Huron First Congregational Church has adopted a new emphasis that, they hope, will affect the entire community! Their most recent fundraising Garden Tour project benefited foster families in the surrounding area by raising over $2,700 in donations and matching funds.
FCC pastor Charles Borchard commented, “Scripture teaches we are to ‘look after orphans’ (James 1:27). Led by the Word of God, our members have found a place in their hearts for foster and adoptive families. This effort, and many more to come, will benefit foster children and the families that open their arms to them!”
Fall Happiness Fair
FCC’s upcoming Fall Happiness Fair is another event that has been in place for many years. Members invite the entire community into the church for fellowship and a hearty fall soup and sandwich meal. The Country Store will be filled with baked goods and garden produce for purchase. Funds raised will be used to further the mission that the church is developing.
A new addition to this year’s event is free lunch delivery of the meal to offices and businesses. You may call the church at 352-5251 through Tuesday, Oct. 4, from 9:30 a.m. to 1:30 p.m. to place an order. Orders will be delivered between 11:30 a.m. to noon on Wednesday of the event.
The church has been blessed with abundant garden produce this season, both at the local Farmer’s Market and in home gardens. The delicious recipes in this issue will give you plenty of ways to “Put it Up” for the winter season. There’s nothing better than opening jars of produce you’ve preserved yourself!
Salsa with Black Beans and Corn
8 cups tomatoes, peeled, chopped and drained
2 1/2 cups onions, chopped
1 1/2 cups green peppers, chopped
1 cup jalapeno pepper, chopped
1 cubanelle pepper, chopped
6 garlic cloves, minced
1 teaspoon cumin
1 teaspoon black pepper
1/8 cup canning salt
1/3 cup vinegar
15-ounce can tomato sauce
12-ounce can tomato paste
15-ounce can black beans, drained and rinsed
2 cups frozen corn
Mix all ingredients and bring to a slow boil for 10 minutes. Ladle hot mixture into hot jars, wipe rim of jar and cook in a hot water bath for 20 minutes. Remove from hot water and cool. Makes approximately 7 pints.
Canned Spaghetti Sauce
Submitted by Julie Hoffman
15 pounds peeled, chopped fresh tomatoes
3 large red, green or yellow peppers, chopped
3 large onions, chopped
1 whole stalk celery, chopped
6 Tablespoons minced garlic
6 banana, jalapeno or habanero peppers, chopped
4 small cans tomato paste (not sauce)
2 bay leaves
1 teaspoon oregano
1/3 cup sugar
4 Tablespoons salt
2 teaspoons dried basil
2 cups parmesan cheese
6 Tablespoons olive oil
Place olive oil, onions, garlic, peppers and celery in large dutch oven or skillet and heat over medium heat. Saute for 8-10 minutes. Place mixture in large kettle with the rest of the ingredients. Bring to a boil and simmer for 2 hours. Remove bay leaf and ladle into hot jars. Process in hot water bath: 20 minutes for pints, 40 minutes for quarts.
Dill Green Bean Pickles
Submitted by Pat Jones
2 1/2 pounds or 6 pints long green beans
1/2 cup canning salt
6 sprigs fresh dill or 6 teaspoons dill seed
4 cups water
5 cups white vinegar
1 medium clove garlic
3/4 teaspoon crushed red pepper
Put 1/8 teaspoon red pepper and 1 sprig or 1 teaspoon dill in each jar. Fit the beans into the jars and let set in hot water in pan while heating brine. Heat water, vinegar, salt and garlic to a boil, boiling for 1 minute. Discard garlic. Pour hot liquid over beans in jars; seal them. Process in hot water bath for 10 minutes. Remove from hot water; cool out of draft.
Submitted by Betty Albright
1 gallon water
1 cup canning salt
2 garlic buds
1 miniature red pepper
3 cups apple cider or white vinegar
1/2 teaspoon mustard seed
Small amount of alum
Combine water, cider and salt; bring to a boil. Put dill in bottom of jar with garlic, mustard seed, pepper and alum. Fill jar with cucumbers and liquid. Top with diill. Makes 10 1/2 quarts.
Submitted by Sarah Mittelstedt
7 cups rhubarb
2 3-ounce packages raspberry gelatin
3 cups sugar
1 can blueberry pie filling
Mix together rhubarb and sugar; let stand 15 minutes. Add 1 can blueberry pie filling. Boil for 12 minutes. Add raspberry gelatin. Seal in jars. Makes 4 pints.