We never had the gooseberries, don't know if they would grow in the
area I grew up in or not. I've read about them, may have had them a
time or two but haven't had the opportunity to do anything much with them--yet. (G)
Gooseberries grow as far north as Maine - where they are/were outlawed
as being an intermediary host to pine rust. How Stuff Works tells us:
"Gooseberries are divided into two major groups: European (Ribes grossularia var. uva-crispa) and American (Ribes hirtellum). They are hardy fruits that thrive in cool, humid climates. Germany, Russia,
Poland and Scandinavia typically grow gooseberries on large,
commercial plantations, while gooseberries are often planted in
smaller pick-your- own operations across the U.S. and Canada,
according to Science Direct.
From my own knowledge - gooseberries come in a full range of colours.
The ones on our land were the green variety which are quite tart in
the wild. Stupormarkup gooseberries are larger and insipid since they
have
been bred for shipping and shelf life.
Title: Old Fashioned Gooseberry Pie
Categories: Pastry, Fruits, Pies, Citrus
Yield: 6 Servings
That's how things evolve.
Yes, and I've adapted enough recipies in my cooking lifetime, including
my MIL's all purpose spaghetti (and other pastas, pizza, etc) sauce.
I seldom (unless trying to duplicate a specific recipe) use a written recipe for making pasta dishes. Nearly all are "head arrangements".
One time I had made some pestp using dandelion greens from thefront DD> yard DD> and was having it with spaghetti noodles when a
Who knew ... I just made it up as I went along.
going strong. At our church's Super Bowl/chili cook off event I was talking with a couple of younger women about various things, among them cooking. Somehow sourdough was brought up; one woman said she'd never
been able to keep a starter going, the other woman was interested in trying it. We trouble shot the first woman's problems and yesterday I
gave both of them a jar of starter from ours, with care & feeding instructions. Got a text last night from one of them--she's planning to use it today.
Never made sourdough anything. I have never seen anything so "special" about it. Been served sourdough breads, biscuits, etc. in restaurant settings .... and TBH, it's no big deal to me.
Blanch peaches by dipping in boiling water for 30-60
seconds. Use a large slotted spoon and do 5 peaches at a
time. Immediately remove peaches to a sink or bowl with
ice water to stop the cooking.
I usually put them in a bowl, pour boiling water over them and let them sit for a minute or so. Drain, peel and can or continue with recipe. I
do tomatoes the same way.
I have a big red graniteware pot with a mesh basket to fit it for
those purposes. I haven't a bowl big enough to use for more than one
or two pieces of fruit - with the pour over boiling water method.
I've got bowls ranging in size from 2 cups to 16 quarts in stainless
steel or aluminum. The 16 qt one we bought fairly early on in our
married life; it even travelled to Germany with us when we had to take
a basic kitchen. I generally use a 5 or 7 qt bowl to hold peaches or tomatoes for skinning; they hold a good number of fruit.
Don't got any metal dinnerware. Except some souffle' boats I bought
off of eBay for use as chilli bowls. All my metal vessels are
cookware. I do have a 3 qt (ish) heavy serving dish I got as a
"premium" from Coca Cola rewards points. And a larger diameter, short walled bowl of about the
same capacity - but that one would not allow for covering fruits with boiling water.
Bring the water back to a boil. Process for 30 minutes.
Takes less time to pressure can so I usually do it that way.
I don't do canning and my Mom and her Mom used a "Mary Dunbar" rig
they got from the Jewel Tea route salesman. It looked very much like
the one here - https://www.simplycanning.com/water-bath-canning/
I've got a boiling water bath canner also; I'll check yours out and see how mine compares. Got ours some years ago after years of using just a stock pot with improvised rack.
One of my stock pots came with a rack so that it could also be used as
a "steamer." So far I've never used it for that purpose. And my
rice/pasta steamer's heating element has burned out. So, I do rice in
the nuker now. Using that big bowl I mentioned above.
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