| T O P I C R E V I E W |
| Annika |
Posted - Jul 21 2008 : 9:58:54 PM
I'll post mine.  Miss Wilma got me thinkin'
Wild Plum Preserves
5 cups pitted, tart plums (about 2 1/2 pounds)
4 cups sugar
1 cup water
Sterilize canning jars. Combine all ingredients. Bring slowly to boiling, stirring until sugar dissolves. Cook rapidly almost to the jellying point, about 15 minutes, stirring frequently to prevent sticking. Pour hot preserves into hot jars, leaving 1/4 inch head space. Wipe jar rims and adjust lids. Process 10 minutes in a boiling water bath at 5,000 feet.
We tried it last year and it was yum!
Pickled Eggplant
12 baby eggplants, with stems intact
3 cups red wine vinegar
1 cup olive oil
8 cloves garlic, chopped finely
1 1/2 tablespoons each salt and ground cumin
2 - 3 dried red chili peppers
1/2 teaspoon oregano
black pepper to taste
Make a 1-inch slit in each eggplant. Place the eggplants in a saucepan with a large amount of lightly salted boiling water and cook until just tender (about 10-12 minutes). Drain, cool and transfer the eggplants to a large crock or jar.
In a mixing bowl, combine the remaining ingredients with about 4 cups of water. Pour this mixture over the eggplants. If necessary, add water so that the eggplants are covered. Cover the container tightly and let stand at room temperature for 3-4 days.
To serve, drain and serve whole.
Serves 6-8.
I collect cookbooks and recipes, so I come across some odd ones, but I have three loaded wild plum trees, so I've had to go lookin' =)
Annika
Farmgirl sister #13
Mud Hen Queen
http://innermountainmudhens.wordpress.com/
http://panzymoon.wordpress.com/
http://panzymoonsgarden.blogspot.com/ |
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