rooster can can.

(A tired joke in canning circles, to be sure. But it is early, and I need a title for my blog post…)

On Sunday morning, I woke up early and set to making a full batch of tomato puree (a la Local Kitchen again). I paused mid-puree to take a picture. (That food mill was actually tucked way in the back of one of my kitchen cabinets when I moved in, despite the fact that my apartment was previously occupied by a solitary male undergrad who made a big mess of the stove and otherwise, to my eye, anyway, did not use the kitchen so much. Whenever I move out of this apartment, I’m taking it with me.) I simmered and simmered the juices from several quarts of paste tomatoes, and ended up with 7 pints of tomato puree.

I am in love with the super bright red of this puree — and am excited to be able to make homemade sauce from on-hand ingredients later this winter! (I also see adding this to hearty soups and stews.)

It is Tuesday again, which means farm day, and I am still struggling to put up all of the additional produce we picked in the fields last week! These peppers need to be frozen or pickled, and I’ve got a full canvas bag full of green beans that need attention.

The canning pot is on the stove, and the jars are on their way to being sterilized for a batch of dilly beans. I’m intending to pick as much as I can this afternoon and then try to freeze or can in all of my spare time this week. Temps have been in the high 40s at night here in town, and up at the farm, the first frost is imminent (after which, much of the field produce that is available for preserving/freezing will be done for the season). I’m just going to keep doing that can can until then — it is (and will be) super rewarding, but man, preserving is exhausting! I may have gotten into bed at 9:30 last night.

I did grant myself a small break from canning on Sunday night, and instead, sat down at my wheel to listen to a podcast or two and finish up the first bobbin of this bfl from SCF in the Reflection colorway. I love these colors, and am really excited to spin up bobbin #2, get this plied together and washed, and then in the mail to a dear friend who knits. (It would be nice to get this to her before the cold comes, so that she has time to knit herself something warm with it!)

Okay, time to pour another cup of coffee and get back to those beans!


6 thoughts on “rooster can can.

  1. It sounds like a wonderful Sunday afternoon.

    Tell me a little more about the farm, if you have a spare minute – how does your CSA work? Do you have to pick the veggies? Do you have to work the farm? And, do you get all your produce there? Since moving to Northern Va, I am really missing getting all our veggies at the Farmer’s Market – they are just not the same as they were in C’Ville.

    Hope you have a great farm day and all is well in Rooster land!

  2. Wow, I hope your pantry is well-sized! You’ll need it after your can can is done ;-) The colours of the SCF makes me drool – and long for the day I get the email notification that I can join the fibre club! Happy canning! (P.S.: Wilco was incredible!)

  3. I love your canning! I grew up canning and it speaks to my soul. After the first frost,if there are green tomatoes and even somewith a bit of pink o. Them, youcan make green tomato relish with them. Tangy and tasty it’s great with pork or fish.

  4. I am so impressed with your productivity in the kitchen! It sounds like a lot of work right now, but just think how happy you’ll be when fresh produce isn’t as readily available and you still get to enjoy those yummy veggies!

  5. What is there to say, other than holy crap! and Mmmmmmmmm. Canning and preserving IS a lot of work, and you are a friggin’ machine! Love the way that BFL is looking, too!

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