These are the first squash taken.
Thursday, September 22, 2011
We picked the ripe tomatoes from the garden this evening and processed them through the, now thoroughly loved, food mill. I did weigh them before processing. I came up with around 30lbs, a couple pounds short I'm pretty sure. That means that the last batch we processed was around 25lbs. There are a few more pickings, assuming they ripen, to be had before we are picked out.
Wednesday, September 21, 2011
|One exploded prior to me pricking them to release the steam. |
Or, I should say that one exploded, reminding me that I should
prick them to release the pressure of roasting.
Tuesday, September 20, 2011
Sunday, September 18, 2011
|A little water bath to get things started.|
|Two of these heaping were run through tonight.|
|Luke dropped the shirt half way through his duties.|
|The initial product prior to reducing.|
Saturday, September 17, 2011
It has been 14 days since the jar on the right looked like the jar on the left. The fresh green color faded by week two. Both of these are fermenting in our kitchen. The brine in the right jar is made from water, salt and vinegar. The brine for today's batch doesn't have vinegar. Its brine is two tablespoons of salt per quart of water. The key for fermentation, be it pickles or beer is to prevent bacterial growth. With beer, you boil the wort long enough to kill everything and then use and airlock to keep any airborne bugs from getting in. With pickles, the key is to keep the cucumbers below the brine's level. I've never done this before, but I suspect I'll survive. I'll given them a try sometime next week. The recipe called out 3-5 weeks.
|Fermenting dills. Started 9/17 & 9/3|
Saturday, September 3, 2011
Today was a good day for preserving. We put away four pounds of pickles and a bit of squash. We don't eat a lot of pickles, so four pounds is pretty good for us. I put two pounds into a jar to ferment and canned the other two. Shari made some bread & butter pickles the other week. Basically, we are playing the pickle field for now. I'm glad to say that I still like squash-leather. It is going to let me free up some much needed space in the freezer. That space is probably going to go to beans and to a fall crop of broccoli that is coming on much earlier than I anticipated.
|2 Cups of Squash comes to this|