• Announcements

    • Joelf

      Upgraded Sclero Forums!   05/18/2017

      Welcome to the Upgraded and Redesigned Sclero Forums!!   Our Forums are even better and more up to date than before.   Happy Posting to all our Members!!
Sheryl

Vegetables

11 posts in this topic

Wow! I just finished putting up the last of my vegetables. I have been munching on hot boiled peanuts this morning. I cooked 2 pounds of raw peanuts and already, half of them are gone. Anyone out there eat boiled peanuts? I just love them. I also like making them myself so I can have them to my taste instead of super salty. I put them in the refrigerator and will reheat a hand full at a time in the micro wave over the next few days. I have had my protein for today.

I put up and froze 8 quart bags, of cooked corn cut off the cob. I did some beans and froze them. I am cooking some beans in oil and garlic for my lunch in a few minutes. Tomorrow or the next day I will make my applesauce. I love this time of year. I just need to learn to pace myself better and not overdo. Anyone in our group still can or freeze and put up foods for the year. I still make all my own jellies. I know I am crazy. Usually now, I have helpers to make the job much easier for me. Back to my cooking.


Strength and Warmth,

Sheryl

 

Sheryl Doom

ISN Support Specialist

(Retired) ISN Chat Moderator

International Scleroderma Network (ISN)

Share this post


Link to post
Share on other sites

Wow, I am impressed, lady! My mom and I used to do a lot of this when we lived in the country. I even did a bit of jelly making when I lived near Washington, DC (we had grape vines and a cherry tree). But it has been years since I got involved with pears and peach preserves, piccalilli, pickled peaches and apple butter. We never had enough greens to put up - they all got eaten fairly quickly with 6 of us. Same with corn on the cob and tomatoes - they went straight from the garden to the plate. Extra zucchini got traded to the neighbours for other things.


Warm wishes,

Jefa

 

Carrie Maddoux

(Retired)ISN Sclero Forums Support Specialist

(Retired)ISN Sclero Forums UK Chat Host

International Scleroderma Network (ISN)

Share this post


Link to post
Share on other sites

Oh yummmm, Sheryl! I'll be over for dinner tomorrow!

 

We belong to an organic farm co-op and we were just deluged with fruits and vegetables this year. But, I don't know how to can, so we just parboiled and put in heat-sealed freezer bags. Plus we gave away all sorts of gift bags of fruits to neighbors, for lack of freezer space. Now I see I really should have shipped it all to you for proper processing.


Warm Hugs,

 

Shelley Ensz

Founder and President

International Scleroderma Network (ISN)

Hotline and Donations: 1-800-564-7099

 

The most important thing in the world to know about scleroderma is sclero.org.

Share this post


Link to post
Share on other sites

Shelley, nothing wrong with par-boiling and using airtight, heat ,or pressure sealed freezer bags. Start small. If you like canned tomatoes can a few quarts or pints one year and the next year if you really enjoyed doing that ,then go for making more. All your fruit you can slice and freeze quickly and slide off your cookie sheets into regular freezer baggies to use for cobblers or just to grab and eat. I do mine on cookie sheets so that the fruit doesn't stick together and get all wet when freezing and become mushy. I sprinkle a bit of sugar on my peaches or apples to absorb some of the juice then freeze and scrap off into baggies with proper portions for desserts or just munching on. Really cold fruit coming out of the freezer for only a few minutes is wonderful. I hardly let mine thaw before enjoying. What about applesauce. That is really easy to make. Add a few cinnamon imperials for a pretty reddish pink texture this adds a bit of zip. The best corn you will ever eat is slicing fresh off the cob and scrapping the cob for all the juices. You par-boil that and put in baggies. When you cook it you may need to add a bit of water. All you have to do is boil it in the boiling bag or after thawing add your normal spices or butter, and salt and pepper. Of course we were taught to only use fresh bacon grease in ours. But, that is a thing of the past. So easy and soooooooooo good. Have I given you some ideas for next year? I don't let much go to waste. I get my neighbors apples and cherries anything that people don't want. I make jellies or something with what ever is hanging around in my deep freeze. Last years blue berries that we didn't finish eating before this years crop came in, went into jelly. Oh, I am getting hungry and it is 3:30 in the morning and I should be sleeping. Ok! Good idea. off to bed I go, do not pass go, and do not collect any food on the way.


Strength and Warmth,

Sheryl

 

Sheryl Doom

ISN Support Specialist

(Retired) ISN Chat Moderator

International Scleroderma Network (ISN)

Share this post


Link to post
Share on other sites

My mother in law cans tomatoes so she can have them all year round. She also made some peach and blueberry jellies this year along with sweet pickles. YUM!!! I should probably get into it but it is the lack of energy. This morning I already have my dinner prepared (chili in the crock pot) and made a pumpkin bread.

 

Hugs,

Lisa


Lisa Bulman

(Retired) ISN/SCTC List Coordinator

(Retired) ISN Sclero Forums Assistant Manager

(Retired) ISN Assistant News Guide

(Retired) ISN Fundraiser

International Scleroderma Network (ISN)

Share this post


Link to post
Share on other sites

Hi Ladies!

 

Saw this thread a few days ago, Sheryl and am impressed by your many talents, too!

 

Hubby and I LOVE tomatoes and cucumbers, along with several other veggies. However,

the only thing I used to can, was tomatoes, cukes and red beets. Love pickles and pickled red beets!

 

Hugs,

Susie


Special Hugs,

 

Susie Kraft

ISN Support Specialist

ISN Chat Host

International Scleroderma Network (ISN)

Share this post


Link to post
Share on other sites

Huh Sheryl![b

 

Did I hear you say you ate "BOILED NUTS" ? Another shocker for me , boy I really am fron another planet!

I am going to start keeping a 'blow me away list

Gotta go Nap, I am Dogged!

Later, Sandra

Share this post


Link to post
Share on other sites

Believe it or not, even though I'm originally from the south (Louisiana), I had never heard of boiled peanuts until I traveled through Georgia a few years ago. Of course I had to try them, but I wish I hadn't. It was like eating a half cooked pinto bean. UGH! However, just like grits - some people love them. :D

 

Big Hugs,


Janey Willis

ISN Support Specialist

(Retired) ISN Assistant Webmaster

(Retired) ISN News Director

(Retired) ISN Technical Writer for Training Manuals

International Scleroderma Network (ISN)

Share this post


Link to post
Share on other sites

Janey and Sandra boiled peanuts definitely require a certain palette. I even take hard shelled peanuts sometimes and throw them in some boiling really salted "kosher salt" water. Boil them about 10 minutes maybe 15 Min's. I take one out and start enjoying. They become addictive and you just keep eating them. Since they are so good for us and are like a candy to me I just pig out. Seal them in a bowl with the brine water they will last at least a week in the fridge. I eat them in two days so I leave them sit out. I like them really hot so I micro wave them to reheat them then open them up and enjoy the warm salty peanut. Janey you did a great job of explaining how they taste. I guess that is why I like them so much. My favorite bean is a Pinto bean. You can just about fix a pinto bean any way a person likes and I will eat it. Even baked in the old fashioned corn syrup method.


Strength and Warmth,

Sheryl

 

Sheryl Doom

ISN Support Specialist

(Retired) ISN Chat Moderator

International Scleroderma Network (ISN)

Share this post


Link to post
Share on other sites

Oh Shelley, putting up the goodies as you do is also very good...YUM! :emoticons-yes:

 

Like jefa, I USED to can some...usually pickles, tomatoes, stewed tomatoes, tomato juice (Mom's recipe: tastes like V-8!)and pickled red beets (the only way I love them).

 

My mom-in-law and I canned together a couple of years.

 

However, since I no longer have a large garden, nor windows of opportunities, I just enjoy the few fresh vegetables we harvest. I DO freeze zucchini to make bread. However, I also love it raw, as well as cooked, any way. We yielded quite a few from our only plant. We grew pickling cucmbers so we could EAT them sooner and enjoyed a few roma tomatoes, too.

 

I'm going to really miss the fresh veggies, this winter!


Special Hugs,

 

Susie Kraft

ISN Support Specialist

ISN Chat Host

International Scleroderma Network (ISN)

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now