Archive for February 7th, 2011

Home canned cranberry sauce is so simple to prepare, and unlike store canned varieties it has no artificial ingredients or sweeteners.  Another wonderful element of this is you don’t need to own a canner. You just need the ability to do a hot water bath to seal.

Home Canned Cranberry Sauce.

Choose the type you wish to make, if whole berry simply cook and mash the berries using a potato masher once the skins split.  If you desire more jelly, run the cranberries through a food grinder, or put in your blender and puree before cooking.

Cook your berries. 1 cup water per 1 bag of cranberries.  You want to boil them until the skins split.  For making whole berry, mash them at this point.  If you are making more Jelly style, lay a piece of cheesecloth inside a strainer, or using a fine sieve strainer run liquid through. Press the puree to get all the liquids.  Return to pot.  (Don’t discard the puree, put it in your food dehydrator to flavor foods or freeze in ice cube trays to put in muffins.)

To the cooked berries add 1 cup sugar per bag of cranberries you used.  Add more if you desire it sweeter.  (Remember always taste test what you cook.)

Let boil 10 minutes before processing in sterile jars.  Seal and hot water bath for 15 minutes per pint.

Read Full Post »

Crazy Neighbors!

Pictures of my neighbors repeatedly running over the main water box that supplies water to four houses on the road.  Our house being one of those.

Strange thing, one guy was video taping it all on his cell phone, when finished they got off, phoned what I can only assume the water company as a truck is parked out there now, and cleaned up the quad before parking it in that little shed.

Yes that is a child on the guys lap and standing around during all this.

Read Full Post »