Tuesday, August 30, 2011

The progress of a bean!

From Garden...

to kitchen...
to jar...

to Done!

9 quarts canned and ready for the pantry!

I'm heading out to pick more today.



Joining Jami for Tuesday Garden Party


Amy for Barn Hop #26

Thanks, ladies, for hosting these fun parties!

Monday, August 22, 2011

It's time for Mulligan!

At the peek of harvest time in the garden, my Grandmother used to make a creamy, vegetable chowder that she called Mulligan. We waited all year for this delicious soup no matter what the temperatures were outside. My Grandfather used to say it was good to eat hot soup on a hot day. After your tummy was full of good hot soup, you could go outside and the temperature would feel cooler.

Grandma never followed a recipe but just added 'a bunch' of this and a 'handful' of that, so these are general directions as when I make this I don't measure either. This 'recipe' is like making 'Creamed Peas and Potatoes' so if you have ever made that, you won't have any problem making this. It goes something like this ~
Scrub and cut up however many potatoes (we like new potatoes here) that you like ~ red or white, with or without the skins. Cut up some fresh garden carrots into nice bite sized pieces and add to the pot. Throw in one (or two) big handfuls of fresh green beans. Just cover with water and cook until almost tender. Add fresh or frozen petite peas. Cook just a minute to heat peas.
Pour off most of the water and add milk to barely cover vegetables. Heat slowly as the milk is easily scorched. Make a thickener of flour and milk and add to vegetables. I like to add some 'Superiour Touch Better than Bouillon' chicken flavor.
Season with salt and pepper.
Soooo good!

Wednesday, August 17, 2011

From the Apple Tree...

to the kettle...

to the sieve...

to the bowl...

Add a little sweetening.

And you get 5 quarts of applesauce ready for the freezer

(and some for a sweet treat after dinner!)

For a little more details on making

applesauce from Transparent Apples

go to last years' post here.


I am joining Deborah Jean's Farmgirl Friday

for the first time!

Monday, August 8, 2011

Canning Tuna

This is a re-post from 2009.

This is what I have been busy doing this

past couple of days.

For a few current photos,

please visit me at my main blog

by clicking here!


Every year about this time we can fresh, wild caught albacore tuna!

Once you have canned your own, you will never go back to that

stuff the grocery stores call tuna ~ (it's more like cat food than fish!)


1 &1/2 hours from home, we arrive at Westport, Washington

Float 11


Captain of the F/V Evening is cleaning and filleting tuna.


<((>< Below is a couple of 'mates' filling coolers with tuna and ice. <((><
<((>< Back at home, Gentleman Farmer does a little more cleaning and cutting the tuna "loins" to size. <((><
<((>< Tuna is an excellent scource of healthy, Omega 3 oils. <((><

<((>< Fill prepared 1/2 pint jars with tuna, leaving 1/2 inch of space at top. Add 1/4 teaspoon salt. Wipe rims of jars with clean, damp cloth. Apply clean lids and bands. <((><
<((>< Process in Pressure Canner for 90 minutes at 10 lbs. pressure. Let pressure reduce naturally. Open canner and.... Viola! A School of Fish! <((><~*~*~*~<((><~*~*~*<((><

Nothing but beautiful, all natural tuna and a tiny bit of sea salt!
Great for sandwiches, salads or cassaroles!
Tastes Good and Good for you!

Tuesday, August 2, 2011

Raspberry Jam Made without Pectin

Making my favorite jam without store bought pectin. Read why here. I am trying MaryJane's ChillOver Powder (gelatin and pectin alternative). Ingredients: "Kanten (agar agar), an odorless powdered sea vegetable with superior gelling qualities ~ a MaryJanesFarm exclusive."

ChillOver Raspberry Jam

4 Cups crushed berries

2 Cups Organic sugar

2 teaspoons ChillOver Powder

1. In a large pot, bring berries and sugar to a boil, stirring to dissolve sugar.

2. Sprinkle ChillOver Powder (from a shaker is best) & stir into boiling liquid and boil rapidly for 3 minutes, stirring constantly.

3. Remove from heat. Let stand for 10 minutes before filling jars. (This prevents fruit from floating to the top of jar)

4. Process in waterbath canner for 10 minutes.