2025 Garden plan

 

Started Hot peppers 2025

 

Started 2025 onion seeds

 Red grano onion

Yellow Sweet Spanish onion

Vidalia Yellow Extra Sweet Hybrid F1 Onion

Pumpkin

 Pumpkin - Cubed

Wash, remove seeds, cut into 1-inch- wide slices, and peel. Cut flesh into 1-inch cubes. Boil 2 minutes in water. 

Caution: Do not mash or puree. 

Fill jars with cubes and cooking liquid, leaving 1-inch headspace.

Adjust lids and process

Pints 55 min 10 lbs

Quarts 90 min 10 lbs

Turkey Stock

 Turkey stock 

Put carcass in the pressure canner for 3 hrs @ 15 lb to extract everything.  Strain bring to a boil put in jars and process in canner for 20 min pints 25 min quotes @10 psi.

Canned Ground Venison

Pressure canner

Clean glass canning jars. Always inspect the jars for any nicks

Clean canning lids

Clean canning rings

White Vinegar

Ladle

Canning funnel

Jar lifter

Tool to remove bubbles and headspace tool

Ground Venison

Canning or sea salt

Beef Broth

Instructions

1. Freshly butchered venison should be properly aged at least 12 hours before canning.

2. Prepare canning jars by heating jars, and keeping them warm until ready to fill.

3. FOR HOT PACK: Remove excess fat, sinew, and silver skin. I recommend grinding using the

largest grinding plate. Ground venison cooks down quite fine.

4. Cook ground venison at least two-thirds of the way to doneness (rare).

5. Strain any excess fat and rinse with hot water.

6. Prepare your  broth.

7. Fill the jar with ground venison. Leave 1" headspace.

8. Add broth, leaving 1" headspace.

9. Add salt if desired. 1 tsp for a quart, 1/2 tsp for pints.

10. Remove air bubbles.

11. Clean the rim of the jar with a paper towel moistened with white vinegar.

12. Add a NEW metal canning lid.

13. Secure finger tight using a metal ring.

14. Pints are processed for 75 minutes. Quarts are processed for 90 minutes.

From https://kowalskimountain.com/canning-ground-venison/#recipe

Canned Venison

Remove all fat from meat

Cut into 1 in cubes 

Soak in a salt brine (1 TBS per quart) for one hour.

Drain and Pack cubes tightly into clean jars.

Add 1/2 bullion cube per pint; 1 bullion cube per quart. 

Add 4 slices of onion per pint 8 per quart.

Do not add any water in jars.

Clean jar edge, add ring and top, and turn to fit snugly- not tight.

Add jars to canner 

Process at 10 pounds pressure: 75 minutes for pints; 90 minutes for quarts.

Remove canner from heat and let jars cool slowly out of draft with weight left on canner

Buck

 Got a 6 point buck 

Harvest right 12 run

Cabbage soup

beef stroganoff 

milk 

beets 

 

Borscht

Borscht Canning Recipe

Ingredients

24 medium beets, chopped

3 tablespoons extra virgin olive oil

1 ½ cups sweet onion, chopped (1 large)

8-10 garlic cloves, chopped

2 carrots, peeled and shredded

½ head red cabbage, sliced thin

2 Roma tomatoes, diced

8 cups beef stock

2 cups Cabernet Sauvignon wine

1 tablespoon raw sugar (optional)

1 tablespoon sea salt (optional)

1 teaspoon black pepper

Instructions

Beet Prep: Leave the root on each beet and cut stems leaving at least 2” attached. Thoroughly wash your beets and place inside a stainless steel stock pot, placing the largest beets at the bottom. Cover beets with two inches of water. Bring to a boil and cook for 30 minutes or until the largest beet is tender.

Using a slotted spoon, or tongs, remove beets from boiling water and place directly into a bowl of cold water resting in the sink. Keep tap running to provide a steady stream of cold water to quickly cool the beets. One-by-one, place beet in both hands while running it under the cool stream; using your thumbs, gently rub and massage the beet, slipping skin off each beet. Cut root and stem off each beet with a paring knife. Chop skinned beets into 2” pieces and set aside.

In a stainless steel stock pot, add olive oil and sauté onions, garlic, carrots, cabbage and tomatoes until the onions become translucent, about 8 to 10 minutes. Add beef stock and bring to a boil. Stir in chopped beets and boil for an additional 2 minutes. Remove from heat.

Working in batches, place the beet mixture in food processor and pulse until it is a fine puréed texture. Place puréed mixture in a clean stainless steel stock pot. Add wine, sugar, salt and pepper and mix well. On medium heat, while stirring frequently, allow borscht to gently heat through, about 5 minutes. Stir continually to avoid scorching the borscht.

Ladle hot soup into hot jars leaving a generous 1” head space. Remove any air bubbles and add additional soup if necessary, keeping the 1 ¼” head space.

Wipe each rim with a warm wash cloth dipped in vinegar. Place lid and rings on each jar and hand tighten.

Place jars in pressure canner, lock the pressure canner lid and bring to a boil on high heat. Let canner vent for 10 minutes Close vent and continue heating to achieve 11 psi for a dial gauge and 10 psi for a weighted gauge. Process quarts for 90 minutes and pints for 75 minutes.

From:https://canningdiva.com/recipes/canning-beets-and-how-to-pressure-can-beet-soup-aka-borscht-soup/

Caned Kidney Beans

 Beans no soake

1/2 cup per dry beans per pint

1/2 teaspoon of salt. 

Fill with water to the 1 inch mark.

10 pounds of pressure in a pressure canner  for 75 minutes for pints, and 90 minutes for quarts.

From https://preservedhome.com/canning-dried-beans-skip-the-soak/

Old Fashioned Pickled Beets

 Second round of pickled beets

Old Fashioned Pickled Beets

10 pounds fresh beets

4 cups cups white distilled vinegar

2 cups sugar

2 cups water

1 tablespoon pickling salt

Wash beets, trim the tops and cook {about 15 -25 minutes depending on size} in a large stock pot filled 3/4 full with water.  Once the beets are fork tender, drain

While the beets are cooling, combine the white distilled vinegar, sugar, beet water and pickling salt in a saucepan and bring to a boil, stirring occasionally, and then reduce to a simmer.

Peel beets by applying pressure against the skin of the beet with your fingers. Once you have rubbed the skin off the beets, trim the tops of the beet and any remaining root. Quarter or slice beets and pack them into sterilized pint jars.

Ladle hot liquid mixture over beets leaving about 1/4 inch head space.  Remove any air bubbles, add two piece caps and place in canning rack. Lower rack into the canner making sure the jars are covered with at least 2 inches of boiling water and process pints for 30 minutes quotes for 35 minutes in a boiling water canner.

Remove jars and place upright on towel to cool completely. After the jars have cooled, check the seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary. Yields 7 pints.

From https://www.onehundreddollarsamonth.com/canning-recipe-for-old-fashioned-pickled-beets-no-funky-spices/

Fall clean up

 Cleaned out most of the garden.  Removed tomato cages and pulled the last of the beets 

Harvest Right Freeze dryer 11th Run

 Apples

Banana pepper rings

Green Peppers

Mushrooms

Baby Bella mushrooms

  

Harvest Right Freeze dryer 10th Run

Candy run 140F 5 hours

 Life savers

skittles

starburst

skittles 

organic starburst 

Harvest Right Freeze dryer 9th Run

Kale

Tastykake glazed cherry pies 

Tastykake Crunch Mini Donuts

Pickles

Beets 

 

Finished super hot (Mantis Venom) hot sauce

 

Harvest Right Freeze dryer 8th Run (candy)

 Candy corn, skittles, sour patch kids (fail)

Harvest Right Freeze dryer 7th Run

 Beef, Avocados, kale

Harvest Right Freeze dryer 6th Run

 Strawberry  bananas 

Harvest Right Freeze dryer 5th Run

 Beans, rice, chicken

 

Harvest Right Freeze dryer 4th Run (candy)

 

Super Hot ferment started

 

Harvest Right Freeze dryer 3d Run

 

Tomatoes

Tasty cake pies

 Ice-cream 

Easy Hot Sauce

 Easy Hot Sauce

8 cups (64 ounces) canned, diced tomatoes, undrained

1½ cups seeded, chopped Serrano peppers*

4 cups distilled white vinegar (5%)

2 teaspoons canning salt

2 tablespoons whole mixed pickling spices

*Caution: Wear plastic or rubber gloves when handling, cutting and seeding hot peppers

or wash hands thoroughly with soap and water before touching your face or eyes.

Yield: About 3 to 4 pint jars

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

  1.  Wash and rinse half-pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

 

  2. Place mixed pickling spices in a spice bag and tie the ends firmly. Mix all ingredients in a Dutch oven or large saucepot. Bring to a boil, stirring occasionally. Simmer another 20 minutes, until tomatoes are soft.

 

  3. Press mixture through a food mill. Return the liquid to the stockpot, heat to boiling and boil for another 15 minutes.

 

  4. Fill hot sauce into clean, hot half-pint jars, leaving ¼-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

 

  5. Process in a boiling water canner  Let cool, undisturbed, 12-24 hours and check for seals.

 

 process  in a boiling water canner  pints 15 min