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More rhubarb

May 14, 2008

While chained to the stove today, I was able to do other tasks that might come in handy if “someone” has her calf!  Ooops – I’m talking about it!

♥  Boiled a kettle of potatoes in their jackets for hash browns, these will keep in the fridge for 4 or 5 days.  Very handy, just saute a little garlic/onion and grate a potato and you’ve got hash browns!

♥  Made a rhubarb cake – recipe follows.

♥  Washed, and dried canning rings in the while the oven was still warm.

♥  Seasoned my cast iron pans while the oven was still warm.

♥  Made up enough pork/beef breakfast sausage for 2 weeks worth of breakfasts.

♥  Made up more chicken cheese.

♥  Cleaned, labeled, put away the 14 qts of juice I canned last night.

♥  Got out more jars for tonight’s canning marathon.

I’m a stay in the lines kind of gal.

Total yield will be 32 qts of juice.  Not bad for 70# of rhubarb.  When I was finished juicing, I put all the pulp back through, just to see if I was losing any liquid by taking it out of the steamer too soon.  I got 1 more pint.  So, not too bad. 

Canning tips I thought of today: 
♥  Have enough rings on hand for the entire project.  They should stay on the jars for at least 12 hours.

♥  Keep a tea kettle of boiling water handy, you can replenish the juicer without losing any time.

♥  Wear closed toe shoes!

Oregon Apple Cake  from the Grange Dessert Cookbook
(Substitute any fruit for apple)
This cake is moist, and dense like blond brownies.
1/2 c butter          
2 c sugar
2 eggs
2 c flour
1/2 t salt
2 t soda
1 t cinnamon
2 c fresh apples, diced
1 c nuts
2 t vanilla
Cream butter and sugar; add eggs and vanilla.  Add sifted flour, salt, soda and cinnamon.  Stir in fruit and nuts.  Bake in 9 x 13 pan at 350 degrees for 45 minutes.
If dough seems too stiff add 1/4 c milk. 

This won’t last long.

 After picking

This rhubarb needs thinning, you can tell by the small stalks.  I will divide it next winter.  I’ve left enough for it to regenerate.  We’ll be able to pick from this all summer.

Just for fun – Della wants to help with the plow pan!

3 Comments leave one →
  1. May 15, 2008 8:21 am

    I too love the sound of sealing jars (last post). The cake sounds good but I’m still waiting for my rhubarb to get big enough, I just hope it’s before branding.

  2. Kristen permalink
    May 15, 2008 8:45 am

    I would eat that cake for breakfast lunch and dinner….and then probably offer it to the rest of the family….lol

  3. matronofhusbandry permalink*
    May 15, 2008 10:16 pm

    Linda, I know my day is going to go good if they all seal. I’m sending you some nicer weather, so maybe the rhubarb will jump up in time for branding.

    Kristen, you’re as bad as me, sometimes I think I should just bake two – 1 to hide and 1 to share 😉 I was right, it barely lasted ’till this morning.

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