But no one here is snoring!
It has rained steadily a.l.l. day long. Started about 10am and hasn’t stopped. We must have had at least 2 inches so far and the temps dropped to 59 degrees last I checked.
This morning I went to the grocery for the Monday produce check and made out pretty well. 2 nice sized heads of cauliflower for .49 cents, A bag of yellow sweet bell peppers for .49, 3 pound of carrots for .29 cents and 2 huge stalks of celery for….you guessed it.49 cents.
I also picked up some rhubarb for Mr. Fix-.it.
He loves rhubarb sauce. Made basically the same as apple sauce but much quicker. I chop it up in 1 inch pieces, put it in a pan with about 1 inch of water and let it cook down. When the large chunks start breaking down I add 3/4 – 1 cup of sugar and let it bubble till it’s pretty thick. Even if you don’t like rhubarb you aught to give it a try..this cooks up with a similar flavor to sweet-tarts. If he was home this afternoon a good portion would be gone by now.
I was able to can 3 1/2 pints and 1pint of it. It was a holiday treat while he was growing up & still a favorite. I’ll have to hide it on the shelves if I want any to last.
The carrots and celery are chopped and in the dehydrator….smells so good. Peppers will go in tomorrow. I need more peppers like I need another hole in my head but, I’ll use them or share with the girls.
The tomato’s are still going but have slowed way down. I’ve been popping them in a bag in the freezer till I have enough for a batch of sauce. I’ve been using the crockpot for sauce & love the freedom ….no watching the pot so it doesn’t scorch. Saturday late afternoon I loaded it up and let it cook down to mush. Early evening I popped it in the blender…. skins and all. Then back in the crock pot on low overnight. In the morning I had a nice thick sauce ready to be canned. Soooo much easier! With the temp drop today I think I’ll have a large load of green tomato’s to work with.
This afternoon I started working on the pumpkins I picked up at the farmers market. I love preserving our food. I know where it comes from, where & how it was grown. Much better quality and a LOT more food for your money.
So far I have 16 pints cooling on the table and 5 more (last load for tonight) in the pressure cooker waiting for it to release
I found out the hard way Puga really dislikes the pressure cooker. His cage is in the kitchen and I didn’t even think when I let him out. In the past he’s been in the cage when I’ve had it going. He squawked and carried on when the weight was rocking. I think with the noise and cage door open he felt unsafe or challenged. And it was evening which is our play time. As it happens Mr. Fix-It is out for the evening so, I kept the pressure cooker going much later than normal.
He was highly irritated and not about to let me close the cage back without a fight….think of a 3 yr. old on a sugar high…not a great attitude to negotiate with!
Pumpkin poop (and coffee grounds) ready for the compost bin
But it’s pouring rain & I’m not going down to the compost bin tonight!
Time to finish cleaning up the sticky pumpkin goo that is on all my counters, cutting boards ….and floor.