Mama Layne's Country Kitchen
Welcome to Candy Land! This page is all about cooking, freeze drying, and food preservation.
07/23/2024
I made my first butter from fresh cream. Thank you Paula Gow for sending it home with me. I poured the cream into my food processor and used a dough blade. Ran it on high for about 12 minutes. I scooped the butter out and worked it over in my bamboo bowl to get all the liquid out. Then put it in a container for storage.
Made it to Lovell, Wyoming. Phin and I will be competing in a USBCHA trial in Bridger, Montana. Due to Jim Bridger days, we had to stay about 40 miles away to afford the trip. So it will be like driving to Lewiston every morning. No big deal. We get 4 runs this week. I am super stoked to do a new type of trial. I printed off all 37 pages or so of rules to read tonight and tomorrow. A 10.5-hour drive and most of that was 80 mph. It went by rather quickly. Hope we kick some sheep butts!
07/06/2024
46 quarts of cherry pie filling done today. Here is the low down.
6 quarts pitted cherries. 7 cups sugar, 1.5 cups clear gel, 9 cups juice (I used Juicy Juice cherry juice)or water and 1/2 cup lemon juice.
Mix sugar and clear gel. Add juice and heat on medium/high heat to boiling and thick. Stirring constantly then add lemon juice and boil one more minute. Take off heat and fold in cherries. Put product into hot canning jars add lid and ring the process in a boiling water bath canner for 30 minute. Higher altitude requires more time. We are at 1500 ft. So we had to process 35 minutes.
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1044 Old Peck Grade
Lenore, ID
83541
04/11/2024