Hey Everybody! We have enough produce ripe in the backyard that my wife decided to start the canning early this year. The beets are ripe and the cucumbers are steadily producing so there was little reason to not start pickling!
Now, if you’re going to get into canning, be aware that there is some start up cost associated with this awesomely rewarding hobby. You’re going to need a canner, some jars and lids and rings, and you’re going to need some space to put everything for the winter when you’re done.
The key with canning is sterility and patience. If you’re keeping your own garden, I highly recommend reading up on canning and food preservation. You won’t believe how good your homemade canned goods will taste in February compared to the store-bought stuff. Also, it puts you in the right mood to get ready for that year’s garden.
I’m amazed at how much has changed in my humble little garden in such a short time.
A switch has been pulled and my tomatoes, melons and squashes have all jumped into super growth mode. I even started researching pruning tomatoes to keep ahead of the extensive number of new suckers growing on my plants. It’s sorta funny, when I received the plants initially from Gurney, they were left of my stoop for a couple of days and looked real poorly. I picked up 3 more from my local shop, (which I may live to regret looks like!!) Oh well, practice makes perfect.
Honey Bees seem a bit more scarce this year than in previous. I have some suspicions as to why, but the wasps and bumblebees are picking up the slack mostly.
I’m not feeling terrifically well today, but my wife is quite sick. I’m working remotely to help keep a lid on the kids and to let my wife rest. I figured I would do double duty and make some fresh soup from my garden carrots. They’re crowding the tomatoes anyway so, woo! Fresh soup.
Fresh Soup Recipe
Water (2-3 cups)
2 diced onion spouts
1 small clove of garlic.
5 carrots sliced thinly
5-8 baby red potatoes
2 bouillon cubes
2-3 chicken breasts chopped into pieces
Kosher Salt, pepper, red pepper, onion powder, garlic powder
1. In a pan start heating the water to a boil. In a separate pan, brown the garlic with some butter.
2. Once the garlic is browned, put the butter and the garlic into the hot water. Place the chopped chicken breast into the garlic oiled pan (that you used to brown the garlic). Sear the chicken on both sides and reduce heat.
3. Slice the carrots, potatoes, and onion greens into the heating water. Throw in the salt, peppers, powders, and the bouillon cubes. Once the mixture boils, reduce heat and set a timer for about 45 minutes. This is now your main soup stock.
4. While the stock is heating, finish heating the chicken. You don’t want to throw it into your soup too early, or it will get really stringy. Once the timer goes off, place your chicken into the soup and get ready to serve.
You can make this a cream soup by starting with a condensed soup of your choosing. I would recommend like cream of chicken or cream of mushroom, depending on your tastes.
Have a great day! I’m going to take some more vitamin C and get those kids settled down.