Preserves – More Amazing Canning Recipes!

Let’s get started with more canning recipes. I sure hope you enjoyed the uniqueness of last week’s canning recipes. I don’t think these recipes will disappoint either. All credit is given to the KERR home canning book circa 1943. Enjoy!

Cherry Sunshine Preserves

  • 1-quart sour cherries
  • 4 cups sugar
  • 1/2 cup light corn syrup

PLACE a cup of cherries in saucepan and cover with a cup of sugar. Alternate the layers of cherries and sugar, mixing thoroughly after each addition. Thouroughly mix the corn syrup and bring fruit to boiling point. Boil 15 minutes, shaking the pan occasionally. Pour into a crock* or enamel vessel* and let stand 24 hours, stirring occasionally. This will be much improved if the crock is covered with glass and set out in the hot sunshine for a day, stirring once or twice or turn the cherries over. Pour into sterilized KERR Jars without further heating and seal.

*Let’s quick talk about crocks and enamel vessels. I would be VERY careful about using any “old” crock ( ex:Redwing crocks) or enamel vessels. I would instead choose to use cooking pots that are “non-reactive”, meaning that when you place a liquid (like vinegar- acidic) into a reactive pot, the acid in the item encourages the metals in the pot walls to “leave” and become a part of the liquid. Leaving a metallic taste in your food item.

Non-Reactive cookware:

  • stainless steel
  • enamelware
  • glass

Reactive cookware:

  • aluminum
  • copper
  • brass
  • iron

Here are a few sites you can check into for help with using an old crock or enamel vessel:

Watermelon Rind Preserves

Image by Pexels from Pixabay

SELECT melons with thick rinds. Peel off all green portions, using only the white part of the rind. Cut into small dice. Soak in mild saltwater overnight (1/2 cups salt to 1-gallon water). Remove from the saltwater and cook in clear water for about 30 minutes or until tender. Drain well. For 4 pounds of the melon rind: make a syrup of 9 cups sugar, 8 cups water, 4 lemons sliced, and add 4 teaspoons stick cinnamon, 4 teaspoons cloves (tie spices in a cheesecloth bag) Boil the syrup and spices for 4 minutes before adding the rinds. Add rinds and cook until transparent and clear. Remove spice bag, pour into sterilized KERR Jars, and seal.

-I am going to try this recipe as well. I bet you could use cinnamon candy-like “Red Hots”. Might be fun to serve at Christmas time?!

Next up, some fun tomatoes recipe and it is VERY unique, at least to me. I have NEVER heard of Tomato Butter. Get set for an interesting recipe!

Tomato Butter

Image by LoggaWiggler from Pixabay
  • 4 quarts stewed tomatoes
  • 7 cups of light brown sugar
  • 1 tablespoon ground cloves
  • 1 tablespoon cinnamon
  • 1 teaspoon allspice

COOK very slowly until thick. Pour into sterilized KERR Jars and seal while hot.

Pear Butter

Image by Couleur from Pixabay

WASH pears. Do not peel. Slice. Add small amount of water to start cooking. Cook until very soft. Press through colander. To each cup pulp add 1/2 cup sugar. (Spices may be added.) Cook to a paste, stirring frequently to prevent burning. Pour into sterilized KERR Jars and seal while hot.

Peanut Butter

Image by Couleur from Pixabay
  • 4 quarts Virginia peanuts
  • 2 quarts Spanish peanuts
  • 8 teaspoons salt

ROAST peanuts uniformly brown.- Side bar, here is an article and a great tutorial on how to roast peanuts:

Cool, remove red skins and tiny hearts. Use a nut grinder or finest blade of food chopper to grind peanuts. Add salt and grind 2 or3 more times until the mixture does not feel grainy between the fingers. Pack closely into clean KERR Jars, filling to within 1 inch of top. Put on cap, screwing band firmly tight. Process in water bath 60 minutes at simmering temperature (180° F.) The Virginia and Spanish peanuts must be mixed to prevent too much oil in butter. Make butter often rather than making a supply for several months.


AFTER straining the fresh milk allow it to stand until animal heat disappears. Pour into clean KERR Jars to within 1/2 inch of the top of the jar. Put on cap, screwing band firmly tight. Process in pressure cooker 10 minutes at 10-pound pressure, or 60 minutes in a water bath.

And last, but certainly not least is this unique dandy… BRAINS. Enjoy


Image by Ulrike Leone from Pixabay

SOAK in cold water to draw out the blood. Remove membranes. Sear in hot fat. Season to taste. Pack into clean KERR Jars to within 1 inch of top. Add 1 or 2 tablespoons of the pan gravy. Put on cap, screwing band firmly tight. Process in a pressure cooker, 60 minutes at 15 pounds; or water bath 180 minutes.

Friends! Won’t that be something? Canned brains at Christmas! I bust a gut at the “Season to taste.” There isn’t enough seasoning in the world that would get me to eat brains. No sir! I hope you enjoyed this “little taste” of the KERR home canning book circa 1943.

Till next time, here is to good food, good friends and a canned brains free life!

On My Way to Strawberry Galette

Bonjour my friends! Today I am on my way to Strawberry Galette. And lucky you! You are going to join me on this little food adventure. So buckle up and enjoy the ride. Here, hold the whipping cream, and don’t spill it, we are going to need it later!

Strawberry Galette. I found a great recipe for strawberry galette in the 2021 April/May edition of Cooks Country. Seriously friends, if you can get a subscription coupon for 40% off this is an excellent magazine to put some spark into your cooking and baking! Give it a try.

Matthew Fairman was the recipe author and article writer of the “Strawberry Galette” article. I would have like to have given you a link to the recipe as it is copyrighted, BUT… not only do you have to pay for the magazine subscription, but in order to access it online, you must pay for that too. Sniff, sniff… so sorry. But I will link you to another recipe close to it that you can use with great success!

What is a galette?

Image by Free-Photos from Pixabay

“What in the world is a galette?”, so glad you asked me! First and foremost it is French. Oo la la! A galette is pronounced gǝ-let’. Be sure to practice that well and get some Parisian hat and wear that to coffee. They will be talking a great deal about the new you… or at least your “look” and snooty dialect.

A galette is a flat French pastry made of pastry dough or bread. It can take on many forms from a thin pancake-like galette to a thick pie-looking galette. The fillings can range from fruit-filled to meat, but the galette is mostly known for being served around the celebration of Epiphany. Epiphany commemorates Jesus’s birth and his meeting with the three wise men. The galette has traveled the world and Mardi Gras has adopted it as their “King Cake”.

Here we go

I thought that the recipe from Cook’s Country was relatively simple, and I like simple. That’s why I thought I’d give the recipe a try. I will enclose a link to a Land O’ Lakes® here. It was relatively close to the Cook’s Country. Remember I told you to hold the whipping cream? If you haven’t spilled it, make some Tangy Whipped Cream here. That’s to put on top after the galette has baked and cooled. YUMMY!

The pastry dough was fun and simple to make. I like dough recipes. For most dough recipes, you get to take out your frustrations on the dough by kneading and smooshing. It’s like physical therapy and counseling all in one. You get to talk and squeeze the daylights out of dough instead of the person or situation. Plus, you’ll stay out of jail and that’s always a good deal! This recipe called for a food processor to help “process” your ingredients, which was fun as well. My grandson found it entertaining but a bit loud.

The filling was simple as well. The Cook’s Country recipe had you cut up your strawberries, add some sugar, and let them sit. This sitting allowed time for the berries to make a juice which you will use to make the filling. The Land O’ Lakes recipe did not do this. The Land O’ Lakes had you make the filling by boiling the ingredients and Cook’s Country has you throwing the filling ingredients together into the pastry dough and letting the oven do the thickening.

End results?

Photo by Michele Bruxvoort

While the galette was baking it smelled delicious, but thinking about warm strawberries was hard to get past. I’m used to cold strawberries on Angel Food, ice cream, hot shortcake, and so on. This probably led to me disliking the taste of the galette filling. However I had to remind myself that my American taste buds are set for sugary sweet and this galette is NOT so sweet, and that is very okay. We all need to cut back our sweets anyway.

After cooling the galette I tasted a slice. I liked the flaky crust, and the filling wasn’t sugary or overly thick; almost jam-like consistency. The whipped cream added a tangy spark. I like the galette even better the next day, cold from the refrigerator. It was something very different from my “Midwest usual” and I would try it again. Maybe a rhubarb galette!

Till next time! Here is to good food, good friends and a good life.

More Pie Plant Recipes

If you tuned in last week, I treated you to a few “Pie Plant” recipes from my “Pie Plant” article! Tut, tut if you didn’t take time to read all of the EE last week. For those of you reading this virtually on my blog, it means Edgerton Enterprise. Like Jen Psaki, President Biden’s press secretary, we’re gonna “circle back” to the recipes and give you some more pie plant recipes!

First up is my favorite rhubarb recipe to make for my husband. I only make rhubarb recipes, I do not eat rhubarb. Long story, you can catch that story here, with additional recipes from last year’s article/post, just in case you didn’t read that either. To which I am now giving you “the look” and tapping my toe in disapproval. You can easily redeem yourself by clicking on the articles and catching up. 🙂

This recipe comes from the Randolph Christian School “Homemade With Love” Cookbook, circa 2000. My old boss (old as in 1989 the year), Shirley Schueler who was and IS STILL a fabulous cook/baker; she was the head cook/dietitian at Continental Manor in Randolph, and I was a kitchen-waitress-dishwasher girl. Phew! Didn’t think I was going to make that sentence end … anyway, this recipe is from Shirley; short, sweet, and simple. You can’t go wrong with Shirley’s recipes… enjoy.

Rhubarb Crunch


  • 4 1/2 cups rhubarb chopped
  • 1 1/2 cup sugar
  • 3 eggs, beaten
  • 3 T. flour

Mix together and put in a sprayed 9×13 inch pan.


  • 1 cup brown sugar
  • 3/4 cup butter, softened
  • 1 1/2 cup flour
  • Mix together and crumble over the top of the rhubarb. Bake at 350° for 45 minutes to an hour.

Here is another great recipe from “The Kitchens of Family and Friends”, 100th Anniversary cookbook, 1st CRC Edgerton. Hildred Blom gave us:

Rhubarb Cake

Image by Ulrike Leone from Pixabay


  • 3-4 cups cut-up rhubarb, cut FINE
  • 1 1/2 cups sugar

Mix sugar and rhubarb together and set aside.

Next prepare a yellow or white cake mix as directed on the box. Pour into a greased 9 x 13, take the rhubarb, and spread it out over top the cake batter BEFORE baking. *Take two cups of whipped crème or Half and Half, and pour over the cake batter and rhubarb. Bake 350° for 50- 60 minutes.* As I am reading the recipe from the cookbook, I feel like the creme should go over the batter and rhubarb. I even called Kathy Walhof to ask her opinion. We both agreed that it should go over the batter and rhubarb. Now I have to make this just to see how it turns out! Not sure if I will get to it before this article is due. Fingers crossed!

Here’s a delightful, quick, rhubarb recipe. Taken from “Table Blessings 100th Anniversary” 1st RC of Randolph. Florence Brouwer shares the following:

Rhubarb Dessert Cake


  • 1 white cake mix
  • 3 cups rhubarb, chopped fine
  • 1 cup sugar
  • 3oz package strawberry or cherry Jello

Make cake mix as directed. Put in greased 9×13 inch pan. On top of the cake batter put rhubarb, sugar, and Jello. Bake for 35 minutes at 350°.

Last up, we have a great recipe from the “Jung’s Centennial Cookbook” from Jung’s Seed Company, Randolph Wisconsin. Barb Zondag, Grand-daughter-in-law of J.W. Jung, Wife of Richard Zondag. There, you can go play “Dutch Bingo” from there!

Rhubarb Crunch

Image by rachel1754 from Pixabay


  • 1 cup sifted flour
  • 3/4 cup quick oatmeal
  • 1/2 cup melted butter
  • 1 cup brown sugar
  • 1 tsp. cinnamon
  • 4 cup cut-up rhubarb
  • 1 cup water
  • 2 tbsp. cornstarch
  • 1 cups sugar
  • 1 tsp vanilla


Mix the flour, oatmeal, butter, brown sugar, and cinnamon until crumbly. Press half of the crumbs into a 9-inch square baking pan, or a 7×10- whatever you have. Cover with rhubarb. Combine and cook cornstarch, sugar and water, and vanilla until thick. Pour over rhubarb. Top with rest of crumb mixture. Bake 350° for 30 minutes.

There you have it, friends. A bunch of great rhubarb recipes and I am going to have to stop right here with the recipes. I am drinking Pepto-Bismol just to finish this article; so upset is my stomach having to write the word rhubarb, rhubarb, rhubarb … uff!

Till next time, here is to good food, good friends and a great life!

Trimming Your Vines

I love concord grapes. My grandpa Syens grew them and he and grandma made juice and jelly every fall. We also got to eat off the vine. I was in high school and I still enjoyed going up there and just picking and eating right off the vine. So sweet! But an occasional tart one set your teeth on edge.

When I moved to Minnesota I left behind my grape vines 🙁 at my East Friesland home. One spring, 7 years ago, I decided I wanted grapes. So I bought and planted 3 grape plants. It took 3 years to get them established enough to grow and start producing. I have had to replace two grape plants twice but the one, the strongest one, keeps growing.

They recommend you trim your grape vines in March. Well, this year I missed the trimming, and in May I noticed the other two grape plants, once again died- or so I thought.

In June I decided the remaining grapevine was getting trimmed. I was pensive about trimming it but I got the shears out and started to trim and trim. That poor grapevine got the haircut of a lifetime. I took one last look and said “I sure hope that doesn’t kill you.”

Two weeks later that vine had taken off like you wouldn’t believe. I grew across both wires, the top and bottom, and it put out cluster after cluster of grapes- THE MOST EVER. I have so many grapes!

Friends, don’t be afraid of trimming off vines in your life and Christian walk that don’t produce OR that need refreshing. In doing this, you give new life to your walk and the fruit that will come will be beyond expectation!

-Looking at my life and walk with you. Getting out the shears with God and starting to trim! Can’t wait for the bounty of results!- Michele


I’ve been thinking about the Warrens, Wisconsin Cranberry Festival. It is always held the last weekend in September. But, like everything else fun and public, COVID-19 has destroyed that celebration as well.

My mother-in-law, Margo Bruxvoort, loved to go to the Cranberry Festival. It was a fun time to walk around taking in the craft vendors, cranberry stands full of different uses for cranberries in cooking and baking. There was a nice parade, as well as different entertainment throughout the day.

Part of being American and being FREE is enjoying our beautiful land, its bounty, and fellow citizens. Not being able to celebrate our freedom, our beautiful America and interact with folks is disturbing.

The Cranberry

native cranberries
Image by Neeme Katt from Pixabay

Cranberries. Be careful googling cranberries as you might just end up at the website of the rock group from Ireland called “The Cranberries”. Today, we are talking about fruit-cranberry.

According to Wikipedia:

Cranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus Oxycoccus of the genus Vaccinium. In Britain, cranberry may refer to the native species Vaccinium oxycoccos,[1] while in North America, cranberry may refer to Vaccinium macrocarpon.[2] Vaccinium oxycoccos is cultivated in central and northern Europe, while Vaccinium macrocarpon is cultivated throughout the northern United States, Canada, and Chile.[3] In some methods of classification, Oxycoccus is regarded as a genius in its own right.[4] They can be found in acidic bogs throughout the cooler regions of the Northern Hemisphere.”

“In 2017, the United States, Canada, and Chile accounted for 98% of the world production of cranberries. Most cranberries are processed into products such as juice, sauce, jam, and sweetened dried cranberries, with the remainder, sold fresh to consumers. Cranberry sauce is a traditional accompaniment to turkey at Christmas dinner in the United Kingdom, and at Christmas and Thanksgiving dinners in the United States and Canada.[6]

Cranberries are grown in individual cranberry beds on dry land. Once the cranberries are mature, they are ready to harvest by either dry harvesting or wet harvesting.

Dry harvesting is the best method for harvesting fresh bagged cranberries. Wet harvesting is done for juices, jams, jellies, and sauces. According to, wet harvesting allows the producer to harvest the cranberry crop in 60% of the time it takes to dry harvest. The drawback to wet harvesting is the fruit becomes wet making the cranberry more perishable.

Ocean Spray, through its cranberry farming cooperative, markets 90% of their annual yield in the United States. These cooperative growers, 1,200 in number, come from:

  • Massachusetts
  • Wisconsin
  • New Jersey
  • Oregon
  • Washington State

Cranberries pack a punch

Native Americans used cranberries in a variety of ways. Foremost was their use of cranberries as a food source. Cranberries would be eaten fresh, ground, or mashed and were used medicinally in teas, poultices, and for dyes. Cranberries were made into a winter survival food by mixing them with dried meats and melted fat. Because of the cranberries’ high vitamin C content, sailors ate them to stave off scurvy.

Recipes to enjoy

Cranberry Sauerkraut Meatballs

  • 2 lbs ground beef
  • 3 egg, slightly beaten
  • 1 pkg onion soup mix
  • 1/4 c. bread crumbs

Mix the above ingredients all together, roll into balls and place in a 9×13.

  • 1-16 oz. whole cranberry cause
  • 1- 8 oz. sauerkraut with juice
  • 1/2 to 1 c. brown sugar to taste
  • 1- 12 oz. chili sauce
  • 3/4 c. water

Mix the above ingredients in a separate bowl, pour over the meatballs in the 9×13. Bake 350 degrees for 1 1/2 hours. This recipe is better made a day ahead for the flavors to blossom.

Cranberry Coffee Cake

Image by Neeme Katt from Pixabay
Ingredients for cake
  • 1 1/2 cup brown sugar
  • 1/2 cup butter
  • 1 egg
  • 1 tsp vanilla
  • 2 cups chopped cranberries- I use the frozen/fresh whole bagged kind
  • 2 1/2 cups flour
  • 1 tsp soda
  • 1/2 cup milk
  • 1 tsp cinnamon
Ingredients for the topping
  • 1/2 cup chopped nuts
  • 1 tsp cinnamon
  • 1/2 sugar

Mix the first 3 ingredients. Stir in the remaining 6 ingredients, mixing well. Spray a 9×13 pan and pour the mixture into the pan. Sprinkle topping mixture over the cake mixture. Bake at 350 degrees for 35-40 minutes, or until a toothpick comes out clean.

I have made the coffee cake recipe many times. It is always a hit.

Till next time reader, here is to good food, good friends and may our country remain free to continue our good life.

yummy fruits

How to Store Fresh Fruits and Vegetables


I don’t know about you, but my biggest challenge as the cook is to keep my produce from spoiling.  Produce isn’t cheap and like all thrifty Dutch housewives, we like to get good use out of what we buy.  Too many times in frustration, I have had to throw out fruits or vegetables.  It has become an all-out-battle and I have dubbed it “Storage Wars“.

It’s interesting to hear what other people have tried in their preservation battles.  Let’s get down to the reason why fruits and vegetables rot.  Put on your thinking caps and brainy looking glasses, because we’re about to get some produce education.

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