I spent about an hour and a half canning pickles today. 68 cucumbers, 36 cloves of garlic, 16 sprigs of dill, 1 cup of pickling salt, 2 tsp of red pepper flakes, 8 cups of water and 8 cups of vinegar later and I have 8 quarts to show for it. 2 quarts sliced, 2 quarts spears, and 4 quarts whole of Crispy Dill Pickles.
This is enough dill pickles for me (I am the only one who eats them) for about half the year, so I will need to do another batch. This is so much cheaper than trying to find pickles that don't have allergens in them. It is almost impossible to find pickles without yellow #5 and when I can, they cost an arm and a leg. I didn't grow the ingredients for this batch so it worked out to $2.75 per quart. I wanted to make sure I at least had some if my cukes don't make it.
DH wants me to do a batch of bread and butter pickles. I've never made sweet pickles before, but the only difference seems to be sugar and a few spices, and no dill. I'll make sure he is home to help with the slicing, though.
I should have yellow beans in a few more days, but I don't know if it will be enough to can. It'll probably just be enough for fresh eating a couple times a week.
I think I am going to pull my kale. I pulled one of the bok choi because it was going to seed. Those are not doing well in this heat. Then I will move my leeks and watermelon. I might transplant my cantaloupe. I think I may pull the lettuce, too, because it is suffering. It needs to be in a shadier area.
Hay Bale Garden Update:
Straw Bale Garden Update: http://youtu.be/Pr3SFQ4zMbk?list=UUQYX0m6-Ugue6iXGI09iHHQ
It's been too hot to pick berries, but hopefully tonight it will be cool enough to get some blueberries picked.
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