This week revolved around food preservation, at least at my house! What a nice change from everything revolving around the pandemic:) I didn’t want to go anywhere, or do anything else but preserve food anyway:). This is truly one of my favorite times of year. So what did I do?
I went and picked New Haven peaches at my sister’s house on Friday. Rob went back this morning. What they had left after a super busy u-pick day Saturday, was what my sister calls “uglies.” I purposely asked Rob to pick a bunch of those. I froze a lot of them for smoothies. The blender isn’t going to care how beat up they were in the orchard:). I blanched them with boiling water, peeled them, sliced/chunked them and froze on a cookie sheet, then transferred into bags so they are separated for smoothies.
I canned 35 quarts.
I made a double batch of peach jam with some of the “uglies.” I also made a batch of spiced peach-blueberry jam, using 4 cups of blueberries from my bushes.
Of course, the garden still produces, peaches or no peaches. In almost every “peach” picture, you see beans in the background. So far, I have canned 31 quarts, 1 pint, and frozen 3 baggies. I did help her snap those, by the way:), and a big bag was saved for eating over the next couple of days.
And, dear, sweet Patsy got to shred 32 cups of assorted zucchini this morning. We froze it in 2-cup packages for winter baking. It was a mixture of tromboncini, yellow and green zucchini. After the 32 jars of relish the other day, I thought maybe it would slow down?????? Not yet, I guess:). Believe it or not, there’s plenty saved out to eat over the next few days.
My Glacier tomatoes yielded 2 bowls. They are early, but small, so I cut them in 1/2, crushed and boiled, then used my food mill on them to make tomato juice. I then added lots of herbs and spices and garlic powder, salt and pepper and cooked. There wasn’t much there, so I poured in some vegetable/tomato juice that was originally purchased at a discount grocery store and forgotten. I then stirred in some tomato paste to thicken it up a bit, then canned my pizza/pasta sauce. I got 9 or 10 jars, of assorted sizes.
I’ve done dill pickles whenever I get any cucumbers from my patch. So far, I’ve done them 3 times and now have a total of 2 quarts and 9 pints. I will do more in the morning. They don’t seem to give me very many at once, but they add up over time. My dill isn’t growing well. I don’t know why. The ones in rows are stunted. The few that self-seeded from last year are growing merrily in the onions, middle of the rows, or amongst the carrots and beets. I guess they call it “dill weed” for a reason:). So, I’ve just been picking those, and hoping I will have enough.
We used up a lot of my canned and frozen goods this past winter, so I have a lot of canning to do this summer and fall. It is because we were home more, I think. I love that! It keeps the canned and frozen food current and fresh.
We did do a few other things this week. We had Jake and Michaela both Friday and Monday, because of extra work their mama had to do, along with an extra day last Tuesday, and Jake’s normal Wednesday-Thursday “spend the night” time. Michaela is getting a little bored at home, so she was excited to come over. We had a pool party, complete with 2 kiddie pools with water in them, lot of cottage cheese cartons, squirt guns, and ice cream cones. It was very hot today for around here, upper 90’s, so the kids stayed out in the water for several hours. They pretty much stayed in the shaded area they found, sitting in the water most of the time. We used the water left over in the pools to water the strawberries next to the shop. they never get enough this time of year.
While at the restaurant supply store gathering things like celery seed, green and red peppers and vinegar for canning projects, Rob stumbled upon this 25-lb bag of gluten-free rolled oats for $5. It had a torn corner. He grabbed it. He also grabbed 50 pounds of Jasmine rice for $10–they said it had been ordered by mistake and they didn’t want it.
This last week has been rigorous. I’m looking forward to a few restful days after the peaches are done. I need to freeze one more batch of slices in the morning. Still, I love the process of food preservation. My mom calls it my useful hobby. I love seeing those shelves and freezers fill up, and I really love knowing what’s in those jars and packages– good, healthy food that gives us a tremendous variety of delicious food all winter long.
How about you? Are you preserving any food this summer?