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Last night I lit the woodstove and harvested the turnips because the piglets had got into the garden.
This morning: turnip pickles. Matchstick-sliced turnips with a couple beets in slices 3.3kg. Water 3L. Vinegar 2L. Salt 3%. In the fermenting crock for 7 days (this is the plan), then into jars and either pasteurize or water bath.
I'm also boiling down 40lbs of tomatoes into sauce with a couple jalapenos thrown in, and I'll be setting another jar of jalapenos to ferment and making apple sauce (the apple sauce I'm going to experiment with a chinois since the apples are small and I don't like peeling/coring).
These are boring apples so I'm going to try adding grapes or plums to some of the apple sauce to flavour it.
Edit to add: put some celery, carrot, bay leaf, basil, oregano, and smoked paprika in the tomatoes to make a tomato sauce. Currently pressure-canning that.
This morning: turnip pickles. Matchstick-sliced turnips with a couple beets in slices 3.3kg. Water 3L. Vinegar 2L. Salt 3%. In the fermenting crock for 7 days (this is the plan), then into jars and either pasteurize or water bath.
I'm also boiling down 40lbs of tomatoes into sauce with a couple jalapenos thrown in, and I'll be setting another jar of jalapenos to ferment and making apple sauce (the apple sauce I'm going to experiment with a chinois since the apples are small and I don't like peeling/coring).
These are boring apples so I'm going to try adding grapes or plums to some of the apple sauce to flavour it.
Edit to add: put some celery, carrot, bay leaf, basil, oregano, and smoked paprika in the tomatoes to make a tomato sauce. Currently pressure-canning that.
