Our apples finished several weeks ago, and we are just about finished putting down our preserves for the year. There is a tiny bit more work to do as far as the animals and crops are concerned but the majority is done. We have a stack of hay-bails ready for the animals this Winter and the straw is ready to go on the berries.
We have made about two hundred jars or so of tomato sauce, which will last us until about halfway through the spring next year. One thing I will say is that if you can preserve even a little tomato sauce it is worth it. Store-bought tomato sauce cannot even compare to preserved Ontario tomatoes. Once you have tasted each you will know exactly what I'm talking about. Ontario tomatoes are not only field ripened when you buy them but they are generally at the peak of their ripeness too, meaning that they will be about four times as sweet as their California counterparts.
Aside from the sauce, apples and root veggies, we also preserve our peppers. Now the way to do this varies depending on the type of pepper but generally small peppers such as Thai chilies are able to be dried whereas bigger, more juicy peppers like Cherry Hot's or Portuguese Wax peppers must be cut into smaller pieces and frozen. First the seeds are removed and then the pepper is cut and the pieces are frozen. Drying peppers takes a little bit less work, simply attach a sewing needle to some fishing line and thread on the peppers, then hang the string from a rack or cupboard so they dry. By allowing peppers to dry you not only allow them to last for months but will actually increase the intensity of the heat.
The other side of preserving food involves meat. As anyone who has visited the farm knows we raise our own meat. The animals do their part during the growing season by helping to control the weeds, recycling compost and creating manure which will be composted again and used for fertilizer. They eat what comes off the farm and whatever waste they produce is returned into the farm, a truly sustainable cycle. In late fall when the farm is slowing down and no longer provides for the animals it is time to process them. This again is a new experience to us and not the easiest one, however it is a vital part of sustainable agriculture and important if we are to eat our own food.
After processing and cleaning the meat, it can be stored or dried. We do a mixture of the two; filling about two freezers full of meat and salt rubbing the rest, then hanging them up to dry in our cold cellar. Never the less it is a hard thing to do, especially when you are used to getting meat wrapped in paper, coming from a shelf at the store. However when you compare pasture raised home grown pork or turkey to the factory farmed alternative you remember why you do it. So everyone I really hope you try to put in some preserves this fall, it will be worth it! While it will take a bit more effort, you and your family will notice the difference. Though it's been a while I hope you all had a good Thanksgiving and until next time:
Good Health and Good Eating!
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