Squirrels with Nuts

The first day of autumn, yesterday, was warm and sunny, a high of 24C here. Today it is hot and sunny, and humid. Not at all like autumn.

Attila is working on finishing the new storm door, which of course needed a frame built for it. Renovating an old house is full of unusual and interesting adjustments.

Here at Mist Cottage, we are like a couple of squirrels gathering nuts for the winter.

The garden loves this weather, and the harvest continues to be bountiful.

Today Attila harvested:

  • Cherry Tomatoes,
  • Beefsteak Tomatoes,
  • Black Russian Tomatoes,
  • Roma Tomatoes,
  • another variety that I haven’t poked around to see what the seeds said they were,
  • Scarlet Runner beans to eat,
  • Scarlet Runner Beans that had gone to seed for planting next spring
  • two large Zucchini
  • a quart of hot peppers, Cayenne, Jalapeno, Serrano, Habanero
  • a pint of Ground Cherries
  • one English Cucumber
Scraps in the steam juicer, on a hotplate, on the table, on the back porch. Also harvest bowls of Scarlet Runner Beans, Zucchini, Ground Cherries, Tomatoes, Tomatoes.

The tomatoes will go into the basement to finish ripening, then will be made into pizza sauce. The only other produce harvested in a quantity suitable for preservation are the zucchini, and I am thinking about what to do with the zucchini!

We went early to the grocery store to pick up a few supplies this morning. Oh dear, the Red Shepherd Peppers looked amazing, so I had to buy a second half bushel, I had roasted and frozen the first half bushel. Once I got it home I washed all of the peppers in a cold water and vinegar bath, then sliced half of them into strips, which I laid on a tray and placed in the freezer. The tray took up the last few available inches in the freezer!

With no more room in the freezer, I had to find some other way to preserve my peppers. I decided on pressure canning them in water, and after quartering them all, removing seeds and stems, I blanched them for three minutes, and drained and packed them into 500-ml canning jars. To each jar I added boiling water and one tablespoon of vinegar, then pressure canned them at 10 lb. for 35 minutes. I canned six jars of Red Shepherd peppers.

The Pressure Canner at 10 lbs. pressure, in 35 minutes the canned peppers will be done, the burner turned off, and the wait will begin for the gauge to fall back to zero pressure.
Six 500-ml jars of pressure canned Red Shepherd Peppers, all sealed. These will sit undisturbed until tomorrow morning, when I will remove the rings, wash the jars, write the contents and date on the lids, and carry these babies down to the basement to begin their new life on a dark shelf. I’ve not tried canning peppers before, so it will be a learning experience, and I hope we like them!

When we prepare all of this bounty for preservation, or right away for our meals, we save the scraps in one quart bags in the freezer. Today, with all of the red pepper scraps, I decided I had enough to justify a steam juicing session. I added the two quarts of pepper scraps, and six quarts of other vegetable scraps, to the the basket in the steam juicer. I set it up outside on the portable electric burner, where it steamed away for a few hours and produced about a quart of vegetable broth. The remaining scraps were cooled and added to the compost.

All of this food preservation going on, and apple season is just getting going! I will be canning apple pie filling and apple sauce when Northern Spy apples are available.

Yesterday though, we decided to take a break from our squirrelly ways. We took a drive out to the camp to check on things there. Everything looked fine, although we could tell someone had been on the property from the tire tracks they left. I guess they were just having a look, nothing had been interfered with.

I was thrilled that there was no sign of mice in Grace the trailer!!! Nothing in the trap, and no droppings anywhere. Wonderful.

We enjoyed the sunshine, the breezes, and the two deer that wandered by, paying little attention to us. I even saw the biggest millipede I have ever seen in my whole life, it must have been three inches long. Attila and I watched it as it made its way across the campfire area, and carried on into the bush.

Attila cut grass, and used a leaf blower to clear the driveway. He also applied spray foam to a few of the small openings we found on the underside of Grace the trailer. We keep trying to keep those critters out!

I burned brush. Since we were last there quite a few small branches had fallen out of the trees, so I gathered those up, and built a camp fire.

For our lunch, we roasted wieners over the coals, and enjoyed hot dogs on homemade bread, topped with garden tomatoes and Vidalia onions. We stayed until Attila began to feel hungry again, then off we into the sunset, home.

We had such a good time!

Worldly

Weather

22°C
Date: 5:00 PM EDT Sunday 22 September 2019
Condition: Mostly Cloudy
Pressure: 101.3 kPa
Tendency: Falling
Temperature: 22.2°C
Dew point: 21.4°C
Humidity: 95%
Wind: S 15 km/h
Humidex: 31
Visibility: 19 km

Quote

“Nothing is particularly hard if you divide it into small jobs.”
Henry Ford
1863 – 1947



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4 Responses to Squirrels with Nuts

  1. Bex says:

    Wow. The Homestead at Mist Cottage. You are humming right along there!

  2. Bex, we are busy! I am truly amazed at how much produce is coming out of our back yard. The only produce we have purchased to preserve are strawberries, cherries, celery, and red peppers, everything else either I, or Attila, grew in the back yard. The yields are all down to Attila though, he is out there daily tending the plants, making sure they get what they need in the way of compost applications, soil amendments and water. And I am just starting into pressure canning now, with the red peppers. Mostly though, I’ll pressure can soups and stews for quick meals, or in Attila’s case second suppers and midnight snacks.

    I think of you and your wonderful hats, a different focus, but the same kind of energy.

  3. Teri says:

    Such bounty! But I have a question, why do you remove the rings from the canned red peppers?

    We’ve been busy at the cottage, new decking down, trellis around the underside of the deck to prevent large critters trying to make a den underneath, siding scrubbed. Oh, and a nice shower installed in the bathroom which yielded a surprise: the mummified remains of 2 mice, one of which apparently electrocuted itself by chewing through a wire. Ugh.

  4. Teri, the current official stance on canning rings is that they are best removed for two reasons:
    – trapped moisutre might result in rust around your lid, and
    – easier detection of broken seals (spoilage)

    To be honest, I have only begun to remove the rings to store the jars in the last few years. The way I look at it is, if there are any small ways to improve the longevity of my equipment, and keep my food supply in tip top order, why not do it, particularly if it is as easy as unscrewing a ring from a jar.

    Wow, sounds like you have been busy at the cottage! The trellis is such a great idea, the critters are always on the lookout for sheltered places to setup house. Mice! I hate them. Good to catch that chewed wire. Scrubbing siding isn’t a romantic job, but I bet the results are very satisfying!