Things are looking up a little this week. Starting to get a little put up.
One of my favorite tools this time of year. Steam Canner. It replaces the old hot water bath canner. It only requires 6-8 cups of water and the timing is the same as a hot water bath. No more lifting heavy canners full of water.
5 1/2 quarts of dill pickles
4 pints of tomatoes
Twice baked potatoes. I had purchased 50 pounds of russet potatoes a few months back and decided I really need to use the up a little faster before they decided to go soft. These were froze on a cookie sheet and then vacuum bagged in meal size portions.
The first batch of sauerkraut.
7 pints gone to the basement to ferment. They will be processed in 6 to 8 weeks.
Celery leaves drying from the first bunch of celery picked from the garden.
Be sure to visit our host The Gardener of Eden and see what others are squirreling away for the up coming winter.