Author: Connie Brannen

Categories
Fruit Water Bath Canning

Blackberries

Pretty blackberries.

Good morning, all.

I hope that today is good for you and yours. I know that for me, it will be good however it is to be.

I wanted to show you my canned blackberries as they are so beautiful to look at their awesome color and they will be pretty good in any fashion that I decide to use them. I, just know!

I have always loved blackberries and used to go and pick them each year. But, these had to come from the store in very small, three-dollar packs. Six packs to be exact for these three jars which is $18 for my 3 jars of goodness me oh my. So it was very pricy to me, but I have some for this year so I am happy.

So onward to the canning recipe, we go.

Hopefully, you get to pick these beautiful babies. I use the pint jars as that is equal to a can of pie filling in the stores. I also use the water-bath canning method for these.

Go through all the berries and pick off the leaves or stems, if any. Then use a colander/sieve to rinse the berries.

Put your blackberries into the jars.

Start out your water bath canner on low-medium heat, with enough water to cover the jars. Also, start a large pot that is 1/4 to 1/2 full of water. Depends on how many pints of berries that you have in the jars! Bring to a boil and then turn off. Pour in 1/2 to 3/4th cup of sugar and stir in.

Add the light- sugar-syrup to the blackberries in the jars. Debubble each jar and wipe the rim of the jar with vinegar on a napkin. Put the seal on the top and then the band. Just finger tight with the band. A little tight but not lug-nut tight!

Now that you have your hot and your water hot (the water-bath canner). You may put the jars in. Put the lid on and when it is at a rolling boil, then start the timer for 20 minutes.

When the timer goes off then you can take the jars, out carefully. Have a folded kitchen towel near the stove for these jars to rest on. Listen for the pings as the jars seal. Then next morning you can wash the jars gently in soapy water and rinse. Take the bands off of the seals.

Always date and label, what is in your jars. I used very light syrup as you can always add more sugar, later if you choose to. But with very light syrup, I feel that I can make many different recipes with these canned blackberries.

Thank you for stopping by today. You are always welcome to stop in again if you find the time. Connie B.

Categories
Side Dishes

Good O’le Speckled Butterbeans

Bacon and Butterbeans, could it get any better?

Good Day to all! I am coming to you from this North Florida, hot and very humid day. The small breeze makes it a much better day.

I have had a hankering for some good old speckled butterbeans so I picked these up at Save A Lot, this morning. I am sure that most of you, know how to cook these, but this recipe is for the ones that don’t.

I, just got home from the store so I took a photo of the 12 0z package of bacon along with the 28 oz bag of frozen butterbeans so I could get this post ready for today.

Just, chop up the bacon into small pieces and fry it up.

Put the frozen butterbeans in a large pot and just cover the beans with water. Add in, the salt and pepper that you wish to use.

Now, this pot of butterbeans needs the main seasoning to make them supreme. And that is the bacon grease and the fried bacon pieces. It will take about 6 TBSP of bacon grease, which should be about all of it. (I am guessing here) as it has been a while since I have cooked up some butterbeans.

Cook these on medium-high heat for 50 to 60 minutes, with a lid on the pot. Keep checking to see that they do not lose all the water. They shouldn’t if covered. But you do not want to scotch them.

I hope that you do try this recipe and enjoy it!

Thank you for taking the time to stop by and visit today! Do come back for more recipes as I post on Tuesday and Saturday.

https://www.wisdomforpennies.com

Categories
Canning Fruit

Cherries

One Of Three Bowls Of Cherries. With Uncountable Pitts.

Canned Cherries With Awesome Color. https://www.wisdomforpennies.com

Welcome in, Welcome in, to my little food blog.

I hope that your day is as glorious as the red in these jars of cherries. They have been put up with, the unlimited choice of many recipes.

I have been, patiently waiting for cherries to come in season and then patiently waiting for the price to come down to an affordable price. So, when that day came, I bought five bags of beautiful cherries for around five-and-change for each bag. So for around twenty seven dollars for 20 cups of cherries is a great deal to me.

I will not lie to you! It was a whole lot of work and extremely messy, while making sure to not get any of the juice on my carpet.

I used my little cherry-wood table and lined it with rolled up dish towels. I did not have a pitter so I was the pitter with a small little knife.

I watched a movie at a time as I pitted cherries for 2 days. Call up your friends for a cherry pitting, time.

I also went through the cherries, double checking for the few pits that I had missed. By a small handful at a time. The cherries were kept in the refrigerator, over-night so I took them out early the next morning to warm up to room temperature.

But, I finally made it through and then things started to go pretty fast, in the water-bath canning process.

I made up a side pot of 8 cups water with 1 1/2 c of sugar and got this medium warm. Then I used a spoon to funnel the cherries into 8 pint jars. It took 2 cups of cherries for each jar which was perfect for later recipes.

I put a cup of cherries into each of 3 freezer baggies. And along the way, I had all the cherries, you can eat for 2 days. So, 20 cups is about right and there was not any waste as these cherries were prime.

I had went to #save-a-lot to buy these cherries on sale.

Back to the canning, when my jars were filled with the cherries and very light, sugar-water. I, cleaned the jar rims and finger tightened the bands onto each jar. (If you are new to canning) take a look at one of my canning catagories for step by step) instructions for water-bath canning for these cherries. Or lots of canning.

Put the jars in the water-bath canner (that you have had heating up on medium for the last 30 minutes). Make sure the jars are covered by water by 2 inches over the top of the jars. Put the lid on the pot. Turn on the stove burner on high and once it is a rolling boil then set the timer for 25 minutes.

The reason that I used very little sugar for the syrup is that you can always add more sugar later and also use corn-starch in cold water to add to the boiling syrup and cherries to make your own canned cherry pie filling or you could just have the cherries as the fruit for ice-cream or cherry-fudge. There are end-less possibilities!

Thank you for stopping by today! Always feel Welcome to stop in for a while, as you are always Welcome. Thank You. ConnieB

Categories
Pies

Cheesecake Brownie Pie

Oh, the Chocolate in the middle of this pie.

Good morning everyone on this rain-fresh, North Florida morning. The birds are singing, loudly this morning so I know that they are happy! I wish the very same for you this day. Happiness and singing.

This is a brownie cheesecake pie that I made. It looks like blueberry pie, but that is all chocolate brownie that you see, with my attempt at decorating swirls across the top.

This pie does take time to prepare and it will feed a Family reunion with just a sliver of a slice, as it is so very rich and chocolatey. It ranks right up there with tiramisu in the Olive Garden.

Ok, here is the recipe.

Pretzel Crust 4 c pretzels

1/3 c sugar and 1/2 cup of melted and unsalted butter.

Put these ingredients into a food processor and crush thoroughly. Butter a glass deep-dish pie pan and mash the crust mixture into the pan.

Bake the crust at 350 degrees for 10 minutes (only).

Brownie recipe part

4 large eggs and 1 1/2 c sugar and 1 c unsalted butter at room temp. Whip it up in the mixing bowl. Add 3 tsp of vanilla extract.

1 1/2 c self-rising flour with 10 TBSP cocoa powder. Hand whisk together in a medium bowl. Add 1 tsp of salt.

Time to add in the flour mixture and have chocolate flying around in the air. Just add a little at a time and do the best that you can on a lower speed of the mixer.

Spoon this luscious brownie batter into the pie crust and set it aside for a few minutes.

Cheese-cake like topping recipe

8 oz softened cream cheese

1 c of powdered sugar (sifted).

Milk by the spoon, until this, is spreadable. Not too thin! But not too thick or it will not spread over the brownie mixture!

Beat all this together in the mixing bowl.

Place the pie on a large pizza pan as it will flow over the sides( if you use 2 eggs). Pour the cheesecake-like mixture over the top of the brownie batter.

Attempt to create swirls and drag-thru lines.

Bake for 1 hour at 350 degrees and then turn off the oven and let sit in the oven with the door ajar for 30 minutes so it won’t crack. But as you see, it looks cracked anyway with the swirl attempt.

This pie is chocolate heaven! But it is so very rich, that I am not kidding, you will need a ton of people to share this pie with!

Caution, cut in thin slices!

Hope that you will try this recipe and share it with lots of good friends or family or even better yet, a homeless shelter so that they could have a chocolate experience that might bring them some joy.

PS, the finished pie was so UGLY that I chose to show you the middle of the pie!

So, I give you flowers for an apology!

Thank you for stopping by today! I will post another item on Saturday.

Connie B. #CONNIEBRECIPESWISDOMFORPENNOES

Categories
Dessert

Ice Cream

Remember the days of hearing the singing ice-cream truck, coming from streets away! I, do remember those sweet and long lost days of chasing the ice-cream truck down, with my brothers along with our handfuls of change.

All of those things are gone now, along with all my brothers. But, I shall always have those memories of sweet and long-ago days. So when I make ice cream, I always think of them!

Since this truck is pink, I will do a strawberry ice cream recipe. And I hope that you find joy in this day as we all search for.

To start out with this recipe, you will need an electric ice cream churn. The now-a-day upgraded churn in these future years that we find ourselves in, oh where. is the exit door at?

16 oz container of fresh strawberries or frozen berries. A 5-oz can of evaporated milk or a half of a can of the 12 oz size and a 14-oz can of sweetened condensed milk.

1 1/2 cups of whole milk

2 TBSP sugar and 2TBSP lemon juice and 1/4 tsp of salt

Whisk all the milks and the sugar in a large bowl until blended.

Cover and freeze for 30 minutes.

Use a food processor for the berries, lemon juice, and salt, until smooth.

Stir in the milk mixture. Now you just pour everything into the 1-quart ice cream crock bowl and start the electric churn and run according to the instructions for your electric ice cream maker. (20 minutes) I believe.

Now, just put the churn with the ice cream in it in the freezer for 30 minutes.

Transfer the ice cream to a covered container and re-freeze for 2 hours and then you are ready for a treat.

Categories
Candy

Buckeye Candy

This is an old candy recipe with my little twist added to it.

Good morning everyone! It’s a beautiful day in North Florida, this morning. I hope you have an awesome day!

I was thinking about old candy recipes this morning and I thought about this one. It’s kinda like Lays Chips. I bet, you can’t eat, just one!

This recipe makes a ton so be prepared to share with friends!

Box of Bakers Chocolate (8 squares, shaved up)

3 cups of powdered sugar and 1/2 stick of melted butter

1 -1/2 TBSP coconut oil 1/3 cup of Gulf wax or honey wax (shaved up)

1 1/2 cup peanut butter (your choice)

Mix the powdered sugar and peanut butter with the coconut extract in a mixer bowl. Add the melted butter and if you need to, add in water by the tablespoon, just so that mixture is not too dry. ( Note, when I made this I forgot to add the 1/2 stick of melted butter) and they were the bomb! So, you could leave it out!

Have a cookie sheet covered with buttered wax paper, ready. Put the bowl of peanut butter mixture into the freezer for 45 minutes to get firm.

Take out and roll into balls and put back in the freezer for later. Time to have a double boiler little pan on the stove now.

Put the shaved chocolate along with the coconut oil and shaved wax and slowly melt until well melted.

Get some toothpicks ready and a new cookie sheet pan that has butted wax paper on it. Put a toothpick in each ball of peanut butter goodness and swirl around in the melted chocolate. Place on the cookie sheet and back into the freezer for 30 minutes, until you are ready to store these in cookie tins. Keep cold.

I hope that you try this one. It’s a good one if I must say so. Thank you for your time today to stop by and visit me! Connie B.

#CONNIEBRECIPESWISDOMFORPENNIES

Categories
Vegetable

My Tomato Growing Recipe

#tomato #growing #recipe

Good morning, Everyone. I hope this day is good for you!

Today, I thought about this post and I know that technically it is not a food recipe, and yet it could be, many recipes.

So, here we go! This year I decided to buy a 9 pack of Rutger tomato plants to start out with as with this Florida, hot weather, and the bugs. Oh, the bugs! When in previous years that I started out with seeds and the longer that they had to grow to be big and ripe, well if the bugs didn’t get them then they heat, did!

Next year, I will do my seed planting early so I have my own plants from these tomatoes.

I do have 4 tomato plants in the bucket and 1 in the ground, in my photo. I also have bamboo sticks for stakes to tie up the tomatoes as they grow.

Let,s talk fertilizer. I use Miracle Grow. Banana peelings (cut up). And I used my washed and dried, crushed, egg-shells. This gives potassium and calcium to the plants. When I get a bunch, saved up, then I use them on my plants.

Also every 15 days, I make 3 cups of water with 1 tsp of Epsom salt and just hand drip a little on my plants. For more blooms.

This year, I took a bar of Irish Spring Bath Soap (you only need one bar). I would fill a huge bowl with warm water and let the soap melt until the water looked soapy and then I poured off the water into a gallon jug and a spray bottle. Off, that one bar, you can do this many times.

Spray this lightly, every 3 days for pests and you will have none!

Every early morning, I have to water each planter bucket of tomatoes with 1 gallon of water or evening. This is where the Miracle Grow comes in. On, every 4th day, I use only 1 Gallon jug of water with 2 heaping tsp of Miracle grow to water all my tomato plants and my roses, also. Then I continue with regular water until each bucket has had it’s daily gallon of water.

I do hope that this post will be interesting for you! There are tons of great Gardners, out there. This is just the way that I do it!

Thank you for you visit and fell free to come back for more if you wish.

Connie B. #CONNIEBRECIPESWISDOMFORPENNIES

Categories
Dessert

Summer Time Peach Cobbler

Peach Cobbler In The Summer-Time.

Good Day to Everyone! I hope that yours is nice for you.

I have a sweet little recipe for you today. If you find that you don’t happen to have fresh peaches on hand then you can use canned and it will still be a luscious, treat.

This is a simple recipe that has stood the test of time. Not many changes over, the years gone by.

2 15-oz size canned peaches or 7 fresh peaches, peeled and sliced

1 cup sugar – 1 cup self-rising flour – 2 tsp baking powder

1 cup milk -1Tbsp vanilla- 1tsp almond extract

1 stick of butter 13×9 sized baking dish

Pre-heat oven to 350 degtrees

Put the butter in the baking dish and then into the oven.

Add the dry ingredients to a large bowl and whisk together

Add the wet ingredients and stir together with a spoon

Take the hot baking dish with the butter out of the oven and pour this mixture into the dish. Drain the juice off of the cans of peaches and then just arrange all the peaches on top of the batter.

This will bake up with a crispy bottom and edges or if you want it soft and doughy like, then add in the peach juice from the cans.

Bake at 350 degrees for 40 to 50 minutes. Keep a watch for your choice of golden brown color! This one had the peach juices in it so it was not as pretty of a golden brown as it would have been, cooked without the peach juice.

But it was devoured. Thanks for stopping by today. I will post again on Saturday and then Tuesday again. Connie B,

#CONNIEBRECIPESWISDOMFORPENNIES

Categories
Homemade

Jalapeno Poppers

#fried #jalapeno#recipe

Good Morning all! Look at my jalapeno poppers.

They were, pretty good. I hope that you try this recipe!

Ingredients are: 1-8 ox block of softened cream cheese

4 oz of sharp cheddar cheese (softened)

10 Jalapeno peppers washed and cut in half and de-seeded

Wear gloves, while you are doing this! For extra hot peppers, leave a lot of seeds and white pith in. For gentle (not hot) peppers, take out all the seeds and white pith.

Seasonings that I used were, smoked paprika, garlic powder, onion powder, Cavender’s Greek seasoning, Accent, and pink salt.

I went heavy on the smoky paprika spice and added a medium pinch of all the other seasonings.

Lay the prepared peppers out on a tray, so you can fill them. Use gloves!

Combine the cheeses and the spices together with a spoon and then spoon lots of filling into the peppers.

Now, put the tray with the filled peppers into the freezer so they can freeze until you are ready to fry and batter them.

Batter Ingredients are: Container with 2 cups of flour

Container with 3 eggs wisked with a dash of water

Container with Panko bread crumbs 2 cups and 10 saltine crackers crushed. Whisk together.

Into my little cast iron frying pan, I put 2 inches of lard and let the grease get hot. (Use the oil of your choice).

Dip a sliced pepper into the egg mixture and then the flour mixture. Next, dip into the egg mixture and then into the bread crumb mixture.

Fry until lightly brown while scooping the hot oil across the top of the peppers and then turn over for about 1-2 minutes. Drain on a plate with paper towels on it and enjoy.

As usual, with any frying that you do, you regulate the heat temperature by lowering and raising the stove dial so that you do not scorch the grease.

Thank you for stopping by today! From now on, I will post on Saturday and Tuesday, so do come back to visit again. Connie B.

#CONNIEBRECIPESWISDOMFORPENNIES

Categories
Canning

Canning Butter

This is canned butter that has been opened off the canning shelf and then refrigerated after it was opened. This was used on that grilled cheese.

This was the butter freshly canned.

Hello to all, on this beautiful and blue sky, North Florida day. It is also quite windy, which is very nice. I hope that your day goes well!

This canning butter is just the way that I do it for my own use! You do not have to believe me or follow my directions on this canning post.

But, as for me, I am loving it! I did follow the Blue Book canning rules for 30 years so I know the rules. But alas, I just had to learn more and will keep ongoing learnings for my future. As I said, you do not have to follow my journeys.

Ok, I used pint jars and if I had more jelly jars then I would have used those instead for a better size jar. I also used salted butter, which I would not choose for my next batch, if I ever run out out of butter, so I can! I would choose unsalted as the butter flavor and taste intensifies in the jar.

I put my pressure canner on the burner with hot water in it, up to the bottom line on the pot. 2 inches or 3. As the melted butter will be hot, I have the burner on low. # 3 setting.

Okay, I used a tall pot and gently melted all my butter. I did 7 lbs of butter! I just stirred it well and ladled it into my clean and hot jars and cleaned up the rims of the jar, and then put the lid on finger-tight as the air has to escape from the jar.

I added all my jars to the pressure canner and turned up the heat to #6 and put the lid on the pot. ( I did not put the pressure valve weight on the lid). Once the steam starts shooting out for 10 minutes, they say. I do mine for 2. Then put the weighted valve on the pressure pot lid and begin watching the number dial as it is going up to 11 lbs of pressure (For Fl.) Altitude. Google this for your area.

At the 11 lbs of pressure, I set the stove timer for 75 minutes for pints and, then I turned the stove dial down to #3 and waited to see if it held at the 11 lb pressure reading. I checked every ten minutes on the poundage of the pressure and adjusted it by going to #4 if under 11 lbs and #3 if over 11 lbs. Keeping it at 11 lbs of pressure is the safe cooking level.

When the timer goes off, turn off the stove and walk away! Only come back, later when the pressure has dropped to ZERO. (This is the safe pressure canning rule). Take the lid off carefully and facing away from you as the steam is very hot! Put the lid at the sink.

Have a folded dishtowel very near the stove and canner. Use tongs and a thick potholder to remove the jars and put on the towel. I use 2 thick pot-holders as I seem to drop the jars with my jar-lifter.

Now, listen to the pinging jar sounds as each jar seals and leave sitting on the towel until the next day. Then wash up each jar gently with soapy water and remove the bands from the jars. This will be a 5-year storage of butter for me. Once a jar is opened then it has to be refrigerated!

I just thought that I would share some of my crazy learnings with you for today,s post. Thank You for visiting and do come back for more. Connie B. #CONNIEBRECIPESWISDOMFORPENNIES