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Yesterday we packed 9 jars of Bread and Butter Pickles and 12 jars of Kosher Dill Pickles.
At this point we have made 112 jars of pickles. I've also put up raspberry, triple berry and plum jams, orange marmalade, blueberry compote, strawberry sauce and mint sauce. I've also made some prunes and froze some cabbage for soups and cabbage noodles in the winter. The tomatoes are starting to come in and there are some salvageable peaches that are so good and juicy, once I cut out the stink bug damaged parts. All these will be so wonderful when the snow flies....which is looking better and better from the hot and humid Mid-Atlantic.
Yum! And yes, last week was a muggy mess in the Mid-Atlantic - but I'm not quite ready for the white stuff. :-)
ReplyDeleteOooo, you have tomatoes! I'm in southeastern PA and our tomatoes are STILL green. My mouth is watering at the prospect nice, juicy red ones. If you've got them in MD, I guess it won't be long before they ripen, here.
Thanks to your encouragement, I've got some madder roots drying out for an attempt at dying some of my own wool. In the meantime, I'm going to try for some yellow with tumeric. I'll be giving it a go with any alum. I want to knit something for my sister, who has a severe aluminum allergy (don't want to take any chances that I aggravate her health problems with the mordant).
Wish me luck - and enjoy all of those preserves this winter. Triple berry jam: triple yum!!!
There are other mordants you could try such as rhubarb roots and oak galls.
ReplyDeleteAha! Thanks for the suggestion. I have ready access to rhubarb roots, so I'll give this a try and see how it works with the tumeric.
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