MARKET ON THE MOVE

From October to May The 3000 Club distributes produce at various locations in the Valley. For $10 you can get up to 60 pounds of produce. Its not always the freshest of products, but they are good for sauces and salsa and other things.

I look forward to the fall events.

HOME CANNING-- STRAWBERRY JAM

In March, I heard about a smoking deal on strawberries at a fruit stand in the east valley. I decided I wanted to try and make some strawberry jam, even though I had never made it before. My Mom was a great canner and I watched and helped growing up, but helping as a teen isn't the same as going solo.
As luck would have it my friend Tammy teaches canning at Honeyville Farms in Chandler, AZ., and that very week she taught how to make Jam.

I stopped by on the way home and got strawberries, $6 for a flat of 8 boxes, and then went home to make jam.

I used a recipe from http://www.freshpreserving.com/recipe.aspx?r=265 for     
Traditional Strawberry Jam
You will need:5 cups crushed strawberries (about 5 lbs)
1/4 cup lemon juice
6 TBSP real fruit pectin (or an envelope of sure gel)
7 cups granulated sugar
8 (8oz) 1/2 pint glass jars with lids and bands

I used the fruit processor to crush the strawberries so it was a little less chunky than I envisioned.

 1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE strawberries and lemon juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.
3.) ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. *boil 1 minute only, any longer and you will either have cement or lots of ice cream topping.
4.) LADLE hot jam into hot jars leaving 1/4 inch head space. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
5.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

I made 31 1/2 pints and I was exhausted.

But the jam tastes great and its a perfect consistency.

 

FAMILY HISTORY FRIDAY

A few weeks ago we decided we needed to start making more of an effort to break down our genealogy brick wall. Last night we gathered at Lori and Tom's with our sledgehammers to get started.

Imagine a large dining room table covered with this kind of sledgehammers of all sizes.
We had a good turnout, 9 family members and the Family History Specialist from Lori's ward, Sister Beeson. We worked on trying to find new information, clean up incorrect information that had been entered into www.Familysearch.org,  and learn about new Family History programs available. We ordered pizza for supper and had fruit salad, veggies from Lori's garden, chips, salsa and other goodies.
I forgot to take pictures until after Aunt Karen, Uncle Max, Cindy and Rich had all left.

Sister Beeson, Rebecca, Ben, Tom and Lori

 

THANKS LORI & TOM FOR ALLOWING US TO COME OVER AND WORK!!

MEMORIAL DAY AT STEVE AND PAM'S

 

On Memorial Day some of us gathered at Steve and Pam's house for a cookout and Pool Party.
We started with hot dogs and hamburgers, fruit, chips and corn on the cob.

 

After everyone had eaten, those who wanted to went into the pool.

THANK YOU STEVE AND PAM FOR INVITING US OVER TO CELEBRATE MEMORIAL DAY !!