Tuesday, 1 September 2015

September 2015


As we move into FALL, many of us with gardens in our back yards, or where ever, are looking at food preparation.  Our Ancestors canned fruit, vegetables, and even chicken, beef, and ham. 

We have come to rely on large factories to do our canning for us.  We get additives in “store bought” food that we would not add on our own. 

Good food feeds our body and our soul.  Clean food keeps us young. Canning is good to support our Free Will.

Here are some favourite recipes for the fall.


Easy Refrigerator Pickles

  • 6 cups thinly sliced pickling cucumbers (about 2 pounds)
  • 2 cups thinly sliced onion
  • 1 1/2 cups white vinegar
  • 3/4 cup sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon crushed red pepper (optional)
  • 1/4 teaspoon freshly ground black pepper
  • 4 garlic cloves, thinly sliced


Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.

Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days.

Note: Pickles may be stored in the refrigerator for up to one month. 

I sterilize the jars and seal them, and put them in my cold storage.  Good now until Christmas!


Zucchini Muffins


  • 3 cups all purpose flour (I use gluten free flour and add Xanthum Gum)
  • 1 cup sugar
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg (optional)
  • ½ tsp salt
  • 2 eggs, lightly beaten
  • 1 cup vegetable/canola oil
  • ½ cup milk
  • 2 Tbsp lemon juice
  • 1½ tsp vanilla extract
  • 2 cups shredded zucchini, thawed if frozen
  • Optional: 1 cup chocolate chips and/or ½ cup chopped walnuts and/or pineapple or banana
  1. Preheat oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or spray with baking spray.
  2. In large bowl, combine flour, sugar, baking soda, cinnamon, nutmeg, and salt.
  3. In separate large bowl, whisk eggs, oil, milk, lemon juice, vanilla and zucchini.
  4. Pour wet ingredients into dry and stir just until completely combined (it's best to do this by hand to avoid over-mixing, which results in tough muffins).
  5. Fold in chocolate chips and/or walnuts if using.
  6. Divide batter over 12 muffin cups - they will be full! Bake for 22-26 minutes, until tops are golden and toothpick comes out clean from centers. Let sit in pan 3-5 minutes before removing to rack to cool completely.
  7. Best served fresh, or freeze extras, well wrapped or in an airtight container, and thaw or reheat as needed.



Other Recipes:



1 comment:

Anonymous said...

Awesome recipes. Thanks. I love your blog.