What have you put up? 2023 version!
annie1992
last year
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Comments (106)Annie, I'm sure the wedding was a huge hit, especially the hab gold cheescakes! Meanshile, I FINALLY canned this year! Woo hoo! Better yet, I spread the canning virus---made 8 half-pints of strawberry jam with a friend who'd never canned before. Bought the strawberries from the farmer same day, and boy did it turn out well. The set is a little soft (we used a recipe from the Bernardin book that calls for cooking up whole apples w/ the pith of a lemon rather than using commercial pectin or going for the long boil), but it's still quite spreadable and VERY yummy. I definitely made a new canning convert. And I'm excited that I'll have a canning buddy nearby for those marathon sessions of tomato or peach peeling! I've had a CRAZY spring work-wise, on the road a lot, didn't even start any tomato seedlings (for each of the past 10 years I've started at least a hundred). But I bought some and was kindly given some and FINALLY got the last of them into the ground, so hopefully there will be some tomato canning, even though some of the harvest will be late. It felt so good to spend all of yesterday in the garden and the canning kitchen! Z...See MoreWhat Have You Put Up in 2006
Comments (133)Another dozen quarts of dill pickles, this time the Polish type. also blanched about 50 ears of corn and cut the kernals off for the freezer. Some are now in a big cookie sheet in the freezer, so they won't form big clumps when bagged. This new corn zipper took a little time to get used to, but its now very easy to strip rows of kernals off each cob about two at a time. I tried using the circular one with side handles, but it seemed to bind and dig into the cobs, then I tried the long yellow mandoline style with a curved blade and that was fairly easy to use, but should have beebn designed to be more curved as it nicks several rows of kernals which makes for a bit more bits and pieces. The zipper is all stainless and does a neat job of removing the rows two at a time. It takes less than 20 seconds to cut off all the kernals off a cob....See MoreWhat have you put up 2016
Comments (200)Jack, I'm just using up the last handful of cloves that I kept "fresh", and they're just starting to sprout, so I need to use them up.... Right now I'm running with a Hereford/Highland cross, and I'm happy with that. The calves are born small but grow quickly and happily graze on brush and weeds along with their pasture. Mine are all grass fed and grass finished, and eat only that which is grown on the farm here. Well, not exactly, they all love the Little Debbie powdered sugar donuts the grandkids feed them as treats, but other than that it's grass and hay, LOL. We butcher at about 18 months, so it's really "baby beef", and my animals have acres of pasture to roam around in and just be cows. No feed lots, no crowded spaces, the barn is open but they seldom go inside unless they are escaping summer's heat. When it's time, Dallas comes to the farm and they are killed as quickly and humanely as possible. They are born on the place and never leave it, no trailers or strange places. They are not pets, (well, except old Red Cow, she's 16) but they are friendly and docile and I can handle them myself. They'd follow me off the edge of the earth for a powdered sugar donut, LOL. I have neighbors who are old farmers and they swore I'd never get an animal from birth to 1,000 pounds in 18 months on just hay and pasture, but a couple of them have now switched to grass fed because they can sell them for more money. I'm happy that you are buying beef from a neighbor, keep the little guys in business! And I mean little, right now I have 6 head of cattle. (grin) And so, I just canned 5 quarts of sirloin chunks and 3 quarts of stock. That'll be the last of my preserving until next year, as I have our family Christmas celebration on Sunday, complete with a 7 rib standing rib roast, homegrown. So, no time for canning, we'll need a new 2017 posting! A very Happy and Healthy New Year to all my friends here... Annie...See MoreWhat have you put up? 2021 version!
Comments (173)Jack, that's about the age of my new herd bull, he was a couple of months past 2 years old when I got him in August. He is registered, the people I got him from were serious about beef, they'd even had the rib eye ultrasound checked for fat marbling, LOL. I figure I can keep him for a couple of years and still get my money out of him. So I only have three cows, but I'm sure they are all bred. He was already tested, of course, as his owners were leasing him out as a herd bull before they sold him to me. Anyway, tenderloin for Christmas dinner this year! I made some really nice horseradish sauce with some of the horseradish, but Elery has been eating it straight, just smeared on a sandwich, he loves the stuff. I guess we'll be planting more, or letting it spread. I still have some in the freezer, unground, so I'll be experimenting with that when the three half pint jars I made are gone. I was told not to grind it all at once, since it loses it's potency. Elery's son, DIL and their three boys are coming from California for Christmas, we see the boys in the summer but haven't seen his son or DIL for nearly 5 years. He just put 5 pounds of venison sausage in the smoker this morning, more than we'll need although there will be a Christmas meal for 16 and another one for 11 this year. So, some venison came out of the freezer, was made into sausage and went back into the freezer, LOL. That kind of counts, right? Annie...See Moreparty_music50
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