengthen the immune system. This is the first pie filling from them I have canned thus far. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Elderberry Pie Filling for canning (1 quart)</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">5 cups elderberries</div><div class="separator" style="clear: both; text-align: center;">1 cup sugar</div><div class="separator" style="clear: both; text-align: center;">1 cup water</div><div class="separator" style="clear: both; text-align: center;">1 TBSP lemon juice</div><div class="separator" style="clear: both; text-align: center;">1/4 cup Clear Jel</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbaCB5kU27hRzMDpcqBLREqSAJIVX1yN94V-EElNoZSsc3rMcuYKhWO-1_ZVI6souymjpEyYboOO6rcdaK0Y_unFbkpDohaDtaoYdrED2Ze93BzGP6j1OjndAocfM8oaWJCVylGjOPbL_-Izb1NVdemR71l4uEc_X4BSX1eM3FHMdAGB2qK00S-w/s800/16-100_7675.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbaCB5kU27hRzMDpcqBLREqSAJIVX1yN94V-EElNoZSsc3rMcuYKhWO-1_ZVI6souymjpEyYboOO6rcdaK0Y_unFbkpDohaDtaoYdrED2Ze93BzGP6j1OjndAocfM8oaWJCVylGjOPbL_-Izb1NVdemR71l4uEc_X4BSX1eM3FHMdAGB2qK00S-w/w400-h300/16-100_7675.JPG" width="400" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">1. Combine water, sugar, Clear Jel and cook over medium heat until thick stirring often to prevent sticking.</div><div class="separator" style="clear: both; text-align: left;">2. Add lemon juice and simmer for about a minute</div><div class="separator" style="clear: both; text-align: left;">3. Fold in elderberries and simmer for about 5 minutes. </div><div class="separator" style="clear: both; text-align: left;">4. Put in hot jars and seal. Process quarts and pints in water bath canner for 30 minutes. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">***My berries were frozen so I defrosted the berries and strained off the juice and used it as my water. You can add water to the juice the compensate for the difference.)</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfGdP6BPoX7pjhknipsdjEnbMIs2ql3xUOfIpCMYndTbzS9bg-tlWyzIaKCOwsyH33IlWIPdwOmse3P1QEYYb1_Qt7rUls---_zQRgUOQPI-clTce7XkRWnXvtTFRG28bbRvbmqY7ewV-oedp-EdR_Ss0BbFZlE22Xy15OqkQ4LFtZd6GSEqPsRg/s800/02-100_7678.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfGdP6BPoX7pjhknipsdjEnbMIs2ql3xUOfIpCMYndTbzS9bg-tlWyzIaKCOwsyH33IlWIPdwOmse3P1QEYYb1_Qt7rUls---_zQRgUOQPI-clTce7XkRWnXvtTFRG28bbRvbmqY7ewV-oedp-EdR_Ss0BbFZlE22Xy15OqkQ4LFtZd6GSEqPsRg/w400-h300/02-100_7678.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">Blessings from The Holler</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">The Canned quilter</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">****************************</div><p></p>the canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.com0tag:blogger.com,1999:blog-8603192921512857639.post-53801079673989398102022-06-12T13:42:00.000-05:002022-06-12T13:49:24.851-05:00Cleaning Out The Freezer<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgldm0vVewp_dzfNCmgdl1eHlZZzQ3eOpzVR2WsICv17qwk9WpXOWE7R12oopfUZ3-PpH8aXZPzHdTzCcVLnug1isliJVoXVZNMLTYY5rUA81G7eQlH_7T8rc6Wac45yHvikpupzQVXCx5vMPqDAx6f_HvQGta-1YnlKMdIPYIizIrp134QyEATPw/s800/08-100_7688.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="310" data-original-width="800" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgldm0vVewp_dzfNCmgdl1eHlZZzQ3eOpzVR2WsICv17qwk9WpXOWE7R12oopfUZ3-PpH8aXZPzHdTzCcVLnug1isliJVoXVZNMLTYY5rUA81G7eQlH_7T8rc6Wac45yHvikpupzQVXCx5vMPqDAx6f_HvQGta-1YnlKMdIPYIizIrp134QyEATPw/w640-h248/08-100_7688.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: helvetica; font-size: medium;">It's been a bit since I posted but I sure have been busy. Summer temperatures have finally gotten here with a few 90 degree days forecasted for next week. Other than that the days have been mild here with cool temperatures and plenty of rain for the garden. With the garden harvest coming in my time has been spent picking and preserving. green onions, peas, turnips and mustard greens. I picked the first of my beets this last week and pickled them and picked my first thinning of baby carrots and canned them. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: helvetica; font-size: medium;">I also received some corn from a relative that came to visit from down south and I canned 21 pints of whole kernel corn. With fruit hanging outside I went through the freezer and decided to take what fruit that was left over from last year that we had not ate fresh from the freezer in cobblers, yogurt, smoothies and oatmeal to put in jars and make room for the new harvests. This will help make room in my freezer for this years crop and make the fruit in there now shelf stable for future use without relying on the freezer. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: helvetica; font-size: medium;">In the photo above are corn and baby carrots that I thinned as well as some pickled beets. Also pictured is canned gooseberry pie filling, canned elderberry pie filling, elderberry jam, plum syrup for pancakes and ice cream topping, blackberry pie filling, and a spiced plum syrup with cinnamon and almond flavoring. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: helvetica; font-size: medium;">I will post some of the canning recipes individually as I get time to type them up and add to the canning recipes section. I still have rhubarb, blueberries, gooseberries and strawberries left to deal with. But that is next weeks projects. And the first of the gooseberries are starting to ripen. </span></div> <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgitmuVwLB65IOsTMkirWOCQVdFs9Ku1XDWecntlELvhvinDlcSSL1OoPISY-0Zpj6Ef5HtzEw_TmVpZXExqJRoMZdUG-n7e5lhgAYoVvnMNPDsA_Xhkc0vd46n5IN09T76XhefQA7_nzbeii2S3sRYJNOknSnWOQaL159WocTVb9CMkGt8QwCl_Q/s3072/100_7660.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="2304" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgitmuVwLB65IOsTMkirWOCQVdFs9Ku1XDWecntlELvhvinDlcSSL1OoPISY-0Zpj6Ef5HtzEw_TmVpZXExqJRoMZdUG-n7e5lhgAYoVvnMNPDsA_Xhkc0vd46n5IN09T76XhefQA7_nzbeii2S3sRYJNOknSnWOQaL159WocTVb9CMkGt8QwCl_Q/w300-h400/100_7660.JPG" width="300" /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgitmuVwLB65IOsTMkirWOCQVdFs9Ku1XDWecntlELvhvinDlcSSL1OoPISY-0Zpj6Ef5HtzEw_TmVpZXExqJRoMZdUG-n7e5lhgAYoVvnMNPDsA_Xhkc0vd46n5IN09T76XhefQA7_nzbeii2S3sRYJNOknSnWOQaL159WocTVb9CMkGt8QwCl_Q/s3072/100_7660.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSokhMW3ptZ6I8j9CgBo7LHuGaS9pKNdprcVTimI5EGmaiG1j5V0RhSz1h1So__JOk2-dud9JFDpd_M6GVkPPJ3crgeWT5QCFg4ESBVDBeAAIF7tnFvRZPkxLlLFg99HoxrbDP4fa-V9utcsG_TQ8lI_C-AAu39WoPxgELAAKVFK4PZOSDGlq7Yg/s3072/100_7671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSokhMW3ptZ6I8j9CgBo7LHuGaS9pKNdprcVTimI5EGmaiG1j5V0RhSz1h1So__JOk2-dud9JFDpd_M6GVkPPJ3crgeWT5QCFg4ESBVDBeAAIF7tnFvRZPkxLlLFg99HoxrbDP4fa-V9utcsG_TQ8lI_C-AAu39WoPxgELAAKVFK4PZOSDGlq7Yg/w400-h300/100_7671.JPG" width="400" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: helvetica; font-size: medium;">The Small green peas are done now and have been pulled and relegated to the compost piles. In their place are tomato plants just in time for this upcoming warm weather. With the last of the peas I made a nice pot of fresh creamed peas and new potatoes for my husband. It is one of his favorites. </span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9tyz5zrMphJSLAdoMPlFDqPr_dP76_jRRgfGO_pRq0-B61j0fZ0-AinJnQifZ6uIIzVdl69883CKJT5TLZkszvh1ZGTrvsz4xqzRkUV0CHCbS6bgFRY4hsy-smXdhZYeBNBhQ5mW9nHz1qe-g5OpdLoBsGNI_HoJYe0fB2AyMfNTWR4hQd5L_Ng/s3072/100_7659.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9tyz5zrMphJSLAdoMPlFDqPr_dP76_jRRgfGO_pRq0-B61j0fZ0-AinJnQifZ6uIIzVdl69883CKJT5TLZkszvh1ZGTrvsz4xqzRkUV0CHCbS6bgFRY4hsy-smXdhZYeBNBhQ5mW9nHz1qe-g5OpdLoBsGNI_HoJYe0fB2AyMfNTWR4hQd5L_Ng/w400-h300/100_7659.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: helvetica; font-size: medium;">The green onions have all been pulled and chopped and are in freezer bags ready to use throughout the year. I may plant some more for fall. We eat lots of onions, garlic and other herbs and seasonings. I can always dehydrate them for storing if nothing else. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: helvetica; font-size: medium;">We also enjoyed lots of baby spinach salads over the spring season and finally pulled the last of it and froze it for soups and such. I have enough turnips in the bottom of the refrigerator for one more scalloped turnip casserole. Another family favorite. The remaining bok choy has been allowed to set a seed head and I left a couple mustard to flower for seeds as well. As usual the Jericho romaine lettuce is holding up wonderfully and I have one selected to go to seed also. The onions are starting to bulb up and the broccoli is starting to put on heads. The cabbage are huge and have really had very few bugs so far. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: helvetica; font-size: medium;">So in a nutshell it has been a cool, rainy and very productive spring in the garden. With rising grocery prices we have preserved almost everything that we have raised so far and will probably plant a bit more than we usually do. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: helvetica; font-size: medium;">We remain healthy and active with taking care of the gardens and lawn and keeping up with the canning. I also was notified yesterday that I am up for jury duty for the next 3 months. UGH! I dread it and think I have PTSD from the last jury duty and seeing all those pictures of that 4 year old boy ran over by a tractor. I still have nightmares. Keep your babies close you mamas out there. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: helvetica; font-size: medium;">Well I am off for now and will hopefully have a little more time for blogging as I catch up with all this canning. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: medium;">Blessings from The Holler</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: medium;">The Canned Quilter</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: medium;">***********************************</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;">I can also be found at</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><a href="https://thebackfence.freeforums.net/" target="_blank">https://thebackfence.freeforums.net/</a><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div>the canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.com4tag:blogger.com,1999:blog-8603192921512857639.post-24388460443834608272022-05-07T06:57:00.002-05:002022-05-07T06:57:15.148-05:00May Garden 2022<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDejYlai9dG-yX4zVLSxnO3H9AO_RcmUqVycdm8v-KLR7gtGuoHThoDf2icGkBcqTkcCDsvKOrO5eJv9TITVpauvHqg_gP-NElCOlEym_JPzngUsLwZ3p6otdNdpByh3ujXLoGKe6XqDgxiPWYCJ6KwMfSSG9Vb3sUxdzGZIgdcvIgKvVQwCeRRA/s3072/100_7544.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDejYlai9dG-yX4zVLSxnO3H9AO_RcmUqVycdm8v-KLR7gtGuoHThoDf2icGkBcqTkcCDsvKOrO5eJv9TITVpauvHqg_gP-NElCOlEym_JPzngUsLwZ3p6otdNdpByh3ujXLoGKe6XqDgxiPWYCJ6KwMfSSG9Vb3sUxdzGZIgdcvIgKvVQwCeRRA/w400-h300/100_7544.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: large;">I am again drinking mint and lemon balm tea fresh from the garden. I plant my mint and lemon balm in large half barrels to keep it from becoming invasive and taking over my gardens. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCiu3dZ2XeUVEK9HfSIqa5fItImfhKVeh-jwbyR2FK6_ny8ZkHPFNODwkNg5RLUWP22mt3l79BcUy1Ebdhu0FixC_K_Ym6b6trcKFQXWT5MbeEYWt4Q49kuvWKRGgNgglU5d14pVSVMQumE1BfOSnF1TgalB_Up4uf7Da82127lbUspDVglH-kRQ/s3072/100_7554.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCiu3dZ2XeUVEK9HfSIqa5fItImfhKVeh-jwbyR2FK6_ny8ZkHPFNODwkNg5RLUWP22mt3l79BcUy1Ebdhu0FixC_K_Ym6b6trcKFQXWT5MbeEYWt4Q49kuvWKRGgNgglU5d14pVSVMQumE1BfOSnF1TgalB_Up4uf7Da82127lbUspDVglH-kRQ/w400-h300/100_7554.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: large;">Sweet potato slips are coming along nicely planted in my wire rings. Only drawback I see so far to this growing method is that they have a tendency to dry out more so than even with the ground. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0e9OHAW51AOD9Y4Yg12a3Oel9y04V0XrUJrhDanGKnsjpsLrz_rwAZF_mlgJdIt_-U0p3ESFPmsHMo2eaNWYD5HuKqwtCFav9z8FMkhmh3Sxrty7m-PRMNTcViC-L_7ILQydnHSOhBIPhR2Wuj39GVnWuOrQPOzpdhAJDxV2u1jdjxtaIvARr7Q/s3072/100_7545.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0e9OHAW51AOD9Y4Yg12a3Oel9y04V0XrUJrhDanGKnsjpsLrz_rwAZF_mlgJdIt_-U0p3ESFPmsHMo2eaNWYD5HuKqwtCFav9z8FMkhmh3Sxrty7m-PRMNTcViC-L_7ILQydnHSOhBIPhR2Wuj39GVnWuOrQPOzpdhAJDxV2u1jdjxtaIvARr7Q/w400-h300/100_7545.JPG" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: large;">Asparagus are loving the cool and wet spring temperatures right now. Lots of it going in the freezer. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3f7914oilpkH7Bi4paxCaW-ntItq0QBwnqIeTIzB6hIBmmTJFBnp5ftKa73bFnINSRzPtEarHQlkSqOhtCSp-pWn7uL95qKixPkyHJVKcj2lepNpLS_qGWxjqRN9itUu95auGNmNqgic3D-xt5UvFJWCZCmMfFoutPsoZX5_uWYwlcNjAD1P_gA/s3072/100_7548.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3f7914oilpkH7Bi4paxCaW-ntItq0QBwnqIeTIzB6hIBmmTJFBnp5ftKa73bFnINSRzPtEarHQlkSqOhtCSp-pWn7uL95qKixPkyHJVKcj2lepNpLS_qGWxjqRN9itUu95auGNmNqgic3D-xt5UvFJWCZCmMfFoutPsoZX5_uWYwlcNjAD1P_gA/w400-h300/100_7548.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: large;">And baby peaches I got plenty!</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI_46lRrGcBRzeW08HNGTXCOXM5xjFSGGIEVgb--PGC6DtCFV3atNBfc-YL0tRGOFD3jyGa94bq820HGQRXlXfZQPpwM5SGMX-40P2e46_gFx3YiK0VAboO4gJI868FnnXgxqZcjbbpMEjjUrYbWItXmLlEjZE0yUHodgXsg3ApyG2kYD0rB6IkA/s3072/100_7541.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI_46lRrGcBRzeW08HNGTXCOXM5xjFSGGIEVgb--PGC6DtCFV3atNBfc-YL0tRGOFD3jyGa94bq820HGQRXlXfZQPpwM5SGMX-40P2e46_gFx3YiK0VAboO4gJI868FnnXgxqZcjbbpMEjjUrYbWItXmLlEjZE0yUHodgXsg3ApyG2kYD0rB6IkA/w400-h300/100_7541.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: large;">Broccoli and cabbage starts are now in the garden beds in their new homes.</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNUDYkcrKA0sZjjD_3pdKRVehJqJHZgyMvMXLx4EJNx0o3VIj1K4TSx9vX4sG6ZRPcQjdSxfkN8X4tmY_enhcZN0IjGqt90ac8j4OYS0hIW04JoHXqWDwCQScBOV3Z5bm7zwgQZe6cEKfeJkapgRUNuApJY9d36m7_HvbNOnP_pwVu41sgZ0TNIw/s3072/100_7558.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNUDYkcrKA0sZjjD_3pdKRVehJqJHZgyMvMXLx4EJNx0o3VIj1K4TSx9vX4sG6ZRPcQjdSxfkN8X4tmY_enhcZN0IjGqt90ac8j4OYS0hIW04JoHXqWDwCQScBOV3Z5bm7zwgQZe6cEKfeJkapgRUNuApJY9d36m7_HvbNOnP_pwVu41sgZ0TNIw/w400-h300/100_7558.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: large;">My first baby Juneberries or Serviceberries on year 2. Not bad and I may root some more. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH1KKxYUoPwbcIQV6Zi2MP3ltZ129hGNUPmINxbmTKe6_KZBPI_L4Gksk2rAGXHF5YrSq75bTg0xGw19UAvrDzXclXsBGC-hDbkScSu0OtK9NGEXJr3clOdMkhpYURRZUlaxXVAdkTGcN0ar21INTSICJfXxhH4c0Q5oKXv9AA0a1Ere5MRCV1zA/s3072/100_7550.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH1KKxYUoPwbcIQV6Zi2MP3ltZ129hGNUPmINxbmTKe6_KZBPI_L4Gksk2rAGXHF5YrSq75bTg0xGw19UAvrDzXclXsBGC-hDbkScSu0OtK9NGEXJr3clOdMkhpYURRZUlaxXVAdkTGcN0ar21INTSICJfXxhH4c0Q5oKXv9AA0a1Ere5MRCV1zA/w400-h300/100_7550.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: large;">And last but not least my recently separated rhubarb crowns have put out new growth and seem happy in their new homes. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: large;"><b>Blessings from The Holler</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: large;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: large;"><b>The Canned Quilter</b></span></div><br /><p></p>the canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.com1tag:blogger.com,1999:blog-8603192921512857639.post-83771854071576582852022-05-05T05:53:00.006-05:002022-05-05T06:05:19.746-05:00More Spring Garden 2022<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHHjRw2pFYoo2ga0PLbAdfK274JkkPq8oGWix0WtlINPl9G6cHY2S0Fazm8cZ4qBlmQRwrfjOZ3JYSzj62KA0lfmjPBdmkuuEKOADK3RqYaUwgGY1jey-_FlBJj0wiwCZHxYP5xApPReiHgyCaNMci2FxWtjZGAA7428iJ9l-GU45qYO8x0f6R8Q/s3072/100_7543.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHHjRw2pFYoo2ga0PLbAdfK274JkkPq8oGWix0WtlINPl9G6cHY2S0Fazm8cZ4qBlmQRwrfjOZ3JYSzj62KA0lfmjPBdmkuuEKOADK3RqYaUwgGY1jey-_FlBJj0wiwCZHxYP5xApPReiHgyCaNMci2FxWtjZGAA7428iJ9l-GU45qYO8x0f6R8Q/w400-h300/100_7543.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: helvetica; font-size: large;">Thursday morning cup of hot tea here as I listen to thunder rumble in the distance. Rain is forecasted for the next 2 days so I will put the garden away and concentrate on some housework and cooking. Thought I would share some more pictures of the gardens. The gooseberries above are swelling now and all the 8 bushes have berries on them now. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYDz6nU8TzRWDkM_lFzzslwQT5s-FGfDM0AJ4N-YkeALd9sPypU7wVJh_Sm7__zjWa3qNAMOgrLlu5GIb_GmZ8kFbZ5nbehnCt0gn30nyXi9seU3fif9qMF7euZnWz8poJq0Nms0_wIq3h5KOiHM4i9GSKCQ9o-yZa15i2hRWimt2Etf1OAhHUZw/s3072/100_7540.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYDz6nU8TzRWDkM_lFzzslwQT5s-FGfDM0AJ4N-YkeALd9sPypU7wVJh_Sm7__zjWa3qNAMOgrLlu5GIb_GmZ8kFbZ5nbehnCt0gn30nyXi9seU3fif9qMF7euZnWz8poJq0Nms0_wIq3h5KOiHM4i9GSKCQ9o-yZa15i2hRWimt2Etf1OAhHUZw/w400-h300/100_7540.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: helvetica; font-size: large;">Yesterday I got all my broccoli and cabbage plants in the boxes. They were the perfect size and ready for their permanent homes in the garden. Planting them right before rain will allow them to acclimate for the next two raiy days and not even wilt. Also got some romaine plants in the garden and bok choy. The red beans are breaking the soil. Garden 2022 is well on it's way.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5sMrsIKuc23X5nV2HYkoU8mTDuwI9VGHuqQifMm9p-xy4JZzvdvr9Y4U5OHGE152tBOgS6TJeHrckqvkHQegSuZsRtPL4JTqZU5XI3P-l6FvV2L6Ac6IVjLwh41CaJbv7LskmF6WFbjwHEJmWSNkrh_PxZL7SY_Lu6eRxhYAzR_Odi-M_J1Vnog/s3072/100_7535.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5sMrsIKuc23X5nV2HYkoU8mTDuwI9VGHuqQifMm9p-xy4JZzvdvr9Y4U5OHGE152tBOgS6TJeHrckqvkHQegSuZsRtPL4JTqZU5XI3P-l6FvV2L6Ac6IVjLwh41CaJbv7LskmF6WFbjwHEJmWSNkrh_PxZL7SY_Lu6eRxhYAzR_Odi-M_J1Vnog/w400-h300/100_7535.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: large;">The black currants are now blooming and the black currant bushes I set out to root have all rooted also. I am sharing some on them with a young neighbor couple. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjehjMqF6XJSGnVzjuT0cCoJtLYBi3hUtTblNQMvNBc20ExfnERUe3nx_0Xv521ZhMdgjw-221LWOxkJmbT7znKGKGhKoJ1b5fhgI8gzpQ6i090v4VzbqIPlXfIr2Q0on4VbjAClTAfWov3gijnkEQGvFduhPQGg_MEwjSRc9maYw0a1Cm1pdjlfA/s3072/100_7537.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="2304" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjehjMqF6XJSGnVzjuT0cCoJtLYBi3hUtTblNQMvNBc20ExfnERUe3nx_0Xv521ZhMdgjw-221LWOxkJmbT7znKGKGhKoJ1b5fhgI8gzpQ6i090v4VzbqIPlXfIr2Q0on4VbjAClTAfWov3gijnkEQGvFduhPQGg_MEwjSRc9maYw0a1Cm1pdjlfA/w300-h400/100_7537.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: large;">And the green peas around the property planted on fences are now blooming. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: large;"><b>Blessings from The Holler</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: large;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: large;"><b>The Canned Quilter</b></span></div><br /><p></p>the canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.com1tag:blogger.com,1999:blog-8603192921512857639.post-71071350075371241572022-05-01T11:25:00.000-05:002022-05-01T11:25:36.921-05:00Spring In The Garden 2022<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9hQ6mu4z103gbDhRoE0FVpM3wp1kfgYAs0h8b7_laq4OEkkCGACZ-8HBqCtmdYdmuPixuaq9IGysg4e6Hq7XdjlIM1xdvqaQD11wHcIHCJSnix54Xbwj4gfO68SPqO5Pl3XJx91VeQU_t3hSkGbb8dGg7TTjt2HwxfaH3TT4OrguEp-VgPSh2aA/s3072/100_7555.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9hQ6mu4z103gbDhRoE0FVpM3wp1kfgYAs0h8b7_laq4OEkkCGACZ-8HBqCtmdYdmuPixuaq9IGysg4e6Hq7XdjlIM1xdvqaQD11wHcIHCJSnix54Xbwj4gfO68SPqO5Pl3XJx91VeQU_t3hSkGbb8dGg7TTjt2HwxfaH3TT4OrguEp-VgPSh2aA/w640-h480/100_7555.JPG" width="640" /></a></div><p></p><p style="text-align: center;">above: Bees working the blueberry blooms</p><p style="text-align: justify;"><span style="text-align: left;"><span style="font-family: helvetica; font-size: large;">Happy May Day from here in my garden! April 15th is the average last frost date and right on schedule the flowers are emerging and the bees are humming. Such a busy time of the year for us and although it has been a cool and wet spring temperatures are back up in the 70's regularly now. Such a busy time of the year for us between mowing, weeding and planting. Lots of dandelions popping up in the beds to dig out and spring weeds grow quickly here on the plateau. </span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhktBtec9d6w3I37WPvGDk3Aa94IQn-SyOAPf36CLciaiJ8nvjTWFiFXW4LsGtA8G6gSuhtrC5OAMZlDHC7f9SC27XPMbHi9HCidGbQmqsCiucpJwecR06D0kdNlQigwBOaObWnbwIGnuHrNZYNKhYOXvXm24B7li85w-YyAfxb3hsDJCbUBfLTyA/s3072/100_7532.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhktBtec9d6w3I37WPvGDk3Aa94IQn-SyOAPf36CLciaiJ8nvjTWFiFXW4LsGtA8G6gSuhtrC5OAMZlDHC7f9SC27XPMbHi9HCidGbQmqsCiucpJwecR06D0kdNlQigwBOaObWnbwIGnuHrNZYNKhYOXvXm24B7li85w-YyAfxb3hsDJCbUBfLTyA/w400-h300/100_7532.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: helvetica; font-size: large;">I was thrilled to see the columbine that I started in milk jugs last year from seeds blooming with abandon in my beds. At my old farm the hummingbirds loved these so I am hoping that they will spread and help to draw and feed the hummingbirds. </span></div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilnQsWwLVT0t3NJ6_B5nh1tj4IuPP5lK56pK844q0rV7KskgCzhyg3FLADtyf-G1Fyy6s2j8DBHde-K2Pz_ur2kBL-g6FzBhAfJE7H5-ig_g7uqzMCQ5XHzG8cavvHdSIe9-fBfQ2T3cu6yYzgugO3ms-L11lu7L3SnIsjN9K5JmGYVSn4Av1E-A/s3072/100_7530.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilnQsWwLVT0t3NJ6_B5nh1tj4IuPP5lK56pK844q0rV7KskgCzhyg3FLADtyf-G1Fyy6s2j8DBHde-K2Pz_ur2kBL-g6FzBhAfJE7H5-ig_g7uqzMCQ5XHzG8cavvHdSIe9-fBfQ2T3cu6yYzgugO3ms-L11lu7L3SnIsjN9K5JmGYVSn4Av1E-A/w400-h300/100_7530.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: helvetica; font-size: large;">The hosta are filling out nicely all over the property scattered under the trees in the shady areas and I dug some up and separated them as they were getting pretty thick. The snowball bushes are past the top of the fence now and loaded with blooms this year. Daylilies are up but no blooms yet and same with the peonies. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOiUgwuAk5EF_82sXd41nhVy5tI9UKlVQGKQqZ2rcuNJD9IKfE68N3qaruuV4grqcr_ru4E4m2HItlhBNf-NvZdIGCIsBJ3x6yAAMzoZVtIPVMowGxB4eZAAdUkYszy97Km4Lx_tqqUj40vZJLnsutJVxmLhZnxt0co1Tm2TPtJk6xkbJLuWbd_w/s3072/100_7538.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOiUgwuAk5EF_82sXd41nhVy5tI9UKlVQGKQqZ2rcuNJD9IKfE68N3qaruuV4grqcr_ru4E4m2HItlhBNf-NvZdIGCIsBJ3x6yAAMzoZVtIPVMowGxB4eZAAdUkYszy97Km4Lx_tqqUj40vZJLnsutJVxmLhZnxt0co1Tm2TPtJk6xkbJLuWbd_w/w400-h300/100_7538.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: large;">The bees are loving the garlic chives and regular chive blooms. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil9V8WSFyGld4vNriWjDI62sCxYvUSJGD6lHDYnh-ySt88pppbCkHZXnoDBorBexld1t05RJaW_FnfNF6WPl-pryP_ojyZJ4jr8KivoNYgfH-y1CDrGdI8qTtNf-vm9VPbE7W4DgocuIaCnD_pBHzEXYF6zdii4Td24wAZfVDjNSmtG0_5TvxwPQ/s800/1-100_7551.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="715" data-original-width="800" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil9V8WSFyGld4vNriWjDI62sCxYvUSJGD6lHDYnh-ySt88pppbCkHZXnoDBorBexld1t05RJaW_FnfNF6WPl-pryP_ojyZJ4jr8KivoNYgfH-y1CDrGdI8qTtNf-vm9VPbE7W4DgocuIaCnD_pBHzEXYF6zdii4Td24wAZfVDjNSmtG0_5TvxwPQ/w400-h358/1-100_7551.JPG" width="400" /></a></div><p style="text-align: justify;"><span style="font-family: helvetica; font-size: large;">And the Iris blooms are gorgeous as usual. I just wished they lasted longer as the spring rains can be rough on them. </span></p><p style="text-align: justify;"><span style="font-family: helvetica; font-size: large;">Yesterday I discovered one of my hens setting on a nest so looks like I will have spring chicks and all of my birdhouses are full of activity also. </span></p><p style="text-align: justify;"><span style="font-family: helvetica; font-size: large;">Hope spring is visiting for you all and the beauty of it is being enjoyed. </span></p><p style="text-align: center;"><span style="font-family: helvetica; font-size: large;"><b>Blessings from The Holler</b></span></p><p style="text-align: center;"><span style="font-family: helvetica; font-size: large;"><b>The Canned Quilter</b></span></p><p style="text-align: center;"><span style="font-family: helvetica; font-size: large;">************************************</span></p><p style="text-align: center;"><span style="font-family: helvetica; font-size: medium;">I can also be found at </span></p><p style="text-align: center;"><span style="font-family: helvetica; font-size: medium;"><a href="https://thebackfence.freeforums.net/" target="_blank">https://thebackfence.freeforums.net/</a><br /></span></p><p><span style="font-family: helvetica; font-size: large;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br />the canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.com1tag:blogger.com,1999:blog-8603192921512857639.post-79090533658143763212022-04-18T12:05:00.000-05:002022-04-18T12:05:38.814-05:00Canning Pulled Pork<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlq_Z8TNMnzByN_iCh3QSlNh2MJlOoLUxA8iQsKUgeawGvmqcJjhX167rXXHVrW_E1_IrGV8dOy2oswxTsuQ-ADn8HpQ2a0G9aJYkKssv_BfpNfRzDENHUKHQPnpXML3DcBePtdqKgjwBoriS7au19lbXvURNmZ1SmH-Szki9P9LakqtoVceCqHA/s3072/100_7486.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlq_Z8TNMnzByN_iCh3QSlNh2MJlOoLUxA8iQsKUgeawGvmqcJjhX167rXXHVrW_E1_IrGV8dOy2oswxTsuQ-ADn8HpQ2a0G9aJYkKssv_BfpNfRzDENHUKHQPnpXML3DcBePtdqKgjwBoriS7au19lbXvURNmZ1SmH-Szki9P9LakqtoVceCqHA/w400-h300/100_7486.JPG" width="400" /></a></div><div><br /></div><span style="font-family: helvetica; font-size: medium;"><div style="text-align: justify;">In previous posts I wrote about finding a good sale at the small local owned community IGA on pork butt for $1.69 a pound and buying 20 pounds. This little store is about 10 minutes down the road from me and employs a full time butcher. I try to give them business and keep my dollars in my community. Now on most things they cannot compete with the large stores but they can run some good meat sales. </div></span><div style="text-align: justify;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div style="text-align: justify;"><span style="font-family: helvetica; font-size: medium;"> Facing a rainy week last week I wanted to play around with a new to me skill of canning pulled pork. Now if you do a search there are all kinds of recipes and videos on this but I have never done it before personally. There also seem to be several different ways of doing it. Cold packing raw meat, precooking and canning cooked meat. I personally opted to precook my meat. I also used my old stand by pulled pork sauce as the liquid to go into the jar. I noticed some people just use a bottled BBQ sauce and some did not use a sauce but rather just covered with broth. Make it your own. As long as it is pressure canned for 75 minutes pint or 90 minutes for quarts you should be golden. Play with it and do what your family likes. </span></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCAjOwFos-YD6YdBWqJXIesiGXX68U_UlsTREw3vFCch7ezeTgS8MIrmnDz9oh4s2wgr38US5wUF6WgMk7V6CxAk_jn6bgOzoUHRofcASzwF4py7mKp1Ma4JS0ItWDI_9fJ381QknGGR9i-T6XHkAQ4XQhZ6TYHD4S-shcEyUGwYWkSfY5XtuSCw/s3072/100_7466.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCAjOwFos-YD6YdBWqJXIesiGXX68U_UlsTREw3vFCch7ezeTgS8MIrmnDz9oh4s2wgr38US5wUF6WgMk7V6CxAk_jn6bgOzoUHRofcASzwF4py7mKp1Ma4JS0ItWDI_9fJ381QknGGR9i-T6XHkAQ4XQhZ6TYHD4S-shcEyUGwYWkSfY5XtuSCw/s320/100_7466.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: medium;">I defrosted a couple pork butts from the freezer that had been somewhat trimmed and deboned. It probably was about 4 pounds but after cooking out the juices and fat maybe 3 and a half. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzD--A2a_qB8CaRMZWe-HO_4BkopjZ_GaNJCPSDhkx-pwCD4Wtbbeo3zbtQ8Vrp_R3PLgg_MJ7P5cdQDDhs6xM5MrDBY4Km91eTezcn6Tqk8eXw0wfjNZDRuGUw7GNEq3i59Vsi03vbT4lAdhUbrvUlCDt1PxhaIPQ45ELOWTlcg0uZREYc9OfXA/s3072/100_7474.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzD--A2a_qB8CaRMZWe-HO_4BkopjZ_GaNJCPSDhkx-pwCD4Wtbbeo3zbtQ8Vrp_R3PLgg_MJ7P5cdQDDhs6xM5MrDBY4Km91eTezcn6Tqk8eXw0wfjNZDRuGUw7GNEq3i59Vsi03vbT4lAdhUbrvUlCDt1PxhaIPQ45ELOWTlcg0uZREYc9OfXA/s320/100_7474.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: medium;">O Wise One put them in a skillet and just lightly seared them on the outside. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYEEOXvWRqAM4fZXPEQnB8EpxkrO61sIDNIS1bGpO1BvyTIx5xyPmKP6iuHzXiQ7RspTyViuLYuu07a-lDa4Zd1OXGjI_9F27CNJPMFGBqL3Yuul3YhtI9NDyzzRL7oWw2A_tgFvjWF72BxcmPMWwoYOiLrdYcjmlZs0-9pewYsJ1h-N7bslLJzg/s3072/100_7476.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYEEOXvWRqAM4fZXPEQnB8EpxkrO61sIDNIS1bGpO1BvyTIx5xyPmKP6iuHzXiQ7RspTyViuLYuu07a-lDa4Zd1OXGjI_9F27CNJPMFGBqL3Yuul3YhtI9NDyzzRL7oWw2A_tgFvjWF72BxcmPMWwoYOiLrdYcjmlZs0-9pewYsJ1h-N7bslLJzg/s320/100_7476.JPG" width="320" /></a></div><div><br /></div><div><span style="font-family: helvetica; font-size: medium;">Then I added them to my largest crock pot and cooked on high for about 4 hours. Just until basically they were barely cooked.</span></div><div><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBbrJAt6Swgb1eUAcK1wSdX9_4LrqUjdu38CByX3HMxzoIwuPy8TZzAnVxbIVql1cu2pSCHsMdUHxF2_LAy7Oi5Id2zoAQGfbcenkas7eLGZi9NxULgC-im0EWMJTRhVnB_Hbhryg4L9hZkWxcUNbiM2Smq1OJogYi0Y7GNRud26RlZi6aorRxHQ/s3072/100_7478.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBbrJAt6Swgb1eUAcK1wSdX9_4LrqUjdu38CByX3HMxzoIwuPy8TZzAnVxbIVql1cu2pSCHsMdUHxF2_LAy7Oi5Id2zoAQGfbcenkas7eLGZi9NxULgC-im0EWMJTRhVnB_Hbhryg4L9hZkWxcUNbiM2Smq1OJogYi0Y7GNRud26RlZi6aorRxHQ/s320/100_7478.JPG" width="320" /></a></div></div><div style="text-align: justify;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div style="text-align: justify;"><span style="font-family: helvetica; font-size: medium;">Then we allowed them to cool and cut them into pieces or strips that would stand up in a pint jar. </span></div><div style="text-align: justify;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div style="text-align: justify;"><span style="font-family: helvetica; font-size: medium;">I then added them to hot pint jars. I managed to get about 13 ounces of meat to each jar. To each jar I added some sauce. </span></div><div><br /></div><div><span style="font-family: helvetica; font-size: medium;"><b>Shredded Pork Butt Sauce</b></span></div><div><span style="font-family: helvetica; font-size: medium;"><b><br /></b></span></div><div><span style="font-family: helvetica; font-size: medium;"><b>1 onion finely chopped</b></span></div><div><span style="font-family: helvetica; font-size: medium;"><b>3/4 cup ketchup</b></span></div><div><span style="font-family: helvetica; font-size: medium;"><b>3 Tbsp tomato paste</b></span></div><div><span style="font-family: helvetica; font-size: medium;"><b>1/4 cup apple cider vinegar</b></span></div><div><span style="font-family: helvetica; font-size: medium;"><b>1 tsp paprika</b></span></div><div><span style="font-family: helvetica; font-size: medium;"><b>1 tsp garlic powder</b></span></div><div><span style="font-family: helvetica; font-size: medium;"><b>1 tsp ground mustard</b></span></div><div><span style="font-family: helvetica; font-size: medium;"><b>1 tsp cumin</b></span></div><div><b><br /></b></div><div><b><span style="font-family: helvetica; font-size: medium;">3 - 4 pound pork Butt</span></b></div><div><br /></div><div style="text-align: justify;"><span style="font-family: helvetica; font-size: medium;">I simply mixed this up and heated it on the stove and put some evenly in each jar over the top of the meat. Then I took my bubble tool and removed the bubbles. If necessary I topped any that needed it up with some hot chicken broth leaving a 1 inch headspace as usual. I debubbled again and wiped my lids really good. Then add lids and rings.</span></div><div style="text-align: justify;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div style="text-align: justify;"><span style="font-family: helvetica; font-size: medium;">I pressure canned my pints for 75 minutes in the pressure canner at 12 pounds pressure ( for my altitude). </span></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwjcl2r3S9MCfPKS0ClxxDBzf-V-7CtcgmWDcvzcDqzSiJk03DZy-JuJD9oVOiWFX2YhEPtnRqV-1y0v3qO5h6_FXtGFgszXorzfxPHLYRwQ71CtT9e08KCfNvp7eViOaEacRUgQfyOA3QzTXoKmzEphL5CqaU_7sjk8SaqvomKVMttzAHY2aQxw/s3072/100_7483.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwjcl2r3S9MCfPKS0ClxxDBzf-V-7CtcgmWDcvzcDqzSiJk03DZy-JuJD9oVOiWFX2YhEPtnRqV-1y0v3qO5h6_FXtGFgszXorzfxPHLYRwQ71CtT9e08KCfNvp7eViOaEacRUgQfyOA3QzTXoKmzEphL5CqaU_7sjk8SaqvomKVMttzAHY2aQxw/w400-h300/100_7483.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: medium;">I ended up with 8 pints for about 3 pounds of meat. </span></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLHh1WmkWcQaGfFm9QoSZAu0B07A1qNVRx2dHplFLml0gCYRaVw6b9CZ741sYVXDGEnlURsUVTf9SntZdhXQNQMk8pB0muejI6JzOGvKKYqjjlBkAcdUPDKtI0Rzy8W5kotE3khNTNMhgt08owmDMFFI179uHYjYAorrLFFIp1bg_oOam7GivJUg/s3072/100_7488.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLHh1WmkWcQaGfFm9QoSZAu0B07A1qNVRx2dHplFLml0gCYRaVw6b9CZ741sYVXDGEnlURsUVTf9SntZdhXQNQMk8pB0muejI6JzOGvKKYqjjlBkAcdUPDKtI0Rzy8W5kotE3khNTNMhgt08owmDMFFI179uHYjYAorrLFFIp1bg_oOam7GivJUg/s320/100_7488.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: helvetica; font-size: medium;">Full disclosure even though I did try to remove most of the fat it is impossible to remove all of it. </span><span style="font-family: helvetica; font-size: large;">So in each jar once cooled any remaining fat will rise to the top of the jar and form a fat layer. I simply took a spoon and removed that layer and sent it to the big dogs as a treat on top of their food. Anything you can meat wise even some soups and such you will see this fat layer and I just try to keep it to a minimum. </span></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYRAcc9ffWfD9yU3rOmZ8OC4rdwKY8JUDFuMZz48tjINnQF_xcC8xvZTeJfUSg_eizBe9PYOuRTf7ftNvFfkNEHP-NcOxqxa-ccmU04U_sKb1hRjJ4-oYTP4bMfsOWGuJrrsCjx06pNZPKlAEbC-keced4nojjI1QYqVuftoSBgu4ciZSbCrSHiQ/s3072/100_7492.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYRAcc9ffWfD9yU3rOmZ8OC4rdwKY8JUDFuMZz48tjINnQF_xcC8xvZTeJfUSg_eizBe9PYOuRTf7ftNvFfkNEHP-NcOxqxa-ccmU04U_sKb1hRjJ4-oYTP4bMfsOWGuJrrsCjx06pNZPKlAEbC-keced4nojjI1QYqVuftoSBgu4ciZSbCrSHiQ/s320/100_7492.JPG" width="320" /></a></div><br /></div><span style="font-family: helvetica;"><div style="font-size: large; text-align: justify;">Once that fat layer is removed the meat shredded beautifully and I just simply added the sauce in the jar back to the meat and heated. One pint was perfect for us for making 2 pulled pork buns. One for each of us and served with a pint of those BBQ beans I canned the other day warmed up and some oven sweet potato fries from last years sweet potatoes. It was a perfect meal for two. </div><div style="font-size: large; text-align: justify;"><br /></div><div style="font-size: large; text-align: justify;">At the end of the day we really liked this recipe and I will do some more of these. You just cannot beat these for convenience especially for two people. A great quick lunch or supper. Next we are going to try these on baked potatoes. </div><div style="font-size: large; text-align: justify;"><br /></div><div style="font-size: large; text-align: justify;">If you give this a try come back and let me know how they turn out for you and what changes if any you make.</div><div style="font-size: large; text-align: justify;"><br /></div><div style="font-size: large; text-align: center;"><b>Blessings from The Holler</b></div><div style="font-size: large; text-align: center;"><b><br /></b></div><div style="font-size: large; text-align: center;"><b>The Canned Quilter</b></div><div style="font-size: large; text-align: center;"><br /></div><div style="font-size: large; text-align: center;">***********************************</div><div style="font-size: large; text-align: center;"><br /></div><div style="text-align: center;"><span style="font-size: x-small;">I can also be found at </span></div><div style="text-align: center;"><span style="font-size: x-small;"><br /></span></div><div style="text-align: center;"><a href="https://thebackfence.freeforums.net/" target="_blank"><span style="font-size: x-small;">https://thebackfence.freeforums.net/</span></a><br /></div></span><span style="font-family: helvetica;"> </span><p></p></div>the canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.com4tag:blogger.com,1999:blog-8603192921512857639.post-43617682761928232552022-04-14T08:35:00.001-05:002022-04-14T10:51:16.008-05:00Beneficial Insects In The Garden<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitsgBdDzzeh7uw_slYazSfmq9xm_JguWNAE_jR2FCKfqg3QbZwktEZE-vsVaXmkZwtKS1tEfje8aEdIbaFkGJRtlIi_fEkQNYkovTFikelPtPNp_rhu3uAeCZwvgUHB3qplxjiZzqiNaYSD40IpoZFuA4lCiTsbIo8enJokCgvlYUQenQ_Ziub8g/s3072/100_7433.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitsgBdDzzeh7uw_slYazSfmq9xm_JguWNAE_jR2FCKfqg3QbZwktEZE-vsVaXmkZwtKS1tEfje8aEdIbaFkGJRtlIi_fEkQNYkovTFikelPtPNp_rhu3uAeCZwvgUHB3qplxjiZzqiNaYSD40IpoZFuA4lCiTsbIo8enJokCgvlYUQenQ_Ziub8g/w400-h300/100_7433.JPG" width="400" /></a></div><br /><p></p><div style="text-align: justify;"><span style="font-family: helvetica; font-size: medium;">J</span><span style="font-family: helvetica; font-size: large;">ust a heads up to all you gardeners out there. As you are doing that early spring clean up, pruning and all around gardening be aware of the beneficial insects out there. As I was pruning some winter kill out of my black currant bushes I ran across the above egg sacks of praying mantis. I was careful not to disturb them because I hope to encourage a healthy population of praying mantis in my garden. They are excellent for helping to keep the bad bugs down. </span></div><div style="text-align: justify;"><span style="font-family: helvetica; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: helvetica; font-size: large;"><b>Blessings from The Holler</b></span></div><div style="text-align: center;"><span style="font-family: helvetica; font-size: large;"><b><br /></b></span></div><div style="text-align: center;"><span style="font-family: helvetica; font-size: large;"><b>The Canned Quilter</b></span></div><div style="text-align: center;"><span style="font-family: helvetica;"><br /></span></div><div style="text-align: center;"><span style="font-family: helvetica;">*************************************************</span></div><div style="text-align: center;"><span style="font-family: helvetica;">I can also be found at </span></div><div style="text-align: center;"><span style="font-family: helvetica;"><a href="https://thebackfence.freeforums.net/" target="_blank">https://thebackfence.freeforums.net/</a><br /></span></div>the canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.com2tag:blogger.com,1999:blog-8603192921512857639.post-29189184556525924222022-04-11T07:20:00.001-05:002022-04-12T07:59:26.991-05:00Canning Ham And Bean Soup<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPuMLm1GaMORNiUI7YVApx3C85EZx0R-wqSxkWDjBAlyk0NpmyeDIoctNHn3hV64dPB6iHnyHuq-WYgKiL-nARuA5KAXx3kYRNB5tJqNIHs2f46sakRy9ZHKRJZEpNMUQPvbzk3TdzvMS5kYqBFJzkE_WtL8Sc2cItuJ8kDSzqbrR6XdgD5HV9vQ/s3072/100_7529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPuMLm1GaMORNiUI7YVApx3C85EZx0R-wqSxkWDjBAlyk0NpmyeDIoctNHn3hV64dPB6iHnyHuq-WYgKiL-nARuA5KAXx3kYRNB5tJqNIHs2f46sakRy9ZHKRJZEpNMUQPvbzk3TdzvMS5kYqBFJzkE_WtL8Sc2cItuJ8kDSzqbrR6XdgD5HV9vQ/w400-h300/100_7529.JPG" width="400" /></a></div><div><br /></div><span style="font-family: helvetica;"><div style="text-align: justify;"><span style="font-size: large;">Another of my rainy week canning sessions using up some of my sales that I ran across this month already. Ham and white bean soup is one of our favorite soups. Add a sandwich or salad and another of those great and hearty stick to your ribs kind of meals. </span></div></span><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj568pAoFKISWrl6ZSRXffiEXH2i1zNcN4CpH1X5RuqGt1iuoBofMd9fllqPOD6RWA86G25Fv9ZcQFE5KlBg4ntFt3_TcLqKa6OcBs5v8OGA59mtuwDcl-6fLJ51aF0nWZtclrl8p2REczmg3EjHCUpoqzkuAYGGwMzkPXooTJF3QZS5DwEos-vcw/s3072/100_7494.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj568pAoFKISWrl6ZSRXffiEXH2i1zNcN4CpH1X5RuqGt1iuoBofMd9fllqPOD6RWA86G25Fv9ZcQFE5KlBg4ntFt3_TcLqKa6OcBs5v8OGA59mtuwDcl-6fLJ51aF0nWZtclrl8p2REczmg3EjHCUpoqzkuAYGGwMzkPXooTJF3QZS5DwEos-vcw/s320/100_7494.JPG" width="320" /></a></div></div><div class="separator" style="clear: both; text-align: center;">3 pounds chicken at $0.39 a pound = $3.90</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: helvetica; font-size: large;">I started out with a ten pound bag of chicken legs and thighs that we caught on sale recently for $0.39 cents a pound. We thawed out 1 bag and trimmed them up and placed on a baking sheet and baked until done. </span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivbfAmPXqxsuz-g0RjjIFIHpNQQor26Lc3n7ddNHlf7C_ewk7XP-bpY2t8MQgdwcKDlDVxsf_w38UueSAB2_ajyW6Lax4ebas6U-0lyC36bp7OIDGaq7NHq9UsvPXBgUeAlaWH6X2DH0s3fCJnVyXdJmTNaIxYFPH6AOSnbK8zFuhQlICjtHXh_Q/s3072/100_7507.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivbfAmPXqxsuz-g0RjjIFIHpNQQor26Lc3n7ddNHlf7C_ewk7XP-bpY2t8MQgdwcKDlDVxsf_w38UueSAB2_ajyW6Lax4ebas6U-0lyC36bp7OIDGaq7NHq9UsvPXBgUeAlaWH6X2DH0s3fCJnVyXdJmTNaIxYFPH6AOSnbK8zFuhQlICjtHXh_Q/s320/100_7507.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: large;">Then we took the meat off the bones and the bones and skin went into a crockpot for a nice big portion of fresh bone broth. </span></div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTu4JkZr1OerqACOtHu-clB675d3flfVrQy-7gX-Wq0pVWTWkz0-RAaCCyzdxABxoa8DDDsRrv_ORH1Hbb7uVhVFD1x0syi3pXjHmVg1JnVD11qUIjhof15Bkt_mZONhT6pFEXgXKC-Dslz1m0ic_ZQQ7R5n8Kcrdd8f1BVXOkd_9gxoWTyIpNog/s3072/100_7508.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTu4JkZr1OerqACOtHu-clB675d3flfVrQy-7gX-Wq0pVWTWkz0-RAaCCyzdxABxoa8DDDsRrv_ORH1Hbb7uVhVFD1x0syi3pXjHmVg1JnVD11qUIjhof15Bkt_mZONhT6pFEXgXKC-Dslz1m0ic_ZQQ7R5n8Kcrdd8f1BVXOkd_9gxoWTyIpNog/s320/100_7508.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: large;">The extra chicken meat went into quart jars and was canned for later use. I also kept some out for a pot of chicken and noodles for that night for supper. </span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVSwN4gf4zptyWjN7qtqdCVIAkzKmlnDSbXLnE8RJduBJNmRSzDDOetX8_sIH5D1amkiO0vcDYc2SMoQ34uDFo6hafXcosl63Yaco1hol1NrxtTHGyzrfx9d6XovA06UNQ59kWdnsvYTvSu6f6RLTIeJWlWwKWs1Dut7Yuq3KxiOSi_8p5s2pVxg/s3072/100_7512.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVSwN4gf4zptyWjN7qtqdCVIAkzKmlnDSbXLnE8RJduBJNmRSzDDOetX8_sIH5D1amkiO0vcDYc2SMoQ34uDFo6hafXcosl63Yaco1hol1NrxtTHGyzrfx9d6XovA06UNQ59kWdnsvYTvSu6f6RLTIeJWlWwKWs1Dut7Yuq3KxiOSi_8p5s2pVxg/s320/100_7512.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: large;">Two bowls of broth went into the fridge that night for the fat to rise to the top overnight as it cooled and was skimmed off the following morning as a treat for the dogs. </span></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Hcnyk8JCuQ2eWd0L7NbOUEiAktiSUrgvBNsjM-xD9N1dvxGCR_J4kfkW2AJbQm7XmjC4CdrXzaMKEncF03TtnUO5jB7GX6L-lzpV5rljfURcwT7iQYI8TWtF4qFbLLWYbbgE3gp25ScmG8SfIsRdLSz_S8IsvDUjIfprlRcR7QGSemubHS8Pdw/s3072/100_7514.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Hcnyk8JCuQ2eWd0L7NbOUEiAktiSUrgvBNsjM-xD9N1dvxGCR_J4kfkW2AJbQm7XmjC4CdrXzaMKEncF03TtnUO5jB7GX6L-lzpV5rljfURcwT7iQYI8TWtF4qFbLLWYbbgE3gp25ScmG8SfIsRdLSz_S8IsvDUjIfprlRcR7QGSemubHS8Pdw/s320/100_7514.JPG" width="320" /></a></div></div><div class="separator" style="clear: both; text-align: center;">3 Great Northern Beans $1.35 = $4.05</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: large;">3 pound bags of great northern beans were soaked overnight in hot water and the next morning boiled until just soft and then drained. </span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFjZHMh3-mx4L0c2HOhX-PY2h-6iEsAJKCwvs3Uj0iJCAeJR4WahUR7EgHOZIEhqZNu9_oQtBwv3oEK1_xbKJF0xIGKRPyUZvRffeeXgh8bHViYhi4GM7KCcykq3jTg_2ZZrZLUZNR8n1kWUm_ibI483mow9eKnzh8-seIKSgE8x4WOjNW-fORjw/s320/100_7497.JPG" width="320" /><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8taZoJVjditIyZKalmQMXC0ZmKCskjZM2nTobw_J_6q8OMgLYZprzRtL_UpnblxIlkccLxsIG7l-dUV882UYP42aWvrZq23IBcZctwF5PtjWOUy0OLP9S0KfxYRtRTAkjdj0prck-8aQTzbRUPChu5ZnyGJ74W1GPUGKhN0SZacif_0tWm2xswg/s3072/100_7501.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8taZoJVjditIyZKalmQMXC0ZmKCskjZM2nTobw_J_6q8OMgLYZprzRtL_UpnblxIlkccLxsIG7l-dUV882UYP42aWvrZq23IBcZctwF5PtjWOUy0OLP9S0KfxYRtRTAkjdj0prck-8aQTzbRUPChu5ZnyGJ74W1GPUGKhN0SZacif_0tWm2xswg/s320/100_7501.JPG" width="320" /></a></div></div><div class="separator" style="clear: both; text-align: center;">3.5 pounds chunked smoked ham at $1.99 per pound = $6.96</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: helvetica; font-size: large;">Another sale item we found recently was Cure 81 smoked boneless hams for $1.99 per pound. I bought 3 for the freezer. This was a great sale on a great product. We cut up approximately half of the ham or about 3.5 pounds into half inch chunks. </span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcln0SBUqYStdiuC4-rR76lAGR0bHAC0b4g8nfN_9l980aeEfoFogcIJrgyWbv5-EmjOZ-C-tZRCy-FOClWLLCg_wk6KfdGKG0-ccGrde4fuEOcyVOpgEmEH_HVZqczxj0INcoOmIruoLA2MVs6JBoShiu5nkpkJ8unOg2uSjiNQS5T4BZEKRP6w/s3072/100_7520.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcln0SBUqYStdiuC4-rR76lAGR0bHAC0b4g8nfN_9l980aeEfoFogcIJrgyWbv5-EmjOZ-C-tZRCy-FOClWLLCg_wk6KfdGKG0-ccGrde4fuEOcyVOpgEmEH_HVZqczxj0INcoOmIruoLA2MVs6JBoShiu5nkpkJ8unOg2uSjiNQS5T4BZEKRP6w/w400-h300/100_7520.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: helvetica; font-size: large;">Next we layered the cooked beans into jars filling to a little over half full. Then we added on top ham, chopped onions and a small amount of celery chopped small. I wanted to end up with about 2/3 of a jar full of additions. Since the ham was smoked and already salty we did not add any salt. It can always be salted when opened and heated. </span></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2V6eiZoWtjH-bW476fw4lgE6EnxohDXUTZNqi0QeMFOzN4q0ayYGUlbKHWOp2favntv_DG1ARZa2cmCvOb-yJWekA7eSHmeD9jfzoihyuZGGm3nDQ0H02x3y9FjwZbeC_2RMOw3IOYSLynOb3gAO9ohQ4JMymjGfulsioGad4TtGFa_9DLD8BSg/s3072/100_7521.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="2304" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2V6eiZoWtjH-bW476fw4lgE6EnxohDXUTZNqi0QeMFOzN4q0ayYGUlbKHWOp2favntv_DG1ARZa2cmCvOb-yJWekA7eSHmeD9jfzoihyuZGGm3nDQ0H02x3y9FjwZbeC_2RMOw3IOYSLynOb3gAO9ohQ4JMymjGfulsioGad4TtGFa_9DLD8BSg/s320/100_7521.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: large;">Then each jar was filled with heated chicken broth leaving a one inch head space. Do not forget to remove those bubbles. </span></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoZzSkPrGHGuy0wUAqkD7TpzM9AF665l1WIx3PRjp4o4gAnM2rP60qVKDX2n46iMI39S36RtOOI6t_ZAvTsjBTzw45jIxJ924_Cq1v0XxrYDVYveNr0W9oxUvPFGzm4GXQA3pw9VQaiT7JmsFe28qXdnmVSTLeX34xRvE-jHKtQZSjDs1PMm45kQ/s3072/100_7524.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoZzSkPrGHGuy0wUAqkD7TpzM9AF665l1WIx3PRjp4o4gAnM2rP60qVKDX2n46iMI39S36RtOOI6t_ZAvTsjBTzw45jIxJ924_Cq1v0XxrYDVYveNr0W9oxUvPFGzm4GXQA3pw9VQaiT7JmsFe28qXdnmVSTLeX34xRvE-jHKtQZSjDs1PMm45kQ/s320/100_7524.JPG" width="320" /></a><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: large;">Wipe down those rims good and add lids and rings. I processed my quarts for 90 minutes in my pressure canner.</span> </div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDjP9IApKyjrGsn6L7rMxkVioq4JX8U0fzkP38h-VeXLHqhXzxUNEryh1ZmA9RF6KKtNxi8om755dtZpL6QtZL2zIVC-BTxyc73OR4uPt26wBSbLwU_CDFIINEJdv8_XiowbN_wAgaDrO8aaG6KMRjkBossJZpOU8oEJspo1-kKcXbclZjOxJdHw/s3072/100_7525.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDjP9IApKyjrGsn6L7rMxkVioq4JX8U0fzkP38h-VeXLHqhXzxUNEryh1ZmA9RF6KKtNxi8om755dtZpL6QtZL2zIVC-BTxyc73OR4uPt26wBSbLwU_CDFIINEJdv8_XiowbN_wAgaDrO8aaG6KMRjkBossJZpOU8oEJspo1-kKcXbclZjOxJdHw/s320/100_7525.JPG" width="320" /></a></div><div style="text-align: justify;"><br /></div><span style="font-family: helvetica; font-size: large;"><div style="text-align: justify;">Remove jars and allow to cool overnight. Wash and label sealed jars for storage. My end result was 14 quarts of hearty ham and white bean soup. A quart makes 2 generous helpings of soup and perfect for the two of us for a meal. Add a small salad or maybe a sandwich and we are in heaven. Instant lunch or supper meal just heat and eat. </div></span><div style="text-align: justify;"><span style="font-family: helvetica; font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-family: helvetica; font-size: large;">The total cost is $14.91 cents. Not counting the jars or lids and 2 onions and a small amount of chopped celery. I haven't bought new jars in years and buy lids every time I see them but many of my lids are years old. But remember those jars are good for a lifetime. Don't forget those extra 3 quarts and one pint of chicken we canned as well that is just a bonus of producing that rich bone broth that is included in that total cost. Each one of those 3 quarts of chicken will make a pot pie which is another 3 meals as a bonus. Remember that this reflects some GREAT sales though. </span></div><div style="text-align: justify;"><span style="font-family: helvetica; font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-family: helvetica; font-size: large;">Final approximate cost of each quart jar of soup.</span></div><div style="text-align: justify;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div><div style="text-align: justify;"><span style="font-family: helvetica; font-size: large;">$1.07 per quart (32 ounces) or a meal for 2 people. That is $0.53 cents per person or rounds up to about 4 cents an ounce. </span></div><span style="font-family: helvetica;"><div style="font-size: large; text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-size: large;">A 19 ounce can of Campbell's chunky bean and ham soup $1.98 or 10.4 cents an ounce at Walmart according to their website today and it is out of stock at my local store. I am sure that 10 cents an ounce reflects the cost of can, transportation and middle and retail profit though. </span></div></span></div><div style="text-align: justify;"><span style="font-family: helvetica; font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-family: helvetica; font-size: large;">How's that for keeping it real.</span><span style="font-family: helvetica; font-size: medium;"> </span></div><div style="text-align: justify;"><br /></div><div style="text-align: center;"><span style="font-family: helvetica; font-size: large;"><b>Blessings from The Holler</b></span></div><div style="text-align: center;"><span style="font-family: helvetica; font-size: large;"><b><br /></b></span></div><div style="text-align: center;"><span style="font-family: helvetica; font-size: large;"><b>The Canned Quilter</b></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;">****************************************</div><div style="text-align: center;"><br /></div><div style="text-align: center;">I can also be found at</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://thebackfence.freeforums.net/" target="_blank">https://thebackfence.freeforums.net/</a><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div><br /></div>the canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.com1tag:blogger.com,1999:blog-8603192921512857639.post-82852797512627506442022-04-08T11:37:00.001-05:002022-04-08T11:42:21.785-05:00Homemade Breakfast Sausage<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBP7hki3WXldXK8VBxFFXhveCSVbTBxsb1hl8_56Rgfh4MX2McYJldWLdSKCxWHUrbJAi4PzCLYFqMQWGTOlVTbXU8rJBYOjb4G4Ym0diWEHU7c7Lm-i4YtgkTcFxKZnausumUxw3ivZm0HmcH-hB3_o_bc0XQdvEf94BkPrKZi06tdrnwsfhWBQ/s3072/100_7450.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBP7hki3WXldXK8VBxFFXhveCSVbTBxsb1hl8_56Rgfh4MX2McYJldWLdSKCxWHUrbJAi4PzCLYFqMQWGTOlVTbXU8rJBYOjb4G4Ym0diWEHU7c7Lm-i4YtgkTcFxKZnausumUxw3ivZm0HmcH-hB3_o_bc0XQdvEf94BkPrKZi06tdrnwsfhWBQ/w400-h300/100_7450.JPG" width="400" /></a></div> <div><div style="text-align: justify;"><span style="font-family: helvetica; font-size: large;">With the recent events around the world and talk of food shortages I have changed my habits a bit here at my home. Doing our best to understand and adjust to an ever changing world around us. Normally I allow my freezers to slowly empty during the year only to refill them mostly with the spring and summer garden harvest and then restock meat in the fall from the local farms. Usually pork and beef mostly. We do raise some of our own chickens and also purchase some. Sometimes my son who is a hog hunter also brings me pork from his hunts. Instead of letting those 3 freezers run somewhat low this year and those jars to sit around empty I am refilling them as I go right now. I am concerned about not being able to get certain items later in the year. My husband has dubbed it " Operation Keep Them Full". Kind of a don't get caught with your pants down move for us. </span></div><div style="text-align: justify;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div><div style="text-align: justify;"><span style="font-family: helvetica; font-size: large;">As I run across sales throughout the next months I will continue to stock up on sale items and run my canner and dehydrator throughout the spring and summer. I will continue to also buy meat on sale as I run across it as well. This is in addition to my own normal garden and fruit harvest. Those sales are still out there you just have to watch for them. I ran across chicken legs and thighs the other day for $0.39 cents a pound at the local save a lot grocer. I bought 30 pound in frozen 10 pound bags and will show you what I can do with them in future posts. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4bqPo3cC_iM45ZXJBFNKAKIw7hUyN2HQRtSqCuYVtd10Gf73OI-CxpWY8t8MyNvArnguK00XDnAqyaO__iPNjDXcsw1A_loNJHYyNcOW4wI4DYDQ29q8-7W8ch6nNvIoM3MIqZ1kuG7FzrXAOxazh7ySS_ElOhcz5iu0vlbWO-OHmIteu-gg3Lg/s3072/100_7448.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4bqPo3cC_iM45ZXJBFNKAKIw7hUyN2HQRtSqCuYVtd10Gf73OI-CxpWY8t8MyNvArnguK00XDnAqyaO__iPNjDXcsw1A_loNJHYyNcOW4wI4DYDQ29q8-7W8ch6nNvIoM3MIqZ1kuG7FzrXAOxazh7ySS_ElOhcz5iu0vlbWO-OHmIteu-gg3Lg/s320/100_7448.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: helvetica; font-size: large;">We are fortunate that many years ago, almost 40 now we invested in grinders, sausage stuffers, meat bin mixers, slicers and even a tenderizer. They have all been excellent investments through the years and I cringe to think what they would all cost us now to replace if you could find them.</span></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5LYWf-RKA_hf1rpURtZ2ZumiaNpnGe5UNhuy5O_Vr0LUQeEVWgPOU8Y9cfx0tYa0JFPyx21C-KRNxLT69Te-jkL28JDFAVAGlFhGV1fhZSRJToW_F-J28DM4ibqdQ0QgBz2MHlYOLRZaB4tLsee7wv3x5dySO-QJ-C6QugzhSYsvGdY84PSpGWg/s3072/100_7465.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5LYWf-RKA_hf1rpURtZ2ZumiaNpnGe5UNhuy5O_Vr0LUQeEVWgPOU8Y9cfx0tYa0JFPyx21C-KRNxLT69Te-jkL28JDFAVAGlFhGV1fhZSRJToW_F-J28DM4ibqdQ0QgBz2MHlYOLRZaB4tLsee7wv3x5dySO-QJ-C6QugzhSYsvGdY84PSpGWg/w400-h300/100_7465.JPG" width="400" /></a></div><div><br /></div><div style="text-align: justify;"><span style="font-family: helvetica; font-size: large;">In this particular case we caught pork butt for $1.69 a pound at a small community IGA. In these particular times any meat under $2 a pound gets my attention any more. We bought 20 pounds and brought home and trimmed the fat off and deboned then froze for later use. </span></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizCtbX0QmVCM9aQqiSfOzrehCd1TB0yH1D5LHLhKd58xA68eB8Yftnq2g0IPunwbw6kEUbmd10itJI15ndI0tabs1FzXNBP8SpvDLVxQMN3fsJmBRviezJKNLYSiGg8d7qgf_MLi5cMk_3YvNPLuIW3tQY8kHngtbAnUKL_hVJAML3HirtoggL9A/s3072/100_7445.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizCtbX0QmVCM9aQqiSfOzrehCd1TB0yH1D5LHLhKd58xA68eB8Yftnq2g0IPunwbw6kEUbmd10itJI15ndI0tabs1FzXNBP8SpvDLVxQMN3fsJmBRviezJKNLYSiGg8d7qgf_MLi5cMk_3YvNPLuIW3tQY8kHngtbAnUKL_hVJAML3HirtoggL9A/w400-h300/100_7445.JPG" width="400" /></a></div><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: helvetica; font-size: large;">Then we defrosted about 4 pounds of meat and ground up with our small grinder and made breakfast sausage. Now a one pound roll of breakfast sausage around here runs about $3.50 a pound in the supermarket. We added our own seasonings from the recipe below.</span></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-family: helvetica; font-size: large;">Breakfast Sausage Seasoning</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-family: helvetica; font-size: large;"><br /></span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-family: helvetica; font-size: large;">2 pounds ground pork</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-family: helvetica; font-size: large;">2 tsp salt</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-family: helvetica; font-size: large;">1 tsp black pepper</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-family: helvetica; font-size: large;">1/4 tsp dried marjoram</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-family: helvetica; font-size: large;">1 Tbsp brown sugar</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-family: helvetica; font-size: large;">1/2 tsp thyme</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-family: helvetica; font-size: large;">1 Tbsp sage</span></b></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: helvetica; font-size: large;">To shape I used a canning jar lid and ring. Insert the flat lid in the ring and grease the inside. Stuff the lid with ground sausage and flatten. Then flip over on waxed paper and push on the flat lid. It will come out of the ring and then simply remove the flat lid off the top of the patty. I like this size because it is the same size as my biscuit cutter and my sausage will fit perfectly on a biscuit. Add a fried egg and a slice of cheese and you have breakfast. It's a perfect plan. </span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tOvRKXnKcNdhMuKC_4mPIKA1RMgwb1BqJvNyq0IX8Yw-myi8C3b3fjAcTNEGxs6emErKeYEFOwqyn2E7pNi6BUU-3qhq69RZskxRPokU3AiN23gUSu4mYPBIVeRnWxMcB7G1Q6UIKoxJluGawErlOkth1_60ofKOqziY1xo_PwwzeUydTdeqYg/s3072/100_7452.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tOvRKXnKcNdhMuKC_4mPIKA1RMgwb1BqJvNyq0IX8Yw-myi8C3b3fjAcTNEGxs6emErKeYEFOwqyn2E7pNi6BUU-3qhq69RZskxRPokU3AiN23gUSu4mYPBIVeRnWxMcB7G1Q6UIKoxJluGawErlOkth1_60ofKOqziY1xo_PwwzeUydTdeqYg/w400-h300/100_7452.JPG" width="400" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: helvetica; font-size: large;">With 4 pounds of meat we made 42 breakfast patties. We froze them on baking sheets covered with waxed paper and then vacuum sealed with 2 to a pack resulting in 21 packages. Small packs for a small household and vacuum sealed to prevent freezer burn. Cost per patty $0.16 cents. And no preservatives or artificial dyes of any kind. We control the amount of fat, salt and sugar in each bite. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: helvetica; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: helvetica; font-size: large;">For us our own personal food certainty in uncertain times when it comes to food. These could be canned as well. And here we are as elderly Americans endeavoring at maintaining control of our food, our health and our own food security even though we live in what would be considered a food desert in today's society. </span></div></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: helvetica; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: large;"><b>Blessings from The Holler</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: large;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: large;"><b>The Canned Quilter</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: medium;">******************************************</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: medium;">I can also be found at </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><a href="https://thebackfence.freeforums.net/" target="_blank"><span style="font-size: medium;">https://thebackfence.freeforums.net/</span></a><br /></span></div>the canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.com6