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Also Canning and Preserving

August 23rd, 2015 at 10:57 pm

It has been a very busy week for me in the kitchen. I have canned 7 quarts of dill pickles (please, make the cucumbers stop now), 13 pint and a half jars and 1 pint jar of green beans, 5 quarts of rabbit meat, and 14 quarts of Yukon Gold potatoes. I made a batch of rabbit jerky.

I have chopped and frozen several quart size baggies worth of bell peppers and onions, and made a quart of salsa from the garden today because I had several tomatoes that were finally ripe all at once.

I am close to the $800 mark on how much produce I have gotten from my organic garden this spring and summer and with these tomatoes ripening it is going to easily reach the $1000 mark. And that doesn't even take into account the numerous acorn and sweet meat squashes coming on. This was so worth the $400 it took to build this garden.

Tomorrow I have to make bone broth from all the rabbit bones and then I will need to can it the next day. I want to try to get another 20 pounds of potatoes canned and another 20 pounds of green beans. And I think next week will be the start of some serious tomato harvesting and canning, too.

We will be butchering chickens at that point, too. None too soon as some of them are starting in with mini-crowing. Nothing loud and it's pretty pathetic rooster cries, but we want to keep it that way and get it done before they start waking the neighborhood.

Fortunately I can easily can diced tomatoes and salsa. Sauce and ketchup will just have to wait until the chickens are done. Since we will have a plucker, I think we can get through 15 to 20 chickens a day. Should take us 3 to 4 days to do it. DH can butcher 8 rabbits in an hour. Chickens are more work than that, but I think we can spend about 3 hours a day on it and get it done pretty easily. Or at least quickly.

We get our 1/4 of a beef on Friday. I've made enough room in the freezer by canning a lot of the rabbit meat that was in there over the last few weeks. There will be room for our 30 chickens, too.

It will be nice not to have to buy much in the way of meat (pretty much just seafood and bacon) for the next half year or so.

3 Responses to “Also Canning and Preserving”

  1. Joan.of.the.Arch Says:

    Oh, my! You have your work cut out for you. How many chickens do you have right now?

  2. FrugalTexan75 Says:

    Wow! That's a lot of work!

  3. LuckyRobin Says:

    We have 58 meat birds right now. It was 60, but one jumped the fence when the neighbor's dog was out and one turned out to be a hen so we are keeping her with the layers.

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