Checking In When I Can
After visiting my family for the weekend my parents sent me home with a laundry basket full of produce. In the two days I was gone my garden exploded and I picked a basket of my own. Needless to say, I had a very busy labor day canning nearly 50 pounds of food!
For tomatoes I just blanch of the skins and squeeze the tomatoes into the jar. The tomatoes release enough liquid to cover. I processed them at 11 pounds for 15 minutes. I add no spices or seasonings to keep them versatile.
Mom grew a variety of beets that is long and wide, like a potato. It made processing them so much easier- less skins to slip! For basic beets I scrubbed and boiled them for 30 minutes with the roots still on and the tops trimmed to 1 inch. I sliced the beets into 1/4″ slices, covered with the reserved boiling water, and processed at 11 pounds for 30 minutes.
The pickled beets were similar but I cut them into chunks instead. I covered them with a syrup of 4 C vinegar, 2 C reserved boiling water, 2 C sugar, and 1 T salt per every 8 pints. Same processing for regular beets.
The apples were peeled, sliced, and boiled for 5 minutes. I packed them into jars, covered with reserved boiling water, and processed at 6 pounds for 8 minutes.
t was really relaxing to take a day doing what I like best with no TV or Internet to distract me. It was hard work but I’m proud of all of the food for my cellar.
I did not feel guilty for the chimichanga that followed, or the jumbo margarita!
It’s been a long time since Spencer and I enjoyed a date together. I am back to school and started a part-time job; Spencer is taking a college class four days a week, working 10 hour days, and also has a weekend job.
Unfortunately our new schedule leaves little personal time, so my personal blog is getting scarce. Bruce is still growing so I’ll keep those posts up. In the meantime you can keep up with me on my Family and Consumer Sciences blog or my food blog. I’ll check in when I can! (Literally and figuratively)