I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Thursday, August 28, 2014

Canning Blueberry Pie Filling

Blueberry pie is my second favorite pie.   I like to go out picking when they are fresh.  Canning fresh blueberries will help you make wonderful pies all year long.   If you notice these aren't as dark of purple as most blueberry pie filling.  That is because I didn't put any food coloring in my blueberries.   If you prefer the darker color just add some blue food coloring & a few drops of red food coloring.

(makes 8 quarts)

*30 cups blueberries (about 10 quarts)
*6 cups granulated sugar
*8 cups cold water
*1/2 cup freshly squeezed lemon juice
*2 cups clear jel
*1 tablespoon salt
*1 tablespoon cinnamon
*2 teaspoon nutmeg

~Sterilized 1 quart canning jars, lids & rings.
~Rinse blueberries to remove any dirt.
~In a large pot, whisk sugar and Clear Jel (I buy my clear jel off the internet).
~Stir in water.
~Bring to a boil over medium-low heat, stirring constantly, until mixture begins to thicken (it will turn clear).
~Stir in lemon juice, salt, cinnamon & nutmeg.
~Gently fold in blueberries.
~Simmer for another minute.
~Remove from heat.
~Fill pie filling into jars, leaving a 1-inch head space.
~Wipe any residue from the tops of the jars (will not seal if tops are not clean).
~Put on lids & rings (tighten by hand).
~Process in a hot water bath canner for 15 minutes.
~Remove from bath and allow to sit until cool.
~Listen for the pings, they are your friend and tell you that they sealed.
~Once cooled, press on top of lid.  If there is no bubble, then it sealed.  If it didn't seal, make a pie or store in the refrigerator for up to 2 weeks.
~Store in a cool, dry place.

How to bake pie:
~Preheat oven to 425 degrees.
~Line pie dish with one pie crust.
~Pour blueberry pie filling into crust.
~Top pie with another pie crust.
~Crimp & flute edges.
~Make slits in pie crust.
~Bake on a lower shelf for 30 minutes.
~Reduce temperature to 350 degrees and bake for another 20 minutes.
~Remove from oven and cool completely before cutting. 

Wednesday, August 27, 2014

Blueberry Crisp

This may sound a little strange with sour cream in it, but it's really good.   Very easy & quick to make.

(serves 6)

*4 cups fresh blueberries
*1 tablespoon fresh squeezed lemon juice
*1 cup all-purpose flour
*1/2 cups of oatmeal (not the instant type)
*1 cup granulated sugar
*1/2 teaspoon ground cinnamon
*1 tablespoon fresh squeezed lemon juice
*1 1/2 cups sour cream
*2 teaspoons cinnamon sugar

~Preheat oven to 350 degrees.
~Spray an 8x8 baking pan with a cooking spray.
~Pour blueberries into prepared pan.
~Sprinkle 1 tablespoon lemon juice over top of blueberries.
~In a medium bowl, mix flour, oatmeal, sugar & cinnamon together.
~Mix in remaining lemon juice & sour cream until mixed well.
~Drop by tablespoons over blueberries.
~Sprinkle cinnamon sugar over flour mixture.
~Bake for 40 minutes or until topping is a golden brown and blueberries are bubbling.

Tuesday, August 26, 2014

Piggy Candy

This recipe if for all you bacon lovers.   This is good just as is, or on top of ice cream, dipped in chocolate or on top of salads.


*1/2 pound of a good quality bacon, cut thick
*1/2 cup light brown sugar
*pinch of cayenne pepper
*1/2 teaspoon chili powder
*1 teaspoon ground cinnamon
*pinch of nutmeg

~Preheat oven to 350 degrees.
~Line a jelly roll pan with aluminum foil.
~Place a cooling rack over the foil.
~Spray cooking rack with a cooking spray.
~Line cooking rack with bacon, in a single layer.
~In a medium bowl, mix brown sugar, cayenne pepper, chili powder, cinnamon & nutmeg together.
~Coat the top side of bacon with half of  the brown sugar mixture.
~Press sugar, lightly down on bacon.
~Place in oven and bake for 20 minutes.
~Remove from oven and turn the bacon over.
~Sprinkle the remaining brown sugar mixture over the bacon, and press down.
~Bake another 20 minutes or until bacon is crisp.
~Remove from oven and place bacon on a sheet of parchment paper.
~Once bacon is cool, break into pieces.
~Store in an airtight sealing container in the refrigerator.

Thursday, August 21, 2014

Canning Blueberry Syrup

Yummy.  So good on homemade waffles, pancakes or even over ice cream.  I love to can.  That way I just make a mess once.  Homemade syrup is out of this world good.  If you don't want to process your own blueberries just buy some 100% pure blueberry juice.

(6 pints)

*18 cups fresh blueberries (makes about 5 1/2 - 6 cups juice)
*4 cups warm water
*1 teaspoon ground cinnamon (optional)
*Zest from 2 lemons
*6 cups granulated sugar
*8 cups warm water
*Juice from 2 freshly squeezed lemons

~Remove any stems or leaves from blueberries (only if you plan on using the pulp).
~Mix blueberries, 4 cups water, cinnamon and lemon zest into a large pot.
~Bring to a low boil over medium heat.
~Boil for 5 minutes.
~Line several layers of cheesecloth over a deep bowl (I like to put a large rubber band over the ends of the cheesecloth and the bowl).
~Gently pour blueberry mixture over cheesecloth.
~Allow to drip for 3-4 hours.
~Discard blueberry pulp (I use it to make a blueberry cake or blueberry crisp).
~Bring water to a boil in canner.
~Sterilize jars, lids & rings.
~In a large stainless steel pot, combine sugar and remaining water.
~Bring to a boil over medium heat, stirring to dissolve sugar.
~Cook sugar water until the temperature reaches 230 degrees (about 10-15 minutes).
~Add blueberry juice.
~Turn heat to high.
~Bring mixture to a boil, stirring occasionally.
~Boil for 5-6 minutes, stirring often.
~Remove from heat and stir in lemon juice
~Ladle syrup into hot jars, leaving 1/4 inch headspace.
~Wipe rim clear of any residue (will not seal if this step in not done).
~Place lid and ring on jar.
~Place in boiling water canner for 10 minutes.
~Remove from water and allow to cool on the counter or table (I always put a towel over the surface first).
~Allow to sit for 24 hours before storing.
~Make sure all the jars have sealed.

Tuesday, August 5, 2014

Blueberry Cobbler

I love all things blueberry.  This is a quick and easy dessert to make.  It's good  warm or cold.  We have wonderful blueberry farms in Michigan with the best tasting blueberries.

(serves 6)

*5 cups fresh blueberries
*3 tablespoons granulated sugar
*1/2 cup fresh squeezed orange juice
*1/2 teaspoon ground cinnamon
*2/3 cup all-purpose flour
*1/8 teaspoon salt
*1/2 teaspoon ground cinnamon
*1/2 cup butter, softened
*1/2 cup granulated sugar
*1 egg
*1 teaspoon pure vanilla extract

~Preheat oven to 375 degrees.
~Spray an 8x8 inch baking dish with a cooking spray.
~In a medium bowl,  lightly mix 3 tablespoons sugar, orange juice, 1/2 teaspoon cinnamon and blueberries together.
~Pour into prepared pan.
~In a small bowl, mix flour, salt & 1/2 teaspoon cinnamon together.
~In a medium bowl (i use the same one that I used to toss the blueberries in), beat butter & 1/2 cup sugar until light and fluffy.
~Add the flour mixture and mix just until ingredients are combined.
~Drop mixture by tablespoons into blueberry mixture.
~Bake for 45-50 minutes or until the topping is a golden brown and blueberry mixture is bubbling.