I tried to type that in my best Elvis accent.
I finally got off my keister and made the canned goods I planned to make! My two recipes yielded 4 jars of Pickled Squash and 5 of Pear Honey. If you remember, the pear honey made it into the county fair back in 2012 and sold for $70. Not Texas State Fair worthy, mind you, but a start for someone who had only been canning/preserving for less than a month!
Anyway, it’s been one of the most popular amongst my friends and was a natural choice when deciding what I wanted to give away as thank you gifts. The second choice seemed the least time-intensive of most of the pickle recipes and I had yet to conquer the pickle realm.
And so, I give you…my goods!
Yeah, I know, not the best photo…but it will have to do. The squash was surprisingly easy to make and I did it first since it took the longest. You can find the pear honey post here. I’ll share the pickles recipe because I think canning/preserving is a lost art (though there are many who still do it) and it it easy to do. You need no special canning equipment other than pots and pans!
- 8 Cups sliced squash (think pickle chips)
- 2 TBSP salt
- 3 cups vinegar
- 2 cups sugar
- 2 cups chopped onion
- 3 bell peppers (green or red give the best colors)
- 2 tsp mustard seed
Sprinkle squash with salt and let stand one hour. Except for the squash, mix everything else and bring to a boil. Drain water off squash; add to boiling liquid. Bring to boil again and cook an additional minute. Then put in jars and seal. Yield: 5 pints.
Grandma’s Notes: 10/1/99- 52 degrees at 8:45; walked to Lance’s driveway and back. The four-o’clocks are so pretty since the rain. 10/3/99- Zach came; visited and talked about some of his future plans. Crocheted, read, and picked up pecans. I BRING MY LIFE TO YOU LORD BECAUSE I KNOW WHATEVER IS WRONG IN IT, YOU CAN FIX IT, AND I WILL BE WHOLE AGAIN.
I just realized that the above journal entries are almost right back where I needed them for the time of year. I guess I planned that just right.