Skip to Content.
Sympa Menu

homestead - Re: [Homestead] spring cleansing

homestead AT lists.ibiblio.org

Subject: Homestead mailing list

List archive

Chronological Thread  
  • From: tonitime AT juno.com
  • To: homestead AT lists.ibiblio.org
  • Cc: homestead AT lists.ibiblio.org
  • Subject: Re: [Homestead] spring cleansing
  • Date: Tue, 25 Mar 2008 13:59:36 -0400

Happy Spring to you, too, Keith and ALL!
I know what you mean about the fire outdoors and the cold! I, too
have had a fire going out to the side of our house-attached log cabin -
tho mine has not such a sweet inspiration! I'm merely burning the
garbage wood and barks from the firewood prep area as i eagerly ready
beds and plant wonderul victuals that are frost tolerant! All around, 3
colors of crocus, 4 kinds of narcissus/daffodils, blue squill, and
forsythia are blooming - making us GLAD :)
We have a few huge water maples too near the house and cabin, and
many wildlings in the forest all around that i've thought of tapping some
year. My nest will be empty this summer after 21 years, so the time may
come ripe for extra endeavors soon enough!
Here is an interesting writing i saved on syrup making that folk
here might enjoy....not what Keith is doing, but worth a test.
Best regards and blissful Spring to all,
Toni
Z- 6ish,KY.
*************************************************************************
***********
this was from an online pal, several years back .......just another
delicacy to try:

Just as an aside, I have heard that there is a fellow who makes syrup
>> from shagbark BARK here in Indiana. Supposedly, it's an old Shawnee
>> method. I saw a short on it on the FoodNetwork. Anyone know anything
>> about this?
reply:
> I've made hickory syrup by boiling a combination of the leftover
> nutshells from the shagbarks I cracked out for the nutmeats, crushed
> mockernut hickory nuts, and the husks that were surrounding the
> mockernut nuts; after boiling for several hours, I strained the
liquid,
> and added sugar at a ratio of about (if I remember correctly) 1.5-2
> cups sugar per cup of hickory liquid, cooked that down to a thick
syrup
> consistency, then poured into jars and sealed. Had an article on this
> in both POMONA and the NNGA Nutshell within the last year or so.
> I got the idea to try this from Donna Hudson, who told me about a
> restaurant in the Cookeville, TN area that has as one its specialties,
> Hickory Bark Butter; they make hickory syrup by boiling down strips of
> bark peeled off shagbark trees, then whip it up with butter to make a
> sweetened hickory butter spread.
>
> After my article came out, somebody sent me the following links:
> http://www.foodreference.com/html/fshagbarkhickorysyrup.html
> http://www.Hickoryworks.com
>
> Lucky Pittman
>From paxamicus AT earthlink.net Tue Mar 25 16:12:49 2008
Return-Path: <paxamicus AT earthlink.net>
X-Original-To: homestead AT lists.ibiblio.org
Delivered-To: homestead AT lists.ibiblio.org
Received: by lists.ibiblio.org (Postfix, from userid 3002)
id D2BFD4C00F; Tue, 25 Mar 2008 16:12:49 -0400 (EDT)
X-Spam-Checker-Version: SpamAssassin 3.2.3 (2007-08-08) on malecky
X-Spam-Level:
X-Spam-Status: No, score=0.0 required=5.0 tests=none autolearn=disabled
version=3.2.3
Received: from elasmtp-scoter.atl.sa.earthlink.net
(elasmtp-scoter.atl.sa.earthlink.net [209.86.89.67])
by lists.ibiblio.org (Postfix) with ESMTP id 80CA44C017
for <homestead AT lists.ibiblio.org>; Tue, 25 Mar 2008 16:12:49 -0400
(EDT)
Received: from [67.47.204.24] (helo=[10.0.1.3])
by elasmtp-scoter.atl.sa.earthlink.net with esmtpa (Exim 4.67)
(envelope-from <paxamicus AT earthlink.net>) id 1JeFVm-0006YB-RX
for homestead AT lists.ibiblio.org; Tue, 25 Mar 2008 16:12:49 -0400
Message-Id: <C5E6AC4A-755A-4CEE-8F48-9C3BC888BCF2 AT earthlink.net>
From: paxamicus AT earthlink.net
To: homestead AT lists.ibiblio.org
Content-Type: text/plain; charset=US-ASCII; format=flowed; delsp=yes
Content-Transfer-Encoding: 7bit
Mime-Version: 1.0 (Apple Message framework v919.2)
Date: Tue, 25 Mar 2008 16:12:35 -0400
X-Mailer: Apple Mail (2.919.2)
X-ELNK-Trace:
5c2f42eb86e6645e0cc1426638a40ef67e972de0d01da94025d55e2b542c5ff21855f244f3a81ca7350badd9bab72f9c350badd9bab72f9c350badd9bab72f9c
X-Originating-IP: 67.47.204.24
Subject: [Homestead] Your favourite books for canning and preserving
X-BeenThere: homestead AT lists.ibiblio.org
X-Mailman-Version: 2.1.9
Precedence: list
Reply-To: homestead AT lists.ibiblio.org
List-Id: <homestead.lists.ibiblio.org>
List-Unsubscribe: <http://lists.ibiblio.org/mailman/listinfo/homestead>,
<mailto:homestead-request AT lists.ibiblio.org?subject=unsubscribe>
List-Archive: <https://lists.ibiblio.org/sympa/arc/homestead>
List-Post: <mailto:homestead AT lists.ibiblio.org>
List-Help: <mailto:sympa AT lists.ibiblio.org?subject=HELP>
List-Subscribe: <http://lists.ibiblio.org/mailman/listinfo/homestead>,
<mailto:homestead-request AT lists.ibiblio.org?subject=subscribe>
X-List-Received-Date: Tue, 25 Mar 2008 20:12:50 -0000

I will confess I have never canned or preserved anything. Until
Hallmark comes out with a "I'm sorry I gave you botulism" card, it's
probably for the best I don't. However, if I wanted to just sort of
slowly dabble in reading about it....you know, kind of dabble my toes
in the water, which books/resources/sites would you all recommend?

Last year my "putting food" up triumph was processing gallons of
tomatoes into different kinds of sauces and then freezing them. The
supply lasted us until very recently and it was yummy. The farmer's
market lady loved me, I bought tomatoes till they were coming out my
ears every week. : )


Celia




Archive powered by MHonArc 2.6.24.

Top of Page