August 31, 2013
August 29, 2013
August 28, 2013
Wash and peel your pears. I slice mine into about 1/4-inch slices, discard the hard middle containing the seeds. I use a lot of my canned pears to make Pear Custard Bars. When I get tired of slicing all those pears, I start canning them as halves! Makes the job go much faster and these are great for the boys when they want a snack.
While I'm doing this, I'm running my jars through the hot cycle on the dishwasher, you can put them in boiling water for 5-10 minutes to sanitize them as well. I also have my large canner on the stove with water heating for the hot water bath part of canning and I put my lids and rings in a small sauce pan over low heat in very hot (not boiling) water.
August 18, 2013
It always puts a smile on their faces! Sometimes we mix it up and make blue or purple noodles.
Whatever color you want your sea weed to be, I bet they eat it all!
Just split the hotdog up the middle (like an X almost to the end and leave the octopus' head intact. I even poke the knife in to make little eyes and a smiley face :).
August 17, 2013
Quick and Easy Freezer Pickles
7 cups of cucumbers (sliced)
1 cup of bell peppers (sliced)
1 cup of onion (sliced)
1 cup white vinegar
2 cups sugar
2 tsp salt
1 tsp celery seed
Thinly slice your cucumbers, onions and bell peppers and mix together.
Mix vinegar, sugar, salt and celery seed and pour over sliced veggies and stir.
Using a slotted spoon, pack cucumbers, onions and peppers into freezer containers or zip lock freezer baggies, then add enough of the liquid from bowl to cover pickles.
When you want to use them, remove them from the freezer in time for pickles to thaw. I usually take them out the night before and put them in the refrigerator. They'll be as crispy and sweet as they were when you first made them!
August 15, 2013
3 pounds fresh, firm jalapeños
2 cups cider vinegar
6 cups granulated sugar
1/2 teaspoon tumeric
1/2 teaspoon celery seed
3 teaspoons granulated garlic (or 1 1/2 tsp garlic powder)
1 teaspoon cayenne pepper
Remove the stem and slice into 1/8 to 1/4 inch slices. Please wear gloves when you're doing this or you will regret it!! The first time I chopped jalapeños when canning, my fingers burned FOREVER! Well, not forever, but it felt like it!
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