Here are the FREE-patterns that we are giving away with any purchase at our Christmas Open House on Sat the 28th of November. We also are giving away our coupon book…I have finished them up today and they have lots of good deals. If you miss out on Open House you can purchase a “coupon” book for $10. This quilt called I’ll be home for Christmas finishes 33 1/2″ and was a blast to do. I have some buttons to put on the gingerbread man. This quilt will not be quilted in time. We have had a death in our family and you are going to have to forgive me for not getting it all done. I have made the pattern for this quilt a little different. I have used photos to show step by step how to make these blocks…let me know if they help or if I should save my ink…
we will be taking orders if you would like a kit for this little quilt. They will be $70. Ther are 53 fabrics in this quilt. You also will get a kit for this pincushion for purchasing at our event. Thank You, Joanne for stitching this little pincushion. I would not have gotten it done. The last free pattern here is a simple mat that can be used all year long, add a candle and it makes a great gift. I am home all alone. Nick is hunting… I didn’t think I would miss him so much…I need someone to tell me to go to bed and when it is time to eat. Maybe that is why i could get this quilt done…no interruptions…but it is a little lonely. See you all on Saturday!
The quilt, Jules made this sample from Little Stitches, She just let me quilt it…it is my first fussy free-hand on the longarm besides meandering…pretty scary! 
Order backing when you sign up for BOM and receive 20% off. This special goes for any kit you order in our shop if you buy the backing at the same time.
A little wine to sooth her before and Oooola..la…look at her now! Since I would not leave WI with out my hair done…I had a nice facial……no pictures of that! Please…
I got up at 4:30 am today to finish binding! I did treat myself with a massage at 10am, for getting it done! and to get all the knots out of my neck and back…as i sit here i actually am sore in my back where she was working them out..first time that has happened. I am a little bummed about going to Houston for only one reason. I started working out 2 days a week with Sargent Brenda show here below…( I made her flex for my photo) I work with her on tues. and thurs..I have had 4 sessions so far and survived…I want to keep going, even though she made me almost pass out the first session, guess you have to eat before your go work out…who eats at 7:30am??? But anyway… I am pretty serious about getting another 
Gather up all your necessary equipment as follows: Pressure canner, canning salt, funnel, big ladle, paring knives lids, rims and jars and jar grabber for taking out hot jars from the canner. We made two kinds of tomatoes: Stewed ( with green peppers, onions and celery) and then just whole tomatoes alone in the jars. So if you want to make stewed tomatoes, you will need some green peppers, onions and celery. 
Cut or chop your green peppers, onion and celery then add a little water and simmer them for a bit to soften them a little .
While that is simmering, dump your tomatoes into the sink and rinse them to get any dirt or bugs or junk off of them. 
Then place them into a roasting pan with boiling water to scald them for a few minutes. The skins with break. Do not leave them in too long or they will become too hot and mushy to handle. 
Transfer them into a sink of cold water. You will then remove the center stem and all of the skins, Cut then in quarters and place in a bucket. Do this until you have all of your tomatoes cleaned, scalded and peeled and cut.
Add fixings for stewed tomatoes if desired to pot of cut tomatoes, stir…
Looking real good right now!
add about an 1″ or two of water to the canner.
add a teaspoon of salt to each jar
using a large funnel (get it at fleet farm) scoop your tomatoes in the jar- i used small mouth jars for the stewed tomatoes and wide for the whole. You would use your hands to pack the whole tomatoes.
fill jars almost to the top and leave a half inch of space at the top not counting the lid rim.
carefully wipe of the top of each jar- so the lids will seal properly
Place lid and ring on jar
place 7 jars in canner, place cover on and place the “jimmy” that is what I call the pressure gauge, on 10lbs of pressure
I place the burner on HIGH until the “Jimmy” starts to jiggle. I then turn it down a little. The “Jimmy” does not have to jiggle constantly. Once the canner start to jiggle you need to let it pressurize to 20min. After 20 min. turn off heat and let the canner release its pressure. When it is all out it will allow you to open it. I have to admit Mom taught me how to cheat and hold a long meat fork on the pressure gauge until all of the steam is let out. This helps if you have lots of canning to do and don’t have time to wait, but I am sure this is not recommended anywhere and you cannot hold me accountable if something happens to you when you are doing yours.
When all of the pressure is released from the canner open the lid and lift out your jars with the canning tongs. 
Here are our 84 jars! It took us from 10am to 7pm when the last 7 were processed. We have 31 stewed tomatoes and 53 whole tomatoes. I think we will be set for awhile. We did this last Wednesday. My uncle brought us over 2 bushels and this is how many we ended up with. Now I will remember how to do this and maybe you will now try it yourself!
