feature night is by Old tonight

larry@stinescorner · Mar 16, 2016

He wants to see canning,from our gardens or hear secret recipes,(if you dont want them to be secret anymore) ..What have you got for Old tonight?

Mike(NEOhio) · Mar 16, 2016

This is from MIL's family. We make a batch every fall. It's a good way to use up the last of the tomatoes. Use it on roast pork and meat loaf. I like it on a slice of wheat bread.

Sherley Sauce

2 doz. ripe tomatoes, skinned and cut in chunks
4 onions, chopped
2 green peppers, chopped
3-? cups brown sugar
2 cups apple cider vinegar
? tsp. cloves
2 tsp. cinnamon
2 tsp. allspice
3 tsp. salt

Cook down until thick. Pack into hot jars and seal.

old · Mar 16, 2016

Here is a recipe of something I do not do often because the last time I did it the cost was over $100. I used 13 different cheeses that time. Also I simmer the sauce a full week. Note I only give a list of what is in the sauce and do not tell how to cook it up. Been doing this one for over 40 years now and it did not come out of any cook book it came from years of improving on what I started with years ago. And this is only one of many recipes I have but my pile of cook books is about the same as my tractor and car manuals

Richard G. · Mar 16, 2016

I have posted these before, but since you asked.
Richard in NW SC

larry@stinescorner · Mar 16, 2016

I was hoping you would post that! Beautiful!!

larry@stinescorner · Mar 16, 2016

What holiday do you make it for? Its sounds tasty to me!

Richard G. · Mar 16, 2016

Thanks Larry. Planted 150 lbs of taters last week. Half for us and half for son and family.
Can't wait to use the new canner this year. Supposed to can 19 qts at a time.
Richard

Richard G. · Mar 16, 2016

I do have a secret recipe that goes in quart jars, but it will remain a secret.
Richard

gfj · Mar 16, 2016

I make 14 day sweet dill pickles. Use a 14 day sweet pickle recipe and leave out the spices and add 2 heads of dill per quart. Everyone seems to like them very well.

Hank ABAB · Mar 16, 2016

Here goes.
Using an old PRESTO pressure canner.

Blueberries.
Peaches.
Raspberries.
Salmon.

GeneMO · Mar 16, 2016

(quoted from post at 18:43:23 03/16/16) I do have a secret recipe that goes in quart jars, but it will remain a secret.
Richard

Pints are more portable. That reminds me, gotta go check my supply of "the recipie"

Geen

Hank ABAB · Mar 16, 2016

Forgot to show the size of the Raspberries that were picked and canned on the spot.
They are called the "SK Red Mammoth" variety (Alberta, Canada).

JayinNY · Mar 16, 2016

Wow! Those are huge, before I read your post I thought they were cherries!

JayinNY · Mar 16, 2016

I ment cherries in the jars.

Bonnan · Mar 16, 2016

AB, that is really nice work! Thx for posting.

old · Mar 16, 2016

Year ago when we had a big to do on the 4th of July I would do it but that was when we had a good number of friends and family that came and we set off fire works and ate that for super. Last time I did it up I did 13 pans or it as in 13 8X13 2 inch deep pans. Take a full week to do it up correctly.

Jeff NWOH · Mar 16, 2016

One of several batches of sweet jalape?o
relish from last year. We planted 36
jalape?o plants and they were about the only
thing that did well, very well.

old · Mar 16, 2016

Another recipe for the same stuff just has more info. Note the number of cheeses is not as may as I have done in the past since 13 was so far the most in one batch. This was one time my wife sat and tried to write down all I did but every time I make it I do change if a bit. Years ago I also did a Chili recipe that my mom wrote down since my little sister would not eat her chili but love my chili but that recipe burned up when my parents house burned

old · Mar 16, 2016

I hope to do taters tomorrow but I plant by the luck of the Irish

Greg1959 · Mar 16, 2016

old- that's kinda close(you use more cheeses) to Better Homes & Gardens Classic Lasagna recipe.

12 ounces bulk Italian or pork sausage or ground beef
1 cup chopped onion (1 large)
2 cloves garlic, minced
1 14 1/2 ounce can diced tomatoes, undrained
1 8 ounce can tomato sauce
1 tablespoon dried Italian seasoning, crushed
1 teaspoon fennel seeds, crushed (optional)
1/4 teaspoon black pepper
6 dried lasagna noodles
1 beaten egg
1 15 ounce container ricotta cheese or 2 cups cream-style cottage cheese, drained
1/4 cup grated Parmesan cheese
6 ounces shredded mozzarella cheese

old · Mar 16, 2016

But I do not and never would use an egg in mine. LOL

RBnSC · Mar 17, 2016

OOOH the Recipe....
Ron

Blackhole49 · Mar 17, 2016

That's because you use Italian Bruts. They already have the egg in them.

NorminN.B. · Mar 17, 2016

Old, what is Italian bruts, is it a sausage?

old · Mar 17, 2016

Yes it is a type of sausage. Now days I tend to just use Italian sausage much easier to work with and cheaper. With bruts you have to remove the skins so that tend to get messy

John M · Mar 17, 2016

Are you talking about BRATS, as in bratwurst, or is bruts something else? Never hear of those.

old · Mar 17, 2016

Yes Brats not bruts. Was not sure on the spelling till I took a look at a package I have in the freezer

Cory Schmidt · Mar 17, 2016

Some of our reserve

Pile for market: jams, relish, pickled beets and kohlrabi, kraut(onion, plain, garlic, caraway, pepper), kohlrabi pickles and more

feature night is by Old tonight

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