Well sadly the pears and tomatoes all ripened either when I was nauseous or when I was exhausted after the miscarriage. We gave away many, many pears and had to throw away some that I didn't get to in time. Canning was too much work, but I froze what I could.
I was able to make a small batch of pear sauce. We enjoyed some and then I froze 3 pints.
I was given a nice quantity of tomatoes. I froze 6 quarts of tomato juice and 7 quarts of spaghetti sauce. I was disappointed in this year's sauce. I don't actually know what recipe I used last year. I suspect the difference was that I didn't have bell peppers this time.
We also received a few plums and a bag of peaches. I made raspberry-peach cobbler for a work potluck, and then peach-pear-plum cobbler just for the heck of it. I didn't use a recipe in either case but the second cobbler turned out especially good. The topping was a bit dense but tasty.
General concept - for those who can bake that way:
Heat together, then pour in a glass dish:
Slices of peeled pears, peeled peaches, and unpeeled plums
Sugar
Nutmeg
Cornstarch (I would have rather used tapioca but I was out)
Mix together, then pour on top of the fruit:
Soft (pastry) whole wheat flour
Brown sugar
Baking powder
Salt
Vanilla
Egg
Milk
Nutmeg
Bake at 350 degrees until topping is cooked through, 30-40 minutes.
3 comments:
I say your still my canning superstar! I made and canned pear sauce!! Thanks for the instructions! XO
I'm always so amazed by people who can bake without a recipe. Your cobbler sounds really good!
yum yum yum yum yum!!!!
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