This video is about the old ways of life, and how they can be recreated with basic materials. It's a great video for anyone who loves the old ways Life Creating Basic's
Pepper Jelly
1 ½ cups finely diced bell pepper , I use a combination of colors
1 lb jalapeños (about 10) , remove seeds and veins from half for mild jelly, or leave them all, for hot jelly
5 cups granulated sugar*
1 ¼ cups white or apple cider vinegar
¼ cup lime juice
1 teaspoon salt
3 ounces Certo liquid fruit pectin
Instructions
Dice peppers: Use a knife or a food processor to very finely chop the bell pepper. Scoop the diced peppers into paper towels and squeeze out excess liquid (this will help ensure the jelly sets up properly). Measure out 1 ½ cups of diced bell pepper (loose, not packed in the measuring cup).
Dice jalapeños and squeeze the liquid out, in the same manner (I highly suggest wearing gloves when handling this many).
Cook: Add all of the diced peppers to a large, deep pot. Add sugar, vinegar, lime juice, and salt. Bring to a boil, stirring often. Reduce heat, but maintain a boil and boil for 10 minutes.
Add liquid pectin slowly stirring it in, and boil for another minute. Remove from heat and allow to cool for 5 minutes, then give a good stir (to evenly distribute the pepper pieces) and pour jelly into containers. Apply lids securely.
Optional: flip the containers upside down and allow to cool like this for 30 minutes or so (this will help keep the pepper pieces from floating to the top of the jar. Flip right side up and allow to cool at room temperature for 24 hours.
Refrigerate jalapeño jelly and enjoy within 10 days, or freeze for up to 4 months.
To Can Pepper Jelly: Pour jelly into sterilized jars. Wipe the rims of the jars clean and secure with rings and new lids that have been washed in warm soapy water. Process in a water bath canner for 10 minutes (or longer for high altitude*). Allow to sit at room temperature for 24 hours, then store in a cool dry place for 6-10 months.
Serve jalapeno jelly over a block of cream cheese and crackers, slathered on turkey burgers, grilled chicken burgers, pork, or grilled chicken, as a glaze on hot wings, or spread on sandwiches for an extra flavor kick.
For the blueberry muffins:
2 cups all-purpose flour
1 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup butter melted
1/2 cup milk
1 teaspoon vanilla extract
2 cups (1 pint) fresh blueberries washed, drained, and picked-over, or frozen (see note 1)
For the streusel
For the streusel topping:
1/4 cup all-purpose flour
2 tablespoons brown sugar
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 tablespoons butter cold
Instructions
Preheat oven to 400 degrees. Prepare a muffin pan with cupcake liners. In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and ½ teaspoon salt. Set aside.
In a medium bowl, whisk eggs until smooth. Add the ½ cup melted butter, milk, and vanilla, and whisk until combined. Add egg mixture to flour mixture and stir until combined. (Dough will be lumpy.) Fold in blueberries.
To prepare the streusel topping, in a medium bowl combine ¼ cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and ⅛ teaspoon salt. Using a pastry cutter, cut in butter until the topping is crumbly and coarse.
Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each. Bake until muffin centers bounce back when lightly pressed, about 18 to 22 minutes. Cool muffins on a rack for several minutes before removing from pan. Cool completely and store in an airtight container, up to 4 days.
Pineapple meatballs 1 lb of ground beef
one egg
3/4 cup of bread crumbs
1/2 cup of minced onion
1/2 can of crushed pineapple drained 16 oz
1/2 cup of brown sugar
bake at 375 for 15 to 18 minutes
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