The New and the Old

My old inexpensive 2 qt. pan was deteriorating and I felt justified looking for a replacement. It took many web searches but the description - below -  on this one is what sold me. Best of all it is red! (and no shipping charge.) At first I had to break loose with the old one which has served well for many years so I made the decision to toss it in the trash can. There! Then I went shopping.

"The saucepan is dishwasher safe and nonstick in addition to being PFOA-free, Lead-free, and Cadmium free. 4mm of Forged Aluminum provides a thicker stronger saucepan that is coated with three layers of premium QuanTanium nonstick titanium coating. Titanium-coated aluminum is scratch resistant and almost three times more durable than classic Polytetrafluoroethylene ceramic and granite-coated saucepans. The Nonstick Titanium Sauce Pan is made in Turkey with the highest quality aluminum coating sourced from Whitford England that utilizes the latest technology. Enjoy reliable even heating with a nonstick saucepan that heats up faster and is built to last." 

The day after it arrived I tried it out with a very old recipe.

I like to age these for a couple of days before sharing or eating. Made a small batch this time. Recipe below!

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➔ Pickled Beets  7 to 8 lbs of Beets (Gma's Recipe) (Drake) b. 1874

               4 cups vinegar (5% acidity) 

               1 teaspoon canning or pickling salt 

               2 cups sugar

               2 cups water 

               2 cinnamon sticks 

               12 whole cloves  - about 1 tsp 

               12 allspice nuts (whole) - about 1 tsp

➔ Red Beet Eggs   (Mother's Recipe) (Nulton) b. 1914

               1 cup brown sugar

               1/2 teaspoon salt

               3/4 cup cider vinegar

               1/4 cup water

               1 quart canned red beets and juice

               3 pinches mixed pickling spice

               12 eggs, hard boiled and peeled

Mix sugar, salt, cider vinegar, water, 1 cup beet juice, mixed pickling spice, and heat and let simmer for 15 minutes. Add red beets into mixture.

Pour over hard boiled, peeled eggs. Let stand in refrigerator 3 days.  Slice in half before serving.

➔ ♡♡♡♡♡MY version: Mom Reed b. 1936♡♡♡♡♡

1 Cup Brown Sugar, 1/2 tsp Salt, 1 Cup Cider Vinegar, No Water, 2 Cans  SMALL Beets & Juice, 1 Cinnamon stick, 12 whole cloves.  (10-12  hard boiled and peeled eggs) ☆

Back to Beets

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Red Beet Eggs

1 1/2 cups sugar

1 teaspoon salt

3/4 cup apple cider vinegar

3/4 cup water

2 cans sliced red beets and juice

10 whole cloves

3 sticks cinnamon

12 eggs, hard boiled and peeled

Mix sugar, salt, cider vinegar, water, 1 cup beet juice, cloves and cinnamon, and heat and let simmer for 15 minutes. Add red beets into mixture.

Pour over hard boiled, peeled eggs. Let stand in refrigerator 3 days or longer. It gets better as it ages.

I have also used brown sugar instead of white granulated sugar. 

Kitchen Projects

This morning the green beans were blanched, cooled, cut and frozen. The beets were cooked, skins slipped, bagged individually and then all into another bag and frozen. (I already have canned pickled beets on hand.) This afternoon I prepared a few peaches for dehydration. There are four trays full and they will dehydrate overnight. Thank goodness these are freestones and the skins just peeled away easily without blanching or paring. Hopefully the dehydration will go well. It will be an overnight process and perhaps will even continue during the day tomorrow.

please click on image to view larger

The 36" fluorescent tube over my stove had to be replaced this morning as it suddenly went out during use. The Mister ran to town for a replacement right away. This was an unforeseen cost of $10.05 and it was the only one the True Value store had. I was always told to expect the un-expected and accept it. Oh well...

Tune in tomorrow for results of the dehydration of Loring peaches.

Rainy Day Project

Today it is pouring rain and not freezing. Ok, we can deal with that.  Can you guess what I'm making? Once a year I make these and they go fast after waiting three days for them to cure.  This year I had to substitute with ground cinnamon. I had forgotten that I used up all of my sticks in a fragrance potpourri last year. The the ground variety leaves little spots but the taste is still great!

 Six peeled - six to go.

 This year 

Last year

(if you click on an image to view larger you will see the difference)