COCONUT & TOASTED PECAN CARAMEL PIE

 


I love, love, love this pie!  It’s one of my favorites and it’s so easy to make.  Since it’s a frozen pie and this recipe makes two pies, eat one now and save one for later. Of course, you could just half all of the ingredients if you want to make only one pie.

To begin: You will need two pie crusts, either store-bought or homemade.

Melt butter in a heavy skillet over medium heat. Add coconut and chopped pecans; cook until lightly browned.  Set aside.

CANNING BLUEBERRY JAM

 I love blueberries and I love making jams and jellies so when I get blueberries, some will go into the freezer and some will be canned.

I must confess that though I love making jams, I don’t really eat a lot of it for breakfast.  I do however, use my jams in recipes like muffins, cupcakes, and as an ice cream topping.

I usually use my old Ball Blue Book of Preserving for my canning recipes and that is where this recipe for Blueberry Jam comes from.  I did however, add lemon juice because I like to add a little tartness into my sweet jams.

INGREDIENTS

  • 9 cups of crushed Blueberries
  • 6 cups of Sugar
  • 3 Tablespoons of Lemon Juice

EFFORTLESS FRUIT JUICE - NO PEELING & NO SEEDING


If you have a juicer, then you can skip this post but if not, please read on.

This is the easiest method to obtain fruit juice without the need for seeding or peeling the fruit and does not require any special equipment.  This is how I quickly process juice for jelly, beverages, or freeze drying during the busy summer season.

STEP 1 - WASH FRUIT: Wash the fruit thoroughly.

STEP 2 - CUT FRUIT IF NEEDED: For fruit with a large seeds, like peaches, you will need to cut the fruit into chunks so it will soften and cook down.  

GROUND CHERRY LIMEADE JELLY



Ground cherry limeade jelly is like eating sunshine in a jar.  It is a unique flavor that combines the sweet-tart flavor of ground cherries with the refreshing zing of limeade.

INGREDIENTS

  • 4 cups ground cherries, husked and rinsed
  • 1 cup freshly squeezed lime juice
  • 1 package powdered fruit pectin
  • 5 cups granulated sugar

GROWING GROUND CHERRIES

 



I have been growing Aunt Molly’s ground cherries for the past two years and have had numerous people comment on their toxicity.  It is true that the leaves and unripe fruit are poisonous and even fatal if ingested, ripe fruits are not and can be made into jellies, jams, and sauces.

Ground cherries (Physalis spp.), often called cape gooseberries, are native in many parts of the United States and often grow in fields and alongside roads


COMMON VARITIES OF GROUND CHERRIES

Easy Tomato Processing for Sauce, Soup, and Salsa: Skip the Peeling and Seeding!

 
I am in the middle of garden season and am processing tomatoes on a daily basis.  My pantry is filling up with salsa, pasta sauce, soup, and just plain sauce for later use.  

If you are someone that cans or you are a seasoned canner, you know how much time it takes to heat water, drop in the tomatoes, then peel and core the tomatoes.  Unless you are making something where you prefer the seeds to be included in the final product, it's entirely possible to skip these steps.