What Did You Prep This Week

Made
8 jars pear jam
16 jars cinnamon pear sauce
Canned 12 jars carrot and pear soup
Canned 12 jars stewed rhubarb
Dried 5 pounds carrots
Made a half bushel of peaches into fruit leather
Picked up 10 more cases of jars
Got a hand crank no batteries needed led light - it's actually bright
Picked enough green cherry tomatoes to make 10 more jars of firballs
Bought 24 butternut squash - some for bark, some for canning
Think that's it - it's been a busy 72 hours lol

canned 10 1/2 pts crabapple jelly - set ncely
dries a 2 foot long zucchini into chips
dried yet more mushrooms - so good
canned 15 1/4pts of pickled banana peppers - my dads bumper crop this year, didnt remember planting them lol thx dad

About another 2+ weeks of food for 2, a portable heavy duty rolling frame capable of going up or down a trailer ramp loaded and a super steak flipper that I will hammer flat and edge, looks very similar styled to a modern machete axe thing I saw on the internet recently.

Started buying furnishings for BOL Main Base house which I bought last week, also started pricing septic & cistern tanks for BOL Base Location 2 on Land I bought 2 years ago, which is within easy driving distance of Main Base.

Started plans for modern version of a dually rubber wheeled Mormon wagon, the inner rims will actually have no rubber and be spaced to sit on railway tracks, that way it will go on road or on train tracks, which are 2 of the accesses that I can use to slip from BOL Main Base to BOL Base Location 2 or deeper into the woods even.

another 8 pts pickled hot peppers today.

Canning up the last tomatoes with zucchini now and the last green/yellow beans waiting their turn in the canner. Most of the garden will now be left to grow and produce seeds for next year. I have a few squash, cabbages, and carrots left in the ground that are just getting in the very last bit of the growing season before harvesting those as well.

Freezing Tomatoes
Drying Seeds
Bought:
50 cans tuna (.89)
5 Jars Peanut Butter
Toilet paper, of course
Moved some of my supplies inside the house from the garage fridge (unplugged) that I use for storage since it will freeze in the winter. Pasta, Sugar, Tea, Salt are all fine out in the cold.

Also Food Basics has some good deals starting today (Friday the 21st) - good for topping up your supplies:
Thick 'n Rich Pasta sauce $1
Broccoli $1
5 lb Carrots $1
5 lb Onions $1
10 lb Potatoes $2 - all veggies Ontario grown
Mr. Noodle 12 pack box 2 boxes/$5
Onions like to be stored in a dry spot, cool. Potatoes can be stored in a very cool spot in their bags or in dry peatmoss. Carrots need to be taken out of their plastic bag and stored in damp peatmoss in very cool area.

9 jars of blueberry jam today....now that it's cool enough the fruit I've froze is coming out and getting jammed!

I've been canning every day this week - BBQ sauce, tomato sauce, potatoes and carrots. Will need green tomato recipes for the rest of the tomatoes!!!

Today my daughter and I picked 2 bushels of green peppers which I wash, chop and freeze for our yearly supply. I had my own pepper plants but I think I added too much manure - beautiful plants but not much fruit 🙁

Well I am building a duck house for the new ducks I bought two weeks ago. These guys grow really quick.
I bought some silver from www.familypreparednessconsulting.com

A man after my own heart. I have kept ducks for 15 years. They do indeed grow fast, they live a long time too. Good luck with your endeavor. Love the subtle plug for your website.

canning salsa as we speak. i'll need to do up two more batches as its a family favorite. one batch yields 5 pints, supposedly, but its different every time...
now...last year(or the year before*coughcough*) I tried out a couple of jams and preserves that the family voted 'meh..its ok'
i've been thinking of using it in my baking, cupcakes, muffins, etc...any suggestions?
(black forest preserves - chocolate and cherry;
and bumbleberry - 4c rhubarb, 1c each of blueberry, raspberry, blackberry, and apple)

canning salsa as we speak. i'll need to do up two more batches as its a family favorite. one batch yields 5 pints, supposedly, but its different every time...
now...last year(or the year before*coughcough*) I tried out a couple of jams and preserves that the family voted 'meh..its ok'
i've been thinking of using it in my baking, cupcakes, muffins, etc...any suggestions?
(black forest preserves - chocolate and cherry;
and bumbleberry - 4c rhubarb, 1c each of blueberry, raspberry, blackberry, and apple)

Does your family like fruit cake? Some Xmas cakes take a cup or two of jam in the batter...that Black Forest one sounds like it would be a good addition.
You could also sub all or part of applesauce in a loaf or cake recipe with the jam. I did this with apple butter from last year, use it in an applesauce raisin loaf in place of the applesauce.
Use the jam/preserves as cheesecake topping or for crockpot chicken/rib/pork recipes that call for preserves...I've seen several online that call for apricot/peach preserves...your bumbleberry would be a good substitute.

Dried more basil from my indoor herb garden.
Opened up more storage space for food (new roommate doesn't require as much space as old one so MORE FOR ME!)

M14 with 4 extra mags and a sage Ebr stock on order mwahaha

knit myself some winter socks this week. thick and warm.
ooh and my choco-cherry muffins were a hit. 🙂