How to Roast Pumpkin Seed's

 Glad to see you have joined us !

You obviously followed the link or have been searching on the internet with a simple little recipe.This Good Old Time of the Season when there's are so many squashes and pumpkins and acorns. But at this time when pumpkins are everywhere and you have carved, baked and decorated more pumpkins than you would ever want to see again.

 But wait a minute what happened all the seeds? 

Well in my opinion the seeds are the best part in a pumpkin. And yes scoop them out anyway. So why don't you make some roasted pumpkin seeds that will be enjoyed by everyone in the family and last a good long time. Get those children to clean the seeds euuuuu mushy and creepy. But the process becomes a lifelong tarade they teach their kiddo's

The first thing you want to do is clean those seeds out of your pumpkin it's a very simple process cut the top off your pumpkin and grab all those seeds either with your hand or what I prefer to use is a citrus spoon. A citrus spoon has spikes on it which makes it easier to get those seeds and the pumpkin hair out. 

Put all of this into a strainer and then just have a bowl of water and clean those seeds while squishing them with your fingers and having them fall off into the strainer. 

Once you've done this your pumpkin seeds should be clean. Put them on a cloth towel drying them getting all that excess water off. Also, have a cookie tray with parchment paper ready to pop those seeds on once they are all ready to dry. I use paper towels to soak up moisture it may take a few time don't rush.

OPTION ( I do Not) You can  boil your seeds. This is completely options . This process will cook the inside of the seeds making them super crunchy. They also have to dry for at least a week or two. On tray if you have the room.  

! Let the pumpkin seeds dry overnight or at least 12 hours after they have been washed.! This takes the dampness out of them. Drying them gives them a fresher taste once baked.  And a great crunch. Use a dry towel or paper towel to get excess water off the pumpkin seeds

I have a few pumpkin's so I let them dry overnight 24 hours you know dry. When they have dried it is less time roasting them. In time you will do what i best for you d your seeds. Once you learn this process is hard because you know how delicious they are going to be. ! Yummy !

I love parchment paper it keeps things clean and does not burn in the oven. My go to for all things baking and making less clean up for me.

Below you will find how to season prior to roasting or after you have toasted.

Spread the seeds onto parchment paper on a cookie sheet make sure none of them are stacked on top of one another. Cook your seed until they get a nice light brown around the edges. The I'm sure in the oven should be about 250 to 350° , it really depends on your oven. Let them cool completely before seasoning if you did not season them prior to the roasting. This lets the seeds crisp up as they cool and then your seasoning will stick much better.

BUT you do have a choice to season them prior to roasting. Both are great.

You find a two choices when it comes to seasoning your pumpkin seeds. Some people will season them and oil them up prior to roasting them.   Also, I prefer to season an oil them after I roasted them. I have done it both ways either way is fine it does not matter it's super personal choice. I have done it both ways

AFTER To coat your seeds after leave them on the cookie sheet that you bake them on and let them cool. Using a small bowl coat your pumpkin seeds with an small amount of an oil of your choice. I like to use olive oil because it keeps the taste of the seasonings original .

 ** You do not have to use oil! 

Now with your seasonings of choice (Oil or Not) sprinkle and toss. 

The standard use is to put a little salt on you can also add a little paprika or a chili powder to them make it your own. Once seasoned you can pour them into a bowl and toss them lightly.

Once your pumpkin seeds are complete you can store them in a clean air tight jar. My crew wants them on a plate ready to devour.

Enjoy and remember there are a gazillion recipes for anything we find on the internet this is just the one that works best for us.

Be Blessed

Unclog Any Drain Naturally

I can't tell you how many clogged drains I've had to clear out. When I was younger I remember my grandmother using this clever DIY unclogger but as I got older and watched my own family unclog drains with store-bought products it was interesting. We love a quick fix but those nasty chemicals can damage your pipes and where do you think that liquid poison goes? Yup into the sewer and right back to your home or the water system and the ocean. I do this  monthly to all drains as prior to clogs.

As I reverted back to my grandmother's days with my canning dehydrating and everything I could possibly do on my own within my own home I remembered what my grandmother used to do. And online it seems that everyone else seems to have found out how to do this but it's super simple and here it is. 

The ingredients you need on hand are simple and probably already in your home vinegar, lemon juice, and baking soda plus a tea kettle of nice hot water for the end results. 

All right let's start go to the drain which is clogged or not and pour yourself a half a cup of baking soda making sure it is as close to the drain as you can so that it all goes down when you follow up with a quarter cup of lemon juice followed by 3/4 a cup of vinegar.  

Do not worry about having to use your hand to push it down the ingredient a little bit so make sure that those bubbles can do their job. I use a chopstick. 

Once you have the ingredients down the drain lose the drain.

Again, Close the drain and give it about 1 hour.

 

Now open the drain and pour boiling hot water down there's no specific amount of hot water just so that you're pouring. I use a whole tea kettle full blazing hot water.

So far this has worked me every time the trick is make sure that you do this before your drain gets clogged which keeps it a lot cleaner and a lot easier. It will still work even on a clogged drain. I do mine about every 4 months or so but it doesn't mean it won't work once it is clogged. I even give it a little plunge with water when it i done! Okay good luck and leave me any questions or comments on this quick little DIY

Homemade Dehydrated Banana Chips

 Bananas something I've always loved and there's so many ways to enjoy them. I can recall babysitting on Balboa Island in California and our daily walk included frozen bananas covered in chocolate and peanuts oh yeah

Dehydrating bananas is a wonderful and simple way to have them anytime as a snack. Super simple super easy let's go. 

You Begin by taking ripe bananas not overripe and not under ripe just plain ripe. Peel and slice your bananas in about a 1/4 " that's not too thick not too thin. **Please save your banana peels you can dehydrate those crush them and use them as fertilizer for all your plants indoors and out but that's another post.

 

Once you have sliced your bananas place them on to your dehydrating racks.

I have dried my banana chips on both plastic as well as metal racks. I would recommended once they have been dehydrated prior to them cooling off remove the chips. If not they will stick making it a pain in the bootee to remove from the rack.                                                                                                                                    

If you're using a dehydrator with a temperature and timer the temperature is 140 F and the timer should be set at 6 to 8 hours I just checked mine. If you have the dehydrator that has no temperature just blows air just keep an eye on him it takes a few hours.

Once finished make you sure you store them in a jar that has a Tight Seal so no air gets to them they will soften back up pretty fast. Just like any food that we preserve ourselves we want to keep it safe and away from any bacteria. 

Well enjoy your banana chips I know that depending on the banana they can be like a piece of candy or a well-dried banana that might not make sense but once you start doing it you'll understand. Leave any questions or concerns and have a blessed day blessed day.

Very Peary Strawberry Jam

Now that I am back in action with my Jams I thought I would share my latest recipe. Very Peary Strawberry. It turned out great. It is hard not to make jam with strawberries with all the wonderful ones we get right from the local farms. And pears I have a friend who leaves bags on my porch.

I have been hanging on to this post since last year so let us get it up for the coming season already.

Using two fruits in a jam is delightful and sometimes I have a little bit of this or thar fruits. When you bite into  piece of warm bread and butter, P&J or just crackers that nice piece of ruit makes you just go NumNum ! Let's gets started

Now that I put here in the Pacific Northwest things have changed seasonally but not with my canning. I had thought at first that I wouldn't be able to do anything on an electric oven stove but lo and behold I did some Pickled Brussel Sprouts and voila it's a done. 

Commingling your fruit together is a wonderful way to mix up leftovers from anything that you might have can but had some leftovers. Also I have a tendency to freeze a lot of the fruit when it's in season to use later. Well there was some beautiful pairs at the. They are a bit firm but I like the firm because once you've cooked it and water bath did they soften up to the most beautiful texture. You know I love chunky Jam so again ...... let's get started.

Ingredients

• 6 cups of strawberries 
• 3 cups of peaches 
• 1/4 cup of lemon juice 
• 1  cup of sugar dependent upon your taste like less sugar.  And since I'm not using pectin it will be simmering for a while to get to that beautiful gel

As with all our recipes make sure you have your equipment and supplies ready.

Clean and rinse all your fruit. Have a pot ready to cook your fruit in. you want  to chop it into bite size pieces because you will be smushing it during the cooking process. You now get it directly into that pot with some sugar and the lemon and let it warm up. Start with your strawberries when you're chopping because you want to keep the beautiful color of your pears and sometimes they will turn brown or slight yellow once chopped and just left to sit. You could always put them in a bath of water with some lemon. Drain them well when you add them to the pot.

So let's peel and chop our pears peeling is a personal decision I have peeled and not peeled either way it's delicious so chop up your pears

Once you have all your pears in there drop those strawberries on top cover it with the lemon juice and sugar and keep it on a very low flame. It is going to give you a lot of natural juices. Slow and go is the magic for the gel of your jams. While they are simmering you want to smoosh the fruit so they can co mingle enhance that taste. As you've seen in many my other recipes I use a potato smasher to smash the fruit when making my jams. I do love my jams to be chunky I think that when you have a jam you should be able to taste the texture as well as flavor of your fruits.

Most of my jams take approximately an hour and a half to two hours. Marmalades will take you longer to get the gel and need a closer eye to watch on them. Getting the gel for your jams without using a pectin is an art but not anything that we all can't accomplish given patients and time. If you should need to use pectin because you either do not have the time or the patience or just the ability to get your jam to gel that is so fine. Just grab yourself some pectin my advice is to get the Pomona low sugar pectin it is the healthiest and easiest to use and doesn't require 400 cups of sugar for your jam which overpowers the taste and the texture of any delicious Jam.

While you are waiting for your jam to get a nice gel you can make sure you have all your equipment ready to jar your jams. For example you want your jars warmed and ready you want the lids and the twists ready a funnel of sorts to get your damage to your jars a clean cloth and or sponge to wipe the rims of your jars a cotton towel for the counter to keep your warm jars and everything on. And prior to even getting your jam started think about if you want to just label them or write on the top of the jars I love my labels but I do right on the top of my jars in a pinch regardless you need to have them labeled.

Once you know you have the gel you want to make sure by simply using one of two ways to check your gel. Most of my jams will have a shiny gleam on the top almost like when you make a hot chocolate and you get that film on top that usually tells me I do have a good gel. Another great way is to use the freezer simply keep a couple of teaspoons in the freezer with a small plate. 

Once you feel you have the gel take the small plate as well as one of the teaspoons out take a small amount of jam drop it on the plate or keep it on the spoon and see if it forms a nice gel. 

Here's a link for Gel Point that as well as a couple of pictures

Okay now that you have a nice gel let your jam sit while you take your warm jars out of the water bath line them up on your towel have your funnel ready to funnel your jams,  your lids and your twists also. Carefully fill your jars until you have approximately a half inch from the top to each jar. Now wipe the rim of every jar so that it's clean for the seal of your lids, place your lids on top of your jars with one of your twists make sure you have twisted taunt not too tight to open. You can place your jars into your water bath and water bath them for 12 minutes. 

Now that the 12 minutes have passed turn the heat off and let your jam sit for 5 minutes then remove your jars and place them back on the towel to cool overnight or for at least 8 hours. Once your jars of cooled you want to remove the twist from your jars and wash your jars clean you should have a nice seal. Press your fingertip lightly on the top lid and it should not flex or give. Let dry your jars off label them and store them for that delicious bread homemade bread and butter and thank you so much for following us. 

Remember you leave any comments or questions or ideas that could make this site even more welcoming to everyone who wants to can preserve or save their own food for future.

Canning 2025 in the PNW

 As most of you know during the summer I took the big plunge of moving up north to Washington. There have been many challenges but my biggest was is that I am all electric no gas. I don't think I ever realized how important gas is to canning. Many women have told me that they do can with electric but I have an electric top with glass it's a sensitive thing. But I just found a two burner propane outdoor camping stove that I will be using for my canning. Problem one solved! 

The weather has been delightfully cold and I have found a few different things that have taken some of my time getting my house organized, finding a mahjong group, getting my quilting and watercolors all set for the snowy season. Thus far Washington especially in my area has not gotten the snow they want except for the skiers are getting everything they want. But all in all this is good for me as I'm from Southern California so I'm used to Sunshine and bare feet.

Well this is a short post just wanted to show you where I'm at now and what I'm doing I'll add a few pictures and get this adventure started. Keep coming back I will post a least once a week if not more. 

Pickled Brussel Sprouts

I have expanded my pickling world to now include even food that well just are not my thing. Now that I am up in the Pacific North West the PNW the variety of veggies to pickle have changed. Not so much that there were not brussels in California the variety of veggies just were so vast that those little brussels just did not interest me. But here we go something new. 

My canning horizon is expanding !

Pickled Brussel Sprouts

                             Ingredients

• 1 pound sliced brussels sprouts (room temperature)
• 1 1/2 cup of apple cider vinegar
• 1 cup water (half cup for super tart
• 1 tablespoon rock/kosher salt
• For each jar you need to sprinkle
• Mustard seed, peppercorns, garlic, and some bay leaf

                                  Directions

Clean and get all the yulk off your brussels. Once cleaned you need to slice the bottom off and remove yulky leaves. Once you have pretty little brussels you will begin to slice them in half.

They should look like little cabbage heads. And once they are cleaned and all the yulk gone they look quite good. 

Combine the vinegar, water and salt into a sauce pan bring that to a rapid boil then turn it off and let it sit.

Yes, I know that this little pot is tiny but when I am experimenting my first batch is small thus the small pot. 

But like all our recipes you use what you have and add what you like! 

Nothing in canning is set in stone ! 

Like in all our recipes you need clean warm canning jars. I used about 5 half pint  for the amount of brussels I got. Have your lids and twist tops ready.

I have jars and more jars and then even more. If you plan on caning please seek out jars anywhere. Stores, garage sales, auction market places. 

They are canning gold !

Get your water bath boiling. You do want it to be at a boil when you place your jars in. My way is that I will leave the jars I plan on using in my water bath in the warm water this way everything from the jar to the water bath is ready. This is why you want room temperature veggies. After all we know what happens when cold meets hot. 

Now is the time to fill your jars. I will sprinkle some peppercorns, mustard seeds and bay leaf in each jar. Crumble your bay leaves you only need a pinch in each jar. With garlic I dry and chop my own for canning but you can chop fresh and put how much you would like I happen to love garlic.

I have so many link's on freezing and drying your herbs and what not for canning. I have found that so many people are doing there best to get back to some of the basics of preserving and saving their food. 

Well do bookmark this page. The beauty of it is we do not advertise anything. No pop up or ending up saying. Wait ! What was I doing?  Where is the page. Your safe here. 

Alright moving on stuff the jars, you can use your fingertip to press the brussels down smoosh them. Look at my jars get them in there as tight as possible. Then pour the warm liquid over the top filling until you have about 1/2 inch head space. To get the air out I use a chop stick and move the brussels around slightly once the liquid is in. 

Now secure the top and with the twist band. Be sure they are tight but not so tight it is hard to take them off. Place the jars into your water bath and keep it at a rapid boil for 12 minutes. Once done turn off the heat and let them sit in there bath for about 10 minutes

 

Now remove them from the water bath set them on a towel on the counter. Let them cool over night or for a least 8 hours. Once cooled remove the twist portion of the lid and wash the jar. Dry the jars and label. You should never store you canned good with the twist on here is a link all about that. 

Well enjoy and please leave any comments or questions below.