Greensburg Daily News, Greensburg, IN

Columns

August 15, 2012

Woodhull: Glad for greener grass

Greensburg — We had a nice rain and a cool down, the grass is greening up, and the lawnmowers are getting the cobwebs wiped off and are doing their job.

It's amazing how quickly the grass came back. The garden looks better now that it got some water from the skies instead of the hoses.

Have you noticed the peach trees this year? Every one I've seen is bending down with fruit. Ours are no exception. I've canned, frozen, jammed, and used every recipe I can find.

Have you tried the new no-cook freezer jam mix?  It is so easy to use.  I've used all the tomato mixes I could find to make catsup, salsa, spaghetti sauce, etc. so we should be in fine shape this winter.

Don't forget that our fall district meeting is next week. I hope you got your reservation made for it. Also, get a reservation made for the Madison District retreat in September, and our Women Want to Have Fun day is coming up. If you have something you would like to share, get in touch with a member of the St. Maurice Community Club or Night Club. They have a lot of things worked out, but would like to have more if you have a new idea for them.

Here are some recipes to use some of the season's bounty:

     

Peach pie filling

6 quarts fresh sliced peaches

7 cups sugar

2 cups + 2 tablespoons Clear Jell

5 1/4 cold water

1 teaspoon cinnamon (optional)

1 teaspoon almond (optional)

1 3/4 cups bottled lemon juice

Select firm, ripe peaches. Peel and slice into water that has some kind of acid added to prevent darkening. Combine sugar,  clear jell,  and cinnamon in a large sauce pot. Add water and almond. Stir and cook over medium heat until mixture thickens and begins to bubble. Add lemon juice and boil one minute more, stirring constantly. Fold drained peaches into the thickening mixture and continue cooking for three minutes. Fill jars leaving one-inch headspace.  Adjust lids and process 30 minutes in boiling water bath.

     

Green tomato pie filling

4 quarts chopped green tomatoes

3 quarts peeled and chopped tart apples

1 pound dark seedless raisins

1 pound white raisins

1/4 cup minced citron, lemon peel or orange peel

2 cups water

2 1/2 cups brown sugar

2 1/2 cups white sugar

1/2 cup vinegar

1 cup bottled lemon juice

2 tablespoons ground cinnamon

1 teaspoon nutmeg

1 teaspoon ground cloves

Combine all ingredients in a large saucepan. Cook slowly, stirring often until tender and slightly thickened (about 35 to 40 minutes). Fill jars with hot mixture, leaving 1/2-inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids and process in boiling water bath for 15 minutes.

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