The cold weather is coming and I'm feeling the pressure to harvest and preserve before the garden freezes.
On the list this week:
more tomatoes (slowly but surely we have been working on canning the ones still ripening--today, sauce with my tomato-cutting helper!)
kale, in the freezer
peppers, chopped and frozen
carrots, in the root cellar
beets, root cellared and pickled
tomatoes, sauce, bbq sauce and puree
salsa, tomato and corn varieties
strawberries, jam and frozen
grapes, frozen juice--to be decided on how to use
green beans, frozen
zucchini noodles, frozen (experimenting with this!)
sweet corn, frozen and in salsa
pears, canned and frozen
cabbage, fermented and frozen (experimenting for quick stir-fry meals)
potatoes, in the root cellar
onions and garlic
I think that's everything so far. Our (18 cubic ft) fruit and veggie freezer is completely full. Our pantry shelves are filling with canned goods.
We like to make applesauce but there is a little less pressure to get that done right now as we can get nice seconds well into November or December from our favorite orchard.
Every year I wish that I preserved more than I do, but we end up eating our own veggies and fruits (or local fruits we can and freeze) all year long. It is really the "profit" we get from our farmsteading lifestyle...and we certainly enjoy eating our harvest all year long.