Wild Plum Jelly

Spent a perfect Saturday afternoon with my sister and niece foraging for wild plums.  Luck was on our side and we discovered a treasure trove.  My niece ate more than she contributed to the pan, but within 30 minutes, we came away with a small dish pan full.

I only wanted a few jars but thanks to my magical steamer I ended up with FIFTEEN pints!  I now have jelly coming out of my ears.  So far, I've put up 12 pints of blackberry, 6 of huckleberry and now 15 plum.  As we say here in the south, "make hay while the sun is shining" because next year, the bounty may not be as plentiful.

Take advantage of what nature puts in front of you.  The blackberries were so abundant this year and bigger than I've seen in a long time.  My huckleberry bushes were loaded, but they are so small, it takes a lot of them to do one cooking.  I may go back for some more plums and try canning them whole in syrup (never done this before).  There are just so many of them, I hate to let them go to waste.



Heavenly Coconut Cream Pie

This is one of my families favorite desserts.  I made it for my best friend and she went nuts over it and has herself used it for special occasions. 

Disregard the overly brown crust :-).  My Bigmama's maiden name was Dawson and whenever she overcooked (or burnt something) my Bigdaddy would always says "she put the Dawson brand on it".   Maybe I should title this one Dawson Brand Coconut Cream Pie.


Pie Crust

12 tablespoons (1 1/2 sticks) very cold unsalted butter

3 cups all purpose flour

1 teaspoon kosher salt

1 tablespoon sugar

1/3 cup very cold vegetable shortening (Crisco is my choice)

6 to 8 tablespoons (about 1/2 cup) ice water

Dice the butter and shortening and refrigerate for at least 30 minutes.  I place mind in the freezer for 15 minutes.  Pour flour, salt and sugar into a food processor

and pulse a couple times to mix.  Add the butter and shortening and pulse until it is incorporated and about the size of peas.  With the food processor running, slowly add the water until the dough begins to form a ball.  Remove and roll into a ball and refrigerate at least 30 minutes before use.  This makes enough for two pies.

Roll out the crust and transfer to your pie plate.  Line with parchment paper and add pie weights (you can use dried beans but you won't be able to use them afterwards).  Blind bake the crust in a 425 degree oven for 12 to 15 minutes.  Make sure you set the timer or it make end up branded like mine. 

Coconut Cream Pie

1 cup granulated sugar

1/2 cup all purpose flour

1/4 tsp salt

3 cups of whole milk

4 eggs, separated

3 tablespoons of butter

1 1/2 tsp vanilla extract

1 cup plus 1/3 cup flaked coconut

Topping

3 cups heavy whipping cream

3 tablespoons of sugar

In a medium saucepan on medium-high heat combine the sugar, flour and salt.  Gradually stir in the milk.  Cook, stirring constantly until it is thickened and bubbly.  Reduce heat and cook for 2 minutes.  Remove from heat.  In a small bowl slightly beat the egg yolks.  Very slowly stir in 1 cup of the hot milk mixture into the egg yolks.  Make sure you beat well and fast while adding the hot mixture or you will scramble the eggs.  Pour the egg yolks into the saucepan with the remaining milk mixture.  Return to the heat on medium-high and bring to a slow boil.  Cook 2 minutes stirring constantly.  Remove from the heat and stir in the butter, vanilla and 1 cup of coconut.  Stir well until butter is melted and vanilla is well Incorporated.  Pour into baked pie crust and refrigerate until cool. 

Once pie is thoroughly cooled, whip the cream and sugar together until stiff peaks form.  Spread over pie.  Toast the remaining 1/3 cup of coconut either in a skillet on top of the stove or on a cookie sheet in a 400 degree over (burns easily so watch carefully).  Sprinkle across the whipped cream and refrigerate pie until serving.

Being Prepared

We all know the importance of being prepared spiritually--Matthew 24:42 Therefore keep watch, because you do not know on what day your Lord will come.  But how many of us realize the importance of being ready physically?

We all know we should have money tucked away in a savings account for a "rainy day" but what other preparations are just as important?  Do you know that the average household has less than one-weeks food?  What if something catastrophic were to occur that impacted you and your family.  It could be something as predictable as a hurricane or something as unpredictable as a work stoppage or strike.

Think about preparing your family for the unknown, the what if and the someday because someday could be tomorrow.

It is my intent to store at least 18 months were of food.  If something happened and I lost my job or had unexpected medical expenses, at least I know I would be able to feed myself and my family.

Take small steps and you will be surprised at how quickly it adds up.  Going to the store?  Buy a couple of extra cans of tuna or an extra jar of peanut butter.  Place this away from your regular pantry items and consider it just like your rainy day fund. 

I've attached a couple of photos of my pantry--these are items I have left over from last years canning, but it is no where near what I should have. 

Old Fashioned Blackberry Jelly

There is nothing that personifies the south like blackberry jelly.  I remember as a child walking the fence rows and ditches with my Bigmama, a dishpan in hand gathering wild blackberries.  Of course, we ate as many as we picked, and she was constantly on the lookout for "rattlers".  My husband used to say there were 3 types of snakes in the world and all three would hurt you or make your hurt yourself:  1) poisonous 2) non-poisonous and 3) stick that looks like a snake.  That 3rd one got me more than once this weekend.

I happened across a vintage steamer in a flea market a couple of years back and this was the first time I've used it.  This thing is AWESOME!!  I was able to get almost 3/4 gallon of juice from the berries and it is all straight juice, no water added.  Simple too.  Just put it on the stove, adjust the temp (make sure you don't have any leaks--as you can see from my photos, that was a lesson learned mid-way through the process).  About 75 minutes later, I was in blackberry juice heaven!  I cannot wait to try it with plums and grapes.

As with any canning, ensure your jars are free of cracks and chips and well sanitized.  I know some people use a dishwasher, but I boil mine for about 10 minutes in my water bath canner then leave them sitting until the jelly is ready for jars. 

This type of jelly is beyond simple to make, and the great part, you know everything that's in it.  No artificial flavoring or colors.

3 3/4 cups blackberry juice

4 1/2 cups sugar

1 box of pectin (I always use Sure-Jell)

Add the pectin to the juice and bring to a roiling boil (stirring constantly) that cannot be stirred down.  Immediately add all the sugar and continue stirring constantly.  Once it comes to a full roiling boil, cook for 1 minute exactly and remove from heat.  You can add 1/2 tbsp of butter if you'd like to cut down on the foam.

Skim the foam from the top and ladle into hot jars leaving 1/2" head space.  Wipe rims well with a clean cloth and place lids and rings.  Finger tighten and then water bath for 5 minutes.  This recipe should produce six (6) 1/2 pints or three (3) pints of beautiful delicious jelly.  Enjoy!

Square Foot Garden Update

My garden looks wonderful!  Thank you Lord for the blessed rainfall.  I am hoping to have a bounty of fresh vegetables.  Time to start checking all the canning jars!!  This is my first year using the SF method and I have to admit, I was skeptical trying to grow so many items in such a small space, but the plants appear to be thriving.  I already have baby squash and tiny tomatoes and all the peppers are loaded with blooms.  Next year, I believe I will add more boxes.  I planted the following items and I will post updates on how they produce in case anyone else is thinking about experimenting with this concept:

Carrots (red, purple and white)

Lettuce (bib, red ruffle, romaine)

Scarlett Runner Beans (notice the pretty red flowers in the photos)

Purple Runner Beans (turn green when cooked)

Black-eyed peas

Butter Beans

Holstein Beans (first time trying these--they're black & white like the cow)

Strawberries

Onions (red and Texas Sweet)

Cabbage

Broccoli

English Peas

Cucumbers

Squash

Corn

Watermelons

Cantaloupes (Tigger Melons)

If all goes as planned, I will be a canning fool by June :-)