Thursday, August 1, 2013

What I Did On My Summer Vacation : )

  It seems that no matter how well you try to plan things the crops always seem to come in at the same time! This year it is exceptionally bad! The grapes are ripening....

The blackberries are ripening!

The plums are ripening!

Today O Wise One picked 40 pounds of Jade Beans, 20 pounds of purple hull peas and 20 pounds of small pickling cucumbers. I have 50 pounds of ripe tomatoes laid out on top of my freezer and washer and dryer waiting to be canned in the morning. There is another 2 rows of purple hull peas to be picked and 4 rows of red beans to be picked again.  The blackberries need picking again tomorrow and the corn will be ready within the week.  I may finish canning by December!

I gave up sneaking away to go computer shopping and ordered online. 

In the last 2 weeks I have added to my freezer and pantry :

5 bags frozen broccoli
8 pints pickled beets
5 pints sweet relish
6 quarts purple hull peas
1 pints dill seeds dried
12 quarts horticulture beans
5 pints dill relish
3 quarts frozen red beans
2 bags frozen broccoli
9 pints dill relish
11 quarts new potatoes
1 gallon and 3 quarts refrigerator pickles
2 frozen zucchini bread
2 frozen chocolate walnut zucchini bread
11 quarts hamburger dills
3 quarts frozen catfish fillets
3 quarts frozen blackberries
2 quarts freezer slaw
Blessings from The Holler
The Canned Quilter


  1. Wow! If I were closer I'd come help you. :-)

    All those things will be sooo good this fall and winter though.

    Of course, you'll need a vacation after your summer vacation.

  2. I knew it was going to be a tall tale when you said vacation! Farmers never have vacation unless it is in the dead of winter.

    You are working your fingers to the bone but it will taste so goooooooood.

  3. That's alot of hard and very rewarding work! We plant so little compared to your garden and I marvel at how much work you do. We hope to expand our plantings as I regain my health.

    Today, I have green beans to do, piccallili, and green tomato salsa.The beets need pickled, also.

    I have oregano, dill, thyme, lemon basil, basil, rosemary, lavender, bee balm, sage, comfrey and four kinds of mint to dry within the next week.

    We froze the currant juice and the bush cherry juice for me to make jelly at a later date.
    Our plums are, at least, a month away, but when they are ready, I will be making Plum Conserve like a mad lady, as it is soooo delicious in the winter on toast. If anyone is interested in the recipe I use for the conserve, I will be happy to share it here.

    Have a wonderful weekend. Sounds like a busy one :).

    1. glenda, I would love the recipe. Our plums have already came and gone but I would love to add it to my recipe collection for next year. Thanks, Cindy from Alabama

    2. Hi Cindy,

      Last year we had 250 lbs of plums from our trees. We aren't big fans of jelly, so I try to make mostly preserves and jams. I found a recipe for a Plum Conserve in Jackie Clay's Canning Book, so used that as a foundation; then I added and substituted ingredients that I thought would go really well together. We loved it and what I gave away as gifts had very good reviews. Conserve makes a great gift at any time of the year. I, also, made a Peach/Blueberry Conserve that went quickly at our house :).

      Conserves normally have walnuts, but since we don't care for that I left them out. I'll post my recipe first, then Jackie Clay's in case you would prefer that. Below the two recipe's I'll put the directions. I am a "whatever feels right - a little of this - a little of that" cook. This year I will measure the Lemon Peel and the Ginger Root for future sharing of the recipe.

      Plum Conserve - Glenda's
      2.5 Quarts of pitted, chopped plums
      2 cups raisins
      1 1/2 cups chopped orange pulp
      Juice of two oranges
      5 cups of sugar
      1/4 tsp allspice
      1/2 tsp cinnamon
      Dash of Ginger Root Powder
      Big Dash of dried Lemon Peel

      Plum Conserve - Jackie's
      2.5 quarts of pitted, chopped plums
      2 cups of raisins
      1 3/4 cups chopped orange pulp
      3/4 cup thinly slice orange peel
      6 cups sugar
      2 cups chopped walnuts

      Directions based on my ingredients: Mix plums, raisins, orange pulp, orange juice, sugar, allspice, cinnamon, ginger root powder, and lemon peel in a large stainless steel pot. Slowly bring to a boil, stirring very frequently to prevent scorching on the bottom. Boil hard to almost a jelling point, stirring constantly. Ladle the hot conserve into hot, sterilized canning jars, leaving 1/2 inch of headspace. Wipe the rim of the jars carefully; place the hot, previously sterilized lid on the jar; screw down ring firmly tight. Process for 15 minutes in a boiling water bath canner. Start timing after jars are loaded and the water is at a rolling boil.

      Adjust the time according to your elevation. Since we are at over 5,000 ft here in Wyoming, I had to add five minutes to the time.

    3. Thanks Glenda! I am a huge Jackie Clay fan and any recipe that starts out as one of hers has to be a good one. Just picking plums so may try some!

  4. Hope you have kids that come home and help with all that work. Wow!!

  5. Your pantry is getting filled to the brim! You will deserve a vacation when all of that canning is done.

  6. It sounds like the blessings of a great harvest! You can sleep in the winter. (-:


  7. You will be set this year.. Im glad the weather didnt hurt your harvests too much.
    Perhaps its better to shop online.. You have no salesman inducing you to buy what you dont want or need. ;)

  8. Bless your heart!! I've often asked the Lord for 36 hour days, and He just won't give in to me! :D It sounds like you need them, too! Ha! Ha!

  9. Well now I don't feel so alone, CQ!! If I was closer, I'd come help you then you could come help me get caught up. :)

  10. That's it!!! I'm moving to Missouri!! LOL Just kidding. I can't believe how early everything ripens compared to North Idaho!! You are so inspiring. You really encourage me to stay at the tasks, little by little, and build the pantry stores.

  11. Wow. You have been well blessed. Ours is barely producing--enough to eat and dehydrate, but can't can as enough doesn't come in at the same time to even fill a jar....


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