08.04.08
Posted in Canning and Preserving
at 12:00 am
Lima Beans are one of Tim’s favorite vegetables. So now that they are coming into season here. I am getting ready to start freezing them. I think the taste is much better when Lima Beans are frozen and not canned. I hope ya’ll give my freezing method a try and let me know what you think.If you know of a better way to freeze Lima Beans please let me know. Or if you have a canning method that may be different from mine please let me know.
Freezing Fresh Lima Beans:
Select well-filled pods.Beans should be green but not starchy or mealy. Shell and sort according to size.
Water Blanch: Small beans, 1 minute; Medium beans, 2 minutes; Large beans, 3 minutes. Cool promptly in ice cold water and drain.
Pack into containers, leaving 1/2-inch headspace. Seal, label and freeze.
These are great.
Hope to see ya’ll soon
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08.02.08
Posted in Canning and Preserving, jams and jellies
at 12:00 am
I love summer melons but they are everywhere right now so I am making Cantaloupe Jam with some of the melons and thought I would share the recipe with ya’ll.
CANTALOUPE JAM:
4 cups of cantaloupe, ripe and crushed
1/2 cup of lemon juice
6 cups of sugar
3/4 tsp of unsalted butter
2 (3oz) packs of pectin
Combine the cantaloupe, lemon juice and half the sugar in a pan and let stand for 1 hour.
After 1 hour, add the remaining sugar and place the pan over a medium-high heat; stir constantly until the sugar dissolves.
Bring the mix to a boil for two minutes.
Remove the pan from the flame and skim off any foam.
Place the pan over the heat again for 1 minute to boil.
Again, remove and skim off the foam.
Add the butter and bring the mixture to a boil again.
Add the pectin and stir constantly.
Boil for 1 minute.
Skim off the foam.
Allow the jam to cool for 7 minutes before adding it to canning jars.
Seal the jars and place them in a boiling water bath canner and process for ten minutes.
Remove from the canner and cool at least 12 hours. Check for proper seal.
I hope ya’ll try this and let me know what you think. We love hearing from you.
See ya’ll soon.
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07.22.08
Posted in Canning and Preserving, conserve
at 12:00 am
I love peaches the fresher the better. I love to make jams, cobblers,pies and this oh so sweet conserve. It use two of my ultimate favorite things Georgia Peaches and Georgia Pecans. It is great over ice cream. Give it a try.
Sweet Georgia Peach Pecan Conserve:
5 cups Peaches, ripe, coarse chopped
2 cups Sugar
1 Orange, medium, seeded/chopped
1/4 Lemon, seeded/chopped
1/2 cup Seedless white raisins (I prefer white raisins for this recipe but the black ones work just as well)
1/2 cup Georgia Pecans, chopped
Place peaches in a heavy enamel saucepan. Add sugar, chopped orange and juice, and chopped lemon and juice; mix to blend and let stand 1-2 hours. Place over low heat and cook until fruit gives off quite a bit of juice. Bring to a boil, reduce heat, and let simmer, stirring often, until very thick. Stir in pecans and cook 5 minutes longer. Seal in hot sterilized jars. Put in a water bath canner and process for 15 minutes for pints.
Give this a try and let me know what ya’ll think.
See ya’ll really soon.
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