Forever Beloved

Faith, Love & Truth

Reflecting On 40

Today is my thirty-something-kinda-ish-but-not-really birthday and I want y’all to come along with me as I take a glance back at the past year. Thinking of what all this past year has held blows my mind. Honestly, it’s been one of the most blessed years ever! Though trying at times, I am overwhelmed with joy to see all that I experienced in the last 12 months! So let’s go for a little time-travel and reflect on my journey.

August was filled with lots of canning. Visiting a few Amish farms. School shopping. Visiting the wound clinic insane amounts for my leg. Spending as much time with my littles as I could before school started. Excitedly watching my oldest start college and my littlest start her junior year. And finally becoming tired of the Not Enoughs.

In September I participated in Blogtember by Brave Love Blog, and I enjoyed every day of it! We went to the truck pulls and Harvestfest, had some yummy food and bought some cute crafts.  In the aftermath of the Ashley Madison hack, while widespread heartache was happening, I wrote a post the To The Wife That Just Found Out.  And I wrote to My Future Son-In-Law.

October held 2 weddings, 13 senior sessions and 4 family sessions.  Whew, what a busy month! I wrote to my Future Daughter-In-Law. Lotsa photo editing. Yeah, October was a bit ridic. It also held a sweet, sweet weekend away with my love! And of course, pumpkin everything!

My November was spent being thankful for oh so many blessings in my life. It also held 5 more sessions, including a wedding.  Putting our tree up. Black Friday shopping. Christmas crafting began.  An amazing trip to NY to visit my birth-family, visiting a cider mill and a family photoshoot with them! And amidst all the chaos, I wrote about Quieting The World.

In December I was over-the-moon to have my Christmas spirit back, it felt magical! But I felt it important to tell others it’s okay if Christmas makes you sad. Baking cookies with some sweet girls. Christmas caroling. Making our Christmas cards {one of my fav things!}. We had an amazing, blessed Christmas.  I was reminded of my sweet Grandma while using Her Bowl.  I spent some time reflecting on my sweet Dad, a Man of Gentle Kindness.  And I wrote an open letter to those that have Walked Out of My Life.

This January was my busiest to date with 1 maternity session, 1 boudoir session, wrestling pictures and a newborn session. I shared about the hardest doctors appointment I’ve ever had, that was so difficult to share.  We had dinner and reconnected with sweet friends.  And I wrote a letter to my body.

Oh February, the month of love. I was blessed and honored to shoot my very first birth session.  I wrote a healing post, Piece by Piece.  Newborn session.  The sickest I’ve been in years.  We started prom dress shopping for my youngest little.  And my oldest little graduated college and started his first job.  It’s been a sweet journey watching him learn how to adult.

March was when I was first introduced to LuLaRoe, and quickly became an addict.  More eggs set in the incubator.  Celebrating my parents Love.  Lots of medical tests.  Easter.  And having my own LuLaRoe party!

In April we hatched out our polish babies.  Volunteering a food bank with the teen group. Looking back on how we’ve always tried to be that house.  I spent the day with my sweet childhood bests.  And spent another weekend away with my love!

May was full of fun! Celebrating Mother’s Day.  Prom x 2.  Three birthdays.  A big birthday shrimp boil with a fun family.  Lots of pictures.  And our own big family photoshoot swapped with another sweet-as-pie photog.  I did a lot of loving on my sweet girl as she walked through a hard valley in her life.  And I wrote a hard post about parenting a child with anxiety.

In June I had 2 weddings. School was over, and my littlest was home with me daily.  Also my youngest got her first job, babysitting 3 sweet kids each Monday.  Joe and I celebrated our 20th wedding anniversary, which prompted me to write a Open Letter to my Husband. My sweet Dad turned 80, and lots of people sent him cards!  A week of Bible school, and taking on the task of puppets. Father’s Day. I wrote about Walking Through Friendship.  And my love and I had yet another weekend away, we’ve been blessed this year with lots of time reconnecting!  I have a sneaking suspicion God is training us for when we have an empty nest.

July held the best family vacation ever. EVER. It was epic. My oldest proposed to the sweetest girl ever while on vacation.  I did a weekly blog series on Love, Respect and Godly Submission. Being eternally thankful for my God-scripted love story. And lotsa lotsa lotsa pictures.

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My 5 Favorite Canning Recipes

When I was growing up I was blessed to not only have a Mama that grew her own food, but canned it as well.  Not only my Mama, but all the women in my family.  Many family gatherings would include a circle of women chatting about their recent crops and what they were planning on canning with them.  It was a given that once I had a household of my own, I would follow in all their footsteps.  And proudly, I have.

Once the end of summer draws near, I know it’s time to bring out the pressure canner and jars.  I couldn’t feel more in my element than I do in my kitchen with a pot of sauce simmering on the stove.
Throughout the years I’ve ventured a bit further than the basics my Mama canned, and I’ve found some new favorites of my own.  That is exactly what I want to share with you today, my top five favorite canning recipes!
Hot Pepper Dip
  • 7 green peppers
  • 7 hungarian wax peppers
  • 24 ounces ketchup
  • 8 ounces tomato paste
  • 1 tablespoon salt
  • 2 cups vinegar
  • 2 cups oil
  • 1 1⁄2 cups sugar
  • 2 garlic cloves
  • 2 large onions

INSTRUCTIONS:


Chop the peppers, onion and garlic; set aside.  {I put mine through a grinder}


Mix all ingredients except peppers and bring to a boil.

Boil for 10 minute stirring occasionally.  Be careful the bottom of the pan doesn’t scorch.  Add peppers, bring to a boil again.
To can, pour into jars.  Place rings and lids on jars, making it fingertip-tight. Place on a cloth-covered or wood surface, several inches apart, until cool. 

Spaghetti Sauce
  • 1⁄2 bushel tomatoes
  • 2 bulbs garlic
  • 4 hot peppers
  • 3 lb. onions
  • 1⁄2 cup salt
  • 1 1⁄2 cup sugar
  • 3 tbsp italian seasoning
  • 8 cans tomato paste
  • 2 cups oil
INSTRUCTIONS:
Put everything into a blender and puree.  I cut the stem part off the tomatoes, quarter them and put skins and all into the blender.  I also leave the seeds in two of the hot peppers to add some heat.
  
Bring it to a boil and cook until thick.  I cook mine for 4-5 hours, stirring occasionally.
To can, pour into jars.  Place rings and lids on jars, making it fingertip-tight. Place on a cloth-covered or wood surface, several inches apart, until cool. 
Zucchini Relish
  • 12 cups shredded unpeeled zucchini {I throw a cucumber or two in as well}
  • 4 cups chopped onion
  • 5 tablespoons canning salt
  • 1 green bell pepper, chopped
  • 6 cups white sugar
  • 2 1/2 cups white vinegar
  • 1 tablespoon cornstarch
  • 3/4 teaspoon ground nutmeg
  • 3/4 teaspoon ground turmeric
  • 1 1/2 teaspoons celery seed
  • 1/2 teaspoon ground black pepper
INSTRUCTIONS:
I put my zucchini, cucumber, onion and pepper through a grinder.  After ground, place the items in a large, non-metallic bowl, and sprinkle the salt over-top. Use your hands to evenly mix the salt throughout. Cover, and refrigerate overnight.

The following day, drain and rinse well with cool water. Squeeze out excess water and set aside. Place the sugar, vinegar, and cornstarch into a large pot. Add the nutmeg, turmeric, celery seed and pepper. Stir to combine, then add the drained zucchini mixture. Bring to a boil over medium-high heat, then reduce the heat to medium-low, and simmer 30 minutes.

Meanwhile, sterilize 7 one-pint jars and lids to hold relish. Pack hot relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Place rings and lids on jars, making it fingertip-tight.
Hot-Packing Method: Because the relish is hot when you pack it, I don’t put it through a water bath.  Mine is always fine and has always sealed.  You can always put yours in a water bath just to be sure. 

Water-Bath Method: Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.

Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. 
Sweet Pickled Beets
  • fresh beets (any size will do)
  • 1 cup sugar
  • 1 cup water
  • 1 cup vinegar
INSTRUCTIONS:
Wash the beets, cleaning all the dirt off.  Cut the leaves off the beet about 3” off the beet to prevent the beet from bleeding out. 

Separate into sizes so little ones don’t get over cooked and big ones are not under cooked.  I like 3 kettles they boil faster that way.  Boil beets till tender, can be checked using a fork (like a potato).
Drain and discard cooking liquid; let beets cool so they can be easily peeled.  Hold the beet in your hand and squeeze it, it should pop right out of the skin.  Cut beets into 1/2” pieces, leaving very small beets whole.
Combine brine ingredients in a kettle.  Bring brine to a boil and simmer for 10 minutes.  Depending on the amount of beets you have, you may need to make more brine.

Fill jars within 1/2” from the top with beets.  Fill jar with boiling brine to 1/2” from top.  Place rings and lids on jars, making it fingertip-tight.
Hot-Packing Method: Because the brine is hot when you pour it in, I don’t put it through a water bath.  Mine is always fine and has always sealed.  You can always put yours in a water bath just to be sure. 

Water-Bath Method: Process in a boiling water bath for 30 minutes at up to 1000 feet in elevation.
Place on a cloth-covered or wood surface, several inches apart, until cool.  Any leftover brine can be stored in the refrigerator till the next time you can.
Canned Peaches
2 lbs peaches, per quart (up to 3 lbs)
5 cups sugar
10 cups water
INSTRUCTIONS:
To prepare peaches: Wash peaches; dip in boiling water for 30 seconds, then drop in ice water to loosen skins. Remove skins. Cut in half; remove pits and scrape away the red fibers around the pit, which can darken during storage. Set aside.

Combine sugar and water in a saucepan and bring to a boil until sugar is dissolved. Keep syrup hot. Drain peaches. Pack peach halves, cut-side down, into hot jars, leaving 1/2-inch headspace. Add hot syrup to within 1/2 inch of rim. Remove air bubbles with a nonmetallic spatula and add additional syrup, as needed.

Wipe jar rims and threads. Place lids and bands on jars.
Hot-Packing Method: Because the syrup is hot when you pour it in, I don’t put it through a water bath.  Mine is always fine and has always sealed.  You can always put yours in a water bath just to be sure. 
Water-Bath Method: Process in a boiling water bath for 25 minutes for pints, 30 minutes for quarts. 
Place on a cloth-covered or wood surface, several inches apart, until cool.  Any leftover brine can be stored in the refrigerator till the next time you can.

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