DnD Family Farms Sustainable Agriculture for the Next Generation
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Canning, pickling and freezing...Oh, My!!
After growing all these beautiful vegetables....you have to do something with them!  I mean, how many tomato sandwiches can you eat?!  So, these are a few of the ways we are preserving all this delicious goodness so that we can keep on enjoying it even through the winter months.
Jenna and Nicholas with the potatoes and the first of  the green bean harvest.  We keep the potatoes in these crates in the garage so they can get air circulation and be out of the light. 
We canned the green beans in pint jars in the pressure canner.  To do this, the green beans are washed, snapped into smaller pieces and the ends removed.  After sterilizing the jars, the beans are packed into the hot jars with 1/2 teaspoon of salt.  Then boiling water is poured over the beans, leaving an inch of head space and the jar lids and bands placed on.  The jars then go in the pressure canner and processed at 10 lbs. of pressure for 20 minutes (pints).

We make a few different kinds of pickles using the cucumbers.  In fact.  we will try to pickle just about anything during the heat of a pickling day!  Mostly, though, we make kosher dill pickles (slices, spears and whole) and a bread and butter style pickle.  If David happens to walk through the kitchen during a pickling session, he is likely to stick a hot pepper in to make a few hot pickles!

I love to see all the jars of delicious veggies all lined up on the shelves when we are all done.  They are all just waiting to become dinner on some cold winter's night!
With the tomatoes, we can them either as chopped tomatoes or as tomato sauce. 

For the chopped tomatoes, first they are washed and cored.  Next, they go into a boiling water bath for a minute and then into ice water to loosen the skins for peeling.  Once they are peeled, they are chopped and cooked until they thicken a bit.  The sterilized jars are waiting and the cooked tomatoes go in, along with a teaspoon of salt.  Once the jar lids and bands are in place, they are processed in a hot water bath canner for 15 minutes (quarts). 

For the sauce, first the tomatoes are washed and cored.  Then they all go into a pot to cook down until they are thick and lovely.  Next, they go through the food mill to strain out all the skins and seeds.  By doing it this way, a lot of the natural pectin goes into making the sauce thick.  After they are food milled, they go back in the pot to thicken up even more.  Once the sauce is the consistency we want it, it goes into hot sterilized jars with 1/2 teaspoon of salt.  The tops go on and they go into the hot water bath canner for 10 minutes.

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