Archive for the ‘cooking’ Category

Venison in the Freezer

One thing I have been up to is deer hunting. I tried last year and didn’t see anything. I had much better success this year and now have over 90 pounds of meat.

Small-Audience “Blogging” – Cook Book Notes

I don’t trust the memory of my future self.  I learned this the hard way many times.  So I write notes to…ME…in all our cook books.  Surely I’m not the only one?

Below you can tell which pieces were fried after I figured out the missing ingredient in this recipe.  Both are fried, but the left side is more my style.

Sauercrock Sauercracked, Sauerkraut Sauercanned

My Sauerkraut was finished some time ago.  I held it in the refrigerator to SLOOOOW down the fermentation for a while, then I canned 2/3 of it.  The remaining third will be eaten the proper way…alive.

While I was scooping kraut out of my fermenting crock, I noticed some bad news:

My 4 gallon crock has developed a crack all the way through from the inside, out.  That stain is dried cabbage juice and salt.  This is disappointing, because I don’t want to spend a small fortune on a new one, but I can’t trust this one again.

This is the color I achieved this year with my mixture of purple and green cabbages.  I hate to kill the beneficial bacteria by canning it, but the kraut won’t last until next July if I don’t can some of it.

On an unrelated note, today is the first day in 8 days that I haven’t taken any headache medicine.  I have been down twice with a migraine, and it’s still up there, lurking around, threatening to come back again.

 

 

Ripe Tomatoes mean 2012 Salsa…soon

My first 6 pounds of ripe tomatoes.  They’re an ugly bunch, due to the weather, but they’ll taste fine when I make them into salsa!

I didn’t even see the squash bug in person. I only noticed him in iPhoto.  This is a Cabin plant.  I’ll be saving a whole bunch of seeds soon.

Cooking for Company

We grilled with a bigger cast iron skillet when company came over recently.  There were 3 extra here, so we threw another potato in the pot and nobody left hungry.

My son H. told me that as I was putting the brats on it looked like I was building a company logo in Photoshop.  I can see it.  Brats-R-Us, maybe?

Dill-Pickled Garlic Scapes

We are trying garlic scapes cold processed as refrigerator pickles with a dill brine this year.  So far it seems really spicy.  These weren’t really canned, they are just being stored in a glass jar.

If you have made this kind of pickle before, please tell me what you cooked with the scapes after pickling them. What did you use them in? I can only make so much tuna salad.

Beets Harvested and Canned 2012

I harvested my beets a few days ago.  I didn’t get any pictures of them with their tops still attached, but they filled two half-bushel baskets.  I planted six 8-foot rows, and my root harvest is shown below.

Cut off the tops!  Eat them if you like greens.

Wash off the dirt!

Put the washed beets in a pot (or two) and boil them for about 20 minutes to make the skin really lose and easy to peel.

The skin will slip right off, along with the stem stubs.

Peeling in a messy step.

Get your recipe book and spices together!

Combine the beets with the vinegar, sugar, spices, whatever is in your canning recipe and boil them again.

Get your canning jars and lids simmering, and then fill the jars with the hot beet mixture.

Process your beets for 20 minutes (for pints) in a boiling water bath.

From six 8-foot rows of beet seeds I canned 1 gallon of beet roots.

The last time I canned beets I skimmed off the spices. This time I canned the spices into the jar. I want to see which way I like better. I keep notes in my cook books.

Follow

Get every new post delivered to your Inbox.

%d bloggers like this: