MennoNet.com

Planted.

Our 2023 garden is near the end. Last week we harvested 10 bushels of sweet potatoes. As a hard frost was forecast, yesterday we gathered up 20 to 30 bushels of winter squash (not all boxed yet), as well as lots of green tomatoes and peppers. We'll tear up the tomato plants and plant garlic for next year soon.

My wife has been making a batch of apple sauce every week for the past while. The property we live on has some strange apples (crab apples?) that make good sauce.

I order a few variety of dwarf canna bulbs last week. Look forward to planting them this spring. Most likely in containers.

It's still 2023, but the 2024 garden has started. Yesterday I planted about a thousand cloves of garlic. We're more than half done.

JimFoxvog wrote: ↑Tue Oct 17, 2023 7:45 am Our 2023 garden is near the end. Last week we harvested 10 bushels of sweet potatoes. As a hard frost was forecast, yesterday we gathered up 20 to 30 bushels of winter squash (not all boxed yet), as well as lots of green tomatoes and peppers. We'll tear up the tomato plants and plant garlic for next year soon.

squash-harvest_10-16-23_3cs.jpg

Wow, that is lot of squash. The squash is what I use for my pumpkin pies. After baking the squash and coring and peeling them, I blend the meat part of the squash into a smooth consistency. Then pressure can it in pint jars, just enough for two 9" pies. We love the mild flavor of the squash versus the orange pumpkins. It is not recommended to can pumpkin/squash, due to the thick consistency, but I never had problem pressure canning them.

Grace wrote: ↑Fri Nov 03, 2023 7:55 am The squash is what I use for my pumpkin pies. After baking the squash and coring and peeling them, I blend the meat part of the squash into a smooth consistency. Then pressure can it in pint jars, just enough for two 9" pies. We love the mild flavor of the squash versus the orange pumpkins. It is not recommended to can pumpkin/squash, due to the thick consistency, but I never had problem pressure canning them.

I used to do that. When I understood the changed recommendation I started canning it in chunks and blending when I wanted to use it. They say parts may not get hot enough to kill botulism spores. It would still can fine, taste fine, but make people very sick. I don't think it's worth the risk.

The Concord grapes that I tried to start this year, didn't make it. A couple of them did make some tiny little buds, but they died.

JimFoxvog wrote: ↑Fri Nov 03, 2023 2:01 pm

Grace wrote: ↑Fri Nov 03, 2023 7:55 am The squash is what I use for my pumpkin pies. After baking the squash and coring and peeling them, I blend the meat part of the squash into a smooth consistency. Then pressure can it in pint jars, just enough for two 9" pies. We love the mild flavor of the squash versus the orange pumpkins. It is not recommended to can pumpkin/squash, due to the thick consistency, but I never had problem pressure canning them.

I used to do that. When I understood the changed recommendation I started canning it in chunks and blending when I wanted to use it. They say parts may not get hot enough to kill botulism spores. It would still can fine, taste fine, but make people very sick. I don't think it's worth the risk.

I understand where you are coming from, which is why I would never do it in quarts. Also it is then baked in a pie for about an hour. First 15 minutes at 425 degrees and the remainder at 350 degrees.

Grace wrote: ↑Fri Nov 03, 2023 3:26 pm

JimFoxvog wrote: ↑Fri Nov 03, 2023 2:01 pm

Grace wrote: ↑Fri Nov 03, 2023 7:55 am The squash is what I use for my pumpkin pies. After baking the squash and coring and peeling them, I blend the meat part of the squash into a smooth consistency. Then pressure can it in pint jars, just enough for two 9" pies. We love the mild flavor of the squash versus the orange pumpkins. It is not recommended to can pumpkin/squash, due to the thick consistency, but I never had problem pressure canning them.

I used to do that. When I understood the changed recommendation I started canning it in chunks and blending when I wanted to use it. They say parts may not get hot enough to kill botulism spores. It would still can fine, taste fine, but make people very sick. I don't think it's worth the risk.

I understand where you are coming from, which is why I would never do it in quarts. Also it is then baked in a pie for about an hour. First 15 minutes at 425 degrees and the remainder at 350 degrees.

My wife cans pumpkin only in pints and only in a pressure canner.

mike wrote: ↑Fri Nov 03, 2023 3:30 pm
My wife cans pumpkin only in pints and only in a pressure canner.

Same here. Freezing pumpkin/squash makes it too watery. I have a friend who purchased a brand new pressure canner, but is scared to use it. I keep telling her if you follow the directions, always keep adjusting the heat according to the pounds of pressure, there is nothing to fear.