Comments on: The Harvest

By: Lisa

Lisa — Sat, 13 Oct 2012 16:34:33 +0000

I’m in awe. Couldn’t do this unless my life depended on it.

By: Carolyn Curielli

Carolyn Curielli — Sat, 13 Oct 2012 16:03:54 +0000

Thanks so much for the info. Google is the best thing ever! I do have a
Walmart by me so I think I will attempt this next year. I hope some canning
recipes will be included in your cookbook.

By: Janice

Janice — Sat, 13 Oct 2012 05:13:19 +0000

Your blog makes me think of my mother in law in her younger years. She will be 98 this next week. I would that she could still can and freeze produce as you described. She would be a much happier person. Thanks for sharing the events of your life.

By: Twenty Four At Heart

Twenty Four At Heart — Sat, 13 Oct 2012 02:40:06 +0000

Wow …!
And to think I ate a chicken burrito on the way home from the airport tonight …

By: Jan

Jan — Sat, 13 Oct 2012 00:57:30 +0000

If Homeland Security doesn’t show up on our doorstep, the people from that Hoarders show probably will.

By: Jan

Jan — Sat, 13 Oct 2012 00:56:01 +0000

Thanks Carolyn!

I never really gave any thought about starting – I’d just picked up a huge box of tomatoes dirt-cheap at the farmer’s market and decided it would probably be a good idea to can them. So I ran out to Walmart and bought a water bath canner and looked up how to do it on Google.

That was in 2010. I had NO idea what I was getting into.

By: Jan

Jan — Sat, 13 Oct 2012 00:52:55 +0000

Amy, we can our stock at 11 pounds of pressure for 50 minutes. That’s at sea level, of course – at higher altitudes, it’s probably prudent to do it at 15 pounds.

By: Amy G

Amy G — Sat, 13 Oct 2012 00:12:31 +0000

I love canning (at the beginning of the season, lol). Haven’t done a lot of it in the past 2 years because of a rough pregnancy preventing me gardening, then a drought this year. I miss it right now.

How do you can your stock? I have an overabundance of stock right now, and I don’t really want to use up any more freezer space or containers. I have a pressure canner and plenty of jars. I just didn’t know how many pounds of pressure and for how long? Thanks!

By: chuck

chuck — Fri, 12 Oct 2012 19:09:52 +0000

wow….good for you guys. we have done some of that but not nearly as much as you. our garden does keep our freezer pretty well stocked.

By: Tough Yankee Broad

Tough Yankee Broad — Fri, 12 Oct 2012 18:20:10 +0000

Oh my, you have been busy!

I haven’t even been brave enough to do the final tally (it’s all scribbled on slips of paper on the fridge). All I can say is “I’m so glad it’s over!”. I love canning – but when I try to do it, grow all of it, and work full-time as well – well it’s just too darn much.

Squash keep really well in our basement, and should in yours as well – except that you aren’t as cold as we are up here in Vermont – so maybe the garage – just don’t let them freeze! Last year (which was a mild winter by Vermont standards) I had to grab the last of the squash & pumpkin out of the basement and can them. The year before they were still good at St. Patty’s day.

Did ya ever think you’d get bitten by the “canning bug”? LOL