In an old-fashioned way, I can't help fawning over the not-unimpressive quantity of food I have harvested and preserved during the last month. We have:
yellow and green beans--cut in half, blanched, and frozen on a baking sheet rather than in a lump
crab apples from my Opa's trees--sauced and canned
rhubarb, raspberries, saskatoons, gooseberries--jammed and canned
tomatoes--sliced and dehydrated
chocolate mint--dried for tea
potatoes--washed, left to air for a day, boxed in a shallow layer
carrots and beets--scrubbed and filling both vegetable drawers in the fridge
Only the hot peppers, onions, and the unripened tomatoes are yet to bring in. Tim and I are debating the merits of dehydrating vs. pickling the peppers. (We don't have a peck, but we probably have a couple of litres.) Strong opinions on this?
ETA: I also jammed and canned some red plums over the weekend. Time to quit with this sort of thing and concentrate on scholarly pursuits.