Bottled Beets

BOTTLED BEETS

Janet Hadley             2006 – 1 box 25 lbs. for $16 =   pints

Makes 8 pints

BEETS:

·      Leave about ½ “of stem when you are cutting the tops off.

·      Wash dirt off and leave the peel on

·      Put on stove to cook with peel and stem

·      Put a tiny bit of butter in the water to keep mess to a minimum

·      Needs to cook for about 1 hour – until fork inserted into beat goes into it smoothly

·      Keep the beet water and remove the beats and let cool

SYRUP:

·      1 ½ Cup beat water (don’t throw away remaining water)

·      2 Cups white vinegar

·      2 ½ Cups white sugar

·      1 ½ Cup Brown sugar

·      Put on stove on low heat to melt together

BEATS:

·      Skin the cooled beats now

·      Cut up into pieces and put into pint bottles (heat the seals and lids before putting on bottles)

·      Add ½ tsp. salt into each pint

·      Divide syrup up into the 8 pint bottles

·      If there is still room in bottle add beet water

Put bottles into cold packer – bring water to boil – cook for 20 minutes – (shouldn’t be a roaring boil)

Take out and cool

Frozen Corn

FROZEN CORN

Kaye Moyes/Janet Hadley

·     Husk and wash corn – getting as much silk out as possible

·     Using electric knife – cut corn off the cob

8 Cups of Corn

½ Cube of butter – 4 Tbs.

2 Tbs. sugar

1 ½ tsp. salt

Little bit of water - aprox. 1/3 cup – You want to see it around the corn when it is boiling

·     Cook to boil and boil on low for 5 minutes

·     Cool and put a 1½ Cups into sandwich bags

·     Freeze

2006 I bought (August) 8 dozen ears – It made 30 bags.

2009 = 6 dozen = 19 bags

Green Beans- Canned or bottled

GREEN BEANS

BOTTLING

Janet Hadley       2006 – 1 box - aprox. 25 lbs. for $40 = 37 pints

Around July is best time for beans
2018- 1 box (we thought 25 lbs, but must have been more) $50 = 51 pints!

1 big box of green beans = 37 pint bottles (should try and get tender green or slenderette)

Snip ends and break into 1” pieces

Wash in luke warm water – several times

Put into bottles – pounding down so you fill them completely

½ tsp. salt – Morton salt - iodized or not, doesn’t matter

*While you are filling jars with beans, start your water boiling in your pressure cooker – (3 quarts of water in pressure cooker)

*Heat seal tops and rings also

Fill pint jar with water up to top leaving about 1/8 inch from top

Move jar around to get beans to settle in.

Screw tops on tight and place in pressure cooker – 10 on bottom and 10 on the top of those bottles

*My pressure cooker is 23 quarts. It will fit 20 pint bottles in it.

Bring pressure to 13 lbs. for 20 mins. – 3 quarts of water

After cool down – remove bottles from cooker and let cool.  You will hear the seals popping.

Flank Steak Marinade

Becca Hoffhein's Flank Steak Marinade

1/3 c soy sauce

1/3 c vegetable oil

1/3 c ground ginger

1 T brown sugar

2 T rice vinegar

1 T minced garlic

1 tsp pepper

Combine all ingredients and pour over 1-2 flank steaks overnight. Grill on bbq.

Cakey Chocolate Chip Cookies

1 cup cold and cubed unsalted butter
1 cup granulated sugar
1 cup light brown sugar
2 eggs
1 tsp pure vanilla extract
2 3/4 cup all purpose flour
1 teaspoon table or fine sea salt
1 teaspoon baking powder
1/4 tsp baking soda
2 1/2 cups good quality semisweet chocolate chips or chunks (I did half milk and half semi-sweet)

Directions
Preheat oven to 375 degrees.
1. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time, mix in vanilla and beat until well incorporated.
2. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips/chunks and nuts.
3. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients.
4. Weigh out the dough into 4 ounce portions and gently roll into a ball. (I got ten 4 ounce cookies out of this dough).
4. Place each on sheet pan lined with parchment paper and bake in the preheated oven 15-20 minutes depending on how gooey and rawish you like the interior, until very lightly browned, taking care not to overbake. I baked mine for 16 minutes, which seemed to be perfect in my oven.
5. Let cool on rack and store what you don’t immediately eat in an airtight container.

Mary's Peach Raspberry Jam

This recipe is delicious!

Raspberry Peach Jam

10 cups sugar (4 lbs. bag of sugar plus 1 cup)

7 cups peaches (cut up in small pieces)

2 pints frozen or fresh raspberries = 4 cups mashed

2 pkg raspberry jello (small)

2 TBSP fresh lemon juice

3/4 C Ultra Gel

Boil jars, lids, and rings while jam is cooking.

Cook sugar, peaches and raspberries.  Bring to a rolling boil and stir constantly to avoid scorching.  Skim out top while it is boiling.  Cook 10 – 12 minutes.

Remove from stove and add jello and lemon juice.  If using Ultra Gel (make for a thicker consistency), add it now. Use a wire whisk to stir each of these ingredients in slowly.

Pour into hot jars.

Use a knife around edge of jar to release any air.

Wipe top of jars to clean and then boil lids to seal.  Screw down lid tight.

If lids don’t seal after 24 hours, put jars in a water bath of boiling water for 20 minutes.

Recipe makes approx. 8 pints.

2015 Notes

1 -30 lb box of peaches $30 about 80 peaches

2 -8lb flats of raspberries $56 made four batched with 2 cups of berries

left over (16 Cups of smashed berries)

7Cups of peaches = about 12 peaches per batch

I used ¾ C ultra gel/batch and I like the consistency.

Four batches made 37 ½ pints.

Spent $108 total (including Ultra Gel). Did not need to buy lids or jars this time.

$2.88 per pint.

2012- made 23 pints with 1-12 cup flat of rasberries and 1-32 lb box of peaches. We had 3 cups of berries left over and probably 8 lbs of peaches to spare. (This year we measured the 4 cups of raspberries whole and fresh and then mashed them.) That is why each batch yielded 6-7 pints, instead of 2015's 8 pints. $3.47 per pint.

3 envelope roast

3lb beef roast (chuck)
1 Italian dressing packet
1 ranch dressing packet
1 brown gravy packet

2 cups water

Brown roast. Mix packets with water until well blended. Pour liquid over roast.

Cook in crockpot 4 hrs on high, 8 hrs on low