It is the wee hours of the night/morning and I've been in the kitchen for most of the day . . . decanting sauerkraut, jamming and canning 12 cups of concord grapes, canning 9 quarts of tomato sauce. I didn't get started until mid-afternoon, but crikes . . . I'm bushed.
Tomorrow I will need to re-fill the Pickl-It jars with a fresh batch of thinly-sliced cabbage n' caraway seeds for 'kraut and quarter plum tomatoes for the dehydrater.
I really should blanch and freeze kale and collards as well. They "keep" so much longer out in the garden, but better to get a jump on it vs. waiting until I am totally burnt-out and the plants are half-dead. I doubt I'll have it in me, though. Maybe sometime this week.
'Tis the season.
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