Tag Archives: pineapple

Thank you, thankyouverymuch

26 Sep

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!

photo(5)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!

 

Pickled Squash

  • 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.

New Year, New Recipes, New Life…

1 Jan

Happy New Year!

While we did not spend last night partying (as a few of our neighbors), we did ring in the new year with sparklers and dancing.  Well, most of the dancing was the boy, but you get the picture.  He definitely enjoyed the fireworks.

Of course we stayed up way too late, but I blame Pintrest for that. *wink*  But anyway…on to the recipe of the day.

Fruit Salad

Now before you go and close the webpage and disregard the post all together, let me preface this by letting you know that this is NO ordinary fruit salad.  Before making it and trying it for myself, I thought, “Well, this is nice and easy, and a little different.”  We’ll talk about the different part in a moment.  The recipe really is easy as are most my grandmother’s recipes.  Some of them might be long, but they are relatively simple.  The list of ingredients in this one topped a whopping five!  There were also some optional additions, but I tried to stay as true to the original as possible.

Now, on to the extraordinary part.  When I gave a bite to the boy he spit out the mandarin orange (not extraordinary).  I then gave a bite to the hubs and he made a face (again, not extraordinary).  I asked him if anything was missing and he didn’t think so.  So, I then took a small bite…it was good, but not extraordinary.  I was perplexed.  I thought, “Could this be a ‘bad’ recipe from Grandma?”  Surely not.  As any good cook, I had to take another bite to make sure.

This time I made myself a small bowl and was certain there was a little bit of all the ingredients: mandarin oranges, bananas, cherries, pineapple, and the “unusual” ingredient (I’m getting to that).  Lo and behold, the concoction was good…no, it was amazing!  Every bite tasted different.  Pineapples with banana, then cherries and oranges, all mixed with the “glue” from the fifth ingredient..PIE FILLING.  You read that right, pie filling.  The recipe, from the woman who always made her own jams and jellies, canned and pickled anything that could be canned and pickled, and grew her own vegetables, called for store-bought pie filling.  Not just any pie filling either.  It was apricot.  So, here is where I deviated a bit.  The hubs doesn’t like apricot and I couldn’t find it at the grocer’s anyway, so I used peach.

So, as I enjoyed the few bites I had serve myself, I kept thinking about what I could add to it.  Grandma made mention that she also added strawberries and oranges sometimes.  I didn’t have any of those, but I didn’t think it needed any other fruit.  Rather, it needed a creamy component.  RediWhip? My favorite. Cool Whip?  A crowd-pleaser but I HATE that it’s made from TransFats.  Yes, hydrogenated oils (partially or fully) are trans fats.  Even though a true-to-manufacturer serving size has “zero trans fats,” who actually only consumes one serving of any whipped topping?!  But I digress..I still needed to figure out what to add for the cream.  Then hubs said, “Marshmallows.”  Why didn’t I think of that?

The salad is now chilling in the fridge, waiting to be taken with us to a party today.  A small bag of mini marshmallows sits high atop the bag as well.

 

Grandma’s notes for January 1st-

1/1/2000- AS I BEGIN THIS NEW CENTURY, GIVE ME STRENGTH TO BE FAITHFUL IN MY SERVICE FOR YOU LORD,  WHOM I LOVE WHOLEHEARTEDLY. Lance and Barbara Horton invited me to eat T-bone steak, cabbage, black-eyed peas, baked beans, salad, pie, etc., along with George, Judy, Anthony, Barry and Haley.

1/1/1991- Got black-eyed peas and cabbage ready; watched Rose Parade and a ball-game.  Lance and Marcus came by for a visit.  Cloudy and cold most all day.  PRAISE YOUR NAME- YOU DO NOT EXPECT PERFECTION

 

Pear Honey

31 Dec

Let me just say how awesome the trips to the stores were today!  Knowing that I was embarking on unmarked territory in the Horton-Miller kitchen was the coolest feeling ever.  I even looked forward to driving to the south end of the county in order to get canning jars.  No, Walmart doesn’t have them (they are seasonal here), Hobby Lobby is a solid 45 minutes away, and I enjoy going to Ace Hardware.  In fact, I had not been to one since moving from Texas!

So…about the shopping…When I picked out my Ball jars, I knew that many of the future recipes call for quart sized ones.  So, that’s what I got today.  Although, in retrospect, I should have opted for the pint or jam/jelly jars to spread this recipe out farther.  No biggie.  You live and you learn.  As for the produce and other ingredients, I chose to get them at Publix because of the variety and freshness.

Pretty, huh?  As the process progressed, the concoction became a beautiful amber-honey color.  From left to right you see the raw ingredients, pears and pineapple with lime zest, sugar added, & on the heat

Oh, and as a side note, to the novice canners of the world: I made the mistake of sterilizing my jars in the dishwasher and not timing the cooking and drying very well.  So, I had to call for reinforcements to come get the jars out, just as they were going into the “dry” cycle of the dishwasher.  No biggie though, hubby grabbed the jars and put them on the counter (on a towel) and I poured, very carefully, the hot liquid into a 4-cup Measuring cup and then into the jars.

I ended up with 2 1/2 quarts of THIS:

I’m thinking about finding a recipe for some good, old-fashioned biscuits to pour this over…perhaps some vanilla bean ice cream instead.  All I know is that come January 1st (the date of the recipe)…someone is going to have something yummy in their tummy!  Stay tuned for the accompanying recipe for New Year’s Day!