This summer was packed full with hard work, I am still recovering. I had the opportunity to get my hands on a large amount of great produce. This was all the stuff that is grown organically, locally, in season and in perfectly fresh, yummy condition. Mostly a lot of canning, with little bouts of dehydrating, freezing and pickling here and there. Nearly every other week I spent 2 to 3 days preserving huge loads of this gorgeous food.
Here is a list of what I preserved in the last 4 months;
I loved spending so much time with the bright colors, nibbling all day through and seeing the end results pile up. How satisfying it is to have well grown food preserved in glass (no bpa) with no additives. The kids were even helpful at times and those were the most glorious! They also love to eat the end product. How awesome it is when the kids are hungry for a snack and I reach for a jar of home canned green bean, which they eat with the same gusto most other have while eating a box of goldfish?
The clean up was not quite as awesome. Food and water all over the counters, stove, skink and floor, ants from the sticky fruits and fly’s in the compost bucket. The worst was the heat. The air would be on all day if it weren’t for the problem it caused with the flame on the gas stove. I would have to turn it off and sweat it out to get the pots up to temperature. After a few weeks, I was able to get a hot plate to process the jars in the backyard.
We also got out the sun oven for some winter squash that came out of my garden to save more heat from the kitchen. The plywood strip on the sawhorses behind the oven is what I used to sun dry food, with our heat, most things dried in one day. It was a pretty efficient use of a lot in the city, that’s for sure.
Links; Fight Back Fridays, Simple Lives Thursday, Things I Love Thursday, Penny wise Platter.