Canning season
Aug. 17th, 2020 10:25 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
greenstormA week ago I got a case of peaches and a case of jalapenos when I went into PG. I made BBQ sauce last weekend, then this weekend canned a bunch of candied jalapenos and peach, er… baby food? Sugar and peaches, macerated and then blended smooth-ish, for adding to kombucha.
Then it'll be turnips and beets into the crock to ferment, so it can be out by the time the cabbage needs to go in.
Traded some sausage to a coworker for a ton of saskatoon berries. I had been planning to can those and likely still will -- they're too seedy to freeze for smoothies -- but I also really would like to make a batch of mead out of them. It's a good berry year with all the rain.
It's finally warmed up again after pouring for the last week on and off. Yesterday was actively hot, today is also supposed to be hot-- up to 26. Nights are still very cool but maybe my tomatoes will ripen.
I was definitely knocked off my stride with the pigs pickup no-show. I'm going back down the list now and people are... a little flaky/there is a tendency for them to disappear. The thing is, I don't really want to be in the business of selling breeding stock this age. It's not a great age to be handling pigs, etc. But it would be so nice for folks in the area to keep the breed. We'll see.
I may have found someone to help butcher this fall in exchange for some pork. That would be excellent. My plan of learning to shoot this year was derailed by covid, so I still don't shoot well enough to take out even a pig at close range with the kind of comfort and reliability I want. And this person I believe wants to help with some butchering too. So that's pretty great.
And it's definitely time to start connecting the farm into food networks: I need to be involved with other people who grow food, I need to be involved with bartering like, I need to be able to give to people when they're in need.
Then it'll be turnips and beets into the crock to ferment, so it can be out by the time the cabbage needs to go in.
Traded some sausage to a coworker for a ton of saskatoon berries. I had been planning to can those and likely still will -- they're too seedy to freeze for smoothies -- but I also really would like to make a batch of mead out of them. It's a good berry year with all the rain.
It's finally warmed up again after pouring for the last week on and off. Yesterday was actively hot, today is also supposed to be hot-- up to 26. Nights are still very cool but maybe my tomatoes will ripen.
I was definitely knocked off my stride with the pigs pickup no-show. I'm going back down the list now and people are... a little flaky/there is a tendency for them to disappear. The thing is, I don't really want to be in the business of selling breeding stock this age. It's not a great age to be handling pigs, etc. But it would be so nice for folks in the area to keep the breed. We'll see.
I may have found someone to help butcher this fall in exchange for some pork. That would be excellent. My plan of learning to shoot this year was derailed by covid, so I still don't shoot well enough to take out even a pig at close range with the kind of comfort and reliability I want. And this person I believe wants to help with some butchering too. So that's pretty great.
And it's definitely time to start connecting the farm into food networks: I need to be involved with other people who grow food, I need to be involved with bartering like, I need to be able to give to people when they're in need.
