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I was hoping that the honey producers would have peaches at the farmers' market this morning. When I asked, she told me that the peaches are late this year. Two years ago, she said they were ready by the second week of July, which was when I bought them for making jam. Last year, they had none due to a freeze. She expects to bring some to market in about two weeks. Her peaches are not "pretty," since they do not spray because of their bees, but they have wonderful taste. I'll be patient and wait for them.
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This reply was modified 7 years, 1 month ago by
BakerAunt.
I used the last of the first batch of blueberries (never fear, we picked another 9.5 pounds yesterday) to make the blueberry cobbler recipe my husband's mother always made. It's actually more of an eggless cake with a butter, blueberry, and sugar topping boiled and poured over it. I’ve been playing around with some of the details. This time I used ¾ Cup AP flour and ¼ Cup white whole wheat flour and reduced the sugar and salt as usual. I added a tsp. of lemon juice to the blueberry topping. We like the results.
After dinner on Saturday, I baked Wheat-Oat Flax Buns (my variation on the KAF recipe) to use for dinner tomorrow. My younger stepson is coming to visit for a week and will take the train from the airport to Michigan City where we will pick him up. I want a quick and easy dinner (sloppy josephines), since travel plans can be disrupted. The last two times I baked the recipe, the buns came out a bit dry and not as light, so this time I reduced the AP flour by 2 Tbs., but the dough still needed an additional 2 Tbs. water. They had nice oven spring and look great.
Saturday night dinner was Salmon and Couscous. Instead of 1 tsp. dill, I used 1 tsp. of Penzey’s Sunny Paris blend that I bought on one of their specials to try. We liked the variation. With most of our green bean plants now gone, we microwaved frozen peas to accompany the entrée.
I checked the seals on my blueberry pie filling today. There were no issues with the four 1-pint jars. The quart jars did seal, but they also leaked slightly under the rings.
Those two jars had my last two blue rings and blue canning tops from Ball. I washed and dried the rings and wiped down around the screw part of the jar. As the seals are intact, I think that they are ok. I looked online for information on this issue, but did not find any from a source in which I have confidence.
I left 1-inch headspace, as directed. Possibly I should leave 1 1/4 next time. The issue was only with the two 1-quart jars that had those colored lids.
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This reply was modified 7 years, 1 month ago by
BakerAunt.
This afternoon I made and canned blueberry pie filling. I used the recipe from the National Center for Home Food Preservation from the University of Georgia website that Randy D. from the Baking Circle called to our attention. I used ingredients for 5 quarts, but I increased the blueberries from 17.5 cups to 19.5, since blueberries tend to cook down. I also added the grated zest of three limes and the juice of three limes, which I stirred in after the blueberries.
I ended up with two 1-quart jars and four 1-pint jars. I will check the seals tomorrow, but they looked ok when I took them out of the canner. I had about 1 3/4 Cups of filling left over--not enough to fill another jar. I froze one cup in a small plastic container, and I plan to use the remaining filling in some kind of sweet roll.
I tasted the filling and am pleased with the flavor--not overly sweet and not overly tart. The real test will be when I use the canned filling, but that will not be until late fall or winter when we need to be reminded of the glorious fruit of summer. I usually use 6 cups of filling per pie, and I stir in 1/4 tsp. allspice.
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This reply was modified 7 years, 1 month ago by
BakerAunt.
I'm glad that you enjoyed the article, Cass. You are correct: concurrently is the precise word choice here rather than simultaneously.
Mike--nothing is worse than a restaurant that boasts of its machinery and turns out subpar food.
After taking our dog for a long walk early Thursday morning, I baked the Whole Wheat Sourdough Cheese Crackers from the dough that I made up on Sunday. I have a routine for the rolling, docking, brushing with oil, cutting into 3x3-cm squares and lightly salting, then baking, so that I can do it in a little more than two hours. It would be even faster, if I had a docker rather than a four prong fork.
Navlys--Every time I look at a Conga Bar recipe, I think to myself: too over the top sweet. I'd have to have a lot of people around to eat them.
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This reply was modified 7 years, 1 month ago by
BakerAunt.
Thanks, Mike. It seems a grey area. Tomorrow should be a dry day, so I'll wait to can the filling until then.
For Tuesday dinner, my husband cooked boneless pork chops, which we had with sweet corn from the farmers' market and steamed green beans from our garden.
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This reply was modified 7 years, 1 month ago by
BakerAunt.
The weather has been cooler, so today I made a Lentil-Barley-Vegetable soup. It will be for the rest of this week, since I was too hungry to wait for it to finish for a late lunch.
Add Pepperidge Farm Goldfish to the list:
I want to try making and canning blueberry pie filling. However, we've had rainy weather since Friday. Does anyone know if rainy weather might somehow be detrimental when making filling and canning? I've done a couple of google searches, and what I find there refers to some comments about jam not setting in rainy weather, although no one has pointed to any study of the issue. I'll make the pie filling with Clearjel. I'm wondering if the wet weather would affect how well the jars seal.
I saw this story on the Ritz crackers:
Yikes! Thanks for sharing your save with us, Mike. Let us know how the bread turns out.
I fed my sourdough starter on Sunday evening, and I made the dough for my Whole Wheat Sourdough Cheese Crackers. I’ll bake them in a couple of days.
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This reply was modified 7 years, 1 month ago by
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