28 August 2016

Canned Corn, raw pack

24 5"-6" ears Bodacious corn, picked the evening of 25 August (from Robert)
1/2tsp salt per pint

11psi for 55 minutes, dial gauge canner.

Yielded 10 pints.

16 August 2016

Chokecherry Jelly

1 3/4c juice
2c sugar
24.5g regular Sure Jell

Yielded 3c.

This one came in last. First was Sure Jell No sugar, second was Ball Classic.



Chokecherry Jelly

2 1/4c juice
1 1/4c sugar
24.5g Sure Jell No Sugar

Yielded 3 1/2c.

We liked this one the best.

15 August 2016

Chokecherry Jelly

1 1/2c juice
1c sugar
2T Ball Classic pectin

Yielded 2c.

This one came in second. First was Sure Jell Low Sugar, third was regular Sure Jell.

31 July 2016

Chokecherry Juice

6# chokecherries (from Mom)
3c water

Yielded 1qt juice.

30 July 2016

Apricot Jam

1qt apricots (from Sylvia)
1/8c lemon juice
1 1/2c sugar

Yielded 3 cups.

Pineapple Ice Cream

2 eggs
2c milk
3/4c vanilla sugar
1pt cream
Tish salt
8oz crushed pineapple, drained

Heat milk to 170*F. Whisk together eggs and sugar. Pour cream into a bowl in an icebath. Temper egg mixture and combine with milk. Heat to 180*F-185*F. Strain into chilled cream. Add salt. Stir, cool to room temp and refrigerate to 40*F (at least 2 hours). Stir in pineapple and freeze.

Yielded 3 pints. It's easier/less messy to dump pineapple in after the base, rather than stirring it in.

Bacon Cheeseburger Dip

1# ground meat (beef, turkey...)
8 oz neufchatel cheese
2c shredded cheddar
10oz can diced tomatoes with green chiles
6 oz bacon bits
Couple of dashes hot sauce, optional

Brown and drain meat in large skillet. Over low heat, stir in cheeses, tomatoes, bacon bits, and optional hot sauce. Cook, stirring, until heated through. Keep warm in crock pot for serving.