Candied Jalapeños

Its Wednesday again..

And what a pretty sky greeted us this morning.  

It was a busy old day... as well as my usual Wednesday housework... 

it was a canning day.. preserving some of the harvest from our Victory Garden..

Photo: 1941

But I did manage to put my feet up while the jars were boiling and finish reading another chapter of my book.. "Evil Under The Sun" by Agatha Christie. I just adore her books.

So this years vegetable garden gifted us with a glut of jalapeño peppers.. and they are still producing. There are far more than we could possibly eat raw so it was time to preserve some with hubbys favourite Candied Jalapeños ..or as they are known nowadays... Cowboy Candy

Photo: Canning 1944

Candied Jalapeños

This recipe comes from my Mother in laws kitchen.. although the original recipe was invented in the 1920s. Simply speaking.. its jalapeño slices cooked in a sugary syrup which makes a deliciously sweet and spicy treat. It is a condiment that can be added to so many dishes. We like it on hot dogs, tacos, nachos and burgers... but the uses are limitless

But...a word of warning.. when chopping dont  forget to wear disposable gloves. The first time I made them I didnt know... and my hands were burning for two days.

5 lbs jalapeños

2 cups cider vinegar
4 cups white sugar
1 tsp turmeric
1 tsp celery seed
4 tsp granulated garlic
1 tsp ground cayenne pepper
Disposable Gloves.. important!

• Wash and drain jalapeños. 
• Slice the stem off of jalapeños.
• Cut into 1/8 - 1/4" slices.
• Add the rest of ingredients to a large stock pot.
• Bring to a boil.
• Then reduce heat and simmer for about 5 minutes.
• Add the peppers and simmer for 4 minutes.

• Use a slotted spoon to load jalapeños into washed and sterilized jars.
• Leave 1/4 inch head space.
• Once peppers are loaded into jars, turn heat up under the syrup again and boil hard for 6 more minutes.
• Ladle additional syrup over top of peppers in jars, leaving the head space.

• Wipe edges of jars.
• Place lids and bands on jars. Finger-tip tighten.
• Place the jars in the canner with hot water in it.
• Bring to a full rolling boil.
• Boil for 10 minutes for half pints, 15 minutes for pints.
• Turn off burner and let stand in hot water for 5 more minutes.
• Remove and leave stand on counter overnight.
• The next day check for seal. 
• If center of lid flexes up and down, they must be stored in the refrigerator.
• Place sealed jars in a cool, dry place.
• Try to resist the temptation to open them for at least 2 months for the flavors to develop

Dried Bread Cubes

So here we are... Another Monday... another day of cleaning the bedrooms and doing laundry... another day of cooking and washing dishes.. another day of loving and caring for my family... another day of repetition.. but boy do I love it. 

Photo: Housewife Doing Laundry

1943

I really am a happy and blessed housewife, mum and nana... and always enjoy it when my children.. and now grandchildren help in the kitchen. 

Photo:Three-year-old Ann Heath helps her mother wash dishes

Connecticut, 1942

Once my chores are done I get to do the fun stuff .. like prepping for the festive season...

I got a  couple of stale loaves of bread from the reduced basket of the market at the weekend. Betty at "the Bakery" is as like minded as me with her waste not want not attitude. We had some  toasted with the Cabbage Soup we had for lunch on Saturday. 

The rest has been cubed, dried in the oven and put in air tight jars. 

They will be used to make stuffing over the festive season. 

Its a very easy recipe... so much so it cant really be called a recipe.. and although they can be done in the dehydrator.. I prefer the oven method.. and yes...aluminum foil was around in the 1940s!

• Preheat the oven to a low temperature 150°–200°F
• Cut the bread of your choice into half-inch cubes
• Spread the cubes in a single layer on a baking sheet
• Bake for 45 minutes to an hour, tossing them occasionally to ensure even drying. 
• The cubes are ready when they are dry and crisp, but not browned

Also on the agenda today was the most important job of the week.. feeding the Christmas cake. I like to feed from the underside.. and just use a skewer to poke holes all over the cake... being careful not to go all the way through.. Then just pour over a couple of Tablespoons on you favourite tipple and let in soak in. Wrap tightly again in greaseproof paper.. pop in your storage tin  and store in a cool dark place to marinade! This is its third feed and it already smells amazing. Another couple of weeks and I’ll be icing it. Thinking about it the weeks will just fly by.. and I cant believe Christmas is so close!!

Pineapple Upside Down Gingerbread

Happy Sunday Lovelies

Photo 1942

Another inspiring morning at church. We are continuing our lesson on the Sermon of the Mount. Our pastor does like to take his time in teaching the Scriptures. I dont mind too much has it does sink into the old noggin a bit more

On our walk home you can feel the change in the season. Already there are signs of the coming winter with a beautiful splash of festive colour to remind us that Christmas is coming

Photo: 1940

I do love a relaxing Sunday afternoon at home. A cosy fireside chat.. listening to our favourite radio shows and doing a bit of what we like. And of course..  

Orson Welles and Jack Benny in "June Moon"

Campbell Playhouse 1940

And of course.. a tasty dinner..  followed by a delicious dessert..

I do love my Sundays...

Pineapple Upside Down Gingerbread

An easy and very moist Pineapple Upside Down Cake using a Gingerbread Sponge. This recipe from Better Homes and Gardens Magazine, November 1940 turned out really nice... and went down a treat.

I made no changes... but I couldnt quite get the pineapple pattern the same as the picture..

2 tablespoons butter 

1/2 cup sugar
6 slices canned pineapple
1/4 cup shortening

1/2 cup brown sugar

1 beaten egg

1/2 cup light molasses

1 3/4 cups cake flour

1/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon soda

1 teaspoon ginger

1/2 teaspoon cinnamon

1/2 cup sour milk or buttermilk

• Melt butter in 8-inch square pan
• Add brown sugar and return to oven until melted.
• Arrange pineapple. 
• Thoroly cream shortening and granulated sugar
• Add egg and molasses; mix well. 
• Add sifted dry ingredients alternately with sour milk. 
• Pour over pineapple slices. 
• Bake in moderate oven (350°) 50 minutes. 
• Serves 9

Better Homes and Gardens Magazine
November 1940

Wartime Cabbage Soup

Its Saturday and I can't quite believe it’s November.. 

It will be a lovely weekend.. starting with a relaxed breakfast with my darling hubby.

So what did MrD do on his day off... Well he started.. like he always does by saying ..  "Day off!! What day off ??" and got stuck into continuing to fix the back door. The new frame is now on. It’s all watertight and just needs a lot of paint.. ready for whatever the winter throws at us. This man works so hard. He just can’t seem to rest, but tomorrow is Sunday and I’m sure a little snoozing in his chair will be in his cards.

I spent the afternoon finishing the new winter curtains for the living room and dining room 

They will keep the house, lovely and warm and help keep these old windows of ours draft free.   

For lunch today, I made a lovely Wartime Cabbage Soup served with some lovely toasted bread…. made with some stale bread I bought yesterday from Bettys Bakery. She always has yesterdays bread at a reduced price... which is perfect for making Bread Pudding.. or drying to make a base for stuffing

So what can I say about this soup.. Its another WW2 Ministry of Food recipe that absolutely hits the mark. Warming... economical and incredibly easy to make.. this cabbage soup was surprisingly delicious.

The only amendment I made.. and I would advise you to do the same... is to check the seasoning. I used a homemade vegetable stock so I didnt need to add extra salt.

And I think any type of cabbage would work. Next time,  a savoy cabbage would be lovely. So yes.. I will be making it again

  

1 oz, dripping or cooking fat
4 oz, shredded cabbage
1 medium sized onion, chopped
3 oz. carrot, grated
1 oz. oatmeal
1 pint stock or water
2 teaspoons salt
Pinch of pepper
1 pint milk

• Melt the dripping or fat in a saucepan
• Fry the vegetables gently for about 5 minutes, without browning.
• Add the cabbage and oatmeal and cook for a further 3 minutes.
• Add the stock or water and seasoning.
• Boil gently for 20 minutes.
• Lastly, add the milk and reheat.

Eating For Victory
Collection of Official WW2 Recipe Leaflets