Here's how it works:
The first five people to respond to this post will get something made by me! My choice. For you.
This offer does have some restrictions and limitations:
1- I make no guarantees that you will like what I make! But I'll try really hard.
2- It'll be done this year.
3- You have no clue what it's going to be, and neither do I, but I'm sure it'll be great :o)
The catch is that you must repost this on your blog and offer the same to the first 5 people who do the same on your blog. The first 5 people to do so and leave a comment telling me they did win an awesome homemade gift by me!
Wednesday, February 25, 2009
Here's how it works:
Tuesday, February 24, 2009
Monday, February 23, 2009
Monday, February 16, 2009
After the 75 minutes are up, turn off the stove and move the pot off the burner to cool. Do not release all the steam, just let it cool down naturally. My favorite pressure canner (pictured below) is the Presto 23-Quart Pressure Canner and Cooker Just click on the link to check it out on Amazon where it's a best seller!
Saturday, February 14, 2009
Monday, February 9, 2009
Sunday, February 8, 2009
(Blackberry, blueberry, boysenberry, dewberry, gooseberry, loganberry, raspberry, youngberry)
Yield: about 3 pints
9 cups crushed berries
6 cups sugar
Combine berries & sugar in saucepot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in boiling-water canner.
(I usually don't do a water bath for jams. I just heat the lids and rings in simmering water, then pour the hot jam into jars and put on the lids and rings.)
Thursday, February 5, 2009
I called Ammon and left a message explaining the situation, then walked to Circle K to get a crappy lunch of a way too dry chicken sandwich and a bag of crunchy cheetos!
After work, Ammon drove over to check things out and see if he could do a quick fix, or to tow it home if he couldn't do anything. We left it there for the time being because there were a lot of cars and people around for a basketball game, and it would have been a real bummer if we'd hit something while trying to push my car around.
We came back about an hour later, and I had the wonderful opportunity of driving my truck while we towed it about 3 feet behind Ammon's little truck. I never knew how insanely hard it is to turn the wheel and push down the brake when you don't have the car turned on, and the luxury of power steering. Man! We did get it home without incident, which was a great blessing!
Ammon thought it might be the starter, so he set to work trying to remove it from the car. This definitely proved to be more difficult than any of the internet self-help sites show (just reach in, unscrew a few bolts and pull it out). No, ours was wedged in between the engine and the axle, and couldn't be twisted around at all. He ended up having to remove the exhaust manifold and the oil filter in order to get to the starter, and it was still a pretty difficult job. He finally got it out and we took it to Auto Zone to test it and get a replacement.
Long story short, it wasn't the starter.
So, we pushed it over to the autoshop, with the wonderful help of a passing stranger and had them check it out.
It was the battery cable. I guess it had corroded inside the wires, causing the battery not to give power to the car.
So, now my car is all better, for which I am so grateful, plus we have an unnecessary new starter that comes with a life-time warranty!
Tuesday, February 3, 2009
Edit on March 17, 2012
Here are the instructions for canning pint jars of beans. By the way, this will work with pretty much any kind of beans, not just pinto beans. I've personally tried black beans, kidney beans, and white beans. Black beans are my current favorite!
Put 2/3 cup of dry beans into a pint jar, add 1/2 teaspoon salt, fill jar with water, leaving 1/2 inch headspace. Place lids & rings, then process in a pressure canner for 75 minutes. Let pressure decrease naturally, then remove jars from canner & let cool.
Edit on November 2, 2013
To answer some questions: I have canned other beans using this same recipe. The beans I've done are black beans, kidney beans, pinto beans & white beans. My favorite are black beans & we eat them all the time.
Also, I do not soak my beans before putting them in the jar. I rinse them a little bit (usually) just to get any dirt off, but they go into the jars without soaking. I just use the same measurements noted in the recipe, and have never had any problems with beans soaking too much water or coming out of the jar. They just soak up all the water in the jar & are perfectly cooked every time. I love adding the black beans to tortilla soup!
Here's an Amazon link to my favorite canner. It's a great deal & easy to learn how to use.