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Monday, October 23, 2017 10:32:49 PM
Oct. 22--I got rained out, but not before I picked a bag full of Southern Giant Curled mustard greens. More rain is forecast Tuesday.
CC the Calico Cat is still slowed by her foot injury. She walks without favoring it and I notice her paw will bend properly. Perhaps she is somewhat traumatized. She will eat. I found in one of the sheds this afternoon. She followed me to the greenhouse where she drank a drab of milk and ate a whole can of wet food while sitting in on the red sweater in the chair. Rico was there most of the afternoon watching her while sitting in a box of potting soil. She didn't have the gumption to growl. Perhaps he understands.
Jack the estimator for Ali's contracting firm said he forgot to bring a bag of peppers his wife grew. Maybe he will remember tomorrow. I will have to buy another dozen 12 oz. jars and a jug of white distilled vinegar. He likes to eat peppers with his Scotch.
Most of us are familiar with apple butter. The All New Ball Book includes several fruit butter recipes. Apparently pectin isn't necessary since the pulp is cooked for longer time periods. This one is made from the pulp of blueberries after making the syrup.
5 1/2 cups blueberry pulp reserved from Blueberry Syrup on page 122
3 cups sugar
1 Tbsp lemon zest
1 1/2 fresh lemon juice
1/4 tsp ground nutmeg
1. Process blueberry pulp in a food processor 1 minute or until very smooth. Combine pureed pulp, sugar, and remaining ingredients in a 6 qt stainless steel or enameled Dutch oven. Bring to a boil over medium heat, stirring often. Reduce heat, and simmer, stirring constantly, 1 hour or until mixture thickens and holds its shape on a spoon.
2. Ladle hot blueberry butter into a jar, leaving 1/4 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to finger tight. Place jar in boiling water canner. Repeat until all jars are filled.
3. Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, and let jars stand 5 minutes. Remove jars and cool.
CC the Calico Cat is still slowed by her foot injury. She walks without favoring it and I notice her paw will bend properly. Perhaps she is somewhat traumatized. She will eat. I found in one of the sheds this afternoon. She followed me to the greenhouse where she drank a drab of milk and ate a whole can of wet food while sitting in on the red sweater in the chair. Rico was there most of the afternoon watching her while sitting in a box of potting soil. She didn't have the gumption to growl. Perhaps he understands.
Jack the estimator for Ali's contracting firm said he forgot to bring a bag of peppers his wife grew. Maybe he will remember tomorrow. I will have to buy another dozen 12 oz. jars and a jug of white distilled vinegar. He likes to eat peppers with his Scotch.
Most of us are familiar with apple butter. The All New Ball Book includes several fruit butter recipes. Apparently pectin isn't necessary since the pulp is cooked for longer time periods. This one is made from the pulp of blueberries after making the syrup.
5 1/2 cups blueberry pulp reserved from Blueberry Syrup on page 122
3 cups sugar
1 Tbsp lemon zest
1 1/2 fresh lemon juice
1/4 tsp ground nutmeg
1. Process blueberry pulp in a food processor 1 minute or until very smooth. Combine pureed pulp, sugar, and remaining ingredients in a 6 qt stainless steel or enameled Dutch oven. Bring to a boil over medium heat, stirring often. Reduce heat, and simmer, stirring constantly, 1 hour or until mixture thickens and holds its shape on a spoon.
2. Ladle hot blueberry butter into a jar, leaving 1/4 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to finger tight. Place jar in boiling water canner. Repeat until all jars are filled.
3. Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, and let jars stand 5 minutes. Remove jars and cool.
The Nasdaq's third tier, the AMEX can be just as bad, and last but not least, the OTC, it seems, are financial venues that reward failure.
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