Fall Recipes

Here are the recipes from our fall blog header...we still love them!  

The school and school bus are located in Leando, Iowa, population 135

From Sue:


We like carrots…and I like them canned better than frozen.  The amount of vegetables needed depends on the size of your carrots – you will have more waste with smaller carrots.  Carrots, like all except pickled vegetables, need to be pressure canned.  It is a good product for learning how to can; they are relatively easy to get ready.  I usually can mine with a hot pack, but raw packed carrots are every bit as good, and a little easier.  They will shrink more in the jar, however, and you may have some floating.  That certainly doesn’t hurt the flavor!   
Don and Bonnie's Canned Garden Carrots
Never throw away the liquid from canned carrots - it is excellent in beef gravy as the liquid.
I used these for the first thing I canned in my new All-American canner to try it out!  I also have a larger Presto canner.  My brother-in-law, Don, gave me the old Hazel-Atlas jars - pretty, aren't they?   He and his family canned 20 quarts and 20 pints of carrots from 50 pounds of raw carrots just a few weeks ago.              
Home Canned Carrots
  5 1/2 -7 pounds Whole Carrots -- (depending on size of carrots)
  2             Quarts  Hot Water -- for filling jars
Wash carrots and drain.  Peel and wash again.  Leave baby carrots whole.  Slice or dice larger carrots.
Raw pack:  Tightly pack carrots into hot jars.
Hot pack:  in a stainless steel saucepot, combine carrots with boiling water to cover.  Bring to a boil over medium-high heat.  Reduce heat and boil gently for 5 minutes, until tender-crisp.  Drain, reserving cooking liquid for packing.  Pack hot carrots into hot jars. 
Either raw or hot pack:
Pack within a generous 1 inch of top of jar.  Add salt, if desired, 1/2 teaspoon for each pint.  Ladle boiling water or cooking liquid into jar to cover vegetables, leaving 1" head space.  Remove air bubbles and adjust headspace if necessary, by adding more hot liquid.  Wipe rims.  Adjust lids and rings.
Place jars in pressure canner, filled with approximately 3 quarts hot water (check mfg. directions).
Process at 10 pounds pressure for 25 minutes for pints and 30 minutes for quarts at 1000' altitude.  Check your book for other altitudes.
  "Kerr Kitchen Cookbook page 25"
  "7-8 Pints"

From Myrna:
Custard pie is one of my personal favorites and this is a very good recipe, the author claims that this pie will not weep or bead up. Scalding the milk before using does help with this. According to the Joy of Cooking, to scald milk, heat in a heavy pan just till you see bubbles along the outside edges. You do not want the milk to boil. 
Pour slowly into the egg mixture to avoid cooking the eggs. 
This is a very simple, flavorful pie and not rich, it is good for a dessert after a large meal.
 Really takes me back to my childhood. I make custard cups quite often, but the pie really hits the spot. 
Velvet Custard Pie
1 unbaked 9 inch pie shell
2 ½ cups milk
4 eggs
¾ cup sugar
1 ¼ teaspoons vanilla extract
¼ teaspoon salt
Grated nutmeg
  Preheat oven to 350°F. In a small saucepan, scald the milk over high heat, set aside. In a large mixer bowl, throughly beat the eggs, sugar, vanilla, and salt together. Add one cup of the hot milk to the egg mixture, beating it in slowly. Add the rest of the milk and continue top beat slowly. Pour the custard into the pie shell, and sprinkle with nutmeg. Bake on the lowest oven shelf for 40 minutes or until it is pale gold. Remove to rack and cool completely before cutting.
Cooking From Quilt Country


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