It's that time of year to "schnibble" the beans and pickle some for future salads!
This is my mom's recipe - it's super easy and oh, so tasty!
Boil cut-up beans in slightly salted water – just until heated through but not too soft. Drain and pack into pint jars. Keep warm while preparing syrup:
2 Cups Vinegar
2 Cups White Sugar
1 Cup water
1 tsp. salt
¼ tsp. turmeric
1/3 tsp. alum
Bring syrup to a boil and ladle boiling syrup into bean filled jars – syrup makes enough for approx. 6 pints. Seal.
It's also the year for "schnitzing" the Harvest Apples (a.k.a. Transparents)
This old tree produces it's wonderful, worm free, fruit every other year and it makes the best
applesauce and pies.
This tree is remembered by many generations who are connected with this old farm and though
it is splitting and somewhat hollow - it continues to delight us with it's bi-yearly fruit!
There's really no recipe for this but this is how I make the applesauce:
Wash and quarter the apples, cutting out any bruises, stems and blossom ends. Simmer with a bit of water in a heavy pot, stirring occasionally so apples don't stick to pot or scorch. When soft and fluffy, simply put through a sieve to separate the sauce from the skins and cores. My mother canned the sauce but I usually just put it into jars and containers and freeze it. No sugar is needed but you can add it to taste and some cinnamon, if desired, just before serving. Applesauce was a staple on our dinner table when I was growing up. Serve it up warm with your favourite pork dinner or eat it for dessert!