Canning Grapefruit Juice and New Kitchen Cabinets

My Mom had a bumper crop of the sweetest most delicious grapefruit this year.  More than we could possibly eat.  She shared many of them, but still had bushels of them left.  For some reason most people think they don't like grapefruit and say "No thank you".  I'm convinced it's because they've never had Louisiana tree ripened grapefruit.

My Mom wasn't sure what to do with them and was scared they were going to spoil.  So....I decided to try and can grapefruit juice.  I do love grapefruit.  I also love grapefruit juice.....but this juice really surpasses any grapefruit juice I've ever drank from a commercial canner.

So if you live in a citrus area and can get your hands on a bunch of citrus you can jar it using the following recipe.  I've only canned grapefruit and lemon.  There's never too many oranges and you can always give those away.

Canned Citrus Juice

You need:  Citrus fruit, sugar, sterilized canning jars, canning lids, and bands.  Large pot for juice and canning pot

Juice your fruit

Strain fruit through cheese cloth or clean curtain sheers

Place strained juice in large pot

Add 1/2 cup of sugar to grapefruit juice (not lemon) for each 12 pints of juice

Bring juice to just under a boil and simmer for five minutes

Fill sterilized jars 1/2 inch from top.

Wipe rims

Place warmed lids (warm  in hot water) on top

Screw bands down snugly

Place jars in pot of hot water

Jars should be covered by 1 to 2 inches of water

Bring water to a boil

Once boiling time each batch for 10 minutes

Remove from water

Allow to cool

Listen for seals to pop closed

Keep any jars that do not seal properly in Fridge and drink right away.

This is what my kitchen looks like currently.  Getting new cabinets today!  Will post pic.

Regreening The Desert

I found this video fascinating and inspiring.

Around The House And Gardens

My husband says my garden is an authentic Eden now.  It even has it's own snake.  This snake hangs out in an abandoned bird nest in the honey suckle next to the front porch.  Not sure exactly what kind it is, but almost certain it's not poisonous.

 My roses have reached the top of the pergola and are blooming beautifully.  The brambles are also full of new buds.

 Lovely False Indigo.

 Moon Glo Iris next to a sago palm.  I lost my lorapetalums in Issac.  I planted new ones this spring.  I love the purple leaves and pink blossoms as a back drop for the variegated ginger.

 Garlic drying on the front porch.  My garlic seems to mature a bit faster than the books say they should.  I wonder if it's our warm climate.  Although we have had more cold and cool weather than usual this year.  Not any freezes though.

 I need to look in my notes as to what type of iris this is.  I just planted it last year and it has been blooming like crazy this spring.  Vibrant velvety purple....love it.

 Working on the side garden.  The Louisiana phlox is lovely.  This bed is going to get a lot of work this year.

 Flossie guarded this bag of cat food like a lion guards a kill.  Even bristling and laying back her ears when we got to close.

 Talia's fledgling asparagus patch.  We planted the seeds last spring.  She and her Grandmother have a heated competition on who can grow the best asparagus.  Talia is accusing her Granny of cheating.  Granny bought two year crowns.  Talia planted seeds.  She's not doing too bad though.

My New Greenhouse

 

Here's a peek inside my new greenhouse.  This is heirloom tomatoes all lined up in a row.  They're waiting for the weather to be just right.  Then, I'll put them out in the garden.  It's warm enough that I am opening the vents on the greenhouse.  Although there was a little freeze about a week ago.  That's the problem with March....unpredictable!   There usually is a few more cold days here in March.

 

I am very happy with the greenhouse.  I got a small one...you know...making sure that I am going to like having a green house.  I'm happy to report.   I love my green house.  Love, love, love.

 

I am growing Pineapple, Cherokee, Brandywine, Cour Di Bue, Egg Yolk, and Amazon Chocolate tomatoes.  My favs are Pineapple (large, juicy, luscious and sweet) and egg yolk (small yellow (golf ball size) sweet, prolific and just keep on producing right through our heat, I also find they are more resistant to pests.) 

Shot's of the seedlings.

Artichoke

Large plants on the floor.

Here is how I grow my seedlings.  First I make small soil blocks (google them "soil block makers" you can buy them numerous places).  When the seeds sprout I make larger soil blocks with a indention that fits the smaller soil block.  Then I put the small soil block in the larger one.

I find this saves seeds, space and soil.

The small soil blocks are on the right the large ones on right already planted with sprouted small blocks.

A small sample of what I am still harvesting:  Carrots, cabbage, radishes, turnips, parsley, broccoli sprouts, green onion, Swiss chard, and collards.

 

Seeds to plant directly in the garden now (If you live in the New Orleans or Gulf Coast region):

cucumbers
melons (all kinds)
squash (all kinds)
beans (all kinds)
corn
potatoes
gourds
summer annuals:  morning glory, sunflowers, zinnias, marigolds
herbs:  basil, oregano, thyme, rosemary, green onion, bay, mint
okra

Plant transplants of:
tomatoes
eggplant
peppers

Hmmmm....I think that's it.

Don't forget....you can plant small and bush varieties in pots!

Citrus Season - How to can Lemon Juice

 

Citrus season in New Orleans is drawing to an end.  My Meyer lemon trees are dripping with fruit.  I've been picking and sharing, but I'll have to get a move on if I'm to save most of the harvest.  This red wagon load represents only maybe one tenth of the harvest?

I've begun by sharing of course, but also by canning the juice.  Last year I froze the juice into cubes, but Hurricane Issac left us without electricity for 10 days.  The record was 18 days after hurricane Gustav.  They had the electricity on quicker after Katrina!  The cubes mostly melted before I could return home and fire up the generator. 

 

My goal is to rely less on preservation methods that require electricity.  Our electrical supplier is not the greatest.  I know they are loudly proclaiming that they are not at fault for the Superbowl blackout....but I couldn't help but laugh when I heard about the ordeal.  I'm just glad everyone stayed calm.  I wonder if they thought about the Hurricane Katrina victims huddled in a darkened Superdome with the storm howling outside?

 

Sessie made the deer from pipe cleaners.  My girl loves to make tiny animals from anything!

 

 

 How to Can Lemon Juice:

 

Sterilize Jars, bands and lids

(I used 1/2 pints, you can always open 2 if needed)

 

Juice lemons

strain Juice

 

Heat juice almost to a boil and simmer for a few minutes

Ladle into warm sterilized jars

Put lids and bands on.

 

Boil in a water bath for 5 minutes for 1/2 pints and pints...10 minutes for Quarts.

 

Don't start timing until the water comes to a boil.

 

Canning by water bath can only be done with high acid foods.  You put the prepared and filled  jars in a large pot and cover them with water about 1 inch above the top of the jars.  Start timing the bath once the water has come to a boil.

 

The best book for learning to can is the Ball Jar Blue Book. 

 

I will let you know how the juice works for me.

 

This Greeted me today when I went out to the garden....A friendly huge Louisiana Cock Roach.  Even my cat Josie avoids these things.  I can't stomp them....the crunch sickens me.  I run the other way or ask Byron or Sessie to come smush them.  Please Mr. Roach stay out of my house.

 

 

Now that your hungry here's some broccoli I picked.  The plants are still sending out plenty of shoots.  Once you harvest the main head leave the plant.  It will provide you with yummy shoots for the longest!

Around The House and Gardens

Everything looks a little drab this time of year.   But it's a time for planting and doing.  A random sunny day has been sneaking in and the clover starting to pop up.  There's also the unmistakable scent of citrus blossoms on the wind....so some trees are most certainly blooming.  Guess that means I'll have to clean up the remaining fruit on the trees and trim them! 

 The bees are loving the blooming Asian Mustard.  The broccoli heads have been picked, but I am still harvesting plenty of side sprouts.  Enough for salads and dipping.

 My new green house I got for Christmas.  It's small, but I believe it's going to be perfect for starting my seedlings.  That's really all I need it for.  I'd like to change the covering to shade cloth in the summer.  I think I'll have to make that myself....and I'm not so sure how to tackle that...will see.

The seedlings are popping up.  If you are going to start your own seeds in the New Orleans area....do it now...yesterday would have been better.  Seeds to start early are:  tomato, eggplants and peppers.  Large seeds such as beans, corn, squash, melon, cucumber, okra,  etc....are best planted directly in the garden...and it will be time to plant those very very soon.  Prepare your beds and get your seeds ready.

Tomato popping up.

Thai Basil.

Here's the bench Byron made.  Look at my nice deck flooring Byron built to put the green house on!  Luv it.

Cabbages are just gorgeous!  Beautiful.  I think cabbages are lovely!

I've been collecting cardboard boxes and putting them on the paths.  Getting ready for the mulch!

Broccoflower....taste like cauliflower.  Lovely color.

Herb wheel.  Green onions, coriander, parsley, dill, rosemary, and natursium.

Lettuce!

Today's harvest.

 Some more of today's harvest....a wagon load of cabbage!

Ready for sauerkraut, coleslaw, cooking and pickling!

Wanted to mention....MY BANANAS ARE FRUITING!!!!!!!! Amazed!  They're only what, two years old?  I'm excited is an understatement.

Get ready for the season by:

Preparing beds (don't forget you can grow bush and compact varieties in pots!)

Ordering seeds
Baker's Creek Heirloom Seeds  This is a good source.

Planting in pots:  tomatoes, peppers, herbs, artichokes, and eggplant (there may be others you want to plant)
Mother Earth "Starting Seeds Indoors"

 

Christmas Tea Party

This year I decided to give a Christmas Tea Party for the ladies in my family and my Father of course! He was the guest of honor!  What a blast we had!  I started early.  I wanted it to be the best tea party ever...So....I made everything that I could myself.  Even the smoked salmon!  (With help from Byron!)  I promised everyone I would post all the recipes (at the end of this post) and some pictures.  Hope you enjoy.  Maybe you'll be inspired to have one yourself next year, or maybe this spring?

Here is the salmon covered in fresh dill (which there is plenty in the garden), juniper berries, sugar and sea salt.

I found these little baking cups.  They're adorable and really neat.  They stand up on their own and bake just like that...I like.

These are the holiday ones.  I also bought butterflies and cloud ones Spring?

Bambi is Byron's!  It's from one of his trips to Disney World as a child.  The little velvet deer is an old ornament of my Mother-In-Law's.  Prehaps from the 50's?  I didn't buy any decorations.  I love using what I have on hand in a different way to decorate and surprise people.

These are my shoes....Grand enough for the party I believe.

The coffee table set with Lemon Sour Cream Pound Cake, Strawberry Shortcakes, Peanut Butter Balls, Salmon Bites, and Roast Beef and Cucumber sandwiches.

Tiny Strawberry Shortcakes

 These Asparagus Sandwiches were the favorite and every single one was devoured.

The kitchen table with veggies, praline brie, date balls and sandwiches.  The floral arrangement was made from what I could find in the garden that was still presentable.  Flowers, pods and unique greenery!

Date scones with cream and lemon curd...the best!

Tiny stuffed potatoes with a patriotic tribute.

Veggies all from the garden! 

 

Salmon Bites

 

Pumpernickel Bread

Smoked Salmon

Cream Cheese

Small Amount of Milk

Chopped Fresh Dill

 

Cut pumpernickel bread into small circles using a small cookie cutter (silver dollar size).  Mix cream cheese with a small amount of milk to make it a little softer.  Put cream cheese into cake decorating bag with a large tip (I use a really large tip.  The kind used for icing cupcakes).  Squeeze a flower of cream cheese onto each pumpernickel round.  Top with a few flakes of smoked salmon and sprinkle with fresh chopped dill.

 

I make my own smoked salmon.  I'll put that recipe in another post.  I like my own best!

 

 

 

Asparagus Sandwiches

White Bread

Mayonnaise

Fresh Asparagus Spears

Salt

Pepper

Lemon Juice

 

Cut tough ends off of asparagus.  Steam Asparagus.  Asparagus should still be on the crunchy side.  Cut crust off of bread and spread mayonnaise on one side.  Lay one steamed asparagus spear on slice of white bread mayo side up (of course).  Sprinkle salt, pepper and a little lemon juice on top.  Roll the spear up in the bread.  Yummier than you think.  These were everyones favorites.  You can also tie a ribbon of chives around the roll in a bow to make it fancy.

 

 

  

Strawberry Shortcake

 

6 oz of butter (room temp.)

1/4 cup plus two tblsp of sugar

3 eggs

1 1/2 cups of self rising flour

Straw Berry Jam

Strawberries hulled and cut into quarters

 

Whipped cream

(make your own with whipping cream, powdered sugar (add to taste) and a dash of cream of tartar.  Whip until soft peaks form.  Do not over whip!)

 

For the cake:  Preheat oven to 350 degrees.  Beat together butter and sugar in a large owl until pale and fluffy.  Beat in eggs one at a time.  Sift the flour into the mixture and fold in until thoroughly combined.

 

You can bake in an 8 inch pan (grease and base line with parchment) or into self standing paper baking cups.  Bake at 350 degrees for 20 to 25 minutes until golden brown and cake springs back lightly when touched.  Let cool completely.

 

Spread jam on top of cake.  For cup cakes use a melon baller to scoop out a small space in the center of each cake and fill with a dollop of jam.  Top cake with strawberries.  Put whipped cream in a cake decorators bag with large tip and cover top with whipped cream.  Add extra strawberries on top.  Do the same for each cup cake.  Put a couple of strawberry quarters on top of jam.  Give a nice squeeze of whipped cream on top.  Then put a quarter of a strawberry on top.  Sprigs of mint from the garden give it a nice garnish.  You can bake two cakes and make the cake a double layer if you wish with strawberries, jam and whipped cream between the layers as well as on top.

 

 

 

Peanut Butter Balls

 

2 cups creamy peanut butter

1/4 cup butter room temp.

1/4 tsp salt

1/2 tsp vanilla extract

2 cups confections sugar

Candy chocolate for dipping

 

Mix everything together thoroughly except the chocolate.  Put mixture in fridge and let cool.  Melt chocolate.  Roll mixture into balls and dip in chocolate.  Place on wax paper of foil and allow chocolate to harden.  Super yum.  You can also decorate with sugar crystals or splash with a contrasting color chocolate.

 

 

 

Date Balls

 

1 stick of butter

3/4 cup of sugar

1 pack or 8 oz. of chopped sugared dates

1 cup chopped pecans

1 cup crisped rice cereal

1 tsp. vanilla

Powdered Sugar for coating

 

In saucepan melt butter and sugar over low heat.  Add dates and cook 3 minutes and remove from heat.  Add vanilla and stir.  Add nuts and rice cereal.  Let cool a moment.  Hint:  butter hands to keep hot mixture from sticking to hands.  Roll into balls then roll in powdered sugar.  So yum.

 

 

 

Lemon Sour Cream Pound Cake

 

3 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter room temp

1/4 cup fresh lemon juice

1 tablespoon grated lemon peel

1 cup sour cream

 

Preheat oven to 325 degrees.  Grease 16 cup tube pan.  Dust with flour.

 

Sift flour,  baking soda and salt into a medium bowl.  Beat butter in large bowl at medium speed until fluffy.  Gradually add sugar and beat 5 minutes.  Add eggs 1 at a time beating just until combined.  Beat in lemon juice and peel.  Using spatula mix in dry ingredients.  Mix in sour cream.  Transfer batter to prepared pan.

 

Bake cake until tester inserted near center comes out clean.  About 1 hour 30 minutes.  Let cool completely then turn out onto platter.  You can make a glaze with powdered sugar, lemon juice and vanilla.

 

Praline Brie

 

1 1/2 cup brown sugar

1 stick of butter

2 tblsp of whipping cream

1 cup chopped pecans

1 small or medium round of brie

1 pack of freezer puff pastry (should have 2 sheets)

extra butter

1 egg

 

On a greased piece of foil on a baking pan (foil makes it easier to remove cooked brie later), score top of brie with knife.  Put several pats of butter on top.  Place brie on first sheet of puff pastry.  Place second sheet on top.  Cut away extra on top so that 2nd sheet just covers top.  Put aside scraps.  Bring up first sheet of pastry and bunch around edges to create a pleasing effect and completely cover brie.  Brush top with egg (not necessary but makes it shiny)  Bake in oven at 400 degrees until puff pastry is golden and done (about 20 to 25 minutes). 

 

About 10 minutes after brie is cooking, combine sugar, butter and pecans in pan.  Cook on low until sugar is completely dissolved.  Cook for a couple of minutes longer.  Add whipping cream cook a minute longer.  Slide cooked brie off of foil on to platter.  Pour praline sauce over brie.

 

This is best very fresh so serve immediately.

 

 

Date Scones

 

2 cups all-purpose flour

1tblsp baking powder

2 tblsp sugar

1/4 tsp salt

6 tbs butter

1/2 cup of sugared chopped dates

1 1/4 cup heavy whipping cream

egg for brushing top

large sugar crystals

 

Preheat oven 400 degrees.  I bake my scones on a silpat mat (love that thing worth purchasing).  In a large bowl, whisk together the flour, sugar, baking power and salt,  Cut the cold butter into small pieces and blend into the flour mixture with a pastry blender or your finger tips (I use fingers).  The mixture should look like coarse crumbs.  Add sugared dates.  Add whipping cream to the mixture.  Stir until just combined.  Do not over combine.  Add more cream to make it loose if needed.

 

Spoon mixture onto floured surface.  Knead dough gently (count to 10 DO NOT OVER KNEAD WILL MAKE TOUGH)  Pat into rectangular shape about 2 inches thick.  Cut in half long ways then into triangles.  Brush top with egg, sprinkle with sugar crystals.  Bake 15 to 20 minutes until lightly browned.

 

 

Cream for Scones

 

3 cups heavy whipping cream

1 cup powdered sugar

3 oz cream cheese

dash of cream of tartar

 

Beat cream cheese til smooth.  Set a side.  Use a chilled bowl.  Add heavy whipping cream and beat for 3 to 4 minutes (or more) until it starts to thicken a little.  Then add cream cheese slowly as you beat and add powder sugar and cream of tartar gradually.  Keep whipping until it thickens into soft peaks.  Do not over beat.

 

 

Lemon Curd

 

3 large eggs

1/3 cup fresh lemon juice

3/4 cup sugar

1 tblsp lemon zest

4 tblsp butter cut into small pieces

 

In pan on top of a  heat diffuser  (you can use a bowl placed in a pan with a couple of inches of water instead.)  Whisk together the eggs, sugar and lemon juice until blended.  Cook (on medium) stirring constantly to prevent curdling until the mixture becomes thick like sour cream or hollandaise sauce.  Will take about 10 minutes.  Remove from heat and pour through a fine sieve to remove any lumps.  Stir in butter until melted and thoroughly mixed.  Stir in lemon zest.  Zest is optional.  Cover so skin doesn't form.  Let cool and refrigerate.  Will keep up to two weeks.  Makes 1 1/2 cups.

 

This isn't every recipe and I may have typed in a mistake in my hurry.  So let me know if you would like another recipe or have any questions regarding these recipes.