Plants from the greenhouse ready to plant 2021

 

Garden prep 2021

 

Net on cherry tree

New net for cherry tree.

 

Swarm 2021

 Swarm moved into the top bar hive 

Mantis hatching 2021

 

Garden before 2021

 

Greenhouse update May 7th

 

Beets and tomatoes coming up

 

Planting Beats, carrots, peppers tomatoes

 

Starting peas onion update

 planting peas 

onions coming up 

Starting of the onions

 

2021 Plan

2021 Plan

 

Turkey stock

Turkey stock round 2

boiled carcasses for 5 hours then roasted the bones 350 deg for 1hr and put them in the pressure canner with 2 TBS of viniger for 90min @ 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.

Turkey stock

 Turkey stock 

boiled carcasses for 5 hours then roasted the bones 425deg for 1hr and put them in the pressure canner for 30min @ 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.

 

Elephant Garlic

 Cleared out back bed and planted Elephant Garlic.  

Hot Sauce

1 lb. of seeded and chopped Cayenne Peppers

1 1/2 cups of white vinegar
1 tsp. kosher salt
1 tsp. minced garlic (optional)

Wearing rubber gloves, and using the knife, remove the stem and cap from all the peppers. Then, cutting the peppers lengthwise, remove all the seeds. Coarsely chop the peppers (1/2" pieces) and place them into a pot with the remaining ingredients.

Heat to a boil, then reduce heat to a simmer for 5 minutes. Remove from heat and pour into the blender. (At this point, put on the face shield!)

Put the cover on the blender and hold it down. Turn on the blender at its lowest setting for awhile, before moving up to the next setting. Progress through to the highest setting.

strain it through the fine stainless steel mesh strainer (use the back of the stainless steel spoon to assist) and then thin it down using more vinegar to the consistency of your liking.

Process pints for 15 minutes

ROASTED PEPPERS

Wash peppers.

Remove cores and seeds.

Roast peppers 

Cut into quarters

Pack into 1/2 pint) or 1  pint) jars.

Leave (1 inch) headspace.

Optional: a pinch of salt per jar.

Top up each jar with clean boiling water (such as from a kettle, for instance), maintaining headspace.

Debubble; adjust headspace.

Wipe jar rims.

Put lids on.

Processing pressure: 10 lbs weighted gauge, 11 lbs
dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)

Processing time: either size jar 35 minutes.

From https://www.healthycanning.com/canning-roasted-peppers/