Saturday, October 11, 2014

Apple Pie Filling in a Jar.......

This past week I went and picked up my Jonathan apples I ordered through my food co-op. Last year I made lots of apple sauce and apple butter for Betty Grace who turned a year this past August. She took care of all I made and we have been out for a while. This year I am putting up ape pie filling in jars. I usually freeze a lot but decided to tackle canning lots of everything I can get my hands on. For now it's 80 lbs of Jonathan apples. In the next few weeks I will be canning sweet potatoes and pumpkin. I love this time of year!

The possibilities are endless with apples! You can freeze them, make homemade applesauce, apple butter, apple jelly or apple pie filling.

I started this process today and doubled a recipe I found on

This apple filling turned out beautiful! I am so excited to use this for pies, cobblers, crisps and anything else that uses apple pie filling in the recipe.

I started with these beautiful Jonathan apples we are able to get from an Amish community in Illinois.

I started peeling, coring and slicing apples until I reached roughly 12 pounds. The recipe calls for 6 pounds but I have so many apples I decided to double it.

In a large pot I blended the water, sugar, cornstarch, lemon juice, cinnamon, salt and apple pie spice.

I cooked this mixture until it was thick and bubbly.

I removed the thick filling from the heat and packed my sliced apples into my jars like this

and then ladled the hot, thick filling into the jars over the sliced apples.

After I did this, I put my sterile flats and lids on and processed my quarts in a boiling water canner for 20 minutes. Here is how they turned put, Beautiful! Can't wait to make a pie!


4 1/2 cups sugar
1 cup cornstarch
2 teaspoons cinnamon
2 teaspoons apple pie spice
1 teaspoon salt
3 tablespoons lemon juice
10 cups water
6 pounds of washed, peeled, cored and sliced apples

In a large pot, blend all the ingredients and being to a boil and cook until it is thick and bubbly. Remove from the heat.

Pack your apples in clean, hot canning jars leaving an inch of space from the top.

Fill with the hot syrup and close with hot, sterile flats and lids. Process in a boiling water canner for 20 minutes.

Remove the jars from the canner and let cool.

Tuesday, September 23, 2014

Rat Killing.......

RAT KILLING! Just another fun day around our homestead. When our summer garden is done, we always bush hog our gardens down. Well as you know, these little rodents we call RATS, like living in tall grass. So, a couple of our bugs got their "weapons" and got ready! Here are few pics I snapped during this scary time! Just ask the little bugs! 

Even these guys enjoyed it. The bugs that is! They were jumping sky high!

Thursday, August 21, 2014

Canning Pears.....

I have canned lots of pears in the past. Just putting them in a light syrup and canning. I had a bottle of white grape peach juice on hand and it sparked an idea I had a while back!

Instead of making a light syrup for the pears, I just cooked my pears in the white grape peach juice and processed them.

They turned out beautiful and delicious!

Looking forward to some delicious apples in the near future! Love canning anything and everything!

Wednesday, June 18, 2014

Awesome Giveaway

Thought I would share this giveaway! If your like me, this would be nice to win to replace an old one!

God Bless and Good Luck!

Wednesday, May 28, 2014

oatmeal-pineapple muffins

This morning my 7 year old bug got up and wanted to make muffins for breakfast. This mommy couldn't pass up the opportunity of cooking breakfast with my sweet girl! Here is a photo and the recipe to these delicious muffins. Adapted from a baking cookbook we found at the dollar store.


1 stick (1/2 cup) butter, softened
1 cup sugar or in my case, sucanat
1 egg
1 1/4 cups flour
1/2 cup of oats, finely chopped
8 ounces crushed pineapple, with juice
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Cream butter and sugar together. Add the egg, vanilla and pineapple with juice. Mix well. Add flour, baking soda, salt and chopped oats. Mix thoroughly and spoon batter into muffin tins lined with paper liners. Top with a little of crushed pineapple if you have any left from using a large can like we did. Bake for 20-25 minutes until golden brown and toothpick inserted into muffin comes out clean.

Hope you enjoy these as much as we did this morning!

God Bless!

Monday, May 26, 2014

a little Memorial Day fun........

Cake first.....

Then a little fishing.......

And of course, Betty Grace taking it all in!

God Bless!

Tuesday, May 13, 2014

so blessed......

As I was walking down our driveway, picking dewberries with my three baby bugs, I just can not imagine life getting any better than this! I am so blessed!

Not only do I have beautiful helpers, we also have a gallon of freshly picked dewberries to make some yummy dewberry ice cream and dewberry lemonade!

God is Good!