That is the major task this time of year.  And that is what I did this afternoon after the typical morning farm chores.

The first order of business was pressing the fermenting grapes.  I transferred the juice to a carboy and added sugar for making grape wine.

Next was processing those dried herbs. I used Preserving Herbs for use all Season as a guide.  I used to put the herbs in the dehydrator, but hanging them is much more satisfying.  And I am guessing that the flavors are preserved better.  This is from left to right basil, mint, oregano, lemon balm, sage and thyme.

The basil didn’t dry very well.  She didn’t mention basil for air drying, but I thought since she used mint that basil was the same size.  But it didn’t work.  So now I will follow her advice and make pesto and freeze that. Plus I do plan on making chive butter as well.  I have already made some herb infused vinegar.

Next was dealing with the tomatoes.  I have canned some whole, but that is a lot of work.  So today I decided to make tomato sauce which I will then freeze.  I used Marcella Hazan’s Tomato Sauce recipe and modified it.  I added some of our peppers and herbs to preserve them as well.

Here is the sauce.  We had some for dinner with spaghetti (in my case squash) and meatballs.  The rest will be frozen.

So that is what I accomplished in preservation today.  There is so much to do, but at least I made a dent.

In other news, I put up the Indiana license plates with my Washington plate on the feed shed as they are farmy.  They are from my mom and stepdad’s Indiana van which they sold recently.  That van brought me my bee equipment from my cousin in Indiana.  I have fond memories of this van and now have its plates to remember it.

That is the news from Schoonover Farm.

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6 Responses to Preservation

  1. Washe Koda says:

    Yum 🙂

  2. You have certainly been busy! But it all happens at once and doesn’t wait for us. I can see my mother sitting at her table prepping a peck of green beans, no option to put it off!
    Thanks for the link back to my herb preservation article! I’ve got fragrant little bunches hanging over my counter!
    PS I don’t dry the basil, it loses its flavor too quickly, and in the freezer in pesto or butter, or even just a little oil, it tastes like summer all winter long! ~ Dorothy

    • Donna says:

      I have been busy. I have frozen umpteen package of beans. Unfortunately no corn to freeze this year. I love your site and this post was incredibly helpful to me. No more dehydrated herbs. I did figure out that the basil doesn’t dry well. I will make the pesto instead.

  3. Thanks for the link Donna!

  4. Jeanne says:

    I’m sorry you didn’t get enough corn to freeze. It’s one of my favorite veggies. Your tomato sauce looks very tasty! I’ve never preserved any.

    I like the things you have hung on the feed shed. It really looks good!

    • Donna says:

      I have canned it in the past but it is easier to freeze it. As long as we don’t lose electricity too long this winter. I have enjoyed decorating the feed shed

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