Our cantaloupe produced wonderfully last summer. My wife was able to freeze a bunch of it. My wife uses the frozen melon in smoothies and ice cream and such. But we still have a lot in the freezer. Do you have any ideas for additional ways to use our frozen melon? Or any ideas for additional ways to put it up?
Here’s one for you:
1 graham cracker pie crust
2 8 oz packages cream cheese
1 cup sour cream
1 Tbsp. vanilla
1 Tbsp. lemon juice
1 cup powdered sugar
1½ cup blended frozen muskmelon
Combine cream cheese, sour cream, vanilla, and lemon juice in large bowl. Beat until fluffy. Slowly add powdered sugar. Beat until smooth. Transfer into graham cracker pie crust. Whiz frozen muskmelon in blender until smooth. Turn out on top of cheesecake. Put in freezer until barely frozen; about an hour. Take out and top with whipped cream if you wish. Serve at once.
Anyone have any other ideas? — Jackie
I bought a #10 can of hominy and want to re-can into smaller jars. In a 2014 entry you said to process pints for 60 min., qts. for 70 minutes (10 lb. pressure). Earlier (2012) you had instructed using 10 lb. pressure; pints for 55 min., qts. for 85 min. Are the newer times a revision for re-canning this? I want to be sure I am doing the right thing.
There are sometimes slight variations on processing times, set forth by experts. I process my hominy at 10 pounds pressure, for 55 minutes (pints) and 85 minutes (quarts). It’s always been extremely good at those times. — Jackie