Peas

 Starting to get some peas

Cherry tree

 Even with the net I only got a few cherries .... it seems the squirrels got them 

Main planting 2024

 

Beets blueberries and greenhouse

 

Peas and tomato and pepper starts

 

The plan 2024

 

Starting seeds 2024

 Soaked pepper seeds in tea overnight 

Started onions and carrots 

Potted pea sprouts in greenhouse 

Chicken stock 2024

Chicken  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.

End of the garden, 2023

 The garden is done for the year, the exception of some cabbage and broccoli. 

Scorpion Ghost Hot Sauce 2023

 

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

Notes

I added 1 bullion cube per pint 

Zucchini Soup

Pressure Canning Zucchini Soup 

1 large onion

10 cloves garlic (I used 1 TBS powder)

14 medium zucchini (I used 2 LARGE ones)

 lemons juice  

16 cups chicken broth (I used Turkey stock) 

salt and pepper

1 tbsp dried dill

1. Cut zucchini in a half and remove seeds

2. Cut into 2 inch cubes and place it in a pot with water

3. Simmer covered until soft about 30 minutes

4. Purée with the blender or stick blender add water if too thick

5. Return to pot and bring to simmer

6. lemon juice to each canning jar 1 tbsp. Quart, 1 1/2 teaspoons Pint 

7. Pour into jars leaving 1 inch headspace and process pints for 60 minutes
quarts 75 minutes with 10 pound weight or 11 pounds on a dial

when serving you can add parmesan cheese and sour cream.

Pickled Bell Peppers

Pickled Bell Peppers

7 lbs firm bell peppers

3-1/2 cups sugar

3 cups vinegar (5 percent)

3 cups water

9 cloves garlic

4-1/2 tsp canning or pickling salt

Yield: About 9 pints

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.

Procedure: Wash peppers, cut into quarters, remove cores and seeds, and cut away any blemishes. Slice peppers in strips. Boil sugar, vinegar, and water for 1 minute. Add peppers and bring to a boil. Place 1/2 clove of garlic and 1/4 teaspoon salt in each sterile half-pint jar; double the amounts for pint jars. Add pepper strips and cover with hot vinegar mixture, leaving 1/2-inch headspace.

 

process time for Pickled Bell Peppers in a boiling-water canner. 

Half-pints or Pints 5 min 0 - 1,000 ft

From  https://nchfp.uga.edu/how/can_06/pickled_bell_peppers.html

Roasted Red Pepper Spread

 INGREDIENTS

  

6 lb red bell peppers (about 8 large)

1 lb Italian plum tomatoes (about 10 medium)

2 cloves garlic, unpeeled

1 pc. small white onion

1/2 cup red wine vinegar

2 Tbsp finely chopped fresh basil

1 Tbsp sugar

1 tsp salt

INSTRUCTIONS

 

ROAST red peppers, tomatoes, garlic and onion under a broiler or on a grill at 425°F, turning to roast all sides, until tomatoes and peppers are blistered, blackened and softened and garlic and onion are blackened in spots. Remove from heat.

PLACE pepper and tomatoes in paper bags, secure opening and let cool about 15 minutes. Allow garlic and onion to cool. Peel garlic and onion. Finely chop garlic. Set aside. Finely chop onion, measuring 1/4 cup. Set aside. Peel and seed peppers and tomatoes. Place peppers and tomatoes in a food processor or blender, working in batches, and process until smooth.

PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

COMBINE pepper and tomato puree, garlic, onion, vinegar, basil, sugar and salt in a large saucepan. Bring to a boil. Reduce heat and simmer until mixture thickens and mounds on a spoon, about 20 minutes.

LADLE hot spread into hot jars leaving 1/2 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.