Preserving

The gardens are flourishing,

garden

and we have been enjoying the bounty.

I haven’t harvested enough to begin any large scale canning,

but the tomatoes are just starting to turn red.  If we get a few more warm days, I’ll be making sauce soon.

pretty

We have harvested enough to fill our plates and put a few cans of fermented goodness away.

fermented salsa

A pepper relish.

fermentsyum

A corn treat.

pickles2

Loads of pickles.

carrotpolebeanferment

Carrots and Pole Beans.

And we’ve been experimenting with jams and jellies.

We picked 50 pounds of blueberries at

Ingall’s Blueberry Hill

in Cooperstown

and our crab apple trees are loaded.

crabapples

Blueberry with balsamic vinegar and black pepper,

blueberry with cinnamon and amaretto,

jamsjelly

crab apple with brandy and

crab apple with cinnamon and whiskey.

I am growing calendula flowers and recently made calendula oil.

misc

Dave has been processing apples by the 5 gallon bucket.

We packed away a dozen apple crisps into the freezer,

and he has begun dehydrating the slices now.

Rachel Perozzi

Rachel Perozzi

We raise Pasture Raised Chickens and Turkeys and Grass Fed Beef on our Farm in Upstate New York. Delivering to homes all over the Northeast every week.

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