It has been very busy here. Since August 9 we have canned 36 pints and 9 quarts of spaghetti sauce, 21 pints and 3 quarts of salsa, and shredded 10 pounds of cabbage; hoping that it will be sauerkraut. Bill got wild in the kitchen and made 11 half-pints and 6 pints of Satan’s Delight hot sauce. I also tried to make corn relish which looks more like its cabbage relish. Finally we froze about 60 ears of corn.
It is always all harmony in the kitchen the first couple days. But harmony is quickly lost. One finds themselves crying one too many times after you have handled 12 pounds of onions. But all the labor will be well worth it come January and there is food from the garden to eat.
When Bill was told all he had to do was cut the corn off the cob, he responded “other than plant it, water it and pick it.” Love you, Honey.
This is mom hard at work cutting the cooked corn off the cob. Neither Bill nor mom trusts me with a knife with very good reason.
Around and around we go to get a full stock pot of juice. The food mill in the pan does its job. This is a treasured gem at the farm. It is always well cared for so it doesn’t rust.
Satan's Delight in progress. I have to say I am very proud of Bill. He did all the hot sauce on his own. Seriously, if you are thinking about canning next year invest in a good canning book. Ball Blue Book Guide to Preserving is cheap and very detailed. It’s almost a Dummies guide to canning.
Mom thanks for the food processor at Christmas!!! I may have never figured out how to make salsa in it, but it shredded 10 pounds of cabbage like a dream.
Please, please turn in to sauerkraut.
The chicken, the chicken, the chicken is on the deck. This is what happens when you free range a bunch of spoiled birds.
I promise the next time I write it will be a non- canning topic.
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