Tuesday, June 22, 2010
Last night I could not sleep. As I sat up with HBO keeping me company, I watched a documentary called Gasland. The more I watched, well, shock is the best word. I am not sure if I was naive, or just a busy mom who fell for the 'clean natural gas' marketing crap, but I was in for a rude awakening.
Add to my worry when I see- that our property sits just inside the red zone. Maybe it is because I could picture myself like Josh Fox, having received a letter offering cash for drilling rights. At first glance it would be tempting to consider the offer when you have some acreage (since I fell for the 'clean fuel' one-liner).
Well, now that one takes the time to think about it, it makes complete sense that drilling in the same earth we drill for water, could easily contaminate our water supply. Why was this not brought to light before? Maybe it was and we didn't take notice. Or maybe it wasn't, and we should be thanking Josh for bringing this to our attention.
If you haven't seen it, watch it. A major eye opener.
Gasland by Josh Fox
Saturday, June 19, 2010
Tuesday, June 15, 2010
Sunday, June 6, 2010
This week we were working on making our favorite- strawberry freezer jam. It is easy- just a few steps. And oh-so delicious. You can make it too.
This is making freezer jam with the Certo recipe. Start by measuring about 4 cups of cleaned and destemmed strawberries. Watch out for bugs and cut off any bad spots. Discard any mushy berries.
Four cups whole strawberries crush down to approximately 2 cups-measure after crushing.
A square cardboard quart strawberry container is about 4 cups- and will make about 3 jars of jam (give or take).
Only a few supplies needed-
Mixing bowl with spatula
Potato masher- we like using the metal thingy first and then move to the black jobby-do if you want your jam smoother.
Small bowl & tablespoon
Jars & lids
For each bowl/batch-
Strawberries - 2 cups crushed
Sugar - 4 cups
Lemon Juice - 2 Tablespoons
Pectin - 1 pouch (there are 2 pouches in each box)
Starting to crush (the 4 cups whole strawberries-measure out your 2 cups after)
After crushing add in the 4 cups sugar. Mix in very well and let stand 10 minutes, stirring occasionally making sure to scrape sugar off the sides of bowl. You want all the sugar dissolved.
In a separate small bowl mix 1 pouch of the Certo and 2 Tablespoons lemon juice. Mix with spoon.
After the 10 minutes is up and it looks like the sugar is well dissolved, add in the Certo mix. Stir very well for 3 minutes, again making sure to scrape the sides.
Ladle into jars. Wipe off the rims before placing the lids on.
We like the wide mouth pint jars. These use the wide mouth lids. You can also be even greener and use pickle/relish jars, ect.
Make sure jars are freshly clean.
Let sit out on the counter for 24 hrs and then freeze.
Illustrating the types of lids-
A canning lid and ring.
A plastic storage cap lid.
A reused relish jar.
We love the plastic storage caps for in the fridge after you open your canned goods.
Remember, this jam recipe must be stored in the freezer and refrigerated after opening.
My name is Sherri, I am married to my high school sweetheart, and we have three great sons. We live back in a forest that has been in my family for many years. My mother Pam and I have been looking forward to starting our first blog.
We love to talk homeschooling, DIY landscaping, gardening, shelties or border collies, herding, canning and recipes, simple or frugal living, prepping, raising chickens, life in the forest, vintage Ford Mustangs, or the always entertaining antics of the kids.
Welcome to the forest!