PICKLES

The season for pickles is coming up as well as preserving
sweet,mustard and "HOT" pickles

I usually do more dills as my son inhales them and my
grandchildren's eyes light up when I pull out a jar.
I use a recipe from an old European lady.
Be careful to buy smaller as well as firm. as you get more in a jar.

APPLE SAUCE

Tips on good apple sauce.

I always use at least four types of apple when making apple sauce.
Does not matter which you choose it's the variety that gives the taste.
I always wait till fall to make my sauce when the local apples are plenty.
I use very little sugar and a bit of water to make mine. I never add Cinnamon
that can always be added when serving.
Same with my apple pie the variety gives it a great taste. Put a bit of butter
on top before adding top crust.

Yummy Pictures

If you want to look and see what you can accomplish with ideas for preserving.
Visit us at - http://caterwauls.ca/yummies.htm

It's fun and rewarding and you can do it too. Don't be afraid to try, it's
all part of good eating.

Tayberry Pie

Candice.

With all fruit pies I use

3cups of berries
1 1/2 cups sugar
1/4 cup of flour
2 tbsp. tapioca
Mix sugar, flour, tapioca together
then mix in berries. Add a bit of butter
on top. Bake at 375 till done

Tayberry Sauce

2 cups of Tayberries
1 cup sugar and a 1/4 cup water.
Cook until soft.
Mix 3 tbsp. cornstarch with 1/2 cup of sugar
Add to cooked mixture, cook until clear.
then squeeze a bit of lime juice in pot.
Process 5 mins.
Great over ice-cream or can be frozen.

Red Wine Sauce

So many people have asked me for this recipe.

1 bottle of Montepulciano D' Abruzzo 3 1/4 cups
1/2 cup lemon juice fresh or bottled
1 pkg fruit pectin
4 1/2 cups of white sugar
pour wine, lemon juice into large saucepan
gradually add pectin until dissolved. Bring to a boil
stirring constantly. Add sugar bring to a full boil 1 min.
I add a bit of butter to stop the foam.
Process for 5 mins.
If you like white wine then use the same brand in white wine.

PESTO

Basil is fresh at the farms now.

4 cups of basil
1/2 cup of Piave Stravecchio cheese
1 cup olive oil
6 tbs. pine nuts
7 cloves garlic

Use small jars and process for 5 mins. or freeze in baggies.
I double the recipe.

Jalapeno Lime sauce

Tasted some Jalapeno Lime sauce with cheese the other day.
So thought I would try my own in a small batch to start with.

2/1/2 tsp/lime juice
1 jalapeno seeded and diced
6tbs. olive oil
1/2 tsp. course salt.
1/4 cup cilantro chopped
1 clove garlic
Combined all until blended. Chill

Recipe can be double or more,then process in jars for 5 mins.

Jalapeno Lime Sauce

I came across a taste testing of Jalapeno Lime Sauce.
So I had to try this as a Preserve. Will let you know how
it works out. Then after tested will give out the recipe.
I believe it will taste better than what I tasted.

Tayberries/ Black @ Red Currants

If you want the above to make jelly or jam Bissett Farms
in Ladner have them. But you have to pick your own.
Tayberries make excellent pies as well as a great sauce for
over ice-cream. You only have to pick for an hour and have
enough to fill your larder.

Raspsberry Jam

The raspberries are so sweet this year, so far I have made two batches.
They have gone up it price since last year, but well worth buying
extra to freeze for desserts in the winter. I always seem to pick the
hottest day to do my jams. But oh! so good.

Salsa Salsa

This week I accomplished making sixteen jars of salsa.
Salsa seems to be one of the favorites I make and goes
very quickly around here. For someone who doesn't like
many of the ingredients he sure eats his fair share. Going
to try a new recipe for pickled onions today.