Showing posts with label canning. Show all posts
Showing posts with label canning. Show all posts

Sunday, September 29, 2013

Tomayto, Tomahto

     The quirky weather had me despairing that I would ever see a ripe tomato in my garden.  Oh what little faith I had.  My tomatoes have produced in abundance.  I have spent the last 4 weeks canning pizza sauce, spaghetti sauce, salsa, whole tomatoes, pickled hot peppers and green tomatoes, vegetable soup and tomato soup.  We have also eaten our green tomatoes fried and our big yellow slicers on home-made bread.  The definition of tomato heaven is in my garden.
     What are pickled hot peppers and green tomatoes you ask?  Check out Singing in the Kitchen for a recipe that's sure to please anyone who likes a little jarred heat in the winter.
   

This bowl full of tomatoes was one of three that I washed and prepped for soup.


This is my recipe for tomato soup.  As you can see, it's been used many times.



I couldn't resist including this picture because the soup is cooking in my shiny new stock pot.  I spent 20 years burning tomatoes and apples on my stove before I realized that maybe I needed a pot with a heavier bottom.  (I'm obviously a slow learner)  Oh what joy to cook in a pot that bubbles without burning.


Not a great photo, but I was rushing because the crackers were dissolving.  Soup anyone?


The chickens get the leftover skins and seeds.


There are still so many tomatoes left, that I am contemplating ring and run tomatoes.  Don't be surprised if you hear a knock and open your door to find a box full lurking on your front porch.



Thursday, August 12, 2010

A Peach of A Day

I spent a day last week putting up the bushel of peaches Joe and I picked up on our anniversary trip.  This is just a little pictorial of all the fun.


     First thing with peaches is to wash them.  Don't you love my old-fashioned porcelain sink?  The drainboard is slightly slanted so every drop of water slips back to the drain.  Plus just a little bleach keeps it sparkling white. 
     Anyway, after I washed the peaches, I dipped them in a big pot of boiling water for about thirty seconds, then I dumped them into a sink full of cold water.  The skins slipped right off.  I chose to slice my peaches this year, but sometimes I just skin, pit and halve them.



Once the peaches were washed and sliced, I made a weak syrup of one part sugar to two parts water and heated it to boiling.  Then the peaches were packed into the jars, the syrup poured over them, the hot lids put on and screwed down, and the jars processed in a steam canner for just a few minutes.


This is my big, scary canner.  It was one of the best wedding gifts I got.  The first time I used it, I hid in the next room so if it exploded I wouldn't be hit with flying beans.
Some of the peaches were also packed into freezer boxes with the leftover syrup.  As you can see, these boxes have been used for years.  I can't even find this kind in stores anymore.


And then of course, there's our favorite way to eat peaches.
One bushel of peaches yielded 32 pints in the freezer or cellar, two bags of fresh peaches for friends, a week's worth of peaches to eat fresh out of hand and of course, one peach pie.

In addition to peaches this week, I put up the following:





















A great week of harvest!  Only tomatoes and beets to go.
Happy Summer!


Monday, February 15, 2010

A Stack of Gold

One of my favorite books when I was growing up was Christy by Katherine Marshall. It is the true story of a young woman who travels to a remote corner of the Appalachians to teach. In spite of the hardships she faces, Christy comes to love the people who have learned to scrape a living from the rocky hillsides. From the moment I read that book, I wanted to be a teacher and live in the faraway blue mountains. In 1983, after graduating from college with an education degree, I hopped in my little red Zephyr and headed for an interview in a small town tucked in a high valley on the far edge of Virginia. The road snaked over the first mountain and I sang along with the Beach Boys as I drove through a light dappled forest that parted only occasionally to reveal sweet green meadows dotted with sheep and cows.

On the second mountain, I lost my radio signal and by the third mountain the only signs of life were large satellite dishes (this was the 80’s, when the satellite dish was jokingly known as the “West Virginia state flower”) and the gargantuan piles of firewood everywhere. The further into the mountains I drove, the higher and deeper the piles grew. Every yard was decorated with a stack of winter fuel as long as five or six pickup trucks.

But, it was a beautiful June day and I assumed that people had overestimated the amount of wood they’d need and that these stacks were left over from the previous winter. The countryside grew more picturesque and more remote the further I drove, but I was relieved to find a town full of wide-porched houses at the bottom of the last mountain. After convincing the superintendent and principal that I was their girl, I drove home confident that I would soon be living out my dream.

Fall in my beautiful mountain county was idyllic, but the temperature dropped as fast as the leaves. Luckily my roommate and I had electric heat and by wearing three sweaters apiece and keeping the thermostat set in the low fifties, we were able to afford to stay warm. By the following winter I was living in a small log cabin. When it snowed, I often woke to find white drifts sifting across my living room floor. Paying for electric heat was out of the question. I would be broke by the end of the winter. Luckily, by that time, I had met my future husband and he helped me build up a supply of winter wood, so I could burn the little fireplace insert that came with the cabin. Having been raised in a house with a woodstove, he found the idea of wearing three sweaters laughable. That winter, I supplemented my heat for the first time with wood. It was the beginning of my journey into self-sufficiency.

Now, I have a wood pile as long as five pick-up trucks, or longer if I am lucky. I grow my own produce in a large garden and store it carefully in my root cellar. My water comes from a spring less than a hundred yards from my house, and I even have two horses should gasoline become so overpriced that I can no longer afford to drive. What I don’t have is a lot of money in the bank. But, it doesn’t really matter. I feel more secure than many of my city friends who must depend on others for food, heat or water. Bring on the storms, let the electricity fail, I will stay warm. Snow in drifts five feet tall? I have a cellar full of food to last me through the longest winter. There’s a certain satisfaction in being so directly connected with my own survival. Those huge stacks of wood I wondered about as I crossed the five mountains to my eventual destiny?  They were my guideposts to a richer life.

In Mason Jars

Inside my cellar, glass jars glow
between the rock walls, row on row.
They mark the time of rain and sun
that like the larks I know is done
and scarce can bear to know.

They hold tomato’s ruby sheen
that glowed a moment midst the green
admired by all, but captive now
in Mason jars.

I take these jars in winter’s night
and think of past days long and bright
when fruit was gathered to be canned
and lay like bright jewels in my hand
I’ve caught a bit of summer’s light
in Mason jars.