Wednesday, February 19, 2014
Thursday, November 07, 2013
Sunday, October 20, 2013
I'm trying out a new recipe this year. It was quite tasty before it hit the jars so it should be pretty good in recipes. I found it here along with some good basic canning tips and a recipe for pie crust made without shortening (butter only).
Before I head of to work, I must tell you all about the. . .
Best. Canning. Tool. Ever.
Okay, so maybe I do like my jar lifter just as much for safety purposes, but this little beauty comes in a close second.
I can't remember if I saw the Progressive International CKC-500 Canning Scoop on a blog or if it was an Amazon* suggestion but I am so glad I bought it. All the reviews for this were excellent. The shape is perfect for ladling fruit into your jars, but it's pointed enough at the end to be able to get out every last drop of liquid. It has a generous size bowl and a hook so you can hang it on the edge of your pot. It won't stain or rust. I love it! I used it to can apple pie filling yesterday and it made much less of a mess than my old ladle. Making jam will be so much easier with this in my canning arsenal.
*And yes, I am an Amazon Associate so if you go to Amazon thru a link on my blog to make your purchase, I do get a tiny fee. That doesn't raise your price at all, but it helps me with the occasional Amazon gift certificate. And I thank you for that!
Thursday, September 26, 2013
Look at what I found on my desk today when I came to work!
My coworker Tracy had promised me some seeds but I never thought I'd get them in such adorable little envelopes. She crafted these from leftover scrapbook paper. What a fun idea!
Sunday, September 22, 2013
It was love at first sip for me and strawberry lemonade. Summer in the valley brings great prices on flats of strawberries at Superstition Ranch Market, and winter means friends are begging me to take lemons off their hands. What could be better than an inexpensive drink chock full of Vitamin C?
At any given time our freezer is overflowing with pureed strawberries, lemon juice, or my strawberry lemonade base. It got to the point that an entire shelf was dedicated to my favorite beverage. Since a second freezer is not possible, I needed a better way to store my strawberry lemonade concentrate. A search turned up this recipe from Ball, the canning company. I had all the ingredients on hand and I canned up a batch when I last made pickles. Other bloggers had success with quarts instead of pints and that's the way I went with the project. I did add about 7 minutes to the water bath processing time. Finally- more room in the freezer!