Mystery squash are pumpkins

 The two squash plants I got turned out to be pumpkins ... the boars and bugs are getting at them so I picked them green ... pulled the plants and hit the bed with the flame weeder.  

Rhubarb

 

Rhubarb-Stewed

Quantity: An average of 10-1/2 pounds is needed per canner load of 7 quarts; an average of 7 pounds is needed per canner load of 9 pints. A lug weighs 28 pounds and yields 14 to 28 quarts – an average of 1-1/2 pounds per quart.

 

Procedure: Trim off leaves. Wash stalks and cut into 1/2-inch to 1-inch pieces. In a large saucepan add 1/2 cup sugar for each quart of fruit. Let stand until juice appears. Heat gently to boiling. Fill jars without delay, leaving 1/2-inch headspace. Adjust lids and process.

 

process time for Rhubarb, stewed in a boiling-water canner.

Hot Pack - Pints or Quarts-15 min

 

Pressure Canner.

Altitudes of 0 - 2,000 ft

Hot Pack - Pints or Quarts 8 min

Updated plan

 Updated plan 

Beds cleaned out

 

Seeds Started 2022

 

Started peas

 

Cleaned the greenhouse

 Cleaned the greenhouse ... I t was too green

Cleaned

Planting for Zone 6

Onions started and new COB lights 2022

 New COB lights put in inside greenhouse 

Onions are coming up 

Potatoes

Potatoes, White

Pressure Canning only. Use Hot pack.  If around 1 to 1½ inches in diameter, they may be canned whole; dice the larger ones.

Wash and scrape just-dug new potatoes, removing all blemishes. (If you’re dicing them, prevent darkening during preparation by dropping the dice in a solution of 1 teaspoon salt for each 1 quart of cold water.) Drain before packing by either method.

HOT PACK ONLY

Diced drain anti-discoloration solution off diced potatoes; cover them with boiling fresh water, boil 2 minutes; drain.

In jars. With whole or diced potatoes, leave ½ inch of headroom. (Optional: add ½ teaspoon salt to pints, 1 teaspoon salt to quarts.) Add boiling water, leaving ½ inch of headroom; adjust lids. Pressure-process at 10 pounds -pints for 35 minutes, quarts for 40 minutes

Got potatoes 5 lb for $1 

Canned some for French fries and some in cubes 

2022 Plan

 First draft of 2022 plan 

Italian style tomato sauce

 

Had some friends over to teach them to can.  

Ground Venison

Ground venison

Brown ground meat.

drain and rinse.

pack meat in jars 

add 1 bullion cube per pint jar

add hot waster to 1 in head space 

Add lids and rings 

Process at 10 pounds pressure: 75 minutes for pints

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.