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serves the beans, she drains the juice off and covers them with fresh water to boil.
Doris has been canning all her life, starting at her mother’s side on her farm in North Georgia as a teenager. She hasdots of tips for beginning gardeners and canners:
On Shelling Lima Beans - “Take a knife and cut just a little zipper in the back of the bean. The beans will pop right out. It takes just as long but saves the painful fingers caused by the stiff pod of the lima.”
On Jams and Jellies - “Good jelly is clear and bright, and will mound on a spoon. This is what the judges want and what you want for your family. If you must squeeze the jelly bag and some pulp comes through, let it set and the sediment will go to the bottom. Just pour the clear juice off and proceed.”
On Cleanliness - “In my mind, this is the secret to successful canning of all products. Wash your jars well and rinse them, wash your lids and rings and rinse. Boil them all and keep them warm in the hot water they were boiled in. Everything should be sterilized and hot when you use it. You’ll always get a gel that way.”
Prize Winning Recipes
Owings-McNear Chow-Chow: 4 cabbages 1 peck (1/4 bushel) green tomatoes 20 green peppers 20 onions carrots or red peppers for color
89.9%