It’s a messy, sweaty, steamy and sometimes sticky work; but the fruits of our labors are certianly worth the hours of labor.
With summer winding down, canning efforts have increased so that our cupboards will be stocked for fall and winter. Here on the urban homestead we try not to purchase any canned food products – except for canned organic tomato paste (maybe this year I’ll make our own but we’ll see how well the second crop of tomatoes does first). Yeah, really. No other canned food products and our pantry is proof of that. If you walked into our kitchen and opened the cabinets, you would not find any store bought canned goods.
Yesterday was busy day on the urban homestead. While the guys were out working in the garden and taking a few trips to get supplies (more on what they are working on later), we gals were putting up more jam and pickled squash.
These are the days we live for – days where work is productive and purposeful.
Jelly (or pindo) palm fruited for the first time this year. When the stalk was full of creamy white blossoms the bees were having a nectar field day.
Jelly palm fruits harvested and ready to make – guess what? Jelly!
Jelly palm fruit jelly.
Actually, having never tasted a jelly palm fruit before, we were pleasantly surprised at the taste – a delicate mixture of apricot and orange flavors. The fruits made a scrumptious, tropical jelly (Jelly Palm Jelly Recipe). It was soooo good in fact that there was a little leftover in the pot and everyone couldn’t resist sticking fingers in to get a good lickin’.
Zucchinis in pickling mixture waiting to be canned
I am having to make sure we have plenty of these pickles on hand (even asked Justin to plant a second succession of squash) Why? Jordanne has an obsession for these pickled treats, especially when having a grilled cheese sandwich. If you aren’t a fan of summer squash then these pickles will convert you – trust me! Just ask Jordanne….
Did a bit of experimenting with the summer squash pickle recipe and used tromboncino (trombetta) squash. This is an Italian summer squash that is versatile as a summer AND winter squash (shown here, Jordanne’s hugging one) Yeah, told you she’s a squash convert. hehe
Next, some lemon syrup (thanks to Freedom Gardener DuaneD for sharing his surplus)
All stocked up! The entire kitchen cabinets are filled to the brim with the homestead’s harvest.