I thought it was going to be time to put the ole canner away for the season, but I just got a call from my brother that he harvested a bear and wants to can the meat. OMG! I think I have canned enough food this summer and fall to keep a small army supplied for at least a year. Momma Said, “Waste not, want not.” I must say, there has not been a lot of waste at my house this year.
This is going to be a first with the bear meat. I have never had the urge to eat bear meat but, I guess, I will have to at least try it. I have heard it said that everything tastes like chicken so maybe this will be the same thing. Somehow I don’t think it is going to work.
My little buddy is home from the hospital, but the prognosis is not good. I visited with her this past week and she seems to be in good spirits so at least that is a plus. I am trying to be strong, but it is hard to see her go through this. I will be there for her for anything she needs and I hope that will be enough. Momma Said, “Cancer is such an unforgiving disease and I wish a cure could be found sooner than later.”
My heart goes out to her, and her family, because she just recently lost a sister to cancer as well. It is a hateful disease that does not discriminate and it seems like too many good people are being struck down in the prime of life. The most talented doctors in the world and nobody can find the cure.
I must change the subject before I start crying so hard I can’t see to type. So I will get to this weeks recipe. Mom must have made a thousand of these little cakes and they make a delicious gift as well. So don’t be afraid to try this for yourself and enjoy.
APPLE CAKE IN A JAR
2/3 c. shortening
2 2/3 c. sugar
4 eggs
1 tsp. cinnamon
2 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. salt
3 c. flour
2/3 c. water
3 c. grated, peeled apples
2/3 c. raisins
2/3 c. chopped nuts
Mix the ingredients together in the order given. Sterilize 7 to 9 wide mouth pint jars and lids. Grease them with shortening. Fill the jars half full and bake on the middle wire rack in the oven. Bake for 45 minutes at 325 degrees.
As soon as the cake is done, remove the jars from the oven one at a
time. Wipe the rim of the bottle clean with cloth and put on the hot
sterilized lids. Screw down the bands and let cool
IMPORTANT: Do not use small mouth jars. Do not add any other
ingredients. As the cake cools in the sealed jar, it will pull away from the sides of the jar and come out easily when ready to serve.