mountain grandma Recipe Reviews (Pg. 1) - (14014831)

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mountain grandma




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Crisp Pickled Green Beans

Reviewed: Sep. 23, 2012
Boil those jars, don't just simmer, remember that canning is in part germ warfare. I live in the mountains, so I boil them for 20 minutes or so, but if you're not, 15 will do. You have to cook what's in the jars to make it safe, even if it is pickled. That said, the recipie itself is very good and even with the extra cooking, mine turn out crisp and delicious. I like them better with a small garlic clove added to each jar rather than just cooked in the brine. I also like to add about 1/2 tsp granulated sugar to each jar, it mellows the flavor without making them sweet.
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Mint Jelly

Reviewed: Apr. 22, 2014
Be sure to use liquid pectin. I've used this recipe several times and it has always turned out great, except for the time I used Ball Classic pectin instead of the Certo liquid I usually use. The batch with the Ball not only didn't gel properly (more like a thick syrup than jelly), it had a nasty looking brown residue in the bottom. I contacted Ball about this and they're not surprised, even though there is nothing on the jar to indicate not to use it in mint jelly. Just thought I'd put a warning so others don't make the same mistake. Happy canning!
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Easy Leg of Lamb

Reviewed: Apr. 22, 2014
Family loved this for Easter. I couldn't find a big roast so used two less than 3lbs each. Reached 130 in just about 2 hours at 325. Keeping garlic cloves whole made it interesting to get the larger ones in, so I cut some of them lenghtwise. Made a jucy roast and scented the whole house as well.
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1 user found this review helpful

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