Hey all you Harvest Keepers! How’s your preservation efforts going? The urban homestead kitchen is preservation central these days, which, I am sure yours are too. These a wonderful kindred connection knowing that there are so many folks these days growing and preserving their own – motivating each other while obtaining back to basic skills necessary for urban self sufficiency.
Can What You Can
Yesterday, put up some pickled green beans (homegrown), apple (homegrown) butter, strawberry (homegrown) preserve.
Today tackling some plum (local crop swap) preserves and elderberry (homegrown) preserves.
We use a simple, water bath canning method which is simply described here. Afterwards I use the hot water to wash all the dirty dishes (and there’s certainly a lot after a whole afternoon of canning that’s for sure!)
Preservation central – it’s jammin time. Ya mon.
Jordanne puts in the spices into the jars of fresh green beans
Hand cranking apple sauce for apple butter. Thanks to a bumper crop of Anna apples here on the ‘stead.
Round and round and round she goes where she stops nobody knows….
Out come the jars from their hot water bath
Jars, jars and more jars of homegrown goodies. Don’t you just love the ‘popping’ sound as the jars cool. Means a jar well-sealed.
Beans up close and personal – happy pickling!
An afternoon’s worth of work. Stocking up for fall and winter time.
Another preservation day going on as we speak…