Preserving Wisdom from Evelyn Mayes in Kentucky Roots
Evelyn Mayes preserves a year’s worth of food from grown gardens and kitchen know how learned in Kentucky. She cans, jams, and peppers with simple sugar to fruit ratios, sharing recipes for fig preserves with strawberry jelly chow chow tomato eats and cucumber chow chow plus tomato centerpiece plates.
MENTIONED IN THIS ARTICLE
Dale
David
Kentucky
Mrs. Mayes
Blue Lake
Mayes
Vernon
Mr. Mayes
Evelyn Mayes
Phil Jones
Time To Can That Summer Produce
Plan one season at a time for home canning per the SCDA. Compute needed winter supply and record costs. Store properly to avoid freezing or heat damage and follow the instruction book for safe procedures. Canning supports family health security and shared activity benefits.
MENTIONED IN THIS ARTICLE
Evelyn Mayes
Mrs. Mayes
Franklin
S.C
SCDA
Pecan Pie Recipe From Mrs Thurmond Published
A recipe for pecan pie appears from the late Mrs. Jean Thurmond on the food page. Ingredients include chopped pecans, dark brown sugar, corn syrup, salt, vanilla, butter, eggs, and a nine inch pastry shell. Bake about 60 minutes at 360 degrees until crust is light brown.
MENTIONED IN THIS ARTICLE
Jean ‘Thurmond
Microwave Canning and Drying Tips from a Home Kitchen
Microwave helps preserve garden harvest with quick blanching for freezing and swift drying of herbs and flowers. Use small batches, monitor color, chill, then package. Fruit jams require liquid pectin and careful oven cooldown between batches.
Also Mentioned on This Page
By Larry Wood
Piper
Vernon Mayes
Mary JO Bergland
Chicago Tribune