August/September Preparation for a bad winter

I can’t believe it’s the end of July!  This year has flown by!!  It’s time to start aggressively storing food for the winter, gathering wood, and winterizing all the animal sheds and the house.  I’ll save the house for last since the next two months will probably turn out to be our hottest months.  The farm equipment should be finished for the year except for a couple tractors.  Hubby always cleans them up and checks everything out for worn parts and replacement parts.  I clean up the garden and yard equipment but still a little early for that.  The major thing now is the garden.  I will have more green beans to can this coming week and weekend, more squash to freeze, onions to store and more cabbage to do something with.  The tomatoes and peppers are near ready yet and the summer “duratio” did away with most of the fruit.  Luckily I stored lots last year.

Hubby worked on filling the wood house again today and the split stack is out of the rain.  We still have a large load to split and more down from the storm to cut & split for the following winter.

All of the hay is stacked and ready for winter and hubby is in the process of cleaning up the hay equipment.  The roofs have been taken care of and I have to put new interior tar paper in the chicken house.  All of the major fence repairs have been made and the pastures are being sheared now.

7 thoughts on “August/September Preparation for a bad winter

  1. Carol Trutt

    What do you do in preparation to freezing your squash? How about tomatoes, do you freeze them or can, and if canning how do you do that?
    I’m going to be doing some of this this weekend and was curious, as an expect, how you do these things.


    1. countrygirllifeonthefarm Post author

      This is the first year I’ve stored any squash (except when I make bread & butter pickles out of them). We love them fried and I like casseroles but the men in my house won’t eat the casseroles. For the squash I cleaned them really good & cut them in slices (little bigger than 1/4″). We have a Food Saver storage gadget that we love. I put 10-12 slices in the bag, suck the air out and seal. Freeze. I don’t blanch or cook them at all. When I get ready to fry them, I don’t take them out of the freezer until about five minutes before I’m ready to bread and put in the skillet. If you don’t do it this way they’ll get limp and mushy after being frozen.
      For the tomatoes, I clean and dip in BOILING water for about 30 seconds or when I see the peel crack and then dip them in ice water. This stops the cooking and allows you to handle them. The peel will slide right off. I then core and cut the stem end off, quarter/dice (cut to suit the recipe you’ll use), pack in the jars, put in 1 teaspoon of salt and cover with hot water, put your lids on and seal. We use a pressure canner and once the gauge starts to jiggle, turn the heat down to medium and process for about 5-7 minutes, turn off heat and let cool. If you use the hot water bath, use the same process but process for 35 – 40 minutes once the water starts to boil and turn the heat down to medium high once it boils.
      Hope this helps. Call me if you have any questions.


  2. shirley dixon

    WHAT KIND OF BEANS DID YOU HAVE?Mine is just now starting we have had one bucket to eat. Tomatoes are coming too fast.


    1. countrygirllifeonthefarm Post author

      I think Eddie said they are blue lakes. We used to plant the Tenderettes but Eddie didn’t think they got big enough. I don’t like for them to get so big. Our tomatoes are at a stand still and they’re getting plenty of sun and rain so I’m not sure what the problem is. Eddie always plants them in the poorest soil in the garden and that may be why. It’s kind of nice to not have everything come in at one time though. We didn’t even plant any corn this year.



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