August 6, 2010 in General Info
Well it’s Project season at the day job. Everyone is in high gear and the days are getting longer as the first few whiffs of panic hit the air as people start to realize the fall deadlines are approaching. It’s the time of the year where I always wish I was spending more time with the Family. But my time seems to be split between the day job, and the work on the farm on the weekends. The kids are full on into their activities and we seems to spend an inordinate amount of time driving them about.
So I try to take whatever opportunity I can to spend some time with the family and this weekend it was pickles to the rescue! I had planted a nice size batch of pickling cucumbers on my trellis in the garden and they had come on in full force the last week giving me 20+ pounds of cucumbers.
While I searched through my recipes, Samantha pulled out the canning jars and got them into the dish washer. I explained to Miranda the intricacies of washing pickling cucumbers (knock all the little black things off the bumps, get the blossom end well), armed her with a vegetable scrubbing bush and sent her to work.
Meanwhile, Tommy and I set up the “tools”, consisting of the sausage grinder, various pots, pans and cutting boards. We got the pots of water on the stove and the peppers and onions cut. We identified the larger cukes as candidates for relish and I put the boy to work running the grinder. And once he was on it I couldn’t pull him off. He would just keep switching arms as he got tired and refuse to let me help with anything other than feeding the cucumbers through.
The relish had to sit overnight so we turned our attention to the rest of the pickles and we spent the afternoon slicing cucumbers, packing hot jars into boiling water baths and watching timers. The next afternoon it was a couple more canners of relish and finally we had our work on display.
So we worked all weekend, but we worked as a Family and built those ties and connections just a little bit more. The kids were able to become a bit more familiar with a skill we are quickly losing and hopefully understand a bit more about from where food actually originates. I’ll take spending time with the family to develop that knowledge over an expensive day trip to Sea World anytime.
Dill pickles = 5 quarts
Bread and butter pickles = 7 pints
Sliced sandwich stackers = 2 pints
Relish = 26 half-pints
Time spent with the family = Priceless
- Tom at the Broken B