The Harvest is ready
Oh what a joy
To the Carrmens I’m heading
It’s a sight for sore eyes
If you have onions in your garden, push the tops over to cure them off. If you pull them with the tops too green, they will not store. Put them in a dark dry place, maybe your garage. When dry cut top off and store in a paper box, not plastic. Keep them cool in the garage. When it gets too cold, bring in the house.
Potato plants need to be all brown and dry. Dig and layer on newspapers or something in garage or dark shed. Do not wash. You can rub the soil off, but they keep better unwashed. Store in a paper box like onions.
We are still picking pickling cucumbers, the season was slow and its hard to fill orders.
Tomatoes are still a challenge, they don’t want to ripen. I have some canners and you can order 1/2 Bu if you need them. I have instructions for canning whole tomatoes in the this Newsletter, scroll down. If you add pepper or onions that is different canning. Look that up in a canning book or on the Internet.
We have had a lot of rain and the landscape is lush. I can’t remember a summer so green. Very pretty. The farm looks like a park. What a gift I have been given.
I have great home grown garlic for planting. You plant garlic in the fall, October, and cover with hay. I have seven varieties, fun to grow.
Canning Whole Tomatoes
- Blanch tomatoes. Have a pan of hot water and pan of cold water. Put 6-8 tomatoes in hot water, maybe 1 minute. Remove. Put in cold water, slip the skin, cut out the core and put into clean quart or pint jar.
- Have a 7 quart or 7 pint canner. Have water almost boiling, lower jars into hot water. Cover jars with 1 inch water.
- Boil for 30 minutes, remove from water. Do not set in a draft, jars will break.
- Make sure jars have no chips or cracks in them. Use new lids.
- Do not put any salt or water on tomatoes in the jar, only 1 tablespoon lemon juice.
- Don’t use tomatoes that have a spoiled spot on them. If they have cracks on them, cut that out.