2 posts categorized "Canning"

in the kitchen

It's been really busy here around the homestead.  Jim's been working outside doing odds and ends, getting rid of the burn pile that has grown over the year.  It's always good to burn it before it gets too big and the fire ends up being too huge.  Stacking wood by the sugaring area for when it's sugaring time, we definitely don't want to be low on wood when we're boiling sap.

I stayed in and did some prep work for a recipe I wanted to make this week.  I had to go to town to get a couple of the ingredients that I didn't have on hand, one being chili sauce.  Now, I'm a label reader and if it has high fructose corn syrup in it I won't buy it.  Well the two chili sauces that they carried both had it in them...ugh!  I just couldn't pull the trigger to buy either of them.  So, I pulled out my phone and looked up homemade chili sauce and I found a recipe for a maple chili BBQ sauce, okay I could work with that.  When I got home I made the sauce and made another one that is actually chili sauce, and they both are delicious.  Instead of vinegar I used apple cider vinegar.  I just may end up using them both in the recipe I'm making.

Sauces

A few days ago I started 3 sourdough starts.  I'm actually experimenting with starting them with different flours, all purpose flour, our fresh ground flour and I did two yogurt and buttermilk starts with all purpose and fresh ground, just to see how each of them do.  It looks like a science lab in my kitchen right now :)

Here I am ready to do the first feeding on one of them.  I mixed 1/4 cup all purpose flour and 1/4 cup fresh ground whole wheat flour together and added that with 1/2 cup room temperature water to my sourdough starter, covered it up and put it back to do it's work for another 12 hours, which then I will feed it again.

Sourdoughstarter2

See the beautiful action that is going on here?  You can also see where the starter had risen at one point then fell back down.

Sourdoughstarter3

Here are my two yogurt/buttermilk starters, not much action going on with them, they take a bit longer to get going I'm told.

Buttermilkyogurt starter

We woke up to 0° here in Southwest Wisconsin this morning, hubby says it's cold out but no breeze of any kind so he says it's quite beautiful out.  I'll just believe him and stay in my nice cozy log home with the fire burning in the wood stove :)


canning season

Our canning season is still going strong.  We went to the apple orchard this fall and bought some honey crisp apples.  We usually get the seconds as they are cheaper in price.  I received an email from the orchard we usually go to that they had a BOGO sale going on, which is buy one box, get one box free.  Since it was busy here this fall, but who am I kidding, it's a ALWAYS busy here, but since I was busy I didn't get to the apples right away so we lost a few to rotting.  BUT, I was able to make applesauce out of the remaining good apples.  We really didn't lose that many but it sure seemed like it at the time I was going through them.

Applebowl

This time before I cooked the apples I peeled them.  Oh my goodness, I will always and forever do that when I make applesauce again.  

Potofapples

It was so much easier when I was putting the apples through the sieve, I was not fighting the peelings.

Sauce

Twenty-four pints of delicious applesauce ready to be put down with all the other canning we did this fall.

Applesauce

I not only canned the applesauce, Jim and I canned more venison stew from the deer he got and the potatoes, onions, and carrots we grew in our garden this year.

Earlier in the fall we canned our peppers and potatoes and made tomato sauce with the tomatoes we picked.  When I say we, I do mean both of us.  I am very fortunate to have a husband who enjoys canning as much as I do.

Peppers

Tomatoes
Potatoes

Onions
It really feels good when you do a garden, and come harvest time it's very exciting to preserve the food we've grown.  It's a lot of work but so worth it in the end.