- View from the Crow's Nest
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Re: Real Life - The Sisters' Show and Tell
If you don't have one, or a pair, of "roast lifting forks" you might want to get yourself some. I got 2 that look just like this at a garage sale. Lady said she never used them so she was selling them. I use them frequently, especially hauling meat out of the CrockPot.
Last edited by View from the Crow's Nest (7/22/2017 5:26 pm)
Let kindness attend every gift and good deed, and love warm every Christmas greeting.
- View from the Crow's Nest
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- Registered: 10/23/2016
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Re: Real Life - The Sisters' Show and Tell
What I love about Freezer Jam is the fresh fruit taste. Especially Strawberry and Peach.
Very different from the cooked or canned type (though, of course, they are good too!)
My cousin has many raspberry bushes at her place in Bayfield Wisconsin. She makes many pints of freezer jam every year - her granchildren's favorite.
So, she just sent me this recipe...it's an adaptation of Emeril's - -
She says she thinks it works so well because of the Certo liquid pectin. No guesswork. Just make sure you have the right amount of fruit. And don't be afraid of the SUGAR....it's JAM for crying out loud. It has lots of sugar in it to help preserve the fruit and set the jam.
INGREDIENTS
- 2 3/4 cups finely chopped peeled and pitted ripe peaches (about 2 1/4 pounds)
- 6 1/2 cups sugar
- 2 pouches (1 box) Certo liquid fruit pectin (6 ounces total)
- 1/3 cup freshly squeezed lemon juice
- DIRECTIONS
- Combine the peaches and sugar in a large mixing bowl, and stir to combine. Set aside for 10 minutes, stirring occasionally. The sugar should be very nearly dissolved.
- In a separate bowl, combine the pectin and lemon juice.
- Stir the pectin mixture into the peach+sugar mixture, and stir constantly until the sugar is no longer grainy, about 3 minutes.
- Spoon or funnel the jam into clean 1/2-pint or pint jars or plastic freezer containers made for that purpose. Cover the jars or containers and let stand at room temperature on the counter until the jam is set, up to 24 hours. Don't rush this step.
- Store the jam in the refrigerator for up to 3 weeks, or in the freezer for up to 1 year. Defrost frozen jam in the fridge before serving.
Let kindness attend every gift and good deed, and love warm every Christmas greeting.
- View from the Crow's Nest
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Re: Real Life - The Sisters' Show and Tell
Do any of you grow tomatoes?
So this year I had really good TOMATO plants. Just 3. But in full sun, watered regularly and easily with a sprinkler hose, and I love the 3 varieties I had. That's what I wanted to share with you.
Early Girl - did well, and early - and is still full of robust, good sized tomatoes (despite the Great Tomato Caper with the Raccoons)
Big Beef - real nice, and yes, a little more beefy, less juice. The plant as compared to the others, not quite as big, but is my fault as it got less water.
And here's the one I want to recommend:
Grape tomatoes. Last year I planted a "Sweet 100's" and the yield was great, they were good tasting, BUT I found the skins to be somewhat tough and it took away some of the "pop one in your mouth" enjoyment.
These Grape tomatoes were described as having a tender skin. And that is true! And there probably have been 150 easily on the plant. Large, thick main stalk and branches. I started with a typical tomato cage and added 4 bamboo stakes around it as it grew.
I began about 3 weeks ago pinching off any new flowers or stems that were trying to grow (all 3 of these varieties are "indiscriminate" meaning they will keep growing and blossoming) and yesterday I started cutting down at least part of each plant. I did this last year too. Once the tomatoes reach "full green" - that is full size, but still green, or starting to ripen, they can be brought in, or hung from the rafters of the garage...and they will ripen beautifully with time. I cut off the branches and remove the leaves, gently wash, and hang them in the laundry room.
I have a bunch of parsley growing as well. Later today I think I will make Tabouleh Salad - - one of our favorites. Hubs works at the golf course again today until 7: He'd love a grilled steak and that salad.
Let kindness attend every gift and good deed, and love warm every Christmas greeting.