I finally baked bread. It's been weeks since I've baked and the family was craving some good homebaked bread. (And ready to revolt if I didn't!)
Lovely stuff.
Subscribe to:
Post Comments (Atom)
About Me
Labels
- alfalfa (1)
- apples (1)
- asparagus (1)
- beans (2)
- bees (1)
- beets (1)
- bike (8)
- blueberries (2)
- bread (4)
- cabbage (4)
- canning (14)
- cherries (1)
- chicken (1)
- chickens (1)
- compost bin (1)
- container growing (1)
- corn (1)
- cucumbers (7)
- dehydrator (4)
- eating locally (22)
- elderberries (1)
- Farmer's Market (2)
- field trips (3)
- flour mill (1)
- foraging (1)
- from seed to seed challenge (14)
- garden (30)
- garden tools (3)
- gleaning or bartering (5)
- grain CSA (4)
- green peppers (2)
- greenhouse (7)
- herbs (1)
- independence days challenge (4)
- kitchen (5)
- kitchen tools (3)
- laundry (2)
- lawncare (2)
- lettuce (5)
- library (1)
- mentoring (1)
- mint (2)
- mushrooms (2)
- Oregon grapes (1)
- pickles (5)
- potatoes (1)
- preserving (19)
- projects (14)
- radical homemaking (1)
- radishes (2)
- raspberries (4)
- recipes (6)
- reducing electricity usage (3)
- reducing gas consumption (5)
- reducing waste (7)
- rhubarb (1)
- saskatoons (1)
- sauerkraut (1)
- scythe (1)
- seeds (12)
- Seedy Saturday (1)
- sewing (1)
- skills to know (2)
- snap lock boxes (2)
- spinach (3)
- spring cleaning (1)
- squash (1)
- strawberries (1)
- sweet potatoes (1)
- swiss chard (3)
- tomatoes (8)
- tractor (2)
- transplants (7)
- zucchini (3)
Blog Archive
Favourite Gardening/Homesteading Books
Looking for:
- hay & straw
- more garden space!!
- slide rule
- solar oven
- WWOOFER
2010 Preserving
Pickled asparagus: 6 Qts.
Frozen asparagus: 10 baggies
Strawberry puree: 7-2c. containers
Frozen saskatoons: 14 cups
Raspberry jam: 2 batches=11pts.
Cherry jam: 4 batches=15pts.
Dried cherries: 2 batches=20 cups
Bucket dill pickles: 3 1/2 gallons
Sauerkraut: 1 head
Pink currant jelly: 1/3 batch=3 1/2 250ml jars
Blueberry jam: 4 batches=15pints
Dried blueberries: 1/2 bucket=3 cups
Red currant jelly:1 bucket=1 batch=6 pts.
Dill Pickles: 49 - 2 Qt jars
Frozen blueberries: 18 cups
Applesauce: 11 Quarts
Bucket pickles: 5 gallons
Oregon grape jelly: 4 - 1/2 pint jars
Elderberry syrup: 4 - 1/2 pint jars
Peaches: 19 quarts
Dried apples: 3 gallons
Frozen corn: 10 doz.=42 - 2c. baggies
Dried prunes: 1 gallon, 3 1/2 cups
Frozen carrots: 2 totes=96 cups in 4c bags
Frozen applesuce: 3-4c bags
Frozen pumpkin puree: 8-2c bags
Pickled beets: 8 pints
Frozen beets: 13 cups
Dried pears: 1 gallon
Frozen asparagus: 10 baggies
Strawberry puree: 7-2c. containers
Frozen saskatoons: 14 cups
Raspberry jam: 2 batches=11pts.
Cherry jam: 4 batches=15pts.
Dried cherries: 2 batches=20 cups
Bucket dill pickles: 3 1/2 gallons
Sauerkraut: 1 head
Pink currant jelly: 1/3 batch=3 1/2 250ml jars
Blueberry jam: 4 batches=15pints
Dried blueberries: 1/2 bucket=3 cups
Red currant jelly:1 bucket=1 batch=6 pts.
Dill Pickles: 49 - 2 Qt jars
Frozen blueberries: 18 cups
Applesauce: 11 Quarts
Bucket pickles: 5 gallons
Oregon grape jelly: 4 - 1/2 pint jars
Elderberry syrup: 4 - 1/2 pint jars
Peaches: 19 quarts
Dried apples: 3 gallons
Frozen corn: 10 doz.=42 - 2c. baggies
Dried prunes: 1 gallon, 3 1/2 cups
Frozen carrots: 2 totes=96 cups in 4c bags
Frozen applesuce: 3-4c bags
Frozen pumpkin puree: 8-2c bags
Pickled beets: 8 pints
Frozen beets: 13 cups
Dried pears: 1 gallon
Posts
No comments:
Post a Comment