The chickens are feasting in this time of Bounty.
The garden is full, as our the local farmers’ fields and my neighbors’ fruit trees.
Canning my heart out.
Here is my canning diary, where I keep an updated record of my recipes used.
And here is River’s version that she was working very hard on.
Peach Jam with Agave
Bubba helps can salsa.
We chopped veggies outside all afternoon.
And canned well into the night. Ok, well into the wee hours. Ok, it was 3:30 am.
My mother in law knows what I like. Look at the lovely checkered cloth napkin she gave me for my birthday.
Freezing sweet corn
The end of the summer and beginning of fall are full to the brim with things to do. I am well pleased to say that I have preserved an enormous amount of food this summer. My pantry is stocked with pickles, salsa, and an assortment of jam. Still to come are more applesauce, apple butter, dilly beans, and who knows, perhaps even some pumpkin butter?
I am excited to begin the search for a good, used chest freezer. We will need a chest freezer for the 1/8 of a cow, and half of a pig that we have on order from local farms.Our large freezer attached to our fridge is full to bursting with hand picked local blueberries, blackberries, strawberries and raspberries, and homegrown and friend grown green beans. Also in the freezer are fava beans to give us protein this winter and sauteed veggies that have been frozen in ice cube trays. These will liven up starchy winter meals with a little zest and freshness. My fridge currently holds many, many zucchini, all bound for the freezer and wintertime.
All this excitement and food preservation has me feeling ready for the slower pace of Autumn, ready for crafting and tea and candles. I dream of fabric. I can tomatoes.