Victoria's Poetry & Voices of Muse, click
here to update your pages on AuthorsDen.
Blogs by Victoria's Poetry & Voices of Muse
Canning Season 10/12/2010 8:48:58 AM
Autumnal Blessings This Fall Harvest 2010 I am officially done canning!
I entered a Salsa Cook Off Contest in September (I think)
I came in 2nd place, man I regret not taking my camera too.
The salsa cook off was soooo much fun.
I really enjoyed watching the judges taste my stuff :)
I also absolutely loved watching the complete strangers coming to flock by my salsa offerings after the judges were done! If it were up to the general public I would have nailed the 1st place spot.
so was it because it was to hot? so thin? I don't know, but I do know the person who came close to what I feel is good salsa didn't even place. I could hardly believe it since I thought hers tasted really amazing!! But mine was a last minute plan and the batch of tomatoes I was using at that time were so juicy it made my "Fire Cracker 2010" a little on the thinner side. But some people love the thinner salsa
and some love hot, some love sweet, some love fire.
I also canned some "Vickie's Jammin Apple Butter & Sauce"
I picked 3 5-gallon buckets of apples from my friends yard. Her apples were so delicious! Better than Costco!
I use fresh pectin too. I boiled the apples 5 gallons at a time. One 5 gallon bucket I extracted the pectin & made sauce with those apples.
How do I get fresh pectin? Simple:
I cook the apples in my largest roaster/steamer.
Plain! No sugar or Cinnamon (it will discolor the pectin.
I then take a tight cheese cloth (or a white tea-shirt) and I place the apples inside this & twist..twist...twist until I twist out the space. Don't smash the apples though as this too will cloud the pectin. Then I place this over my support strainer (it has legs) and I position all this over my canner stock kettle...and let it drip...drip...drip
overnight that is :)
next morning-whola! fresh All Natural Pectin! I boil the whole apple too when I cook them as there is alot of flavor & pectin inside the core, seeds & skin.
With this "Vickie's Jammin Apple Butter" I can make apple turnovers, apple fritters, even apple pie (add some granny smiths) or some apple crisp, or just warm it up to spread on toast or a biscuit. Apple Butter isn't really anything like butter, it is more like apple pie in a jar.
