From Mid July until late October my steam canner, pressure canner and boxes of canning jars become permanent fixtures sitting in their boxes on the floor in my kitchen. It seems they are in uses a number of days away during that time. But I can and freeze year round not just while the garden is going. I love to cook and still do everything in big batches as I did when my family was growing up even though there is now only me and my brother that I am the caregiver for.
Hear are a few of the times that made their way into jars this week.
I am still canning tomatoes. Did a couple of batches this week.
My lonely 2 pints of cannelloni beans. Hope to do better next year but did get enough dried for my seed for next year.
One of my favorite tools. The Squeezo. At the end of the tomato season I use the scrubs to make tomato juice. The gadget makes it so easy. No peeling, coring, just cut them up and cook them down.
This pot was full before cooking.
This is after my buddy the squeezo
Total waste from the pot of tomatoes
Finally braved the task and got 2 pints of pickled Hungarian Wax Peppers. Since I am allergic to the oils in hot peppers it takes me a while to get my courage up to do them. Took a benedryl then dropped the peppers into boiling water for just a minute and came through the process without the throat swelling shut.
Also had a chicken to stew up for dinner the other night so made stock from it at the same time. Canned two quarts of the stock for later use and made creamy chicken soup with one quart.
Creamy Chicken Soup
1 quart of Chicken stock
1 Carrot diced
1 Potato diced
2 Stalks of Celery Diced
1 Small Onion Diced
1 Pint Canned Tomatoes
1/2 Cup Condensed Cream Soup Mix Cream of Condensed Soup Mix
Cook soup until vegetables are tender. In a bowl add enough water to Soup Mix to make a slurry then slowly stir into the soup. Allow it to come to a boil and thicken.
(Note I do not add the Chicken Bouillon to the mix when I make it)