Adventures in Country Living

Archive for September, 2011

BRB Canning Continued

With mountains of ripe tomatoes lining our kitchen along with the fridge full of cucumbers Liz and I prepared to do more canning on Labor Day after our friends departed. Developing our canning skills and repertoire we decided that another round of pickles should be canned as well as pizza sauce and more tomato sauce to alleviate us of a majority of our ripe tomatoes. Pickles were the first on the list, these went smoothly and since we last canned we bought a proper canning pot with the removable rack to easily place jars into the water bath. Positioning this over two burners on the stove got things rolling quickly. Jars were sterilized and cooled then packed with garlic and fresh dill as before but this time we added a Pickling Spice we purchased to three of the six quarts we canned and dry dill to all six quarts in addition to the fresh dill. The other change with the pickles this go around was the idea of removing a quarter inch from the flower end of each cucumber. This has something to do with the crispness of the end product and we are hoping to notice a difference between these and the pickles we canned two weeks ago.

Pickles are pretty easy and we were quickly onto blanching ~10lbs of tomatoes, removing the skins and using the food processor to turn them into a puree. We then added a packet of Mrs. Wages pizza sauce mix and the recommended amount of sugar. This concoction was then brought to a boil and simmered for twenty-five minutes after which it was placed into sterilized pint jars, sealed and put in the water bath for a whopping forty minutes. While all that was going down we were already moving on the tomato sauce. Our BRB recipe tomato sauce is pretty simple, some traditional italian seasonings, a ton of onion (chopped finely), minced garlic, and close to 15lbs of garden fresh tomatoes. We started the onion and garlic in first cooking the onion until almost translucent at which point the rest of the ingredients were added and then stirred together and brought to a boil. We did add the recommended amount of citric acid based on the number of quarts we planned to can. After this was brought to a boil we allowed it to simmer for ~20minutes before filling the quart jars. Once full we were careful to remove any air pockets and top off to the recommended amount of head space. These were sealed and placed in the water bath for 35minutes. Twenty-four hours later we checked and again all of our jars sealed properly. So to review, six quarts of Pickles, four pints of Pizza Sauce and five quarts of BRB Tomato Sauce. Not a bad haul.

There is something to be said about this process and this day, I can only imagine what housewives years ago went through dealing with this all on their own. Liz and I were working in tandem checking each others progress and maintaining all the things going on at once. This took us a couple hours and was exhausting, if you know a serious canner and you benefit from their hard work, thank them the next time you crack one of those seals open. I wish grandma was around to teach me a few things, I bet we would have had a blast in the kitchen these days.

-justin


Labor Day Weekend at the BRB

Liz and I invited a couple friends to camp at our place over the weekend. Our guests arrived mid-afternoon on Saturday after a rainy and cold morning. I had been spying the weather radar the entire morning and took advantage of the couple hour break between rain showers. The lawn around the house was mowed in a hurried fashion, I wanted things tidy for our guests and shorter grass would dry out faster keeping them a bit dryer through the weekend. The guys arrived between rain showers and opted to wait until the next storm passed before setting up camp. An impromptu lawn mower ride ensued and after the rain that seemed would never end did in fact end we opted for a short hike in the nearby state park rather than rush to put up camp with the wet everything. A mile and a half later, after seeing a beautiful view of the Mississippi river valley we made our way back to the BRB to hit the garden hard. With three sets of additional hands we quickly filled our baskets full with the garden haul. We hadn’t harvest anything in two days so we got a rather large load. Afterwards one last check of the weather confirmed the rain had passed and camp could be assembled. The guys pitched their tent while playing with the hounds as the sun set around them, they got to see one of the sunsets that I try not to take for granted.

Dinner was prepared on the grill, we ate squash and zucchini from the garden along with corn picked moments earlier by our guests, the corn was excellent and prompted many smiles. A campfire was built despite the difficult wet conditions and with that we said goodnight to our guests. The next morning Liz and I decided to deal with ~12lbs of tomatoes by turning them into tomato sauce and canning it, all of which was done before breakfast really got off the ground. Our guests came packing some excellent pancake mix and homemade syrup which was a good thing because I totally forgot that we don’t really do breakfast and didn’t have any syrup for the already made hot cakes. With breakfast completed we got the boys out for a hike and some afternoon fishing, these guys are awesome and always looking for a good time outside. Toads… looking for toads, frogs, snakes… basically any reptile. We visited a local trout stream and let James hit the first good run that offered an easy casting lane. The creek was almost muddy from the rain the day prior but a couple fish had hit my flies so the potential for James to hook a trout was present. Danny rode on my shoulders as I made a couple casts watching James get encouragement from his dad who stood back and let him control the whole scene. Soon James was fishing on his own with his dad just downstream fishing and keeping an eye on him. Good to see this scene play out. James gave it a good effort and then opted to hunt up toads and frogs, this gave his dad and I the opportunity to attempt a couple trout of our own. Many strikes ensued, I had a hard time getting a hook to stick but after switching to a larger fly I managed a nicer 16inch Driftless Area Brown Trout. It was fun for me to see the boys so excited over a larger fish. A quick set of pictures were taken then Danny helped me release the fish for a later adventure. With that the time on the creek was coming to an end, we hiked upstream through random showers surrounded by blue skies.

Once back home some downtime was seen, the dogs were played with and eventually another trip to the state park was taken. I stayed back home with Liz and let the guys go adventuring without me as Liz and I needed to tend the garden, pick fruit and begin dinner preparations. Dinner consisted of salmon from Liz’s brothers recent trip to Alaska, steamed peas fresh from the garden, grilled zucchini and a healthy load of salad with cucumber, onions, carrots and tomato all from the garden. Liz and I used apples from the trees in the backyard for our first apple crisp desert for the boys, it was baked too long (my fault) but still tasted good. With full bellies we migrated to the fire ring for another evening of toasted marshmallows and melted chocolate.

The next morning saw a late rising BRB and guests, breakfast was made after black coffee was consumed. Bacon and eggs were readily eaten by our younger guests and we began the process of saying good-bye. Camp was deconstructed, the tent dried as we picked a handful of apples to send our friends with. After things were good and dry things were put away and we bid the guys good travels as they split for home. I’ve known these fellas for a while now but mainly in the context of me fishing with their dad, it was nice to spend more time conversing and getting to know them. James and Danny were a load of fun, full of good questions and lots of humor. I spent a majority of the time they were at the BRB smiling. Thanks for the good time guys, we hope you come visit again soon.


Rocking the BRB: Blind Melon

From canning to composting these guys have been rocking my radio for the last couple weeks. I find myself immersing my ears and brain with work from a particular group or artist for long stretches at a time, I’ve been coming back to Blind Melon for a couple weeks now. Music, reminds me of the times in the past that it was prominent, it brings back the memories and emotions attached to it. It makes me smile and sad at the same time, to miss those times, to remember those times and to smile again thinking about them. My first exposure to Blind Melon was from my mother, she rocked some good tunes when I was younger, then when in college they came back for a long time thanks to my good friend Mikey Paul. Shannon Hoon… we miss you and your music thank you for it.

-justin


Pole Bean Bounty

A week ago I was concerned the pole beans wouldn’t produce anything. We walked through the garden the other day after a strong wind that produced the picture below. Bean flowers strewn everywhere, this sight prompted the second photo… some serious beans coming our way. I am no longer concerned, we will be freezing beans soon…


Canning Salsa at the BRB!

We’ve been collecting tomatoes on the island in our kitchen for a couple of weeks now and the desire to see no waste prompted Liz and I to deal with a bit of the red bounty. Canning salsa, a bit different from pickles, more prep work, longer water bath time, more tasting/eating during prep. It was an enjoyable experience and we were proud of the nine pints we were able to get out of ~10lbs of random varieties of tomatoes. Due to lack of experience and some time constraints we choose to use two kinds of pre-prepped salsa mix for this round of canning. One from Ball and another from Mrs Wages, with that said we don’t always like following rules.  The packets of seasoning mix called for 4 and 6lbs of tomatoes but no green peppers, lemon, garlic or onion. I know there are some of these in the packets but we felt it was going to need more. We cut and diced four green peppers and two large yellow onions, threw in an extra kick of garlic and just a couple hot peppers. We tested the two kinds as we prepped jars and lids (being careful to keep things sanitary, no double dipping) and both were quite good. I was kind of hoping they would be just “ok” which would force me to look up and try other recipes in the future but for now these salsa mix packets will work.

With tomatoes flying, water boiling and jars cooling the canning process began. It took longer than the pickles but was maybe a good primer for going at tomato sauce, pizza sauce and other items we will be canning in the not to distant future. One thing we know, we need more supplies…lids, rings, and jars…oh my. This is awesome, the majority of fruit is still on the vine in the garden and we are approaching capacity with the supplies we started with. Motivation to see more jars filled to the brim for use over the cold months. We bathed the sanitized and filled jars for 35min in our boiling water and within a couple of minutes of being removed from the bath the signature “ping” was heard which in turn prompted a couple smiles and a good swig of beer. This being the 1st time we’ve canned salsa and only the third time we’ve tried canning, the process perhaps took us longer than it should have but with some continued practice we ought to be able to get this down to a smooth science. Basically exhausted and really full, I mean I normally eat a good-sized dinner and last night Liz out ate me. I’ve got to remember that making the salsa for canning is to preserve it for later and not to eat it all now. We’ll let you know how it tastes come football season!

p.s. The picture of the dog (Lily), taken because she looked so pitifully bored while we worked hard in the kitchen. She’s awesome.

-justin