The last few weeks my kitchen has been transformed into our canning kitchen. But we’re also doing some freezing and dehydrating.
We’ve harvested 13 cantaloupes and I bet there are about 20 more on the vines. Esther was super excited to smell the first one we cut open. We’re eating one a day and have cut up a few and froze them for smoothies.
Our tomatoes keep coming in. So many are ruined from the Leaffooted bugs, it really makes me sad but it makes the chickens happy. But we’ve still managed to can 24 quarts of salsa. We’re hoping to can about 50 quarts to last the year. We’ll see if that goal gets accomplished. Our celebrity tomatoes are pretty juicy so I let them sit in a colander and drain some of the juice out before making them into salsa. Then I can that juice to use in soups and rice later on.
Our cucumbers are doing well. They seem to know that only a few of us love them and the pickles they make so they’re only giving us a few a day. I’ve made 8 pints of bread and butter pickles. That’s probably enough for us but I want to make a few to give away. I also want to make a few pints of dill pickles. So if you have a good dill pickle recipe please leave it in the comments.
A friend’s dad scored us some corn from a farmer he knows. We canned 15 pints of sweet corn. Another friend gave us some and we froze that on the cobs. We’re not huge corn eaters but we like it in soups and occasionally as a side.
We’ve also make about 3 cups of basil pesto to freeze. I freeze it in ice cube trays and then pop them out and put the frozen cubes in a ziplock bag.
Our cherry tomatoes have done really well and we’ve been dehydrating the ones we’re not eating fresh. I like to grind these up in the extra coffee grinder and use it to flavor soups and add to rice.
So that’s about all we’re harvesting right now. The wild grapes should be ready, I’m driving out to check them today. I found one last jar of grape jelly way back in the cupboard yesterday. Gabriel was pretty excited.
Recipes for these and other things to preserve are under the In the Kitchen tab at the top of the page.
What are you harvesting and/or preserving?
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