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!