That time of year again - busy

It feels like we are on the busy side of the year.  Fall is getting wood, putting food by, doing all the needed things for winter...  Oh and lets throw in working a pay money job too.  :-)

I wonder if God planned it that way?  Hurry, scurry and then when winter arrives and the snow blankets the earth to give it a rest from producing and it gives us a rest from putting by too.  We serve a wonderful God.

But it isn't winter yet, fall has just begun, so we are right in the middle of 'putting by' season.

We went to the hills Thursday, Friday, Saturday, and came home Sunday.  It was a wood gathering time.  The fellows cut and hauled numerous truck and trailer loads out for our winters warmth.

Monday d-i-l did her beautiful pickles.  They were at the perfect flavor so it was time to get them processed.  I did a batch of lemon curd.  And the fellows all went to do bees.

Tuesday evening I processed my pickles and DH and I jarred the filtered honey.  (That is always a sweet yet sticky job...  which requires a good kitchen wash up afterward.)  Then it was time for bed.

DH came in and said the apples are ready and the tomatoes are really coming on.  This is all good too and they will need to be fit into the evening schedule.

I hope you are all having a beautiful fall and busy 'putting by' your stores for winter too.
hugs,
the ant, no no no I mean, a little bird

d-i-l's beautiful pickles

my pickles - low temperature pasteurization 

cooling for 12 - 24 hours before moving

if you do it can interrupt the sealing process

the honey jars are washed and drying to remove any sweet sticky residue

I didn't get a picture of all the wood

I will put that on my list of  'to dos'

Have a GREAT day!!

Go to the ant, you sluggard; consider its ways and be wise! It has no commander, no overseer or ruler, yet it stores its provisions in summer and gathers its food at harvest. – Proverbs 6:6-8

I don't want to be called a sluggard so I better keep busy.

Lemon Curd

I love lemon curd.  It is like whipped lemon custard, light and delectable!  It's wonderful with pound cake, in a baked pie shell, tart, spread on scones, and the list goes on and on...  Did you know you can home can Lemon Curd?  Yes, you can!  It's really easy and oh so tasty!

Canned Lemon Curd

• 2½ cups superfine sugar*
• ½ cup lemon zest (freshly zested), optional
• 1 cup bottled lemon juice**
• ¾ cup unsalted butter, chilled, cut into approximately ¾" pieces
• 7 large egg yolks
• 4 large whole eggs

Special Equipment Needed: lemon zester, balloon whisk, 1½ quart double boiler*** (the top double boiler pan should be at least 1½-quart volume), strainer, kitchen thermometer measuring at least up to 180°F, glass or stainless steel medium mixing bowl, silicone spatula or cooking spoon, and equipment for boiling water canning.Yield: About 3 to 4 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure:

	1.	Wash 4 half-pint canning jars with warm, soapy water. Rinse well; keep hot until ready to fill. Prepare canning lids according to manufacturer's directions.
	2.	Fill boiling water canner with enough water to cover the filled jars by 1 to 2 inches. Use a thermometer to preheat the water to 180°F by the time filled jars are ready to be added. Caution: Do not heat the water in the canner to more than 180°F before jars are added. If the water in the canner is too hot when jars are added, the process time will not be long enough. The time it takes for the canner to reach boiling after the jars are added is expected to be 25 to 30 minutes for this product. Process time starts after the water in the canner comes to a full boil over the tops of the jars.
	3.	Combine the sugar and lemon zest in a small bowl, stir to mix, and set aside about 30 minutes. Pre-measure the lemon juice and prepare the chilled butter pieces.
	4.	Heat water in the bottom pan of the double boiler until it boils gently. The water should not boil vigorously or touch the bottom of the top double boiler pan or bowl in which the curd is to be cooked. Steam produced will be sufficient for the cooking process to occur.
	5.	In the top of the double boiler, on the counter top or table, whisk the egg yolks and whole eggs together until thoroughly mixed. Slowly whisk in the sugar and zest, blending until well mixed and smooth. Blend in the lemon juice and then add the butter pieces to the mixture.
	6.	Place the top of the double boiler over boiling water in the bottom pan. Stir gently but continuously with a silicone spatula or cooking spoon, to prevent the mixture from sticking to the bottom of the pan. Continue cooking until the mixture reaches a temperature of 170°F. Use a food thermometer to monitor the temperature.
	7.	Remove the double boiler pan from the stove and place on a protected surface, such as a dish cloth or towel on the counter top. Continue to stir gently until the curd thickens (about 5 minutes). Strain curd through a mesh strainer into a glass or stainless steel bowl; discard collected zest.
	8.	Fill hot strained curd into the clean, hot half-pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
	9.	Process in the prepared boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, for 12 to 24 hours and check for seals.

Table 1. Recommended process time for Canned Lemon Curd in a boiling-water canner.
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 6,000 ft	Above 6,000 ft
Hot	Half-pints	15 min	20	25

Pickle update and Peaches

The pickles are looking good.  We cut one last night and tasted and they are well on their way to yummy dills.  That said I really felt like the brine wasn't as heavy as I wanted.  So... I added salt and vinegar.

Recipe from the 2009 Ball Canning Book

10 pounds cucumbers
1 1/2 cups canning salt
2 cups vinegar
2 gallons water

3/4 cup mixed pickling spices, 2 to 3 bunches of fresh or dried dill, garlic (optional)

These should be ready to can in 2 to 3 weeks.  :-)

I personally just prefer a stronger brine.  I know both are tested and safe.

Last night was peaches.  18 pounds for $20.00  not a wonderful price but that is the price this year so if you want peaches you pay it...

I freeze my peaches - they taste just like fresh off the tree.

1 quart sliced peaches
1/2 cup sugar
1 1/2 teaspoons fruit fresh

Stir together and let set for 10 min. so the sugar dissolves.  Put these into your freezer bags or containers and pop into the freezer.

(the recipe calls for 2/3 cup sugar but that just seems like too much, 1/2 cup is lots of sugar!)


These are wonderful in a pie or just in a dish.

Piccalilli

Today was piccalilli.

Chopped and salted, let set to draw out juices.

Drain well - twist to get all the extra liquid out.

This is a little muslin bag for my spices.  Buy some muslin wash it and you have materials to make tea bags, spices bags, etc...

Vinegar, brown sugar and spice bag

It smells good in my house.

18 jars 

I will let these set over night so they are cooled and then I will wash them, remove rings and shelve.

If you would like to try Piccalilli too click HERE 

Crock Pickles

What a wonderful time of year.  I pray that you are enjoying the bounty of God's blessings and putting by food for winter.

Last night D-i-L and I did crock pickles.  She was given a huge amount of wonderful cucumbers.  She gave some to her sister and then shared with us as well.  :-)   Cucumbers for three families that's a lot!

We decided to do fermented dills.  If you too have extra cucumbers you may want to try Crock Pickles too.

Preparing and Canning Fermented Foods

Dill Pickles

Use the following quantities for each gallon capcity of your container.

• 4 lbs of 4-inch pickling cucumbers
• 2 tbsp dill seed or 4 to 5 heads fresh or dry dill weed
• 1/2 cup salt
• 1/4 cup vinegar (5 percent)
• 8 cups water and one or more of the following ingredients:
  • 2 cloves garlic (optional)
  • 2 dried red peppers (optional)
  • 2 tsp whole mixed pickling spices (optional)

Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and discard. Leave 1/4-inch of stem attached. Place half of dill and spices on bottom of a clean, suitable container. For more information on containers see "Suitable Containers, Covers, and Weights for Fermenting Food," . Add cucumbers, remaining dill, and spices. Dissolve salt in vinegar and water and pour over cucumbers. Add suitable cover and weight. Store where temperature is between 70ºF and 75ºF for about 3 to 4 weeks while fermenting. Temperatures of 55º to 65ºF are acceptable, but the fermentation will take 5 to 6 weeks. Avoid temperatures above 80ºF, or pickles will become too soft during fermentation. Fermenting pickles cure slowly. Check the container several times a week and promptly remove surface scum or mold. Caution: If the pickles become soft, slimy, or develop a disagreeable odor, discard them. Fully fermented pickles may be stored in the original container for about 4 to 6 months, provided they are refrigerated and surface scum and molds are removed regularly. Canning fully fermented pickles is a better way to store them. To can them, pour the brine into a pan, heat slowly to a boil, and simmer 5 minutes. Filter brine through paper coffee filters to reduce cloudiness, if desired. Fill jar with pickles and hot brine, leaving 1/2-inch headspace. Adjust lids and process as recommended in Table 1 , or use the low-temperature pasteurization treatment described below.

The following treatment results in a better product texture but must be carefully managed to avoid possible spoilage. Place jars in a canner filled half way with warm (120º to 140ºF) water. Then, add hot water to a level 1 inch above jars. Heat the water enough to maintain 180º to 185º F water temperature for 30 minutes. Check with a candy or jelly thermometer to be certain that the water temperature is at least 180ºF during the entire 30 minutes. Temperatures higher than 185ºF may cause unnecessary softening of pickles.

Table 1. Recommended process time for Dill Pickles in a boiling-water canner.
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 6,000 ft	Above 6,000 ft
Raw	Pints	10 min	15	20
	Quarts	15	20	25

Information from the National Center for Home Food Preservation

Lonesome already...

The kids are all moved into their new mountain home.   We went up overnight to help set-up and unpack a bit.   They are starting a wonderful new adventure.  We have loved having them stay with us.  And both Craig and I are lonesome for them already.

We will be heading north for a cup of coffee often I think.

This is one of their beautiful views.

Family Time

We are having family time.  My mom and DH's mom flew out together last Tuesday.  They will stay through this week and then head back to their homes in MI.  Neither had ever met the youngest of our grandchildren 3 years and 2 years. And they hadn't seen the older two in a long while either.  So the visiting has been going strong.  DH has family out here so we have had a real family reunion!!

We drove up to C&K's new to them house yesterday.  It is really a cool place!  They have a big country kitchen, nice living space, cozy bedrooms, great office, and that's only the downstairs!!!  The house is a big old country house so their is a full upstairs as well.  There are 3 unfinished bedrooms that will need some TLC but so cool!!!  A great finished 'huge' bedroom with private bath and then a sewing/crafting room that has an entire wall of built in cabinets.  They will have so much fun up there.

The camp itself is wonderful!!  We hiked around the main developed areas.   A beautiful place.  What a GREAT place to raise children!!  

So all is well at our house we are just very busy right now.  

I am headed to the garden as the kale is ready to be cut again.  The cabbage can wait a bit longer, the tomatoes are coming on nicely too.  

I pray God's richest blessing upon you as you go about your day.

a little bird

WICK Omnibus!

WICK Omnibus August 10th Release

Wow!!  You can now get all four Wick books in one.  The WICK Omnibus!  

The W1CK series is an apocalyptic thriller.  It is beautiful and haunting, action packed and poignant.

 Mr. Bunker's writing style is captivating.    The plot draws you in and holds your attention as you are introduced to the different characters.  Mr. Bunker paints them very vividly, showing you their wisdom and imperfections. 

I was drawn to the characters and their fate.  

This omnibus is available August 10th.

So if you are looking for one last great summer read I would recommend this book.

I believe it will cause you to pause and think and challenge you to take an inward and outward look.

a little bird

Reviews:

“An Epic Story of Hardship and Survival”

Praise for WICK

“…WICK has rocked my world and shaken everything inside me…”

“Michael Bunker goes way beyond writing a popular thriller: he clearly has a literary agenda, making the W1CK series so rich and so deep you could analyse each and every page and write a whole book about it. I guess you'd have to call it W1CK1P3D1A.”

“…The writing is excellent. We need more Indie writers like this … Michael's writing changed my perception of this life quite a bit. I hope it does the same for you.”

“ …The characters are richly constructed …. The prose is easy to read and the story develops smoothly. I can't wait to find out what happens but I don't want the story to end! “

“ …combines the best of Sinclair Lewis and James Howard Kunstler in a truly great read that will both engage you and challenge you to think- and choose wisely.”

 “ ….Mr. Bunker has managed to write a carefully crafted and extremely, disturbingly believable piece of fiction about the modern human condition.”

“Exciting, riveting and compelling story… Highly recommended reading…”

 “ …So glad I took the plunge and got hooked on this thrilling series! Characters that are personable. Settings in vivid detail. Couldn't wait to move on to the second book!”

“…I was kept guessing at every turn of this book. I love how this story becomes rich and alive in my mind without being tedious or over-written. He tells you just enough to keep you engaged, but doesn't overwhelm with detail.”

“…It had me fully engaged from page one.”

“…Great fiction with a lot of realistic probabilities. Not your typical end of the world doomsday thriller.”

 “I love Michael's way of writing and the subjects he writes about…. “

 “… packed with great characters, suspense, philosophy, and thought-provoking ideas.”

“…will have you reading non-stop into the wee hours of the night and will leave you gasping for air.”

 “Ok, this book has me on the hook… I very rarely read fiction but this outing by Michael Bunker has been terrific. … Buy it for yourself and your friends.”

“This was the most intriguing book I have ever read. It started out to be a journey and ended up with nail biting, edge of your seat conclusion. …What a rush this was.”

 “ … The writing is gorgeous, tactile, vivid, with a plot yarn that unfolds a landscape beautiful and terrifying.”

“I was engaged in the story from the start - something I've missed from many other authors from this genre recently. Nice to see some real literary talent and wit in this genre.”

 “A compelling story that is beautifully written. Each sentence simply melts into the next. Michael Bunker has a gift for awakening the imagination. …”

 “You can't go wrong when you have fiction with excitement for the brain AND heart. Combine that with the lurking knowledge that many elements of this story could be off the fiction backburner and onto full heat reality very soon, and, well, it all adds up to one I could not put down.”

 “I found it to be a captivating use of the English language. Packed with well written, thought provoking mental imagery.”

“…I could hardly put it down. Read in two sittings. Like eating a beautifully prepared, delicious meal when you are really hungry, eating so fast, scraping every speck and morsel from the plate…”

“ … Michael Bunker draws you in with his beautiful imagery and storytelling. I have a feeling I'll be following this author for some time!”

 “The twists and turns keep coming. This is an excellent read. And the kindle version is so inexpensive that you would be foolish not to read it.”

“ … Entertaining and thought-provoking. Can't wait to get my hard copy because you never know if the power will go out.”

“…I literally read it in one sitting because I could NOT PUT IT DOWN. I wish I could give it more than 5 stars.”

Beet Pickles

This is the product of yesterdays endeavors.  

We did 48 pints of pickled beets.  It was a good day of putting food by.

a little bird

Mint Cordial

Have you ever made mint cordial??  It is wonderful!!

1 1/4 cups mint leaves (peppermint or chocolate mint)
1 1/2 cups sugar
Use a pestle or something to crush and bruise the mint and sugar to a paste.  (we used the bottom of a heavy tumbler)
Pour 1 cup boiling water over and stir well.  Allow to cool completely, then strain into a sterilized bottle. Store in the fridge.

You can add 2 or 3 drops of green food coloring if you would like.  Without it is a drab olive green color which is pretty too.  We opted this time to add the food coloring as you can see.

We had a rain storm come through two days ago and as you can see the windows haven't been washed since... :-o

We weren't willing to just toss those beautiful mint leaves so we used them to make some iced mint water.

The mint will infuse the water and be a refreshing drink for our busy day.

D-i-L and I will be pickling beets today.

They are ready to pick and our family loves beet pickles.

Have a great day~

a  little bird