Category Archives: food preservation

Freezing Broccoli–July, 2019

One of the ways I keep my freezer stocked is to freeze any garden produce we don’t eat fresh. I try to slip some preserving into most days at this time of year, whenever I have excess. We did eat the first head that ripened, but I knew we would enjoy some next winter. This year, the broccoli is growing much better than it did last year, so I am delighted. I grow Hybrid Broccoli Blend from Territorial Seeds. The heads of broccoli get ripe at different times, because it is a mixture of varieties.

Last evening, I cut the ones that were ready, washed them very well and put them in the fridge to wait until this morning. It would have been better to process them immediately for the ultimate freshness, but it was getting late, I was tired……..

This morning, I cut them into pieces, looking carefully for any critters that had escaped the bath of the night before (I didn’t find much, thank goodness), and blanched them for 3 minutes in a pot of boiling water. I scooped the blanched pieces out of the boiling pot with a hand-held strainer and put them into cold water.

By the time I had eaten my breakfast, they were cool and I put them into the collandar to drain, then into cartons and a baggie.

I got 2 pints, a quart and the last bit in a baggie. I will use these for broccoli soup, broccoli on a plate with parmesan cheese, and an occasional stir-fry. I will be getting more from the bushes that have not headed yet, and then from the side-shoots that will grow after I cut the main head. It’s going to be nice to have some variety in my vegetable department next winter!

Food Preservation–Week Of June 12, 2109

I had a chance to get 3 free, but very ugly and somewhat wilted, stalks of celery last evening. When we were feeding the college-age group, I noticed a tote sitting there in the place where they occasionally leave these kinds of things for people to take. I did not have high hopes, as that bin had clearly been there for a while and it’s been hot. But, I put that celery in water when I got home and it perked up a little bit. I trimmed it mercilessly and ended up with several little baggies full. I froze those for soups.

I picked 16 pounds of strawberries on Monday, at a farm. I made strawberry jam, strawberry-rhubarb jam, and froze a few. We ate up the rest. I watched the Waltons on my Kindle while I made all 22 assorted-sized jars of jam, figuring it was a fitting show for jam-making:)

I picked all my rhubarb. I used some for jam, froze some, and have some cooked down with sugar in the fridge. I used a little of the sauce in some zucchini bread I made.

Strawberry Season

Yesterday, my sister and I and some friends went to the strawberry patch. In the end, there were 4 adults, 7 kids and Michaela. We picked and picked and I came home with enough to make a double batch of jam, and plenty for eating fresh. Since my berries are limping along, to put it nicely, I was glad to get a big bunch of them to get to work on.

I had never been to this strawberry patch before. It was a beautifully kept farm with many kinds of fruit, berries and veggies that are just starting to ripen, each in it’s own season. We had to walk a long ways just to get to the berries, but there were wagons to pull to make it easy to get the fruit back to the stand.

I just had to chuckle at the tiniest picker. She filled this bucket all by herself and insisted on carrying it all by herself. Finally, after she realized they were coming out of the bucket with each bouncy step she took, she allowed me to carry it back to the stand where we paid for the fruit. It was super cute! Not bad for a little one who just turned 4 a couple of weeks ago:)

Thriving in My Thrifty Week–October 28, 2018


I was given a very nice assortment of gluten-free items, and some baking supplies.  (Some has been put away already–there was more!). It was a very nice gift and I’m very thankful and am already planning some good things to make from it!  In fact, my oldest daughter was mentioning a wonderful recipe using coconut flour and I told her to send it to me–I had a bunch now:)


I’m officially done with canning season!  I got the last 2 things done this week–more pasta/pizza sauce and the green tomato Salsa verde.  If you’ve read my blog for any length of time, you know I have a passion for canning and other food preservation.  But, let me tell you, even I am absolutely DONE for a little while, at least.  I am ready to move on to other projects, but am thrilled with what I got.  It really is amazing to me how much produce came from that little garden in the back yard.

We have been thawing items and opening jars right and left, starting to put all this goodness from the summer to good use.  I used the extra Salsa Verde that I did not can to make a green enchilada casserole for lunch today.  I paired that with canned green beans and a salad.


There are a few more soup bones in the freezer I’d like to make broth from, but that can wait until I’ve had a little break from canning.


Free entertainment!  Jake was licking the last of the whipped cream off his plate (I am the auntie, you know, so let him had some when he asked).  He sure enjoyed it.  It was the  end of a can from a LONG time ago, I didn’t even know I owned it, but it must keep, because he found it way in the back of the fridge, and loved having it.  (I tasted it, and it was fine!) He declares he is the best plate-licker in the nation:)

Rob was given some cedar boards to use when he helps Patsy make a bird house.  He spent quite a bit of time yesterday, cleaning in the shop.  It’s an on-going project, stemming from when we moved here with way more things than we could fit into our much-smaller house.  Every time he spends time out there, I can see a big difference.  We are at the place where it won’t be long until he can actually use the shop for his tools!  Hurray! !


I spent an evening and a morning helping my friend move to a different apartment.  Her daughter was greatly amused by Patsy during the evening, which was a big help to us,  and she loved “swimming” while Rob hooked the tv back up to the VCR the next morning.  At one point, I heard her asking, “Uncle Rob, can I sit on you?”  It was so cute.  She just meant she wanted to climb up onto his lap.  At that point, he was perched on a sturdy coffee table, working closely with the cords and wires, and wasn’t able to oblige her, but enjoyed all her chitter chatter while she “helped.”  Thankfully, lots of other friends were coming by there after I left, as we did not get it all done, but we made progress.  I could not help at all beforehand, so was glad I could help afterwards.  I grabbed some taco ingredients to take, and we ate that while we unpacked, thereby cancelling the need to get pizza or anything else during the move.  I had come cookies in the freezer (out of sight, out of mind for us), and took them, and some soda, which she gave to the 2 young men who were driving the truck.

I’ve been choosing small areas to deep clean! Now that it has started to rain, I feel like working inside.  Boy, do I have a lot of messy areas!!  But, each place I clean makes me feel better, and I will get it done little by little.  I’ve even got a little of the garage cleaned up!  At Thanksgiving, I will seat several family members out there at the big, old table we kept, and I would like it to look a little tidy. (It won’t be perfect, I’m realistic)

I shopped mainly for protein and cheese this week, along with some items we finally ran out of.  I haven’t been at the regular grocery store much lately, but it was time, and I’m sure they were happy to see me:). Cheese was so inexpensive–$4.99/2-lb loaf of Bandon cheese, which is the same as Tillamook–so good.  I get several, and some shredded Lucerne cheeses as well.  I stuck to one store, and got what I needed.  I did redeem a couple of dollars from Ibotta.  I got 1 dozen eggs for free, but that’s all the freebies for this week.  I had a choice of a free item, and I chose eggs because we eat a lot of those and can always use them.

How did your week go?





Thriving in My Thrifty Week–October 7, 2018


I was able to find more produce in the garden this week.  It’s looking really scraggly, many things are covered in powdery mildew or look crispy and dead–in short, it’s getting really ugly.  So, I’m delighted that there are still veggies out there.  I also bought a bunch of salad things to augment what I found out there.  Over about a week, I was able to gather enough tomatoes and got 7 quarts canned on Friday.  Now I feel like I have enough.  If I get a few more, it’s a bonus.

I had very few immediate grocery needs this week, and intended to not shop.  Until….sugar was $1.25 for 4 lbs.  That is a good price here, and I got 20 pounds.  I also got 20 lbs of brown sugar for 50c/lb. I got milk and bagels for the niece and nephew, since Michaela was spending Friday night, and Jake was spending both Friday and Saturday nights.  I went ahead and used money from my Bottle Drive account to get the extra 20%, and paid the rest from my grocery budget, leaving me in great shape for the rest of the month.  I had been setting that Bottle Drive money aside for stocking up, so I did.  Rob picked up cheap lunchmeat from Grocery Outlet (87c/package) and we got some other things we could use. (bottle drop doesn’t work there, so of course, paid cash for that.)


I have picked most squash that are out there, but still need to gather the Delicata that are next to the shop.  The dahlias are still lovely.  My sister brought 4 beautiful Butternut squashes for the family to divide, and the others either had some already, or didn’t want them, so I ended up with them all.  2 of them, I cubed and froze, we ate one already, and the other will store for a while.  Last year was the first time I ever froze raw squash cubes, but it worked well for the 2 little packages I froze, so now I have a few more for this year.


I also love how the zinnias are still giving me such a cheerful spot of color out there.  Many were planted from Dollar Store seeds that only cost 25c/package.  The rest were volunteers, and they are mostly purple/raspberry color.  I am letting seeds drop into the garden from several items.   Some of the items I harvested from volunteers this summer included zinnias, lettuce, tomatoes, lemon cucumbers and green onions.  There was also dill, cilantro and parsley that self-seeded.  It will be fun to see what comes up next spring.


I dried some parsley and chives.


It’s amazing how much they shrink when they dry!


Patsy suddenly decided that she might want to do some food preservation.  There’s not too much left to preserve, so I put her to work canning some apples.  I think we can use them in a cobbler/crisp or she can just eat them out of a bowl.


Of course, Jake wasn’t going to be left out of that super-cool really fun apple project!


Since apple slices aren’t something I usually can, I followed the directions in the Ball Blue Book, and we packed them in hot syrup after they cooked for 5 minutes in that syrup.  I actually had her make a lighter syrup than called for, 4:1, and I still think it’s probably too much sugar.  I like to try to follow the recipe the first time, anyway:). Thanks to Auntie for the apples!  I was glad to have something for her to can when she got the urge at this late date!  She got 6 quarts and 1 pint.


She would like to try to do more 4H projects this year, as last year we were not able to accomplish the tasks needed for her to fully participate.  There are requirements for helping at a county level for each member to enter things in the fair, and we did not do them.  We also did not get very much project work done, and the county event that we signed up to help with was cancelled.  It was somewhat of a bust all around.  So, I told her we would try again this year, and if it doesn’t work, it doesn’t work, but it’s worth a try if she has an interest.  I know we can teach her practical skills without it, but the 4H program gives me more incentive to carve out the time to work with her.  She made a good start, I think.  In my mind, it’s about learning skills more than gaining ribbons, so I’m glad she canned something I hope she will like and use, which will bring her satisfaction from the process.  I feel if a kid wants to do a 4H project, they need to practice skills from that project over a period of time, not just the week before the fair–there are always lots of last minute projects to do then, regardless.

We had our first fires in the wood stove this week, as the weather turned rainy and cool, and it was in the 40’s and 50’s.  It felt good.

Rob and I got horrible colds (thank you cousins!) so laid low all weekend (to the best of our ability with so much commotion going on).  Besides the cousins, Patsy had this computerized baby from one of her classes at school which squeaked and howled like a real one at all hours of the night and day, and she had to “feed” it, “change” it, and so forth and keep a diary of what she did.  They can track her actions on the computer chip in the doll, and her grade will depend on how well she took care of it.  It goes back in the morning, thank goodness.  It had to be done, and I felt she did a good job of it, and now other kids will get their turn.

Jake never got to play so many electronics, hear so many stories, and watch so much tv.  He had a ball.  I  expect I will have some work ahead of me the next time he stays over, convincing him that it was a one-time occurrence!  He was so cute.  One morning, he said, “Now, why don’t I read all of you a story,” and proceeded to do just that.  I took him to the library and we stocked up on movies and books, and I think he enjoyed the ones we got.  I know I enjoyed mine!


Home-Canned Taco/Enchilada Sauce


The 11 little jars on the right are the enchilada/taco sauce.  I was asked how I made it, and if it was a secret recipe.  The truth is, I am writing it down for my self as much as anyone else, because if time passes, it will be a secret–I won’t be able to remember what I did!

This is my second attempt at enchilada sauce this summer.  The first one was good, but we wanted a little more spice and a smoother texture.    My pamphlet from the county extension office states that you can change the spices without affecting the safety of the finished tomato product, but nothing else, so that’s what I did.

I took a large bowl of tomatoes and washed and cut them up.  Then, I put a layer of them in a pot on high and crushed them with a potato masher while they cooked.  When that layer was softened, I added more cut-up pieces and kept crushing and cooking until the pot was about 3/4 full.  You have to keep stirring, because this will stick and burn if you are not careful.  Then, I put these cooked tomatoes through my Foley Food Mill to get the seeds and skins out.  I put that puree back into the pot.  At this point, it was nice and smooth, mostly seed-free, but pretty runny.  I thickened it up with a combination of cooking it down and added some tomato paste until it was the consistency of taco sauce such as I would buy at the store.  Our favorite is La Victoria, and we usually get the mild, but sometimes the medium.

I used about 2 cups of paste in the large pot that was 3/4 full, but then it was too thick and so I had to add some water to thin it slightly.  If you are making this, the amount of paste you will need depends on several factors, which include the dryness of your tomatoes, the variety of the tomatoes, and the amount of time you cook the tomatoes down before you add the paste. Use trial and error until you reach the perfect consistency.  Each time you make it, it is likely to take a different amount because the tomatoes are so variable.  Taco sauce should be thicker than tomato juice, but not as thick as pizza/pasta sauce.  We buy our tomato paste for these kind of projects at Cash and Carry in the gallon cans.  I open the can, use what I need and then freeze the rest in baggies to use over time.  It is a real money-saver to purchase it that way instead of little cans for 50c-$1 each.  The last time we bought a can, it was slightly dented, and cost around $3, but it is usually a bit more than that.  Still a great deal.

This is my best guess at the spices I added to the pot:  1/4 cup mild chili powder, 2 Tablespoons dried oregano, 1 Tablespoon dried cilantro, 1 teaspoon garlic powder, 2 Tablespoons ground cumin, 1 Tablespoon salt, 2 teaspoons pepper, and 1/2 teaspoon – 1 teaspoon cayenne pepper.  The truth is, I was putting in spices, tasting, adding more spices, tasting, etc. until it tasted right to me.  The chili powder, oregano, etc. added an underlying layer of flavor but there was no zip at all, until I added the cayenne.  It is not very spicy, just enough to give a little kick.  When I make it again, I will start with this mixture, then add more of those same spices and/or salt if I don’t feel like there’s enough.

I put the hot mixture into the jars and added 1 Tablespoon lemon juice to each larger jar (not quite a pint) and 1/2 Tablespoon to the 1/2 pints.  Then, I canned it for 35 minutes in a hot water bath canner, as instructed in my Ball Blue Book for tomato sauce.

This yielded the 11 assorted jars in the right hand side of the picture above.  If I get enough tomatoes, I might make this again this year.  It turned out yummy and we are already opening and eating it:).  At this rate, it won’t take long to use up those 11 jars!

A Little More Canning and What Did We Eat? September 20, 2018


This week, I was able to get enough tomatoes for both pasta/pizza sauce and taco/enchilada sauce.  I’m super happy with the flavor of both.  I was surprised with more cucumbers when I looked under the bushes that really look as if they are dying.  So, I made more spicy pickles because I also found a couple more jalapeños and Serranos on those bushes.


One night I roasted a pan of sweet potatoes, white potatoes and acorn squash.  They all turned out great.  The Carnival acorn squash plant has been prolific and I just keep taking the biggest ones that look the most mature, and using them.  This is the 3rd one we’ve eaten so far.  There are quite a few left out there.  Some probably won’t mature, but several will.

We have had chicken with plum sauce twice.  Since I made a new batch, and there are enough prunes to do it again if I get around to it, I am glad that we are finding a way to use it in such a tasty fashion.


We are still eating zucchini, although I’m happy to report it has slowed down to a manageable level.  It is nice to saute some zucchini with onion until just crisp-tender.  This is an old picture, so it doesn’t show the yellow crookneck squash, or the scallopini squash or the round ball squash that came up from the few seeds I planted from a summer squash mixture in early August.  The old plants are about done, and will probably die before long, so it will be nice to still have a fresh veggie when that happens for a few more weeks.


I had Eritrean food with Harnet one day.  Danait was proud as can be of her bike-riding skills.  The bike and helmet were birthday gifts back in June, and she has improved a lot.  Since the only place she can ride is the parking lot of their apartment complex, there is a little routine they do, so I had to do it, too.  It consists of her riding off quickly, with the grown-up chasing her, all the while looking for stray cars and cats (there might be one, you never know!).  She was telling me they do it 3 times some days.  I was done at one trip around their course:)  It was a good workout.  Lunch was great. I took a salad to add to the food Harnet cooked.  Of course, she sent some home.  This time it was the red lentils she likes to make and some rice with mixed vegetables in it.  The girls here at home have been eating it as taco filling.

I got some pork cutlets on mark-down last week, so we used them this week.  Rob grilled them after marinading them for a while in one of his concoctions.  They were delicious.  We ate lots of salad, piles of tomatoes, some canned and fresh fruit, a few potatoes, and some other side dishes.  It’s going to be harder to plan dinner when the garden dies, but it’s still limping along for now.  I’m glad. It’s an awesome time of year when I have so much fresh produce.




Pickled Peppers in the Pantry Are Not a Necessity–But I Canned Some Anyway!


Every few years, I can just a few jars of pickled jalapeño peppers.  I have some teeny, tiny jars I use for this purpose.  Today, I went up to my sister’s house and picked her jalapeño peppers, since the pathetic crop I got has mostly been used when I made salsa the other day.  Last time, the directions were simple.  Put peppers in jars.  Cover with vinegar.  Can.  The recipe I found this year was a little more complicated, as in mix vinegar, water and salt, pour over, can for 10 minutes in a hot water bath canner.  It still was mostly vinegar.  When I use them, it doesn’t seem to matter that they’ve been canned in vinegar.  I just fish out the peppers and add them to whatever I want to spice up.

I only use them for a few things, so these 8 jars will easily be enough for the year.  In the past, I have added one small jar to a large pot of chili that needed a little zip.  Another time, I’ve used them to heat up salsa if I was making a small batch.  Another thing I do is to add one small jar to a large pot of beans when I’m making refried beans, especially if I’m out of peppers I have frozen or in a big hurry.  There have been a few other things that escape me that I’ve done with them.

I’m happy and thankful that my sister shared, as this was the year I ran out after not doing it for a year or two.  Some years, the jalapeños are so loaded.  Not this year for either one of us.  It was great to get a few to spice up our winter!


I added both Serranos and Jalepenos to the pickles I made this morning, along with some red pepper flakes.  They ought to be spicy and zippy!  This batch has the most peppers in it than any I have made so far.  Every time I think those cucumbers are done, they give me a few more.

The beans also surprised me by giving me quite a few yellow and green beans.  They were supposed to be done, but I didn’t get the vines pulled, and they re-bloomed, and the rest is history.  I froze them tonight.

Tomorrow, we have several doctor’s appointments.  Before and after those, I have some tomatoes I need to deal with.  My sister sent a bunch home, and I have those I picked a couple of days ago.  I’m still not where I want to be with tomatoes, so I’m delighted to have them.  I don’t think I’ll grow the San Marzano Gigantic-a again, though.  They are late to ripen, and are cracking and molding easily with this little bit of rain we have had. Maybe they will taste so good it will be worth it, but I’m not sure.  I’ll decide next winter:). In the meanwhile, there are those, some Willamettes and some Glaciers still chugging along, and I’m getting a bowlful every few days.  When I add contributions from my aunt and sister, I think I’ll soon be where I want to be.  When you think that there are 52 weeks in a year, and I use tomatoes at least once a week in cooking, often more if you count salsa and other products I make, well, you see what is motivating me to keep scrounging them up!

Thriving in My Thrifty Week–August 19, 2018


I was planning to take a nap this afternoon.  Instead, I canned Improved Elberta peaches.  They were picked only yesterday, but I checked on them after church out of habit, and was amazed that some of them needed to be processed!  I decided to do slices this year.  I still have some jars with halves left over, and slicing these will make people think they are getting something different:) :). I also froze a couple more trays of the Veteran peaches.


I made a peach crisp with the blanched peaches that I did not need to fill my jars.


I made chicken soup and broccoli cheddar soup this week.  We mainly ate soup this week, along with leftovers.  I cooked a chicken, too, and we filled in with hot dogs and sandwiches along with many garden vegetables.

I was very busy with food preservation and also spending time with a family member who was in the hospital.   Rob ended up doing most of the work hours this week, and Michaela’s dad took her to her events this week so us girls would be more available.  We all took turns going down there to spend time, and were delighted when the issue was resolved with a good outcome and the patient went home.   I will say the fact that the hospital was only about 10-15 minutes from my home helped a lot.  They sure treat people well there–one different thing from times past is that meals can be ordered at any time according to when the patient wants it.  The nurses were very attentive, so attentive in fact, that they did things like weigh the patient in the middle of the night, give a bath at 11 pm, and other crazy things!  Yikes.  Good thing they finally did what needed to be done and sent the patient home so they could actually get some rest!  Seriously, we are very thankful for the good care that was received.


We did take Jake and Patsy down to the beach Wednesday afternoon, as had been promised before the other situation arose. I made it as easy on myself as possible as my week was so busy.  We took them to a place where a tiny river went into the sea so it was safe for them to play.   They dug in the sand for hours.   The “boy team” of sand castle builders made an amazing sandcastle.


This was definitely the winner of the boys!


Here is the winner of the girl team–a sand volcano.

The winner of the boys and the winner of the girls both got to go to Dairy Queen.  The fighting was pretty bad until they finally caught on that they BOTH were going to be the winners!  Silly kids.  I’m still laughing.  Rob and I grabbed a fresh shrimp cocktail from a seafood shop near Dairy Queen. It was so good!


Because I was at the hospital during the morning before we went, I didn’t gather anything from home except the sand toys, books to read in the car and Rob grabbed extra Jake clothes.  Upon arriving at the beach town,  Jake and I ran into a little market and grabbed the cheapest loaf of bread they had for the sea gulls after he mentioned how much he was looking forward to feeding them.  He loved the store for whatever reason, and even told the cashier how much he loved the store.  She was surprised, but pleased at his fervent enthusiasm!  It might have been the fact that we bought Bugles and candy along with the bread….hmmmm…


After about 3-1/2 hours of digging, I had a willing volunteer to wash off the sand toys.  We got him changed and went to another rest area, in search of a bathroom with soap in it.  He decided to wash out his cup at the second place in one of those outdoor foot washers, and soaked his pants again as he was standing in front of the faucet.  So, we got him changed yet again. Of course, there was the Dairy Queen visit, as well.  It was getting late, so we just took him home and kept him for the night as Rob needed to take him to the library summer reading party the next morning while I went down to the hospital some more.


He loved the free party–his prize for all the reading we’ve done all summer.  He also received a free book.  Patsy helped Rob corral him.  It was super crowded again, and he had fun for a while before the crowds overwhelmed him.   Then they went home.

Rob and Patsy took off for a weekend away rock hunting, camping and fishing with one of Rob’s best friends.  I stayed home to get a few things done, mostly food preservation.  Now is the time of year to get that done.

My sister gave me peaches, corn, tomatoes and a handful of green beans from her garden and orchard.  I got several veggies from my garden, as well.  I used some apples from our tree to make 7 quarts of applesauce.  I love that I got free apples from my own backyard.  The tree did basically nothing last year, so I did not expect any this year, and it was a pleasant surprise.

I ordered 4 new shirts from Macy’s on super clearance.  They came yesterday and are exactly the same style I’ve had before, so I expect they will fit well.  I got free shipping on the order, due to a promotion they were having the day I ordered.  I simply have not had time to physically shop much lately, either for groceries or clothes or anything else, saving me quite a bit this past month.

In the past 5 weeks, I’ve spent about $150 on groceries.  $60 was spent today when I realized that I had no choice but to go shopping after church if I wanted Rob to feel welcomed home after his trip.  I could have him offered nothing but peaches and tomatoes for breakfast, lunch and dinner, but we’ve stayed married for over 35 years for a reason:). I know better!  This next 4 weeks won’t be much worse, unless I go on a Costco run.  This is possible because the garden is producing so well, and I have a good stockpile.  I will need to restock sooner or later, though, but it’s been nice while I’m so busy to not have to shop.

Well, the weary campers have just walked in the door, so I’m going to hug them and go to bed!



Food Preservation Weekend –August 2018


Rob and Patsy are away for the weekend, so I decided to have a food preservation weekend.  I know everyone has their own idea of fun.  This is mine.  This is the time of year when I want to fill jars and the freezers, and I get a lot of satisfaction from doing that.

I started out last night making enchilada sauce and applesauce.  I have been searching for a way to make home-canned enchilada sauce.  Occasionally, I buy a can.   It’s expensive and I only purchase it when I find a really good deal, but I love the convenience of just popping it open and making dinner in a hurry.  Otherwise, I make it from tomato juice, spices and a little cornstarch when I need it.  Last night, I used a recipe I found on the internet for a spice mix, and they essentially had me make crushed tomatoes and add the spices.  I know the recipe was safe to can, because I checked in my OSU extension canning books and followed the recipe for crushed tomatoes.  I’m excited to see how it tastes. I tasted it in the pot, and liked it, and am sure the flavors developed more during the canning process.  I’m going to open a jar very soon:)

A week or so ago, Rob and I picked all the apples that were growing on the branches of the apple tree overhanging the garden.  The apples were starting to fall, so we picked them, hoping they would be usable.  Rob made me promise that if they were too bad/wormy, I would let them go into the compost heap.  I started working with them last night.  They were wormy, but not too bad.  I carefully cut away the bad parts, and there was a lot of good apple left, so I made applesauce.  So far, I have canned 7 quarts and there are more left to work on.


This morning, I started out going to my sister’s house and picking peaches, corn and tomatoes. Then I came home and picked what was ready in my garden, and got to work.  Instead of having a day where I processed large quantities of one thing, today I did small batches of many things.

I blanched and froze 2 pints of broccoli.  These are side shoots on the same broccoli plants that I planted last spring.  I have frozen very little this summer, so I”m glad to get these 2 packages.

The peaches in this picture are Veterans, a soft, sweet, juice peach.  I have 2 trays in the freezer right now, and a lot left to do over the next couple of days.  They will need to be processed quickly, as they won’t keep well.


I brought home 3 bags of corn, and then picked the odds and ends from the first variety I grew in my garden.  The big, beautiful cobs are from my sister’s garden.  The little scrawny ones are what was left after we ate most of what was in my tiny patch, but there was enough to make them worth picking.


I blanched the cobs in batches and then cooled them in a super-clean sink of cold water.  Then, I used the still-boiling blanching water to pour over the peaches I wanted to freeze so the skins would come off easily.


I was very pleased to get 10 pint cartons for the freezer.


I finished the day by making jalapeño dill pickles, and got a pint and a quart, which I canned for the prescribed 15 minutes.  It is so nice to have dill and peppers in the garden that I can grab quickly when I get a few ripe cucumbers.

I am now collapsed in a heap on the couch, resting.  I am pleased with my weekend’s production and am enthusiastic about doing more in the week ahead.

I picked 2 good-sized boxes and a bucket of Improved Elberta peaches to can when they get ripe in a couple of days.  I also picked a bucket of tomatoes to work on later in the week.  The apples need to be finished and the cucumbers will have more ripe ones in a couple of days. I will finish up freezing the Veterans, as well. This will be a very busy week for me!