Sunday Quotes.....Sunny & Hot

FRIENDS,We are so thankful for friends, many of whom we've never met, but who share with us as if we'd seen each others' smiles. We've come to know each other online, and words from this community help us through each day.

"For those friends now gone,
 like gardens past that have been harvested,

 but who fed us in their times that we might have life thereafter."

~Max Coots

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Watermelon Rind Pickles.... Sunny and HOT!

Watermelon Rind Pickles

4 quarts watermelon rind
1/2 cup salt
water to cover
 Cut dark green and most of flesh off rind leave a hint of red, then cut into 1 inch chunks.
place in large glass bowl add salt and water, mix well, cover and let sit in the fridge overnight.
In the morning rinse rind and place in large pot , just cover with water and simmer till just tender about 20 minutes
Drain. combine:
8 cups sugar
1 quart vinegar (5% acidity)
7 cinnamon sticks (broken in half)
2 tsp. whole cloves * see note*
Bring to a simmer, add rind and simmer till translucent.
Ladle into HOT sterilized jars (use pints or half pints NOT quarts)
include a cinnamon stick and some cloves in each jar. Cover with hot syrup, leaving 1/4" headspace
wipe rim, add lid and process in boiling water bath for 10 minutes (add 5 minutes if your in a high altitude area)

*NOTE: I have substituted 2 tsp. whole all-spice for the cloves and like that taste even better!

***If you aren't familiar with standard canning procedures please refer to a good book or web site about canning before trying this recipe!

Pear-licious Preserves ... sunny...unseasonably hot ...80's

15 Cups diced pears, peeled and cored
1/2 cup Lemon Juice

1 can (20 Oz.) crushed pineapple (undrained)
5 cups sugar

1 small jar Marichino cherries (well drained)

Combine Pears, Lemon juice and pineapple in a large pot, place over medium heat and cook slowly till pears are soft, coursely mash with potato masher a few times.

Add sugar, turn to low and simmer for 10 more minutes stirring occasionally.

Steralize 7 pint jars and get lids ready, spoon preserves into hot jars leaving a 1/2 inch head space, wipe rims, seal jars and process in a hot water bath 15 minutes.
Wonderful topping for Pancakes, yogurt or ice cream !

 

Remember When?...Partly cloudy...windy...50*

How many have done their canning in these bail type jars? I'm still
cleaning out years of accumulation and have so many of these saved.
So hard to throw them out!!!
 In the '70's when it was announced the jar
rings would no longer be manufactured I went to the local hardware
store and ordered a whole case, many of which I still have.
 I still remember how hard it was to stretch the rubber onto the glass.
You had to have them super hot to make them a little stretchable,
and if you weren't quick, you had to put the rubber back in the hot water and
start again. I'll admit the "new" way with metal lid is easier, but
aren't the jars less durable? I never remember loosing the bottom out
of one of the bail type jars! 
Anyway now for what to do with them???????
 A button jar? a penny jar? Colorful dried beans? I have a craft idea
that I'll share if I'm successful, but of course we won't be able to
afford to ship them, have to sell locally or give as gifts.
Any of you have an idea? What would you do with a whole collection of these?

Sunday Quotes....Sunny...HOT...80's

"Eat what you can.............
         Can what you can't.........................