Dana L. Brown:
Korean style pickled veg
nogrodsmithy:
The first item for Thanksgiving 2023 is ready! 7 quarts of turkey stock canned and ready to go to the basement.
nogrodsmithy:
We canned a batch of tomatoes today.
Robert_Brown [bracketed]:
Silver City Daily Press
nogrodsmithy:
Canning ginger
nogrodsmithy:
Canning fire-roasted sweet red peppers.
nogrodsmithy:
Canning potatoes.
nogrodsmithy:
Vegetable stock, 13 jars worth.
nogrodsmithy:
14 pints of corn should last the year.
nogrodsmithy:
Jelly making day: Pink currant and red raspberry jelly.
nogrodsmithy:
Jelly making day: The set-up. Outdoors, where it's hot, but the heat from cooking isn't being put into the house.
BockoPix:
Morning fields
BockoPix:
Morning sun
BockoPix:
Spring field
nogrodsmithy:
What else does one do the day after Thanksgiving? Make turkey stock of course.
BockoPix:
1. maj v Ljubljani
Pamela Greer:
Quick Pickled Peppers
sarabernheisel:
Salsa Saturday
BockoPix:
Morning mist
BockoPix:
St Jacob's church
GermanDragon:
White Chili
GermanDragon:
Dehydrated Broccoli and Cabbage
GermanDragon:
Nesco FD-60 Dehydrator
GermanDragon:
Off-Grid Vacuum Sealer
GermanDragon:
Meatballs in Marinara Sauce
sarabernheisel:
"The rule is, jam tomorrow and jam yesterday – but never jam today."
