Started to day on the run... took care of the garden. harvested a bit of veggie.. not a lot but a nice little haul. I then went to visit Jennifer, she is a fairly new friend met her when I was giving away a bunch of organic rosemary from my yard. She has been fun, we have a lot in common. So we trade canned foods seed and some time left overs.... Like to day she made a big ole chicken pot pie but her husband can't eat it he is at the end stage for prostate cancer. So he list of palatable foods is very limited.
I did how ever make some pineapple ice cream topping. I can't find any at the stores I frequent. So I grabbed 2 pineapples on sale and made my own with the help of Youtube. It is so yummy. I want a banana split and it has to have pineapple topping. Guess what I am having for dessert.
I ended the day with putting 4 lbs Strawberries in the freeze dryer... I love to snack on freeze dried fruits.
Pineapple Topping
5 cups crushed pineapple fresh or canned
4 cups sugar
Mix in a 3 quart pan cook on med high heat till the sugar dissolves.
Once the sugar is dissolved turn heat to medium high and bring to a rolling boil.
Cook for 30 minutes and 220 degrees on the candy thermometer.
Fill 1/2 pint (1 cup) Jars to 1/2 inch head space. wipe rims with a clean wet cloth. Put on warm lids and rings to hand tight.
Water bath can for 15 minutes... when finished let the jars sit in the water 5 min then remove to a towel and let cool over night. Remove the rings, check to make sure they sealed then wash jars the store in a dark place up to 1 year.
Note:
You must sterilize the jars for the syrup... fill the water bath pan with about 4 inches of water. Then fill each jar and place then in the canner heat the water to a boil and leave the jars in the canner and reduce the heat to medium to maintain the heat. remove the jars as you fill them.
The water needs to be 1 inch minimum below the water line when water bath canning.
This totally satisfied my craving....
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