Summer Canning

We did quite a bit of canning this week. Tomatoes from Pop's garden came in, and we did not let any of them go to waste.
We started the week with five pints.

Then by Sunday, we got serious about tomatoes

Twenty pints later

We also got another huge picking of cucumbers from our garden. "Them yellow cucumbers" started to come in this week, plus the green ones were in full swing as well.

We put up another 15 jars of pickles. We are up to 85 jars, and the yellow cucumbers are just starting to come in, so we should be well over 100 soon.
We also got a few green beans from our vines, and another basket of collard greens. We canned both.

We have a well stocked basement already, we may have to add more shelves since the potatoes have not even slowed down yet. We will be canning them soon. We are ready for whatever mother nature has to throw at us this winter with a diverse menu.

We have a tree full of apples in the back yard, we plan on making apple pie filling soon.

We had a couple of meals we thought we would share this week. First was from scratch, buffalo chicken, deep dish pizza.

Home made dough for the crust

Deep dish, cast iron skillet

Pizza Hut? Never heard of them

We are also getting fresh lettuce and rhubarb from the garden. We still fix fresh garden salads, and Big Man whipped up a rhubarb pie for dessert one night.

Home made pie crust

All this was growing an hour before baking. That's fresh

And it shows

But the big ticket item was beef brisket. Big Man soaked one in buttermilk for ten days, then put a salt and dry rub on it for several days before he smoked it. This was the longest prep we've ever done on a brisket, and it really paid off. When we did smoke it Saturday, it came out looking and tasting exactly like a corned beef brisket, falling apart tender.

Big Man cut up a couple slices for Sunday morning gravy. Brisket just keeps getting better and better around The Acre.
We ended the week with chicken wing Sunday.
K&K