Category Archives: Canning and Freezing

After buying wedding groceries, groceries for church services are “nothing”

Monday after we were done hanging out the laundry we took time out of our busy schedule to watch the solar eclipse. We didn’t have any special glasses but held three pair of dark sunglasses together to see the moon pass in front of the sun. It was amazing to see! Only God can arrange how such a wonderful universe works.

It didn’t get too dark in our area but it almost looked like it was evening after the sun starts going down. It was worth it to let our work set for awhile as we watched. It seemed like the day was extra hot and humid. Then the rain we had during the night cooled everything off. Now we are having chilly mornings. The temperature showed forty-seven degrees this morning.

Yesterday our order for one-hundred broiler chicks came. These are butchering chickens for meat. Fifty are for us and fifty for Mose and Susan. It will be good to have chicken in the freezer to use. With our chilly mornings the chicks need a heat lamp yet to keep them warm. They are very active and can make quite a bit of noise.

Tuesday daughter Elizabeth and Abigail came to help us. Also sister Emma and son Jacob. Jacob is almost eighteen and has muscular dystrophy like some of our children do. He keeps busy making a lot of different things from wood. He carves out names or makes Aggravation board games, shelves, picture frames, and a variety of things.

A lot was accomplished Tuesday. The back entrance to our home was cleaned from top to bottom—windows, doors, etc. Also forty-eight quarts of tomato juice were canned. The next tomatoes we get will probably be put into salsa for daughter Susan.

We have more sweet corn that is almost ready. We planted three different times so it’s not all ready at once.

On Tuesday Kevin had his first day of school. It sure was different to see him be the only one getting on the bus. Today we will get the rest of Lovina’s seventh grade books for homeschooling.

Last Saturday, daughter Elizabeth and Timothy and little Abigail helped here all day, getting ready for the church services. Also sisters Verena and Susan. As if we didn’t have enough to do, our two bushels of peaches were ready to be canned and frozen. I always freeze a lot in small containers to put in lunches. It’s like a small ice pack for the other food in the lunch bag and will be thawed and ready to eat by lunch time.

Today, Thursday, a few of the girls and I will go get groceries for our church lunch on Sunday. I used to think it was a big task to go shopping for church groceries. After two weddings in our family the last two years, this seems like nothing.

Tomorrow we will do laundry, mop the basement floor and clean a few more windows down there. That should wrap up the cleaning for church.

Our gas stove and propane-run refrigerator need a good cleaning. I am hoping to do that after I get home from getting groceries. Son-in-law Mose has been getting the garden weeds under control and tilling up the ground that is done for the season.

Mose’s sister Esther will be baptized on Saturday. (Sometimes a baptismal service is held on a Saturday if too many other church districts also have someone following instructions for baptism.) So Mose and Susan will go to his parents’ house where the baptismal church services will be held. This will make two days of going to church for them.

I will share my recipe for frozen peaches. God bless you!

Frozen Peaches

20 pounds sliced peaches (or crushed)
7 cups sugar
3 12-ounce cans frozen orange juice concentrate

Mix peaches, sugar and orange juice concentrate together well. Put in containers and freeze.

 

Lovina Eicher is an Old Order Amish writer, cook, wife and mother of eight. She is the co-author of three cookbooks; her new cookbook, The Essential Amish Cookbook, is available from 800-245-7894. Readers can write to Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply) or at LovinasAmishKitchen@MennoMedia.org.

 

 

 

 

 

 

 

 

 

Lovina’s family enjoys fall’s bounty with fresh venison, grape juice, hot pepper butter  

Another chilly morning! The temperature is 48 degrees at 7 a.m. The propane lights throw off heat which makes the house feel cozy and warm.

We are in the process of getting things around to put up a chimney for where Mose and Susan have made their living quarters in our pole barn. We will burn hard coal in there. Right now it is chilly out there but usually warms up during the day. Hopefully the stove will be hooked up for them before it gets too cold.

Deer hunting season for bow is open now. Mose was a lucky hunter on Saturday, and so had fresh venison steak to grill one evening. Joe and all the children loved it! I grew up with beef and have a hard time getting used to the venison taste. I think sometimes if I wouldn’t know it was venison, I might like it better. I am glad the children like the meat because it is plentiful in this area.

Cooking the grapes to make grape juice.
Cooking the grapes to make grape juice.

Leaves are beginning to fall from the trees. Gardens are looking empty. We canned six bushels of grapes as grape juice. Two of the bushels were for Mose and Susan. We used the steamers to steam the grapes. The concentrated juice is put in jars to seal.

We also have apples waiting here to be made into applesauce. Those will have to wait awhile. Too many things on our list for this week.

Monday we washed our laundry. Tuesday we went to daughter Elizabeth’s and washed their laundry. Both were nice sunny days so that makes it so much easier to dry laundry.

Baby Abigail is doing well. I went with Elizabeth to Abigail’s one-month doctor appointment. She weighed eleven and one-half pounds at four weeks. She was eleven pounds at birth but lost some weight at the hospital. She still has lots of black hair and her eyes are blue. When I give her a bath and her hair is wet, it curls up. Needless to say she does not lack attention. She loves the baby swing that daughter Verna gave to them. Elizabeth is doing well and getting used to doing her work between Abigail’s naps. They will come to spend today with us. We are looking forward to having her and Abigail here.

Saturday we attended the hog roast held at our local feed mill for their customer appreciation day. We were canning grape juice that day so I appreciated not having to make lunch.

Loretta’s special friend Dustin’s birthday was Saturday, October 8. He invited our family to his parents’ house this Saturday for a hog roast in honor of his birthday.

Dustin has been a great help to Loretta. He sees past her handicap and has really brightened up her life. He has a good personality and is always cheerful when he’s around.

Yesterday I made hot pepper butter with the abundance of jalapeño and serrano peppers we have from the garden. We like this spread on a sandwich or even with breakfast, on toast. It’s a little spicy for those of you who don’t care for spicy foods. I will share the recipe for those who do enjoy “hotter” foods.

God bless each one of you!hotpepperbutter

Hot Pepper Butter

40 hot peppers (fewer can be used; some only use 14 hot peppers)
6 cups white sugar
1 quart vinegar
1 quart yellow mustard
1 tablespoon salt
1 ½ cups flour
1 ½ cups water

Grind peppers and mix with sugar, vinegar, mustard, and salt. Boil 10 to 15 minutes. Mix the flour and water, and then slowly add to above mixture. Boil another 5 minutes. Stir often to keep from sticking to pan. Can be processed in jars and sealed according to instructions on your canner.

Lovina Eicher is an Old Order Amish writer, cook, wife and mother of eight. Formerly writing as The Amish Cook, Eicher inherited that column from her mother, Elizabeth Coblentz, who wrote from 1991 to 2002. Readers can contact Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply) or at LovinasAmishKitchen@MennoMedia.org.

Wedding work frolic planned; sister promises eggs to help make wedding noodles

FrontPorch
Not much time to relax on the porch these days …

Today, 17 years ago, our oldest son was born to us after having three daughters. I remember seeing the look on my husband Joe’s face when he told me “It’s a boy!” He loved his daughters too but was excited to have a son. Benjamin was only four pounds and thirteen ounces at birth and caught the flu at a few weeks old. He ended up in the hospital and went down to four pounds. He was just a tiny baby but now he is far from that. We will give him a tool chest on wheels with various tools tonight. He enjoys working with tools and doing construction work.

Tonight in honor of Benjamin’s birthday, 20 to 25 youth will gather at our local Pizza Hut. Benjamin loves pizza so he will enjoy that and also being with his friends. Daughter Verena called Pizza Hut to reserve seats for all of them. I will need to make a cake for Ben but might wait until Saturday to have cake and ice cream since he won’t be home tonight.

Benjamin didn’t have to go to work yesterday so he and our son Joseph were mowing our pasture field with our big walk behind mower. It helps keep the weeds out to mow it down every once in a while.

Saturday we are having a “work frolic” for anyone who wants to come help us prepare for the wedding. Joe ordered material to insulate and finish the other end of the pole barn. We will use both parts of the building for the wedding and be able to spread out. Mose will be here to help but none of his family will be able to make it. Mose’s older brother Joe is getting married September 2 and that wedding will be at Mose’s parents’ house. They put up a new pole barn and are working on finishing that too. Hopefully we will get plenty of help to get a lot done.

We also want to have someone put a roof coating on our barn roof. We are springing a few leaks, so that should help. Joe also ordered stain for our ramp and deck. We wanted to let the wood season awhile before we apply the stain. The wedding is three weeks away so we need to keep busy. Joe has to work Saturday in a week so that’s one Saturday less for him to get ready.

I still haven’t made noodles for the wedding. Our chickens have not been laying so well. We have new ones started but they won’t lay eggs for a few months. We will butcher the older chickens and can the broth once the new hens are laying eggs. We like to get new hens every two years. I will use all my chicken broth I have left at the wedding so I will need more. The broth is used in the noodles and dressing.

Sister Emma and sons were here assisting us with our work yesterday. She said I can have some of their eggs to make noodles for the wedding.

I have had enough pickles to make three batches of freezer pickles. I am clear out of any canned or freezer pickles. Hopefully my plants keep doing well so I can restock with those. Plans are that church will be here in October so I want to have plenty of pickles.

Today I want to try and get started sewing my dress for the wedding. I once again have put it off too long.

Friday sisters Verena and Susan will come help me with some more cleaning. Daughter Elizabeth plans to come as well.

On Friday, July 15, Joe and I will have our twenty-third wedding anniversary. Twenty-three years! How can that be possible? I am blessed to be married to a kind, loving husband. Every marriage has ups and downs but with God’s help it all ends up making our love stronger for each other. Without God in a marriage, I can’t imagine it working well. God’s love for us is unconditional. May He bless each of you!

Cucumbers are the crop of choice in Lovina’s garden right now, and this week she shares a favorite recipe for cucumber salad.
Cucumbers to make a few batches of Freezer Pickles.

Freezer Pickles

Makes about 4 pints

I store these in large containers in the freezer so when I have church I can serve them for the meal afterward. But I can also freeze them in smaller containers so we can eat them at home on sandwiches. It is really surprising how crisp they are. These pickles will stay good in the freezer for up to a year. They taste so fresh and crunchy. The making of these pickles does stretch out over three days, so plan accordingly!

4 to 5 cucumbers, peeled and cut into 1/2-inch-thick slices
2 tablespoons salt
1 large onion, sliced
1 3/4 cups sugar
1/2 cup distilled white vinegar

Day 1: Put the cucumbers, salt, and onion in a large bowl. Cover and refrigerate for 24 hours.

Day 2: Drain the juice from the cucumbers. Combine the sugar and vinegar and stir to dissolve the sugar. Pour the mixture over the cucumbers. Cover and refrigerate for 24 hours.

Day 3: Take the pickles out of the refrigerator and pack into a freezer-safe container(s). Pour the syrup over the pickles and freeze until ready to use.

 

Lovina Eicher is an Old Order Amish writer, cook, wife and mother of eight. Formerly writing as The Amish Cook, Eicher inherited that column from her mother, Elizabeth Coblentz, who wrote from 1991 to 2002. Readers can contact Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply) or at LovinasAmishKitchen@MennoMedia.org.