Friday, June 30, 2017
Pipe Gates, Heifers & Broken Arms
I regret to say that I'm forced to take a break from my blog. It is difficult to type this with one hand. During our recent heifer sorting, I was injured. I was working the gate when three heifers got very shook up & hit it at full speed. My left arm ended up between the pipe gate and the pipe fence, with the force of the heifers behind the gate. It was instantly obvious that my arm was broken. My husband took me to the ER where x-rays confirmed it. I will need a titanium plate and screws. My surgery is scheduled for July 6th. Prayers are appreciated! Be back as soon as I can!
Monday, June 26, 2017
Canning Tomatoes
The garden is in full swing, so instead of posting vacation pics, I got REAL BUSY picking and preserving when we returned!
You'll need 22 pounds of ripe tomatoes, water, Ball Citric Acid (or bottled lemon juice), and salt.....along with quart jars, lids and bands (I used regular, not wide-mouth).
Prepare your boiling water canner. Heat jars and lids in simmering water until ready for use (do not boil) and set bands aside.
Wash tomatoes. Dip in boiling water for 30 to 60 seconds. Immediately dip in cold water. Slip off skins. Trim away any green areas and cut out core. Leave tomatoes whole or cut into halves or quarters.
Add 1/2 tsp Ball Citric Acid or 2 Tbsp bottled lemon juice to each hot quart jar.
Pack tomatoes in hot jars leaving 1/2 inch headspace.
Add 1 tsp salt to each quart jar.
Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
Process filled jars in a boiling water canner for 1 hour and 25 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed. ENJOY!
https://www.freshpreserving.com/
You'll need 22 pounds of ripe tomatoes, water, Ball Citric Acid (or bottled lemon juice), and salt.....along with quart jars, lids and bands (I used regular, not wide-mouth).
Prepare your boiling water canner. Heat jars and lids in simmering water until ready for use (do not boil) and set bands aside.
Wash tomatoes. Dip in boiling water for 30 to 60 seconds. Immediately dip in cold water. Slip off skins. Trim away any green areas and cut out core. Leave tomatoes whole or cut into halves or quarters.
Add 1/2 tsp Ball Citric Acid or 2 Tbsp bottled lemon juice to each hot quart jar.
Pack tomatoes in hot jars leaving 1/2 inch headspace.
Add 1 tsp salt to each quart jar.
Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
Process filled jars in a boiling water canner for 1 hour and 25 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed. ENJOY!
https://www.freshpreserving.com/
Friday, June 2, 2017
Heading to the Mountains!
It has been a very hectic few weeks.....to prepare to be gone from the farm for one week, takes about a month of preparation....not to mention the help of great friends to take care of things while we're away. My husband is off at work for his two weeks, but our youngest daughter and I are going to Ruidoso, NM for a week. Beautiful mountains, cool weather, good food and good times!
So, I bet you can guess, my next blog will be about our trip! Stay tuned......
So, I bet you can guess, my next blog will be about our trip! Stay tuned......
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