Last year while shopping I came across a fancy glass jelly thermometer. It had pretty bold colors with easy to read numbers (I’m getting old!), and it was chunky! Super cute! Now nothing is wrong with my old metal Taylor thermometer, it just didn’t look as cute as this new one. So I convinced the Mister that I must have it, and home we went. Now fast forward to last week….
We had an over abundance of tiny green plums this year. They resemble a green gage, but were much smaller. The kids and dog have eaten a ton of them and I have been searching for a way to put the up for storage. While at the library I found a book on preserves with an interesting recipe of Green Gage plums and Almond jam. So after washing 3 pounds of plums I began cooking them. I then had to put them through a food mill so I could remove the pits, and you can imagine the number of pits that are in 3 pounds of 1-inch fruit. I added my sugar and almonds and got the temp up just right. It tasted wonderful, sweet with a crunch! I had the water bath and jars all ready to go. I pulled out my new fancy glass jelly thermometer and what do I see? The damn thing had busted at the base and I now had no idea how much glass was floating around in my amazing jam. I’ve used this thermometer several times with no problems. But it just goes to show you that the good old metal jelly thermometer that I’ve have for 10 years should have never been replaced by this fancy piece of crap.
Showing posts with label preserving. Show all posts
Showing posts with label preserving. Show all posts
Sunday, September 12, 2010
Monday, August 9, 2010
Pressure Canning Extravaganaza
After three days I have finished my weekend of canning(only a day late!)! After much reading I have finally decided to use my new pressure canner.
I invited over my good friend who helped me through the fears that come with your first time pressure canning.
We started with two cases of beets, both red and golden and decided that canned beets would be a great trial for the pressure canner . We found out the hard way that we had to watch our head space or they will boil over.
The next day we finished the second batch of beets in the pressure canner and also did a delicious batch of peach pie filling following this recipe I found at Creative Canning
And today I did a solo mission of pickled golden beets using a recipe I found in Best of the Joy of Canning cookbook.
Also through a few of the leftover peaches from the pie filling into the dehydrator, and some.... apricots, and beets!
In between my first day at Farmer's Market and 'the canning event of a lifetime' I had a chance to harvest most of my Walla Walla onions. They turned out wonderful. There are still a few giants in the ground but I had a great harvest of med to small size onions!! Whoo Hoo!!
I invited over my good friend who helped me through the fears that come with your first time pressure canning.
We started with two cases of beets, both red and golden and decided that canned beets would be a great trial for the pressure canner . We found out the hard way that we had to watch our head space or they will boil over.
The next day we finished the second batch of beets in the pressure canner and also did a delicious batch of peach pie filling following this recipe I found at Creative Canning
And today I did a solo mission of pickled golden beets using a recipe I found in Best of the Joy of Canning cookbook.
Also through a few of the leftover peaches from the pie filling into the dehydrator, and some.... apricots, and beets!
In between my first day at Farmer's Market and 'the canning event of a lifetime' I had a chance to harvest most of my Walla Walla onions. They turned out wonderful. There are still a few giants in the ground but I had a great harvest of med to small size onions!! Whoo Hoo!!
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