Done planting 2017

Finished planting all the beds today

First planting 2017

We planted one bed and got the others ready to plant.

Cabbage, Beet, Carrot, lettuce, seeds planted and broccoli plants form the neighbors

Tractor Fire

After mowing with the tractor is caught on fire in the garage.  Lucky we were able to put it out with minimal damage to the garage but the tractor is a total loss

Seedling Progress

The Tomatoes and peppers are up and starting to grow.  All of the brassicas either died or did not come up.

Irrigation lines

When we were adding the drain line we cut the hose feed from the rain barrel so while it was dug up for repair I added the irrigation lines to all of the beds like I had planned on doing years ago

Goodbye Tree

Cut down the half dead poplar tree in the back yard.  The neighbors graciously offered their assistance as well as heavy equipment.

Yard drainage

We got a lot of rain this week and water ran in the garage so we decided it was time to finlay add some drainage.

Starting of the seeds

We started seeds in the greenhouse (way too late  again)

2017 layout

Preliminary layout for the 2017 garden

Chicken

Chicken
We got a good deal on chicken tenders at the Q-mart

1. If the chicken is frozen, let it only partially thaw

2. Once the pieces are thawed, pack them firmly into jars

3. add boiling water leaving 1 inch of headspace remove air bubbles.

3. Wipe down the rim of the jar and fix

4. Place the jar in the water-filled canner.

5. Process in a pressure canner: 75 minutes per pint or 90 minutes per quart, using 10 lbs. pressure.

Potatoes

The Q-mart had 50 lb of potatoes for $5 

Sauerkraut

Sauerkraut

From Ball
STAGE 1:



CUT cabbage into thin shreds, about 1/16 inch thick, in a food processor fitted with a slicing attachment, working in batches as necessary. This can also be done with a sharp knife or mandoline. Remove any large pieces and discard.
WORKING in 5-lb batches, combine shredded cabbage and 3 Tbsp pickling salt in a large stone crock or glass or food-grade plastic container. Mix thoroughly. Let stand for 15 minutes or until juices start to flow and cabbage wilts slightly. Using a wooden spoon or your hands, press down firmly on the cabbage until the juice comes to the surface. Repeat four times, until all the cabbage is used up, leaving at least 4 inches of space between cabbage and rim of container. Sprinkle remaining pickling salt on top. If not enough juice has been produced to cover cabbage, add brine*.
PLACE a large clean inverted plate over the cabbage mixture and weigh down with two or three quart jars filled with water and capped. (Keep cabbage under brine by 1 to 2 inches throughout fermentation.) Cover with a clean heavy towel. Let stand in a cool place. Every day, remove and discard any scum that has formed. During fermentation, gas bubbles will form. When bubbling ceases, fermentation is complete. Fermentation may take up to 6 weeks, depending on atmoshpheric conditions and variations in the cabbage itself.


*To make brine, combine 4-1/2 tsp pickling or preserving salt and 4 cups water. Bring to a boil over medium-high heat, stirring to dissolve salt. Let cool to room temperature, then ladle over sauerkraut to cover.

STAGE 2:
Raw-Pack Method:

PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
PACK sauerkraut, with brine, into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding brine. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
PROCESS quart jars in a boiling water canner for 25 minutes and pints 20 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.