County Fair 2013

It's been over two months since our county fair and with all that has been going on I forgot to post how my canned good did at the fair. At last minute I decided to gather some goodies up and send with my husband and daughter to enter them.

County Fair 2013

First time entering anything into a fair. So I was rather nervous sending items as I wasn't sure what they would be looking for. This is what I sent in and where I placed.

Ham and Bean Soup - Third place

Chili - Second place

Raw Pack Chicken Thighs - Second place

Plum Jam - Second place

Salsa - Second place

Corn - First place

Dandelion Jelly - First place

Cherry Pie Filling - First place

Orange Jelly - First place 

Blue-Barb Jam - First place

Not to shabby for the first time. I actually was totally shocked. There was so many great things submitted. I plan on taking items to the fair again next year I will take different items. If you submitted any canned foods in the fair how did you do?

Keep on canning
~ FarmGirl

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Brown Sugar Carrots

Break away from the normal plain carrots. Super easy to prepare and can. Great for beginners to get started in using their canners. I originally came across this recipe on a Canning group on facebook. I'm so glad that I did. My family prefers these over plain ones.

Makes 8 pints

5 pounds carrots, cleaned and sliced
8 tablespoons brown sugar
8 pinches of canning salt
water

Fill each sterilized jar with carrots to 1 inch headspace.

Add a pinch of canning salt and  1 tablespoon brown sugar per jar. Fill with water to 1 inch headspace.

Wipe rims of jars, affix two piece lids and pressure can 30 minutes @ 10 lbs pressure.

~ Farmgirl

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Lemon Chicken

I love, love, love lemon chicken and there are so many ways to make it. But, for me I find that every time that I have a craving for lemon chicken, I either don't have any chicken thawed out or I'm running on borrowed time. This recipe here will solve everyone's dinner woo's. You'll love the moist lemony chicken dish great severed with buttered noodles or even a baked potato.

1 medium onion, chopped
4 garlic cloves, minced
1 to 3 tablespoons olive oil
4 bone-in or boneless chicken brest halves, skin removed (I prefer boneless chicken)
1 cup chicken broth
1/4 cup water
1/4 cup lemon juice
3/4 cup minced fresh parsley (2 tablespoons of dried parsley is fine also)
1/2 cup chopped celery with leaves
1-1/2 teaspoons Italian seasoning
1/2 teaspoon salt, optional
1/4 teaspoon pepper
4-1/2 teaspoons cornstarch
3 tablespoons cold water

In a pressure cooker, saute onion and garlic in oil until tender; remove with a slotted spoon and set aside.

Brown the chicken, a few pieces at a time, in the cooker. Return onion mixture and all chicken to pan. Add broth, water, lemon juice, parsley, celery, Italian seasoning, salt if desired and pepper. Close cover securely; place pressure regulator on vent pipe. (if you have a weighted gauge with lbs select 10 lbs.)

Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 8 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) Immediately cool according to manufacturer's directions until pressure is completely reduced. Remove chicken and keep warm.

Measure pan juice; return 1 1/2 cups to pan. Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken.

Yeild: 4 Servings.

** Note: You can use half thawed or even frozen chicken in this recipe. You can skip the browning of the chicken. Just put all ingredients in pressure pot. Add a few extra tablespoons of lemon juice and 1/4 cup extra water and pressure cook for 20 to 25 minutes.

I hope you enjoy this Lemon Chicken just as much as my family does.

Happy Cooking!!

~ Farm Girl

* Orginal recipe from Quick Cooking July/August 2000 magazine. 

You will need to use one of these for this recipe: Pressure Cooker

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