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What Have You Put By So Far? |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Posted: 05 August 2014 at 03:37 |
I just finished grating and salting several large (8 lbs or so) of cabbage and put them up for kraut. I'm using a long-ferment process, but an easier version can be found here: http://www.foodsoftheworld.activeboards.net/quick-and-easy-homemade-sauerkraut_topic1349.html?SID=986718629147ac331cz5d624fzz864502314815#31809
We've already put by our year's supply of sweet cucumber relish. This is an integral ingredient in thousand island dressing, which we make a lot of through the year. So having lots of the relish is key. Hopefully, at the farmers market today, we'll be able to buy a bushel of canning tomatoes, and start working on them. Goal is to put by both diced tomatoes and tomato puree. If the price is right, we might get two bushels, and put up quarts of whole 'maters as well. So, what has everyone else put by so far this year? |
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But we hae meat and we can eat
And sae the Lord be thanket |
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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I'm ashamed to say I have not put up a darned thing, other than a few dozen eggs.
We are anticipating relocation, and I didn't want a bunch of extra stuff to pack, so that was that. Now it seems as if the move will be delayed a few months, at least.
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Go ahead...play with your food!
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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I haven't done anything either, sad to say. With a new baby in the house it's kind of hard to do anything right now. Hoping to get some pickles going this weekend (probably won't happen though) but that's all I foresee in my future on that front, sadly.
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Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Stopped at the farmers market this morning and picked up a half-bushel of paste tomatoes. Processed them into 9 quarts of sauce.
Later this week we'll pick up another batch, and put by an equal amount of diced 'maters. That should take care of our winter needs for tomato product. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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So far I've gotten about half a dozen pints of pickles and a few pints of dill green beans and that's it.
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Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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A busy couple of days. Picked up another half-bushel of tomatoes. Went right to the farmer for them, and only paid ten bucks. That works out to 40 cents/lb. At that price we'll probably pick up another half bushel.
These will go up diced. I fire-roasted them yesterday, and we began the prep work of peeling & deseeding. Got about half of them done, and will finish prepping and canning today. Meanwhile, the dehydrator is working in earnest. I dried six pounds of sliced bananas, earlier in the week. Just finished filling eight trays with sliced onions. From this point on the dehydrator will likely run non-stop right through October. Next up will be a load of sweet peppers, plus anything else that looks interesting at the farmers market. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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I am ashamed to say, not a dang thing - yet. In fact, our tomatoes are only just now starting to produce....
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DIYASUB
Cook Joined: 01 May 2010 Status: Offline Points: 180 |
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The back wall of my freezer is stacked high with bags of sweetcorn that's been cooked and cut off the cob.
In front of the sweetcorn I'm working on a column of cabbage that's been fried and then bagged in portions suitable to make large batches of Hungarian style Cabbage and Noodles. I just a few moments ago finished cleaning and putting garlic into the dehydrator. Once it's dried it'll be put into the food processor, where it'll be turned into garlic powder and granulated garlic. By this time tomorrow the dehydrator will be refilled with onions to be processed into onion powder and onion flakes. I suppose I'll be running the pressure canner next week. There's all sorts of fruits and vegetables that are plentiful right now. |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Sounds great, Bill!
I've got a bunch of green tomatoes that need to ripen....unfortunately, we're expected to dip down to 30 degrees tonight....
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Bill - this might be worth a look! http://foodsoftheworld.activeboards.net/corn-cob-jelly_topic4190.html
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Ron, you can salvage those tomatoes.
If they've gone past the breaker stage just bring them indoors and lay them out on a table. They'll ripen over time. Alternatively, there are all sorts of preserves based on green tomatoes, from various relishes to sliced green toms. Just check your Ball Blue Book, or hie thee over to the NCFHFP site for ideas. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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