A weekend of beautiful late September weather, tending home, and preserving the harvest. Isn’t that the way this time of year? Wash, rinse, repeat. This year I’ve been focused on canning two years worth, for the things that can be. Most of the food we can won’t fade in quality in that length of time, and it frees up the work on alternate years, while padding the reserves simultaneously. I do can a small selection of vegetables that quite honestly are as soft on year two as they are on day one. Not our preferred, but so practical as emergency shelf stable foods that see us through many power outages each year. And we get to enjoy a moment of elementary school lunchroom nostalgia as a bonus. I am due to preserve 1-2 canner loads of carrots this year, I haven’t done so since 2019. That’s about our pace. Not highly sought after, but much appreciated in certain circumstances.
On Saturday I simmered and deboned six whole chickens, processed tomatoes, and prepped salsa. Yesterday the salsa was made, broth was simmered, and Adam began adding trim to our kitchen. It looks so pretty! Simple pine, sealed with tung oil. Lovely. Classic Vermont cabin. The three windows are done, next up is doorways and baseboards.
These next six weekends are it for us. The final push before winter has every right to shut down all outside work. We have lists upon lists these days, all with the promise of that deep, radical rest I’m seeking, upon completion. Or upon snow’s arrival, whichever comes first.
Somehow I managed to run out of eight ounce canning jars! I don’t can a lot of things in that size, so I don’t have excess (quarts are another story). But this year I accidentally made twenty-two years worth of peach jam, and decided to can salsa in that size as well. Hence the jar shortage. I’ve been dialing in our pantry needs as a household of two and part of that has been noticing too many one pint jars of salsa getting opened, used for one meal, then tucked into the fridge to await their moldy demise. I hate to use an extra lid, but it’s better than tossing half a jar of salsa because we didn’t finish it in time. Some smaller jars will be nice. I managed to scrounge up enough small jars to get that done. Hopefully this will be two year’s worth. We also have fermented salsa that we’ll be going through first.
Coyotes are so intense this year, it seems to be bordering on infestation! Surely the population is increasing? I need to look into that. They’ve had me up since 2:00 this morning and that’s just too early for comfort.
Normally I like to get going on Mondays, and for sure I do have a list to tend. But goodness I’m going to chase down a nap today if I can help it. I’m not a napper, but today the need is there so I’d like to make that happen. Radical rest, and all. This deep kind of rest I crave has to be deliberate. Nobody really “has time” for such nourishing things. It’s got to be chosen. A letting go of something else so that I may take care of this other equally important thing. This all seems preposterous to me because it’s not like we choose water, or make time for oxygen, and yet… luxurious rest? How utterly fancy. Today I’m going to be fancy.