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Wednesday, June 1, 2011

Summer Tradition



 I remember as a child being rolled out of bed bright and early hearing the words "Rise and shine it's plantin’ time". 



My parents planted a garden big enough to feed the county it seemed. The one concept I never understood was they appeared to enjoy this hard, backbreaking, manual labor task! 
I didn't realize until I was married with a family of my own that without that garden there would have been no food on our table. 
My Dad was a farmer and the massive produce was not only to feed us but to feed the livestock as well.  Corn for us and corn for the cows.  If we didn't raise or grow it we didn't eat it. 
Canning was a must to preserve the crop you'd worked so hard on that you'd later enjoy in the winter.  Now a days people are too busy to garden.  If things keep going south on the economy we all may have to go back to raising our own food and canning. 
With that said, I have 3 recipes for you whether you grow it yourself or buy from your local farmers. 
Put on your apron and Let's Get Cannin’.


 
Canned Okra

1 gallon okra(cut up)     1 gallon water    
8 tablespoon vinegar     4 tablespoon salt

Combine and bring to a boil then over med. heat cook 8 min. Put into clean jars, seal with flap and lid and turn upside down for 30 min. (will help to seal) When ready to use, open, rinse with water and drain.  Batter & fry.


Pickled Okra

 In 5 pint jars pack fresh cut and washed okra. (cut top off) If you want a bite to it put a couple red peppers in each jar. Bring to a boil 1 t. dill seed, 2 peeled and chopped garlic cloves, 1 quart vinegar, 1 cup water, 1 cup salt (NO iodine salt).  Pour over okra packed jars and add flap and lid.  Turn upside down for 30 min. to help seal.



Canned Whole Tomatoes

Into bottom of quart jar put 1 teaspoon salt and sugar.  Peel tomatoes and pack into jar.  Seal with flap and lid and sit into oven. (on top rack only and do NOT let jars touch)  Turn oven on 200 and cook for 1 hour and 15 minutes.  Turn oven off and let stand until completely cool. 


Please let us know what you think of our recipes. You can email me directly at baileydp1@aol.com. I love feedback.
Glass Slipper Events
256.449.2946
Simply Fabulous
Story by Darlene Bailey l Photo by Kelly Caldwell

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