Gingerbread House Party - done easy

My Grandmother made Gingerbread houses with us and when I had kids at home we decided it would be a great tradition for our family. Of course during the holidays everything is always more fun if you have friends or family over so we would include a few friends also. With 6 kids, each bringing over a couple of friends that gets to be quite a big project. We would have two parties - one for the older kids and one for the younger kids - to match different abilities and for crowd control

Rules of the Party:
1. everyone brings candy to share and this goes in the bowls in the middle for everyone to use.
2. you dont eat the candy until you are done all your decorating. Than you can eat whatever is on your house.
3. You have to have a finished house picture before you can eat your candy house.
This has worked out great for everyone and no one gets sick of eating too much candy before they are done.
There are some steps to follow which make house building and decorating pretty easy.
First you need a good recipe for the gingerbread houses if you wish to make them from gingerbread:

Gingerbread
2 3⁄4 c flour
1⁄2 t salt
1 t ginger
2/3 c molasses
1/3 c brown sugar
Mix and chill. Roll out on oiled surface.
Cut into shapes and bake at 300 degrees on greased sheet.
House pieces 20-30 minutes Gingerbread cookies 12-15 minutes
Ideal candy and décor for houses: Red Hots, candy rocks, Necco, Golden Grahams or shredded wheat squares for thatched roof, string licorice, candy canes and small Hershey bars for a sled, upside down sugar cone w/ green food coloring for trees, gumdrops, peppermint rounds, Lifesavers, M&M‘s, and mini marshmallows. 

I usually make gingerbread cookies and decorate them as I like to eat gingerbread cookies but I would rather do an easy house out of graham crackers.
There are lots of patterns on the web to choose from. They are all pretty basic - 4 rectangles and two end walls that are mostly square. You can bake a sheet of gingerbread in a cookie sheet and then cut your shapes our is the best way. If you cut out the shapes, then bake them they will not be the right shape and you will have to trim them.
I have had a cast iron gingerbread house mold and I still would rather make the cookies and decorate the graham cracker houses.
One day I may get really creative and turn into an amazing gingerbread architect but for now I like just the visiting, decorating and fairly low pressure sticky process of making these houses.

You need a good frosting recipe.

This recipe is really the glue that holds the house together, keeps it from caving under the weight of the candy and helps in keeping the candy on the house. It can't be too runny or everything will slide off and cant be too stiff or it will be too hard to squeeze out.

Royal Icing:

3 egg whites – beaten into stiff peaks
1 lb. powdered sugar
1 1⁄2 t cream of tartar
Beat the egg whites in a clean pan untill stiff and foamy. Add powdered sugar and cream of tartar. Room temperature egg whites works better. 
If frosting is too stiff, add a tiny amount of cold water, if it is too runny add a little more powdered sugar. 
Keep the frosting covered with a wet cloth when not in use. 
I have also added all the ingredients together and just whipped it up and it works fine that way too. I don't clean the bowl between batches of frosting but I do keep it covered with a damp cloth.

Suggestions for Candy and house decorations:
Cinnamon Red Hots, candy rocks, Necco wafer candy, Golden Grahams or shredded wheat squares for thatched roof, string licorice, candy canes and small Hershey bars for a sled, upside down sugar cone w/ green food icing for trees, gumdrops, peppermint rounds, Lifesavers, M&M‘s, and mini marshmallows, whoppers and chocolate Santas, string licorice, chick o stick for bales of reindeer hay or thatched roof, peppermint swirl candy and any and all other candies that are pretty and tasty and you think will look good.

bowls of candy for decorating

Things that you may need:
-A mixer (I have a Kitchen-aid but you could use a hand mixer, Bosch or other kind)
-Measuring utensils
-a lot of small bowls for the candies
-Cake decorating bags and tips - 
       for bags I like 
Wilton 16" featherweight bag

       for tips I like -  
open star tip or basketweave tip to lay down the wide strips of frosting when building the house and sticking on larger pieces of candy and a smaller round-tip is great for smaller candy, icicles and frosting designs.

-Some squares of cardboard covered in foil and taped at the back - or you can go to your meat department and get some meat trays and cover them. They may charge you a small fee but they are really a great size with sides rounded up to keep all the candy from spreading all over.

-a frosting spatula or other spatula for filling the decorating bag. 
-Aprons and wash cloths
-Lots of patience

Make sure you have all the ingredients ready and make 1-2 batches of frosting, depending on how many people you have building. One batch will usually take care of 3-4 people. I will divide this between 3 bags -0 two star tips or a basketweave tip and star tip and one round tip for details.

Ready for the party

To fill the bag you will want to fold the top down and add the frosting in spoonfuls, dropping it down as far to the bottom as you can go. Make sure the tip is securely in the bottom so frosting doesn't come out the sides.

A good consistency for making houses - not too stiff and not too runny

its always nice to have someone help hold the bag when refilling the frosting bags

When you are piping - squeezing out the frosting - make sure you have the large end, the top, twisted around to secure the frosting doesn't squeeze out the top. Make sure you hold the twisted top between your thumb and hand, squeezing from highest to lowest point as shown below:

reinforcing the bag, holding the tube so it doesn't squeeze out the top

1. Start by laying out the bases and 4 Graham Crackers on each base- 2 for the side walls, one evenly broken in half for the end walls and two full crackers for the roof.
I make sure I have everything in place so I can make frosting along the way and help with building if the kids are smaller.

4 Graham crackers ready for building

Start by outlining the base and up the sides

 You can add a few decorations to the base layer while you are waiting for your house to firm up before putting the roof on.

A line of frosting along the top of the Graham cracker walls and the inside top of the roof

Holding the roof until its secure

Frosting piping to decorate the roof

Heavier candies may need to be held in place until they are secure.
A good order to proceed is to decorate from the top to the bottom adding candy decor on all the seams, adding windows, doors, yard features like trees, sleds and snowmen - then moving up to walls, bottom of roof trim, roof and the top of the roof last of all.

So many candy choices

finished product

The best candy garden from my horticulture major

The advanced gingerbread creation

Additional Ginger Recipes:

Ginger Cookies
1 egg
1 c packed brown sugar
3⁄4 c oil
1⁄4 c molasses
2 1⁄4 c flour
2 t baking soda
1 t ground ginger
1 t cinnamon
1⁄2 t allspice or cloves
Roll into 1‖ balls and coat with sugar.
Bake 10 minutes 2‖ apart on ungreased cookie sheet at 375 degrees

Ginger Snap
1 c sugar
3⁄4 c butter or margarine
1⁄4 c molasses
1 egg
2 1⁄4 c flour
2 t baking soda
1 t cinnamon
1⁄2 t salt
1⁄2 t ginger
1⁄2 t cloves
1⁄4 t nutmeg
Beat first four ingredients until fluffy. Add remaining ingredients and mix well. Refrigerate 1 hour. Form 1‖ balls and roll in granulated sugar. Bake 6-8 minutes at 350 degrees on ungreased cookie sheet. 

Gingerbread Cake
1 1/2 c flour 
3⁄4 t ginger
3⁄4 t cinnamon 
1⁄2 t b powder 
1⁄2 t b soda

1⁄2 c shortening
1/4 c packed brown sugar 
1 egg
1⁄2 c molasses
1⁄2 c boiling water

1⁄2 t salt
Combine all dry ingredients. Cream shortening, sugar, and beaten egg. Add molasses then mix in all dry ingredients alternately with the hot water. Beat until smooth, and then turn into greased and floured bundt pan. Bake at 350 degrees for 20 minutes or until toothpick inserted comes out clean. Turn over out of pan and serve warm with fresh, cold whipped cream. 

Sow... You want to Eat what you Grow.

Sow… you want to Eat what you grow

Beginner Vegetable Gardening

All you need is desire,

a few tools,

some hard work

and a bit of earth!

Decide what you want to accomplish for you efforts – or what is your direction?

Such as: what kind of vegetables would we eat

 A kitchen herb garden

 Something to can or freeze

How will it look in my yard?

Figure out the zone you are in : here is a link to find your location on the map

http://www.arborday.org/media/zones.cfm

This is important so you don’t plant things like lemon trees in Montana

Certain things grow well in certain climates - the best way to figure out what grows best in your area is to ask people with gardens (they love to talk about their gardens) visit a nearby public garden, usually near a university or a city park and see what they are successful at growing, or visit a farm or garden store and talk an employee there, and garden bloggers.

A bit of earth – clear of weeds and other plants.

If your soil is poor you may want to add some mulch or soil pep.

If you soil is heavy you may also want to add something like sand or mulch to lighten it up (otherwise you will get stumpy carrots since they can’t push through the soil). This would also add nutrients for you little plants!

You can make it fancy with raised beds or a fancy trellis but really.. all you need is dirt, sunshine, water.

Some basic things you’ll need:

Round pointed Shovel

Hoe

Rake

Trowel or hand shovel

Hand weed digger (looks like a huge screwdriver)

Good flexible hose

Vegetable fertilizer

Good shoes (I have work boots)

Clothes you can get dirty in (overalls are great)

Good gloves ( I prefer leather )

Extras would be

Wheel barrow

Weed edger

Hand rake

Pitchfork

Various trimmers from hand held to branch removers

Knee cushion

Square shovel

Small shovel

Portable tool bucket

…... and any other cool tool you see at the store that you think would be a time/ energy saver.

A word about getting a tool – if it is a good brand or well made and heavy –

Probably worth it to pay the extra bucks-

it’s a real project wrecker to have your shovel handle break (and dangerous too) because you cheaped out.

In the long run you will not have to replace it and it will make the job easier having a tool that can handle the job!

 - Clear the way – open dirt, turned over, no weeds

B – Dig a trench, with a little hill on one side

C – Seeds go in the hill part, about as deep as they are big

D – Lightly fertilize

E – Sprinkle water until seeds germinate and sprout

F – keep weed free, trench watering is the best – soak the trench until the hill looks wet (up to where the seeds are) a couple times a week depending on what you’re growing

G – Support what needs to be supported (tomatoes in cages, pole beans on poles/twine, peas on some kind of trellis support)

H - Watch and harvest, maybe adding a little fertilizer if needed to give a mid season boost

Canning Peaches

Choose your favorite type of peach and watch for it to come in season. All peaches were not created equal and some are great for canning, some people like one kind and some people prefer another.

My favorites, Lemon Elberta - these are absolutely beautiful!

 There are basically a couple things to look for. Peaches are cling or freestone. This means one will release from the pit fairly easily (freestone) and one will not (cling). Peaches can be anywhere from white to yellowish orange, to orangey red. Some are smooth and some are a little more stringy. Some are better fresh and some are great for canning. Watch for and talk to growers in your area or other canners who know where to get peaches to know when and where to get them. Peaches will be in season from late July to mid September, depending on your growing season and the variety with Mid August being the norm.
My personal favorite is Lemon Elberta, a light yellow freestone peach with a light taste and good texture for canning. When choosing peaches choose firm but not overly green peaches, larger is better as it will cut down on your work and will probably be a better quality and taste of fruit as the trees have been better thinned and cared for. You can ask for a taste when buying. A half bushel box will yield 12-14 quart jars.

When you buy firm but not mushy peaches you may be able to can them that day or within a day or two. If they are greener you may want to watch them, turn them gently and spread them out a little making sure you don't bruise or puncture them until they are ripe.

getting started
Stuff you will need:
peaches
large pot for water bath
medium pot for making syrup
small pot or kettle for boiling water/softening lids
jar lifter
water bath or steam canner
jars, lids and rings
jar funnel
sugar
measuring cup
ladle
stir spoon
wash cloths and towels
apron
fruit fresh (optional)
some big bowls
a paring knife
pasta spoon
a junk bowl for peels
plastic knife or thin long spatula

OK...
so.. I usually put my empty jars in the dishwasher beforehand to get them clean, but if you have not thats ok. Make sure your jars are clean and you can heat them up by running them through a rinse only cycle. This ensures they are clean and that you aren't working with cold jars.

water bath (you can see the fuzzies after a few baths) lifting out with the handy pasta scoop!

Water Bath
On a large burner place your large pot full of hot water. Add the peaches about 6-8 at a time and let them sit in the hot but not boiling water for a minute or two. You will soon know how long to leave your peaches in there depending on the variety, how ripe they are and how hot your water is. You aren't trying to cook them, just make them warm enough to give up their furry little skins.

water bathed peaches in cold sink , next to the pits and peels and large bowl of sliced fruit

Pasta scoop makes a great lifter here dropping them carefully into very cold water. This will stop the cooking and make them easier to handle.
With the paring knife slide the skin off and cut into the desired size. The skins should just about slide off at this point and as you slice your peach you will probably see the color line if you cooked it a little too long. Don't stress if you did... your going to put it in the water bath and cook it some more.

Some people like half, others like slightly smaller pieces.  You can put them directly into jars or pile them up in a large bowl depending on how much help you have.
You can use wide mouth jars (which a lot of people find handy for personally arranging the peaches in organized cupping stacks) or you can use narrow mouth jars. A funnel comes in handy for not making a mess as you add the peaches to the jar.
At this points you can add fruit fresh if you get a big bowl full ensuring that the peaches won't turn an unsightly brown if you leave them in the bowl.
After the jar is about 3/4 full I place one hand over the mouth and give it a settling shake or two in order to get more peaches in the jar but not bruise them.

Hot Syrup and the Canner
While you are water bathing your peaches you can prepare the hot syrup and the water bath canner.
The syrup can be heavy or light depending on your taste and you can make it with regular white granulated sugar, honey or white grape juice.

       Light syrup: 2 cups sugar 8 cups water
       Heavy syrup: 4-6 cups sugar 8 cups water
       Honey: 1/2 cup honey to 6 cups water, add about 1 tsp lemon to each jar
       White Grape Juice: 1/2 and 1/2 water to juice

hot water lids and the sugar water- or syrup // filled jar with fruit and the hot syrup //  filling the jar with hot syrup by ladle

Prepare the syrup you are going to use, heating it in your medium sauce pan to very warm (should be just under a boil)

Also - fill the steamer or canner and get it heating in preparation for the jars.

the canner, waiting...

Lids:
On a back burner place the lids with rubber side up covered with warm water and heat to warm. You don't want the rubber to touch the metal pan, or get too warm and break down. Keep this part very clean and sterile.

jars filled with fuit and hot syrup// the bottom ring line is where it should be filled too... one is a  little overfull // sliding out the bubbles

Filling the jars:
Fill the jar with fruit and set aside or fill with hot syrup to within a 1/2 inch of the top (should be just under the bottom ridged circle and just before the bottle widens, using the funnel.

Air Bubbles: Gently slide a long plastic knife or spatula down the inside of the jar loosening the peaches just enough to dislodge any air bubbles and then refill the jar to make sure all fruit is covered and the juice/fruit is within 1/2 inch of the top.
Using a very clean hot damp cloth, wipe the top of the jar and make sure there is no debris, sugar, fruit or anything around the top. You want to have a clean seal when you put the lid on.

carefully pulling a lid out of the hot water, I use a fork, being careful not to touch the rubber part

Lid: With a clean fork, gently lift a lid out of the small pot (or you can boil some water in a kettle and them pour it over the lids in a bowl if you don't want it taking up space on your stovetop).  Being careful to minimally touch it place it on the top of the jar with rubber side down. Screw on a ring so no juice or fruit will escape (fairly tight but not overly so) and place the fruit/syrup filled jar (should be fairly hot) on the wire rack in the canner (the water in the canner should also be hot but not boiling.

Caution!!
If you allow your jars to cool at this point, or they are a different temperature than the water bath or the water bath is already boiling like a volcano your lovely jars will make a snapping sound and then begin to leak out the bottom and your hard work and delicious peaches will be floating in your water bath, at which point you might say Cussword or other unhappy work words and you will have to empty the whole thing and start all over because you cannot process your peaches in a bath with a broken jar shimmying all around the bottom of the canner which will make another snapping sound and more unhappy words. (don't think you can cut a corner here because you will be tossing a lot of peaches down the disposal if you do)

So... as you work, just keep your canner at a low heat and keep filling and placing your super clean jars full of delicious peaches and sugary syrup on that wire rack until you are ready with all 7 jars loaded in.  At this point you can gently lower your wire rack and make sure that there is at least 1 inch of water over your jars.

Depending on your elevation you will need to process your peaches from 20-30 minutes.

Here is a good link to check out your time:
http://nchfp.uga.edu/how/general/selecting_correct_process_time.html

Start your time at the boil, cover and get the next batch ready.

When your time is done, gently lift out the jars using your handy lifter, tipping just a tad to get the water off the top (so you don't pour any boiling water on yourself). Place the jars on a clean dry towel (not directly on a cold counter.. or .. its back to that snapping sound thing)
At this point you will probably be getting started on your next batch and then waiting for that sweet sound of the pop when the lid seals.

Let the jars cool a bit and then move them out of the way (across the kitchen is good) until they are cool all the way, usually overnight.

The next morning I take off the rings, give them a second hot soapy water bath to make sure they don't have any extra sugar or peach juice on them, and making sure they are sealed, dry them off and mark them with a sharpie so you have the year and any other information you want to document on the lid.

rings removed, hot soapy water to remove any residue which would cause the rings to turn black// jars in the sun

At this point you can replace the rings or leave them off. I leave them on to keep track of them but the jar is sealed.

ready for having the date marked, rings back on and then off to storage!

Store in a cool dark place and they should last for a good while!

great for breakfast, peaches and toast or yogurt

on ice cream, peach cobbler and cooked peach pie!

Other helpful links:

water bath for beginners from canning granny  -  
http://canninggranny.blogspot.com/p/water-bath-canning-for-beginners.html


another good how to:
http://www.frugallivingnw.com/frugal-homemaking/canning-peaches-step-by-step-guide/

and if you still want more info and some good pix:
http://www.make-it-do.com/cook-it-bake-it/the-best-way-to-can-peaches/

Home Made Oat Bread - to go with the Jam!

Home made oat and wheat bread, right from the oven

In a large mixing bowl:

2 cups warm water (bath water warm, not too hot, not too cold - just right for a baby)
2T Saf Yeast ( or any kind of yeast for bread making) (tip: keep yeast in a sealed container in the refrigerator or freezer for longevity)
     Mix these two together in a mixing bowl (I use my Kitchenaid) and let sit for a few minutes to get the yeast going. It will look all bubbly (see photo below)
1/4 cube butter, melted into the warm water
about 1/3 c honey (yeast feeds on sugar - let if sit for a few minutes more while you get your remaining ingredients together)
5 cups "flour" (I use 3 white, 1 wheat, 1 oat flour (you can make your own by blending some oats in a blender until it is the right "flour" consistency) and 1 cup rolled quick oats - I realize this doesn't add up to 5 but I don't consider the oats a part of the flour)
1 1/2 tsp salt ( put this in after the flour and on top of the flour - it makes the bread taste good but it kills the yeast)
1 beaten egg
     Mix by hand or on low in a mixer (about level 2) for about 5-10 minutes.
This allows the gluten to work into the bread and will give you a light airy loaf. Add a bit of flour along the way so it is not too sticky to work with but still light and silky feeling.
     Cover and let rise till double (this will take about 1-2 hours depending on how warm your kitchen area is).
 I usually leave it in my mixer with a clean dish towel over it and then use the Kitchen-aid to do the second knead.
Knead again about 4-5 minutes, then remove from mixer, knead and shape into a ball.

yeast getting bubbly / kneading in the mixer / separated dough / ready to rise in the loaf pans shown with regular size loaf and 3 small loaves

     Cut in half and form loaves by folding over again and again in an oblong bread pan-ish shape, tucking the last fold over so it sits on the bottom. Place gently in a lightly greased bread loaf pan.
***Optional: you can cut the dough into smaller portions - say 4 or so and make small loaves if you have smaller pans.
Cover with the clean dish towel and let rise till double. (again about 1-2 hours or you can put it in a warm oven for about 30-40 minutes - warm the oven and then turn it off. place a shallow bowl of warm water on the lower rack and place covered bread just above it. this will help it raise quickly if you are in a hurry)
     Heat oven to 350 F
           Bake 20 minutes small loaves.
           Bake 30 minutes large loaves.

Remove from oven and from loaf pans.
Using a cold cube of butter (easier to handle) "paint" the top of each loaf by holding one end of the butter and running it across the hot loaf.  This add a delicious shiny layer and helps keep the top softer.
Cool and cut and enjoy!

home made hot bread with, cold butter and
 homemade jam.... what could be better!

Homemade Raspberry Jam

Quin and Dave starting the process 

List of Items you will need or find useful:

This looks like a lot of stuff to pull together and - well... yeah, it is.

But it's SO worth it!

not only will it taste divine but you will have a magnificent sense of accomplishment and a really fun family activity.

Fruit - whatever kind you like and in whatever quantity you want to make

     For this post - our favorite - Raspberries from Bear Lake and Montana

Sugar

Pectin

a large cooking pot for the jam

a couple of large bowls for measuring sugar into and washed fruit into

colander for washing fruit

a large 8+  cup measuring bowl (mine is glass but I have used a plastic tupperware one also

lots of water and a place to wash/sterilize jars and kitchen items

jar lifter ( you don't need this but I find it really handy. I didn't have one the first 20 years we were married until I found one at a garage sale)

some jars with lids - old ones you have cleaned and are reusing or new ones in a box with the canning lids included

sealing lids for canning - whatever your preference - Ball, Kerr, Mason...

Measuring cup for measuring sugar

potato masher for mashing fruit

small pot to heat water in to soften the lids

hot pads

cloths for cleaning along the way and one to wipe clean the filled jars

a fork to carefully lift out the lids before placing them on the jars

a couple of large stir spoons, I prefer the wooden kind

a ladle to get jam out of the pot and into the jar cleanly

a funnel that will fit your jars (they make them very fancy but i still use an old one and it works great)

big black canning pot

raspberry jam - small package

some butter ( to keep the boiling jam from foaming outrageously)

good music

clean berries, ready to be mashed - the ingredients - mashing of the berries in the large measuring bowl

Lets get started:

I like to line up all my stuff and have a kind of organized process. I like to keep the precooked stuff all together and the post cooking stuff on the other side of the kitchen.

Again.. looks like a lot of work but you will get the hang of it and be making all kinds of jam!

First: Prepare the big black canning pot with enough water in it that it will cover the jars by at least one inch. Make sure it is on the stove heating the water, ready to boil just after you put in your prepared jars.

Second: Make sure the jars you will be using are clean and washed in hot soapy water. Prepare the canning lids, by putting the correct amount to match how many jars you will be filling, in hot water and soaking them a bit to soften the rubber. Place them in the small pot with rubber facing up on low on a back burner. Heat the water until its steaming but not boiling. You want to warm them so the rubber is warm and pliant and will seal but not ruin the rubber.

Third: Wash the fruit gently so as to not loose the juice of the berries. Measure them out according to the instructions on your pectin. Depending on what kind you get you will do it differently. I like to use SureJell and the kind we got required 6 C fruit and 8 cups sugar (to which amount we include 1 small package of raspberry Jam as a secret ingredient)

measuring things out.  Prep - the waiting sugar bowl - the stove setup - black hot water bath canner/lids warming in hot water / jam cooking

Fourth: Measure the fruit into the large measuring bowl and mash with the potato masher.

 Measure out the sugar into a different large bowl and set aside.

You will add this in after the fruit and pectin mixture boils.

Next put the fruit into the large pot along with the pectin and heat per instructions from the pectin.

When the mixture boils, add sugar and a tiny pat of butter (the butter helps in keeping the foaming factor down. If you aren't sure what this means, do it without for a bit. But keep your eye on the jam in case of foaming.. then you can add the butter and watch the foam dissipate. The oils from the butter decrease the tension on the surface and keep the foam from forming. You can add it at any time.)

While you are stirring the jam and waiting for it to boil, get the jars ready - having already made sure the jars are cleaned and dry, making sure you have lids and rings and everything assembled. 
Tip... this is where having a canning / jam making buddy comes in handy. You can do it on your own.. just takes a little longer.

I like to line the jars up  with a funnel, a bowl that can hold the off duty spoon and or ladle, with the rings close by, a clean fork for lifting the lids out of the hot water, a clean, preferably hot, wet cloth to clean the top of the jar removing any finger oils, jam or any other debri.

filling the jars with hot jam through the funnel - cleaning the top - putting the lid in place

Fifth: After the jam, pectin and sugar boil for the allotted amount of time (usually 1 minute after you add the sugar) Ladle the hot jam into the clean jars through the funnel until it is within 1/8 inch of the top (this is usually just as it reaches the bottom of the funnel within the jar), wipe the rim, carefully lift the rubber lined lid out of the hot water and without touching it with your fingers as much as possible (using the fork and your fingernails and not touching the rubber) place it on the jar, rubber side down, capping it tightly with the screw on ring.

Six: Gently place the jar in the canners hot water bath, or the big black cauldron looking kettle thing. When all 7 slots are filled (or a steamer bath) gently lower the wire holder down into the boiling or near boiling water. (Make sure the jars are as hot or close to as hot as the water you are putting them in... placing cool jars into or over a hot water bath may cause breakage) Water level should be at least 1 inch over the top of the jar.
When the water boils put the lid on the canner and set the timer for the recommended time (usually 10-15 minutes depending on your elevation).

tightening the ring - the water bath - the finished product

Seven: Using your handy jar lifter, lift each jar out of the boiling water and place on a nearby kitchen towel. I don’t know why I put it on a kitchen towel, to save my counters when I didn’t have granite, or to make it softer for the jars as they are cooling or because it just looks nice and homey, but probably -putting hot jars on a cold counter would make them break.

Best part …. Listen for the lids to pop. You can gently wipe the extra water off the tops with a dry cloth and then listen for the pop, telling you that you are successful and your jam is ready for storage (or immediate consumption after you set it out and look at it and how beautiful it is, and that you made it yourself)

Optional: you can wash the jars in a warm water bath after the jars have cooled so they are nice and clean when you put it in your storage. Also, mark the jars with a sharpie to note the date and any other pertinent information you would want to remember later.

I like to line mine up in my kitchen window so when I come down in the morning it catches the morning sun and looks like jars full of sweet rubies.

Making aSsupport Trellis for Peas (and then reused for green beans)

You will need - 4 lengths of 1/2 inch pvc sprinkler pipe, a garden net support, 2 corner connectors (slip/ slip) pvc pipe cutters for the top, 2 T (sl/sl) for the bottom, some rebar stakes
(option - 2 T connectors - slip /slip /slip) if you want to add middle support - a good idea if you plan on reusing it for something a little heavier and more of a climber.

lay out the pvc and put corners in place to make a big rectangle, with sides slightly shorter. You can make it as big as the netting or shorter, depending on your space.
weave the net back and forth through the pipe then hook them together with the corners and the T's on the bottom with the one side open to slide over a piece of rebar in order to stand up in the garden.

I did not glue mine together since I will probably disassemble it when I am done for the year for more efficient storage.

here is the same storage, moved over to support the green beans.They have overgrown it so much you cannot really see the trellis or pipe and I had to support it with some decorative shepherds hook flower holder.

Beginner Vegetable Gardening

Sow… you want to Eat what you grow

All you need is desire,

a few tools,

some hard work

and a bit of earth!

Decide what you want to accomplish for you efforts – or what is your direction?

Such as: what kind of vegetables would we eat

 A kitchen herb garden

 Something to can or freeze

How will it look in my yard?

Figure out the zone you are in : here is a link to find your location on the map

http://www.arborday.org/media/zones.cfm

This is important so you don’t plant things like lemon trees in Montana

Certain things grow well in certain climates - the best way to figure out what grows best in your area is to ask people with gardens (they love to talk about their gardens) visit a nearby public garden, usually near a university or a city park and see what they are successful at growing, or visit a farm or garden store and talk an employee there, and garden bloggers.

A bit of earth – clear of weeds and other plants.

If your soil is poor you may want to add some mulch or soil pep.

If you soil is heavy you may also want to add something like sand or mulch to lighten it up (otherwise you will get stumpy carrots since they can’t push through the soil). This would also add nutrients for you little plants!

You can make it fancy with raised beds or a fancy trellis but really.. all you need is dirt, sunshine, water.

Some basic things you’ll need:

Round pointed Shovel

Hoe

Rake

Trowel or hand shovel

Hand weed digger (looks like a huge screwdriver)

Good flexible hose

Vegetable fertilizer

Good shoes (I have work boots)

Clothes you can get dirty in (overalls are great)

Good gloves ( I prefer leather )

Extras would be:

Wheel barrow

Weed edger

Hand rake

Pitchfork

Various trimmers from hand held to branch removers

Knee cushion

Square shovel

Small shovel

Portable tool bucket

…... and any other cool tool you see at the store that you think would be a time/ energy saver.

A word about getting a tool – if it is a good brand or well made and heavy –

Probably worth it to pay the extra bucks-

it’s a real project wrecker to have your shovel handle break (and dangerous too) because you cheaped out.

In the long run you will not have to replace it and it will make the job easier having a tool that can handle the job!

 - Clear the way – open dirt, turned over, no weeds

B – Dig a trench, with a little hill on one side

C – Seeds go in the hill part, about as deep as they are big

D – Lightly fertilize

E – Sprinkle water until seeds germinate and sprout

F – keep weed free, trench watering is the best – soak the trench until the hill looks wet (up to where the seeds are) a couple times a week depending on what you’re growing

G – Support what needs to be supported (tomatoes in cages, pole beans on poles/twine, peas on some kind of trellis support)

H - Watch and harvest, maybe adding a little fertilizer if needed to give a mid season boost