Sunday, September 20, 2009

Swine Flu Update

Well I'm recovering, finally, from the swine man swamp flu!  I still have a cough hanging on.  The canning came to a near screaching halt, John took 4 days off from work but the reality is 1. I'm more organized than he is, which isn't saying much btw, and 2. there was way more that needed canning than one person could do alone!  He did get a dozen or so pints of pear butter put up and a dozen or so quarts of tomatoes canned.  I'm feeling better but not by much, a simple drive across town  and back still wears me out and I need a nap just to recover from the experience.  To make matters worse I have a show coming up this weekend and I"m no where near being ready for the event.  More later from the kitchen!!!

Monday, September 07, 2009

Blog Posts

I've been having some issues with posting for the past month. I just discovered an update, that I checked, and I'm hoping this will resolve the problem.

Cranberry Pear Sauce

Cranberry Pear Sauce.

Pears are a luxury for me as they are just priced out of my pay scale ;-) So when one of the neighbors said YES come on over and pick our trees... Cranberry Pear Sauce happens!

I typically make Cranberry Apple Sauce - known to us a saucey or sassy apples. The taste with pears is FAR superior to that of apples so if you have a glut of pears try this one side dish for a treat.

The sauce is still cooking down all told I'll have maybe 12 quarts when it's done cooking.

4 gallons cooking pears cored and stemmed (peel if that's what you like we leave the peels on for the fiber)
5 pounds frozen cranberries
5 cups sugar
1quart water
Put everything into your 5 gallon stainless steel OR enamel stock pot and cook down. NOTE we don't blend the sauce as we like it chunky OTHERWISE using your stick blender blend the sauce until it's smooth.
Process BWB quarts are 25 minutes pints 20 minutes for 1000 feet or less.