Canning & Preserving Feed

Around Here...

Fall collage
The colors are reflecting the change in the seasons from summer to fall.  Our weather has been rather extreme, hot and humid one day, then cold and rainy another.  

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The garden is producing.  We have had a stretch of warm and humid days which has helped to ripen tomatoes.  I have never has so many ripe tomatoes in the fall!  I have been busy canning tomatoes and making and canning salsa to line our pantry shelves for our family to enjoy.

IMG_0328The bees are hanging in there.  The nectar flow has pretty much ceased in our neck of the woods.  The warm weather has kept the bees active, but hungry.  I made a sloppy candy board with a pollen patty and consolidated the bees into one super recently as I start to prepare and transition them with hope that this colony will make it through our long winter ahead.

Other happenings:

Athletics
We are keeping busy following our children in their athletic endeavors.  Fall extra curricular include cross-country running, a kids marathon race and flag football.

RaceI ran too!   I returned to the running scene and completed a local half marathon after having a competition hiatus for the last 13 or so years.  It felt good to accomplish this goal.

BdaySince I have last posted we have also celebrated this special boy's 8th birthday!  

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Oh how our life is rich and full!  This mindful practice of reflecting upon still images serves as a reminder of all of the beauty in my life, especially on difficult days. This simple practice fills me with gratitude and evokes feelings of joy and love.   I invite you to play along.


Garden Goodness

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Garden - 1 (1)When I am not adventuring outdoors with the kids, I find myself in the garden or kitchen.   August is the season for canning

and preserving.   So far I have put up dilly beans, cucumber dills, pickled beets and peach salsa.  I have been harvesting and drying chives, basil, oregano, rosemary, dill and cilantro.  The garden raspberries have started to produce and soon we will have red tomatoes.  Along with all of the preserving, we are enjoying eating right from the garden.

We are very pleased with our garden bounty!






Spring Sugaring

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Maple 8Another season of small scale spring sugaring has come to a close.  Today I finished boiling down the sap I have been collecting.e.   This year was not the greatest season I experienced, but bountiful enough to continue the experience and reap the harvest.  We had an early warm spell that accelerated the swell of the buds, when we had a longer stretch of good sap collecting weather (below freezing at night and above freezing during the day), the buds warmed up enough to "pop."   When this happens the sap gets a bit cloudy and it can subtly affect the taste of the syrup.  This too is when the tree needs the sap to form the leaves.    

I did collect about 20 gallons, which equates to about a full 8-10 hours of boiling.   I was happy with my yield this year - and the time commitment was manageable given other things pulling me in different directions this weekend.

I had opportunity to share what I have learned over my years of small scale spring sugaring with a larger audience as well. Check out my post on mothering.com to learn a little more:

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pumpkining in kindergarten

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Here are a few snapshots from short, busy and fun week in kindergarten.  

In the lesson plans were:  pumpkin investigations!

Monday:  Pumpkin seeds (My garden was generous this year I grew 16 pie pumpkins - and I had a couple donations - so each student was able to investigate their own pumpkin.  I brought home one 5 gallon bucket of pumpkin "guts" for the chickens - and two 5 gallon buckets of cut and seeded pumpkins.

Monday night:  The kindergarten teacher (and husband) roasted pumpkin seeds, the kindergarten teacher also bandaged the blisters that she got from slicing and cutting the tops off of 18 pumpkins.

Tuesday:  Roasting pumpkins.   In class we roasted a crockpot full of sliced and seeded pumpkins throughout the day, sharing with the kiddos one way pumpkins can be cooked.

Tuesday night:  Roasting pumpkins - I had two crock pots going at home roasting pumpkins overnight and during the daytime to make the most of our harvest.

Wednesday: Pumpkin puree and pumpkin smoothies.  In class I showed the kids what part of the pumpkin that we make into pumpkin puree and we celebrated our efforts by making (and enjoying) pumpkin smoothies.

Wednesday night:  Before we went out and celebrated our anniversary, I finished up making pumpkin puree from all of the baked pumpkins.  I was able to put up over 26 cups of fresh pumpkin.  (I freeze it in 2 cup servings in quart freezer bags.)

Another successful year of pumpkining at home and school - done!

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Now I just need to make it through a Halloween on a Monday night.

If you are looking for some pumpkin inspired ideas, check out my recent post on mothering.com:

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In the Garden & In the Kitchen - Mid August

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Oh August, a month of abundance!  

This month is delivering an abundance of garden (work and harvest), preserving, gatherings with friends and family -and lots of lake time.   We have been so busy, but in a full, rich and wonderful way.   August, has its moments, but overall it is a wonderful time to be.


::garden notes - late July

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This is such a fun , yet busy time of the gardening season as progress can be noted every day!  

Notes from my north-woods garden:

  • I am continuing to harvest herbs, which I enjoy using fresh in our summer meals.  I have been continuing to dry herbs in our dehydrator to use in the kitchen and for use in my soap making escapades.  I am also making some herb infused vinegars.
  • We are starting to find - and enjoy - ripe cherry tomatoes.  I am finding other larger green tomatoes in the garden too.
  • The pickling cucumber and pie pumpkin vines are spreading, flowering and starting to bear fruit.
  • I am finding pea pods, which are getting eaten as quick as they grow.
  • I'm continuing to harvest bunches of kale, which I am either using, dehydrating or blanching and freezing.
  • And the raspberries!   This is our third year of these berry plants and it is the first year we are harvesting a significant amount of fruit.  We are picking every day - eating, freezing and I just made my second (and last) batch of raspberry jam.  

How is your garden growing?

 


::farewell blues

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IMG_3887Our wild blueberry season is coming to a close.  Today we hiked up our ridge so see how many more we could gather.  The past few weeks we have come down with at least 2 quarts a picking, but today returned with just over a cup.

It has been a bountiful season and our foraging efforts have paid off.  As we have close to 5 gallons of wild blues in our freezer!

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We are grateful for blueberries - the homemade jam that will accompany our peanut butter sandwiches, the frozen berries that will add flavor and nutrients to our morning smoothies and oatmeal - and of course the memories that accompany sharing these experiences as a family.
 

 


herbs, ketchup, peppers and pizza

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I had a productive afternoon in the garden, kitchen and pantry.   I harvested some herbs to use and to dry.   When I was tidying up and taking inventory in our pantry I found some hiding pickles, salsa and canned tomatoes from last season.   I decided to use up our canned tomatoes to make some ketchup - a family favorite, especially in the summer when we do a little more grilling.   I also ground up the peppers I dried last fall so they are a little easier to use.

 The season of harvesting, preserving - and enjoying the garden's bounty has officially began!

 

 

I spent a good part of a rainy day yesterday in the kitchen and pantry drying herbs, making ketchup from the last of our canned tomatoesI gathered my big first harvest of herbs.  I collected some basil, parsley, rosemary, sage, thyme, oregano and chives.  After those were washed and drying I decided to go through the pantry, where found our last jars of pickles and four jars of home canned salsa that were overlooked in all


 


Backyard Sugaring

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Our sugaring season was short - and not that sweet this year in Northeast Minnesota.  We have had warm temperatures that told the trees to "think spring."   The maples were starting to bud out as soon as I started to tap the trees.  I collected sap with my kindergarten students for about a week and we only collected about 4 gallons before the sap started turning a yellowish tint (an indicator that the season is done).  I wasn't even going to boil down what we had collected, but the weather yesterday was so beautiful - I needed a good excuse to be outside.

With such a small amount of sap, the process went quick.  I am so glad I have the experiences of previous years to build upon, the process this year was quick, easy and fun.   The 4 gallons yielded just under a pint of dark (late in the season) maple syrup.  I am excited to share the yields of our efforts with my kindergarten students this week.  (My own kiddos had their fair share of tastes along the way.)