Freezer

 Joe and Glenda are on their way here to spend a few days to visit and play cards and have a cocktail or three.  We are always glad to see them and look forward to lunch under the pergola.  We will have BLTs and home made fruit cobbler, fresh tomatoes from Andy's garden with mozzarella cheese and a breakfast pie.  Tonight we will gather at the grill for steaks.  Company always encourages cooking to my way of thinking.

Freezer slaw

2 pounds cabbage
1 large green pepper
3 large carrots
3/4 cup chopped onion
1 teaspoon salt
2 cups sugar
1 tsp. dry mustard
1 tsp. celery seed
1 cup vinegar
1/2 cup water

Shred cabbage, green pepper and carrots.  Add onions.
Sprinkle salt; let stand for 1 hour.  Drain.
Combine remaining ingredients in a saucepan.  Bring to a boil; 3 minutes.  Cool. Ladle liquid over cabbage mixture; let stand 5 minutes. Stir well.
Pack slaw into plastic freezer jars or freezer containers, leaving 1/2 inch head space.  Seal. Label and freeze.

Peach freezer jam

3 cups of crushed peaches about 2 pounds or 8 medium
6  1/2 cups sugar
2 pouches (3 ounces each) Ball Real Fruit Liquid Pectin
1/2 cup lemon juice

To prepare: Peel and pit.  Cut into slices. Crush slices one layer at a time using a potato masher.  For best results, use fully ripe peaches.
Combine prepared fruit with sugar in a large bowl, mixing thoroughly.  Let stand 10 minutes.
Add entire contents of both pectin pouches and lemon juice.  Stir for 3 minutes.
Ladle freezer jam into clean freezer jars leaving 1/2-inch head space.  Apply caps and let jam stand in refrigerator until set but no longer than 24 hours.  Serve immediately, refrigerate up to 3 weeks or freeze up to one year.

 Blueberry pie filling

12 cups blueberries
3 cups sugar
3/4 cup cornstarch
1 tablespoon grated lemon peel
1/4 cup lemon juice.

Wash and drain blueberries.  combine sugar and corn starch.  stir in blueberries, let stand until juices begin to flow about 30 minutes. Add lemon peel and lemon juice. Cook over medium heat until mixture begins to thicken.  Ladle pie filling into plastic freezer jars or plastic freezer containers, leaving 1/2 inch head space.  Cool at room temperatures, not to exceed 2 hours.  Seal, label and freeze.