As the canning season is nearly over, may be over if it really went down to 30ºf last night as predicted, I haven’t checked yet. Yesterday was a day to harvest everything that was ready, do a small canning as I wanted to try two of Marisa McClellan’s recipes for canning small quantities.
Before we had freezers, refrigerators, and pressure canners, food was preserved by smoking, salting or fermenting. The Germans preserved cabbage, the Koreans made Kimchi both using salt and the anaerobic process known as Lacto-fermentation. These products are available, but the raw, unpasteurized products made at home are so much tastier and have more health benefits.A basket of tomatillos, assorted peppers, bush beans, too many radishes and lots of greens were brought in, a 2 pint batch of Chunky Tomatillo Salsa made. Quite uncharacteristic for me, I purchased a quart of out of season Strawberries as one of her books has a recipe for strawberry jam made with honey and Thyme that I wanted to try and I made a small batch of that as well. I rarely grow radishes as they all are ready at the same time and you go from famine to feast. I took the surplus and made a quart jar of radish Kimchi then shredded cabbage to start a half gallon of Sauerkraut. The Cider started as vinegar a few days ago is beginning to smell, well like vinegar. Maybe another half gallon of Sauerkraut will be made later. Pickles and sauerkraut used to be made in quantity in large crocks or barrels in the farmhouse basements, the farm cook going down and drawing off what was needed for a meal and the crock re-covered until needed again, lasting until spring vegetables were growing. We usually go through about a gallon each year. The eveningwas finished blanching and freezing the beans and hoping the plants survive the night to give us a few more meals before the real frosts and freezes of autumn arrive.
The tarp on the meat chicken pen was anchored more securely, the peppers and tomatillos covered with light tarps and row cover.
A photo of the pumpkin patch was made to document the wild growth they did in the rich soil of the compost bins.
I’m afraid to venture down to check the thermometer for the low or to peek out to see what survived the night. I am hopeful that we are high enough to avoid the frost pockets that should have formed last night.
Lovin’ life on our mountain farm.