Garden update 7-10-25

 Replaced a few pepper plants that died from root rot.  peas are done and will be replaced with beans 

Mulch down

 

Freeze dried black berries and potatoes

 Batch 32

Black berries and potato slices 

Chickens go out

 Put the new chickens out in the coup.  The old hen was not happy 

cherries

 I got a descent  amount of cherries this year.  Picked them before the squirrels  got them all. 

 

Canning inventory

 

Sweet potatos

 Planted sweet potatoes in bags

Garden Planted

 All the beds have been planted 

Beets issue

 The beets have brown marks on them.  We had a weird rain and after that the beets had these marks 

Outside greenhouse update

 Everything is coming along in the greenhouse 

Swarm and coop

 A swarm moved into the top bar hive 

Repaired and painted the chicken coop 

New Compost bin

 Replaced the compost bin. The old one was rotten

 

Baby Chicks

 got 2 baby chicks 

Asparagus

 Asparagus  is coming

up 

Peas planted

 

Onion and Hot pepper update

 Onions and hot peppers are doing well in the inside greenhouse.  The cob lights make

a big difference.  

Started tomatoes and peppers in Greenhouse

 

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