This past week has kept us busy canning tomatoes and pickles. We have four-plus bushels of tomatoes here that need to be canned. The days go by so fast and pretty soon another week is gone.
The wedding keeps getting closer and closer. Son Benjamin and Joanna are heading out to Ohio tomorrow afternoon with the Greyhound bus. Her cousin is getting married Thursday, and she is a tablewaiter at the wedding. In our community, they have a boy and girl tablewaiter to serve guests. In that community they only have girls. From one community to the next it is different. In some they take only the girl’s aunts for cooks. In our area, they take all the aunts of both the bride and groom. I like it like that because it includes everyone the same. Sometimes it’s just a tradition that keeps up year after year and everyone just does it because it always was like that. I think having the groom’s aunts included is a great way to meet your future son-in-law’s relatives, especially if they aren’t from the same community. Of course, this is just my opinion and it’s totally up to the couple what they do. Either way works, and the most important part is that they have a memorable wedding with God as their guide.
Last Wednesday, five of our daughters and all 16 grandchildren came here for the day. I made a breakfast casserole so food was ready when they all arrived. This was the first time for some of them to meet little Jayden. He was passed around and adored by all. Such a sweet little addition to our family.
Lunch was a little later than usual with ham and hot dog sandwiches and the leftover casserole to eat. Elizabeth brought eggs and mini chocolate muffins, and Susan brought milk fresh from the cow, which we used to make chocolate milk. She also brought venison snack sticks. Verena brought several jars of pickles to go with the sandwiches and ice cream.
The children had so much fun and played so hard that day. I’m sure those mamas had tired children that night. It was so nice to spend a day together before school doors open for another term. Ten of my grandchildren will be off to school this term.
After everyone left for home I made two chocolate pies to take to our church picnic, which was at our bishop’s house at 5:30 p.m. Neighbor Joas was once again in charge of deep frying the fish he caught on his fishing trips. Along with that, there were baked beans and four different potato casseroles. And lots of desserts, coffee, lemonade and water.
Everything was held beside their pond. The children had fun swimming and playing volleyball. The adults also enjoyed a game of towel volleyball where the couples had to each hold an end of the towel and use that to throw water balloons back and forth across the net. Joe and I didn’t stay to watch all of it but it sounds like it was fun.
Joe came home from work and left for another appointment then came home and we left again. He was ready to get back home and get rested for work the next day.
Friday, my sisters, Verena and Emma, and I were invited to help surprise neighbor Susan for her 65th birthday. Also there were most of her daughters and a few daughter-in-laws. We had a delicious brunch with Susan, kindly reminding her that she had turned another year older. Susan’s mother Melinda and my dad are first cousins so there is always a connection there. Susan’s newest grandchild Ashley Nicole (born to her youngest daughter Beth and Mervin Dean) was there and born on the same day as Jayden, which was July 29. Susan has me beat by far in grandchildren with her total being in the 40s.
I will share my favorite recipe for canning church pickles. I use Palace King cucumbers as they stay really firm and crisp after being processed. If my dill heads are really big I only use one per quart.
Sweet Dill Pickles
Ingredients:
6-8 medium cucumbers, sliced (I slice them about 1/4 inch or a little thicker)
2 cups vinegar (I use white)
3 cups sugar
2 cups water
2 tablespoons salt
4 garlic cloves (per quart)
2 dill heads (per quart)
pinch of alum (per quart)
Directions:
Put sliced cucumbers, dill heads, garlic cloves, and alum in jars. Heat vinegar, sugar, water and salt until sugar is dissolved and pour over pickles. Repeat this step until all pickles are covered. Process in a boiling-water canner. Check your county extension office or the National Center for Home Food Preservation website for the current recommended canning time.
Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife and mother of eight. Her three cookbooks, “The Cherished Table,” “The Essential Amish Cookbook” and “Amish Family Recipes,” are available wherever books are sold. Readers can write to Eicher at Lovina’s Amish Kitchen, PO Box 234, Sturgis, MI 49091 (please include a self-addressed stamped envelope for a reply); or email questionsforlovina@gmail.com and your message will be passed on to her to read.
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