Given to me by Judy Yoder
7 qts tomatoes-chunked, 6 garlic cloves-chopped, 5 onions-chopped, 4 green peppers-chopped, 1/2 cup hot peppers-chopped (or to taste), 2 cups vinegar, 2 tbsp salt, 2 tbsp sugar, 2 tsp oregano, 2 tsp cumin, 2 tsp cilantro.
Simmer until thick. Process 20 min. in water bath canner. Makes approx. 11 pints.
Scald and peel half a bushel of tomatoes (we used our food strainer instead), 6 cups chopped onions, 4 chopped green peppers, 1 clove of garlic. Cook for 1 and a half hours, stirring frequently. Add 1 pt olive oil, 1 cup sugar, 1/2 cup salt, 1 tbsp oregano, 1 tbsp crushed basil leaves, 1 tbsp italian seasoning, 1 tbsp parsley, 5-12 oz cans tomato paste, 4 jalopeno peppers. Cook another 45 min stirring frequently. Put in jars. Heat lids and seals to boiling. Put lids and seals on jars. Process 15 min. in water bath canner.
For the last few days, we have been enjoying beautiful sunsets. We thought this one was exceptionally pretty. My thanks to Grace for taking the picture. It looked like a highway and it stretched almost all the way across the sky. God certainly is awesome.
We have been doing the usual around here. Cleaning, canning etc. Tuesday evening we visited with the Horn’s. Vicki made her delicious potato soup. Madison made a tomato pie, with fresh tomatoes and herbs she had raised and dried herself. It was delicious. It tasted amazingly like pizza. We all loved it.
Today, I am meeting Mrs. Sally in “little town”. She has a stock pot she is going to let me borrow for making spaghetti sauce. I think the brand name is Calphalon. She says it is wonderful and that her sauce never sticks. I am excited about giving it a try and grateful to her for letting us use it. Mrs. Faye from our church will also meet us there in town. I picked up an outdoor canner for her yesterday and she wants to get started using it as soon as possible.
Well, I thinks that’s it for now. I have lots to get done so I better get busy. Enjoy your day and God bless.
There is an old saying that if you count the number of fogs you have in August, that’s how many snows you will have that winter.
I’m not sure how true that is but so far this month we had have 3 mornings with fog.
The geese don’t seem to mind though.
The girls and I picked a bushel of corn this morning. We put 40 ears in the freezer, keep out enough for supper, and had a few bags of corn cut off the cob for the freezer. We also picked almost 1/2 bushel of tomatoes. We will be using these to make spaghetti sauce one day this week. I am also trying a recipe for sourdough bread using my bread machine to work the dough. I’ll let you all know how it turned out.
We had a great weekend with the grandkids. Chuck brought these scooters for everyone to ride.
And a toy for him to play with.
We then went for a ride in the bumpy truck. Irma had never ridden in the back of a truck before. (I know, I just couldn’t believe it either). Sunday we had our church breakfast at Smart View Park. David and Jess came up. They had Katie dressed in the little dress and hat the girls had made her. She looked so cute in it. Later in the afternoon, we all went for another ride in the bumpy truck. Daniel so loves riding in “his” bumpy truck.
Well, that’s about it for now. I hope you all have a great evening and God bless.
For a quart of yogurt, you need:
1 quart of milk
1/2 cup dry milk powder (not absolutely necessary but makes it thicker)
1/4 – 1/2 cup yogurt starter (plain – not vanilla – yogurt) room temperature
Mix the milk and dry milk powder well. Heat in microwave to 180 degrees. Cool down to 115 degrees. To cool faster put pot in a pan of cold water. When cool, add a yogurt starter to a small amount of milk. Add all milk and whisk well. Pour milk into a yogurt maker and incubate for 6 to 8 hours. Refrigerate. Serve!
I got this recipe from http://homejoys.blogspot.com/2008/10/make-it-yourself-yogurt.html