Just guess what I'm doing in our 91 degree afternoon.....going on ice to pressure can in the morning once they get cut off. That wheel barrel was way heavier than expected!
12 doz ears if corn. Will get at least 14 pints canned tomorrow to add to the bags I put in freezer. Hoping coming rains kick the rest of carrots and beets into high gear to get several more pints put up. Then I need to freeze some collards and chard with a whole lot of peppers.
Not happy with corn out come. Hubby told me it was sweetest he'd eaten. Well little did I know that would cause a color change during processing. The heat caramelized the sugars. 14 pints done. But I'm freezing the rest today.. I'll have a balance of frozen to shelf stable incase things go sideways this winter.
Yesterday was a good one picked eggplant, peppers, tomatoes, carrots, brussel sprouts , and another melon. I stuffed another tray of poppers, peel and sliced carrots for freezer, roasted Poblano and Anaheim peppers for a chili rellenos venison casserole . So good!!! A nice first batch of sprouts for freezer and dinner tonight. More cabbage cut and kraut put up. First batch smells so good, 9 days old.
old not head !!! A long timne ago i learned to wait to pick brussels sprouts until after a good frost or 2 !! Much sweeter
No hunt tonight it was raining , now not. Thats OK I'd be processing deer until late in this heat. Too tired to be honest for that. So I processed swt. corn relish instead. 12 pints ,hubby gave thumbs up. Now I'm exhausted. Lol
Not the case with these in fact we were discussing how they were the best we've eaten. To be honest I can't explain it, but EVERYTHING out of this garden this year has been...hhhmmm... almost oddly sweet. For example the green beans and even the hot peppers. The cabbage is so sweet I am a tad worried about the kraut I'm fermenting. The eggplant skin is even sweet not bitter I haven't peeled one before sautéing with summer squash and peppers. There is also plenty more out there growing. That was just a thinning
I have put up so much food this year, I just picked a bushel of cortlands to make and canned apple sauce. Maybe a pie or crisp for hubby. Definitely apple juice will be made on a second picking with crispins added. Checked the kiwi , they and the pears are still to hard.
I'm a big brussel sprouts guy. A farmer that provides produce to the local grocery stores and does a lot of farmers markets whose family I grew up with grows them and I try to buy still on the stalk from him when possible. I think it more people knew ways to cook them more people would eat them. Very good stuff!
Oh man coated in olive oil and Italian seasoning then roasted in oven, air fryer or better yet the grill. My kids were asked a few times growing up by people, " what's your favorite veggie?" Every time the answer was " little cabbages" , yep Brussel sprouts. Every time we'd hear No way! Then turn to me and ask how'd you do that?...lol
Today I cut and peeled a 5 gal bucket of cortlads and canned 3 quarts of apple sauce . I also left a quart for hubby cooling in frig.. cutting jalapeño for poppers right now. Garden is winding down a little bit allowing beans to go and will save seed but also cook up for chicken feed. Tomatoes are just so sad, blight ravaged.the . That said still tons of blk Cherokee patios... Mystery squash done and ready to harvest , acorn will be brought in tonight. Still a few delectica and the true butternut is still growing. Should get 2 nice pumpkin, rabbits have been hell on the young growth ones . May be doing some rabbit hunting when not deer, they are running EVERYWHERE.
Hubby came home tonight and said My God that apple juice is so good. It got a little thicker in frig over night and is so smooth. Made all the picking, washing and cutting worth the effort. Today I made pear vinegar. Son came over and picked up wood he cut and I brought over for him. After helping him load it up we loaded him with food goodies. Pickles, peppers, squash, tomatoes, and a bunch of kiwi we picked off the vines together. He left with a big THANKS MA..LOL. That will never get old.
Curiosity, I made bone broth from that 30# dressed turkey. While butchering I weighed things out. 20 solid #'s of meat. Each breast weighed 5 1/2 #'s I separated the bones from waste meat in broth his bones weighed 4 1/2 #'s to my surprise. Waste meat ,wet, 3 1/2 #'s. Figured probably 2 3/4 #'s actual. A bit over 2#'s for fat and skin. I made 5 quarts of broth rest was ground and packaged I did not expect the bones to weigh that much.
Ha! The prettiest of my 14 hens......crowed today...lol. I now have a back up rooster or a transgender hen...hahahaha
