One more "first" for me this year (something new to try/experience). . .
Cranapple Butter ( A Ball Canning Recipe). I read this is good to top your turkey at the holidays, but we plan to try it on toast too. Why did I try it? Well, we had more apples from our trees. Yes, I could can apple pie filling, but it may still happen too.
By the way, I tried a spoonful of this before canning it. It is tart, and way less sweet than apple butter.
When I get an abundance of a garden goodies, I look at it as an opportunity. It gives me so many options. I can share the extra, sell the extra, barter the extra, make and gift the extra, or try new recipes. There is no need for gifting, so I've been trying new recipes.
The latest crochet blanket I am working on (that is the actual color, although the photo looks black and white). I love the pattern, but it's very textured and heavier than a typical crocheted blanket. I have decided to keep this one for ourselves, and make it larger. I had to buy yarn online however. Stores did not have it (thanks to JoAnn's closing). Our Meijer sells the brand, but not the color I needed (at a much lower price too). I had two skeins of this yarn, and I'm still adding the 2nd skein of yarn.
The blanket is not my every day project either. I am still up to my eyeballs in apples and tomatoes (not complaining, just very tired...exhausted tired). I will be working on this blanket over winter most likely, when the weather is much colder.
I am still working on the crocheted book blanket, but reading has taken a back seat to wrap up this garden season.
The weather here is turning up the heat to almost 90 degrees over the next week. It is definitely not conducive for canning season.
Cranapple Butter and tidbits © October 2025 by Kristina at Pioneer Woman at Heart
Comments
I’m floating in tomatoes too. I’ve finished with apples having canned apple butter and applesauce. I’m going to try bruschetta in a jar - a Ball recipe. Some people seem to like it, some not so much. I had my fingers crossed last night that my basil would not get too cold. One last batch of pesto to make. I have learned to blanch the basil to keep it green and sauté the garlic a little bit to take out the acrid bite. I make the pesto without nuts because my guy has problems digesting them. After that … tomatillos. Lots and lots of them for salsa verde. Take care, Katie C.