Growing a Vegetable Garden

 This time of year, everyone begins to think of planting. Whether it be flowers, vegetables, or both, we all long for something pretty to look at after the long, cold, grey winter.

I decided this year that I wanted another try at vegetable gardening. I am really good about starting a garden. I get excited about all of the vegetables that will be sitting on my table during the summer, and how proud I will be to serve my family foods that I have raised myself.

Then reality sets in.  

I forget about my garden. 

I forget that the plants get thirsty. I forget that the weeds need to be pulled. I forget that the ground needs fertilizer and that the plants need help keeping the bugs away. 

Another excuse I always use is it just gets plain hot here in Alabama. Nasty, humid hot, where you can almost cut the air with a knife.

I mean, who wants to go outside and sweat to death for a little ole tomato?

 Obviously not me.

 However, I am trying to turn over a new leaf. 

Plus, hubby said I wouldn't be able to keep it alive, so now it's personal. I refuse to be defeated.

This garden will survive and I will be eating vegetables from it in about 90 days, give or take.

 Hubby built these raised beds for me a few years ago. Every year I have the best intentions of growing food...but it hasn't really happened yet. I know for a fact that I can successfully grow weeds in it, though.

 It took me two hours of digging to clear out all of the weeds. I was so exhausted after that. I am so thankful for grocery stores!!

So what am I growing(besides weeds)?

-pickling cucumbers

-tomatoes

-squash

-zucchini

-cabbage

-lettuce

-carrots

-basil

-rosemary

-thyme

-jalapenos

-habeneros

There is no rhyme or reason to my selection. I ran to Lowes one day and that was what caught my eye. I normally buy all of my vegetables for canning from the Mennonites in Kentucky. So, these veggies are just to get a feel for gardening. That way, when the apocalypse hits, I will know how to keep us alive a little longer!!

I will post progress pictures as the garden gets bigger. Help me stay accountable, y'all! I can't let hubby be right on this one!!!

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Canned Applesauce Tutorial

Well hello there! Been a while hasn't it? Life around here has been crazy busy for the past month or so, and it doesn't seem to be slowing down any..especially with the Holidays approaching...I'm not ready fro Christmas to be here!!

With E being in big school now, I feel like the weeks are flashing before my eyes. I keep forgetting that he is 6 years old now. I need for life to tap the brakes just a little:o)

So since things have been a little cray cray around here, I haven't had the chance to blog. I have been taking plenty of pictures, and have plenty to blog about. I just haven't had the time to just sit, and type.

I have a few minutes to myself, so I am taking advantage of that time:o)

Today I wanted to share how to make canned applesauce. 

A friend of mine is part of a food co-op, and she always asks if I want to order bulk items. Um, yes please:o)

 These apples were super delish and super cheap! But there was no way we could eat a bushel of apples, so  I put a few to the side, and turned the rest into applesauce.

This is super easy, and anyone can do this...I promise!

I searched online for different techniques, and the one I found most to my liking was the one from pickyourown.org. Definitely check out this website for full details.

 I had to make a few changes because I didn't have the same materials that they did, but I made do with what I had.

I started with a half bushel of apples. I have no idea what these apples are called:o) (If you check the blog above, they give several different types of apples that you can use.)

I didn't have a grinder attachment on my Kitchenaid mixer, so I peeled the apples, and then I used an apple corer doo-dad.

And this is what I ended up with.

 I added an inch of water (which was too much) into the bottom of a 12 qt. stock pot. I got mine from Walmart for $8.95

Once the apples were soft from cooking, I placed small batches into my food processor and pureed them, making sure to use a slotted spoon.  You could probably do this in your blender as well.

 I poured each batch into a large bowl, and covered to trap the heat.

 Once all of the apples had been pureed, I added 2 cups of white sugar to the batch. Adding the sugar is definitely optional.

 I did a mix-match of pint and quart sized jars. The website I referred to suggested that you cook the pints for 15 minutes in the canner, and 20 minutes for the quarts...I just did 20 minutes for the whole batch, to save myself the trouble.

 After the 20 minutes, they were ready to come out of their bath and cool. The tops popped almost immediately after coming out of the canner. That "pop" was definitely music to my ears because it meant I did it right:o)

I placed the jars on a towel to cool, and loosed the lids so that they wouldn't rust shut. 

Start to finish, it took 2 hours to make applesauce. If you had the proper kitchen tools, you would most definitely get done sooner:o)  

I was so excited when I got done! I felt all kinds of domestic:o)

If you have any questions about any of the steps, I will do my very best to answer them. Your best bet though, would be to click on the link from above:o)

Happy Monday!

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