It's the weekend before our big ta-da.
The house has to be cleaned. A horrific feat after hosting your own wedding.
ALL laundry has to be done. T needs underwear.
Animals need to be looked after which ended up meaning Buk went to the vet because he has been acting strange and eating things he shouldn't be: plants and grass.
But most importantly, that garden that T so carefully planned and weeded needs harvesting. I am not sure whether it is a good or bad thing that the garden was so late this year.
Anywho, there are things ready now though so it is time to start harvesting and spending hours in the kitchen canning. Let's just say, I probably spent 6 hours at least canning veggies this weekend.
Here is what was on the list:
sauerkraut - cabbage with vinegar and water. It is fermenting and will take at least a few more weeks.
pickled beets - red beets with vinegar, water, sugar, and some spices: cinnamon and cloves
bread and butter pickles - cucumbers with vinegar, water, and sugar
pickled basil beans - green beans with vinegar, water, salt, garlic, fresh basil
mixed veggies - zucchini, carrots, green beans, summer yellow squash all salted in water. This required my pressure canner which I have never used before but seemed to work great!
green beans - just that, green beans with water and salt prepared in the pressure canner.
pickled beans - green beans with vinegar, water, pickling spices, garlic, fresh dill and red pepper flakes.
Just typing this list makes my mouth water. Everything will be ready to eat in 3 weeks but the longer it sits, the better it tastes of course. I'll just have to be patient which will be okay because after tomorrow I will forget about them anyway.