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Canned Peaches and syrup for canned peaches Canned beets Canned Corn Zucchini Fritters Drying Apples Raisin rice pudding Apple Spice Cake Cranberry Salsa Caramel Sauce We specialize in canning and drying recipes for your home storage. Old fashioned aprons for an old fashioned girl Neck heating pads for your neck shoulder and back. |
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Free RecipesApricot Jam click for recipe We love apricot jam. This recipe has less sugar and it great for toast and pancakes. I use it to cook with in many of my recipes. Raspberry Jam, click for recipe Raspberry jam is just the best! Great on pancakes or toast. Apricot Pineapple Jam click for recipe If you like pineapple with your apricot jam you might like this recipe. Drying ApplesUse slightly tart eating apples as opposed to "cooking apples." Rome Beauty, Northern Spy, Jonathan, Baldwin, Wine sap, Graven stein, Golden Delicious, and Red Delicious work well. Choose mature fruit that is evenly colored and not bruised. Wash and peel apples, you may leave peelings on if you like them with them on. Optionally drop fruit in an ascorbic acid bath to prevent browning. I use concentrated orange juice in water or sometimes white vinegar. I don't usually use ascorbic acid. This is something purely personal, after all these are your dried apples. For indoors start dryer at 130 degrees, increase to 165 degrees after about 1 hour. I turn my apples often. If you are using a cooking sheet in the oven be sure to spray with Pam or use oil on soft cloth so apples won't stick. You don't want excess oil on pan, just enough to make the apples not stick. When most of the moisture has left the fruit, lower the temperature to 145 degrees and regulate it between that temperature and 130 degrees as needed to prevent scorching. Stir and turn fruit on trays frequently as it finishes drying. Apples should dry in 6 hours or less under controlled heat. For Outdoors dry in the sun for 1 to 3 days. Some say sulfuring is required but I personally never use it, I like mine natural and I have had mine last for years. Place the fruit one layer deep on trays and cover with cheesecloth or other light fabric during drying. If you use screen be sure and don't use galvanized, use fiberglass screen you get at the hardware store, its cheap and you can make drying trays quite easily. My father made me years ago an enclosed dryer for outside, I love it. |
Plum Jam, Canned Tomatoes Canned Peaches, Apricot Jam. Syrups for canningI prefer the extra light and go a little lighter on the sugar, I feel if I want a lot of sugar I can add it when I open them up in my recipe, maybe I'll want to use honey. Extra Light
We are not responsible for any recipe or food problems you may incur while canning, you may try it if you like but we are not responsible for any damage or problems you encounter while canning. Always check your canning books recipe before canning as it may change for your area depending upon the altitude. It is important to preserve your food safely. It is always a good idea to check with your local extension office. I have found some wonderful booklets on all sorts of things, drying and canning at a very low price there. The ball canning book is one used often.
Christmas will be fun with retro women decorating the tree.
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Canning Peaches
2 to 3 pounds peaches per quart To prepare peaches: Wash peaches; dip in boiling water 30 to 60 seconds; immediately dip peaches in cold water. Slip off peel. Cut in half; pit. Cling peaches are easier to cut into halves if a pitting spoon is used to loosen the pulp from the pit. Push the spoon through pulp from the stem end to the end of the pit, cutting pulp from the pit. If a pitting spoon is not available, use a knife to cut through to the pit; begin at stem end and follow crease to blossom end; continue cutting on opposite side. After cutting, hold a peach in half in each hand and twist in opposite directions to separate half's. I prefer raw pack. Process pints 25 minutes, quarts 30 minutes in a boiling-water canner. Check with your local state extension service or a canning book to make sure it is right for your area. |
Raisin Rice Pudding
Place milk, rice,
salt, sugar, vanilla and desired amount of raisins in a buttered 1 1/2
quart casserole, sprinkle cinnamon on top. Beans These are so good1 onion finely chopped Combine all ingredients, Bake 300 1 hour or until done. |
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Hot Pack: Peel peaches; cut in half and pit. Treat to prevent
darkening. Make a medium or heavy syrup. Drain peach's. Cook peaches on
layer at a time in syrup until are hot throughout Pack hot peaches into
hot jars, leaving 1/2 inch head space. Ladle hot syrup over peaches, leaving
1/2-inch head space. Remove air bubbles. Adjust two-piece caps. Note: If peaches are juicy, measure peaches after pitting and peeling. Add 1 to 2 cups to each 5 quarts peaches. Cook peaches slowly until sugar dissolves and peaches are hot throughout. Pack and process as for canning peaches, hot pack. If there is not enough syrup add boiling water to cover peaches leaving 1/2 inch head space. Always check your canning books recipe before canning as it may change for your area depending upon the altitude.
Baked Beans
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Canned BeetsSelect deep red
beets 1 to 2 inches in diameter Use plain salt not iodized.
Select deep red
beets 1 to 2 inches in diameter |
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Gingerbread HousePreheat the oven to 375 In a large pot on low heat, melt Remove from heat and mix in Stir in thoroughly 1 cup at a time Mix and knead all ingredients until the dough is even in color and smooth, not crumbly or dry. Place dough on a cookie sheet and roll out to about 1/4 inch thick. Place your pattern on dough and cut out pattern, remove the excess (you can reuse it). Bake dough at 375 for 10 to 14 minutes You should not be able to touch the gingerbread and leave an imprint. Immediately after you remove gingerbread from oven, place pattern back on ginger bread and trim it (gingerbread will spread while baking). Do this while gingerbread is still hot. If you wait for it to cool it will become hard and break if you try to cut it. Gingerbread Icing 4 cups or 1 lb.. of powdered sugar Slowly add 6 to 8 Tablespoons warm water |
CORN WHOLE KERNEL Raw Pack Husk corn; remove silk. Wash. Cut corn from cob. Do not scrape.
Pack corn loosely into hot jars, leaving 1-inch head space. Do not shake
or press down. Add ½ teaspoon salt to each pint, 1 teaspoon salt
to each quart, if desired. I use plain salt. Hot Pack Husk corn; remove silk. Wash. Cut corn from cob. Do not scrape. Measure. Add ½ teaspoon salt a 1 cup boiling water to each pint cut corn, 1 teaspoon salt and 2 cups boiling water to each quart cut corn. Bring to a boil; reduce heat and simmer 5 minutes. Ladle hot corn and liquid into hot jars, leaving 1-inch head space. Remove air bubbles. Adjust two-piece caps. Process pints 55 minutes, quarts 1 hour and 25 minutes, at 10 pounds pressure in a steam-pressure canner. I usually freeze all my corn, it stays fresh and tastes great when you cook it. Cranberry Salsa great for the Holidays1 12 oz.. package fresh
cranberries, you can use frozen, but fresh are prettier Put all ingredients in a food processor. Process until mixture is coarsely chopped. Store in refrigerator over night to allow flavors to blend. Makes 3 cups. Serve with tortilla chips. This is also great served with crackers and cream cheese. Good with beef, pork or poultry. Great with Pork Chops. |
Zucchini Fritters
This is a very good way to use your zucchini, once you try it you will make it over and over again. Vegetable oil for frying pan Garlic powder to taste Put vegetable oil in skillet about half an inch deep or less and cook on medium. Combine zucchini, onion, and eggs in a large bowl and mix. Combine flour, baking powder, 1/2 teaspoon chili power, salt and pepper in a sifter or mixing bowl and stir then put in zucchini mixture and stir together.
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Apple Spice CakeButter and flour 1 - 9 x 11 inch cake pan. Set oven at 375 degrees Sift together in
separate bowl Beat until thick
and lemon-colored Beat in gradually Stir in Add Spoon into tins. Bake 30 to 40 minutes or until done |
Caramel Sauce
I like caramel sauce on my ice cream or other fun things like caramel apples. If you buy it in the store it is very expensive so this is a recipe I found that is a good caramel sauce. Recipe yields 1 1/2 cups although I usually double it but it’s just
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1940 Christmas Country Church apron number 2198 $54.95, extra large is $59.95 girls 33028 $39.95 extra large $44.95 |
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All natural neck heating pads for your neck back sciatic nerve or anywhere else that hurts. You may also use it cold. For the person who has everything including an achy body.
Neck pads $30.95 they feel oh so good. The soft washable flannel cover keeps it clean and the heat the heat in. You may also order extra covers at $9.95 each. When we take this to a show and warm it up as soon as someone tries it on the first thing they say is ahh and then they walk out with one, it is just that comfortable and feels that good. This is fitted for your upper body or turn it upside down and it first your your lower back perfectly. Wrap it around your sciatic nerve knee or thigh for comfort and relax your muscles with the deep and even warmth you will only get with ours. This can be used cold or hot wrap it around your knee or ankle for relief all this in one pad. Washable pillowcase included with all our pads and best of all it is made in America |
Dog not included.
Large and extra large heating pads Choose from Plaid or Floral flannel pillowcase and one is included with your order. They are made with pockets so there is even heat throughout for added comfort and deep down to your muscles for maximum relief |
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