Over the next few posts I will be sharing my adventure into canning. How I got started is a long story…..but it involves red wine, our trailer and a vegetable stand. As I post, I’ll share the story with you. But for now, I wanted to show you two of my latest canning attempts.
I decided to can potatoes because when the winter snow starts to blow…I become one of those people who comes home from work, gets into my pj’s and warm socks, makes a cup of tea and hunkers down. Don’t ask me to go out…..I’ll whine the entire time. And as for cooking? I like to throw a bunch of stuff in a crock pot and put it on low. No prep time, just open and pour. These canned potatoes come in very handy for stews, mashed potatoes and soups. Here is the canning recipe (Bernardin is the Canadian equivalent of Ball….without all the selection…grrrr….)!!!!
This is a recipe from a good friend. Do you ever have company come by unexpectedly and you want a quick dessert? This is awesome. Pour it in a 9 x 12 pan, top it with brown sugar mixed with oatmeal and butter. Put it in the oven at 350 F for 20 minutes or until golden brown on top. Serve with a dollop of vanilla ice cream and you have a yummy dessert.
Here is the recipe for the apple filling
4 1/2 cups of white sugar
1-1 1/2 cups corn starch
2-5 tsp cinnamon
1/2 tsp nutmeg
3 Tbsp lemon juice
4 1/2 cups apple juice
4 1/2 cups water
Blend sugar, corn starch, cinnamon, nutmeg. Add liquid and cook till bubbly. Add lemon juice. Boil for 25 minutes. Peel and slice apples (Granny Smith are best). Pack apples in jars and pour liquid over top to fill jar. Remove any air bubbles. Seal with new lid and water bathe for 15 minutes.