Weekend links and photos: Canning Edition

I was offline much of this week; the weather was too nice to stay indoors and so we camped, hiked, fished and gardened from morning until evening.

As a result, I have a good collection of photos to recap the week, plus a recipe for Danny’s most requested breakfast food. What is it? Read on to find out, but first, a short round-up of must-read articles.

Weekend links – canning edition:

• Putting a Lid on 5 Canning Myths :: Amy Bronee for FBC
• 10 Easy Freezer Jam Recipes :: A Farmgirl’s Dabbles
• 6 Secrets of Hot Water Bath Canning You May Not Know :: The Kitchn
• 7 Ways to Get Your Act Together for the Canning Season :: from the archives…
• Mrs. Wheelbarrow’s 9 Essential Tools for Pickling and Preserving :: Food 52
• 40 Preserving Links: Beginner tips, pro tricks and canning with honey :: from the archives…

Here’s the week in photos:

Camping breakfast starts with homemade instant oatmeal. Later their might be bacon, eggs and sour cream & onion potatoes, but at 6:30 in the morning, boiling water for cereal and coffee is the best I can do.

A June afternoon spent catching bullfrogs with friends. What could be better?

Maybe an afternoon spent catching rainbow trout. Yep, most definitely better.

Fresh trout makes a splendid camping dinner. Forget hot dogs, this is what supper in the great outdoors should look like.

Fresh-caught trout, cooked over an open fire: camping food at its finest.

The car ride home from camping; I think they had a good time.

Birthday breakfast for Danny: a Bismark or Dutch Pancake.

Danny's Bismark

Quick to make and delicious to eat, the Bismark will always be Danny's most requested breakfast item.

5 from 2 votes

Print Pin Rate

Course: Breakfast & Brunch

Prep Time: 5 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 17 minutes minutes

Servings: 4 people

Author: Aimee

Ingredients

• 1/2 cup 2% milk
• 2 large eggs
• 1/2 cup unbleached all-purpose flour
• 1 pinch salt
• 1/4 cup unsalted butter the best quality possible
• pure maple syrup to taste, for serving
• fresh fruit to taste, for serving

Instructions

• Preheat oven to 450F.
• Whisk together milk, eggs flour and salt to make a batter. Don't over mix.
• Place butter in a 10-inch frying pan and place in the oven. When the butter is melted and bubbly, carefully pour the batter into the pan. Bake for about 12 minutes or until the sides are puffy and brown and the centre is set.
• Remove from oven, cut into 4 portions and serve with maple syrup and plenty of fresh fruit.

We celebrated Danny’s birthday on July 1st. Mateo and I made a variation on Cheri’s Tender White Cake and layered it simply with whipped cream and strawberries. The recipe made 2 – 8inch rounds and I froze one for later, as a single round, split in two layers was sufficient for our family.

Everyone helped to blow out the candles.

It was also Canada Day, so I served up a slice in honour of our great country; the babysitter was kind enough to pose for the shot with her perfectly lovely lace dress.

Our humble homestead haul from one afternoon. Look for a full garden update coming to the blog next week.

Have a wonderful weekend, all!