McCoy- Corning Ware Country Festival

 I found this cute McCoy Pitcher with the Corning Ware Country Festival Pattern on it. 

 I know companies let other companies use there patterns on pieces, but I had never seen McCoy like this before. 

It is up for sale in my Etsy Shop... Check it out! 

Christmas In July

I LOVE Christmas and I love Christmas decorations.  I found these great vintage Christmas Ornaments at an estate sale yesterday.  $4 for all!  I guess it is Christmas in July!

Pyrex Update:

I have been collecting Pyrex for a little over a year now and my one problem is displaying...  I am constantly adding to my collection and rearranging my shelves. This is what I came up with today.  I don't love it because you can't see everything...I guess I just need a bigger shelf! 

I also have to show of my sour cream glasses and my one piece of Cathrineholm I found for $3 recently!  :-)

Pickin'

Today's gathering. 

Blue Berry Lime Jam

Blue Berry Lime Jam Recipe

Yields: about 6 half-pints

4 1/2 cups or blueberries

6 tablespoons classic pectin

5 cups or sugar

1 tablespoons grated lime peel

1/3 cup lime juice

Crush blueberries on layer at a time. Combine crushed blueberries and classic pectin in a large sauce pot. Bring to a boil, stirring frequently.  Add sugar, stirring until dissolved.  Stir in grated lime peel and lime juice.  Return to a rolling boil.  Boil hard 1 minute, stirring constantly.  Remove from heat.  Skim foam if necessary.  Ladle hot jam into hot jars, leaving 1/4 inch headspace.  Adjust two-piece caps.  Process 15 minutes in a boiling-water canner. 

Tips:  

1.  We used a potato masher to crush the blue berries.  I think next time I might use a food processor, because I do not like pieces of fruit in my jam.  

2.  Jam will burn if you boil too long! 

Recipe from the Ball Blue Book guide to preserving.

Canning- Corn

 

 The canning season has began a bit earlier this year due to the heat.  Which I welcome because I only have 3 pints of tomatoes left of my 50 that we canned last year.  My family tried canning corn this year and it turned out great! 

 Of course we used the vintage Mirro pressure canner!

I also love my mother's 1970's mushroom towels! 

Canned Corn Recipe:  Whole Kernel

3 to 6 pounds ears of corn per quart

salt (optional)

Water

Raw Pack: Husk corn; remove silk.  Wash.  Cut kernels from cob.  Do not scrape cob.  Pack corn loosely into hot jars, leaving 1 inch headspace.  Do not shake or press down.  Add 1/2 teaspoon salt to each pint jar, 1 teaspoon salt to each quart jar.  Ladle boiling water over corn, leaving 1 inch headspace.  Remove air bubble.  Adjust two piece caps.  Process pints 55 minutes, quarts 1 hour and 25 minutes, at 10 pounds pressure in a pressure canner. 

Tips:  

1.  We boil the ears of corn for about a minute, then put them in cold water before we cut.  Makes the corn easier to cut.

2.  Put a little less corn that 1 inch headspace so that the water will fully cover the corn.  

3.  The rings are sometimes had to get off with corn.  They stick.  Put water into a bowl and turn the jars lid down and soak for a few minutes, the lids will come right off. 

Recipe is from the Ball Blue Book guide to preserving. 

 

Pink and Turquoise

 Pink Scroll Pyrex

 Turquoise Fire King Mugs

I love finding pink and turquoise vintage items!  These two are some of my most recent scores.  Both up for sale in my ETSY shop!