Let The Canning Begin!

It's that time of year again. My gosh this summer just flew by! 
The garden is exploding with veggies that we can't eat fast enough fresh, so, into the water bath canner they go!
Canning is easier than you think and there's info all over the net on the how to's.
The best thing to do is get some good recipes from friends & family and can away.
I find having canning parties makes it more fun.
It makes the prep, wait, and clean up go sooo much faster.
Tomatoes are the easiest for me. If I have time, I make my sauce and then water process it all finished. My own homemade sauce, ready to go. If I don't have time, I just can the plain tomatoes.
Happy canning!
Crunchy Kosher Dill Pickles:
3c. water
3c. white vinegar
2tbsp. pickling salt
3qts. firm cucumbers 3-4 inches long
3 tbsp. dill seed ( or 9 heads fresh dill)
1 tbsp. pickling spice
1 clove garlic per jar
12 peppercorns
In large kettle combine water, vinegar and salt. Bring to a boil.
Meanwhile, pack cucumbers into hot sterilized jars. Add 1tbsp. dill seed or fresh dill, 1tsp. pickling spice, 1 clove garlic,  and 4 peppercorns into each jar. Cover with boiling vinegar mix, leave 1/2 inch headspace. Wipe rims. Adjust caps.
Process in boiling water bath 20 minutes.
Let cool .....

Stuffed Squash Blossoms

Squash, pumpkin, even day lilly flowers. All can be eaten and are sooo good stuffed!
First you very gently clean the flowers an remove the stamen, pat dry.
The filling amount can vary depending on size & number of blossoms.
For five to six blossoms, 2 cups ricotta cheese, chopped fresh basil and or flat leaf parsley. Sorry, I eye ball this. A little salt, to taste. Mix that up and set aside.
Prepare the egg, flour station. Two large eggs beaten in a vessel. Flour, enough for the blossoms, lightly seasoned with salt & pepper.
Heat enough oil in pan for frying. Choose an oil that you like. I actually use olive oil. I know they say not to fry in it but, I don't bring up the oil too hot, especially with flowers, hello, delicate !
To stuff the flowers, have a pastry bag or a plastic bag ready. Plastic bag: snip off one corner.
Turn the sides of the bag down a bit and fill with mixture, squeeze it down until it just starts to come out.
Gently coax the blossom tops to open a bit and fill, being careful not to overfill.
Dip in egg, then in flour, fry until light golden brown.
I know, a lot of work, but they are good and only once a year!
Enjoy!

Elena Has Arrived!

She's here! Beautiful Elena Anne Fattibene arrived on August the 1st at 7:02PM. 
Weighing in at 6lbs. 1oz. don't wrap her I'll eat her here :o)
Mom & Dad did a great job and everyone is home now.
You will most likely soon get sick of me drooling over her and posting every picture I can. Too bad!