CabbageGround

8 Months: Let the canning, freezing begin

Wow! I can’t believe my husband and I have been married for 8 months now. Times flies when you’re having fun and living on a farm.

The garden has been a big part of our summer as I have mentioned before. Now that we are harvesting produce from the garden, the question is – How do TWO people eat all that amazing food?

Well, we aren’t able to eat all of it now, so we have been sharing it with family and friends. We are also canning and freezing A LOT of the produce so we can enjoy it throughout the year.

I did not grow up as a farm girl as many of you know, so the large garden and everything that comes with it is VERY new to me. Thank you to my husband for being awesome at the gardening and helping me through it.

The brussel sprouts grow on the shoots of the plant. I hope you  can see the sprouts that are growing.

The brussel sprouts grow on the shoots of the plant. I hope you can see the sprouts that are growing.

One of the most fascinating parts for me is watching how all of the vegetables grow. Some things grow below the soil, some on vines and others just as a plant. The one thing I was just in awe of is how brussel sprouts grow (See the picture included.)

This past weekend a few items in the garden were ready to harvest and can – cabbages and beans.

I spent Saturday morning clipping and cleaning beans for Rodney’s mom to can for us. Quite the process when you have a large bag of beans to get through. In the end, we brought home 18 quarts of beans.

Pickles

Saturday night we canned cucumbers that will soon be dill pickles. I cleaned the cucumbers then Rodney cut a little off one end and put them in pint jars.

Pickles3

The cucumbers were picked when they were smaller so they would fit in the pint jars.

In each jar, we put half a teaspoon of mustard seed and a couple heads of dill. In the mean times, I put a pan of water, vinegar and pickling salt.

I poured the water mixture in each of the jars and put a lid and band on each. Once all of the jars were full, we boiled the jars for 10 minutes to seal them. Simple as that!

 

 

 

StuffedJars

Sauerkraut

Sunday was spent canning cabbage that in a few weeks will have fermented enough to become sauerkraut. YUMMY!! The

process has several steps but is much simpler than I ever imagined.

Step 1: Pick the cabbages. We had eight large heads and several little heads of cabbage.

Step 2: I was the one or quartered the cabbages. We weighed one of the heads and it was 8 pounds. WOW!!

Here is Rodney stuffing jars with cabbage.

Here is Rodney stuffing jars with cabbage.

Step 3: Rodney shredded the cabbage. He used a board with blades in it that I think his mom said was from her grandma, so it has been around for a while.

Step 4: My mother-in-law, Jean, and Rodney stuffed the shredded cabbage into quart and pint jars. They packed the jars

as full as they could get them. Once the jar was about half full, they added a teaspoon of salt and teaspoon of sugar.

Step 5: Once all the jars were packed full, I poured boiling water into the jars till they were full.

I am pouring boiling water into the jars.

I am pouring boiling water into the jars.

Step 6: Rodney and his mom put lids and bands on the jars. Then we waited to hear them POP, so we knew they were sealed.

Quite the process but the end product is something we are able to enjoy all year long.

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