Spelt and Hard White Wheat available

Did I ever mention that we have this years harvest of spelt now available and ready for sale (and shipping). We also have hard white wheat bagged and ready.

Spelt is available in 25 lb and 50 lb bags.
Hard White Wheat is available in 50 lb bags and 45 lb buckets (all ready for storage).

For prices, go here:
http://www.HiStakes-Spelt.com/

Talk to you again soon.

Apple Pie Filling

My boys asked me if they could help me put away the apple pie filling.
"No, not yet," I replied.
Then the oldest said, "Oh, you have to take more pictures?"
"Yes, I have to take more pictures." =)

He knows the program. I have to take pictures to prove how pretty everything is and that it is so completely possible to do. And I love to have show and tell with my blog and blogger friends.

(What am I going to blog about when I am done blogging about canning? I'll have to get creative until next year?)

So, here is the apple pie filling:

Pretty, huh? I love looking at the beautiful apple slices in there.

I always blog when I am completely busy or completely tired. Today, I'm tired and hope my blogging isn't lacking too much of wit or information. I apologize if it is. I'll be more awake after we complete the potato harvest. At least that is the goal --- only one more day to go? (We are praying and hoping to finish on Saturday, probably really late and early into the morning.)

I'll post the actual recipe later. Watch for it.

Apple Juice

More canning of apples:

Today's Show and Tell: Apple Juice

My favorite part of these pictures is the color variance. Isn't it cool how much the colors can change depending on the batch of apples and the variety we used? Isn't it pretty?






I think we ended up with 3 very distinct colors of juice.

CONFESSION: This is the first time I have EVER bottled apple juice - or any juice for that matter. It was SOOO--- easy! Why haven't I done this before? It only takes 10 minutes in a water bath canner (a.k.a cold pack canner?)

And why did I have so much juice, you ask?
From the day we made applesauce. I used my juicer and put some of the juice back into my applesauce, but still had tons left over. We had some nice, juicy apples, I guess.

(Did you watch the one minute long Johnny Appleseed clip? "...The Lord is good to me..."

Tribute to Johnny Appleseed

I've been canning apples for the last three days and today, when my mom came over to help for a bit, she reminded me of this song and movie - Disney's Johnny Appleseed. And, she got this song stuck in my head - from the movie. Go here to hear it and even watch a few clips of the video: http://www.youtube.com/watch?v=V_IrdS-zu48

What a fun video. Brings back good memories of peeling apples for pies as a kid.

The apples are plentiful for us this year. Our trees produced wonderful apples and the birds or bugs didn't even get too many of them.


Today's show and tell: Applesauce



The apples were beautiful, red and sweet. And they made good sauce - the brown is mostly natural, with very little help from the added cinnamon.

Side note: I keep doing "canning classes." In fact, one was the other day, doing applesauce.
We frequently discussed how applesauce really isn't that hard to make, it is just such a long process for what doesn't seem like a lot of bottles canned at the end of the day.

Are you familiar with canning applesauce? I am assuming you are. If not, let me know and I'll be more specific.

Here are a few tips I've learned:

** Use a juicer to cook down your apples. Many people I know use a stock pot to cook down apples and then end up burning several batches of the apples. Use a juicer. You only have to worry about keeping the bottom full of water. And as a bonus - you get apple juice to either put back into your applesauce or to drink or to bottle and use for later.

** Use a "Victorian Strainer" or even a good Back to Basics Tomato Strainer has the capabilities to make good sauce.

** Don't fret about making a huge sticky mess while doing applesauce. It happens to most people who face up to the challenge.

Are those good tips? The most important one is the juicer tip.

I love homemade applesauce!!

Peach Pie Filling Recipe

I've had enough requests to share my recipe. Rather than email to those who really care, I'm just going to blog it.

Before we start, there is one thing you need to know: there are two recipes here - one to make 1 quart of filling (1 pie/cobbler/whatever) and then to make 7 quarts. You just need to choose if you are going to can 7 quarts and enjoy the pie filling later, or if you just need enough to make a killer dessert tonight. Ready?

Ingredients and quantities needed for 7 quarts (canning load):
Sliced fresh peaches 6 qts
Granulated sugar 7 cups
Clear Jel 2 cups
Cold water 8 cups
Cinnamon (optional) 1 tsp.
Almond extract (optional, but YUMMY) 1 tsp.
Bottled lemon juice 1 & 3/4 cups

Now, ingredients for 1 quart:
Sliced fresh peaches 3 & 1/2 cups
Granulated sugar 1 cup
Clear Jel 1/4 cup
Cold water 3/4 cup
Cinnamon (optional) 1/8 tsp.
Almond extract (optional, but YUMMY) 1/8 tsp.
Bottled lemon juice 1/4 cup

Instructions:
Select ripe, but firm peaches. Peel peaches - to loosen skin, submerge peaches in boiling water for approximately 30-60 seconds, then place in cold water for 20 seconds. Slip off skins and prepare slices 1/2 inch thick.
For fresh fruit, place 6 cups at a time1 gallon of boiling water. Boil each batch 1 minute afte rthe water returns to a boil. Drain, but keep heated fruit in a covered bowl or pot.
Combine water, sugar, Clear Jel, and, if desired, cinnamon and/or almond extract in a large kettle. Stir and cook over medium high heat until mixture thickens and begin to bubble. Add lemon juice and boil sauce 1 minute more, stirring constantly. Fold in drained peach slices and continue to heat mixture for 3 minutes. Fill jars without delay, leaving 1 inch headspace. Adjust lids and process immediately.
Recommended process time for peach pie filling in a boiling water canner: 40 minutes.

I got this recipe from my mom.

IMPORTANT VARIATION NOTE AND CONFESSION:
I just made this recipe for the one quart to make a "fresh" peach crisp. It is divine! I used way more peaches than it called for in the 1 quart recipe, and I didn't boil them before combining them with the sauce. I just heated them with the sauce after it was thickened. It turned out wonderfully. I feel guilty eating almost the entire thing! =)

Grain Mills: VitalMill vs. NutriMill

Have you heard of the new VitalMill? It has been around for a few months, I'm just slow at talking about it. Since it is still relatively new, I decided to do a little comparison for you between the "new guy" and the "favored unit." If you are looking at grain mills, this is a must read.

The VitalMill:


The Nutrimill:
Are you ready for the comparison so you can become an expert and thus know which grain mill best fits your needs? Here goes!

First, the VitalMill features:

• VitalMill grinds non-oily grain (wheat, rye, spelt, millet, rice, corn, beans, quinoa, amaranth & oats
• 20 cup bowl capacity
• Strong, durable stainless steel milling heads
• Self cleaning chamber
• Free-flow air design. It will not overheat.
• Hopper extension for larger capacity and quieter milling
• Wide opening access mill lid
• Easy grip handle
• Clog free - no gumming, no jamming, no plugging
• ETL approval (US & Canada)
  
• 5 year warranty
  

Now the NutriMill features:

• Nutrimill grinds wheat (both hard and soft), oats, rice, triticale, kamut, spelt, dried pinto beans, popcorn, split peas, buckwheat, barley, rye, millet, sorghum, dried mung beans and soybeans!
• Over 20 cup bowl capacity (largest available)
• Ergonomically designed control knobs and bowl handles for safe and easy use
• 1:1 ratio for milling grain into flour: fill the hopper once and get a bowl full of fresh flour!
• TruTrack (tm) bowl locking system - connects right every time
• Patent Pending TruFeed (tm) - precision grain flow control
• Easy grip hopper lid for easy access and quieter operation
• World's first variable, high speed mill motor
• # 3xAirFlow (tm) - for improved motor cooling and longer mill life
• Improved texture control - from fine flour to cereal grain
• Nutrimill can be turned on with grain already in the hopper, and can even be switched off and back on again with grain still in the milling chamber without plugging!
• Lifetime Manufacturer's Warranty: This great warranty includes the Nutrimill's stainless steel milling heads!

So there are the basics. It has also been noted that the VitalMill is still quite noisy - especially compared to the NutriMill, however, if you are on a budget, get some earplugs, and the VitalMill will do a very nice job at milling your flour.

Until next time,
Happy shopping.

p.s. And to see more grain mills or to purchase on of these (on sale now in time for Christmas) check out our Grain Mills page: www.HiStakes-Spelt.com/grainmills.php

Freezer Jam - Apricot

So, I inherited a lot of apricots last month. I couldn't eat them all by myself. They were very large and tasty, so I decided to make freezer jam with them. I made SEVERAL batches of jam. (It's been about a month, so I don't remember exactly how many I did and I am not in the mood to go dig into my freezer and count them. oh well...)

If you need encouragement for making freezer jam - it is way easy. It really takes closer to 45 minutes by the time you stir everything and get the sugar dissolved. The package claims it only takes 30 minutes. Not true. But they aren't far off. Scroll down for a killer recipe using apricot or peach jam.





Ready? Here is my most favorite killer recipe for using apricot or peach jam:

SWEET AND SPICY CHICKEN:

Cut 2 uncooked chicken breasts in 1/2 inch squares.
Toss with 3 Tablespoons taco seasoning. Brown in oil.
Add:
1 - 1-1/4 c. salsa
1/2 - 3/4 c. peach or apricot jam

Simmer together and serve over rice.

Easy and VERY yummy! Enjoy!

Pretty Peaches Direct from Idaho

In an earlier post, I talked about going to the Boise area to get peaches and pears. Well, we've ended up going 3 times, plus trucking some in. The response has been amazing! We can hardly keep them in stock.

The fruit is beautiful and it has been a long time since I have had such sweet, wonderful fruit. I'm hooked. And I still have some more to do.

This first picture is of our garage after our first run to Boise. We were amazed how much we had here in our garage. And it was gone in a flash - with people anxiously picking up their fruit.

Peaches - closer up. I've learned a lot about later variety peaches this year. I've enjoyed all of them - Red Globes, J.H. Hales, Summer Ladies, and Elbertas have been our most favorites.

These are the Red Globes. I had my cousin over and we bottled 77 jars in one day - with 4 kids running around us. Talk about a marathon! We were worn out when we were done.

I tried peach pie filling this year. It is tasty! I used the Summer Ladies for this one and am glad I did. They were just right - firm, pretty and really tasty sweet. I'm drooling thinking about it. (Need the recipe? Email me and I'll send it to you revealing my secret ingredient(s).)
This is not the best picture (not clear at all) but I think you can tell the color difference between the Red Globe and these Summer Ladies. They have just a little more color to them.
I love peach season - especially when I can get inexpensive fruit and then also help my friends and neighbors get some, too. It has been a fun adventure.

We are talking about doing it more next year. (Getting more fruit.) So, if you missed out, plan on getting in on the action next year. (Unless you let me know soon - we are getting one more shipment together before we start potato harvest.)

Quick update

I just want you to know I did not fall off the face of the earth- I've just been running crazy.

We made the "run" to the other side of the state of Idaho for Peaches and Pears, as I mentioned earlier. We had such a great response, we decided to make another run. So, off we go again.
I love Idaho Fruit - they come in real 1/2 bushel boxes for a great price rather than 1/3 bushel boxes for lots of money.

My cousin came over today and we had a marathon canning day. You will be impressed to know we did 11 batches of peaches today and 2 yesterday - grand total of 91, so far. We still each have at least one more full box to do something with. I am excited to make desserts, pie filling and waffles with mine. =)

I am anxious to show off pictures of our latest adventures and will do that soon. I think a good blog has pictures, so I'm taking them, I just need a little more time to post them.

Talk to you again soon... at this time of year I think of hundreds of things to post, but there just isn't enough time in the day for me to keep up with everything. I will do my best to post again soon.

Fresh Peaches and Pears

Hello again. I decided to get peaches and pears for canning - anyone want some? I'm getting them for such a deal and would love to share.

Most people are selling them for at least $17-$24/ half bushel box. (Half bushel is about 24 lbs)
I can get them and sell them for $12/ half bushel.

Then I am also able to get pears for a deal, too. $13.50/ half bushel.

If you want them, I will deliver (meet you) anywhere from Boise to Rexburg, Idaho.

I am needing to go this week, so don't delay. I will place the order on Wednesday and go get them on Friday. Contact me on my business phone: 208-390-0595 or email: info@HiStakes-Spelt.com