Let all that you do be done in love.
1 Corinthians 16:14 ESV
Ingredients for the salad
Ingredients for the dressing
Prepared this way, the jars have a shelf life of 18 months to 2 years, and require no special attention. A side benefit is that your house will smell wonderful while it is cooking - much better than potpourri! You can also skip the last canning steps, and just store it in your refrigerator (2 or 3 months) or freezer (indefinitely).
4 lbs apples
Golden Delicious, Granny Smith, Macintosh
use an assortment of apples
(about 18 peeled and cored and chopped)
4 cups sugar
2 tablespoons apple pie spice
(add more to taste)
1 cup apple juice
1 bottle of apple sauce
(about 16 oz)
2-3 pounds of large peaches or 8 pounds of small peaches
3 1/4 cups sugar
5 cups water
2 tsp cinnamon
2 tbsp vanilla extract
Wash the peaches. Peel by dipping them in boiling water for 30 to 60 seconds, then plunging them into ice water to cool quickly. Slip off the peel, halve the fruit, or slices, then pit and scrape the cavity to remove the red fibers, if desired (these fibers tend to turn brown during storage).
As the peaches are halved, prevent darkening by placing the fruit directly into an anti-darkening solution
6 quarts sliced fresh apples (firm crisp apples are best)(about 30 apples)
5 cups sugar
1 1/2 cups Clear Jel
1 Tablespoon cinnamon
2 1/2 cups water
5 cups apple juice
3/4 cup bottled lemon juice
Peel and core apples and then slice the apples about 3/8 inch thick. Place apples in a large bowl of water. Crush about 5 – 500mg vitamin C tablets in the water to keep the apples from browning. Prepare 7 quart jars lids and rings.
1. Clean your jars, rings and lids. A dishwasher works great for this. I usually put them in a pot of boiling water and then place them in the oven on the lowest temperature while I prepare my fruit.
2. Peel your mandarins. Remove as much of the white pith as possible. These little Kishu Mandarins took no work at all to remove the pith, but their smaller than golf ball size did involve a lot of peeling.
4 cups cubes left over biscuits (I used Grand's Homestyle Butter Tastin' Biscuits)*
1 pound sage breakfast sausage, cooked
2 cups cubed ham
½ red bell pepper, chopped
1 cup shredded Parmesan cheese
12 large eggs
2 cups milk
1 teaspoon black pepper
½ teaspoon kosher salt
8 ounces mild cheddar, shredded
butter to grease the baking dish
chopped scallions to garnish
Butter a 9x13 or similar size baking pan.