Mom’s Peach Cobbler

To make a good peach cobbler, you need to start with great tasting peaches. We are partial to Texas peaches, especially Fredricksburg peaches, but a recent trip to Central Market yielded juicy, flavorful peaches from Cooper Farms in Fairfield, Texas that were begging to be eaten. They were so juicy – the juices were literally running down our arms to our elbows and they were so sweet!

Our family loves peaches, and LOVES peach cobbler, When we were little kids, we had peach trees growing in our backyard. There were so many peaches on those trees, we couldn’t eat them quick enough, so Mom would always make us peach cobbler.

Family get togethers today during the hot, summer months, still always include a peach cobbler. After eating Daddy’s BBQ Ribs with Mom’s Potato Salad and Coleslaw, and Popeye’s (my Grandfather’s) Baked Beans, the meal is completed with a bowl of fresh peach cobbler, still warm from the oven, with vanilla ice cream. The pie crust is always homemade and flaky.


8 cups Fresh Peaches, cut into chunks
1 1/2 cups Sugar
1 tablespoon Cinnamon
2 tablespoons Butter
Triple batch of Mom’s Homemade Pie Crust Dough (Click here for recipe)

Your ingredients are shown in the above photo. Your first step is to peel your peaches and cut them into large chunks into a large bowl. Mom prefers to leave half of the peach peels on the peaches – but it is your preference.

Mix peach chunks with sugar and cinnamon and gently stir. Set aside while you prepare the dough.

Next, you are going to want to prepare your pie crust dough. You will need to triple the batch of Mom’s Homemade Pie Crust and the recipe can be found here. Half the pie crust dough and set part of it aside.

Roll first half into a rectangle, carefully lay into 13X9 inch baking dish, form it up the sides of the dish and crimp around the edge of the crust.

Pour fruit and sugar mixture into rectangular pan.

Roll out remaining pie crust dough and cut into 1 inch strips. Place the strips criss crossed over the peaches. Dot the top of the cobbler with butter and sprinkle the top with sugar.

Bake at 400 degrees for approximately 1 hour, or until it turns golden around the edges.

Serve with fresh whipping cream or vanilla ice cream.

Sidenote:  If you live in an area which has a Central Market Grocery Store….run, don’t walk, to get there!  Their meat market is, dare I say, beautiful….their fruits and vegetables are abundant – I mean, they have 40 varieties of apples!   No matter how obscure the ingredient, I can find it there!

Texas Caviar

We recently had a family reunion where 50 of our family and friends gathered for Daddy’s BBQ, and great music, despite the 100+ degree weather. Cooking for that many people can prove to be a challenge in trying to keep things simplified, yet still serve wonderful food in the hot Texas heat. We kept the appetizers simple….Texas Caviar – a Black Eyed Pea Dip served with Tortilla Chips, and homemade salsa – no refrigeration needed. We loved that we could make it days in advance and it would only taste better as the flavors merged together.

This dip is easy to assemble, it just requires a bit of chopping beforehand. We don’t pull out the Cuisinart chopper for this, however, as we like the dip to remain chunky.


2 cans Black Eyed Peas, drained
1 Purple Onion, chopped
2 chopped tomatoes
3 stalks chopped celery
1 large red pepper, chopped
1 bunch cilantro, chopped
juice from 1/2 lime
2 jalapenos (less if you don’t like the heat)
1/2 teaspoon Ground Mustard
1 teaspoon Chili Powder
1 teaspoon Celery Seed

Dressing Ingredients:

1/2 cup Red Wine Vinegar
1/2 cup Olive Oil
Salt and Pepper to Taste

Pour your olive oil and vinegar in a bowl and whisk together. Add salt and pepper to taste and set aside.

Chop your purple onion, tomatoes, celery, red pepper, cilantro, and jalapenos. Drain black eyed peas and pour into bowl. Add chopped ingredients.

Add lime juice, dressing, chili powder, and celery seed and combine thoroughly.

Add additional salt and pepper if needed. Spoon into canning jars and keep refrigerated for up to a week. These jars are great to give as gifts!

I had to laugh when I uploaded these photos and saw that the photo I took with my Chocolate Schnauzer, Winston, showed him not only in the background, but licking his lips while looking at this dip!

Recipe makes approximately 3 pint jars of dip. Enjoy!

Chocolate Meringue Pie

The first people to greet our family when we moved into our old house in our small North Texas town were Mr. and Mrs. Burrows. Mrs. Burrows knocked on our door holding her Homemade Chocolate Pie, still warm from the oven, and piled high with meringue. It didn’t last through the day with our large family!

Mrs. Burrows’ specialty was her Chocolate Meringue Pie and her Homemade Angel Food Cake with Lemon Glaze Frosting. She baked them by memory, without a recipe, as she had baked them 100 times before and knew it by heart.

Our family has such wonderful memories of our days spent in this town. It was a town filled with wonderful cooks, huge gardens, hot corn bread fresh from the oven, wonderful pies and cakes, and all made from scratch. Our town, like most North Texas towns back in the day, was a town whose economy was originally built on cotton. The whole country side was filled with small farms. Most were share cropping farms where the farmers didn’t own the farms they worked. They were furnished a house and seed and worked for a percentage of the profits at the end of harvest. These families worked the land and lived off of the land. They grew large gardens, canned their food, had a cow for milk, a hog to fatten for meat, or a calf to fatten for slaughter. Some managed to get by, but many struggled to make ends meet. That was a way of life in most of North Texas and Oklahoma and this was the way of life for Mr. Burrows.

In the fifties the whole country was put on it’s heels by an insect called the “boll weevil” it decimated cotton crops everywhere. These poor farmers went from poor to dirt poor. Their crops were destroyed and many had to move from the farms and find work elsewhere. The town we grew up in was lucky as due to its type of soil, another cash crop could be grown – peanuts. Towns such as ours were all over North Texas. The town’s population was controlled by the land owners, the bank, or business owners, but the bulk of the population came from the share cropping population. If they couldn’t make ends meet sharecropping, they moved from the farms into town and worked at various jobs. Some had managed to save enough to buy a small house in town where they could retire. Most North Texans, if you pealed away a layer or two, you would find that most were just like Mr. and Mrs. Burrows with a rural farming background – the same is the case for my grandparents on my father’s side.

The Burrows left their share cropping farm and moved to town into the farm style house that sat on the right hand side of our Victorian house long before we moved to town. Mrs. Burrows sewed at the dress factory and Mr. Burrows did odd jobs until they could draw Social Security. They sustained themselves with their large garden and they leased a small piece of land outside of town where Mr. Burrows kept a hog and a fattening calf.

Mr. and Mrs. Burrows were some of our most cherished neighbors. He planted a garden like no one else. They taught us so much about gardening. She taught us so much about southern cooking and baking. She was one of best southern cooks we’d ever seen. Her pies and cakes were second to none. Her recipes were rarely written down, they were handed down from generation to generation.
Growing up the way we did, with a mother and neighbors who loved to cook, instilled in us a love for baking and all things homemade and helped develop this love of cooking that each of us girls have today.

Our chocolate meringue pie is reminiscent of Mrs. Burrow’s Chocolate Meringue Pie. It is filled with a dense, chocolate filling, that is cooked on the stove until thick and bubbly, poured into a homemade pie shell, and topped with hot meringue before being baked in the oven until the meringue is light golden brown. This chocolate pie is now served every holiday in which we all gather together and every time we eat it, we always remember Mrs. Burrow’s. The recipe can be easily doubled, and for our large family, one pie is never enough!


1 1/4 cups Sugar
1/2 cup All-Purpose Flour
1/4 cup Cocoa
dash of Salt
4 Egg Yolks
2 cups Milk
1/4 cup Butter
1 teaspoon Vanilla Extract
1 Baked Pie Shell
Meringue or Whipped Cream (recipe for each to follow)

Combine first 4 ingredients in a saucepan.

Set sugar mixture aside. Combine egg yolks and milk with a fork. Stir into sugar mixture.

Add butter.

Cook over medium heat, stirring constantly.

Mixture will be ready when it thickens and boils. Remove from heat. Stir in vanilla.

Spoon into previously baked pastry shell.

At this point, you have a decision to make….do you want a chocolate pie with meringue, or a chocolate pie with fresh whipping cream? We have included recipes for both below!

Meringue Ingredients:

4-6 Egg Whites (We like to use 6 for a taller meringue)
3/4 teaspoon Cream of Tartar
1/2 cup Sugar
1/2 teaspoon Homemade Vanilla Extract

Separate eggs and place egg whites in a mixing bowl, careful not to let the egg yolk in the bowl!

Add cream of tartar.

Beat on high speed with an electric mixer until just foamy.

Gradually add sugar, 1 tablespoon at a time.

Beat until stiff peaks form and sugar dissolves (2 to 4 minutes)

Add 1/2 teaspoon vanilla.

Beat well. Spoon beaten meringue onto hot chocolate filling and seal to edge of pastry.

With your spatula, make peaks in your meringue.

Bake meringue topped pie in a 325 degree oven for 25 to 28 minutes.

Meringue recipe makes 1 pie.

Some prefer fresh whipped cream on their pies so if you prefer to go this route, bake your pie shell, fill it with your cooked chocolate filling, and top your pie with fresh whipped cream prior to serving.

Fresh Whipping Cream Ingredients:

1 large carton Heavy Whipping Cream
1/4 cup Sugar
1 teaspoon Homemade Vanilla Extract

Add chilled Heavy Whipping Cream to chilled mixer bowl and begin whisking on medium speed. Add sugar, one tablespoon at a time, and continue whipping until soft peaks form. Add vanilla and whisk to incorporate.

Top each slice of pie with a dallop of whipping cream and serve.

Chocolate Meringue Pie + Chocolate Cream Pie = DELICIOUS!

Mom’s Homemade Pie Crust

To make a great pie, you need to start with a great crust! Mama’s pies always start with a homemade pie crust…it doesn’t matter if it is her pie dough crust, her graham cracker crust, her cookie dough crust, or her nut pie crust; the crusts are homemade, not bought from a store, and not preformed.

You can judge a great pie first by the crust, second the filling, and third, by presentation.

The crust and filling all work in harmony to create the perfect pie, and a pie is simply ruined with a store bought crust.

Don’t be afraid! It is actually just as easy to make a homemade pie crust than it is to run to the store and buy a preformed pie crust and the taste will be so worth it! A crust should be made so its tender and flaky and you can’t get that out of a box or package!

When we were kids, we remember Mom staying up all night on the Eve of Thanksgiving or Christmas to make pies for our large family. We would have just as many pies as there were people! We would try to reduce the selections but each of us had our favorite and Mom would make sure each of us had the kind we wanted!

As Mom would roll out the pie dough, she would put our tiny hands on the crust and cut around our fingers and bake our pie dough handprints sprinkled with cinnamon and sugar on top for us to eat while watching her bake. The sisters now share the workload with Mom and we bake the pies together. She has taught us how to make the perfect pie crust, and instilled in us its importance.

Some of Mom’s many pies she makes with this pie crust recipe include: Sweet Potato Pies, Pecan Pies, Lemon Chess Pies, Cherry Pies, Blackberry Pies, Rhubarb Pies, Fried Pies, Coconut Cream Pies, Chocolate Cream Pies, and Pumpkin Pies…she bakes Grandmother’s Lemon Meringue Pie and Grandmother’s Banana Cream Pie….oh, and then there’s also Great Grandma Kukkola’s Apple Pie recipe which is also a family favorite!  All of these pies start with this pie crust recipe.

1-1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup Crisco Shortening
3-4 tablespoons cold water

Combine flour and salt in a medium sized bowl.

Cut in shortening with a pastry blender or two forks until crumbly.

Sprinkle cold water, 1 tablespoon at a time, evenly over the surface.

Stir with a fork until dry ingredients are moistened. To make sure you’ve added enough water, squeeze the dough between your fingers. If it falls apart, gradually add the remaining tablespoon of water.

Shape dough into a flattened disk.

Roll the dough out to 1/8-inch thickness on a floured surface.

Place in a 9 inch pie plate. Trim off excess pastry along edges. Fold edges under and crimp.

Prick bottom and sides of pastry generously with a fork to keep the pastry from puffing or bubbling during baking.

Bake at 450 degrees for 10 to 12 minutes, or until golden brown.

Recipe makes one pie crust. Fill with your favorite filling and enjoy!!

Mexican Wedding Cookies

Mexican Wedding Cookies (also referred to by some as Snowball Cookies, Powdered Sugar Cookies, or Russian Teacakes)have been a family favorite of ours since we were kids.
The cookies are very easy to make and the ingredients, you most likely have on hand already, so these became a staple for us as it was something the girls could easily bake together for our family to enjoy. We have always rolled our dough into one inch balls but will often see them shaped into crescent moons. When we were too young to bake them ourselves, Mom would bake them and our little hands would have the job of rolling them in the powdered sugar.


1/2 cup butter, softened
1/4 cup powdered sugar, plus 1/2 cup for rolling cookies in once they are baked
1 teaspoon vanilla
1 cup flour
1 cup pecans, chopped

Combine butter, 1/4 cup powdered sugar, and vanilla in a large bowl.

With a wooden spoon, or your Kitchen-Aid Mixer, gradually stir in flour.

Stir in pecans.

Line a cookie sheet with parchment paper. Shape dough into one inch balls and place on your cookie sheet. The cookies will retain their shape and not spread out so you can put the cookies close together.

Bake in a preheated 350 degree oven for 10 to 12 minutes. Be sure to watch them closely as they can easily burn on the bottom. The balls will hold their shape and not flatten while baking. To test for doneness, check that the bottom of the cookies have slightly started to brown.

Place the 1/2 cup of remaining powdered sugar in a bowl. Remove cookies from oven and while the cookies are still warm, gently roll them in the powdered sugar.

This recipe makes approximately 24 cookies. For our large family, we would double or triple the batch!

These cookies, while still warm, melt in your mouth and the kids love them!

Baked Artichoke Dip

We love artichokes! When we all get together, this is the appetizer we most often make as it is easy and it doesn’t require many ingredients.

Canned artichokes, mayonnaise, and green chiles combine together and are then topped with cheddar cheese and baked until the cheese is nice and bubbly. YUM! There’s just one catch….We use Hellmann’s Mayonnaise….no exceptions! Hellmann’s tastes most like homemade mayonnaise and Mom has always uses Hellmann’s….no Kraft Mayonnaise….and don’t even get us started on Miracle Whip! The green chiles give the dip a little kick….if you’d like a bigger kick, dice up some pickled jalapenos and add them to the mixture.


2 cans Artichoke Hearts, quartered
1 cup HELLMANN’S Mayonnaise
1 small can green chiles
8 ounces cheddar cheese, shredded
Crackers or Tortilla Chips

Drain cans of artichoke hearts and empty artichokes into a medium baking dish. With your hands, break up the hearts by pulling the leaves apart.

Top with green chiles.

Incorporate the green chiles and artichoke mixture well.

Measure one cup of mayonnaise.

Add mayonnaise to the artichoke mixture and combine.

Shred your cheddar cheese. This is my favorite part as I love freshly grated cheese and have to eat some as I grate it….and then some more….so I grate some more….

Top casserole with shredded cheese.

Bake in a 350 degree oven until hot and bubbly.

Serve with crackers (we like Wheat Thins) and tortilla chips.

Close up photo!  Cheesy, creamy, hot, artichoke on a tortilla chip!


Vegetable Pizza

Need a great way to use up some of your fresh vegetables from your garden?  How about making a vegetable pizza?

If we need to bring an appetizer to our bible study brunch, this is what we make as everyone asks for the recipe!  It tastes fresh, cool, and crisp, and has such vibrant colors!  Even our young kids, who wouldn’t dream of eating a radish, will eat it on this pizza!  The pizza is made with a crescent roll crust, topped with a creamy mixture of cream cheese and Ranch Dressing, followed by layers of fresh vegetables including broccoli, cauliflower, radishes, carrots, cherry tomatoes, and fresh dill. The dill gives the pizza a wonderful flavor!


1 can Pillsbury Crescent Rolls
2 (8 ounce) boxes of cream cheese
1 package of Ranch Dressing Mix
2 cups broccoli florets
2 cups cauliflower florets
6 radishes, thinly sliced
1 cup shredded carrots
1 cup cherry tomatoes, halved
1 bunch of fresh dill

Open the can of crescent rolls and unroll and lay flat on a cookie sheet.

Begin at one end and pat the crescent dough down to cover the whole pan. You will have to press the seems with your fingers and pull the crescents to cover the bottom of the cookie sheet.  This will make a thin crust.  If you prefer a thicker crust, you could use two cans of crescent rolls and could even form the dough up the side of your cookie sheet if you prefer to give it a look like a pan pizza crust.

Bake crescent dough according to package directions, or until lightly browned, and remove from oven.

Place cream cheese in a bowl and top with Ranch Dressing Mix.

Combine cream cheese and Ranch Dressing powder mix until it is thoroughly incorporated.  This would be great on a toasted bagel too!

Spread cream cheese mixture evenly over the top of the crescent crust. I find it easier to spread if the crescent crust is still slightly warm.

Prep your veggies by trimming your broccoli and cauliflower into tiny florets and thinly slicing your radishes.

Top cream cheese mixture with broccoli florets.

Top with the shredded carrots.

Top with the cauliflower florets and the thinly sliced radishes.

Slice your tomatoes in half lengthwise and sprinkle on top.
Chop fresh dill, after removing the stems, and sprinkle over the top of the vegetable pizza.

Cut pizza into small squares and serve.

Look at the closeup photo!  A crescent crust layered with creaminess topped with cool, crisp vegetables!  Enjoy!

Cast Iron Dutch Oven Cooking – Apple Dump Cake

If you are camping this summer and are lucky enough to not have a burn ban, we have a dessert for you!  Making a Dump Cake is a camping must as it is easy to pack, easy to make, and tastes great!  We love the versatility of it as any type of canned fruit can be used, any type of cake mix, and just top it with butter.  You can add coconut and nuts if you like (which we do!).  The result is a fruit cobbler you cooked in your cast iron with a wonderful crust on top.

Why cook in cast iron?  Mom has a cast iron dutch oven that is over 50 years old and it keeps getting better with time.  In the 1950’s, it became vogue to put away these wonderful old iron cooking utensils to buy new shiny aluminum cookware.  As the 1970’s rolled in, these pieces were replaced with stainless steel.  In the meantime, old, heirloom cast iron gathered dust in a pantry closet.  Luckily, there is a resurgence of these cast iron wonders.  Smart, young cooks are pulling these iron pieces out and using them again.  They are being seen on cooking shows on TV.  Once again they are stocking the shelves in stores.  The unknowing will pass them by for the modern looking utensils, but those in the know will snatch them up and get to cooking!

Nothing cooks like a cast iron skillet or a cast iron dutch oven, period.  If you don’t own cast iron, go get it!  If you are fortunate to run across an old one at a garage sale, flea market, or old farm; cherish it!  We have run across them at flea markets already seasoned and ready to use.  The preferred brands are Wagner or Griswold.  You won’t find them new.  They went out of business long ago but those are the brands to watch for at garage sales and flea markets.  If the seller knows what he has, it won’t come cheaply!

To keep your cast iron in top shape, you’ll need to keep it seasoned.  Regularly using it will help!  To season cast iron, wash it WITHOUT SOAP and dry it.  Coat the inside with peanut oil, wetting it thoroughly.  Put it in a pre-heated 400 degree oven for 1 hour to 1-1/2 hours.  Take it out of the oven (careful though as it is HOT!), and wipe it down.  That’s it.  You are ready too cook!

Back to the Apple Dump Cake!

You will need to begin by starting your fire and cooking your coals.   You will need about 21 coals for this.  In the photo below, we are cooking more coals as we are making two cobblers for our crowd!

Next, you’ll want to line your cast iron dutch oven to cut down on the cleanup time as sugar may stick to your dutch oven making it more difficult to clean.  Foil works great.  I also found these cast iron liners and tried them out for the first time and found that they worked great too.


2 cans apple pie filling
1 can pineapple – crushed or diced, undrained
1 vanilla or white cake mix
1-1/2  sticks of butter
1 cup shredded coconut

Dump cans of pineapple and apple pie filling into cast iron and mix with a spoon.

Sprinkle cake mix over the top of the fruit and spread evenly.

Top with shredded coconut.

Top with evenly spaced butter pats.

Place the lid on your cast iron dutch oven.

As a general rule, you’ll want about twice as many charcoal underneath your dutch oven than you will have on top as most of the cooking is done from the top down.  You will want to take your grilling tongs and place 7 pieces of charcoal underneath the cast iron and 14 on top of the lid.

Bake cake for approximately 35-45 minutes.  You will want to rotate it 2 or 3 times during the cooking process to ensure it is baking thoroughly.

Allow it to sit for 10 minutes before serving in bowls.


Sanpellegrino Cake

We have a cake that we’ve made in our family since we were kids that is called 7-Up Cake.  It is a pound cake that uses 7-Up in the cake batter and we love it as the cake forms a crust on top and we would pick at the crust as soon as it came out of the oven.  This is not a recipe for 7-Up cake….this is an updated version of that cake!

While shopping at Williams and Sonoma, one of the sisters mistakenly bought a bottle of orange oil instead of lemon oil. Realizing her mistake meant she couldn’t make the 7-Up Cake as planned, she brainstormed ideas to change the cake up a bit to utilize her orange flavored oil.  Her solution…..

She bought a can of Sanpellegrino Aranciata flavored soda, which is an Italian sparkling orange soda, to replace the can of 7 Up. The result was wonderful, and thus, the Sanpellegrino Cake was born!


2 sticks butter, softened
1/2 cup vegetable oil
3 cups sugar
5 eggs
1 teaspoon orange oil
3 cups all purpose flour
7 oz Sanpellegrino Aranciata flavored soda (Orange flavored)

Preheat oven to 300 degrees.

Prepare an angel food cake pan by generously coating with cooking spray.  Our sister saves her butter wrappers after removing the butter for her recipe and uses them to swipe along the inside of a baking pan that needs to be buttered.

Cream the oil, butter, and sugar for 3 minutes until light and fluffy.

When it has been creamed, it will look like this!

Add the orange flavored oil and mix to combine.  Why orange oil and not orange extract?  Orange oil has a more intense flavor than orange extract.  If you don’t have orange oil on hand, you can use the extract, just add a little bit more.

Add eggs a few at a time and continue to beat.

Notice the beautiful farm eggs!!

Tip: If a shell gets into your bowl while cracking them, take half of the shell and scoop it out.  The tiny piece of shell will gravitate back to the shell half!

Mix until the mixture is very light and fluffy.

Alternately add the flour and soda starting and ending with the flour…1 cup flour, half of the Sanpellegrino Soda, 1 cup flour, half of the Sanpellegrino Soda, and finally, 1 cup of flour.

Bake for 1 hour and 20 minutes to 1 hour and 30 minutes, until a wooden toothpick comes out clean.

Remove from the oven and allow to cool completely.  Watch out!  The top of the cake is VERY tempting and there was many a time as children that we would eat the top completely off before Mama had a chance to turn it over!

Want a lemon flavored cake instead of the orange flavor? You can substitute lemon oil instead of orange oil and substitute lemon flavored Sanpellegrino Limonata for the orange flavored Sanpellegrino Aranciata.

If your grocery store doesn’t carry this Italian soda, you can substitute a Sunkist soda and orange oil or a 7-Up and lemon oil.


Raspberry Jam

Get your canning equipment out…..raspberries are in season and we are making raspberry jam!


5 cups of crushed raspberries ( makes 4 pints)
7 cups of sugar
1 Box of Sure-Jell Pectin

You will also need jelly jars and lids!

Wash jars and screw bands in hot, soapy water and rinse.

Boil water in a saucepan and place your flat lids in the saucepan off the heat and leave in saucepan until ready to use.

Crush berries one cup at a time using a potato masher.

Crushed berries!

Fill your canner half full with water and bring it to a simmer.

In an 8 quart sauce pot, add crushed berries.  Stir in box of Sure Jell.

Bring mixture to a full rolling boil on high heat, stirring constantly.  A full rolling boil doesn’t stop bubbling when stirred.

Add sugar and return to a full rolling boil for exactly 1 minute while stirring constantly.

To test if done, take a spoon and drop jam onto a plate that you previously put in the freezer for about 10 minutes.  If the jam is ready, it will firm up on the plate quicker than if your plate was at room temperature.  This frozen plate trick just cuts down your waiting time!

If the jam runs down the plate it isn’t set….keeping cooking!

The jam in the lower photo is done since it isn’t running down the plate.

Remove cooked jam from heat and skim off foam with a large spoon.

Ladle quickly into prepared jars, filling to within 1/8 inch of tops.

Wipe jar lids and cover with two-piece lids.

Place jars on elevated rack in canner and lower rack into canner.  Water must cover jars by 1 to 2 inches.  Cover and bring water to a gentle boil.  Process for 10 minutes.

Remove jars from canner and place upringht on a towel to cool completely.

After jars cool, check seals by pressing middle of lid with finger.  If the lid springs back, the lid is not sealed properly and you can return it to the water bath to process for 10 more minutes.

Let stand at room temperature for 24 hours.