Friday, March 11, 2011

Where Does The Time Go? + Onions, Bananas, & Soup

I cannot believe that it has been well over a month since I last blogged.  The time has just flown by. You know "LIFE" it sometimes has a way of throwing us a few curve balls along with the normal everyday workings.

We are preparing for our daughters Senior Prom and Graduation. It is so hard to believe that my baby girl is graduating high school. She has surely grown up to be a beautiful young lady. I am so proud of here.

On another note....Spring is right around the corner...One of my favorite seasons of the year. With the coming Spring time comes the flowers in bloom. We have daffodils already in bursting forth and showing they beauty. Soon the Iris, Daylilies and Dogwood will be bursting forth.

Veggie Soup
Then comes the garden...fresh fruit and veggies. Woo who...I can't wait. Even though I can all year round, I just love the burst of adrenaline that comes with a garden for the " stocking of the larder" as the veggies and fruit ripen.

Speaking of canning, this afternoon I made a huge pot of veggie soup consisting of: spinach, mushrooms, tomatoes, cabbage, onions, homemade chicken broth, and spices. I cooked it until it was about 3/4 of the way done, then ladled it up into hot sterile quart jars and pressured canned. Now I have lots of wonderful home canned soup ready to 'heat -n- serve'.

Onions in Freezer
I also had a whole lot of bananas, so I made 16 dozen Banana Oatmeal Cookies. I would have made more but ran out of oatmeal. Will have to get more from the store tomorrow. Of course, we ate some, then we froze some for later. I still had bananas that needed processing, so I made up a batch of 'Banana Nut Bread Jam'.  But, still had bananas....I guess more jam and cookies are in my future for tomorrow. (Jam Recipe Below)

I also chopped up about 10 pounds of onions. Sorted into freezer bags and placed in the freezer. I haven't found a good way to can them, except to caramelize them. Caramelizing them takes a lot of time, butter, and onions. The end product is excellent, but reduces to about 1/8 of what you started with. So, I just peel, chop, and freeze.

Banana Nut Bread Jam
Banana Nut Bread Jam

3 Cup of pureed bananas (I like mine a little chunky)
2 Tablespoon lemon juice
1 1/2 cups walnuts, minced (some like the nuts toasted)
1 package powered pectin
1 Teaspoon cinnamon
1/2 Teaspoon nutmeg
4 cups granulated sugar
1/2 cup brown sugar

Mix bananas, nuts, lemon juice, spices and powered pectin in large heavy bottomed pot. Stir constantly while bringing to a full boil. (Watch carefully as mixture is thick and will scorch on bottom if not stirring) Add sugars all at once. Stirring continuously. Heat until brought back to a full boil. boil hard for 1 minute. Ladle jam into jars leaving a 1/4 inch headspace. Process in a BWB for 10 minutes. Adjusting time for altitude. Makes 6 half pints or 3 pints.

So what have you all been doing lately in the kitchen? Canning, Baking, Freezing?
In the craft room? Sewing, quilting, crocheting, etc.?
In the garden? Prepping, pruning, or planting?




1 comment:

Vivian - Let's Try These... said...

I'm intrigued by the banana nut jam.... sounds lovely! Beautiful blog!

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