Labor Day of Love

I may be retired, but not idle. If anything, I am busier than when I worked outside our home, coming home to prepare dinner and keep household chores under control

.This weekend, I chose to dedicate to putting by, as the old timers say. No sitting around for me. The harvested basket of mostly pears and some apples from our young orchard, along with about ten pounds of purchased apples were preserved so as not to lose them to spoilage.

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This basket plus the purchased apples, produced with lots of labor and love, and the help of several  recipes:

8 pints of Pear sauce with vanilla, cinnamon, and ginger; 4 pints of applesauce ( must get more apples); 5 1/2 pints of Ginger Pear Conserve with walnuts; 5 pints of Apple Pear and Cranberry Chutney; 4 1/2  pints of a nice spicy Pear Apple Chutney.

While the Chutney was cooking today, I harvested a bucket of tomatoes, tomatillos, and various hot and mild peppers. One pint of jalapeños was pickled, tomatillos were frozen until I’m ready to use them in a sauce or salsa, tomatoes were frozen to make them easier to peel later this week when another batch of pasta sauce or chili tomatoes is canned. There is still a pile of mammoth jalapeños that need to be sliced and frozen and the Bell peppers that aren’t going into tonight’s Greek stew need to be sliced into strips or diced and frozen for winter use.

The peppers are thriving with the seasonable days and cooler nights. The pumpkins are threatening to engulf the entire garden. Something has been munching on the sweet potato vines, perhaps it is time to dig them and let them begin to cure. The heirloom paste tomatoes are beginning to redden and there are many left to pick, though I am sure there will be far fewer canned tomatoes and salsas than last year. The tiny Tabsco peppers are ripening and there are many of them, so some hot sauce will be made later in the season.

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It feels good seeing the shelves begin to fill, the freezer with beans, squash, and beets. The basement refrigerator with pickled cucumbers and peppers and soon to have kraut and kimchi. Knowing that there are 26 chickens being raised humanely to help put pasture raised meat on the table. And greens growing in the garden.

Daughter and her family are due back soon from their weekend away, so the rest of dinner prep and some kitchen clean up is in order. Hope you enjoyed your Labor Day as much as I did mine.

3 thoughts on “Labor Day of Love”

  1. What a wonderfully productive week-end! We did more tending than preserving this week-end, but we did manage to put aside 7 pints of vanilla peach butter. Mostly though, we have started meal planning again which feels good. The crock pot was going all week-end long and we made soup, stew and chili for the week and enough to freeze. It felt good to have to ready meals. Soon, it will be tomato canning and root vegetable pickling time. I’m imagining more late nights, but how wonderful it will all be this winter.

    1. Yanic, I thought I was behind last year then looked back at posts from a year ago. There won’t be as many tomatoes but lots of other goodies. It feels so good to know where it was grown and how it was made and processed.

      1. Amen to that! Funny enough, we’ve preserved more of our own this year. Not that it will be enough, but we had more success this year, even with the cold. We are pretty happy to say that about 70% of everything preserved right now comes from our own gardens. That is a great feeling.

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