COTTAGE GROVE SENTINEL • AUGUST 15, 2018 •
3A
Betty Kaiser’s Cook’s Corner: Peach canning in full swing
pears if you didn’t put them
up the previous summer
Th ey were smart, thrift y
and tired aft er working to-
gether to process hundreds
of cans of meat, fruit and
vegetables.
We are so blessed.
I learned to can (in jars)
back in the late 1970s thanks
to my neighbor Sallie in Ven-
tura, Calif. She and Jim were
married at the turn of 20th
century and lived for awhile
in a sod hut in Texas. Talk
about pioneers! Later, they
moved to diff erent cities be-
cause of Jim’s job as an en-
gineer with Kaiser Gypsum
plants.
But everywhere they
moved, Sallie canned. And
when they got to Calif. she
taught me how to “put up”
tomatoes, apricots, apples,
peaches, green beans and
more.
Fortunately, my husband
Chuck has always been will-
ing to help. At the end of a
long day at our restaurant,
we were pooped so we began
canning together.
Ventura was surrounded
with fi elds and orchards so
Betty Kaiser
L
ast week I was out at
Detering Orchards in
Harrisburg to pick up
some peaches for canning.
Just one box of peaches and
a few ears of corn for dinner.
Th e lady being checked
out ahead of me was a diff er-
ent story. She had big boxes
and bags of berries, green
beans, peaches, plums and
everything else that wasn’t
nailed down. It took two
shopping carts to get her in-
ventory to the car.
Obviously, she was a seri-
ous canner.
I am a selectively lazy can-
ner. Canning is hard work
and I do as little as possible.
Pioneer women were amaz-
ing. Th ere were no grocery
stores to run to for a can of
produce was readily avail-
able. Somehow, Chuck al-
ways found time to grow
tomatoes and I purchased
fruit and veggies from local
stands.
My fi rst canning proj-
ect was a disaster. Deep in a
nearby canyon was a U-pick
apricot orchard. One hot
summer day aft er work, we
picked several bags of dead-
ripe apricots. By the time, we
got home they smelled won-
derful. Inside the bags, they
were hot, squished together
and unusable.
Note to self: Do not pick
dead-ripe fruit!
So far this summer I have
put up frozen strawberry
jam, blueberries, peaches and
green beans. Th ere’s only two
of us eating at home most of
the time, so my inventory is
small. I seldom put up more
than 36 jars of anything. Still,
it’s work. Th is year I decided
to not wait for the freestone
peaches but to go with the
semi-cling suncrest peaches.
Note to self: next year go
with the freestone.
Now, if you’re not a can-
ner. Do not despair. I freeze
my blueberries and some-
times a few peaches. Th ey
keep well. Th e following rec-
ipes are for pies that I picked
up from Detering’s years ago.
Mr. and Mrs. Detering
are gone now, but the family
carries on the business and
her recipes are timeless. I es-
pecially like her suggestions
on how to combine peaches
with other fruits.
Be sure and check out the
easy turnover recipe.
Enjoy!
pastry. Pour in peach mix-
• 1/4 teaspoon cinnamon
ture. Cover with top crust.
• Mix sugar, fl our and cin-
Seal, fl ute, prick with fork.
namon together. Pour over
Brush lightly with cold peaches, gently mix all to-
water.
gether and set aside.
Sprinkle with sugar. Bake
Crust:
on lowest rack in oven for 40-
Sift together:
50 minutes.
• 2 cups fl our, 2 teaspoons
baking powder, 1 teaspoon
Peach Pie Variations
salt
• Peach Strawberry Pie:
• Mix well and stir into
Use 3 cups sliced fresh peach- fl our mixture:
es and 2 cups fresh strawber-
• 3/4 cup shortening, 1
ries, halved. Use ¼ teaspoon egg yolk and 1/2 cup hot wa-
almond extract instead of ter
cinnamon.
Cut crust into 5-inch
Maries’ Everyday
• Peach Dark Berry Pie: squares ¼ inch thick. Put on
Fresh Peach Pie
Use 3 cups sliced fresh pan and add as much fi lling
• 5 cups sliced fresh peaches and 2 cups blueber- as needed. Fold crust to a tri-
peaches (about 8 medium ries or black berries.
angle; press edges together.
size)
• Peach Apple Pie: Use 3
Bake 40 minutes.
• ¾ cup sugar
cups sliced fresh peaches and
Aft er cooked you may
• 2 tablespoons tapioca
2 cups apples.
pour icing over them.
• 1 tablespoon lemon juice
• Peach Pear Pie: Use 3
Makes 7-9 turnovers.
• 1/8 teaspoon cinnamon cups sliced fresh peaches ad
• Dash of salt
2 cups sliced pears.
• 1 tablespoon butter, cut
into bits
Diane’s Fresh Peach Turnovers
Keep it simple and keep it
• Pastry for two=crust
seasonal with Betty Kaiser’s
(Recipe as written)
9-inch pie
Cook’s Corner. Contact
Preheat oven to 425° F.
• 1 teaspoon sugar (to top
Betty Kaiser’s Chatterbox at
Filling:
pie crust)
• 3 cups sliced peaches 942-1317 or email bchatty@
Preheat oven to 400° F.
with the juice drained off
bettykaiser.com
Mix fi rst 7 ingredients.
• 1/3 cup sugar
Line 9-inch pie pan with
• 1 tablespoon fl our
Community-wide ice cream social to be held at Cottage Grove Armory next week
Friends, family and neighbors have
been gathering together to enjoy a
frigid treat on a hot summer day for
centuries, and ice cream oft en fi nds
itself at the forefront of the year’s big-
gest celebrations.
Th is year, the City of Cottage Grove
will host one of the biggest celebra-
tions on the Cottage Grove calendar,
and it’s only fi tting that ice cream
stands out as the star of the show.
Th e city will present the second
annual Cottage Grove Armory Ice
Cream Social on Saturday, Aug. 25,
from 1 to 5 p.m. at the armory, locat-
ed at 628 Washington Ave. in down-
town.
Th e event will off er an aft ernoon
full of snacks, music and classic
games, and a street fair will also be
taking place outside the building that
will include demonstrations from
LifeFlight and South Lane County
Fire and Rescue’s new fi retruck.
Th ough it has served as one of Cot-
tage Grove’s premier gathering places
and a hub of cultural activity since its
construction in 1931, Th e Armory
now needs the public’s help and major
renovation work before it can again
attain its potential to serve all mem-
bers of this community and attract
visitors for a quality Cottage Grove
experience.
“While it’s primarily planned as a
community celebration, city offi cials
hope the Ice Cream Social can also
serve for many as a sign of the ar-
mory’s potential, and that for others
it can conjure fond memories of hap-
py times spent there,” said Christina
Lund of Lund Development Solu-
tions, manager of fundraising eff orts
to restore the armory.
Last summer, visitors of all ages
enjoyed classic carnival games, music
and of course, ice cream at a classic
price that’s almost unbelievable today
Cottage Theatre presents
86th Annual WOE
HERITAGE
& LUMBERJACK SHOW
FAIR
AUGUST
17th-19th
A riveting story of love,
loss, and healing
— everything costs just a nickel. All
funds raised during the social will go
toward the armory restoration eff ort.
For more information about the
Cottage Grove Armory Ice Cream
Social, or to fi nd out how you or your
organization can become involved,
contact Christina Lund at christinam-
lund@gmail.com or 541-942-2411.
August 10-26
By Joe Musso
World Premiere
Treehouse
NEW SUPERVISED KIDS
ZONE-FANTASY LAND
Friday & Saturday
10am-10pm
Activities, Arts & Crafts, 4H Barns,
Puppet Show, and More!
Sunday
10am-4pm
Admission- $3
$1 off with canned food
Kids under 13- FREE
MUSIC ALL WEEKEND
Featuring:
The Parson
Creek Band
Friday, August 17th
7pm-9pm
Carousel Display
Come see the progress!
LUMBERJACK
SHOW
GRAND PRIX
RACING
Friday, August 17th
Sunday, August 19th
Who will be the Fair Queen? Find out August 17th at 3pm
99
5
WOE
2000 N Douglas Ave.
Cottage Grove, OR 97424
Sponsored by:
Directed by Tara Wibrew
Contains some mature themes.
woeheritagefair.com
E. Cot
tage
Grove
Con
Os
tra
nd
er
Part of the American Association of
Community Theatre’s 2018 NewPlayFest
Tickets available online, by phone, or at the door one hour before performance
Gateway
Thursday−Saturday 8:00 pm; Sunday 2:30 pm. $25 Adult, $15 Youth (18 and under)
5
d.
er R
Riv
Row
N.
Do
ug
las
99
With support from:
Event Schedule On Website 541-942-8001 • 700 Village Drive • Cottage Grove
Find us on Facebook
www.cottagetheatre.org