We had a lot to get done today. So here it is. The day in review.
Milked the goats, fed the chickens and Pearl.
Fed the new kittens
Canned 14 pints of green beans
While the green beans were in the canner, we made squash relish. I will post that recipe later.
While Frank was grinding up the ingredients for the squash relish, I put the water on and washed the corn that needed to be frozen. We got the first batch boiling and it was time to take the green beans out of the pressure canner. Once we had everything chopped up for the relish, it has to sit for a while, so we could finish the other projects.We blanched and froze 3 1/2 gallon bags of corn.
Now, it's break time. The last time we were at the warehouse market, Frank picked up two cases of Snickers - our favorite. You know you need to stock up on comfort food too, right? Well, when he was putting
After break time we still had to finish up the squash relish, cook and eat dinner, then feed the animals. It's all in a day's work. And it's a lot of work. Those of you that grow and preserve your own food know just how much it is. And I would bet you wouldn't trade it for anything, would you? Not even at the end of a long, tiring productive day.
Until next time - Fern
I am trying my best to ignore the basket of pears across from me that I should be processing instead of reading blogs. Canning is full of sore fingers, sticky juice puddles and sweaty effort...but when I pull a jar of pear butter off the shelf for breakfast toast and it's snowing outside (yes, it does snow is AZ!)it's definitely worth it.
ReplyDeleteP.S. Looking forward to the squash relish recipe...we have a lot of crooknecks this year.
Is that shoe peg corn you put up? Yesterday I froze 3 quarts of fresh blackberries and 3 quarts of catfish fillets and canned 11 quarts if hamburger dill slices : )
ReplyDeleteWe planted an open pollinated corn this year - Country Gentlemen. It is white and the kernels aren't as watery (for lack of a better description). It's good.
DeleteI am looking for a different dill pickle recipe. Would you mind sharing?
Take care,
Fern
I'm right there with ya - well almost. I only have two dogs that want attention. Just finished cutting up my cucs, onions, and bells and have them chillin' in the fridge for bread&butter pickles. Apples and pears are next to get chopped for the dehydrator. Then I'm trying to talk myself out of canning the beets and carrots. It's should be in the low 90's today and this old house has no air-con. Maybe I'll pick some more blackberries instead for canned pie filling. I do love this time of year though. It's makes me feeeeeel good and prosperous!
ReplyDeleteJust like your candy bars, I wonder how many people have noticed sugar is in 4lb bags, not 5lbs. Nope, no inflation here either. ;}
Stay cool Fern!
I always tell Frank that if the electricity ever goes off and stays off, I sure hope it's in the winter, so we will have time to acclimate to the heat slowly. I do love our air conditioning!
DeleteI agree that putting up your own food is a very satisfying feeling. Being able to look at the shelves of food we have preserved brings great comfort.
Keep at it and it will eventually all get done. At least that's what I keep telling myself.
Take care,
Fern