We have been a busy crew! I didn’t get as much done on the farm as I would have like, but I am content with what got done. I just need to take more pictures!
Thursday night, I was at an interview. I was asked to sit on the parents committee for interviewing the superintendent candidate for our schools. I found it to be very intereresting and somewhat hard!
Friday night, Shali’s and her classmates had a steak sandwich supper to raise money for their class. Excellent meal! Friday night was also parents night for football and since Shali is a stat girl for football, we were in the line-up to be recognized.
Saturday morning we watched this:
After we came home and everyone scattered again, I started canning. I thought I would attempt to make pear butter (from the Elliot Homestead), pear sauce, and pear jelly. I made the pear sauce on Saturday along with two loaves of homemade bread. I am bound and determined to start making all our bread because I cannot handle paying store prices anymore for “healthy” bread!!! Grrr….making our own bread will be better for us anyway!
I also installed the new smoke detector in the kitchen. I guess the old one wasn’t working. I put a new battery in it and nothing. Glad I had a new one on hand to install!
Sunday was church and the making of pear sauce and pear jelly. The pear sauce recipe was easy peasy! I don’t remember where I got the recipe, but I have had it for two years in a want of making this! I apologize for not giving the proper credit due.
40-50 small to medium sized pears, peeled, cored, and chopped into pieces
2 tsp. lemon juice
1 cup water
sugar to taste
cinnamon to taste
I recruited help from Shali before she left for work to peel, core, and chop 50 small/medium pears. Place pears in a large pot and add water. Bring to a boil. Reduce heat, cover, and simmer for 20-30 minutes until pears are soft, stirring often.
I added lemon juice, about 1 cup of sugar and 2 tsps. of cinnamon. I didn’t want to make the pear sauce too sweet and I wanted the natural sweetness of the pears to shine through. (Next year I want to experiment with sweetners, mainly using honey or rapadura)
I kept cooking the pears until they were really soft. Then I used my masher to mash the pears until it was more like a chunky applesauce. After the pear sauce was done, I sterilized my pint jars in boiling water as well as got my lids hot. I filled the jars, leaving 1/2 inch of space at the top of the jars. I removed any air bubbles, put the lids on, and tighten the rings. I processed the jars in a boiling water canner for 20 minutes. (If you use quart jars, you will want to process for 25 minutes.)
I took the jars out of the canner, put on a folded towel to cool, and listened for the ping (so cool!).
PS – This is linked to the Barn Hop! Check it out!
And also linked to Raising Homemakers Homemaking Link Up: