Moseying Along

When the humidity is high, I am not comfortable.

I spend time in the garden in the early mornings, before the heat of the sun makes for steamy conditions. There is surprisingly little weeding to be done in my raised beds, and I have no trouble at all keeping ahead of unwelcome weeds.

Life is full of small pleasures at the moment.

Canning, and the Garden

Part of this year’s canning activities are intertwined with garden activities. Attila brings in produce from the garden every evening. There is never a lot, all at once, but after a few days there is usually enough to warrant a day of canning. Yesterday I canned 3 500-ml jars of No-Sodium Zucchini Relish, and 3 500-ml jars of Hot Cherry Bomb Tomatoes. The steam canner has been a game changer in my canning life. It sits on the stove almost all the time, at the ready. It will can 7 1-litre jars (quarts) or 7 500-ml jars (pints) at one go, or just one jar. My Steam Canner is the lighter, smaller aluminum model, the stainless steel model cans even more jars at one go. My little steam canner uses just two liters of water, easy enough to carry over, from the sink to the stove, in a large measuring cup.

Hot water bath canners are cheap and effective equipment for home food preservation of high-acid foods. But to fill the pot with water to 2 inches above the jar lids, well, that takes a lot of water! All of my life the quantity of water needed has been a deterrent to canning in small batches. Up until a few years ago, I did not know there were any alternative and equivalent methods. But then I watched a video on YouTube, in which a woman of Amish descent was using an old steam canner, and I was intrigued. It was disappointing to find out it was not a USDA approved method of canning at that time. But then it was officially tested, and approved by the USDA, and as soon as I knew that, I bought the Victorio Steam Canner. My hot water bath canner went to my youngest sister, and it is a great setup for first time canners. Now I can high-acid foods in small batches, every few days, as the produce from the garden accumulates.

The tomatoes are starting to ripen! I am making Tomato Sauce from the Romas, Hot Cherry Bombs from the Cherry Tomatoes, and eating the Beefsteak tomatoes. We have a few other varieties that Attila started from seed, and I look forward to tasting them too.

The pepper plants I planted in my raised bed are finally starting to bear fruit! So far one Red Shepherd pepper has grown to maturity and ripened. We had it in a garden salad last night for dinner, it was the best pepper I have ever tasted in my life! I have my fingers crossed that there will be more, but it doesn’t look to hopeful on the score.

My big garden surprise this year though, is Ground Cherries. I hadn’t even heard of them until I received a gift from Joannie B, a jar of Ginger Ground Cherry Jam. Yum! So we decided to plant them this year and see what they were all about. The plant is pretty, and there are plenty of ground cherries on it. I love them raw, they taste a little like a sweet rhubarb, at least to my palate. We don’t grow much in the way of fruit here, so the Ground Cherry will be a welcome addition to our garden. I’d like to see the whole front yard covered with these plants!

So nothing exciting really here at Mist Cottage, or even new, except the Ground Cherries, and fresh produce every day, and jars stacking up on the shelf. Ho hum, yum!



Date: 8:00 AM EDT Tuesday 20 August 2019
Condition: Mainly Sunny
Pressure: 102.0 kPa
Tendency: Rising
Temperature: 16.2°C
Dew point: 13.1°C
Humidity: 81%
Wind: NW 5 km/h
Visibility: 24 km


“Nature has been for me, for as long as I remember, a source of solace, inspiration, adventure, and delight; a home, a teacher, a companion.”
Lorraine Anderson

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I had to look up ground cherries. A sweet rhubarb flavor sounds really interesting. I also see their flavor being described as a cross between tomato and pineapple.

Are they annuals?