We have been using our rampicante squash to make delicious squash soup. I have been keeping it in a box in the dining room and it has kept well there but I decided to try canning it today. First I peeled it and cut it in chunks. Then I blanched it and put it in jars.
I followed the directions in the Ball canning book and pressured canned it for 90 minutes.
I canned 5 qts and left one huge squash to eat fresh later. I think it looks really pretty in the jar! We look forward to many pots of squash soup!
2 tbsp. Sugar, 1 cup milk, dash salt, 1/4 tsp vanilla, 2 tbsp hershey cocoa. Mix sugar, cocoa,and salt in large mug. Heat milk until hot in microwave, 1- 1/2 min. Gradually add milk to hot cocoa mixture. Stir in vanilla.
I use 1/4 cup french vanilla coffee creamer and 3/4 cup milk and eliminate the vanilla and the dash of salt.
I have found the absolute best way to easy peel farm fresh eggs. I got the idea from Kevin at Living Traditions Homestead.
Drop your clean eggs in BOILING water. Let them boil 20 minutes. Remove from boiling water and immediately put them in ICE water. Let them cool. Then peel. I just peeled an entire dozen in no time and all of them peeled easy.
Good morning everyone! I hope you have all been enjoying your week.
Grace got me caron anniversary cake yarn for Christmas. I wish I had taken a picture of the skein. It was huge. I have wanted to try a project with this yarn ever since it came out last year but it is a little pricey. It is a bulky weight 6 yarn so it works up really quick.
I finished this afghan this morning using only the one skein of yarn. It is super soft yarn and nice and thick for snuggling.