Pictured is stewed tomato, salsa, spaghet sauce, tomato juice, marinara, ketchup, pickles, cranberries, gooseberry jam and ancient peaches from years gone. All sourced from a pretty modest sized garden. Not shown is sauerkraut and frozen corn
Be very very careful - it’s a slippery slope. My wife wanted “a small garden and maybe do some canning”. Fast forward 3 years:
- I’ve turned 2000m² (1/2 acre) of a meadow into a garden
- I’ve learned how to build basic wooden structures and I’ve built a greenhouse
- we’ve harvested over 2000 kg (4400lbs) of vegetables this year
- I’ve purchased jars by pallet load this year. Twice. All are full.
- I’ve had to buy and assemble a lot of metal shelving to store it all
- I now own a small (27hp) tractor
And there I thought going into software development would keep my life largely free of manual labor…
I think you’re a farmer now.
Greenhouse could be easily classified as a software project:
- it took 4 times longer than planned
- it’s over budget
- plans changed as it was being built
- it’s more than was actually required
- I was convinced it would be both cheaper and better if I built it
- I had no experience building things remotely like this before deciding to build it
That actually sounds pretty great! Unfortunately I dont have any land I rent a 15x15’ plot at a community garden, it’s a real small scale operation. The most I could do would to rent an extra plot, in which case I’d probably plant tubers for once.
You know with that much harvested you could probably sell the extras at a farmers market or something. Also I cant imagine going through that much canned food in a year
You sure you’re not living in Stardew valley?
Bonus pickles I couldnt get to upload with the post
How do you keep them from becoming soggy af and yeasty?
Idk about yeasty but all I put in is vinegar, garlic, bay leaf, dill and sometimes mustard seed if I want them hot. But I think the trick to keep them from getting soggy is to cut off the blossom end, at least that’s what I do and never have an issue
I do need to do that on my next batch. But also the main difference is you use vinegar and I’m just doing salt brine. Other than that, same ingredients between us.
Cutting off the blossom end is a game-changer.
I read this before but never did it.
Fuck it. Im-a do it
Any particular reason you didn’t leave the rings on the cans? I’ve never seen canned food stored with only the top on it like that.
The rings aren’t needed once the jar is sealed. Removing it can make it easier to tell when a seal has broken and the contents may not longer be safe.
I can understand that. The loss of the ring to use as a pry bar to pop the top off baffles me, lol. I wouldn’t know how to open it without the ring!
I mean the rings still exist, just not on each individual jar. Usually you can get an edge on the lid and pry it up to break the seal, once the seal is broken you add the ring back until you finish the jar.
Yeah thanks for answering I actually have a bunch of ringer lid combos I use after I open them too. Also the lids are pretty easy to pop open with a key or the special thing on the can opener made for opening sealed lids
Same question. I’ve never canned before, so idk what idk.
Okay, how much space do the tomato plants take up? Maybe I can achieve something similar in our own garden.
I had 20 plants 4 rows of 5, they didnt take up excessive space. There were super sauce tomatoes, beefsteak, Roma and one cherry tomato bush.
This is amazing and a great achievement. Thank you for the share!
I want to try everything you made. Especially since it’s all sourced from a garden, which I’m assuming means your garden. Which means that stuff is going to be so tasty.
Thanks man, it’s all really good stuff especially the juice. This years had celery, onion, garlic,basil, cilantro, tomatos and peppers I think I wrote v7 on the labels. It’s also always nice to give some of the stuff as presents too
im no canning expert, but im pretty sure those are jars.
