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Recipes

Being a great cook is simply having great recipes. The recipes here are tried and true, as well as delicious. They have been sampled by kids, husbands, teachers and friends. We know you will love them too!

BREAD, BISCUITS and MORE

Quick Homemade White Bread

This recipe takes only about 90 minutes. The potato flakes make it a very moist bread.
2 ½ c. warm water
5-6 c. flour
½ c. butter, softened
1/3 c. sugar
1/3 c. instant potato flakes
2 Tbsp. SAF instant yeast
1 tsp. salt
Mix together 2 cups flour, sugar, yeast, add warm water and mix well. You do not need to let the yeast mixture activate- Immediately add the butter, potato flakes and salt- mix well. Slowly add the remaining flour a little at a time (dough will be a little sticky, do not add any more flour as this will create a dry bread). Kneed for 6-8 minutes to make smooth dough --if you are using a machine to knead your bread, after the 6 minutes or so of kneading, turn out onto your counter and knead a few times there, making a nice smooth round ball- spray counter with a non-stick cooking spray before turning your dough out on it. Turn on oven to 170 degrees and let dough rest on counter for 10 minutes. Grease bread pans, shape into 3 loaves and place in pans*. Turn off the oven, place bread on one of the lower shelves in oven to rise for 25-35 minutes until double in size. After it has risen, turn oven back on to 350 degrees (do not remove bread) and when the oven is pre-heated, cook for 15-25 minutes until bread is golden brown.

*This recipes also makes 24 rolls in a 18X13X1 baking pan.

One of my favorite things to do with this recipe is make monkey bread. After the dough has rested for 10 minutes you divide the dough in to thirds and roll out two sections and place the other in a bread pan for a regular loaf. Use a cup or whatever, to cut it into circles. Dip each piece into butter and place in a bundt pan or bread pan. It helps if you have a lot of them cut out before you start placing them in the pan (the idea is for them to stand up, although until you have most of them in the pan they will be sliding down).. Place them in the warm oven to rise for 15-20 minutes, turn on the oven to 350 and let them bake for 20-30 minutes.Another option instead of a bundt pan is to use bread pans for the monkey bread. You still divide the bread in thirds, but place the dough, after it is cut in circles, into the bread pan. When it is done, you turn it out onto a platter and it easily pulls apart for individual servings! Brilliant.

French Bread
In a large bowl place:
2 ½ c. warm water
2 Tbsp. sugar
2 Tbsp. yeast
Combine and let sit for 5 minutes to activate
Add:
1 scant Tbsp. salt
2 Tbsp. oil
3 c. flour
Beat until smooth. Stir in 3 more cups of flour. Let sit 10 minutes. Stir again and repeat process 5 more times (a total of 6 rests and 6 stirs) Dough is very sticky. Divide into 2. Roll out dough and roll up cinnamon roll style. Brush with beaten egg. Cut 3-4 diagonal shallow slices across top. Let rise 30 minutes. Bake at 400 degrees for 25-30 minutes.

Aunt Cynthia’s Whole Wheat Bread
1) Grind 8 cups of wheat (makes approx. 12 cups)
2) Pour 4 cups warm water in your large mixing bowl.
In a separate and smaller bowl add ½ cup warm water and 2 tbsp.
3) Add to the mixing bowl with 4 cups water in it:
2/3 c. oil
2/3 c. Honey or brown sugar
½ c. gluten
½ c. instant potatoes or powdered milk
1 Tbsp. salt
4) Whip these ingredients with wire whip. After yeast (usually 5-10 min.) is activated, add it to the mixing bowl. Stir in.
5) Add 4 Cups Flour. Whip Together. Let Sit for 10 Minutes. (Wheat is like a sponge, needs to soak up the water. Your bread will be dry if you skip this step)
6) In a Machine; Add Flour until the sides of bowl become clean. Knead for 4 min.
By Hand; Add Flour until it is no longer sticky. (Don’t add too much!) Knead For 10 Min.
8) Let Rise to double, about an hour
9) Punch down, divide into 4 loaves, and put in Greased Pans
10) Bake for 30 Minutes in preheated oven at 350. Makes 4 Loaves .
Notes:
Moo MIlk is the best Powdered Milk for cooking. When making whole wheat bread, gluten is added to help it be lighter.

No Knead Bread

3 c. all-purpose or bread flour, more for dusting
¼ tsp. instant yeast (S.A.F. Yeast)
1/4 tsp. salt
Cornmeal or wheat bran as needed

In a large bowl combine flour, yeast and salt. Add 1 ½ cups water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18 hours, at warm room temperature, about 70 degrees.

Dough is read when its surface is dotted with bubbles. Lightly flour a work surface and dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back with poked with a finger.

At least a half-an-hour before dough is ready, heat oven to 450 degrees. Put a 6-8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under toweland turn dough over into pot, seam side up; it may look like a mess, but that is o.k. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with a lid and bake 30 minutes, then remove lid and bake another 15-30 minutes, until loaf is beautifully browned. Cool on rack. Yield: One 1 ½ pound loaf. Note: You may use some wheat flour for a portion of the 3 cups needed for recipe, but it will produce a different texture crust and bread.

Crescent Rolls
Combine and set a side to activate (about 5 minutes):
¼ c. warm water
1 Tbsp. SAF yeast
Warm on stove until butter melts:
¾ c. milk
½ c. butter
¾ tsp. salt
½ c. sugar
Add the warm milk mixture to the yeast mixture.
Whisk 3 eggs and add a little of the warm liquid to the eggs slowly (if you add the eggs to the warm liquid, if it’s too hot, it will cook the eggs).
Add 2 cups of flour and mix well. Slowly add 2 more cups of flour and stir to combine. Knead dough (in the bowl) for 5 minutes until smooth. Dough will be very sticky! Do not add more flour. Butter hands and counter. Knead dough into smooth ball. Cover and let rest 10 minutes.* Roll dough out in a circle until about a ¼ inch thick. Cut like a pizza into 16 “slices”. Roll from the wide end to the narrow end. Place on a greased cookie sheet. Let rise 30-45 minutes. Bake at 350 degrees for 8-12 minutes or until lightly golden.

Flaky Biscuits
2 c. flour 6 Tbsp. butter (chilled)
1 Tbsp. baking powder 2 Tbsp. shortening (chilled)
½ tsp. salt ¾ c. cold milk
In large bowl, combine dry ingredients. Add butter and shortening and cut in with pastry blender or 2 knives until mixture resembles crumbs. Stir in cold milk until mix is just moistened, gather together in ball and place on lightly floured counter. Turn over a few times to combine all ingredients (it will be a little crumbly, but will form into a ball). Do not knead as this will result in tough biscuits. Roll dough into a 6 x10 inch rectangle, then fold the short ends of dough so they meet in the center and fold dough in half again to form four layers. Roll the dough into an eight inch square and cut into 9 biscuits. If you make square biscuits, it prevents scraps of dough to re-roll resulting in tough biscuits. You also can use a biscuit cutter and make round biscuits. Flour cutter each time you cut.

Moist Supreme Corn Bread

1 Pillsbury Moist Supreme yellow cake mix

2 c. yellow cornmeal

2 c. all-purpose flour
1 tsp. salt
2 Tbsp baking powder
3 ¼ c. milk
4 large eggs
1 c. vegetable oil
Preheat oven to 400 degrees. Grease or butter 2 (9x13 inch) pans generously. In a very large bowl, combine all the dry ingredients; mix to combine. Make a well in the dry ingredients. Add wet ingredients. Stir to combine, 2-3 minutes. Pour half the mixture into each pan. Bake 25 to 30 minutes or until a toothpick inserted in center of bread comes out clean. Rotate the pans halfway through cooking time so they will bake evenly. This recipe may be halved or quartered. Just combine the dry ingredients and divide into zip-lock bags to use another time. For a quarter of a recipe, use a 9x9-inch pan. This recipe can be cooked in an Outdoor Dutch Oven. Use a 14-inch Dutch oven and cook with approximately 33 coals on top and 8 on the bottom, for about 30 minutes. Preheat the lid for a better crust on top. Makes 40 servings.

Whole Wheat Blender Pancakes
1 c. whole wheat berries (not flour)
1 c. milk
Place in blender, mix on high for 3 minutes
*You may use 1 cup water and ¼ cup non-instant dry milk in place of the milk. You do not need to mix up the milk before you place it in the blender. Just put the water and the powder in the blender.
Add:
½ c. milk and blend 1-2 minutes longer
*You may use ½ cup water in place of milk if you used dry milk in the first step- you do not need to add any more dry milk powder as you added enough in the first step for the recipe.
Add right into the blender and continue mixing:
1 egg 1 tsp. salt
2 Tbsp. oil (may substitute 1 T. baking powder
¼ c. apple sauce, it works great!) 2-4 tsp. sugar

*Whole Wheat Brownie Mix
These are chewy like a box mix.
4 c. sugar
3 c. whole wheat flour
1 c. baking cocoa 2 tsp. baking powder
2 tsp. salt 1 c. shortening
In a large bowl, combine the dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Store in an air tight container or zip loc bag in the refrigerator or freezer. Yield: about 4 batches.
To make a batch of brownies:
2 ½ c. brownie mix
2 eggs, whisked
1 tsp. vanilla
In a large bowl, combine eggs and vanilla, add brownie mix and combine until moistened. Batter will be very thick. Spread into a greased 8 inch square pan. Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean. Double recipe and put in a 9x13 pan.

My Mom’s Pie Crust
3 c. flour 1 tsp. sugar
1 tsp. salt
½ cup butter
½ cup shortening
1 egg
1 tsp. sugar
6 T water
1 T vinegar
Combine dry ingredients, cut butter and shortening into flour mixture. Beat eggs and add water and vinegar, pour a little at a time into the flour mixture to moisten flour. Mix until it forms into a ball. Turn onto counter and press together with your hands, being careful not to knead too much as this will make a tough dough, but just enough so it stays in a ball. Divide in half and roll out. Recipe makes a double pie crust.

SALAD DRESSINGS

Poppy Seed Dressing

3/4 c. oil

2 c. sugar

1 c. red wine vinegar or raspberry vinegar

2 Tbsp. poppy seeds

Combine in a quart jar and shake until sugar dissolves.

Ranch

1/2 c. buttermilk

1 1/2 c. Best Foods Mayonnaise

2 tsp instant minced onion

1/2 tsp. garlic powder

1 Tbsp. parsley flakes

Substitute 1 c. sour cream for buttermilk if you want a vegetable dip.

Caesar Dressing

1 lemon (about 2 T juiced)

3/4 tsp. Dijon mustard

3/4 tsp. Worcestershire sauce

1 garlic clove, pressed

1/2 tsp. coarsely ground pepper

1/4 c. mayonnaise

1/2 c. oil

1/4 c. Parmesan cheese, grated

Juice lemon, add mustard, Worcestershire sauce, garlic and black pepper. Whisk until blended. Add mayonnaise; whisk until smooth. Continue whisking and add oil to mayonnaise mixture in a steady stream, blend well. Stir in Parmesan cheese. Can be stored in refrigerator for 2-3 weeks. Yield: 1 cup

Thousand Island Dressing

2 c. mayonnaise

1/4 c. Ketchup

1/4 c. relish

sugar and salt to taste

Creamy Lime and Cilantro Dressing

1 cup mayonnaise

1 lime, squeezed

1 bunch of cilantro, leaves not stems

1 package of ranch dressing mix

Blend until smooth. Add a little milk if it's too thick. Tastes like Cafe Rio's Dressing! Great Served with Garlic and Lime Pork, Beans and Rice on tortillas.

Snappy French Dressing

1 c. oil

1 tsp. salt

1 c. ketchup
1 tsp. pepper
½ c. vinegar
1 tsp. dry mustard
½ c. sugar
1 tsp. garlic powder
¼ c. onion grated
1 Tbsp. lemon juice
Combine with a mixer. Makes a quart. It is the best dressing ever! Start with only 2 Tbsp. onion and add more if it needs it.

CANNING

Zucchini Relish

5 lg. zucchinis, grated 1 tbs. alum

3 lg. green peppers, diced ice

5 lg. onions, diced 5 c. vinegar

1 lg. red pepper, diced 5 c. sugar

1/2 c. pickling salt 1 tbs. turmeric

2 tbs. celery seed

Mix all vegetables together and sprinkle with pickling salt and alum. Cover with ice and let stand 4 hours. Drain and rinse. Combine vinegar, sugar, turmeric, celery seed and boil. Add vegetables and cook until tender (20-30 min). Pour into jars and seal. Process in cold pack canner for 20 min. Makes 8-10 pints.

Pizza Sauce

10 lbs. tomatoes peeled & chopped (20 cups romas)

3 medium sized onions- fine

3 tbsp olive oil (or canola)

1 tsp crushed red peppers

1 tsp pepper

1 tsp sugar

4 cloves garlic - minced

1 tbsp Italian seasoning

1 tbsp basil

1 tbsp salt

1 tbsp oregano

Cook onion and garlic in oil till clear. Add tomatoes and other ingredients. Simmer for 2 hours. Process 35 minutes.

Spaghetti Sauce

1/2 bushel tomatoes peeled and chopped

4 (6 oz.) cans tomato paste 1/4 c. parsley

6 cloves garlic 1/2 c. brown sugar

6 onions chopped 8 tsp. salt

4 1/2 tsp. oregano 2 1/2 tsp. pepper

4 1/2 tsp. thyme 5 tsp. basil

5 bay leaves (whole) 2 tsp. rosemary

Cook altogether for 4 hours. Bottle and process fro 50 minutes.

Peach Salsa

4 cups fresh peaches- peeled, pitted and chopped

½ cup chopped onion

½ cup chopped red bell pepper

2 jalapeno peppers, minced

¼ cup chopped cilantro

3 cloves garlic, minced

1 ½ tsp ground cumin

¼ cup white vinegar

1 tsp grated lime zest

3 ¾ cups sugar

1 package light fruit pectin crystals

In a large saucepan, combine peaches, onion, peppers, cilantro, garlic, cumin, vinegar, and lime zest. Stir together pectin and 1/4 cup sugar. Bring to a boil, and stir in remaining 3 1/2 cups sugar. Boil for 1 minute, stirring constantly. Remove from heat, and stir for 5 minutes.

Pour peach salsa into prepared jars, leaving 1/4 inch air space. Seal, and process in a boiling water bath for 15 minutes.

Homemade Canned Salsa

5 gallon bucket full of ripe tomatoes

6 Anaheim peppers
18 jalapeno peppers (wear gloves, the seeds can burn your hands)

**if you leave seeds, it will be hot…the more the seeds, the hotter the salsa
8 cups chopped celery (I just use 1 large bundle)
12 bell peppers

8 cups chopped onions


4 cups vinegar


2 cups sugar 


1 cup salt (yes, one cup- it's not a typo)


4 T cumin


2 T black pepper

1 bulb garlic

Wash, core and chop tomatoes. I like Roma the best, they have less juice and more meat. Hand chopping at least half of the tomatoes will make your salsa chunkier, the other half you can puree in a food processor. Wash, seed and chop all other vegetables. You can do it all by hand, but a food processor is recommended because of the quantity for this recipe. Combine all ingredients in LARGE pot (I use my pressure canner) and bring to a boil. Boil for 1-2 hours (stirring occasionally) or until salsa is cooked down to the consistency you like. The longer it boils, the thicker the salsa. Fill prepared jars ¼ inch from the top and process in a hot water bath for 35 minutes. Yield about 32 pints.

Sweet and Sour (canned)

8 cups tomatoes (peeled and chopped)

7 cups sugar (wait with clear gel)

8 scant tbsp soy sauce

3 cups apple cider vinegar

3/4 cup clear gel (add sugar to taste)

3 cups chopped onions- fine

4 cups chopped pepper (green pepper)

4 cups pineapple tidbits

Bring to boil. Add clear gel. Stir, stir, stir. Boil for 2 minutes. Pour into hot jars. Process 40-45 minutes.

Canned Tomato Soup

½ bushel of tomatoes - skins removed and quartered then blend to make smooth

add:

3 finely chopped green peppers

5 finely chopped celery stalks

4 finely chopped onions

Boil for 1 hour stirring to prevent burning.

Use an immersion blender (or a regular blender in small batches) to blend soup until smooth.

add:

½ cup sugar

¼ cup salt

Melt 1 cube of butter and stir in a cup flour.

Add to tomato mixture and boil for 15 minutes stirring constantly.

Pour in to jars and prepare for processing.

Process in pressure canner for 20 minutes at 10 lbs.

Makes 14-18 pints

Grandma's Apple Relish

12 large apples peeled and cored, pulped (Gala or Yellow Delicious)

12-24 tomatoes peeled - cut in pieces

8 onions - chopped

3 cups vinegar

5 cups sugar

1/4 cup pickling salt

1 tsp cinnamon

1 tsp cloves

1 tsp dry mustard

1 tsp pepper

1tsp ginger

1 tbsp cayenne pepper

Cook till thickened on low for 3 hours. Pour into clean jars - 8 pints. Process 20-25 minutes.

Apple Pie Filling

4 1/2 c. sugar

1 c. cornstarch

2 Tbs. cinnamon

1 tsp. nutmeg

1 tsp. salt

10 c. water

Put in large saucepan and cook until thick and bubbly. Add 5 Tbs. lemon juice and stir until mixed well. Peel and slice apples and put in clean quart jars. Pour sugar mixture over apples in bottles leaving 1" space at the top, leaving space for expansion. Be sure to get all air bubbles out with a rubber spatula. Place in water bath and process for 40 minutes.

Peach Pie Filling - 7 quarts

6 quarts slice fresh peaches

7 cups of sugar

2 cups and 3 tbsp clear gel A (insta gel)

5 1/2 cups of cold water

1 tsp cinnamon

1 tsp almond extract

1 3/4 cups bottled lemon juice

Mix sugar ad clear gel together before you add them. Peel peaches and prepare slices 1/2 inches thick. Place slices in 1 gallon water containing 1/2 tsp. ascorbic acid (or 6 vitamin c tablets) to prevent browning. Combine mixture of sugar and clear gel in water. If desired add cinnamon in large kettle. Stir and cook over medium high heat until thickens and begins to bubble. Add lemon juice and boil sauce one minute stirring constantly. Drain peach slices. Pou peaches into sauce and add almond extract. Continue to heat for 3 minutes. Fill jars leaving 1/2 inch head space. Process immediately for 30 minutes.

5 lg. zucchinis, grated        1 tbs. alum

3 lg. green peppers, diced   

5 lg. onions, diced              5 c. vinegar

1 lg. red pepper, diced        5 c. sugar

 1/2 c. pickling salt                    1 tbs. turmeric

2 tbs. celery seed

Mix all vegetables together and sprinkle with pickling salt and alum.  Cover with ice and let stand 4 hours.  Drain and rinse.  Combine vinegar, sugar, turmeric, celery seed and boil.  Add vegetables and cook until tender (20-30 min).  Pour into jars and seal. Process in cold pack canner for 20 min.  Makes 8-10 pints. 

Pizza Sauce

10 lbs. tomatoes peeled & chopped (20 cups romas)

3 medium sized onions- fine

3 tbsp olive oil (or canola)

1 tsp crushed red peppers

1 tsp pepper

1 tsp sugar

4 cloves garlic - minced

1 tbsp Italian seasoning

1 tbsp basil

1 tbsp salt

1 tbsp oregano 

Cook onion and garlic in oil till clear.  Add tomatoes and other ingredients.  Simmer for 2 hours.  Process 35 minutes. 

Spaghetti Sauce 

1/2 bushel tomatoes peeled and chopped

4 (6 oz.) cans tomato paste  1/4 c. parsley

6 cloves garlic    1/2 c. brown sugar

6 onions chopped    8 tsp. salt

4 1/2 tsp. oregano    2 1/2 tsp. pepper

4 1/2 tsp. thyme    5 tsp. basil

5 bay leaves (whole)    2 tsp. rosemary 

Cook altogether for 4 hours.  Bottle and process fro 50 minutes. 

Peach Salsa 

4 cups fresh peaches- peeled, pitted and chopped

½ cup chopped onion

½ cup chopped red bell pepper

2 jalapeno peppers, minced

¼ cup chopped cilantro

3 cloves garlic, minced

1 ½ tsp ground cumin

¼ cup white vinegar

1 tsp grated lime zest

3 ¾ cups sugar

1 package light fruit pectin crystals

In a large saucepan, combine peaches, onion, peppers, cilantro, garlic, cumin, vinegar, and lime zest. Stir together pectin and 1/4 cup sugar. Bring to a boil, and stir in remaining 3 1/2 cups sugar. Boil for 1 minute, stirring constantly. Remove from heat, and stir for 5 minutes.

Pour peach salsa into prepared jars, leaving 1/4 inch air space. Seal, and process in a boiling water bath for 15 minutes.  

Homemade Canned Salsa

5 gallon bucket full of ripe tomatoes

6 Anaheim peppers


18 jalapeno peppers (wear gloves, the seeds can burn your hands)

**if you leave seeds, it will be hot…the more the seeds, the hotter the salsa


8 cups chopped celery  (I just use 1 large bundle)


12 bell peppers

8 cups chopped onions


4 cups vinegar


2 cups sugar 


1 cup salt (yes, one cup- it's not a typo)


4 T cumin


2 T black pepper

1 bulb garlic 

Wash, core  and chop tomatoes. I like Roma the best, they have less juice and more meat.   Hand chopping at least half of the tomatoes will make your salsa chunkier, the other half you can puree in a food processor. Wash, seed and chop all other vegetables. You can do it all by hand, but a food processor is recommended because of the quantity for this recipe.  Combine all ingredients in LARGE pot (I use my pressure canner) and bring to a boil. Boil for 1-2 hours (stirring occasionally) or until salsa is cooked down to the consistency you like. The longer it boils, the thicker the salsa. Fill prepared jars ¼ inch from the top and process in a hot water bath for 35 minutes. Yield about 32 pints. 

Sweet and Sour (canned)

8 cups tomatoes (peeled and chopped)

7 cups sugar (wait with clear gel)

8 scant tbsp soy sauce

3 cups apple cider vinegar

3/4 cup clear gel (add sugar to taste)

3 cups chopped onions- fine

4 cups chopped pepper (green pepper)

4 cups pineapple tidbits 

Bring to boil.  Add clear gel.  Stir, stir, stir.  Boil for 2 minutes.  Pour into hot jars.  Process 40-45 minutes. 

Canned Tomato Soup

½ bushel of tomatoes - skins removed and quartered then blend to make smooth 

add:

3 finely chopped green peppers

5 finely chopped celery stalks

4 finely chopped onions 

Boil for 1 hour stirring to prevent burning. 

Use an immersion blender (or a regular blender in small batches) to blend soup until smooth. 

add:

½ cup sugar

¼ cup salt 

Melt 1 cube of butter and stir in a cup flour.

Add to tomato mixture and boil for 15 minutes stirring constantly.

Pour in to jars and prepare for processing.

Process in pressure canner for 20 minutes at 10 lbs. 

Makes 14-18 pints 

Grandma's Apple Relish

12 large apples peeled and cored, pulped (Gala or Yellow Delicious)

12-24 tomatoes peeled - cut in pieces

8 onions - chopped

3 cups vinegar

5 cups sugar

1/4 cup pickling salt

1 tsp cinnamon

1 tsp cloves

1 tsp dry mustard

1 tsp pepper

1tsp ginger

1 tbsp cayenne pepper 

Cook till thickened on low for 3 hours.  Pour into clean jars - 8 pints.  Process 20-25 minutes. 

Apple Pie Filling

4 1/2 c. sugar

1 c. cornstarch

2 Tbs. cinnamon

1 tsp. nutmeg

1 tsp. salt

10 c. water 

Put in large saucepan and cook until thick and bubbly.  Add 5 Tbs. lemon juice and stir until mixed well.  Peel and slice apples and put in clean quart jars. Pour sugar mixture over apples in bottles leaving 1" space at the top, leaving space for expansion.  Be sure to get all air bubbles out with a rubber spatula.  Place in water bath and process for 40 minutes.

Peach Pie Filling - 7 quarts  

6 quarts slice fresh peaches

7 cups of sugar

2 cups and 3 tbsp clear gel A (insta gel)

5 1/2 cups of cold water

1 tsp cinnamon

1 tsp almond extract

1 3/4 cups bottled lemon juice 

Mix sugar ad clear gel together before you add them.  Peel peaches and prepare slices 1/2 inches thick.  Place slices in 1 gallon water containing 1/2 tsp. ascorbic acid (or 6 vitamin c tablets) to prevent browning.  Combine mixture of sugar and clear gel in water.  If desired add cinnamon in large kettle.  Stir and cook over medium high heat until thickens and begins to bubble.  Add lemon juice and boil sauce one minute stirring constantly.  Drain peach slices.  Pou peaches into sauce and add almond extract.  Continue to heat for 3 minutes.  Fill jars leaving 1/2 inch head space.  Process immediately for 30 minutes.  

in headspace.  Adjust two-piece caps and process in boiling water 20 minutes. 

Tip of the Week

Spices can be very expensive, my suggestion is to buy in bulk! You only buy the amount you need, whether its one you use all the time, or just to try a new recipe! It's much less expensive than the grocery store. For convenience of storing, I put them in a variety of sizes of wide mouth canning jars with plastic lids. They stack on each other and fit nicely in the cupboard.