- 2 pints watermelon-rind pickles
- 7.5 pints charred chili BBQ sauce
- 9.5 quarts tomato sauce
- 1-2 pints tomato paste drying in the dehydrator (it started out as somewhere around 10 lbs of plum tomatoes . . . wow)
- 8 quarts sauerkraut decanted, fermenting vessels refilled with same amount of fresh cabbage, salt, and caraway seeds
- Went apple-picking and picked . . . uhhhhhh . . . 60 lbs?, 75 lbs? . . . 4 boxes full
- Picked a sack filled with black walnuts to dry (experimenting)
How am I doing this...? Very simple. Squeeze keeps the boys under wraps for the weekend (they play alongside him wherever he is working, or "help" him work) while I spend two days from noon to bed-time in the kitchen.
I am a preserving machine this season, a force to be reckoned with. I surveyed our jar storage this evening and realized that we might run out of jars (and/or be forced to use the pints when I'd rather use the quarts). The tomatillo glut hasn't even started yet and I have big plans for mondo amounts of salsa verde. !!!
This is amazing for two reasons. First off, I've been semi-embarrassed in the past, wondering why I have been hoarding such massive quantities of canning jars. It always seemed so excessive. But this year? Whoa baby, I'm on fire.
And that brings me to my second point, which is . . . I am totally Wonder Woman this year. It is amazing. I can't believe the amount of food I am preserving! I assume it is a combination of fabulous output from our garden and the accumulation of skills and experience. I am so impressed every time I go down in the root cellar. It already looks amazing.
And last but not least, Squeeze built a sandbox. (Sorry about that terribly back-lit picture, it was the best I could do at the time.) We've been talking about it for the past 3-4 years and finally got our act together and decided this was it! The biggest hurdle has been deciding where it would go. Squeeze used wood from our huge pile of reclaimed lumber, harnessing the charm of the "rustic" look. He did a great job.