I would like to start by saying, experience brings knowledge and applied knowledge ...... wisdom! I was gonna say that age brings wisdom but I know too many old fools.
First, I made SmokinAl's refrigerator garlic dills. I didn't have enough fresh dill, I had to suppliment with dried dill. And since I used pint and a half jars I had to rearrange the portions. AND I sneaked in what some Black Mustard Seeds a friend sent me!
An Voila!
<Chuckles> There is also plenty of garlic and onion....ROFLMAO! So I am ready for corned beef or pastrami, or rye, or any sandwich... bring 'em on! Well in a couple a weeks.....LOL
I also for the first time ever canned some carrots. I know, why you say? The carrots are seriously HUGE, I get 'em only one a year. And still you wonder why? Well because they are fast to heat up, a pint when added with so green peas feeds 6 to 8 folks unless they are kids. Make that 3 or 4 if kids. My carrots are almost sweet, and would be if not for the secret ingredient (Hot chili powder). They just take so long to cook though. So this way I can have them some this winter! Damn they are good.
Good carrots are a delight, and the only folks who will not love MY carrots (Cooked in ginger ale, honey and hot chili powder) are those just too closed minded to try them. And that's fine with me, I get more!
Hmmmmm.... what else, oh yeah!
Another first, I had plenty of peach freezer jelly, preserves, and processed jelly so I do dearly love a spiced peach. I used to have a friend who added 2 qt/s of spiced peaches to his holiday "Hot Rum Bowl". I do love them but never even thought of trying it. They are a pain in the butt. Heat to peel but not to cook, then heat again with the syrup before processing and heating again. BUT..........!! I tryed.
LOL... I felt like a Marine. I had to adapt to overcome....LOL Note the top three are darker? I can out of whole cloves, so they got ground cloves. Yes yes.... some cinnamon sticks, some allspice, I even added some of my special homemade peach juice. LOL Looking forward to these peaches come the holidays. BUt its the first time, ya never know.
I wanted to ask. has anyone seen or used these before?
It makes total sense, sometimes those old jelly stickers can mostly wash off but then its just a pain with sticky jars. Yes if you write on the lid, and throw those away each time its ok, but its such a pain to try and write on those lids even with a sharpie.
Oh, bet you are wondering about the wisdom thingie from back at the top of the post. I figured out it is ok to only put up a few cans at a time, I will not starve if I run out, the neighbors can can their own and a few made a one time is really no chore. You can can more tomorrow if you like.
Thats it, some tidbits in the cabinet and the reefer for later. Looks like I need to go start supper!
Thanks for droppin by!
First, I made SmokinAl's refrigerator garlic dills. I didn't have enough fresh dill, I had to suppliment with dried dill. And since I used pint and a half jars I had to rearrange the portions. AND I sneaked in what some Black Mustard Seeds a friend sent me!
An Voila!
<Chuckles> There is also plenty of garlic and onion....ROFLMAO! So I am ready for corned beef or pastrami, or rye, or any sandwich... bring 'em on! Well in a couple a weeks.....LOL
I also for the first time ever canned some carrots. I know, why you say? The carrots are seriously HUGE, I get 'em only one a year. And still you wonder why? Well because they are fast to heat up, a pint when added with so green peas feeds 6 to 8 folks unless they are kids. Make that 3 or 4 if kids. My carrots are almost sweet, and would be if not for the secret ingredient (Hot chili powder). They just take so long to cook though. So this way I can have them some this winter! Damn they are good.
Good carrots are a delight, and the only folks who will not love MY carrots (Cooked in ginger ale, honey and hot chili powder) are those just too closed minded to try them. And that's fine with me, I get more!
Hmmmmm.... what else, oh yeah!
Another first, I had plenty of peach freezer jelly, preserves, and processed jelly so I do dearly love a spiced peach. I used to have a friend who added 2 qt/s of spiced peaches to his holiday "Hot Rum Bowl". I do love them but never even thought of trying it. They are a pain in the butt. Heat to peel but not to cook, then heat again with the syrup before processing and heating again. BUT..........!! I tryed.
LOL... I felt like a Marine. I had to adapt to overcome....LOL Note the top three are darker? I can out of whole cloves, so they got ground cloves. Yes yes.... some cinnamon sticks, some allspice, I even added some of my special homemade peach juice. LOL Looking forward to these peaches come the holidays. BUt its the first time, ya never know.
I wanted to ask. has anyone seen or used these before?
It makes total sense, sometimes those old jelly stickers can mostly wash off but then its just a pain with sticky jars. Yes if you write on the lid, and throw those away each time its ok, but its such a pain to try and write on those lids even with a sharpie.
Oh, bet you are wondering about the wisdom thingie from back at the top of the post. I figured out it is ok to only put up a few cans at a time, I will not starve if I run out, the neighbors can can their own and a few made a one time is really no chore. You can can more tomorrow if you like.
Thats it, some tidbits in the cabinet and the reefer for later. Looks like I need to go start supper!
Thanks for droppin by!
