How to can Tomatoes

If you’ve never tried to can toms it’s very easy as they are high acid and you can’t get botulism from them.

DO NOT use aluminum pot or utensils.

Sterilize your jars, lids, ladles & spoons in hot water.
In a big pot cook toms, peppers, onions, salt, pepper & Italian herbs
When cooked down to where the veggies are soft but not mushy
Put them into HOT, sterile canning jars, leave 1/4 inch of room @ the top of the jar (for breathing)
Cover tightly with clean, hot lids
Place them on a shelf away from any breeze, leave 1 inch between jars, cover with a light towel.
After they’ve sealed (listen for the tops to ‘click’ as they cool and seal) then put them in a closet or on the shelve and they’ll last for several yrs. Be sure they aren’t put where they will freeze.
You can do so many of these and you won’t need to take up freezer space.

Recipe by Owally

Blueberry Scones (Maine Receipt)

Blueberry Scones – this an old Maine Receipt that I modified

2 Cups Flour
1/4 Cup Brown Sugar (I use 1/8 cup lightly packed)
1 Tablespoon Baking Powder
1/4 Teaspoon Salt
1/4 Cup of Butter (receipt says cold but I use it room temp)
1 Cup Maine Blueberries (or other berries – frozen ok but coat with flour)
3/4 Cup 1/2 and 1/2 Cream (I use lactose free whole milk)
1 Egg
Natural Raw Sugar for the top

Cut Butter into Flour, Sugar, Baking Powder & Salt.

Beat Cream and Egg together then pour into dry ingredients.

Fold in Berries. Sprinkle tops with natural raw sugar.

Bake at 375 degrees for 20 minutes.

This is a recipe from Rachel Ray that I modified. You can watch her prepare it online. I like to chop my onions really thin and I use less sugar. I often use fresh blueberries (sometimes pre-frozen). I like my blueberry compote to be really thick so I simmer it for a long time. I zest the lemon with a peeler to get more of it off and I use it in the Couscous and on top of the Compote. I also like to serve this meal with a side of Green Beans.

Brush Bone-in Pork Chops with 2 Tbsp EVOO – season with Salt and Pepper.

Store in plastic bag or bin in Fridge for a few hours

Prep: Chop Onion, Zest/Peel Lemon, Squeeze Lemon Juice, Pick Thyme & Parsley from Garden

1 TBSP EVOO

1 small Red Onion

Cook over medium-low heat until softened

around 5 min.

1 PINT Blueberries (2 cups)

2 tsp. Natural Sugar

1 Lemon Squeezed (Juice)

2 Springs Fresh Thyme

½ Tsp. Pepper

Add to Onion Mix. & simmer until blueberries release their juice & compote thickens. Remove Thyme when done.

Save Lemon Zest for Couscous & Top of meal

Grill Pork Chops

8 minutes per side – 145 degrees

Coucous

1 ¼ Cups of Water

½ Tsp. Salt

1 Tsp. EVOO

1 Cup Couscous

Bring water, salt to Boil

Add Couscous & EVOO

Cover & Simmer for 8-10 Minutes
(stir occasionally)

Put into Bowl – Fluff with Fork & add more EVOO (to your liking)

Add Chopped Parsley & some Lemon Zest

Betty's Tips

Month: September 2014

How to can Tomatoes

Blueberry Scones (Maine Receipt)

Blueberry Compote Pork Chops

Coucous

Follow Betty's Tips