|Sweet bread & butters|
|Gallon of lacto-fermented dills|
Cucumbers preserved this month:
- sweet pickle chips, 6 pints canned
- sour dills, 1 gallon fermented
Total canned pickles preserved so far this year:
- 11 pints dill pickles
- 16 pints sweet pickle chips
- 1 gallon sour fermented dills
|Slim pickin's, literally|
Sadly the blueberries are about done. Last year I harvested them all July long and into the first week of August. Because of the goats however, we only got two weeks worth this summer. In spite of my best goat deterrent methods, they still continued to sneak in and help themselves. We had most of them fresh and I froze a few quarts. Jam making was from all the quarts I froze last year, but we didn't eat.
Blueberries preserved this month:
- frozen, 7 quarts
- jam, canned from last year's frozen quarts, 10 pints
Last year I planted Hale's Best cantaloupe, this year I decided to try something new, Green Nutmeg melons. I'm having trouble telling if they are ripe or not. They have a delicious flavor, spicy and sweet, but the flesh has been crisper than cantaloupe and I'm not sure if this is what to expect when they're ripe. Watermelons too, are just coming on. We will eat our fill of fresh melons and I will dehydrate and freeze the rest. We loved the dehydrated watermelon, and the frozen cantaloupe, while not so good for table use, was great in smoothies
Melon preserved this month:
- green nutmeg, dehydrated, 1 pint
|Sauteed in olive oil, yum|
King Kutter, laid the shreds out on cookie sheets to freeze, and then bagged them in quarts. I figure I can use these in soups and vegetable pancakes. Or at least try them these ways. We'll see.
Summer squash preserved this month:
- 2 quarts shredded & frozen
I started my cabbages indoors last winter, and I'm just now harvesting the heads. I showed you how I've been treating for cabbage moths in my July garden update, and pictured on right is how well the thyme sprinklings have worked. I haven't preserved any cabbage; we do love sauerkraut, but we've been enjoying these with carrots as cole slaw.
|Making pizza sauce|
I make mine the easiest way possible. I wash, quarter, and cook down a potful of tomatoes. Then I run them through my Foley food mill. I cook this down in the slow cooker to about half the original volume.
|Handful of garden fresh oregano,|
thyme, & rosemary
|Stewed tomatoes & okra|
The other way I've been preserving tomatoes, has been as canned tomatoes and okra. I ended up with quite a bit of frozen okra from last year, about 12 quarts. Since frozen foods have a shorter shelf life than canned, I figured I'd cook the okra up with fresh tomatoes, and can that.
|Frozen tomatoes peel easliy|
Okra. In addition to dealing with last year's frozen okra, fresh okra has been on the menu. Not in large quantities yet, but I've managed to put a few quarts by in the freezer.
Tomatoes and okra preserved so far this month:
- Pizza sauce, canned, 24 pints
- Tomatoes & okra, canned, 16 quarts
- Okra, frozen, 2 quarts
The other thing I just got first pickings of, is green beans. That was an adventure in itself, so I'll tell you about it soon.
July Harvest (And Preservation) © July 2011