Rainbow Springs Villager - Page 39



August 2019 Rainbow Springs Villager 39
Among Ourselves
Saving Summer…
Hello Pat,
Fruit tastes so good at this time
of the year; peaches are a favorite
of mine. I am going to use a drypack method for freezing some of
the bounty this year. This method
keeps the peach slices separate when
frozen.
DRY-PACK
PEACHES
Yield: 1
quart per 2-3
pounds of
peaches
Wash and pat peaches dry. Cut a
shallow X on the bottom of each
peach. Immerse peaches in boiling
water for 30 to 60 seconds to loosen
skins. Immediately plunge into an ice
bath to stop the cooking and quickly
cool the peaches.
Peel, halve and pit peaches. To
prevent browning, toss with 2
tablespoons lemon juice per eight to
ten peaches, or treat with an ascorbic
acid color keeper. (Essentially
Vitamin C, it prevents oxidation
(browning). You can find it with the
canning supplies or online.
Slice and arrange on a baking sheet
in a single layer.
Freeze 2 hours.
Transfer frozen slices to quart-size
freezer bags; label and date bags. Use
within 6 months. JUST A FRIEND
NOTE FROM PAT: When used,
the peaches taste much better than
canned. I also use the dry method
for preparing blueberries and
strawberries. The only difference is
you do not wash the berries until you
are going to use them. Just spread
berries, not washed, on baking sheet,
Continued from Page 30
place in freezer. When frozen, pour
berries into quart sized bags. Berries
will not stick together. Thanks for
helping to save summer.
More Saving
Readers,
While we are thinking of saving
summer, here are two more recipes
I think deserve their time in the
spotlight:
FREEZER
CUCUMBER
PICKLES
4 pounds pickling
cucumbers,
sliced
8 cups thinly sliced onions (about 8
medium)
1/4 cup salt
3/4 cup water
4 cups sugar
2 cups cider vinegar
Rinse ten 2-cup plastic containers
and lids with boiling water. Dry
thoroughly. Divide cucumbers,
onions, salt and water between
two large bowls. Let stand at room
temperature 2 hours. Do not drain.
Add 2 cups sugar and 1 cup vinegar
to each bowl; stir until sugar is
dissolved. Transfer to prepared
containers, leaving 1-in. headspace
for expansion; freeze up to 6 months.
Thaw pickles in refrigerator 8 hours
before using. Serve within 2 weeks
after thawing.
PICKLED BEETS
TOTAL TIME:
Prep: 1-1/4 hours
Process: 35 min.
YIELD: 4 pints.
3 pounds small fresh
beets
Your Hometown Funeral Home
352-489-2429
2 cups sugar
2 cups water
2 cups cider vinegar
2 cinnamon sticks (3 inches)
1 teaspoon whole cloves
1 teaspoon whole allspice
1. Scrub beets and trim tops to 1 in.
Place in a Dutch oven and cover with
water. Bring to a boil. Reduce heat;
cover and simmer 25-35 minutes or
until tender. Remove from water;
cool. Peel beets and cut into fourths.
2. Place beets in a Dutch oven. Add
sugar, water and vinegar. Place spices
on a double thickness of cheesecloth;
bring up corners of cloth and tie
with string to form a bag. Add to
beet mixture. Bring to a boil. Reduce
heat; cover and simmer 10 minutes.
Discard spice bag.
3. Carefully pack beets into four hot
1-pint jars to within 1/2 in. of the top.
Carefully ladle hot liquid over beets,
leaving 1/2-in. headspace. Remove
air bubbles and adjust headspace, if
necessary, by adding hot mixture.
Wipe rims. Center lids on jars; screw
on bands until fingertip tight.
4. Place jars into canner with
simmering water, ensuring that
they are completely covered with
water. Bring to a boil; process for 35
minutes. Remove jars and cool. PAT
For The Grill…
Melt a stick of
butter in a baking
pan.
Slice one lemon and layer it on top of
the butter.
Place fresh shrimp over butter layer
and sprinkle one pack of dried
Italian seasoning over. Bake in
350-degree oven for 15 minutes.
LMW
MAY YOU LOVE ABUNDANTLY,
LIVE ABUNDANTLY,
AND LEAVE A LEGACY
RICH WITH INTEGRITY.
Keep Smiling!
Pat
1/2 cup yellow or
Dijon mustard
1/3 cup packed
brown sugar
Carmelas’s Restaurant
Not Just Italian
Grubhub
Tender Juicy Steaks
19939 E. Pennsylvania Ave., Dunnellon
www.robertsofdunnellon.com
BEST SHRIMP
YOU WILL EVER
TASTE!
GRILLED
BROWN SUGARMUSTARD
CHICKEN
FUNERAL HOME
Still Family Owned and Operated… Always have Been
In a large bowl, mix mustard, brown
sugar, allspice and pepper flakes.
Remove 1/4 cup mixture for serving.
Add chicken to remaining mixture;
toss to coat. Grill chicken, covered,
over medium heat or broil 4 in. from
heat 6-8 minutes on each side or until
a thermometer reads 170°. Serve with
reserved mustard mixture.
Dear Pat,
I am emailing two easy recipes
that are quite good.
OF DUNNELLON LLC
Patty & Kevin Roberts-Owners
1/2 teaspoon ground allspice
1/4 teaspoon crushed red pepper
flakes
8 boneless skinless chicken thighs
(about 2 pounds)
Order online
and have
delivered!
Delicious Fish Dishes
Italian * American * Steaks * Seafood * Salad Bar
www.carmelas1.com

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