Leon County Cooks: Mary Sue Robeson Watson

Mary Sue Watson stays busy doing the things she loves. Sherry’s Shots This week’s cook is a Leon County country girl who grew up in the Redland Community on the Brookdale family farm. Mary Sue Watson has loved gardening, canning and cooking all her life. She became a member of the Leon County Master Gardeners in 2005 and currently is president of the organization.

Watson attended school in Leon where her mother was a teacher. She was a 4H Gold Star girl in her youth and graduated valedictorian of her class. After receiving her degree from Sam Houston University in Huntsville she enjoyed a long teaching career in the Sugarland/Pasadena area. Watson retired from education and moved back to Leon County about ten years ago.

She currently lives in Centerville and substitute teaches at the Centerville school. Retirement may have changed her direction but has not slowed her down, even a smidgen. Mary volunteers for the Lord’s Pantry of Leona and teaches a ladies Sunday School Class at the Leona Baptist Church. She also sings in the church praise team and plays both the piano and keyboard for her church.

Mary became interested in Master Gardeners when she moved back to Leon County. There was a chapter in Leon County at the time but it was inactive. She and her brother, James, drove to Bryan every Friday to do their training and later drove to Bryan to do their volunteer work. She said since the organization is funded by the Commissioner’s Court they felt it fair to return their work to that area. She credits Tommy Neyland for rekindling the fire under the Leon County group. This is her second year to be president.

The love of her life is her family; a son David and a daughter Julie. She has two wonderful grandsons who call her GrandMary.

The following recipes are from the Home Canning Seminar held in Centerville on June 19. Since Mary Sue enjoys canning she felt these would be appropriate recipes for her story.
Traditional Salsa
Makes about 4 pints
7 cups diced seeded peeled
cored tomatoes (about 15 medium)

6 green onions, sliced
2 jalapeno peppers, diced
4 cloves garlic, minced
½ cup vinegar
2 tbsp lime juice
4 drops hot pepper sauce

2 tbsp minced cilantro
2 tsp salt
4 pint or 8 half pint glass
preserving jars with lids and
bands

1. Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

2. Combine all ingredients in a large saucepan.

3. Heat to a boil. Reduce heat and simmer 15 minutes.

4. Ladle hot salsa into hot jars leaving ½ inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

5. Process filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Pickled Dill Okra
Yield about 7-8 pints
7 pounds small okra pods,
fresh and crisp
6 small hot peppers
4 tsp dill seed
7 to 8 garlic cloves
2/3 cup canning or pickling
salt
6 cups water
6 cups vinegar
It takes about 1 pound of okra to fill a pint jar.

Wash okra. Fill jars firmly with whole okra, leafing 1 inch headspace.

Place 1 garlic clove in each jar.

Combine the salt, hot peppers, dill seed and vinegar in large saucepan and bring to a boil.

Pour hot pickling solution over okra, leaving ¼ to ½ inch headspace. You’ll notice that it appears to be bubbling as the solution percolates down inside the okra, which have cavities. You’ll need to wait a few minutes and add more solution. Seat the lid and hand tighten the ring around them.

Put the jars in the canner and keep them covered with at least 1 inch of water. Keep the water boiling. Boil them for 10 minutes.

Lift the jars out of the water and put on a dishtowel without touching or bumping them together. Let them sit in a dry cool place overnight. Make sure lid is sealed by pressing gently down on the center, if you feel a slight indentation it is sealed properly.

Wait at least 2-3 days for the seasonings to be absorbed into the okra then enjoy.