This will come in handy in the spring when we transplant tomatoes and such in the garden. These handy tools make the hole, drop the plant in and water all with the simple pull of the handle.
On this excursion I was looking for old canning and cook book. I found several of them. One was an old Kerr canning book from the early 70's. The recipes are still good you just have to adjust the pressure and timing for todays standards.
For people who know me know that I have a weakness for Goetze's caramel creams. I have thought of times when I was younger going to stores and you could buy those caramels by the pound. I mentioned to Jason today when we were between yard sales that I had an urge for some Goetze caramels. We pulled into the big yard sale that is on the property of a church in Frankfort Kentucky and the first vendor we came to had Goetze caramels by the 12 oz bag. Needless to say I came away with 6 bags. One bag was gone is short order. By time we got home this is what was left.
OK so I had my sugar fix for the day. We had a nice time just plundering around looking at all the stuff people were selling. I found a cute lil plate that is going on the wall in my kitchen.
We finally got home kinda late and I am thinking it is about bed time. So till next time, blessings from the McGuire homestead.
Stella
2 comments:
how do you adjust temps and times for canning to todays standards? is there a simple formula?
Hi Karl, not really a formula but just knowing what the new canning times and pressures are for various foods. For example, by new standards meats are to be processed at 10 lb for 90 minutes in quarts, the old books sometimes will say 15 lb for 60. So you apply the new methods and times jus using the old recipes. Just the method to my madness. lol
Post a Comment