- 10 lbs dried green beans (now fits in 1 quart jar)
- 11 pints pickled sweet peppers
- 10-ish lbs dried green peppers (both pepper jobs were a major time-suck with all the chopping and seed removal)
- 4 jelly jars / 1 pint vanilla-melon jam
- 6 quarts tomato puree
- 5 pints charred chili BBQ sauce
- 8 pints pickled green tomatoes
- Another batch of vanilla-melon jam
- Decant/refill fermenting vessels w/ cabbage for sauerkraut
- Apples up the wazoo
- Tomatillos (a huge box filled to the top)
- Green tomatoes
I would like to try it during the week, but it is prit'near impossible with all the demands of the three little monkeys underfoot. I just don't know how I would do it. Things are different this year w/ the combination of age levels and temperaments. It seems like I am always in the process of negotiating peace, breaking up fights, or comforting one screaming child or another. (Not to mention feeding, bathing, directing, diapers, clean-up, etc.)
Nevertheless, I shall persevere. I still feel strong, though my enthusiasm is starting to falter a bit. And (heh) . . . we're supposed to start our little home school next week.
1 comment:
persevere and preserve!! preserving foods sounds like great curriculum for learning (however not very productive) I am so impressed with you and can't wait to see the root cellar photos! Press on my friend!!
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