What’s Up

3 Sep

Well I know the term is putting up, I just thought to call this post what’s up…what I’ve put up so far…now this doesn’t include what’s been eaten 😉

Apple Butter –
Apple Pie – 11 pints
Beef Stew –
Carrots – 6 pints, 1 quart
Chicken – 7 pints
Chicken Stock – 3 pints
Corn –
Peaches –
Peach Honey –
Pickled Garlic – 1 x 250 mL
Plum Jam – 3 half pints
Salmon – 12 half pints, 4 pints
Split Pea Soup –
Strawberry Jam – 1 pint, 3 half-pints
Sweet Pickles –
Tomatoes (Crushed) –
Tomatoes (Whole) –
Tomatoes (Sauce) –

Lots of canning love,

Wahoo! More jars!

2 Sep

Well since I’ve gotten the pressure canner, I just want to can whatever I can get my hands on! The only thing setting me back is jars! Sure I can head out to the store and pick up another case or two but someone suggested I check into Freecycle. So I had placed want ad for jars and a couple of hours later I received a reply from a lady 3 minutes away. Two dozen jars mostly 500mL, all had bands and most of them had lids too! She was moving and didn’t have room to take the jars with her. I was sooo thankful and ecstatic. It never hurts to check out resources close to you.

Now they’re just waiting to be filled with yummy goodness! 🙂

Lots of love,

Pumpkin Chiffon Pie ~ A Canning Interlude

25 Dec

Well I thought I’d have some fun while I figure out food photography and include other delectable yummies on the blog. As for the photography, the good old saying goes, practice makes perfect!

Now onto the pie! This is a fab recipe that a colleague shared with me. It’s light and not filling with all that yummy pumpkin flavour. Perfect after a full turkey meal!

I had a light bulb moment right in the middle of making this that I could take some photos and blog about it. So I don’t have any earlier photos of egg cracking action. So lets get you up to speed.

First of all I doubled the recipe so all the amounts are doubled but the single pie recipe is at the end of the post.
Separated 6 eggs, set the whites aside. Then added 1 cup sugar to the yolks and mixed. Transferred to a pot, then added one can of pumpkin, 4 teaspoons of pumpkin pie spice, 1 cup milk, 1 teaspoon salt and set stove to medium heat. Then stir until thick.

Cool action shot! (if I do say so myself!) Now this is easier said than done. In the recipe it says that it will take 20 minutes and it does. You don’t want to walk away from this because it spits up and gets all over the place. After 5 minutes my arm. After 10 minutes. After 15 minutes I was wondering if stirring would give me karate kid type abilities either that or a popeye arm. I tried to stir with my left arm but I’m in no way that coordinated. After 18 minutes, I was wondering if I missed out an ingredient. But sure enough minute 20 arrived and the mixture dried enough.
Pulled it off the heat and added the gelatin.

Mix until the gelatin melts and is incorporated. Then refrigerate.

Okay, I could have made a pie crust but these were taking up room in my freezer that I had to free up. That’s my answer and I’m sticking to it! 🙂
I just popped them into the oven to cook white the pumpkin mix was chillin’

Next whip up the 6 egg whites in the blender.

Wahoo! Action shot! When the whites just peak, incorporate 1 cup of sugar 1 tablespoon at a time.

Now add the whipped up egg whites into the pumpkin mixture.

Fold in the egg whites.

And fold…

And fold…until it’s all incorporated nicely. You want to keep it nice and fluffy by folding it in.

Now add into the cooked pie shells.

After filling, chill in the fridge until set. Don’t they look absolutely scrumptious?!

Pumpkin Chiffon Pie

3 tsp gelatin
1/4 cup cold water
3 eggs
1 cup sugar
1 1/4 cup canned pumpkin
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ginger
1/2 cup milk

Soften gelatin in water for 5 mintutes. Separate eggs. Beat egg yolks and add 1/2 cup of sugar, pumpkin, salt, spices and milk. Cook over medium heat stirring constantly until mixture begins to thicken. (approx. 20 minutes) Add gelatin to hot pumpkin and stir until dissolved. Chill until mixture begins to thicken. Beat egg whites until almost stiff and beat in remaining sugar, 1 tbsp at a time. Fold egg whites into previous mixture. Pour into 9″ cooked pie shell or graham crust and chill until firm. Cover with whipped cream.

Yum, yum, yummay! Enjoy!


Gonna get me some peaches…

14 Sep

I had gone to visit my BFF Peggy in Sorrento, BC (3 hour drive away) and I thought since I was there I would pick up a case of peaches.  I was contemplating whether I would pick up the 15 pound box for $14.99 or 30 pound box for $24.99.  Of course  I had to think things through and hmmm…what if I didn’t like canning?? and that 30 pound box had quite a few peaches in it!  So I baby stepped it (or chickened out) and got the 15 pound box.

The next day I headed home and stopped at the local Canadian Tire to pick up a 11 quart water bath canner, two boxes of pint jars, jar tongs and fruit fresh so I would be ready.

Lots of canning love,

So here goes anything!

13 Sep

It started less than a month ago and I had been thinking about it for a long, long time! I had made freezer jam (peach, raspberry, blueberry and strawberry) for a couple of summers ohhhhhhh about 15 years or so ago. I loved making it and giving them away for gifts. The idea of pressure or even water canning freaked me out. Whether it was the process or the fear of botulism, I didn’t want to be anywhere near it.

Fast forward to the year 2009, I bought half a dozen jars of commercially “canned” peaches on sale and my husband had just inhaled them. I wouldn’t have purchased them otherwise as they can be expensive.
I was thinking hmmmm…I had a colleague that would drive out to the Okanagan (about 3 hours away) at the beginning of August every year and come back with a carload of peaches, apricots and tomatoes. She would spend a couple of days canning them all.
I heard how wonderful and amazing these fruits are after being home canned especially in the middle of winter. It’s like tasting summer…. WELL! I want in! LOL

I spent some time on the internet beforehand, reading articles, recipes, “how to’s” and how canning is making a big resurgence in the past couple of years. This definitely sounds like the time to give it a go with the many resources at hand, helping these new canning enthusiasts.

This is my canning adventure and journey and you’re invited to come along for the ride!  Be sure to subscribe so you don’t miss a thing!

Lots of love,