So, I’m finally getting around to using my birthday present from MJOL. A yogurt maker!
Heating the milk to 180 degrees, letting it cool to 110, then adding homemade blackberry jam, and a container of Greek yogurt. Placing the cute little jars in the base, setting the timer for 10 hours and waiting, and waiting and waiting…:) We’ll see how it goes (and tastes) by tomorrow.

Ping!

I’ve been totally obsessed with canning the last few weeks. Trips to Huber’s for strawberries, peaches and blackberries. Then Kroger had cherries on sale for $1.99/lb and next plums .99/lb, how could I resist? Spiced strawberry, cherry, blackberry, peach and plum jam, then waiting to hear that satisfying “ping” when the jar seals. Worrying that the last one still hadn’t spoken to me, until finally “pop” and they all were done. Looking forward to a winter full of the harvest.

Spice Pickled Strawberries

Memorial Day weekend, we took a road trip over to Huber’s Orchard and Winery to pick some strawberries. Our friend Jay went along. We had lunch at the restaurant where I had my favorite, chicken livers. When we finished eating it was already way hot, so we decided to purchase, rather than pick. J With 2lbs of strawberries tucked away in the back of the car, home we went. The hardest part of the day was keeping MJOL and Jay out of the berries on the way home! I wanted to try something new with my red jewels, so I settled on spiced pickled strawberries, canned with sugar, vinegar, cinnamon, allspice and cloves. I thought they turned out great. I suspect MJOL thought it was a waste of a good berry.