Showing posts with label canning. Show all posts
Showing posts with label canning. Show all posts

02 September 2016

This mix of pictures pretty much sums up our August.  Lots of farm work punctuated with days at the lake with friends, days inside canning and days at farmers' market.
I have worked hard this summer to try and prioritize breaks.  Breaks from weeding and harvesting and canning and housework.  In the past, I've looked back at our summer months and realized I had not taken the kids swimming or on a hike or to visit friends nearly as much as I had hoped to.  So, this summer I made a point to do that.  I'm behind in canning and my herb garden is overgrown, but August was full and fun.

a day at our friends' airstream "cottage" on lake st catherine
one of the many cantaloupes we snuck from our farmstand
spicy dill pickles
an afternoon with our college friends (and their kids) on lake beebe
an after-bedtime load of hay
cantaloupe vanilla bean jam (which ended up more like a sauce)
a day trip to visit adam's family near boston
farmers' market
an afternoon at our friend's home on lake bomoseen
back to homeschool (sort of)
a surprise while doing chicken chores--raspberries are ripening

12 October 2015

preserving, preserved

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

Already preserved:
tomatoes, sauce, bbq sauce and puree
salsa, tomato and corn varieties
strawberries, jam and frozen
blueberries, frozen
grapes, frozen juice--to be decided on how to use
kale, frozen
chard, frozen
green beans, frozen
zucchini noodles, frozen (experimenting with this!)
sweet corn, frozen and in salsa
beets, pickled
pears, canned and frozen
cucumbers, fermented
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.

26 June 2014


It's that time of year again... the time to gorge ourselves on fresh strawberries while they are in season in Vermont!  Once again, I didn't pick these 40 pounds, I bought them from this lovely farmstand.  It just isn't worth my time for the (relatively) small difference in cost when I have 4 kids in tow (two of whom can help and two of whom will probably toddle/run out of the field!).

We froze about 20 pounds, canned up 17 jars of jam and ate the rest (shortcake for dinner, twice!) ;)
We may head back to pick a few more quarts before the season ends.

04 September 2013

next up:

grape jelly!

(And those sweet little pants were another project this week--can you tell fall is coming?  lots more time for crafting!)   Joining Nicole this week.

03 July 2013

while they sleep

We don't grow strawberries on our farm, 
but I managed to get some this week from this lovely farmstand.
(and no, I don't attempt to pick with the four kids...honestly, I haven't picked since I've had M...someday I won't have a toddler who is constantly on the run!) ;)

Because of all of the rain, they were pretty soft and needed to be processed--
so while the family slept, I chopped and cooked and canned and froze (hence the awful lighting in the late night photos)

I love my sleep, but it's amazing what you can get done in the quiet of the night.

24 October 2012

pickled beets

Someone asked for the recipe, so I thought I'd make a quick post with it!
We use a very simple recipe that has become a family favorite.  It's from Putting Food By.
Basically--just scrub your beets and boil them until they are as tender as you like.
Put them into cold water and they peel very easily.  Slice, chop, or whatever you prefer
and pack your clean canning jars.  Fill with your pickling syrup, which is equal parts vinegar 
and sugar (we use apple cider vinegar and organic evaporated cane juice) that you've boiled so the sugar is dissolved.  Wipe the tops, cover and can.  
They need about 30 minutes in a boiling water bath. 

We love them on top of salads...or as a salad in the winter months (with a little feta cheese
and roasted pumpkin seeds)  Enjoy!

30 July 2012

our favorite pickles

We *sort-of* use the Nourishing Traditions recipe...
only this year we made them very simple.

Just 1 Tbs sea salt per quart filled with "filtered" water (although I haven't always followed that)
and lots of homegrown dill in each quart.  And, of course, many scrubbed/washed whole cucumbers.

We'll let them sit on the counter for 3...or 5....or 7 days (depending on how fermenting is going) before moving them to the fridge.

We love lacto-fermented cukes!