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A Season for Preserving Food

7 Aug

I swear all I’ve done the last couple of weeks is prepare food for the winter.

That includes a lot of mozzarella cheese for me and the family.  I still have to do mozzarella sticks.  I’m also making chevre.

I have plenty of sweet corn frozen.

Some of the goats have taken advantage of my corn shucks being tossed out. Everyone else was still out in pasture.

Dolly and Cookie

Cookie in particular has been good about coming up early to sneak a treat.

My tomato plants are dying; I lost a lot to rot from the hail; I am picking them early to preserve every drop of liquid in them, but I am working on canning the tomatoes that are left.

I have cold pack tomatoes.

I am making sauce for the family now.

I have also been chopping and freezing okra and hot peppers.  This year I decided to try canning my roasted beets with a honey rosemary glaze instead of freezing them.

I just need the Habanero peppers to turn orange so I can make my son’s salsa.

Just as I finish this summer canning, I’m going to move on to the fall stuff because I’m seeing orange in the garden.

I think I might be ready for the first frost this year.

A Chevre Treat

10 Jul

Since I’m milking the girls and getting a lot and my freezer is already half full, that means it’s a good time for me to play and experiment.  I decided I need to find a way to replace the cream cheese spread that I like so much with my bagels.

my chevre on the left; purchased cream cheese on the right

I made some chevre and added strawberries and a bit of sugar and mixed it all together with my stick blender.

I have to say, it’s pretty amazing.  Luckily, chevre freezes well, so I can make a big batch and have it all year round.

I’m also going to play with other additives, so it will be more like dip, but that is later in the cheese-making season.

Chevre is easy and what people typically think of when you say goat cheese.  I love that it is so versatile–I use is as a substitute for cream cheese, ricotta, or sour cream.

I Quit

30 Sep

The second reason I did not take many pictures this past weekend is tomatoes and milk.  Seriously.  I’m not getting much milk from the girls right now, but it still adds up.

That means, I started Saturday by making three batches of mozzarella.  I also had to deep fry the mozzarella sticks that we made last weekend.  They’ve been in the freezer all week taunting me.

Then I switched to tomatoes.

This is my canning total for Saturday: 13 pints and 2 half-pints of roasted sauce; two pints and four quarts of cold pack tomatoes; and six pints and three quarts of tomato juice.

My basement is full. I’ve already given away two dozen pints of sauce/salsa.  I quit.  I refuse to do any more tomatoes this year!

That means I moved on to other garden items!  I chopped and froze some okra.

I started preparing and freezing butternut squash.  I did some for me and some for my uncle.

Someone had to check out the squash after I put the skins in the birds’ bucket.

Sky and Snickers

Snickers decided that it tasted yummy.

I pulled the last of the beets and shared them with my nephew.  I roasted and froze mine. Since my peppers didn’t do well, my sister sent me a bucket.

I’m still working on getting the peppers done.  I did take a break though, and made three batches of soap Sunday afternoon.

That includes a new fragrance–crisp apple rose.