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For breakfast on Monday morning, I made Wholegrain Waffles.
I baked another experimental whole grain loaf. It had a bit of sinking, but overall, it looks and smells good. I’ll know for certain when I cut into it tomorrow.
Last but not least, I baked Bob’s Delicious Chocolate Chip Muesli Cookies.
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.
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.
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.
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.
