Category Archives: Tomatoes

Blessings Abound

Hello and welcome.

Today I’ll be canning. I expect to produce about 10 quarts of tomato juice but since my canning kettle only holds seven quart-size jars I will cook down the excess into sauce to be used in a meal later this week. Likely stuffed cabbage. Before I head to the kitchen to begin cutting up tomatoes and sterilizing canning jars let me tell you about the results of last week’s efforts.

Cucumbers Are Abundant This Year
Pickled Peppers

Last week I canned:

6 quarts garlic dills

4 quarts hamburger dill slices

6 pints pickled peppers

4 quarts sauerkraut (still fermenting)

7 quarts tomato juice

6 pints bread and butter pickles

Some of our garden meals.

We also continue to include some of the fresh-picked bounty in our meals daily, something that only happens this time of year.

Steak, Potatoes, Steamed Swiss Chard, Glazed Carrots, Beets

Grilled steak with boiled potatoes, steamed Swiss chard, glazed carrots and boiled beets.

Pasta and Clam Sauce, Sauteed Swiss Chard and Eggplant

Pasta and clam sauce with sauteed Swiss chard and eggplant.

Not pictured: Tuna salad sandwich. I love to mix lots of veggies into tuna salad – chopped lettuce, diced tomato, shredded carrot, onion, diced celery, shredded or diced radish – mix it up with some mayo and spread it on your favorite bread.

Also not pictured: Another of my favorite summertime dishes is sliced cucumbers covered in a sour cream, dill and garlic dressing.

Other News

Last week our young hens began laying as evidenced by the tiny egg(s) my husband collected. First time layers usually lay a few tiny eggs before they begin laying regular size eggs. Inside the tiny egg is mostly or all egg white (there might be a small speck of yolk as well.)

The hens beginning to lay was kind of bitter-sweet as we lost one of the young hens to a prolapsed vent. Apparently, the egg she was trying to lay was too big for her. We are now down to just 5 of the 12 hens that started out as baby chicks this spring. Farming can often be heartbreaking.

Thanks for stopping by and I wish you a beautiful day.

Canning Season

Eating our own homegrown produce throughout the year is one of the benefits of having a large garden but in order to do so it must be preserved. As the tomatoes are ripening I am turning whatever we don’t eat fresh into juice. I will then cook it down into tomato sauce as needed. I did 10 quarts of juice this past week and will be doing more tomorrow.

I also discovered that we had way more cucumbers than we could eat before they went bad, so I decided to make a batch of bread and butter pickles. I haven’t made these in a few years so they will be a nice treat.

Do you do any home canning?

What is your favorite kind of pickle?