I can

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Well actually, I jar. Why isn’t it jarring? I made a batch of sour dill pickles, watermelon rind pickles and pickled beets.

The dill pickle recipe is from a book, The complete book of small batch preserving, which I think will be useful to help me preserve the farm produce. We generally pick up all we need for a week, but when the crop is in we can take more to preserve. I have been blanching and sealing some veggies but our freezer is pretty small and I will quickly fill it.

Our growing season is about two weeks later than downstate. In fact we just celebrated the 4th of July on Sunday.

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Fifteen minutes of stupendous fireworks seen up close. We heard the first blast at 9 and headed to town and had a front row seat. We came home to find Loki the cat cowering under a bed.

4 thoughts on “I can

  1. Ha! I’d never heard it called ‘canning’ until I started reading American blogs (we just call it preserving), and had me all confused.

    Your pickles look great. What does the watermelon rind taste like?

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