Canning Season Coming to an End

It seems all I’ve accomplished this summer is canning. That’s not a bad thing but when you work so hard all summer and it all fits in one room it’s kind of underwhelming!!

Stocked and ready for winter.

Stocked and ready for winter.

We still need to harvest and freeze some more corn, dig the potatoes and sweet potatoes, harvest the pumpkins and late cabbage.

I started our own sweet potatoes plants this year.  I started our own sweet potatoes plants this year

The plants started really easy and I got 14 plants from two plants.  One end of the garden is full of sweet potato vine.  I've got my fingers crossed that there's lots of sweet potatoes.

The plants started really easy and I got 14 plants from two plants. One end of the garden is full of sweet potato vine. I’ve got my fingers crossed that there are lots of sweet potatoes.

We filled up the food shelves and had to make room on the canning jar shelves for the sauerkraut and barbecue sauce.  The pumpkin and some cabbage will also go on those shelves.  I may even can the sweet potatoes because I don't know how long they will last in the cellar.

We filled up the food shelves and had to make room on the canning jar shelves for the sauerkraut and barbecue sauce. The pumpkin and some cabbage will also go on those shelves. I may even can the sweet potatoes because I don’t know how long they will last in the cellar.

We canned 14 quarts of whole tomatoes yesterday.

We canned 14 quarts of whole tomatoes yesterday.

We froze 16 pints of corn this morning and it’s so sweet.  During the summer I’ve kept busy filling these jars:

28 pints of sweet pickles

28 pints of sweet pickles

18 pints of pickled squash

18 pints of pickled squash

Pickle relish, I think 23 pints.

Pickle relish, I think 23 pints.

21 quarts of squash to use in casseroles and soup

21 quarts of squash to use in casseroles and soup

24 pints of spaghetti sauce and it's so good!

24 pints of spaghetti sauce and it’s so good!

24 pints of barbecue sauce

24 pints of barbecue sauce

Two quarts and 24 pints of sauerkraut

Two quarts and 24 pints of sauerkraut

100 plus quarts of green beans this year

100 plus quarts of green beans this year

18 pints of squash pickles

18 pints of squash pickles

Pickles, pickles and more pickles!  I canned 36 pints of pickle relish.

Pickles, pickles and more pickles! I canned 36 pints of pickle relish.

We froze 24 bags of broccoli and we we’re STILL waiting on the Brussel sprouts.    We’ve never raised them before but the plants are about two feet tall, still healthy and a beautiful green.  We see lots of little heads at the bottom of the stalk but not enough to harvest yet.  They seem to be waiting on something.

I froze 25 half-pints of rhubarb and a few pints of applesauce and don’t need a lot because we have some left in the freezer from last year.  I diced six gallon bags of green peppers.

We’ve fought potato beetles all summer and they seem immune to everything we’ve sprayed on them.  The potato bin is empty now but looks like we’ll have a good harvest again.  We were afraid with all the rain we’ve had this summer that they might rot.

Empty potato bin waiting to be filled.  Last year we almost had it complete full and it'll hold 20 bushel.

Empty potato bin waiting to be filled. Last year we almost had it complete full and it’ll hold 20 bushel.

I hope everyone’s harvest has been as wonderful as ours.  The garden is still full of tomatoes and corn but I think we’ve put away all we need this year.

The hens have sure enjoyed all the scraps!

Chickens waiting for more garden scraps!

Chickens waiting for more garden scraps!

HAPPY GARDENING!!

 

 

21 responses to “Canning Season Coming to an End

  1. I love all of your pictures! Great work!

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  2. Wow wonderful job! We have had the complete opposite with drought. 94 days over 80 degrees and old rained about 3 times all summer.

    Liked by 1 person

  3. I think that’s a very impressive canning stock!! I’ve been super busy here canning as well. It’s hard to keep up between work and the animals but I’m getting it done. I grow brussel sprouts every year and have never cut the tops, but I am going to do it tonight!! I usually harvest ours mid to late September so maybe this will push those babies along. Tina

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    • A week ago (almost) I took all the leaves from the ground up about a foot and put them on the compost pile. I checked yesterday and there are penny size heads all up and down the stalk. I also topped the plant when I took the bottom leaves off. I can’t wait to have a harvest. According to the internet, I should continue to take a few leaves off each week but I think I’ll wait until it rains again. It’s amazing how wilted everything in the garden is since we haven’t had any rain in five days here at the farm. Let me know how yours progress and I’ll post something when we take off our first batch of little sprouts! Good to hear from you!

      Liked by 1 person

  4. Have you cut the tops off your brussel sprout stalks yet? Somebody let me in on the secret this year, they won’t start making a bunch of sprouts until you cut the top off. Kind of like a broccoli stalk making side shoots after you cut the main head off. After they told me, I cut mine off and within two weeks my stalks were full of beautiful sprouts.

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  5. How fabulous! I think you have done a fantastic job .. I would be so happy if I had all of those preserves in my larder ..

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  6. Your finishing your canning season and I am just starting. Got some tomatoes and peaches done, but have so many tomatoes coming in.
    I wish I had as much space to store my cans as you do. I dream of a good canning closet to store my good things. Looks like you have lots of deliciousness there 🙂

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  7. Beautiful canned goods! Reminds me of my mom’s canning closet, though she didn’t have that much variety 🙂

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    • Mom always kept her cellar full when I was young but as we started leaving she didn’t feel the need to. In my early years she had a cellar in the ground like mine but it was dirt walls and floor and snakes loved it!! Mine is walled with rock and a cement floor and I don’t have that worry as much. It’s just so gratifying watching the food grow, picking and processing and watching the shelves fill up. Not any worry of going hungry around here not that I couldn’t miss a few meals! 🙂

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  8. Good grief – Rita this display of merchandise would
    suggest that Caldwell Inc. is on fire!
    You could open most successfully your own shop
    and make heaps.
    “The Caldwells of Virginia Fruit and Pickled Vegetable Mart Inc.”
    Well done.
    I am dumbstruck with total amazement at your
    enterprising abilities. Well done.
    Winter here is almost over. Brisbane had a mildest winter
    this year – one heavy wind jacket never left the wardrobe!
    Amazing and I am a real cold detester ( hater really – ha ha),
    Down south has had one of the wettest winters on record.
    Sydney and the regions north, west and south have recorder
    more rain so far this year than the average and still 4 months of
    2016 to go. From family and friends down south, they have
    darn near developed webbed feet!!!
    Your totally amazed Aussie mate
    Colin

    Liked by 1 person

    • We’ve had the wettest summer that Eddie and I can ever remember together. Since May and up until last week we’ve had 26 inches of rain this summer which explains our vegetable harvest. It didn’t bode well for the fruit and nut crop this year but I stored so much last year that we’ll have plenty of that type of food. We’re more worried about the wet continuing into winter in the form of ice and snow. Eddie thinks three more loads of firewood when the weather cools will take care of the cold but will be hard on the animals. They’ll have plenty to eat but getting the food to them will be the challenge and those little ones that come in March and April. We have one herd of 19 to begin fall calving in about three weeks. I’ve had an ISA brown hen hatch five little chicks this summer and a Domineque hen hatch four and a Americauna to hatch around the first of September. That should put me back to the 30+ chicken population. We have had two clutches of rabbits and put them in the freezer and another two clutches due in September and they’ll go in the freezer as well. Plenty of meat, vegies and fruits to keep us fat and sassy!!! Spring coming in your world and fall coming my way! Great hearing from you!

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  9. Oh my goodness. Holy cow. I am so impressed! Your garden must have been super productive, and you must have spent hours and hours preserving the bounty! I showed the picture of your pantry to my husband and said, “this is just what I want”! He smiled at me and said ” the pantry or the canned goods?” I said, “both”!

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  10. Rita – do you have anywhere on your site about how to can, pickle, make BBQ sauce?

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    • I’ve never had much luck with pickles until I started liming the cukes and squash for 24 hours before the pickle process. This keeps them crisp and I love crisp pickles. I also use Mrs Wages pickling and her pasta sauce mixes. They’re wonderful and quick. The spaghetti sauce and barbecue sauce canning is a two day job starting with cleaning, peeling and running the tomatoes through the food mill. The second day is preparing the sauces to your taste and cooking it all down until it cooks down at least a third. The barbecue sauce is nothing but tomato juice/pulp, garlic, onion powder, brown sugar and honey (all to taste, depends on how ripe your tomatoes are). Eddie doesn’t like store bought sauces and says they taste like they have kerosene in them (probably smoke flavoring) so I make my own. We all love it and I”ll share a jar with you.

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  11. Man alive – Rita you must have gone crazy when you were working to try to get all of this done! Now you can do it at your leisure! I need to taste your string beans to see if mine have the same texture as yours. I was able to do 28 quarts of tomatoes and sauce and I had it. It would take a whole weekend day!

    Liked by 1 person

    • We haven’t had a garden like this for years. Not only is it bigger but everything has at least doubled what it’s done in the past and I don’t know what to do with the rest of. You can’t even give it away because everyone wants you to haul it to them. I don’t have time to do that. It’s very rewarding to see the freezers and the cellar so full at this time of year. I”ll share all of my recipes with you and when I have time I’ll post them on my recipe page.

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