Stitch Thru Time
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Canned Peaches Syrup for canned peaches Canned beets Canned Corn
Zucchini Fritters Drying Apples Raisin rice pudding Apple Spice Cake Cranberry Salsa Caramel Sauce
We specialize in canning and drying recipes for your home storage.
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Free Recipes

Apricot Jam click for recipe We love apricot jam. This recipe has less sugar and it great for toast and pancakes. I use it to cook with in many of my recipes.

Raspberry Jam, click for recipe Raspberry jam is just the best! Great on pancakes or toast.

Apricot Pineapple Jam click for recipe If you like pineapple with your apricot jam you might like this recipe.

 

 

Drying Apples

Use slightly tart eating apples as opposed to "cooking apples." Rome Beauty, Northern Spy, Jonathan, Baldwin, Wine sap, Graven stein, Golden Delicious, and Red Delicious work well. Choose mature fruit that is evenly colored and not bruised.

Wash and peel apples, you may leave peelings on if you like them with them on. Optionally drop fruit in an ascorbic acid bath to prevent browning. I use concentrated orange juice in water or sometimes white vinegar. I don't usually use ascorbic acid. This is something purely personal, after all these are your dried apples.

For indoors start dryer at 130 degrees, increase to 165 degrees after about 1 hour. I turn my apples often. If you are using a cooking sheet in the oven be sure to spray with Pam or use oil on soft cloth so apples won't stick. You don't want excess oil on pan, just enough to make the apples not stick. When most of the moisture has left the fruit, lower the temperature to 145 degrees and regulate it between that temperature and 130 degrees as needed to prevent scorching. Stir and turn fruit on trays frequently as it finishes drying. Apples should dry in 6 hours or less under controlled heat.

For Outdoors dry in the sun for 1 to 3 days. Some say sulfuring is required but I personally never use it, I like mine natural and I have had mine last for years. Place the fruit one layer deep on trays and cover with cheesecloth or other light fabric during drying. If you use screen be sure and don't use galvanized, use fiberglass screen you get at the hardware store, its cheap and you can make drying trays quite easily. My father made me years ago an enclosed dryer for outside, I love it.

 

Canned Fruit

Plum Jam, Canned Tomatoes, Canned Peaches, Apricot Jam.

Syrups for canning

I prefer the extra light and go a little lighter on the sugar, I feel if I want a lot of sugar I can add it when I open them up in my recipe, maybe I'll want to use honey.

Extra Light
Sugar 1 1/4 cups
Water 5 1/2 cups
yield 6 cups


Light
Sugar 2 1/4 Cups
Water 5 1/4 cups
Yield 6 1/2 Cups


Medium
Sugar 3 1/4 cups
Water 5 Cups
Yield 7 Cups


Heavy
Sugar 4 1/4 Cups
Water 4 1/4 Cups
Yield 7 Cups

Canning Peaches

Canned Peaches

2 to 3 pounds peaches per quart
Sugar or another sweeter if you prefer
Water

To prepare peaches: Wash peaches; dip in boiling water 30 to 60 seconds; immediately dip peaches in cold water. Slip off peel. Cut in half; pit. Cling peaches are easier to cut into halves if a pitting spoon is used to loosen the pulp from the pit. Push the spoon through pulp from the stem end to the end of the pit, cutting pulp from the pit. If a pitting spoon is not available, use a knife to cut through to the pit; begin at stem end and follow crease to blossom end; continue cutting on opposite side. After cutting, hold a peach in half in each hand and twist in opposite directions to separate half's.

I prefer raw pack.

Raw Pack: Peel peaches; cut in half and pit. Treat to prevent darkening. Make a light or medium syrup; I prefer a light syrup, syrup recipes at the side and keep syrup hot until you put it in the jars, not boiling hot because you don't want this to boil but warm. Drain peaches. Pack peaches cavity side down, layers overlapping into hot jars. I use a wooden spoon to put peaches into jar with, lay the peach on top of the wooden spoon and put into jar, they will lay nicely, if you want to just throw them in remember they are your peaches you may do as you like.. Leave a 1/2 inch head space. Remove air bubbles by running a knife or plastic tool around sides, try not to cut the peaches. Adjust two-piece caps, always use new caps, make sure your screw on rims are not bent, you want your peaches to seal.

Process pints 25 minutes, quarts 30 minutes in a boiling-water canner. Check with your local state extension service or a canning book to make sure it is right for your area.

We are not responsible for any recipe or food problems you may incur while canning, you may try it if you like but we are not responsible for any damage or problems you encounter while canning.

Always check your canning books recipe before canning as it may change for your area depending upon the altitude. It is important to preserve your food safely. It is always a good idea to check with your local extension office. I have found some wonderful booklets on all sorts of things, drying and canning at a very low price there. The ball canning book is one used often.

Raisin Rice Pudding


3 cups milk
1/2 cup raw rice
1/2 teaspoon salt
2/3 cup sugar


1/2 cup raisins
1 1/2 teaspoon vanilla
1 teaspoon cinnamon

Place milk, rice, salt, sugar, vanilla and desired amount of raisins in a buttered 1 1/2 quart casserole, sprinkle cinnamon on top.
Bake uncovered at 300 degrees for 2 hours. Serve hot or cold.

Beans These are so good

1 onion finely chopped
2 15 oz. cans pork and beans
½ cup brown sugar
1 Tablespoon mustard
1 small 9 oz. can tomato sauce
Fried beacon (4 to 8 pieces) cut into small bits

Combine all ingredients, Bake 300 1 hour or until done.

Hot Pack: Peel peaches; cut in half and pit. Treat to prevent darkening. Make a medium or heavy syrup. Drain peach's. Cook peaches on layer at a time in syrup until are hot throughout Pack hot peaches into hot jars, leaving 1/2 inch head space. Ladle hot syrup over peaches, leaving 1/2-inch head space. Remove air bubbles. Adjust two-piece caps.
Process pings 20 minutes, quarts 25 minutes, in a boiling water canner.

Note: If peaches are juicy, measure peaches after pitting and peeling. Add 1 to 2 cups to each 5 quarts peaches. Cook peaches slowly until sugar dissolves and peaches are hot throughout. Pack and process as for canning peaches, hot pack. If there is not enough syrup add boiling water to cover peaches leaving 1/2 inch head space.

Always check your canning books recipe before canning as it may change for your area depending upon the altitude.

 

 

Baked Beans
These are so good

Once you use this recipe you will use if over and over, it is really good.

1 onion finely chopped
2 15 oz. cans pork and beans
½ cup brown sugar
1 Tablespoon mustard
1 small 9 oz. can tomato sauce
Fried beacon (4 to 8 pieces) cut into small bits

Combine all ingredients, Bake 300 1 hour or until done.

 

 

Canned Beets

Select deep red beets 1 to 2 inches in diameter

Wash beets. Leave 2 inches or stem and tap root. Boil. Until skins slip off. Remove skins; trim. Slice, dice or leave beets whole.
Pack beets into hot jars, leaving 1-inch head space. Add ½ teaspoon salt to each pint, 1 teaspoon salt to each quart, if desired.

Use plain salt not iodized.


Ladle boiling water over beets, leaving 1 – inch head space. Remove air bubbles. Adjust two-piece caps. Process pints 35 minutes, quarts 35 minutes, at 10 pounds pressure in a steam-pressure canner.

Select deep red beets 1 to 2 inches in diameter

Wash beets. Leave 2 inches or stem and tap root. Boil. Until skins slip off. Remove skins; trim. Slice, dice or leave beets whole.
Pack beets into hot jars, leaving 1-inch head space. Add ½ teaspoon salt to each pint, 1 teaspoon salt to each quart, if desired. (I use plain salt not iodized).
Ladle boiling water over beets, leaving 1 – inch head space. Remove air bubbles. Adjust two-piece caps. Process pints 35 minutes, quarts 35 minutes, at 10 pounds pressure in a steam-pressure canner.

Gingerbread House

Gingerbread House

Preheat the oven to 375 In a large pot on low heat, melt
1 cup vegetable shortening
1 cup white sugar
1 cup molasses

Remove from heat and mix in
1 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon ground cinnamon

Stir in thoroughly 1 cup at a time
4 1/2 to 5 cups sifted all-purpose flour

Mix and knead all ingredients until the dough is even in color and smooth, not crumbly or dry. Place dough on a cookie sheet and roll out to about 1/4 inch thick. Place your pattern on dough and cut out pattern, remove the excess (you can reuse it). Bake dough at 375 for 10 to 14 minutes You should not be able to touch the gingerbread and leave an imprint. Immediately after you remove gingerbread from oven, place pattern back on ginger bread and trim it (gingerbread will spread while baking). Do this while gingerbread is still hot. If you wait for it to cool it will become hard and break if you try to cut it.

Gingerbread Icing

4 cups or 1 lb. of powdered sugar
3 Tablespoons Meringue Powder

Slowly add 6 to 8 Tablespoons warm water
Beat Frosting until stiff peaks form
Keep frosting bowl covered with wet towel while you are decorating or it will dry out.

 

CORN WHOLE KERNEL

Raw Pack Husk corn; remove silk. Wash. Cut corn from cob. Do not scrape. Pack corn loosely into hot jars, leaving 1-inch head space. Do not shake or press down. Add ½ teaspoon salt to each pint, 1 teaspoon salt to each quart, if desired. I use plain salt.
Ladle boiling water over corn, leaving 1 – inch head space. Remove air bubbles.
Adjust two-piece caps. Process pints 55 minutes, quarts 1 hour and 25 minutes, at 10 pounds pressure in a steam-pressure canner.

Hot Pack Husk corn; remove silk. Wash. Cut corn from cob. Do not scrape. Measure. Add ½ teaspoon salt a 1 cup boiling water to each pint cut corn, 1 teaspoon salt and 2 cups boiling water to each quart cut corn. Bring to a boil; reduce heat and simmer 5 minutes. Ladle hot corn and liquid into hot jars, leaving 1-inch head space. Remove air bubbles. Adjust two-piece caps. Process pints 55 minutes, quarts 1 hour and 25 minutes, at 10 pounds pressure in a steam-pressure canner.

I usually freeze all my corn, it stays fresh and tastes great when you cook it.

Cranberry Salsa great for the Holidays

1 12 oz. package fresh cranberries, you can use frozen, but fresh are prettier
3/4 cup sugar
1 medium jalapeno, remove seeds
1 green onion
1 - 2 T. fresh cilantro, to taste or
1 tsp. of dried cilantro
1/4 tsp. cumin

Put all ingredients in a food processor. Process until mixture is coarsely chopped. Store in refrigerator over night to allow flavors to blend.

Makes 3 cups. Serve with tortilla chips. This is also great served with crackers and cream cheese. Good with beef, pork or poultry. Great with Pork Chops.

Zucchini Fritters

Zucchini Fritters

This is a very good way to use your zucchini, once you try it you will make it over and over again.

Vegetable oil for frying pan
3 cups grated zucchini
1 cup diced onion
2 eggs
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper

Garlic powder to taste
1 cup prepared mayonnaise
juice of half a lime
1/2 tsp chili powder

Put vegetable oil in skillet about half an inch deep or less and cook on medium.

Combine zucchini, onion, and eggs in a large bowl and mix.

Combine flour, baking powder, 1/2 teaspoon chili power, salt and pepper in a sifter or mixing bowl and stir then put in zucchini mixture and stir together.


Make your dip with mayonnaise, lime juice, and chili powder and stir then put in refrigerator until you are ready to eat. You may also use this dip with your French fries or whatever, even on a sandwich

 

 

Apple Spice Cake

Butter and flour 1 - 9 x 11 inch cake pan. Set oven at 375 degrees

Sift together in separate bowl
2 ¼ cups flour
1 ¾ cups whole wheat flour
2 teaspoon cinnamon
2 teaspoon powdered cloves
1 teaspoon allspice
1 teaspoon salt
2 teaspoon baking soda
4 teaspoon baking powder

Beat until thick and lemon-colored
4 eggs

Beat in gradually
1 ½ cup sugar
¼ cup molasses
Beat well
Add
2 cup sour milk or buttermilk
(If you don’t have sour milk, add a little lemon juice to milk).

Stir in
1 1/3 cup melted shortening or oil (I use oil)

Add
1 teaspoon Vanilla extract
1/2 teaspoon Orange extract (optional)
1 ½ cup finely chopped peeled apples

Spoon into tins.

Bake 30 to 40 minutes or until done

 

 

Caramel Sauce

caramel sauce

I like caramel sauce on my ice cream or other fun things like caramel apples.  If you buy it in the store it is very expensive so this is a recipe I found that is a good caramel sauce.

Recipe yields 1 1/2 cups (although I usually double it but it’s just
as easy to only make a half batch)

1 cup packed brown sugar (I use light brown or golden)
1/2 cup heavy cream
4 tablespoons butter
Pinch of sea salt
1 tablespoon vanilla extract

Melt butter in pot, mix in brown sugar, cream and salt.
Cook over medium-low heat and whisk gently for about 7 minutes or longer if you doubled.
I remove the pot from the heat; add vanilla and return to cook for another minute or so to thicken a bit more.
Take it off the stove and pour into a jar then put it into the fridge.

 

 

 

Cherry with Yellow Polka Dot

Grandma Cherry #2179, $49.95 and it also comes in extra large for $54.95

A Cherry apron with white polka dots on a pretty yellow background. The red polka dot pockets and long red polka dot apron ties blend perfectly with the red trim and red rick rack. An apron to go with your cherry pie! Red Cherries on yellow with polka dots, oh so cute.

This pretty apron looks like you just picked it off your cherry tree..
A retro cherry aprons to decorate yourself and your kitchen. Grandma Old Fashioned Cherry Apron with white polka dots on a pretty yellow background. You can have cherries all year round.

Trimming the tree

Grandma Apron in Trimming the Tree #2277 $49.95, extra large $54.95

Christmas will be fun with retro dressed women decorating the tree and some with beautifully wrapped packages. I don't know if you will be in high heels and have on long satin gloves but we can dream. A fun Holiday style you will love wearing. Red polka dot pockets add to the fun.

Old Fashioned Cafe

Grandma in Soda Fountain #2196 $49.95 ex large $54.95

Old Fashioned Cafe with shakes hot dogs root beef floats ice cream Sunday ice cream cones hamburgers and french fries with retro red polka dot pockets. You will love this fun apron.

 

 

All natural neck heating pads for your neck back sciatic nerve or anywhere else that hurts. You may also use it cold. For the person who has everything including an achy body.

Great for men too

Neck pads $28.95 they feel oh so good. The soft washable flannel cover keeps it clean and the heat the heat in. You may also order extra covers at $9.95 each.

When we take this to a show and warm it up as soon as someone tries it on the first thing they say is ahh and then they walk out with one, it is just that comfortable and feels that good.

This is fitted for your upper body or turn it upside down and it first your your lower back perfectly. Wrap it around your sciatic nerve knee or thigh for comfort and relax your muscles with the deep and even warmth you will only get with ours.

This can be used cold or hot wrap it around your knee or ankle for relief all this in one pad. Washable pillowcase included with all our pads and best of all it is made in America

Dog not included.

Lg Heating pad

Extra Large heating pad 10" x 26" #801 $42.95
Large Heating Pad 10" x 18 1/2" #802 $34.95
Sizes are approximate


All our large heat pads come with removable pillowcase and they are all washable to keep the inside clean. Throw the whole thing in the microwave to heat and if it gets dirty simply remove the cover and wash it. It come with 1 cover, but if you want to order an extra pillowcase, the prices are below.

Extra Cover 10 x 26" $15.95
Extra Cover 10 x 18 1/2" $10.95

You may choose from a Plaid or Floral flannel pillowcase and one is included with your order. They are made with pockets so there is even heat throughout for added comfort and deep down to your muscles for maximum relief

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