Tag Archives: canning

Sunday Was Not A Day of Rest – 7/16/18

The young one was still complaining of a belly ache and spent the day resting and sleeping on the couch in the midst of the household chaos.  He and his granddad, who also didn’t feel well were the only ones who rested and worked at recovery.

Sausage gravy and biscuits were made, but only son and I ate them. Daughter and her two littles arrived just before 10 a.m. with a flat of jars.  Everyone was Deep Woods Off sprayed, given pails of varying description and off we went to pick enough berries to make a batch of jam.  The littlest, almost 7 year old ate everything she picked.  The eleven year old ate about half of what he picked, but daughter and I were able to accumulate enough berries that after we picked over them and crushed them, we had almost 8 cups, enough for about a double recipe of wildberry jam.  While the jars heated in the canner, sandwiches were made for all who wanted one and once that was out of the way, the berry jam was started, jarred, and water bathed.

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We ended up with eight 12 oz jars of wildberry jam for her.  One was left uncanned, back left for them to begin enjoying and so it didn’t have to be canned in two batches.  My water bath canner holds 7 narrow mouth pints, the big pressure canner holds 10, but it also tends to bubble over when you fill it an inch above the lids to water bath, so we only canned 7 for her pantry shelves and one she took home in hand to put in the refrigerator.  The remaining 7 will be taken over to her house today along with a hat that was left behind.

About two years ago, the top boards on our large south facing deck began to decay and I put a foot through a board one day while out watering deck plants.  In an attempt to keep with the green building theme that we had adopted while building the house, the deck was built with borate treated wood instead of pressure treated wood and we later found out that it should be under roof to make it last.  It isn’t under roof, it gets wet and it bakes, getting too hot to enjoy on a summer day.  We began replacing the rotting boards with pressure treated ones, but then it became apparent a year ago that the entire top needed replacing and we began looking into Trex or one of it’s competitors for durability and so it didn’t have to be restained every couple of years.  Deconstruction was begun but with his schedule, it sat over the winter.  His wife worked on it some while she was here farm sitting in February, and he attacked it yesterday with intent. To help speed things along, I joined him to stack boards that were to be burned, removed nails, screws, and brackets from boards.  Also I was cutting boards to a length to fit in a burn barrel and cutting out sections that were still sound, though they were few and far between, most of the boards are rotted to mulch consistency.  Unfortunately, removing the boards, we realize that the joists are also bad for the top couple of inches, so it looks like we will be starting over.  I hate this for son, he built the deck for us, reinforcing it with hurricane brackets and making it solid and large and we enjoyed it for about a decade.  As the day wore on, with us working together in the heat (both of us are fair, so it is long pants, long sleeves, and broad brimmed hats, we made good progress.

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The section with no top used to be about a third again larger to the left of what you see, so most of the top boards are gone except just in front of the dining room doors and the joists for part of the large part of the deck are down.

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Flipping the boards to remove nails and screws revealed some interesting life forms.  This is a fungi, I guess.  It was about the size of a quarter, some others like it were smaller, but they looked like sea anemones that looked like they should be swaying in the ocean.

 

We finally quit around 4, so he could pack up his car and take the still ailing grandson home.  We took them into town for a bowl of Chinese hand pulled noodle soup and sent them on their way.

Once home, sore and tired, but fed, the weekend pickles making results were shelved.

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So pretty to look at and enjoy when we need a jar of jam or pickles.  The ferment was tasted and it is delicious, it was refrigerated this morning.  As soon as there are more cucumbers and jalapeños to pick, another jar will be started.  It is about time to start this year’s kraut, I sent the last jar home with son as they eat more of it than do we and it only takes a few days to ferment.  I think I will wait for the ferment weights to arrive to help hold it in it’s own brine though.

Today, I really am going to rest.  I am running on fumes and need some stiff sore muscles to have a chance to recover.  Yesterday’s expected rain never happened, today’s chance has dropped from an almost sure thing to it may not happen.  The flowers and garden are getting too dry, it is hot and brittle.  We need some rain.

Wonder Woman is worn out – 7/11/18

A lot can get done in two uninterrupted days.  Today was another very physical day, got my 10,000 steps just working here.  There aren’t any cool pictures from today though.

After dinner last night, 6 half pints of wild berry jam were made and canned.  A couple of hands full of beans were picked and made into two more pints of dilly beans and canned.  The shelves are filling, such a nice sight.  What’s not to love about the beautiful jars of jams, pickles, beans, and grains when you walk into the kitchen.  It is so earthy and soothing with the wooden bowls above and the pottery below.

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Today started with errands and the delivery of the other daylily division, then home and into work clothes.  More hand weeding was done around the pumpkin vines and the blueberry bushes, then the  Stihl weed monster was started and the edges of the garden, the two empty chicken runs, and areas that really need to be covered to kill the weeds in the unused area of the garden were mowed down.  I came in dripping wet and worn out about mid afternoon.

The garage door needed some repair and I had been putting it off because it required drilling two new holes through metal and into the wood to remount two screws that had stripped out, but I even tackled that.  Our evening visitor didn’t seem bothered by my drilling and putting the door up and down.

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A cool shower to refresh, I decided to treat myself to some time at the Mingle at the Market 2 at the Wednesday Farmer’s Market.  I was hoping for some pickling cucumbers, but not tonight.  They had live music, Virginia made beer and wine, and the Till and Grill food truck there, so I enjoyed my dinner sitting on a bench listening to the band.  That was topped off with locally made ice cream, also from the Farmer’s Market and home to put up my feet.

Until it got too dark to sit outside and knit, I worked on the shawlette I am knitting with the gradient yarn that I spun.

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I know I posted a photo of the bees in the sunflowers, but as I was weed wacking today, I got close enough to see that they are native bees, lots of them.  See the header picture.

Tomorrow I am going to plant beans and lettuce and rest, I promise.  The guys will be home late tonight and they will likely be too tired to do much.

Garden and Prep

Late yesterday afternoon I went out to pick the last of the peas and enough bush beans for dinner.  I ended up picking the peas and pulling spent vines for the chickens to peck through.  The bean patch was full of ripe beans and a whole basket was brought in, some enjoyed with dinner, the rest blanched and frozen for winter meals.  There was now a 4 by 8 foot bed empty from the peas and another planting of beans will be made there, the local natural foods store carries the Southern Exposure seed that I prefer and they still had the beans in stock today.

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My plan for today was to make fermented horseradish mustard for eldest son and one for me.  Going over to dig the horseradish root ended up with a major weeding in that corner of the garden that is my compost area every other year.  It was full of tall lambs quarters, some plant from the mint family that doesn’t smell particularly good, and other intruders.  That done, I could get to the horseradish and dug a good handful to soak, scrape, and grate.  Two pints of mustard are fermenting on the counter.

Each time we have enjoyed sweet corn this summer, bought at the local village store (I don’t grow sweet corn), I come home with three because they always have it priced at 3 for $1.59, but we usually only eat two, so the third one has been cooked and cut from the cob and frozen.  Today, it was turned into 4 half pints of corn and tomato relish, a slightly spicy one with a chopped jalapeño in it.  The peppers are beginning to provide in small quantities.

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While I was moving through the aisles to get to that corner of the garden, I realized that the onion tops had toppled, the clue to harvest them, so a wheelbarrow full of onions was brought into the root cellar and they were spread out on the shelves to cure.

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In the midst of all of this, a friend texted and asked if I wanted part of a daylily she was dividing and I never turn down perennials, but my bed was in need of some work, so grandson and I got it weeded, a new edge cut in, divided two of mine that needed it and planted them.  She will get a division of the peachy colored one in the header.

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And just because they are pretty while blooming, the barrels of herbs and flowers are included.

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It is a good time of year, with produce to put by, flowers to enjoy, and fresh herbs for cooking.

Still love my life on this mountain farm.

Jam session and soon in a pickle-7/8/18

Not music, canning.  As the raspberries ripened a cup or two a day, they were enjoyed fresh, but most frozen.  Once enough had been accumulated, the first canning session of the year was conducted.  Realizing that I should have crushed the berries prior to freezing so that the amount I had was accurate.  The first batch was made and canned in tiny quarter pint jars, there are many of them in the house and they don’t have much other use, though I think I may just freeze herbs and pesto in the rest of them this year.  The lesson to crush before freezing was heeded and the next week or so of berry collection was frozen crushed and batch number two made when enough were accumulated, this time canned in half pints.  At yesterday’s Farmers’ Market, we purchased several pounds of blueberries.  We had planned to go pick them, but each time we planned to go, it was either blazing hot or raining.  Also  peaches and plums that were brought in from far enough away but still within the 50 mile limit that they survived the mid April freezes and snows. Yesterday before we took off to go see a play at Blackfriars American Shakespeare Center in Staunton, I made a batch of Blueberry Double Ginger jam, this morning, a batch of Blueberry Maple Jam, and this afternoon, a batch of Peach-Plum-Ginger Jam.  That shelf is filling for gifts, family sharing, and our use.

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The wild raspberries and blackberries are just beginning to ripen.  We will gather them and depending on the quantity, batches will be made into either individual jams or a mixed berry jam.

Soon the cucumbers will begin and the peppers will develop and pickle making will commence.  The only pickles made so far are a few jars of dilly beans.  There aren’t enough of our beans to make too many jars of them.  I will be freezing as many of the remaining ones as possible for our enjoyment when the season ends and we can no longer pick them from the garden or purchase them from the Farmers’ Market.

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The pickle shelf will begin to fill soon.  I generally store the canned goods other than jams in the root cellar, but I love the look of the pretty jams and pickles in my beautiful open cabinets, so this year, two shelves will be dedicated to them and the over flow along with the fruit sauces, tomato sauces and salsas will go to the root cellar with the garlic, onions, sweet potatoes, and pumpkins as they are harvested.

End of Week – 9/10/2017

The cruise obviously did not happen.  We are safely in our Virginia mountains, not at sea.  We will use our credit to try again in the spring when we are out of hurricane season.  Since we are home, we took advantage to make a short trip to Meadows of Dan to supply with Bent Mountain cabbages, Virginia apples, and Ashe County cheeses from the Poor Farmers Market.  This was done after our morning trip to our local Farmers Market yesterday.

Each day we try to take a brisk walk to improve our stamina and help both of us shed a few pounds.  Yesterday was a home football game, bringing thousands of extra people into the small town, making traffic miserable, especially as the main bypass road around the town is in the midst of construction, repaving great sections and a new interchange at the campus.  This has made travel even more miserable.  With no place to park on football days, we missed our walk yesterday but enjoyed getting away from it.

The apples purchased yesterday were processed today to make two batches, a total of 15 pints of spiced applesauce.  It is cooling from the canner to be labelled tomorrow and added to the shelves in the basement for our winter enjoyment.

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Two of the cabbages were slated for kraut.  One of our favorite winter dishes is pork chops seared then topped with applesauce and sauerkraut and slow cooked in the dutch over.

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Two half gallon jars are fermenting on the counter.  If I can stir up another wide mouth half gallon, the third cabbage may also become sauerkraut as one of these jars will be packed in pints or quarts and given to eldest son and his family once it is fully fermented.

Tomorrow, a couple of flats of jars will be purchased for another prep of salsa and an attempt at making Asian Pear Butter.  Once that is done, the fading tomatoes will be pulled and that bed seeded with a cover crop.  The peppers are being allowed to ripen to red before making a batch of Sriracha style sauce and for drying to use in enchilada sauce this winter.  The corn stalks are about to be pulled for fall decoration, the fall radishes and turnips pulled for salads and kimchee.  The sweet potatoes will be left until the first frost is threatened, then dug.

The young hens are now giving us 9 to 12 eggs each day.  The old hens have all but quit laying and some appear to be beginning to molt.  They have had a good life and will be humanely killed soon to be stew chickens.

On the craft front, I have spun little since I returned from the retreat, but I have been working on designing a fingerless mitt pattern.  I think I have gotten it all figured out and written up.  Here is a peek of the finished mitt.

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They should soon be in the shop.

 

Another Busy Day

The day is gloomy, chilly, and very damp as the remnants of Harvey drift over the state.  Saturday we go to breakfast then to the Farmers’ Market and have missed the past two weeks, so in spite of the gloom, we traveled in to our favorite local diner for breakfast, then on to see what the market vendors had in stock today, we were low on meats and there are many veggies that I prefer to purchase rather than grow, partly to support our local farmers and partly because when they are ready to pick, there is more than we can use.

We were then off to a department store at the nearest mall to get Jim a couple of nicer shirts and another pair of khaki pants in anticipation of our cruise that we hope will depart next Saturday, if the next hurricane doesn’t foil that plan.

Back home, the rain had stopped for a bit, so a much needed harvest was done.  The 22 quart bucket was half full of jalapeños, cayennes, and large bells, half full of tomatoes, and a big bunch of second growth basil.

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The tomatoes from the last harvest were removed from the freezer, peeled and cooked down into a nice thick sauce.  While it was cooking down, two strings of extra large jalapeños and the cayennes were strung and hung in the south door to dry for winter use, 5 more pints of jalapeños pickled and canned.  That makes a total of 31 pints of them canned so far, many more than any other year, but eldest son and Jim will eat one with most dinners for the next couple of seasons until there are more next year.  Some of my poblano pepper plants ended up jalapeños and there are many more to be harvested before our first frost takes out the plants.

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The tomatoes frozen today will be peeled and canned as Rotel style tomatoes tomorrow for chili this winter.

As usual, I turned to my two favorite canning books by Marissa McClellan.   She is not a sponsor, but if I ever wanted a sponsor for my blog, she would be one I would seek.

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I still need to find a good canning recipe for the Asian Pears.  There are so many and I don’t need more jam, conserve, or chutneys, my sweet tooth has been curbed and they just don’t appeal to me anymore.

This week, the young hens have come into good production, while the old ladies have all but given up.  Each day there are 10 or 11 eggs to bring in.  We only use a dozen or so each week ourselves, so there are many eggs to share with friends who appreciate me raising healthy, non commercial eggs.

It is time to start the oven to cook the stuffed peppers from today’s harvest.

The Absent Blogger – 8/10/2017

One day seems like the next.  A pleasant August of temperatures not typical of the month, most days reaching only about 80ºf, nights that warrant at least a sheet for cover.  Each day is a series of doctor’s appointments to try to diagnose hubby’s symptoms and the accompanying stress of not knowing, harvesting from the garden that daughter and grands helped me get totally weeded last weekend, canning the harvest, and refereeing the constant squabbles of the grands who have another 18 days before school begins and are tired of each other’s company and the play options available to them.  Most days ending in thunderstorms, though not filling the creeks, it is keeping the garden watered and the dust down.  The seeds planted in empty beds after our weeding session are sprouting to provide us with turnips, radishes, spinach, carrots, and peas for the fall.  The sweet potato vines are thick, kale, chard, and corn thriving, a few small pumpkins appearing amidst the corn. Several of the pullets are laying tiny eggs now, the hens have all but quit laying.  The Monarchs found the parsley and are chowing down, but the butterflies are welcome. The hay was finally moved off of our fields.  The shelves of salsas, pickles, and sauces are filling.  As the tomatoes begin ripening more quickly, pasta sauce and more salsa will be made.  The Asian pears are ripening and pear sauce or pear apple sauce will be made.

Such is a day in the life of the absent blogger.

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Putting by – July 29, 2017

This is the beginning of the putting by season for the non productive winter to come.  The garden has provided a lot of basil, peppers are maturing, tomatoes too.  Though the peas were a bust this year and potatoes not what I was hoping, the sweet potato vines look healthy, the corn is forming ears, and we are getting enough green beans to eat a few times a week and a bit in the freezer.

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Dairy free pesto for the freezer, pickled and canned jalapeños for the pantry, fire cider for cold season, oregano and basil vinegars, and shelling of field peas for ground cover and chicken treats.  That was one afternoon of work, along with bunches of basil and hyssops drying for teas and cooking.

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Today was our weekly Farmer’s Market visit and breakfast out.  We missed both last week with our music weekend, and next weekend will be the huge street festival that happens in town, so many vendors will not even try to attend the market on Saturday.  With this being the height of the season and with several of the meat vendors having recently gotten cuts back from the abattoirs, we stocked up on some meats.  Peaches are in season as well as cucumbers and we came home with several pounds of peaches and a couple of pounds of pickling cucumbers.  Once home, another putting by session was held.

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Eight half pints of the Peach Sriracha sauce that is a hit here, and 4 pints of classic dill spears were prepped and canned.  The pot used today for water bath canning only holds 7 half pints or 4 pints at a time, so one jar of Peach Sriracha sauce went into the refrigerator for use now.

Though she isn’t a sponsor and I get nothing for this recommendation, if you are a new canner, have limited space for storing, or a small family to prepare for, Marissa McClellan’s books, Food in Jars, and Canning by the Pint are priceless.  The Peach Sriracha recipe is one of her jams that I blend and prepare thinner for a sauce and came from one of her books. She has a newer book on canning with sweeteners other than white sugar that I haven’t tried as I make few sweet canned items.

Right on the 20th week since hatching, one of the pullets presented us with an egg.  It is a Welsummer egg, reddish brown but not as dark as I had hoped they would be.  All 4 of the Welsummers have bright red combs and wattles, so we should start seeing eggs from all of them soon.  The Buff Orpingtons will probably not lay for another month.

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Pullet eggs are so cute compared to the mature hen’s eggs.

Earlier this spring, I bought a pound of raw fawn colored alpaca locks from one of the local vendors.  This week, I spun a bobbin of it and a bobbin of some chocolate brown alpaca roving that had been given to me a year or so ago, and plied them into more than 200 yards of light fingering weight pure alpaca yarn, pictured in the header.  I think it will be knit into a hat and fingerless mitts for the shop, but maybe it will just be sold or traded, especially as more is currently being spun.

And So It Begins Again – July 12, 2017

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The big pots and canner brought down from the high shelves where they rest between seasons.  At the end of the growing season last year, I ran out of jars and energy to can any more tomatoes, so 6 or so gallon bags were frozen.  Instead of using them first, which would have been the wisest thing to do, the canned jars of sauce and tomatoes were used and all winter and spring, the bulky bags of little frozen orbs were shifted around the freezer.  When the last jar of pasta sauce was opened, I decided to make a big pot of sauce from the remaining tomatoes, but chose to only use the spaghetti cooker and ended up using only a few bags of the tomatoes.  That sauce was frozen in wide mouth pint jars and most of it has been used as it takes about 3 pints to feed the 6 of us and 3 pints to make a large lasagna.  This morning, while looking for some chops to thaw for Jim’s dinner, one of the bags of tomatoes fell out of the freezer.  It was time to make them go away, but in a useful way.  After swim lessons, a roving dyeing session, some computer help for Jim, the tomatoes were tackled.  As they had been frozen whole in their skins, I knew that the skins would be tough, but I didn’t want to water thaw and peel 3 1/2 gallons of tomatoes, so they were just dumped into a huge pot to thaw.  The food mill was hauled down and the thawed tomatoes run through a fairly coarse blade to rid the pot of skins.  The remaining sauce was thickened slightly and 9 1/2 pints of sauce processed.  Most of it was canned so it is shelf stable, but the canner only holds 8 wide mouth pints, so the remaining pint plus will go in the freezer, a much smaller space consumer than the bags of frozen tomatoes.

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The new fresh tomatoes are just beginning to come in for this year, so far only a handful of small slicers, but the plants are heavy with fruit, so canning of tomatoes, sauce, and salsa will soon commence.

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The roving dyeing session was done as the camp that I will teach begins soon and the kids find the colors more fun than plain white roving.  Three pans were dyed, blue and purple, blue and yellow, yellow and tomato red.

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A dozen drop spindles have been made for them to each have one to keep.  Last year’s version was a bit too light for the beginners, so this year, I sought larger wooden truck wheels and slightly larger shafts so they spin longer.  My friend that works with me, bought small weaving looms for them as well.  We will take our spinning wheels and each child will be given the opportunity to make a strand of singles which we will double back on itself to make them a strand of yarn.

I still need to go through some of my commercial  yarn to help warp the looms and for them to use as weft to weave a small project.

The other prep is for the other day that I will work with them on herbal medicine.  The plantain leaves and the calendula flowers have been brewing in oil for many weeks now, the handout for the plant walk and instructions on how to use various wild and cultivated plants for food or medicine has been prepared, but still needs to be printed out for them.

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Week on the Farm – September 11, 2016

Today has been busy, ending a busy week.  The huge line trimmer was hauled out yesterday and Jim went after areas in need, around the well head, around the yard hydrants, patches that have too many rocks to mow with the tractor.  Today, I used it to go around the garden, woodpile, and coops.  That upset the young cull chickens who all managed to escape, one into the garden, one vanished for a couple of hours, the other four herded back into their pen.  The one in the garden was caught and returned, the errant wanderer came home and was herded back into his pen.  Last weekend, son, eldest grandson, and I killed and butchered B’rooster and Mean Girl.  I thought I would miss the morning crowing and did for only a couple of days.  One of the youngsters is trying out his voice, an immature croaking rooster crow.  As most, if not all of the culls are cockerels, we will surely hear a lot more of that before November, when they too are sent to freezer camp.

This week has yielded a batch of Habeñero sauce, another batch of sweet chili sauce, applesauce, and Ginger Pear Conserve, all prepped, cooked, and canned.  Lots of goodies to add to the pantry shelves in the root cellar.

Goodies Habenero

Tonight after dinner, daughter, the grands and I went to the garden, harvested a half pillowcase full of popcorn, 5 gallons of tomatoes and hot peppers.  Once inside, the popcorn was set aside to dry out for winter enjoyment, the tomatoes were stuffed in freezer bags and popped in the freezer so they can be peeled and canned later this week, the Tabasco peppers were de-stemmed, pureed in salt water and set to ferment to make Tabasco sauce in a couple of weeks.  The jalapeños were packed in another pint jar and hot salted vinegar poured over them to begin pickling.  The habeñeros packed in freezer bags, I just can’t face more hot sauce right now.  A few anchos begin the drying process to be used in enchilada sauce once they are leathery dry.

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Today, the gift was finished.  Pictures of it will have to wait until the recipient receives it.

Sometime this week, I will pull the 5 bags of Roma tomatoes out of the freezer and they will be peeled, chopped and made into canned tomatoes, chili tomatoes, and pasta sauce.  There will probably be a few more harvests of them before they quit.  The pepper plants are beginning to bloom thickly, so many more peppers are expected.  I think the Tabasco and Habeñero plants will be pulled, as we just don’t need any more of those peppers.  The Thai peppers are beginning to turn red, I need to find a good use for them. The Jalapeño and Ancho plants need more space and removing the other plants will help provide that.  The dye seed sunflowers need to be cut back before the birds eat them all and the raspberry canes need to be trimmed and weeded.  I still have tomatillos to harvest, but they being transplants are just getting going.

Today was cooler and the week ahead is supposed to be seasonable, so more outdoor work will be done.

Now I can pull my spinning wheel out and begin to spin some of the lovely fibers that have been accumulating.