Tall Timbers
Imperfect but forgiven
Im sure the exception is your daily fix of cheeseburgers……
Let's not besmirch the healthy and delicious hamburger now...
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Im sure the exception is your daily fix of cheeseburgers……
Mom and dad owned a large lot about 3/4 acre and there were mature pear, plum, peach, apricot, cherry and two apple trees, a Golden delicious that mom always canned like 50 jars(or more) of apple sauce and a red that she used for pies/apple crisps. The pear and plum trees were my favorite, bite into either and you had delicious juice running down your face, she made lots of jams/jellies too, they were all wonderful. Peaches were good, but that fuzzy skin made me choose another option but love the flavor and juice..That said, biting into a delicious peach or nectarine that is very good is one of the finest moments in this life.
Mom and dad owned a large lot about 3/4 acre and there were mature pear, plum, peach, apricot, cherry and two apple trees, a Golden delicious that mom always canned like 50 jars(or more) of apple sauce and a red that she used for pies/apple crisps. The pear and plum trees were my favorite, bite into either and you had delicious juice running down your face, she made lots of jams/jellies too, they were all wonderful. Peaches were good, but that fuzzy skin made me choose another option but love the flavor and juice..
Amen brother! I like dried fruits too. They're good for healthy trail mixes and for cakes and pies. I'll dry my own apples but almost everything else I buy already dried. I love dried cranberries!That said, biting into a delicious peach or nectarine that is very good is one of the finest moments in this life.
Post your watermelon rind pickle recipe if you get a chance.use the rind for pickles and salsa so even priced higher, I'm still getting a good return on them. Our older neighbor has scuppernongs and muscadines and we are
Can't ever get enough of them either. We're coming up on their season, also blackberries and I will be eating just as many as I pick!Post your watermelon rind pickle recipe if you get a chance.
I have scuppernog vines in my yard. That's another favorite of mine. I could eat them til my mouth is raw.
I have scuppernog vines in my yard. That's another favorite of mine. I could eat them til my mouth is raw.
Another gift from God!! How can people eat fruit and not know that Our Lord provides these delicious treats??!!pineapples
Tall, I am sorry for the time that you were starved. I imagine your reward will be great.
Grow the yellow watermelons for pickling. They have a much thicker rind. They are an heirloom so can regrow the seeds from the melon. They are prolific, can get very large, more heat tolerant and yet the flesh is sweet, juicy and not too many seeds. Had many last year, gave away some snd they struggled to pick them up to take.@JoyJoyJoy
For about 6 pints of pickle you need rind from one medium size melon, fresh ginger-buy the root, table sugar, pickling lime, whole cloves, cinnamon sticks and white vinegar. Make sure your vinegar has a higher acidity. Some folks use apple cider vinegar too. I stick with white from my great-gram's recipe.
You'll be making a little sack for the spices. Don't worry about buying cheesecloth. Coffee filters work just as well and you can just tie it up with a bit of string.
Quarter and slice your melon. Remove as much of the pink pulp as you can. I eventually size mine at around a 1 1/2 inch wedge. Too small and it's mush. Soak overnight or 8 hours at least with pickling lime. 3 heaping TBSP dissolved in warm water. Make sure you use a non-reactive bowl! Put a weight on them too so they are fully immersed. After, give them several rinses. You want that lime gone, then soak in a cold water bath for 30 minutes or so and rinse again.
Put 2 TBSP of whole cloves, 3 cinnamon sticks and 1/2 inch of fresh peeled ginger in your spice bag and tie it tight.
In a large pot, again not aluminum! Add your spice bag, 8 cups sugar, 1 quart water, 1 quart vinegar and simmer 10 minutes. Then add your rind, bring to a low boil, simmer about an hour. Maybe a little less. Look for clear or translucent rinds. Remove the spices.
At this point, you can start packing it into your sterilized jars. Leave a half inch of space at the top and wipe away any bubbles or spots of liquid. You want to process them in a covered water bath in your canner for about 10 minutes. When you take them out rest them for a full 24 hours before you place them on your shelves. Don't worry if you don't have enough trivet, just set them on kitchen towels. Make sure your jars pop, that means they are sealed! Yay! They'll keep for a year. When you open one, it'll need to be in the fridge after and will keep there for 3 weeks in the coldest part of your fridge.
You can use whole pickling spices in place of the cloves etc and add red pepper if you want spicy pickles. These make good relishes and salsas.
Will do. I have noticed thinner rinds in the green for the past few years.Grow the yellow watermelons for pickling. They have a much thicker rind. They are an heirloom so can regrow the seeds from the melon. They are prolific, can get very large, more heat tolerant and yet the flesh is sweet, juicy and not too many seeds. Had many last year, gave away some snd they struggled to pick them up to take.
@JoyJoyJoy
For about 6 pints of pickle you need rind from one medium size melon, fresh ginger-buy the root, table sugar, pickling lime, whole cloves, cinnamon sticks and white vinegar. Make sure your vinegar has a higher acidity. Some folks use apple cider vinegar too. I stick with white from my great-gram's recipe.
You'll be making a little sack for the spices. Don't worry about buying cheesecloth. Coffee filters work just as well and you can just tie it up with a bit of string.
Quarter and slice your melon. Remove as much of the pink pulp as you can. I eventually size mine at around a 1 1/2 inch wedge. Too small and it's mush. Soak overnight or 8 hours at least with pickling lime. 3 heaping TBSP dissolved in warm water. Make sure you use a non-reactive bowl! Put a weight on them too so they are fully immersed. After, give them several rinses. You want that lime gone, then soak in a cold water bath for 30 minutes or so and rinse again.
Put 2 TBSP of whole cloves, 3 cinnamon sticks and 1/2 inch of fresh peeled ginger in your spice bag and tie it tight.
In a large pot, again not aluminum! Add your spice bag, 8 cups sugar, 1 quart water, 1 quart vinegar and simmer 10 minutes. Then add your rind, bring to a low boil, simmer about an hour. Maybe a little less. Look for clear or translucent rinds. Remove the spices.
At this point, you can start packing it into your sterilized jars. Leave a half inch of space at the top and wipe away any bubbles or spots of liquid. You want to process them in a covered water bath in your canner for about 10 minutes. When you take them out rest them for a full 24 hours before you place them on your shelves. Don't worry if you don't have enough trivet, just set them on kitchen towels. Make sure your jars pop, that means they are sealed! Yay! They'll keep for a year. When you open one, it'll need to be in the fridge after and will keep there for 3 weeks in the coldest part of your fridge.
You can use whole pickling spices in place of the cloves etc and add red pepper if you want spicy pickles. These make good relishes and salsas.
Well sure don’t go buy a bbq sandwich then. They are even worse. One bbq place didn’t put prices on menu. Perhaps customers didn’t ask about prices when ordering. Anyway they are now closed and their bbq was delicious.Add to the shortages and rising prices list: tomatoes, carrots, sugar beets, onions, apples, and even cotton. Sadly, as the article points out, most Americans are oblivious to what's coming. DH has a customer who works for the government, who is a conservative and Trump supporter, and he's been trying to tell his Demonrat-voting neighbors and co-workers to stock up on some extra food, but they just laugh it off. Sadly, a year from now I don't think they're going to be laughing with food prices predicted to possibly triple, in addition to shortages. https://www.prophecynewswatch.com/article.cfm?recent_news_id=5527 As a side note, my beloved Roy Rogers large roast beef sandwich is now $8 and change with tax ~ for one sandwich. No more RR's roast beef for me.