And The Result Is...Success!

Saturday has come and gone and the desired task has been completed! We bottled peaches! I was crazy uptight about it...but you know what, it was actually very easy. If I can do it...anyone can do it!! Seriously.

For anyone else who would like to try their hand at canning some peaches this summer, here is what we did.

We first washed all of our peaches...our "purchased" peaches mind you. Our two trees are just babies and our entire harvest was about 15 peaches...better luck next year!

After we had given them a nice bath in some nice cool water...

We threw them into this boiling hot inferno to loosen their skins. Brutal but necessary.

Don't worry though, after about 60 seconds they were soon cooling off in this ice cold bath. You don't want them to cook.

In the meantime, I am making a simple syrup. I chose to do a medium syrup as that seems to be the syrup of choice for many canners. The recipe is 3 1/4 cups sugar to every 5 cups of water. I did a double batch. Cook this over medium-high heat until all of the sugar is dissolved. Once dissolved, turn your stove down to low so the syrup stays nice and warm. Make sure to not let any evaporation occur (I did this by just putting a lid on the pot).

Then it was peeling time. This would probably be what took the longest. So, just put on some good tunes and peel away.

Once all of your peaches are nice and slimy...

You can put them in your jars. Make sure and put them "pit" side down and layer them. Fill your jar to almost the first rim.

When you are done, your jars will look a little something like this.

Now it is time to pour in the simple syrup you made previously. You are supposed to fill your jars up to a "generous" 1/2 inch from the top of the jar. Also, try and get rid of any air bubbles that might have formed by either sliding a non-metallic utensil down around the fruit or just do what I did...just lightly shake the bottle around.

Once you have done that, it is time to put your hot lids on. To get your lids to the correct temperature, put them into a saucepan of water. Heat the water to a simmer (do not boil) then turn the temperature down. Leave the lids in the water until you are ready to use them. Make sure and only heat the lids, not the bands, you will want the bands nice and cool so you can twist them on. And you don't need to tighten them too tight...just until "resistance is met, then increase to finger-tip tight" Ball Home Preserving.

Now it is time to stick them in the pot and fill `er up. If you are incredibly strong, you can fill up the pot then move it. But if I were doing it alone, I would probably put the pot on the burner...then fill it with water. Make sure when filling your pot that your water level is at least one inch above the top of the bottles.

Then, crank up the heat. If you have a gas stove top or an electric coil type stove top you are good to go. If you have a ceramic top stove, you will probably need to look for another heating option as the water needs to boil CONTINUOUSLY for 30 minutes (with quart jars) and ceramic stove tops tend to have heat plates that cycle on and off. I have that problem, so we just pulled out the ole Camp Chef and that did the trick. And I didn't have to heat up my kitchen to boot. Yahoo!

Just checking for that "heavy rolling" boil so we can start the timer. Once it started, we timed it for 30 minutes, then turned off the heat...took the lid off...and let the jars sit for 5 minutes.

After that, we stacked them up on a towel, in a non-drafty spot, and waited to hear the "plink" of a nicely sealed jar.

And lucky for us they all sealed. We didn't do that many peaches...about 20 lbs. or so, but that was a good start. We learned a new skill and now I can't wait to tackle something else...next time...jalapeno pepper jelly! I am swimming in those things!!

My Next Great Adventure

Growing up, we always had a garden. It was one grown out of need rather than want, but it was a great blessing for my family. My Mom became a Master Gardener as well as a Master Preserver (is "preserver" a word?). Our garden produced far more than we could eat, so my Mom found ways to preserve it for use throughout the year.

One staple was bottled fruit and veggies. Too be honest, I don't remember eating them much, but our storage room was lined with bottled peaches, pears, tomatoes, etc. Stored food was a critical element to our family making ends meet. Canning was an valuable skill.

Because of this I decided to embark on a new adventure. One that would require a list of important items. So, I went out and got...

One of these.



This black beauty.

One red funnel.




A jar lifter.




A couple cases of these.



And a 20 lb. box of these.

Tomorrow is the day. The day I will tackle my goal for the summer of 2009...
bottling peaches...
without my mother.

I will let you know how it goes.

Wheat Grinder

I have talked about this grinder before, the VitalMill, it is a great one if your main focus is to grind wheat or other grains for bread. The cheapest I have ever seen it is around $140 (unless of course you buy it in bulk, then I have seen it for $119.00). Anyhoo, Emergency Essentials has this beauty on sale for $129, which is a sweet deal if you are in the market for a wheat grinder.

So if you or anyone you know wants a wheat grinder...head down to Emergency Essentials and take a look!

Food Storage Shelf Life

I recieved an email this morning from Emergency Essentials that I thought had some good information to pass along.

Food Storage Shelf Life
"The question is regularly asked, “What is the shelf life of my food storage?”
It is important to first identify what is meant by “food storage” and “shelf life.”
“Food storage” that is intended to be held long-term is generally considered to be low moisture food packed in either #10 cans or in metalized bags placed within large buckets. (A note from me...I do not think it is necessary to use a metalized bag in your large buckets as I don't think you can do it yourself and therefore have to pay commercial prices for your pre-packed food storage...that can be really expensive. And with most foods, unless you were planning on NEVER rotating them, can store nice and long without them.)

“Shelf life” can be defined in the following two ways: “Best if used by” shelf life - Length of time food retains most of its original taste and nutrition.“Life sustaining” shelf life - Length of time food preserves life, without becoming inedible.

There can be a wide time gap between these two definitions. For example, most foods available in the grocery store that are dated have a “Best if used by” date that ranges from a few weeks to a few years. On the other hand, scientific studies have determined that when properly stored, powdered milk has a “Life sustaining” shelf life of 20 years. That is, the stored powdered milk may not taste as good as fresh powdered milk, but it is still edible.

2. Understand food constituents. Food is composed of the following:
Calories: A unit of measurement of energy derived from fats, carbohydrates and protein.
Fats: A wide group of compounds that are generally soluble in organic solvents and largely insoluble in water.
Carbohydrates: Simple sugars as well as larger molecules including starch and dietary fiber. Proteins: Large organic compounds that are essential to living organisms.
Vitamins: A nutrient required for essential metabolic reactions in a living organism.
Minerals: The chemical elements required by living organisms, other than carbon, hydrogen, nitrogen, and oxygen.
*Stored in Ideal Conditions

Minerals and carbohydrates do not change much during storage. But proteins can denature and deteriorate in quality. Fats can acquire off odors and off flavors known as rancidity. Vitamins are susceptible to destruction by heat, light, and oxidation. Importantly, even if some components deteriorate, the fat, carbohydrates and proteins still contribute calories. To prevent starvation, the most important component is calories.

Examples of Dehydrated Food Shelf Life
Recent scientific studies on dehydrated food have shown that food stored properly can last for a much longer period of time than previously thought. This research determined the “life sustaining” shelf life to be the following:
Wheat, White Rice, and Corn 30 years or more*
Pinto Beans, Apple Slices, and Macaroni 30 years*
Rolled Oats, and Potato Flakes 30 years*
Powdered Milk 20 years*
*Stored in Ideal Conditions

Examples of Freeze-Dried Food Shelf Life
Freeze-dried food is excellent for long-term food storage. Mountain House® has tested some of their freeze-dried foods and the results were excellent! Because of this research, they have a “best if used by” shelf life of 25 years. As an added benefit, freeze-drying fruits, vegetables and meats help maintain the foods original shape, color and taste.
Freeze Dried Blueberries, Strawberries, and Apples 25 years*
Freeze Dried Broccoli, Green Peppers, and Potatoes 25 years*
Mountain House Freeze Dried Chicken Stew, Vegetable Stew with Beef,and Chili Macaroni 25 years*
*Stored in Ideal Conditions

3. Recognize that the shelf life is extremely dependent on the following storage conditions:
Temperature: Excessive temperature is damaging to food storage. With increased temperature, proteins breakdown and some vitamins will be destroyed. The color, flavor and odor of some products may also be affected. To enhance shelf life, store food at room temperature or below; never store food in an attic or garage.
Moisture: Excessive moisture can result in product deterioration and spoilage by creating an environment in which microorganisms may grow and chemical reactions can take place.
Oxygen: The oxygen in air can have deteriorative effects on fats, food colors, vitamins, flavors, and other food constituents. It can cause conditions that will enhance the growth of microorganisms.
Light: The exposure of foods to light can result in the deterioration of specific food constituents, such as fats, proteins, and vitamins, resulting in discoloration, off-flavors, and vitamin loss. "

Mobile Washer

I went to Emergency Essentials today to pick up an item I thought was worth discussing.

It is called the Breathing Mobile Washer and it is non-electric option to washing your clothes. It looks a lot like a plunger and can easily disassemble for easy storage.


" This washer uses a technique of pushing and pulling the water through the clothes. This reduces much of the wear that would come from the friction method (using a washboard). Due to the agitation motion, much like a mechanical washing machine, less soap is required to do an effective cleaning job.
Minimal water is required to have this washer work effectively. In fact four inches in a five-gallon bucket in ample water (one and a half gallons). Several garments could be washed in this water, depending on the amount of dirt. The rinsing could be used by the same amount of fresh water."

Until August 25th, this washer is on sale at Emergency Essentials for $10.99, down from their previous sale price of $17.95. I think the MSRP is $19.99.

The next time I have to wash something by hand, I am going to try this little puppy. I will let you know how it goes.

If you want more information of this product...click HERE

(Disclaimer: I am in no way affiliated with this company, or with any company...other than the company I keep here at home :). So my reviews of things are unbiased and meant only to provide info. I will now go about my work! And sorry this paragraph is so big...I cannot get the font to shrink!)

Chocolate Zucchini Cake

In an effort to use up the zucchini I grated the other day, I decided to make another "zuke" recipe...this time a sweet one!

Chocolate Zucchini Cake!

I started by creaming together the white and brown sugar, butter and oil.

I then started to add the rest of my wet ingredients and realized that it called for buttermilk...which I didn't have...so I just made some :)!

1/2 cup milk to 1 1/2 teaspoons lemon (or vinegar). Let it sit for 5 minutes. There you have it...

Homemade Buttermilk!



After mixing all of my wet ingredients up, I started to combine my dry ingredients...flour, cinnamon, salt, baking soda,unsweetened cocoa powder and allspice...aagghh, allspice! What is that! I don't have any allspice! So, once again, I just made my own :)! Love Google!



Homemade Allspice- equal parts cinnamon, nutmeg, ground clover and black pepper. I used 1 teaspoon of each.




Mix all of your dry ingredients together and slowly add to your wet ingredients.

Already looking good isn't it!

Once it is nice and combined and has a neat looking swirl like this one...

Add your grated zucchini.

And mix it up smooth.

Put it in a 9x13 inch pan and sprinkle it with 1 cup chocolate chips...mine are looking a little old, but they melted up nicely...luckily! Then, put it in a 325 degree oven for 45 minutes.

When its done, you get something that looks like this. I am telling you, those chocolate chips are a wonderful addition to this cake! After it has cooled, frost with your favorite frosting. Mine is chocolate...plain and simple.

And for all of your hard work, you get this. I am telling you, this is one tasty, tasty cake. It is beyond just your average chocolate cake. Wonderfully rich, wonderfully moist, wonderfully tasty. Pair it up with a little ice cream and you won't even know what hit you. Make some today, you will be glad you did!

Mom's Chocolate Zucchini Cake

by tessabella76

1 cup Brown Sugar, firmly packed

1/2 cup Granulated White Sugar

1/2 cup Butter

1/2 cup Vegetable Oil

3 whole Eggs

1 teaspoon Vanilla

1/2 cup Buttermilk

2 1/2 cups All-Purpose Flour

1/2 teaspoon Allspice

1/2 teaspoon Cinnamon

1/2 teaspoon Salt

2 teaspoon Baking Soda

4 Tablespoons Cocoa

2 cups Grated Zucchini

1 cup Chocolate Chips

Preheat oven to 325 degrees. In a large bowl, cream the sugars, butter, and oil. Add eggs, vanilla, and buttermilk. Mix well. Mix dry ingredients and add to wet ingredients. Stir in zucchini. Pour into greased 9x13 pan. Sprinkle top with chocolate chips. Bake for 45 minutes or until knife or toothpick comes out clean. Let cool, then frost with your favorite frosting.

Chocolate Frosting

6 Tablespoons Butter

2 2/3 Cup Powdered Sugar

1/2 Cup Unsweetened Baking Cocoa

1/3 Cup Milk

1 teaspoon Vanilla

Cream butter. Add powdered sugar and cocoa and slowly mix together while adding the milk. Finish off with the vanilla. Easy, Peasy.

Zucchini Casserole

My garden is now in heavy production mode. I love it! I love to watch things grow...but what am I to do with all of this produce? That is question I asked myself yesterday. Hence the creation of this post and a slew of posts to follow...what to do with zucchini and other tasty garden produce.

My zucchini plant is on overdrive...as most are. My challenge with this is that I am the only one in my family that LOVES zucchini, so I spent some time yesterday finding different recipes that will help me use my produce in creative ways. Here is the first...Zucchini Casserole

Here are a few fruits of my labors that will be going into this particular recipe.


You start off my sauteing your onion. Mine made me cry...terribly...but fresh onion is worth every tear!



Next grate your zucchini. If you have a food processor, use it...it will make for quick and easy work.


Now that you have that, you can start adding all of your ingredients into a large mixing bowl.



Make sure and beat your eggs a little bit before you add them.



And try making your own Bisquick rather than using the store bought variety (which is totally fine if that is what you have on hand.) This particular recipe uses half whole wheat flour and oil rather than shortening...give it a try.

Now your recipe is almost complete...

...but don't forget those onions...tasty little things.

And mix it all up.

Put it all into a greased 9 inch pie plate and stick it in a 350 degree oven.

When it is done you will have this! It is one tasty treat. And the best part is...even "non-zucchini lovers" will devour this...my husband went back for seconds. The heavens were singing! I made mine for dinner, but it would be a tasty breakfast and an even tastier brunch. So, give it try!

Zucchini Casserole

by KarenPie

1 whole onion (finely chopped)

1/3 cups oil

1/2 cups Parmesan cheese, grated

4 whole eggs, slightly beaten

1 teaspoon parsley

3 cups zucchini, grated

1 cup cheddar cheese, grated

1 cup Bisquick (I use homemade, the recipe is below)

Lightly saute the onion in some of the oil. While the onion is cooking, combine the rest of the ingredients in a large bowl. Don't forget the rest of the oil. Add the cooked onion and pour the mixture into a greased 9-inch pie plate. Bake 35-40 minutes at 350 degrees, until golden brown across the top.

Homemade Bisquick

by KarenPie

4 1/2 cups all-purpose flour

4 1/2 cups whole wheat flour

1/2 cup baking powder

1 tablespoon salt

2 teaspoons cream of tartar

1-1/2 cups instant dry milk powder

1/4 cups sugar

1-3/4 cup canola oil

Mix all dry ingredients together in the bowl of your mixer. With the mixer running, pour oil in a steady, thin stream over the dry ingredients. Mix well. Store in a large, air-tight container in the freezer. Makes 13 cups.

Manual Grain Mill

Having a Grain Mill is a great way to rotate whole grains. I am a big proponent of electric grain mills as they are great for grinding large quantities of grain and an important element of any personal food storage program. The only drawbacks of the electric grain mills are cost and the necessity of electricity. For this reason I wanted to let you know about a great deal on the Back to Basics Hand Grain Mill. We are getting this mill for $50.00 from Emergency Essentials through their "Group Program". If you are interested in getting one of these, just let me know. You can also form your own group as you only need to purchase 4+ to get the discount.