Tuesday, June 30, 2009
Okay, so I've been asked for the recipe enough, I need to just print it here on my blog - and as promised yesterday that I would publish it today... here it is:
Cherry Pie Filling
yields about 7 quarts of pie filling
6 quarts pitted cherries (I use sour pie cherries)
7 cups sugar
1-3/4 to 2 cups clear jel-A
1 teaspoon cinnamon (optional)
9-1/2 cups cold water
2 teaspoons almond extract
1/4 teaspoon red food coloring
1/2 cup lemon juice (bottled concentrate, not fresh)
Combine sugar, clear jel and cinnamon in a LARGE pan. Add water, almond extract, and food coloring. Heat on medium until it boils and thickens. Add lemon juice. Boil 1 minute. Fold in cherries. Fill clean bottles to 1/2 inch from the top. Process in a water bath canner for 40 minutes at 3001-6000 ft altitude. (For other altitudes, feel free to contact me for the variations.)
Remove and Let cool so seal will set.
p.s. I have really only been able to find clear-jel A in only a very few places. One place is out of state, the other place has been my local health food store. Try that, if you don't know where else to look.
Monday, June 29, 2009
I received a question a few days ago about what to do with cherries. Well, here are some ideas - since cherries are now in season in Idaho.
First suggestion is a post I did a while ago - great pictures and talk about cherries: homemade-american-cherry-pie-filling
I have friends that love to dry (dehydrate) cherries. It is very easy to do - just pit them and "break their backs" by turning the flesh out so they dry better. Place them on a tray and in the dehydrator for a few hours until dry.
Next suggestion would be just canning cherries - like rich flavorful Bing cherries. You want to make sure you can the flavorful ones - not just the early cherries that don't have much flavor to them. So, how do you bottle cherries? you ask.
Well, here are some guidelines for easily canning sweet or pie cherries:
Wash cherries. Remove pits, if desired.
(My favorite method for cherries:) Raw Pack - Pack cherries. Shake jar to obtain full pack. Cover cherries with a boiling syrup (I use a light syrup - using about 9 cups water and 2-1/4 cups sugar. Boil until clear.)
Then you water bath process them (at 3001-6000 feet) for 35 minutes. If you live at a different altitude, feel free to contact me for the changes in information.
I use (sour) pie cherries for cherry pie filling. They usually come on later in the fall. I'll post the recipe tomorrow, so I don't overwhelm you with too many options and recipes at one time in the same post. =)
Thursday, June 25, 2009
The last week or so, our life is revolving around getting ready for the Rexburg Farmer's Market. Our first market will be tomorrow (Friday, June 26, 2009) from 4-8 pm in the Rexburg Tabernacle parking lot (between the Tabernacle and Taco Bell).
They are planning to have a very family oriented evening with a firetruck to explore (barring there are no fires), old tractors, live music, and other fun things, plus all the vendors to explore at the market. Sounds like it will be a fun time.
Our booth will be full of fresh fruits and veggies (especially as the season progresses - corn will be in August), we will also have hard white wheat available, spelt (as long as supplies last), flaxseed, and of course we will feature our Geneva Springs handcreams.
Other booths I hope to visit will be the chocolate truffle booth, homemade granola booth... there will also be crafters for cards, baby items, etc.
So? Are you coming? If you do, make sure you say hi to us at our booth. We are looking forward it.
Hope to see you there. (Assuming you live in Idaho.) =)
Wednesday, June 10, 2009
You know how you use eggs in a lot of recipes? Do you have powdered eggs in your food storage for when you happen to run out? Or if the egg industry totally tanks and no eggs are to be found?
What will you do?
I just found a great substitution for eggs! Flaxseed. It works great if you are trying to prepare more vegan meals, or really you just used the last egg for something else. Flaxseed adds a little bit of a nutty taste, but it works great for substituting eggs in muffins, waffles, cakes, breads, cookies, and the like.
Another bonus? Whole flaxseed will last practically forever in your food storage, so you can always have some on hand for when you need it. Just grind it before you use it so your body will be able to absorb the maximum nutrition from the flaxseed.
Here is what you do:
Grind 1 Tablespoon (golden) flaxseed in a small coffee grinder
Add to 3 Tablespoons water (in a small bowl)
Ta da ... you have a great substitution for 1 egg by following this quick and easy recipe.
Try it... you might like your recipes better with this substitution!
p.s. Flaxseed can also substitute oil in some recipes, too. More on that later.