Archive | 4:01 pm

Preserving the Harvest

8 Aug

I’m at the time of year when my garden keeps me busy.  I’m lucky that the weather has been good here for keeping the weeds out, and I’m also grateful that I have water close by so that I can water the garden.  We’ve been horribly dry for the last six weeks or so.  My trees are losing their leaves because of the dry conditions.  I’m kind of worried about a couple of my old oak trees.

I’m still getting a few cucumbers and zucchinis despite the dang squash vine borers.  I’m working hard at preserving the harvest.  I have been making and freezing zucchini brownies and bread.

I’ve also been freezing zucchini patties.  When they are frozen, I’ll switch them into a ziploc bag, but they stay separate by freezing on the baking sheet first.

I think I’m going to move on to zucchini chips next.

I have already canned green beans for me and my mom.

Snickers has been my expert helper.

Snickers

Now I’m playing with green bean recipes.  I must say the balsamic roasted green beans were yummy.

The tomatoes are just starting to get ripe.  That means I’ll soon be canning roasted tomato sauce, cold pack tomatoes, and tomato juice.

I’m also making lots of mozzarella cheese to grate and freeze for winter use.  I also plan on making and freezing more mozzarella sticks.

If I find time, I still want to make more yogurt, buttermilk, chevre, and feta, too.

Edit: Here is the recipe I use for my Mozzarella.  It is exactly as a friend sent it to me.  I do use liquid rennet, so I had to make the notation at the top.  I decided 1/4 tsp. in the 1/4 cup of water works best.  You might only need to heat it twice in the microwave.  When it is glossy and stretchy, that’s good.

Just a reminder, if you use store bought milk, you might need to add calcium chloride.  You can read all about that HERE. (Just scroll down to where it talks about processed milk and click on the calcium chloride tab).

Advertisements