Here is what we canned on Sunday. Eggplant Chutney, Peach Chutney and apricot marmalade. There are still lots of apricots and peaches left though. I am all for whole canned with the skins on.
Well I have been knitting. These Hoodie sweaters are for My niece and nephew Andrianna and Thomas in washable wool. The socks are for Mia for Xmas in wool. Mia and her girl friend Casey will be getting the shrugs in chenille. Now if I can take a break from canning I will get back to work.
So this is my newest solution for too many tomatoes. I take dry bread cubes, aged provolone cheese, chopped garlic, mayo, tomato pulp, and salt and pepper. Mix up, stuff tomato shells, and bake 45 min at 350 or broil in super hot over till brown on top and finish in 400 oven for 15 min. I think you could take any mixture you like to put on garlic cheese bread. Very gooey and good.
Finally they are making dinner! Mia made salad tossed with blue cheese dressing. Nick made Chicken sauce for pasta. It was very good. They really enjoyed it and added secret ingredients and everything.
Here are my first jars a hot dog relish this year. So far I have made 16 lbs of pickles. I hope that gets me to Christmas. This is my favorite relish, mustard-y and sweet. I will be making tomato jam, and okra pickles next week.
Here is a new handy way to eat corn. On the ground. Gracie and Peggy are visiting, they are not too much work. But, I will deserve all the Canadian Old Dutch Potatoe Chips, Saskatoon Berries, and Coyote Pancake mix I have coming to me.
Just a dollop of sauce and some type of fresh cheese. This is basket cheese. Fresh Mozzarella is super good. I fry my eggplant, dipped in egg then bread crumbs (salt & pepper), in olive oil. Pop it into a hot oven or a covered grill to heat though and brown cheese. This dish is about good eggplant. I use a white skinned varity, best served the day it is picked.
Got some rechargable batteries and a recharger, now my camera works again. So look out Emeril.