Archive | May, 2013

Peach Jam with Brown Sugar and Rum

25 May

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Peach Jam with Brown Sugar and Rum

Recipe courtesy of recipezaar.com
http://www.recipezaar.com/recipe/Peach-Jam-With-Brown-Sugar-and-Rum-232744

6 cups peaches, peeled and coarsely chopped (about 4 lbs)
2 cups light brown sugar, packed
6 tablespoons strained fresh lemon juice
3/4 cup dark Jamaican rum
2 cups granulated sugar
In a large bowl, combine peaches with the brown sugar, lemon juice and about half of the rum, stirring to mix. Cover and let stand at room temperature six hours or overnight.
Wash jars and lids in hot, soapy water. Sterilize jars for 10 minutes in a boiling-water bath, then leave in hot water until ready to fill. Prepare lids according to manufacturer’s directions.
Pour the fruit mixture into a large saucepan or dutch oven. Bring to a boil over medium-high heat. Cover the pan, reduce heat and cook the mixture until the peach chunks begin to look translucent, 15 to 20 minutes; stir occasionally to prevent sticking. If the jam becomes too thick and threatens to scorch before the fruit is done, add 2 to 3 tablespoons of water. Add the granulated sugar, increase heat to medium-high and cook rapidly, stirring almost constantly, until a spoonful placed on a chilled saucer and refrigerated for a few minutes wrinkles instead of runs when the saucer is tilted. (Take jam off the heat while doing this. If using a candy thermometer, this should happen at about 220 degrees.) Add remaining rum and stir the jam (it will boil up when you add the rum) for 2 minutes over the heat.
Ladle boiling-hot jam into hot, prepared jars, leaving 1/4 inch headspace. Top with lids and process for 15 minutes in a boiling-water bath. Cool jars completely on a dish towel before labeling and storing.

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Old School Ketchup Recipe

21 May

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1955-1960 Ball Blue book canning and freezing recipe and methods
TOMATO CATSUP

4 qts. peeled, cored, chopped red-ripe tomatoes
1 c. chopped onions
1/2 c. chopped sweet red peppers
1 c. sugar
1 Tbs. salt
1 Tbs. paprika
1 1/2 tsp. celery seed
1 tsp. allspice
1 tsp. mustard seed
1 stick cinnamon
1 1/2 c. vinegar
Cook tomatoes, onions and pepper until soft. Press through a food mill or sieve. Cook rapidly until thick (volume is reduced by about one-half) about 1 hour. Tie whole spices in a cheese cloth bag; add with sugar and salt to tomato mixture. Cook gently about 25 minutes, stirring frequently. Add vinegar and paprika, cook until thick. As mixture thickens, stir frequently to prevent sticking. Pour boiling hot into hot sterilized jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath.
Yield: 3 pints

How To Remove A Tick

15 May

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Well it’s that time a year again when you and your family are out and about more. And in my family that means rolling around in the dirt and grass…lol.Please keep yourself, family and animals safe by continuously checking for ticks. Be safe and have FUN this summer.

How To Remove a Tick:

Do a thorough body check for ticks after being outdoors

To remove a tick:
Using tweezers, grasp tick near the mouth parts, as close to skin as possible.
Pull tick in a steady, upward motion away from skin.
DO NOT use kerosene, matches, or petroleum jelly to remove tick.
Disinfect site with soap and water, rubbing alcohol or hydrogen peroxide.
Record date and location of tick bite. If rash or flu-like symptoms appear contact your health care provider immediately.

Remove ticks as soon as possible to reduce your risk of getting infected with Lyme disease or other tick-borne illnesses.

Questions? Call TCHD at 607-274-6604

Source: NYSDOH

Take precautions to help avoid ticks
Certain species of ticks — most notably the deer tick — carry Lyme Disease. The best precaution one can take against getting Lyme Disease is to limit exposure to ticks. Follow these steps when hiking or working in areas where ticks are most commonly found, such as woods and high grass:

Wear light colored clothing to spot ticks easier and brush off.
Tuck pants into socks and wear long sleeved tucked in shirts to prevent ticks from reaching the skin. Wear closed toed shoes.
Consider using insect repellent. Apply according to directions and use only the amount necessary. Keep out of reach of children and do not allow children to apply repellents.
Carefully check for ticks at the end of a day of outdoor activity. Also check children and pets and remove ticks promptly.
Stay on cleared, well traveled trails.
Keep lawns mowed and hedges trimmed. Clear brush and tall grass around the house. Clear leaf litter and the remains of perennials out of the garden in the fall.
Keep the ground under bird feeders clean so as not to attract small animals.
Locate the children’s swing sets and other play equipment in sunny, dry areas away from woods.
Seek medical attention as soon as possible if symptoms of Lyme Disease occur.

 

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Raspberry Jam

14 May

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RASPBERRY JAM

Recipe from the book, Blue Ribbon Preserves, by Linda J. Amendt.

Before measuring the raspberries, sieve about 3/4 of the crushed fruit to remove the seed or the jam will be mostly seeds. While fresh raspberries usually make the best jam, frozen berries also produce a very good jam. A 12 oz bag of frozen raspberries will yield about 1 1/2 cups of crushed fruit or about 1 cup of seedless pulp.

4 cups crushed, fresh ripe raspberries (6 – 8 pint baskets)

1 tablespoon of strained lemon juice

6 1/2 cups of sugar

1/2 teaspoon unsalted butter

1 (3-ounce) pouch of liqid pectin

In an 8-quart pan, combine the raspberries, lemon juice, sugar and butter.

Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam.

To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the jam into hot jars leaving 1/4 -inch head space. Wipe the jar rims and threads with a clean damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200°F (93°C) water bath for 10 minutes, pint jars for 15 minutes.

Bruschetta in a Jar

13 May

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Bruschetta in a Jar

5 cloves garlic, finely chopped
1 cup dry white wine
1 cup white wine vinegar
1/2 cup water
2 Tbsp. granulated sugar
2 Tbsp. dried basil
2 Tbsp. dried oregano
2 Tbsp. balsamic vinegar
9 cups chopped, peeled, cored plum tomatoes

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

2.) COMBINE garlic, wine, wine vinegar, water, sugar, basil, oregano and balsamic vinegar. Bring to a full rolling boil over high heat, stirring occasionally. Reduce heat, cover and simmer 5 minutes or until garlic is heated through. Remove from heat.

3.) PACK tomatoes into hot jars leaving 1/2 inch headspace. Ladle hot vinegar mixture over tomatoes leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

4.) PROCESS filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Recipes from Ball.
Picture from Branappetit.

Vegan Chocolate Bundt Cake

11 May

 

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Cake Ingredients

1½ cups unbleached white flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water or coffee
2 teaspoons pure vanilla extract
2 tablespoons cider vinegar

Chocolate Glaze
1/2 pound semi-sweet chocolate
3/4 cup hot water
1/2 teaspoon pure vanilla extract

Instructions
Preheat the oven to 375º.

Sift together the flour, cocoa, soda, salt, and sugar directly into the cake pan.
In the measuring cup, measure and mix together the oil, cold water or coffee, and vanilla.
Pour the liquid ingredients into the baking pan and mix the batter with a fork or a small whisk. When the batter is smooth, add the vinegar and stir quickly.
There will be pale swirls in the batter as the baking soda and vinegar react. Stir just until the vinegar is evenly distributed throughout the batter. Pour in a 9-inch greased pan.

Bake for 25 to 30 minutes and set aside to cool.

To make the optional glaze, melt the chocolate in a double boiler, microwave oven, or reset the oven to 300º and melt the chocolate in the oven for about 15 minutes in a small ovenproof bowl or heavy skillet.
Stir the hot water and vanilla into the melted chocolate until smooth.
Spoon the glaze over the cooled cake.

Resource *Moosewood
All pictures taken by Ronata Stapel

Refrigerate the glazed cake for at least 30 minutes before serving.

 

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Today’s My 4th Anniversary

9 May

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We had an amazing dinner at Suzanne’s Fine Dining. That place is fabulous, probably the best dinner I’ve ever had.

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4 Years down. I can’t believe how fast it has gone. We’ve been blessed with two beautiful little boys.

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