Living in the Country - Harvest

Harvest Time – Aug 26….

(photos/robandstephanielevy/2805642326/" title="4 days worth of eggs by robstephaustralia, on Flickr)
Starting reaping the results of our “farming” – Have gathered over two dozen eggs from three chickens, green, light brown, and dark brown… The color of the eggs depends on the variety of chicken.
I boiled part of the eggs and am making pickled eggs out of them. When I worked in a deli/grocery store I made “gallons of eggs”
My daughter thought it was too sweet and doesn't like the beets, so will try another recipe... Video on YouTube said to add a tsp of baking soda to cold water when boiling eggs to make the eggs easier to peel. Fresh eggs are harder to peel...

Quick Pickled Eggs and Beets
Submitted By: Cathy Swanson

Prep Time: 10 Minutes
Cook Time: 20 Minutes Ready In: 4 Hours 30 Minutes
Servings: 8
"Easy and simple way to make pickled beets and eggs. You can double the recipe for larger gatherings. This is my late grandmother's recipe and everyone loves it. Will keep in fridge for up to 2 weeks."
Ingredients:
8 eggs
1 (15 ounce) can sliced beets with liquid
1/2 cup white vinegar 1/2 cup white sugar
1/2 cup water
1/2 teaspoon ground cinnamon (optional)
Directions:
1. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container.
2. In a saucepan, combine beets, vinegar, sugar, water and cinnamon. Bring to a boil, and stir until sugar is dissolved. Pour over eggs. Cover, and chill for 4 hours or overnight.

Sept.8, 2010

Today I made my second batch of blackberry jam from fresh picked berries in the yard.. My son and two great grandchildren helped mash the fruit. Needed 3 cups of fruit and 5 1/4 cup of sugar, 1 pkg. of pectin and 3/4 cup of water. Makes 7 cups of jam...