My weekly preserving update
| August 8, 2010 | Posted by sharon under Preserving by the week |
My week in canning, dehydrating, or freezing.
I plan on posting weekly my preserving adventures…. and misadventures! Join me and comment about what you have accomplished this week.
Canning Green Beans
This past week the beans came in! Big time. I had not really been paying attention to them other than to notice when the weeds were needing to be pulled. My sons do most of the weeding so I’d just make note and send them on out.
One day my husband says to me…. we need to get those beans picked. I sent the boys out 2 days later and they came back with 16 pounds of beans! I was so glad my husband was paying attention. It would have been a real drag to let all those beans get overripe. Three days later we got another picking in and they are needing it again!
I also got out and picked most of my beets in my upper garden. I ended up with 3 big bucket fulls. 42 pounds! Then the day got busy I got distracted and did not start canning until late in the afternoon. I was up VERY late! Mostly just waiting for one load to be done so I could get the next load in the pressure canner.
Here are the totals for this week.
Canning
Green Beans – 23 pounds – 25 quarts and 3 pints.
Beets – 42 pounds – 20 quarts
dehydrating peppers
Dehydrating
Mild Chili Peppers – 6 pounds (pre-dry weight) Hung some and used my dehydrator for some.
Zucchini - I forgot to weigh these. Did both zucchini chips and chopped for soups.
Share with us!
Have you had a busy week preserving? Did you try something new this week? Leave a comment and share. If you’ve blogged about your preserving go ahead and leave a comment with a link to your post!
I enjoy seeing what others are doing too.
This is the default footer layout. You can easily add or remove columns in the footer.
I am delighted to be part of your blog and newsletters. You’re an answer to prayers.
Right now I have lots of spaghetti squash, do you know of a way to dehydrate or can these?
I look forward to learning a ton from you.
Warmest Regards,
Joyce Ramirez
Joyce I’m so glad you found me.
The only way I have preserved spaghetti squash is to freeze it. Cook the squash first just as if you are going to serve it. Scrape out the stringy insides and let cool. Place in zip lock freezer bags and freeze. Easy!
I should also add that if you keep them in a cool dark place they stay good for quite some time. I’ve stored them like this also.
You go girl! Did you pickle any beans as well? I love dilly beans. I did beans as well and they came out great. Did two different kinds of beans. One was a broad bean that I had not done before.
Keep inspiring us!
Hi Abigail, No I did not make any dilly beans
yet…it’s on my list. I think I still have a jar or two from last year.
I did dehydrate some.
Hi Sharon!
Thanks to your site, yesterday, I canned my VERY FIRST batch of anything (green beans)! I have had a small pressure cooker (holds 4 quarts) for years but was too scared to use it. My aunt talked me into trying it. It wasn’t as difficult as I had anticipated and I was quite excited that I did it! They look very pretty in that jar! I used the cold pack method and found that I probably didn’t pack as tight as I could have because once sealed there is some room left. That’s ok for us as there are only two of us so we just won’t have left overs when we use those jars.
I am a late starter (40 something also) but I am finding I really want to grow and produce more and more of our own food. Both our families have always preserved, but I just never tried it until now. We have always produced our own beef, but I am wanting to expand that.
I am going to follow your site, if you don’t mind, to help educate me on preserving other foods. I liked your site as it was written so I could follow (me being new at this). I can’t wait to try other foods!
Thanks again!
Lena
Hi Lena so glad you found me and left a comment. O boy you are hooked now. Next thing you know you’ll be scouring yard sales and thrift stores for more jars.
Have a great day.