Emptyknitster

This week's canning adventure....apples! Seven quarts of applesauce. Tomorrow, pie filling!

Last weekend we went to the season opener in Missoula. A wonderful day! The Y's invited us to their tailgate party and then it was off to the game, Griz vs Appalachian State, the first season night game at Washington Stadium.  We have played this team before at championship games and they always have proved a team to be reckoned with. This time, however, an impressive win 30-6!

I haven't seen a real butterfly at the house for ages but this guy has been flitting around all morning. He just can't get enough of the flowers on the deck! Double Swallowtail, Two-Tailed Tiger Swallowtail

I was happy when Jo's hubby brought me a box of peaches from Washington. This morning I got up with the plan to get them canned. However, only half were ripe enough, the others need another day or so to ripen. Hmm, what to do? Can peaches or peach jam.... the peach jam won out! I lost my original recipe but found a very similair, if not exact, recipe on the internet: Peach Jam Ingredients: 6 cups peaches, mashed 6 cups white sugar 2 cups crushed pineapple 6 oz orange Jello Peel peaches. To keep them from turning brown while you do all that peeling, place them in a pan of water to which 2 T vinegar per gallon of water has been added. Then when all are peeled, remove peaches from the water and mash. Combine mashed peaches, sugar, and pineapple (I drained mine) in a heavy pot. Bring to a boil. Cook 20 minutes (or until it begins to thicken and peaches are cooked through) Add the Jello cook the mixture for about 2 more minutes to be sure the Jello has dissolve...

Hubby was delighted with the pie filling I canned a couple of weeks ago and so when he had the opportunity to bring home several dozen ears of corn from down the road he jumped on it. You can't beat free! Years ago I used Mrs. Stapleton's recipe for freezing corn and so I pulled it out again today: 4 quarts fresh corn (cut from about 20 ears) 1 quart hot water 2/3 cup sugar 1/2 cup butter, cubed 2 teaspoons salt In a stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes, stirring occasionally. Transfer to large shallow containers; cool, stirring occasionally. Freeze in resealable plastic freezer bags or freezer containers,  Yield:  3 quarts. Tomorrow, PEACHES! 

Pattern: My own vanilla pattern Yarn: Berroco Sox Colorway: Light blue, gray, brown stripe Amount: One skein Needle Size: US Size 1

Is she crazy? I am a podcast junkie! Probably because I can knit and listen at the same time. So when a favorite podcaster mentioned placing ones iphone in a mug or bowl amplifies the sound producing better sound quality, I gave it a try...lovely!