Friday, August 13, 2010

2 Days of Preserving

Yesterday I started out with 20 lbs of pickling cucumbers, 26 lbs of ripe peaches, and 2 lbs of banana peppers.  I also started out with one 2 gallon crock, one 1 gallon crock, and 19 quart mason jars.

Now, as of 11:42 pm, I have:
  • 1 quart of pickled banana peppers
  • 4 quarts of peach sections in light syrup
  • 6 quarts of peach pie filling
  • 1 7/8 quarts of peach topping
  • 2 quarts spicy dill refrigerator pickles
  • 2 quarts dill refrigerator pickles
  • 2 quarts bread and butter pickles
  • 2 gallons of fermenting full-sour dill pickles
  • 1 gallon of fermenting half-sour dill pickles
I have approximately 2 lbs of cucumbers and 2 1/2 lbs of peaches left.  I am completely out of mason jars.

I'm going to bed now.

1 comment:

  1. Next season Mel', what about planting curly-leaved Kale (Scotch Kale)? They live happily in the open until at least 14 (at which point they get a bit sulky but survive). Going below 10 deg, first cover them with a sheet then cover everything with a box which doesn't touch the sheet. Take the covers off when there is sun and the temp gets civilized and recover at night. Works in Maryland winters.

    A good frost sweetens them (draws the starch into the cells) and you can crop them in early winter (leave three or four leaves (covered), wash, blanch and shred, then freeze.

    In summer/fall pick the leaves then put them in the freezer for ten minutes to sweeten up.

    If you pick the leaves from the outside and always leave four or so - the plants can continue to produce for more than one year.