I have always loved the kitchen. I love everything about the kitchen, acquiring food to put in it, preserving food, storing food, preparing food, baking, cleaning, organizing, the list goes on. I’ve always been this way, ever since I can remember. My Aunt had a picture of me, at age about five, sweeping the kitchen floor at our farm, and the caption reads, “Mother’s little helper”. That about sums it up, I liked my mother’s kitchen, I liked doing things with and for my mother in the kitchen, it was my favourite room in the house. It was a farm kitchen, and my mother always was a good cook, who liked to cook, and to preserve the produce we had fresh from our farm. I grew up thinking that canning, jam and jelly making, baking, freezing, and all kinds of other kitchen and food related activities, were normal, and fun.
In addition to Mom’s kitchen, there was Granny’s kitchen. That wondrous place where the wood stove represented wonderful meals. There wonderful things happened when we brought home fresh picked wild fruit, choke cherries, raspberries, black raspberries, blackberries, blueberries, strawberries, and high bush cranberries. My Granny and Grandpa had a magnificent garden, so there was always fresh vegetables during the growing season. My Grandpa loved to fish, as we all did, so there was fresh fish to fry in farm fresh butter. And the highlight of the culinary delights at Granny and Grandpa’s house was the homemade maple syrup, which they made every spring from the trees on their property. Oh the pure joy of a small bowl of maple syrup with homemade bread and fresh butter! Heavenly.
Kitchens are magic.
It wasn’t surprising that I pursued my first degree in Food and Nutrition. The chemistry (and politics of food) behind the workings of the kitchen opened up another realm of information, and more magic.
Has it really been a week since I last posted! Time is flying by. This is not surprising, as it is autumn, and harvest season.
The Instant Pot is still in daily use. I haven’t used the range or the oven for anything but food preservation ever since the Instant Pot came into the house. Last night I made up a new recipe that Attila loved. It was basically a hamburger gravy cooked in the instant pot with fresh green beans from the garden, and a chopped onion. I thickened it after it was cooked, on saute, then served it over small new potatoes. It was lovely. Tonight it will be chicken, although I won’t know what recipe I am going to make until five minutes before I begin meal preparation. A shout out to Teri, thanks for sending me a yahoo link to a great many Instant Pot recipes, I will have fun there.
I put filtered my apple cider this past week, removing the mash from the liquid. It is now in the final step, which can take many weeks, as the apple cider slowly turns to vinegar. I have had to remove a wee bit of mold from the top, but from what I read online, this is not something to be concerned about. The blackberry mash and water are still in the first phase of the process, slowly turning into cider. I wonder if cider is right word to use with this, blackberry cider. Hmm.
Since Monday I have canned 14 litres of tomatoes. The tomatoes are from our garden, and were frozen whole as soon as they reached their peak of ripeness. It has been quite a job, thawing them, boiling them down, putting them through the food mill, boiling them down again, then pressure canning them. I love my All American pressure canner! The last five litres are just now cooling on the kitchen counter. Tomorrow I will test their seals, then pack them into the box with the rest of the canned garden tomatoes, and put them into storage in the basement. When I consider that the current price for organic canned tomatoes, in a glass jar, is $8.99 per 680ml, well, we couldn’t afford to eat this quality of food if we hadn’t grown and preserved it ourselves. To buy the equivalent amount of canned organic tomatoes in jars that I canned from our garden, would have cost $185, and generated 20 empty glass jars to be recycled. As it was this year, the garden tomato plants cost less than $10, with free fertilizer from the compost bins. What we saved in dollars was made up for with time, sweat equity. Attila gardened, I canned. Of course, there is the added bonus of the powder I make from the dehydrated skins and seeds from all of these tomatoes, it is very tasty, and I don’t see such a product available in any of the grocery stores I frequent.
Attila renovate and gardens, I administer and preserve food, and in this way we keep our heads above water. Attila is on board with this approach, he has always been on board with this approach, even when he was set on moving out on his own, he was on board with this approach. It isn’t glamorous, newsworthy, unusual, or noteworthy, it is just how we do things, as individuals and as housemates.
Making Apple Cider Vinegar: This is the setup I devised for filtering the apple skins and cores out of the apple cider. First I placed a sterilized wide mouth mason jar on the counter. Then I placed a stainless steel wide-mouthed funnel in the far. Then I placed a coffee filter in the wide-mouthed funnel. Then I place the sterilized jar ring in the coffee filter, to prevent the filter from falling through the funnel. Once this setup was complete, I poured the liquid from my apple cider jar into the coffee filter, so that it passed through the filter and into the mason jar below.
Making Apple Cider Vinegar: After pouring as much liquid as possible from the apple cider jar into the mason jar, the mash was placed in a sieve, which in turn was placed on the coffee filter, to allow the remaining liquid to drain from the mash.
This is half of the frozen tomatoes from our garden.
The frozen tomatoes were place in a 16 quart stock pot over a low heat, to thaw and simmer.
The tomatoes were simmered in the stockpot, put through the food mill, then returned to the stock pot to simmer. And here you have, as a little extra bonus, a stealth picture of me taking the picture. Mrs. Tomato Head.
And here are the jars of canned tomatoes, ready and waiting to be canned in the pressure canner, then onto the counter, where they will cool for 24 hours, before testing the seals and storing them away.
Another little bonus shot. Attila watches points when we shop. He loves numbers, and his passion for numbers is put to good use with points. This was our grocery haul this week, total cost, cashing in points, 95 cents.
Date: 2:00 PM EDT Thursday 27 September 2018
Condition: Mostly Cloudy
Pressure: 102.1 kPa
Dew point: 8.9°C
Wind: S 14 km/h
Visibility: 24 km
OK, here is the thing! When I went to bed last night the temperature in the house was 22C. The heat is not turned on. Last night I forgot to close the windows, and the temperature outside went down to 10C overnight. Yikes!
And you know what? When I woke up this morning, the temperature in the house was still 21C! It only went down 1C degree! The attic insulation is doing an amazing job. Who knew! Well, I sorta knew, but I didn’t realize it would be this good.
“A strong conviction that something must be done is the parent of many bad measures.”
1782 – 1852