Sweetness...

My Kilner™ Pot Filled With Hickory Nut Pie Filling

It was a perfect day to preserve some hickory nut pie filling for the pantry. This stuff is so delicious, and I can use it to make pies, tarts, or simply use it as a topping for homemade vanilla or butter pecan ice cream. In fact, last time I did this (it's been a few years now), I made four pints and it was all used as ice cream topping!

First Batch Out Of The Canner

I had more than enough nut meats to make two double batches of pie filling. Each batch took seven cups of nuts. When all was said and done, there were a total of 15 full pints, and two half pints of these gifts  from our trees last year. Don't worry, I let the squirrels have most of this year's harvest. We share.

Lined Up Like Soldiers On The Shelf

 

By late afternoon, all the jars were sealed and cooled, and I could put them on the "pie filling" shelf in the pantry. Usually I preserve these fillings in quart jars, which are pie sized, however, because not all the jars will go toward pies or tarts, putting the hickory nut filling in pint jars was more prudent. 

 

The two smaller jars are going to Teresa and Kim at work to try. I can always share larger jars if they love it, and I have more nuts to be able to make more filling if needed. It's almost time to make hickory syrup again, too! Maybe next week, if I get my sewing done. For now, I'm just going to enjoy looking at more farmhouse goodness on our pantry shelves.

A Tasty Weekend...

Our Farmhouse Pickled Beets

Friday night found us at our grandson's football game, and it was a perfect night to cheer them on to a win. Saturday morning, Shelly and I went to the farmer's market, where I purchased freshly picked beets, carrots and green beans. I bought the carrots and green beans to serve with our dinners, but I had other plans for the beets.

After I dropped off Shelly, I drove home (just down the hill), pulled out my big pot, cleaned the beets and popped them in the water to cook. Once they were soft, I took them out of the hot water and placed them in ice water until they cooled. Then I peeled and cut them up, placed them into hot, sterilized jars and added the pickling brine. Into the water bath for the allotted time, and this was the result. Four pints of beautiful, tasty beets. (I'll be getting more next weekend to do more!) 

Newly Canned Vidalia Onion Relish

While I was putting up the beets, I had sliced Vidalia onions and salted them to bring out their juice. After I finished with the beets, I pressed the moisture out of the onions and then completed cooking them with the rest of the ingredients. Turmeric was added, per the recipe, to give them this lovely yellow color. Three pounds of onions yielded four pints of Sweet Vidalia Onion Relish...and nary a tear was shed!

Homemade Canned Salsa

Saturday ended with a colorful, tasty batch of homemade, canned salsa. I tried the Mrs. Wage's Salsa Mix last year, and it was a huge hit with our grandson (among others). Why mess with a good (simple) thing? I used the same salsa mix this year and put it up in pint and half pint jars.

Hickory Hill Hickory Nut Pie Filling/Ice Cream Topping

I only had one thing on my mind for Sunday. Hickory Nut Pie Filling, which can also be used as an ice cream topping or anywhere else you'd like to use a sweet, nutty mixture to accent a dessert. Think pound cake, tarts, sweet rolls and more!

The recipe I used is a great one from Mary Marshall's "Cooking with Mary and Friends" blog. It's meant to be a Pecan Pie Filling, but hickory nuts are in the same family, so there was no problem substituting them for the pecans. (HERE'S a link to the recipe.) I knew I was going to make this recipe, so I ordered the thickener that was recommended in the instructions. It arrived on Thursday, and was in the jars by yesterday. There is actually a cup of nuts in each jar, and it will take two pint jars to make a pie...if it lasts that long!

When I was finished cooking the mixture, I had seven and a half pints to can and put on the shelf. Handsome and I actually tried this on ice cream after dinner last night, and I can tell you, it's fantastic! This one tastes like autumn in a jar, and I know I'll be making more.

This week, I'm going to switch back to my studio. I have some orders to work on, and packages to mail. I'll be doing a little stitching, too. Tag will see you tomorrow, and I'll be back on Wednesday to show you what I worked on today.

Have a great week!