This weekend, despite the issue with my eye, I had to put up some of the veggies. Don’t get me wrong . . if what I was doing would have harmed my eye, I would not have done it but I had assurances from the doctor to “carry on as usual”, even though I doubt he fully understood what’s “usual” around here.
It began with the garlic I had peeled – 11 cups of garlic.
I was at a bit of a loss as to what to do with it since home canning garlic wasn’t recommended, and pickling garlic wasn’t recommended for home processors. I knew I could dehydrate it and grind it into powder, and hang it, but I wanted something different. Based on my canning experience, I hoped that it was a density issue and that’s why home canning wasn’t recommended. Roasting the garlic would hopefully make it more “cannable”. I hatched a plan — roasted garlic, onions, a balsamic vinegar, and some sea salt and processed in the pressure canner. I ended up with 11 half pints of roasted garlic.
Vince roasted a few bulbs on the grill this weekend and he hasn’t stopped talking about how much better home grown garlic is than storebought garlic. He thinks we should plant more next year. I’m not sure what part of that “we” I don’t understand! 🙂
This weekend, while reading through a book on preserving food, I found a recipe and it’s real similar to what I did so I should be ok.
Then there was the corn! We ended up with a little over 100 ears.
Lucky for me, a friend came over and she was willing to sit out on the porch and help me shuck the corn. She even offered to help cut it off the cob and help can it but I knew she had chores to do at her home too.
I ended up with 47 pints of whole kernel corn. Glad to have that done!
Terri says
Now you have some nice gifts to share with family and friends.
Hugs
Judy D in WA says
I bet that garlic is going to be amazing. Great corn crop. This is the first one, isn’t it?
Judy Snider says
Just picked up 100 ears this AM. All the corn we planted drown when we had 6 1/2 inches of rain in one day, so friends gave us some. Still have corn in the freezer so I was going to try my hand at canning. Any suggestions for a novice???
Diana in RR,TX says
One year when we lived in Naperville, IL Mom flew out for a week in July. Dad called us one evening. He was done with the corn. He would come home from work in center Philadelphia, and start freezing the corn. He put up about 50 packs probably and then started going up and down the street putting a dozen ears of corn on everyone’s porches. Until the day Mom died, he would tease her about planning that trip when she knew the corn would be ready! He always helped with putting up the veggies etc so he knew what needed to be done.
Sheryl says
The garlic sounds delicious but that corn is gorgeous!
Rebecca in SoCal says
It’s just about lunch time, and my mouth is watering now, but I sure don’t have goodies like that! Good for you (double meaning).
Were you in the middle of this extravaganza when you posted “there’s nothing to do”? teehee
Judy Laquidara says
NO! It was Friday that I did the corn . . or was it Saturday? Definitely not Sunday.
barbara woods says
we freeze our peaches and cream corn and it taste like just pulled when you boil it in the winter
myrna sossner says
The corn is all yellow … I thought it was the glass variety.
Judy S says
Yum! I laughed at your “we” comment. Whenever I say ‘we’ like Vince did to you, DH always asks, “Do you have a mouse in your pocket?”