Today's canning: 4 quarts of turkey, 2 quarts of broth and 6 quarts of grape juice. I'm still making pickles and figure to add a few quarts of those to the booty from today's work.
You may be wondering, why on earth is she canning, let alone cooking, turkey in this weather? The reason is that we eat a lot of turkey. We raise our own, and cook one a month. One turkey for two people is a lot of meat, so usually we have it for dinner, then pick the rest of the meat from the bones and freeze it. I like to cut the breast meat out in two large chunks; those are saved for when we have visitors because they make a nice meal or lots of sandwiches, whichever is needed.
This time I decided to can the meat because it's very handy to have some jars of canned turkey in the cellar for quick suppers, soups and casseroles. I also stewed the bones with bay leaves and onion to make broth. I used the broth to cover the meat in the jars, and then canned what was left. There's nothing like broth to start a good soup or stew.
We planned to work on the peaches today. We picked them but they are still too hard so they will have to wait a little to be processed. I will make them into jam as I am completely out of peach jam.
The grapevines are loaded this year, especially the Concords and the Niagaras. Niagara is a white grape and has a delicious flavor. Larry picked a bushel of Concords so I used those to make juice. He went back out and picked almost a bushel of Niagaras, too but those are in the fridge to be done later. There are still grapes on the vines so I will be into this juice-making process for a while. We already have all the grape jelly we need.
Cucumbers are just going crazy, producing enough to make a batch of pickles every day. Which is a good thing because this family sure likes pickles. I've lost track of how many I've made so far, but I think it's about 40 quarts of dills and a few bread-and-butter. I made some yesterday and have some ready to finish up in the kitchen right now. Yesterday was also tomato canning day; I still don't have enough but I'm getting closer to my goal of 50 quarts. Our tomatoes and corn are not doing as well as usual due to the dry, hot weather this summer.
I dried yellow squash yesterday for squash chips. I sprayed the slices with Pam and sprinkled with salt and they came out very tasty. They are still not as crisp as I would like, but I enjoy them as they are, and I'll try again. They are a good snack to have around.
It's nice to see the cellar filling up!