Today–More Canning

I love that my last post was titled “No, I Didn’t Die.”  And then I disappear. For about three weeks.

So maybe I didn’t die.  But *apparently* I was abducted.

By whom or what I HAVE NO CLUE.

*lol*

So today I canned plum jam, made a crisp, marinated a roast for dinner, made a pumpkin spice latte knock-off, and…

And…

I don’t know. 🙂

Did you know that peeling plums will turn your fingers brown?  At least it turned my fingers brown.

And I spent something like two and a half hours peeling little plums that were being so stubborn.  They didn’t want let go of their skins.  And I blanched the things!

So, here’s where it all starts.

(Listening to a song, and it just mentioned snow.  And it made me get excited.  Can’t wait till it snows!)

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Mashed plums.  That turned brown because I was going slow.  (Welcome to my life.)

So after mashing them and measuring them, I dumped them in a pan and mixed in the calcium water, pectin, and sugar (that’s minus a few steps).

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Next I filled some jars.

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And then canned them.

Hey look!  A pile of pits!

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Then I still had about a cup and a half of plum smash goo.  So I had to do something with it.

So I turned to what is becoming my favorite way to use up miscellaneous fruit: a crisp.

And I threw together a plum apple blueberry crisp.  No one’s had any yet.  So I have no idea how good it is.  Or how good the plum jam is, because no one’s had any, because I canned all of it.  Otherwise it would have been tried.

*Sidetracked!*

Back to the crisp.

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And then I had to clean the kitchen.

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Goodness.

But actually, I started cleaning the kitchen, then started dinner, played piano (not necessarily in that order), and cleaned up more.

But I also interrupted the cleaning to make a pumpkin spice latte.

Boy was it good!

(Note:  I don’t necessarily know this website.  Not vouching for everything on it, and not even everything on this page.  Just love this recipe.)

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It was SO GOOD!

I’m so excited – I’ll hopefully be posting an exciting (for me!) post tomorrow.  So check back tomorrow to see it!  Oh, and you may find a hint in this post!  (And if you already know, don’t give it away!)

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Nope, I Didn’t Die

I made it through last week, and most of this week.  Although this week’s been rough.  Hopefully that won’t last any more than a few more days.

So, basically, I got everything canned last week that I wanted to can.  With the exception of some tomatoes, which we ended up freezing, because I had been trying to do too much and had had a meltdown after several mishaps (lost 2 JARS to thermal cracking.  TWO JARS!  Man, that was tough).  So, last week I canned 4 pints and 1 half-pint of salsa verde (which Dad declared good), 4 half pint and one 4 oz. jar of raspberry jelly.  And 1 pint of pickled jalapenos (lost the half pint to thermal cracking).  Plus whatever I ended up doing on Monday (see previous post).

I am tired and slightly under the weather (a blah mood), so not a long post tonight.

Over the past two days I have begun working on my piano arrangement of Owl City’s Good Time!  It’s been pretty fun so far, but all I’m currently doing is figuring out chords and melody.  Once I finish that, the real fun begins – the actual arranging.  The chords appear to be basically the same throughout the whole song, and I have the first verse and chorus melody written out.  I might post a recording of it when it’s done, if anyone’s interested.  But that won’t be for awhile.  🙂

Well, I need to get myself off to bed (too many late nights + too many early mornings + too much sugar = one emotional and unhappy girl), so enjoy the photos.

Till next time!

~Allison

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Last Wednesday – What canning looks like when I have a bad day – all you need is a little Izze!  I LOVE that stuff.

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The salsa verde

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Saturday – the raspberry juice

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Making the jam/jelly

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Boiling

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Finished

 

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Today – arranging

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Snow and Paleo Biscuits

Here is another “mixed” post – food and something else.  Funny how that happens.  But I guess that is the way my life is.  🙂

I saw a recipe for Paleo biscuits a few months ago.  I was intrigued.  But 6 egg whites?  I really don’t like using only half of the egg.

I was reminded of these last week when I made some regular biscuits.  And today I tried them.

And I was pleasantly surprised.

They have a different texture, and a different flavor than regular biscuits, but I still really enjoyed them.  It was lovely to have something to spread butter and jam on again.  Mmmm…

When I had the dough all mixed up, I didn’t think that it would work.  It didn’t really stick together.  Even when I scooped it into the muffin pans and tried to press them together, they still crumbled.  But once they were baked, they stuck together fairly well.  As my family can attest, they were a bit crumbly, so I just spread the butter and jam on top instead of putting it inside.  (They were enjoying watching me eat one at dinner, as I tried as hard as I could to have it crumble only into my mouth.)

Here is where you can find the recipe.  I might try to add some salt next time, but I am not sure how that will alter how they rise.  Note:  I am not familiar with this website, and do not claim to know or endorse the other content on this site.  Over and out.

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Yep.  Pretty good.

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See?  All gone.  🙂

It snowed on Saturday.  A good, thick snow.  Lovely.

But, as usually happens here in the Midwest, the temperature rose to 50*F, and it was melting.  *Sniff*  I like the snow.

Anyways, I was able to take a few photos of it before it totally melted away.

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Summer 2012 Canning – Day 1

Now that we had all those peaches and tomatoes, I needed to do something with them.  As much as we love peaches, 1 1/2 bushels is a lot to just eat.  We have frozen them in the past, and they come in handy for smoothies (also, my little sister loves to eat frozen peaches right out of the freezer).  I have also canned peach raspberry jam, which most people in our home liked.  This year I wanted to try just canning peaches (like whole peaches).

On Saturday I canned 7 pints of peaches and 3 quarts of tomatoes.  I reduced the amount of sugar in the peaches from 3 c. to 1 1/4 c.  When Drake ate the extra peaches (there are usually some that don’t fit in a jar) he said they were good, but still on the sweet side.  Next time I will probably use even less sugar.  There isn’t much to say about the diced tomatoes.  They are not all that exciting.  But that’s three more quarts ready for winter.

Although I used 8 lbs. of peaches on Saturday, there were still plenty to can (and still are for that matter).  Mom and I had talked about doing some jam.  I had looked at some peach jam recipes, which looked good.  The past few years I have made peach raspberry jam, which is quite good.  I was thinking of making peach raspberry again, when Mom mentioned that we had blueberries in the freezer.  After thinking about it, I decided to make peach blueberry raspberry jam, using this recipe.  Again, I reduced the sugar from 3 c. to 1 1/4 to 1 1/2 c. (I can’t remember exactly how much I used).  I ran my raspberries through our KitchenAid fruit strainer so that there weren’t so many seeds.  I know in the recipe it says 2 lbs. of peaches, but I needed probably twice that many to equal 4 1/2 c. of fruit puree (and that includes the peaches, blueberries, and raspberries).  For the raspberries I used 2 six-oz. packages, and I used 1/2+ c. of blueberries.

The jam turned out wonderfully.  Everybody liked it (again, there was just a smidge extra to try).  I will probably reduce the amount of sugar even more next time, since it was a bit on the sweet side (not too over-sweet, though).  I was hoping to get 8 1/2-pint jars from the recipe since it says that it makes 8 c., but it only made 5 and 1/2 half-pint jars (plus the little extra that we ate).

Today Mom realized that, even with all the peaches we canned, we only used the half bushel of over ripes and we haven’t dipped into the bushel yet.  I also froze a cookie sheet full of peaches today, and that didn’t push us into the bushel yet.  I am planning to make some more jam tomorrow, and I will probably can some more peaches, too.  I’ll let you know how all that goes.

So how about you?  Do you can?  If so, what do you can?  Do you have a favorite jam recipe, or do you prefer pickles?  Or are you somebody that would rather not do the canning yourself?

 

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On Saturday – The peaches prepped and ready to be blanched

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Tomatoes

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The recipe said that it made 6 pints, so I only sterilized 6 pint jars.  I should know better than this since I have canned before, but I had extra peaches, enough to fill another jar.  So I had to sterilize another jar.  These were waiting to go into a jar while the others where already in the canner.

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The finished product

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Monday – some of the peaches and raspberries

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The empty jars – I found them pretty to look at

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All the fruit

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Once I start making the jam, things get a bit intense and I don’t get a whole lot of pictures.  I’ll have to try to remember tomorrow…

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There were still some peach chunks and whole blueberries in the finished jams, which gave it some lovely colors.

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