Advertisements
Home

How to get the Kitchen Floor Mopped?

5 Comments

It is a given that my wife married a man that is just a little sloppy with his activities, and yes, his(my) activities include use of the kitchen for;

Honey bottling

Jam and jelly making

Making beeswax lip balms

Beer making & bottling

And obviously cut up, shredding and prepping meats for the grill and smoker.

And I am sure there are some unnamed transgressions.

Today was a little busier than usual! I finished cutting up and bagging around 15 pounds of strawberries…….. note – yesterday I ran off to Wood Duck Farms in the morning and picked 6 buckets of strawberries, returned home, cleaned and packaged half the haul and made it into the shower for an on time departure to see George Strait at the Houston Rodeo.( English majors and other grammar police….I kinda like run on sentences)

As I said – finished the berries but then decided to make strawberry jam! It is a pretty simple process. I have determined that a gallon freezer bag stuffed full is perfect for a batch. I follow the SureJell package instructions very closely. Critical are the boiling sequence and times. Add pectin and a 1/4 cup of sugar, on high heat, mash and stir at the same time. Once at a full rolling boil, add the remaining 3 – 3/4 cups of sugar and return to a full rolling boil….count slowly to 72 while it boils and remove from the heat. Oh yeah, toss in a tbsp of butter to reduce foaming…….I am not sure it helps but the directions suggest it.

Skim the foam, yes there will be foam. Waste not, want not. My wife loves the foam on top of here egg white and oatmeal frittata. Three tablespoons of quick oats in a small non stick pan, add enough egg white to cover and cook to done. Smear a little strawberry foam on it and enjoy. Remove a jar from the hot water bath and fill to 1/4 inch of the top. Snug up sanitized lids. The process took a little longer as I made 19, 55ml jars, cute little things, and 5 – 7 ounce hex jars. Process 10 minutes in a boiling water bath and then set aside.

This is not a full rolling boil. There is foam and a few boiling bubbles but not what you are looking for.

Getting close! If it is still bubbling and spattering, even while stirring, you are there.

Processing for 10 minutes.

The finished product ready for labeling. To the right is the yummy foam my wife uses for her frittata.

Next up was prepping two chickens to be cooked “Beer Butt” style on the grill. It takes 75 minutes or so while trying to keep the closed grill temperature at about 350 F.

The final result. In the beer cans was a nice oatmeal stout and a few crushed garlic cloves. I used A rub and garlic salt seasoning.

A quick dinner with a nice quinoa cold salad before heading off to the gym. When I returned I still had the beer to rack over with the reminders of the spots on the kitchen floor still fresh in my ears. Got the beer, a nice Wit beer, racked and the floor mopped – Hun!

It says priming tank but has been put into service as a fermenter due to leaks in my original fermenting bucket.

I think it is bed time now.

TTFN

Bishop

Advertisements

Jelly Making

1 Comment

The fourth batch of Mustang grape jelly is complete and it appears to be set and clear, although it is a dark maroonish color. I thought I would post a more detailed description with some excellent guidelines for novice jelly makers…..FYI I am not to far beyond novice when it comes to jellies…..I am much more experienced with jams!

 

Mustang Grape Jelly

5 cups strained juice

7 cups sugar

1 package Sure Jell Premium pectin

1 tsp butter

 

Prepare juice

In a large pot add 1 to two gallons of washed and de-stemmed Mustang grapes. Add enough water to cover the grape. Heat to a boil and use a potato masher to burst skins and mash the pulp. Boil for 20-25 minutes. Strain through a double layer of cheesecloth. Do not squeeze the pulp, let Mother Nature and gravity do the work. Your patience will result in a much more clear jelly. Store in the refridgerator until ready to use….probably no longer than one week.

55164038525__5A638659-9F5A-4D17-ACD4-99887D674333

 Gift sized jar. Love the beautiful clear color.

Jelly making

Add 5 cups of juice to a “tall” pot. Add pectin and butter and heat on high, continually stirring, until it is at a rolling boil, one that cannot be stirred down.When it boils it foams up pretty high.  Add the 7 cups of sugar all at once. Heat until to a full boil again while continually stirring. Boil 3-5 minutes. This is a bit of a subjective –  to test if the jelly has cooked long enough – I found this great description with photos….unfortunately I couldn’t seem to get them to embed themselves so I grabbed a few off the web.  My experience is that it takes a good 5 minutes to get to the sheet test stage for this jelly….The sheet test is when I take it off the heat and ladle into the jar. I sometimes use the wrinkle test but i look to see how slowly it sheets off the spoon as my gauge. Process in boiling water bath for 10 minutes.

https://www.thespruceeats.com/testing-homemade-jellies-for-gel-point-1327874

“In theory, you can use a candy thermometer to check when the jelly’s temperature reaches 220 degrees Fahrenheit (at sea level), but that’s not always the most reliable way to ensure your jelly is ready to cool.

Fortunately, there are other methods for testing jelly. Descriptions of how to do a jelly “sheet test,” “spoon test,” or “wrinkle test” can seem mysterious if you don’t know exactly what you’re looking for. Let’s demystify those methods so that you can make jelly with confidence.

During the early stage of cooking jelly, the liquid is visible while it boils. It’s nowhere near ready yet. You’ll need to let the liquid boil until it becomes one gelatinous liquid with no separate liquid visible boiling to the surface.

Once you’ve established that the liquid is condensed into one form, then and only then should you apply the sheet or spoon test, but the temperature of the liquid is likely to be below 220 degrees at this point in the process.

Still, when you’re satisfied with the consistency of your jelly, dip a large spoon into the boiling pot and lift it about one and a half feet above the pot to pour the liquid jelly out all at once. What you’re looking for is the very last bit of jelly to come off the spoon. During the early stage of cooking, the last bit will pour off in a single drop.

As it gets near the gel point, bubbles will cover the entire surface of the boiling jelly and start to climb up the sides of the pot. This is when you know your ingredients have condensed into one liquid form and are just about ready to set. Temperatures inside the liquid should be in the 220 degree-range no matter where you stick the candy thermometer.

Do another spoon test – When the jelly is almost done, the last bit of liquid jelly will come off the spoon in two drops rather than one. This means that the jelly has already begun to form into a new jelly-like compound and should theoretically be ready to take off the heat and let cool in your jelly molds. Still, you should apply the sheet test to make sure it’s fully ready.

The sheet test – When the jelly is ready, the last drops pouring off the spoon will run together and “sheet” off the spoon. What you want to look for at this stage is the absence of large droplets replaced by these amorphous globs instead. Once the liquid no longer pours off in drops but slide off in sheets, you’re ready to apply the final test: the wrinkle test.

th

The Wrinkle Test – In order to apply the wrinkle test, have a small plate in the freezer while you are cooking the jelly. When you think it is done (based on the spoon test or temperature), place a small amount of jelly on the plate and return the plate to the freezer for 1 minute. If the jelly wrinkles when you push it with your finger, it is done.”

th (1)

Results have been good through 3 batches. I will attempt to do a batch with the Sure Jell light pectin in the very near future. Fingers crossed. The Sure Jell Low/No sugar pectin recipe guide lines for the grape jelly uses 5 ½ cups of juice and 3 ½ cups of sugar. That is HALF the sugar of the other recipe.

TTFN

Bishop

Two More Batches of Jam

Leave a comment

Yesterday was a busy day in the kitchen. I had planned on making a batch of both strawberry and blueberry jams. My wife had decided to do some full week meal prep the same day. Communication on each of our endeavors was, how should I say it, absent. We did manage to get our respective tasks done but I was crowding my timeline to get off to my evening workout at the gym! We were both successful!

Not an advertisement but a graphic visual of the low sugar pectin I have had so much luck and success with.

A short clip at an awkward angle of what a “full rolling boil that cannot be stirred down” looks like! It is a common question of novice Jam/Jelly makers.

The delicious foam scraped off of the jam after removing from the heat. I wonder if there is market for such a thing!

Finished product cooling and waiting for labels. I know, the pink towel really doesn’t lend itself to a quality “Good Housekeeping” type of food photo. I need to brush up on the technique.

I have at least two more batches of Strawberry Jam to make and blackberry season starts this week at Blakelock’s Berries out in Grangerland at my apiary location!

FYI, I inspected the bees out there yesterday and saw the most beautiful and large blackberries! Yes, just to ensure they were ripe, I sampled a couple before the birds had a chance!

TTFN

Bishop

My Strawberry Jam

4 Comments

I am about to give away the secret to making my very well received and highly praised, Strawberry Jam. A quote from one of my regular customers, “How can you go back to “Smucker’s” after tasting Bishop’s jam?”

Side Note – I have labeled it preserves in the past but a little research shows that I make jams!

Summary:

1.The differences between jam and preserves are:

2.Jam is made from chopped or crushed fruit.

3.Preserves are made from whole chunks of fruit.

4.Jam contains sugar, pectin, and lemon juice.

5.Preserves are only boiled in sugar.

6.Jam is allowed to jell.

7.Preserves are not jelled in the process of manufacturing.

http://www.differencebetween.net/object/comparisons-of-food-items/difference-between-jam-and-preserves/

It’s not that I do anything out of the ordinary to make my “jams”, other than the fact that every berry in the process is/was hand selected by me! In fact, 75% of the strawberries originate in my garden although I do supplement with strawberries picked, again, by me, at “Wood Duck Farm”, about 25 minutes north of Kingwood. They are grown, as are mine, with no chemicals of any sort.

Laying out some of the tools of the trade. Four cups of sugar minus 1/4 cup mixed with the pectin prior to cooking. I use the Sure Jell pectin for my jams, they are made with 1/3 less sugar than with regular pectin. A spoon to skim the foam and yes I rinse it off after every lick. Green handle magnet to save my pinkies. An 8 ounce ladle…It does help when filling 8 ounce jars. Jar tongs….indispensable for fishing jars out from the boiling hot water just prior to filling. Last but not least, my trusty old, at least 35 years old, canning funnel.

The start of the process; 1/4 cup sugar mixed with pectin and the measured volume of crushed strawberries, just a note here, follow the recipe very darned close!!!!! Too much of the fruit mixture or too little will impact the final results. I use a potato masher to, yes, mash up the fruit, so there are some nice chunks of berry in every jar, a dab of butter to help reduce the foaming. FYI – Not sure if it helps all that much but I can’t argue with the success of the final product.

Follow the recipe; bring the mixture to a full rolling boil, i.e., cannot be stirred down. Note the light pinkish foam around the edges.  Then add remaining sugar – 3 and 3/4 cups, return to full rolling boil for one minute….I just slowly count to 75 and it seems to work for me.

Skim the foam but don’t discard. You have several choices, place in a bowl, refrigerate and use as you would any jam or preserve, or, as my wife does, spread across an egg white & oatmeal frittata, or dig in with a spoon and place directly into your mouth…..my personal favorite!

Ready to can, foam has been skimmed, jars are in a boiling water bath for sanitation purposes, ladle and funnel are ready, magnetic stick finger saver, spoon (recently licked and rinsed properly)….use however you want and the jar lids in a bowl of very hot water to soften the seals.

Grab a hot jar, drain and fill to about 1/4 inch of the topic the jar with the strawberry jam mixture. FYI, there is a tool made to gauge that space but I rarely use it, wipe any excess Jam from rim of the jar, place the lid on and screw the metal band on snuggly.

Once all the jars are filled and sealed, return to the hot water bath, submerge the jars with at least one inch of water covering the jars. Bring to a boil for 10 minutes, remove and allow to cool. If you have done a good job you will hear the lids pop down as the jars cool, indicating s good seal.

Next step, distribute and bring smiles to the faces of the recipients!

TTFN

Bishop

Strawberries, Beets and Other Musings

Leave a comment

Let’s start right out in the field.

IMG_4791

This was the first of three buckets I filled in about 20 minutes of picking. The result was 14 pounds of luscious hand picked berries. Wood Duck Farms just 25 minute north form Kingwood….Organically grown and very sweet. http://www.woodduckfarm.com/

IMG_4795

A little clean-up and sorting….I had intended to freeze all of the berries but as it was the day before Easter my bride suggested that I make a plate of the nicer looking berries for fresh eating at our Easter luncheon……Yes Dear! I still manged to sort, clean and slice up about 10 pounds for the freezer to be made into jam. I have picked enough for two batches from my garden so I will have plenty for gifts and for a sale or two or three or more.

IMG_4793

A few of the berries dedicated to our Easter  Luncheon

IMG_4864

Two batches of low sugar strawberry jam….Sure-Jell light recipe, pink box….just 4 cups of sugar per batch vs 6 cups of the regular recipe…..And three pints of Pickled Beets.

Side note on the beets….. I used about 12 medium sized beets and roasted them in the oven at 400 deg. F for 40 minutes inside of a foil pouch. Included in the pouch were 2 tsp olive oil, 2 peeled shallots and two sprigs of Rosemary. What a great aroma….peeled and thinly sliced the beets and layered them into the pint jars with Frenched Red onions….I also learned how to French to onions……old dogs can learn. The brine was boiled for a while to allow the spices to meld. Processed in boiling water bath for 30 minutes.

  • 1 1/2 cups Tarragon wine vinegar
  • 2 teaspoons Kosher salt
  • 3/4 cup sugar
  • 1 1/2 cups water
  • 1 Cinnamon stick
  • 2 tsp whole cloves
  • 1 tbsp of pickling spice.

The bees are coming – can you hear the buzzzzzzzzzzz – 4 packages of bees from Navasota on Saturday April 14 and 6 NUC’s from Jennings, Louisiana on the 12th of April…..looks like I will be a busy boy this spring!

I have decided that my experimenting with banana growing is halting… not enough joy! lots of space consumed and the returns are minor….I need to do this in Belize…..OK – I can dream. I’ll stick with mostly tried and true….with an experiment or two along the way.

Hoisted a swarm trap up onto the big oak in the back yard today. A lot of reports coming in on the “Beek” forums here in Texas with success stories. I need to be careful and not exceed my self imposed limit of ….. No more than 25 hives.

Three more batches of strawberries in the freezer awaiting their fate….Jam is such a sweet fate…And more pickings everyday from my garden. A few asparagus sprouts are being snacked upon, more beets to be picked, snap peas for a bit longer, cucumbers and beans are climbing, potatoes in pots and a few quarts of blueberries in a few weeks. I should also haul in a big load of blueberries from Blakelock’s Berry Farm in a few weeks –  Yum.

 

TTFN

Bishop

Pomegranate Jelly

Leave a comment

I am very sure it won’t be as good as the Pomegranate Jelly that my Aunt Josie made – my first memories of her jelly are from Christmas time nearly 60 years ago. Just saying that phrase – “60 years ago” begins to make me feel a little old! My Uncle Jim was a Foreman for Western Water Works in Taft, CA. -( I think it is called West Kern Water District now….) Back to the pomegranate…..the main yard in Taft was surrounded by a hedge of pomegranate bushes. They seemed to ripen in the late fall which probably coincided with my Christmas season memories of Aunt Josie’s pomegranate jelly.

60 years ago I didn’t know much more about her jelly other than how wonderful it was on my toast! My forays into making jams and jellies is relatively recent, in the past 10-25 years or so. Key differences from those long ago times, Aunt Josie sealed hers with a cap of melted paraffin. I remember seeing a row of 6 or 7 jars on a table in the dining room adjacent to the kitchen. Almost every jar has a little dollop of jelly that had oozed through the wax somehow and …… if no one was looking I wiped my finger through it and into my mouth……probably considered unsanitary by today’s standards but I don’t believe anyone ever became ill.

Now, comparing my jelly to Aunt Josie’s. Several years ago I did make a batch from scratch – a lot of work to extract the seeds and squeeze and make jelly…..Today I took a shortcut. I bought some organic, unsweetened pomegranate juice. My batch from scratch was very much like my Aunt’s, both in color and flavor. My store bought juice resulted in a much darker jelly. My Aunt’s jelly was translucent, like rose pink tinted lens. My offering is dark crimson and only allows a hint of light to pass through the jars.

I terms of flavor….I would say my offering is a more robust and has a hearty pomegranate flavor – still, very pleasant. I made two batches, both resulted in approximately 6 – 8 oz. jars. Batch one was straight up pomegranate.

  • 3 1/2 cups juice
  • 5 cups sugar
  • 1 packet of Sure Jell brand low/no sugar pectin….pink package
  • 1 smidge of butter to reduce foaming.

I followed the Kraft website’s directions for pomegranate jelly. Jelled up very nicely.

Batch two. – I added two cinnamon sticks and steeped them in the pomegranate juice for about 15 minutes on very low heat. I left the sticks in as I added the Sure Jell pectin and brought the mix up to a full rolling boil. I removed the sticks and added the sugar and followed to recipe as written.

Both batches were processed in a boiling water bath for 10 minutes.

In the photos shown below;

The single jar is a small 110 ml jar. In bright sunlight there is just a hint of light passing through. Dark and yummy.

The two batches shown side by side; on the right the Pomegranate Jelly and the left Pomegranate with Cinnamon.

Bee News;

Yesterday I drove out to Blakelock’s Berries out in Grangerland, 23 miles out from the house, to add a honey super to the hive out at the farm.

28378808_1797846036913301_4150785973977378071_n

Added the medium super yesterday on top of the two deep brood boxes. The girls are bringing in lots of pollen and upon close inspection those without pollen appear to have a bit of a swell to the abdomen. Hmmmmm, could it be Blueberry nectar or some other source? Note: Bumble bee hovering around the entrance before the girls chased it away.

 

TTFN

Bishop

 

 

End of the Week

2 Comments

It has been a busy week. The bees have occupied some of my time, weeds too much of my time, lovely carrots so sweet when roasted, removing the fading sugar snap peas…..replaced with English Cukes & Straight 8 cucumbers, two loaves of sourdough bread just pulled from the oven moments ago…….fortunately we are  not web-camming as the drool drips from the corners of my mouth, trimming back banana plants to maximize production, making strawberry jam, yard cleaning/kitchen table office cleaning……sister-in-law arriving this evening…..I am already tired and ready for my nap.

The bees, the queen and brood going back into the original top-bar hive over the weekend seems to have gone very well. The companion Langstroth hive is filling with honey!!!!!! Yee Haw! I am also helping the property owner get his garden up and going, feeding his chickens, harvesting eggs and mowing his grass. The things a beekeeper will do to for the host!

The split in Splendora on the “Cowboy” hive failed…..I feel guilty, as it was my mismanagement that lead to the failure. The only saving grace is another lesson learned to add to my prior mistakes. The remaining hive out there is doing well but may have earned a re-queening this coming fall. They are a bit defensive…..yes another one popped me in the face….on the nose.

Strawberry Jam. My “Goo” friend John’s daughter gives me the ultimate compliment for my strawberry jam – when she runs out of mine she falls back to “Smuckers”, she says mine is sooooo much better than store bought…..According to Brittany. I am a fan of the low sugar recipe from Sure-Jell light. Seems to let the taste of the berries shine through. I use Sure- Jell light for all my berry jams!

IMG_3008

The jam, cooked, ready to skim the foam prior to canning. The foam does not go to waste, my wife uses it on her egg-white/oatmeal frittatas.

IMG_3009

Six half pint jars and 3 – 45 ml jars for fun and gifts.

I have to share more about my carrots. As I have mentioned before, my soil has lots of clay but the adding of compost for four years has improved the soil, somewhat. I plant varieties that are shorter, stockier and tolerate the heavy soil better. Well, either a seed mix up or a rogue carrot in my patch. This guy was pretty hefty!

IMG_3006

Frame of reference – I have to order XXL beekeeper gloves and would love to find some XXXL gloves.

Just had to add a bee picture.

16732107_1181493301919991_632665327_o

There she is….tucking some pollen away. The symmetry is almost mind-blowing! I just marvel at what nature can accomplish.

Now, butter, knife, warm bread and some strawberry jam. Next slice, butter, knife, warm bread and honey.  Next slice, butter, knife and warm bread! Why can’t I lose any weight??????

image1

Proofed for 28 hours…..the sourdough flavor is outstanding!

TTFN

Bishop

 

 

Older Entries

%d bloggers like this: