Subj : Real Deal
To : Ruth Haffly
From : Dave Drum
Date : Fri Apr 26 2024 06:06:00
-=> Ruth Haffly wrote to Shawn Highfield <=-
RH> I won't, probably good chance we'll never meet--unless we do the drive
RH> up to Nova Scotia with the camper some time.
SH> Then it's a short 8 or so hour drive here. ;)
RH> It's something we're thinking about. Back in fall of 2022 we did a New
RH> England/Canada cruise with Steve's family. Due to stormy weather the
RH> captain had to cancel our stops in Bar Harbor, ME and St, John's Bay,
RH> NS. He was able to pull in at Sydney, NS and one of the tours available
RH> was to the Alexander Graham Bell museum at Badeck. We went on that,
RH> didn't have as much time as we would have liked at the museum so that
RH> got us thinking about possibly driving up some day. We also stopped in
RH> Halifax, NS the next day and did a harbor tour.
RH> The cruise was nice--food was good but I think the Celebrity Cruise
RH> ship we were on back in 2017 was even better. We ate together in the
RH> main dining room for supper but other times were on our own so Steve
RH> and I usually headed to the buffet deck for breakfast and lunch. Had a
RH> good long (probably about 2 hours) talk one morning over an extended
RH> breakfast with a couple from England on a wide variety of topics.
Easiest way yo get to Toronto from N.S. would be to drop back into the
States and point west on I-90 to Buffalo, NY then tip it north to Toronto.
I'd not want to do it pulling a cramper trailer. But, other than a few
areas of urban sprawl it can be a pretty drive. And once in Canuckistan
you can jump on the 401, one of Canada's nice East-West highways and
zoom west until you get to to Windsor. Then drop back into USA and the
Interstate system and keep on West until one of the daughters is near.
Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Home Canned Spiced Peaches (My Grandmother's Recipe)
Categories: Fruits, Spices, Preserving
Yield: 7 Quarts
MMMMM--------------------------PEACHES-------------------------------
10 lb Peaches (abt 15 large)
14 Cinnamon sticks
3 1/2 ts Whole cloves
3 1/2 ts Whole allspice
MMMMM---------------------------SYRUP--------------------------------
12 c Granulated sugar
+=OR=+
6 c Granulated sugar (for light
- syrup)
12 c Water
Prepare your water bath canner and clean jars. Start the
canner coming to a boil. If it is ready before the fruit
you can turn it off. It will come back to a boil very
quickly when you are ready.
Put spices into the jars. 1/2 teaspoon of whole
allspice, 1/2 teaspoon of cloves, 2 whole cinnamon
sticks per jar.
Prepare desired sugar syrup by heating water and sugar
in a sauce pan until sugar is dissolved. Set it aside.
Blanch peaches by dipping in boiling water for 30-60
seconds. Use a large slotted spoon and do 5 peaches at a
time. Immediately remove peaches to a sink or bowl with
ice water to stop the cooking.
Slice each peach in half along the natural line of the
peach. The skin will slip off easily after it is cut.
Remove skin, pit, and any little fragments of pit left
in the peach.
Fill one jar at a time. Each peach half is supposed to
be packed pit side down. As you fill a jar, cover the
peaches with hot syrup leaving 1/2" head space.
Load 7 quarts into a boiling water bath canner. Make
sure the jars are covered by at least 2" of water.
Bring the water back to a boil. Process for 30 minutes.
Remove jars of peaches and place on a towel to cool.
Allow them to come to room temperature. The lids will
seal at this time. Any lids that do not seal need to be
processed again or refrigerated and eaten within a week.
Sealed jars can be labeled and stored on a shelf out of
direct light for up to two years.
By: Mrs. George W. Moore
FROM: St. Martha's Guild, St. Paul's Episcopal Church,
Carlinville, Illinois 62626
From:
http://www.carlinvillechristmasmarket.com
Uncle Dirty Dave's Archives
MMMMM
... Gravy has 3 of the 4 food groups: salt, grease & crunchy brown bits
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