| Being from the south there are certain things you could find in just about any little country store or convenience store. Those items were boiled peanuts, pickled pigs feet and of course pickled eggs. I love the first and last very much. Neither here nor there on the feet just never built a taste for them. But I LOVE the eggs. So a friend of mine raises all types of fowl and just so happens one of those is quails. I was lucky enough to be given 2 dozens of them and of course I had to try my hand at pickling them. Since I now live in Indiana they are not readily on every street corner. So here is my attempt at pickling them. I'll let you know in a couple days how they taste.   | Boiled eggs 1 cup apple cider vinegar 1 ½ cups vinegar from pickled Jalapeños 1 cup water 1/4 cup brown sugar 3 bay leaves 2 tsp. Tony Chachere's Cajun seasoning 1 tsp Canvender’s Greek Seasoning 1 teaspoon cayenne pepper powder ¼ teaspoon garlic powder ½ tsp onion powder Crushed red pepper Onions Jalapeños peppers Boil the eggs for 5 minutes and then let sit for 15 minutes, and then set in cold water for 15 minutes. Peel and rinse them once cooled. In a sauce pan over high heat, combine the two vinegars, along with remaining spices. Bring the mix to a boil.Remove the brine from the heat and allow it to cool for 5-10 minutes. Layer the eggs with onion slivers and peppers into large seal-able canning jars, press down to get them all in.Pour the brine over the items until all are completely submerged. Seal the jar and place in the refrigerator. Allow the eggs to pickle for at least 24 hours before serving.  |
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   This happens to be one of my kids favorite things. The hardest part is peeling the apples. APPLE BUTTER 3lbs of cored peeled chopped apples 1/2 tsp cinnamon 1/16 tsp ground nutmeg 1/16 tsp ground cloves 1/16 tsp ground all spice 1 cup brown sugar 1/2 cup of apple juice. I usually double the recipe Place all in a ingredients in a large crockpot and cook over night. I go light on the spices cause I wanta taste the apple not just spices. I stir the pot ever so often and shake off the water that has built up on the lid to help thicken the butter. I then can the butter or store in frig. Fill hot butter into sterile half-pint, leaving ¼-inch headspace. Place sterilized rings and lids on jars. Recommended process time for Apple Butter in a boiling-water canner. Process Time at Altitudes 0 - 1,000 ft is 5 minutes 1,001 - 6,000 ft is 10 minutes Above 6,000 ft 15 minutes You can use the butter to make apple butter dumplings by just dropping your favorite dumpling recipe into the hot butter you have placed in a pot and the stove and brought to simmering butter. 
My backyard is filled with wild black raspberries vines. So I have spent the last few days picking berries. The first batch went into a rhubarb berry pie that I will post in the next day or two. The second batch went for this pepper jelly. So of course I am having to share it will y'all, my friends. Now after you make the jelly made you can use if for a great party appetizer. All you need is a brick of cream cheese and take 4 ozs of the jelly and spoon over the top of the cream cheese. Serve with crackers. I like the pretzel type chips. The combo of the sweet, sour & salty is awesome. I hope you enjoy the recipe and share it with your friends. 
1.)First wash 22-24 4oz jars, lids and bands in hot soapy water. Prepare Large pot or canner with boiling water. Place jars in simmering water until ready to use. Do not boil. Place a pot that can hold lids and bands to heat them put to place on jars. Leave them simmering until ready.  1.)Combine all peppers in a large pot along with 1 1/2 cup vinegar and set aside.  2.)In a smaller pot place berries & 1 1/2 cup vinegar, bring berries to a simmer and cook for 15 minutes to bring out all the juices of the berries.  3.)Pour berries in to a strainer and press berries to remove seeds.  4.)Pour the remaining 1/2 cup of vinegar over pulp to get the remaining juices.  5.)Place juice and pulp into large pot with peppers. Open pectin and set aside.  6.) And Sugar and Splenda to pepper mixture.  7.)Bring mixture to a full rolling boil that cannot be stirred down over high heat, stirring constantly. When it has reached the rolling boil gradually stir in both packages of pectin.  Return mixture to a full rolling boil. boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.  8.)Fill jars leaving 1/4" head space. Wipe off top edge of jars and place lid and band on jar and hand tighten.  8.)Fill jars leaving 1/4" head space. Wipe off top edge of jars and place lid and band on jar and hand tighten.  10.)Remove jars and cool. Check seal after 24 hours. Lid should not flex up and down when center is pressed.
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