Freeze dried corn, celery, peppers venison, onions.

 

Freeze dried Eggs and beets

 2 trays of egg whites 2 trays of egg yolks and 1 tray of beets

Goodby to the rooster and new hen

The rooster was starting to crow so he had to go.  He was replaced with a hen that was worse for wear from another flock. 

Freeze dried Eggs half and half and tomatoes

 

Fire & Ice Pickles

Ingredients

6 lbs cucumbers pickling variety

8 cups onions thinly sliced (I only used 3 cups)

½ cup salt pickling

4 cups vinegar 5%

4½ cups sugar

2 tablespoon mustard seed

6 tsps crushed red pepper flakes (added 2 poblano peppers) 

1½ teaspoon celery seed

1 tablespoon turmeric ground

Instructions

Wash the cucumbers and cut the blossom end off.

Cut into 3/16-inch slices. I use a wavy cutter to give them a crinkle look.

Combine cucumbers and onions in a large bowl. Add salt on top and mix. Cover with 2 inches of crushed ice. Let sit for 3-4 hours. If you have room in your fridge stick them in there, if not don't worry about it.

Combine remaining ingredients in a large pot. Boil 10 minutes.

Drain and add cucumbers and onions and slowly reheat to boiling. 

Fill jars with slices and cooking syrup, leaving ½-inch headspace. Adjust lids and process. 

To process in a hot water bath: submerge jars in a pot of boiling water. When water returns to the boil, process for 10 minutes if your elevation is 0 - 1,000 ft. ---- Process for 15 minutes if your elevation is 1,001 - 6,000 ft. ---- Process for 20 minutes if your elevation is above 6,000 ft

When finished processing remove jars from water and let sit undisturbed on counter until seals pop.

-I used this

To process with low temperature pasteurization: Place jars in a canner filled half way with warm (120º to 140ºF) water. Then, add hot water to a level 1 inch above jars. Heat the water enough to maintain 180 to 185ºF water temperature for 30 minutes for pint or quart jars.

From -https://www.theartofdoingstuff.com/making-pickles-heres-a-little-known-way-to-preserve-them/#recipe