Sunshine is always good for the soul. Right? Maybe it can zap some energy into me today.
I've been catching up on things around here, since our 3 night camping trip - laundry, housework, fun mail, bills, floors, bathrooms, etc. Then Hubby springs one on me....
One of Hubby's co-workers found fall beets, and picked us up 15 pounds. Or so he thought. After I weighed out the 6 pounds I needed for canning 7 pints, I was left with about 3 pounds. Hm? Either way, I am very thankful he brought them home, and we now have more put up for winter/spring.
I also canned one batch of Candy Apple Jelly. We have one last Farmer's Market this month (that we signed up for), and I will be taking some along. I use organic apple juice for these. At Christmas, I make the same jelly, but with Apple Cider. Yum! I simply change the name of it to "Cinnamon Cider Jelly."
Candy Apple Jelly
(From Country Woman Christmas Annual 1998, p45)
4 cups apple juice (organic is best)
1/2 cup red-hot candies
1 pkg. powdered fruit pectic (1-3/4 oz)
4 1/2 cups sugar
In a large saucepan, combine the apple juice, candies and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly.
Remove from the heat; skim off any foam and discard any undissolved candies. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubles, wipe rims, and adjust lids. Process for 5 minutes (adjust time for your altitude) in boiling-water canner. Yeild: about 6-7 half-pints.
Days here are very busy, and very short. With all the kids in school, and working now, I do what I can, to help Hubby with all the yard work too. Some days, I am lucky to sneak out to the mailbox. Some days I actually remember to check the mailbox.
Now, if we can just find an abundance of roma tomatoes (organic, chemical free), get some sauces canned, I'll feel a bit more assured we are set for winter. A little salsa wouldn't hurt either.