|
Yesterday morning we went out early to the garden and gathered all the produce to preserve. We gathered our tools and headed to the canning kitchen. We put up 7 quarts of corn, 7 quarts of green beans, salsa, zucchini in tomato sauce, and broccoli. We finished freezing our summer sausage we made.
We also did a little more organizing in the canning storage room. We realized that we will need 35 quarts of pumpkin for baking so we needed to make room for those jars. We looked at our preserving list and although we are only at 36% of what we need to preserve, mainly it is just the big items left. We have apples, tomatoes, pears, and peaches left primarily. Since these are water bath items, they'll go quickly once items ripen. We'll make significant progress in the next few weeks.
I am anxious to get back to some sewing and other projects, but all my time is dedicated to food preservation. I have to look for another freezer so that I can finish vegetables and have room for chickens that need to be butchered. We have a new menu plan starting in September that is based on all out own meat, fruit, vegetables and baking. I am looking forward to having a plan in place. During the summer we kind of make it up as we go along. |
Comments
|
|
|
|
|
Posted by
|
|
|
|
|
|
|
|
|
|